tag:blogger.com,1999:blog-82115424811655436452024-03-05T08:23:46.454+02:00GO TO http://lightgoodfood.roAnonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-8211542481165543645.post-81285585539956243082014-08-04T21:49:00.001+03:002014-08-11T19:39:06.155+03:00Crumble cu crema de branza si dulceata de nuci<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
GO TO:<a href="http://lightgoodfood.ro/" target="_blank"> http://lightgoodfood.ro/</a><br />
<br />
Iete ca incepem sa experimentam.<br />
Timid, ce-i drept.<br />
<br />
Un desert simplu, aratos si sanatos..zic eu..<br />
<br />
Pentru crumble, aveti reteta <a href="http://lightgoodfood.blogspot.ro/2014/07/crumble.html" target="_blank">aici</a>.<br />
<br />
Pentru crema de branza:<br />
- 250 g branza degresata<br />
- 200 ml smantana lichida pentru frisca<br />
-2 linguri zahar pudra<br />
<br />
Faceti frisca din smantana lichida si zaharul pudra. Pur si simplu le mixati. Apoi amestecati frisca cu branza si ..voila..aveti o crema mai light.<br />
<br />
Pentru dulceata de nuci, neaparat verzi (glumesc), apelati la stocurile din camara. Sau la bunici. Sau la bacanie.<br />
<br />
Puneti un strat de crumble, apoi crema de branza, si la final dulceata de nuci.<br />
Mai presarati putin crumble peste dulceata de nuci pentru...pentru ca nu o sa aveti ce face cu surplusul.<br />
<br />
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<br />
Este chiar interesant!<br />
Si da, in poza de mai sus, desertul plutea de light ce era.<br />
..cata poezie am in mine...hm! tocmai ce mi-a venit o noua idee ;)<br />
<br />
<span style="color: #741b47;"><b><i>Enjoy!</i></b></span><br />
<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-59291919966058616652014-07-29T10:11:00.001+03:002014-08-11T19:39:24.633+03:00Crumble<div dir="ltr" style="text-align: left;" trbidi="on">
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GO TO:<a href="http://lightgoodfood.ro/" target="_blank"> http://lightgoodfood.ro/</a><br />
<b><br /></b>
<b>Ingrediente:</b><br />
- 100 g unt<br />
- 100 g faina<br />
- 50 g migdale macinate<br />
- 1/2 pastaie de vanilie<br />
- 1 praf de sare<br />
- 4 linguri zahar brun<br />
<br />
Faina, migdalele, semintele de la pastaia de vanilie, zaharul si praful de sare se amesteca. Se adauga untul rece taiat cuburi si se amesteca cu degetele pana se obtine un aluat faramicios.<br />
<br />
Intr-o tava, puneti hartie de copt si imprastiati aluatul.<br />
<br />
La cuptor, 190 grade C, pentru 30 minute.<br />
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Se poate folosi ca baza la diverse prajituri, sau ca si "cover" pentru tarte cu fructe. </div>
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Sau in combinatie cu inghetata si fructe..sau...orice altceva.</div>
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<span style="background-color: white;"><span style="color: #741b47;"><b><i>Enjoy!</i></b></span></span></div>
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Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-91088244906313271772014-07-21T09:35:00.001+03:002014-08-11T19:39:37.714+03:00Tort cu ganache de ciocolata neagra si piure de ananas - Words don't come easy, F.R. David<div dir="ltr" style="text-align: left;" trbidi="on">
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GO TO:<a href="http://lightgoodfood.ro/" target="_blank"> http://lightgoodfood.ro/</a><br />
<br />
"Words, don't come easy to me<br />
How can I find a way to make you see<br />
I love you!"<br />
<br />
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Cum sa-ti vada iubirea?!<br />
<br />
Pai avem 2 variante..<br />
1. ii cumperi ochelari<br />
2.ii daruiesti un tort pe care scrii tot ceea ce-nseamna el/ea pentru tine.<br />
<br />
Evident, recomand varianta 2. Din urmatoarele motive:<br />
- cu ochelarii s-ar putea s-o dai in bara rau. Da' rau..<br />
- este un mod original de a te exprima<br />
- "sentimentele" tale pot fi imortalizate<br />
- momentul dulce va fi cu adevarat dulce<br />
- ciocolata...e ciocolata!<br />
<br />
Mi-a luat ceva timp pana sa-mi dau seama ce-i pot asocia melodiei asteia.<br />
Dar iata! am gasit!<br />
<br />
Tort cu ganache de ciocolata neagra si piure de ananas cu mesaje dragastoase!<br />
<br />
<b>Ingrediente</b>:<br />
<b>Blat (dupa Lorraine Pascale)</b><br />
- 200 g unt<br />
- 200 g zahar<br />
- 140 g faina<br />
- 60 g cacao<br />
- 4 oua<br />
- 2 lingurite de praf de copt<br />
- 1 praf de sare<br />
<br />
Untul se mixeaza cu zaharul. Se adauga jumatate din cantitatea de faina si 2 oua. Mixati.<br />
Adaugati restul de faina, cacao, celelalte 2 oua, praful de copt si sarea. Mixati inca 2 minute.<br />
<br />
Mie imi place foarte mult blatul asta. Veti vedea ca nu are nevoie de insiropare excesiva. Eu, cateodata il las ca atare.<br />
<br />
Puneti aluatul intr-o forma de tort de silicon.<br />
Daca folositi forma normala, sa nu uitati sa o ungeti cu unt si sa ii puneti hartie de copt.<br />
<br />
La cuptor, 180 grade, cam 35 de minute.<br />
<br />
Timpul de coacere difera in functie de marimea formei. Asa ca puteti apela cu incredere la metoda "scobitoarea".<br />
<br />
Dupa ce s-a copt blatul si s-a racit, luati o foaie de hartie si decupati o inima.<br />
Puneti foaia pe blat si decupati blatul in forma de..inima, normal! Ca doar suntem romantici.<br />
<br />
Apoi taiati blatul in doua.<br />
<br />
<b>Ganache-ul de ciocolata neagra:</b><br />
- 250 g ciocolata neagra min. 60%<br />
- 200 ml smantana lichida<br />
- 50 ml, sau grame, nu ma pot decide, piure de ananas<br />
<br />
Smantana o incalziti si o turnati peste ciocolata rupta bucatele.<br />
Luati niste ananas proaspat, sau din conserva, si il faceti piure cu blenderul. Adaugati peste ganache.<br />
<br />
Daca folositi ananas din conserva, puteti insiropa putin blatul de jos. Dar putin. Doar asa, pentru parfum.<br />
<br />
Puneti crema de ciocolata, apoi acoperiti cu al doilea blat. Si din nou crema. Pe toata suprafata tortului.<br />
