tag:blogger.com,1999:blog-44727882900589863672024-03-13T15:39:24.179+02:00miremirc...bucataria in imaginisince 07 februarie 2011miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.comBlogger354125tag:blogger.com,1999:blog-4472788290058986367.post-38137835925950204122013-10-13T09:53:00.001+03:002013-10-18T19:02:56.208+03:00Prajitura Fantastica<div class="separator" style="clear: both; text-align: center;">
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<strong>Blat cacao :</strong><br />
4 oua<br />
4 lg zahar<br />
2 lg ulei<br />
4 lg apa fiarta<br />
4 lg faina<br />
1 lg cacao<br />
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<strong>Bezea :</strong><br />
6 albusuri<br />
220 g zahar<br />
100 g nuci prajite si taiate<br />
1 cana visine scurse din compot<br />
1 cana faina (1 cana = 200 ml)<br />
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<strong>Crema :</strong><br />
6 galbenusuri<br />
200 g zahar<br />
300 ml lapte<br />
1 plic budinca de vanilie<br />
3 plicuri zahar vanilat<br />
250 g unt<br />
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<strong>Glazura :</strong><br />
160 g ciocolata<br />
20 g unt<br />
50 ml frisca lichida<br />
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<strong>Mod de preparare :</strong><br />
<strong> Blat cacao : </strong>intr-un castron mixam spuma albusurile cu un praf de sare, adaugam apoi zaharul, mixand pana se topeste ,galbenusurile pe rand, uleiul treptat, apa fiarta lingura cu lingura, iar la final incorporam faina amestecata cu pudra de cacao. Compozitia o intindem in tava (25*35 cm) tapetata cu hartie de copt si o coacem.<br />
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<strong> Bezea </strong>: mixam spuma albusurile cu un praf de sare, adaugam zaharul, iar la final faina amestecata cu nucile prajite si taiate si visinile (folosim o lingura cand amestecam). Intindem in tava tapetata cu hartie de copt si coacem.<br />
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<strong> Crema</strong> : galbenusurile le mixam cu zaharul si zaharul vanilat, budinca de vanilie o amestecam cu laptele rece, apoi il amestecam cu galbenusurile . Punem pe foc mic, amestecand mereu pana cand crema se ingroasa.<br />
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Acoperim crema cu o folie alimentara si o lasam sa se raceasca .<br />
Untul il mixam putin, iar in el adaugam cate o lingura din crema racita. Omogenizam bine.<br />
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<strong> Glazura</strong> : punem ingredientele intr-o craticioara, pe foc mic, amestecand mereu pana cand obtinem glazura.<br />
<strong>Asamblare</strong> : blat cacao-crema-bezea-glazura<br />
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Lasam prajitura la frigider pentru minim 3 ore, apoi taiem si servim.<br />
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Foarte buna ! Pofta buna si spor la incercat reteta ! :)<br />
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Sursa mea : revista Practic .<br />
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<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com13tag:blogger.com,1999:blog-4472788290058986367.post-30752488968176601872013-10-10T08:10:00.002+03:002013-10-13T09:29:44.100+03:00Briose cu smantana si ness<div class="separator" style="clear: both; text-align: center;">
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<b>Ingrediente :</b></div>
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200 g ciocolata neagra</div>
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125 g unt </div>
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2 lg ness</div>
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6 oua<br />
350 g zahar<br />
300 ml smantana<br />
250 g faina<br />
1 plic praf de copt<br />
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<b>Mod de preparare :</b><br />
Intr-o craticioara cu fund dublu punem untul si ciocolata rupta bucati. Amestecam pana se topesc. apoi luam de pe foc si punem ness-ul. Amestecam pentru omogenizare, apoi lasam deoparte sa se raceasca.<br />
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Intr-un castron mixam spuma galbenusurile cu zaharul, adaugam apoi smantana, iar la sfarsit faina amestecata cu praful de copt. Albusurile batute spuma le incorporam si pe ele.<br />
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Din aceasta compozitie luam 1/3 si o amestecam cu ciocolata topita si racita.<br />
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Din aluatul galben asezam in formele de briose cate o lingura, iar peste punem cate o lingura din compopzitia de ciocolata.<br />
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Dam la cuptor pentru circa 30 minute.<br />
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Aluatul ramas l-am copt intr-o forma de chec : compozitia galbena am intins-o prima data, iar peste ea pe cea cu ciocolata. Coacem si checul.<br />
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Pofta buna si spor la incercat reteta ! :)<br />
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Sursa mea : http://bananachocolate.wordpress.com/2013/05/15/chec-cu-smantana-si-cafea-sau-briose-also-in-english/miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com1tag:blogger.com,1999:blog-4472788290058986367.post-35638941663848346422013-10-08T15:57:00.003+03:002013-10-08T15:57:29.830+03:00Roua diminetii<div class="separator" style="clear: both; text-align: center;">
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<strong>Bile cocos :</strong><br />
200 g branza de vaci grasa<br />
4 lg zahar<br />
1 galbenus<br />
5-6 lg cocos<br />
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<strong>Blat :</strong><br />
200 g unt moale<br />
150 g zahar<br />
3 oua<br />
1 albus<br />
250 g smantana<br />
260 g faina<br />
1 plic praf de copt<br />
2 lg cacao<br />
3 lg lapte<br />
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<strong>Crema :</strong><br />
150 g zahar<br />
3 lg faina<br />
500 ml lapte<br />
3 galbenusuri<br />
1 plic zahar vanilat bourbon<br />
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<strong>Decor :</strong><br />
50 g ciocolata neagra<br />
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<strong>Mod de preparare :</strong><br />
<strong>Bile cocos</strong> : amestecam toate ingredientele, facem bile , le asezam pe o farfurie, apoi le dam la congelator pentru 1 ora.<br />
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<strong>Blat :</strong> mixam untul moale de la temperatura camerei cu zaharul, intr-un castron, apoi adaugam ouale pe rand, albusul, mixand dupa fiecare, smantana, iar la final faina amestecata cu praful de copt.<br />
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Jumatate din compozitia obtinuta o intindem intr-o forma (23*35 cm) tapetata cu hartie de copt. in restul de compozitie ramasa adaugam pudra de cacao si laptele. Omogenizam si intindem cu grija peste blatul din tava. Deasupra asezam bilele de cocos scoase din congelator. dam la cuptor pentru circa 30 minute. facem testul cu scobitoarea.<br />
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<strong> Crema</strong> : intr-o craticioara amestecam zaharul, zaharul vanilat bourbon si faina, adaugam apoi laptele rece treptat, punem pe foc mic, amestecand mereu pana se ingroasa. Luam craticioara de pe foc si adaugam cate un galbenus pe rand, amestecand bine. Lasam crema sa se raceasca , circa 15 minute, apoi o intindem peste prajitura. Deasupra radem ciocolata neagra.<br />
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Lasam prajitura la rece pentru minim 3 ore, taiem si servim.<br />
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Pofta buna si spor la incercat reteta ! :)<br />
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<strong>Sursele mele</strong> : https://www.facebook.com/cristina.rusu.77?fref=ts <br />
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http://www.mnamkyrecepty.sk/recipe/ranna-rosa/<br />
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<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com7tag:blogger.com,1999:blog-4472788290058986367.post-46068160029397798932013-10-05T18:27:00.001+03:002013-10-05T18:27:36.969+03:00Delicatese <div class="separator" style="clear: both; text-align: center;">
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<strong>Blat cacao :</strong><br />
4 oua<br />
4 lg zahar<br />
4 lg ulei<br />
4 lg apa fiarta<br />
4 lg faina<br />
1 lg cacao<br />
1 lgt praf de copt<br />
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<a name='more'></a>Citeste mai mult ... >>><br />
