tag:blogger.com,1999:blog-27568396780863793662024-02-15T08:45:35.343+02:00 Bucataria cu MirodeniiDacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-2756839678086379366.post-36749396677801442742014-02-16T12:32:00.001+02:002014-02-16T12:32:57.114+02:00Briose cu crema de branza si sos de capsuni<div class="separator" style="clear: both; text-align: center;">
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Cu gandul la Sf. Valentin si formele de inimioara din silicon care zac in dulap neatinse de exact un an, am incropit un desert deosebit de gustos cu blat din biscuiti digestivi si crema de mascarpone cu un sos minunat din capsuni. Da, capsuni pe care i-am pastrat de anul trecut la congelator si care inca sunt foarte gustosi si aromati provenind dintr-o sursa de incredere.</div>
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Reteta este o readaptare dupa <a href="https://www.mixtopia.ro/cooking/retete/briose-fine-cu-capsune/" target="_blank">briosele fine cu capsune</a> ale lui Horia Varlan, cu mici modificari ici-colo.</div>
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M-am tot gandit cu ce fructe de sezon s-ar potrivi aceleasi briose... Sa aiba aceeasi textura cremoasa si usor de pasat. Ei bine, cred ca ar merge si cu mango, cu banane si categoric cu kiwi. Cand va veni sezonul lor, voi incerca si cu coacaze si afine, eventual o combinatie intre acestea. Hmm, delicios!</div>
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<b>Ingrediente:</b><br />
- 200 grame biscuiti digestivi;<br />
- 2 linguri unt (topit);<br />
- 1-2 linguri miere;<br />
- 1 ou;<br />
- 250 grame mascarpone;<br />
- 1 lingurita esenta de vanilie;<br />
- 125 grame zahar (brun);<br />
Pentru sos: 130 grame capsuni, 2-3 linguri de zahar.<br />
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<b>Mod de preparare:</b><br />
1. Biscuiti se zdrobesc intr-un blender si se amesteca cu untul topit si mierea.<br />
2. Crema mascarpone se mixeaza cu zaharul pana devine o crema fina, moale.<br />
3. Se adauga esenta de vanilie si oul si se bate in continuare pana la omogenizare.<br />
4. Pentru sos se pun capsunii in blender impreuna cu zaharul si se paseaza.<br />
5. Se pregatesc formele de briose, se adauga cate o lingura de biscuiti zdrobiti si se preseaza bine cu fundul unui pahar.<br />
6. Se adauga cate 2 linguri de crema si apoi cate o lingurita de sos de capsune.<br />
7. Se ia o scobitoare si se amesteca circular crema cu sosul pentru a se obtine efectul spiralat.<br />
8. Se introduc in cuptorul incalzit la 180 de grade pentru 30 de minute.<br />
9. Se pot servici reci sau usor caldute cu surplusul de sos de capsune ramas sau cu capsuni proaspeti.<br />
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Happy Valentine! </div>
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<br />Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com3tag:blogger.com,1999:blog-2756839678086379366.post-82311062885361860902014-02-11T16:15:00.002+02:002014-02-11T16:37:10.349+02:00Deliciu la pahar - Nutella cu crema de branza<div class="separator" style="clear: both; text-align: center;">
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N-am disparut, n-am abandonat doar am avut o perioada mai dificila insa incep sa revin cu pasi marunti pe valurile culinare si sa ma bucur din nou de gusturi si arome.</div>
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De prima data cand am vazut reteta la tv, mi s-a parut un desert genial pentru ca se pregateste foarte rapid cand ai musafiri pe neasteptate si contine nutella care este pe placul tuturor, deci clar succesul lui este garantat. Ingredientele nu sunt sofisticate, timpul de pregatire este cel mai scurt posibil si se poate decora dupa preferinte: fursecuri, fulgi de migdale, fulgi de ciocolata, zmeura, capsuni, orice va place cu nutella.</div>
Inutil sa mai spun ca imi era imposibil sa nu o incerc devreme ce forma de prezentare este cea pe care o prefer eu, adica la pahar. Vesnicele esente la pahar, slabiciunile mele.<br />
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<b>Ingrediente:</b><br />
- 1 borcan de nutella (la 400 grame);<br />
- 1 cutie crema de branza sau mascarpone (200 grame);<br />
- 2 linguri de brandy sau cafea racita;<br />
- 200 grame frisca lichida;<br />
- 1/2 lingurita chai latte;<br />
- pentru decor: fulgi de migdale, tonka razuita (optional).<br />
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<b>Mod de pregatire:</b><br />
1. Nutella se amesteca usor cu crema de branza.<br />
2. Se adauga in compozitia cremei obtinute, lichior sau cafea.<br />
3. Frisca se bate spuma si se adauga la final chai latte.<br />
4. Crema se amesteca cu grija cu frisca. Omogenizarea nu trebuie sa fie perfecta ca sa se pastreze usor firisoare albe de la frisca pentru un aspect mai interesant.<br />
5. Crema astfel obtinuta se aseaza in pahare iar deasupra se presara cu fulgi de migdale prajite putin intr-o tigaie.<br />
6. Optional se poate razui tonka.<br />
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Have a cup of spicy nutella!</div>
Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com2tag:blogger.com,1999:blog-2756839678086379366.post-50448647311753630332014-01-22T21:53:00.001+02:002014-01-22T21:55:05.270+02:00Ceai cu coaja de portocale, ghimbir si frunze de lime<div class="separator" style="clear: both; text-align: center;">
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Printre cele mai revigorante si mai aromate ceaiuri pe care le-am gustat vreodata, incluzand atat ceaiurile homemade cat si cele consummate intr-un local dar si ceaiuri cumparate din magazine specializate. Trei ingrediente care s-au imbinat perfect: coaja de portocale, radacina de ghimbir si frunze de lime. Pentru iubitorii de arome naturale, dar si pentru cei pasionati de mirodenii, acest ceai este ideal pentru ca e foarte aromat, iar combinatia este rezultatul unui ceai potrivit pentru serile reci de iarna. <br />
Poate v-ati intrebat, ca si mine de altfel, ce puteti face cu colectia de mirodenii precum anasonul, coaja de portocale, lemongrass, lemn dulce, cuisoare, scortisoare si multe multe altele. Ei bine, se pot face diferite combinatii pentru ceaiuri si partea cea mai buna este ca se poate obtine cel mai pur ceai pentru ca adaugati exact ceea ce va place si in plus nu riscati sa intalniti tot felul de impuritati care din nefericire se gasesc in foarte multe ceaiuri de pe piata. <br />
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Iar dupa ce v-ati saturat de un anumit tip de combinatie, incercati altele si altele, caci sunt limitless. As mai adauga un avantaj si anume acela ca daca aveti foarte multe tipuri de ierburi pe care nu reusiti sa le epuizati inainte de termenul de expirare, folosindu-le strict pentru preparate, aveti ocazia sa le utilizati si pentru ceaiuri. So, numai si numai vesti bune!</div>
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<b>Ingrediente pentru o cana:</b><br />
<br />
- coaja de la o portocala;<br />
- 1 lingurita frunze de lime;<br />
- 2 lingurite radacina de ghimbir razuita;<br />
- zahar brun sau miere (optional).<br />
<b><br /></b>
<b>Mod de preparare:</b><br />
<br />
1. Se taie coaja unei portocale si se pune la uscat pe calorifer ori in cuptorul usor incalzit sau recent inchis, sa nu fie supraincalzit. Cel mai indicat este pe calorifer.<br />
2. Se pune apa la fiert si se adauga: coaja de portocale uscata, radacina de ghimbir razuita, si frunzele de lime.<br />
3. Se lasa sa dea in clocot dupa care se mai lasa 5 minute la foc mic.<br />
4. Se serveste cu calda sau rece cu adaos de zahar dupa preferinte.<br />
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Si pentru ca vestile bune nu se termina aici, partea buna este ca nici macar nu e nevoie de zahar caci este atat de bine aromata incat zaharul e practic aproape nefolositor in aceasta combinatie. Dar depinde de gustul si preferinta fiecaruia.<br />
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<div style="text-align: center;">
Have a spicy tea!</div>
Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com2tag:blogger.com,1999:blog-2756839678086379366.post-18537849543406874752014-01-20T21:08:00.002+02:002014-01-20T21:08:22.908+02:00Brownie & cream cheese triffle <div style="text-align: justify;">
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Oare mi se pare doar mie sau luna decembrie si mai ales sarbatorile de iarna au trecut suspect de repede si ca nu am apucat sa savuram din plin bradul de Craciun, sa ne facem timp suficient pentru deserturi si mai ales sa ne bucuram de zapada? Nu stiu voi, dar eu n-am apucat sa fac tot ce mi-am propus de sarbatori. Am pregatit o lista cu toate deserturile pe care aveam in plan sa le pregatesc de sarbatori, insa doar o parte am reusit sa le duc la bun sfarsit. Zilele parca au zburat, timpul s-a scurs si pentru ca am senzatia ca nu m-am infruptat destul din bunatati si mai ales pentru ca mi-ar fi placut sa dureze mai mult spiritul de sarbatori, am pregatit un desert cu o usoara nota de sarbatori de iarna ca sa nu-i zic chiar de Craciun pentru ca azi maine suntem in pragul lui Sfantul Valentin.</div>
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Mi-am zis sa debutez anul 2014 cu un desert la pahar asa cum bine stiti ca imi place mie cel mai mult si cel mai mult sa pregatesc deserturile.<br />
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De fapt si de drept desertul de fata se pregatise a fi un brownie, dar unul intr-adevar delicios, cu cardamon, lichior Cointreau si multa ciocolata amaruie de calitate. Insa dintr-o eroare umana sau mai degraba din exces de zel, nu s-a copt intr-o forma suficient de aspectuoasa incat sa fie prezentata si atunci l-am transformat intr-un brownie consumat in pahar cu crema de branza, marshmallow si candy canes, asa de dragul sarbatorilor care au trecut <strike>prea repede</strike>. </div>
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Blatul de brownie poate fi inlocuit cu orice blat de ciocolata, de cacao sau de caramel. E ca si atunci cand blatul pregatit pentru un tort nu are tocmai aspectul cel mai prezentabil si il transformati in cake-pops. Functioneaza la fel si in cazul desertului la pahar.<br />
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<b>Ingrediente pentru 2 pahare:</b></div>
<div style="text-align: justify;">
- 4-5 linguri (depinde de marimea paharului folosit) de <a href="http://culinariadaciana.blogspot.ro/2012/10/mini-brownie-cu-glazura-de-dovleac.html" target="_blank">blat brownie</a> sau <a href="http://culinariadaciana.blogspot.ro/2012/06/brownie-cupcakes-cu-mint-frosting.html" target="_blank">de cacao</a>;</div>
<div style="text-align: justify;">
- 200 grame crema de branza (Minus L, fara lactoza sau Esquiza);</div>
<div style="text-align: justify;">
- 200 grame frisca lichida (fara lactoza);</div>
<div style="text-align: justify;">
- 3-4 lingurite miere; </div>
<div style="text-align: justify;">
- 2 picaturi esenta de menta;</div>
<div style="text-align: justify;">
- 3-4 lingurite mini-marshmallow;</div>
<div style="text-align: justify;">
- 1 candy canes zdrobit;</div>
<div style="text-align: justify;">
- 2 pahare sau cupe mari de inghetata.</div>
<div style="text-align: justify;">
<b><br /></b></div>
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<b>Mod de pregatire:</b></div>
<div style="text-align: justify;">
1. Se iau doua-trei linguri de blat si se aseaza in pahar formand primul strat al desertului.</div>
<div style="text-align: justify;">
2. Frisca se bate spuma, iar crema de branza de mixeaza cu miere si se adauga esenta de menta.</div>
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3. Frisca se incorporeaza in crema cu ajutorul unei spatule de silicon.</div>
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4. Se iau 2-3 linguri de crema de branza si se formeaza al doilea strat al desertului.</div>
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5. Se faramiteaza putin din blat si se presara deasupra cremei.</div>
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6. Se presara cu mini-marshmallow. </div>
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6. Bastonasele se zdrobesc si se presara la final pentru decor.<br />
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Va las in compania acestui minunat desert pana data viitoare cand am sa va povestesc si despre adevaratul brownie ciocolatos, aromat si cum altfel decat... condimentat.<br />
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Have a brownie triffle! </div>
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Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com1tag:blogger.com,1999:blog-2756839678086379366.post-17891391518116808982013-12-30T22:38:00.001+02:002013-12-30T22:38:08.474+02:00Chocolate cupcakes cu marshmallow frosting<div style="text-align: justify;">
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Here we are deja pe ultima suta de metrii a anului 2013... Un an care a trecut extrem de repede dar care in egala masura a fost un an agitat, plin de evenimente culinare si nu numai, un an de dezvoltare gastronomica dar si personala, un an in care am avut parte de o experienta culinara extrem de frumoasa si de revelatoare si peste care am dat total intamplator, dar cum toate au un sens in viata asta probabil ca nu a fost doar o intamplare totusi si a venit exact cand trebuia. Una peste alta, fara prea multe retrospective si analize ale anului 2013, mi-am propus ca mai degraba sa incep cu dreptul 2014. Stiu deja ca bloguletul meu va arata mult mai frumos si mai prietenos de la anul, asa s-ar cuveni pentru ca am trudit la site cu mult drag si sarg, stiu ca voi duce la bun sfarsit toate proiectele mele legate de teancul de liste si paraliste cu retete in plan si pe care nu am apucat sa le finalizez in anul care s-a scurs. Si mai stiu ca anul care vine va fi mai colorat, mai linistit, mai creativ si mai ... spicy.<br />
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Inchei acest an cu desertul pe care l-am testat in fel si chip in anul care a trecut si care mi-a adus si cele mai multe laude si succese, si anume cupcakes. Da, cupcakes cu ciocolata, cu mere, cu ghimbir, cu banane, cu marshmallow frosting, cu vanilie, cu crema de branza, cu cafea, cu zmeura, cu crema de unt cu bezea elvetiana si cu mirodenii.<br />
Si pentru ca am primit cadou un arzator tare frumusel si la care am visat tot anul, m-am grabit sa-l si pun in functiune la o glazura de bezea. Enjoy!<br />
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<b>Ingrediente pentru 24 briose</b>:</div>
<div style="text-align: justify;">
