tag:blogger.com,1999:blog-61331118489482017972024-03-28T20:30:03.983-07:00Retete Romanesti TraditionaleRetete culinare traditionale romanesti, si straine facute in casa cu ingrediente naturale.Adrianhttp://www.blogger.com/profile/01283670219966267245noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6133111848948201797.post-72456296061720496612011-09-05T08:54:00.000-07:002011-09-05T08:54:29.592-07:00<strong><span style="color: #0b5394;">Ardei iute pentru iarna la borcan in otet si miere</span></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDEiCjYhTHx40h4cxneJlk22E-rYXCHJoJV_pYFxjWBPb2B4yx3bCx2K0j6o1WbLdLxjDeh6CDFbvN-RK_ObEOvDdi9GB0cZ3xQ0ofZ9PREnu7WZYFD1WWKfxYZY3we8XbKj0EXs8Dkxk/s1600/ardei_iuti1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDEiCjYhTHx40h4cxneJlk22E-rYXCHJoJV_pYFxjWBPb2B4yx3bCx2K0j6o1WbLdLxjDeh6CDFbvN-RK_ObEOvDdi9GB0cZ3xQ0ofZ9PREnu7WZYFD1WWKfxYZY3we8XbKj0EXs8Dkxk/s320/ardei_iuti1.jpg" width="320" /></a></div> Cantitati:<br />
<br />
400 gr ardei iute,<br />
400 gr zahar,<br />
400 ml otet,<br />
2 linguri miere.<br />
<br />
Ardeiul iute se spala si se taie rondele.<br />
<br />
<br />
<span id="goog_183763506"></span><br />
<span id="goog_183763506"><br />
</span>Se pune intr-o cratita zaharul, mierea si se pune peste otetul. Se amesteca ingredientele pana se topeste zaharul si mierea.<br />
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In aceasta zeama se pun ardeii iuti taiati rondele (cu tot cu seminte) si se lasa sa se odihneasca pana a doua zi, in cratita cu capac, cand se pun in borcane sterilizate.<br />
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Se inchid ermetic si se pun la camara pana cand vor fi folositi.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DabhfaAu-bgnxSGRvUzIWcn9SkCWi5ZuI8o6kSgNf0XQcf9KVyiu9QItZ1F-7HHJjIZXGA-xi6hNPmFQduSd2_t-jQb0CofkjU1ZOI_Wi90AgrfPFEnfr1KGHc8uzYiaK3_cvkvC-85E/s1600/ardei_iuti2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DabhfaAu-bgnxSGRvUzIWcn9SkCWi5ZuI8o6kSgNf0XQcf9KVyiu9QItZ1F-7HHJjIZXGA-xi6hNPmFQduSd2_t-jQb0CofkjU1ZOI_Wi90AgrfPFEnfr1KGHc8uzYiaK3_cvkvC-85E/s320/ardei_iuti2.jpg" width="240" /></a></div><br />
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Sfaturi:<br />
<br />
Folositi borcane de 400 ml.<br />
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Dintr-o cantitate de 850gr ardei iuti am obtinut 5 borcane de 400 ml. <br />
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Zeama care a ramas am pus-o in sticlute de 330ml.<br />
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Sunt foarte buni pentru condimentarea ciorbelor si pentru sos iute la pizza.Adrianhttp://www.blogger.com/profile/01283670219966267245noreply@blogger.com209tag:blogger.com,1999:blog-6133111848948201797.post-31344571157726941692011-04-06T10:47:00.000-07:002011-04-06T10:47:51.829-07:00Chec din 4 oua<div style="font-family: arial, sans-serif; font-size: 13px;">Chec din 4 oua</div><div style="font-family: arial, sans-serif; font-size: 13px;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCrREYmYJclw6a1fdBU_dJCFP_8swoa-nFnN7gclJQsS1vJoRXQUaZyFEt2DfPJCFyarPa3n48Yyd4n5ZGeusmHftoRth02MiEbiP6WH5ofih024AgyJr7M1JGj22hP7d-ZxuFI-8-iE1/s1600/chec.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCrREYmYJclw6a1fdBU_dJCFP_8swoa-nFnN7gclJQsS1vJoRXQUaZyFEt2DfPJCFyarPa3n48Yyd4n5ZGeusmHftoRth02MiEbiP6WH5ofih024AgyJr7M1JGj22hP7d-ZxuFI-8-iE1/s320/chec.jpg" width="320" /></a></div><div style="font-family: arial, sans-serif; font-size: 13px;"><br />
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</div><div style="font-family: arial, sans-serif; font-size: 13px;">complexitate: redusa</div><div style="font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 13px;">Pentru blat avem nevoie de:</div><div style="font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 13px;">4 oua</div><div style="font-family: arial, sans-serif; font-size: 13px;">250 gr zahar</div><div style="font-family: arial, sans-serif; font-size: 13px;">250 gr faina</div><div style="font-family: arial, sans-serif; font-size: 13px;">100 ml apa</div><div style="font-family: arial, sans-serif; font-size: 13px;">100 ml ulei</div><div style="font-family: arial, sans-serif; font-size: 13px;">1/2 plic praf de copt</div><div style="font-family: arial, sans-serif; font-size: 13px;">50 gr stafide </div><div style="font-family: arial, sans-serif; font-size: 13px;">2 linguri cacao</div><div style="font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 13px;">Se separa albusurile de galbenusuri.