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<strong>Crema 1 :</strong><br />
250 g nuci macinate<br />
150 ml rom (sau 100 ml lapte si 50 ml rom )<br />
250 g zahar pudra<br />
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<strong>Crema 2 :</strong><br />
4 oua<br />
9 lg zahar<br />
2 lg cacao<br />
250 g unt<br />
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<strong>Decor :</strong><br />
50 g ciocolata neagra rasa<br />
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<strong>Mod de preparare :</strong><br />
<strong> Blat cacao</strong> : intr-un castron mixam spuma albusurile, adaugam zaharul, mixand pana obtinem o bezea tare, incorporam galbenusurile pe rand, uleiul treptat, apa fiarta treptat, iar la final faina amestecata cu praful de copt si pudra de cacao.<br />
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Compozitia obtinuta o intindem intr-o tava (23*35 cm) tapetata cu hartie de copt, apoi o dam la cuptor pana se coace.<br />
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<strong> Crema 1</strong> : zaharul pudra il dizolvam in rom, apoi incorporam nucile macinate. Rom-ul se poate inlocui cu lapte sau putem folosi proportia 100 ml lapte si 50 ml rom; cum doreste fiecare. Eu am respectat reteta originala si crema de nuci este putin cam alcoholica :D dar interesanta . Aceasta crema o intindem peste blatul de cacao.<br />
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<strong>Crema 2</strong> : punem intr-o craticioara, pe aburi, ouale, zaharul si pudra de cacao. Amestecam pana cand crema se ingroasa putin, apoi o lasam sa se raceasca. Untul de la temperatura camerei il mixam putin, iar in el adaugam lingura cu lingura din crema de cacao racita.<br />
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Crema 2 o intindem peste crema 1. Prajitura o dam la frigider pentru minim 3 ore sau de seara pana dimineata.<br />
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<strong>Decor </strong>: peste crema 2 radem ciocolata neagra. Taiem si servim.<br />
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Reteta am preluat-o dintr-un caiet cu retete vechi de-al mamei mele.</div>
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Pofta buna ! Spor la incercat reteta ! :) </div>
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<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com9tag:blogger.com,1999:blog-4472788290058986367.post-21747504879117827832013-10-03T18:14:00.001+03:002013-10-05T08:21:26.886+03:00Prajitura Nicu<div class="separator" style="clear: both; text-align: center;">
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<b>Foi :</b><br />
300 g faina<br />
150 g margarina (sau unt)<br />
200 g zahar<br />
2 galbenusuri<br />
coaja rasa de la 1/2 lamaie<br />
suc stors de la 1/2 lamaie<br />
50 ml lapte<br />
1/2 plic praf de copt<br />
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<a name='more'></a><b>Umplutura :</b><br />
100 g margarina (sau unt)<br />
200 g zahar<br />
150 g faina<br />
200 g nuci macinate<br />
1/2 plic praf de copt<br />
coaja rasa de la 1/2 lamaie<br />
suc stors de la 1/2 lamaie<br />
2 albusuri<br />
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<b>Glazura :</b><br />
150 g ciocolata<br />
1,5 lg unt<br />
3 lg lapte<br />
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<b>Mod de preparare :</b><br />
<b> Foi </b>: amestecam intr-un castron margarina (sau untul) la temperatura camerei ,cu faina amestecata cu praful de copt. Adaugam apoi zaharul, galbenusurile de ou, coaja rasa de lamaie, sucul de lamaie, iar la sfarsit laptele . framantam un aluat pe care apoi il impartim in 2.<br />
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Intindem prima foaie si pregatim apoi umplutura.<br />
<b>Umplutura</b> : mixam margarina moale cu zaharul, adaugam apoi faina amestecata cu praful de copt, sucul de lamaie si coaja rasa de lamaie, nucile macinate, iar la finam incorporam albusurile spuma.<br />
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<b>Asamblare</b> : foaie de aluat - umplutura - foaie de aluat .<br />
Coacem prajitura toata deodata.<br />
<b>Glazura</b> : toate ingredientele le punem intr-o craticioara pe foc mic, amestecam pana se topesc, lasam sa se racoreasca, apoi intindem glazura peste prajitura coapta si racita.<br />
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<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com5tag:blogger.com,1999:blog-4472788290058986367.post-12987229177898984042013-09-29T12:18:00.002+03:002013-09-29T12:18:29.517+03:00Prajitura cu crema de lamaie<div class="separator" style="clear: both; text-align: center;">
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<strong>Blat :</strong><br />
7 oua<br />
7 lg zahar<br />
un praf de sare<br />
3 lg ulei<br />
3 lg apa rece<br />
7 lg faina<br />
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<a name='more'></a>Citeste mai mult ... >>><br />
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<strong>Crema de lamaie :</strong><br />
500 ml lapte<br />
3 lg faina<br />
1/2 lg amidon alimentar<br />
5 lg zahar<br />
1 lamaie<br />
200 g unt (80-82% grasime)<br />
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<strong>Glazura :</strong><br />
100 ml frisca lichida<br />
100 ml smantana (20% grasime)<br />
1 lgt suc stors de lamaie<br />
2 lg rase zahar<br />
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<strong>Mod de preparare :</strong><br />
<strong> Blat : </strong>intr-un castron mixam spuma albusurile cu praful de sare, adaugam apoi zaharul, mixand pana se topeste, galbenusurile pe rand, uleiul treptat, apa treptat, iar la final incorporam faina cernuta, cu ajutorul unei linguri.<br />
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Compozitia obtinuta o intindem intr-o forma (20*30 cm) tapetata cu hartie de copt si o coacem .<br />
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Lasam blatul sa se raceasca, apoi il taiem in 3 pe orizontala.<br />
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<strong> Crema de lamaie</strong> : intr-o craticioara punem zaharul, faina si amidonul. Amestecam putin, iar peste adaugam laptele rece, treptat, apoi punem pe foc mic, amestecand mereu, pana obtinem o crema.<br />
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Cratita cu crema fierbinte o punem intr-un alt vas cu apa rece si amestecam in ea din cand in cand. Adaugam apoi coaja rasa de la 1 lamaie si sucul stors. Omogenizam si lasam crema sa se raceasca.<br />
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Untul moale de la temperatura camerei, il mixam putin, iar in el adaugam lingura cu lingura din crema racita.<br />
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Crema obtinuta o impartim in 2 si cu ea umplem foile de blat.<br />
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<strong> Glazura</strong> : intr-un castron punem toate ingredientele. Mixam cu ajutorul mixerului, la inceput pe viteza mica, apoi pe viteza mare, pana cand obtinem consistenta dorita Glazura o intindem peste prajitura.<br />
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Dam prajitura la rece pentru minim 2-3 ore, apoi o taiem cu un cutit trecut prin apa . Eu am lasat-o de seara pana dimineata.<br />
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Delicioasa ! Pofta buna ! :)<br />
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Sursa mea : http://retetepapabun.ro/prajitura-cu-crema-de-lamaie/<br />
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<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com0tag:blogger.com,1999:blog-4472788290058986367.post-10592795314591985882013-09-22T11:25:00.003+03:002013-09-22T11:30:22.103+03:00Prajitura rasturnata cu ananas<div class="separator" style="clear: both; text-align: center;">
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<b>Ingrediente :</b><br />
1 lg unt<br />
2 lg zahar<br />
1 cutie ananas rondele<br />
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<a name='more'></a><br />
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160 g unt<br />
160 g zahar<br />
3 oua mari<br />
160 g faina<br />
1/2 plic praf de copt<br />
1 vf cutit de bicarbonat<br />
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<b>Mod de preparare :</b><br />
Ungem cu unt o forma rotunda (d=26 cm ), presaram zaharul si asezam rondelele de ananas scurse de suc si sterse cu un prosop de bucatarie de hartie.<br />
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Intr-un castron mixam untul moale de la temperatura camerei impreuna cu zaharul (eu am folosit zahar pudra cu aroma de vanilie), apoi adaugam cate un ou pe rand, iar la final, faina amestecata cu praful de copt si bicarbonatul.<br />
