tag:blogger.com,1999:blog-87507607075712485912024-02-29T21:21:44.476+02:00Restaurantul de acasaDorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.comBlogger463125tag:blogger.com,1999:blog-8750760707571248591.post-17330036772956994392016-11-20T12:41:00.000+02:002016-11-20T12:41:16.329+02:00Muffins cu mere si scortisoara<div dir="ltr" style="text-align: left;" trbidi="on">
Iubesc scortisoara si imi plac prajiturile cu mere, deci nu puteam ramane indiferenta cand am vazut reteta asta la Laura Adamache. Absolut divine!!!<br />
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<b>Ingrediente necesare:</b><br />
- 3 oua, 2 mere, 200 g faina + 2 linguri faina, 150 g zahar fin, 150 g iaurt gras, 9 linguri ulei, 10 g praf de copt, o lingurita cu varf de scortisoara, un varf cutit de sare<br />
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<b>Preparam asa:</b><br />
Ouale intregi se mixeaza pana se deschid la culoare. Faina (cele 200 g) se cerne cu praful de copt si se adauga treptat la ouale batute. Se adauga zaharul , treptat uleiul, iaurtul, sarea si scortisoara. Se omogenizeaza.<br />
Merele se taie cubulete si se presara cu restul de faina. Se adauga la compozitie si se amesteca usor. Compozitia va fi una destul de lichida , dar nu se mai adauga faina.<br />
Forma de muffins se tapeteaza cu hartiute pentru muffins. Se umplu formele de treisferturi cu aluatul obtinut.<br />
Se coc in cuptorul preincalzit , la 180 grade, pentru cca. 20 minute. Se face testul cu scobitoarea , daca scobitoarea infipta iasa curata , muffinsii sunt gata.<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com6tag:blogger.com,1999:blog-8750760707571248591.post-23728237430884964322016-07-03T12:51:00.001+03:002016-07-03T12:51:49.577+03:00Tort cu capsuni<div dir="ltr" style="text-align: left;" trbidi="on">
S-a vrut a fi Tort Fraisier , dar cred ca e prea mult sa-l numesc asa, pentru ca am modificat destul de mult reteta. M-a lovit virusul in timpul emisiunii Bake Off Romania si nu am scapat de el. Am gasit reteta la ei pe site, dar am modificat blatul, iar deasupra in loc de martipan am pus pasta de zahar. <br />
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<b>Ingrediente necesare:</b><br />
- pt. blat: 5 oua, 5 linguri zahar, 5 linguri faina, 1 lingurita extract de vanilie, 2 linguri ulei , un praf de sare<br />
- pt. crema mousseline: 250 ml lapte,1 baton de vanilie, 63 g de zahar, 25 g de ou, 38 g de galbenus, 23 g de amidon, 125 g de unt la temperatura camerei<br />
- 500 g capsuni<br />
- pt. sirop: 50 ml apa, 50 g zahar, 100 g capsuni<br />
- pt. decor : 150 g pasta de zahar ( daca aveti martipan , e de preferat), 100 g ciocolata neagra, 3 capsuni<br />
- forma rotunda 21 cm<br />
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<b>Mod de preparare:</b><br />
Pentru blat se pun ouale in bolul unui mixer, se adauga sare si se mixeaza, adaugand treptat zahar. Cand se termina cantitatea de zahar, se continua mixarea pana cand ouale isi tripleaza volumul. Se adauga uleiul si extractul de vanilie, apoi treptat faina cernuta.<br />
Forma se unge cu unt si se tapeteaza cu hartie, Compozitia se toarna in forma. Se coace la 180 grade, cca 30 minute.<br />
Se lasa blatul la racit, apoi se taie in doua pe orizontala.<br />
Pentru crema, se pune laptele la fiert impreuna cu pastaia de vanilie.Se prepara un sodou din oua, zahar, amidon si putin lapte rece. Laptele fierbinte se toarna peste sodou si se amesteca. Se pune compozitia pe foc, amestecand continuu, pana se ingroasa. In crema de obtinuta se adauga, la cald, 25 g de unt.Se lasa la racit,apoi se mixeaza cu 100 g de unt la temperatura camerei.<br />
Se prepara siropul din apa si zahar, apoi se pune in el 100 g de capsuni si se introduce la blender.<br />
In forma de tort cu peretii detasabili se pune o parte din blat , se insiropeaza , apoi pe marginea formei se pun jumatati de capsuni cu partea taiata in exterior. Se pune jumatate din crema , restul de capsuni taiate pe jumatate, restul de crema( pastrati 1-2 linguri de crema pentru partea superioara) si se acopera cu cea de-a doua parte de blat. Se insiropeaza. Deasupra se intinde in strat subtire crema pastrata.<br />
Se intinde o foaie subtire de pasta de zahar/martipan si se decupeaza un cerc de diametrul tortului. Se aseaza deasupra tortului.<br />
Se topeste ciocolata pentru decor , se pune intr-un cornet se se face model pe discul de pasta de zahar.<br />
Se decoreaza cu capsuni trase in ciocolata.<br />
Se lasa la frigider 2 ore, apoi se scoate cu grija cercul formei.</div>
Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com1tag:blogger.com,1999:blog-8750760707571248591.post-1582211303452088982016-06-03T19:15:00.000+03:002016-06-03T19:15:25.225+03:00Prajitura cu morcovi si nuca de cocos<div dir="ltr" style="text-align: left;" trbidi="on">
Mereu am "fugit" de prajiturile cu morcov, aveam o oarecare retinere chiar in timp ce pregateam prajitura, dar ...greseala mare , prajitura este super buna.A avut mare trecere chiar si la cel mai pretentios "jurat" din casa - fiica mea.<br />
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<b>Ingrediente necesare:</b><br />
- 300 g morcovi, 200 g nuca de cocos, 150 g zahar, 3oua,esenta de vanilie, 1 plic 8 g drojdie uscata, 3 linguri faina, unt pentru uns forma, zahar pudra<br />
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<b>Pregatim asa:</b><br />
Morcovii se curata, se spala si se dau pe razatoarea cu ochiuri mici.<br />
Intr-un bol se pune zaharul si nuca de cocos si se amesteca. Se adauga faina, drojdia , morcovii, vanilia Se bat ouale si se adauga peste restul ingredientelor.Se amesteca bine pana se obtine o compozitie omogena.<br />
O forma rotunda cu diam 21 cm se unge bine cu unt si se tapeteaza cu faina. Se toarna compozitia in ea si se pune in cuptorul incins la 180 grade, cca. 35 minute.<br />