</div><div style="font-family: arial, sans-serif; font-size: 13px;">Cele 4 galbenusuri se freaca putin cu zaharul, pana acestea isi dubleaza volumul si se deschide compozitia la culoare (se albeste).</div><div style="font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 13px;">Se pune praful de copt si se incepe adaugarea treptat si pe rand cand ulei cand apa pana se termina cele 2 ingrediente. Se adauga faina si se continua amestecarea compozitiei cu o lingura de lemn.</div><div style="font-family: arial, sans-serif; font-size: 13px;">Se adauga albusurile batute spuma si se amesteca usor, de sus in jos. </div><div style="font-family: arial, sans-serif; font-size: 13px;">Acum se pun stafidele. Se toarna o parte din compozitie in tava unsa si tapetata cu faina (sau in tava tapetata cu hartie de copt). In compozitia ramasa se adauga cele 2 linguri de cacao si se pune si aceasta in tava.</div><div style="font-family: arial, sans-serif; font-size: 13px;">Se da la copt in cuptorul incalzit in prealabil.</div><div style="font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 13px;">Sfat: se bat prima data cele 4 albusuri</div><div style="font-family: arial, sans-serif; font-size: 13px;"> checul se poate consuma ca atare sau se poate pudra cu zahar vanilat in momentul servirii</div><div style="font-family: arial, sans-serif; font-size: 13px;"> daca va place acesta se preteaza si cu glazura de ciocolata.</div>Adrianhttp://www.blogger.com/profile/01283670219966267245noreply@blogger.com392tag:blogger.com,1999:blog-6133111848948201797.post-72734354169005706492011-03-09T01:31:00.000-08:002011-03-09T03:52:23.583-08:00Strudel pripit cu dovleac, branza dulce si stafide, visine, mere<h1 class="ha" style="background: inherit; border-right: inherit; margin-bottom: 5px; margin-left: 10px; margin-right: 5px; margin-top: 12px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="hP" id=":7i" style="border-collapse: collapse; color: black; font-family: arial, sans-serif; font-size: medium; padding-right: 10px;">Strudel pripit cu dovleac, branza dulce si stafide, </span><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: medium;"><span class="Apple-style-span" style="border-collapse: collapse;">vișine, mere</span></span></h1><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxwJyIUwJTK66eReLU5GBiyBt6JM87EIhtWKZVgji88aADjxIKTMyCu_6UpF0ii1OF0ic0ftcqtQqBt4SjKiD-kNd4dyxj7-qWdJEqkvL241XTm0ygFjkqttA7mhyMrbencKQVCn6zzEX/s1600/dovleac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxwJyIUwJTK66eReLU5GBiyBt6JM87EIhtWKZVgji88aADjxIKTMyCu_6UpF0ii1OF0ic0ftcqtQqBt4SjKiD-kNd4dyxj7-qWdJEqkvL241XTm0ygFjkqttA7mhyMrbencKQVCn6zzEX/s320/dovleac.jpg" width="320" /></a></div><div><span class="hP" id=":7i" style="padding-right: 10px;"></span><br />
<div><span class="hP" id=":7i" style="padding-right: 10px;">Strudel pripit cu dovleac, branza dulce si stafide, visine, mere</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><b>Complexitate</b>:medie</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;">Pentru <b>foi</b> avem nevoie de:</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;">300 gr faina,</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;">1 ou,</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;">1 lingura smantana,</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;">un varf de cutit praf de sare, </span></div><div><span class="hP" id=":7i" style="padding-right: 10px;">lapte cat cuprinde.</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;">Faina, ou, sarea, smantana se framanta cu mana adaugandu-se putin cate putin lapte pana se omogenizeaza compozitia si se obtine un aluat elasic, moale dar care nu se lipeste de maini.</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;">Aluatul astfel obtinut se lasa sa se odihneasca la temperatura camerei pana pregatim urmatoarea compozitie: 150 gr untura (sau margarina) si 180gr faina se framanta cu mana.</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;">Se intine aluatul intr-un strat cat mai subtire iar cu pasta obtinuta mai sus se unge aluatul intr-un singur strat. Se ruleaza aluatul si asa rulat se imparte in 6 parti egale.</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;">Din fiecare parte se obtine o foaie care se va intinde foarte subtire.