tag:blogger.com,1999:blog-84942324781515466262024-03-14T09:18:51.565+09:00Madi's kitchenMagalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.comBlogger181125tag:blogger.com,1999:blog-8494232478151546626.post-43823946142128116412016-11-30T19:21:00.000+09:002016-11-30T19:25:27.964+09:00Meniu de la servici<div class="separator" style="clear: both; text-align: center;">
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Platou pt. 5 persoane: Somon afumat,piure de cartofi cu usturoi in el,omleta cu cartofi si frunze de salata</div>
<br />Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-41367517561431075632013-11-12T20:01:00.001+09:002013-11-15T17:22:15.844+09:00Cordon bleu<div class="separator" style="clear: both; text-align: center;">
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MDP:</div>
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Pe trei fasii de carne am asezat o felie de sunca(ham) si o felie de cascaval indoita,apoi le-am rulat ,le-am dat prin faina,oua ,pesmet si le-am prajit in ulei.</div>
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Le-am servit cu supa de pui (*-~)</div>
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<br />Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-16427871984568391522013-04-12T14:10:00.001+09:002013-04-12T14:57:15.019+09:00Tort "Elegance" ,la ziua lui Rento 10 ani<div class="separator" style="clear: both; text-align: center;">
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<strong>Blat:</strong></div>
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-5oua</div>
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-100 gr faina</div>
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-30 gr cacao</div>
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-3 linguri cu ulei</div>
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-putina esnta de vanilie</div>
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MDP.</div>
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Se mixeaza ouale si zaharul f.f. bine pana se fac ca o crema de culoarea untului ,apoi se adauga faina si cacao in ploaie putin cate putin amestecand usor cu o paleta speciala sau cu telul,dupa ce sa incorporat bine adaugam uleiul si esenta,amestecam putin si apoi punem compozitia in tava (unsa cu ulei, pusa hirtie pergament pe fundul tavii si tapetata cu faina).</div>
Se coace 160℃ 40 minute.Dupa ce sa copt il coatem imediat din tava si il lasam sa se raceasca,apoi il taiem pe orizontal si il insiropam cu apa dulce(cam 50 ml) amestecata cu putina esenta de vanilie si de ciresi.<br />
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<strong>Crema "Frockensahne"</strong></div>
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-200 ml.frisca</div>
-40 gr zahar<br />
-10 ml.esenta de ciresi<br />
-3 foi de gelatina dizolvate bine in 60 ml apa calda,dar inainte de a o dizolva in apa calda o inmuiem 5 minute in apa rece.<br />
Mdp:<br />
Batem bine frisca cu zaharul ,adaugam esenta si gelatina o amestecam si gata crema.<br />
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<strong>Crema de unt</strong><br />
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-100 gr unt (sau margarina)moale<br />
-1 lingura cu varf de cacao<br />
-5 linguri cu zahar pudra<br />
-putina esenta de vanilie<br />
-3 linguri cu frisca<br />
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Frec bine untul cu zaharul si cacaoa,apoi adaug frisca si esenta l-e amestec bine,iar crema obtinuta o pun intr-un sprit.<br />
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<strong>Glazura de cacao</strong><br />
-150ml frisca lichida<br />
-200ml apa<br />
-150gr zahar<br />
-100gr cacao<br />
-10gr gelatina la pliculete<br />
-putina esenta de rom<br />
MDP<br />
Intr-o cratita, pe foc, se pune apa cu frisca lichida, se adauga zaharul si se amesteca. Cand s-a infierbantat bine se adauga si cacao si se amesteca bine, se lasa sa dea 2-3 clocote si se da deoparte. Se adauga si gelatina (inmuiata in 40 ml apa) si se amesteca bine. Se trece prin sita. Se lasa sa se raceasca amestecand din cand in cand.Atentie!nu lasati grazura sa se raceasca prea mult pt. ca se incheaga si nu o mai puteti turna peste tort...se intareste,deci e bine sa fie ca o ciulama subtire.<br />
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MDP al tortului:<br />
Blatul il tai pe orizontal il insiropez si asez prima felie de blat in tava in care l-am copt(tava cu fund detasabil),iar deasupra blatului i pun urmatoarele 1. crema Frockensahne 2.jumatate din crema de unt(o pun cu spritul) 3.cateva lingurite cu dulceata de ciresi (puse pe ici pe colo ci nu pe intreaga suprafata,la fel si cu crema de unt,pun pe ici pe colo) 4.la final pun cealalta felie de blat,apas usor cu palma si-l intoduc la frigider pt. 5-6 ore.Dupa ce au trecut aceste ore scot tortul de la frigider il rastorn pe farfurie si i ung doar suprafata de sus cu cealalta jumatate de crema de unt,il pun la frigider si intre timp pregatesc glazura,inainte de a-i turna glazura pe tort am intodus tortul la <strong>congelator</strong> timp de 10-15 min.dupa ce il scot de la congelator il pun pe un gratarel deasupra unei tavi mari si i torn glazura din belsug pe intreaga suprafata si margini.<br />
Decoratia i-am facut-o f.f simpla ...cazuse lenea pe mine si am dat o fugutza la magazin si am cumparat gumi de zmeura,ciucalate albe si negre,pe cele albe le-am lipit pe margini,pe cele negre am scris HB Rento 10 cu pix de ciucalata albatra,iar gumi (jeleuri)le-am pus deasupra pe margini,si gata tortul!!!!!!!!!!am obosit....scriind (*=<)<br />
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<br />Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-3182261083697210682013-02-10T17:55:00.003+09:002013-02-12T12:27:12.199+09:00Pateu de ficat<div class="separator" style="clear: both; text-align: center;">
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Ingred:</div>