Se scoate din forma dupa ce s-a racit si se pudreaza cu zahar pudra.<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com1tag:blogger.com,1999:blog-8750760707571248591.post-30647061514765599682016-05-14T17:29:00.001+03:002016-05-14T17:29:44.544+03:00Tarta cu limeta<div dir="ltr" style="text-align: left;" trbidi="on">
O tarta racoritoare si foarte parfumata pe care o recomand din tot sufletul.<br />
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<b>Ingrediente necesare:</b><br />
- pt. blat: 300 g biscuiti , 150 g unt, 2 linguri zahar pudra<br />
-pt. crema: 200 ml zeama de limeta , 1 conserva lapte condensat indulcit , 140 g zahar tos fin, 4 galbenusuri de ou, un praf de sare<br />
- coaja de limeta razuita<br />
- forma: 26 cm<br />
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<b>Mod de preparare:</b><br />
Biscuitii se macina , se amesteca cu zahar pudra si unt topit si se preseaza intr-o forma de tarta cu peretii detasabili, ridicand si pe margini compozitia.<br />
Blatul se pune in cuptorul preincalzit la 170 grade pentru 10 minute.<br />
Intre timp se prepara crema. Laptele condensat se toarna peste zahar, se adauga treptat zeama de limeta , amestecand continuu. Se adauga pe rand cate un galbenus, se omogenizeaza, se adauga un praf de sare. Crema se toarna peste blat si se introduce tava in cuptor pentru inca 25 minute.<br />
Tarta se lasa la racit cateva ore , apoi se presara deasupra coaja de limeta razuita.<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com3tag:blogger.com,1999:blog-8750760707571248591.post-24753835009903763112016-04-07T12:07:00.002+03:002016-04-07T12:08:07.529+03:00Milkshake Oreo<div dir="ltr" style="text-align: left;" trbidi="on">
Bun...e cald , e frumos, terasele s-au deschis. De ce sa nu incercam si acasa bunatatile pe care le servim la terase?<br />
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<b>Ingrediente necesare:</b><br />
- 200 ml lapte rece , 2 cupe inghetata de vanilie, 5 biscuiti Oreo, frisca si sos de ciocolata pentru decor<br />
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Un pahar inalt se decoreaza cu sos de ciocolata si se pune la frigider.<br />
Laptele, inghetata si 4 biscuiti se pun in blender si se mixeaza pana la consistenta dorita. Compoztia obtinuta se toarna in pahar si se decoreaza cu frisca. Se presara deasupra biscuitele ramas sfaramat.<br />
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Se serveste imediat!</div>
Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com2tag:blogger.com,1999:blog-8750760707571248591.post-44389311044098942902016-01-27T21:13:00.000+02:002016-06-26T12:52:00.399+03:00Tiramisu choux a la creme<div dir="ltr" style="text-align: left;" trbidi="on">
Choux a la creme cu gust de cafea , cu crema mascarpone, pudrate cu cacao... dementiale.<br />
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<b>Ingrediente necesare</b>:<br />
- pt. choux: 125 ml apa , 25 g unt , 80 g faina , 20 g amidon de porumb , 3 oua
, 1 lingurita rasa praf de copt , o lingurita esenta de cafea<br />
- pt. crema: 250 g mascarpone , 1 galbenus de ou, 4 linguri zahar pudra, o pastaie de vanilie<br />
- 250 ml smantana pentru frisca, 1 lingura zahar pudra vanilat<br />
- cacao si zahar pudra pt decor<br />
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<b>Pregatim asa:</b><br />
Apa se pune la fiert cu untul . Cand clocoteste , se ia de pe foc si
se adauga dintr-o data faina cernuta impreuna cu amidonul si praful de
copt . Se adauga si esenta de cafea si se amesteca. Se readuce
pe foc pentru 1-2 minute , amestecand continuu, pana se ingroasa aluatul si se dezlipeste de pe peretii vasului. Se ia de pe foc , se
lasa putin la racit , apoi se incorporeaza ouale unul cate unul ,
amestecand bine dupa fiecare.<br />
Din aluat se fac cu posul gramajoare de cca . 3 cm diagonala , pe tava
acoperita cu hartie de copt . Se coc la 200 grade , in cuptor
preincalzit , timp de 20 minute .<br />
Cand s-au copt , se scot , se lasa la racit , apoi se taie cate un capacel la fiecare.<br />
Mascarpone se mixeaza cu galbenusul de ou , se adauga zaharul si semintele de vanilie.<br />
Smantana se bate bine cu zaharul pudra.<br />
Gogoselele se umplu cu crema mascarpone , apoi se pune frisca deasupra si se acopera cu capacelul.<br />
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Se pudreaza cu cacao si zahar pudra.<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com11tag:blogger.com,1999:blog-8750760707571248591.post-11650544872032739812016-01-22T18:15:00.000+02:002016-01-22T18:16:10.567+02:00Tarta cu branza si visine<div dir="ltr" style="text-align: left;" trbidi="on">
O tarta facuta cu ceva timp in urma, dar pe care nu am apucat inca sa o postez. Foarte fina , buna , aromata.<br />
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<b>Ingrediente necesare:</b><br />
- pt. blat: 300 g piscoturi , 150 g unt , 1 lingurita extract de vanilie<br />
- pt. umplutura: 4 oua, 160 g zahar, 1 lingurita extract de vanilie, 50 g amidon alimentar, 750 g crema de branza, 250 g visine fara samburi<br />
- 200 ml frisca lichida, cirese confiate<br />
- forma rotunda 28 cm <br />
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<b>Mod de preparare:</b><br />
Piscoturile se macina , se amesteca apoi cu untul moale si extractul de vanilie. Compozitia obtinuta se pune intr-o forma de tort cu marginile detasabile, tapetata pe fund cu hartie de copt. Compozitia se ridica si in sus pe marginile formei.<br />
Pentru umplutura se mixeaza ouale cu zahar si vanilie. Se adauga amidonul si crema de branza. Se omogenizeaza.Visinele scurse bine se amesteca in crema de branza , cu grija. Compozitia obtinuta se toarna peste blatul de piscoturi.<br />
Se coace in cuptorul preincalzit la 180 grade, cca. o ora.<br />
Cand este gata, se scoate si se lasa la racit in forma. Cand este complet rece , se scoate din forma si se pune pe un platou.<br />