- 400 grame faina alba;</div>
<div style="text-align: justify;">
- 1 lingurita bicarbonat de sodiu;</div>
<div style="text-align: justify;">
- 1/4 lingurita sare;</div>
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- 150 grame ciocolata amaruie (minim 70% cacao);</div>
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- 100 grame unt (de 80% grasime);</div>
<div style="text-align: justify;">
- 2 oua;</div>
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- 2 linguri cacao olandeza;</div>
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- 80 grame zmeura (congelata sau proaspata);</div>
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- 280 grame zahar brun;</div>
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- 120 ml lapte caldut;</div>
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- 135 ml apa calduta;</div>
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- 30 grame ciocolata alba rasa marunt.</div>
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<div style="text-align: justify;">
<b>Ingrediente pentru glazura:</b></div>
<div style="text-align: justify;">
- 180 grame zahar pudra;</div>
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- 3 albusuri;</div>
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- 1/4 lingurita cream of tartar;</div>
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- 1/2 lingurita extract de vanilie;</div>
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- bomboane pentru decor.<br />
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<b>Mod de preparare briose:</b></div>
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1. Ciocolata se rupe bucati si se pune intr-un bol pe bain-marie impreuna cu untul. Se amesteca din cand in cand pana se topeste ciocolata si se omogenizeaza cu untul.</div>
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2. Faina se cerne si se amesteca cu bicarbonat de sodiu, sare si cacao.</div>
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3. Ouale se bat cu zaharul.</div>
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4. Se adauga zmeura si se mixeaza in continuare.</div>
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5. Se amesteca ciocolata topita cu compozitia de oua.</div>
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6. Se adauga laptele si treptat faina cu cacao.</div>
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7. Concomitent se pune cate o lingura de faina si una de apa calduta pana cand se omogenizeaza compozitia.</div>
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8. Se incalzeste cuptorul la 175 de grade si se toarna compozitia in forme.</div>
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9. Deasupra fiecarei briose se presara cu ciocolata alba rasa.</div>
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10. Se introduc in cuptor pentru 20-22 de minute.<br />
11. Dupa ce se racesc, se adauga glazura. </div>
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<b>Mod de preparare glazura de marshmallow:</b></div>
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1. Albusurile, zaharul si cream of tartar se pun pe baie de aburi si se amesteca.</div>
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2. Se amesteca cu un tel pana cand zaharul s-a dizolvat si nu se mai simte intre degete, aproximativ 6-7 minute.</div>
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3. Se ia de pe foc si se mixeaza cu viteza medie la inceput, dupa care se mareste treptat viteza, pentru 5-7 minute pana cand spuma formeaza varfuri.</div>
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4. Se adauga extractul de vanilie si se mixeaza inca doua minute. </div>
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5. Optional se adauga colorant.</div>
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6. Cu ajutorul unui arzator, se rumeneste usor spuma.</div>
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7. Se decoreaza dupa preferinte.<br />
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Spicuiri din cadourile culinare daruite de Craciun.</div>
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Un An Nou plin de inspiratie si culoare va doresc tuturor!</div>
Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com6tag:blogger.com,1999:blog-2756839678086379366.post-55489538212562566672013-12-27T14:25:00.001+02:002013-12-27T14:25:28.476+02:00Muffins cu pere si ghimbir<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwZ274_6bNHsT8xL8eBHJyW2X25XOfc4Sqhyphenhyphenvm9kFv8WK3-0KdKRw6-s5lQN8nAJzM3bYUz_fX-RK-uRexoEAnbGyEFhaFjx-3xy9LcnzFjPBgjEHgAtsQwAZagImZ6hfrj846VQwN1k/s1600/D02_0062+scris.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwZ274_6bNHsT8xL8eBHJyW2X25XOfc4Sqhyphenhyphenvm9kFv8WK3-0KdKRw6-s5lQN8nAJzM3bYUz_fX-RK-uRexoEAnbGyEFhaFjx-3xy9LcnzFjPBgjEHgAtsQwAZagImZ6hfrj846VQwN1k/s640/D02_0062+scris.jpg" width="426" /></a></div>
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De Craciun imi propusesem sa fac cel putin 5 variante de briose, muffin si cupcake. Sigur ca nu elanul si vointa ne lipseste atunci cand avem astfel de porniri constructive, ci timpul ne sta mereu in calea indeplinirii tuturor planurilor, chiar si a celor culinare, de fapt sa gatesti si in special sa pregatesti deserturi, a devenit in zilele noastre un adevarat lux. Asa ca daca am reusit sa pregatesc pana azi doua tipuri de briose, biscuiti, prajitura cu morcovi si turta dulce, pot sa ma consider norocoasa ca mi-am permis acest lux?</div>
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Continuand seria darurilor culinare pe acest an, azi va povestesc despre minunatele briose aromate cu mirodenii, pere si ghimbir, iar la final glazurate cu un amestec numit Streusel compus in principal din zahar, faina si unt. Desigur, glazura mea Streusel a suferit diverse modificari, fiind adaptata dupa propriile gusturi si parfumata cu mirodenii. Profit de acest sezon ca sa ma bucur din plin de deserturi care se pot pregati cu o gama larga de condimente precum scortisoara, anasonul, cuisoara, ienibaharul, ienuparul, cardamonul si multe multe altele. </div>
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Asa cum va spuneam si la <a href="http://culinariadaciana.blogspot.ro/2013/12/turta-dulce-de-ciocolata.html" target="_blank">postarea anterioara cu turta dulce</a>, am compus un amestec de condimente perfecte pentru biscuiti, briose, turta dulce si tort de morcovi. Daca aveti la indemana toate condimentele folosite in acest amestec, sfatul meu este sa-l adaugati in preparatele dorite cu curaj si sa-l pregatiti proaspat sau intr-o cantitate mai mica, doar pentru acest sezon deoarece amestecul isi pastreaza aromele mai proaspete fiind pregatit pe loc. E suficient un mojar si sa aruncati toate mirodeniile acolo, dupa care totul se piseaza si cam asta-i tot. Decat sa cumparati amestecuri similare in care de multe ori nu se gaseste ceea ce scrie pe ambalaj, mai bine va preparati propriul amestec si economisiti timp si bani.</div>
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<b>Ingrediente pentru 24 briose:</b><br />
- 375 grame faina;<br />
- un praf de sare;<br />
- 1 1/2 lingurita bicarbonat de sodiu;<br />
- 1 par;<br />
- 1 lingura ghimbir proaspat ras;<br />
- 1/4 lingurita scortisoara;<br />
- 1/4 lingurita cardamon macinat;<br />
- 1/4 lingurita cuisoara macinata;<br />
- 1/4 lingurita ienibahar macinat;<br />
- 45 grame nuci taiate marunt;<br />
- 3 oua;<br />
- 250 grame zahar brun;<br />
- 125 ml ulei de struguri;<br />
- 1 lingurita extract de vanilie.<br />
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<b>Pentru glazura (Streusel):</b><br />
- 1 1/2 lingura fulgi de ovaz;<br />
- 2-3 linguri faina integrala;<br />
- 2 linguri zahar brun sau miere;<br />
- 1 lingura de unt;<br />
- 1/2 lingurita scortisoara si/sau cuisoare;<br />
- 1 lingura fulgi de cocos (optional).<br />
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<b>Mod de preparare:</b><br />
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1.Faina se cerne intr-un bol, se adauga sare, bicarbonat de sodiu si se amesteca.<br />
2. Se adauga condimentele si se amesteca. <br />
3. Se curata parul si ghimbirul de coaja si se dau prin razatoarea mica.<br />
4. Ouale se bat cu zaharul, extractul de vanilie dupa care se adauga si uleiul.<br />
5. Se adauga parul si ghimbirul rase si se amesteca.<br />
6. Se toarna treptat faina peste compozitia cu oua si se mixeaza pana se incorporeaza bine ingredientele.<br />
7. Se adauga nucile taiate marunt si se amesteca.<br />
8. Se pregateste glazura: se pun toate ingredientele intr-un bol si se amesteca bine sa se incorporeze perfect toate componentele. Se pot sfarama intre degete, se omogenizeaza mai bine ingredientele.<br />
9. Se incalzeste cuptorul la 180 de grade.<br />
10. Se pregateste tava cu hartiile pentru copt briose, se pun cate doua linguri de inghetata in fiecare forma si deasupra se presara cu glazura Streusel.<br />
11. Se introduc la cuptor pentru 20-25 de minute.<br />
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Sarbatori Fericite si tihnite tuturor!</div>
Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com1tag:blogger.com,1999:blog-2756839678086379366.post-86351564321947668002013-12-24T11:45:00.002+02:002013-12-24T11:45:31.141+02:00Turta dulce de ciocolata<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyn6ugk4uAcTCRLRfK_Jme-nWWtKk6YW8JBgGer0_yYywEi8MSESHsQppKVpPF9jmeDYx5mbJWKMKObGNaCjMvCQrjSmkDcaGkSrv6nwy-NIF0O1ywT-WdwVOBxv_CbltFAkIU8UrZHE/s1600/D02_0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyn6ugk4uAcTCRLRfK_Jme-nWWtKk6YW8JBgGer0_yYywEi8MSESHsQppKVpPF9jmeDYx5mbJWKMKObGNaCjMvCQrjSmkDcaGkSrv6nwy-NIF0O1ywT-WdwVOBxv_CbltFAkIU8UrZHE/s640/D02_0006.jpg" width="640" /></a></div>
Christmas it's the season of joy and presents! Craciunul de anul acesta mi-a trezit dorinta de a oferi cadouri dulci celor dragi. Toti cei care ma cunosc si ma indragesc, stiu ca eu in bucatarie ma relaxez si ma adun dupa o zi incarcata la servici. Asa ca mi-am zis ca cel mai frumos cadou si cel mai reprezentativ pe care l-as putea oferi celor din jur, ar fi o particica din bunatatile pregatite de Craciun. M-am echipat cu etichete, pungulite, panglici de sezon si ambalaje dragute si m-am pus pe facut prajituri: briose, turta dulce, biscuiti, marshmallow in ciocolata, le-am impachetat frumos si le-am oferit in dar prietenilor. Inca mai muncesc la acest capitol pentru ca mai am cateva planuri si idei indraznete pe care intentionez sa le daruiesc anul acesta chiar si dupa Craciun.<br />
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Am facut o selectie a acestor cadouri culinare si primul despre voi povesti azi este turta dulce de ciocolata. Insa in primul rand, as vrea sa dezvalui secretul amestecului propriu de mirodenii pe care l-am folosit in diverse deserturi specifice sezonului de iarna.</div>
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Din compozitia de mirodenii pentru turta dulce fac parte: ienibahar proaspat macinat, ienupar proaspat macinat, ghimbir praf, menta uscata, scortisoara, cardamon proaspat macinat, fructe de anason (ceai), cuisoare proaspat macinate. Toate aceste mirodenii minunate se pun in mojar sau se dau prin rasnita pana se obtine un praf colorat si extrem de aromat. Produsul rezultat este o adevarata binecuvantare pentru dulciurile de iarna, inclusiv in tortul de morcovi l-am incercat si este absolut demential. Ceea ce cred ca lipsea din amestecul meu si s-ar fi potrivit de minune, este coaja de portocala confiata sau uscata, dar la urmatoarea tura cu siguranta nu o voi rata.<br />
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<b>Ingrediente pentru 25 bucati:</b></div>
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- 250 grame faina alba sau integrala;</div>
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- 50 grame faina de secara;</div>
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- 50 grame cacao olandeza;</div>
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- 2 lingurite amestec mirodenii pentru turta dulce: ienibahar proaspat macinat, ienupar proaspat macinat, ghimbir praf, menta uscata, scortisoara, cardamon proaspat macinat, fructe de anason (ceai), cuisoare proaspat macinate;</div>
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- 125 grame unt;</div>
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- 100 grame zahar brun;</div>
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- 150 grame miere.</div>
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- glazura din zahar pudra</div>
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<b>Mod de preparare:</b></div>
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1. Se pun intr-un bol faina, cacao, amestec mirodenii pentru turta dulce, zahar si se amesteca pentru omogenizare.</div>
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2. Se adauga mierea si se mixeaza pana cand se incorporeaza ingredientele.</div>
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3. Aluatul astfel format, se imparte in trei parti si individual se pune fiecare intre doua hartii de copt si se intinde cu sucitorul la grosimea de 3 mm.</div>
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4. Se indeparteaza hartia de copt de deasupra si se decupeaza cu formele dorite.</div>
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5. Se aseaza biscuitii decupati pe tava acoperita cu hartie de copt sau se transfera direct cu hartia de copt pe care au fost decupati, indepartand surplusul care se reintinde si se redecupeaza cu urmatorul aluat.</div>
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6. Se continua la fel cu restul aluatului, inclusiv cu surplusul.</div>
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7. Se introduc in cuptorul preincalzit la 180 de grade pentru 12 minute. </div>
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8. Se lasa la racit si se decoreaza fie cu zahar pudra cu foarte putina apa la care se adauga un colorant, fie cu alte glazuri in tub din comert (de exemplu cele de la Dr. Oetker).<br />
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Have a Happy Christimas anf gingerbread!</div>
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Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com5tag:blogger.com,1999:blog-2756839678086379366.post-12306900327086498252013-12-20T18:49:00.003+02:002013-12-20T18:49:39.286+02:00Stollen cu branza de vaci si parfum de scortisoara<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOcluaqc_rVBnmjPE8hsDwPUAaPMvlKuGtywcE55Z4lBxAuArs0dnVX63aF69mwdbBEsRN4lgW-3LX8YYgwDe2XNm-VTbAMrWbzWOdnT_Siuh5Rt5KbvmgClpg9ABgmorpWJEkX9Fxd8/s1600/D01_9958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOcluaqc_rVBnmjPE8hsDwPUAaPMvlKuGtywcE55Z4lBxAuArs0dnVX63aF69mwdbBEsRN4lgW-3LX8YYgwDe2XNm-VTbAMrWbzWOdnT_Siuh5Rt5KbvmgClpg9ABgmorpWJEkX9Fxd8/s640/D01_9958.jpg" width="426" /></a></div>
