tag:blogger.com,1999:blog-65699830893793498252024-03-05T06:12:57.324+02:00Toata ziua in bucatarie...oare asa sa fie?!Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.comBlogger189125tag:blogger.com,1999:blog-6569983089379349825.post-76832413635043381052012-12-21T13:40:00.000+02:002012-12-21T14:46:19.998+02:00O portie dubla de turta dulce cu miere<br />
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<span style="font-family: Georgia, Times New Roman, serif;">Turta dulce cui nu-i place? Mie una imi place la nebunie mia ales daca are miere si condimente, multe condimente.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Anul aceasta am repetat <a href="http://toataziuainbucatarie.blogspot.ro/2011/12/turta-dulce-cu-miere.html" target="_blank">reteta postata acum un an</a> pe blog, doar ca am inlocuit zaharul alb cu brut ceea ce a dus la o alta culoare si un gust usor diferit fata de anul trecut al turtelor. De anul trecut pana anul acesta am mai aflat si eu un alta, ca de exemplu: faina sa fie tinuta la cald de cu o zi inainte, sa fie bine,bine cernuta.</span></div>
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<span style="background-color: white; color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px; text-align: start;"><u><b>Ingrediente turta dulce:</b></u></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>750 grame faina de grau alba<o:p></o:p></b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>250 grame zahar brut<o:p></o:p></b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>190 ml apa<o:p></o:p></b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>2 linguri de ulei de floarea soarelui</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>250 miere lichida (de data asta am folosit poliflora)<o:p></o:p></b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>10 grame bicarbonat de sodiu<o:p></o:p></b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>5 grame praf de copt<o:p></o:p></b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>15 grame<span class="apple-converted-space"> </span><a href="http://toataziuainbucatarie.blogspot.com/2011/12/mix-de-condimente-pentru-turta-dulce.html" style="color: red; text-decoration: initial;" target="_blank">mix de condimente pentru turta dulce</a></b></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>modul de preparare aceelasi ca la turta dulce de anul trecut.</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Turta dulce trebuie facuta cu atentie. Caramelizarea zaharului, apoi topirea in cei 190 ml de apa trebuie facuta cu grija faca accidentari, de aceea recomand tragerea vasului deoparte si apoi adaugarea apei treptat, dupa ce s-a lasat cateva minute la racit zaharul caramelizat ... nu e nevoie sa se lase la racit zaharul si se poate adauga apa treptat, dar cu mare atentie pentru a nu suferi vreun accindent ... O alta varianta de a carameliza zaharul, este de a pune zaharul pe foc mic alaturi de 2-3 linguri apa si mestecand continuu in zahar, caramelizarea se va face mai usor si sigur.</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Dupa ce s-a adaugat apa se pune din nou cratita pe foc , dar foc mic si mestecand continuu pana ce zaharul se topeste in apa. Din greseala eu am uitat oala pe foc, dar noroc ca folosind un vas foarte bun, fund dublu si nu mai spun si marca, da oricum un vas de buna calitate, mi-a fiert siropul si a scazu ---daca era alt vas ma alegeam cu zaharul ars!---, in acest caz am completat cu putin apa, atata apa cat lipsea (se observase pe margini cat scazuse). Anul trecut a fost ceva mai atenta si siropul l-am facut fara incidente.</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Mierea am adauga dupa ce am lasat siropul cateva minute sa-i mai scada temperatura.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Treptat am adaugat 1/2 kg faina bine cernuta., mestecand continuu cu lingura de lemn. Am acoperit vasul cu folie si pana a doua zi nici nu m-am uitat la el. </i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>A doua zi am mai adaugat 200 grame faina, bicarbonatul, praful de copt si condimentul ... plus cele 2 linguri de ulei. Restul de faina, cele 50 de grame de faina le-am adaugat treptat, pe masura ce am framantat aluatul. Anul aceasta am lasat 20 de minute la hodina aluatul, doar pentru ca intervenise ceva urgent si nu l-am intins imediat. Dupa hodina, care se pare ca i-a prins numa' bine, l-am impartit in 3. Am luat prima bucata si am intins-o in foaie subtire de 5 mm, aproximativ --- sa razi nu alta dar am masurat prima foaie cu liniarul --- Pentru celelalte foi nu am mai stat cu liniarul in mana si am intins foaia atat de subtire cat imi spuneau simturile. Am decupat cu diverse forme turtele. </i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Am asezat turtele la distanta intre ele, caci ele la caldura cuptorului (180 grade) vor creste si sa nu risc sa mi se lipeasca intre ele --- am incercat sa asez intr-o tava turte de aceeasi forma pentru a se coace uniform.</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Am tinut turtele le-am tinut la cuptor pentru 15 minute sau 17 minute(asta la 180 grade, caci daca temperatura cuptorul e de 190 se mai scade timpul de coacere cu 1-2 minut dar si la o temperatura de 190 se rumenesc bine pe dos si se intaresc ... deci ramanem la 180 grade pentru temperatura de coacere). </i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Trebuie mare atentie cat se coc turtele ... caci tinute prea mult se intaresc, am patit-o eu cu prima tava ieri dupa-amiaza (le-am copt cu vreo 8 minute in plus). Acum depinde si de cuptor si cum a scris si anul trecut sunt necesare 15- 20 de minute la cuptor pentru turte.</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Turtele copte se lasa la racit in tava, apoi se pun intr-un vas si se acopera cu un prosop sau chiar doua prosoape curate. </i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Turtele coapte a doua zi se pot da prin albus batut spuma cu zahar si orna cu bombonele, asa cum a facut acum un an.</i></span><br />
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<tr><td class="tr-caption" style="text-align: center;">turta dulce ornata -2011</td></tr>
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<i style="font-family: Georgia, 'Times New Roman', serif;">Anul acesta am decis sa nu le mai ornez, pentru ca arata foarte bine si asa.</i></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Aceste doua imagini arata cat de bine au iesit turtele, toate formele au iesit cu marginil rotunde pentru ca inainte de a le introduce la cuptor le-am lasat pe masa de lucru pret de 15-20 de minute. ( faina tinuta la cald si bine cernuta si-au facut efectul - si cozonacul facut acum o saptamana a crescut foarte frumos pentru ca am folosit faina bine cernuta si sa nu credeti ca am exagerat cu prafurile de copt, nu , nu! ci tocmai cum am scris mai sus: 10 grame bicarbonat, 5 grame praf de copt)<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Ca si acum un an si anul aceasta am pregatit 2 portii. Ieri, la cea de a doua portie am pus 700 grame faina si nu 750 grame faina, a iesit un aluat mai moale, dar la intins a cerut mai multa faina si pana sa le asez in tava pentru copt trebuia sa le pastrez musai pe masa tapetata bine cu faina. Diferenta intre cele doua portii este ca cea de a doua parca a iesit mai pufoasa si a crescut exemplar si parca si turtele mai moi, desi sotul meu nu a facut diferenta. Sotului meu ii plac turtele facute de mine, si daca lui ii plac restul nu mai conteaza.</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Am facut comparatia intre prima portie de ieri si cele de anul trecut, parcurgand aceeasi pasi si folosind aceleasi cantitati am observat diferente ... calitatea fainii conteaza, conteaza si sa fie bine cernuta si mai ales sa fie tinuta la caldurica, iar la timpii de coacere mare atentie ... si atunci cand le pregatesti sa o faci cu drag si din suflet.</i></span></div>
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<i style="font-family: Georgia, 'Times New Roman', serif;">Anul aceasta am primit o faina facuta la moara, din graul de pe tarlaua proprie a unei prietene dragi de familie. Faina este curata, naturala ... si tot ce faci din ea creste! dovada stau prajiturile soacrei si turtele mele de ieri.</i><br />
<i style="font-family: Georgia, 'Times New Roman', serif;">Eu cred ca prajitureala e o arta, o arta la care eu doar visez, eu ma straduiesc si stiu ca uneori imi iese, imi iese cand casc ochii si ciulesc urechiile la tot ce e in jur, atunci cand pun intrebari si inteleg raspunsuri, cand fur cu privirea.</i></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Cu gandul la Petrina, si la turtele ei : mare atentie la sirop, daca considerati ca a scazut cat timp zaharul caramelizat s-a topit mai adaugati dupa ochii cantitatea lipsa de apa si la timpul de coacere.</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Turtele se coc la cuptor la un foc moderat, mic ... eu am un cuptor pe gaz si la 180 grade stiu sigur ca nu coace ca unul electric. Temperatura trebuie adaptata functie de cuptor -dar sa fie un foc moderat - ... si cat timp se tin la copt ... intre 15-17 minute (undeva in jur a 15 minute in cuptorul meu) tinand cont si de grosimea si marimea lor.</i></span></div>
Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com20tag:blogger.com,1999:blog-6569983089379349825.post-56541941313522212402012-12-21T11:18:00.001+02:002012-12-21T11:21:28.710+02:00Cornulete umplute - reteta Panselutei<div class="separator" style="clear: both; text-align: justify;">
Lume, lume iata ca-mi arat si eu scrisul pe blog dupa o lunga absenta si uite ca am revenit cu o reteta noua pentru mine, o reteta de cornulete deosebit de gustoase, pe care le-am pregatit cu drag pentru familie si prieteni.</div>
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<span style="font-family: Georgia, Times New Roman, serif;">Reteta de cornuletele umplute cu rahat este o reteta de-a<a href="http://panseluta-violet.blogspot.ro/" target="_blank"> Panselutei</a>, o prietena draga de la care am multe de invatat. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">O reteta buna, foarte buna de cornulete umplute fie ele cu rahat, dulceata sau nuca am tot cautat in lung si lat pe bloguri. Am testat retete cu unt, cu untura ... dar parca nici una dintre retete nu era ceea ce mi-am dorit ... pana intr-o zi cand vizitand blogul Panselutei am gasit cornutelele ei bestial de gustoase si instant m-am indragostit de prima fotografie ... si sa nu mai spun de restul fotografiilor care arata pas cu pas cum se prepara minunatele cornulete.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dupa ce am citit reteta de vreo 4-5 ori m-am pus pe treaba si urmarind pas cu pas reteta (pe care am trecut-o in caietul cu retete dulci, si i-am alocat si un numar 53, nu ca ar conta prea mult pentru voi acest detaliu ... totusi am simtit sa-l impartasesc). <i>Armata cu faina cernuta(tinuta de cu seara la caldurica) , o cutie generoasa de rahat, untura de casa si unt bun si cremos </i>m-am apucat de treaba. Am avut ceva treaba ... dar credeti-ma a merit, chiar a meritat ... au iesit cele mai bune cornutele umplute pe care eu le-am mancat vreodata.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Totusi am fost dezamagita de lamaile din comert! coaja nu are aroma fratilor!... iar zaharul vanilat prin care am dat cornuletele coapte ... nu l-am facut suficient de fin si atunci nu prea au avut aroma de vanilie cornuletele mele, totusi fragezimea, aroma untului si a rahatului au compensat lipsurile.</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Pe viitor voi apela la site-urile specializate pentru a-mi lua coaja de lamaia sau si mai simplu o vizita in lamaiul de pe verenda socriilor, dar sa fie si coapte lamaile ... si zaharul il voi macina in masina antica si de demult a mamei, care face un zahar fin ... dar fin! asa cum trebuie.</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Si desi cu reteta in fata am uitat sa ung cornuletele cu putin ou batut, data viitoare nu voi uita cu siguranta!</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Va recomand cu mare drag reteta de <b>cornulete bestial de gustoase ale Panselutei </b>pe care o gasiti <a href="http://panseluta-violet.blogspot.ro/2010/03/cornulete-umplute-bestial-de-gustoase.html?showComment=1354281492777#c2869738362703061591" target="_blank">[aici]</a>. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cornuletele Pansy (cum le spun eu) se pastreaza bine si dupa 3-4 zile, ba chiar devin din ce in ce mai bine pe masura ce zilele trec(Pansy mi-a scris ca vor fi mai bune pe masura ce zilele trec si mare dreptate a avut ... desi recunosc ca si proaspat scoase din cuptor nu-s rele deloc). Am pastrat cornuletele in cutii inchis etans, invelite frumos in servetele fine albe de hartie. Dupa cum ii spuneam si Panselutei, a doua zi nu mi-au ramas multe cornutele ... dar cele care au supravietuit le-am servit cu sotul meu la mic dejun sau in ceas de seara, dar recunosc ca fiecare a mai furat cate un cornulet din cutie. Ultimele cornulete le-a mancat sotul meu cu o pofta de neinvidiat pentru cei care tin la silueta si tot mormaind cat de bune sunt.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Panseluta pregateste felurite dulciuri si mancaruri care mai de care mai apetisante, dintre toate mi-a ramas in minte tortul <a href="http://panseluta-violet.blogspot.ro/2011/03/tort-joffre.html" target="_blank">Joffre</a>, eu am testat si condimentul <a href="http://panseluta-violet.blogspot.ro/2012/02/condimentul-merken-merquen.html" target="_blank">merken</a> ... dar nu mai spun ca ultima reteta postata de Pansy mi-a lasat gura apa ...si anume o <a href="http://panseluta-violet.blogspot.ro/2012/12/pizza-chicago-style.html" target="_blank">pizza</a> in stil Chicago, de care-as vrea si eu!</span></div>
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<a href="http://www.flickr.com/photos/63357926@N07/8292689529/" title="DSC_005811 by andreKitchen, on Flickr"><img alt="DSC_005811" height="640" src="http://farm9.staticflickr.com/8496/8292689529_3c6b19f0d5_z.jpg" width="427" /></a></div>
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Pansy iti multumesc din suflet pentru reteta si pentru toate sfaturile pe care mi le-ai dat</div>
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te pup si te imbratisez cu drag</div>
Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com2tag:blogger.com,1999:blog-6569983089379349825.post-44664482112757909112012-10-10T09:22:00.000+03:002012-10-10T09:22:17.377+03:00Semn de viata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXsTJqk09Iqf3TAew60ipyOlNQHGgCh-NxU2DdR2P5INGv5644RHM9QuttJ9gEvDkcGpJOsE9CAfZa5Ja9A4gQb8YAfthsQnLJ0zeziTxilP94a3wxcu7UXFW8GREnDhVXZPfJLbjPC4Y/s1600/DSC_03761.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXsTJqk09Iqf3TAew60ipyOlNQHGgCh-NxU2DdR2P5INGv5644RHM9QuttJ9gEvDkcGpJOsE9CAfZa5Ja9A4gQb8YAfthsQnLJ0zeziTxilP94a3wxcu7UXFW8GREnDhVXZPfJLbjPC4Y/s640/DSC_03761.jpg" width="426" /></a></div>
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Dupa cum a scris si in titlu articolului dau si eu un semn de viata, da prieteni buni si dragi ... I'm still alive!!! vacanta s-a dus, vacanta mea luuunga si frumoasa cu multe surprize. .... DAR (intotdeauna exista un dar) ......pentru o perioada nu voi mai scrie pe blog, imi iau o pauza ... Motivele pauzei sunt multe si variate ... desi nu e exclus sa revin cat mai repede aici alaturi de voi in blogosfera culinara.</div>
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Va pup si va imbratisez cu drag,</div>
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a voastra Andreea.</div>
Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com4tag:blogger.com,1999:blog-6569983089379349825.post-88722354800122465822012-06-14T10:35:00.000+03:002012-06-14T10:35:22.846+03:00Am intrat in vacanta!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPHBPJ7YrZqWdxJm816NwcX2Hx3U-5wCZM4arce3ABsQV1_T4Yolp7SNJjfhLYcc-lUk7AAivj_D_v5RtRDTje5-wpAnspOK3Er7woXH5zWXkDLaErBGUfm1AahY1N45zuIsAoKJoII-D/s1600/DSC_0078+(2)2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPHBPJ7YrZqWdxJm816NwcX2Hx3U-5wCZM4arce3ABsQV1_T4Yolp7SNJjfhLYcc-lUk7AAivj_D_v5RtRDTje5-wpAnspOK3Er7woXH5zWXkDLaErBGUfm1AahY1N45zuIsAoKJoII-D/s400/DSC_0078+(2)2.jpg" width="400" /></a></div>
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<i><span style="color: #351c75; font-family: Georgia, 'Times New Roman', serif;">Am intrat in vacanta, atat eu cat si blogul! Revenim la toamna, dar pana atunci ... sa mancati sanatos!</span></i></div>
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<span style="background-color: white; color: #6aa84f; font-family: 'Courier New', Courier, monospace; font-size: small;"><i><u>Iz de vara</u></i></span></h2>
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<i style="background-color: white; line-height: 16px;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;">Ce ochi, ce gura, ce-ntuneric,</span></i></div>
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<span lang="FR" style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>In flori pluteste iz de vara,<o:p></o:p></i></span></span></div>
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<span style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>Te prind in brate pe generic,<o:p></o:p></i></span></span></div>
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<span style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>Imagini false din afara.<o:p></o:p></i></span></span></div>
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<span lang="FR" style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>Te chem pe campul cu idile,<o:p></o:p></i></span></span></div>
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<span lang="FR" style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>Adun in suflet brat de flori,<o:p></o:p></i></span></span></div>
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<span lang="FR" style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>Incaruntesc pierdut cu zile,<o:p></o:p></i></span></span></div>
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<span lang="FR" style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>In matul norilor din zori.<a href="http://www.blogger.com/goog_1496918663"><o:p></o:p></a></i></span></span></div>
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<span style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>Ma rog in fata adormirii,<o:p></o:p></i></span></span></div>
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<span style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>M-ascund pe dupa gratii albe,<o:p></o:p></i></span></span></div>
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<span style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>Mai cred si-acum in legea firii<o:p></o:p></i></span></span></div>
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<span lang="FR" style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>Izvor cu zgomot viu de salbe.<o:p></o:p></i></span></span></div>
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<span style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>Gresesc si-mi reascult chemarea,<o:p></o:p></i></span></span></div>
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<span style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>O lacrima in departare,<o:p></o:p></i></span></span></div>
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<span lang="FR" style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>A fost un gand egal cu marea,<o:p></o:p></i></span></span></div>