</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;">Foile astfel obtinute se pot umple cu o compozitie de branza dulce de vaca, dovleac, mere sau visine se aseaza in tava si cand este tava plina se ung deasupra cu ulei.</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><b>Sfat</b>: foile se coc in tava unsa cu ulei</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"> se pregateste dinainte umplutura pentru foi: se prepara compozitia de branza de vaci, se curata merele si se rad ( se pune zaharul dupa gust si se stropesc cu putin zeama de lamaie pentru a nu se oxida), se curata si se rade dovleacul</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"> cand folosim fructe sau dovleac pentru umplutura se stropeste cu putin ulei foaia si se intinde cu mana pe toata suprafata ei se aseaza umplutura iar deasupra umpluturii se presara gris.</span></div><div><span class="hP" id=":7i" style="padding-right: 10px;"><br />
</span></div></div>Adrianhttp://www.blogger.com/profile/01283670219966267245noreply@blogger.com180tag:blogger.com,1999:blog-6133111848948201797.post-49027720049984068282011-03-06T06:31:00.000-08:002011-03-07T03:56:41.619-08:00Prajitura cu 1 ou Alba ca Zapada<b>Prajitura cu 1 ou Alba ca Zapada</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqvG56mfj7WMZi3cWq8Ai8RolOGCGuhRUQx5beMeFT5G6ZluE63WQqzgdLdpHFq2jez945ZRN5otl-Rhxuaeuv9uERbKUdC8mhNRLxu8hTZgYFeHAF8RlCqpemntZjGWQQIN-hAb5EaCc/s1600/alba_zapada2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqvG56mfj7WMZi3cWq8Ai8RolOGCGuhRUQx5beMeFT5G6ZluE63WQqzgdLdpHFq2jez945ZRN5otl-Rhxuaeuv9uERbKUdC8mhNRLxu8hTZgYFeHAF8RlCqpemntZjGWQQIN-hAb5EaCc/s320/alba_zapada2.jpg" width="320" /></a></div><br />
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<b>Complexitate: medie</b><br />
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Pentru <b>foi</b> avem nevoie de:<br />
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300 gr faina<br />
70 gr zahar,<br />
70 gr unt (eu am folosit untura),<br />
1 ou,<br />
1 lingurita bicarbont de amoniu,<br />
100 ml lapte.<br />
<br />
Se amesteca faina cu untul (sau untura), zaharul si se adauga oul. Se pune bicarbonatul de amoniu intr-o lingurita si se stoarce zeama de lamaie peste el. Se adauga la ingredientele de mai sus si se omogenizeaza. Se adauga treptat si laptele si se continua omogenizare pana s-a pus tot laptele. Se obtine o compozitie mai moale care se lasa sa se odihneasca la temperatura camerei 3-4 ore.<br />
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<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Se imparte compozitia in 4 .Pe rand, fiecare foaie, se intinde (putin) pe planseta de lucru presarata cu faina, apoi se muta foaia pe tava care in prealabil am uns-o si am tapetat-o cu faina. Se continua intinsul ei pana se acopera toata tava. Se coc foile la foc potrivit aproximativ 12-15 minute.</span><br />
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Se obtin niste foi de culoare deschisa (alba).<br />
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Pentru <b>crema</b> avem nevoie de:<br />
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600 ml lapte,<br />
7 linguri pline cu varf cu faina,<br />
200 gr zahar,<br />
1 plic zahar vanilat<br />
200 gr unt.<br />
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Se amesteca intr-un castron faina cu putin cate putin lapte (cu grija pentru ca se pot face cocoloase) pana se obtine o pasta mai groasa. Restul laptelui impreuna cu zaharul si zaharul vanilat se pune la fiert. <span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Cand a inceput sa fiarba se adauga faina subtiata cu lapte si se continua fierberea la foc moale</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">.</span> Cand a inceput sa fiarba se adauga faina subtiata cu lapte. Se amesteca in continuu avand grija sa nu se faca cocoloase si sa nu se prinda de cratita.<br />
Compozitia obtinuta se lasa sa se raceasca.<br />
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Intr-un castron ceva mai mare se pune untul si se mixeaza pentru a scoate apa din el (si pentru omogenizare). In untul astfel pregatit se adauga treptat cate o lingura din compozitia fiarta. Daca se adauga prea mult deodata din compozitia fiarta se poate taia crema.<br />