<br />
Si, la final, pasta de zahar! Pentru ca <a href="http://lightgoodfood.blogspot.ro/2014/05/duchess-cake-sau-un-altfel-de-chec-cu.html" target="_blank">pasta de zahar</a>...<br />
<br />
Si cel mai important, scrieti-va mesajul cu carioci alimentare. Vrem sa mancam tortul..<br />
<br />
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<br />
E bun! bun! bun!<br />
<br />
<b>BUN!</b><br />
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Si daca o ceri in casatorie pe un tort..vorba prietenei mele, vei primi un "<b>Deliciously YES</b>"<br />
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Daca nu va iese, astept comenzi ;)..de torturi!..cu accent pe "o".<br />
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<b><i><span style="color: #741b47;">Enjoy!</span></i></b><br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com2tag:blogger.com,1999:blog-8211542481165543645.post-70547605212109571632014-07-16T21:38:00.001+03:002014-08-11T19:39:48.064+03:00Crostini cu somon, branza de capra, pepene galben si castraveti marinati<div dir="ltr" style="text-align: left;" trbidi="on">
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GO TO:<a href="http://lightgoodfood.ro/" target="_blank"> http://lightgoodfood.ro/</a><br />
<br />
Ce-nseamna prezentarea dom'le! Si poza.<br />
<br />
Si ingredientele..<br />
<br />
<b>Ingrediente</b>:<br />
- 2 linguri otet din vin<br />
- 1 lingura de marar tocat + inca putin pentru design<br />
- 2 lingurite zahar<br />
- castravete<br />
- pepene galben<br />
- bagheta de paine<br />
- branza de capra<br />
- somon fumee<br />
- sare<br />
- piper<br />
<br />
Marinata:<br />
Intr-un castron amestecati otetul, zaharul, si mararul, pana ce zaharul se dizolva. Asezonati cu sare si piper.<br />
Taiati castravetii in fasii lungi si subtiri - va puteti folosi de instrumentul de curatat cartofi.<br />
Pepenele galben il taiati betisoare. Merge foarte bine si cu para, insa eu nu am gasit in magazinul in care eram, asa ca m-am orientat spre pepenele galben.<br />
Puneti castravetii si pepenele galben in sosul de marinata.<br />
<br />
Taiati bagheta felii....feliile le bagati in cuptor pana se rumenesc.<br />
Intindeti pe fiecare felie rumenita branza de capra.<br />
Acoperiti-o apoi cu somon fumee, o fasie de castravete, si 1-2 bete de pepene galben. Presarati putin marar.<br />
<br />
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<br />
E gustos. Si de efect. Si merg bine impreuna ingredientele.<br />
Va invit sa experimentati.<br />
<b style="color: #741b47;"><i><br /></i></b>
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<b><br /></b>
<b>Poveste</b>:<br />
<br />
Eram intr-un hipermarket. La intrare, erau cateva rafturi cu de toate. De la castroane de plastic pana la chiloti.<br />
<br />
Langa mine, un cuplu trecut de prima tinerete. Si de a doua (in ziua de azi nu mai stiu unde se pune limita la prima, a doua sau a treia tinerete).<br />
<br />
Doamna, se uita la chiloti. Negri. Model normal.<br />
<br />
Sotul, timid - "i-ai pe aia rosii"<br />
Sotia - "hai draga! cum sa iau rosii.."<br />
Sotul - "uite-i pe aia negri" (luciosi, tanga)<br />
Sotia - " nu vezi ca sunt luciosi. Si nu port din aia"<br />
<br />
Sotul..a lasat capul in jos.<br />
<br />
Riscati-va totusi si la pepene galben cu somon fumee ;)<br />
<br />
<b style="color: #741b47;"><i>Enjoy!</i></b></div>
Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-86470669512969940242014-07-13T21:38:00.000+03:002014-08-11T19:40:15.783+03:00Muschi de vita in crusta de piper cu sos de ciocolatala - L'appuntamento, Ornella Varnoni<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
GO TO:<a href="http://lightgoodfood.ro/" target="_blank"> http://lightgoodfood.ro/</a><br />
<br />
O asteptam, o chemam, o cantam, o povestim, o exageram.<br />
Dar o traim cu adevarat?!<br />
<br />
Ea vine. Uneori, prin 2 vorbe si o privire.<br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">2 vorbe te pot face sa-ti simti picioarele grele. Foarte grele. <o:p></o:p></span></div>
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<span lang="EN-US">2 vorbe </span>de plumb. Ramai cu ele, strivindu-ti mintea.</div>
<br />
Privirea! O privire
adinca! In ochi! Dincolo de ochi! Si-ntepenesti.<br />
Intri intr-un vid,
in care, culmea, respiri.<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Si ti se schimba polii magnetici. Si zbori. In ciuda fortei gravitationale.<br />
Si razi.<br />
<br />
Dar iti arunci ancorele in pamant. Nu-ti permiti sa ramai neancorat.<br />
Si parca nu-ti permiti sa o traiesti asa cum merita traita. Te-mpotmolesti.<br />
Si totul se amesteca in mintea ta.</div>
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Este interesant cat o cautam si cat luptam pentru ea (sau asa avem impresia), pentru ca apoi sa nu stim sa o gestionam.<br />
<br />
Fara iubire nu rezistam, nu existam.<br />
Fara ea suntem o umbra de speranta pierduta printre oameni.<br />
Asa spune cantecul.<br />
<br />
Muschi de vita in crusta de piper cu sos de ciocolata.<br />
<br />
<b>Ingrediente pentru 2</b>:<br />
- 2 bucati muschi de vita (mai groase)<br />
- piper verde sau alb, boabe<br />
- sare<br />
- 2 linguri de ulei de masline<br />
<br />
Sos:<br />
- o ceapa mica, foarte mica<br />
- 60 ml vin rosu<br />
- 1 lingura otet balsamic (eu am folosit un otet mai gros)<br />
- rozmarin tocat, sau cimbru<br />
- 60 ml apa<br />
- 30 g ciocolata neagra<br />
<br />
Fiecare bucata de muschi o ungem cu ulei si apoi o tapetam cu piperul zdrobit in mojar. Ii dam si cu putina sare.<br />
<br />
Intr-o tigaie incingem bine o lingura, doua, de ulei de masline. Punem bucatile de muschi la prajit. Le prajim nu mai mult de 3-4 minute pe fiecare parte (sa nu uitati sa prajiti si capetele). Veti obtine un muschi de vita prajit in sange spre mediu. Mie asa imi place. Daca il vreti mai bine facut, mai tineti-l la prajit un minut. Dar nu mai mult.<br />