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Compozitia obtinuta o intindem peste ananasul din forma rotunda. Asezam cu lingura gramajoare din loc in loc, apoi intindem usor. Dam prajitura la cuptor pentru circa 30 minute.<br />
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O lasam putin sa se racoreasca, apoi o rasturnam invers pe un platou.<br />
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Pofta buna ! :)</div>
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<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com3tag:blogger.com,1999:blog-4472788290058986367.post-65130980895814544492013-09-18T16:29:00.001+03:002013-09-18T16:29:18.210+03:00Chec cu portocale si glazura<div class="separator" style="clear: both; text-align: center;">
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<strong>Ingrediente :</strong></div>
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3 oua</div>
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180 g zahar</div>
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180 ml suc stors din portocala</div>
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coaja rasa de la 2 portocale</div>
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130 ml ulei</div>
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250 g faina</div>
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50 g amidon de porumb</div>
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1 plic praf de copt</div>
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1 vf cutit de bicarbonat</div>
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1 lg cu varf cacao</div>
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<a name='more'></a>Citeste mai mult ... >>><br />
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<strong>Glazura :</strong></div>
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200 g zahar pudra</div>
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1 lamaie</div>
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<strong> Mod de preparare : </strong>intr-un castron mixam ouale cu zaharul, pana isi tripleaza volumul, adaugam apoi sucul stors din portocale, coaja rasa de portocale, iar la final faina amestecata cu praful de copt , amidonul si bicarbonatul. Omogenizam si turnam intr-o forma rotunda (d=24 cm) unsa cu putin ulei si tapetata cu faina, jumatate din compozitie. </div>
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Peste compozitia din forma turnam restul de compozitie ramasa amestecata cu pudra de cacao.</div>
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Dam forma cu chec la cuptor, pentru circa 30 minute. Facem testul cu scobitoarea.</div>
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Lasam checul sa se raceasca, apoi il scoatem din forma.</div>
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<strong> Glazura </strong>: peste zaharul pudra adaugam treptat suc stort dintr-o lamaie, amestecand pana obtinem o glazura alba, de consistenta unei smantani. O lasam sa se intareasca, apoi putem taia si servi.</div>
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Cine doreste, poate inlocui glazura alba cu glazura de ciocolata (100 g ciocolata, 1 lg unt, 2 lg lapte) sau poate presara peste el zahar pudra. :)</div>
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Sursa mea : http://www.lauraadamache.ro/2013/09/chec-cu-portocale.html</div>
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miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com4tag:blogger.com,1999:blog-4472788290058986367.post-15324541457190629602013-09-14T15:08:00.000+03:002013-09-14T15:14:53.118+03:00Tort cu caramel si ciocolata<div class="separator" style="clear: both; text-align: center;">
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<b>Blat vanilie si cacao :</b><br />
225 g unt (82% grasime)<br />
200 g zahar<br />
80 g migdale macinate<br />
180 g faina<br />
1 lgt praf de copt<br />
3 oua<br />
150 g iaurt<br />
1 lgt esenta de vanilie<br />
3 lg cu varf cacao neagra<br />
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<a name='more'></a><b>Blat caramel si caramel-cacao :</b><br />
225 g unt (82% grasime)<br />
150 g zahar de melasa<br />
50 g zahar brun<br />
80 g migdale macinate<br />
180 g faina<br />
1 lgt praf de copt<br />
3 oua<br />
150 g iaurt<br />
1 lgt esenta de vanilie<br />
1 lgt cacao<br />
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<b>Crema caramel :</b><br />
150 g miere<br />
150 g zahar<br />
150 ml smantana (20% grasime)<br />
30 g unt<br />
1 lg amidon de porumb<br />
100 ml lapte<br />
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<b>Glazura :</b><br />
160 g ciocolata neagra (75% cacao)<br />
250 g mascarpone<br />
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<b>Mod de preparare :</b><br />
<b> Blat vanilie si cacao</b> : intr-un castron amestecam gaina, praful de copt si migdalele macinate.<br />
Separat, in alt caston mixam untul moale de la temperatura camerei impreuna cu zaharul, apoi adaugam cate un ou pe rand, mixand mereu, apoi esenta de vanilie (am folosit Finess de la Dr.Oetker- 1 pliculet).<br />
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Peste compozitia obtinuta, adaugam o parte din fainuri, amestecam putin, apoi o parte din iaurt si repatam pana omogenizam toate ingredientele.<br />
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Compozitia obtinuta o impartim in 2. O parte ramane de vanilie, iar o parte o amestecam cu cele 3 lg de cacao. <br />
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Coacem cele 2 compozitii, separat, intr-o forma rotunda (d=22 cm) tapetata cu hartie de copt.<br />
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<b> Blat caramel si caramel-cacao</b> : procedam intocmai ca la cele 2 blaturi de mai sus: faina o amestecam cu praful de copt si migdalele macinate.<br />
Untul il mixam cu zaharul de melasa si zaharul brun,cateva minute, apoi adaugam cate un ou treptat si esenta de vanilie. Peste incorporam o parte din fainuri, amestecam usor de cateva ori, apoi o parte din iaurt si repetam pana omogenizam. Din nou compozitia o impartim in 2. O parte ramane caramel , iar o parte o amestecam cu 1 lgt cacao. Coacem din nou , separat 2 blaturi, in aceeasi forma rotunda, tapetata cu hartie de copt.<br />
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Coacem blatul de caramel, apoi pe cel de caramel-cacao.<br />
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<b>Crema caramel </b>: intr-o craticioara amestecam miera, zaharul, untul si smantana . Punem pe foc mic, amestecand din cand in cand, pana ce crema se inchide la culoare si are gust de caramel(eu am tinut pe foc circa 45 minute). Luam de pe foc si adaugam in fir subtire, amidonul amestecat cu laptele rece. Punem din nou pe foc(15 minute), pana ce crema se ingroasa putin. Lasam sa se raceasca , timp in care caramelul se mai intareste .<br />
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<b> Glazura :</b> intr-o craticioara amestecam ciocolata bucatele impreuna cu 1,5 lg mascarpone. Amestecam pana se topeste ciocolata. Luam de pe foc, si amestecam cu restul de mascarpone.<br />
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<b> Asamblare</b> : blat de vanilie-1/3caramel-blat caramel-1/3caramel-blat caramel cacao-1/3caramel-blat cacao.<br />
Imbracam tortul in glazura si lasam la rece.<br />
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Delicios , cu gust pronuntat de caramel si ciocolata ! Spor la incercat reteta ! :)<br />
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<b>Sursa mea</b> : http://www.retetedesuflet.ro/tort-cu-blat-de-iaurt-crema-de-caramel-si-ciocolata-cake-with-yogurt-and-caramel-filling/<br />
<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com6tag:blogger.com,1999:blog-4472788290058986367.post-33513386349983700522013-09-10T14:54:00.004+03:002013-09-12T13:32:49.614+03:00Prajitura Kinder Bueno<div class="separator" style="clear: both; text-align: center;">
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<strong>Blat nuci :</strong></div>
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8 albusuri</div>
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10 lg zahar</div>
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2 lg ulei</div>
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3 1/2 lg faina</div>
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3 1/2 lg pesmet</div>
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1/2 plic praf de copt</div>