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Facusem demult o pasiune declarata pentru Stollen, imi plac combinatiile de fructe confiate cu aluatul dulce si aromat al cozonacului nemtesc, m-a vrajit din prima clipa. Incredibil de gustos este cu branza de vaci, prune uscate si stafide, presarata la final cu zahar pudra cu aroma de vanilie si scortisoara. De ceva vreme, Lidl ne ademeneste cu variate arome de Stollen si pentru ca nu sunt adepta dulciurilor industrializate, mi-am luat inima in dinti si am copt propriul meu Stollen, aromat asa cum imi place mie, condimentat putin cu scortisoara, partial din faina integrala si imi place nespus de mult ca nu trebuie dospita neaparat ci se poate coace si cu praf de copt, sau cel putin cozonacul meu nemtesc de asta a avut parte si nu s-a plans nimeni de el, din contra. Daca nu as fi fost la prima experienta cu Stollen, cu certitudine incercam sa inlocuiesc praful de copt cu bicarbonat de sodiu, despre care déjà stim cate beneficii are, data viitoare ma incumet si lansez si un cozonac nemtesc cu bicarbonat ca sa o bifez si pe asta.<br />
<a name='more'></a>Despre <a href="http://en.wikipedia.org/wiki/Stollen" target="_blank">Stollen</a> se spune ca este un tort cu fructe confiate, nuci, martipan si mirodenii, presarat cu unt topit si mult zahar pudra aromat. Este un fel de paine indulcita, care desi in interior are o cantitate destul de redusa de zahar, pe exterior este presarata din belsug cu zahar pudra, acesta contribuind de fapt la indulcirea painii. Fructele confiate se pot tine in rom, coniac sau sirop de anason pentru un plus de aroma.</div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInjzWo71PGYTxkbVxxyIfpBeaSZlUx4K4TShP2kZiYs6691HWkqEy9aSoWY_DFzuOIWd8zywPziYBcl3iUI5WUwRjKoUOkGFZ9gpzeyX4QA_fhUitX60PLIMgF6UNbX_afO0RzPp9AJA/s1600/D01_9928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInjzWo71PGYTxkbVxxyIfpBeaSZlUx4K4TShP2kZiYs6691HWkqEy9aSoWY_DFzuOIWd8zywPziYBcl3iUI5WUwRjKoUOkGFZ9gpzeyX4QA_fhUitX60PLIMgF6UNbX_afO0RzPp9AJA/s640/D01_9928.jpg" width="640" /></a></b></div>
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<b>Ingrediente</b>:</div>
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- 500 grame branza de vaci;</div>
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- 100 grame faina integrala;</div>
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- 250 grame faina alba + pentru presarat;</div>
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- 1 plic praf de copt;</div>
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- 100 grame stafide;</div>
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- 100 grame prune uscate;</div>
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- 50 grame unt + 30 grame topit pentru uns;</div>
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- un praf de sare de mare;</div>
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- coaja rasa de la o portocala;</div>
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- 100 grame zahar brun;</div>
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- 1/2 lingurita scortisoara;</div>
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- 1/2 lingurita extract de vanilie + pentru presarat;</div>
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- 40 grame zahar pudra pentru presarat deasupra.</div>
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<b>Mod de preparare:</b></div>
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1. Faina se cerne si se amesteca cu praf de copt si sare.</div>
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2. Se adauga scortisoara si se amesteca.</div>
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3. Branza de vaci se scurge de surplusul de lichid si se amesteca cu stafidele si prunele uscate.</div>
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4. Se adauga coaja de portocale, untul la temperatura camerei si zaharul brun, vanilia si se amesteca pana se incorporeaza ingredientele.</div>
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5. Se omogenizeaza amestecul de branza de vaci cu faina si se framanta pana se obtine un aluat.</div>
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6. Se formeaza un aluat de aproximativ 5 cm grosime de forma ovala sau cat permite lungimea tavii si ingusta de 10 cm. </div>
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7. Se modeleaza prin apasare din fata inspre inapoi, dupa care se aduc partile laterale peste aluat si se apasa in jos, usor.</div>
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8. O parte a aluatului se apasa mai jos, cealalata jumatate ramanand usor mai sus, astfel va capata dupa coacere acea forma specifica stollenului. </div>
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Pentru a intelege mai corect mecanismul de framantare, vizualizati videoclip-ul alaturat care pe mine m-a ajutat foarte mult: <a href="http://www.youtube.com/watch?v=T93FWFDIseU">http://www.youtube.com/watch?v=T93FWFDIseU</a> (cam de la minutul 1:30).<br />
9. Se introduce la cuptorul preincalzit la 150 de grade pentru 60-70 de minute pana se rumeneste.<br />
10. Se scoate din cuptor si imediat se unge cu unt topit dupa care se presara cu mult zahar pudra aromat cu vanilie si scortisoare.<br />
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Happy Christmas and cheese stollen!</div>
Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com2tag:blogger.com,1999:blog-2756839678086379366.post-1549401656037849092013-12-13T13:01:00.001+02:002013-12-13T20:50:16.459+02:00Biscuiti insiropati in hibiscus si crema din lapte condensat <div style="text-align: justify;">
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Va promisesem cand am postat ceaiul de hibiscus ca voi reveni cu un desert, desigur la pahar, in care hibiscus sa fie vedeta. Am preparat un sirop de hibiscus cu mirodenii ce au contribuit la deliciul acestui minunat sirop. Am insiropat cativa biscuiti in acest sirop aromat, am pregatit si o crema din lapte condensat cu frisca si zmeura si gata, intr-un timp record am pregatit un desert delicios si parfumat. Crema de dulce de leche se imbina perfect cu zmeura si biscuitii inmuiati intr-un sirop spicy. Siropul de hibiscus se prepara foarte usor si rapid, se pastreaza intr-un recipient de sticla inchis cu dop de pluta, intr-un loc racoros si intunecat. Poate fi folosit la diverse deserturi, pentru insiropat blaturi, presarat pe diferite creme, topping pentru inghetata sau in salata pregatita cu putin otet balsamic si lamaie.<br />
M-am impotmolit putin la denumirea preparatului: oare sa fie un cheesecake la pahar, dulce de leche cu aroma de zmeura, desert la pahar? Hmm... si pentru ca eram cu totul out of inspiration legat de titlul retetei, am descris pe scurt continutul desertului ca sa fie pe intelesul tuturor.<br />
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<b>Ingrediente pentru siropul de hibiscus:</b></div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>250 ml apa;</div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>2-3 flori hibiscus uscate;</div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>2 pastai cardamon;</div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>2 buc. ghimbir confiat;</div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>zeama de la 1 lime;</div>
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-<span class="Apple-tab-span" style="white-space: pre;"> </span>2 linguri de melasa.</div>
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<b>Mod de preparare sirop:</b></div>
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1. Apa se pune la fiert intr-o craticioara in care se adauga toate ingredientele.</div>
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2. Se lasa la fiert pentru 10-12 minute la foc mediu. </div>
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3. Se retrage de pe foc si se lasa acoperit pana se raceste.</div>
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4. Se toarna intr-un recipient de sticla cu dop de pluta.</div>
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<i><span style="font-size: x-small;">Inspirat de <a href="http://www.playfulcooking.com/spice-and-condiment/hibiscus-syrup/#more-9797" target="_blank">Playful cooking</a>. </span></i></div>
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<b>Ingrediente pentru crema (doua pahare):</b></div>
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- un pachet biscuiti de 50 de grame;</div>
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- 250 ml lapte condensat;</div>
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- 35 grame zmeura + pentru decor;</div>
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- suc de la o jumatate de lamaie;</div>
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- 200 ml frisca lichida;</div>
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- tonka razuita (optional);</div>
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- fulgi de cocos.</div>
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<b>Mod de preparare:</b></div>
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1. Se amesteca laptele condensat cu frisca lichida.</div>
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2. Se adauga zeama de lamaie, tonka razuita si zmeura zdrobita.</div>
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3. Biscuitii se insiropeaza in siropul de hibiscus, se rup in bucatele si se aseaza in pahar, fiind primul strat al desertului.</div>
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4. Se adauga crema peste care se adauga inca un strat de biscuiti insiropati.</div>
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5. Se decoreaza cu zmeura, fulgi de cocos si frunze de menta.<br />
6. Se poate pastra la congelator pentru 4-5 ore, ori se poate consuma ca atare tinuta la frigider pentru cateva ore.<br />
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Have a biscuit cheesecake!</div>
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Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com0tag:blogger.com,1999:blog-2756839678086379366.post-16063511015355461262013-12-11T14:49:00.003+02:002013-12-11T14:49:26.345+02:00Pachetele din salata verde cu ricotta si nuci <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1AfSAmHS3X-CUGoXoISoNlf7jadl8250wLU1FvOUUdvLTKUreWtVDIWdioDTQguXClYYkEv4fCTNIhYVPjqH8oUfejTlk4qanD8Et8npOI8CdOJ-4oT6hZDDC7wQN0qM0fyFG4lmQcI/s1600/D01_9442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1AfSAmHS3X-CUGoXoISoNlf7jadl8250wLU1FvOUUdvLTKUreWtVDIWdioDTQguXClYYkEv4fCTNIhYVPjqH8oUfejTlk4qanD8Et8npOI8CdOJ-4oT6hZDDC7wQN0qM0fyFG4lmQcI/s640/D01_9442.jpg" width="640" /></a></div>
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De fiecare data cand cumpar salata, inevitabil o parte ramane neutilizata pentru ca o capatana este destul de maricica pentru doua persoane. Si atunci incerc sa-i gasesc si alte intrebuintari pentru ca e pacat sa arunci salata tinand cont ca are multiple beneficii.</div>
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Stiati ca... <b><a href="http://www.sfatulmedicului.ro/Educatie-pentru-sanatate/salata-verde-beneficii-pentru-sanatate_10427" target="_blank">Salata verde</a></b> este bogata in substante nutritive fiind benefice sanatatii. Datorita nivelului ridicat al celulozei ajuta la imbunatatirea peristaltismului intestinal, folosita pentru vindecarea constipatiei si al altor tulburari gastrointestinale.</div>
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Contine o substanta numita lactucarium care ajuta la tratarea insomniilor. </div>
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Salata verde contine cantitati mari de fier si consumul acesteia ajuta la cresterea valorilor hemoglobinei din sange. Este folosita ca tonic excelent pentru persoanele care sufera de anemie. Absorbtia fierului din salata verde este mai mare decat cea din suplimentele care contin fier.</div>
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Frunzele proaspete de salata sunt o sursa excelenta de vitamina A si beta caroten, contine cantitati mari de minerale precum fier, calciu, magneziu, potasiu. </div>
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<b>Ingrediente:</b><br />
- salata verde;<br />
- ceapa rosie tinuta pentru cateva ore in zeama de lime;<br />
- ricotta;<br />
- seminte de pin;<br />
- nuci;<br />
- stafide;<br />
- seminte de chia;<br />
- un praf turmeric. <br />
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<b>Mod de preparare:</b><br />
1. Salata se spala cu multa apa rece si se sterge cu un servet de bucatarie.<br />
2. Ceapa rosie se taie rondele subtiri si se lasa in zeama de lime pentru cateva ore. Ceapa va capata o aroma deosebita si in plus atenueaza din gustul puternic al acesteia.<br />
3. Ricotta se amesteca cu seminte de pin, seminte de chia si turmeric.<br />
4. Salata se taie in doua si se umple cu amestecul de ricotta, ceapa rosie, nuci si stafide.<br />
5. Se poate servi ca si aperitiv sau pe un platou suedez.<br />
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Have a green salad!</div>
Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com1tag:blogger.com,1999:blog-2756839678086379366.post-7361852727726143122013-12-09T21:55:00.004+02:002013-12-09T22:01:34.165+02:00Sandwich cu creveti si sos de mustar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhU1uXJqkPseckhLEAVyfqdQZ-UPvpPN5RFQ1bSAzfrxDBU1r5I9aQOH8WbI3KSHvsgFbdJMMV6fgh4lmXqD6YmQzgP6-uxcJyfqIPcarDNC9IteAEec1CE4ipj6E-eo5kt8Vh-YZf9w/s1600/D01_9419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhU1uXJqkPseckhLEAVyfqdQZ-UPvpPN5RFQ1bSAzfrxDBU1r5I9aQOH8WbI3KSHvsgFbdJMMV6fgh4lmXqD6YmQzgP6-uxcJyfqIPcarDNC9IteAEec1CE4ipj6E-eo5kt8Vh-YZf9w/s640/D01_9419.jpg" width="640" /></a></div>
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Sunt convinsa ca ati constatat cu netarmuita fericire ca oferta de la Lidl este din ce in ce mai bogata in sortimente greu de refuzat printre care si o varietate destul de mare chiar si in zona fructelor de mare. Lucky me! Am profitat indeosebi de creveti si i-am folosit in diferite preparate precum salate, sandwich si paste. Voi continua sa ma infrupt din aceste minunate fructe de mare si voi explora varietatea de preparate in care se pot consuma. </div>