Frisca se bate bine , se pune in pos si se decoreaza tarta cu ea. Se decoreaza cu cirese confiate , eventual cu fulgi de ciocolata.<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com3tag:blogger.com,1999:blog-8750760707571248591.post-45486344819996017602016-01-07T21:12:00.002+02:002016-01-07T21:12:19.631+02:00Piept de rata cu ciuperci<div dir="ltr" style="text-align: left;" trbidi="on">
De cand am vazut postarea <a href="http://mayas-esprit.blogspot.ro/2011/01/piept-de-rata-cu-ciuperci.html">Mayei</a> am vrut sa gatesc piept de rata cu ciuperci , dar greu gasesc piept de rata. Inainte de Craciun , am gasit in sfarsit macanitoarea, al carei piept a fost repede folosit , mancat si cerut bis.<br />
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<b> Ingrediente necesare:</b><br />
- un piept de rata intreg cu piele, sare , piper, ulei de masline <br />
- 300 g ciuperci champignon brune, 100 ml smantana pentru gatit , sare , piper, 2 catei de usturoi intregi<br />
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<b>Preparam asa:</b><br />
Pieptul de rata se spala , se sterge bine de apa, se sareaza si se pipereaza.<br />
Intr-o tigaie care merge si la cuptor se pune uleiul la incins, se pune pieptul de rata cu pielea in jos si se prajeste cca. 5 minute. Se intoarce si se prajeste si pe partea cealalta 2 minute. Se pune tigaia in cuptor si se gateste inca cca. 15 minute.<br />
Se scoate carnea si se pastreaza la cald.<br />
In tigaie se pun ciupercile taiate si usturoiul intreg si se gatesc cca. 5 minute. Se condimenteaza cu sare si piper, apoi se adauga smanatana si se mai gatesc vreo 2 minute.<br />
Se servesc impreuna cu pieptul de rata.<br />
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Pofta buna!<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com5tag:blogger.com,1999:blog-8750760707571248591.post-55485332516150090962015-12-26T20:51:00.001+02:002015-12-26T20:52:20.614+02:00Biscuiti stampilati<div dir="ltr" style="text-align: left;" trbidi="on">
Am primit cadou stampile pentru fursecuri/biscuiti. Bineinteles ca a trebuit sa le testez.<br />
Reteta apartine <a href="http://pemasadinbucatarie.blogspot.ro/">Lianei Toma</a> , biscuiti fragezi cu unt si vanilie , foarte buni , multumesc Liana. Eu am facut doar jumatate de portie , pentru ca aveam multe dulciuri in program , dar data viitoare fac portie intreaga.<br />
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<b>Ingrediente necesare:</b><br />
- 210 g faina, 100 g unt, 75 g zahar, 1 galbenus de ou, 1 lingura smantana, 1 lingurita extract de vanilie<br />
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<b>Preparam asa:</b><br />
Untul moale se mixeaza cu zahar pana devine spumos , se adauga galbenusul de ou, smantana, extractul de vanilie si se omogenizeaza. Se adauga faina si se framanta un aluat omogen , care se inveleste in folie alimentara si se da la frigider o ora ( eu am lasat peste noapte).<br />
Se scoate aluatul de la frigider si se intinde o foaie de cca. 2 mm grosime. Cu forma rotunda se taie biscuitii , se aseaza in tava tapetatat cu hartie de copt si se stampileaza cu stampila data prin faina.<br />
Se da tava la cuptorul preincalzit la 170 grade pentru 20 minute , pana devin aurii.<br />
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Se pot lipi cate 2 cu crema sau se pot lasa ca atare.<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com1tag:blogger.com,1999:blog-8750760707571248591.post-60824821598596571482015-10-28T18:08:00.001+02:002015-11-01T15:34:13.569+02:00Zacusca de ciuperci<div dir="ltr" style="text-align: left;" trbidi="on">
Primul an in care fac zacusca de ciuperci, dar cu siguranta nu si ultimul.<br />
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<b>Ingrediente necesare</b>:<br />
- 3 kg ceapa curatata, 5 kg gogosar curatat, 5 kg ciuperci, 800 ml ulei, 750 ml bulion de rosii, boabe de piper, foi de dafin, 2 lingurite zahar, sare dupa gust<br />
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<b>Pregatim asa:</b><br />
Ceapa se taie fideluta. Gogosarul se macina. Ciupercile se taie cubulete.<br />
Ceapa se pune la calit in 200ml ulei, pana se inmoaie si devine aurie. Gogosarul se caleste separat in 200 ml ulei, pana se evapora lichidul pe care il lasa. In restul de ulei, separat, se calesc ciupercile pana se evapora apa pe care o lasa.<br />
Intr-o cratita incapatoare se amesteca legumele calite, se adauga bulionul de rosii , piperul boabe si foile de dafin si se pune la fiert , pe foc mic. Se lasa la fiert , amestecand din cand in cand, pana cand iasa uleiul la suprafata. Cand e aproape gata se potriveste de sare si se adauga zaharul. Se mai da un clocot.<br />
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<b>Sterilizare:</b> <br />
Zacusca fierbinte se pune in borcane curate si uscate, se pun capace, se invelesc in ziare si se pun intr-o cratita incapatoare, pe fundul careia s-au pus ziare , in apa calda, pana la nivelul continutului borcanului. Borcanele se lasa la fiert , la foc mic, cca 30 de minute, dupa care se stinge focul , se acopera vasul cu prosoape si se lasa la racit .<br />
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Din cantitatile date , au iesit 16 borcane de 400g.<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com2tag:blogger.com,1999:blog-8750760707571248591.post-86277986870841642532015-10-24T19:53:00.000+03:002015-10-24T19:53:23.637+03:00Pui cu ciuperci in sos de smantana<div dir="ltr" style="text-align: left;" trbidi="on">
Pentru ca pur si simplu ador ciupercile , ceva rapid si bun cu ciuperci .<br />
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<b>Ingrediente necesare:</b><br />
- 300 g piept de pui, 300 g ciuperci, 1 ceapa micuta, 50 ml cidru de mere, 150 ml supa de pui, 200 ml smantana lichida 30% grasime, o lingurita amidon de porumb,2-3 linguri ulei de masline, sare, piper, patrunjel verde tocat<br />
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<b>Preparam asa:</b><br />