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O crema reusita are un aspect lucios.<br />
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Se imparte crema obtinuta in 3 parti si se umplu foile. Cea de-a 4 foaie se pune deasupra. Se lasa sa stea cateva ore la temperatura camerei pentru a se inmuia foile si inainte de o taia se pudreaza cu zahar pudra.<br />
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<b>Sfat</b>: pana sta aluatul sa se odihneasca pregatiti compozitia fiarta pentru crema, iar in timp ce coacem foile, aceasta are timp sa se raceasca.<br />
<b>Sfat: </b>se poate pune in crema si coaja rasa de lamaie.Adrianhttp://www.blogger.com/profile/01283670219966267245noreply@blogger.com18tag:blogger.com,1999:blog-6133111848948201797.post-12307106855529205742011-02-14T09:51:00.000-08:002011-02-14T09:51:08.258-08:00Ciorba de perisoareCiorba de perisoare<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpys9r03VsBfFbkZw8BL46iP0vawypYkJWbdrdDVykEXF3VzxSRfcXw0n02VVqH0s_8Qh1C6evQ-kyDpTGF_Ao3cgX1fjgy56S4LvVFW-ZSlqZ5j2EWLCeDMjz0IYtRN7_jab5V5KAceJ/s1600/perisoare.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpys9r03VsBfFbkZw8BL46iP0vawypYkJWbdrdDVykEXF3VzxSRfcXw0n02VVqH0s_8Qh1C6evQ-kyDpTGF_Ao3cgX1fjgy56S4LvVFW-ZSlqZ5j2EWLCeDMjz0IYtRN7_jab5V5KAceJ/s320/perisoare.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEOT7uilDr0mNTc9cdCFNvAKAk9YqXIyMRRaKWOmiVEaO53P9UMnpTUUbr4CfT-PEuo70K8X8DT2KlNqM5Zj66bOPPNs5arjAkrg3LCrIbkblsnqXN4OgfMsBL9nJR8wx5aHXNgwugleN/s1600/perisoare1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Avem nevoie de: <br />
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3 -5 morcovi, <br />
1-2 radacini patrunjel, <br />
1 radacina pastarnac, <br />
1/2 telina, <br />
1 ceapa taiata marunt. <br />
3 l apa proaspata de fantana (mancarea are gust mai bun atunci cand se foloseste apa proaspata).<br />
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Se curata verdeturile si se taie cubulete.<br />
Intr-o cratita destul de incapatoare (aprox 6 litri) se pune ceapa la dinstuit cu putin ulei si un praf de sare.Cand ceapa devine sticloasa se adauga si verdeturile tocate si se lasa sa se patrunda putin. Daca aveti la indemana putin ketchup preparat in casa acum este momentul sa puneti 1-2 linguri apoi se adauga aproximativ 400-500 ml bulion. Se adauga apa calda si se lasa sa fiarba la foc potrivit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEOT7uilDr0mNTc9cdCFNvAKAk9YqXIyMRRaKWOmiVEaO53P9UMnpTUUbr4CfT-PEuo70K8X8DT2KlNqM5Zj66bOPPNs5arjAkrg3LCrIbkblsnqXN4OgfMsBL9nJR8wx5aHXNgwugleN/s1600/perisoare1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEOT7uilDr0mNTc9cdCFNvAKAk9YqXIyMRRaKWOmiVEaO53P9UMnpTUUbr4CfT-PEuo70K8X8DT2KlNqM5Zj66bOPPNs5arjAkrg3LCrIbkblsnqXN4OgfMsBL9nJR8wx5aHXNgwugleN/s320/perisoare1.jpg" width="320" /></a></div><br />
Pentru perisoare avem nevoie de:<br />
<br />
<br />
0.500 kg carne macinata amestec porc si vita,<br />
100 gr orez,<br />
1 ou <br />
1 ceapa tocata marunt,<br />
sare, piper dupa gust.<br />
<br />
Se amesteca ingredientele de mai sus. Se formeaza galustele cu mana uda (sa nu se prinda de maini) din compozitia obtinuta. Pe masura ce se formeaza galustele se pun in oala la fiert.<br />
<br />
<br />
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</a></div>Galustele sunt fierte atunci cand orezul din compozitie este fiert si toate galustele se ridica la suprafata.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif78be-wmUifyRqTpjCHjs6ALC6wTTtRo00ikpZVWnqniPGt7jFhkI5Ko9iJIvj24F7mXVHytvYp044lfkkKARgS7uAFWtxIWKtI0MXCSvYjxkFOoI5H7SKeRYfe-XbomibG3UlmkElCSd/s1600/perisoare3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Sfat: Daca va place ca ciorba sa fie putin mai acrisoara se poate pune putin bors in timp ce fiebe.<br />
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</a></div>Adrianhttp://www.blogger.com/profile/01283670219966267245noreply@blogger.com66tag:blogger.com,1999:blog-6133111848948201797.post-50726119500105362602011-01-19T00:56:00.000-08:002011-02-10T11:38:49.856-08:00Prajitura Rafaello la rece<b>Rafaello la rece</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKk1jT-CYN_lU8MeFsTTtmuoU0Y_K_PycKmcKIg75nsCzi949IhKExMzx6g8bkkve5QwDGnBfh8aIa7fnEXwyV2xXfRG8Pu5y9ULvoZ9PXEKgeWmU70w5B2aMCIqyDtwqQntWzw1h5q8Dn/s1600/rafaello.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKk1jT-CYN_lU8MeFsTTtmuoU0Y_K_PycKmcKIg75nsCzi949IhKExMzx6g8bkkve5QwDGnBfh8aIa7fnEXwyV2xXfRG8Pu5y9ULvoZ9PXEKgeWmU70w5B2aMCIqyDtwqQntWzw1h5q8Dn/s320/rafaello.jpg" width="320" /></a></div><br />