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Tot la Lidl am gasit un sos de mustar cu miere pe care l-am mai imbunatatit cu iaurt grecesc tot de la Lidl, zeama de lamaie si usturoi pentru a fluidiza si a aroma sosul. Astfel am obtinut un sos fabulos ce se potriveste fantastic cu crevetii. Garantat a fost un mic dejun satios, gustos si la care vom reveni negresit.<br />
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Aceasta postare nu are niciun fel de caracter publicitar, pur si simplu ne plac la nebunie crevetii, de fapt fructele de mare in general, si in plus crevetii se prepara foarte rapid intr-un sandwich impreuna cu alte doua-trei ingrediente plus un sos de milioane de puncte. Sosul trebuie neaparat sa nu lipseasca din aceasta combinatie pentru ca sosul este cel care pune punctul pe i.<br />
Sigur ca painea poate fi de casa, de preferat chiar, insa daca totusi painea este din magazin, atunci macar sa fie cu seminte.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrW-zHy-BBVR-75DEpw-qKOpYDselRdv6QiAmKUENixGF_MLH-pGEyNaCDKSjCo_oSCd6cmasDXIr4tMtA9NAWgTTLy8klXwBt2r3ULv2kBodwZjCWiyyBNhWzSBibmo-isO9f5uHD_k/s1600/D01_9416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrW-zHy-BBVR-75DEpw-qKOpYDselRdv6QiAmKUENixGF_MLH-pGEyNaCDKSjCo_oSCd6cmasDXIr4tMtA9NAWgTTLy8klXwBt2r3ULv2kBodwZjCWiyyBNhWzSBibmo-isO9f5uHD_k/s640/D01_9416.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPGeDaOTbypdbSkN-NVR8vuQoK60Tl2ff4-rZrI0eCXJ3SQotG36wsYTIZQACXJ2QnXCDGu1MLKhQjyQGu3eF3igJLztlNodTPzyyX1J-MtFxjBzDSp1Ejh8VmAImxiNr7Pr3be8HifY/s1600/D01_9426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPGeDaOTbypdbSkN-NVR8vuQoK60Tl2ff4-rZrI0eCXJ3SQotG36wsYTIZQACXJ2QnXCDGu1MLKhQjyQGu3eF3igJLztlNodTPzyyX1J-MtFxjBzDSp1Ejh8VmAImxiNr7Pr3be8HifY/s640/D01_9426.jpg" width="640" /></a></div>
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<b>Ingrediente:</b></div>
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- 1 cutie creveti fierti;</div>
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- 2 chifle cu seminte;</div>
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- crema de branza cu verdeata (Esquisa sau Hochland) pentru uns;</div>
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- rucola;</div>
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- felii de lamaie;</div>
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Sosul: 2 linguri sos de mustar cu miere (Lidl), 2-3 catei usturoi, zeama de lamaie, Amestec italian, iaurt grecesc (optional).</div>
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<b>Mod de preparare:</b></div>
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1. Se sectioneaza chiflele, dar nu se taie de tot.</div>
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2. Se ung cu crema de branza.</div>
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3. Se pun crevetii (se scot din congelator si se lasa la dezghetat peste noapte).</div>
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4. Se adauga feliile de lamaie taiet subtiri.</div>
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5. Rucola se spala, se sterge cu un servet de bucatarie si se aseaza peste creveti.</div>
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6. Se consuma cu sos de mustar. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXj8hCPYK0Q7W85B4g_RoWu7ujwJVAOoh3Ho4pXoIMO475Hs4XEiTJWvDrryOgK9TnLe0HQ9nnt05zh7OAt9VR_aE32mmC-Jx8mxxtOpanMn70jbRlYv6sS0NLTXypB0QzcLknLZEB42M/s1600/D01_9418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXj8hCPYK0Q7W85B4g_RoWu7ujwJVAOoh3Ho4pXoIMO475Hs4XEiTJWvDrryOgK9TnLe0HQ9nnt05zh7OAt9VR_aE32mmC-Jx8mxxtOpanMn70jbRlYv6sS0NLTXypB0QzcLknLZEB42M/s640/D01_9418.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vivkRx4y0X-2iM0gtNF3jaGH9QpLZ15fgd0fMzwdhoJH4xP3QUQL7wsci5CKMIMz3i3iiO2ZOipeBwYiVM7SxBF9cJnzcpoGUxphIej9XJKQSLxo9RinSodpVTZH8nwXzmL1U_wTeEQ/s1600/D01_9421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vivkRx4y0X-2iM0gtNF3jaGH9QpLZ15fgd0fMzwdhoJH4xP3QUQL7wsci5CKMIMz3i3iiO2ZOipeBwYiVM7SxBF9cJnzcpoGUxphIej9XJKQSLxo9RinSodpVTZH8nwXzmL1U_wTeEQ/s640/D01_9421.jpg" width="640" /></a></div>
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Have a shirmp sandwich!</div>
Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com0tag:blogger.com,1999:blog-2756839678086379366.post-69363971871726217252013-12-01T11:40:00.001+02:002013-12-10T11:49:39.089+02:00Risotto de rosii cu tofu grill<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvBkQt7NSLwNRWN7AOvITy3VlkEs1_I6LoeMmi9lV8H4mOpHKQnzt3pF6keNzyJK-Y7YHfh7z-o6OsNVEgYbI3WcRlV-u8xV2kuds_8xSrNgn7m0xrxNcW22z0mTRhUjPJCRC8DGGccs/s1600/D01_9070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvBkQt7NSLwNRWN7AOvITy3VlkEs1_I6LoeMmi9lV8H4mOpHKQnzt3pF6keNzyJK-Y7YHfh7z-o6OsNVEgYbI3WcRlV-u8xV2kuds_8xSrNgn7m0xrxNcW22z0mTRhUjPJCRC8DGGccs/s640/D01_9070.jpg" width="426" /></a></div>
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Si uite asa am ajuns cu succes la al 4-lea sortiment de risotto preparat (cu ciuperci, cu spanac, cu leurda si acum cu rosii), toate au avut acelasi succes rasunator si am hotarat ca orez simplu nu voi mai gati cata vreme pot sa prepar risotto cu unt si parmezan, nu mai e loc de orez fiert pur si simplu pentru ca este incomensurabil si incontestabil mai gustos, mai aromat, mai consistent si evident mai condimentat.<br />
Dintre tehnicile de preparare ale unui risotto, cel mai mult mi-a placut cel descris de <a href="http://www.mentasirozmarin.ro/2013/04/retete-de-primavara-risotto-cu-leurda-si-ciuperci-de-padure-lacto-vegetarian-si-bonus-tehnici-de-baza-pentru-prepararea-unui-risotto.html" target="_blank">Andra</a>. In linii mari, am respectat pasii enumerati la descrierea retetei de risotto cu ciuperci si leurda.<br />
Am constatat cu tristete ca in restaurantele de la noi, bucatarii nu prea stiu sau cel putin nu respecta reteta originala si se gasesc sa denumeasca risotto, un orez fiert in apa multa, ceea ce mi se pare total eronat pentru ca te astepti sa mananci exact ceea ce scrie, pe cand in realitate ii platesti doar pretul <strike>piperat</strike> dar preparatul nu se aseamana nici pe departe cu denumirea.<br />
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Dar sa revenim la reteta de fata. Cu mandrie afirm ca tofu, a fost cireasa de pe tort, ad literam, caci se afla exact in varful preparatului, unde isi merita de altfel locul pentru ca tofu grill este absolut genial si incredibil de gustos, pot sa confirme aici un neiubitor de soia cum este sotul meu care a fost deosebit de incantat de aroma branzei tofu.<br />
Si pentru ca am tot promis ca voi reveni la preparate la pahar, am gasit extrem de potrivit sa consum si sa prezint acest preparat in pahar. Nemaiponenit de bun a fost! Merita incercat, desi procesul de pregatire pare mai durabil, chiar nu este, adica nu va ia mai mult timp decat sa preparati niste cartofi pireu cu snitel si va asigur ca este cel putin la fel de consistent, insa cu certitudine mai gustos.</div>
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Dar ca sa nu va mai tin in suspans trec repejor la descrierea retetei in cea mai scurta dar in acelasi timp concisa forma posibila:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQZ5jdQHNQJLgaz2uGpPRF0k6DRoOctPZDqvfRbuCy_zHRnnSWd26zl75SIrTlPQlId17P9i_bgWVCBWCUXTZ694I-ucrOIc89sTTiwy7et6x1mPcn3OOmNNlr57LX6jXrcubt9H5u18/s1600/D01_9066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQZ5jdQHNQJLgaz2uGpPRF0k6DRoOctPZDqvfRbuCy_zHRnnSWd26zl75SIrTlPQlId17P9i_bgWVCBWCUXTZ694I-ucrOIc89sTTiwy7et6x1mPcn3OOmNNlr57LX6jXrcubt9H5u18/s640/D01_9066.jpg" width="640" /></a></div>
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<i><b>Ingrediente:</b></i></div>
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- 250 grame orez;</div>
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- 25 ml ulei de masline sau de sofranel;</div>
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- 550-600 ml pireu de rosii cherry sau bulion;</div>
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- 1 lingurita sare de mare;</div>
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- piper dupa gust;</div>
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- 20 grame rosii uscate;</div>
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- 50 grame parmezan ras;</div>
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- 65 grame unt taiat cubulete;</div>
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- 25 ml vin alb;</div>
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- 2 catei usturoi;<br />
- piper; </div>
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- o ceapa rosie;</div>
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- 150 grame branza tofu taiata cubulete + 2 linguri unt de cocos pentru prajit + busuioc pentru decor. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaE9PqdF9xJgKJ3jDXrEzewmkoi1GapsNMTa8XTlloNUkBRtItiagLVRyNkBJ7t73vAOXCbKhuWMhkSty9vzXhJcO8S9dIGO0hlNI9YQp0fjnegNro1_ANqLG7ai-i0TILnAitZZqGz6w/s1600/D01_9069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaE9PqdF9xJgKJ3jDXrEzewmkoi1GapsNMTa8XTlloNUkBRtItiagLVRyNkBJ7t73vAOXCbKhuWMhkSty9vzXhJcO8S9dIGO0hlNI9YQp0fjnegNro1_ANqLG7ai-i0TILnAitZZqGz6w/s640/D01_9069.jpg" width="640" /></a></div>
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<b>Mod de pregatire:</b></div>
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1. Intr-o oala se toarna ulei peste care se adauga orezul. Se lasa la calit pentru 5 minute, amestecand din cand in cand, la foc mic.<br />
2. Se adauga sare, ceapa rosie taiata marunt si rosiile uscate. Se amesteca.<br />
3. Dupa alte 5 minute se adauga vinul si zeama de rosii. Respectiv, se foloseste fie bulion, fie rosii cherry fierte in putina apa ca sa poata fi usor decojite, dupa care se pun in blender si se obtine un suc/pireu. Eu am folosit o mare parte bulion si o parte zeama de la rosiile cherry (aproximativ 14-15 rosii blenduite). Deoarece regula spune ca lichidul folosit (in alte cazuri supa de legume) trebuie sa fie calda, sucul de rosii poate fi usor incalzit. <br />
4. Sucul de rosii se adauga treptat, cate un polonic, apoi se amesteca si abia cand s-a incorporat se adauga urmatorul polonic. Procesul de fierbere al orezului trebuie sa dureze in jur de 20 de minute, depinde si de tipul de orez, ideal la risotto este arborio. Daca gustand constatati ca bobul de orez este putin tare, nu este cazul sa disperati, este risotto, nu orez fiert si oricum consistenta cremoasa o va capata odata cu adaugarea untului si a parmezanului. Daca este nevoie se poate suplimenta cantitatea de suc de rosii, important este ca risotto sa nu fie uscat.<br />
5. Asadar, se adauga parmezan ras si cubulete de unt puse treptat, doar cate un cubulet.<br />
6. Se pune capacul si se lasa acoperit pana se pregateste tofu grill.<br />
7. Intr-o tigaie se adauga unt de cocos.<br />
8. Dupa ce s-a topit ulntul, se adauga branza tofu taiata cubulete. Eu am folosit tofu cu chimen, care i-a dat o aroma si mai buna.<br />
9. Se prajesc pe fiecare parte un minut, doua pana isi schimba culoarea.<br />
10. Se pregateste un pahar nu foarte inalt, se pun 3-4 linguri risotto, se orneaza cu tofu prajit si busuioc.<br />
11. Se condimenteaza cu sare si piper dupa gust. <br />
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Pentru cei care doresc sa serveasca risotto in bol:</div>
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Eu prajind tofu:</div>
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Have a cup of cherry risotto with tofu grill!</div>
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Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com4tag:blogger.com,1999:blog-2756839678086379366.post-75656131285033557922013-11-28T21:11:00.000+02:002013-11-28T21:11:03.980+02:00Salata cu andive si nuci pecan<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMW3und0sDBhrOVUN4OYtmAYoDsin7_I9SaCNCWDFeTnZOklyBfrjm0bD7V9RM8rG2jDaYqAhAI9pLq64ffzcrV0_mmtWI5XRSd-8e2Iu9r0JUl-ewjikPROekVVck6NdnWuaDTEAKGFo/s1600/D01_9006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMW3und0sDBhrOVUN4OYtmAYoDsin7_I9SaCNCWDFeTnZOklyBfrjm0bD7V9RM8rG2jDaYqAhAI9pLq64ffzcrV0_mmtWI5XRSd-8e2Iu9r0JUl-ewjikPROekVVck6NdnWuaDTEAKGFo/s640/D01_9006.jpg" width="640" /></a></div>
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Sunt incantata cand gasesc cu usurinta posibilitati de a manca vegetarian si de post pentru ca, da, pentru prima data am decis sa iau postul in serios cel putin din punct de vedere culinar. Pana acum erau doar tentative nereusite, ori ma trezeam la o saptamana dupa ce incepea postul. Insa de aceasta data, pot sa ma laud si sa ma felicit ca am reusit sa rezist glorios. Sper sa ma tina pana la sfarsitul lunii decembrie. Pana in acest moment, postul mi-a oferit ocazia de a explora legume si fructe pe care le neglijam de obicei, mananc mai mult avocado, imi fac pesto din ierburi, migdale si tofu, combin merele in fel si chip, pireuri, salate, deserturi. Printre altele, am descoperit ca nu ma impac cu feniculul, este prea aromat si sincer cred ca merge cel mai bine cu carne sau mai comestibila ar fi prajita cu alte legume, iar asta este o optiune pe care inca nu am incercat-o dar o iau in calcul. In schimb, imi plac andivele in salata, am mai incercat in trecut si <a href="http://culinariadaciana.blogspot.ro/2013/04/salata-cu-andive-ridichi-si-parmezan.html" target="_blank">aici</a>, tot cu seminte de chia dar se pot inlocui cu seminte de in sau de susan, fiind chiar mai accesibile.<br />
Pentru o varianta de post, branza poate fi inlocuita cu succes cu tofu, se pot adauga stafide sau mai multe tipuri de seminte (de floarea soarelui sau de pin). <br />
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<b><i>Ingrediente pentru 2 persoane:</i></b></div>
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- 2 andive;</div>
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- 75 grame branza cu mucegai;</div>
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- nuci pecan;</div>
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- 2 mere cu coaja, feliate;</div>
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- 2 pere cu coaja, feliate;</div>
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- seminte de chia sau de in;</div>
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Dressing din: ulei de masline si zeama de lamaie.<br />
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<b>Mod de preparare:</b></div>
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1. Andivele se desfac, frunza cu frunza, se spala, se sterg cu un servet de bucatarie si se aseaza intr-o farfurie adanca, mai marisoara.<br />
2. Branza se taie cubulete si se adauga peste andive.<br />
