tag:blogger.com,1999:blog-32317331271271358562024-03-18T06:14:29.773+00:00Dea's CakesCULINARY DELIGHT WITH SWEETS AND FOODAndreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.comBlogger521125tag:blogger.com,1999:blog-3231733127127135856.post-48840315641164070512023-04-30T13:32:00.005+01:002023-04-30T13:37:18.411+01:00Mici-Beef and pork kebabs<p></p><div style="text-align: center;"><b> </b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXatL4hXnGzc-u6byg_NpqJJ_lt2YswEEVWpKAWEJrPo8JA6-UxICNf_ebxblM-lLAAyMUIPAX6inVm90UQ4yo_AuN_PqAS_QgIyPTdA2wCY7dSYLL3psZ-wy4TqPpl8cF504NVWXKxtgDB81W3kHK22AltDS_v8sZbHwekws5AWpumwpCJefDxb0DQ/s4032/20230218_152944.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXatL4hXnGzc-u6byg_NpqJJ_lt2YswEEVWpKAWEJrPo8JA6-UxICNf_ebxblM-lLAAyMUIPAX6inVm90UQ4yo_AuN_PqAS_QgIyPTdA2wCY7dSYLL3psZ-wy4TqPpl8cF504NVWXKxtgDB81W3kHK22AltDS_v8sZbHwekws5AWpumwpCJefDxb0DQ/s320/20230218_152944.jpg" width="320" /></b></a></div><div style="text-align: center;"><span style="font-weight: 700;"><br /></span></div><p></p><p style="text-align: center;"><b>Dragii mei mie imi plac micii facuti in casa, cred ca si voua va plac. De obicei eu ii fac cu o zi inainte de ai gati. Haideti sa va spun si cum ii fac eu, daca va place reteta va invit sa ii incercati si sa imi spuneti daca v-au placut.</b></p><p style="text-align: center;"><b>INGREDIENTE:</b></p><p style="text-align: center;"><b>2kg carne tocata de vita</b></p><p style="text-align: center;"><b>1kg carne de porc</b></p><p style="text-align: center;"><b>O capatana si jumatate de usuroi</b></p><p style="text-align: center;"><b>2 linguri de sare</b></p><p style="text-align: center;"><b>2 linguri de Piper</b></p><p style="text-align: center;"><b>4 linguri de boia de ardei</b></p><p style="text-align: center;"><b>2 linguri de cimbru uscat</b></p><p style="text-align: center;"><b>1 lingura ienibahar</b></p><p style="text-align: center;"><b>1 lingura de bicarbonat</b></p><p style="text-align: center;"><b>600 ml apa rece.</b></p><p style="text-align: center;"><b><br /></b></p><p style="text-align: center;"><b>Mod de preparare</b></p><p style="text-align: center;"><b>Eu de obicei iau bucati de carne si o macin, dar se poate folosi si carne gata tocata din comert. Usturoiul se curata si se macina si el daca macinati carne, daca nu se da pe razatoarea mica.</b></p><p style="text-align: center;"><b>Carne se pune intr-un bol mare sau lighting, se adauga toate condimentele si bicarbonatul. Se incepe framantarea prin adaugarea apei reci, putin cate putin.</b></p><p style="text-align: center;"><b>Se acopera si se lasa la rece de pe o zi pe alta.</b></p><p style="text-align: center;"><b>Pofta buna!</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKq57QhV8J2pQP6zXbt-fVlETbFS0PP8UGSjcZ8y2Ufly5IAd38LIZ8RLA_axNYhFd4XU7aR4DSJAzT3qpz95jVs7eKxLTClcruOMhs-3hAsXm3zPT5a_zZ_luQXpe51L75EdvYzHOLSM-PoJfxVJrLziOs1RQLcP-9KMQRmdV5WBmI6ABVWmxX8YPWA/s4000/20230430_131933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKq57QhV8J2pQP6zXbt-fVlETbFS0PP8UGSjcZ8y2Ufly5IAd38LIZ8RLA_axNYhFd4XU7aR4DSJAzT3qpz95jVs7eKxLTClcruOMhs-3hAsXm3zPT5a_zZ_luQXpe51L75EdvYzHOLSM-PoJfxVJrLziOs1RQLcP-9KMQRmdV5WBmI6ABVWmxX8YPWA/s320/20230430_131933.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYg2zY6MJW8Dl7Tn4dPJ-rAeyfwLkB1t3YUWH34bCYGNXujoEqIO56qCUwf2wqDeUcM4lRs4QiAqsEfBTHUj8iWlTMBYZ1esT_ngJOKsP2txXcVIbL7gI6TeeClo5xuk_eJnfNXi8EVRZyPXLD7Me0knLdSJWOzGBNAPVkOzyFL4Ua3hteT0WvLPbBWg/s4000/20230430_133313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYg2zY6MJW8Dl7Tn4dPJ-rAeyfwLkB1t3YUWH34bCYGNXujoEqIO56qCUwf2wqDeUcM4lRs4QiAqsEfBTHUj8iWlTMBYZ1esT_ngJOKsP2txXcVIbL7gI6TeeClo5xuk_eJnfNXi8EVRZyPXLD7Me0knLdSJWOzGBNAPVkOzyFL4Ua3hteT0WvLPbBWg/s320/20230430_133313.jpg" width="240" /></a></div><br /><p style="text-align: center;"><br /></p>Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-72904680936932375492023-04-15T14:15:00.000+01:002023-04-15T14:15:07.700+01:00Drob de pui 2-Chicken loaf 2<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirG6EyJl5Pse-pBhUvsA4qPxzdYZYFVvgeJ7qwmzcMltX8cnFq2Z8FDufIZa335bxksnyqNLi3CwXuZxaeqHoTUt02HbIBRi4Df58fCZp4M_KjeOaXGOiFF4YrFZ0hJSKXzj4Kydb5J9NUOyjbUm-5ZtnRN9wYBSZPUUY7EvFqz119R0rH4QWUTzFmfA/s4000/20230415_130227.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirG6EyJl5Pse-pBhUvsA4qPxzdYZYFVvgeJ7qwmzcMltX8cnFq2Z8FDufIZa335bxksnyqNLi3CwXuZxaeqHoTUt02HbIBRi4Df58fCZp4M_KjeOaXGOiFF4YrFZ0hJSKXzj4Kydb5J9NUOyjbUm-5ZtnRN9wYBSZPUUY7EvFqz119R0rH4QWUTzFmfA/s320/20230415_130227.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Va pup dragilor, dupa cum vedeti nu am postat de mult timp, nu pentru ca nu as vrea, doar ca nu prea am timp. </b></div><div class="separator" style="clear: both; text-align: center;"><b>Ma puteti urmari pe pagina de Facebook, pe care o folosesc mai des decat Instagramul, pagina mea o gasiti in stanga paginii de blog.</b></div><div class="separator" style="clear: both; text-align: center;"><b>Astazi va voi scrie reteta de drob de pui pe care am facut-o ieri. Am facut de pui pentru ca ai mei nu prea agreeaza organele de miel si sunt sigura ca si dintre voi nu agreeati mielul. Se face foarte simplu, haideti sa va spun si cum.</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>INGREDIENTE</b></div><div class="separator" style="clear: both; text-align: center;"><b>500 gr ficat de pui</b></div><div class="separator" style="clear: both; text-align: center;"><b>5 pulpe superioare medii </b></div><div class="separator" style="clear: both; text-align: center;"><b>2 oua fierte tare</b></div><div class="separator" style="clear: both; text-align: center;"><b>3 oua crude</b></div><div class="separator" style="clear: both; text-align: center;"><b>1 legatura ceapa verde</b></div><div class="separator" style="clear: both; text-align: center;"><b>Putin ulei pentru calit ceapa</b></div><div class="separator" style="clear: both; text-align: center;"><b>100 gr marar proaspat</b></div><div class="separator" style="clear: both; text-align: center;"><b>100 patrunjel proaspat</b></div><div class="separator" style="clear: both; text-align: center;"><b>Sare </b></div><div class="separator" style="clear: both; text-align: center;"><b>Piper </b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>MOD DE PREPARARE</b></div><div class="separator" style="clear: both; text-align: center;"><b>Inainte de toate spalam ficatul si pulpele si le punem la fiert. 2 oua se pun la fiert , le fiercer in jur de 10min, sa fie tari, apoi se lass la racit si se curata.</b></div><div class="separator" style="clear: both; text-align: center;"><b>Ficatul si pulpele, dupa ce sunt fierte se scoat intr-o strecuratoare si se lasa la racit.</b></div><div class="separator" style="clear: both; text-align: center;"><b>Incepem si tocam pulpele si ficatul de pui,punem intr-un bol, tocam si patrunjelul si mararul. Ceapa se toaca si se caleste in putin ulei, se lasa deoparte la racit. Mai departe adaugam si cele 2 oua crude si ceapa, condimentam cu sare si Piper dupa gust.</b></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNK0_ZqVuBcTdG8-ceVtiscXdK-AQNl0XtotOJU-PztOA7kzVdo8yUUNQALMUCHRNkSNFvxu6cuWSkZhenbpr1KlEEGDL_WA0j0ld4EnEnqEOGovnsdWb0bQQ2qgZ1p0CGrJuB6EauxLJDr-U3xqF9nizOve6XFDzNeplX12iYjuL8CUm_0MacIkjRA/s4000/20230414_200545.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNK0_ZqVuBcTdG8-ceVtiscXdK-AQNl0XtotOJU-PztOA7kzVdo8yUUNQALMUCHRNkSNFvxu6cuWSkZhenbpr1KlEEGDL_WA0j0ld4EnEnqEOGovnsdWb0bQQ2qgZ1p0CGrJuB6EauxLJDr-U3xqF9nizOve6XFDzNeplX12iYjuL8CUm_0MacIkjRA/s320/20230414_200545.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zQvNQmKsbtrVg2tsGv9_gn69IHiI0ywxF7AVncNGcmg96p9YPDr3VVMEch7c4d46XOS7wE94fYUMgWka0KU6qilMR4mV3_HSgVjRFmPNr3-VjDgki9-FkeUOdtsFdYbLtsO2-jotA3TUd9Oxpn2M-jqCFP2ZrR7-Gg64lUPgNH-r-HHixuMiLf_sag/s4000/20230414_203515.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zQvNQmKsbtrVg2tsGv9_gn69IHiI0ywxF7AVncNGcmg96p9YPDr3VVMEch7c4d46XOS7wE94fYUMgWka0KU6qilMR4mV3_HSgVjRFmPNr3-VjDgki9-FkeUOdtsFdYbLtsO2-jotA3TUd9Oxpn2M-jqCFP2ZrR7-Gg64lUPgNH-r-HHixuMiLf_sag/s320/20230414_203515.jpg" width="240" /></a></div><br /><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>Preincalzim cuptorul la 170 de grade si punem in tava hartie de copt.</b></div><div class="separator" style="clear: both; text-align: center;"><b>Punem o treime din compozitie, ouala fierte apoi restul de compozitie. Oul ramas se bate cu furculita cu un praf de sare si se pune deasupra. </b></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcBV5QDJQE6ijv7mRTusLBR_A3pG3zJyo8sPYi7O54edb2aNpl45alcL0Prp-aaSQ23Ifsfbb6ZHJdjztHKP4vwpbUWWT86Vlt_ycXr0qEnJ-V1lejad1i3rrd_8KXmO0p-9qpGRZxrfsYo-nGzcom7a7ymQll4Gkijyt0k4YORzRrEcOg2rbmOfnBw/s4000/20230414_204800.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcBV5QDJQE6ijv7mRTusLBR_A3pG3zJyo8sPYi7O54edb2aNpl45alcL0Prp-aaSQ23Ifsfbb6ZHJdjztHKP4vwpbUWWT86Vlt_ycXr0qEnJ-V1lejad1i3rrd_8KXmO0p-9qpGRZxrfsYo-nGzcom7a7ymQll4Gkijyt0k4YORzRrEcOg2rbmOfnBw/s320/20230414_204800.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNirNrmL0AgyKfH62oOQMX7Vstvb0PZza2GBuoApnfEnqvU377OmZl0fH7ra0C-ZvG_yEee4FlxikDNbPB4XkgkCcT0Z5ZW_hMq9whOOlPxVGGBOPfegXW6alOplKs-8qpIbsQpis7prOh5awW8xtv-67_CkUBbjKZ__bxqk6apkQzcwDSmCd00APxjw/s4000/20230414_205054.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNirNrmL0AgyKfH62oOQMX7Vstvb0PZza2GBuoApnfEnqvU377OmZl0fH7ra0C-ZvG_yEee4FlxikDNbPB4XkgkCcT0Z5ZW_hMq9whOOlPxVGGBOPfegXW6alOplKs-8qpIbsQpis7prOh5awW8xtv-67_CkUBbjKZ__bxqk6apkQzcwDSmCd00APxjw/s320/20230414_205054.jpg" width="240" /></a></div><br /><b><br /></b></div><b>Se da la cuptor pentru 30-40 min. Se scoate se lass la racit si apoi se taie.</b><p></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUe872v6hEjNBUZFccH5bUk94lHEF3rIJyn9fbkVLt6mjW5-I00SVGnGmJ_zi2zbtdJULq07qSj6w6UyWYKnQw_GJX1o5iHNoxRyxCOa8ncOdrgwFrz-Kxu8cPG3JtcKS4lAIOrFcRydXzm83iY0RpSBGnsloGEyczdqz_sTFLjru4jxgLjYYvDdoIVw/s4000/20230414_222708.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUe872v6hEjNBUZFccH5bUk94lHEF3rIJyn9fbkVLt6mjW5-I00SVGnGmJ_zi2zbtdJULq07qSj6w6UyWYKnQw_GJX1o5iHNoxRyxCOa8ncOdrgwFrz-Kxu8cPG3JtcKS4lAIOrFcRydXzm83iY0RpSBGnsloGEyczdqz_sTFLjru4jxgLjYYvDdoIVw/s320/20230414_222708.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrt0lIGUSpkmZeWs79_U587b6GNijcunr2UhXPIbK2jBy5L_LdrDjql7h3deXyHSgYW2BqnBCTNCDHTJchiTQcw4Eye2Cm_29mh-GyAhYK-9MhE7tHqBz-gU2BGNhXJUJPgGg2RtcYrg63JNDWy2yJRQWghoSTExEQcQCHu3b1DSlXouoio7XsMLLcRA/s4000/20230415_130101.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrt0lIGUSpkmZeWs79_U587b6GNijcunr2UhXPIbK2jBy5L_LdrDjql7h3deXyHSgYW2BqnBCTNCDHTJchiTQcw4Eye2Cm_29mh-GyAhYK-9MhE7tHqBz-gU2BGNhXJUJPgGg2RtcYrg63JNDWy2yJRQWghoSTExEQcQCHu3b1DSlXouoio7XsMLLcRA/s320/20230415_130101.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Pofta buna sa aveti!</b></div><br /><b><br /></b></div>Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-51349547576324050612023-04-02T16:03:00.004+01:002023-04-02T18:03:19.414+01:00Briose "Matase rosie"-Red velvet cupcakes <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumjBgsFxV62EbyPSgOwtyMMkGVorBpzOy-EigirjjjKz7Iys2x3gpyRQ6piohBpi6Ypaps2WMLVEB8f44hp_jtzz10N0NDAy8LNwzGEdf_0Lj9CGchS2t5qe_S2zTiPctm5gnojEq9k7PyHYuPBxz_Qy0CtLsozdKbFQf_P5CJYqN_1aFJodDXTdq9g/s4032/20230218_100140.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumjBgsFxV62EbyPSgOwtyMMkGVorBpzOy-EigirjjjKz7Iys2x3gpyRQ6piohBpi6Ypaps2WMLVEB8f44hp_jtzz10N0NDAy8LNwzGEdf_0Lj9CGchS2t5qe_S2zTiPctm5gnojEq9k7PyHYuPBxz_Qy0CtLsozdKbFQf_P5CJYqN_1aFJodDXTdq9g/s320/20230218_100140.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Intotdeauna m-am ferit de briose, nu stiu de ce , am descoperit o reteta tare faina si usoara. Va impartasesc si voua poate vreti sa faceti.Reteta este de la Diana's Kitchen, si o las aici <a href="https://dianaskitchen.md/red-velvet-cupcakes/">Red velvet cupcakes </a></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>Portii: 12</b></div><div class="separator" style="clear: both; text-align: center;"><b>Timp total: 30 min.</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>INGREDIENTE:</b></div><div class="separator" style="clear: both; text-align: center;"><b>2oua</b></div><div class="separator" style="clear: both; text-align: center;"><b>Un praf de sare</b></div><div class="separator" style="clear: both; text-align: center;"><b>150 gr zahar</b></div><div class="separator" style="clear: both; text-align: center;"><b>150gr kefir/ iaurt</b></div><div class="separator" style="clear: both; text-align: center;"><b>240gr faina</b></div><div class="separator" style="clear: both; text-align: center;"><b>120 ml ulei</b></div><div class="separator" style="clear: both; text-align: center;"><b>1/2 lingurita bicarbonat </b></div><div class="separator" style="clear: both; text-align: center;"><b>1 lingurita praf de copt</b></div><div class="separator" style="clear: both; text-align: center;"><b>Esenta de vanilie</b></div><div class="separator" style="clear: both; text-align: center;"><b>1 lingurita cacao</b></div><div class="separator" style="clear: both; text-align: center;"><b>Colorant rosu</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>DECOR:</b></div><div class="separator" style="clear: both; text-align: center;"><b>150 ml frisca</b></div><div class="separator" style="clear: both; text-align: center;"><b>200gr crema de branza</b></div><div class="separator" style="clear: both; text-align: center;"><b>100gr zahar pudra</b></div><div class="separator" style="clear: both; text-align: center;"><b>Esenta de vanilie.</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>MOD DE PREPARARE</b></div><div class="separator" style="clear: both; text-align: center;"><b>Incepem prin a preincalzi cuptorul la 170 grade Celsius. Punem hartiile de briose in tava speciala, sa fie pregatite.</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>Punem oulae cu praful de sare intr-un bol, adaugam zaharul si mixam 5 minute. Adaugam uleiul si esenta de vanilie, mixam pana se incorporeaza.</b></div><div class="separator" style="clear: both; text-align: center;"><b>In continuare intr-un bol amestecam faina, praful de copt, bicarbonatul si cacaoa.</b></div><div class="separator" style="clear: both; text-align: center;"><b>Punem o treime din kefir, mixam, o treime din faina, mixeam si tot asa pana terminam.</b></div><div class="separator" style="clear: both; text-align: center;"><b>La final adaugam colorant rosu si mixam sa pigmentam , punem in forme de briose, atentie, le umplem doar o treime sa aiba loc sa creasca.</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFgrja00j1-RtXFNTknrKeP6wySZ7hyErZL0QGG-Z-8GYddSeWgwFIhOkWbMSAQVItDjpzwiuJG_Evnnb9yJqaM_eKcLsJsWBOyBzS66TVxkmv2FkP9NcX2L7vOEZTEI6iRIfaeWNPahg5Yz9ZnrUE2eBGjJtVX_XiZf5oaBVB8OzOAer6eKnv2UwPQ/s4032/20230218_082325.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFgrja00j1-RtXFNTknrKeP6wySZ7hyErZL0QGG-Z-8GYddSeWgwFIhOkWbMSAQVItDjpzwiuJG_Evnnb9yJqaM_eKcLsJsWBOyBzS66TVxkmv2FkP9NcX2L7vOEZTEI6iRIfaeWNPahg5Yz9ZnrUE2eBGjJtVX_XiZf5oaBVB8OzOAer6eKnv2UwPQ/s320/20230218_082325.jpg" width="240" /></b></a></div><div style="text-align: center;"><span style="font-weight: 700;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Ngctkp_odV9m9CVXRu43X1RRQ64mDvURZ5WwJh4aU5V37mNMy_iT8_ZZJyNrxP1zkwvSlMUzrHedr3FIBm7FGU-D8_Yz-LVMwtrUc5KX32UXylH_DFW6jy7MwIA-U6bur5IWEA5AU1_NkoVhN9gTnBWdFL7-E5e6xqnlwApgpdhpC22AC0zy6TVlaQ/s4032/20230218_085421.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Ngctkp_odV9m9CVXRu43X1RRQ64mDvURZ5WwJh4aU5V37mNMy_iT8_ZZJyNrxP1zkwvSlMUzrHedr3FIBm7FGU-D8_Yz-LVMwtrUc5KX32UXylH_DFW6jy7MwIA-U6bur5IWEA5AU1_NkoVhN9gTnBWdFL7-E5e6xqnlwApgpdhpC22AC0zy6TVlaQ/s320/20230218_085421.jpg" width="240" /></b></a></div><div style="text-align: center;"><span style="font-weight: 700;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>Le dam la cuptor pentru aproximativ 20-25min. Le scoatem si le lasam la racit.