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-300 gr. ficat de pui(sau de porc taiat in buc.potrivite)</div>
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-400 gr. carne de porc(fara grasime)</div>
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-80 gr. unt sau margarina(la temp. camerei)</div>
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-1ceapa taiata in buc. potrivite</div>
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-1 frunza de dafin</div>
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-1 lingura cu zahar pudra</div>
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-50ml.supa(in care am fiert carnea,ficatul si ceapa)</div>
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-sare si piper dupa gust</div>
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Mod. de preparare:</div>
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1.Se spala bine ficatul in apa rece apoi se tine 5-10 minute in apa cu gheata(pt. eliminarea mirosului neplacut).</div>
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2.Carnea si ceapa se spala se taie in buc. potrivite si se pune la fiert in apa cu sare si cu frunza de dafin,se lasa la fiert 10-15 minute,apoi se adauga ficatul (scurs de apa)si se mai lasa la fiert 15 minute,dupa aceea eliminam frunza de dafin,oprim cele 50 ml.de supa ,le strecuram si apoi l-e dam prin masina de tocat de 2 ori sau in juicer pana devine ca o pasta omogena(eu am facut pasta in juicer),apoi adaugam untul(sau margarina) si amestecam fff bine pana se topeste untul,dupa care punem lingura de zahar,sare si piper dupa gust,amestecam un pic si dam la frigider pt.1-2 ore ca sa se inchege.</div>
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<br />Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-75232702561553316012013-02-04T18:14:00.002+09:002013-11-05T17:22:52.124+09:00Branza 'Telemea' de casa<div class="separator" style="clear: both; text-align: center;">
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Avem nevoie de: (pt. 160 gr branza)<br />
-1 litru lapte gras (4.4grasimi)<br />
-2 linguri cu cheag (jp. Nigari にがり)<br />
-3 linguri cu otet<br />
Fierbe-ti laptele la foc potrivit(nu il lasam sa de-a in clocot) cand ati vazut ca are tendinta sa se umfle stingeti focul imediat si i adaugati cheagul(nigari) + otetul, aprindeti focul iar (foc potrivit) si amestecati usor pana iese zerul din lapte(timpul de fierbere este de 4-5 minute)<br />
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apoi o turnati intr-un saculet de tifon care il puneti deasupra sitei(strecuratoare) si il stoarceti putin cu betele</div>
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apoi legati saculetul (strans bine)</div>
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si puneti o farfurie deasupra</div>
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apoi i puneti o greutate deasupra pt. presare si o tineti asa timp de 2 ore</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSqdrmxjfqzKuu8WEMcnVYSf3FviomksqzEiOep_9qeyeeyN6NdD0wT5MzRB4qlEcs6ppmi-yzekVRCV995p0z9r8g1q6rZrhJ4B5PfxR0BOlm4fsgNk8jmO5qnbk5lbN8BJYvhKPwAiA/s1600/1359944407971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSqdrmxjfqzKuu8WEMcnVYSf3FviomksqzEiOep_9qeyeeyN6NdD0wT5MzRB4qlEcs6ppmi-yzekVRCV995p0z9r8g1q6rZrhJ4B5PfxR0BOlm4fsgNk8jmO5qnbk5lbN8BJYvhKPwAiA/s320/1359944407971.jpg" width="240" /></a></div>
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apoi o scoate-ti din saculet si o tamponati in palme cu 2 servete de bucatarie</div>
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o pune-ti intr-o punga si i turnati saramura (facuta din 500 ml apa data in fiert si racita amestecata cu 2 linguri rase de sare mare ,sa nu folositi sare de masa contine mult iod si nu este recomandata la saramuri)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0XWOwpNfrCoILa2h-nQe5yEgwTYEfoDOC3bJiM8eCZcs3QKh21I_nOiDbq3EHWl_kKrvovyw05wYmthURhOK6WntfLRpO8MjietlnxG28uWhak-QgBS1IRqgmYIdln-9-5kGPexjLlDlB/s1600/1359965270045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0XWOwpNfrCoILa2h-nQe5yEgwTYEfoDOC3bJiM8eCZcs3QKh21I_nOiDbq3EHWl_kKrvovyw05wYmthURhOK6WntfLRpO8MjietlnxG28uWhak-QgBS1IRqgmYIdln-9-5kGPexjLlDlB/s320/1359965270045.jpg" width="240" /></a></div>
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apoi introduce-ti punga intr-un castron cu apa pt. a-i scoate aerul(vidare) apoi legati punga la gura si o tine-ti 3zile la temp. camerei,iar apoi o puneti in frigider inca 3 zile, apoi o puteti servi cu placere.</div>
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E bine sa o tineti in saramura ca sa nu se strice,daca vi se pare ca este prea sarata (inainte de servire)</div>
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o puneti in apa la desarat o jumatate de ora sau chiar 1 ora,dar atentie! inainte de a o desara taiati un pic din ea sapalati-o la un jet de apa si gustati-o,daca totusi este inca sarata puneti-o la desarare.</div>
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Va doresc mult succes si Pofta buna!!</div>
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Foto cu laptele si cheagul(nigari) care l-am folosit...fara nigari nu reusiti sa faceti telemea,nu se va inchega si se va faramita la taiere, va fi un fel de cottage cheese or cream cheese.</div>
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Nigari(cheag) este un lichid incolor si-l pute-ti gasi la supermarket-uri</div>
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Daca doriti sa obtineti o branza acrisoara adaugati in lapte 400-500 gr. de iaurt.</div>
Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-85544436305607061052013-02-03T16:12:00.003+09:002013-02-17T15:53:15.443+09:00Despre Rahat (pe scurt)<strong><span style="color: #990000;">Rahatul</span></strong> este un desert preparat in bucatariile din Turcia, Bulgaria, Cipru, Grecia, Serbia, Albania, Maroc, Algeria si, cu voia dumneavoastra ultima pe lista, mult rahat se mananca si in Romania.