3. Merele si perele se spala, nu se curata de coaja (sau in functie de preferinte frutele se pot curata) si se taie felii subtiri.<br />
4. Se presara cu nuci pecan si seminte de chia sau de in.<br />
5. Pentru dressing se stoarce o jumatate de lamaie si se adauga 1-2 linguri ulei de masline.<br />
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Have a <span class="short_text" id="result_box" lang="en"><span class="hps">witloof pecan salad!</span></span></div>
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Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com0tag:blogger.com,1999:blog-2756839678086379366.post-33060285857727540302013-11-25T22:44:00.003+02:002013-11-25T22:44:33.745+02:00Pancakes cu morcovi si chimion<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCoZagWd4RpNy8DI3uYZCsQGlSCjT3mO6UiT1XNkz0QwfGaffmSutuU1tYz-VCpUZaPgSWoBu686-OT7Q5U7ERieFYXYH6nTzyG5twsXC9QMEwqeHoIcElD5_1tR0ghUM2NqbfslbWFM/s1600/D01_8963.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCoZagWd4RpNy8DI3uYZCsQGlSCjT3mO6UiT1XNkz0QwfGaffmSutuU1tYz-VCpUZaPgSWoBu686-OT7Q5U7ERieFYXYH6nTzyG5twsXC9QMEwqeHoIcElD5_1tR0ghUM2NqbfslbWFM/s640/D01_8963.jpg" width="640" /></a></div>
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Mi se intampla des sa-mi pice cu tronc un ingredient oarecare, in cazul acesta morcovul si sa ma gandesc apoi cu ce sa-l combin. Explorand caile nebanuite ale celui mai utilizat motor de cautare, si anume Google care este, am constatat <strike>fara suprindere</strike> ca exista numeroase variante de a gati pancakes, de la combinatii dulci la cele sarate. Sigur ca m-am focusat pe variantele sarate, dar nu asta este important pentru ca ma interesa in mod deosebit pancakes cu morcovi si am aflat, <strike>cu stupoare de aceasta data</strike>, ca exista doar variatiuni pe aceeasi tema cu condimentele folosite si in tortul cu morcovi, cat si in briosele cu morcovi, dar n-am intalnit nicio combinatie sarata cu morcovi. Totusi, cu riscul de a parea neobisnuit, am ramas fixata pe ideea mea si dupa lungi dezbateri referitor la ce si cum sa combin, mi-am zis ca trebuie sa iasa ceva super-mega delicios si inedit in acelasi timp daca adaug putin chimion si folosesc branza de vaci in loc de iaurt. Asa ca, am purces la treaba si sincer am fost foarte placut surprinsa cat de reusite au fost clatite gatite astfel. Apropo, ma duc sa mai infulec una! [Pauza]. Hmmm... tare bune sunt... Asadar, sa continuam cu reteta.<br />
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<i><b>Ingrediente:</b></i></div>
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- 125 grame faina alba sau integrala;</div>
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- 3-4 morcovi de marime medie razuiti marunt;</div>
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- o lingurita chimion;</div>
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- 100 ml lapte;</div>
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- 2 oua de casa;</div>
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- 2 linguri branza de vaci;</div>
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- 1 lingurita bicarbonat de sodiu;</div>
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- cate 1/4 lingurita: busuioc uscat, chili, curry, sare, piper;</div>
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- ulei de cocos pentru prajit.</div>
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<b>Mod de preparare:</b></div>
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1. Intr-un bol se amesteca faina, condimente si bicarbonat de sodiu.</div>
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2. Galbenusurile se bat cu branza de vaci si laptele.</div>
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3. Se adauga morcovii razuiti marunt si chimion si se amesteca pana se omogenizeaza.</div>
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4. Faina se amesteca cu compozitia de morcovi.</div>
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5. Albusurile se bat spuma si se incorporeaza incet cu restul compozitiei cu ajutorul unei spatule.</div>
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6. Intr-o tigaie antiaderenta se pune o lingurita de ulei de cocos.</div>
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7. Se pune in tigaia incinsa cate un polonic din compozitia de clatite.</div>
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8. Se lasa pana cand incep sa iasa primele bule, apoi se intoarce rapid si se mai tine un minut pe cealalta parte.</div>
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9. Se servesc cu rosii cherry, creme fraiche sau smantana cu verdeata.<br />
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Conversatie intre el si ea:</div>
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El: Totul era delicios pana la chimion.</div>
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Ea: Dar iubi, chimion merge foarte bine cu branza de vaci iar morcovii nu fac decat sa accentueze combinatia intre cele doua ingrediente.</div>
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El: Ar fi mers putin parmezan ras... parca..., ce zici?<br />
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Cam asa se desfasoara lucrurile cand apar noutati in peisajul culinar al casei noastre. </div>
Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com2tag:blogger.com,1999:blog-2756839678086379366.post-53460760203786521752013-11-18T22:19:00.001+02:002013-11-18T22:22:02.949+02:00Briose cu crema de branza si mure<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4XqFzXddqoSYK9gaiIserfu84DIAYN3zOJL-F1qq8J9HNKY8rTip3HpyXwADsHIxsHc9V71NIDjCJamlFWMgybcOOvKz21T5FUHWFiGFmRRevQls1_ilXJBpU56XRT_lTSRHyqBXnwIc/s1600/D01_8240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4XqFzXddqoSYK9gaiIserfu84DIAYN3zOJL-F1qq8J9HNKY8rTip3HpyXwADsHIxsHc9V71NIDjCJamlFWMgybcOOvKz21T5FUHWFiGFmRRevQls1_ilXJBpU56XRT_lTSRHyqBXnwIc/s640/D01_8240.jpg" width="426" /></a></div>
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Combinatie infailibila intre crema de branza si mure. Deasupra unor briose de ciocolata compun un mic dejun desavarsit. Din cand in cand, glazura din crema de unt se poate inlocui cu o crema de branza din mascarpone, crema Philadelphia, branza quark si branza de vaci. Preferabil este sa se inlocuiasca si zaharul cu sirop de agave sau miere sau chiar melasa. Nu strica textura si gustul este incomparabil mai bun cu miere sau cu sirop de artar. Nesperat de gustoase sunt consumate langa o cafea si imperios necesar de combinat crema de branza cu fructe de padure.</div>
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<b><i>Ingrediente pentru 24 briose:</i></b></div>
<div style="text-align: center;">
- 150 grame faina spelta;</div>
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- 200 grame faina alba;<br />
- 1/2 lingurita sare;<br />
- 1 lingurita bicarbonat de sodiu;</div>
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- 150 zahar brun;</div>
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- 1 plic zahar vanilat;</div>
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- 3 oua;</div>
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- 160 grame unt;</div>
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- 100 ml iaurt;<br />
- coaja de la o portocala;<br />
- 3 linguri cacao pudra.</div>
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<b><i>Ingrediente pentru crema de branza:</i></b></div>
<div style="text-align: center;">
- 3 linguri branza de vaci;</div>
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- 2 linguri crema branza Philadelphia;</div>
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- 100 grame mure + pentru decor;</div>
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- 3 linguri miere sau zahar brun.</div>
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<b>Mod de preparare:</b></div>
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1. Se amesteca intr-un bol faina, sare, bircarbonat.<br />
2. Intr-un alt bol se mixeaza ouale cu zaharul, apoi se adauga zahar vanilat.<br />
3. Se adauga unt la temperatura camerei si se mixeaza pana se omogenizeaza.<br />
4. Treptat se adauga faina si iaurtul.<br />
5. Se incorporeaza cacaua si coaja de portocala.<br />
6. Blatul se aseaza in tava pentru briose. Se introduc la cuptorul incalzit la 180 de grade pentru 25-30 de minute.<br />
7. Se lasa la racit pe un gratar si se ung cu glazura.<br />
8. Pentru glazura se mixeaza branza de vaci cu crema de branza, mure si miere. </div>
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Have a blackberry cupcake!</div>
Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com0tag:blogger.com,1999:blog-2756839678086379366.post-65555266840195799582013-11-12T17:18:00.000+02:002013-11-12T17:18:54.308+02:00Ceai de hibiscus si iasomie<div style="text-align: justify;">
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<b><i>Stiati ca...</i></b> Hibiscus este cunoscut si sub denumirea de Flor de Jamaica si ca in Sudan bautura din hibiscus se numeste Karkade? Florile de hibiscus sunt bogate in vitamina C, fiind cunoscute pentru proprietatile sale antioxidante, intareste sistemul imunitar si vasele de sange, reduce zaharul din sange la diabetici. Are o concentratie mare de acizi organici: citric, malic, tartric. De asemenea, este adjuvant in curele de slabire si depresie.</div>
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Este de o culoare rosie aprinsa spre visiniu, avand un gust usor acrisor. Poate fi aromat cu diverse mirodenii precum scortisoara, anasonul, cuisoarele si ghimbirul. Se serveste fie cu zahar dar la fel de bun este si fara zahar, cu o felie de lamaie sau lime. Se poate consuma fie calda, fie rece.<br />
Sunt folosite si la decorarea diferitelor deserturi, dar si pentru aromatizarea incaperii sau pentru a parfuma apa. Se poate prepara sub diverse forme: ceai, sirop, inghetata, sorbet, diferite cocktailuri, in creme, dulceturi si multe altele.<br />
<a name='more'></a>Nu stiu voi, dar eu sigur am sa incep sa-l folosesc mai des caci m-a convins de la prima inghititura de ceai. N-am folosit zahar deloc, dar asa beau eu ceaiul de obicei, neindulcit, insa in ce priveste ceaiul de hibiscus chiar nu are nevoie de niciun fel de indulcitor.<br />
De dragul aromei, armoniei si diversitatii, am incercat si o varianta cu iasomie. Si tot de dragul aromei, o sa prepar si un sirop pe care il voi folosi intr-un desert. So, ramaneti prin preajma!<br />
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<b><i>Ingrediente pentru o ceasca:</i></b></div>
<div style="text-align: center;">
- 200-250 ml apa clocotita;<br />
- 4-5 flori de Hibiscus uscate;<br />
- un cub zahar brun (optional);<br />
- 2-3 cuisoare sau o steluta de anason;<br />
- cateva flori uscate de iasomie (optional).<br />
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<b><i>Mod de preparare:</i></b><br />
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<div style="text-align: justify;">
1. Se pune pe foc un ibric cu apa si se lasa pana da in clocot.</div>
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2. Intr-o ceasca se pregatesc flori de hibiscus si cuisoare si se toarna peste apa clocotita.</div>
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3. Se lasa deoparte pentru aproximativ 5 minute pana se coloreaza apa si se preia aroma.</div>
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4. Se adauga zahar dupa gust.</div>
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5. Pentru varianta cu iasomie, se adauga si o lingurita de flori de iasomie in ceasca.</div>
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6. Optional se poate adauga zeama sau o felie de lamaie.</div>
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<i>To be continued... </i></div>
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Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com0tag:blogger.com,1999:blog-2756839678086379366.post-57281698910657398702013-11-08T22:13:00.001+02:002013-11-08T22:13:11.973+02:00Tarta din cartofi dulci cu rucola si seminte de pin <div style="text-align: justify;">
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Inca o tarta, inca o leguma colorata de toamna. Cum spuneam in <a href="http://culinariadaciana.blogspot.ro/2013/11/tarta-cu-nuci-pecan-si-dovleac.html" target="_blank">postarea precedenta</a>, toamna abunda de legume si fructe parfumate. Nu aveam cum sa ratez cartofii dulci, i-am asteptat din vara, pandeam
pe la toate supermarketurile si abia acum am inceput sa-i zaresc, si imediat am trecut la utilizarea lor in preparate. Insist sa incercati includerea cartofilor dulci in preparate, sunt incomparabil mai gustoase si mai sanatoase decat cartofii albi.<br />
Revenind la mini-rubrica <i><b>Stiati ca...</b></i> pe care am neglijat-o putin in ultima vreme, am aflat ca sunt bogati in antioxidanti, sunt sursa excelenta de carbohidrati pentru diabetici deoarece ajuta la reglarea nivelului de zahar din sange. Deoarece contin fibre digestive, ajuta la constipatie si previn aparitia cancerului de colon. Una peste alta este bogata intr-o serie intreaga de vitamine si minerale, acid folic, vitamina C, calciu, fier. Nu v-am convins inca?<br />
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<i><b>Ingrediente pentru tava de diametrul 24 cm:</b></i></div>
<div style="text-align: center;">
- 1 cartof dulce mare fiert in coaja;</div>
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- un praf sare de mare;</div>
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- 220-250 grame faina integrala;</div>
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- 1 ou; </div>
<div style="text-align: center;">
- 3 lingurite seminte de susan;<br />
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<div style="text-align: center;">
<i><b>Ingrediente pentru umplutura:</b></i></div>
<div style="text-align: center;">
- 400 grame branza de capra;</div>
<div style="text-align: center;">
- 1 lingurita salvie uscata;</div>
<div style="text-align: center;">
- 1/2 lingurita menta uscata;</div>
<div style="text-align: center;">
- 1 praf de nuscoara;</div>
<div style="text-align: center;">
- 2-3 boabe piper rosu proaspat tocat;</div>
<div style="text-align: center;">
- zeama de la o jumatate de lamaie (optional);</div>
<div style="text-align: center;">
- 1 ardei rosu iute, tocat; </div>
<div style="text-align: center;">
- rucola;</div>
<div style="text-align: center;">
- seminte de pin.<br />
<br /></div>
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<div style="text-align: center;">
Mod de pregatire aluat:<br />
<br /></div>
<div style="text-align: justify;">
1.