Cu cat gatim mai mult vita, cu atat devine mai tare si mai atoasa.<br />
<br />
In aceeasi tigaie adaugati ceapa taiata cubulete mici si caliti-o maxim 1 minut. Adaugati vinul si otetul balsamic.<br />
<br />
Lasati sosul sa scada putin. Adaugati apa (daca aveti fond de vita este perfect!) si rozmarinul sau cimbrul. Lasati sa dea intr-un clocot.<br />
<br />
Ciocolata o rupeti in bucati mici. Turnati peste ea sosul din tigaie si amestecati.<br />
<br />
Mie mi s-a parut potrivit sa adaug si ceva picant .. Am pus fulgi de chili in farfurie<br />
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<span lang="EN-US"><br /></span>
<span lang="EN-US"></span><br />
Muschi de vita in crusta de piper cu sos de ciocolata.<br />
Un muschi....in crusta..stropit cu un sos dulce amarui...<br />
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<b><span lang="EN-US">De ce ne-ndragostim? </span>De 2 vorbe si-o privire?</b></div>
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<span lang="EN-US"><b>De TOT!</b></span><br />
<span lang="EN-US"><br /></span>
<span lang="EN-US" style="color: #741b47;"><b><i>Enjoy!</i></b></span><br />
<span lang="EN-US" style="color: #741b47;"><b><i><br /></i></b></span>
<span lang="EN-US">PS: Eu m-am indragostit...de reteta..</span></div>
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Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-70177168750453412612014-07-10T22:56:00.000+03:002014-08-11T19:40:31.233+03:00Bulz gourmet - Marie si Marioara, Maria Tanase<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGRhZDITbEe_Ppnd-_5rzrP36BEnheWPk2ESWK8PNZCyCEP3ItN5Dux2I9pPYHQrG4Tf8008i5wh9eJ96Olov2afLC-Jc8rYIP9BmJ6QjRYGYTchEArpr2zL5LK10a_MCpHHnBczQmuw/s1600/65.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGRhZDITbEe_Ppnd-_5rzrP36BEnheWPk2ESWK8PNZCyCEP3ItN5Dux2I9pPYHQrG4Tf8008i5wh9eJ96Olov2afLC-Jc8rYIP9BmJ6QjRYGYTchEArpr2zL5LK10a_MCpHHnBczQmuw/s1600/65.jpg" height="255" width="400" /></a></div>
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GO TO:<a href="http://lightgoodfood.ro/" target="_blank"> http://lightgoodfood.ro/</a><br />
<br />
Traditional, de legenda, frumos.<br />
<br />
Mie imi place foarte mult Maria Tanase. Imi place vocea ei, imi place prestanta ei si imi place frumusetea ei.<br />
<br />
Una dintre mancarurile preferate ale Mariei Tanase era bulzul.<br />
Nu puteam face o ghiulea din aia, de stana..cu slanina.<br />
Nu se potriveste cu gratia Mariei.<br />
<br />
Asa ca am facut un bulz putin stilizat. Si cu mai putine calorii, ca sa nu "zaca nimeni in boala vreo 3 zile".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdomXBTtSDh2xshmK2WmtUwQVEFW_5RHLJAn8Gnsr9To7Hg5ES9yJu93n1o4v8wATRVe2aRLabtBz0hrSgHfjqasD5nhu5HFMYfy5SrMUSXH_gtctyjAKmN5G8BzAmukoc2cmLKkVbaM/s1600/66.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdomXBTtSDh2xshmK2WmtUwQVEFW_5RHLJAn8Gnsr9To7Hg5ES9yJu93n1o4v8wATRVe2aRLabtBz0hrSgHfjqasD5nhu5HFMYfy5SrMUSXH_gtctyjAKmN5G8BzAmukoc2cmLKkVbaM/s1600/66.jpg" height="255" width="400" /></a></div>
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S-am zis verde salcioara si pentru prepararea bulzului aveti nevoie de:<br />
- mamaliga<br />
- smantana (eu am folosit de 12% grasime)<br />
- fasii de bacon<br />
- branza de capra (sau de care va place) taiata cubulete<br />
- patrunjel<br />
- cimbru<br />
- ulei de floarea soarelui<br />
<br />
Dupa ce pregatiti mamaliga puneti-o pe un fund de bucatarie sa se odihneasca.<br />
Taiati apoi bete de mamaliga pe care le "tapetati" cu cimbru. Le prajiti intr-o tigaie, in ulei incins de floarea soarelui.<br />
<br />
Este foarte gustoasa.<br />
<br />
Fasiile de bacon le prajiti, fara ulei, intr-o alta tigaie.<br />
<br />
Si incepeti sa va jucati cu "plaitu' ". Cred ca mergea si un ou de prepelita.<br />
<br />
Mie imi place amestecul de texturi - cremos - crocant.<br />
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<br />
Parca m-ar mai trage inima la o portie...<br />
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<i><b><span style="color: #741b47;">Enjoy!</span></b></i><br />
<br />
PS: am uitat sa specific ca si de aceasta data am surprins persoana care mi-a lansat provocarea - Marie si Marioara. I-am trimis Laurei la birou o portie de bulz.</div>
Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-44767729638312996732014-07-08T21:33:00.001+03:002014-08-11T19:40:41.582+03:00Best sicilian pasta - paste, ansoa, pesmet, muguri de pin si stafide<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
GO TO:<a href="http://lightgoodfood.ro/" target="_blank"> http://lightgoodfood.ro/</a><br />
<br />
Daca apare "best" si o zice Jamie Oliver, nu puteam rata asa ceva.<br />
<br />
Paste cu pesmet si ansoa! Si muguri de pin.Si stafide.<br />
Ce combinatie, nu?!<br />
Ei bine, este o combinatie reusita!<br />
<br />
Combinatii..de n luate cate k.<br />
<br />
Chiar radeam zilele aste de cele 2 proverbe:<br />
- "Cine se aseamana, se aduna"<br />
- "Extremele se atrag"<br />
<br />
In functie de cum ne convine, le folosim. Ca sa putem da un scop alegerii noastre.<br />
<br />
Eu zic ca este important sa avem in jurul nostru si oameni cu care ne asemanam si extreme.<br />
Pentru ca asa inchidem cercul.<br />
<br />
Eu am de toate si de toti! Si e bine!<br />
<br />
<b>Ingrediente pentru 4 portii:</b><br />
- 3 catei de usturoi<br />
- 8 linguri ulei de masline<br />
- 300 g paste<br />
- 12 ansoa (puteti pune si mai mult daca va place)<br />
- 4 linguri pasta de tomate (sau o cutie de conserva de rosii - pasate)<br />
- 250 ml apa<br />
- 2 lingurite de zahar<br />
- 100 g pesmet<br />
- 3 linguri muguri de pin + stafide (stafidele sunt la optionale)<br />
<br />
Usturoiul il spargeti cu lama cutitului si apoi il tocati putin. Il puneti in uleiul de masline si il lasati vreo 20 de minute sa isi lase aroma.<br />
<br />