Legenda spune ca un sultan turc, pentru a-si rasfata sotiile si metresele, si-a pus maestrii cofetari sa gaseasca un desert unic a carui reteta, tinuta secreta, sa faca parte dintre comorile lui. Cautarile cofetarilor turci au fost incununate de rahat.
Ceva mai exacte, unele carti de istorie povestec cum pe la jumatatea secolului al XVIII-lea, a ajuns in Istanbul un ucenic de cofetar, pe nume Bekir Effendi. Instalat intr-o pravalie din centrul orasului, tanarul si-a cucerit repede clientela datorita noului desert pe care il vindea.
Femeile le ofereau rahat iubitilor lor, desertul devenind un fel de dovada de dragoste in cuplu, dupa cum o demonstreaza si textele cantecelor turcesti din epoca. Bekir a ajuns, din succes in succes, sa fie chiar cofetarul sef din bucatariile Inaltei Porti.
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Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-52845665584607396172013-02-02T19:32:00.003+09:002013-02-12T12:07:43.336+09:00Placinta Kombe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgLevUc7eV4Ef6oTUZIIou4S_gFfmXT5t-NHBl22ZronsDHoy62PyZ7dU6k5h1IP7TX2NUrwoP-cnlTSL00yt9cmp9BktE9Fiu8HSlpr44wj-VE2fHaAuJhT2qLSaYlJh8k73eaARrDmi/s1600/kombe2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgLevUc7eV4Ef6oTUZIIou4S_gFfmXT5t-NHBl22ZronsDHoy62PyZ7dU6k5h1IP7TX2NUrwoP-cnlTSL00yt9cmp9BktE9Fiu8HSlpr44wj-VE2fHaAuJhT2qLSaYlJh8k73eaARrDmi/s320/kombe2.jpg" width="274" /></a></div>
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Kombe este un fel de placinta Turceasca si o am de pe blogul lui<strong><span style="color: blue;"> </span></strong><a href="http://gabrielacara.blogspot.jp/2010/01/kombe-un-alt-fel-de-placinta-cu-branza.html"><strong><span style="color: blue;">Gabriela</span></strong></a> si al <a href="http://homecookinginmontana.blogspot.jp/2010/04/spinach-and-feta-layered-turkish-bread.html"><strong><span style="color: blue;">Montanei</span></strong></a>,cu unele modificari facute de mine din cauza produselor care sunt diferite fatza de cele din Romania,plus ca 'cuptorul meu are putere mare de coacere si de aceea am redus cu 2 grade, in loc de 180℃ am copt la 160℃.<br />
Pt. ca nu am avut branza de vaci am facut placinta sub forma de desert cu nuci si miere...a iesit f.f. delicioasa,dar data viitoare am sa o fac si cu branza pt. I love cheese very-very much (*=^).<br />
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<strong>Ingred. pt. aluat</strong><br />
-350 ml lapte caldut<br />
-100 ml apa calduta<br />
-20 gr. drojdie<br />
-5 linguri cu zahar<br />
-1 lingurita cu sare<br />
-600 gr. faina (400 gr. faina kameria カメリア si 200 gr. faina flower フラワー)<br />
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<strong>Ingred. pt. umplutura</strong><br />
300 gr.nuci pisate (din care pastram 3 linguri de nuci pisate pt.presara pe deasupra aluatului inainte de coacere)<br />
10 linguri cu miere<br />
100 gr. de margarina topita amestecata cu 5 linguri de ulei pt. uns foile de placinta<br />
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Mod de preparare: (este aproape identic cu al Gabrielei doar ca eu am turnat miere pe suprafata foilor dupa ce le-am uns cu margarina iar nucile pisate le-am presarat pe primele 2 foi)<br />
Deci am pus toate ingredientele pt. aluat in masina de framantat,dupa ce sa terminat de framantat am scos aluatul din masina(nu l-am lasat la dospit) si l-am framantat putin cu mana(cu multa faina...ca se cam lipeste de maini la inceput),apoi am impartit aluatul in 3 buc. egale si am intins 3 foi subtiri de placinta(folositi faina in prealabil ca sa nu se lipeasca foaia de masa),dupa ce am obtinut prima foaie ungem suprafata foii cu margarina si ulei iar apoi picuram pe ici pe colo 3 linguri de miere si presaram jumatate din cantitatea de nuci pe intreaga suprafata dupa care i suprapunem cea de-a doua foaie o ungem cu margarina si ulei,picuram pe ici pe colo 3 linguri de miere si presaram pe intreaga suprafata cealalta jumatate de nuci pisate,apoi suprapunem cea de-a treia foaie o ungem cu margarina si ulei i picuram pe ici pe colo restul de miere si o impaturim in modul identic cu cel al Gabrielei si al Montanei.Dupa ce am pus placinta in tava am taiat-o in 8 buc. si am lasat-o la dospit 25 de minute<br />
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Dupa ce sa dospit am uns intrega suprafata cu un galbenus de ou (amestecat cu putin lapte) apoi i-am presarat nuca pisata si am dat-o la copt 160℃ circa 30 de minute.</div>
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Dupa aceea am lasat-o sa se racesca am pudrat-o cu zahar pudra si cam atat,e o delicatete!!!</div>
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<br />Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-34384575755387076202013-02-01T13:24:00.000+09:002013-02-17T09:22:49.139+09:00Tort egiptean<br />
inspirat de pe blogul lui <a href="http://www.haisagatim.ro/2009/03/tort-egiptean.html"><span style="color: #0b5394;">Amalia</span></a>
doar ca i-am facut eu cateva modificari mici.<br />
Multumesc mult Amalia....este un tort extraordinar de bun!!<br />
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<strong><span style="color: #cc0000;">Tortul</span></strong> l-am facut din 2 blaturi,defapt am facut un blat mare din:5 albusuri de ou,5 linguri cu zahar,4 linguri cu faina,90-100 gr. nuci pisate bine(modul de prep.este identic cu al Amaliei),dupa ce am copt acest blat mare l-am taiat pe jumate si asa am obtinut 2 blaturi.</div>