Carnea se taie fasii subtiri, ciupercile se curata si se taie felii, ceapa se toaca marunt.<br />
Intr-o tigaie adanca se pune uleiul la incins, se adauga ceapa si se caleste putin, pana devine translucida. Se adauga carnea si se prajeste pana devine albicioasa. Se adauga ciupercile. Se gatesc pana cand se evapora apa lasata de ciuperci , apoi se adauga cidrul. Se lasa sa se evapore alcoolul, se adauga supa de pui si se gateste cca.5 minute la foc mic. Se adaga sare si piper dupa gust. Se toarna smantana, apoi amidonul desfacut in putina apa rece si se gateste pana se ingroasa sosul. Se presara deasupra patrunjelul.<br />
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Se serveste cu garnitura de orez.</div>
Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com2tag:blogger.com,1999:blog-8750760707571248591.post-44846605548713802872015-08-15T17:56:00.000+03:002015-08-15T17:56:21.800+03:00Prajitura Snickers<div dir="ltr" style="text-align: left;" trbidi="on">
De mult timp imi propusesem sa fac prajitura asta , dar am tot lungit-o , pana cand am gustat-o la cineva si am decis "e cea mai buna prajitura".<br />
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<b>Ingrediente necesare:</b><br />
- pt. blat: 6 albusuri de ou, 6 linguri zahar, 100 g nuca macinata, 2 linguri faina, 1 lingurita praf de copt, un praf de sare<br />
- pt. stratul alb: 200 g ciocolata alba, 80 ml smantana lichida<br />
- pt. crema caramel: 250 g zahar tos, 200 g unt, 6 galbenusuri de ou, 2 linguri zahar pudra, 150 g nuca prajita si tocata grosier<br />
- pt. glazura: 200 g ciocolata , 100 ml smanatana lichida, 2 linguri ulei<br />
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<b>Preparare:</b><br />
Albusurile se bat spuma cu un praf de sare, se adauga treptat zaharul si se bate pana se intareste bezeaua , se adauga faina cernuta cu praful de copt , apoi nuca macinata. Se toarna aluatul in tava acoperita cu hartie de copt. Se coace in cuptorul preincalzit la 170 grade, cca. 15 minute. Se scoate din tava si se lasa la racit.<br />
Ciocolata alba se topeste pe baie de aburi cu smantana lichida. Se toarna peste blatul racit asezat pe o tava.<br />
Zaharul tos se pune la caramelizat intr-o craticioara cu fundul gros. Cand devine lichid si are culoarea chihlimbarului se adauga untul si se lasa la topit. Se adauga treptat galbenusurile frecate in prealabil cu zaharul pudra si se lasa pe foc pana se leaga. Se adauga nucile tocate. Se amesteca si se lasa crema la racit.<br />
Crema racita se toarna deasupra stratului de ciocolata alba.<br />
Pentru glazura se pune la topit pe baie de aburi ciocolata cu smantana lichida si putin ulei. Glazura obtinuta se toarna peste stratul de caramel.<br />
Prajitura se da la rece.<br />
Se taie cu un cutit bine ascutit, trecut prin jet de apa calda.<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com1tag:blogger.com,1999:blog-8750760707571248591.post-83172138244598900142015-05-31T11:18:00.000+03:002015-05-31T11:19:12.141+03:00Pizza fara blat<div dir="ltr" style="text-align: left;" trbidi="on">
Reteta Nigellei Lawson, foarte buna , simplu si rapid de facut.<br />
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<b>Ingrediente necesare:</b><br />
- 1 ou, 100 g faina, 250 ml lapte, sare dupa gust, unt pentru uns forma, felii de carnati chorizo, rondele de ardei iute, 100 g ceddar ras<br />
- forma termorezistenta 20 cm<br />
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<b>Preparare:</b><br />
Oul se bate cu faina ,sare si lapte pana se obtine un aluat omogen. Se incorporeaza jumatate din cantitatea de ceddar ras si se omogenizeaza.<br />
Tava se unge cu unt , se toarna in ea compozitia si se da la cuptor , incalzit in prealabil la cca.200 grade. Se lasa la cuptor 30 minute , apoi se scoate tava , se presara restul de ceddar , se aranjeaza deasupra feliile de chorizo si ardei iute si se pune tava din nou in cuptor , pentru 5 minute , pana se rumeneste frumos deasupra.<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com1tag:blogger.com,1999:blog-8750760707571248591.post-29201940033012473152015-05-17T11:25:00.000+03:002015-05-17T11:25:12.445+03:00Tort cu crema de ciocolata<div dir="ltr" style="text-align: left;" trbidi="on">
Un tort ciocolatos , pentru o ocazie speciala. Crema am mai folosit-o la <a href="http://izuk-dory.blogspot.ro/2014/03/tort-amandina.html">tortul amandina</a> si am hotarat ca este cea mai buna crema de ciocolata, asa ca am umplut si de data asta tortul cu aceasta crema.<br />
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<b>Avem nevoie de:</b><br />
- pt. blat: 200 g unt, 200 g zahar pudra, 4 oua, 160 g faina, 40 g cacao neagra, 1 plic praf de copt, 3 linguri lapte<br />
- pt. crema: 9 linguri zahar, 6 linguri cacao , 5 linguri faina, 4 linguri amidon , 5
galbenusuri de ou, 750 ml lapte, 225 g unt, 3 linguri zahar pudra<br />
- pt. sirop: 3 linguri zahar , 250 ml apa, esenta de ciocolata<br />
- pt. decor : ciocolata rasa , trandafiri din pasta de zahar<br />
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<b>Mod de preparare:</b><br />
Pentru blat se freaca untul cu zahar pana devine spuma, se adauga ouale pe rand mixand bine dupa fiecare, apoi treptat laptele.Faina se cerne cu praf de copt si cacao si se adauga treptat la copozitie.<br />
Aluatul se toarna in forma de copt tapetata cu hartie de copt si se coace la 170 grade, 50 de minute.<br />
Se lasa la racit pe un gratar si se taie in 3 pe orizontala.<br />
Pentru crema se amesteca zaharul cu cacao , faina si amidon , se adauga
galbenusurile de ou usor batute si se amesteca bine. Se adauga laptele
treptat si se pune pe foc mic la fiert , pana se ingroasa budinca,
amestecand continuu. Se lasa la racit. Untul se freaca spuma cu zaharul
pudra. Budinca racita se adauga putin cate putin in unt , amestecand
bine pentru omogenizare. Se imparte crema in patru parti egale.<br />
Pentru sirop se pune o lingura de zahar la caramelizat , se adauga cca.