<br />
<b>Complexitate: </b>redusa, este o alternativa a ciocolatei de casa care se face foarte repede si usor<br />
<br />
Pentru aceasta avem nevoie de:<br />
<br />
200 gr lapte praf, <br />
200 gr zahar pudra, <br />
200 gr unt,<br />
50 gr nuca prajita si macinata.<br />
<br />
Se pun toate ingredientele intr-un bol si se ameste cu mana pana se omogenizeaza.<br />
<br />
Din acesta compozitie se formeaza bile care dupa dorinta se pot tavali prin nuca de cocos.<b><br />
<br />
Sfat:<br />
</b>Pentru a se omogeniza mai usor compozitia tineti untul la temperatura camerei pentru o jumatate de ora.<br />
<br />
Se poate pune in compozitie si esenta de migdale, daca va place aroma.<b><br />
</b>Adrianhttp://www.blogger.com/profile/01283670219966267245noreply@blogger.com5tag:blogger.com,1999:blog-6133111848948201797.post-31915745173807804592011-01-16T07:40:00.000-08:002011-02-10T11:38:27.762-08:00Prajitura Julietta<b>Julietta</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQN8O0NqLGeKWbFVf1Y5DXAbKt6HmC5RNkPqGjrMhr-YUu6LmIh9wrZv1URM26jm38XlaYHno27_DCCUW9gD9Tx9xECIvbSuJrrDdSLYzU1tCb2CowGcEINM4DEryFAvfw_tXFEqDQM0U/s1600/julietta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQN8O0NqLGeKWbFVf1Y5DXAbKt6HmC5RNkPqGjrMhr-YUu6LmIh9wrZv1URM26jm38XlaYHno27_DCCUW9gD9Tx9xECIvbSuJrrDdSLYzU1tCb2CowGcEINM4DEryFAvfw_tXFEqDQM0U/s320/julietta.jpg" width="320" /></a></div><br />
<b>Complexitate</b>: putin mai mare<br />
<br />
Pentru <b>blat</b> avem nevoie de:<br />
<br />
6 oua,<br />
6 linguri nuca macinata,<br />
2 linguri faina, <br />
6 linguri zahar,<br />
2 linguri cacao,<br />
praf de copt.<br />
<br />
Se bat albusurile cu mixerul pana se obtine o spuma pufoasa, se adauga treptat zaharul, apoi galbenusurile. Se pune nuca macinata, faina, cacao si praful de copt. Se amesteca usor de sus in jos pentru a mentine compozitia pufoasa.<br />
Se coace intr-o tava tapetata cu hartie de copt. Tava in care am copt are dimensiunile de 38/26 cm.<br />
<br />
Pentru 2 <b>foi</b> avem nevoie de:<br />
<br />
3 oua, <br />
3 linguri de zahar, <br />
3 linguri faina.<br />
<br />
Se bat albusurile spuma, se adauga zaharul, apoi galbenusurile, iar la sfarsit se pune faina.<br />
<br />
Din aceasta compozitie pregatim pentru copt 2 foi ca de dobos. Acestea se vor coace pe dosul tavii.<br />
<br />
Mai avem nevoie de 3 albusuri care le vom bate cu 6 linguri zahar. Aceasta compozitie se imparte in doua jumatati. <br />
<br />
Dupa ce am pregatit compozitia pentru foile de dobos si am intins-o pe tava unsa cu grasime (unt, margarina sau untura) si tapetata cu faina, dam la cuptor o tava si coacem pe jumatate foile. Se scoate tava din cuptor si se pune deasupra foii albusul cu zahar si se continua coacerea la foc mic pana se rumeneste bezeaua. La fel se procedeaza si cu cea de-a doua foaie.<br />
<br />
Pentru <b>crema</b> avem nevoie de:<br />
<br />
3 galbenusuri (cele 3 ramase de la bezea ),<br />
4 linguri zahar,<br />
2 plicuri zahar vanilat,<br />
1 lingura apa.<br />
<br />
Se freaca galbenusurile cu zaharul si zaharul vanilat, se adauga apa si se continua amestecarea compozitiei cu telul pe baie-marin pana primeste consistenta unei smantani mai groase. Se lasa sa se raceasca.1 pachet de unt se amesteca cu compozitia de oua.<br />
<br />
Asamblam astfel:<br />
<br />
Pe o foaie de dobos cu bezea (cu bezeaua in sus) se pune jumatate de crema, se pune blatul peste care se pune cea de-a doua jumatate de crema. Deasupra se pune cea de-a doua foaie cu bezea (cu bezeaua in jos de data aceasta).<br />
Deasupra se pune glazura de ciocolata (rece) sau de ciocolata topita pe abure (eu am folosit PRIMOLA cu lapte dar merge si PRIMOLA amaruie).<br />
Se pastreaza la firigider pana se intareste glazura.<br />
<br />
<b>Sfat</b>:<br />
<br />
Folositi doua tavi de aceeasi dimensiune, astfel in timp ce o tava se afla in cuptor se poate pregati cea de-a doua tava pentru copt.<br />
<br />