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<span lang="FR" style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><i>Un urlet cald de nepasare</i></span></span></div>
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<span style="background-color: white;"><span style="color: #6aa84f; font-family: 'Courier New', Courier, monospace;"><span lang="FR"><i>(</i></span><span style="line-height: 40px;">Puzdreac Gheorghe</span><i>)</i></span></span></div>
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<span style="background-color: white;"><span style="color: #351c75; font-family: Georgia, 'Times New Roman', serif;"><i>Va doresc o vara plina de soare!</i></span></span></div>
</div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com19tag:blogger.com,1999:blog-6569983089379349825.post-33978391382627901372012-05-31T08:54:00.000+03:002012-06-01T08:09:20.911+03:00Parada lunii MAI - Provocarea "Dulce Romanie"<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">Multumesc tuturor celor care si-au facut timp si au participat la provocarea lunii Mai. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">A fost o mare placere sa gazduiesc proiectul "<a href="http://mihaelapd.blogspot.com/p/dulce-romanie.html" target="_blank">Dulce Romanie</a>", un proiect devenit deja o traditie printre multi bloggeri culinari.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Tema lunii mai a fost: <b><a href="http://toataziuainbucatarie.blogspot.com/2012/05/provocarea-lunii-mai-dulce-romanie.html" target="_blank">retete cu spanac.</a></b></span><br />
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<a href="http://www.flickr.com/photos/63357926@N07/6982621890/" style="margin-left: 1em; margin-right: 1em;" title="DSC_010011 by andreKitchen, on Flickr"><img alt="DSC_010011" height="500" src="http://farm8.staticflickr.com/7131/6982621890_9d9242b644.jpg" width="333" /></a></div>
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<i><span style="color: #38761d;"><span style="font-family: Georgia, 'Times New Roman', serif;">Spanacul contine flavanoizi, </span><span style="font-family: Georgia, 'Times New Roman', serif;">vitamina K, vitamina C, vitamina A, beta-caroten, Mangeziu, Calciu, un continut mare de Fier. </span></span></i><br />
<i><span style="color: #38761d;"><span style="font-family: Georgia, 'Times New Roman', serif;">Unele dintre </span><span style="font-family: Georgia, 'Times New Roman', serif;">beneficiile spanacului sunt bine cunoscute, altele mai putin cunoscute. Beneficiile spanacului: antiinflamator, anticancerigen, protectie cardiovasculara, gastrointestinala, stimularea creierului, energizant, </span><span style="background-color: white; line-height: 17px; text-align: -webkit-auto;"><span style="font-family: Georgia, 'Times New Roman', serif;">protectie impotriva afectiunilor oftalmologice</span></span><span style="font-family: Georgia, 'Times New Roman', serif;"> si mentinerea astenia de primavara sub control (printr-un consum regulat de spanac). (sursa : <a href="http://www.reteteculinare.ro/ghid_alimente/S/spanacul/" target="_blank">retete culinare</a></span><span style="font-family: Georgia, 'Times New Roman', serif;">)</span></span></i><br />
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<span style="color: #0b5394;"><span style="font-family: Georgia, 'Times New Roman', serif;">Provocarea "Dulce Romanie" va fi gazduita in luna Iunie de catre Andreea Craciun - </span><a href="http://www.reteteveggie.com/" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">Andie's Veggies</a><span style="font-family: Georgia, 'Times New Roman', serif;"> (pe data de 1 iunie Andie va lansa provocarea).</span></span><br />
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<span style="color: #6aa84f; font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><i><u><b>Parada lunii Mai</b></u></i></span></div>
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<span style="color: #6aa84f; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i><u><b>- Retete cu spanac -</b></u></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1.Ramona Pintea - <span style="color: #38761d;">Piri Piri e Canela</span></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><a href="http://cozinhaderamona.blogspot.pt/2012/05/sopa-creme-de-espinafres-e-alho-frances.html" target="_blank">Sopa creme de espinafres e alho francês/ Supã cremã de spanac cu praz</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwtPGXFcytjZUWepeXHPiVxZz6e4E1YBcgbpdaJhJWqb44QeWRsjRurKDPKr_51ue2FaevEmoJ7gaYE6wHnaJQve0nUscYDAhMb_eDfoaL7ytYX5b8jj7gq1rSwLmdj79-NV5TAIB3XDd/s1600/DSC_1458+-alina+pintea.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwtPGXFcytjZUWepeXHPiVxZz6e4E1YBcgbpdaJhJWqb44QeWRsjRurKDPKr_51ue2FaevEmoJ7gaYE6wHnaJQve0nUscYDAhMb_eDfoaL7ytYX5b8jj7gq1rSwLmdj79-NV5TAIB3XDd/s400/DSC_1458+-alina+pintea.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"> <b>2. <span style="background-color: white;">Cristina Brejan - <span style="color: #38761d;">Cristin@'s blog - Arome si culori</span></span></b></span></div>
<a href="http://criss75-despremine.blogspot.com/2012/05/spanakopita-placinta-cu-spanac.html" target="_blank"><span style="font-family: Georgia, 'Times New Roman', serif;">Spanakopita (Placinta cu spanac)</span></a><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>3. Alexandra Constantinesc - <span style="color: #38761d;">menta &rozmarin</span></b></span></div>
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<a href="http://mentasirozmarin.blogspot.co.uk/2012/05/tarta-cu-spanac-ceapa-rosie-si-oua.html" target="_blank"><span style="font-family: Georgia, 'Times New Roman', serif;">Tarta cu ceapa rosie, spanac si ou</span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>4. <span style="background-color: white;">Brindusa Scheaua - </span><span style="background-color: white; color: #38761d;">Cooking with my soul</span></b></span></div>
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<a href="http://brindusascheaua.blogspot.com/2012/05/ciorba-de-loboda-si-spanac.html" target="_blank"><span style="font-family: Georgia, 'Times New Roman', serif;">Ciorba cu loboda si spanac</span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>5. <span style="background-color: white;">Iulian Dobrea - </span><span style="background-color: white; color: #38761d;">Delicatesa culinara</span></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; text-align: -webkit-auto;">5.1. </span><a href="http://www.delicatesa.ro/retete/mancaruri/carne-de-pasare/spanac-cu-piept-de-pui-ciuperci-si-telemea-2371" style="text-align: -webkit-auto;" target="_blank">Spanac cu piept de pui, ciuperci şi telemea</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47VQX9zbN63N3PWhERuy9Y1QFVpiz_VcJmuLeWe8-X8wm9dFN6RMHaXx_X2Q0jg99WwxFhLtLsye8INM4TZX-C-Co4NNIB70ZHavEgxMM4lPGA5T-OH6OJ_Q9jHqc7-uAsJE90N1a11LP/s1600/spanac-pui-ciuperci-telemea+-+iulian+dobrea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47VQX9zbN63N3PWhERuy9Y1QFVpiz_VcJmuLeWe8-X8wm9dFN6RMHaXx_X2Q0jg99WwxFhLtLsye8INM4TZX-C-Co4NNIB70ZHavEgxMM4lPGA5T-OH6OJ_Q9jHqc7-uAsJE90N1a11LP/s400/spanac-pui-ciuperci-telemea+-+iulian+dobrea.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white;">5.2. <a href="http://www.delicatesa.ro/retete/aperitive/tortilla-cu-spanac-2378" target="_blank">Tortilla cu spanac</a></span> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQnio7fmckfGcchPpBBRyi6fLk0KZ_cwwLBohr20xUhXxS5PV_naTszwJaRR1kVlsaS40S_AGWvTWAVnlEyzGH0hOMndsMQaubcLMTpQ0eIDLTId-8G3FhXA_yats-84PJ1FHRDThyNEp/s1600/tortilla+spanac-+iulian+dobrea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQnio7fmckfGcchPpBBRyi6fLk0KZ_cwwLBohr20xUhXxS5PV_naTszwJaRR1kVlsaS40S_AGWvTWAVnlEyzGH0hOMndsMQaubcLMTpQ0eIDLTId-8G3FhXA_yats-84PJ1FHRDThyNEp/s400/tortilla+spanac-+iulian+dobrea.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>6. <span style="background-color: white;">Alexandrina - </span><span style="background-color: white; color: #38761d;">Xandrinne si ale ei ispravi culinare</span></b></span></div>
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<a href="http://de-alebubulinei.blogspot.com/2012/05/salata-cu-spanac-si-ciuperci.html" target="_blank"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white;">S</span><span style="background-color: white;">alata cu spanac si ciuperci</span></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-0_yl-N-V1Qrd3yrBVTFiFPwX-OZuS2FbCfgi8n427vz0ub1nAfVXwoqaqrQIcctg-0gYP1EHcr8LjHS_uWOLY2_jZx4eA2Dg2U4eaz8jLeEVowExWn1iSQnrDgvd5Fb-4XCV9spMYPA/s1600/DSC04359-+alexandrina-+xandrinne.JPG" imageanchor="1"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-0_yl-N-V1Qrd3yrBVTFiFPwX-OZuS2FbCfgi8n427vz0ub1nAfVXwoqaqrQIcctg-0gYP1EHcr8LjHS_uWOLY2_jZx4eA2Dg2U4eaz8jLeEVowExWn1iSQnrDgvd5Fb-4XCV9spMYPA/s400/DSC04359-+alexandrina-+xandrinne.JPG" width="400" /></span></a></div>
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<b><span style="font-family: Georgia, 'Times New Roman', serif;">7. Mimmi & Laura - <span style="color: #38761d;">Bucate pe alese</span></span></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">7.1. <a href="http://bucatepealese.blogspot.com/2012/05/supa-crema-de-spanac-raw.html" target="_blank">Supa crema de spanac ( Raw)</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSupBTZx9oO8aAbN2wRRJfrWgRHP5S_1enl5QHjO0ZIQbtvhTpUOq5CvS1o4gK5OixiaNS1HXt9lnGjQaxIfDTRt-gGELEf-BUbw0dCIc73QVloWRAefMG78ItgYRjdH5NgaHtjLlUD5_/s1600/DSCN3347+-+mimmi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSupBTZx9oO8aAbN2wRRJfrWgRHP5S_1enl5QHjO0ZIQbtvhTpUOq5CvS1o4gK5OixiaNS1HXt9lnGjQaxIfDTRt-gGELEf-BUbw0dCIc73QVloWRAefMG78ItgYRjdH5NgaHtjLlUD5_/s400/DSCN3347+-+mimmi.jpg" width="362" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">7.2. <a href="http://bucatepealese.blogspot.com/2012/05/omleta-cu-spanac-la-cuptor.html" target="_blank">Omleta cu spanac la cuptor</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZeCOz2QfAbXJHwgeeNtV8Q7JrcK6yjBmGMJ3EoBnWXKJXhNKo-YJWhypM_JN-lIMIMFO2qdQAjGSdqGD_g05qjEPf0uqPLekn30btNg3Pe915yq2URtfSFU2Vgpheto7IZAxt30YILzo/s1600/DSCN3292+-+mimmi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZeCOz2QfAbXJHwgeeNtV8Q7JrcK6yjBmGMJ3EoBnWXKJXhNKo-YJWhypM_JN-lIMIMFO2qdQAjGSdqGD_g05qjEPf0uqPLekn30btNg3Pe915yq2URtfSFU2Vgpheto7IZAxt30YILzo/s400/DSCN3292+-+mimmi.jpg" width="300" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">7.3. <a href="http://bucatepealese.blogspot.com/2012/05/souffle-de-spanac.html" target="_blank">Souffle de spanac</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9EG4-tt_8IK2jdi8jPtPOLOe345O_urlgR6TmWW_DpINDPtk8LFJvbM2bflf4ecOs_7rOGPUxsY1WanzyzQLQpBipwDhgQUltTiq91JCYTiNUUVMTv0Nl1A9qRwJmW3IBDvrD21HK0BM7/s1600/Picture+078+-+mimmi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9EG4-tt_8IK2jdi8jPtPOLOe345O_urlgR6TmWW_DpINDPtk8LFJvbM2bflf4ecOs_7rOGPUxsY1WanzyzQLQpBipwDhgQUltTiq91JCYTiNUUVMTv0Nl1A9qRwJmW3IBDvrD21HK0BM7/s400/Picture+078+-+mimmi.jpg" width="300" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">7.4. <a href="http://bucatepealese.blogspot.com/2012/05/mini-tarte-cu-spanac.html" target="_blank">Mini tarte cu spanac</a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidT_J2gLpexh3GUx0lUzOtLTmxzDwxIkCXn4x-vH3ROQrpadwE8AeWHZczQ5KVWrKS_DDyeuVrmF202Nxnt8s1VWlcXl_8lsHUmKgp54OYUV96OgISKKDpDl7fMYS8T-gI36GVBjHRhb_4/s1600/Picture+065+-+mimmi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidT_J2gLpexh3GUx0lUzOtLTmxzDwxIkCXn4x-vH3ROQrpadwE8AeWHZczQ5KVWrKS_DDyeuVrmF202Nxnt8s1VWlcXl_8lsHUmKgp54OYUV96OgISKKDpDl7fMYS8T-gI36GVBjHRhb_4/s400/Picture+065+-+mimmi.jpg" width="300" /></a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>8. Andreea Craciun - <span style="color: #38761d;">Andie's Veggies</span></b></span></div>
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<a href="http://www.reteteveggie.com/2012/05/18/supa-crema-de-spanac-cartofi-noi-si-ciuperci/" target="_blank"><span style="font-family: Georgia, 'Times New Roman', serif;">Supa crema de spanac, cartofi noi si ciuperci</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHBVioDU-NNHSJGLtW3glL8Yf4NRyy5siWYG6KQQHodJm69DfuJExcSOdbQJDycI0nHcWCTQN1zBPylTxLedmOd3t8HpqYs1bI2Nep_cBk5r6LL5is3BumtMv1jRDNqqLBimBEa0WVO4o_/s1600/spanac1-+andreea+Craciun2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHBVioDU-NNHSJGLtW3glL8Yf4NRyy5siWYG6KQQHodJm69DfuJExcSOdbQJDycI0nHcWCTQN1zBPylTxLedmOd3t8HpqYs1bI2Nep_cBk5r6LL5is3BumtMv1jRDNqqLBimBEa0WVO4o_/s1600/spanac1-+andreea+Craciun2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHBVioDU-NNHSJGLtW3glL8Yf4NRyy5siWYG6KQQHodJm69DfuJExcSOdbQJDycI0nHcWCTQN1zBPylTxLedmOd3t8HpqYs1bI2Nep_cBk5r6LL5is3BumtMv1jRDNqqLBimBEa0WVO4o_/s1600/spanac1-+andreea+Craciun2.jpg" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>9. <span style="background-color: white;">Micky Apostu - <span style="color: #38761d;">Pasiunile Mihaelei</span></span><span style="background-color: white; color: #38761d;"> </span></b></span></div>
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<a href="http://pasiunilemihaelei.blogspot.com/2012/05/smoothie-cu-spanac-si-banane.html" target="_blank"><span style="font-family: Georgia, 'Times New Roman', serif;">Smoothie cu spanac si banane</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4tU9qYQY0XP1EmR9Yi_uuLcaq34mBTYJD4WurCan9cCZGUKgUe8wiGQfGi89J3EDWN-vA8wR8-kpA1EXwMJoMDDdOAr508jXxcmP1b982B0Afh6CUdLvyLyMIAyJBIJseBuXQKFuuBS3G/s1600/DSC00658++Micky+Apostu+-+Pasiunile+Mihaelei.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4tU9qYQY0XP1EmR9Yi_uuLcaq34mBTYJD4WurCan9cCZGUKgUe8wiGQfGi89J3EDWN-vA8wR8-kpA1EXwMJoMDDdOAr508jXxcmP1b982B0Afh6CUdLvyLyMIAyJBIJseBuXQKFuuBS3G/s1600/DSC00658++Micky+Apostu+-+Pasiunile+Mihaelei.jpg" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>10. F<span style="background-color: white;">urnicuta boscodina -<span style="color: #38761d;">Furnicuta boscodina</span></span></b></span></div>
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<a href="http://www.furnicuta-boscodina.com/2012/05/tarta-cu-spanac-capsuni-si-branza.html" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">Tarta cu spanac, capsuni si branza Danablu</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAQePXrjgMtZUU1NJ5dGMxHdJxWsSfRa2iLQ_1WthIwsiAfRa8mb_s4XBno9iJe9qa3nVY_Qm3wk4nQSjC_SyEBzXrCmoccvBAW_WjDjGwcGZQdWcJ78IlrDwSbAWtF-nkJzw5kWNqrNF/s1600/Tarta+cu+spanac,+capsuni+si+branza+Danablu+-+furnicuta+boscodina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAQePXrjgMtZUU1NJ5dGMxHdJxWsSfRa2iLQ_1WthIwsiAfRa8mb_s4XBno9iJe9qa3nVY_Qm3wk4nQSjC_SyEBzXrCmoccvBAW_WjDjGwcGZQdWcJ78IlrDwSbAWtF-nkJzw5kWNqrNF/s400/Tarta+cu+spanac,+capsuni+si+branza+Danablu+-+furnicuta+boscodina.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>11. <span style="background-color: white;">Adela Zilahi - </span><span style="background-color: white; color: #38761d;">Ceva bun - ceva dulce</span></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white;">11.1. </span><a href="http://cevabun-cevadulce.blogspot.com/2012/05/piure-de-spanac.html" target="_blank">Piure de spanac</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknKyspo555zWwJkCy4kVOsFfx1t2y0fclATlM7O95QXqRo_zpKsHjnhHflr-fQfqDPseDxRm5dtwqo4kOZ-JXNHoDXdR0GlCh84mvMyi8PFgtRW06o5uHwYkeix_u4JKUqGbBfBUj3In8/s1600/Mancaruri,+prajituri740+adela+zilahi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknKyspo555zWwJkCy4kVOsFfx1t2y0fclATlM7O95QXqRo_zpKsHjnhHflr-fQfqDPseDxRm5dtwqo4kOZ-JXNHoDXdR0GlCh84mvMyi8PFgtRW06o5uHwYkeix_u4JKUqGbBfBUj3In8/s1600/Mancaruri,+prajituri740+adela+zilahi1.jpg" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">11.2. <a href="http://cevabun-cevadulce.blogspot.com/2012/05/muschiulet-de-porc-in-crusta-de.html" target="_blank">Musciulet de porc in crusta de condimente cu piure de spanac</a> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8PVzyPpg0abN2AOxOIaWIEhk9NogC9gYBkwY1nofbwi5eI82KxCVxYLM1nWOWKJgjJMbubAV6wxPM8Zknm6K0s5fJasDnXxs_WqZazB3z2ihPjiJ8Fwem60Yyz5BSjBiol-8LSoAHKko/s1600/Mancaruri,+prajituri772+Adela+Zilahi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8PVzyPpg0abN2AOxOIaWIEhk9NogC9gYBkwY1nofbwi5eI82KxCVxYLM1nWOWKJgjJMbubAV6wxPM8Zknm6K0s5fJasDnXxs_WqZazB3z2ihPjiJ8Fwem60Yyz5BSjBiol-8LSoAHKko/s1600/Mancaruri,+prajituri772+Adela+Zilahi2.jpg" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>12. <span style="background-color: white;">Mihaela Simiuc - <span style="color: #38761d;">Dulciuri fel de fel</span></span></b></span></div>
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<b style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://dulciurifeldefel.blogspot.com/2012/05/placinta-cu-spanac.html" target="_blank">Placinta cu spanac</a></span></b></div>
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<span style="color: black; font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm3PKKfOeKdbvkL-KinSTVvArMv2UoGE24-9jOdpDaRbJ51W1UWKTzI75EVd-qs7ANPzEjIiBHzXeCIpM_QD0drw4r-44f3r-ILjg-gkFwri8qIJNsYupaANQTMMNGHhk4i991g1EOqQh1/s1600/placinta+cu+spanac+3+-+mihaela+simiuc.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm3PKKfOeKdbvkL-KinSTVvArMv2UoGE24-9jOdpDaRbJ51W1UWKTzI75EVd-qs7ANPzEjIiBHzXeCIpM_QD0drw4r-44f3r-ILjg-gkFwri8qIJNsYupaANQTMMNGHhk4i991g1EOqQh1/s400/placinta+cu+spanac+3+-+mihaela+simiuc.JPG" width="361" /></a></span></div>
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<b style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif;">13. Cristina- <span style="color: #38761d;">Diva in bucatarie</span></span></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white;">13.1. </span><a href="http://www.divainbucatarie.ro/spanac-cu-muschiulet-de-porc/" target="_blank">Spanac cu muschiulet de porc</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1VSEab9jG4OOy6nQXnp3toeV4SZlOPri0InyN0AFoINI03KRp05Jj7h6nzgqwyOpqVKbeLLeiXeQ2Rpiq5iWC3VrepxsQ2jA_nNGspaE3oFJRKUrgEba2wLaor5a6z7mDCyuNxqY-wJc1/s1600/spanac-cu-carne-+diva.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1VSEab9jG4OOy6nQXnp3toeV4SZlOPri0InyN0AFoINI03KRp05Jj7h6nzgqwyOpqVKbeLLeiXeQ2Rpiq5iWC3VrepxsQ2jA_nNGspaE3oFJRKUrgEba2wLaor5a6z7mDCyuNxqY-wJc1/s400/spanac-cu-carne-+diva.jpg" width="400" /></span></a></div>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">13.2. <a href="http://www.divainbucatarie.ro/budinca-de-clatite-cu-spanac/" target="_blank">Budinca de clatite cu spanac</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9lFdUcTSndbadkMk7pNDgQbGfLHs1d-_CiZ-Pdif2ZsID3QIwPl5QbNXTtlN7W3rvOtrOLeUlDcHDmP3d0Mo_UiYGqsePuVwpkDydpuPSuXHL6NJFFDogEtDHmmtuzCn7P9zaShSNJ6l/s1600/budinca-de-clatite-cu-spanac+-diva.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9lFdUcTSndbadkMk7pNDgQbGfLHs1d-_CiZ-Pdif2ZsID3QIwPl5QbNXTtlN7W3rvOtrOLeUlDcHDmP3d0Mo_UiYGqsePuVwpkDydpuPSuXHL6NJFFDogEtDHmmtuzCn7P9zaShSNJ6l/s400/budinca-de-clatite-cu-spanac+-diva.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"> <span style="background-color: white;">13.3. </span><a href="http://www.divainbucatarie.ro/omleta-cu-spanac/" target="_blank">Omleta cu spanac</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03TMN7jALsuB5N8YeyD9dLYisY6Fn1RuyYwmcOrJX3_Y8yzXbXVK3ouZYGik6VWaWLYA0JEEScWRiEMNzWmFSF12vEdCR8EEPk93S3U1u30DJQ6nbroNhlXGjg1cprb9Fm3ZDYbcIe6FM/s1600/omleta-cu-spanac+-diva.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03TMN7jALsuB5N8YeyD9dLYisY6Fn1RuyYwmcOrJX3_Y8yzXbXVK3ouZYGik6VWaWLYA0JEEScWRiEMNzWmFSF12vEdCR8EEPk93S3U1u30DJQ6nbroNhlXGjg1cprb9Fm3ZDYbcIe6FM/s400/omleta-cu-spanac+-diva.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>14. Laura - <span style="color: #38761d;">Casuta Laurei</span></b></span></div>