</b></div><b><div style="text-align: center;"><b>Pentru decor am folosit crema de branza gata facuta, am gasit in comert.</b></div></b><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AH_603F8JdG8MUCexy9s_6CBsMOjM5gVkTpq9RM9q-GvzEUSooFCwlCN5FKihzChCh-IqixAwIBPZxSvV0WdyIsHPHfXOsTyJgrjZRCw-ieXA1EnahwEp44e8dmnnrbH-eqUs2Agof32G8KJOIBPFrNSyli5oyHJExHoaVoEPMCiO0HKk6h3d6SHEg/s4032/20230218_100231.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AH_603F8JdG8MUCexy9s_6CBsMOjM5gVkTpq9RM9q-GvzEUSooFCwlCN5FKihzChCh-IqixAwIBPZxSvV0WdyIsHPHfXOsTyJgrjZRCw-ieXA1EnahwEp44e8dmnnrbH-eqUs2Agof32G8KJOIBPFrNSyli5oyHJExHoaVoEPMCiO0HKk6h3d6SHEg/s320/20230218_100231.jpg" width="320" /></b></a></div><div style="text-align: center;"><span style="font-weight: 700;"><br /></span></div><p style="text-align: center;"><br /></p>Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-37642464596974253682020-11-24T13:54:00.003+00:002020-11-24T13:59:50.860+00:00Colectie de dulciuri- Sweets Collection<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbl2WOUMJXfpQUjuxhjqxSfUxKNMAp2G8VwY6bjLiuJ_m4CHALgxvTzNPlO89MLsbOUmh1ae7oNY9p6oqlABnDhRg7FUTujD27iTKRV0yvIqANK4OU2rXImuPBnAh0dThyODlvW4BbBDS/s1000/colectie.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="600" data-original-width="1000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbl2WOUMJXfpQUjuxhjqxSfUxKNMAp2G8VwY6bjLiuJ_m4CHALgxvTzNPlO89MLsbOUmh1ae7oNY9p6oqlABnDhRg7FUTujD27iTKRV0yvIqANK4OU2rXImuPBnAh0dThyODlvW4BbBDS/w640-h384/colectie.jpg" width="640" /></b></a></div><b><br /></b><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVu6MQYp7bu6AWMpEU6LbE_snvD7t_ype2XGTBZkwOo3NpTnQQ2mFARyo1nu2ueE2sc9yeKdTkpg9az2qfIhMdXVU5niTbgVNVTMe8GIyS5MDHBVQktHKdLIv0LXrEeQt6nKSkyVg951P/s1000/c2.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="600" data-original-width="1000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVu6MQYp7bu6AWMpEU6LbE_snvD7t_ype2XGTBZkwOo3NpTnQQ2mFARyo1nu2ueE2sc9yeKdTkpg9az2qfIhMdXVU5niTbgVNVTMe8GIyS5MDHBVQktHKdLIv0LXrEeQt6nKSkyVg951P/w640-h384/c2.jpg" width="640" /></b></a></div><b><br /></b><div><b>Dragii mei , am facut o colectie de dulciuri pe care le putem pune pe langa prajituri.</b></div><div><b>La mine de fiecare data, de sarbatori se face si cate un dulce din acesta pe langa prajituri si torturi.</b></div><div><b>Va invit cu mare drag sa vedeti cum se fac fiecare in parte . Voi pune mai jos pozele si link-urile la retete.</b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><a href="https://prajituri-torturi-dea.blogspot.com/2020/11/tavalita-lamington-cake.html">Tavalita sau Lamington</a></b></div><div><b><br /></b><div class="separator" style="clear: both; text-align: left;"><b><a href="https://prajituri-torturi-dea.blogspot.com/2020/11/tavalita-lamington-cake.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibbWMEdLd50cqUUdIHdQAy8raVGsnYqRqW_dvwBPPvl_9z6_AjntgcBhjU53E-KzxzzIdHQ00yEuZ4gevCGvd1WkY8_MA2WjzmRy5vYNU1a1mysmUY5L231Xj2uNuvhGqNC_q4fkexwPE/w113-h200/20200503_200000.jpg" width="113" /></a><a href="https://prajituri-torturi-dea.blogspot.com/2020/11/tavalita-lamington-cake.html"></a></b></div><div><b><br /></b></div><div><b><span style="color: #2b00fe;"><a href="https://prajituri-torturi-dea.blogspot.com/2020/05/piersicute-peaches.html">Piersicute-Peaches</a></span></b></div><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><a href="https://prajituri-torturi-dea.blogspot.com/2020/05/piersicute-peaches.html" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="2048" data-original-width="1152" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZwG-jK-wGRGHU-_BTskN3HN3NcNZsdASR_bo8YWh1CEfk67ledzdZswbmtgIeTDx4vpkeHT_tacdgbyi-Sr8BxXFk1giAkQjuNHFKuuBqyfZ_gQo-FipaXLLncbHmrAup0Bbl7zn0-qR/w113-h200/20200417_143316.jpg" width="113" /></b></a></div><b><br /></b><div><b><a href="https://prajituri-torturi-dea.blogspot.com/2019/12/bilute-cu-cirese-glasate-glace-cherries.html">Bilute cu cirese glasate- Glase cherries Balls</a></b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://prajituri-torturi-dea.blogspot.com/2019/12/bilute-cu-cirese-glasate-glace-cherries.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyHjtIQ4mbYBTnCXqvz2RQ0pkLNggMnrgTLBk1ijQhTzrqIWs6ISEf4mqhyHXA5SORdoa7zRF8mM2lEXqEcPeeGjzGCjzim-FT1R0s8Ooh6DOCFmIRgHTWVM9lzNKe8X3NRLnCIqbcTs4/w150-h200/20191221_141422.jpg" width="150" /></b></a></div><div><b><br /></b></div><b><br /></b><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><a href="https://prajituri-torturi-dea.blogspot.com/2020/03/cosulete-cu-dulceata-si-nuca-mini.html">Cosulete cu dulceata si nuca- Mini baskets with jam and walnuts</a></b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://prajituri-torturi-dea.blogspot.com/2020/03/cosulete-cu-dulceata-si-nuca-mini.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b><img border="0" data-original-height="960" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFo8Ocdd-eB5XH7I7xqYoTMbjlIgE2RgJajSRl2iuhaQzWTKTGPykmG7SfoeS19981C0aGF4f1e5IclxyW5s8Godc551SWaz-UOCLtv0MmM2wp5cF2BwwLVtig4zu_bq0FhafJHG-WP4dR/w150-h200/75534326_10162573346210054_6665618870629302272_n.jpg" width="150" /></b></a></div><b><br /></b><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><a href="https://prajituri-torturi-dea.blogspot.com/2019/12/cornulete-in-2-culori-mini-croissants.html">Cornutele in doua culori -Two colours rolls</a></b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://prajituri-torturi-dea.blogspot.com/2019/12/cornulete-in-2-culori-mini-croissants.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSky5WRegIQ6KZBCEdV9VqimKv9wDQL1fO1h8rxTicsahqoLdCofGBaJ97X-i4hhFIhtpwqlKlTchl5Li6X7FvqnmIj0Xv9qHaLnLl26HfoW7fvphgpQHQmtGYvRE-aCY6aIPe5pf5ydO/w150-h200/20191221_151759.jpg" width="150" /></b></a></div><b><br /></b><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><a href="https://prajituri-torturi-dea.blogspot.com/2019/05/cream-rolls-rulouri-cu-frisca.html"><b><br /></b></a></div><div><b><a href="https://prajituri-torturi-dea.blogspot.com/2019/05/cream-rolls-rulouri-cu-frisca.html">Rulouri cu frisca- Cream Rolls</a></b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://prajituri-torturi-dea.blogspot.com/2019/05/cream-rolls-rulouri-cu-frisca.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYX_RASB10y3gTA8_4mTkEOj7EKC_b5o14COvLMxNcOzLpwCG3fvMNlRzItWw94WhwHuvlL5B8cBRJ9mYpSQpOr1QOSu60PAQ-nqaS4c49yEVosHtDj4rsKuG_S4WOqmLXJDptLUQ6viq/w150-h200/20190502_213242_001.jpg" width="150" /></b></a></div><b><br /></b><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><a href="https://prajituri-torturi-dea.blogspot.com/2014/04/salam-de-biscuiti-cu-fructe-confiate.html">Salam de biscuiti- Biscuits salami</a></b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://prajituri-torturi-dea.blogspot.com/2014/04/salam-de-biscuiti-cu-fructe-confiate.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b><img data-original-height="622" data-original-width="822" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_pMeuN-3JmqFReeqTqDCWfB56lCiae8t7PbcPHrnCexGT45KFm9V8g5Givzmm78315yjYiJVzZQVrCaV7KAT1U2zCAwjAKLwk0OI11wupkDS4SfQrOcXC6fOcSZJhtgzAaQrqu2MrfBY/w200-h151/image.png" width="200" /></b></a></div><b><br /><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><a href="https://prajituri-torturi-dea.blogspot.com/2014/03/cornulete-cu-nuca-si-dulceata.html">Cornulete cu nuca si dulceata- Mini rolls with jam and walnuts</a></b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://prajituri-torturi-dea.blogspot.com/2014/03/cornulete-cu-nuca-si-dulceata.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b><img data-original-height="622" data-original-width="822" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVHxeUVIxioANKtoPDhWMHcc_R5U_CHdW6HX27QMB8G79he6yLfDaPRs01zhu9ViZ1P3n0po2VagAlWe3a2mx4-BO6UXLlSunuHPkOLnIFReTpvEf7PEwnckmqgIS-yO1H8_7AZ6CGA4Sz/w200-h151/image.png" width="200" /></b></a></div><b><br /></b><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><b><br /></b></div><div><b>Sper ca v-au fost de folos si va astept cu drag, sa comentati, sa distribuiti sau sa lasati o idee, sau ce doriti...</b></div><div><b>V-am Pupat!!</b></div>Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-38980115039092334892020-11-10T09:44:00.003+00:002020-11-10T09:44:43.259+00:00Tavalita-Lamington cake<p><b> </b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPfR_ndoLw8ZM4LrPB707PdFmx0hspveLYVVpBZA7KHn4Q0zGg1zx0FYmetsgz9AAEokXooe1KOXU3d5kXm56Nh4e_ClBXC8GQ3CwiUh7qKsgkPtCaQ14lGDEM4_Wyv1CpDmkYMF-UsaG/s2048/20200503_200000.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPfR_ndoLw8ZM4LrPB707PdFmx0hspveLYVVpBZA7KHn4Q0zGg1zx0FYmetsgz9AAEokXooe1KOXU3d5kXm56Nh4e_ClBXC8GQ3CwiUh7qKsgkPtCaQ14lGDEM4_Wyv1CpDmkYMF-UsaG/w360-h640/20200503_200000.jpg" width="360" /></b></a></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><b><br /></b><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><b>Dragii mei nu am mai scris de ceva timp, dar astazi va aduc o prajitura foarte buna, pe care toti o stiti, se numeste Tavalita sau Lamington cake.</b></div><div class="separator" style="clear: both; text-align: left;"><b>Lamington cake este o prajitura facuta din pandispan, data prin sos de ciocolata si nuca de cocos. Se crede ca prajitura a fost denumita dupa Lordul Lamington, care a fost guvernatorul Queensland-ului intre anii 1896-1901, sau dupa sotia acestuia. Identitatea inventatorului scestei prajituri este de asemenea incerta, se crede ca a fost bucatarul sef al lordului, care trebuia sa hraneasca niste oaspeti neasteptati, si a facut aceasta prajitura cu ingredientele ce le avea. Prima mentionare a acestei prajituri a fost facuta in anul 1896, intr-un ziar din Queensland.</b></div></div><div class="separator" style="clear: both; text-align: left;"><b>Daca tot v-am spus cate ceva despre aceasta prajitura eu zic sa va dau si reteta.</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #0b5394;">BLAT:</span></b></div><div class="separator" style="clear: both; text-align: left;"><b>6 oua</b></div><div class="separator" style="clear: both; text-align: left;"><b>un praf de sare</b></div><div class="separator" style="clear: both; text-align: left;"><b>6 linguri zahar</b></div><div class="separator" style="clear: both; text-align: left;"><b>4 linguri ulei</b></div><div class="separator" style="clear: both; text-align: left;"><b>6 linguri faina</b></div><div class="separator" style="clear: both; text-align: left;"><b>o lingurita praf de copt</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #0b5394;">GLAZURA:</span></b></div><div class="separator" style="clear: both; text-align: left;"><b>8 linguri zahar</b></div><div class="separator" style="clear: both; text-align: left;"><b>300 ml lapte</b></div><div class="separator" style="clear: both; text-align: left;"><b>50 gr. un</b></div><div class="separator" style="clear: both; text-align: left;"><b>3 linguri cacao</b></div><div class="separator" style="clear: both; text-align: left;"><b>esenta de rom </b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #0b5394;">DECOR:</span></b></div><div class="separator" style="clear: both; text-align: left;"><b>200-250 gr nuca de cocos</b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #38761d;"><br /></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #38761d;">MOD DE PREPARARE:</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #351c75;">Blat:</span></b></div><div class="separator" style="clear: both; text-align: left;"><b>Separam albusurile de galbenusuri, albusurile le punem intr-un bol si punem un praf de sare, urmeaza sa le batem cu mixerul, galbenusurile se freaca separat cu uleiul. Batem albusurile spuma, adaugam zaharul si mixam pana bezeaua devine lucioasa, adaugam galbenusurile frecate cu ulei si iarasi mixam. La final se adauga faina cu praful de copt si se amesteca cu o spatula de sus in jos. Se pune compozitia intr-o tava (25x35), pe hartie de copt, si se coace cam 35-40 min in cuptorulpreincalzit la 170 grade celsius. Dupa ce s-a copt scoate blatul si il lasam la racit.</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-N-mm_dq0QXv2ynuUv_KDRlc9RsIgU7z-zBoOTSb47WKwzZhhRT7jS9xXAcKI_fyBS_HpTfX7IZi0Z0WYUJ8Yg-VTpN_J6SxK2SCbNbZKmYlBgibhCr-0VNe4QBwDHjckpbuwRGOvrR7/s1000/lamington1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="1000" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-N-mm_dq0QXv2ynuUv_KDRlc9RsIgU7z-zBoOTSb47WKwzZhhRT7jS9xXAcKI_fyBS_HpTfX7IZi0Z0WYUJ8Yg-VTpN_J6SxK2SCbNbZKmYlBgibhCr-0VNe4QBwDHjckpbuwRGOvrR7/s320/lamington1.jpg" /></b></a></div><b><br /></b><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #351c75;">Glazura:</span></b></div><div class="separator" style="clear: both; text-align: left;"><b>Intr-o cratita punem laptele, zaharul, untul si le punem pe foc, un foc mediu as zice, pana se incalzesc bine, adaugam apoi cacaoa si esenta de rom, amestecam din cand in cand si lasam sa fiarba pana se ingroasa putin, tragem cratita deoparte si lasam la racorit.</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHp_f0oHKFRP_m2QPxE78HvRDZ2r8poK-4btEaLdYQGbuwh5hnp5sYCTZ_5lYU62nqaNEsJ9Kg3wp5BKfZTgr8F9wCCU2TcoObYaC0DRbAkTn0LmdOrPAW470Nsmeg9Tml2Yp8lEVyGpAA/s1000/lamington2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="1000" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHp_f0oHKFRP_m2QPxE78HvRDZ2r8poK-4btEaLdYQGbuwh5hnp5sYCTZ_5lYU62nqaNEsJ9Kg3wp5BKfZTgr8F9wCCU2TcoObYaC0DRbAkTn0LmdOrPAW470Nsmeg9Tml2Yp8lEVyGpAA/s320/lamington2.jpg" /></b></a></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #38761d;">ASAMBLARE:</span></b></div><div class="separator" style="clear: both; text-align: left;"><b>Se taie blatul in patrate, mie mi-au iesit 24de patrate. Se da fiecare patrat, pe fiecare parte prin sosul de ciocolata iar apoi se tavalesc pe fiecare parte prin nuca de cocos.</b></div><b><br /></b><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8_v2FN_JGTywmRdwPfCJu0tVHoiZdyUacoQ1zEdZhfPf7AswmfyePxOAFTtVg1YVuv-JlqNBu0IAFJHIgJfqxnUqNnIbc1JX-eHq7wPhvgr5AX3T1b9bZYr3T8WRRIdoaMzVmr9f0Qry/s2048/20200503_194753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8_v2FN_JGTywmRdwPfCJu0tVHoiZdyUacoQ1zEdZhfPf7AswmfyePxOAFTtVg1YVuv-JlqNBu0IAFJHIgJfqxnUqNnIbc1JX-eHq7wPhvgr5AX3T1b9bZYr3T8WRRIdoaMzVmr9f0Qry/s320/20200503_194753.jpg" /></b></a></div><b><br /></b><div><b><br /></b></div><span><b><a name='more'></a></b></span><div><b><br /></b></div><div><b><br /></b></div><div><b><span style="color: #990000;">LAMINGTON CAKE</span></b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7S13e6K_Pd0Gx-ZtwCyuAI0ba5q_y7A7fcFyvF4MUCqIOz50W3Iqf9W8xA4HgePDDVPi7hiSu-AR2Do6Jl7BDYKhQy36aBzLRcDAO_QKeef_A3vOFhuowXLHuFRXjO73jQ9Kba7AT1dpi/s2048/20200503_200000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7S13e6K_Pd0Gx-ZtwCyuAI0ba5q_y7A7fcFyvF4MUCqIOz50W3Iqf9W8xA4HgePDDVPi7hiSu-AR2Do6Jl7BDYKhQy36aBzLRcDAO_QKeef_A3vOFhuowXLHuFRXjO73jQ9Kba7AT1dpi/s320/20200503_200000.jpg" /></b></a></div><b><br /></b><div><b><br /></b></div><div><span style="background-color: white; color: #222222; white-space: pre-wrap;"><span style="font-family: times;"><b>Lamington cake is a sponge cake, coated by chocolate sauce and rolled in desiccated coconut. It is believed that the cake was named after Lord Lamington, who was governor of Queensland from 1896-1901, or after his wife. The identity of the inventor of this cake is also uncertain, it is believed that he was the chef of the lord, who had to feed some unexpected guests, and he made this cake with the ingredients he had. The first mention of this cake was made in 1896 in a Queensland newspaper.