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Dupa ce l-am umplut si imbracat cu cele 2 creme i-am facut finisarea integrala(pt. aspect placut) cu acea placuta zimtzata din imaginea de jos.</div>
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Aici avem zaharul caramelizat,dupa ce sa intarit i-am pus deasupra o punga(pt. a nu sari 'cioburi'pe jos)si l-am pisat cu pisalogul(se poate pisa si cu fundul unei cani in loc de pisalog)</div>
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Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-31402149091228776642013-02-01T13:08:00.001+09:002013-02-12T12:09:59.840+09:00Cornuri & Branzoaice(se poate si gogosi)<div class="separator" style="clear: both; text-align: center;">
<strong><span style="color: #741b47;">Cornuri simple cu susan</span></strong></div>
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Ingred.</div>
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-320gr. faina ooo(kameria-カメリア)</div>
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-120gr. faina (flower-フラワー)</div>
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-80 gr.zahar</div>
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-8 gr.drojdie</div>
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-2 oua</div>
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-60 gr. unt topit</div>
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-80 ml. lapte caldut</div>
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-60 ml.apa calduta</div>
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-esenta de vanilie</div>
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-un praf de sare</div>
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Mod de prep.</div>
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Incalzesc laptele impreuna cu apa si adaug zaharul,untul si le amestec bine(pana se topeste untul si zaharul) ,intre timp pun in masina(de framantat) faina,drojdia,ouale,praful de sare si esenta,apoi adaug compozitia de lapte si le dau la framantat,dupa ce sa terminat framantarea si dospitul scot aluatul il framant putin cu faina si ulei pe palme,apoi rup din el cate o bucatica , intind forma rotunda cu facaletul , rasucesc cu palma apoi trag un pic de capete pt.a se forma cornul,i asez pe tava in forma de semiluna,la las la dospit 10 minute</div>
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apoi l-e ung cu ou batut presar deasupra seminte de susan si l-e coc la 160℃ 20 minute.</div>
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<br />Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-74321045888317068172013-02-01T12:38:00.003+09:002013-02-01T12:44:03.182+09:00Salata de Dovleac<div class="separator" style="clear: both; text-align: center;">
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Ingred.</div>
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-200 gr.dovleac fiert</div>
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-200gr. legume fierte (mazare,morcov,porumb)</div>
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-2 oua fierte</div>
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-un sfert de ceapa taiata solzisori</div>
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-7 linguri maioneza</div>
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-2 linguri mustar</div>
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-putina zeama de lamaie</div>
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-sare si piper</div>
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(optional se poate adauga si un piept de pui fiert si taiat buc. mici)</div>
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1.Se zdrobeste dovleacul cu o furculita.</div>
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2.Se adauga restul ingredientelor,se amesteca bine si gata salata!!!</div>
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<br />Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-3513661067209541682012-11-20T19:32:00.000+09:002012-11-20T19:32:08.942+09:00Escalop de ciuperci (de post)<div class="separator" style="clear: both; text-align: center;">
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Escalop de ciuperci<br />
-ciuperci<br />
-ulei de masline<br />
-usturoi pisat<br />
-sare,piper<br />
-marar<br />
-2 linguri cu apa<br />
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Am calit ciupercile in ulei de masline,apoi am adaugat restul ingred. si le-am mai calit 1 minut.<br />
Garnitura de salata si mamaliguta.<br />
-Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-89210094694337904592012-11-19T15:55:00.003+09:002013-02-17T09:03:24.305+09:00Prajitura cu piersici<div class="separator" style="clear: both; text-align: center;">
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Se face o compozitie de blat din:<br />
-3 oua<br />
-60 gr zahar<br />
-90 gr faina<br />
-50 ml. ulei<br />
-putina esenta de vanilia<br />