80 ml de apa si se lasa sa se topeasca zaharul ars. Se adauga si restul
de zahar si apa , esenta de ciocolata si se lasa pe foc pana se topeste
zaharul. Se lasa siropul la racit.<br />
Se aseaza pe un platou o parte din blat , se insiropeaza bine, se intinde 1/4 din crema. Se acopera cu a doua parte de blat , se insiropeaza si se intinde al doilea sfert din crema. Se acopera cu ultima parte de blat , se insiropeaza si se intinde deasupra restul de crema( pastrati daca doriti pentru decor 3-4 linguri).<br />
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Se decoreaza dupa bunul plac.<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com1tag:blogger.com,1999:blog-8750760707571248591.post-89676295609244104432015-05-15T19:45:00.001+03:002015-05-15T19:45:30.333+03:00Giouvetsi<div dir="ltr" style="text-align: left;" trbidi="on">
Un fel de mancare traditional grecesc, care se face de obicei din carne de vita si paste orzo Am vazut variatii si cu carne de pui, dar eu am preferat sa-l fac cu carne de porc pentru ca vita nu e prietena mea cea mai buna iar cu pui mi se parea lipsit de gust. Se serveste cu branza kefalotyri rasa, o branza tare, sarata , din lapte de oaie sau capra. Nu am avut de unde sa iau asa ceva , asa ca am inlocuit-o cu pecorino. Nu stiu daca se mai numeste giouvetsi ceea ce am facut eu , dar raman la denumirea asta, vreau sa ma 'pacalesc" ca am gatit greceste :))<br />
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<br />
<b>Ingrediente necesare:</b><br />
- 700 g carne de porc taiata cubulete, 2 cepe tocate fin, 2 morcovi felii, 1 conserva de rosii tocate, 2 linguri pasta de rosii, 1 lingurita zahar, 1 pahar vin rosu sec, 120 ml ulei , 300 g paste orzo<br />
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<b>Pregatim asa:</b><br />
Se incing 100 ml ulei , se adauga ceapa si morcovul si se soteaza 5 minute la foc mediu. Se da focul mai mare , se adauga carnea si se prajeste petoate partile pana prinde o usora crusta. Se adauga pasta de rosii si vinul si se lasa la fiert pana se evapora alcoolul. Se adauga rosiile, zaharul , sare , piper si un pahar ( 200ml) apa. Se acopera cu capac, se da focul mic si se lasa la fiert 45 minute.<br />
In 20 ml ulei incins se pun pastele orzo si se lasa pana devin galbui.<br />
Intr-o tava ce merge la cuptor se aseaza pastele , se toarna deasupra sosul si carnea , se amesteca , se acopera cu capac sau folie de aluminiu si se da la cuptor , la 180 grade , 30 de minute. Se scoate folia , se mai adauga putina apa si se mai lasa la cuptor , neacoperit, 10-15 minute.<br />
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Se serveste cald , cu branza rasa .<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com0tag:blogger.com,1999:blog-8750760707571248591.post-73024859913960032092015-04-28T19:22:00.002+03:002015-04-28T19:25:44.803+03:00Tarta cu smochine si migdale<div dir="ltr" style="text-align: left;" trbidi="on">
Am mai facut aceasta tarta , dar nu am reusit sa o postez. Acum nu am mai scapat ocazia. Reteta este luata de la <a href="http://licutamarin.blogspot.ro/">Licuta Marin</a> , dar am adaptat cantitatile la forma mea de tarta.<br />
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<b>Avem nevoie de:</b><br />
- pt. blatul de tarta: 300 g faina, 75 g zahar fin, 225 g unt rece, 2 galbenusuri de ou, 2 linguri apa rece, un praf de sare<br />
- pt. blatul pufos: 125 g unt moale, 125 g zahar fin , 100 g faina, 4 oua, 80 g migdale tocate, 1 fiola esenta de migdale , 1 lingurita praf de copt, 1/2 lingurita bicarbonat de sodiu<br />
- 5 linguri gem de caise, 180 g smochine deshidratate, 4 linguri fulgi de migdale, zahar pudra<br />
- forma 28 cm <br />
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<b>Preparam asa:</b><br />
Pentru blatul crocant se amesteca faina cu sarea si zaharul, se adauga galbenusul de ou si untul rece taiat bucatele. Se framanta cu degetele pana compozitia devine nisipoasa. Se adauga apa rece si se se framanta un aluat omogen , care se inveleste in folie si se da la frigider 30 de minute.<br />
Se intinde foaia, se aseaza in forma de copt, se inteapa din loc in loc cu furculit , se acopera cu hartie de copt si boabe de fasole/bilute ceramice si se coace 10 minute la 170 grade.<br />
Se scoate hartia de copt cu bilele ceramice, se intinde deasupra gemul de caise , se acopera cu felii de smochine.<br />
Untul moale se mixeaza bine cu zahar , se adauga cate un ou, pe rand , apoi faina amestecata cu praf de copt, bicarbonat, migdalele si esenta de migdale. Aluatul obtinut se toarna peste smochine.<br />
Deasupra se presara fulgii de migdale si se pune in cuptor , la 160 grade , 30 de minute.<br />
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Tarta se pudreaza cu zahar pudra.<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com2tag:blogger.com,1999:blog-8750760707571248591.post-29839759939897493032015-04-13T12:47:00.000+03:002015-04-13T12:47:45.173+03:00Pasca rapida cu branza dulce , stafide si ciocolata<div dir="ltr" style="text-align: left;" trbidi="on">