If I still told you something about this cake, I say I'll give you the recipe.</b></span></span></div><div><span style="background-color: white; white-space: pre-wrap;"><span style="color: #0b5394; font-family: times;"><b><br /></b></span></span></div><div><span style="color: #0b5394; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>SPONGE:</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>6 eggs</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>pinch of salt</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>6 TBS sugar</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>4 TBS oil</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>6 TBS flour</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>1tsp baking powder</b></span></span></div><div><span style="color: #0b5394; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b><br /></b></span></span></div><div><span style="color: #0b5394; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>SAUCE:</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>8 TBS sugar</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>300 ml. milk</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>50 gr. butter</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>3 TBS cocoa powder</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>rum extract(few drops) or 1tsp of rum</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b><br /></b></span></span></div><div><span style="color: #0b5394; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>DECOR:</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>200-250 gr. desiccated coconut</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b><br /></b></span></span></div><div><span style="color: #38761d; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>PREPARATION:</b></span></span></div><div><span style="color: #222222; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>First of all preheat the oven at 170 Celsius. </b></span></span></div><div><span style="color: #351c75; font-family: times;"><span style="background-color: white; white-space: pre-wrap;"><b>Sponge:</b></span></span></div><b>We separate the egg whites from the yolks, we put the egg whites in a bowl and we put a pinch of salt, we are going to beat them with the mixer, the yolks are rubbed separately with the oil. Beat the egg whites, add the sugar and mix until the meringue becomes shiny, add the yolks rubbed with oil and mix again. At the end, add the flour with the baking powder and mix with a spatula from top to bottom. Put the composition in a tray (25x35), on baking paper, and bake for about 35-40 minutes in the preheated oven at 170 degrees Celsius. After baking, take out the sponge and leave it to cool.</b><div><b><br /></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKeoPsQJInh6uKykZqsaq00mOGDrq6CWkQ08oFC6WuvEhytINhzHpoVvtXGeqP8Xh1nwiFSSKRoup0NbYlYW4GBKdBvxjK_Ls3iCIKTpxkjmuiT6ZR24FHSiDioVfbwVukhK746PLBXAjc/s1000/lamington1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="1000" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKeoPsQJInh6uKykZqsaq00mOGDrq6CWkQ08oFC6WuvEhytINhzHpoVvtXGeqP8Xh1nwiFSSKRoup0NbYlYW4GBKdBvxjK_Ls3iCIKTpxkjmuiT6ZR24FHSiDioVfbwVukhK746PLBXAjc/s320/lamington1.jpg" /></b></a></div><b><br /></b><div><b><br /></b><div><b><span style="color: #351c75;">Sauce:</span></b></div><b>In a saucepan put the milk, sugar, butter and put them on the heat, a medium heat I would say, until they heat well, then add cocoa and rum essence, stir from time to time and let it boil until it thickens a little, pull the pan aside and leave to cool. </b></div><div><b><br /></b><div><b style="margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHp_f0oHKFRP_m2QPxE78HvRDZ2r8poK-4btEaLdYQGbuwh5hnp5sYCTZ_5lYU62nqaNEsJ9Kg3wp5BKfZTgr8F9wCCU2TcoObYaC0DRbAkTn0LmdOrPAW470Nsmeg9Tml2Yp8lEVyGpAA/s1000/lamington2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1000" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHp_f0oHKFRP_m2QPxE78HvRDZ2r8poK-4btEaLdYQGbuwh5hnp5sYCTZ_5lYU62nqaNEsJ9Kg3wp5BKfZTgr8F9wCCU2TcoObYaC0DRbAkTn0LmdOrPAW470Nsmeg9Tml2Yp8lEVyGpAA/s320/lamington2.jpg" /></a></b></div><div><br /></div><div><b><span style="color: #38761d;">ASEMBLY:</span></b></div><b>The sponge is cut into squares, I got 24 squares. Give a roll to each square, on each side through the chocolate sauce and then roll on each side through the coconut.</b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxgoEK9QTzV6njrKRVjlObyhak1MaPPiLjkKlXdl3tSrVJkJaou9jW5KVnp3e6ENrOi5dUIkLoRHipOyyBBou9F29P3P3z7wjFolBvfZyLCxlBHdG83U-5y3TWwFooUidDoWjlKyX8gAs/s2048/20200503_194812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxgoEK9QTzV6njrKRVjlObyhak1MaPPiLjkKlXdl3tSrVJkJaou9jW5KVnp3e6ENrOi5dUIkLoRHipOyyBBou9F29P3P3z7wjFolBvfZyLCxlBHdG83U-5y3TWwFooUidDoWjlKyX8gAs/s320/20200503_194812.jpg" /></b></a></div><b><br /></b><div><b><br /></b></div><div><br /></div></div>Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-45571642545811577942020-10-18T21:39:00.005+01:002020-11-09T15:07:52.951+00:00Burek cu branza sarata- Filo pastry cheese pie<p><b> </b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8L-JF2bcJNjSDAjCbmyCuQ6nJs5pVLT2OjUHbjTGWXGjWB8yI2tV1ARVHNtw7T-eQneZ-ChhmXl9Duw_SdvKMmpvBM3I10SXwdCMcHbtx1Nce2YamUuhhmZEjEwr7TMDQuYO6BKhBjzv/s2048/20201018_200414.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8L-JF2bcJNjSDAjCbmyCuQ6nJs5pVLT2OjUHbjTGWXGjWB8yI2tV1ARVHNtw7T-eQneZ-ChhmXl9Duw_SdvKMmpvBM3I10SXwdCMcHbtx1Nce2YamUuhhmZEjEwr7TMDQuYO6BKhBjzv/s320/20201018_200414.jpg" /></b></a></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><b>Dragilor , nu am mai scris de ceva vreme, desi am gatit nu am mai adus nici o reteta, de ce nu stiu. Am invatat sa fac burek de la o doamna draga mie, Laura Laurentiu, am facut acum ceva timp in urma cu branza dulce si acum a venit randul si celei sarate.</b><p></p><p><b><span style="color: #3d85c6;">INGREDIENTE:</span></b></p><p><b>un pachet de foi de placinta</b></p><p><b>Ulei pentru uns foile, cam 2 linguri.</b></p><p><b><span style="color: #0b5394;">UMPLUTURA:</span></b></p><p><b>600 gr. Branza sarata</b></p><p><b>5 linguri iaurt grecesc sau samantana</b></p><p><b>2 oua</b></p><p><b><span style="color: #0b5394;">PT. PUS DEASUPRA:</span></b></p><p><b>4 linguri smantana sau iaurt grecesc</b></p><p><b>1 ou</b></p><p><b>100 ml apa minerala </b></p><p><b><br /></b></p><p><b><span style="color: #38761d;">MOD DE PREPARARE:</span></b></p><p><b>Preincalzim cuptorul la 170 de grade celsius. Punem branza in castron si o zero zdrobim cu furculita, adaugam iaurtul/smantana, ouale si amestecam sa se omogenizeze.</b></p><p><b>Intr-o tava(25×35) punem hartie de copt, luam 3 foi de placinta, le punem in tava si le ungem cu ulei, adaugam o treime din barnza, apoi iarasi luam 3 foi de placinta le punem in tava, le ungem, punem branza, iarasi 3 foi, ungem, punem branza iar la final punem ultimile foi si le ungem cu ulei. </b></p><p><b>Intr-un bol punem 4 linguri de smantana/iaurt, un ou si 100 ml de apa minerala, le amestecam si punem deasupra foilor, dam la cuptor 40-50 min.</b></p><p><b><br /></b></p><p><b><span style="color: #990000;">FILO PASTRY CHEESE PIE</span></b></p><p><b><br /></b></p><p><b><span style="color: #0b5394;">INGREDIENTS</span></b></p><p><b>A packet of filo pastry.</b></p><p><b>Oil to brush the sheets about 2 tablespoons </b></p><p><b><span style="color: #0b5394;">FILLING:</span></b></p><p><b>3 packets of salad cheese(600gr)</b></p><p><b>5 tablespoons of Greek yoghurt or cream fraiche </b></p><p><b>2 eggs.</b></p><p><b><span style="color: #38761d;">PREPARTION:</span></b></p><p><b>Crush the cheese with a fork and add the rest and mix them together.</b></p><p><b>In a baking tray, place baking paper, take 3 sheets of filo pastry, brush them with oil and put 1/3 of cheese, another 3 sheets, brush them with oil, another 1/3 cheese, another 3 sheets of filo pastry, brush with oil and put the last cheese. Place the last sheets of filo pastry, brush with oil. In a bowl place 4 tablespoons of Greek yoghurt or cream fraiche, an egg and 100 ml sparkling water, mix them and place the composition on top of the last sheets of filo pastry. Before to strat preheat the oven at 170 celsius, and bake the pie for about 40-50 min , until it has a golden brown color like in the picture.</b></p><p><br /></p>Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-86945682863130652342020-06-15T23:28:00.002+01:002020-06-15T23:28:17.944+01:00Paste Cu Creveti- Prawn Pasta<div class="separator" style="clear: both; text-align: center;">
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<strong>Intotdeauna mi-au placut pastele cu creveti pentru ca se fac rapid si sunt foarte gustoase. Nu ne trebuie multe ingrediente ca sa avem o mancare gustoasa si nici timp foarte mult de gatit.</strong></div>
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<strong><span style="color: #3d85c6;">INGREDIENTE:</span></strong></div>
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<strong>300 gr paste</strong></div>
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<strong>400 gr creveti</strong></div>
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<strong>50 gr unt</strong></div>
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<strong>sare </strong></div>
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<strong>piper</strong></div>
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<strong>4 catei de usturoi</strong></div>
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<strong>100 gr pasta de rosii</strong></div>
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<strong>150 ml apa</strong></div>
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<strong>oregano</strong></div>
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<strong>busuioc.</strong></div>
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<strong><span style="color: #6aa84f;">MOD DE PREPARARE:</span></strong></div>
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<strong>Fierbem pastele dupa indicatiile de pe ambalaj, cam 10 min. Le trecem pe sub jet de apa rece si incepem sa pregatim sosul.</strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOc2AfecMzF8bCOWDhZxF4GfLoyywr-lCSIGJJhh6PopHrM7C-j71-ivRDoZ7TSnhAuuTr2Dh9aNYX_19rQeFrCMItiZJEypMa8ilmS_pA_G7kmlAkkVxN7K3U4aYsXIokyVYHpgXSGu-_/s1600/20200428_183430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOc2AfecMzF8bCOWDhZxF4GfLoyywr-lCSIGJJhh6PopHrM7C-j71-ivRDoZ7TSnhAuuTr2Dh9aNYX_19rQeFrCMItiZJEypMa8ilmS_pA_G7kmlAkkVxN7K3U4aYsXIokyVYHpgXSGu-_/s320/20200428_183430.jpg" width="180" /></strong></a></div>
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<strong>Crevetii se curata si se spala. Punem untul intr-o tigaie la topit, cand se topeste adaugam crevetii, usturoiul tocat si condimentam cu sare si piper, ii gatim cam 3-4 minute pe fiecare parte. Adaugam pasta de rosii si apa si lasam la fiert 10 min, adaugam apoi oregano si busuioc si mai lasam sa dea cateva clocote. Adaugam pastele la sfartit si amestecam bine.</strong></div>
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<strong><span style="color: #990000;">PRAWN PASTA</span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqFw9w8Nu7xzhzUpm5_wBVU94SYOw7Mp02ipN3Yy-wgh1Wm-MYqDktWbktQKlcLF5zNaX3d7lgsHWTg6dlT5MHI2uxTxHy1kFq45fJMjtB4ftYbQU62DrrSe3iHBVuoDUwPqexSyvFoaF/s1600/20200429_092949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqFw9w8Nu7xzhzUpm5_wBVU94SYOw7Mp02ipN3Yy-wgh1Wm-MYqDktWbktQKlcLF5zNaX3d7lgsHWTg6dlT5MHI2uxTxHy1kFq45fJMjtB4ftYbQU62DrrSe3iHBVuoDUwPqexSyvFoaF/s320/20200429_092949.jpg" width="180" /></strong></a></div>
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<strong><span style="color: #3d85c6;">INGREDIENTS:</span></strong><br />
<span lang="en"><strong>300 gr pasta</strong></span><br />
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400 gr prawns</strong></span><br />
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50 gr butter
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<span lang="en"><strong>
salt</strong></span><br />
<span lang="en"><strong>
pepper</strong></span><br />
<span lang="en"><strong>
4 cloves of garlic</strong></span><br />
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100 gr tomato paste
</strong></span><br />
<span lang="en"><strong>150 ml water</strong></span><br />
<span lang="en"><strong>
oregano
</strong></span><br />
<span lang="en"><strong>basil.</strong></span><br />
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<strong><span style="color: #6aa84f;">PREPARATION:</span></strong><br />
<span lang="en"><strong>Boil the pasta according to the instructions on the package, about 10 min. We pass them under a stream of cold water and start preparing the sauce.</strong></span><br />
<span lang="en"><strong>Prawns are cleaned and washed. Put the butter in a frying pan, when it melts, add the prawns, the chopped garlic and season with salt and pepper, cook for about 3-4 minutes on each side. Add the tomato paste and water and let it boil for 10 minutes, then add the oregano and basil and let it boil for a few more minutes. Add the pasta at the end and mix well.</strong></span><br />
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<strong></strong><br />Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-52430099238808649812020-05-16T18:02:00.000+01:002020-05-16T18:02:00.154+01:00Scoici St. Jack Patagoniene cu legume- Patagonian Scallops with vegetable<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUFCxo1OuPpvRiEap0cGuQpYQER8mXzUXt14WrnPbEch__KNNpWy5RxZg3UNJzQtiL2vRUJq1NAP7Ldx31ozUsUVv4tINXg8omayARAmouroyh7XSKOHoxTmKb1AV-sChyphenhyphenJKdrzpoJl-R/s1600/20200428_190651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUFCxo1OuPpvRiEap0cGuQpYQER8mXzUXt14WrnPbEch__KNNpWy5RxZg3UNJzQtiL2vRUJq1NAP7Ldx31ozUsUVv4tINXg8omayARAmouroyh7XSKOHoxTmKb1AV-sChyphenhyphenJKdrzpoJl-R/s640/20200428_190651.jpg" width="360" /></a></div>
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Imi plac tare mult fructele de mare, scoicile, pestele, intotdeauna am vrut sa mananc scoici St. Jack. Sunt scumpe, ce-i drept dar merita. Eu am gasit doar micute, nu mari cum as fi vrut dar sunt bune si este si pentru prima data cand am facut. Va spun cu siguranta ca se gatesc foarte usor, cateva minute doar pe ambele parti.</div>
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INGREDIENTE:</div>
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200 gr scoici</div>
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2 morcovi mari</div>
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2 pastranaci mari</div>
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2 linguri de mazare( eu am folosit congelata)</div>
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50 gr unt</div>
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sare</div>
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piper</div>
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1 catel de usturoi</div>
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1 lingura de zahar.</div>
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MOD DE PREPARARE:</div>
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Incepem cu legumele care dureaza mai mult. Se curate morcovii si pastranacul, se spala si se taie in 4. Se pun la fiert, se fierb cam 20 min pana se inmoaie putin. Intr-o tigaie punem 25 de gr unt si o lingura de zahar, lasam untul sa se topeasca si adaugam morcovul si pastranacul, pe langa acestea mai adaugam si 2 linguri de mazare, gatim pentru 10 min.</div>
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Scoicile se condimenteaza cu sare si piper. Se pun 25 gr unt in tigaie si usturoiul tocat, se lasa se sa topeasca untul, se pun scoicile si se gatesc cam 2-3 min pe fiecare parte. <br />
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PATAGONIAN SCALLOPS WITH VEGETABLE<br />
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INGREDIENTS:<br /><span lang="en">200 gr Patagonian scallops</span><br />
<span lang="en">
2 large carrots
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2 large parsnip</span><br />
<span lang="en">
2 tablespoons peas (I used frozen)</span><br />
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50 gr butter</span><br />
<span lang="en">
salt
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<span lang="en">pepper</span><br />
<span lang="en">
1 garlic clove</span><br />
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1 tablespoon sugar.</span><br />
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<span lang="en">PREPARATION:</span><br />
<span lang="en"><span lang="en">Let's start with the vegetables that take longer to cook. Peel the carrots and parsnips, wash and cut into 4. Put them to boil, boil for about 20 minutes until slightly softened. In a pan put 25 grams of butter and a tablespoon of sugar, let the butter melt and add the carrots and parsnips, in addition to these we add 2 tablespoons of peas, cook for 10 minutes.</span></span><br />
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<span lang="en">Season the shells with salt and pepper. Put 25 g of butter in the fry pan and the chopped garlic clove, let the butter melt, put the shells and cook for about 2-3 minutes on each side.</span><br />
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Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-62096444027035861312020-05-07T22:22:00.002+01:002020-05-07T22:22:14.091+01:00Cea mai buna SAVARINA- The best Savarin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUxis3Jp6f5WqwIDJ-9vIk-yMQeF1TfeOGunSeVV6LJExn5xDS1W9oia7Xgw7NRZLmrdjcpgSmHCe804P6YrxgAVkSr5qJ1oxertTMMGOEf8oQfHX_nM6hHoN4lHdZYyUwsElNjJPLC8_/s1600/20200424_181044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUxis3Jp6f5WqwIDJ-9vIk-yMQeF1TfeOGunSeVV6LJExn5xDS1W9oia7Xgw7NRZLmrdjcpgSmHCe804P6YrxgAVkSr5qJ1oxertTMMGOEf8oQfHX_nM6hHoN4lHdZYyUwsElNjJPLC8_/s640/20200424_181044.jpg" width="640" /></strong></a></div>
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<strong>Savarinele, unul dinte cele mai aromate si insiropate deserturi. Am facut multe retete de savanine, dar parca nu erau prea pe gustul meu . Am dat de aceasta reteta la o doamna draga mie, la Simona Callas, asa deci am preluat de la ea reteta, care se gaseste </strong><a href="https://simonacallas.com/ro/2016/10/savarine-facute-acasa/"><strong>AICI</strong></a><br />
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<strong><span style="color: #3d85c6;">ALUAT:</span></strong><br />
<strong>300 gr faina</strong><br />
<strong>un praf de sare</strong><br />
<strong>un pliculet de drojdie(7 gr) sau 15gr drojdie proaspata</strong><br />
<strong>o lingura zahar</strong><br />
<strong>125 ml lapte cald</strong><br />
<strong>esenta de vanilie(jumate de lingurita)</strong><br />
<strong>1 ou</strong><br />
<strong>o lingura de ulei</strong><br />
<strong>mai aveti nevoie de ulei si pentru uns formele cu o pensula</strong><br />
<strong></strong><br />
<strong><span style="color: #3d85c6;">SIROP:</span></strong><br />
<strong>1,5 l apa</strong><br />
<strong>8 linguri zahar</strong><br />
<strong>o lingura esenta de rom</strong><br />
<strong></strong><br />
<strong><span style="color: #3d85c6;">DECOR:</span></strong><br />
<strong>un borcan de dulceata ( eu am folosit capsuni), puteti folosi si zmeura</strong><br />
<strong>300 ml frisca lichida sau smantana pentru frisca</strong><br />
<strong>3 linguri zahar pudra.</strong><br />
<strong></strong><br />
<strong><span style="color: #6aa84f;">MOD DE PREPARARE:</span></strong><br />
<strong><span style="color: #674ea7;">Aluat:</span></strong><br />
<strong>Punem drojdia cu lingura de zahar intr-un pahar si cu putin lapte din cel amintit mai sus, lasam 5-10 minute sa se dizolve. Punem intr-un bol, faina, oul, sarea, uleiul si esenta de vanilie, apoi adaugam drojdia si mixam pana obtinem un aluat elastic, nelipicios. Se unge cu ulei si se lasa la dospit pana isi tripleaza volumul. </strong><br />
<strong>Formele se ung cu ulei, se ia din aluat si se formeaza bile care se pun in forme. Se acopera si se mai lasa o data la dospit cam 30 min. Se coc in cuptorul preincalzit la 170 Celsius, 30-40min, pana se rumenesc, se scot si se lasa la racit.</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlggfUM4wVQ4kP84s77rT7k-nExA9hBmNbm1cesUivG1zSop61wS24utkDjNtapurXssYr_vED-0il86-bFMsuh1BDTtCfofARpenEZ8jM1aCMQKbu9ygpclUrfMsMo-bjuWiLtyyezpz/s1600/savarine+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlggfUM4wVQ4kP84s77rT7k-nExA9hBmNbm1cesUivG1zSop61wS24utkDjNtapurXssYr_vED-0il86-bFMsuh1BDTtCfofARpenEZ8jM1aCMQKbu9ygpclUrfMsMo-bjuWiLtyyezpz/s640/savarine+1.jpg" width="640" /></strong></a></div>
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<strong><span style="color: #674ea7;">Sirop:</span></strong><br />
<strong>Int-un vas se pune 1,5 l apa, zahar si esenta de rom, se amesteca pana se dizolva zaharul.</strong><br />
<strong><span style="color: #674ea7;">Décor:</span></strong><br />
<strong>Frisca se bate cu cele 3 linguri de zahar pudra.</strong><br />
<strong></strong><br />
<strong><span style="color: #6aa84f;">ASAMBLARE:</span></strong><br />
<strong>Se taie putin din savarine ca sa fie drepte. Se scufunda pentru 2-3 secunde in sirop si se lasa inca vreo 5 secunde sa se imbibe. Se scot pe tava, se taie un capacel, se pune dulceata, frisca ,capacelul iar deasupra iar punem dulceata.</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Q0eYlKkpRqC6CHpfSo__BmBW4IVrugEwvT-WWyIxbVlHf5iAgxc3SEsd4WUQaGbyEnocPJnW4EgDU3Axu3cM9JHH17QLX0oS4Ck_2dUqlVPG0B7RgXa0GbwokRgUsi_9thReZTnsupKm/s1600/savarine+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Q0eYlKkpRqC6CHpfSo__BmBW4IVrugEwvT-WWyIxbVlHf5iAgxc3SEsd4WUQaGbyEnocPJnW4EgDU3Axu3cM9JHH17QLX0oS4Ck_2dUqlVPG0B7RgXa0GbwokRgUsi_9thReZTnsupKm/s640/savarine+2.jpg" width="640" /></strong></a></div>
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<strong><span style="color: #990000;">SAVARIN</span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCavDO7RL4-Y-XStzdJIWADPnEFGqXQp7t03p9hlsKNoGcanI1vDU1O9C0KAvdlmhv-oh1COwjO8NDtJLGawhtFwlS8hyphenhyphend1SU2la_YI5kaKiCPxwHIlw80d9iqTWGP03qPjTwj_0yFnAT/s1600/20200424_181111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCavDO7RL4-Y-XStzdJIWADPnEFGqXQp7t03p9hlsKNoGcanI1vDU1O9C0KAvdlmhv-oh1COwjO8NDtJLGawhtFwlS8hyphenhyphend1SU2la_YI5kaKiCPxwHIlw80d9iqTWGP03qPjTwj_0yFnAT/s320/20200424_181111.jpg" width="180" /></strong></a></div>
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<strong>Nowadays is called Savarin, but it ancestor was called Rum Baba.</strong><br />
<strong></strong><br />
<strong><span style="color: #3d85c6;">DOUGH:</span></strong><br />
<div class="Vyy3r">
<span lang="en"><strong>300 gr flour</strong></span></div>
<span lang="en"><strong>
a pinch of salt</strong></span><br />
<span lang="en"><strong>
a sachet of yeast (7 gr) or 15gr of fresh yeast</strong></span><br />
<span lang="en"><strong>
a spoonful of sugar
</strong></span><br />
<span lang="en"><strong>
125 ml warm milk
</strong></span><br />
<span lang="en"><strong>
vanilla extract (half a teaspoon)
</strong></span><br />
<span lang="en"><strong>an egg</strong></span><br />
<span lang="en"><strong>
a tablespoon of oil
</strong></span><br />
<span lang="en"><strong>
you also need oil to grease the shapes with a brush</strong></span><br />
<strong></strong><br />
<strong><span style="color: #3d85c6;">SYRUP:</span></strong><br />
<strong>1,5 l water</strong><br />
<strong>8 tablespoons of sugar</strong><br />
<strong>1 tablespoon of rum extract</strong><br />
<strong></strong><br />
<strong><span style="color: #3d85c6;">DECORATION:</span></strong><br />
<strong>a jar of strawberry or raspberry jam</strong><br />
<strong>300 ml cream</strong><br />
<strong>3 tablespoons of icing sugar</strong><br />
<strong></strong><br />
<strong><span style="color: #6aa84f;">PREPARATION:</span></strong><br />
<strong><span style="color: #674ea7;">Dough:</span></strong><br />
<span lang="en"><strong>Put the yeast with a spoonful of sugar in a glass and with a little milk from the one mentioned above, let it dissolve for 5-10 minutes. Put in a bowl, flour, egg, salt, oil and vanilla essence, then add the yeast and mix until you get an elastic, non-sticky dough. Grease with oil and leave to rise until it triples in volume.