Pentru a taia prajitura folositi un cutit cu lama subtire care l-ati inmuiat in apa calda.Adrianhttp://www.blogger.com/profile/01283670219966267245noreply@blogger.com33tag:blogger.com,1999:blog-6133111848948201797.post-34379857164270662552011-01-10T10:21:00.000-08:002011-01-10T10:21:23.525-08:00Cornulete cu nuca de cocos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbILnH-34Riuq_459hodiYBNa5j7IdDX-AgSEL6dQDU98YMnbz_z13cKzI-zQolO7OSUgd3h2VgiQS_vBF6RaSNpLTac3AMN3bPw_pUOnYnLTzOK-O3dR4MykHCzeo9uaKwUnLaWZyigt/s1600/cocos1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbILnH-34Riuq_459hodiYBNa5j7IdDX-AgSEL6dQDU98YMnbz_z13cKzI-zQolO7OSUgd3h2VgiQS_vBF6RaSNpLTac3AMN3bPw_pUOnYnLTzOK-O3dR4MykHCzeo9uaKwUnLaWZyigt/s320/cocos1.jpg" width="320" /></a></div><br />
<strong> </strong><br />
<strong>Cornulete cu nuca de cocos</strong><br />
<br />
<br />
<br />
Complexitate: medie<br />
<br />
<br />
Pentru aluat avem nevoie de:<br />
2 oua, <br />
200 ml ulei<br />
1 cana lapte,<br />
1/2 pachet drojdie,<br />
2 linguri zahar,<br />
1/2 plic praf de copt,<br />
1 plic zahar vanilat.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMy3tLQgJSt2QKvSjrXyOVLrJEEbfOUoNhydjNYhhmGhAusBDlJCE3J5KPgGjObnRje9x8_IO6a3ZcS1eImIhHnobKK5wRTA1C-QPra9UkIDudPCBcKOAlq013_ztQq_GgYHRIMkykJGPr/s1600/cocos2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMy3tLQgJSt2QKvSjrXyOVLrJEEbfOUoNhydjNYhhmGhAusBDlJCE3J5KPgGjObnRje9x8_IO6a3ZcS1eImIhHnobKK5wRTA1C-QPra9UkIDudPCBcKOAlq013_ztQq_GgYHRIMkykJGPr/s1600/cocos2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMy3tLQgJSt2QKvSjrXyOVLrJEEbfOUoNhydjNYhhmGhAusBDlJCE3J5KPgGjObnRje9x8_IO6a3ZcS1eImIhHnobKK5wRTA1C-QPra9UkIDudPCBcKOAlq013_ztQq_GgYHRIMkykJGPr/s1600/cocos2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMy3tLQgJSt2QKvSjrXyOVLrJEEbfOUoNhydjNYhhmGhAusBDlJCE3J5KPgGjObnRje9x8_IO6a3ZcS1eImIhHnobKK5wRTA1C-QPra9UkIDudPCBcKOAlq013_ztQq_GgYHRIMkykJGPr/s1600/cocos2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Se amesteca cu mixerul cele 2 oua intregi cu zaharul, zaharul vanilat, praful de copt si dojdia. Treptat se adauga laptele si uleiul, compozitia se ingroasa putin.Se adauga faina cat cuprinde pana se obtine un aluat elastic care nu se lipeste de maini.<br />
<br />
Acest aluat se imparte in doua parti egale, intr-una din ele se pune 2-3 linguri cacao si se framanta pana se omogenizeaza.<br />
<br />
Fiecare jumatate se imparte in 10 pana la 12 bucati (bile).<br />
<br />
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Se ia o bila cu cacaua si se pune deasupra unei alte bile fara cacao. Se intind impreuna sub forma unui cerc.<br />
<br />
Acest cerc obtinut se imparte, sub forma de raze, in 8 parti. Acestea se ruleaza dinspre exteriorul cercului, apoi indoim colturile sub forma de cornulet.<br />
<br />
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<br />
Cornuletele la copt incep sa creasca. Se scot din cuptor cand sunt coapte si se lasa sa se raceasca putin. Cat timp cornuletele sunt la cuptor se pregateste siropul in care acestea se vor inmuia.<br />
<br />
Pentru sirop avem nevoie de: 200 ml lapte, 300 gr zahar, 1 plic zahar vanilat.<br />
Siropul se fierbe pe foc, amestecand pana se dizolva zaharul. Se lasa sa se raceasca putin apoi se pot inmuia cornuletele pe rand, atatea cate pot incapea in vasul in care am fiert siropul fara a se inghesui prea multe. Se lasa putin sa absoarba din sirop, aproximativ 5 minute,(intre timp pregatim un castron in care am pus nuca de cocos), apoi se tavalesc in nuca de cocos (daca va place mai mult nuca se poate folosi din aceasta in locul nucii de cocos).<br />
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Sfat: Incercati sa inmuiati cornurile in sirop cat timp mai sunt calde, vor fi mai gustoase (mai pufoase)Adrianhttp://www.blogger.com/profile/01283670219966267245noreply@blogger.com19tag:blogger.com,1999:blog-6133111848948201797.post-41361493160872015652010-12-29T09:47:00.000-08:002010-12-29T09:47:35.420-08:00Prajitura Alb si Negru<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQ0x_M0FG9w6PoL9vvnRGHpm_EXdCagFHUdCwe3GSkmyvCXUc3VR5xDXV-9MncDC-3bxEeWeAiV1Dfxs1GaQvkK8dsg2BELCf2aJ2BnMkJYXJHtvR0OSSMDBr2GC7M_l7BNvGdnnfHzpb/s1600/alb_negru.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQ0x_M0FG9w6PoL9vvnRGHpm_EXdCagFHUdCwe3GSkmyvCXUc3VR5xDXV-9MncDC-3bxEeWeAiV1Dfxs1GaQvkK8dsg2BELCf2aJ2BnMkJYXJHtvR0OSSMDBr2GC7M_l7BNvGdnnfHzpb/s320/alb_negru.jpg" width="320" /></a></div><br />
<strong>Prajitura cu nuca de cocos Alb si Negru</strong><br />
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<br />
<strong>Complexitate</strong>: medie<br />
<br />
<br />
Pentru <strong>blatul </strong>aceastei prajituri avem nevoie de:<br />