Nu este pasca traditionala , dar e buna rau. Reteta de pe Arta Culinara.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6zTEiPa2xmM8Dt5ytC-gXXil5JgaqxU0YBetKM365R2AKFAS47YKYrL7cjoB7sHUUAEko2l8ZhpHfiwPAssOAwkpWuGNt4oEqpxikNxiSzdGaBzRVdGcY7PBt1b49XzMFnP_Oez45ac/s1600/pasca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6zTEiPa2xmM8Dt5ytC-gXXil5JgaqxU0YBetKM365R2AKFAS47YKYrL7cjoB7sHUUAEko2l8ZhpHfiwPAssOAwkpWuGNt4oEqpxikNxiSzdGaBzRVdGcY7PBt1b49XzMFnP_Oez45ac/s1600/pasca.jpg" height="266" width="400" /></a><b> </b><br />
<b>Avem nevoie de:</b><br />
- pt. blat : 180 g zahar fin, 300 g faina, 40 g cacao, 200 g unt moale, 3 oua medii, 1 plic praf de copt<br />
- pt. crema: 40 g amidon de porumb, 50 g unt moale, 100 g ciocolata alba topita, 500 g branza de vaci, 50 g stafide, 200 ml smantana lichida pentru frisca, 100 g smantana fermentata grasa, 150 g zahar fin, 4 oua, extract de vanilie, 'picaturi" de ciocolata<br />
- pt. decor: zahar pudra sau sos de ciocolata<br />
- forma 28 cm <br />
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<b>Preparam asa:</b><br />
Pentru blat se mixeaza bine ouale cu zahar, se adauga untul moale ,aproape topit. Se cerne faina cu praful de copt si cacaua si se adauga treptata la compozitie. Compozitia se toarna in forma unsa cu unt si tapetata cu faina. Se coace in cuptorul preincalzit la 170 grade , 15 minute.<br />
Pentru crema se mixeaza untul cu ciocolata topita , branza de vaci , smantana lichida , smantana fermentata, ouale si zaharul. Se adauga amidonul , extractul de vanilie, apoi stafidele si la final picaturile de ciocolata.<br />
Crema obtinuta se toarna peste blatul partial copt, se creste temperatura cuptorului la 180 grade si se coace pasca 60 de minute. Dupa 60 de minute pasca ar trebui sa fie usor rumena la suprafata dar inca moale la mijloc. Se va intari prin racire! Se lasa la racit complet si se scoate din forma. <br />
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Se serveste cu sos de ciocolata sau pudrata cu zahar.</div>
Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com0tag:blogger.com,1999:blog-8750760707571248591.post-47792607661664645722015-03-05T10:54:00.000+02:002015-03-05T10:57:54.183+02:00Paste cu ciuperci<div dir="ltr" style="text-align: left;" trbidi="on">
Am primit de la <a href="http://mayas-esprit.blogspot.ro/">Maya</a> un borcanel cu trufe negre si nu prea stiam la ce sa le folosesc. Am decis sa fac niste tagliatelle cu ciuperci , dar daca cineva are si alte sugestii , astept cu nerabdare sa mi le spuneti.<br />
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<b>Avem nevoie de:</b><br />
-6-7 ciuperci champignon micute, 1 lingura de unt , 2 linguri ulei de masline , 2 catei de usturoi tocati, 200 g tagliatelle, sare , piper, trufe negre, patrunjel verde tocat<br />
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<b>Preparam asa</b>:<br />
Pastele se fierb in apa cu sare si se scurg.Se pasteaza putina apa de la paste.<br />
Intr-o tigaie incapatoare se pune untul si uleiul la incins , se adauga chiupercile taiate feliute si se soteaza pana se evapora lichidul lasat de ciuperci. Se adauga usturoiul si se mai gateste cca. 30 de secunde. Se adauga sare, piper si patrunjelul verde. Se aduc in tigaie si pastele , se amesteca bine cu ciupercile , se mai adauga putina apa de la paste daca vi se par prea uscate.<br />
Se scot pastele in farfurie si se presara deasupra felii subtiri de trufe negre.</div>
Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com2tag:blogger.com,1999:blog-8750760707571248591.post-71295167701638508142015-02-07T20:18:00.001+02:002015-02-07T20:18:50.256+02:00Biscuiti cu alune de padure si ciocolata<div dir="ltr" style="text-align: left;" trbidi="on">
Niste biscuiti absolut deliciosi, crocanti la exterior , moi si lipiciosi la interior. Putin cam dulci pentru gustul meu, dar cu niste lapte se mai taie din dulceata. Recomand reducerea zaharului pentru cei care doresc un dulce mai putin dulce.<br />
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<b>Ingrediente necesare:</b><br />
- 230 g alune de padure usor prajite, 230 g ciocolata amaruie, 250 g zahar pudra, 120 g faina , 2 albusuri de ou, o lingura extract de vanilie, visine<br />
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<b>Preparam asa:</b><br />
Alunele si ciocolata se macina fin in robot, se adauga zaharul pudra , faina , vanilia si albusurile de ou usor batute. Se omogenizeaza compozitia , se inveleste in folie alimetara si se da la frigider pentru 15 minute.<br />
Din aluat se modeleaza bile de marimea unei nuci , se aseaza in tava tapetata cu hartie de copt , la distanta unele de altele. Cu degetul se face o adancitura in mijloc si se pune o visina.<br />
Biscuitii de coc in cuptorul preincalzit la 140 de grade , cca. 20 de minute.<br />
Se lasa la racit in tava pentru ca sunt foarte sfaramiciosi calzi. <br />
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Din compozitie au iesit 30 de biscuiti.<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com8tag:blogger.com,1999:blog-8750760707571248591.post-75212935157796279392015-01-22T18:58:00.000+02:002015-01-22T18:58:32.685+02:00Red Velvet Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
De mult vreau sa incerc tortul Red Velvet, dar pana la urma am hotarat sa fac cupcakes. Nu sunt pe deplin multumita de rosul obtinut , dar mai exersez, sper ca pana la urma sa-mi iasa exact cum trebuie. Banuiesc ca trebuia sa pun mai putina cacao, pentru ca era foarte tare cea pe care o aveam. Colorant am avut gel, am pus dupa ochi , pana mi-a placut mie culoarea obtinuta, nu as putea spune exact cantitatea.<br />