Grease the moulds with oil, take them out of the dough and form balls that are put into moulds. Cover and leave to rise again for about 30 minutes. Bake in the preheated oven at 170 Celsius, 30-40min , until golden brown, remove and leave to cool.</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlggfUM4wVQ4kP84s77rT7k-nExA9hBmNbm1cesUivG1zSop61wS24utkDjNtapurXssYr_vED-0il86-bFMsuh1BDTtCfofARpenEZ8jM1aCMQKbu9ygpclUrfMsMo-bjuWiLtyyezpz/s1600/savarine+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1000" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlggfUM4wVQ4kP84s77rT7k-nExA9hBmNbm1cesUivG1zSop61wS24utkDjNtapurXssYr_vED-0il86-bFMsuh1BDTtCfofARpenEZ8jM1aCMQKbu9ygpclUrfMsMo-bjuWiLtyyezpz/s320/savarine+1.jpg" width="320" /></strong></a></div>
<span lang="en"><strong></strong></span><br />
<span lang="en"><strong><span style="color: #674ea7;">Syrup:</span></strong></span><br />
<span lang="en"><div class="oSioSc">
<div id="tw-target">
<div class="Vyy3r">
<span lang="en"><strong>In a bowl put 1.5 l of water, sugar and rum extract, mix until the sugar dissolves.</strong></span></div>
<div class="Vyy3r">
<span lang="en"><strong><span style="color: #674ea7;">Decoration:</span></strong></span></div>
<div class="Vyy3r">
<span lang="en"><strong>Beat the cream with 3 tablespoons of icing sugar.</strong></span></div>
<div class="Vyy3r">
<span lang="en"><strong></strong></span> </div>
<div class="Vyy3r">
<span lang="en"><strong><span style="color: #6aa84f;">ASSEMBLY:</span></strong></span></div>
<div class="Vyy3r">
<span lang="en"><span lang="en"><strong>Cut a little of the savarin to make it straight. Immerse for 2-3 seconds in the syrup and let it soak for another 5 seconds. Remove from the syrup and place them on a tray, cut a lid, put the jam, whipped cream, the lid on top and put the jam again.</strong></span></span></div>
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<strong></strong>Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-71856213326380059232020-05-07T21:15:00.005+01:002020-05-07T21:15:46.885+01:00Drob de pui-Chicken loaf <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHAcSYtXXcTHxrsxQsTzSZI0muWDr-ipZJp0Ips0F6QrfGknUVg9Fai_f6COXt-GDE0_GcB7P_ilTwOnwEYnY3HCAwb4capqdJfStN9Gt6aOdNckE9M9TYWUiAiLm7TP71C1oODonzfUJ/s1600/20200418_231500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: Times, "Times New Roman", serif;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHAcSYtXXcTHxrsxQsTzSZI0muWDr-ipZJp0Ips0F6QrfGknUVg9Fai_f6COXt-GDE0_GcB7P_ilTwOnwEYnY3HCAwb4capqdJfStN9Gt6aOdNckE9M9TYWUiAiLm7TP71C1oODonzfUJ/s640/20200418_231500.jpg" width="360" /></span></strong></a></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;"> Drobul este traditional de Paste, dar se face din organe de miel, eu am ales sa fac din pui pentru ca imi era pofta tare. </span></strong></div>
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<strong><span style="color: #3d85c6; font-family: Times, "Times New Roman", serif;">INGREDIENTE:</span></strong></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;">500 gr ficat de pui</span></strong></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;">un piept de pui (250-300 gr)</span></strong></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;">2 oua fierte</span></strong></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;">2 oua crude</span></strong></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;"> o ceapa</span></strong></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;">patrunjel- o lingurita</span></strong></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;">marar-o lingurita</span></strong></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;">sare -dupa gust</span></strong></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;">piper-dupa gust</span></strong></div>
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<strong><span style="color: #6aa84f; font-family: Times, "Times New Roman", serif;">MOD DE PREPARARE:</span></strong></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;">Punem la fiert ficatul de pui si pieptul de pui separate, dupa ce s-au fiert le punem la scurs si le lasam sa se raceasca. Calim ceapa tocata in putin ulei si o lasam la racit.</span></strong></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;">Tocam ficatul si pieptul de pui si le punem intr-un bol, adaugam ceapa, sare, piper, marar si patrunjel(eu am folosit marar si patrunjel uscat, daca aveti proaspat si mai bine, da o aroma mai buna).</span></strong></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;">Amestecam ingredientele iar apoi adaugam 2 oua crude si din nou amestecam. Intr-o tava mica de chec, punem hartie de copt, punem o tremie din compozitie, punem ouale fierte, punem cealalta parte de compozitie si coacem in cuptorul preincalzit la 170 Celsius pentru 40 min.</span></strong></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #cc0000;">CHICKEN LOAF</span> </span></strong></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #3d85c6;">INGREDIENTS:</span><br /><span lang="en">500 gr chicken liver</span></span></strong><br />
<span lang="en"><strong><span style="font-family: Times, "Times New Roman", serif;">
a chicken breast (250-300 gr)</span></strong></span><br />
<span lang="en"><strong><span style="font-family: Times, "Times New Roman", serif;">
2 boiled eggs</span></strong></span><br />
<span lang="en"><strong><span style="font-family: Times, "Times New Roman", serif;">
2 raw eggs
</span></strong></span><br />
<span lang="en"><strong><span style="font-family: Times, "Times New Roman", serif;">
one onion
</span></strong></span><br />
<span lang="en"><strong><span style="font-family: Times, "Times New Roman", serif;">
one teaspoon of dried parsley</span></strong></span><br />
<span lang="en"><strong><span style="font-family: Times, "Times New Roman", serif;">one teaspoon dried dill
</span></strong></span><br />
<span lang="en"><strong><span style="font-family: Times, "Times New Roman", serif;">
salt</span></strong></span><br />
<span lang="en"><strong><span style="font-family: Times, "Times New Roman", serif;">
pepper</span></strong></span><br />
<span lang="en"><strong><span style="font-family: Times, "Times New Roman", serif;">Season with salt and pepper as you like.</span></strong></span><br />
<span lang="en"><strong><span style="font-family: Times, "Times New Roman", serif;"></span></strong></span><br />
<span lang="en"><strong><span style="color: #6aa84f; font-family: Times, "Times New Roman", serif;">PREPARATION:</span></strong></span><br />
<span lang="en"><span lang="en"><strong><span style="font-family: Times, "Times New Roman", serif;">We boil the chicken liver and the chicken breast separately, after they have boiled we drain them and let them cool. Chop the onion and cook the onion in a small amount of oil and let it cool.
Chop the liver and chicken breast and put them in a bowl, add onion, salt, pepper, dill and parsley (I used dill and dried parsley, if you have fresh, better, it gives a better flavour).
Mix the ingredients and then add 2 raw eggs and mix again. In a small loaf pan, put baking paper, put a quilt of the composition, put boiled eggs, put the other part of the composition and bake in the preheated oven at 170 Celsius for 40 min.</span></strong></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLX-s1nQ1SBib8socFkAfqL5-hvWY7AfInpmx4CpO0GQAOECjKbUi_Jneh7fx1bckr65rcWNXZ9E18huC2MS8AwLu6MenJvEYD3aLs07hUFsSzvcYwrWKIQkEUf2LO6AVweCr6eXd3bwLL/s1600/DROB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: Times, "Times New Roman", serif;"><img border="0" data-original-height="1000" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLX-s1nQ1SBib8socFkAfqL5-hvWY7AfInpmx4CpO0GQAOECjKbUi_Jneh7fx1bckr65rcWNXZ9E18huC2MS8AwLu6MenJvEYD3aLs07hUFsSzvcYwrWKIQkEUf2LO6AVweCr6eXd3bwLL/s320/DROB.jpg" width="320" /></span></strong></a></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;"></span></strong><br />Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-56707875280928855572020-05-03T21:43:00.002+01:002020-05-03T21:43:10.476+01:00Piersicute- Peaches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_PpN7LKx57wOGNHnZoCjOal8OyKToadBO1npDp0-dp6-g82bnOSfdULdJVJGGadwf44Ftoezw588HHIY6B8TFJLeiFjgfilo2ykU6ecksABNerN5QKus89A8IhUHXOCxfXOiCnM3xkkG/s1600/20200417_143316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_PpN7LKx57wOGNHnZoCjOal8OyKToadBO1npDp0-dp6-g82bnOSfdULdJVJGGadwf44Ftoezw588HHIY6B8TFJLeiFjgfilo2ykU6ecksABNerN5QKus89A8IhUHXOCxfXOiCnM3xkkG/s640/20200417_143316.jpg" width="360" /></strong></a></div>
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<strong>Piersicute sau piersici sau caise, cum vreti sa le spuneti, sunt desertul copilariei. Cand facea mama de sarbatori tot timpul dadeam tarcolale si furam din ele .</strong></div>
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<strong><span style="color: blue;"><span style="color: #3d85c6;">ALUAT:</span></span>3 oua<br />o cana de zahar(cana este de 250 ml)<br />o cana de ulei( cana de 250 ml)<br />coaja de lamaie<br />esenta de vanilie</strong></div>
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<strong>o lingurita praf de copt<br />faina cat cuprinde</strong></div>
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<strong><span style="color: #3d85c6;">UMPLUTURA:</span></strong></div>
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<strong>Scobitura de la piersici </strong></div>
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<strong>un borcan dulceata de capsuni</strong></div>
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<strong></strong> </div>
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<strong><span style="color: #3d85c6;">Mai avem nevoie de:</span></strong></div>
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<strong>3 siropuri cu colorant alimentar </strong></div>
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<strong>zahar pentru tavalit</strong></div>
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<strong><span style="color: #6aa84f;">MOD DE PREPARARE:</span></strong></div>
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<strong><span style="color: #674ea7;">Aluat:</span></strong></div>
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<strong>Se pun ouale intr-un bol, se adauga zaharul, esenta de vanilie, coaja de lamaie si se amesteca bine, punem uleiul putin cate putin pana se incorporeaza tot, apoi adaugam praful de copt si faina cat avem nevoie, sa obtinem un aluat care poate fi modelat. Luam cu mana din aluat si modelem in palma bilute mici cam cat o nuca, le punem in tava cu hartie de copt si coaceam in cuptorul preincalzit la 170celsius pentru 25-30 min. Le lasam la racit.</strong></div>
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<strong><span style="color: #674ea7;">Umplutura</span>:</strong></div>
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<strong>Scobim gogoselele, miezul il amestecam cu dulceata in asa fel incat sa nu fie nici prea tare nici prea moale, si aceasta va fi umplutura lor.</strong></div>
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<strong><span style="color: #674ea7;">Sirop:</span></strong></div>
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<strong>3 boluri , in fiecare punem 2 linguri de zahar, cativa stropi de esenta de rom, 250 ml apa si colorant alimentar,rosu, galben si verde.</strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgAEZF6eDjTZ3YEkb0NTeew3mB0OwrVXHzHySjYNDf0VaOdg_jBkMd_JU6kc8gIcOsbZqgcvd3F4_ZwOVJsrgxcPdAKSLsZBF8AgTbu2e7Y8W3sZ6oYAFlLTsEmJoaAosiAtaoIPFl-J2/s1600/piersicute.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1000" data-original-width="1024" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgAEZF6eDjTZ3YEkb0NTeew3mB0OwrVXHzHySjYNDf0VaOdg_jBkMd_JU6kc8gIcOsbZqgcvd3F4_ZwOVJsrgxcPdAKSLsZBF8AgTbu2e7Y8W3sZ6oYAFlLTsEmJoaAosiAtaoIPFl-J2/s640/piersicute.jpg" width="640" /></strong></a></div>
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<strong><span style="color: #6aa84f;">ASAMBLARE:</span></strong></div>
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<strong>Luam doua gogosele, le umplem cu compozitia cu dulceata, le lipim, dam prin siropurile colorate, repede iar la final prin zahar tos.</strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpZFys-A3RTCn4SYArQVkwZbB7eoQ0CHIM9jCyw8At2PwYH0ZriQ4hwso6OxuSEC-PCvL_DgwhOaVl7a6ocsMjkwG6DSzQj-23LUV_SvHO9CN5d9ATNFYuVNEW4Cu0frWEDiBTIu-WPsy/s1600/DSCN0819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpZFys-A3RTCn4SYArQVkwZbB7eoQ0CHIM9jCyw8At2PwYH0ZriQ4hwso6OxuSEC-PCvL_DgwhOaVl7a6ocsMjkwG6DSzQj-23LUV_SvHO9CN5d9ATNFYuVNEW4Cu0frWEDiBTIu-WPsy/s320/DSCN0819.JPG" width="320" /></strong></a></div>
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<strong><span style="color: #cc0000;">PEACHES</span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ORL0uJ2DLVj-en58gf4HZjq5IlubX7LZoTREJ0cRK5HwYF-0Hj1rpudSbBHEjWapgeElURASjuYV6X0YtOioD26YSfZuid2VgbaGcQmouClqfACUpdbObS9PD3sg6ZaTCsPDY9UIMzLX/s1600/20200417_143316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ORL0uJ2DLVj-en58gf4HZjq5IlubX7LZoTREJ0cRK5HwYF-0Hj1rpudSbBHEjWapgeElURASjuYV6X0YtOioD26YSfZuid2VgbaGcQmouClqfACUpdbObS9PD3sg6ZaTCsPDY9UIMzLX/s320/20200417_143316.jpg" width="180" /></strong></a></div>
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<strong><span style="color: #3d85c6;">DOUGH:</span></strong><br />
<span lang="en"><strong>3 eggs</strong></span><br />
<span lang="en"><strong>a cup of sugar<span lang="en">
</span></strong></span><br />
<span lang="en"><span lang="en"><strong>a cup of oil </strong></span></span><br />
<span lang="en"><span lang="en"><strong>
lemon zest</strong></span></span><br />
<span lang="en"><span lang="en"><strong>
vanilla extract</strong></span></span><br />
<span lang="en"><span lang="en"><strong>
a teaspoon of baking powder
</strong></span></span><br />
<span lang="en"><span lang="en"><strong>Flour as much as it needs.</strong></span></span><br />
<span lang="en"><span lang="en"><strong></strong></span></span><br />
<span lang="en"><span lang="en"><strong><span style="color: #3d85c6;">FILLING:</span></strong></span></span><br />
<span lang="en"><span lang="en"><span lang="en"><span lang="en"><strong>Crumbs from the balls </strong></span></span></span></span><br />
<span lang="en"><span lang="en"><strong>one jar of strawberry jam</strong></span></span><br />
<span lang="en"><span lang="en"><strong></strong></span></span><br />
<span lang="en"><span lang="en"><strong><span style="color: #3d85c6;">We need more:</span></strong></span></span><br />
<span lang="en"><span lang="en"><strong>3 syrups with food colouring</strong></span></span><br />
<span lang="en"><span lang="en"><strong>granulated sugar for rolling the peaches</strong></span></span><br />
<span lang="en"><span lang="en"><strong></strong></span></span><br />
<span lang="en"><span lang="en"><strong><span style="color: #6aa84f;">PREPARATION:</span></strong></span></span><br />
<span lang="en"><span lang="en"><strong><span style="color: #674ea7;">Dough:</span></strong></span></span><br />
<span lang="en"><span lang="en"><span lang="en"><strong>Put eggs in a bowl, add sugar, vanilla extract, lemon zest and mix well, put the oil little by little until everything is incorporated, then add the baking powder and flour as needed, to get a dough that can be modeled. We take the dough by hand and shape into small balls about the size of a walnut in the palm, we put them in the tray with baking paper and bake in the preheated oven at 170celsius for 25-30 min. Let them cool.
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<span lang="en"><span lang="en"><span lang="en"><strong>
<span style="color: #674ea7;">Filling:</span>
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<span lang="en"><span lang="en"><span lang="en"><strong>
We scoop out the balls, we mix the core with the jam in such a way that it is neither too hard nor too soft, and this will be their filling.</strong></span></span></span><br />
<span lang="en"><span lang="en"><span lang="en"><strong>
Syrup:
</strong></span></span></span><br />
<span lang="en"><span lang="en"><span lang="en"><strong>
3 bowls, in each we put 2 tablespoons of sugar, a few drops of rum extract, 250 ml of water and food colouring, red, yellow and green.</strong></span></span></span><br />
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<strong><span style="color: #6aa84f;">ASSEMBLY:</span></strong><br />
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<span lang="en"><strong>We take two balls, fill them with the composition with jam, stick them together, put them through the yellow, green and red syrups but fast and finally the roll them trough granulated sugar.</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgAEZF6eDjTZ3YEkb0NTeew3mB0OwrVXHzHySjYNDf0VaOdg_jBkMd_JU6kc8gIcOsbZqgcvd3F4_ZwOVJsrgxcPdAKSLsZBF8AgTbu2e7Y8W3sZ6oYAFlLTsEmJoaAosiAtaoIPFl-J2/s1600/piersicute.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1000" data-original-width="1024" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgAEZF6eDjTZ3YEkb0NTeew3mB0OwrVXHzHySjYNDf0VaOdg_jBkMd_JU6kc8gIcOsbZqgcvd3F4_ZwOVJsrgxcPdAKSLsZBF8AgTbu2e7Y8W3sZ6oYAFlLTsEmJoaAosiAtaoIPFl-J2/s320/piersicute.jpg" width="320" /></strong></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpZFys-A3RTCn4SYArQVkwZbB7eoQ0CHIM9jCyw8At2PwYH0ZriQ4hwso6OxuSEC-PCvL_DgwhOaVl7a6ocsMjkwG6DSzQj-23LUV_SvHO9CN5d9ATNFYuVNEW4Cu0frWEDiBTIu-WPsy/s1600/DSCN0819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpZFys-A3RTCn4SYArQVkwZbB7eoQ0CHIM9jCyw8At2PwYH0ZriQ4hwso6OxuSEC-PCvL_DgwhOaVl7a6ocsMjkwG6DSzQj-23LUV_SvHO9CN5d9ATNFYuVNEW4Cu0frWEDiBTIu-WPsy/s320/DSCN0819.JPG" width="320" /></strong></a></div>
<strong></strong>Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-69465684565762074452020-05-03T21:06:00.002+01:002020-05-03T21:06:15.501+01:00Langosi unguresti- Hungarian fried flatbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTYcHQImZ6_KM-M0c7cxX_KjSPMWdyH4qyAlbhUbTSG-Kdzg2RGsF7Is_cx82zxZYNY6Feu_mApO4-O-jRrNw7L3gJuYiapyA46Qxjc-EG8ElxOvHueAfyrzwgf3sEw-MUqiBUbIsVrtY/s1600/DSCN0804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTYcHQImZ6_KM-M0c7cxX_KjSPMWdyH4qyAlbhUbTSG-Kdzg2RGsF7Is_cx82zxZYNY6Feu_mApO4-O-jRrNw7L3gJuYiapyA46Qxjc-EG8ElxOvHueAfyrzwgf3sEw-MUqiBUbIsVrtY/s640/DSCN0804.JPG" width="640" /></strong></a></div>
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<strong>Langosi , cui nu-I plac aceste placinte, am cautat multe retete care sa imi placa si in sfarsit am gait una, la Adina pe </strong><a href="https://cartederetete.ro/langosi-unguresti/"><strong>Carte de retete.</strong></a><br />
<strong>Langosul este o placinta prajita ungureasca, dupa cum stiti, este delicioasa. Langosii sunt foarte populari in partea Transilvaniei, dar si in Polonia, Austia, Cehia, Slovacia, Croatia.</strong><br />
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<strong></strong><br />
<strong><span style="color: #3d85c6;">INGREDIENTE:</span></strong><br />
<strong>500 g faina</strong><br />
<strong>7 gr drojdie granule(un pliculet)</strong><br />
<strong>200 ml lapte caldut</strong><br />
<strong>1 lingurita de zahar</strong><br />
<strong>apa calduta</strong><br />
<strong>sare</strong><br />
<strong>2 linguri de ulei</strong><br />
<strong>ulei pentru prajit</strong><br />
<strong>200 gr cascaval( eu am folosit branza sarata)</strong><br />
<strong>200 gr smantana</strong><br />
<strong></strong><br />
<strong><span style="color: #6aa84f;">MOD DE PREPARARE:</span></strong><br />
<strong>Puneti drojdia intr-un pahar cu lingurita de zahar si 50 ml din laptele caldut, amestecati si lasati sa creasca cam 10 min.</strong><br />
<strong>Intr-un bol se pune faina, sarea si uleiul, se pune drojdia si incepe sa se amestece adaugand laptele pe rand. In completare punem si apa calduta pana obtinem un aluat mai moale decat la paine. Se acopera si se lasa la dospit pana isi dubleaza volumul. Apoi cu mainile unse cu ulei formam rotundurile si le acoperim, lasandu-le inca o data la crescut cam 20-30 min. </strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeETgF_X2qSw6t3YGpzt6a1_bF-5Ne7uzBidv-iSaHnUSGGEIGEjHJ2Xg7VF1AwwWXRdlBpRmM3YX-lfeuX9cAGTF-MyyMCAw9anKe0zLW53LrQj4zqis23WaT0eAKmsU9UaGdFWC69wri/s1600/langosi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeETgF_X2qSw6t3YGpzt6a1_bF-5Ne7uzBidv-iSaHnUSGGEIGEjHJ2Xg7VF1AwwWXRdlBpRmM3YX-lfeuX9cAGTF-MyyMCAw9anKe0zLW53LrQj4zqis23WaT0eAKmsU9UaGdFWC69wri/s640/langosi.jpg" width="640" /></strong></a></div>
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<strong>Incingem uleiul si prajim langosii pe ambele parti. Noi le-am servit cu smantana, branza sarata si mujdei de usturoi. Puteti sa ii serviti si cu ciocolata</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkrCtK1ZXpSMDIfe1ND6jPXHuYlalwLuqnmBww3NSvOmlFSbQcgNMjOouhGPgCp8xCQNOy4grN6wcVMjXRl19r6LAGmjYIIr8oCofJNl4aBC0jtsucyM714YEtrUefPJKVdNFk7VBAuMy/s1600/DSCN0803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkrCtK1ZXpSMDIfe1ND6jPXHuYlalwLuqnmBww3NSvOmlFSbQcgNMjOouhGPgCp8xCQNOy4grN6wcVMjXRl19r6LAGmjYIIr8oCofJNl4aBC0jtsucyM714YEtrUefPJKVdNFk7VBAuMy/s640/DSCN0803.JPG" width="640" /></strong></a></div>
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<h3>
<span style="color: #cc0000;">Hungarian fried flatbread</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEngeNmKFVpCPiu_GQBpu_FWB-TdSYvoa1JHy4B4icuh764w4j1JJ1rIdieyq-LrE5S1Fvi48NI2vns3zWjXIAiWDRUWSd1zTd0v7-B_rPKR9ojAFO5DeSogAe7g1hSLIorEmBxTjorcA/s1600/DSCN0804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEngeNmKFVpCPiu_GQBpu_FWB-TdSYvoa1JHy4B4icuh764w4j1JJ1rIdieyq-LrE5S1Fvi48NI2vns3zWjXIAiWDRUWSd1zTd0v7-B_rPKR9ojAFO5DeSogAe7g1hSLIorEmBxTjorcA/s320/DSCN0804.JPG" width="320" /></strong></a></div>
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<span class="st"><strong>Lángos is a Hungarian food speciality, a deep fried dough.</strong></span><br />
<span class="st"><span lang="en"><strong>Langos are very popular in Transylvania(Romania) , but also in Poland, Austria, the Czech Republic, Slovakia, Croatia. In the UK they are known as Hungarian Fried Bread</strong></span></span><br />
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<strong><span style="color: #3d85c6;">INGREDIENTS:</span></strong><br />
<span lang="en"><strong>500 g flour</strong></span><br />
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7 gr yeast granules (one sachet)</strong></span><br />
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200 ml of warm milk</strong></span><br />
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1 teaspoon sugar
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<span lang="en"><strong>warm water</strong></span><br />
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pinch of salt
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<span lang="en"><strong>2 tablespoons oil</strong></span><br />
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frying oil
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<span lang="en"><strong>200 gr grated cheese (I used salad cheese)</strong></span><br />
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200 gr sour cream( or cream fraiche)</strong></span><br />
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<span lang="en"><strong><span style="color: #6aa84f;">PREPARATION:</span></strong></span><br />
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<span lang="en"><span style="font-family: Times, "Times New Roman", serif;"><strong>Put the yeast in a glass with a teaspoon of sugar and 50 ml of warm milk, mix and let rise for about 10 minutes.