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120 g nuci prajite </div>
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<a name='more'></a>Citeste mai mult ... >>><br />
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400 g Nutella</div>
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250 g biscuiti</div>
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<strong>Crema :</strong></div>
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8 galbenusuri</div>
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200 g zahar</div>
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500 ml lapte</div>
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3 lg faina</div>
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1 plic budinca de vanilie</div>
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250 g unt</div>
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2 lg cacao</div>
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<strong>Decor :</strong></div>
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200 ml frisca lihida</div>
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ciocolata rasa</div>
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<strong>Mod de preparare :</strong></div>
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<strong> Blat nuci</strong> : intr-un castron mixam spuma albusurile cu un praf de sare, apoi adaugam zaharul, mixand pana se dizolva. La sfarsit incorporam cu ajutorul unei linguri : faina amestecata cu praful de copt, pesmetul si nucile prajite si macinate mai mare. Intindem compozitia intr-o tava (26*38 cm) tapetata cu hartie de copt. Dam la cuptor pentru circa 15-20 minute.</div>
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Blatul fierbinte il scoatem cu grija de pe hartia de copt si imediat intindem Nutella peste el. Dam la frigider pana se intareste Nutella.</div>
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<strong>Crema</strong> : mixam galbenusurile cu zaharul, apoi peste ele adaugam faina si praful de budinca de vanilie dizolvate in laptele rece. Punem pe foc mic, amestecand mereu, pana cand crema se ingroasa. daca cumva are cocoloase, folosim mixerul .</div>
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Crema obtinuta o acoperim cu folie alimentara si o lasam sa se raceasca. Untul moale de la temperatura camerei il mixam putin, iar in el adaugam cate o lingura din crema racita. Omogenizam bine, apoi crema o impartim in 2 . O parte ramane galbena, iar o parte o amestecam cu cele 2 lg de cacao.</div>
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Peste Nutella rece, intindem crema galbena, asezam un strat de biscuiti apoi crema cu cacao.</div>
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Dam prajitura la rece de seara pana dimineata .</div>
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<strong>Decor</strong> : frisca o mixam spuma si o intindem peste prajitura. Peste frisca presaram ciocolata rasa.</div>
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Taiem cu un cutit trecut prin apa rece.</div>
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Pofta buna si spor la incercat reteta ! :)</div>
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Sursa mea : http://cakehouse.ro/kinder-bueno/</div>
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<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com6tag:blogger.com,1999:blog-4472788290058986367.post-76035286624823391852013-09-07T10:49:00.001+03:002013-10-11T18:40:20.913+03:00Prajitura cu mac si vanilie<div class="separator" style="clear: both; text-align: center;">
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<b>Blat :</b></div>
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8 albusuri</div>
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200 g zahar</div>
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5 lg faina</div>
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100 g mac</div>
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100 g cocos</div>
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<a name='more'></a><b>Crema :</b><br />
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8 galbenusuri</div>
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100 g zahar</div>
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200 ml lapte</div>
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3 lg faina</div>
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200 g unt</div>
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<b>Mod de preparare :</b></div>
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<b> Blat</b> : intr-un castron mixam spuma albusurile cu un praf de sare, apoi adaugam zaharul, mixand pana se topeste, iar la final faina amestecata cu macul si nuca de cocos. Compozitia o intindem intr-o tava (25*35 cm) tapetata cu hartie de copt. Dam tava la cuptor pentru circa 20 de minute.</div>
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Lasam blatul sa se raceasca, apoi il scoatem din tava.</div>
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<b>Crema</b> : galbenusurile le mixam cu zaharul, apoi peste ele adaugam faina dizolvata in laptele rece. Crema o punem pe aburi pana cand se ingroasa. Lasam crema sa se raceasca.</div>
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Untul moale de la temperatura camerei il mixam putin, iar in el adaugam cate o lingura din crema de oua racita. Omogenizam , apoi intindem crema peste blat.</div>
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Punem prajitura la frigider pentru minim 2 ore, apoi putem taia si servi. Cine doreste poate presara peste crema, nuca de cocos.</div>
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Absolut delicioasa ! :)</div>
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Sursa mea : http://www.laurasava.ro/2012/05/19/prajitura-cu-mac-si-nuca-de-cocos/</div>
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<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com1tag:blogger.com,1999:blog-4472788290058986367.post-14316065387387148302013-09-03T19:59:00.001+03:002013-09-03T20:12:58.579+03:00Prajitura cu prune si mac<div class="separator" style="clear: both; text-align: center;">
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<b>Blat :</b></div>
150 g zahar<br />
60 g unt<br />
6 oua<br />
coaja rasa de la 1 portocala<br />
200 g mac<br />
150 g nuci macinate<br />
1 lgt praf de copt<br />
150 g faina<br />
un praf de sare<br />
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<a name='more'></a>Citeste mai mult ... >>><br />
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<b>Umplutura :</b><br />
500 g prune proaspete<br />
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<b>Decor :</b><br />
1/4 lgt scortisoara<br />
1 lg zahar pudra<br />
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<b>Mod de preparare :</b><br />
<b> Blat </b>: intr-un castron mixam untul moale de la temperatura camerei cu zaharul, adaugam apoi cate un galbenus pe rand, coaja rasa de la 1 portocala (bio daca se poate si spalata cu apa fierbinte), macul amestecat cu nucile macinate, faina, iar la final albusurile batute spuma cu praful de sare (incorporam cu o lingura).<br />
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Compozitia o intindem intr-o tava (25*35 cm) tapetata cu hartie de copt. Deasupra asezam bucati de prune cu miezul in sus .Le apasam putin pentru a intra putin in blat. Dam la cuptor tava pentru circa 30 minute.<br />
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Lasam prajitura sa se raceasca, apoi cernem deasupra ei scortisoara amestecata cu zahar pudra.<br />
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Pofta buna si spor la incercat reteta ! :)miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com2tag:blogger.com,1999:blog-4472788290058986367.post-35559832971831886432013-08-31T17:28:00.003+03:002013-08-31T17:28:38.775+03:00Prajitura cu ciocolata si bezea<div class="separator" style="clear: both; text-align: center;">
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<strong>Aluat :</strong></div>
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100 g unt</div>
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100 g zahar</div>
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3 galbenusuri</div>
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150 g faina</div>
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<strong>Umplutura :</strong></div>
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150 g ciocolata </div>
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1/2 pahar stafide</div>