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<a href="http://casutalaurei.blogspot.com/2012/05/provocarea-dulce-romanie-sunca-in-stil.html" target="_blank"><span style="font-family: Georgia, 'Times New Roman', serif;">Sunca in stil florentin</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyi6kU6lhQLoPmTPFMiDO9XAMvSUKiNC0tjbTnuVnQzn2heIhBNgRVG0uw06Lk-OF2ggmRhHUrZYWGWsbtAQyrTm3IbwJZNzmIyqNUf3f7GnoOb9k-HMpkyMjLRWSoBMRcZ_yQRBb9665B/s1600/_DSC3817-+casuta+laurei.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyi6kU6lhQLoPmTPFMiDO9XAMvSUKiNC0tjbTnuVnQzn2heIhBNgRVG0uw06Lk-OF2ggmRhHUrZYWGWsbtAQyrTm3IbwJZNzmIyqNUf3f7GnoOb9k-HMpkyMjLRWSoBMRcZ_yQRBb9665B/s400/_DSC3817-+casuta+laurei.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>15. <span style="background-color: white;">Simona - <span style="color: #38761d;">Sim0naWorld</span></span></b></span><br />
<a href="http://sim0na-world.blogspot.com/2012/05/omleta-cu-spanac-si-branza.html" target="_blank"><span style="font-family: Georgia, 'Times New Roman', serif;">Omleta cu spanac si branza</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRBx9uuEK2H6UpaqpJb7VqiQXd7-E1Oj5y77hYOLPhtpZNPZIXwwCwxpUcd3LGcKCxEp1-ux5h6cn17BhfkjgbVJWnGLOK3B2VghL0kUytB-IHKYJ5A3tdzXBmUYM4ltWMvP7zEV6QpvT/s1600/Sim0naWorld1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRBx9uuEK2H6UpaqpJb7VqiQXd7-E1Oj5y77hYOLPhtpZNPZIXwwCwxpUcd3LGcKCxEp1-ux5h6cn17BhfkjgbVJWnGLOK3B2VghL0kUytB-IHKYJ5A3tdzXBmUYM4ltWMvP7zEV6QpvT/s400/Sim0naWorld1.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="background-color: white;">16. </span><span style="background-color: white;">Mihaela - </span><span style="background-color: white; color: #38761d;">De prin lume adunate...</span></b></span><br />
<a href="http://mihaelapd.blogspot.com/2012/05/salata-de-spanac-si-capsuni-strawberry.html" target="_blank"><span style="font-family: Georgia, 'Times New Roman', serif;">Salata de spanac si capsuni</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1crqUIiDWtLptMAPMPjAlt4f5okDpYXcouorebloZE-aYFnN1656pAkTQ_G6AwXQx_1QeaOASEm6f5uiikPgdpSi499PJvPd2RMjvsrvd56XDz1v0ScLrA26bTQjcc2ysZhjI2vwFOBKZ/s1600/salata+3-+mihaela-+de+prin+lume+adunate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1crqUIiDWtLptMAPMPjAlt4f5okDpYXcouorebloZE-aYFnN1656pAkTQ_G6AwXQx_1QeaOASEm6f5uiikPgdpSi499PJvPd2RMjvsrvd56XDz1v0ScLrA26bTQjcc2ysZhjI2vwFOBKZ/s1600/salata+3-+mihaela-+de+prin+lume+adunate.jpg" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>17. <span style="background-color: white;">Alina Mocanu - <span style="color: #38761d;">Alice Kitchenette</span></span></b></span><br />
<a href="http://alysgoodfood.blogspot.com/2012/05/pizza-cu-spanac-si-ou.html" target="_blank"><span style="font-family: Georgia, 'Times New Roman', serif;">Pizza cu spanac si ou</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3H8YtNiAxayDCfZPoX-_iV9NXO6PBURZdih6mVfNijFM6ETxfq1kb-4lEAyl5ITlj8s8_DbO1KVLQ5IStWShxyaLIApPi4O-EA1xp1PL9NTGc0uOGTkIM4rwwCuwICqTu1niEos2riuPb/s1600/DSCN6660+alina+mocanu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3H8YtNiAxayDCfZPoX-_iV9NXO6PBURZdih6mVfNijFM6ETxfq1kb-4lEAyl5ITlj8s8_DbO1KVLQ5IStWShxyaLIApPi4O-EA1xp1PL9NTGc0uOGTkIM4rwwCuwICqTu1niEos2riuPb/s400/DSCN6660+alina+mocanu.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>18. <span style="background-color: white; line-height: 21px; text-align: justify;">Carmen Negoescu - </span><span style="background-color: white; color: #38761d; line-height: 21px; text-align: justify;">Bucataria Furnicutilor</span></b></span><br />
<a href="http://furnicuti.blogspot.com/2012/05/spanakopita.html" style="line-height: 21px; text-align: justify;" target="_blank"><span style="font-family: Georgia, 'Times New Roman', serif;">Spanakopita</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrz9qb8fXk_cQ1p4JVmYujp_-jyJWlLTm-V_KUNxQ86Z5MDex6twW0kzS23FdFtBeaqPjeLbHGdLOyDqbSfAjsrkI-Woyzi7oJenSkcK-GfyToFyPqeXGg2WmOExx69aibzynOe-OAD8X/s1600/DSC6-+carmen+negoescu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrz9qb8fXk_cQ1p4JVmYujp_-jyJWlLTm-V_KUNxQ86Z5MDex6twW0kzS23FdFtBeaqPjeLbHGdLOyDqbSfAjsrkI-Woyzi7oJenSkcK-GfyToFyPqeXGg2WmOExx69aibzynOe-OAD8X/s400/DSC6-+carmen+negoescu.jpg" width="400" /></span></a></div>
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<b><span style="font-family: Georgia, 'Times New Roman', serif;">19. <span style="background-color: white; color: #454545;">Cosmin Ordean Boc - </span><span style="background-color: white;"><span style="color: #38761d;">Simplu si bun</span></span></span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.simplusibun.ro/2012/05/lasagna-cu-sparanghel.html" target="_blank">Lasagna cu sparanghel</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjab17vT2HfiaKgvgBs0nEbvA6AbrhltId2yXqHlIgEvbsrk9ucp0VWP-q6MNR5pZg4PbzIO8ctjCXHqpwZfSKBup6zs1ockMHGMPkgq6DEf-iMsU6E1NcblcAlXtbJbT3rQkjJjaTo7wsH/s1600/DSC_0775+simplu+si+bun.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjab17vT2HfiaKgvgBs0nEbvA6AbrhltId2yXqHlIgEvbsrk9ucp0VWP-q6MNR5pZg4PbzIO8ctjCXHqpwZfSKBup6zs1ockMHGMPkgq6DEf-iMsU6E1NcblcAlXtbJbT3rQkjJjaTo7wsH/s1600/DSC_0775+simplu+si+bun.JPG" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>20. Andreea-Elena C. - <span style="color: #38761d;">Toata ziua in bucatarie</span></b></span><br />
<span style="background-color: white; color: #444444; font-family: Georgia, 'Times New Roman', serif;">20.1. </span><a href="http://toataziuainbucatarie.blogspot.com/2012/05/salata-verde-cu-cas-proaspat-de-vaca.html" style="background-color: white; font-family: Georgia, 'Times New Roman', serif;" target="_blank">Salata verde cu cas proaspat de vaca</a><br />
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<a href="http://www.flickr.com/photos/63357926@N07/6992608458/" style="margin-left: 1em; margin-right: 1em;" title="DSC_025913 by andreKitchen, on Flickr"><img alt="DSC_025913" src="http://farm9.staticflickr.com/8026/6992608458_868081c25d.jpg" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">20.2. <span style="background-color: white; color: #444444;"><a href="http://toataziuainbucatarie.blogspot.com/2012/05/oua-jumari-cu-spanac.html" target="_blank">Oua jumari cu spanac</a></span></span></div>
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<a href="http://www.flickr.com/photos/63357926@N07/7171168174/" style="margin-left: 1em; margin-right: 1em;" title="DSC_014011 by andreKitchen, on Flickr"><img alt="DSC_014011" src="http://farm8.staticflickr.com/7226/7171168174_dd58e32497.jpg" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">20.3. <span style="background-color: white; color: #444444;"><a href="http://toataziuainbucatarie.blogspot.com/2012/05/supa-de-spanac-cu-smantana.html" target="_blank">Supa de spanac cu smantana</a></span></span><br />
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<a href="http://www.flickr.com/photos/63357926@N07/7175778778/" style="margin-left: 1em; margin-right: 1em;" title="DSC_020112 by andreKitchen, on Flickr"><img alt="DSC_020112" height="500" src="http://farm8.staticflickr.com/7220/7175778778_9fc0a41d09.jpg" width="333" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">20.4. <a href="http://toataziuainbucatarie.blogspot.com/2012/05/supa-de-verdeturi.html" target="_blank">Supa de verdeturi</a></span></div>
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<a href="http://www.flickr.com/photos/63357926@N07/7202070116/" style="margin-left: 1em; margin-right: 1em;" title="DSC_030812 by andreKitchen, on Flickr"><img alt="DSC_030812" height="500" src="http://farm8.staticflickr.com/7236/7202070116_c56c00300b.jpg" width="333" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">20.5. <span style="background-color: white; color: #444444;"><a href="http://toataziuainbucatarie.blogspot.com/2012/05/luna-verde-spaghetti-integrale-cu.html" target="_blank">Spaghetti integrale cu spanac si ciuperci</a></span><br />
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<a href="http://www.flickr.com/photos/63357926@N07/7266651894/" style="margin-left: 1em; margin-right: 1em;" title="DSC_0015111 by andreKitchen, on Flickr"><img alt="DSC_0015111" height="500" src="http://farm8.staticflickr.com/7213/7266651894_bc885dfc4d.jpg" width="333" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">20.6. <span style="background-color: white; color: #444444;"><a href="http://toataziuainbucatarie.blogspot.com/2012/05/luna-verde-spaghetti-integrale-cu.html" target="_blank">Palak ki Dal - Dal cu spanac</a></span></span></span><br />
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<a href="http://www.flickr.com/photos/63357926@N07/7301515050/" title="DSC_0131111 by andreKitchen, on Flickr"><img alt="DSC_0131111" height="500" src="http://farm9.staticflickr.com/8027/7301515050_b41cc7e035.jpg" width="333" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">Nu uitati maine, 1 iunie, Andie va lansa provocarea lunii IUNIE!</span></span></div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com41tag:blogger.com,1999:blog-6569983089379349825.post-69188854693584202162012-05-30T17:06:00.001+03:002012-05-30T17:06:59.052+03:00Palak ki Dal - Dal cu spanac<div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Dal cu spanac e o macancare cremoasa din linte rosie decorticata si frunze tinere si proaspete de spanac.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mancarea aceasta cu linte si spanac mi-a placut foarte mult, ideala pentru vegetarianul de ocazie din mine, indragostitul de mancaturi exotice si picante ... bineinteles indiene!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Acum mai bine de o luna mi-a achizitionat o noua carte de bucate, <a href="http://www.amazon.com/India-The-Cookbook-Pushpesh-Pant/dp/0714859028/ref=sr_1_1?s=books&ie=UTF8&qid=1338381012&sr=1-1" target="_blank">India - The Cookbook</a> - pretioasa mea! Din cartea de bucate am pregatit reteta de dal cu spanac, nu chiar intocmai caci nu am avut coriandru proaspat ci doar seminte de coriandru si patrunjel verde. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cu aceasta reteta particip la provocarea <a href="http://mihaelapd.blogspot.com/p/dulce-romanie.html" target="_blank">Dulce Romanie</a> din luna mai. Gadza provocarii din aceasta luna sunt eu si tema aleasa/ propusa de mine : </span><a href="http://toataziuainbucatarie.blogspot.com/2012/05/provocarea-lunii-mai-dulce-romanie.html" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank"> retete cu spanac</a>.</div>
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<a href="http://www.flickr.com/photos/63357926@N07/7301515050/" title="DSC_0131111 by andreKitchen, on Flickr"><img alt="DSC_0131111" height="640" src="http://farm9.staticflickr.com/8027/7301515050_b41cc7e035_z.jpg" width="427" /></a></div>
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;"><span style="color: #38761d; font-size: x-large;"><u>PALAK KI DAL</u></span></b></h3>
<u><i><b style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">I</b><b style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">ngrediente:</b></i></u><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">(2 portii)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>125 grame linte rosie decorticata* </b>(se gaseste in magazinele Enigma, pe vegis.ro)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>400 ml apa</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1/8 lingurita praf curcuma(turmeric)</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>sare, piper</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>2 linguri ghee vegetal</b> (favoritul meu)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1 lingurita de ghimbir proaspat ras</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>4 catei micuti de usturoi</b>(2 catei mari)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1/2 lingurita seminte coriandru </b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>2 ardei iuti micuti uscati zdrobiti </b>(sau daca aveti 2 ardeti iuti verzi proaspeti, taiati in doua)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>125 grame spanac tanar </b>(merge si cu spanac cu frunza mare, caz in care frunza se rupe in fasii)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>cateva frunze proaspat de patrunjel </b>- optional</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>sucul de 1/2 lamaie </b>(merge inlocuit cu 2/3 lingura otet de mere)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1 lingura ghee vegetal </b>(sau ulei vegetal)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>2 ardei iuti micuti uscati zdrobiti sau 1/2 lingurita piri-piri</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">(am folosit piri-piri primit cadau de la Ramona - <a href="http://cozinhaderamona.blogspot.com/2012/03/un-cu-piri-piri-e-canela.html" target="_blank">Piri Piri e Canela</a>)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1/3 lingurita seminte de mustar alb</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1/3 lingurita seminte <a href="http://toataziuainbucatarie.blogspot.com/2011/11/chimion-vs-chimen.html" target="_blank">chimion</a> (cumin)</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>2-3 catei micuti de usturoi taiati felii subtiri</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>4-5 frunze de curry</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">* </span><i style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">lintea rosie decorticata prin fierbere devine galbena</i></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am fiert lintea (spalata in prealabil bine) in circa 400 ml<i><span style="color: #666666;">(am fiert lintea fara a asezsa pe oala un capac, insa daca asezam un capac, imi trebuiau 250-300 ml apa rece, iar daca foloseam apa fiarta imi trebuiau vreo 250 ml - in orice caz se verifica in timpul fierberii cantitatea de apa, si daca aceasta a scazut mult prea mult si lintea inca nu e fiarta se mai completeaza cu cat e necesar ) </span></i>apa cu praful de curcuma.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pana ce lintea s-a fiert am pregatit restul ingredientelor, spanacul l-a spalat bine si l-am lasat la uscat.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Lintea fiarta am asezonat-o cu putin piper si sare, am acoperit-o cu un capac.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Intr-o tigaie incapatoare am pus la incins 2 linguri de ghee. In ulei incins am prajit pentru circa 1 minut ghimbirul ras, catei de usturoi curatati si zdrobiti, cei 2 ardeii iuti si semintele de coriandru zdrobite. Am adaugat spanacul (spalat si uscat). Am acoperit cu un capac pentru cateva secunde, am ridicat capacul si am amestecat cu lingura. Dupa aproape un minut, timp care spanacul s-a inmuiat am turnat peste lintea fiarta cu tot cu zeama in care a fiert. Am amestecat bine cu lingura. Am turnat sucul de la jumatatea de lamaie, am adaugat frunzele de patrunjel(ce bine ar fi mers cateva frunze de coriandru) am amestecat bine si am tras tigaia de pe foc.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Intr-o alta tigaie am rumenit in putin ghee semintele de mustar, chimion, si cateva frunze de curry (frunze uscate). Peste semintele rumenite am aruncat </span><span style="font-family: Georgia, 'Times New Roman', serif;">catei de usturoi tocati</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">si putin praf de piri-piri. Am mai lasat cateva secunde, cat usturoiul sa se rumenasca usor si am turnat amestecul prajit peste dal. <i>--- amestecul prajit de condimente, frunze de curry si usturoi tempereaza aroma dalulul. Dalul, fara amestecul picant nu ar mai fi fost gustos! ---</i></span></div>
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<a href="http://www.flickr.com/photos/63357926@N07/7301516370/" style="margin-left: 1em; margin-right: 1em;" title="dal_spanac by andreKitchen, on Flickr"><img alt="dal_spanac" src="http://farm9.staticflickr.com/8147/7301516370_e543ded4eb.jpg" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cu lingura de lemn am amestecat in dal . Am asezat tigaia cu dal pe foc si am acoperit-o cu un capac. Dupa 1-2 minute am oprit focul, am indepartat capacul de pe tigaie si am servit dalul.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Dalul a fost nemaipomenit de bun! o portie am servit-o imediat, iar cea de a doua portie am pastrat-o pentru mai tarziu, cand parca gustul a fost si mai bun, cei drept, mancarurile indiene sunt mai bune a doua zi.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Daca va place spanacul, lintea si mancarurile condimentate din belsug cu siguranta va va placea si acest dal. Nu e tocmai cea mai aratoasa mancare dar e o mancara sanatoasa si gustul ei e nemaipomenit!</span></div>
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<i>Maine va astept la parada lunii mai!</i></div>
</div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com18tag:blogger.com,1999:blog-6569983089379349825.post-43225651029193047022012-05-25T14:24:00.003+03:002012-05-25T21:35:07.540+03:00Luna verde - Spaghetti integrale cu spanac si ciuperci<div style="text-align: justify;">
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<a href="http://www.flickr.com/photos/63357926@N07/7266652270/" title="DSC_0007111 by andreKitchen, on Flickr"><img alt="DSC_0007111" src="http://farm8.staticflickr.com/7218/7266652270_599bff4b16.jpg" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mie si mamei mele ne plac foarte mult pastele fainoase. Noi folosim paste facute in casa sau cumparate, dar de cea mai buna calitate . </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Luna aceasta a fost o luna verde pentru mine, aproape zilnic am pregatit ceva cu spanac, supe, sosuri, salate sau paste cu spanac. Imi place spanacul in combinatie cu usturoi, nucsoara, smantana, lapte, iaurt, branza de capra, oua si ciuperci.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Astazi a venit randul unei alte retete cu spanac, si anume paste integrale cu spanac, ciuperci si feta de capra ( preparatel din lapte de capra sunt cele mai sanatoase si cele care-mi plac cel mai si cel mai mult). </span></div>
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<a href="http://www.flickr.com/photos/63357926@N07/7266651894/" title="DSC_0015111 by andreKitchen, on Flickr"><img alt="DSC_0015111" src="http://farm8.staticflickr.com/7213/7266651894_bc885dfc4d.jpg" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b><u><br />