Puneti uleiul si usturoiul intr-o tigaie incinsa. Adaugati ansoa, taiate in 3. Urmeaza pasta de tomate si apa. Daca folositi rosii in conserva nu mai este necesar sa puneti apa. Amestecati putin pana se dizolva pasta de tomate. Adaugati mugurii de pin si stafide. La final, puneti in sos si cele 2 lingurite de zahar (reduce aciditatea sosului).<br />
Lasati pe foc sa fiarba putin.<br />
<br />
Intre timp pastele fierb, da?<br />
<br />
Puneti si pesmetul la prajit intr-o alta tigaie pana ce se rumeneste putin. Nu adaugati niciun fel de grasime.<br />
<br />
Pastele! - nu le treceti prin apa rece dupa ce s-au fiert. Acest procedeu gresit va face ca sosul sa nu stea pe paste, si nu vrem asta!<br />
<br />
Imediat ce au fiert pastele le transferati in sos.<br />
<br />
Ca sa aveti forma asta de turn, piramida circulara, sau orice alta forma o vedeti voi, procedati astfel: intr-un polonic invartiti pastele cu ajutorul unei furculite - si apoi le transferati frumos intr-o farfurie.<br />
Deasupra presarati pesmet si va garantez ca veti fi uimiti de gustul bun al pastelor astora!<br />
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V-am spus deja ca sunt fanul pastelor.<br />
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<b><i><span style="color: #741b47;">Enjoy!</span></i></b></div>
Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-75341476278521256072014-07-03T00:22:00.004+03:002014-07-04T09:31:42.519+03:00Rum baba - Ciao, Ciao - Maria Nationale<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Nu cred ca ati analizat vreodata versurile acestei melodii.<br />
Eu am facut-o acum, ca urmare a <a href="http://lightgoodfood.blogspot.ro/2014/06/provocarea-2.html" target="_blank">provocarii </a>lansate de Stefan.<br />
<br />
Sincer, am fost bulversata. N-am inteles nimic.<br />
<br />
Sa va explic:<br />
- "era baiatul visurilor mele, era tineretea pe care o cautam". Adica, femeia din poveste, are o varsta..<br />
- "privindu-te m-am simtit emotionata, poate indragostita, dar tu esti casatorit" ...aa...se-ntampla..<br />
- "ai fost primul baiat pe care l-am sarutat" ...?!?!?!...pai cum vine asta? ce-a facut toata tineretea?!<br />
<br />
Si lovitura de gratie: "Ciao, ciao, cati copii ai? Ciao, ciao, te-ai ingrasat putin. Ciao, ciao, mama ta cum se simte?"<br />
<br />
<b>....seriously ?!</b><br />
<br />
Acum ma-ntelegeti? Mesaje contradictorii.<br />
<br />
Asa am ajuns la Rum Baba.<br />
Cum ce e Rum Baba?!...<br />
<br />
Pai este un desert:<br />
- care suna.. arabesc<br />
- a fost inventat in Polonia<br />
- perfectionat in Franta<br />
- si a devenit desertul traditional al napoletanilor (din zona Napoli este si Maria Nationale)<br />
<br />
Iar Chef-ul de la care m-am inspirat, Martin Whishart, este scotian.<br />
<br />
The perfect match!<br />
<br />
Este un desert chiar bun..asemanator cu savarina.<br />
<br />
<b>Ingrediente:</b><br />
Aluat:<br />
-125 g faina<br />
-3 oua<br />
-5 g drojdie uscata<br />
-12 g miere<br />
-75 g unt topit, si racit la temperatura camerei<br />
-1 praf de sare<br />
<br />
Sirop<br />
- 400 ml apa<br />
- 10 linguri de zahar<br />
- 10 linguri de rom<br />
- coaja de lamaie si coaja de portocala<br />
- 1 lingurita extract de vanilie.<br />
<br />
Frisca si fructe.<br />
<br />
Bateti ouale cu mierea. Adaugati drojdia si un praf de sare. Apoi untul topit.<br />
<br />
Puneti aluatul in forma (umpleti jumatate din forma) si lasati-l sa se odihneasca vreo 20 de minute. Isi va dubla cantitatea.<br />
<br />
Incingeti cuptorul la 180 grade si lasati aluatul la copt pentru 10 - 12 minute.<br />
<br />
Siropul: amestecati toate ingredientele si le fierbeti pana ce se topeste zaharul.<br />
<br />
Dupa ce s-a copt Rum Baba, lasati-o sa se raceasca. O bagati apoi in sirop pana se imbiba bine (puteti sa-i faceti cateva gauri cu o scobitoare ca sa absoarba cat mai mult sirop).<br />
<br />
Pentru un plus de alcool, mai puteti turna rom pe Rum Baba, dupa insiropare.<br />
<br />
Apoi o serviti cu frisca (facuta in casa, din smantana!) si fructe proaspete.<br />
<br />
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<br />
Si pentru ca am fost bulversata de versurile melodiei si ametita de vaporii de rom, mi s-au intamplat urmatoarele, in timp ce pregateam Rum Baba:<br />
- am facut aluatul, l-am pus in forma, si dupa un sfert de ora m-am prins ca am uitat sa pun untul..la loc comanda..<br />
- m-am taiat<br />
- de la vaporii de rom a pornit senzorul de gaze. Eu, singura! Nu, nu am luat-o la fuga. Mi-am bagat nasul in toate stecherele (5 la numar) care erau la-ndemana sa opresc nenorocirea. Am scos pe rand: centrala, hota, alte 2 chestii (sincer, nu stiu de unde erau) si, intr-un final stecherul de la senzor.<br />
L-am descoperit dupa vreo 2 minute..care par o eternitate cu tiuitoarea-n cap!!<br />
<br />
Mi-am revenit dupa o portie de Rum Baba.<br />
<br />
<b><i><span style="color: #741b47;">Enjoy!</span></i></b><br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com2tag:blogger.com,1999:blog-8211542481165543645.post-7766277125051910462014-07-02T20:31:00.001+03:002014-07-02T20:31:16.363+03:00Salata mexicana<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
In timp ce veneam spre casa, am observat ca masinile din fata mea, de pe banda 1, opreau si treceau pe banda 2. Am incetinit, nestiind ce se-ntampla...<br />
O ceata de catelusi pe marginea drumului. Cu fete care mai de care mai frumoase si mai curioase.<br />
Un puiut de catel in mijlocul drumului. Am inghetat! Uitandu-ma mai atenta, l-am vazut ca misca.<br />
Am o foarte mare sensibilitate la caini (sper ca nu pornim polemici acum!) asa ca am blocat si eu putin circulatia ca sa pot trage pe dreapta si sa vad ce e cu piticania aia mica.<br />
Am coborat rapid din masina si ce sa vezi...<br />
Lingea asfaltul! Fix in mijlocul drumului! Si parea ca nimic nu-l deranjeaza.<br />
<br />
Aventurier baiatu'! Ca un trubadur ratacit prin Mexic. Iubirea se consuma intre el si asfalt.<br />
<br />
Si daca tot vorbim de Mexic, sa va impartasesc reteta mea de salata mexicana...europenizata...<br />
<br />
<b>Ingrediente:</b><br />
- 1 conserva de fasole rosie<br />