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1/2 pahar nuci taiate bucatele </div>
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<strong>Bezea :</strong></div>
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3 albusuri</div>
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un praf sare</div>
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100 g zahar</div>
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75 g faina</div>
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<strong>Mod de preparare :</strong></div>
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<strong> Aluat </strong>: intr-un castron mixam spuma untul moale de la temperatura camerei cu zaharul, adaugam apoi treptata galbenusurile, iar la final faina. Omogenizam si intindem aluatul intr-o forma (20*30 cm) tapetata cu hartie de copt. </div>
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<strong> Umplutura</strong> : stafidele le punem in rom timp de 30 min. Peste aluatul din tava asezam nucile taiate bucatele, stafide scurse de rom, apoi ciocolata taiata bucatele si ea.</div>
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<strong>Bezea </strong>: mixam albusurile cu praful de sare, cat sa obtinem spuma, adaugam apoi zaharul, mixand putin, iar la final faina. trebuie sa obtinem o bezea fluida, pe care o intindem peste umplutura din tava.</div>
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Dam prajitura la cuptor pentru circa 30 de minute, la foc mediu.</div>
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Lasam prajitura sa se raceasca, apoi o taiem cu un cutit trecut prin apa rece.</div>
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Pofta buna si sper sa incercati reteta pentru ca este absolut delicioasa ! :)</div>
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Sursa mea : http://alfinuta.blogspot.ro/2008/09/prajitura-cu-ciocolata-si-bezea.html</div>
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miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com3tag:blogger.com,1999:blog-4472788290058986367.post-13564639479351088152013-08-18T10:42:00.000+03:002013-08-18T10:42:11.220+03:00Prajitura cu nuci si piscoturi<div class="separator" style="clear: both; text-align: center;">
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<strong>Blat cacao :</strong><br />
8 oua<br />
8 lg zahar<br />
3 lg faina<br />
3 lg cacao<br />
3 lg cu varf nuci macinate<br />
1 plic praf de copt<br />
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<a name='more'></a> <strong>Crema :</strong><br />
300 g nuci prajite si macinate<br />
200 ml cafea tare indulcita (sau cafea espresso indulcita)<br />
1 lgt esenta de rom<br />
250 g unt<br />
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20-22 piscoturi<br />
200 ml cafea <br />
4 lg zahar<br />
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<strong>Glazura :</strong><br />
200 g ciocolata<br />
50 g unt<br />
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<strong>Mod de preparare :</strong><br />
<strong> Blat</strong> <strong>cacao </strong>: intr-un castron mixam spuma albusurile cu un praf de sare, adaugam apoi galbenusurile pe rand, iar la final faina amestecata cu praful de copt, pudra de cacao si nucile macinate. Compozitia o intindem intr-o tava (25*35 cm) tapetata cu hartie de copt si o dam la cuptor pentru circa 20-25 minute.<br />
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<strong>Crema </strong>: peste nucile prajite si macinate turnam cafeaua tare indulcita (eu am folosit 8 lg zahar si 80 g zahar pudra cu aroma de vanilie). Lasam deoparte pentru circa 20 minute.<br />
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Untul il mixam putin, iar peste el adaugam piureul de nuci de mai sus. Omogenizam bine, iar la final adaugam esenta de rom.<br />
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<strong>Asamblare</strong> : blat cacao- 1/2 crema - piscoturi trecute prin cafea - 1/2 crema- glazura de ciocolata.<br />
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Dam prajitura la frigider pana se intareste crema, apoi pregatim glazura de ciocolata.<br />
<strong> Glazura de ciocolata </strong>: intr-o craticioara punem ingredientele, pe foc mic. Lasam sa se racoreasca, apoi o intindem peste prajitura.
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Taiem prajitura pe lungime, pentru a se vedea frumos piscoturile in crema .<br />
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Spor la incercat reteta ! :)</div>
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Sursa : http://www.laurasava.ro/2013/03/13/prajitura-cu-cafea-nuci-si-piscoturi/</div>
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miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com3tag:blogger.com,1999:blog-4472788290058986367.post-64775344784135013732013-08-15T12:32:00.000+03:002013-08-18T21:09:35.284+03:00Prajitura cu piscoturi<div class="separator" style="clear: both; text-align: center;">
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<b>Blat cacao :</b><br />
5 albusuri<br />
150 g zahar<br />
50 ml ulei<br />
100 ml lapte<br />
135 g faina<br />
25 g cacao<br />
1 plic praf de copt<br />
1 lg esenta de rom<br />
12 piscoturi<br />
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<a name='more'></a><br />
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200 ml cafea indulcita pentru insiropat blatul<br />
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<b>Crema :</b><br />
100 g ciocolata alba<br />
150 ml frisca lichida<br />
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5 galbenusuri<br />
200 g zahar<br />
1 lgt esenta de vanilie<br />
300 ml lapte<br />
30 g amidon alimentar<br />
1 plic gelatina granulata (10 g)<br />
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300 ml frisca lichida<br />
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<b>Decor :</b><br />
ciocolata rasa<br />
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<b>Mod de preparare :</b><br />
<b>Blat cacao</b> : intr-un castron, mixam spuma albusurile cu un praf de sare, adaugam apoi zaharul , mixand pana se topeste ,uleiul treptat, laptele, esenta de rom, iar la sfarsit faina amestecata cu praful de copt si pudra de cacao (incorporate cu o lingura).<br />
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Compozitia o intindem intr-o tava (23*35 cm) tapetata cu hartie de copt, iar peste ea asezam piscoturile Le apasam putin pentru a intra in compozitie, apoi dam tava la cuptor.<br />
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<b>Crema </b>: intr-o craticioara, punem ciocolata alba si 150 ml frisca lichida. Asezam pe foc mic, amestecand mereu pana se topeste ciocolata. Lasam sa se raceasca si o dam la frigider pentru 1 ora. Dupa ce o luam din frigider o mixam, pana se ingroasa putin. Gelatina o hidratam in 80 ml apa rece, timp de 10 minute, apoi o turnam peste crema obtinuta. Omogenizam si lasam deoparte.<br />
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Galbenusurile si mixam spuma cu 200 g zahar, apoi turnam peste amidonul dizolvat in laptele rece. Punem craticioara pe foc mic, amestecand mereu, pana ce se ingroasa crema. La sfarsit adaugam esenta de vanilie si o lasam sa se raceasca.<br />
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Crema de oua o amestecam cu crema de ciocolata de mai sus.<br />
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Cele 300 ml frisca lichida le mixam spuma tare si le incorporam peste crema obtinuta mai sus.<br />
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<b> Asamblare</b> : blat cacao insiropat cu cafea indulcita rece- crema .<br />
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Crema este putin moale, dar dupa ce sta la frigider pentru minim 3 ore se intareste. Deasupra radem ciocolata sau decoram cu bilute de ciocolata.<br />
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Taiem si servim.<br />
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Am gasit reteta in revista Practic in bucatarie nr.3/2013-din 14 februarie.<br />
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Delicioasa ! :) Spor la incercat reteta !<br />
miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com9tag:blogger.com,1999:blog-4472788290058986367.post-78502614737309487202013-07-27T17:45:00.002+03:002013-07-27T17:45:22.485+03:00Placinta cu afine si branza de vaci<div class="separator" style="clear: both; text-align: center;">
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<strong>Aluat :</strong><br />
1 cana faina (1 cana = 300 ml )<br />
125 g zahar pudra<br />
1 ou<br />
5 g praf de copt<br />
100 ml ulei<br />
1/2 cana lapte<br />