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Avem nevoie de 2 cutii de piersici(in compot),scoatem piersicile din cutii l-e taiem cubulete si le lasam sa se scurga bine de suc,apoi le stergem cu prosop de bucatarie si le asezam pe fundul tavii(tava tapetata cu foaie pergament) iar deasupra turnam compozitia de blat si-l dam la copt,160℃ circa 25 minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEBLHqystMgE060OVszH4SQlwZZlIkpc7pbjhtlV1DBQxo2UDmzQaze7uzqXsumj1jQnah3_LmhOwfTBs7_7CAWHrUfmfc4dq2JeZRyTO7e1V0OA-8KdRygMJJk7uqE4TWLOG7tdRgHWk/s1600/momo.jpg" imageanchor="1"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEBLHqystMgE060OVszH4SQlwZZlIkpc7pbjhtlV1DBQxo2UDmzQaze7uzqXsumj1jQnah3_LmhOwfTBs7_7CAWHrUfmfc4dq2JeZRyTO7e1V0OA-8KdRygMJJk7uqE4TWLOG7tdRgHWk/s400/momo.jpg" width="250" /></a>
Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-57250979631665195712012-11-19T15:41:00.000+09:002012-11-19T15:41:47.916+09:00Gogosi de post<div class="separator" style="clear: both; text-align: center;">
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<br />-300 gr. faina カメリア(cu agent de dospire)<br />-200 gr. faina normala <br />-270 ml. apa calduta<br />-12 gr. drojdie <br />-50 ml ulei</div>
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-putina esenta de vanilie</div>
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(+20ml ulei la framantat de mana)<br /> </div>
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MDP:</div>
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Toate ingred. de mai sus (dinafara de cele 20 ml ulei) le pun in masina de framantat ,dupa ce sa terminat programul de framantare si dospire scot aluatul din masina si-l framant la mana cu cele 20 ml de ulei pus pe palme putin cate putin,apoi intind aluatul foaie grosuta si decupez cu paharul ,formele decupate le pun pe o tava unsa cu ulei si le las la dospit 15-20 minute ,apoi le prajesc in ulei mult si incins bine.Dupa ce le-am prajit le las sa se scurga de ulei iar apoi le pudrez bine cu zahar.<br /> Ies in jur de 20-25 de gogosi.<br /> Pofta buna! </div>
Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-11649663136018672952012-10-02T18:00:00.000+09:002012-10-09T19:52:36.360+09:00Aperitive (imagini si retete adunate de pe internet...pt. a forma idei)<div class="separator" style="clear: both; text-align: center;">
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<strong>Ingrediente:</strong></div>
1 castravete <br />
1 pachet de somon afumat file (aprox. jumatate de kg)<br />
1 cutie de 200 g de crema de branza Philadelphia<br />
2-4 linguri de unt<br />
3 linguri de marar proaspat tocat<br />
sare si piper rosu dupa gust <br />
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<strong>Ingrediente:</strong> </div>
<li>6 oua fierte</li>
<li>2 pliculete cu gelatina</li>
<li>900 ml supa de legume</li>
<li>1 ardei gras tocat</li>
<li>1 legatura de patrunjel </li>
<li>4 felii de sunca</li>
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hahaha....interesant!!soricei facuti din oua umplute,super!</div>
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<br />Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-83203420116858058782012-05-10T15:30:00.001+09:002013-02-17T09:35:17.160+09:00Cremes (varianta usoara)<div class="separator" style="clear: both; text-align: center;">
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Ing:<br />
-4 oua (galbenusurile si albusurile le separam)<br />
-100 gr. margarina<br />
-8 linguri zahar<br />
-5 linguri faina<br />
-400 ml lapte<br />
-esenta de vanilie(dupa gust)<br />
MDP<br />
1. Frec bine margarina cu zaharul.<br />
2. Adaugam galbenusurile unul cate unul amestecant binisor.<br />
3. Adaugam faina,amestecam pana se dizolva faina.<br />
4.Adaugam laptele si vanilia amestecand bine.<br />
5.Adaugam cele 4 albusuri batute spuma cu 1-2 linguri de zahar si amestecam usor.<br />
Turnam compozitia intr-o tava(tapetata cu foaie pergament) si coacem la 100 ℃ 1 ora si 30 de minute.<br />
(Eu am copt prajitura in tava de chec)Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-84345063102828220812012-04-22T20:42:00.000+09:002012-04-22T20:43:46.152+09:00Hristos a Inviat !<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoLMowFmmEyMfQBLIcgKnBO9FLsWiOhXZmiJ05aaT-GTLIoEyvqh24MEitHGDKTh08Sjo_OHdJilrFHqKgqha4MU5SgX0Qn35oFI2yDoRvKNc8ZDQXuSeXRgotPaY4UoV4aZfE0U219XK/s1600/Easter-1.jpg"><img style="cursor:pointer; cursor:hand;width: 316px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoLMowFmmEyMfQBLIcgKnBO9FLsWiOhXZmiJ05aaT-GTLIoEyvqh24MEitHGDKTh08Sjo_OHdJilrFHqKgqha4MU5SgX0Qn35oFI2yDoRvKNc8ZDQXuSeXRgotPaY4UoV4aZfE0U219XK/s400/Easter-1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5734189389038675890" /></a>Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-67078630646639547012012-03-04T17:18:00.002+09:002012-03-04T17:21:17.265+09:00Poveste"Fata babei si fata mosneagului",o poveste foarte frumoasa ...(*-^)<br />scrisa de Ion Creanga<br /><br /><iframe width="420" height="315" src="http://www.youtube.com/embed/i3kjzczyTH4" frameborder="0" allowfullscreen></iframe>Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-23092832048672479112012-02-10T16:04:00.004+09:002013-02-17T09:37:35.256+09:00Negresa cu alune<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqA5OfmzrNXnLc_SvZi3fl9NJk8rA5jx8IlRdfvfZ0cGTdkXWDVNrZviBDPta8ZyVJGrf5nWEC9AOOGH-aWGE9YWYJmdkuGie6_vvGNtepeUCvkkTmcwF1aGMa_xWhyuKK-e0_rqkU_CEf/s1600/DSC_0729.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5707406296675290658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqA5OfmzrNXnLc_SvZi3fl9NJk8rA5jx8IlRdfvfZ0cGTdkXWDVNrZviBDPta8ZyVJGrf5nWEC9AOOGH-aWGE9YWYJmdkuGie6_vvGNtepeUCvkkTmcwF1aGMa_xWhyuKK-e0_rqkU_CEf/s400/DSC_0729.JPG" style="cursor: pointer; height: 400px; width: 300px;" /></a><br />