</u></b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b><u>Ingrediente:</u></b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">(2 portii)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>140-150 grame spaghetti integrale</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>150 grame spanac proaspat </b>(dupa plac, mai mult sau mai putin)</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>7 ciuperci medii </b>(aproximativ 150 grame)</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>branza feta de capra </b>(vreo 60-70 grame, sau atat cat se doreste, dupa gust si plac)</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>sare, piper, nucsoara proaspat rasa</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1 ceapa alba medie/ 2 cepe micute</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>4 catei de usturoi</b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>ulei de masline</b></i></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am pregatit toate ingredientele (am curatat ceapa si usturoiul, am spalat spanacul si ciupercile - ciupercile se trec pe sub jetul de apa!).</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am pus pe foc o oala cu apa pentru fiert pastele. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ciupercile le-am taiat feliute, ceapa am tocat-o fin (merge si pestisori), spanacul l-am rupt bucatele.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cand apa a inceput a da in clocot am adaugat un praf de sare si dupa 1-2 minute am aruncat in apa clocotita pastele. Pastele au avut un timp de fierbere de 8 minute, eu le-am scurs cu un minut mai repede <i>(intotdeauna le tin mai putin decat e scris pe ambalaj)</i>, pentru ca pastele se consuma al-dente <i>(si mai sanatos si mai gustos)</i>.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pana ce pastele s-au fiert am pregatit legumele.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Intr-o tigaie incapatoare se pun la incins cateva linguri de ulei de masline. In uleiul incins am aruncat catei de usturoi zdrobiti cu latul cutitului, dupa 30 de secunde-1 minut cand usturoiul a capatat o culoare aurie (<i>nu maro- caci atunci ne-am lins pe bot de paste frumos parfumate) </i>am aruncat in tigaie si ceapa tocata fin, am amestecat cu o lingura de lemn de cateva ori si cand ceapa s-a calit nitel am adaugat feliutele de ciuperci. Am acoperit tigaia cu un capac pentru 2-3 minute apoi l-am indepartat. Dupa alte 2-3 minute am adaugat spanacul si am amestecat.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pastele fierte le-am scurs si le-am pus peste legumele din tigaie, am presarat putina sare, piper si un praf de nucsoara si am amestecat bine. Daca pastele cu legume par uscate se toarna cateva linguri din apa in care au fiert pastele. <i>(intotdeauna e bine sa ai la indemana 1 cana din apa in care au fiert pastele)</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Peste paste cu spanac si ciuperci am sfaramat putina feta si le-am servit imediat (<i> si la cat de bune recunosc, cu rusine, ca le-am servit direct din tigaie)</i>.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pastele cu ciuperci si branza feta mi-au placut foarte mult. Nucsoara presarata a adus un plus aromei, branza sarata m-a dus cu gandul la pastele simple cu telemea si ceapa calita pregatite de mama in copilarie. </span><br />
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<a href="http://www.flickr.com/photos/63357926@N07/7266652952/" style="margin-left: 1em; margin-right: 1em;" title="DSC_00068111 by andreKitchen, on Flickr"><img alt="DSC_00068111" src="http://farm8.staticflickr.com/7081/7266652952_42bd5d686e.jpg" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Uneori, spanacul cu ciuperci il servim ca atare fara a-l combina cu paste fainoase, caci sotul meu nu se impaca prea bine cu pastele (dar nu stiu cum se face ca lasagna nu refuza niciodata!) </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pentru mancarea de spanac cu ciuperci folosesc vreo <i>500 grame de spanac, ciuperci circa 200 de grame(dar au fost dati cand am pus si mai multe), 4-6 catei de usturoi, 1 ceapa (merge si fara ceapa) si parmezan sau branza sarata (de care o fi, telemea de capra, vaca, oaie sau amestec), </i></span><span style="font-family: Georgia, 'Times New Roman', serif;"><i>sare, piper, nucsoara</i>. (nu prea cantaresc eu ingredientele, pun dupa ochi)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Spanacul il oparesc pentru 1 minut in apa cu putin sare, apoi il las sa se scurga. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ciupercile le tai feliute <i><span style="color: #666666;">(e tare fain cand gasesti ciuperci proaspete si marunte - ideale pentru sosuri, cele mari mi le plac umplute cu branza feta, ceapa verde si putina paprika iute coapte in cuptor sau pe gratar). </span></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Usturoiul il zdrobesc cu latul cutitului si ceapa o tai pestisori. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Intr-o tigaie pun putin ulei la incins. </span><span style="font-family: Georgia, 'Times New Roman', serif;">In uleiul incins calesc usturoiul si ceapa, apoi adaug ciupercile. Dupa 5-6 minute, peste ciupercile calite pun spanacul scurs si tocat mare ( spanacul il toc marunt doar cand pregatesc sos). Adaug sare, piper dupa gust si un praf de nucsoara. La final presar branza dupa plac. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mancarea o servesc cu paine rumenita(sotului meu ii pregatesc uneori si cate un pireu de cartofi).</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mancarea poate fi si baza unei placinte, daca se mai adauga oua, smantana sau lapte si chiar si piept de pui maruntit (care se gateste prin fierbere sau pe gratar).</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #38761d;">Luna aceasta a fost o luna verde, spanac si iar spanac - adica sanatate curata pe paine! Spanacul proaspat mi-a oferit multe vitamine si minerale ideale pentru ca motorul trupului meu sa functionez in parametrii normali!</span></span><br />
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<i style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #38761d;">Cu aceasta reteta ma inscriu la provocarea </span><b><a href="http://mihaelapd.blogspot.com/p/dulce-romanie.html" target="_blank"><span style="color: #674ea7;">Dulce Romanie</span></a><span style="color: #38761d;">, mai 2012</span></b><span style="color: #38761d;"> gazduita de </span><b><span style="color: #38761d;">mine, Andree-Elena - </span><a href="http://toataziuainbucatarie.blogspot.com/" target="_blank"><span style="color: #674ea7;">Toata ziua in bucatarie</span></a></b><span style="color: #38761d;">. Propunea mea pentru luna mai: </span></span></i><a href="http://toataziuainbucatarie.blogspot.com/2012/05/provocarea-lunii-mai-dulce-romanie.html" target="_blank"><span style="color: #674ea7;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;">retete cu </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;"><span style="font-weight: bold;">SPANAC.</span></span></span></a><br />
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</div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com8tag:blogger.com,1999:blog-6569983089379349825.post-38314512623008454922012-05-16T14:49:00.001+03:002012-05-16T14:53:43.900+03:00Budinca de dovlecel cu branza emmentaler si oua<div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Dovleacul si dovlecelul sunt printre legumele mele preferate. Cat e vara si toamna de lunga la noi in familie odata pe saptamana se gateste cu dovlecel, iar dovleacul din moment ce a fost cules si pana tarziu in primavara il folosim la placinte, supe sau risotto (cel mai bun risotto e cel cu dovleac).</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Acum o saptamana am fost la piata sa iau verdeturi si legume. De la piata am plecat incarcata cu cate putin din ce mi-a si permis buzunarul, dar mai mult verdeturi de sezon, cu exceptia capsunilor si a unui dovlecel de sera. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Dovlecelul s-a dovedit a fi foarte bun, caci din el am pregatit ceva bun pentru prietena mea,<a href="http://sufana-adina-larisa.blogspot.com/" target="_blank"> Adina Su.</a>, o budinca de dovlecel, branza si oua. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Initial am vrut sa pregatesc o parmigiana, dar am ajuns sa pregatesc o budinca ( sarata), caci am folosit si lapte si amidon, iar mozzarella am inlocuit-o cu emmentaler.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Noua ne-a placut foarte mult.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><u><i><b>Ingrediente:</b></i></u></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1 dovlecel</b> (sa fi avut in jur a 350 de grame)</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>150-170 grame emmentaler</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>4 oua mari </b>( 5 oua medii</i><i>)</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1 cana de lapte gras</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>3 linguri amidon</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1 1/2 lingurita pesto de busuioc </b>(congelat din toamna)</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>4 linguri bune de parmezan ras</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>sare, piper</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i style="font-weight: bold;">unt,</i><i> pentru uns vasul de sticla</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">+ vas copt la cuptor: vas din sticla </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">termorezistent, 19 x19 cm.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Dovlecelul l-am taiat rondele subtiri. Rondelele le-am presarat cu putina sare.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">(Rondelele le-am taiat subtiri de pana in 2 mm)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Branza emmentaler am taiat-o fasii subtiri.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Intr-un vas am batut ouale cu putina sare. Treptat am adaugat peste ouale batute laptele. Amidonul l-am incorparat treptat. La final am adaugat pesto-ul, un praf de piper si 3 linguri de parmezan ras.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Vasul de sticla l-am uns bine cu unt. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am turnat putin din amestecul de oua si lapte (2 linguri) pe fundul vasului, apoi am asezat un strat de rondele de dovleac, 1-2 fasii de emmentaler rupte bucatele, 2-3 linguri din amestecul lichid si am asezat un nou strat de rondele. Am repetat operatiunea pana la ultimul strat de rondele de dovlecel, peste care am turnat amestecul lichid ramas, am asezat 2 fasii subtiri de emmentaler si am presarat parmezanul ramas.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am dat budinca la cuptor pentru circa 45 de minute la un foc potrivit.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Budinca coapta am servit-o imediat dupa ce am scos-o din cuptor.</span></div>
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<a href="http://www.flickr.com/photos/63357926@N07/7208837432/" style="margin-left: 1em; margin-right: 1em;" title="DSC_0006112 by andreKitchen, on Flickr"><img alt="DSC_0006112" height="640" src="http://farm8.staticflickr.com/7089/7208837432_08bff3b785_z.jpg" width="427" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Reteta este pentru Adina, sora si mama ei ... pentru voi toti.</span></div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com26tag:blogger.com,1999:blog-6569983089379349825.post-32101689745951943452012-05-15T14:09:00.002+03:002012-05-25T21:35:39.633+03:00Supa de verdeturi<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><a href="http://www.flickr.com/photos/63357926@N07/7202070116/" style="margin-left: 1em; margin-right: 1em;" title="DSC_030812 by andreKitchen, on Flickr"><img alt="DSC_030812" height="640" src="http://farm8.staticflickr.com/7236/7202070116_c56c00300b_z.jpg" width="427" /></a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">V-ati prins deja ca imi place spanacul, nu stiu ce am cu el, dar aroma, culoarea, textura imi plac la nebunie, dar nu doar mie ci si sotului meu care imi cere mereu sa-i pregatesc spanakopitas sau placinte fripte cu spanac, dar si sosul e la loc de cinste alaturi de 1-2 ochiuri tari de oua. Mie imi plac foarte mult supele. Primavara consumam des supe cu si de verdeturi.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b><u>Ingrediente:</u></b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>250-300 grame verdeturi: spanac, salata creata, leurda</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>2 fire ceapa verde</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>2 fire usturoi verde</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>2 morcovi tineri</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>2 fire de leustean</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>patrunjel verde tocat</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>4 cani de apa</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1 lingura smantana</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>ulei de masline/unt</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>sare, piper alb</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am tocat rondele partea alba a firelor de ceapa si usturoi (cozile le-am adaugat supei la final cu restul verdeturilor) si le-am calit in putin ulei de masline. Peste ceapa si usturoiul calit am turnat apa. Cand apa a da in clocot am adaugat morcovii taiat rondele si 2 fire de leustean. Cand morcovii s-au fiert am adaugat supei sare si piper, dupa gust, si verdeturile tocate ( sau rupte bucatele cu manutele tele) , am amestecat cu lingura de lemn si dupa circa 1 minut am oprit focul.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am lasat supa sa se odihneasca cateva minute si am adaugat smantana dreasa cu putina zama (din supa).</span></div>
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<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><i>--- in unele dati cand nu vreau sa calesc ceapa si usturoiul, pun apa la fiert intr-o oala incapatoare si cand incepe a da in clocot arunc in ea morcovii, ceapa si usturoiul verde ---</i></span></div>
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<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Cum o consum? iau frumos o felie de paine si o rup bucatele ... bucatelele de paine le arunc in supa calda, dulce aromata, si frumos cu lingura de lemn ma servesc! ...</span></div>
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<span style="color: #38761d; font-family: Georgia, 'Times New Roman', serif;">______________________</span></div>
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<i style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #38761d;">Cu aceasta reteta ma inscriu la provocarea </span><b><a href="http://mihaelapd.blogspot.com/p/dulce-romanie.html" target="_blank"><span style="color: #674ea7;">Dulce Romanie</span></a><span style="color: #38761d;">, mai 2012</span></b><span style="color: #38761d;"> gazduita de </span><b><span style="color: #38761d;">mine, Andree-Elena - </span><a href="http://toataziuainbucatarie.blogspot.com/" target="_blank"><span style="color: #674ea7;">Toata ziua in bucatarie</span></a></b><span style="color: #38761d;">. Propunea mea pentru luna mai: </span></span></i><a href="http://toataziuainbucatarie.blogspot.com/2012/05/provocarea-lunii-mai-dulce-romanie.html" target="_blank"><span style="color: #674ea7;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;">retete cu </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;"><span style="font-weight: bold;">SPANAC.</span></span></span></a>
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</div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com7tag:blogger.com,1999:blog-6569983089379349825.post-27188914582931647172012-05-11T14:50:00.001+03:002012-05-25T21:36:17.542+03:00Supa de spanac cu smantana<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/63357926@N07/7175778778/" style="margin-left: 1em; margin-right: 1em;" title="DSC_020112 by andreKitchen, on Flickr"><img alt="DSC_020112" height="640" src="http://farm8.staticflickr.com/7220/7175778778_9fc0a41d09_z.jpg" width="427" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b><u>Ingrediente:</u></b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>200 grame frunze de spanac</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1-2 fire ceapa verde</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1-2 fire usturoi verde</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1 frunza leustean</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>3 cani de apa</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>3 linguri smantana grasa</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>sare, piper</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>ulei de masline sau unt</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Spanacul, ceapa si usturoiul le-am curatat si spalat bine (aveau putin pamant, ca doar din gradina au fost adunate). Spanacul l-am lasat la zvantat. Ceapa si usturoiul le-am taiat rondele. Apa am pus-o la fiert.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am asezat o oala pe foc mediu si am incins in ea 1 lingura de ulei (sau 1 lingura buna de unt). In uleiul incins am calit rondelele de ceapa si usturoi verde pentru jumatate de minut - un minut. Peste ceapa si usturoiul usor calite am turnat apa fierbinte. Am adaugat frunza de leustean <span style="color: #666666;">(frunza care da un gust nemaipomenit supelor de verdeturi si chiar a celor de verdeturi cu carne)</span>, sare gronjuroasa si piper alb macinat, dupa gust. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am lasat zama sa fiarba 5-7 minute si am aruncat in supa frunzele de spanac rupte bucatele, am acoperit oala cu un capac si am oprit focul. Cand supa s-a mai racit am turnat in ea smantana amestecat in prealabil cu un polonic de zama <span style="color: #666666;"><i>(ca nu se branzeasca smantana atunci cand o adaugam in zama fierbinte)</i></span>.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Supa aceasta merge perfect cu paine proaspat coapta.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">O supa simpla, banal de simpla. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Imi plac mancarurile simple, rapide si gustoase! </span></div>
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<span style="color: #38761d; font-family: Georgia, 'Times New Roman', serif;">______________________</span></div>
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<i style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #38761d;">Cu aceasta reteta ma inscriu la provocarea </span><b><a href="http://mihaelapd.blogspot.com/p/dulce-romanie.html" target="_blank"><span style="color: #674ea7;">Dulce Romanie</span></a><span style="color: #38761d;">, mai 2012</span></b><span style="color: #38761d;"> gazduita de </span><b><span style="color: #38761d;">mine, Andree-Elena - </span><a href="http://toataziuainbucatarie.blogspot.com/" target="_blank"><span style="color: #674ea7;">Toata ziua in bucatarie</span></a></b><span style="color: #38761d;">. Propunea mea pentru luna mai: </span></span></i><a href="http://toataziuainbucatarie.blogspot.com/2012/05/provocarea-lunii-mai-dulce-romanie.html" target="_blank"><span style="color: #674ea7;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;">retete cu </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;"><span style="font-weight: bold;">SPANAC.</span></span></span></a>
</div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com13tag:blogger.com,1999:blog-6569983089379349825.post-8867172534015010242012-05-10T18:42:00.002+03:002012-05-25T21:36:46.806+03:00Oua jumari cu spanac<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/63357926@N07/7171168174/" title="DSC_014011 by andreKitchen, on Flickr"><img alt="DSC_014011" height="640" src="http://farm8.staticflickr.com/7226/7171168174_dd58e32497_z.jpg" width="427" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ador spanacul! si combinatia spanac+oua e preferata mea!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ouale facute jumari si cu spanac tanar e o combinatie care-mi place pentru micul dejun, dar recunosc ca mi-a placut si la pranz!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><u>Ingrediente:</u></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">(1-2 portii)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>3 oua proaspete de gaina</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1-2 maini de spanac tanar</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>sare, piper</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>nucsoara (imi place in combinatia cu spanac)</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>unt</b> </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am spalat spanacul, l-am lasat sa se zvante apoi le-am taiat fasii (sau se lasa intreg, daca frunzele sunt micute).</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ouale le-am batut (nu foarte bine, caci imi place ca jumarile din oua sa mai aibe ici colo putin albus copt) cu putina sare, piper si un praf de nucsoara(uneori presar nucsoara la final).</span></div>