In a bowl put flour, salt and oil, put the yeast and start mixing by adding milk one at a time. In addition, add warm water until you get a softer dough than bread. Cover and leave to rise until it doubles in volume. Then with oiled hands form the rounds and cover them, leaving them to rise again for about 20-30 minutes.</strong></span></span></div>
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<span lang="en"><strong>Heat the oil and fry the dough on both sides. We served them with sour cream, salted cheese and garlic sauce. You can also serve them with chocolate</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9W5krYEjSfV96aAI98Pphe7rWaJsMgfTDTSaoxiupcydVxJARHflzy5YiCJDbWAzwci97OO9N_J65PWibDfXPsawJfq9WIQsPoCQTDJHKWplqD6k8tWTT5wPtRP1ym48371u3RuLfqOQ/s1600/langosi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1000" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9W5krYEjSfV96aAI98Pphe7rWaJsMgfTDTSaoxiupcydVxJARHflzy5YiCJDbWAzwci97OO9N_J65PWibDfXPsawJfq9WIQsPoCQTDJHKWplqD6k8tWTT5wPtRP1ym48371u3RuLfqOQ/s320/langosi.jpg" width="320" /></strong></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjuwQE8JUPKBd9EjxbLhPZLIXBXkU1lGevympdOmXcJyQtQeDCXY_TVu07G3pmlTWkl1wszDAR1ch-XlT-POGkEI-zJuUBiPcOYhqRwCvFjOQG0v1lB6YCf-LFRF0RGJQ5e73ejVpJv7f/s1600/DSCN0803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjuwQE8JUPKBd9EjxbLhPZLIXBXkU1lGevympdOmXcJyQtQeDCXY_TVu07G3pmlTWkl1wszDAR1ch-XlT-POGkEI-zJuUBiPcOYhqRwCvFjOQG0v1lB6YCf-LFRF0RGJQ5e73ejVpJv7f/s320/DSCN0803.JPG" width="320" /></strong></a></div>
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Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-18741282130468857332020-04-24T21:51:00.003+01:002020-04-24T21:51:22.777+01:00Gogosi Goale- Empty Doughnuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZTXNfc4Wns3ZUg1qWgGtdlO_sIEOl5LVBwpM9KYlQbwQo2gFGCXiyidQqjc8WuRDBaWVWajRL6dBaaZLfJmXn7PRVqJ8mDluHwSDOi_Wp9oFQ8ic-h4vpqe15lpVUxtnDimzSq_qxQEz/s1600/20200331_181421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZTXNfc4Wns3ZUg1qWgGtdlO_sIEOl5LVBwpM9KYlQbwQo2gFGCXiyidQqjc8WuRDBaWVWajRL6dBaaZLfJmXn7PRVqJ8mDluHwSDOi_Wp9oFQ8ic-h4vpqe15lpVUxtnDimzSq_qxQEz/s640/20200331_181421.jpg" width="480" /></strong></a></div>
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<strong>Intotdeauna, mi-au placut gogosile, dar niciodata nu au iesit ca ale mamei si nu cred ca vor iesi vreodata. Am tot incercat retete, dar aceasta mi-a placut mult. </strong><br />
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<strong><span style="color: #3d85c6;">INGREDIENTE:</span></strong><br />
<strong>600 gr faina</strong><br />
<strong>un praf de sare</strong><br />
<strong>2 oua</strong><br />
<strong>5 linguri zahar</strong><br />
<strong>100 gr unt topit</strong><br />
<strong>200 ml lapte caldut</strong><br />
<strong>un pliculet de drojdie(7 gr)</strong><br />
<strong>coaja de lamaie</strong><br />
<strong>esenta de vanilie.</strong><br />
<strong>ulei pentru prajit</strong><br />
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<strong><span style="color: #6aa84f;">MOD DE PREPARARE:</span></strong><br />
<strong>Punem faina, sarea, zaharul, ouale, coaja de lamaie, esenta de vanilie intr-un bol. Punem drojdie intr-un pahar cu o lingurita de zahar si punem putin lapte caldut peste , amestecam si o puneam in bol, lasam sa creasca 10 min. Amestecam totul impreuna si punem laptele caldut pe rand, lasam la dospit pana isi dubleaza volumul. Impartim aluatul in 2 sau in 3 , presaram faina pe masa de lucru , intindem pe rand aluatul, sa nu fie prea subtire si taiem cu un pahar. Intr-o cratita se pune ulei la incins si prajim gogosile.</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-G-mM3nANjj-9zgLyaFrBgRJtGupdiAo5JFZJW7MS1IqjfqsWeZ1OwW1k1Jhw1yjC0XNy9_U282Q9zNH-cj6aMnb-CtrM9_HcCd0i2eMoxkQK98qDxnDb-LocwsNz1e9P7-peLumBaxz/s1600/gogosi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1000" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-G-mM3nANjj-9zgLyaFrBgRJtGupdiAo5JFZJW7MS1IqjfqsWeZ1OwW1k1Jhw1yjC0XNy9_U282Q9zNH-cj6aMnb-CtrM9_HcCd0i2eMoxkQK98qDxnDb-LocwsNz1e9P7-peLumBaxz/s320/gogosi.jpg" width="256" /></strong></a></div>
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<strong>Le scoatem pe o tava cu servetele de hartie sa se scurga uleiul si presaram deasupra zahar pudra.</strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwUJlQA9JNK4SCS1_i7v3c-CslQ-v9h-BC-DaNENyQRb5jIK9n3AGeg6K2PfA7SEl88Hsz88q4peKDyjqpc2fD-k_4RTD-Bq_wzaDFJ4YuHaYyXJiwtP7Cj48URC3kUt-oadje0ss_bTu/s1600/20200331_180910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwUJlQA9JNK4SCS1_i7v3c-CslQ-v9h-BC-DaNENyQRb5jIK9n3AGeg6K2PfA7SEl88Hsz88q4peKDyjqpc2fD-k_4RTD-Bq_wzaDFJ4YuHaYyXJiwtP7Cj48URC3kUt-oadje0ss_bTu/s320/20200331_180910.jpg" width="240" /></strong></a></div>
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<strong><span style="color: #cc0000;">EMPTY DOUGHNUTS</span></strong><br />
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<strong><span style="color: #3d85c6;">INGREDIENTS:</span></strong><br />
<span lang="en"><strong>600 gr flour</strong></span><br />
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a pinch of salt
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<span lang="en"><strong>2 eggs</strong></span><br />
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5 tablespoons sugar</strong></span><br />
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100 gr melted butter
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<span lang="en"><strong>200 ml of warm milk
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<span lang="en"><strong>a sachet of yeast (7 gr)</strong></span><br />
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lemon zest</strong></span><br />
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vanilla extract</strong></span><br />
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frying oil</strong></span><br />
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<span lang="en"><strong><span style="color: #6aa84f;">PREPARATION:</span></strong></span><br />
<span lang="en"><span lang="en"><strong>Put flour, salt, sugar, eggs, lemon zest, vanilla extract in a bowl. Put yeast in a glass with a teaspoon of sugar and put a little warm milk over it, mix and put it in the bowl, let it rise for 10 minutes. Mix everything together and put the warm milk in turn, leave to rise until it doubles in volume. Divide the dough into 2 or 3, sprinkle the flour on the work table, stretch the dough with a rolling pin, one by one, not too thick , and cut with a glass. Heat oil in a saucepan and fry the doughnuts.</strong></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-G-mM3nANjj-9zgLyaFrBgRJtGupdiAo5JFZJW7MS1IqjfqsWeZ1OwW1k1Jhw1yjC0XNy9_U282Q9zNH-cj6aMnb-CtrM9_HcCd0i2eMoxkQK98qDxnDb-LocwsNz1e9P7-peLumBaxz/s1600/gogosi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1000" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-G-mM3nANjj-9zgLyaFrBgRJtGupdiAo5JFZJW7MS1IqjfqsWeZ1OwW1k1Jhw1yjC0XNy9_U282Q9zNH-cj6aMnb-CtrM9_HcCd0i2eMoxkQK98qDxnDb-LocwsNz1e9P7-peLumBaxz/s320/gogosi.jpg" width="256" /></strong></a></div>
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<span lang="en"><span style="font-family: Times, "Times New Roman", serif;"><strong>We take them out on a tray with paper towels to drain the oil and sprinkle powdered sugar on top.</strong></span></span><br />Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-62901551265588182932020-04-24T20:41:00.001+01:002020-04-25T07:46:24.558+01:00Kurtos Kalacs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeTor9ZcLchO0BFdCySFm0qZaFhpTjtgXAZc51JdDOs62rYEt0TJDOkHA1moXL7uwevrP6jDeF4CflS5Ljc243CH_xsZ4F24FJzN9F8iK-Fgq5hd1syLghK-GF8K4oChH2dOI97g-7TLhQ/s1600/20200401_160924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeTor9ZcLchO0BFdCySFm0qZaFhpTjtgXAZc51JdDOs62rYEt0TJDOkHA1moXL7uwevrP6jDeF4CflS5Ljc243CH_xsZ4F24FJzN9F8iK-Fgq5hd1syLghK-GF8K4oChH2dOI97g-7TLhQ/s640/20200401_160924.jpg" width="480" /></span></strong></a></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">Kurtos Kalacs- cozonac secuiesc sau cosuri de fum . Este un preparat alimentar specific sud-estului Transilvaniei. Atât sașii din Țara Bârsei, cât și </span></strong><a href="https://ro.wikipedia.org/wiki/Secui" title="Secui"><span style="color: black; font-family: "times" , "times new roman" , serif;"><strong>secuii</strong></span></a><strong><span style="font-family: "times" , "times new roman" , serif;"> din județul Covasna revendică originea acestui preparat vechi de mai multe secole. În întreaga Românie, acest preparat a devenit cunoscut abia după căderea regimului comunist, când brutari secui (cei mai mulți din județul Covasna) au dezvoltat cu succes afaceri proprii și l-au răspândit în toată România (de unde și denumirea de „colac secuiesc”). Cozonacul secuiesc este un produs foarte popular la sărbători, festivaluri și târguri. (Wikipedia)</span></strong></div>
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<strong><span style="font-family: "times";">M-am inspirit din reteta Leoaicei, <a href="https://www.bucataras.ro/retete/desert-kurtos-kolac-40441.html">Clementina de pe Bucataras. ro</a></span></strong></div>
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<strong><span style="color: #3d85c6; font-family: "times" , "times new roman" , serif;">INGREDIENTE:( 2 colaci mai mari)</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">500 gr faina</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">50 gr praf budinca vanilie</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">un plic de drojdie(7 gr)</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">150 gr zahar</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">50 ml ulei</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">20 de gr untura</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">o lingurita sare</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">200 ml lapte</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">nuca macinata</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">zahar</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">scortisoara</span></strong></div>
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<strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;">MOD DE PREPARARE:</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">Dizolvam drojdia cu o lingurita de zahar si putin lapte caldut. Se lasa 10 minute pana creste. Faina se amesteca cu praful de budinca, se adauga uleiul, maiaua, untura si restul de lapte unde am dizolvat zaharul si sarea. Se face un aluat care se framanta bine si se lasa la crescut 45 de minute. Dupa ce a crescut se imparte aluatul si se intinde foaie, care se taie fasii. Lemnul pe care punem fasiile il ungem cu putin ulei si incepem sa punem fasiile de aluat.</span></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqHN5ylFNbeOZLdJiNwlctPITtz5UCQfo8R6apY_atfoAc-7pqIMqxOIFola2tSrSvZL53NLY_AFQjlVw0YRObb5m1JtEKQr54qzRBg2CsuQa4uknNVj4c0cbnO24NTW9vi6G7YgZBHoL/s1600/kurtos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="600" data-original-width="1000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqHN5ylFNbeOZLdJiNwlctPITtz5UCQfo8R6apY_atfoAc-7pqIMqxOIFola2tSrSvZL53NLY_AFQjlVw0YRObb5m1JtEKQr54qzRBg2CsuQa4uknNVj4c0cbnO24NTW9vi6G7YgZBHoL/s400/kurtos.jpg" width="400" /></span></strong></a></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">Se coc afara la jar lin cam 20 min invartindu-se continuu. Ii ungem cu miere sau sirop de zahar si ii tavalim prin zahar, nuca, scortisoara.</span></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGLNNu29SK95fPULiENjMhizTz_zRejZlWHuCiiHRyf2X2Gn0bo9FQmaQc1Z5XZyOjB5RUU89a-A_C9OMPDzUXdX9bOcIFcOugaScVyg3MeTNsFnhiIUadbkVMKWo1xoNnFiHbVZYwffL/s1600/kurtos1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="600" data-original-width="1000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGLNNu29SK95fPULiENjMhizTz_zRejZlWHuCiiHRyf2X2Gn0bo9FQmaQc1Z5XZyOjB5RUU89a-A_C9OMPDzUXdX9bOcIFcOugaScVyg3MeTNsFnhiIUadbkVMKWo1xoNnFiHbVZYwffL/s400/kurtos1.jpg" width="400" /></span></strong></a></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">Daca ii faceti in casa la cuptor, puneti staniol pe doze de bere, ungeti-le cu putin ulei si coaceti in cuptorul preincalzit la 170 celsius, pentru 30 -40 min. Dupa ce s-au copt si sunt inca fierbinti ungeti cu miere sau sirop de zahar si presarati zahar, nuca, scortisoara.</span></strong></div>
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<strong><span style="color: #cc0000; font-family: "times" , "times new roman" , serif;">KURTOS KALACS</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">Is a spit cake specific to Hungarians from Transylvania, more specifically the Székelys. Originally popular in the Hungarian-speaking regions of Romania, more predominantly the Székely Land, it became popular in both, Hungary and Romania.The first written record dates back to 1679 and was found in the village of Úzdiszentpéter (now Sânpetru de Câmpie), while the first recipe appears in a manuscript cookbook dated in 1781. Earlier a festive treat, now it is part of everyday consumption( Wikipedia)</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;"><span style="color: #3d85c6;">INGREDIENTS:</span><br /><span lang="en">500 gr flour</span></span></strong></div>
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50 gr vanilla pudding powder
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1 sachet of yeast (7 gr)
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150 gr sugar</span></strong></span></div>
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50 ml oil
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20 gr of lard</span></strong></span></div>
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a teaspoon of salt
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200 ml milk</span></strong></span></div>
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<span lang="en"><strong><span style="font-family: "times" , "times new roman" , serif;">
ground walnut</span></strong></span></div>
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sugar</span></strong></span></div>
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cinnamon</span></strong></span></div>
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<span lang="en"><strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;">PREPARATION:<span lang="en"><strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;"><span lang="en"></span></span></strong></span></span></strong></span><br />
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<strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;"><strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;"><span lang="en"><strong><span style="color: black; font-family: "times" , "times new roman" , serif;">Dissolve the yeast with a teaspoon of sugar and 2 TBSP of warm milk. Leave for 10 minutes until it grows. Mix the flour with the pudding powder, add the oil, growth yeast, lard and the rest of the milk where we dissolved the sugar and salt. Make a dough that kneads well and leave to rise for 45 minutes. After it has risen, divide the dough and stretch it on a sheet, which is cut into strips. We grease the wood on which we put the strips with a little oil and we start to put the dough strips.</span></strong></span></span></strong></span></strong></div>
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<strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;"><strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqHN5ylFNbeOZLdJiNwlctPITtz5UCQfo8R6apY_atfoAc-7pqIMqxOIFola2tSrSvZL53NLY_AFQjlVw0YRObb5m1JtEKQr54qzRBg2CsuQa4uknNVj4c0cbnO24NTW9vi6G7YgZBHoL/s1600/kurtos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="600" data-original-width="1000" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqHN5ylFNbeOZLdJiNwlctPITtz5UCQfo8R6apY_atfoAc-7pqIMqxOIFola2tSrSvZL53NLY_AFQjlVw0YRObb5m1JtEKQr54qzRBg2CsuQa4uknNVj4c0cbnO24NTW9vi6G7YgZBHoL/s320/kurtos.jpg" width="320" /></span></strong></a></span></strong></span></strong></div>
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<strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;"><strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;"><span lang="en"></span></span></strong></span></strong><br />
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<strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;"><strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;"><span lang="en"><span lang="en"><strong><span style="color: black; font-family: "times" , "times new roman" , serif;">Bake outside on bbq , on low heat for about 20 minutes but you have to roll them continously. Grease them with honey or sugar syrup and roll them in sugar, walnuts, cinnamon.</span></strong></span></span></span></strong></span></strong></div>
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<strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;"><strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;"><span lang="en"><span lang="en"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGLNNu29SK95fPULiENjMhizTz_zRejZlWHuCiiHRyf2X2Gn0bo9FQmaQc1Z5XZyOjB5RUU89a-A_C9OMPDzUXdX9bOcIFcOugaScVyg3MeTNsFnhiIUadbkVMKWo1xoNnFiHbVZYwffL/s1600/kurtos1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="600" data-original-width="1000" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGLNNu29SK95fPULiENjMhizTz_zRejZlWHuCiiHRyf2X2Gn0bo9FQmaQc1Z5XZyOjB5RUU89a-A_C9OMPDzUXdX9bOcIFcOugaScVyg3MeTNsFnhiIUadbkVMKWo1xoNnFiHbVZYwffL/s320/kurtos1.jpg" width="320" /></span></strong></a></span></span></span></strong></span></strong></div>
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<span lang="en"><strong><span style="color: black; font-family: "times" , "times new roman" , serif;">If you make them at home in the oven, put foil on cans of beer, grease them with a little oil and bake in the preheated oven at 170 Celsius, for 30 -40 min. When they are baked and still hot, grease with honey or sugar syrup and sprinkle with sugar, walnuts, cinnamon.</span></strong></span></div>
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Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-30375687828466519592020-04-24T19:52:00.001+01:002020-04-24T19:52:10.130+01:00Foietaj cu branza- Puff pastry cheese pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWa68jy9QDW1SX1EaVaRw6MOZ6Umi3RTAU5e1EBxzUk9HiWznbC2YFiLXEQ9nx2COiSOc90siOC8yYsmUKKINvv8BoEeU_dsUmWSicihtFjhqofHBvqG7bWtccyP8IEIUqyhWabULD8WU/s1600/DSCN0725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWa68jy9QDW1SX1EaVaRw6MOZ6Umi3RTAU5e1EBxzUk9HiWznbC2YFiLXEQ9nx2COiSOc90siOC8yYsmUKKINvv8BoEeU_dsUmWSicihtFjhqofHBvqG7bWtccyP8IEIUqyhWabULD8WU/s640/DSCN0725.JPG" width="640" /></strong></a></div>
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<strong>Placinta cu aluat foietaj si branza. Noua ne plac tare mult placintele cu branza, aluatul nu l-am facut este cumparat, deci va fi o placinta rapida.</strong><br />
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<strong><span style="color: #3d85c6;">ALUAT:</span></strong><br />
<strong>2 foi de aluat foietaj(cumparat)</strong><br />
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<strong><span style="color: #3d85c6;">UMPLUTURA:</span></strong><br />
<strong>500 gr branza de vaci sau crema de branza</strong><br />
<strong>5 linguri de zahar</strong><br />
<strong>esenta de vanilie</strong><br />
<strong>2 oua</strong><br />
<strong>5 linguri de gris</strong><br />
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<strong><span style="color: #6aa84f;">MOD DE PREPARARE:</span></strong><br />
<strong>Incepem cu umplutura.</strong><br />
<strong><span style="color: #674ea7;">Umplutura:</span> </strong><br />
<strong>Branza, zaharul, esenta de vanilie si ouale se amesteca intr-un castron, la final se adauga grisul si se incorporeaza.</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYPFIejpkkOjilZ0X6l-LQsuijCyGrjTVmanxX0arjKIXRdIIU19YrbF7SwdgFNOl9PTOQrRVNly-4Q01KVs5R1MzptdimwVLqwkhK8Zy2kkQrlnIunUY6gLbxgZn6FPHdcQjEqgOSj0Bv/s1600/branza1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1024" data-original-width="1280" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYPFIejpkkOjilZ0X6l-LQsuijCyGrjTVmanxX0arjKIXRdIIU19YrbF7SwdgFNOl9PTOQrRVNly-4Q01KVs5R1MzptdimwVLqwkhK8Zy2kkQrlnIunUY6gLbxgZn6FPHdcQjEqgOSj0Bv/s640/branza1.jpg" width="640" /></strong></a></div>