Dupa ce s-au fiert cartofii (intregi cu coaja), se piseaza cu furculita, se adauga sarea
si faina, oul si se amesteca pana se omogenizeaza si se obtine un aluat
bun de framantat.</div>
<div style="text-align: justify;">
2. Se adauga semintele de susan si se framanta, cam 5 minute. Daca este prea lipicioasa, se mai adauga faina.</div>
<div style="text-align: justify;">
3. Tava (detasabila) se unge cu unt si se tapeteaza pe fund cu hartie de copt.<br />
4. Aluatul se intinde pe o suprafata presarata cu faina si se intinde cu sucitorul.<br />
5. Se ruleaza pe sucitor si se aseaza pe tava, modeland pe margini pana se fixeaza pana sus.<br />
6. Se introduce in cuptorul incalzit la 190 de grade pentru 25-30 de minute.<br />
<br />
<div style="text-align: center;">
Mod de pregatire umplutura:</div>
<br />
1. Branza de capra se amesteca cu ierburile, piperul rosu pisat in mojar si nucsoara.<br />
2. Crema se intinde pe tarta coapta.<br />
3. Tarta se reintroduce la cuptorul incalzit la 190 pentru 10-12 minute.<br />
4. Se presara deasupra cu ardei iute tocat, zeama de la o lamaie (optional), rucola si seminte de pin.<br />
5. Se serveste dupa racire.<br />
<br />
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<span style="font-size: x-small;"><i> Inspirat partial de <a href="http://www.goodfood.ro/reteta/tarta-cu-dovleac-feta-si-seminte-de-pin-207894.html" target="_blank">Good Food</a>.</i></span></div>
Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com5tag:blogger.com,1999:blog-2756839678086379366.post-29288748116595942932013-11-04T22:29:00.002+02:002013-11-05T21:13:33.099+02:00Tarta cu dovleac si nuci pecan<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilp7wsheN9HLxFM_u44mU0Kr-xGOC8D5-ZL8B6U36IJsc-pwM2WylT6fXccXacGWg8Jqac8RnzrGgLoEBPBJQ8GEJRJzYvrt3hA7rxiq0uXfwyKyCpObnyRgfBVDRBT30ojQGlzDhjiX0/s1600/D01_7222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilp7wsheN9HLxFM_u44mU0Kr-xGOC8D5-ZL8B6U36IJsc-pwM2WylT6fXccXacGWg8Jqac8RnzrGgLoEBPBJQ8GEJRJzYvrt3hA7rxiq0uXfwyKyCpObnyRgfBVDRBT30ojQGlzDhjiX0/s640/D01_7222.jpg" width="640" /></a></div>
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Toamna s-a instalat deja comoda in vietilor noastre, mandra sa ne ofere din bogatiile ei, fructe si legume de sezon. Dovleacul, merele crocante, perele, strugurii si cartofii dulci imi plac cel mai mult din paleta colorata de arome tomnatice. Nu puteam lasa sa treaca toamna fara sa ma infrupt din bunatatile ei. Toamna imi aduce nu doar bucurii culinare dar si personale caci imi sarbatoresc ziua de nastere, prilej de gateala pentru invitati. Din pacate anul acesta nu am apucat sa fac poze tortului, dar promit sa fac un remember cat de curand.</div>
<div style="text-align: justify;">
Concomitent cu acest eveniment, la invitatia celor de la <a href="http://www.mixtopia.ro/interviuri/interviuri-bloggeri/la-masa-cu-bucataria-cu-mirodenii" target="_blank">Mixtopia</a>, am raspuns cu o mini-autobiografie si o tarta gustoasa de toamna dedicata lor in care am avut grija sa cuprind cat mai multe din mirodeniile mele, incununand toate acestea cu gustul divin al bostanului placintar.</div>
<div style="text-align: justify;">
Este imperios necesar ca macar o data pe an sa pregatiti o tarta cu dovleac. Daca v-ati saturat de clasicele pumpkin cheesecake, alegeti o varianta de tarta spicy cu nuci pecan, sau fistic, caju sau nuci romanesti. Ca sa punctez acest desert minunat, l-am parfumat cu esenta de bergamota. Daca nu sunteti amatori de bergamota, combinatia poate parea ciudata, deci ramane un adaos optional. N-as vrea sa va conturb prea mult papilele gustative.<br />
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<div style="text-align: justify;">
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<div style="text-align: center;">
<b><i>Ingrediente blat pentru tava de 24 cm:</i></b></div>
<div style="text-align: center;">
- 275 grame faina alba;</div>
<div style="text-align: center;">
- 1/2 lingurita sare de mare;</div>
<div style="text-align: center;">
- 60 ml apa (lasata in frigider pentru 5 minute);</div>
<div style="text-align: center;">
- 1/4 lingurita ienibahar macinat;</div>
<div style="text-align: center;">
- 1/4 lingurita ghimbir praf;</div>
<div style="text-align: center;">
- 140 grame unt rece (80% grasime) taiat cubulete;</div>
<div style="text-align: center;">
- 1 lingurita de miere.</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<div style="text-align: center;">
<b><i>Ingrediente umplutura: </i></b></div>
<div style="text-align: center;">
- 230 grame dovleac copt (pireu); </div>
<div style="text-align: center;">
- 2 -3 oua;</div>
<div style="text-align: center;">
- 65 ml iaurt grecesc;</div>
<div style="text-align: center;">
- 1 praf nucsoara;</div>
<div style="text-align: center;">
- 1 praf ienibahar;</div>
<div style="text-align: center;">
- 1 praf ghimbir;</div>
<div style="text-align: center;">
- 100 grame nuci pecan;</div>
<div style="text-align: center;">
- 50 grame fistic crud;</div>
<div style="text-align: center;">
- 135 grame zahar brun sau miere;</div>
<div style="text-align: center;">
- un praf de sare;</div>
<div style="text-align: center;">
- 40 grame unt;</div>
<div style="text-align: center;">
- 2 lingurite extract de vanilie;<br />
- 1 picatura esenta de bergamota (optional) sau coaja de lamaie;<br />
- sos de caramel (optional). </div>
<div style="text-align: center;">
<br />
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<br /></div>
<div style="text-align: center;">
<b>Mod de preparare blat:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
1. Intr-un bol mare se amesteca faina si sarea. </div>
<div style="text-align: justify;">
2. Se adauga untul si se faramiteaza intre degete impreuna cu faina. </div>
<div style="text-align: justify;">
3. Se adauga mierea, apa rece si se framanta din nou cu mana timp de 4-5 minute. </div>
<div style="text-align: justify;">
4. Se formeaza o bila si se pastreaza in folie alimentara de plastic pentru 30-35 de minute, la frigider.</div>
<div style="text-align: justify;">
5. Dupa ce s-au scurs cele 30 de minute, se scoate din frigider si pe o suprafata presarata cu faina, se intinde cu sucitorul, preferabil intr-o forma rotunda. Diametrul aluatului sa depaseasca diametrul tavii cu minim 5 cm.</div>
<div style="text-align: justify;">
6. Se aduna pe sucitor si se aseaza peste tava, modeland aluatul dupa forma tavii. Surplusul de aluat se indeparteaza cu un cutit. </div>
<div style="text-align: justify;">
7. Aluatul se inteapa din loc in loc cu ajutorul unei furculite.</div>
<div style="text-align: justify;">
8. Se pastreaza la frigider pentru inca 15 minute, se decupeaza o hartie de copt de 29 cms si se aseaza peste aluat, presarat cu cateva boabe de fasole.</div>
<div style="text-align: justify;">
9. Se introduce la cuptor incalzit la 190 de grade pentru 15 de minute.</div>
<div style="text-align: justify;">
10. Se indeparteaza hartia de copt si boabele de fasole si se mai lasa la copt pentru inca 5-6 minute. Se lasa la racit. Intre timp se pregateste umplutura.</div>
<div style="text-align: justify;">
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<div style="text-align: center;">
<b>Mod de preparare umplutura:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: justify;">
1. Nucile si fisticul se prajesc la cuptor (200 grade, 5-7 minute) intr-o tava cu hartie de copt.<br />
2. Se amesteca pireul de dovleac, zaharul si condimentele adaugand treptat cate un ou si un praf de sare.</div>
<div style="text-align: justify;">
3. Se adauga unt moale, iaurt, extract de vanilie, se amesteca si la final se adauga (optional) o picatura de esenta de bergamota.<br />
4. Se toarna compozitia peste tarta si deasupra se presara cu nuci pecan si fistic.<br />
5. Se reintroduce la cuptorul incalzit la 190 de grade pentru 35 de minute.<br />
6. Se consuma cu sos de caramel (optional), homemade sau gata preparat din comert.</div>
<div style="text-align: justify;">
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Have an autumn pumpkin tart!</div>
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Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com8tag:blogger.com,1999:blog-2756839678086379366.post-42939302845147785022013-10-28T21:07:00.003+02:002013-10-28T21:47:41.523+02:00Briose cu banane si nuci macadamia cu glazura de portocale<div style="text-align: justify;">
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Nu stiu voi cum sunteti dar pe mine cand ma paleste inspiratia sunt de nestavilit si necrutatoare cu bucataria mea, cuptorul vuie, hota suruie, calcaile sfaraie de agitatie. Cum in timpul saptamanii nu am decat foarte putin timp liber sa gatesc, in weekend imi vine sa recuperez tot ce n-am gatit o viata. Am o lista interminabila de specialitati pe care vreau sa le probez si extrem de putin timp sa pun in aplicare maretul plan. Incepand de la mille feuille si tuile pana la tarte vegane din cartofi dulci si preparate alcaline din cartea mea preferata Eating the Alkaline Way, plus o sumedenie de alte bunatati si nebunii la care aspir si aspir insa din pacate greu ajung sa gatesc tot ce imi propun. Cineva imi spunea ca e prea scurta ziua pentru tot ce imi pun in cap sa fac si ca pentru mine trebuiau sa existe de fapt 3 zile intr-una ca sa am timp de tot ce imi propun.<br />
Din ciclul hai sa ne luam dupa obiceiurile altora ca ale noastre parca nu ne ajung, am zis sa celebrez si eu Halloween asa cum se cuvine, cu briose decorate corespunzator, gasca si voie buna. Vorba aia, daca n-ai de lucru, iti faci singur.<br />
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<b><i>Ingrediente pentru 24 briose:</i></b></div>
<div style="text-align: center;">
- 300 grame faina alba;</div>
<div style="text-align: center;">
- 1 lingurita bicarbonat de sodiu;</div>
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- 1/4 lingurita sare de mare;</div>
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- 2 oua de casa;</div>
<div style="text-align: center;">
- 3 banane coapte, zdrobite;</div>
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- coaja de la o portocala;</div>
<div style="text-align: center;">
- zeama si pulpa de la o jumatate de portocala (cam 25 ml);</div>
<div style="text-align: center;">
- 150 grame zahar brut;<br />
- 1 lingurita extract de vanilie;</div>
<div style="text-align: center;">
- 90 grame unt la temperatura camerei;</div>
<div style="text-align: center;">
- 70 ml iaurt grecesc;<br />
- 75 grame nuci macadamia tocate marunt;<br />
- 30 grame ciocolata amaruie decor.<br />
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<b><i>Ingrediente pentru glazura:</i></b></div>
<div style="text-align: center;">
- 250 grame unt 82% grasime (la temperatura camerei);<br />
- 175 grame zahar pudra;<br />
- un praf de sare;<br />
- 1 picatura esenta de portocale;<br />
- 20 ml zeama de portocale;<br />
- 2-3 picaturi <a href="http://www.pastaidevanilie.ro/coloranti-alimentari-gel/340-colorant-alimentar-gel-portocaliu.html" target="_blank">colorant (gel) portocaliu</a>;<br />
- bomboane colorate de decor.<br />
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Mod de pregatire briose:<br />
<br />
<div style="text-align: justify;">
1. Untul se bate cu zaharul si extractul de vanilie, apoi se amesteca cu bananele zdrobite cu furculita.</div>
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2. Ouale se bat cu mixerul peste care se adauga crema de unt.</div>
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3. Se adauga treptat faina amestecata cu sarea si bicarbonatul de sodiu, mixand pana se omogenizeaza ingredientele. </div>
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4. Se adauga iaurtul si zeama de portocale si se mixeaza in continuare.</div>
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5. Se toaca nucile macadamia cu cutitul si se incorporeaza in blat.</div>
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6. Blatul se pune in formele pentru briose, cate o lingura (de inghetata) si jumatate.<br />
7. Se presara deasupra cu ornamente de ciocolata. </div>
<div style="text-align: justify;">
8. Tava se introduce in cuptorul incalzit la 180 de grade pentru 30 de minute.</div>
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9. Se lasa la racit pe un gratar inainte de a se decora cu glazura.<br />
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Mod de pregatire glazura de portocale:</div>
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1. Se mixeaza untul moale cu zaharul pudra si sarea pentru 4-5 minute.<br />
2. Se adauga treptat esenta de portocale si sucul.<br />
3. Se coloreaza cu 2-3 picaturi de colorant gel portocaliu. Se mixeaza pana se distribuie culoarea uniform.<br />
4. Cu ajutorul unui pos, se pune glazura deasupra brioselor.<br />
5. Se decoreaza cu bomboane colorate.<br />
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<i><b>Happy Halloween!</b></i></div>
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Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com0tag:blogger.com,1999:blog-2756839678086379366.post-44325179748462459082013-10-27T08:42:00.001+02:002013-10-27T08:52:58.057+02:00Camembert pane cu orez si dulceata de afine si Sunday Lunch cu Diana<div style="text-align: justify;">
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La invitatia Dianei @ <a href="http://disturbinglydelicious.ro/category/sunday-lunch/" target="_blank">Disturbingly Delicious</a> la Sunday Lunch am raspuns bucuroasa sa-i pregatesc ceva special, un preparat pe care am avut ocazia sa-l degust intr-un restaurant acum cativa ani si care mi-a ramas adanc intiparit in minte, asa ca mi-am propus sa va impartasesc si voua experienta mea culinara de neuitat. Stiu ca nu e tocmai combinatia cea mai obisnuita, insa cum bine stiti eu nu gatesc mancaruri traditionale, decat rareori, iar pentru o duminica speciala, am gasit potrivit sa vin cu un preparat special.<br />
Va invit sa aflati mai multe despre cum se desfasoara duminicile noastre in familie, chiar din povestirea de pe blogul minunat la <a href="http://disturbinglydelicious.ro/ro/category/sunday-lunch/" target="_blank">Dianei</a>, careia ii multumesc mult pentru invitatie.<br />
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<div style="text-align: center;">
<b>Camembert pane cu orez si dulceata de afine</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><i>Ingrediente pentru 2 persoane:</i></b></div>
<div style="text-align: center;">