<br />
7 albusuri,<br />
150 gr zahar pudra, <br />
150 gr nuca de cocos, <br />
4 linguri faina, <br />
putin praf de copt.<br />
<br />
<br />
<br />
Se bat albusurile pana devin pufoaase apoi se adauga zaharul pudra putin cate putin si apoi praful de copt. Se adauga nuca de cocos si faina in ploaie (adica se scutura lingura in timp ce se pune faina in asa fel incat faina se va distribui cat de cat uniform deasupra compozitiei). Se amesteca cu o lingura de lemn usor de jos in sus pentru a pastra "pufosenia" compozitiei.<br />
<br />
<br />
Se coace in cuptorul incalzit in prealabil, intr-o tava tapetata cu foaie de copt sau unsa cu grasime (unt, margarina, untura) si tapetata cu faina.<br />
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<br />
Este copt blatul cand se desprind marginile de tava sau se indeparteaza usor folia de copt de marginile tavii (blatul primeste o usoara culoare aurie desupra).Blatul copt se rastoarna in zahar pudra.<br />
<br />
<br />
<strong>Crema:</strong><br />
<br />
7 galbenusuri,<br />
150 gr zahar pudra, <br />
2 plicuri zahar vanilat, <br />
4 linguri faina, <br />
6-7 linguri lapte.<br />
<br />
<br />
Se freaca galbenusurile cu zaharul pudra si zaharul vanilat apoi se adauga faina in ploaie, se amesteca in continuare.La sfarsit se adauga laptele. Compozitia obtinuta astfel se fierbe in continuare pe aburi pana se ingroasa. Cand e rece se adauga un pachet de unt.<br />
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Crema se pune deasupra blatului rece iar deasupra se poate pune glazura de ciocolata (alba sau de lapte) sau se poate rade ciocolata.<br />
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<br />
<strong>Sfat:</strong><br />
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Reteta aceasta se poate face si cu crema de ciocolata, atunci in crema in timp ce se fierbe pe abure se pune o ciocolata de lapte (eu am folosit PRIMOLA cu lapte, foarte buna!)<br />
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Daca ai la dispozitie si 2 foi de dobos atunci ai o noua reteta. Se pune crema 1/2 pe o foaie de dobos, se pune blatul de cocos deasupra,se unge blatul cu cealalta jumatate de crema, se pune cea de-a 2-a foaie de dobos. Deasupra se pune glazura de ciocolata de care se doreste. In pozele de mai jos se poate vedea ca eu am ales aceasta varianta de prajitura.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jFJf9fSaQP9M4Y_eWz_LFec4jKA1-CzYHfi9SKcgNuwxOQFGLOX5pgwLJZGdJSYcJbykOxJHPUKhyICQQWXJHEV8lpT6mwwWunExKmvuN0xYHNm9kMcHWRqc_wLepvUV7XaJRbcplKU3/s1600/alb_negru2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jFJf9fSaQP9M4Y_eWz_LFec4jKA1-CzYHfi9SKcgNuwxOQFGLOX5pgwLJZGdJSYcJbykOxJHPUKhyICQQWXJHEV8lpT6mwwWunExKmvuN0xYHNm9kMcHWRqc_wLepvUV7XaJRbcplKU3/s320/alb_negru2.jpg" width="320" /></a></div>Adrianhttp://www.blogger.com/profile/01283670219966267245noreply@blogger.com188tag:blogger.com,1999:blog-6133111848948201797.post-35540435538990288092010-12-28T07:33:00.000-08:002010-12-28T07:33:40.329-08:00Prajitura EUROCREM<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50Nlmt0jGURfSm1FfJVr5s1lxlH2LcHlyiNgPix1BuHlKjOhI4quqm0PNIfoQM5hMhn1XICWKNNVD_7alltA1K0udyFp6K5SOVsl_W86SwsVqyEyc-oe_yWkyRewsJbizsgCk-bURNBt6/s1600/eurocrem2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50Nlmt0jGURfSm1FfJVr5s1lxlH2LcHlyiNgPix1BuHlKjOhI4quqm0PNIfoQM5hMhn1XICWKNNVD_7alltA1K0udyFp6K5SOVsl_W86SwsVqyEyc-oe_yWkyRewsJbizsgCk-bURNBt6/s320/eurocrem2.jpg" width="320" /></a></div><br />
Prajitura EUROCREM<br />
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Dificultate:medie<br />
Satisfactia papilelor gustative: de nedescris<br />
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<br />
<strong>Foi:</strong><br />
<br />
9 albusuri, <br />
200 gr zahar,<br />
200 gr nuca macinata,<br />
50 gr faina,<br />
2 linguri cacao,<br />
1/2 pachet praf de copt<br />
<br />
<br />
Se bat albusurile pana cand aceste devin pufoase, apoi se adauga zaharul putin cate putin, la fel si praful de copt. Se adauga nuca macinata, cacao si faina amestecand usor cu o lingura de lemn de sus in jos, pentru a pastra compozitia pufoasa.<br />
<br />
Din aceasta compozitie se coc 3 foi pe dosul tavii.<br />
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Intre timp pregatim tava pentru copt: se unge cu grasime (margarina, unt sau untura) apoi se pudreza cu faina.<br />