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<strong>Intindem prima foaie de aluat in tava cu hartie de copt, punem compozitia de branza, cealalta foie de aluat foietaj si intepam cu furculita din loc in loc. O punem in cuprorul preincalzit la 170 Celsius si coacem pentru 30-40 min.</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mXH_s5BV65RZnezTQgTa2_XtRx_kObmV7nerakTgSdZ89FC8cWHw59Wrb9wxbcknNHzM76-Qvrpw9Qg6LSbLuixf3qv2Bs0VPNeMZuEZeDWGXfVYsOi4bUlA-iNM5qfits2uNIUTYgPH/s1600/branza2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1000" data-original-width="1280" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mXH_s5BV65RZnezTQgTa2_XtRx_kObmV7nerakTgSdZ89FC8cWHw59Wrb9wxbcknNHzM76-Qvrpw9Qg6LSbLuixf3qv2Bs0VPNeMZuEZeDWGXfVYsOi4bUlA-iNM5qfits2uNIUTYgPH/s640/branza2.jpg" width="640" /></strong></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYX9q4iw8IPqGtiHs_TguT9Psngh6GyeeZTQykP7VzDubCC2upZl5LgBKoFGIC4GE2mFzBMX1z2Qc3_omL9CDryFFjTwiveJhMPdWqyHyDv2mkQgyXIzIqLGruZ5kVMRfK0sXbaXxMEDh/s1600/branza3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="404" data-original-width="1000" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYX9q4iw8IPqGtiHs_TguT9Psngh6GyeeZTQykP7VzDubCC2upZl5LgBKoFGIC4GE2mFzBMX1z2Qc3_omL9CDryFFjTwiveJhMPdWqyHyDv2mkQgyXIzIqLGruZ5kVMRfK0sXbaXxMEDh/s640/branza3.jpg" width="640" /></strong></a></div>
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<h3>
<span style="color: #cc0000;">Puff pastry cheese pie</span></h3>
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<strong>It is a really easy pie.</strong><br />
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<strong><span style="color: #3d85c6;">DOUGH:</span></strong><br />
<strong>2 sheets of puff pastry</strong><br />
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<strong><span style="color: #3d85c6;">FILLING:</span></strong><br />
<span lang="en"><strong>500 gr curd cheese or soft cheese
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5 tablespoons sugar
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<span lang="en"><strong>vanilla extract</strong></span><br />
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2 eggs
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<span lang="en"><strong>5 tablespoons coarse semolina</strong></span><br />
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<span lang="en"><strong><span style="color: #6aa84f;">PREPARATION:</span></strong></span><br />
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<span lang="en"><span style="font-family: Times, "Times New Roman", serif;"><strong>Let's start with the filling.</strong></span></span></div>
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<span lang="en"><span style="font-family: Times, "Times New Roman", serif;"><strong>
<span style="color: #674ea7;">Filling:</span>
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Cheese, sugar, vanilla extract and eggs are mixed in a bowl, finally add the semolina and incorporate.</strong></span></span></div>
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<span lang="en"><strong>Place the first sheet of dough in the tray with baking paper, we put the cheese composition, the other sheet of puff pastry and we prick with the fork from place to place. Put it in the preheated oven at 170 Celsius and bake for 30-40 minutes.</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mXH_s5BV65RZnezTQgTa2_XtRx_kObmV7nerakTgSdZ89FC8cWHw59Wrb9wxbcknNHzM76-Qvrpw9Qg6LSbLuixf3qv2Bs0VPNeMZuEZeDWGXfVYsOi4bUlA-iNM5qfits2uNIUTYgPH/s1600/branza2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1000" data-original-width="1280" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mXH_s5BV65RZnezTQgTa2_XtRx_kObmV7nerakTgSdZ89FC8cWHw59Wrb9wxbcknNHzM76-Qvrpw9Qg6LSbLuixf3qv2Bs0VPNeMZuEZeDWGXfVYsOi4bUlA-iNM5qfits2uNIUTYgPH/s320/branza2.jpg" width="320" /></strong></a></div>
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<span lang="en"><strong></strong></span>Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-52673227706329749492020-04-23T22:08:00.004+01:002020-04-24T22:04:26.698+01:00Oua ''Incondeiate''- Painted Eggs<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5c0RzOT_NUANmrH-HxgaA1gkyR85Qc-Drmy59vEwUPh1Y_c6S_W3nTdS-WehsKJiBlKFhzuLF_75bQuiR1_LWaJuXVMNJmcPJxHN30W6Xbvy0dk4CGBvWWMAQQLc5c6RHqO9ec0HZuvY/s1600/20200423_204015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5c0RzOT_NUANmrH-HxgaA1gkyR85Qc-Drmy59vEwUPh1Y_c6S_W3nTdS-WehsKJiBlKFhzuLF_75bQuiR1_LWaJuXVMNJmcPJxHN30W6Xbvy0dk4CGBvWWMAQQLc5c6RHqO9ec0HZuvY/s640/20200423_204015.jpg" width="640" /></span></strong></a></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;"></span></strong><br />
<strong><span style="font-family: "times" , "times new roman" , serif;">Inca o metoda de a vopsi ouale sau mai bine zis de a picta ouale. Foarte simpla daca aveti rabdare :), idea am preluat-o de la o doamna draga mie, de la Dia, de la </span></strong><a href="https://www.retetelemeledragi.com/"><strong><span style="font-family: "times" , "times new roman" , serif;">Retetele mele dragi</span></strong></a><strong><span style="font-family: "times" , "times new roman" , serif;">. Eu zic ca ouale au iesit frumoase, voi ce ziceti?</span></strong><br />
<strong><span style="font-family: "times" , "times new roman" , serif;"></span></strong><br />
<strong><span style="color: #3d85c6; font-family: "times" , "times new roman" , serif;">INGREDIENTE:</span></strong><br />
<strong><span style="font-family: "times" , "times new roman" , serif;">10 oua </span></strong><br />
<strong><span style="font-family: "times" , "times new roman" , serif;">apa</span></strong><br />
<strong><span style="font-family: "times" , "times new roman" , serif;">marker permanent( mai multe culori)</span></strong><br />
<strong><span style="font-family: "times" , "times new roman" , serif;"></span></strong><br />
<strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;">MOD DE PREPARARE:</span></strong><br />
<span style="font-family: "times" , "times new roman" , serif;"><strong><span style="font-family: "times" , "times new roman" , serif;">Degresati ouale cu Fairy si apa calduta dupa care le clatiti bine cu apa rece. Puneti ouale intr-o cratita, acoperiti-le cu apa si fierbeti-le pentru 7-8 min. Turnati apa fiarta de pe ele si puneti apa rece, lasati cateva min, apoi le scoatem pe un prosop la uscat. Luati culorile si incepeti sa pictati ce doriti, in functie de imaginatia fiecaruia.</span></strong></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><strong><span style="font-family: "times" , "times new roman" , serif;"></span></strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWp1oGu-TKl1C_Ohpy5y7_JIYqARVSLWa13bzGBorfAYcy22qkbJf994t1LSIXKcEl58CD-vMJx-mhqcD4uOuOPkmS9hNpJuv0QLRB9jvaL9jT06CiY24F170vDc_XauvyiPV-pcMq2ua/s1600/20200423_185105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="758" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWp1oGu-TKl1C_Ohpy5y7_JIYqARVSLWa13bzGBorfAYcy22qkbJf994t1LSIXKcEl58CD-vMJx-mhqcD4uOuOPkmS9hNpJuv0QLRB9jvaL9jT06CiY24F170vDc_XauvyiPV-pcMq2ua/s640/20200423_185105.jpg" width="640" /></span></strong></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2v88p4VwNYUkSj-NeyWY4nfFzkWnfZZvBOlfQ_IOip4h9pcNnpPt74z0845xSBMETZ9dixs73OgnZ_07YfyrWgrT9dyqrMdIT-0XWiwBmfYYqCkXD__Y-vQw6AaeGicab886z1jMArW8X/s1600/20200423_203851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="758" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2v88p4VwNYUkSj-NeyWY4nfFzkWnfZZvBOlfQ_IOip4h9pcNnpPt74z0845xSBMETZ9dixs73OgnZ_07YfyrWgrT9dyqrMdIT-0XWiwBmfYYqCkXD__Y-vQw6AaeGicab886z1jMArW8X/s320/20200423_203851.jpg" width="151" /></span></strong></a></div>
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<span style="font-family: "times" , "times new roman" , serif;"><strong><span style="color: #990000; font-family: "times" , "times new roman" , serif;">PAINTED EGGS</span></strong></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><strong><span style="font-family: "times" , "times new roman" , serif;"></span></strong></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><strong><span style="font-family: "times" , "times new roman" , serif;">Nice and easy with some imagination :).</span></strong></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><strong><span style="font-family: "times" , "times new roman" , serif;"></span></strong></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><strong><span style="color: #3d85c6; font-family: "times" , "times new roman" , serif;">INGREDIENTS:</span></strong></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><strong><span style="font-family: "times" , "times new roman" , serif;">10 eggs</span></strong></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><strong><span style="font-family: "times" , "times new roman" , serif;">water</span></strong></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><strong><span style="font-family: "times" , "times new roman" , serif;">permanent marker, different colours</span></strong></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><strong><span style="font-family: "times" , "times new roman" , serif;"></span></strong></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;">PREPARATION:</span></strong></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span lang="en"><strong><span style="font-family: "times" , "times new roman" , serif;">Degrease the eggs with Fairy and warm water and then rinse them well with cold water. Put eggs in a saucepan, cover with water and boil for 7-8 minutes. Pour boiled water over them and put cold water, leave for a few minutes, then take them out and let them dry on a kitchen towel. Take the colours and start painting what you want, depending on your imagination.</span></strong></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWp1oGu-TKl1C_Ohpy5y7_JIYqARVSLWa13bzGBorfAYcy22qkbJf994t1LSIXKcEl58CD-vMJx-mhqcD4uOuOPkmS9hNpJuv0QLRB9jvaL9jT06CiY24F170vDc_XauvyiPV-pcMq2ua/s1600/20200423_185105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="758" data-original-width="1600" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWp1oGu-TKl1C_Ohpy5y7_JIYqARVSLWa13bzGBorfAYcy22qkbJf994t1LSIXKcEl58CD-vMJx-mhqcD4uOuOPkmS9hNpJuv0QLRB9jvaL9jT06CiY24F170vDc_XauvyiPV-pcMq2ua/s320/20200423_185105.jpg" width="320" /></span></strong></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_XQoX-4J3bvqJDtbyrJPnODdW2FvOtp0YkxHDc_2bZqrDN6YwJKYDPYlqmRK8HA18BG1HVSJDAqJwfsHFt9Tb-Rgwlv9EdS2W9LSWOQozoy6KCLqVqZ8NqStG9JP5W8QBN7swY4bUClX/s1600/20200423_204015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_XQoX-4J3bvqJDtbyrJPnODdW2FvOtp0YkxHDc_2bZqrDN6YwJKYDPYlqmRK8HA18BG1HVSJDAqJwfsHFt9Tb-Rgwlv9EdS2W9LSWOQozoy6KCLqVqZ8NqStG9JP5W8QBN7swY4bUClX/s320/20200423_204015.jpg" width="320" /></span></strong></a></div>
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<span style="font-family: "times" , "times new roman" , serif;"><strong><span style="font-family: "times" , "times new roman" , serif;"></span></strong></span><br />Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-15432128946535025672020-04-23T21:43:00.001+01:002020-04-23T22:13:20.135+01:00Oua vopsite natural- Natural egg colouring <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsqnDGIbDPa62pD00NcwZ-UC1Mwb3kLZLs6qQYViExKHloWc-zr39WgzEVyqZJ1M8UbUKX4IgMrkZvxesdoj-ftKEUsz2z3Up3eb6btkQWrP6ylRq6db7wSyxRUrsa9_r90T888Tc8OPl/s1600/20200411_094958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsqnDGIbDPa62pD00NcwZ-UC1Mwb3kLZLs6qQYViExKHloWc-zr39WgzEVyqZJ1M8UbUKX4IgMrkZvxesdoj-ftKEUsz2z3Up3eb6btkQWrP6ylRq6db7wSyxRUrsa9_r90T888Tc8OPl/s640/20200411_094958.jpg" width="480" /></span></strong></a></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">Dragii mei dupa cum stiti sunt o multimer de metode de a vopsi ouale. Si eu ca si voi am incercat diverse metode, de aceea am zis sa incerc si metoda aceasta cu coji de ceapa si sfecla rosie. Daca ouale sunt inchise la culoare , obtineti o culoare mai intensa. Sa vedem si de ce avem nevoie.</span></strong></div>
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<strong><span style="color: #3d85c6; font-family: "times" , "times new roman" , serif;">INGREDIENTE:</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">10 oua</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">o sfecla rosie mare</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">coaja de la 2 cepe galbene</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">apa</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">un praf de sare</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">o lingura otet</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">slanina pentru a unde ouale sau ulei.</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;"></span></strong> </div>
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<strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;">MOD DE PREPARARE:</span></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_kKrBN5L_3Yqd6EEqE74GDRMVi8L5BQ74kpDf6Bgk7cVuzSWxI8nyXn9fJ-2CsKIJvHc6xS-KkEAr8f4v63LFEnUkB3O9313dpzwyH-ObjuzLcqQwZZ8ZgWBhFCUkiQZjXjcvMsNqEzb/s1600/oua+beet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="800" data-original-width="1000" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_kKrBN5L_3Yqd6EEqE74GDRMVi8L5BQ74kpDf6Bgk7cVuzSWxI8nyXn9fJ-2CsKIJvHc6xS-KkEAr8f4v63LFEnUkB3O9313dpzwyH-ObjuzLcqQwZZ8ZgWBhFCUkiQZjXjcvMsNqEzb/s640/oua+beet.jpg" width="640" /></span></strong></a></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">Degresati ouale cu Fairy si apa calduta dupa care le clatiti bine cu apa rece. Punem cojile de ceapa, sfecla curatata si taiata felii, un praf de sare, o lingura de otet, punem ouale si adaugam apa cat sa le acopere. Eu le-am fiert cam 10 min. Scoatem ouale cu grija sa nu se ia culoarea, le punem intr-un castron adanc si turnam zeama in care au fiert peste ele, le lasam pana a doua zi (eu le-am facut seara, daca le faceti mai devreme lasati ouale cateva ore). Scoatem ouale pe un prosop sau servetel de hartie, le lasam sa se usuce si le dam cu ulei sau cu slanina.</span></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6URFeC0HQMYe3GgmnL2UImgiq9M04jXdE06wISfVhsZNzMc9I8t27fFVIsWmKY3k_Ivhpf51Ff2-cw0k3MJeAa0pZNASykpep90NJY_f5yPTNcQJkAYj9jG2bcCNu14htPB0Kgo47fR6z/s1600/20200411_094941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6URFeC0HQMYe3GgmnL2UImgiq9M04jXdE06wISfVhsZNzMc9I8t27fFVIsWmKY3k_Ivhpf51Ff2-cw0k3MJeAa0pZNASykpep90NJY_f5yPTNcQJkAYj9jG2bcCNu14htPB0Kgo47fR6z/s400/20200411_094941.jpg" width="300" /></span></strong></a></div>
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<strong><span style="color: #cc0000; font-family: "times" , "times new roman" , serif;">Natural Colouring Eggs</span></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZBOtETOutD9xASPW8xrR909pDntA5jPoVZe8DlK0TUxvv__KTBDlEWh1M4mmZRDFUNeE5FQdkur18O-AkQAracp7vzz5PswMYO0cTEE3A17bxe4kemuwzOjOqCGT4DiFg73NJUw02O6w/s1600/20200411_094958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZBOtETOutD9xASPW8xrR909pDntA5jPoVZe8DlK0TUxvv__KTBDlEWh1M4mmZRDFUNeE5FQdkur18O-AkQAracp7vzz5PswMYO0cTEE3A17bxe4kemuwzOjOqCGT4DiFg73NJUw02O6w/s320/20200411_094958.jpg" width="240" /></span></strong></a></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">There are so many ways to colour the eggs, I have tried few methods, and I have decided to try this one as well. Eggs colouring with brown onion and beetroot. </span></strong></div>
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<strong><span style="color: #3d85c6; font-family: "times" , "times new roman" , serif;">INGREDIENTS:</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">10 eggs</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">the first layers of 2 onions</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">a piece of a large beetroot</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">pinch of salt</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">1 TBSP of vinegar</span></strong></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">oil to grease the eggs in the end.</span></strong></div>
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<strong><span style="color: #6aa84f; font-family: "times" , "times new roman" , serif;">PREPARATION:</span></strong></div>
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<span lang="en"><strong><span style="font-family: "times" , "times new roman" , serif;">Degrease the eggs with Fairy and warm water and then rinse them well with cold water. Put the onion peels, cleaned and sliced beets, a pinch of salt, a tablespoon of vinegar, put the eggs and add enough water to cover them. I boiled them for about 10 minutes. We take out the eggs being careful not to take the colour, we put them in a deep bowl and pour the juice in which they boiled over them, we leave them until the next day (I made them in the evening, if you make them earlier leave the eggs for a few hours ). Remove the eggs on a towel or paper napkin, let them dry and grease them with oil.</span></strong></span></div>
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Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-40460098380423298472020-04-10T20:48:00.004+01:002020-04-23T22:17:10.199+01:00Oua vopsite cu colorant alimentar- Food colouring dye eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuAv7p5_HVrYHTUfOWvC8Mb-nDAPmiY5o7FY_8hXuqx072FJ4nTZuBq9NGYpGpnXHH0J_-M8JjkLhIuBUwLv-WuFc5g2px3lP4vqtiHqaGeApKLiakfg2hyDu3W58y6av8374aRjvzlR-/s1600/17917815_10158569152605054_6943658120215281645_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="960" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuAv7p5_HVrYHTUfOWvC8Mb-nDAPmiY5o7FY_8hXuqx072FJ4nTZuBq9NGYpGpnXHH0J_-M8JjkLhIuBUwLv-WuFc5g2px3lP4vqtiHqaGeApKLiakfg2hyDu3W58y6av8374aRjvzlR-/s640/17917815_10158569152605054_6943658120215281645_o.jpg" width="640" /></strong></a></div>
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<strong>Dragilor, sunt o multime de metode de a vopsi ouale. Am facut si classic cu vopsea, ciorap si Frunze, acum m-am gandit sa fac si altfel. Am ales sa le colorez cu colorant alimentar, si bineinteles daca va uitati mai atent in poza sunt si cateva pictate cu acuarele de fiica mea Denisa. Haideti sa va spun ce ne trebuie.</strong><br />
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<strong><span style="color: #3d85c6;">INGREDIENTE:</span></strong><br />
<strong>10 oua</strong><br />
<strong>50 ml apa</strong><br />
<strong>50 ml otet</strong><br />
<strong>colorant alimentar lichid </strong><br />
<strong>ata sau elastic sau banda adeziva</strong><br />
<strong>servetele</strong><br />
<strong>manusi</strong><br />
<strong>foarfeca</strong><br />
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<strong><span style="color: #6aa84f;">MOD DE PREPARARE:</span></strong><br />
<strong>Se spala bine ouale si se fierb timp de 7-8 min. Se scot, se clatesc cu apa rece si se lasa la racorit, cat sa putem pune mana pe ele.</strong><br />
<strong>Se ia o bucata de servetel, se inmoaie in apa amestecata cu otet , se inveleste oul in servetel si se leaga la capete ca sa fie mai usor. Incepem sa punem colorant alimentar pe ou, pete de culoare dupa cum doriti, cand este gata mai dati cu pensula cu apa cu otet pe el si inveliti oul cu inca un servetel. se lasa la uscat , iar apoi se unge cu ulei sau slanina ca sa fie lucios.</strong><br />
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<strong><span style="color: #990000;">EASTER EGGS - FOOD COLOURING</span></strong><br />
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<strong>In Romania, we do dye boiled eggs for Easter. The tradition says that they have to be red , but we found different ways to make them look nice . This time I have used liquid food colouring. Let's see what we need to make them.</strong><br />
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<strong><span style="color: #3d85c6;">INGREDIENTS:</span></strong><br />
<strong>15 eggs</strong><br />
<strong>50 ml water</strong><br />
<strong>50 ml vinegar</strong><br />
<strong>liquid food colouring</strong><br />
<strong>thread, or sticky tape</strong><br />
<strong>napkins</strong><br />
<strong>scissors</strong><br />
<strong>gloves</strong><br />
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<strong><span style="color: #6aa84f;">PREPARATION:</span></strong><br />
<strong><span lang="en">Wash the eggs well and boil for 7-8 minutes. Remove them from the heat, rinse with cold water and leave to cool, so that we can touch them.