- 1 conserva mica de porumb<br />
- 1 conserva de ton in apa<br />
- ceapa rosie<br />
- marar<br />
- otet balsamic<br />
- ulei de masline<br />
- sare, piper<br />
<br />
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<b><br /></b>
Se amesteca totul cu..totul....<br />
<b><br /></b>
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<b><br /></b>
<b>...si apoi puteti compune poezii. Cu miros de ceapa!</b><br />
<div>
<b><br /></b></div>
<span style="color: #741b47;"><b><i>Enjoy!</i></b></span><br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-1350737839113754282014-06-29T22:18:00.000+03:002014-06-30T11:53:45.088+03:00French Toast - I wanna wake up with you, Boris Gardiner<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
"I wanna wake up with you<br />
I wanna reach out and know that you're there.."<br />
<br />
Vorbesc despre micul dejun.<br />
<br />
Imi place foarte mult ideea de mic dejun. Nu ma refer la cel luat pe fuga.. Fac referire la cel luat in tihna si cu zambetul pe buze. Cred ca ziua ar fi mult mai frumoasa daca am avea ragazul unui mic dejun pregatit cu grija..si savurat cu pofta.<br />
In compania persoanei potrivite.<br />
<br />
Din pacate iau micul dejun rar, foarte rar..atat de rar incat ma oftic!<br />
<br />
Duminica dimineata, insa, iata! am reusit sa ma bucur de el, de micul dejun.<br />
Noroc cu Nicoleta si a ei <a href="http://lightgoodfood.blogspot.com/2014/06/provocarea-2.html" target="_blank">propunere</a>.<br />
Si ca sa fie treaba completa, m-am gandit sa-l si impart cu ea.<br />
M-am trezit devreme, am pregatit totul, am facut "set-up" si m-am postat la usa ei pe la ora 10.30 dimineata. Cu tava-n mana. Just like that!<br />
Surpriiiise!<br />
Evident, ea nu stia nimic.<br />
<br />
Replica ei cand m-a vazut la usa " ai luat-o literalmente pe asta cu I wanna wake up with you ?".<br />
<br />
Aa. Da!<br />
<br />
Nu are rost sa va explic cum se uita lumea, pe strada, la mine si la tava mea pe care trona french toast-ul acompaniat de micile decoratiuni...<br />
<br />
Ma bucur foarte mult cand suprind oamenii, intr-un mod placut.<br />
Cred ca mi-as putea face o obisnuita din a ma prezenta la usa lor sau din a "livra" cate ceva din ceea ce prepar celor care intra in jocul asta ... melodios.<br />
Ma bucur si eu, se bucura si ei.<br />
<br />
Acum, nu va faceti asteptari prea mari..nu voi putea face asta la fiecare propunere de melodie. Insa, asa, aleatoriu, ma-ncumet.<br />
<br />
Si pentru ca vorbim despre o melodie draguta, am pregatit micul dejun de fata.<br />
<br />
French toast aka friganele frantuzite - le stim de mult, la fel si melodia.<br />
Capsuni - pasiune curata! Nu poti sa nu le iubesti.<br />
Iaurt - inlocuitor pentru frisca ;)<br />
Mierea - e miere! nu are nevoie de descriere suplimentara.<br />
<br />
<b>Ingrediente:</b><br />
- 4 oua<br />
- 300 ml lapte (varianta light) sau 150 ml smantana lichida + 150 ml lapte (varianta ..pufoasa)<br />
- paine sau felii de cozonac<br />
- 1/4 lingurita de nucsoara<br />
- 1 lingurita extract de vanilie<br />
- 2 linguri de zahar (daca folositi cozonac, reduceti cantitatea de zahar la 1 lingura)<br />
- unt<br />
- sirop de artar, optional<br />
- miere<br />
- capsuni<br />
- 2-3 linguri de zahar<br />
- 2 lingurite de coaja de lamaie<br />
- iaurt ( de preferat, cel grecesc).<br />
<br />
Capsunile le taiati in jumatati si presarati peste ele zaharul si coaja rasa de lamaie. Amestecati bine si lasati zaharul sa se topeasca putin.<br />
<br />
Bateti ouale, puneti laptele, nucsoara si extractul de vanilie si amestecati. Eu feliile de paine le-am decupat cu un inel de bucatarie.<br />
<br />
Fiecare felie va fi data prin amestecul de ou si lapte - bine,bine! Apoi la prajit, in unt.<br />
<br />
Daca vreti, dupa ce prajiti feliile de paine, le mai puteti baga 8-10 min la cuptor la 180 grade - pentru extra pufosenie.<br />
<br />
Peste fiecare felie de paine, eu am pus sirop de artar.<br />
<br />
Peste iaurt, am pus putina miere.<br />
<br />
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<br />
<b><br /></b>
<b>Este minunat sa ne-ncepem ziua cu floricele, cu perle, cu ceva dulce ...si hranitor. </b><br />
<br />
<span style="color: #741b47;"><b><i>Enjoy!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com2tag:blogger.com,1999:blog-8211542481165543645.post-83012909511638923582014-06-27T22:24:00.002+03:002014-06-27T22:56:49.095+03:00Andive gratinate cu sos de parmezan si nucsoara<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
Poza vs fotografie !Hm! Dezbatere, tata!<br />
<br />
Este foarte amuzant sa stai intre 2 oameni pasionati de fotografie, sa-i urmaresti discutand.<br />
Eu, neavand nicio treaba cu acest domeniu si neintelegand vreo iota din limbajul de specialitate.<br />
Atat de praf sunt incat am sustinut ca am Canon...cand de fapt am Nikon! ..mda...<br />
<br />
Imi miscam capul ca la un meci de tenis. Aveam si-o minge imaginara in fata ochilor.<br />
<br />
Ma bag in seama - "ce aparat sa folosesc pentru a poza mancarea?"<br />
<br />
"Leica" - aaa, ok!<br />
<br />
Ce e aia !? eu am inteles in prima faza "Laica" (era muzica tare) si m-am gandit la un caine, dar am pastrat pentru mine gandul.<br />
....o ignoranta, stiu..<br />
<br />
Intreb, asumandu-mi nestiinta, daca cumva sunt luata la misto sau...<br />
<br />
"Este un aparat foto! Cel mai tare!"<br />
<br />
Din curiozitate, am cautat aparatul cu pricina..intr-adevar, pretul <b>subliniaza</b> calitatea lui. Raman la Nikon..momentan.<br />
<br />
Si-am primit si vreo 2 - 3 ponturi! Si daca tot mi s-a deschis apetitul, m-am mai documentat putin (cu ajutorul prietenilor, ca de-aia e bine sa ai prietenii potriviti!)<br />
<br />
Asa am aflat de viteza de declansare, de diafragma (nope, nu e vorba despre organul de deasupra abdomenului), de profunzimea de camp...profu' ce?!<br />
<br />
In fine...ideea e ca am inceput sa aplic "ponturile"! Am reglat nitel aparatul...si pentru prima data am facut poze pe manual.<br />