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<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><i>--- in ouale batute se poate adauga cascaval ras, parmezan sau o lingura de smantana grasa ---</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am incins o lingura buna de unt in tigaie (dar am folosit in alte dati si ulei de masline sau de orez) apoi am aruncat in el spanacul. Dupa 1-2 minute am turnat peste ouale batute, am lasat cateva secunde, cat pe margine s-au copt usor si am mestecat ( <span style="color: #666666;">daca se vrea o omleta/frittata, se reduce focul aragazului se acopera cu un capac si se lasa sa se coaca - cel putin asa fac eu - sau se da tigaia la cuptor</span>). Am mestecat ocazional pana cand jumarile s-au copt ( au capatat consistenta dorita - <i><span style="color: #666666;">daca bateam ouale bine bine si adaugam si smantana ieseau mai pufoase</span></i>).</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cui ii place ceapa poate adauga si ceapa alba la jumari ( se taie ceapa pestisori, se caleste in untul incins s-apoi se adauga spanacul). </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">E sezonul verde si cred ca ar merge si ceapa sau usturoi verde la jumarile aceastea.</span><br />
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<a href="http://www.flickr.com/photos/63357926@N07/7171169808/" title="DSC_014211 by andreKitchen, on Flickr"><img alt="DSC_014211" height="640" src="http://farm9.staticflickr.com/8161/7171169808_be57f7ee18_z.jpg" width="427" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mie una imi plac retetele simple si gustoase!</span><br />
<span style="color: #38761d; font-family: Georgia, 'Times New Roman', serif;">______________________</span><br />
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<i style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #38761d;">Cu aceasta reteta ma inscriu la provocarea </span><b><a href="http://mihaelapd.blogspot.com/p/dulce-romanie.html" target="_blank"><span style="color: #674ea7;">Dulce Romanie</span></a><span style="color: #38761d;">, mai 2012</span></b><span style="color: #38761d;"> gazduita de </span><b><span style="color: #38761d;">mine, Andree-Elena - </span><a href="http://toataziuainbucatarie.blogspot.com/" target="_blank"><span style="color: #674ea7;">Toata ziua in bucatarie</span></a></b><span style="color: #38761d;">. Propunea mea pentru luna mai: </span></span></i><a href="http://toataziuainbucatarie.blogspot.com/2012/05/provocarea-lunii-mai-dulce-romanie.html" target="_blank"><span style="color: #674ea7;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;">retete cu </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;"><span style="font-weight: bold;">SPANAC.</span></span></span></a>
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<br /></div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com15tag:blogger.com,1999:blog-6569983089379349825.post-68937837028841469382012-05-07T13:59:00.004+03:002012-07-17T08:25:33.973+03:00Broccoli si rosii cherry la cuptor<br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ce faci, cand iti e foame, e tarziu si mai ai si putin timp la dispozitie .... a! si sa nu uit mai ti sa ai si o silueta de invidiat sau iti doresti una de invidiat ... va spun ce am facut eu: broccoli si rosii la cuptor.</span></div>
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<a href="http://www.flickr.com/photos/63357926@N07/7151887523/" style="margin-left: 1em; margin-right: 1em;" title="DSC_0022111 by andreKitchen, on Flickr"><img alt="DSC_0022111" height="500" src="http://farm8.staticflickr.com/7258/7151887523_0ebeb4d910.jpg" width="333" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><u><b>Ingrediente:</b></u></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>broccoli proaspat</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>rosii mici -cherry</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>parmezan proaspat ras</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>sare, piper, oregano</i></b> </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Broccoli l-am spalat apoi l-am rupt in mici buchetele<span style="background-color: white;"><span style="color: #666666;">.</span></span> Rosiile le-am spalat, sters bine de apa si apoi le-am taiat in doua. In vase de ceramica individuale am asezat broccoli, si cateva jumatati de rosii, am presarat pe deasupra sare si piper dupa gust si pentru un plus de aroma am presarat si oregano. Pentru ca ne place cam orice fel de branza, am ras pe deasupra putin parmezan. Am dat vasele la cuptor. Dupa 15 minute cand broccoli a fost copt am scos vasele din cuptor si am servit imediat. (daca broccoli in 15 minute s-a copt se mai tin vasele la cuptor cat e nevoie, 5- 7 minute).</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Broccoli cu parmezan = o combinatie geniala ... incercati sa fierbeti broccoli pe aburi, iar dupa ce s-a fiert (5-8 minute ii sunt suficiente - eu doar pe aburi fierb broccoli) stropiti-l cu putina zeama de lamaie si presarati parmezan pe deasupra ... si o sa vedeti cat e de delicios! </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Imi place broccoli la nebunie, si cu orice ocazie in folosesc in preparatelele pentru masa de pranza, cina si chiar si mic-dejun ... dar eu il consum si crud. Broccoli am mai folosit la </span><a href="http://toataziuainbucatarie.blogspot.com/2011/11/supa-de-broccoli-cu-orez-si-cimbru.html" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">supa cu orez si cimbru</a><span style="font-family: Georgia, 'Times New Roman', serif;">, </span><a href="http://toataziuainbucatarie.blogspot.com/2011/11/supa-crema-de-broccoli.html" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">supa crema</a><span style="font-family: Georgia, 'Times New Roman', serif;">, </span><a href="http://toataziuainbucatarie.blogspot.com/2011/11/omleta-cu-broccoli-la-cuptor.html" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">omleta</a><span style="font-family: Georgia, 'Times New Roman', serif;"> si chiar la </span><a href="http://toataziuainbucatarie.blogspot.com/2011/04/paste-cu-legume-la-cuptor.html" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">pastele cu ton</a><span style="font-family: Georgia, 'Times New Roman', serif;"> (eu folosesc si legume congelate din comert, mai rar, dar folosesc atunci cand nu mai am eu in congelator si nu am cum ajunge la piata). Broccoli merge folosit in multe preparate, supa de pui cu broccoli, la paste umplute sau neumplute, gratinat la cuptor, cu sos de branza cheddar ... si multe altele.</span><br />
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<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">Reteta aceasta simpla cu rosii la cuptor o am de la mama, iar mama o citise mai demult intr-o revista culinara, <i>Diabete Oggi Cucina n.4, 2010</i></span></div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com9tag:blogger.com,1999:blog-6569983089379349825.post-50540309662965911522012-05-03T16:27:00.000+03:002012-05-25T21:36:55.708+03:00Salata verde cu cas proaspat de vaca<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/63357926@N07/6992608458/" title="DSC_025913 by andreKitchen, on Flickr"><img alt="DSC_025913" height="800" src="http://farm9.staticflickr.com/8026/6992608458_868081c25d_c.jpg" width="533" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><u><i><b>Ingrediente:</b></i></u></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>salata verde creata</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>rucola</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>spanac mic</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>leurda</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>ceapa verde</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>usturoi verde</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>cas dulce din lapte de vaca*</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>cateva alune de padure</i></b></span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;"><i>ulei de dovleac - prefaratul meu</i></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>otet de mere/balsamic</i></b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>putina miere de salcam</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>sare, piper (eu mai adaugat putin condiment pentru salate, ce si la cumparat sotul meu din Italia)</i></b></span></div>
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<i style="font-family: Georgia, 'Times New Roman', serif;">* am folosit cas facut in casa de prietena soacrei mele, dna Sofica</i> </div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am spalat salata, rucola, spanacul si leurda. Ceapa si usturoiul le-am spalat, curatat si taiat rondele.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Casul l-am taiat cubulete (ce bun a mai fost, o saptamana am savurat la el)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Alunele le-am prajit un tigaie, fara ulei.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Intr-un bol am pus salata creata rupta bucatele, frunzele fragede de spanac, rucola, ceapa, ustuoiul, alunele prajite si zdrobite si cubuletele de cas. Am amestecat usor toate ingredientele apoi am adaugat salatei si vinegreta facut din ulei de dovleac, putin otet de mere, miere, sare, piper si condimentul pentru salata.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">O salata fara mare filozofie, buna, verde, proaspata si sanatoasa!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">La salata aceasta ar merge si cateva crutoane de paine, ton bucatele, piept de pui facut pe gratar. </span><br />
<span style="color: #38761d; font-family: Georgia, 'Times New Roman', serif;">______________________</span><br />
<i style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #38761d;">Cu aceasta reteta ma inscriu la provocarea </span><b><a href="http://mihaelapd.blogspot.com/p/dulce-romanie.html" target="_blank"><span style="color: #674ea7;">Dulce Romanie</span></a><span style="color: #38761d;">, mai 2012</span></b><span style="color: #38761d;"> gazduita de </span><b><span style="color: #38761d;">mine, Andree-Elena - </span><a href="http://toataziuainbucatarie.blogspot.com/" target="_blank"><span style="color: #674ea7;">Toata ziua in bucatarie</span></a></b><span style="color: #38761d;">. Propunea mea pentru luna mai: </span></span></i><a href="http://toataziuainbucatarie.blogspot.com/2012/05/provocarea-lunii-mai-dulce-romanie.html" target="_blank"><span style="color: #674ea7;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;">retete cu </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;"><span style="font-weight: bold;">SPANAC.</span></span></span></a>
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</div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com6tag:blogger.com,1999:blog-6569983089379349825.post-37306570945881662252012-05-01T07:31:00.000+03:002012-05-01T07:31:02.641+03:00Provocarea lunii Mai “ Dulce Romanie”<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;">In 2010, luna lui octombrie,<span class="apple-converted-space"> </span><a href="http://mihaelapd.blogspot.com/p/dulce-romanie.html" target="_blank">Mihaelei - De prin lume adunate</a><span class="apple-converted-space"> </span>a lansat prima provocarea <b>"Dulce Romanie"</b>. </span><span style="font-family: Georgia, 'Times New Roman', serif;">De la prima editie si pana astazi proiectul initiat de Mihaela si-a atins scopul, acela de a vedea idei noi si de a ne cunoaste mai bine ... iar </span><span style="font-family: Georgia, 'Times New Roman', serif;">Dulce Romanie a devenit o traditie printre bloggerii culinari. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pe scara timpului, iata care sunt blogurile care au gazduit provocarea:</span><br />
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<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>Octombrie 2010:<span class="apple-converted-space"> </span><a href="http://mihaelapd.blogspot.com/2010/10/provocarea-lunii-octombrie-dulce.html" target="_blank">De prin lume adunate</a> <span class="apple-converted-space"> </span>si-a ales ca ingredient <b>dovleacul</b></i></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>Noiembrie 2010:<span class="apple-converted-space"> </span><a href="http://www.furnicuta-boscodina.com/2010/10/nuci-si-usturoi.html" target="_blank">Furnicuta Boscodina</a><span class="apple-converted-space"> a venit </span>cu o provocare dubla:<b> nuci </b>si <b>usturoi</b></i></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>Decembrie 2010:<span class="apple-converted-space"> </span><a href="http://alison-trials.blogspot.com/2010/11/peste-si-fructe-de-mareprovocarea-lunii.html" target="_blank">Alison's Trial</a><span class="apple-converted-space"> </span>a ales:<b> peste</b> si <b>fructe de mare</b></i></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>Ianuarie 2011:<span class="apple-converted-space"> </span><a href="http://ciocolata-si-piper.blogspot.com/2011/01/dulce-romanie-provocarea-lunii-ianuarie.html" target="_blank">Pasiuni culinare</a><span class="apple-converted-space"> </span>ne-a propuns doua ingrediente: <span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><b>rucola (voinicica)</b> si <b>ciuperci</b>, care ajuta la dezintoxicarea organismului</span></i></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>februarie 2011:<span class="apple-converted-space"> </span><a href="http://dulciurifeldefel.blogspot.com/2011/02/ciocolata-provocarea-lunii-februarie-in.html" target="_blank">Dulciuri fel de fel</a><span class="apple-converted-space"> </span>si-a ales un ingredient senzual potrivit pentru luna iubirii, <b>ciocolata</b></i></span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>martie 2011:<span class="apple-converted-space"> </span><a href="http://furnicuti.blogspot.com/2011/02/dulcea-romanie-provocarea-lunii-martie.html" target="_blank">Bucataria Furnicutilor</a> ne-a provocat sa gatit cu: <b>cafea </b>si<b> vin</b></i></span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>aprilie 2011:<span class="apple-converted-space"> </span><a href="http://bucatepealese.blogspot.com/2011/04/dulce-romanie.html" target="_blank">Bucate pe alese</a> ne-a indeamnat sa gatim cu miraculoasa<b> miere</b> si sa pregatim bunatati cu<b> miel</b></i></span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>mai 2011:<span class="apple-converted-space"> </span><a href="http://exploracuisine.blogspot.com/2011/05/provocarea-lunii-mai-dulce-romanie-mays.html" target="_blank">Explora Cuisine</a> a ales doua ingrediente: <b>sparanghel</b> si minunata <b>dulceata de lapte</b>, dulce de leche</i></span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>iunie 2011: <a href="http://www.dulcegarii-culinare.ro/2011/06/provocarea-lunii-iunie-dulce-romanie.html" target="_blank">Dulcegarii Culinare</a> ne-a provocat cu doua ingrediente: <b>menta</b> cea frumos mirositoare si <b>cirese</b></i></span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>iulie 2011: <a href="http://iulianaflorentina.blogspot.com/2011/07/provocarea-lunii-iuliedulce-romanie2011.html" target="_blank">Retete fel de fel</a> ne-a propus doua ingrediente:<b> fructe de padure</b> si <b>busuioc</b></i></span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>august 2011: <a href="http://gabyd2.blogspot.com/2011/07/provocarea-lunii-august-dulce-romanie.html" target="_blank">Papa bun</a> ne-a indemnat sa gatim cu<b> pui</b> si <b>prune</b></i></span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">septembrie 2011:</span> <span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; text-align: -webkit-auto;"><a href="http://bettykitchen.wordpress.com/2011/09/01/provocarea-lunii-septembrie-dulce-romanie-2011/?blogsub=confirming#subscribe-blog" style="text-align: -webkit-auto;" target="_blank">Betty's Kitchen</a> ne-a invitat sa gatim cu doua ingrediente de sezon: <b>vinete</b> si <b>pere</b></span></i></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; text-align: -webkit-auto;">octombrie 2011:</span> <span style="text-align: -webkit-auto;"><span style="text-decoration: none;"><a href="http://www.myfancycake.com/2011/10/provocarea-lunii-octombrie-dulce.html" target="_blank">My Fancy Cake</a> a ales doua teme frumoase: <b>cupcakes</b> si <b>Ziua recoltei</b></span></span></i></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><span style="text-align: -webkit-auto;"><span style="text-decoration: none;">noiembrie 2011:</span></span> <span style="text-align: -webkit-auto;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><a href="http://de-alebubulinei.blogspot.com/2011/11/provocarea-lunii-noiembrie-dulce.html" target="_blank">Xandrinne si ale ei ispravi culinare</a> ne-a provocat sa pregatim bunatati cu<b> mar</b> si <b>hrean</b></span></span></i></span></li>
<li class="MsoNormal" style="text-align: justify;"><i><span style="font-family: Georgia, 'Times New Roman', serif;">decembrie 2011:</span> <span style="text-decoration: none;"><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://brindusascheaua.blogspot.com/2011/12/provocarea-lunii-decembrie-2011-dulce.html" target="_blank">Cooking with my soul</a> ne-a provocat sa gatim cu minunatul <b>ghimbir </b>si sa pregatim <b>prajiturele pentru Craciun</b></span></span></i></li>
<li class="MsoNormal" style="text-align: justify;"><i><span style="text-decoration: none;"><span style="font-family: Georgia, 'Times New Roman', serif;">ianuarie 2012: </span></span><span style="font-family: Georgia, 'Times New Roman', serif;"> <a href="http://mitinitta.blogspot.com/2012/01/provocarea-lunii-ianuarie-2012-dulce.html" target="_blank">Mitinita</a> ne-a indemnat sa ne <b>detoxifiem</b> cu sau fara <b>citrice</b></span></i></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>februarie 2012: <a href="http://www.caietulcuretete.com/2012/02/provocarea-lunii-februarie-2012-dulce.html" target="_blank">Caietul cu retete</a> a ales pentru provcare doua teme: <b>retete cu dragoste</b> si <b>drojdie</b></i></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>martie 2012: <a href="http://criss75-despremine.blogspot.com/2012/03/dulce-romanie-provocarea-lunii-martie.html" target="_blank">Cristina's Blog - Arome si culori</a> ne-a indemnat sa gatim cu <b>paste </b>de orice fel si<b> frisca </b>natural sau vegetala</i></span></li>
<li class="MsoNormal" style="text-align: justify;"><i><span style="font-family: Georgia, 'Times New Roman', serif;">aprilie 2012: </span><span style="text-align: -webkit-auto;"><span style="text-decoration: none;"><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://sotiefericita.blogspot.com/2012/04/provocarea-lunii-aprilie-dulce-romanie.html" target="_blank">Blog de sotie fericita</a> ne-a invitat sa pregatim </span></span></span> <span style="background-color: white; line-height: 18px; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b>specialitati pentru masa de Pasti (fie ele dulci sau sarate )</b> si bunatati cu<b> mac.</b></span></span></i></li>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Luna de luna gazdele ne-au surprins cu cate un ingredient inedit, spectaculos, imbietor sau o tema de suflet! ... iar paradele de final de luna s-au dovedit a fi surprinzatoare, cuprinzatoare .... adevarate spectacole pentru simturi! ...</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">In aceasta luna am marea placere sa fiu eu gazda unei noi editii a provocarii si va propun ca tema: <span style="color: #38761d;">retete cu </span></span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #38761d; font-weight: bold;">SPANAC.</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cine doreste sa participe la provocarea lunii mai sa posteze reteta(retetele) pe blogul personal, <i>cu specificarea ca participa la Dulce Romanie - Provocarea lunii Mai 2012 </i>si cu link catre aceasta postare (postare prin care eu am lansat provocarea lunii mai). </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Apoi va rog sa-mi trimiteti un mail pe adresa : </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="color: #0b5394;">spicestaste@yahoo.com</span></b></span><span style="font-family: Georgia, 'Times New Roman', serif;"> , pana pe <b>30 mai</b>, care sa contina:</span><br />