Take a piece of napkin, soak it in water mixed with vinegar, wrap the egg in the napkin and tie at the ends to make it easier. We start to put food colouring on the egg, coloured spots as you wish, when it is ready brush with vinegar and water and wrap the egg with another napkin. leave to dry, then grease with oil or bacon to be glossy.</span></strong><br />
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Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-28306996564144615222020-04-04T21:57:00.001+01:002020-04-24T22:04:05.728+01:00Cartofi cu cascaval-Cheesy Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2mLKK08EGGf7oytoT4iDHSNV090WUXabaQXIgD0YjOEt2whmb1I2DjWhOoo3cSnTvyp1AnY78PgfLR9knoeXfE-BPUe-3xMakdea8X94YvMgBdiGLpPaLTMtGlx0vhtgnyQ11YyO9Y7y/s1600/DSCN0727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2mLKK08EGGf7oytoT4iDHSNV090WUXabaQXIgD0YjOEt2whmb1I2DjWhOoo3cSnTvyp1AnY78PgfLR9knoeXfE-BPUe-3xMakdea8X94YvMgBdiGLpPaLTMtGlx0vhtgnyQ11YyO9Y7y/s640/DSCN0727.JPG" width="640" /></strong></a></div>
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<strong>O garniture tare simpla, rapida si gustoasa, merge linistit langa o bucata de carne :)). Sincer chiar nu mai stiam ce sa fac sa pun langa carne.</strong><br />
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<strong><span style="color: #3d85c6;">INGREDIENTE:</span></strong><br />
<strong>10 cartofi</strong><br />
<strong>sare</strong><br />
<strong>piper</strong><br />
<strong>boia</strong><br />
<strong>150 cascaval ras</strong><br />
<strong>putin ulei( eu am folosit spray)</strong><br />
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<strong><span style="color: #6aa84f;">MOD DE PREPARARE:</span></strong><br />
<strong>Spalam cartofi si ii punem la fiert cu coaja. Cand sunt fierti, scurgem apa de pe ei si ii lasam la racit ca sa putem da coaja jos. Dupa ce ii curatam ii taiem in jumate si ii punem in tava cu hartie de copt. Am uns cartofi cu putin ulei , I-am condimentat cu sare, piper si boia, deasupra am pus cascavalul ras si I-am dat la cuptor pentru 15min. Cuptorul trebuie preincalzit la 180 Celsius.</strong><br />
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<strong><span style="color: #cc0000;">CHEESY POTATOES</span></strong><br />
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<strong>It is a simple side dish, can be served with roast or a steak. Very easy to make and tasty.</strong><br />
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<span lang="en"><strong><span style="color: #3d85c6;">INGREDIENTS:</span>
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10 potatoes
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<span lang="en"><strong>salt
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<span lang="en"><strong>pepper
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<span lang="en"><strong>paprika
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<span lang="en"><strong>150 grated cheese(cheddar)
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<span lang="en"><strong>small amount of oil (I used spray)
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<span lang="en"><strong><span style="color: #6aa84f;">METHOD OF PREPARATION:</span></strong></span><br />
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Wash the potatoes, place them in a sauce pan and put them to boil with the skin on . When they are boiled, we drain the water from them and leave them to cool so we can peel them of. After we peel them we cut them in half and put them in the tray with baking paper. Grease the potatoes with a bit oil, I seasoned them with salt, pepper and paprika, on top I put the grated cheese and baked for 15 minutes. The oven must be preheated to 180 Celsius.</strong></span><br />
<span lang="en"><strong></strong></span><br />Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-22042587030830411592020-03-30T22:38:00.000+01:002020-04-24T22:07:26.834+01:00Prajitura Cu Caramel Si Alune- Caramel And Peanuts Sponge Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinnVy1Scy2UuctUy4fo6DnhFkbCvvmI7g8zgmjLjrL2EqIsHaaWFVjW09_3BkkmFQL5HVMPAQ3IFCO29fRR4mVq8zdBNvVEukbkFeL7ACnetAxoat9NgYurDAEmbN1YEbkRXJQvN74z7bP/s1600/20200119_214938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinnVy1Scy2UuctUy4fo6DnhFkbCvvmI7g8zgmjLjrL2EqIsHaaWFVjW09_3BkkmFQL5HVMPAQ3IFCO29fRR4mVq8zdBNvVEukbkFeL7ACnetAxoat9NgYurDAEmbN1YEbkRXJQvN74z7bP/s640/20200119_214938.jpg" width="480" /></strong></a></div>
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<strong><span style="color: #990000;">For English press read more or scroll down.</span></strong><br />
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<strong>Prajitura este foarte buna daca va place caramelul si alunele. Este usor de facut , nu sofisticata si oricine o poate incerca.</strong><br />
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<strong><span style="color: #3d85c6;">BLAT:</span><br />8 oua<br />un praf de sare<br />8 linguri zahar<br />6 linguri de faina<br />2 linguri de cacao<br />o lingurita praf de copt</strong><br />
<strong></strong><br />
<strong><span style="color: #3d85c6;">CREMA:</span></strong><br />
<strong>150 gr alune zdrobite(eu am folosit cu sare)</strong><br />
<strong>Jumatate de crema caramel cumparata(carnation de 397 gr)</strong><br />
<strong>100 gr lapte condensat(3-4 linguri)</strong><br />
<strong>600 ml frisca lichida(smantana dulce de frisca)</strong><br />
<strong></strong><br />
<strong><span style="color: #3d85c6;">SIROP:</span></strong><br />
<strong>2 linguri de zahar</strong><br />
<strong>200 ml apa</strong><br />
<strong>Se amesteca pana se dizolva zaharul</strong><br />
<strong></strong><br />
<strong><span style="color: #6aa84f;">MOD DE PREPARARE:</span></strong><br />
<strong><span style="color: #990000;"><span style="color: #674ea7;">Blat:</span></span> </strong><br />
<strong>Separam albusurile de galbenuse. Punem albusurile intr-un bol adaugam un praf de sare si la batem spuma. Adaugam zaharul si mixam pana obtinem o spuma tare, apoi adaugam galbenusurile frecate cu miere. La final adaugam faina, cacaoa si praful de copt. Punem hartie de copt intr-o tava de 25x30cm. Coacem 40 min in cuptorul preincalzit la 170 C. Cand e gata lasam blatul la racit .</strong><br />
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<strong><span style="color: #674ea7;">Crema:</span></strong><br />
<strong>Punem intr-un bol frisca lichida si incepem sa o batem , cand incepe sa se ingroase adaugam caramelul si laptele condensat, continuam sa mixam pana obtinem consistenta dorita. Adaugam la final alunele zdrobite si amestecam cu o spatula.</strong><br />
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<strong><span style="color: #6aa84f;">ASAMBLARE:</span></strong><br />
<strong>Blatul se taie in trei(2 taieturi). Punem prima parte, insiropam, punem o tremie din crema, blat, insiropam, crema, blat crema iar desupra decoram cu ce avem, eu am facut forme din 3 linguri de ciocolata tartinabila (Nuttela sau orice altceva), incalzita la microunde.</strong><br />
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<strong>POFTA BUNA!!</strong><br />
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<span style="color: #cc0000;"><strong>Caramel And Peanuts Sponge Cake</strong></span><br />
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<strong>If you like the caramel and peanuts, that cake it's really nice to enjoy it with the family.</strong><br />
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<strong><span style="color: #3d85c6;">SPONGE:</span><br />8 eggs<br />pinch of salt<br />8 TBS sugar<br />2 TBS cocoa powder<br />6 TBS flour<br />1tsp baking powder</strong><br />
<strong></strong><br />
<strong><span style="color: #3d85c6;">FILLING:</span></strong><br />
<span lang="en"><strong>150 gr of crushed peanuts (I used with salt)</strong></span><br />
<span lang="en"><strong>
Half of caramel cream (397 grams carnation)</strong></span><br />
<span lang="en"><strong>
100 gr condensed milk (3-4 tablespoons)
</strong></span><br />
<span lang="en"><strong>600 ml double cream</strong></span><br />
<span lang="en"><strong></strong></span><br />
<strong><span style="color: #3d85c6;">SYRUP:</span><br />2 TBS sugar<br />200 ml water<br />Stir them together, till the sugar is melted.</strong><br />
<strong></strong><br />
<strong><span style="color: #6aa84f;">PREPARATION:</span><br /><span style="color: #990000;"><span style="color: #674ea7;">Sponge:</span></span> Place in a bowl the egg whites, and in another one the egg yolks. Add a pinch of salt on the top of the whites and mix them with a hand mixer until you get a foam. After that add the sugar and mix it until you get a shinny foam. Further add the yolks that were mixed before with honey, give it a good mix. Next add the flour, cocoa powder and baking powder, mix them together with a spatula, from the bottom to the top. Place the parchment paper in a baking tray (25x30 cm), add the composition and bake it in a preheated oven at 170 C , for 40 min. Take it out and let it cool.</strong><br />
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<strong><span style="color: #674ea7;">Filling:</span></strong><br />
<span lang="en"><strong>Put in a bowl the cream and start to beat it, when it starts to thicken add the caramel and condensed milk, continue to mix until we get the desired consistency. Finally add the crushed peanuts and mix with a spatula.</strong></span><br />
<span lang="en"><strong></strong></span><br />
<span lang="en"><strong><span style="color: #6aa84f;">ASSEMBLY:</span></strong></span><br />
<strong>Cut the sponge in 3 parts(2 cuts). Place one of sponge part on a plater moist it with some syrup, add 1/3 filling , sponge, moist, filling, sponge filling , and on the top you can decorate with what you have. I have made some shapes on the top with spreadable chocolate warmed up in a microwave for a few sec.</strong><br />
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<strong>ENJOY!</strong><br />
<strong></strong><br />Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-15735960275329414772020-03-29T23:22:00.000+01:002020-04-24T22:09:58.726+01:00Paine-Bread<div class="separator" style="clear: both; text-align: center;">
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<strong>For English press read more or scroll down</strong></div>
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<strong>Dragii mei astazi a fost prima data cand nu mi-a iesit painea, am facut dupa alta reteta ce-i drept, aceasta din poza este facuta dupa reteta mea. Painea care am facut-o este gustoasa si pufoasa. Am stat si m-am gandit oare de ce am facut asa si nu am facut direct cum stiu eu , dar vorba aceea, incercarea moarte n-are...</strong></div>
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<strong><span style="color: #3d85c6;">ALUAT:</span></strong></div>
<strong>500 gr faina</strong><br />
<strong>sare</strong><br />
<strong>1 lingura de zahar</strong><br />
<strong>un pliculet de drojdie(7 gr)</strong><br />
<strong>350 ml apa calduta</strong><br />
<strong>2 linguri ulei.</strong><br />
<strong></strong><br />
<strong><span style="color: #6aa84f;">MOD DE PREPARARE:</span></strong><br />
<strong>Punem drojdia intr-un castron sau un pahar cu lingura de zahar si 100 ml apa, amestecam bine si lasam sa se dizolve cam 5 min.</strong><br />
<strong>Intr-un bol de mixer eu am pus faina si sarea, am adaugat drojdia dizolvata si am amestecat cu carligul de aluaturi, apoi am adaugat si restul de apa, se amesteca pana se omogenizeaza. La final adaugam uleiul si mai amestecam pana se incorporeaza. Se presara faina deasupra si se lasa la dospit pana isi dubleaza voluml. </strong><br />
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<strong>Se scoate din bol si se pune in tava, mai lasam la dospit inca 30 min. Coacem painea in cuptorul preincalzit la 170 Celsius pentru o ora.</strong><br />
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<strong>POFTA BUNA</strong></div>
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<strong><span style="color: #cc0000;">BREAD</span></strong></div>
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<strong>The best bread ever, is the one that you made it in the house, that's why I give you the recipe. The bread is really tasty and soft.</strong></div>
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<strong><span style="color: #3d85c6;">INGREDIENTS:</span></strong><br />
<span lang="en"><strong>500 gr flour
</strong></span><br />
<span lang="en"><strong>
salt( 2 pinches )</strong></span><br />
<div class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" style="text-align: left;" tabindex="0">
<span lang="en"><strong>
1 tablespoon of sugar</strong></span></div>
<div class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" style="text-align: left;" tabindex="0">
<span lang="en"><strong>
one dry yeast sachet (7 gr)
</strong></span></div>
<div class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" style="text-align: left;" tabindex="0">
<span lang="en"><strong>350 ml of warm water</strong></span></div>
<div class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" style="text-align: left;" tabindex="0">
<span lang="en"><strong>
2 tablespoons oil.</strong></span></div>
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<span lang="en"><strong><span style="color: #6aa84f;">PREPARATION:</span></strong></span></div>
<div class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" style="text-align: left;" tabindex="0">
<span lang="en"><span lang="en"><strong>Put the yeast in a bowl or a glass with a spoon of sugar and 100 ml of water, mix well and allow to dissolve for about 5 minutes.
In a mixing bowl I put the flour and salt, added the dissolved yeast and mixed with the dough hook, then added the rest of the water, mixing until it is homogenized. At the end add the oil and mix until it is incorporated. Sprinkle some flour on top and leave to rise until doubled in volume.</strong></span></span></div>
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<span lang="en"><span lang="en"><strong>Remove from the bowl and put in the tray, leave it to rise for another 30 minutes. Bake the bread in the preheated oven at 170 Celsius for one hour.</strong></span></span></div>
<span lang="en">
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Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-90151164002693005402020-03-26T23:31:00.002+00:002020-04-24T22:13:30.543+01:00Prajitura cu crema de castane si lapte condensat- Chestnuts puree and condensed milk filling cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHK1DuOWPSLmNQqknHwqu_fCYzqOaQnVhxtI-ruYxkhPlu8H09RZbSPBVgc8Nl8gtYWyrXReMemX5oq85vPvHaROxj47Xv3tc7noDJRNuiqeSGf64tp9Iug0kSjbCSmRGufOo_P-wb7VEO/s1600/20200107_063837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHK1DuOWPSLmNQqknHwqu_fCYzqOaQnVhxtI-ruYxkhPlu8H09RZbSPBVgc8Nl8gtYWyrXReMemX5oq85vPvHaROxj47Xv3tc7noDJRNuiqeSGf64tp9Iug0kSjbCSmRGufOo_P-wb7VEO/s640/20200107_063837.jpg" width="480" /></strong></a></div>
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<strong><span style="color: red;">For English recipe press read more or scroll down</span></strong></div>
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<strong>Dragii mei aceasta este reteta cu numarul 500, este o reteta speciala de aceea am tinut-o mai mult si nu am scris-o. O sa va spun si de ce, pentru ca am facut-o pentru tatal meu plecat la ceruri, care a fost, este si va ramane mereu in inima si sufletul meu. Am facut-o de Sf. Ion, adica de ziua lui de nume. Va spun ca neaparat trebuie sa o incercati, este atat de buna...</strong><br />
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<strong><span style="color: #3d85c6;">BLAT:</span></strong><br />
<strong>8 oua</strong><br />
<strong>un praf de sare</strong><br />
<strong>8 linguri zahar</strong><br />
<strong>6 linguri de faina</strong><br />
<strong>2 linguri de cacao</strong><br />
<strong>o lingurita praf de copt</strong><br />
<strong></strong><br />
<strong><span style="color: #3d85c6;">CREMA:</span></strong><br />
<strong>250 gr. pireu de castane</strong><br />
<strong>4 linguri zahar</strong><br />
<strong>3-4 picaturi de esenta de rom</strong><br />
<strong>600 ml frisca lichida(smantana dulce pentru frisca)</strong><br />
<strong>100 gr lapte condensate</strong><br />
<strong></strong><br />
<strong><span style="color: #3d85c6;">SIROP:</span></strong><br />
<strong>2 linguri zahar</strong><br />
<strong>200 ml apa</strong><br />
<strong>Se amesteca impreuna.</strong><br />
<strong></strong><br />
<strong><span style="color: #6aa84f;">MOD DE PREPRARE:</span></strong><br />
<strong><span style="color: #990000;"><span style="color: #674ea7;">Blat:</span></span> Separam albusurile de galbenuse. Punem albusurile intr-un bol adaugam un praf de sare si la batem spuma. Adaugam zaharul si mixam pana obtinem o spuma tare, apoi adaugam galbenusurile frecate cu miere. La final adaugam faina, cacaoa si praful de copt. Punem hartie de copt intr-o tava de 25x30cm. Coacem 40 min in cuptorul preincalzit la 170 C. Cand e gata lasam blatul la racit .</strong><br />
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<strong><span style="color: #674ea7;">Crema:</span></strong><br />
<strong>Prima data amestecam intr-un castron pireul de castane cu zaharul si esenta de rom, apoi punem intr-un bol frisca lichida si incepem sa o batem , cand incepe sa se ingroase adaugam pireul de castane si laptele condensate, continuam sa mixam pana obtinem consistenta dorita.</strong><br />
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<strong><span style="color: #6aa84f;">ASAMBLARE:</span></strong><br />
<strong>Blatul se taie in trei(2 taieturi). Punem prima parte, insiropam, punem o tremie din crema, blat, insiropam, crema, blat crema iar desupra decoram cu ce avem, eu am pus niste ciocolata.</strong><br />
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<strong>POFTA BUNA!!!</strong></div>
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<h3>
<span style="color: red;">Chestnuts puree and condensed milk filling cake</span> </h3>
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<strong>My dears that recipe is no 500, it's a special one, I have made it for my father, who passed away, but he will be always in my heart and my soul. It is really nice , you have to try it</strong><br />
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<strong><span style="color: #3d85c6;">SPONGE:</span></strong><br />
<strong>8 eggs</strong><br />
<strong>pinch of salt</strong><br />
<strong>8 TBS sugar</strong><br />
<strong>2 TBS cocoa powder</strong><br />
<strong>6 TBS flour</strong><br />
<strong>1tsp baking powder</strong><br />
<strong></strong><br />
<strong><span style="color: #3d85c6;">FILLING:</span></strong><br />
<strong>250 gr chestnut puree</strong><br />
<strong>4 TBS sugar</strong><br />
<strong>3-4 drops of rum(rum extract)</strong><br />
<strong>100 gr condensed milk</strong><br />
<strong>600 ml double cream</strong><br />
<strong></strong><br />
<strong><span style="color: #3d85c6;">SYRUP:</span></strong><br />
<strong>2 TBS sugar</strong><br />
<strong>200 ml water</strong><br />
<strong>Stir them together, till the sugar is melted.</strong><br />
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<strong><span style="color: #6aa84f;">PREPARATION:</span></strong><br />
<strong><span style="color: #990000;"><span style="color: #674ea7;">Sponge:</span></span> Place in a bowl the egg whites, and in another one the egg yolks. Add a pinch of salt on the top of the whites and mix them with a hand mixer until you get a foam. After that add the sugar and mix it until you get a shinny foam. Further add the yolks that were mixed before with honey, give it a good mix. Next add the flour, cocoa powder and baking powder, mix them together with a spatula, from the bottom to the top. Place the parchment paper in a baking tray (25x30 cm), add the composition and bake it in a preheated oven at 170 C , for 40 min. Take it out and let it cool.</strong><br />
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<strong><span style="color: #674ea7;">Filling:</span></strong><br />
<strong>Place the chestnut puree in a bowl , add sugar and rum and stir them together. In a big bowl place the cream and start whisk it till it starts to thicken a little bit. Now add the chestnuts puree and condensed milk, whisk all of them until you get the right consistency.</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJ5NbYorHhyphenhyphenNgRJeLSfZWLYY5QHEE8WWmJwsEPvM2JnOEp2yq1YrnCNXT-NRy3GTq6jHBOvTiAyoQovV3nUch3uAWdKmWKyNVtXFxWzzSlx9GRo_lFETnvoXPKUcCSphXMnyd-gcO5UnN/s1600/castane2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJ5NbYorHhyphenhyphenNgRJeLSfZWLYY5QHEE8WWmJwsEPvM2JnOEp2yq1YrnCNXT-NRy3GTq6jHBOvTiAyoQovV3nUch3uAWdKmWKyNVtXFxWzzSlx9GRo_lFETnvoXPKUcCSphXMnyd-gcO5UnN/s320/castane2.jpg" width="320" /></a></div>
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<strong><span style="color: #6aa84f;">ASSEMBLY:</span></strong><br />