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<a name='more'></a><strong>Umplutura :</strong><br />
400 g branza de vaci<br />
120 g zahar pudra<br />
1 lg esenta de vanilie<br />
1 ou<br />
100 ml lapte<br />
200 g afine proaspete<br />
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<strong>Mod de preparare :</strong><br />
<strong> Aluat </strong>: intr-un castron amestecam faina, praful de copt si zaharul pudra, apoi oul, uleiul si laptele. Omogenizam si turnam compozitia in tava (20*30 cm) tapetata cu hartie de copt.<br />
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<strong> Umplutura</strong> : amestecam toate ingredientele, apoi le intindem cu lingura peste aluatul de mai sus.<br />
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Deasupra umpluturii asezam afinele spalate si dam apoi la cuptor tava pentru circa 30 de minute.<br />
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Pofta buna ! :)<br />
<br />
<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com6tag:blogger.com,1999:blog-4472788290058986367.post-80098361933748905442013-07-26T13:23:00.005+03:002013-07-26T13:23:47.508+03:00Salata greceasca<div class="separator" style="clear: both; text-align: center;">
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<strong>Ingrediente :</strong><br />
rosii<br />
ardei<br />
castraveti<br />
ceapa rosie<br />
masline kalamata<br />
branza feta<br />
ulei de masline<br />
oregano uscat<br />
otet balsamic<br />
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<a name='more'></a><br />
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<strong>Mod de preparare :</strong><br />
Spalam, curatam legumele, apoi le taiem bucatele, cubulete branza feta, iar la sfarsit stropim cu putin otet balsamic, ulei de masline si presaram oregano uscat deasupra.<br />
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Pofta buna ! :)<br />
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<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com0tag:blogger.com,1999:blog-4472788290058986367.post-27172709327073483312013-07-25T10:15:00.002+03:002013-07-25T10:15:32.826+03:00Cheesecake cu afine<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-eHFeD3bx7cE/UfDOE0QSB6I/AAAAAAAAMSk/M0KTZhOaTB8/s1600/IMG_0389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-eHFeD3bx7cE/UfDOE0QSB6I/AAAAAAAAMSk/M0KTZhOaTB8/s400/IMG_0389.JPG" width="400" /></a></div>
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<strong>Crusta :</strong></div>
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250 g biscuiti de ciocolata BelVitaStart</div>
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120 g unt</div>
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</div>
<a name='more'></a>Citeste mai mult ... >>><br />
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<strong>Umplutura :</strong></div>
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500 g branza de vaci</div>
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3 oua</div>
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coaja rasa de la 1 lamaie</div>
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2 lg zeama de lamaie</div>
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200 g zahar pudra</div>
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1 lg gris</div>
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2 lg gem de afine</div>
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200 g afine proaspete</div>
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<strong>Mod de preparare :</strong></div>
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<strong> Crusta</strong> : macinam biscuitii si apoi ii amestecam cu untul moale de la temperatura camerei. In forma rotunda (d=22 cm) tapetata cu hartie de copt , intindem crusta si o nivelam cu ajutorul unei linguri.</div>
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<strong> Umplutura</strong> : mixam galbenusurile cu zaharul, adaugam coaja rasa de lamaie, zeama de lamaie, branza de vaci, grisul iar la sfarsit albusurile batute spuma tare. </div>
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Omogenizam cu ajutorul unei linguri, apoi intindem peste crusta jumatate din crema. Peste ea asezam afinele spalate amestecate cu gemul de afine, apoi restul de crema .</div>
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Dam la cuptor, la foc mediu, timp de 35 minute sau pana cand vedem ca s-a rumenit usor deasupra.</div>
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Lasam cheesecake-ul sa se raceasca in forma, apoi il scoatem si il putem servi.</div>
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Pofta buna ! :)</div>
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<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com4tag:blogger.com,1999:blog-4472788290058986367.post-42502234729474210922013-07-24T17:38:00.003+03:002013-07-24T17:38:39.726+03:00Briose cu cacao si gem de afine<div class="separator" style="clear: both; text-align: center;">
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<strong>Ingrediente :</strong><br />
200 g faina<br />
2 lg cacao<br />
2 lgt bicarbonat de sodiu<br />
150 g zahar brun<br />
200 ml lapte<br />
2 oua<br />
6 lg ulei<br />
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<a name='more'></a><br />
gem de afine<br />
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<strong>Mod de preparare :</strong><br />
Intr-un castron amestecam faina, pudra de cacao si bicarbonatul, apoi adaugam laptele.<br />
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Separat, mixam spuma ouale , adaugam rand pe rand cate o lingura cu ulei, apoi zaharul. Turnam peste compozitia de mai sus cu cacao.<br />
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Omogenizam bine cu mixarul, apoi compozitia o repartizam in 12 forme de briose si dam la cuptor pentru circa 15-20 minute sau pana cand briosele au crescut si sunt tari la atingere.<br />
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Lasam briosele sa se raceasca, apoi le servim cu gem de afine.<br />
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Briosele se mai pot servi alaturi de sos de ciocolata .</div>
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Pofta buna ! :)</div>
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<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com3tag:blogger.com,1999:blog-4472788290058986367.post-34201688954353154932013-07-23T21:07:00.001+03:002013-07-23T21:07:09.252+03:00Placinta cu mac<div class="separator" style="clear: both; text-align: center;">
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<strong>Foi :</strong><br />
500 g faina<br />
200 g unt<br />
3 galbenusuri<br />
150 g zahar<br />
1 plic praf de copt<br />
100 ml lapte<br />
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<a name='more'></a><strong>Umplutura :</strong><br />
200 g mac<br />
200 g zahar<br />
150 g faina<br />
1 plic praf de copt<br />
2 plicuri zahar vanilat<br />
200 ml lapte<br />
3 albusuri<br />
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<strong>Decor :</strong><br />
2 lg zahar pudra<br />
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<strong>Mod de preparare :</strong><br />
<strong> Foi </strong>: framantam toate ingredientele. Impartim aluatul in 2 si intindem 2 foi.<br />
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<strong> Umplutura :</strong> amestecam toate ingredientele, cu exceptia albusurilor de ou pe care le mixam spuma, apoi le incorporam cu ajutorul unei linguri, cu grija pentru a nu se lasa compozitia.<br />
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Intindem cu sucitorul prima foaie in tava (25*35 cm), asezam apoi umplutura si cea de a doua foaie intinsa .<br />
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Dam la cuptor pana se rumeneste foaia de deasupra.<br />
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Dupa ce placinta s-a racit, presaram peste ea zahar pudra.<br />
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Spor la pregatit reteta ! Este delicioasa si pufoasa ! :)<br />
<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com3tag:blogger.com,1999:blog-4472788290058986367.post-57587008035110343102013-07-21T10:44:00.002+03:002013-07-21T10:49:39.981+03:00Tort de frisca si visine<br />
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<br /><b>Foaie alba :</b><br />
150 g faina<br />
1/2 lgt praf de copt<br />
un praf de sare<br />
60 g unt<br />
2 lg zahar<br />
2 oua<br />
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<a name='more'></a>Citeste mai mult ... >>><br />