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<strong>Crema</strong> se prepara astfel:<br />
<br />
Cele 9 galbenusuri cu<br />
200 gr zahar,<br />
2 linguri apa,<br />
2 plicuri zahar vanilat.<br />
<br />
Se freaca galbenusurile impreuna cu zaharul si zaharul vanilat apoi se adauga cele 2 linguri de apa. Se pune vasul cu compozitie deasupra unui altui vas cu apa fierbinte pe foc mic si se freaca in continuare pana compozitia primeste consistenta unei smantani mai groase. Se lasa sa se raceasca, si cand e rece se amesteca cu un pachet de unt sau margarina.<br />
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Crema astfel obtinuta se imparte egal pe doua foi, care se aseaza una peste cealalta. Cea de-a 3 foaie se pune deasupra.<br />
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<strong>Glazura:</strong><br />
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O ciocolata cu lapte (eu am folosit PRIMOLA cu lapte, e foarte buna!), se topeste pe abure (sau in cuptorul cu microunde aprox 30 secunde), se omogenizeaza cu o lingura de lemn; se adauga apoi putin ulei, (ca la maioneza) pentru a subtia ciocolata. Consistenta trebuie sa fie cea a unei smantani mai subtire. Aceasta glazura se pune deasupra celei de-a 3-a foi.<br />
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<strong>Sfaturi:</strong> <br />
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Foile se desprind usor de pe tava daca fololositi un cutit cu lama subtire.<br />
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Daca aveti 2 tavi de aceeasi dimensiune treaba merge mai repede, cat timp o foaie este la copt se pregateste a doua tava.<br />
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Pentru crema eu folosesc combinat 1/2 pachet unt cu 1/2 pachet margarina astfel crema are gustul untului si nu se inmoaie cand este scoasa prajitura din frigider.<br />
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Cand taiati prajitura folositi un cutit inmuiat in apa fierbinte, astfel crema nu se va combina cu foile.Adrianhttp://www.blogger.com/profile/01283670219966267245noreply@blogger.com4tag:blogger.com,1999:blog-6133111848948201797.post-75273706131413447782010-12-14T12:51:00.000-08:002010-12-14T12:54:16.290-08:00Cornulete cu nuca<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPjMQzRrqSOqB55hg9H68Dd_Tr4xInt60Z1otbBKg4ZTPBjX8I572rdndsMdqcSbHNOFwXUlHHjfoca7xeo6NlB-rXor1pHDgwStuc3SWaRlcIa4po46aHsx9Ak3OdIeR7Pw6i0AXqeva/s1600/cornulete.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPjMQzRrqSOqB55hg9H68Dd_Tr4xInt60Z1otbBKg4ZTPBjX8I572rdndsMdqcSbHNOFwXUlHHjfoca7xeo6NlB-rXor1pHDgwStuc3SWaRlcIa4po46aHsx9Ak3OdIeR7Pw6i0AXqeva/s1600/cornulete.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPjMQzRrqSOqB55hg9H68Dd_Tr4xInt60Z1otbBKg4ZTPBjX8I572rdndsMdqcSbHNOFwXUlHHjfoca7xeo6NlB-rXor1pHDgwStuc3SWaRlcIa4po46aHsx9Ak3OdIeR7Pw6i0AXqeva/s320/cornulete.jpg" width="320" /></a></div><b>Cornulete cu nuca</b><span id="goog_1383812645"></span><span id="goog_1383812646"></span><br />
<br />
<br />
Complexitate: redusa<br />
Satisfactia papilelor gustative: garantata<br />
<br />
Compozitie:<br />
<br />
300 gr faina<br />
50 gr zahar, <br />
100 gr nuca macinata, <br />
1 pliculet zahar vanilat,<br />
100 gr unt (sau untura, e mai gustos cu unt, sunt mai pufoase cu untura )<br />
<br />
Ingredientele de mai sus se amesteca bine, bine pana se omogenizeaza. Daca aluatul care rezulta nu este suficient de moale (consistenta unui aluat elastic care nu se lipeste de maini ) se mai adauga smantana.<br />
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Aluatul se imparte in mai multe bucati, bucati care se intind cu sucitorul sub forma de cerc. Se taie cercul in maxim 8 bucati (care se ruleaza de la baza spre varf).<br />
<br />
Se coc la foc potivit, sunt gata cand partea dinspre tava se schimba la culoare, deasupra ele raman mai albe. Se lasa sa se raceasca, apoi putin caldute se dau prin zahar pudra cu vanilie ( se macina zahar cu 1 pliculet zahar vanilat).<br />
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Din o portie iese cam o tava mai mare.<br />
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Sfat: faceti din prima din 2 portii, miroase atat de bine incat nu rezista prea mult timp o portie.Adrianhttp://www.blogger.com/profile/01283670219966267245noreply@blogger.com6