<strong>Cut the sponge in 3 parts(2 cuts). Place one of sponge part on a plater moist it with some syrup, add 1/3 filling , sponge, moist, filling, sponge filling , and on the top you can decorate with what you have, I just sprinkled with some chocolate.</strong><br />
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<strong>ENJOY IT!!</strong><br />
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Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-70075710139476358572020-03-15T15:19:00.005+00:002020-04-24T22:14:12.141+01:00Victoria Sponge Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xQ1kfE3okUXgypiIsSEYDa-VswQQrz4XBnw9pfCoihDbBLl8qbJ0Q1Rx29woDa3wSXC1E07XGz3RlvbeSI6CGdpF1asjQqezFkVdRp0pSr2rf6u11JFgw978Q8Eal9AY1SvwKHcP82Ly/s1600/65309798_10161927913015054_6138330198170402816_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="960" data-original-width="714" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xQ1kfE3okUXgypiIsSEYDa-VswQQrz4XBnw9pfCoihDbBLl8qbJ0Q1Rx29woDa3wSXC1E07XGz3RlvbeSI6CGdpF1asjQqezFkVdRp0pSr2rf6u11JFgw978Q8Eal9AY1SvwKHcP82Ly/s400/65309798_10161927913015054_6138330198170402816_o.jpg" width="297" /></strong></a></div>
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<strong>Victoria sponge cake, este o prajitura foarte usor de facut si este foarte populara in Anglia. Ce-I drept ei nu prea au atatea sortimente de creme cum avem noi, ei folosesc mai mult crema de unt. Eu am vrut sa fac aceasta prajitura in stilul meu si drept este ca a iesit foarte gustoasa.</strong></div>
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<strong>For English recipe scroll down or press read more.</strong></div>
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<strong><span style="color: #3d85c6;">BLAT:</span></strong></div>
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<strong>6 oua</strong></div>
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<strong>un praf de sare</strong></div>
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<strong>6 linguri zahar</strong></div>
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<strong>2 linguri ulei</strong></div>
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<strong>6 linguri faina</strong></div>
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<strong>o ligurita praf de copt</strong></div>
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<strong><span style="color: #3d85c6;">UMPLUTURA:</span></strong></div>
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<strong>250 gr capsuni</strong></div>
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<strong>6 linguri zahar</strong></div>
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<strong>300 ml frisca lichida</strong></div>
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<strong><span style="color: #6aa84f;">MOD DE PREPARARE:</span></strong></div>
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<strong>Incepem cu dulceata de capsuni, asa deci curatam si spalam capsunile , le putem taia bucati, le punem intr-o cratita la fiert cu zaharul pana incepe sa se ingroase. Se ia de pe foc si se lasa la racit. Acum incepem sa facem blatul.</strong></div>
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<strong><span style="color: #674ea7;">Blat:</span></strong></div>
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<strong>Albusurile se bat spuma cu un praf de sare, se adauga zaharul si se bat pana spuma devine lucioasa. In continuare adaugam galbenusurile frecate cu uleiul, se mixeaza din nou sa se omogenizeze, iar la final adaugam faina impreuna cu praful de copt. Amestecam cu o spatula si punem compozitia intr-o tava rotunda cu diametrul de 25 cm, pe hartie de cop. Se coace in cuptorul preincalzit la 170 Celsius timp de 30-40 min. Se lasa la racit. Dupa ce s-a racit se incepe asamblarea, dar nu inainte de a bate frisca.</strong></div>
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<strong><span style="color: #6aa84f;">ASAMBLARE:</span></strong></div>
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<strong>Blatul se taie in doua, se aseaza pe un platou jumatate de blat, se pune dulceata, frisca, cealalta jumatate de blat iar deasupra se pune zahar pudra. </strong></div>
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<strong>Sper sa o incercati si voi.</strong></div>
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<strong><span style="color: #cc0000;">VICTORIA SPONGE CAKE</span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqlNUEZtMjqr-l8ZpNrnqGCAERXckQFx2mEJvsoP0Ba1mo_hgtKdVJTqLjnpQE_mqiFCQhFR4z7W3Lu-H3wTff4qHpTMdOc0qsAXIR0quWiYHrQndvd0MAWej5tlDy8QP0mOy4SvnIJuX/s1600/65309798_10161927913015054_6138330198170402816_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="960" data-original-width="714" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqlNUEZtMjqr-l8ZpNrnqGCAERXckQFx2mEJvsoP0Ba1mo_hgtKdVJTqLjnpQE_mqiFCQhFR4z7W3Lu-H3wTff4qHpTMdOc0qsAXIR0quWiYHrQndvd0MAWej5tlDy8QP0mOy4SvnIJuX/s320/65309798_10161927913015054_6138330198170402816_o.jpg" width="238" /></strong></a></div>
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<strong>A very popular cake. I decided to do it in my way . It was really nice. hope you will try it too. Let's start.</strong><br />
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<strong><span style="color: #3d85c6;">SPONGE:</span></strong><br />
<span lang="en"><strong>6 eggs</strong></span><br />
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a pinch of salt</strong></span><br />
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6 tablespoons sugar</strong></span><br />
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2 tablespoons oil</strong></span><br />
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6 tablespoons flour</strong></span><br />
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a teaspoon of baking powder</strong></span><br />
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<span lang="en"><strong><span style="color: #3d85c6;">FILLING:</span></strong></span><br />
<span lang="en"><strong>250 gr fresh strawberries</strong></span><br />
<span lang="en"><strong>6 tablespoons sugar</strong></span><br />
<span lang="en"><strong>300 ml double cream</strong></span><br />
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<span lang="en"><strong><span style="color: #6aa84f;">PREPARATION:</span></strong></span><br />
<span lang="en"><span lang="en"><strong>We start with the strawberries jam, so we clean and wash the strawberries, we can cut them into pieces, put them in a saucepan over a boil with sugar until it begins to thicken. Take from the heat and leave to cool. Now let's start making the sponge.
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Sponge:
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The whites, we have to whisk them with a pinch of salt, add the sugar and beat until the foam becomes glossy. Then add the rubbed yolks with the oil, mix again , and finally add the flour together with baking powder. Mix with a spatula and put the composition in a round tray with a diameter of 25 cm, on parchment paper. Bake in preheated oven at 170 Celsius for 30-40 min. Allow to cool. After the cooling has begun, the assembly begins, but not before whipping the cream.</strong></span></span><br />
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<span lang="en"><span lang="en"><strong><span style="color: #6aa84f;">ASSEMBLY:</span></strong></span></span><br />
<span lang="en"><span lang="en"><span lang="en"><strong>Cut the sponge into two, place on a platter half of the sponge, put the strawberry jam, whipped cream, the other half of the sponge and put the powdered sugar on top(icing sugar).</strong></span></span></span><br />
<strong></strong><br />Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-41975977251416697982020-03-08T14:15:00.000+00:002020-04-24T22:14:29.540+01:00Cosulete cu dulceata si nuca-Mini Baskets with jam and walnuts<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnuY3gxWMf6536e5rFQUloZ_uWp4rMI8kAykKq_rJAQjAPj7gNnWjGTEXm62rB090P60O4yEH2g8ph7axjOjFtjutD1Hd2S4oPi5qz1zKvd3kDMCTLN-gbIYEs-PCPr-5GYL3-9rBAeoA_/s1600/75534326_10162573346210054_6665618870629302272_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnuY3gxWMf6536e5rFQUloZ_uWp4rMI8kAykKq_rJAQjAPj7gNnWjGTEXm62rB090P60O4yEH2g8ph7axjOjFtjutD1Hd2S4oPi5qz1zKvd3kDMCTLN-gbIYEs-PCPr-5GYL3-9rBAeoA_/s640/75534326_10162573346210054_6665618870629302272_n.jpg" width="480" /></strong></a></div>
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<strong>For English recipe, scroll down or press read more.</strong><br />
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<strong>Pentru ca nu am facut de mult si sunt pe placul meu mult , am cautat reteta, pentru ca nu o mai aveam din caietul vechi. Nu am facut foarte multe pentru ca am vrut sa vad cum ies. Au iesit foarte bune.</strong><br />
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<strong><span style="color: #3d85c6;">INGREDIENTE ALUAT:</span></strong><br />
<strong>3 galbenusuri</strong><br />
<strong>3 linguri smantana</strong><br />
<strong>5 linguri zahar</strong><br />
<strong>150 gr untura(la temperatura camerei)</strong><br />
<strong>1 lingurita praf de copt</strong><br />
<strong>faina cat cuprinde</strong><br />
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<strong><span style="color: #3d85c6;">UMPLUTURA:</span></strong><br />
<strong>3 albusuri</strong><br />
<strong>un praf de sare</strong><br />
<strong>6 linguri de zahar</strong><br />
<strong>5 linguri nuca macinata</strong><br />
<strong>dulceata de care aveti eu am folosit se zmeura.</strong><br />
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<strong><span style="color: #6aa84f;">MOD DE PREPARARE:</span></strong><br />
<strong><span style="color: #674ea7;">Aluat:</span></strong><br />
<strong>Punem intr-un bol galbenusurile, zaharul, smantana si untura, amestecam bine pana se omogenizeaza si adaugam faina amestecata in prealabil cu praful de copt, putin cate putin pana obtinem aluatul dorit, numai bun de modelat. Am luat cate o bucata de aluat , am pus-o in forma si am modelat-o dupa peretii formei. Trecem acum la umplutura.</strong><br />
<strong><span style="color: #674ea7;">Umplutura:</span></strong><br />
<strong>Batem albusurile spuma cu un praf de sare, se adauga zaharul si se mixeaza pana spuma devine lucioasa, se adauga nuca macinata si se amesteca cu o spatula de jos in sus.</strong><br />
<strong>Punem in cosulete dulceata si deasupra spuma de ou cu nuca. Le vom coace in cuptorul preincalzit la 170 Celsius pentru 20-30, pana incep sa se rumeneasca.</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEnN8bsC1Ta980xaafZwOnKNGBALQGs3ol6jsAx9LQRyM_SzWCWfhhYtmVx1KiCx4SWdi5LE78x7QZtAvVq_H80UIBH6bk9OWYIys7-kNuOSkex3zr4LDPLd-_hKSQW0NOMa1UG5fUWCz/s1600/69606354_10162573346680054_4813542617981648896_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEnN8bsC1Ta980xaafZwOnKNGBALQGs3ol6jsAx9LQRyM_SzWCWfhhYtmVx1KiCx4SWdi5LE78x7QZtAvVq_H80UIBH6bk9OWYIys7-kNuOSkex3zr4LDPLd-_hKSQW0NOMa1UG5fUWCz/s400/69606354_10162573346680054_4813542617981648896_n.jpg" width="300" /></strong></a></div>
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<span style="color: #cc0000;">Mini Baskets with jam and walnut</span></h2>
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<strong><span style="color: #3d85c6;">INGREDIENTS FOR DOUGH:</span></strong></div>
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<strong>3 egg yolks</strong></div>
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<strong>3 TBSP sour cream or cream fraiche</strong></div>
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<strong>5 TBSP sugar</strong></div>
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<strong>150 gr lard(room temperature)</strong></div>
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<strong>1 teaspoon baking powder</strong></div>
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<strong>flour, as much as it needs.</strong></div>
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<strong><span style="color: #3d85c6;">FILLING:</span></strong></div>
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<strong>3 egg whites</strong></div>
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<strong>pinch of salt</strong></div>
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<strong>6 TBSP sugar</strong></div>
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<strong>5 TBSP grounded walnuts</strong></div>
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<strong>jam( doesn't matter which one, I used raspberry jam).</strong></div>
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<strong><span style="color: #6aa84f;">PREPARATION:</span></strong></div>
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<strong><span style="color: #674ea7;">Dough:</span></strong></div>
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<strong><span lang="en"><strong>Put in a bowl the yolks, the sugar, the cream and the butter, mix well until homogenized and add the flour previously mixed with baking powder, little by little until we get the desired dough. I took a piece of dough, shaped it according to the shape walls. Now let's move on to the filling.</strong></span></strong></div>
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<strong><span style="color: #674ea7;">Filling:</span></strong></div>
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<span lang="en"><strong>Beat the egg whites with a pinch of salt, add the sugar and mix until the foam becomes glossy, add the ground nut and mix with a spatula from bottom up.
Put the jam in the baskets and on top the egg foam with walnut. We will bake them in the preheated oven at 170 Celsius for 20-30, until they start to brown.</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQaekH8VobmSiYQ_mN_GEPtlSNCRgS0TbGR-tQsB3SC7324OVSjA8shJ8N3tLlqfL6RLgQbGa4YbBuhmLDmDIczkpCGFLntQgUgUmyT2XPfWhiPyUNHkGjOkgYDze9fLG4yHutvMK2jEfc/s1600/72172710_10162573346310054_2289487198224908288_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQaekH8VobmSiYQ_mN_GEPtlSNCRgS0TbGR-tQsB3SC7324OVSjA8shJ8N3tLlqfL6RLgQbGa4YbBuhmLDmDIczkpCGFLntQgUgUmyT2XPfWhiPyUNHkGjOkgYDze9fLG4yHutvMK2jEfc/s320/72172710_10162573346310054_2289487198224908288_n.jpg" width="240" /></a></div>
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Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0tag:blogger.com,1999:blog-3231733127127135856.post-13022254863526686382020-02-09T09:39:00.005+00:002020-04-24T22:13:53.760+01:00Cozonac-Sweet Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcOm6hERZ3ysGUjCb7vrfuoNmzZkMxf34antYfBWOQ5SJGHkeuLSYcgCeN-4gjbWwWjvVOX0Bub9AMtc5XhCk7l1C9C8CA75TrpCzlyPtH-gRbsAwts1_K9AbOXXM_e3d0MWbUPgqWHck/s1600/20200101_123731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcOm6hERZ3ysGUjCb7vrfuoNmzZkMxf34antYfBWOQ5SJGHkeuLSYcgCeN-4gjbWwWjvVOX0Bub9AMtc5XhCk7l1C9C8CA75TrpCzlyPtH-gRbsAwts1_K9AbOXXM_e3d0MWbUPgqWHck/s640/20200101_123731.jpg" width="480" /></strong></a></div>
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<strong>For English recipe<span style="color: #0b5394;"> Scroll Down</span> or press <span style="color: #741b47;">Read More</span></strong><br />
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<strong>Nu am facut de mult cozonac si chiar imi era tare pofta, mai ales de cel cu mac, care este preferatul meu . Al vostru care este?</strong><br />
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<strong><span style="color: #3d85c6;">INGREDIENTE ALUAT:</span></strong><br />
<strong>1 kg faina</strong><br />
<strong>2 plicuri de drojdie</strong><br />
<strong>10 linguri zahar</strong><br />
<strong>4 oua</strong><br />
<strong>200 ml ulei</strong><br />
<strong>500 ml lapte cald</strong><br />
<strong>un praf de sare</strong><br />
<strong>esenta de rom </strong><br />
<strong>coaja rasa de la o lamaie</strong><br />
<strong>ou pentru uns</strong><br />
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<strong><span style="color: #3d85c6;">UMPLUTURA:</span></strong><br />
<strong>200 gr mac (am gasit gata preparat la un magazine polonez)</strong><br />
<strong>1 borcan mic de ciocolata tartinabila(Nuttela, sau altceva)</strong><br />
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<strong><span style="color: #6aa84f;">PREPARARE:</span></strong><br />
<strong>Incepem cu drojdia. Punem drojdia intr-un pahar cu doua linguri de zahar si putina apa calda, amestecam bine si lasam sa se dizolve. Intr-un bol punem faina, zaharul, sarea, esenta de rom, coaja de lamaie, ouale si uleiul, incepem sa amestecam si adaugam si drojdia. Mai apoi adaugam putin cate putin laptele si framantam bine, pana aluatul se desprinde de pe vas, sau de pe mana. Lasam la dospit pana isi dubleaza volumul. Impartim aluatul in 2 parti egale. Fiecare parte se imparte in 3. Se intinde fiecare parte si se unge cu mac, apoi se impleteste in 3 , punem in forma de cozonac si ungem cu ou. la fel facem si cu partea cealalta doar ca punem ciocolata. Coacem cam 40 min in cuptorul preaincalzit la 170 Celsius.</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78q71s_AC-miVRL0J4pmnztrdQyKgUWfM2gd4PmELx3uhtQ4Uzd_tQti5d6sTuujzxJd_uG8ApEglVhDi8uWZmUzlIPsdaVTtCWnkRP4zlndcUhv5TkR6A8hktNAvRDI8n1QOWD7WG3MG/s1600/20191230_195840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78q71s_AC-miVRL0J4pmnztrdQyKgUWfM2gd4PmELx3uhtQ4Uzd_tQti5d6sTuujzxJd_uG8ApEglVhDi8uWZmUzlIPsdaVTtCWnkRP4zlndcUhv5TkR6A8hktNAvRDI8n1QOWD7WG3MG/s400/20191230_195840.jpg" width="300" /></strong></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWACa3r6JgFk8CbkWM8EwZXfdknSlvUto_x8fquv3Ca0d8L5kXdQxdz4_UCDr4ZKauRG8PUPUSBxp6zQFCqTYtYwE5Ols47_sJFiChAZyuid-I7O3W5uNsaLtCZIXGGhYaSM91c2sco0q3/s1600/20191230_204700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWACa3r6JgFk8CbkWM8EwZXfdknSlvUto_x8fquv3Ca0d8L5kXdQxdz4_UCDr4ZKauRG8PUPUSBxp6zQFCqTYtYwE5Ols47_sJFiChAZyuid-I7O3W5uNsaLtCZIXGGhYaSM91c2sco0q3/s400/20191230_204700.jpg" width="300" /></strong></a></div>
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<strong><span style="color: #cc0000;">SWEET BREAD</span></strong><br />
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<strong>It is a Romanian traditional sweet, we used to make that for Christmas. it is not very complicated, it's true it takes some time but is tasty.</strong><br />
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<strong><span style="color: #3d85c6;">INGREDIENTS FOR DOUGH:</span></strong><br />
<span lang="en"><strong>1 kg flour
</strong></span><br />
<span lang="en"><strong>
2 sachets of yeast
</strong></span><br />
<span lang="en"><strong>
10 tablespoons sugar</strong></span><br />
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4 eggs
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<span lang="en"><strong>200 ml of oil
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<span lang="en"><strong>500 ml warm milk</strong></span><br />
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a pinch of salt</strong></span><br />
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rum essence</strong></span><br />
<span lang="en"><strong>zest from a lemon
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egg for grease.</strong></span><br />
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<span lang="en"><strong><span style="color: #3d85c6;">FILLING:</span></strong></span><br />
<span lang="en"><strong>200 gr. poppy seed already prepared( found on a polish shop)</strong></span><br />
<span lang="en"><strong>a small jar of spreadable chocolate</strong></span><br />
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<span lang="en"><strong><span style="color: #6aa84f;">PREPARATION:</span></strong></span><br />
<span lang="en"><span lang="en"><strong>Let's start with yeast. Put the yeast in a glass with two tablespoons of sugar and a little warm water, mix well and let dissolve. In a bowl put the flour, sugar, salt, rum essence, lemon peel, eggs and oil, start mixing and add yeast. Then add a little milk and knead well, until the dough comes off the bowl or hand. Leave it to raise until it doubles in volume. We divide the dough into 2 equal parts. Each part is divided into 3. Spread each part and put with poppy seeds, then fold in 3(like in the picture , put in the loaf pan and grease with egg. we do the same with the other part, but we put chocolate. Bake about 40 minutes in the preheated oven at 170 Celsius.</strong></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78q71s_AC-miVRL0J4pmnztrdQyKgUWfM2gd4PmELx3uhtQ4Uzd_tQti5d6sTuujzxJd_uG8ApEglVhDi8uWZmUzlIPsdaVTtCWnkRP4zlndcUhv5TkR6A8hktNAvRDI8n1QOWD7WG3MG/s1600/20191230_195840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78q71s_AC-miVRL0J4pmnztrdQyKgUWfM2gd4PmELx3uhtQ4Uzd_tQti5d6sTuujzxJd_uG8ApEglVhDi8uWZmUzlIPsdaVTtCWnkRP4zlndcUhv5TkR6A8hktNAvRDI8n1QOWD7WG3MG/s400/20191230_195840.jpg" width="300" /></strong></a></div>
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<span lang="en"><strong></strong></span><br />Andreea-Denisahttp://www.blogger.com/profile/11958166025640132299noreply@blogger.com0