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Ingred.<br />
-5 oua<br />
-10 linguri (rase) cu zahar<br />
-10 linguri (rase) cu faina<br />
-1 lingura cu praf de copt<br />
-5 linguri (rase)cacao<br />
-2 ciocolate topite (cam 120 gr)<br />
-100 gr. unt<br />
-esenta de rom si vanilie<br />
-coaja de la o portocala<br />
-200 gr. alune pisate bine (sau nuci)<br />
<br />
Mod de prep.<br />
Se mixeaza ouale si zaharul f.f. bine pana se fac ca o crema de culoarea untului ,apoi se adauga in ploaie(putin cate putin) praful de copt, faina si cacaoa amestecand usor cu o lingura de lemn sau cu telul,dupa ce sa incorporat bine adaugam, untul(topit) amestecam,apoi adaugam ciocolata (topita) si amestecam iar,dupa care urmeaza esentele,coaja de portocala si alunele,le amestecam iar compozitia rezultata o punem in tava de copt (unsa cu ulei, pusa hirtie pergament pe fundul tavii si tapetata cu faina).Se coace 160℃ 35-40 minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKhcstlXZgnsC2218IbX41DZ8L7is8NOPL7YTjJdBzIp9oH7vL6Rs75ZUjmwGCsKRBcRdZkdBK9EOKijdumuAtGRdwcOw1B58Dq-JU7CskYTXZBlZyyjfnAsqG2V2EsolfwnjADUA9gPZ/s1600/DSC_0728.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5707406127851495218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKhcstlXZgnsC2218IbX41DZ8L7is8NOPL7YTjJdBzIp9oH7vL6Rs75ZUjmwGCsKRBcRdZkdBK9EOKijdumuAtGRdwcOw1B58Dq-JU7CskYTXZBlZyyjfnAsqG2V2EsolfwnjADUA9gPZ/s400/DSC_0728.JPG" style="cursor: pointer; height: 400px; width: 300px;" /></a><br />
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Pofta mare !Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-23090573704655831482012-02-07T11:05:00.003+09:002012-02-07T11:46:07.535+09:00Fenomene incredibile !<strong><span style="color:#660000;">A nins in pustiul Sahara.</span></strong><br /><strong><span style="color:#660000;">___________________<br /><br /></span></strong>Wooow!!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhI-w_IjnEe8EDbEBm0hQu3Vg29HqPlcKSvPJ7cun3hWXTstlB8BgMrv-AbRHlpcuSPD66L-FOo1QeUYBi_PUgtq-sm360PKt4Nq_ke058xp8iC7ZpjmwddvUj0TFQmruYCyBJfy-gDEdh/s1600/s1_ziareromania_ro.jpg"><img style="width: 393px; height: 335px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5706209353869129538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhI-w_IjnEe8EDbEBm0hQu3Vg29HqPlcKSvPJ7cun3hWXTstlB8BgMrv-AbRHlpcuSPD66L-FOo1QeUYBi_PUgtq-sm360PKt4Nq_ke058xp8iC7ZpjmwddvUj0TFQmruYCyBJfy-gDEdh/s400/s1_ziareromania_ro.jpg" /></a><br /><br />Zapada in desert? Greu de imaginat, dar acest lucru s-a intamplat in Sahara,saptamana aceasta.(2012.01.19)<br /><br />Meteorologii spun ca fenomenul inregistrat este exceptional, dar anunta ca vremea se va incalzi in curand. Peisajul mirific a creat un decor suprarealist: dunele de nisip sunt acoperite de zapada, iar localnicii se bucura de cadoul neasteptat oferit de natura.Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-29335340991689686372012-02-07T10:41:00.006+09:002013-02-17T09:22:49.137+09:00Torturi simple si usor de preparat!!Torturi din;blat,frisca,fructe si bombonele din cioco (*=^)<br /><br />Tina 11 ani<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmuenu4x_IWlMgKVmRqE07YCjB0VvlrGr0tLq3fArwjS9fgffazGadznWyf8TGZv8f5j_DIjMQ1B3V_n-INXQF1NQoZVRlz3QM8swdmXVSoSZzrqaKTMPSY-ea-webC1q3dnsFsIzen2W5/s1600/DSC_0722.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmuenu4x_IWlMgKVmRqE07YCjB0VvlrGr0tLq3fArwjS9fgffazGadznWyf8TGZv8f5j_DIjMQ1B3V_n-INXQF1NQoZVRlz3QM8swdmXVSoSZzrqaKTMPSY-ea-webC1q3dnsFsIzen2W5/s400/DSC_0722.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5706205927873629026" /></a><br /><br />Rento 8 ani<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-m_IX0J-gwVHDRak5i11mMYvLBsm_uGK0GV8cWwjXmsuxNZSN4UrsP2iOuZO42_2TsTU9p1ut-ezV6Rcj9lrKNIia5ekRYhHcKl9po5xdqPHageFVX-iPrbhtJyadJL5uj2lLTDATB9T/s1600/tort+rento+8+ani.jpg"><img style="width: 240px; height: 320px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5706203044209976050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-m_IX0J-gwVHDRak5i11mMYvLBsm_uGK0GV8cWwjXmsuxNZSN4UrsP2iOuZO42_2TsTU9p1ut-ezV6Rcj9lrKNIia5ekRYhHcKl9po5xdqPHageFVX-iPrbhtJyadJL5uj2lLTDATB9T/s400/tort+rento+8+ani.jpg" /></a><br /><br />Tina 10 ani(vai...ce scris de analfabeta am!!!mi-a tremurat mana rau de tot (*-^)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzvZf9A2vWGL1hY8BEHaTK0s00Ed_QrQsyI0AXB7Ke21serw0EuA3_1-TX_Bq9Is4y43gF5d5ya4LWAXIiRX9zpxty5Gp_M7FJDvgNFnBlud43I8QRDgfjlJAzhOBfETo-3LfO_DRP50S/s1600/tina+10+ani.jpg"><img style="width: 240px; height: 320px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5706202930445542178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzvZf9A2vWGL1hY8BEHaTK0s00Ed_QrQsyI0AXB7Ke21serw0EuA3_1-TX_Bq9Is4y43gF5d5ya4LWAXIiRX9zpxty5Gp_M7FJDvgNFnBlud43I8QRDgfjlJAzhOBfETo-3LfO_DRP50S/s400/tina+10+ani.jpg" /></a>Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-88440766311394810792012-02-07T10:05:00.004+09:002012-02-07T10:40:42.126+09:00Cand,cum si de ce ? (mici istorioare)<strong><span style="color: rgb(153, 0, 0);">Istoria Colivei</span></strong><br /><strong><span style="color: rgb(153, 0, 0);">_____________</span></strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYGB1RD5ySco-_DQ-jqVeHZw6NHCP1zxgAbYUgfDRjMfrYxOC1VV1gIzQNMhacMKtduL9Wv6iKY9PmeZ1UmkAHZ9f8ZNHYhsugSqt1GaKn308MtZWYnSK2CGiiAcAh5drNNHkYbK3kN1t/s1600/imagesCAVPFW6O.jpg"><img style="cursor:pointer; cursor:hand;width: 259px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYGB1RD5ySco-_DQ-jqVeHZw6NHCP1zxgAbYUgfDRjMfrYxOC1VV1gIzQNMhacMKtduL9Wv6iKY9PmeZ1UmkAHZ9f8ZNHYhsugSqt1GaKn308MtZWYnSK2CGiiAcAh5drNNHkYbK3kN1t/s400/imagesCAVPFW6O.