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1 compot mare de visine (720 g)<br />
4-5 lg dulceata de visine<br />
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<b>Blat cacao :</b><br />
7 oua<br />
250 g zahar<br />
40 g unt<br />
200 g faina<br />
50 g cacao<br />
1 lgt praf de copt<br />
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<b>Sirop :</b><br />
250 ml suc din compot<br />
1 baton scortisoara<br />
3 cuisoare<br />
2 lg zahar<br />
200 ml Cinzano rosu<br />
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<b>Crema :</b><br />
500 ml frisca lichida<br />
2 plicuri gelatina granulata<br />
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<b>Decor :</b><br />
400 ml frisca<br />
50 g ciocolata neagra <br />
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<b>Mod de preparare :</b><br />
<b> Foaie alba </b>: framantam putin toate ingredientele, formam o bila pe care o invelim in folie alimentara si o dam la frigider pentru 1 ora.<br />
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Aluatul il intindem intr-o forma rotunda (d=28 cm) cu mainile, apoi il intepam cu furculita din loc in loc si il dam la copt pentru circa 15 minute.<br />
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<b> Blat cacao</b> : intr-un castron mixam spuma albusurile , adaugam apoi zaharul. Faina amestecata cu praful de copt si pudra de cacao, le incorporam cu o lingura pentru a nu se lasa compozitia, iar la final untul topit si racorit.<br />
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Turnam compozitia in aceeasi forma rotunda tapetata cu hartie de copt si dam la cuptor pentru circa 30 minute.<br />
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Lasam blatul sa se raceasca, apoi il scoatem din forma si il taiem in 3 parti, pe orizontala.<br />
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<b> Sirop</b> : intr-o craticioara, punem sucul de visine, zaharul, batonul de scortisoara si cuisoarele Lasam pe foc timp de 5 minute. Luam deoparte si scoatem batonul de scortisoara si cuisoarele, apoi adaugam Cinzano rosso. Lasam sa se raceasca.<br />
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<b>Crema </b>: gelatina o hidratam in 150 ml apa rece, timp de 10 minute, apoi o topim pe foc mic, fara a o fierbe. Peste ea adaugam 2 lg din frisca batuta, omogenizam bine, apoi incorporam restul de frisca.<br />
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<b> Asamblare</b> : foaie alba insiropata - dulceata de visine - 1/3 blat cacao insiropat - 1/2 crema - visine din compot - 1/3 blat cacao insiropat - 1/2 crema - visine din compot - 1/3 blat cacao insiropat.<br />
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Decor : mixam frisca spuma tare si imbracam tortul cu ea. Decoram cu cateva visine din compot si ciocolata neagra tocata.</div>
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Pofta buna si spor la incercat reteta ! :)</div>
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Sursa mea : revista Practic in bucatarie </div>
<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com2tag:blogger.com,1999:blog-4472788290058986367.post-9204559255545945892013-07-20T10:58:00.001+03:002013-07-20T10:58:34.546+03:00Brownie cheesecake<div class="separator" style="clear: both; text-align: center;">
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<strong>Ingrediente :</strong></div>
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100 g ciocolata neagra</div>
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120 g unt</div>
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200 g zahar</div>
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2 oua</div>
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1 lgt esenta de vanilie</div>
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150 g faina</div>
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250 g branza de vaci (sau Philadelphia, ricotta etc)</div>
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80 g zahar pudracu aroma de vanilie</div>
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1 galbenus</div>
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<a name='more'></a>Citeste mai mult ... >>><br />
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<strong>Mod de preparare :</strong></div>
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Intr-un castron mixam ouale cu zaharul, adaugam apoi esenta de vanilie si ciocolata topita impreuna cu untul (separat , intr-o craticioara, pe foc mic), iar la final faina.</div>
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Compozitia o turnam intr-o forma (23*23 cm) .</div>
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Branza de vaci o amestecam cu zaharul pudra si cu galbenusul de ou si o punem cu lingura din loc in loc peste compozitia cu ciocolata din tava.</div>
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Cu varful unui cutit, trasam cercuri prin compozitie , apoi dam prajitura la cuptor .</div>
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Lasam la cuptor pentru circa 30 minute. </div>
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Dupa ce prajitura s-a copt, o lasam sa se raceasca si apoi o putem felia si servi.</div>
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Simpla , rapida si delicioasa ! :)</div>
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Spor la incercat reteta ! :)miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com0tag:blogger.com,1999:blog-4472788290058986367.post-48951959685663302112013-07-18T20:22:00.003+03:002013-07-18T20:22:41.097+03:00Salam de biscuiti<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GpsalK6lQMI/UeghkoSWNWI/AAAAAAAAMK8/8uaVfqArtU8/s1600/IMG_0109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-GpsalK6lQMI/UeghkoSWNWI/AAAAAAAAMK8/8uaVfqArtU8/s400/IMG_0109.JPG" width="400" /></a></div>
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<strong>Ingrediente :</strong></div>
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500 g biscuiti</div>
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3 lg cacao</div>
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200 g rahat</div>
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100 g unt</div>
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200 ml lapte</div>
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100 g zahar</div>
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50 g ciocolata neagra</div>
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1-2 lg esenta de rom</div>
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2-3 lg nuca de cocos</div>
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<a name='more'></a>Citeste mai mult ... >>><br />
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<strong>Mod de preparare :</strong></div>
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Sfaramam biscuitii (ii asezam intr-o pungasi ii zdrobim cu sucitorul din lemn), apoi ii amestecam cu pudra de cacao si rahatul.</div>
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Intr-o craticioara punem untul, zaharul, laptele si ciocolata rupta bucatele. Amestecam bine , pe foc, pana cand obtinem o compozitie omogena. Luam de pe foc si adaugam esenta de rom. Turnam peste biscuiti. Amestecam cu grija.</div>
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Intindem o folie de aluminiu pe care presaram nuca de cocos. Peste ea asezam cu grija compozitia de biscuiti. Rulam strans si dam la rece pentru minim 2 ore.</div>
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Desfacem folia de aluminiu si putem servi Salamul de biscuiti.</div>
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<a href="http://www.dulciurifeldefel.ro/salam-de-biscuiti-cu-ciocolata-si-nuca/" target="_blank">Sursa mea : Miha </a></div>
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miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com4tag:blogger.com,1999:blog-4472788290058986367.post-5451371057169498492013-07-14T12:04:00.001+03:002013-07-14T12:04:49.760+03:00Zambet de soare<div class="separator" style="clear: both; text-align: center;">
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<strong>Foaie alba :</strong></div>
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300 g faina</div>
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1/2 plic praf de copt</div>
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100 g zahar pudra</div>
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125 g unt</div>
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1 galbenus</div>
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coaja rasa de la 1/2 lamaie</div>