Iar rezultatul se vede in pozele de fata. Sper...<br />
<br />
Am muuulte de-nvatat. Dar abia am pornit la drum...<br />
<br />
Reteta (inspirata de pe myrecipes.com):<br />
<br />
Ingrediente:<br />
- 4 andive<br />
- 1 lingura ulei de masline<br />
- 60 ml apa<br />
- 1 lingura unt<br />
- 1 lingura faina<br />
- 180 ml lapte<br />
- 1 vf de lingurita nucsoara<br />
- 4 linguri de Parmesan sau Gruyere<br />
<br />
Taiati andivele in jumatati. Puneti-le cu fata-n jos intr-o tigaie impreuna cu apa si uleiul de masline. Asezonati-le cu sare si piper. Puneti un capac, tineti la foc tare pana incepe apa sa fiarba, apoi micsorati focul si mai lasati-le vreo 12 minute la gatit. Luati capacul, si perpeliti andiva pe fiecare parte. Va mai ia vreo 8 minute.<br />
<br />
Intre timp, intr-o alta tigaie, topiti untul, adaugati faina si prajiti-o putin..pana face "bule" . Adaugati laptele si nucsoara. Le fierbeti pana se-ngroasa sosul. Adaugati 3 linguri de parmezan in sos, sare (atentie la sare) si piper. Gata sosul.<br />
<br />
Incingeti cuptorul la 200 grade.<br />
<br />
Intr-un vas termorezistent, puneti andivele si deasupra turnati sosul. Presarati parmezanul ramas.<br />
Bagati vasul in cuptor pentru 10 - 14 minute.<br />
<br />
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<br />
Bune andivele astea!<br />
Gustul lor amarui, cu dulceata sosului si aroma puternica a parmezanului, fac o combinatie chiar foarte interesanta.<br />
<br />
Si nu stiu daca am precizat....primele poze pe manual ;).<br />
<br />
<span style="color: #741b47;"><b><i>Enjoy!</i></b></span><br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-52599541226581876272014-06-26T14:01:00.001+03:002014-06-26T14:30:19.676+03:00Tarta cu crema de vanilie si capsuni marinate<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Ochioasa tarta! Cum nu vedeti?! Nu cred ca va concentrati suficient..<br />
<br />
..sau va ganditi doar la gust si atunci procesorul isi consuma toata energia pe "mama ce-as manca o bucatica!"<br />
<br />
De la Pascal Aussignac citire:<br />
<br />
Blat:<br />
- 125 g unt<br />
- 60 g zahar pudra<br />
- 1 galbenus<br />
- 125 g faina<br />
- 75 g migdale macinate<br />
- 1/2 lingurita de praf de copt<br />
- 1 praf de sare<br />
<br />
Amestecati zaharul cu untul pana obtineti o pasta fina. Adaugati faina, migdalele macinate, un praf de sare si praful de copt. Amestecati cu mana pana obtineti un aluat nisipos. Adaugati si galbenusul si framantati putin pana ce compozitia devine un aluat compact. Nu framantati prea mult ca sa nu topiti untul.<br />
<br />
Puneti aluatul intr-o folie alimentara si bagati-l la frigider pentru 2 ore.<br />
<br />
Incalziti cuptorul la 160 de grade. Presarati putina faina pe spatiul de lucru si intindeti aluatul - nu va panicati daca va fi prea moale - il puteti intinde cu mainile si direct in forma de tarta, in care ati presarat putin faina.<br />
<br />
Sa intindeti aluatul si pe peretii formei.<br />
<br />
Intepati aluatul din loc in loc cu o furculita si apoi bagati-l la cuptor pentru 13-15 minute, sau pana devine auriu.<br />
<br />
Crema de patiserie<br />
- 200g lapte<br />
- 1/2 pastaie de vanilie<br />
- 2 galbenusuri<br />
- 14 g amidon<br />
- 40 g zahar<br />
<br />
Laptele cu pastaia de vanilie se tin pe foc, pana ajunge laptele la punctul de fierbere.<br />
Intr-un bol, amestecati zaharul cu galbenusul. Adaugati amidonul.<br />
Cand laptele atinge punctul de fierbere, turnati jumatate din el peste galbenusurile batute si amestecati. Toata compozitia rezultata se transfera in cratita cu laptele ramas si se mai tine pe foc mic timp de 3-5 minute, amestecand continuu, pana se ingroasa.<br />
<br />
Lasati crema sa se raceasca. Acoperiti-o cu o folie alimentara ca sa nu faca crusta. Odata racita, amestecati-o din nou pentru o textura mai cremoasa. Apoi, puneti-o peste blat.<br />
<br />
Capsuni marinate<br />
- 18 capsuni taiate pe jumatate<br />
- 30 ml vin rose<br />
- 1 lingurita de zahar<br />
- 1 lingura miere<br />
<br />
Amescati vinul, cu zaharul si cu lingura de miere. Puneti capsuni in marinata si amescati bine.<br />
<br />
Puneti capsunile peste tarta si...voila..<br />
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<br />
<b>A se consuma rece!..si dupa, este indicat sa alergati printr-o ploaie calda de vara! </b><br />
<b>Eu sigur o voi face vara asta!</b><br />
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<span style="color: #741b47;"><b><i>Enjoy!</i></b></span><br />
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Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-19620705341950125022014-06-25T19:35:00.000+03:002014-06-25T19:44:03.555+03:00Provocarea 2<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Gata si play list-ul pentru runda a doua de provocari. Provocarea 1 - <a href="http://lightgoodfood.blogspot.ro/2014/01/provocare.html" target="_blank">aici</a>.<br />
<br />
Am asa:<br />
<span style="background-color: white;"><span style="color: #741b47;"><b>1. I wanna wake up with you - Boris Gardiner</b></span></span><br />
Pretty easy! un mic dejun fabulos..siii...fabulos ;)<br />
<br />
<span style="color: #741b47;"><b>2.Ciao Ciao - Maria Nazionale</b></span><br />
Stiu doar ca Maria Nazionale este o cantareata napoletana. Asa ca, ceva napoletan va merge de minune. Mai trebuie sa gasesc legatura dintre farfurie si melodie.<br />
<br />
<b><span style="color: #741b47;">3. L'appuntamento - Ornella Vanoni</span></b><br />
O melodie care-mi place. Trebuie ceva cu prestanta, nostalgic, plin de speranta..complex.<br />
<br />
<span style="color: #741b47;"><b>4. Words don't come easy - F.R.David</b></span><br />
Cateodata am si eu problema asta cu cuvintele! sper sa n-am un blocaj si in ceea ce priveste asocierea melodiei.<br />
<br />
<span style="color: #741b47;"><b>5. Marie si Marioara - Maria Tanase</b></span><br />
E! Da! autohton! de legenda!<br />
<br />
<span style="color: #741b47;"><b>6. Its My Time - Jade Ewen</b></span><br />