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5706202528721611362" /></a><br /><br /><br /><strong>Coliva</strong> a fost introdusă în practica Bisericii după minunea sfântului Teodor Tiron, minune săvârşită la 50 de ani după moartea sfântului, în vremea împăratului Iulian Apostatul (361-363), care dorind să-i batjocorească pe creştini, a dat ordin guvernatorului oraşului Constantinopol să stropească toate proviziile din pieţele de alimente cu sângele jertfit idolilor, în prima săptămână a Postului Mare. Sf. Teodor, apărându-i în vis Arhiepiscopului Eudoxie al Constantinopolului (360-370), i-a poruncit acestuia să-i anunţe pe creştini să nu cumpere nimeni nimic din piaţă, ci mai degrabă să mănânce grâu fiert cu miere (coliva). Nu mult după aceasta, a fost rânduită în calendar sărbătoarea Sf. Mare Mucenic Teodor în prima sâmbătă a Postului Mare.<br /><br />Deci, la început coliva a servit ca hrană, iar mai apoi la pomenirea morţilor, după modele şi tradiţii care existau deja în lumea păgână a timpului.Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-11983906709044303742012-01-17T18:22:00.001+09:002013-01-23T08:23:37.181+09:00Link-uri utile (diverse)TV<br />
<a href="http://itv-stream.com/RO/RO-TV/">http://itv-stream.com/RO/RO-TV/</a><br />
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<a href="http://coltulmeuprivat.blogspot.jp/?zx=8422a0165a3cfb73">http://coltulmeuprivat.blogspot.jp/?zx=8422a0165a3cfb73</a>Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-45433941154215534002011-10-28T14:59:00.004+09:002013-02-17T09:39:18.759+09:00Altfel de tiramisu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZCRStV9Kj6valFJa095hT8FjkaiSQuIW0V7LP07YhTrORYfholHzFF88NY6Y0mCfLjRGJqxX7XqLrQ4CX7YswlERzO-Bw9tzGjFGJ3OAkukiRjwvz4KZhCp8ABcI48kay6RXf9o7-1UF/s1600/tir.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5668418869170326210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZCRStV9Kj6valFJa095hT8FjkaiSQuIW0V7LP07YhTrORYfholHzFF88NY6Y0mCfLjRGJqxX7XqLrQ4CX7YswlERzO-Bw9tzGjFGJ3OAkukiRjwvz4KZhCp8ABcI48kay6RXf9o7-1UF/s400/tir.jpg" style="cursor: pointer; height: 400px; width: 300px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFj13mdLZ2sQYt6jazu-RidISFq7SOilsB8Cylf5zMY9Ug7fsuYGIHsad7N0Tl7iQYAgAEd5hixqNvb6Os2FehD4_8zp7fWt-48HFBkWk91C_MPaPNSoZdzaxOcc00theOU6q5xhCzYgpR/s1600/tiramisu.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5668418733313884914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFj13mdLZ2sQYt6jazu-RidISFq7SOilsB8Cylf5zMY9Ug7fsuYGIHsad7N0Tl7iQYAgAEd5hixqNvb6Os2FehD4_8zp7fWt-48HFBkWk91C_MPaPNSoZdzaxOcc00theOU6q5xhCzYgpR/s400/tiramisu.jpg" style="cursor: pointer; height: 400px; width: 300px;" /></a><br />
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<br />
Acest tiramisu l-am facut cu crema de branza normala ci nu cu branza mascarpone.<br />
<br />
Ingred.<br />
- 200 gr.crema de branza(cream cheese)sau branza mascarpone.<br />
- 3 galbenusuri de ou<br />
- 60-70 gr.zahar<br />
- 360 ml frisca (batuta cu 3-4 linguri de zahar)<br />
Mod de prep.crema<br />
Branza,galbenusurile si zaharul se pune intr-un castron maricel si se amesteca cu telul f.f. bine pana se face o compozitie cremoasa,apoi se adauga putin cate putin frisca (batuta) si se amesteca din nou f.f. bine.<br />
<br />
Blatul l-am facut din piscoturi insiropate f f bine cu cafea expresso(indulcita) si un pic de esenta de rom.Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-26902907983140357822011-03-23T17:20:00.001+09:002013-02-17T15:11:57.511+09:00Imagini din Muzul Satului<img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/462294154iuiXbd_ph-2.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/462294154iuiXbd_ph-2.jpg" /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/026_Muzeul_Satului_Bucuresti_Targ_Z.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/026_Muzeul_Satului_Bucuresti_Targ_Z.jpg" /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/48-img-ny-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/48-img-ny-1.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/462293324sMnkDM_ph-2.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/462293324sMnkDM_ph-2.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/Buc20Muzeul20satului-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/Buc20Muzeul20satului-1.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/Bucharest_Village_Museum_01-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/Bucharest_Village_Museum_01-1.jpg" /><br /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/Bucuresti20Muzeul20satului-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/Bucuresti20Muzeul20satului-1.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/img_2296-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/img_2296-1.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/462295077LBIFhc_ph-2.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/462295077LBIFhc_ph-2.jpg" /><br /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/816983335_e544bb63bd.