- 2 buc. branza Camembert;</div>
<div style="text-align: center;">
- 1 ou de casa;</div>
<div style="text-align: center;">
- faina si pesmet pentru pane;</div>
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<b>- </b>100 grame orez;</div>
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- 50 grame stafide;</div>
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- 3-4 linguri de miere;</div>
<div style="text-align: center;">
- 4 linguri dulceata de afine;</div>
<div style="text-align: center;">
- ulei de palmier pentru prajit sau pentru varianta la cuptor, hartie de copt.</div>
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<div style="text-align: center;">
<b>Mod de preparare:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Pentru pregatirea camembert-ului pane in ulei, se incinge uleiul, se bate un ou, branza se da prin ou si apoi prin pesmet. Se prajeste intre 1-2 minute pe fiecare parte.</div>
<div style="text-align: justify;">
2. Pentru varianta la cuptor, se aseaza hartie de copt intr-o tava si in cuptorul incalzit la 190 de grade se tin pentru 10-15 minute. Desi varianta la cuptor este mai sanatoasa, pentru acest preparat incurajez prajirea in ulei deoarece este mult mai gustoasa si mai rapida. Coaja branzei este protectoare si nu permite scurgerea continutului in ulei, deci fara grija se poate praji. Se scot pe un servetel de hartie.</div>
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3. Orezul se fierbe in apa (proportia de orez-apa sa fie de 1:3) cu putina sare. Stafidele se tin cateva ore in apa pentru a se hidrata, apoi se pun in miere.</div>
<div style="text-align: justify;">
4. Se aseaza in farfurie camembert-ul pane, orezul presarat cu miere si stafide si 2 linguri de dulceata de afine.</div>
<div style="text-align: justify;">
Sugestie: camembertul se prepara foarte repede (maxim 10 minute cu toate pregatirile de rigoare), asadar se incepe mai intai cu prepararea orezului si la urma se prajeste branza pane.<br />
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Va doresc o duminica frumoasa in preajma
celor dragi si multumesc inca o data Dianei pentru invitatie!</div>
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Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com1tag:blogger.com,1999:blog-2756839678086379366.post-73331121528196357952013-10-24T20:12:00.000+03:002013-10-24T20:13:08.122+03:00 Cafea turceasca cu cardamon ~ Turkish cardamon coffee<div class="separator" style="clear: both; text-align: center;">
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De cand nu am mai fost in Turcia, am uitat cat de intensa, aromata si perfecta era cafeaua turceasca. Cum as putea sa postez o cafea fara sa o condimentez putin? Asa ca ma asez frumusel in fata laptopului si incep sa va astern povestea cafelei turcesti de care m-am atasat de prima data cand am savurat-o. </div>
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Cafeaua turceasca este o metoda de a prepara cafeaua, nu un sortiment de cafea. Boabele de cafea prajite si macinate foarte fin se pun la fiert intr-o oala (cezve), cu o lingura sau doua de zahar, dupa care se toarna intr-o ceasca si se lasa sa stea pana cand zatul se lasa pe fundul cestii. Aceasta metoda de a servi cafeaua este specifica Orientului Mijlociu, Africii de Nord, zonei Caucaz, Balcani si Europa de Est.</div>
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In Romania, se numeste cafea neagra, cafea cu caimac sau cafea la ibric. In Dobrogea, se prepara intr-un cazan de cupru umplut cu nisip, numit "cafea la nisip".<br />
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In Turcia, exista o traditie ce face parte din ritualul nuptial, cand parintii mirelui vin sa ceara mana miresei, viitoarea mireasa trebuie sa pregateasca cafea turceasca, iar in cana viitorului mire pune sare in loc de zahar. In cazul in care mirele consuma cafeaua fara vreun semn de protest, inseamna ca a trecut cu succes testul la care a fost supus.<br />
Cafeaua turceasca aromata cu cardamon se consuma uneori in amestec cu alte condimente precum scortisoara, cuisoara sau coriandru. Zaharul se poate inlocui cu melasa sau miere pentru a atenua gustul amar al cardamonului. </div>
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Cafeaua turceasa trebuie sa aiba neaparat spuma ca sa fie adevarata, stiu ca a mea nu are insa pana am terminat set-up-ul s-a dus si spuma. Zaharul se foloseste in timpul fierberii pentru a evita folosirea linguritei in timpul servirii. Nu se consuma cu lapte.</div>
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Asadar, va invit la o ceasca de cafea aromata cu cardamon pe care sa o pregatiti urmand pasii astfel:</div>
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<b><i>Ingrediente:</i></b></div>
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- 2 linguri cafea macinata;</div>
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- 1-2 linguri de zahar brut;</div>
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- semintele dintr-o pastaie de cardamon;</div>
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- o cana de apa.</div>
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<b>Mod de pregatire:</b></div>
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1. Ibricul se pune pe aragaz la foc mic, se adauga zaharul si apa si se lasa la fiert pana da in clocot.</div>
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2. Se retrage de pe foc si se adauga cafeaua si semintele de cardamon.</div>
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3. Se pun din nou pe foc si se lasa pana cand da in clocot. Se retrage de pe foc cand face spuma.</div>
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4. Se ia de pe foc, se lasa un minut deoparte si apoi se pune iar pe foc pana iar da in clocot. Procesul se repeta de 2-3 ori pana se formeaza spuma.</div>
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5. Cu o lingurita se aduna spuma si se pune in ceasca. Se toarna cafeaua in ceasca si se lasa deoparte pentru cateva minute ca sa se depuna zatul pe fundul cestii.</div>
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<i>Enjoy the turkish coffee with delicious turkish delight!</i></div>
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Have a spice coffee with cardamon.</div>
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Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com0tag:blogger.com,1999:blog-2756839678086379366.post-89695647120747121132013-10-22T20:26:00.000+03:002013-10-22T20:26:05.394+03:00Biscuiti cu alune de padure si curry<div style="text-align: justify;">
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Explorand colectia de condimente, am dat peste curry si am realizat ca l-am neglijat in ultima vreme cu toate ca el n-a gresit cu nimic, asa ca i-am acordat sansa de a-si pune in valoare calitatile din nou, intr-o combinatie inedita cu alune de padure ambele facand obiectul mirificilor biscuiti ce pot fi excelent pregatite in mod vegan. Reteta mea nu cuprinde in totalitate ingrediente vegane, insa voi adauga si alternativa aceasta in descrierea retetei, respectiv ce ingrediente vegane pot lua locul celor obisnuite.</div>
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Biscuitii sunt excelenti pentru petrecerea de Halloween care se apropie cu pasi repezi, sau cu cafea. Nu pot descrie in cuvinte aroma pe care au degajat-o cand le-am scos din cuptor, imbietoare, fragede, parca aduceau a iz de nugat, usor spicy. Nemaipomenite! Cu ocazia asta, am experimentat inscriptionarea pe biscuiti cu "masinaria" proaspat achizitionata. O minunatie! Mi-a placut enorm si mi-am propus sa mai explorez acest domeniu pentru ca este mult mai sanatos sa-ti prepari biscuitii in casa, la fel ca si painea, cand stii exact ce amesteci in aluat si in plus adaugi ingrediente dupa pofta inimii. Se pregatesc in timp record si este o adevarata placere sa te joci cu aluatul si formele.<br />
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<b><i>Ingrediente:</i></b></div>
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- 75 grame alune de padure macinate;</div>
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- 125 grame faina alba (sau faina integrala);</div>
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- 75 grame faina spelta;</div>
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- un praf sare de mare;</div>
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- 1/2 lingurita praf de curry;</div>
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- 1/4 lingurita ienibahar proaspat macinat;</div>
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- 1/4 lingurita sofran (sau chiar si mai putin);</div>
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- 1/2 lingurita bicarbonat de sodiu;</div>
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- 50 grame zahar brut pudra (sau miere);</div>
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- 60 grame unt la temperatura camerei (unt ghee sau unt de cocos);</div>
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- 25 ml sirop de agave;</div>
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- 40 ml iaurt grecesc (lapte de soia sau de migdale).<br />
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<b>Mod de pregatire:</b></div>
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1. Alunele de padure se macina marunt intr-o rasnita. Ienibaharul se zdrobeste in mojar sau se macina cu rasnita.</div>
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2. Faina cernuta se amesteca bine cu sarea, curry, praful de alune, ienibaharul, sofranul si bicarbonatul de sodiu.</div>
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3. Dupa ce se omogenizeaza faina cu condimentele, se adauga zaharul si se amesteca.</div>
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4. Untul moale se amesteca cu siropul de agave si iaurtul grecesc.</div>
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5. Se incorporeaza toate ingredientele si se framanta timp de 5 minute pana se omogenizeze.</div>
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6. Aluatul se lasa intr-un bol, se acopera cu folie alimentara de plastic si se lasa la frigider peste noapte sau minim 5 ore.</div>
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7. Se scoate de la frigider, se framanta pe planseta presarata cu faina si se intinde la grosimea de 2 mm. Se decupeaza cu formele dorite si se aseaza intr-o tava tapetata cu hartie de copt.</div>
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8. Se coc la cuptorul incalzit la 180 de grade pentru 10 minute.<br />
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Have a spicy curry cookie!</div>
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Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com4tag:blogger.com,1999:blog-2756839678086379366.post-33907386235862840822013-10-13T13:25:00.002+03:002013-10-13T13:31:20.425+03:00Mocha coffee cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMOrxuKTWHc6lPz15RDNKY7ovIQ25k2N2H3HSAylcgX0ZMWibf0ItxgAdaKc6qlwE2ngfxyfK_u-FoFv0IzUl1anVZ_HqkTHNCqGRhAFVSgPc63H1FCajd04ll08MzHcPrx0AI0ak4ak4/s1600/D01_6152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMOrxuKTWHc6lPz15RDNKY7ovIQ25k2N2H3HSAylcgX0ZMWibf0ItxgAdaKc6qlwE2ngfxyfK_u-FoFv0IzUl1anVZ_HqkTHNCqGRhAFVSgPc63H1FCajd04ll08MzHcPrx0AI0ak4ak4/s640/D01_6152.jpg" width="640" /></a></div>
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Pentru dimineti insorite dar si pentru cele ploioase, pentru rasfatarea simturilor si pentru descretirea fruntilor, pentru ca a venit toamna si miroase a dovleac copt si gutui, si pentru ca pur si simplu am avut chef de briose cu cafea si lapte si cacao. Briosele astea le-am gandit demult in fel si chip, cu ness, cu cafea expresso, cu lapte macchiato, cu crema in interior, fara crema, sa nu fie foarte dulce, o glazura cu aroma imbietoare dar sa nu-i lipseasca un condiment, o aroma care sa se completeze cu cafeaua. In cele din urma rezultatul a fost usor mai simplificat, nu i-am mai adaugat crema in interior, iar glazura am aromat-o cu tonka si ness. <br />
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De cand cu pasiunea pentru bucatarit cu predilectie spre dulciuri, mi-am format un obicei sa multumesc oamenilor pentru anumite lucruri, gesturi si fapte prin oferirea unui desert. Asa incat am dedicat aceste briose aromate cu cafea unei prietene care imi sustine activitatea, care ma incurajeaza atunci cand din lipsa de timp imi vine sa abandonez totul, si care se afla printre principalii degustatori si critici ai preparatelor. Prin acest gest ii multumesc ei pentru ca ma sustine, pentru ca imi este alaturi si pentru ca indiferent de cat ocupata este, isi face timp sa-mi fie alaturi atunci cand cedez.</div>
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<i><b>Ingrediente pentru 24 briose:</b></i></div>
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- 280 grame faina; </div>
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- 1 lingurita praf de copt;</div>
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- 1 lingurita bicarbonat de sodiu;</div>
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- 1/2 lingurita sare de mare;</div>
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- 40 grame cacao;</div>
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- 2 oua de casa; </div>
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- 200 grame zahar brun;</div>
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- 125 ml cafea mocha (2 lingurite cafea macinata, 1 lingurita cacao, 125 ml lapte, zahar dupa gust);</div>
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- 125 ml lapte caldut;</div>
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- 2 plicuri ness;</div>
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- 2 lingurite extract de vanilie.</div>
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<b><i>Ingrediente pentru crema de unt aromata: </i></b></div>
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- 225 grame unt (80% grasime, la temperatura camerei);</div>
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- 200 grame zahar pudra;</div>
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- l lingurita pudra de <a href="http://www.pastaidevanilie.ro/ingrediente/253-cacao-neagra-olandeza.html" target="_blank">cacao neagra olandeza</a>; </div>
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- un praf de sare; </div>