<ul>
<li><b style="font-family: Georgia, 'Times New Roman', serif;">o poza cu preparatul final,</b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;">denumirea preparatului,</b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;">link catre postare voastra </b><span style="font-family: Georgia, 'Times New Roman', serif;">( adresa unde poata fi gasita reteta voastra)</span></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;">numele vostru,</b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;">numele blogului personal</b></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;">La aceasta provocare puteti participa si daca <u>nu</u> aveti un blog, caz in care imi trimiteti pe mail : <b>reteta, poza preparatului final</b> si <b>numele vostru.</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Parada retetelor o voi publica pe <b>31 mai</b>.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Sper sa va place tema aleasa</span><span style="font-family: Georgia, 'Times New Roman', serif;"> si sa participati intr-un numar cat mai mare la provocarea din aceasta luna.</span><br />
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<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><b><i>Conform traditiei <u>gazda lunii IUNIE 2012</u>, va fi persoana care se va oferi <u>prima</u>, printr-<u>un comentariu</u> la aceasta postare.</i></b></span></div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com37Timișoara, România45.755539 21.23749945.666908 21.0795705 45.84417 21.3954275tag:blogger.com,1999:blog-6569983089379349825.post-71002056555161671662012-04-30T22:44:00.000+03:002012-04-30T22:49:06.620+03:00Hummus cu ardei rosu copt<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;"><u><i><b>Ingrediente:</b></i></u></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>150 grame boabe de naut </b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>3 linguri pasta susan</b> (tahini)</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1-2 ardei rosii copti curatati</b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>6-7 linguri de apa rece</b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1 lingurita paprika dulce/iute</b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1 lingurita chimion</b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>2-3 catei de usturoi</b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1 lingura sumac</b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>2 linguri suc proaspat de lamaie</b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>sare</b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>ulei de masline</b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1 lg patrunjel proaspat tocat</b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Nautul l-am pus la inmuiat in apa rece peste noapte, iar a doua zi l-am fiert pentru circa 1 ora. Nautul fiert l-am strecurat si l-am lasat sa se raceasca.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pana ce nautul s-a raci, am macinat chimion, am curatat ardeii copti si usturoiul si am pregatit pasta de susan.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cand nautul s-a racit l-am mixat in blender impreuna cu pasta de susan, 2 ardei copti, usturoi, paprika iute, chimionul macinat, sumacul, un praf de sare, 3 linguri de ulei de masline, sucul de lamaie si vreo 4 linguri de apa. Am mixat toate ingredientele pana ce am obtinut o pasta consistenta. Am gustat pasta si am mai adaugat putina sare dupa gust si inca 3 linguri de apa rece. Am mixat din nou pentru cateva secunde.<span style="background-color: white;"><span style="color: #666666;"> <i>Apa nu am adaugat-o toata dintr-o data ci treptat pentru a putea controla consistenta pastei ... si asa sa faceti si voi! ... recapitulez: adaugati apa treptat pana ce pasta va capata consistenta dorita de voi.</i></span></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"> Pasta gata facuta am turnat-o intr-un vas si am dat-o la rece pentru 30 de minute, 1 ora, cat aromele sa se intrepatrunda.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Hummusul l-am servit stropit cu ulei de masline, ornat cu patrunjel tocat si putin sumac alaturi de pita cu <a href="http://toataziuainbucatarie.blogspot.com/2012/04/zaatar.html" target="_blank">za'atar</a> (ca tot am facut za'atar). </span></div>
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<span style="color: #134f5c; font-family: Georgia, 'Times New Roman', serif;"><i>_______________________________________</i></span><br />
<span style="color: #134f5c; font-family: Georgia, 'Times New Roman', serif;"><i><br />
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<a href="http://www.flickr.com/photos/63357926@N07/7129220079/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="DSC_002312 by andreKitchen, on Flickr"><span style="color: #134f5c;"><i><img alt="DSC_002312" height="320" src="http://farm9.staticflickr.com/8145/7129220079_7913a26449_n.jpg" width="213" /></i></span></a><span style="color: #134f5c; font-family: Georgia, 'Times New Roman', serif;"><i>Pita cu za'aatar</i></span><br />
<span style="color: #134f5c; font-family: Georgia, 'Times New Roman', serif;"><i>Ingrediente: 300 grame faina de paine, vreo 165 ml apa, 4 grame drojdie uscata, 1/2 lingurita sare, putin zahar si 2 linguri ulei de masline. </i></span><br />
<span style="color: #134f5c; font-family: Georgia, 'Times New Roman', serif;"><i>Din ingrediente am framantat bine un aluat elastic pe care l-am lasat la dospit, intr-un loc cald si ferit de curenti, pana ce si-a dublat volumul. </i></span><br />
<span style="color: #134f5c; font-family: Georgia, 'Times New Roman', serif;"><i>Cu jumatate de ora inainte de a da a copt pitile am pornit cuptorul. </i></span><br />
<span style="color: #134f5c; font-family: Georgia, 'Times New Roman', serif;"><i>Aluatul dospit l-am impartit in parti 4 parti egale. Din fiecare parte am format o bila pe care am intins-o cu sucitorul intr-o foaie subtire. Fiecare foaie am uns-o cu putina apa si am presarat deasupra ei za'atar.</i></span></div>
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<span style="color: #134f5c; font-family: Georgia, 'Times New Roman', serif;"><i>Foaile de aluat le-am copt pe rand, pentru vreo 7 minute in cuptorul incins.</i></span></div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com13tag:blogger.com,1999:blog-6569983089379349825.post-34189757324202264932012-04-23T16:16:00.000+03:002012-04-23T16:16:40.713+03:00Pesto de leurda<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #38761d; font-family: Georgia, 'Times New Roman', serif;"><u>Pesto de leurda</u></span></h3>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>Ingrediente:</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>80 grame leurda </b><i>(spalata bine si uscata)</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>50 grame migdale crude </b><i>(nu am avut seminte de pin)</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>5 linguri grana padano </b></span></div>
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<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;"><i>(in pana de parmezan, merge si padano, desi multe guri spun ca parmezanul e mai bun ... dar si mai scump!)</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>ulei de masline, cat e nevoie </b><i><span style="color: #666666;">(5-6 linguri)</span></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am mixat toate ingredientele in blender, in reprize scurte de 2-3 secunde la viteza cea mai mica. (am procedat la fel ca si la<a href="http://toataziuainbucatarie.blogspot.com/2011/10/pesto-genovez-un-sos-cu-multa-vraja-si.html" target="_blank"> pesto-ul genovez</a>)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Dupa gust se poate adauga si sare, depinde de cantitatea, calitatea tipului de branza folosit. Daca se foloseste mai putina branza se adauga sare, dupa gust.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Un pesto de leurda demential ... cu un gust desavarsit. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Daca nu era <a href="http://brindusascheaua.blogspot.com/" target="_blank">Brandusa</a> mai mult ca sigur foloseam si astazi leurda doar la salate si ciorbe. Multumesc<a href="http://brindusascheaua.blogspot.com/2012/04/pesto-de-leurda-wild-garlic-pesto.html" target="_blank"> Brandusa</a> pentru inspiratie!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Bun, bun pesto de leurda! </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am dat o cautare pe google dupa pesto de leurda(wild garlic pesto) si am fost placut surprinsa de multe retete de pesto de leurda care aveau in compozitie si patrunjel, iar clasicele seminte de pin erau inlocuite cu alune<span style="color: #666666;"><i>(am inteles ca si alunele caju sunt un inlocuit foarte bun, dand o aroma deosebita, fina pesto-ului) </i></span>... asa ca m-am pus pe treaba si am pregatit si o portie cu patrunjel si alune ... rezultatul: un pesto parfumat ... foarte bun! Odata ce am gustat din acest pesto, i-am simtit aroma complexa, fina, proaspata, usor iute ... si am vrut sa gust din el inca odata si inc-data ...</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pesto l-am consumat ca atare pe biscuiti cu cateva felii subtiri de rosii, dar mi-a placut foarte mult si pe friptura rece de miel.</span><br />
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<h3>
<span style="color: #38761d; font-family: Georgia, 'Times New Roman', serif;"><u>Pesto de leurda</u> si <i>patrunjel</i></span></h3>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Ingrediente:</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>40-50 grame frunze proaspete de patrunjel</b><i>( 2-3 legaturi)</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>50 grame leurda</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>50 grame alune</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>5 linguri grana padano</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>ulei de masline</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">* la pesto se poate adauga si o lingura de suc de lamaie.</span></div>
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</div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com8tag:blogger.com,1999:blog-6569983089379349825.post-28085153766432765292012-04-19T18:06:00.000+03:002012-04-19T18:08:49.616+03:00Porc Vindaloo - Curry de Goa<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><u><b>Ingrediente:</b></u></i></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">(2 portii)</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>2 cuisoare</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>1/2 lingurita seminte de chimion</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>1/2 lingurita seminte de coriandru</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>3 ardei iuti (sau mai putin)</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>1/2 lingurita scortisoara macinata</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>semintele de 2 pastai de cardamom</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>1/3 lingurita nucsoara macinata</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>1/2 lingurita piper negru macinat</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>1/6 lingurita schinduf macinat</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>2 catei de usturoi</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>1/2 lingura ghimbir proaspat ras</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>20 ml otet de mere</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>1 lingura suc de lamaie verde</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>350 grame pulpa de porc taiata cubulete</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>ulei de floarea soarelui</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>1 ceapa mare alba</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>1/2 sare</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>1 lingura de zahar brun/ miere</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>2 catei de usturoi taiati in felii subtiri</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>5 frunze mici de curry uscate</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cuisoarele, chimionul, coriandru, semintele de cardamom si ardeii iuti i-am zdrobiti in mojar. Condimentele zdrobite le-am amestecat cu scortisoara, nucsoara, piperul, schinduful, cei 2 catei de usturoi zdrobiti, ghimbirul ras, otetul si sucul de lamaie in blender pana ce am obtinut o pasta fina. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cu pasta condimentata am frecat cubuletele de carne. Carnea unsa din belsug cu pasta aromata am acoperit-o cu o folie de plastic si am dat-o la rece pentru 1 ora (vasul in care se tine carnea este bine a fi de sticla sau ceramica, nu metal).</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Inainte de a se face ceasul am taiat ceapa grosier (mare cum spune mama) si am pus doua cani de apa la fiert.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">S-a facut ceasul si am scos carnea de la rece.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Intr-o tigaie incinsa pe foc mediu am turnat circa 2 linguri de ulei. Cand uleiul s-a infierbantat am aruncat in el ceapa tocata. Cand ceapa s-a calit am scos-o afara pe o farfurie si am acoperit-o cu un capac. In tigaie am mai pus putin ulei si am rumenit in el cuburile de carne marinata ( cu tot cu sucul lasat). Cand bucatelele de carne s-au rumenit pe toate partile am adaugat ceapa calita, sarea, mierea si apa clocotita cat sa acopere carnea pe trei sferturi. Cand mancarea a inceput a fierbe am redus focul, am acoperit tigaia cu un capac si am lasat sa fiarba 40 de minute, aproape trei sferturi de ceas. In cele 40 de minute am verificat mancarea din cand in cand, apa mai scazuse si carnea inca nu era patrunsa asa ca am fost nevoita sa mai completez cu inca putin apa fierbinte. (<i><span style="color: #666666;">cu cat is cuburile de carne mai mici si carnea-i mai proaspata si frageda cu atat tocana se face mai repede. Cui ii place ca vindaloo sa fie usor in zama, sa puie apa dupa plac, dar nici sa nu puie in asa hal incat sa-i balteasca bucatile de carne in apa!</span></i>)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cand carnea s-a patruns am oprit focul.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Intr-o alta tigaie am incins o lingura de ulei si am calit in el pentru cateva secunde feliile subtiri de usturoi. Am adaugat peste usturoi si cele 5 frunzulite de curry. Am lasat sa mai sfaraie putin si am rasturnat usturoiul calit si frunzele de curry in vindaloo.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">De servit, curry-ul l-am servit imediat in compania unui orez basmati simplu si parfumat.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">O mancare buna, buna si la pranz sau cina sau </span><span style="font-family: Georgia, 'Times New Roman', serif;">intr-o zi de sarbatoare</span><span style="font-family: Georgia, 'Times New Roman', serif;">, dup-un meci si cu sau fara o bere blonda sau bruna. Mancarea nu-i grea la stomac ... e doar picanta si gustoasa!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">La final, eu va recomand si varianta de Vindaloo cu pasta de rosii pregatit pentru proiectul Brandusei, <i><a href="http://brindusascheaua.blogspot.com/2012/03/duminica-alaturi-de-prieteni-porc.html" target="_blank">"Duminica alaturi de prieteni"</a>.</i></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Sursa: <span style="background-color: white; line-height: 21px; text-align: justify;"><i><span style="color: #351c75;"><b>Everyday Indian, a collection of over 100 essential recipes</b></span></i> </span> </span>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com13tag:blogger.com,1999:blog-6569983089379349825.post-35735401117436934372012-04-13T11:48:00.003+03:002012-04-13T11:48:37.827+03:00Tartlete cu branza dulce de vaci - experimente dulci cremoase!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">Deserturile cu branza sunt preferatele mele ... nu refuz nimic cu branza dulce, stafide, coaja de portocale confiata sau ciocolata. In perioada sarbatorilor pascale pregatesc cel mai des deserturi cu branzeturi dulci. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Reteta de astazi e un experiment dulce si cremos ... un experiment menit a-mi testa noua achizitie ... formele pentru tartlete cu fund detasabil! Formele sunt un cadou mai vechi </span><span style="font-family: Georgia, 'Times New Roman', serif;">de la sotul meu</span><span style="font-family: Georgia, 'Times New Roman', serif;">, pe care insa nu apucasem sa le testez pana mai zilele trecute! ... concluzia! sunt grozave! perfecte pentru a pregati tartlete dulci sau sarate!</span><br />
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<b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingrediente tartlete:</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">(4 tartlete)</span><br />