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/816983335_e544bb63bd.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/2537584953_ab4a4edac9.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/2537584953_ab4a4edac9.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/IMGP0231-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/IMGP0231-1.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/buteni_muzeul_satului-5.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/buteni_muzeul_satului-5.jpg" /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/cameramuzeu.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/cameramuzeu.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/untitled-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/untitled-1.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/Picture_281.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/Picture_281.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/muuzeu-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/muuzeu-1.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/Muzeul20Satului2015_05_200520019-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/Muzeul20Satului2015_05_200520019-1.jpg" /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/MUZEUL_SATULUI-1-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/MUZEUL_SATULUI-1-1.jpg" /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/muzeul_satului_001-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/muzeul_satului_001-1.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/muzeul_satului_146-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/muzeul_satului_146-1.jpg" /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/muzeulsatului24-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/muzeulsatului24-1.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/sibiu_muzeul_satului20-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/sibiu_muzeul_satului20-1.jpg" /><br /><br /><br /><br /><img border="0" alt="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/sibiu_muzeul_satului2-1-1.jpg" src="http://i182.photobucket.com/albums/x202/Dragonika_photos/Romania/sibiu_muzeul_satului2-1-1.jpg" /><br /><br /><br />Ce amintiri frumoase imi starnesc aceste imaginii!!!...amintiri din copilaria mea cand mergeam la bunici in vacanta de vara (*=*)Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com0tag:blogger.com,1999:blog-8494232478151546626.post-73338514246091588932010-11-03T17:05:00.005+09:002013-02-17T09:40:03.626+09:00HalloweenHappy Halloween!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPbVqZf5dNFGKDDCsmf776uwPsEzRTNDNhCqJuTqw2utm8OErppFmnDOfJBApguKqERdIApPty2LxkEy9tOa-Ewac6WXGJtv4kuRm-R-axE4-K6UIn726Nj-2hCGM_S1zEH7e3YR2oZGY/s1600/securedownload.gif"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5535234619717941042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPbVqZf5dNFGKDDCsmf776uwPsEzRTNDNhCqJuTqw2utm8OErppFmnDOfJBApguKqERdIApPty2LxkEy9tOa-Ewac6WXGJtv4kuRm-R-axE4-K6UIn726Nj-2hCGM_S1zEH7e3YR2oZGY/s400/securedownload.gif" style="height: 20px; width: 20px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZknD4NTUuyp_J7QTjm-fTN6FUpf2WlE1wnZV582W4cEdHC7WUlpHcY4kOyyfMdbLGINc7bB5Cglyr-qJ2FZsvLsEpUWI7odU1xpIoQW7W2Da4zr5CjBWxNyCI8Zu_sIJaprohJKtzjAP/s1600/hall.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5535232207717564914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZknD4NTUuyp_J7QTjm-fTN6FUpf2WlE1wnZV582W4cEdHC7WUlpHcY4kOyyfMdbLGINc7bB5Cglyr-qJ2FZsvLsEpUWI7odU1xpIoQW7W2Da4zr5CjBWxNyCI8Zu_sIJaprohJKtzjAP/s400/hall.jpg" style="height: 320px; width: 240px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMPZ8DVggU-pjZJLml9U-2ZKcj2atYQ0WAmgmVG7gvWozTxPm2tvxufgQcPN5HK5d3GWRIRR1us6IpUoZMnskygdQbZWqXAGk5Qm-uQAQ7hVeI23-IPJKH7qJ2R1oMQanC2tr8gySESev/s1600/DVC002oi.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5535232134053281298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMPZ8DVggU-pjZJLml9U-2ZKcj2atYQ0WAmgmVG7gvWozTxPm2tvxufgQcPN5HK5d3GWRIRR1us6IpUoZMnskygdQbZWqXAGk5Qm-uQAQ7hVeI23-IPJKH7qJ2R1oMQanC2tr8gySESev/s400/DVC002oi.jpg" style="height: 320px; width: 240px;" /></a><br />
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Am asezat crema pe blat subtire (tava 25 cm),blat facut din 3 oua...gasiti reteta blatului la postarea <span style="color: #cc0000;">Blaturi</span>.<br />
<br />
<strong>Ingred.pt. crema</strong>:<br />
-400gr.marshmallow cu gust de mango<br />
-300 ml lapte<br />
-putin colorant portocaliu<br />
-400 gr piure de dovleac (dovleac fiert si facut piure)<br />
-200 gr frisca batuta(indulcita cu 3-4 ling. de zahar)<br />
-putina esenta de vanilie<br />
<br />
<strong>MDP</strong><br />
Am fiert laptele cu marshmallow si cu colorantul portocaliu pana sa dizolvat bine marshmallow,apoi le-am sa se raceasca.<br />
Dupa ce sa racit le-am amestecat cu piureul de dovleac si apoi cu frisca,i-am adaugat esenta de vanilie si gata crema!<br />
Am pus blatul in tava in care l-am cop(intai am imbracat interiorul tavii cu ceolofan si apoi am pus blatul),iar deasupra i-am turnat toata crema si l-am dat la frigider pt. 4-5 ore,dupa aceea l-am scos din tava, l-am taiat cubulete potrivite si le-am decorat cu ciocolata...(*@*)Magalena jp.http://www.blogger.com/profile/00976861867277787896noreply@blogger.com2