Is it?! Pai da, este! Mereu e timpul potrivit sa faci ceva!<br />
Siii..cred ca stiu exact cand voi folosi melodia asta..mai exact, peste vreo 4 saptamani! You will know!<br />
<br />
Ma mobilizez!<br />
<br />
Va multumesc pentru propuneri!<br />
<br />
<span class="emoticon emoticon_wink" style="background-color: #fafbfb; background-image: url(https://fbstatic-a.akamaihd.net/rsrc.php/v2/yK/r/q6EkjImnA-O.png); background-position: -221px -866px; background-repeat: no-repeat; background-size: auto; color: #4e5665; display: inline-block; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12px; height: 16px; line-height: 15.359999656677246px; vertical-align: top; width: 16px;" title=";)"></span></div>
Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-78368900829799031512014-06-22T15:56:00.001+03:002014-06-23T09:46:46.223+03:00Creme brulee <div dir="ltr" style="text-align: left;" trbidi="on">
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Imi doresc sa fac desertul asta de ceva ani! Nu l-am facut pana acum pentru ca nu aveam arzator - instrumentul ala special de ars zaharul. Si m-am incapatanat sa nu-l prepar pana nu aveam tot "set-up-ul".<br />
<br />
In sfarsit mi-am achizitionat si torta - si prima folosire a fost pentru creme brulee. Crema aia de zahar ars frantuzeasca!<br />
Sunt ceva deosebiri intre creme brulee si crema de zahar ars - aroma, modul de preparare si, normal, ingredientele.<br />
<br />
Creme brulee e cu vanilie, crema de zahar ars e cu rom. Sunt din acelasi film! dar totusi diferite. Ca oamenii. Sau ca femeia si barbatul....mmm...multe analogii si aici. Sa purcedem..<br />
<br />
Creme brulee este fina.<br />
Crema de zahar ars este gelatinoasa (tot fina, dar gelatinoasa).<br />
Creme brulee se serveste rece cu zaharul proaspat topit si cald....mixul cald/rece...<br />
Crema de zahar ars se serveste doar rece. Ti se face rau daca o servesti fierbinte...desi...<br />
Creme brulee se prepara din 6 oua.<br />
Crema de zahar ars din...8...normal, 2 in plus..<br />
Creme brulee se prepara doar din galbenus.<br />
La crema de zahar ars se foloseste tot oul. Principalul scop al albusului este de a proteja galbenusul ;).<br />
Creme brulee - smantana.<br />
Crema de zahar ars - lapte.<br />
Intelegeti?!<br />
<br />
Si foarte important: nu se stie cine a inventat creme brulee/crema de zahar ars. Sau care varianta a fost prima.<br />
Reteta originala este disputata de francezi, spanioli si englezi. Totusi se pare ca pleaca din epoca romana...<br />
<br />
Darwin sau religie?!<br />
<br />
Ingrediente pentru creme brulee:<br />
- 500 ml smantana lichida<br />
- 1 pastaie de vanilie<br />
- 5 linguri zahar<br />
- 6 galbenusuri<br />
- zahar brun pentru topping<br />
<br />
Incalziti cuptorul la 190 grade.<br />
<br />
Galbenusurile se bat cu zaharul pana devin cremoase.<br />
<br />
Smantana se pune intr-o cratita cu pastaia de vanilie taiata pe jumatate si cu semintele scoase. Semintele se pun si ele in smantana.<br />
<br />
Va recomand "Bacania Veche" - este un magazin pe str. Barbu Vacarescu (aproape de stadionul Dinamo). Are pastai proaspete de vanilie - atat de proaspete incat vezi uleiul scurgandu-se pe ele. Pastaile de vanilie proaspete sunt cele mai aromate.<br />
<br />
Smantana se tine pe foc pana da semne ca incepe sa fiarba. Luati-o de pe foc. Adaugati putina smantana peste galbenusuri si amestecati. Turnati apoi galbenusurile in cratita cu restul de smantana.<br />
<br />
Intr-o tava puneti formele pentru creme brulee. Adaugati apa fierbinte in tava pana la jumatatea formelor. Umpleti formele cu crema si dati-le la cuptor ptr vreo 30 de min.<br />
<br />
Timpul de coacere variaza in functie de dimensiunea formelor. Veti sti ca desertul este gata atunci cand este ca o budinca - partea din mijloc "tremura" putin la miscare.<br />
<br />
Lasati crema sa se raceasca. Tineti-o si la frigider.<br />
<br />
Inainte de servire, presarati zahar brun pe toata suprafata cremei si topiti-l cu arzatorul special.<br />
<br />
Nu aveti arzator? ..nasol...<br />
<br />
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<br />
Din nou, remarc cat de simple sunt unele retete...desi par complicate!...pana ajungem sa le cunoastem......<br />
<br />
<b><i style="background-color: white;"><span style="color: #741b47;">Enjoy!</span></i></b><br />
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Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-73903073062035412762014-06-18T10:32:00.000+03:002014-06-28T18:58:06.109+03:00Flori de dovlecei pane umplute cu crema de branza<div dir="ltr" style="text-align: left;" trbidi="on">
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..cum spuneam intr-o <a href="http://lightgoodfood.blogspot.ro/2014/05/flori-de-dovlecel-umplute.html" target="_blank">postare mai veche,</a> am primit de la tanti Dida 8 flori de dovlecei - 4 le-am facut la <a href="http://lightgoodfood.blogspot.ro/2014/05/flori-de-dovlecel-umplute.html" target="_blank">cuptor </a>si 4 le-am facut pane.<br />
<br />
Este un fel de mancare... fancy - nu te saturi din ea. Insa iti bucura ochii si papilele gustative.<br />
<br />
Sunt multe lucruri mici care iti aduc bucurie. Important este sa le vezi si sa traiesti momentul bucuriei asa cum trebuie, nu sa-l desfiintezi analizandu-l. Si nici sa te gandesti "cum ar fi fost daca"...<br />
<br />
Daca s-a intamplat intr-un fel, asa a fost sa fie..si acel ceva va duce la altceva, neasteptat!<br />
<br />
<b>Ceva, altceva, candva! Dar va fi!</b><br />
<br />
Ingrediente pentru 4 flori:<br />
- 25 g faina<br />
- 50 g apa<br />
- 50 g branza telemea de capra sau de vaci faramitata<br />
- 2 linguri smantana lichida<br />
- 1 lingura crema de branza<br />
- sare, piper<br />
- busuioc<br />
- ulei de masline<br />
<br />
Amestecati branzeturile cu smantana, sarea, piperul si busuioc tocat. Se umple fiecare floare cu amestecul rezultat.<br />