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<i style="font-family: Georgia, 'Times New Roman', serif;"><b><u>aluat:</u></b></i><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>100 grame faina</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>50 grame unt rece cubulete</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1 lg nuci/alune/migdale tocate </b>(optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1 lg cacao</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1 lg zahar tos</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1 lg lapte rece</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1/2 lingurita zahar vanilat</b></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b><u>umplutura:</u></b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>200 grame branza dulce de vaci</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1 lingura de unt la temperatura camerei</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1 ou mediu</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1 praf de sare</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1 lingura cu varf de amidon</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>3 linguri de zahar</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>zahar vanilat</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>coaja de portocale confiata/stafide/bucatele amarui de ciocolata</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>fulgi de migdale</b></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am amestecat faina cu praful de cacao, zaharul si nucile tocate. In mijloc am facut o adancitura si am pus cuburile de unt rece si lingura de lapte. Am framantat repede aluatul*, l-am invelit in folie de plastic si l-am dar la rece 30 de minute.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am pornit cuptor si l-am setat la un foc mediu.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pentru umplutura am frecat bine branza dulce cu untul, amidonul, zaharul si un pic de zahar vanilat <span style="color: #666666;">(eu am folosit zahar vanilat facut in casa --- 3 pastai de vanilie cu 1.5 cana de zahar le-am mixat in blender pana le-am facut praf; zaharul vanilat il tin inchis ermetic intr-un borcan---)</span>. Am adaugat galbenusul de ou si am amestecat pana ce s-a incorporat bine in umplutura ( de la galbenus umplutura a capatat o culoare galbena superba). La urma am incorporat si albusul de ou batut spuma cu un praf de sare.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">In umplutura se pot incorpora dupa plac <i>2 linguri coaja de portocale confiata taiata cubulete, 2-3 linguri de stafide inmuiate 20 de minute in lapte caldut </i><u>sau</u><i> 40 de grame de ciocolata amaruie taiata cubulete(sau fulgi de ciocolata) ... sau un amestec de coaja de portocala confiata si ciocolata</i>. Se poate adaugat in umplutura de branza si coaja rasa de portocale sau lamaie <span style="color: #666666;">(portocala cand umplutura e cu bucatele de ciocolata, lamaie cand umplutura e cu stafide, desi mie-mi place si combinatia de portocale cu stafide)</span>.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Aluatul l-am impartit in patru parti egale. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fiecare bucata de aluat am intins-o cu sucitorul si am asezat-o in forma de tartleta. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am turnat in fiecare tartlete umplutura de branza. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Deasupra fiecare tartlete am presarat fulgi de migdale. <span style="color: #444444;">--- In cele umplute cu ciocolata si coaja confiata de portocale am presarat deasupra si cateva bucatele de ciocolata amaruie.---</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tartletele le-am dat la cuptor pentru 20 de minute, la 190 de grade Celsius(un foc mediu). <span style="color: #666666;">(am testat cu scobitoarea si erau coapte in interior)</span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mi-au placut tartletele, chiar foarte mult ... Umplutura, umplutura a fost divina! Mi-a parut rau ca nu am facut o fotografie imediat dupa ce le-am scos din cuptor ca sa vedeti si voi cat erau ele de mandru bombate ca niste sufleuri geniale!</span><br />
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<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif;">*<i>Pentru un aluat faramicios, pe viitor, am sa inlocuiesc lingura de lapte cu 10-15 grame de unt! ... pentru tartlete am sa incerc pe viitor si o reteta de aluat de tarte care sa contina si galbenus de ou.</i></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Prietena si fina mea Angelique ar spune "ce-ti place ... ce-ti mai place sa experimentezi!" ... ufff si ce-mi place sa experimentez in bucatarie! dar voua?</span><br />
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<span style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Pentru accesorii trebuie sa-i multumesc sotului meu! el el cel care-mi cumpara forme, oale, linguri, cutite si imi face mese pentru pozat, el e cel care a venit cu idea achizitionarii unui aparat photo mai bun ... e? ce spuneti nu am cel mai tare sot!</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span style="color: #674ea7;">__________________________________</span></span><br />
<i style="background-color: white;"><span style="color: #674ea7;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cu aceasta reteta ma inscriu la provocarea <a href="http://sotiefericita.blogspot.com/2012/04/provocarea-lunii-aprilie-dulce-romanie.html" target="_blank"><b>Dulce Romanie, aprilie 2012</b></a> gazduita de <b><a href="http://sotiefericita.blogspot.com/" target="_blank">Alina</a> - Blog de sotie fericita</b>. Propunerile Alinei pentru luna aprilie: </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 18px; text-align: left;">Specialitati pentru masa de Pasti si mac. </span></span></i></div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com19tag:blogger.com,1999:blog-6569983089379349825.post-36267116239640779342012-04-05T23:16:00.001+03:002012-04-05T23:16:41.444+03:00Budinca de branza dulce cu stafide<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">Acum cateva zile mi se facuse pofta de ceva dulce, dar nu aveam mai nimic prin camara, iar in frigider nu aveam decat lapte, smantana, o cana de branza dulce si oua. Cu aceste ingrediente imi propusesem sa fac o budinca de taitei, dar nu mai aveam taitei de casa! ... si pana-i faceam ma apuca seara, si eu seara nu-ti mananc dulciuri ( mai fac exceptie cand am tiramisu sau profiterol cu mult rom). Trebuia sa fac ceva mai rapid, ceva ce-n maxim o ora sa pot savura ... si atunci mi-a venit idea sa pregatesc o mica</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><a href="http://www.divainbucatarie.ro/pasca-fara-aluat/" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">pasca fara aluat</a><span style="font-family: Georgia, 'Times New Roman', serif;">, reteta Cristinei (Diva in bucatarie). Am scos din frigider branza, untul, smantana si un ou, iar din camara stafidele. Dupa ce am spart oul mi-am dat seama ca din toate ingredientele nu aveam praful de budinca ... na ce sa-i fac ... asa ca ma improvizat! ... si culmea a si iesit improvizatia! chiar a iesit ... si a iesit ceva grozav! ... o budinca nemaipomenit de buna!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><u>Ingrediente:</u></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">(2-3 portii)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>250 grame branza dulce de vaca*</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>50 ml smantana</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>40 grame unt la temperatura camerei + pentru uns hartia de copt</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>2 oua medii (galbenusurile separate de albusuri)</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>70 grame zahar</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1 praf de sare</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>2 linguri amidon ( in total 36-38 grame)</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1/2 lingurita praf de copt</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>o mana buna de stafide</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>2 linguri coaja de portocoala confiata (maruntita)</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>esenta de portocale</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>3 linguri fulgi de migdale</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>* branza dulce pe care am folosit a fost foarte buna, cel putin pentru gustul meu, dulce si cremoasa.</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Stafidele le-am pus la inmuiat in putin lapte caldut.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am pornit cuptorul si l-am setat la un foc mediu.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am amestecat bine cu ajutorul unui tel branza cu smantana, apoi treptat am adaugat untul, galbenusurile de ou, un strop de esenta de portocale si zaharul. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Albusurile le-am batut spuma cu un praf de sare.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am adaugat amestecului de branza amidonul si praful de copt. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Albusurile batute spuma le-am incorporat in amestecul de branza, amestecand usor cu o lingura de lemn.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am adaugat compozitiei stafidele scurse de lapte si coaja de portocale confiata.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am uns cu putin unt o forma de chec/cozonac si am tapetat-o cu o foaie de copt. Foaia de copt am uns-o bine cu unt.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am turnat in forma tapetata compozitia si am presarat deasupra fulgii de migdale.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am dat forma la copt pentru 20 de minute.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">A iesit o budinca cremoasa, usor dulce, cu destule stafide si parfum de portocale! ... fix pe gustul meu.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Budinca aceasta de branza nu as fi facuta in veci daca </span><a href="http://www.divainbucatarie.ro/" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">Cristina</a><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">nu posta </span><span style="font-family: Georgia, 'Times New Roman', serif;">minunata reteta de pasca fara aluat, pe care o voi incerca ... doar sa-mi iau praf de budinca ... si m-ar tenta un praf de budinca de caramel ...</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Multumesc Cristina!</span></div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com16tag:blogger.com,1999:blog-6569983089379349825.post-89837245437161063092012-04-03T22:34:00.000+03:002012-04-03T22:34:07.901+03:00Couscous Tabbouleh - o salata libaneza de cuşcuş<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/63357926@N07/6896587034/" style="margin-left: 1em; margin-right: 1em;" title="DSC_005411 by andreKitchen, on Flickr"><img alt="DSC_005411" src="http://farm8.staticflickr.com/7202/6896587034_a2bff44650_z.jpg" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><u>Ingrediente:</u></b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">(2 portii)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>120 grame cuscus</b> (am folosit cuşcuş instant)</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>180 ml apa </i></b></span><span style="font-family: Georgia, 'Times New Roman', serif;"><i>(atat era specificat pe cutie ca trebuie pentru 120 de grame de </i></span> <i style="font-family: Georgia, 'Times New Roman', serif;">cuşcuş</i> <span style="font-family: Georgia, 'Times New Roman', serif;"><i>)</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>1/2 ardei kapia</i></b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>1/2 ardei galben</i></b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1/2 ardei verde </b>(eu am folosit 2 ardei iuti verzi destul de maricei)</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>5-6 rosii cherry/2 rosii medii</i></b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>3 fire ceapa verde/o ceapa alba sau rosie medie</i></b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i>(eu am adaugat si cateva fire de chives)</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>4 linguri ulei de masline </b>(optional)</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i>sucul de la 1/2 de lamaie</i></b></span><br />
<b style="font-family: Georgia, 'Times New Roman', serif;"><i>patrunjel</i></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>menta </b>(optional - nu oricui ii place menta, desi ea da un gust deosebit salatei)</i></span><br />
<b style="font-family: Georgia, 'Times New Roman', serif;"><i>sare, piper</i></b><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Am pus la fiert apa cu un praf de sare si o lingura de ulei. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cand apa a inceput sa fiarba am turnat-o peste </span><span style="font-family: Georgia, 'Times New Roman', serif;">cuşcuş </span><span style="font-family: Georgia, 'Times New Roman', serif;">si am acoperit cu un capac.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Dupa 5 minute am ridicat capacul am amestecat usor cu furculita in </span> <span style="font-family: Georgia, 'Times New Roman', serif; text-align: -webkit-auto;">cuşcuş pentru a-l afana</span><span style="font-family: Georgia, 'Times New Roman', serif;">. Am lasat </span> <span style="font-family: Georgia, 'Times New Roman', serif; text-align: -webkit-auto;">cuşcuşul</span><span style="font-family: Georgia, 'Times New Roman', serif;"> sa se raceasca. ( </span><span style="font-family: Georgia, 'Times New Roman', serif;">Pentru a putea face salata cuscusul trebuie lasat sa se raceasca.)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Intre timp am pregatit legumele pentru salata de <span style="text-align: -webkit-auto;">cuşcuş</span>.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ardeii i-am taiat in fasii subtiri, pe care le-am tocat marunt. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Rosiile le-am taiat in doua si cu lingurita am scos semintele. Pulpa rosiilor am tocat-o marunt.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ceapa verde am taiat-o rondele maruntele.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">De la 1/2 de lamaie(am folosit o lamaie mai mare si zemoasa) am stors sucul.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Patrunjelul si menta le-am tocat marunt.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pentru salata am folosit 1 legatura mica de patrunjel proaspat si cateva fire de menta.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>Cantitatea legumelor si a verdeturilor folosite pentru salata poate varia in functie de preferinta fiecaruia. Ador menta in salata aceasta de cuşcuş. S-a intamplat sa nu am menta proaspata si atunci am folosit menta uscata si tot a fost buna salata. Ultima data cand am facut salata am adaugat si 2 linguri generoase de stafide si nu-mi pare rau, am sa mai pun si alta data!</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cand cuscus s-a racit l-am amestecat cu legumele si ierburile aromatice tocate, 3-4 linguri de ulei si sucul de lamaie (cine doreste poate adauga si coaja rasa de la 1/2 lamaie). Am asezonat salata cu sare si piper.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Salata aceasta o pregatesc cu jumatate de ora, chiar o ora inainte de a o servi, pentru a permite o contopire a aromelor. Eu pregatesc mereu portie dubla, sa ma si pentru a doua zi cand salata e parca si mai buna.</span><br />
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</div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com8tag:blogger.com,1999:blog-6569983089379349825.post-295944986870886012012-04-01T15:41:00.000+03:002012-04-01T15:41:22.661+03:00Za'atar<div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Za'atar(sau zahtar) este un amestec de ierburi aromatice si mirodenii folosit </span><span style="font-family: Georgia, 'Times New Roman', serif;">in bucataria tarilor din Orientul Mijlociu. Sunt multe, foarte multe variante ale acestui amestec, de exemplu cel israelean contine oregano, cimbru, sumac, susan, sare si frunze de marar uscate; iar cel sirian contine sumac, susan, chimion, coriandru, coaja uscata de lamaie, sare si seminte de anason( nu anasonul stelat!).</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Prietena mea, Daniela, e innebunita dupa za'atar, si mi-a transmis si mie nebunia! Am facut ieri za'atar si mi-a iesit destul de mult, dar la cat de mult imi place/ne place nu cred ca va trece luna si voi mai pregati inca o portie. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Za'atar pregatit este inspirat dupa cel israelian, care contine sumac si mult susan!</span><br />
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<a href="http://www.flickr.com/photos/63357926@N07/6888485734/" style="margin-left: 1em; margin-right: 1em;" title="DSC_0110111 by andreKitchen, on Flickr"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="DSC_0110111" height="640" src="http://farm8.staticflickr.com/7093/6888485734_96756c88ff_z.jpg" width="427" /></span></a></div>
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</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b><u>Ingrediente:</u></b></i></span><br />
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<i><b><span style="font-family: Georgia, 'Times New Roman', serif;">50 grame susan</span></b></i></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>25 grame sumac</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>10 grame oregano uscat</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>25 grame cimbru uscat</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>Semintele de susan le-am rumenit usor intr-o tigaie(nu am pus strop de ulei in ea). Am lasat semintele de se raceasca. Am amestecat toate ingredientele si le-am zdrobit usor in mojar.</i></span><br />
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<i><span style="font-family: Georgia, 'Times New Roman', serif;">Za'atar, inchis ermetic intr-o cutie, ferit de caldura si umiditate, se pastreaza pana la 3 luni(unele publicatii spun si de 6 luni, dar eu am zdrobit bobitele de susan, asa ca maxim 2 luni pentru al meu za'atar).</span></i></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>Cantitatea de sumac poate fi redusa, de la 25 de grame la 15 grame. </i><i>Eu am ales sa pun 25 de grame pentru ca pur si simplu ador aroma sumacului. </i><i>Cantitatea de cimbru si oregano poate fi stabilita dupa bunul plac (se mai pot adauga 5 grame de oregano si scadea cantitatea de cimbru cu vreo 5-10 grame). Totul tine de gustul fiecaruia. Pana la urma cel mai bun za'atar e cel pe care-l faci singur, sau ma insel?</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>Eu am adaugat si o lingura <b>coaja rasa de lamaie</b>, dar nu era obligatoriu. </i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>Za'aatarului i se poate mai adauga </i><i><b>sare</b> (1 lingura) si </i><i>frunze uscate de <b>marar</b> (cam 2 linguri) sau vreo 10 grame de <b>maghiran</b> uscat. In alte combinatii se adauga si <b>busuioc </b>uscat.</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span></div>
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<i style="font-family: Georgia, 'Times New Roman', serif;">... Za'atar este un amestec versatil!</i> <br />
<i style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Amestecul oriental il folosesc pentru a aroma painea, legumele, carnea de pui, oaie si hummus-ul.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com11tag:blogger.com,1999:blog-6569983089379349825.post-63856774944135957562012-03-29T12:21:00.000+03:002012-03-30T10:52:46.043+03:00Spaghetti integrale cu pesto de rucola<br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Imi place foarte mult rucola, o folosesc adesea in salate, dar si la paste! sau intr-un sandwish cu branza. Eu si sotul meu suntem mari consumatori de pesto ... mama e de vina! ea m-a invatat sa fac pesto! Prietenii mei sunt si ei fani pesto, vreo doi stramba din nas ... si totusi nu lasa nimic in farfurie.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Imi place atat de mult pesto de rucola incat era musai sa va impartasesc si voua reteta.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b><u>Ingrediente pesto:</u></b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>100 grame rucola</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>2 catei de usturoi</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>50-75 grame alune de padure</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>4 linguri parmezan ras</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>aproximativ 100 ml ulei de masline</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>2 linguri suc de lamaie</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>sare</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Rucola, usturoiul, alunele, parmezanul le-am mixat impreuna in blender. Uleiul l-am adaugat treptat. Am mixat ingredientele pana ce am obtinut o pasta cremoasa(nu e nevoie de mai mult de 3-4 reprize a cate maxim 5 secunde). Am adaugat pastei sucul de lamaie si sare, dupa gust. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pasta(pesto) de rucola se poate pastra intr-un borcanel/ cutiuta bine inchisa ermetic pana la 3 zile si pentru ca pesto sa-si pastreze gustul si culoare se toarna putin ulei deasupra, cat sa formeze un strat de vreo 3 mm. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Acest pesto se poate consuma pe paine prajita sau crackers simpli/integrali sau cu paste. </span></div>