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- 1 plic ness; </div>
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- putin <a href="http://www.pastaidevanilie.ro/tonka/96-pastai-de-tonka.html" target="_blank">tonka</a> razuit.</div>
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Mod de preparare briose:</div>
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1. Se pregateste cafeaua in expresso, cand este gata se adauga o lingurita de cacao, o lingurita de zahar brun (optional), lapte si se lasa la racit.</div>
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2. Se pregatesc briosele: se aseaza intr-un bol faina, praful de copt, bicarbonatul, sarea si se amesteca. Se adauga cacaua si cele 2 plicuri de ness si se omogenizeaza.</div>
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3. Zaharul se mixeaza cu untul pana devine o crema pufoasa. Se adauga extractul de vanilie.</div>
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4. Se adauga ouale una cate una, apoi o parte din lapte, o lingura de faina si se alterneaza tot asa cu putin lapte si cate o lingura de faina.</div>
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5. Se adauga cafeaua si se mixeaza in continuare pana se omogenizeaza.</div>
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6. Se aseaza hartia de briose in forme si se umple cu blat pana la jumatate.</div>
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7. Incalziti cuptorul la 180 de grade si coaceti briosele pentru 25 de minute.</div>
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Mod de preparare crema de unt:</div>
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1. Se mixeaza bine untul pana devine cremos. Din cand in cand se ia surplusul de pe marginea bolului cu o spatula de silicon.</div>
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2. Se adauga treptat zaharul pudra si praful de sare si se amesteca pana se incorporeaza. Minim 3-4 minute.</div>
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3. Se adauga cacaua si ness-ul si se mixeaza in continuare. Se razuieste foarte putin tonka.</div>
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4. Crema se tine la frigider pentru 10-15 minute dupa cu ajutorul unui pos se decoreaza briosele.</div>
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5. Crema se orneaza cu bomboane de ciocolata cu aroma de mocha (cafea).</div>
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Have mocha coffee cupcake!</div>
Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com3tag:blogger.com,1999:blog-2756839678086379366.post-54809717386081393502013-10-09T16:56:00.002+03:002013-10-09T16:56:26.438+03:00Burrito cu legume<div>
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Gradina abunda de legume gustoase, varza, cartofi, castraveti, rosii multe, dovlecei, toate proaspat culese. Mi-a fost un dor nebun sa bucataresc ceva specialitati internationale, sa dau iama in colectia imbelsugata de condimente, iar legumele insirate se potriveau prea bine cu un preparat mexican. Varietatea de ciuperci este indestulatoare, de unde rezulta ca o lipie indesata cu legume de tot soiul, este mai mult decat perfecta pentru familia mea. Nu sunt experta in bucatarii internationale, catusi de putin, insa prospetimea legumelor si aroma umpluturii intrunita intr-o singura farfurie, intr-un buchet de legume la tigaie, au facut deliciul acestui burrito.<br />
Despre <a href="http://en.wikipedia.org/wiki/Burrito" target="_blank">burrito</a>, domnul Google ne spune ca este o lipie din faina de grau pliata in forma cilindrica consumata cu diverse umpluturi din legume si/ sau carne. Burrito in stil mexican in general contine orez simplu, fasole, salata verde (aici eu am facut exceptie pentru ca am inlocuit salata cu varza), salsa, carne, ardei iute, rosii, ciuperci, dovlecei, guacamole, smantana. Deci am fost foarte aproape.<br />
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<b><i>Ingrediente:</i></b></div>
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- lipie din comert sau homemade;</div>
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- 60 grame fasole Mung;</div>
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- 100 grame ciuperci ghebe;</div>
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- 1 ardei gras rosu;</div>
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- 1 ceapa alba mare;</div>
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- 1 rosie mare;</div>
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- 1 dovlecel;</div>
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- 1/4 capatana varza alba;</div>
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- ulei de masline;</div>
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- boia de ardei;<br />
- curry;</div>
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- sare de mare;</div>
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- piper;</div>
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- busuioc proaspat;</div>
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- 2-3 linguri porumb din conserva (stiu ca este un ingredient crucial in preparatele mexicane, insa eu rareori il includ in mancaruri deorece nu are cine stie ce valoare nutritionala. Majoritatea dietelor exclud consumul porumbului, putinele il recomanda ca ar eficient in curele de slabire, in fine... your choice, eu n-am folosit);</div>
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- <b><i>guacamole</i></b>: avocado, lamaie/ lime, smantana/ iaurt, parmezan, piper, sare.</div>
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- <b><i>sos tzatziki</i></b>: castraveti, smantana/ iaurt, sare, piper, marar/ busuioc.</div>
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<b>Mod de pregatire:</b></div>
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1. Incepem cu umplutura pentru lipie: fasolea se lasa peste noapte in apa. Se fierbe mult mai repede si se pregateste concomitent cu restul ingredientelor.</div>
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2. Se curata ceapa marunt si se caleste in ulei de masline pana devine transparenta, nu galbuie, nu maronie.</div>
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3. Legumele (dovleceii curatati de coaja, taiata cubulete, rosia taiata cubulete, ardeiul taiat cubulete, ciupercile curatate si spalate bine in apa multa) se adauga peste ceapa. Varza se poate consuma fie proaspata, fie taiata marunt si adaugata in tigaie peste legume. Ciupercile dupa ce se spala in apa multa, se taie din codita celor mai mari deoarece sunt mai lemnoase.</div>
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4. Se adauga fasolea scursa de apa. Totul se lasa la fiert pentru 10 minute sub capac.<br />
5. Se pune capacul deoparte si se mai lasa pe foc inca 10 minute pana se mai evapora lichidul lasat de legume dar nu de tot.<br />
6. Se condimenteaza cu boia, sare, piper, chili, curry.<br />
7. Lipiile se pun intr-o tigaie incalzita cu ulei de masline si se lasa un minut pe fiecare parte, nu mai mult pentru ca se intaresc si crapa la impaturire.<br />
8. Se adauga umplutura, sosul, se impaturesc si se servesc calde.<br />
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Daca aveti chef, prajiti la cuptor niste cartofi si fac pariu ca nu mai tanjiti dupa sharoma de la colt...</div>
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Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com0tag:blogger.com,1999:blog-2756839678086379366.post-14502429483822882142013-10-03T21:26:00.001+03:002013-10-03T21:26:02.374+03:00Chec cu bulion si curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0-hAXMRwLiL6gfJStIvnVhdUcGHpBx7q6qrn6M80TiDKPEmqcY-1m11uCFVEv-oleoxqGv_cx9ovoklTKAEG-b4tHhrfHxwHkB2hFH5g-vBJIQaDjWqv6uqMJmfdssayVQavvy2kR6E/s1600/D01_5541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0-hAXMRwLiL6gfJStIvnVhdUcGHpBx7q6qrn6M80TiDKPEmqcY-1m11uCFVEv-oleoxqGv_cx9ovoklTKAEG-b4tHhrfHxwHkB2hFH5g-vBJIQaDjWqv6uqMJmfdssayVQavvy2kR6E/s640/D01_5541.jpg" width="640" /></a></div>
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Cu abundenta de rosii bune cu gust, aromate si sanatoase de care am avut parte anul acesta, am gasit oportun momentul sa diversific modul lor pregatire. Dupa ce am epuizat cam tot ce se putea prepara din rosii: <a href="http://culinariadaciana.blogspot.ro/2012/11/tarta-cu-mozzarella-rosii-cherry-si.html" target="_blank">tarta de branza cu cherry</a>, <a href="http://culinariadaciana.blogspot.ro/2012/10/bruschetta-con-feta.html" target="_blank">bruschete</a> (the best!), <a href="http://culinariadaciana.blogspot.ro/2013/08/salata-cu-rosii-quinoa-si-sfecla.html" target="_blank">salate</a> peste salate, <a href="http://culinariadaciana.blogspot.ro/2012/08/sandwich-cu-crema-de-branza-de-vaci-si.html" target="_blank">sandwich-uri</a> cu gramezile si tot soiul de <a href="http://culinariadaciana.blogspot.ro/2013/06/ravioli-cu-branza-tofu.html" target="_blank">sosuri</a>, am trecut intr-o noua dimensiune: un chec condimentat cu rosii din abundenta. Am folosit rosiile sub forma de pasta si bulion, ambele homemade de mine sau de altii.</div>
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Checul devine un aperitiv desarvasit consumat cu sos tzatziki care nu necesita mare efort decat: se razuiesc castravetii spalati si curatati de coaja, se adauga iaurt grecesc sau smantana, sare, piper si poate putin praf de chilli si verdeturi, de preferat marar insa mie imi place cu busuioc mult mai mult.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRYtBNfJFUoY6pKdXJMukVosG1nq0zZ-7diDLhXyrf-y0UDoCuEUC9O4vz9McARERXxwxY9meLiGzs6bPZSfUPaHfPtQZ1vZvZ26rYmJgqdBAXhWAOF9xK5_XAtr8VEp2gEXjkufi9zHc/s1600/D01_5545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRYtBNfJFUoY6pKdXJMukVosG1nq0zZ-7diDLhXyrf-y0UDoCuEUC9O4vz9McARERXxwxY9meLiGzs6bPZSfUPaHfPtQZ1vZvZ26rYmJgqdBAXhWAOF9xK5_XAtr8VEp2gEXjkufi9zHc/s640/D01_5545.jpg" width="640" /></a></div>
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<b><i>Ingrediente:</i></b></div>
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- 150 grame faina alba;</div>
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-100 grame faina de secara;</div>
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- 1/2 lingurita bicarbonat de sodiu;</div>
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- 1/2 lingurita sare de mare;</div>
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- 2 oua de casa;</div>
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- 70 grame cascaval afumat taiat cubulete;</div>
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- 1 lingurita oregano uscat;</div>
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- 1/2 lingurita praf de curry;</div>
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- 1/2 lingurita praf de chilli;</div>
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- 125-150 ml bulion (depinde foarte mult de tipul de faina folosit);</div>
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- 2 lingurite pasta de tomate;</div>
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- 4-5 linguri ulei de masline;</div>
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- 1 lingura ulei de sofranel;</div>
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- busuioc proaspat pentru decor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjGMN4XWMXvzONTcC1FbdfhXc0bkEBZDup9_QrVm9fT9znn9HnS8lqpybAUENl05oL9_9JkHVL3LYhrJR9WnEM5F9QA6MAdWTh2pXIMv2lntIC2zFKfswcbXsOGunXcq7IAsyYqo7aDs/s1600/D01_5546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjGMN4XWMXvzONTcC1FbdfhXc0bkEBZDup9_QrVm9fT9znn9HnS8lqpybAUENl05oL9_9JkHVL3LYhrJR9WnEM5F9QA6MAdWTh2pXIMv2lntIC2zFKfswcbXsOGunXcq7IAsyYqo7aDs/s640/D01_5546.jpg" width="640" /></a></div>
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<b>Mod de pregatire:</b></div>
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1. Faina se cerne si se amesteca intr-un bol cu bicarbonatul de sodiu si cu sarea. </div>
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2. Se adauga ouale si se framanta/ amesteca.</div>
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3. Se adauga apoi condimentele: oregano, curry si chilli si mai apoi pasta de tomate, bulion si ulei. Daca aluatul obtinut dupa omogenizare ramane prea uscat, se completeaza cu bulion si/sau ulei.</div>
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4. Aluatul se toarna intr-o forma de chec unsa in prealabil cu unt.</div>
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5. Cascavalul se taie cubulete si se presara deasupra aluatului. Impingeti usor fiecare cubulet ca sa se stabilizeze in aluat.</div>
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6. Se coace in cuptorul preincalzit la 180 de grade pentru 20 de minute sau pana cand scobitoarea iese uscata.</div>
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7. Se serveste cu sos tzatziki, ketchup sau <a href="http://culinariadaciana.blogspot.ro/2013/02/crema-avocado-cu-parmezan.html" target="_blank">guacamole</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXq4NEuX8oV7fH5iLqcsAC0CpMMfHzVp7XBEIJUp1kJT2lZh-2pIJTBaNZAyIsYEAC_fSov68p0ErKCpGx_NPCIyeCVJ28N4EWn_ft6DsgNhVbG7_CVTgXlNZg9PRK9UB0m25pFlhoiqo/s1600/D01_5550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXq4NEuX8oV7fH5iLqcsAC0CpMMfHzVp7XBEIJUp1kJT2lZh-2pIJTBaNZAyIsYEAC_fSov68p0ErKCpGx_NPCIyeCVJ28N4EWn_ft6DsgNhVbG7_CVTgXlNZg9PRK9UB0m25pFlhoiqo/s640/D01_5550.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbyVca2CWrPxmxo18DgK8vtPo-ZlpG5yvTN3dmZPA9yYmxHftPgvwYRm_qQfXeVZmgDpw7gGmlItF32G-USMbnbXEdn51fp5hQrt-SABrLdgK3ORmOvgdBBk4BlkKXe__5cl86gVplRQ/s1600/D01_5551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbyVca2CWrPxmxo18DgK8vtPo-ZlpG5yvTN3dmZPA9yYmxHftPgvwYRm_qQfXeVZmgDpw7gGmlItF32G-USMbnbXEdn51fp5hQrt-SABrLdgK3ORmOvgdBBk4BlkKXe__5cl86gVplRQ/s640/D01_5551.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ALkHGNx2y4YXhGjNh6IxEuBHnyokfkJ6S6bhy2TnJqNxa36Qk-BRwElb_a8O06JWAZMtxrm5cqq-WE8CrgVExglQxaOqR41ffMEcFZ_wyMJQXcA0XB6_pVlGObYE7jkac5IAN75WOBI/s1600/D01_5555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ALkHGNx2y4YXhGjNh6IxEuBHnyokfkJ6S6bhy2TnJqNxa36Qk-BRwElb_a8O06JWAZMtxrm5cqq-WE8CrgVExglQxaOqR41ffMEcFZ_wyMJQXcA0XB6_pVlGObYE7jkac5IAN75WOBI/s640/D01_5555.jpg" width="640" /></a></div>
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Have a spicy tomato cake!</div>
Dacianahttp://www.blogger.com/profile/02674421421622030821noreply@blogger.com0