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<b>Ingrediente necesare:</b><br />
- pt. aluat: 125 g faina cernuta, 1/4 lingurita praf de copt, 1/4 lingurita sare, 10 g cacao, 60 g unt la temperatura camerei, 1ou mare, 150 g zahar, 1 plic Finesse vanilie Bourbon, 120 ml lapte batut, colorant rosu, 1/2 lingurita bicarbonat de sodiu, 1/2 lingurita otet<br />
-pt. frosting: 250 g mascarpone, 1 plic Finesse vanilie Bourbon, 60 g zahar pudra cernut, 160 ml smantana pentru frisca 35% grasime, 70 g ciocolata alba<br />
<br />
<b>Preparam asa:</b><br />
Cuptorul se incinge la 175 grade. In tava pentru muffins se aseaza hartiile speciale.<br />
Faina se cerne cu sare, praf de copt si cacao. Untul se mixeaza pana devine moale, se adauga zaharul si se mixeaza pana devine spuma. Se adauga oul si vaniliasi se mixeaza pana se incorporeaza. <br />
Laptele batut se combina cu colorantul rosu. Cu mixerul la viteza mica, se adauga alternativ amestecul cu faina si laptele batut colorat, incepand si terminand cu faina.<br />
Bicarbonatul de sodiu se amesteca cu otet, se lasa sa faca efervescenta si se adauga la mixul anterior.<br />
Aluatul se imparte in mod egal in formele de cupcakes.Nu se umple forma mai mult de 3/4 pentru a avea loc sa creasca.<br />
Se coc cca. 20 de minute.<br />
Se scot si se lasa la racit.<br />
Pentru frosting se mixeaza mascarpone cu vanilia si zaharul pudra, se adauga ciocolata alba topita pe baie de aburi si se omogenizeaza. Smantana pentru frisca se bate tare. Se adauga la crema si se amesteca bine pentru omogenizare. Crema se da la frigider 30 de minute.<br />
Cu crema rece se decoreaza prajiturelele.<br />
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Sursa retetei:<br />
Joyofbaking.com<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com2tag:blogger.com,1999:blog-8750760707571248591.post-57608699110470498342015-01-19T19:24:00.000+02:002015-01-19T19:25:52.772+02:00Saratele<div dir="ltr" style="text-align: left;" trbidi="on">
O reteta simpla, un produs ce da dependenta. Multumiri <a href="http://pasiunesiculoare.blogspot.ro/">Ioanei .</a><br />
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<b>Avem nevoie de:</b><br />
- cca. 500 g faina, 180 g lapte batut, 25 g drojdie proaspata, 1 lingurita rasa de sare, 200 g telemea, 250 g margarina, 1 galbenus ou + putin lapte pentru uns, mac/chimen/susan/seminte in/cascaval ras pentru presarat deasupra<br />
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<b>Preparam asa:</b><br />
Drojidia se dizova in putina apa calduta si se adauga la faina cernuta. Se adauga margarina , la temperatura camerei si telemeaua rasa. Se framanta usor aluatul pana devine nisipos, se adauga sare ( daca mai doriti, avand in vedere ca telemeaua e sarata) si laptele batut. Se framanta un aluat omogen , care se acopera si se pune la frigider cca. 30 de minute.<br />
Se scoate pe suprafata de lucru infainata si se intinde o foaie de cca. 2 mm grosime. Se taie saratelele in forma de fasii.<br />
Se aseaza in tava tapetata cu hartie de copt , se pensuleaza deasupra cu galbenus de ou amestecat cu lapte si se presara deasupra semintele dorite sau se lasa simple , dupa bunul plac. Se coc in cuptorul incins la 170 grade , cca. 15 minute, pana devin rumene la suprafata.<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com2tag:blogger.com,1999:blog-8750760707571248591.post-19730249986653973842015-01-16T18:00:00.001+02:002015-01-16T18:00:40.437+02:00Tort aperitiv<div dir="ltr" style="text-align: left;" trbidi="on">
Un aperitiv sub forma de tort , bun si de efect la o masa speciala.<br />
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<b>Avem nevoie de:</b><br />
- 18 felii paine toast<br />
-pt. umplutura 1 : 200 g crema de branza, 2 linguri smantana, 3 oua fierte, 1 ceapa rosie mica, cateva masline negre<br />
-pt. umplutura 2: 200 g crema de branza, 2 linguri smantana, 1/2 piept de pui fiert, 1/2 ardei gras rosu<br />
- pt. ornare/decor: 300 g crema de branza, 3 linguri smantana, rosii cherry, 1 castravete, 1 galbenus de ou fiert, felii foarte subtiri de salam<br />
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<b>Preparam asa:</b><br />
Feliilor de paine li se taie coaja.<br />
Se prepara cele doua umpluturi.<br />
Crema de branza se amesteca cu smantana, ouale fierte date pe razatoare, ceapa tocata marunt si maslinele rondele. Se omogenizeaza.<br />
Pentru cea de-a doua umplutura se amesteca crema de branza cu smanatana, se adauga pieptul de pui si ardeiul taiate cubulete mici si se omogenizeaza. <br />
Pe un platou se aseaza unul langa altul doua randuri de cate 3 felii de paine. Se acopera cu prima umplutura, se aseaza inca un rand de felii de paine , apoi ce-a de-a doua umplutura. Se acopera cu inca un rand de felii de paine.<br />
Crema de branza ramasa se amesteca cu smantana si cu crema obtinuta se acopera tortul.<br />
Se rade deasupra galbenus de ou, se decoreaza marginile cu felii subtiri de castravete.Deasupra se aseaza jumatati de rosii cherry si felii de salam sub forma de floare. <br />
Se da la frigider pentru 30 de minute dupa care se poate servi.</div>
Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com4tag:blogger.com,1999:blog-8750760707571248591.post-73175136161217228612015-01-14T17:41:00.000+02:002015-01-14T17:41:29.904+02:00Tacos cu porumb, ton si fasole rosie<div dir="ltr" style="text-align: left;" trbidi="on">
O gustare rapida, usoara.<br />
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<b>Avem nevoie de:</b><br />
- 300 g ton in suc propriu, 100 g porumb din conserva, salata verde, 1 ceapa rosie , 1 rosie, 200 g fasole rosie din conserva<br />
- scoici pentru tacos<br />
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<b>Preparam asa:</b><br />
Tonul , porumbul si fasolea se scurg,. Ceapa se curata si se taie fideluta. Rosia se taie pe jumatate , scot semintele si se taie cubulete. salata se taie fasii.<br />
Se amesteca intr-un bol porumbul cu fasolea , ceapa si cubuletele de rosie, se adauga tonul , sare si piper dupa gust , iar compozitia rezultata se aseaza in scoicile pentru tacos. Se presara deasupra fasii de salata.<br />
Se servesc imediat, cu sosul dorit.</div>
Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com1tag:blogger.com,1999:blog-8750760707571248591.post-49654239346189198662014-12-09T19:19:00.002+02:002014-12-09T19:21:27.059+02:00Tarta cu orez ,mascarpone si fructe de padure<div dir="ltr" style="text-align: left;" trbidi="on">
O tarta delicioasa, aromata, pe care neaparat trebuie sa o incerc vara, cand am fructe de padure proaspete.<br />
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<b>Avem nevoie de :</b><br />
- pt. blat : 300 g biscuiti simpli, 120 g unt, 50 ml lapte, 1 plic zahar vanilat<br />
- pt. crema:: 1 cescuta orez cu bobul mare, 500 ml lapte, 80 g zahar, 1 pastaie vanilie, 250 g mascarpone , 200 ml frisca lichida, 15 g gelatina , 50ml apa rece<br />
- 400 g fructe de padure, 1 plic gelatina rosie, 3 linguri zahar, 250 ml suc de visine<br />
- forma tarta 28 cm <br />
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<b>Preparam asa:</b><br />
Biscuitii se macina , se amesteca cu untul topit, laptele si zaharul vanilat. Se preseaza pe fundul si marginile unei forme de tarta cu peretii detasabili unsa cu ulei si se da la rece.<br />
Orezul se pune la fiert in lapte, se adauga zaharul si semintele din pastaia de vanilie. Se lasa la pe foc mic , pana cand orezul este fiert. Gelatina se hidrateaza cu apa rece si se topeste pe baie de aburi. Se adauga la orezul cu lapte , se amesteca bine si se lasa la racit vreo 10 minute. Se adauga mascarpone si frisca batuta tare si se omogenizeaza. Se toarna crema peste blat si se pune tarta la frigider 1 ora.<br />
Fructele se aranjeaza deasupra tartei.<br />
Gelatina rosie se amesteca bine cu zahar , se adauga sucul de visine si se pune pe foc, cca. 1 minut. Se toarna deasupra fructelor si se pune tarta din nou la frigider pentru 15 minute.<br />
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Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com4tag:blogger.com,1999:blog-8750760707571248591.post-86365369259359885452014-10-26T17:17:00.001+02:002014-10-26T17:17:39.306+02:00Risotto cu fructe de mare<div dir="ltr" style="text-align: left;" trbidi="on">
Sa mai scriu si eu ceva pe blog , ca prea s-au asezat panzele de paianjen pe el. Preparate am destule , timp nu am avut.<br />
Azi o reteta de risotto cu fructe de mare, care mie imi place tare mult. Mi-ar fi placut sa folosesc la prepararea lui supa de peste, cred ca ar fi fost mai bun, dar in lipsa ei am folosit supa de pui pentru ca aia aveam in casa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmCnZYvpoXM28H0mfuYmRpIdjP69c3mD5JoO1TGFrJmj2vylfBNIAYf9o0br-Dgqjpict1loowNbuFh7lIMkSP7qfilAnT9BXtLaCrWx2jV2gtx66lXGzbcjIBSkJ46WIk55YGRG4p4V0/s1600/risotto+cu+fructe+de+mare.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmCnZYvpoXM28H0mfuYmRpIdjP69c3mD5JoO1TGFrJmj2vylfBNIAYf9o0br-Dgqjpict1loowNbuFh7lIMkSP7qfilAnT9BXtLaCrWx2jV2gtx66lXGzbcjIBSkJ46WIk55YGRG4p4V0/s1600/risotto+cu+fructe+de+mare.jpg" height="345" width="400" /></a></div>
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<b>Avem nevoie de:</b><br />
- 100 g orez pentru risotto , 200 g cocktail fructe de mare , 1 ceapa micuta , un catel de usturoi, supa clara de pui ( cca. 5 polonice am folosit eu) , 50 ml vin alb sec, piper, ulei de masline , unt cat o nuca, parmezan razuit<br />
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<b>Preparam asa:</b><br />
Intr-o tigaie se pune uleiul la incins, se pune ceapa tocata marunt si se lasa pana devine translucida. Se adauga usturoiul tocat marunt si se caleste usor (atentie sa nu se arda). Se adauga orezul si se caleste pana devine transparent, apoi se adauga fructele de mare si vinul. Se adauga un polonic din supa fierbinte , se amesteca usor in orez si se lasa pana se absoarbe toata supa , apoi se mai adauga cate un polonic de supa , urmand acelasi procedeu de fiecare data. Se adauga atata supa cat e necesara pentru a se fierbe orezul al dente. Se adauga piper macinat , untul si parmezanul razuit, se amesteca si se lasa acoperit cu prosop si capac cateva minute.<br />
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Se serveste imediat , pentru ca reincalzit nu mai are aceeasi consistenta.</div>
Dorinahttp://www.blogger.com/profile/15088952979124876652noreply@blogger.com6