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<span style="background-color: #d9ead3; color: #274e13; font-family: Georgia, 'Times New Roman', serif;"><br /></span></h3>
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<span style="background-color: #d9ead3; color: #274e13; font-family: Georgia, 'Times New Roman', serif;">Spaghetti integrale cu pesto de rucola</span></h3>
<span style="color: #274e13; font-family: Georgia, 'Times New Roman', serif;"><i><b><u>Ingrediente:</u></b></i></span><br />
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<span style="color: #274e13; font-family: Georgia, 'Times New Roman', serif;"><i>(4 portii)</i></span><br />
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<span style="color: #274e13; font-family: Georgia, 'Times New Roman', serif;"><i><b>320-400 grame spaghetti integrale</b></i></span></div>
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<span style="color: #274e13; font-family: Georgia, 'Times New Roman', serif;"><i><b>pesto de rucola</b></i></span></div>
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<span style="color: #274e13; font-family: Georgia, 'Times New Roman', serif;"><i><b>3-4 linguri rucola tocata</b>( sau rupte cu mana)</i></span></div>
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<span style="color: #274e13; font-family: Georgia, 'Times New Roman', serif;"><i><b>parmezan ras</b></i></span></div>
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<span style="color: #274e13; font-family: Georgia, 'Times New Roman', serif;"><i><b>sare, piper</b></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Se fierb pastele al-dente si se scurs de apa in care au fiert. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pastele se amesteca cu pesto de rucola si frunzele de rucola tocate. Se asezoneaza dupa gust cu putina sare (desi nu cred ca mai e nevoie, are branza destula sare) si piper. Pastele se servesc imediat garnisite cu parmezan ras.</span></div>
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<span style="background-color: white; color: #38761d; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px; text-align: justify;">___________________________-</span><br />
<span style="background-color: white; color: #38761d; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px; text-align: justify;">si cu aceasta reteta particip la provocarea <a href="http://criss75-despremine.blogspot.com/2012/03/dulce-romanie-provocarea-lunii-martie.html" style="color: red; text-decoration: none;" target="_blank">Dulce Romaniei</a>, editia martie 2012. Gazda din aceasta luna este <a href="http://criss75-despremine.blogspot.com/" style="color: red; text-decoration: none;" target="_blank">Cristina</a> de la <b>Cristin@'s Blog - Arome si Culori. </b> </span><br />
<span style="background-color: white; color: #38761d; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px; text-align: justify;">Temele propuse: </span><span style="background-color: white; color: #38761d; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px; text-align: justify;"> </span><b style="background-color: white; color: #38761d; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px; text-align: justify;">pastele </b><span style="background-color: white; color: #38761d; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px; text-align: justify;">si </span><b style="background-color: white; color: #38761d; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px; text-align: justify;">frisca.</b></div>
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</div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com18tag:blogger.com,1999:blog-6569983089379349825.post-15287970743302010162012-03-25T08:20:00.000+03:002012-03-25T08:28:59.890+03:00Duminica alaturi de Brandusa<h3>
<span style="font-family: Georgia, 'Times New Roman', serif;">Buna dimineata!</span></h3>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Duminica aceasta sunt invitata sa o petrec alaturi de <a href="http://brindusascheaua.blogspot.com/p/about-me.html" target="_blank">Brandusa</a>. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Brandusa este o frumoasa doamna care bucatareste din si cu suflet! Toata bucatareala ei o gasiti pe minunatul blog:<a href="http://brindusascheaua.blogspot.com/" target="_blank"> Cooking with my Soul</a>. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pentru aceasta duminica am pregatit un curry specific regiunii Goa, un porc vindaloo cu sos de rosii si usturoi, aromat cu mirodenii. Brandusei ii place foarte mult bucataria indiana si sper ca acest preparat gatit de mine special pentru </span><a href="http://brindusascheaua.blogspot.com/p/duminica-alaturi-de-prieteni-sunday.html" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">duminica alaturi de prieteni</a><span style="font-family: Georgia, 'Times New Roman', serif;"> sa fie pe gustul ei! </span><span style="font-family: Georgia, 'Times New Roman', serif;">Reteta de porc vindaloo de Goa o gasiti pe blogul Brandusei,<a href="http://brindusascheaua.blogspot.com/2012/03/duminica-alaturi-de-prieteni-porc.html" target="_blank"> aici</a>. (+ am scris una alta despre moi! ...)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Va pup, si va doresc o duminica frumoasa, linistita si insorita alaturi de cei dragi!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Iubiti-va mult!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>Brandusa, multumesc de invitatie! </i></span><span style="font-family: Georgia, 'Times New Roman', serif;"><i>Mi-a facut o enorma placere sa gatesc pentru minunatul tau proiect, " Duminica alaturi de prieteni"</i>. </span><br />
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</span></div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com10tag:blogger.com,1999:blog-6569983089379349825.post-75306958551098677642012-03-21T19:55:00.000+02:002012-03-30T10:52:46.050+03:00Gnocchi cu sos de gorgonzola si spanac<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b><u>Ingrediente:</u></b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">(2 portii)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>200 grame paste gnocchi</b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i>(eu am folosit gnocchi de la Barilla nr.85; timp de fierbere: 11 minute)</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>ulei de masline</b></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>1 catel de usturoi</b></i></span><br />
<i style="font-family: Georgia, 'Times New Roman', serif;"><b>80-1oo grame spanac proaspat</b></i><br />
<i style="font-family: Georgia, 'Times New Roman', serif;">(eu am pus 80, dar mergea si mai mult poate chiar si 150 de grame)</i><br />
<i style="font-family: Georgia, 'Times New Roman', serif;"><b>un praf de nucsoara</b></i><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i style="font-weight: bold;">80 grame gorgonzola picanta </i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i>(preferata mea, care merge perfect amesteca cu putin smantana pe foc si turnata peste o mamaliga)</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><b>3-4 lg smantana pentru gatit</b></i></span><br />
<i style="font-family: Georgia, 'Times New Roman', serif;"><b>sare</b></i><span style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span> <b><i><span style="font-family: Georgia, 'Times New Roman', serif;">parmezan </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">10 alune prajite si tocate grosier/ seminte de pin prajite</span></i></b><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">Am pus la fiert apa pentru paste. Cand apa a dat in clocot am adauga si un praf de sarea. Dupa 2 minute, am aruncat in apa clocotita pastele. </span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: transparent; font-family: Georgia, 'Times New Roman', serif;">Pana ce pastele s-au fiert am pregatit sosul de gorgonzola cu spanac</span><span style="background-color: transparent; font-family: Georgia, 'Times New Roman', serif;">.</span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: transparent; font-family: Georgia, 'Times New Roman', serif;">Intr-o tigaie am calit catelul de usturoi zdrobit in putin ulei (1 1/2 lingura).</span></span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>---- </i></span><i style="font-family: Georgia, 'Times New Roman', serif;">Nu-mi place usturoiul tocat in paste. Cand pregatesc sosul pentru paste prefer intotdeauna sa pun usturoiul intreg </i></span></span><i style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">( zdrobit cu latul cutitului si curatat). </i><i style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"> Lasat intreg el isi va lasa savoarea dulce in sosul pastelor.</i></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i style="font-family: Georgia, 'Times New Roman', serif;">Atunci cand folosesc usturoi, pentru tocanite, de exemplu pentru sos de marar/spanac pentru cartofi natur, lucrez cu el rapid </i><i style="font-family: Georgia, 'Times New Roman', serif;">si cu mare atentie. </i><i style="font-family: Georgia, 'Times New Roman', serif;">Usturoiul tocat il arunc in uleiul fierbinte si amestec continuu pentru a nu se arde pentru maxim 30 de secunde si imediat adaug restul ingredientelor. Daca usturoiul este cali prea mult, a capatat o culoare maronie .. clar e ars, si mancare va capata un gust amar de la el si nici va mai fi placuta la gust. ---</i></span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cand usturoiul s-a calit, a capatat o culoare frumoasa usor aurie, </span><span style="font-family: Georgia, 'Times New Roman', serif;">am aruncat </span><span style="font-family: Georgia, 'Times New Roman', serif;">in tigaie spanacul tocat. </span><i style="font-family: Georgia, 'Times New Roman', serif;">( era mai cool daca-l rupteam bucatele ... acu' mi-a venit si mie ideea!). </i><span style="font-family: Georgia, 'Times New Roman', serif;">Am amescat cu lingura de cateva si l-am lasat sa se caleasca pentru 2-3 minute, apoi am tras tigaia de pe foc. Am presarat peste spanac putina nucsoara rasa si am acoperit tigaia cu un capac, pentru a mentine spanacul cald.</span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">Am asezat o cratita pentru sos pe foc si am turnat in ea smantana si cand a inceput sa se incalzeaza am adaugat branza gorgonzola taiata marunt. Cand branza gorgonzola s-a topit ( s -a format o crema fluida) am oprit focul si am turnat sosul peste spanac. Se degusta si daca e nevoie se adauga putina sare.</span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pastele fierte le-am strecurat<i>(</i><i>se pastreaza 1/2 cana pentru orice eventualitate)</i> si le-am </span><span style="font-family: Georgia, 'Times New Roman', serif;">aruncat in tigaie peste sos. Am amestecat bine cat toate pastele sa fie unse cu sosul de gorgonzola. </span><span style="font-family: Georgia, 'Times New Roman', serif;"><i>D</i></span><span style="font-family: Georgia, 'Times New Roman', serif;"><i>aca </i>pastele unse de sos par uscate se poate adauga putin din apa in care au fiert pastele. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">Pastele se servesc imediat.</span></span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>Cine doreste poate presara deasupra putin parmezan ras si cateva alune usor prajite si tocate grosier, care vor evidentia dulceata spanacului si iuteala branzei. --- eu am pregatit pastele de cate ori si mi-au placut foarte mult atunci cand am adaugat alunele prajite si tocate. Alunele se pot inlocui foarte bine cu semintele de pin prajite.</i></span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i></i></span></span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">Priviti imaginea cu pastele gata facute, ce culoare superba, iar spanacul e de un verde irezistibil de comestibil!</span></span></span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span style="color: #38761d; font-family: Georgia, 'Times New Roman', serif;">_________________________________</span></span></span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span style="color: #38761d; font-family: Georgia, 'Times New Roman', serif;">Cu aceasta reteta particip la provocarea <a href="http://criss75-despremine.blogspot.com/2012/03/dulce-romanie-provocarea-lunii-martie.html" target="_blank">Dulce Romaniei</a>, editia martie 2012, a carei gazda este <a href="http://criss75-despremine.blogspot.com/" target="_blank">Cristina</a> de la <b>Cristin@'s Blog - Arome si Culori. </b> Temele propuse de Cristina: </span><b style="color: #38761d; font-family: Georgia, 'Times New Roman', serif;">pastele</b><span style="color: #38761d; font-family: Georgia, 'Times New Roman', serif;"> ( preferatele mele!) si </span><b style="color: #38761d; font-family: Georgia, 'Times New Roman', serif;">frisca</b><span style="color: #38761d; font-family: Georgia, 'Times New Roman', serif;">, dulcea smantana pentru prajituri.</span></span></span></div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com17tag:blogger.com,1999:blog-6569983089379349825.post-23985107221393766642012-03-19T18:30:00.001+02:002012-03-19T18:46:23.017+02:00Topala de ciuperci<div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Intr-o zi acum vreo luna am vrut sa fac o supa-crema de ciuperci cu radacina de pastarnac si cartofi ... dar am ajuns sa fac topala, o mancare densa de ciuperci aromata de la hribii uscati si cimbru.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Topala de ciuperci este o ciulama de ciuperci specifica regiunii de unde este mama mea, ardeleanca getbeget. Cand eram mici mama ne facea des topala de ciuperci, facea si cu carne de pui, doar ca aceea nu-mi prea placea, sau de porc afumata(muschi). </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Topala se serveste cu o mamaliga mea moale, asa cum fac ardelenii ( sau cel putin cei din familia mea) ... eu si tata preferam topala cu paine ( mie asa-mi place, iar tata nu prea se omoara dupa mamaliga).</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cand eram micuti, eu si fratele meu mai mergeam in vacante la bunicii din partea mamei mele si bunica ne pregatea destul de des topala. Bunica facea cea mai buna topala, cea mai buna mamaliga, paine la cuptor si cea mai buna prajitura cu mac!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Eu nu am facut topala intocmai cum o facea bunica sau cum o face mama ... e usor fortata de imprejurari (v-am scris mai sus ca vroiam sa fac supa de ciuperci cu pastarnac si cartofi). Topala mea nu a fost deloc rea, a iesit chiar foarte buna, aromata, de aceea am zis ca merita sa v-o transmit si voua.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pentru topala am optat sa folosesc supa de legume, caci nu am vrut sa folosesc cubuletele" magice" din comert si am adaugat la topala si pastarnacul si cartoful din supa.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i><u>Ingrediente supa:</u></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>1 radacina pastarnac (50 grame)</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>1 cartof alb fainos (140 grame)</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>1 morcov</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>1 ceapa medie</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>1 patrunjel</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>1/4 radacina de telina</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>1,2 l apa</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Legumele curatate si spalate le-am pus la fiert in apa.</span></div>
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<i><span style="font-family: Georgia, 'Times New Roman', serif;"><u>Ingrediente topala:</u></span></i></div>
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<i><span style="font-family: Georgia, 'Times New Roman', serif;">(4 portii)</span></i></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>1 ceapa</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>25 grame unt</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>4 catei de usturoi (sau 3 mai mari)</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>1 lingurita cimbru uscat</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>1/4 lingurita nucsoara macinata</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>150 grame ciuperci champignon </i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>150 grame ciuperci portobello</i></span></div>
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<i style="font-family: Georgia, 'Times New Roman', serif;">25 de grame de hribi uscati</i></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>700-750 ml supa de legume + pastarnacul si cartoful din supa</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>1 cana lapte</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>3 lg amidon/ faina <span style="color: #666666;">- pentru ingrosat topala</span></i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>sare</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>piper</i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Hribii uscati i-am pus la inmuiat intr-o cana de apa fierbinte pentru 10 minute, apoi i-am scurs bine si i-am tocat marunt.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ciupercile spalate si curatate le-am taiat cubulete.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ceapa curata si spalata am tocat-o marunt. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Usturoiul l-am curatat si l-am zdrobit cu latul cutitului (se poate si marunti).</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pastarnacul, cartoful si o cana de supa le-am mixat in blender pana ce am obtinut o crema fina. </span><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Intr-o cratita am calit ceapa in unt. Cand ceapa a devenit translucida am adaugat usturoiul am amestecat cu lingura de cateva ori. Am adaugat cimbrul uscat, ciupercile taiate, hribii maruntiti si putina supa (1/3 cana). Am acoperit cratita cu un capac. Dupa 5 minute am ridicat capacul si am lasat sa se ridice aburul. Am adaugat peste ciuperci restul de supa, crema de legume si praful de nucsoara. Cand mancarea a dat in clocot am adaugat treptat laptele amestecat cu amidon. Am lasat topala sa fiarba pana ce s-a ingrosat. La final am adaugat sare si putin piper dupa gust. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">La cateva minute dupa ce am luat topala de pe foc am adaugat patrunjelul tocat.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pentru topala am rumenit si doua maini de cubuletel de paine in putin </span><span style="font-family: Georgia, 'Times New Roman', serif;">ulei de masline aromat cu usturoi. (am mai pregatit si ceva fulgi de ardei iute) ... dar merge, cui ii place, foarte bine cu mamaliga.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Aceasta a fost reteta mea de topala ... imaginile nu sunt stralucite, si clar nu surprind gustul de senzatie pe care-l are topala!</span></div>
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<span style="color: #134f5c; font-family: Georgia, 'Times New Roman', serif;"><i>Topala (regionalism) este o mancare care se face cu carne de pui, de porc afumata sau ciuperci, cu sos gros de faina. (o ciulama)</i></span><br />
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<span style="color: #134f5c; font-family: Georgia, 'Times New Roman', serif;"><i>* topala merge facuta cu orice fel de ciuperci aveti prin casa, s-a intamplat sa mai am ciuperci champignon si o portobello mai mare ( portobello merg asa bine umplute cu branza de capra, si ceapa verde ... apoi rumenite la cuptor ... delicioase!!!)</i></span></div>Anonymoushttp://www.blogger.com/profile/12912835927243719753noreply@blogger.com15