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4-5 lg lapte</div>
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<a name='more'></a><strong>Foaie maro :</strong><br />
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300 g faina</div>
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1/2 plic praf de copt</div>
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100 g zahar pudra</div>
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125 g unt</div>
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1 ou</div>
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coaja rasa de la 1/2 lamaie</div>
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4-5 lg lapte</div>
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2 lg cacao</div>
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<strong>Umplutura :</strong></div>
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500 g branza de vaci</div>
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1 plic budinca de vanilie</div>
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100 g zahar pudra</div>
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1 ou</div>
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1 albus</div>
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5 lg lapte</div>
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1 lg esenta de vanilie</div>
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piersici din compot</div>
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<strong>Decor :</strong></div>
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2 lg zahar pudra cu aroma de vanilie</div>
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<strong>Mod de preparare :</strong></div>
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<strong> Foaie alba</strong> : intr-un castron amestecam toate ingredientele si le framantam purin, pana formam un aluat. Acest aluat il adunam sub forma unei bile si il dam la frigider pentru circa 1 ora.</div>
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<strong> Foaie maro</strong> : framantam toate ingredientele putin, formam o bila si o dam la frigider pentru 1 ora.</div>
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<strong>Umplutura</strong> : toate ingredientele le mixam bine. Eu am folosit blenderul vertical pentru a obtine o umplutura mai fina.</div>
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<strong>Asamblare</strong>: intr-o forma (25*35 cm) tapetata cu hartie de copt, intindem aluatul maro. Peste el intindem umplutura, iar peste umplutura asezam jumatati de piersici din compot (1 borcan mare de compot este la fix).</div>
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Foaia alba o intindem cu sucitorul pe o folie alimentara, apoi o asezam peste umplutura din tava.</div>
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<a href="http://1.bp.blogspot.com/-P-OPbPKpLt8/UeJl9Pf-F4I/AAAAAAAAMIk/O5LVAVzOzCg/s1600/IMG_9985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-P-OPbPKpLt8/UeJl9Pf-F4I/AAAAAAAAMIk/O5LVAVzOzCg/s320/IMG_9985.JPG" width="320" /></a></div>
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Luam folia alimentara jos, cu grija, apoi intepam cu furculita aluatul alb, din loc in loc si dam la cuptor pentru circa 30-40 minute.</div>
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Lasam prajiturica sa se raceasca, apoi presaram pe ea zahar pudra cu aroma de vanilie, taiem si servim.</div>
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Reteta am gasit-o in revista Secretele bucatariei. </div>
<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com6tag:blogger.com,1999:blog-4472788290058986367.post-84068200993112271362013-07-07T12:00:00.003+03:002013-07-07T12:02:57.249+03:00Tort Sacher<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NwmHvrNI-pc/UdknXN48jAI/AAAAAAAAMFo/JfhvqfC8Mvs/s1600/IMG_9939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-NwmHvrNI-pc/UdknXN48jAI/AAAAAAAAMFo/JfhvqfC8Mvs/s400/IMG_9939.JPG" width="400" /></a></div>
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<b>Blat :</b></div>
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150 g unt</div>
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120 g zahar pudra</div>
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100 g zahar</div>
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7 oua</div>
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1 lg esenta de vanilie</div>
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150 g ciocolata neagra (75% cacao)</div>
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150 g faina</div>
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20 g cacao</div>
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1 plic praf de copt</div>
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250 g gem de caise</div>
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50 ml apa</div>
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1 lg esenta rom</div>
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<b>Glazura :</b></div>
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200 g ciocolata neagra (75% - 85% cacao)</div>
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180 g unt</div>
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80 g zahar pudra</div>
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1/2 zeama de lamaie (o lamaie mai mica)</div>
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<b>Mod de preparare :</b></div>
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<b> Blat</b> : intr-un castron mixam spuma untul moale de la temperatura camerei impreuna cu zaharul pudra, adaugam apoi cate un galbenus pe rand, ciocolata topita si racorita (sa fie calduta), esenta de vanilie, iar la final faina amestecata cu praful de copt si pudra de cacao. </div>
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Albusurile le batem spuma cu un praf de sare, apoi adaugam cele 100 g zahar, mixand pana se topesc. Albusurile le incorporam peste compozitia de cacao de mai sus, amestecand cu o lingura, prin miscari circulare, de jos in sus.</div>
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Turnam amestecul intr-o forma rotunda de tort (d=28 cm, eu am folosit forma de 26 cm) tapetata cu hartie de copt si dam la cuptor pentru circa 30-40 minute. Facem testul cu scobitoarea.</div>
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Lasam blatul in forma sa se raceasca, apoi il scoatejm si il taiem in 2 pe orizontala.</div>
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Gemul l-am mixam putin cu blenderul vertical, apoi am adaugat esenta de rom si apa. Punem pe foc mic, amestecand. </div>
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Blatul care a fost deasupra il punem jos si il ungem cu gem, iar peste el asezam blatul care a fost jos si este drept. Cum ar veni : eu am taiat blatul in doua pe orizontala si am intors invers tortul, pentru a fi suprafata de deasupra neteda. Imbracam tortul in gem de caise si dam la frigider pentru 1-2 ore.</div>
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<b> Glazura </b>: intr-o craticioara punem untul taiat bucatele, pe foc mic, fara a-l lasa sa se incalzeasca prea tare. Adaugam apoi ciocolata rupta bucatele, zeama de lamaie si zaharul pudra. Amestecam cu grija, iar din cand in cand mai punem craticioara pe foc mic, pentru a se topi ingredientele. Trebuie sa avem grija sa nu se incalzeasca prea tare. Asezam tortul pe un gratar, iar gratarul deasupra unei forme rotunde .</div>
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Ungem cu glazura marginile tortului, apoi cu restul de ciocolata imbracam tortul, turnand glazura in mijlocul tortului si niveland cu un cutit cu lama lata sau miscand tortul pentru a curge glazura peste margini. Dam tortul la rece pana se intareste glazura. </div>
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Pentru a scrie Sacher pe tort, am pus intr-o punga ciocolata care a curs in forma rotunda, apoi punga am tinut-o putin in apa fierbinte (nu trebuie sa fie foarte fluida, deoarece va curge). Am taiat un colt mic al pungii, apoi am scris pe tort Sacher. Dam din nou la frigider pana se intareste si scrisul de pe tort. </div>
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Tortul il taiem cu un cutit trecut prin apa fierbinte.</div>
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Spor la incercat ! :)</div>
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Sursa : <a href="http://leckereien.blogspot.ro/2011/04/tort-sacher.html" target="_blank">Leckerein L.</a></div>
<br />miremirchttp://www.blogger.com/profile/02013243949831948722noreply@blogger.com7