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Faina se amesteca cu apa si se omogenizeaza. Se trece fiecare floare prin "aluatul" moale - lasati sa se scurga bine surplusul de "aluat".<br />
Se caleste fiecare floare in ulei de masline incins timp de 1-2 minute.<br />
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<b>Let the serendipity be!</b><br />
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<i><b><span style="color: #741b47;">Enjoy!</span></b></i></div>
Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-14065962974594593312014-06-03T21:39:00.000+03:002014-06-09T14:02:37.744+03:00Pork parmigiana <div dir="ltr" style="text-align: left;" trbidi="on">
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La prima vedere pare un banal snitel - nu-i asa?!<br />
Sunt arome intense p-acolo! este un mix de ingrediente surprinzator, asa ca este o blasfemie sa spui ca este un banal snitel :).<br />
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Uitati-va la ingrediente, poate asa va convingeti:<br />
- 5 bucati muschi, cotlet (puteti schimba cu piept de pui sau cu vita)<br />
- 5 oua<br />
- 75 g parmezan ras<br />
- faina<br />
- pesmet<br />
- 250 g mozzarella<br />
- sare<br />
- piper<br />
<br />
Sos:<br />
- 1 conserva rosii 400 g<br />
- busuioc<br />
- 4 catei usturoi<br />
- sare<br />
- piper<br />
<br />
Pregatiti 3 farfurii: una cu faina, una cu oua batute si 50 g parmesan ras, si una cu pesmet.<br />
Bateti bucatile pe carne ca pentru snitel. Foarte important! nu le bateti cu clasicul ciocan de batut snitele - tocmai am fost informata de un bucatar titrat ca acel instrument distruge carnea! Se foloseste de fapt un instrument plat, sau o tigaie grea. Am incercat si merge!..am facut ceva febra la mana, dar ce nu facem noi in numele stiintei..pardon, in numele gastronomiei ...<br />
Acoperiti carnea cu o folie alimentara si apoi incepeti lupta! Ca sa nu faceti dezastru in jurul vostru.<br />
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Fiecare bucata de carne "batuta" se va trece prin: faina, ou si parmezan, si la final prin pesmet. La pesmet insistati - "tavaliti" bucata de carne de mai multe ori prin pesmet.<br />
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Apoi la prajit, intr-o tigaie cu ulei incins, de masline. Se tine cam 4 minute la prajit - pana se face "snitelul" auriu!<br />
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Buuun!<br />
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....crusta aia cu parmezan..mmmm....<br />
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Hai sa pregatim sosul impreuna - sosul asta mi-a iesit dintr-o inspiratie de moment:)....este atat de bun!<br />
- caliti f putin 3 catei de usturoi tocati ( 1 catel il pastrati pentru mai tarziu)<br />
- adaugati rosiile din conserva (eu am folosit Cirio)<br />
- puneti putin busuioc tocat, proaspat!<br />
- cand incepe sa fiarba sosul puneti si catelul de usturoi ramas<br />
- mai lasati 5 minute pe foc si GATA!<br />
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Gustati-l!<br />
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...nu-i asa ca e bun?! :)<br />
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..gata?! ..am zis sa-l gustati, nu sa-l mancati pe tot - mai avem treaba!<br />
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Intr-o tava, unsa cu ulei de masline, puneti cate un "snitel". Peste el, puneti 2-3 linguri de sos...sau mai multe.<br />
Peste sos, 2-3 bucati de mozzarella - sau cate va intra.<br />
Peste mozzarella - parmezan ras! ..puneti...puneti..cu toata inima!<br />
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Daca va ramane sos il aruncati prin tava...asa, neglijent.<br />
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Cuptorul il incalziti la 180 grade - tava in cuptor si asteptati vreo 20 de minute sa se rumeneasca frumos!.<br />
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Inainte de servire sa mai puneti putin busuioc proaspat peste preparat!<br />
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Langa, am pus mix de linguine trase rapid in tigaie cu putin unt si fond de pasare.<br />
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Daca-l incercati, spuneti-va parerea aici pe blog! Astfel, vad si eu daca sunt pe drumul cel bun, si, totodata, cei care citesc ne vor crede pe cuvant cand le spunem ca este BUN!<br />
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Pork parmigiana a fost servit la primul nostru <a href="http://lightgoodfood.blogspot.ro/2014/05/primul-eveniment-culinar.html" target="_blank">eveniment culinar</a> :)! Very proud about it!..inca nu mi-a trecut entuziasmul (cred ca dupa al doilea eveniment culinar nu voi mai vorbi despre primul :D)<br />
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<span style="color: #741b47;"><i><b>Enjoy!</b></i></span><br />
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Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com5tag:blogger.com,1999:blog-8211542481165543645.post-40337241874633708192014-06-02T00:37:00.000+03:002014-06-03T21:09:36.087+03:00Ciocolata de casa cu nuci caramelizate - Home, Depeche Mode<div dir="ltr" style="text-align: left;" trbidi="on">
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Gustul copilariei mele: <b>ciocolata de casa</b><br />
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Jocurile preferate: Castelul, Elasticul (era greu! campionat in toata regula, mai ales in generala!) si Frunza (de cate ori mi-am rupt genunchii ...)<br />
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Activitati curriculare (in ordine cronologica): balet, karate, dansuri, teatru, judo, dansuri, din nou, baschet si putin atletism<br />
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O buna parte din copilarie m-am distrat :<br />
- la tata la unitate. Imi placea sa ma joc cu pustile si sa merg la masa cu soldatii<br />
- la mama in poligonul de tir - cautam cartuse neexplodate, incarcam talere..<br />
- in biserica - imi placea sa vand lumanari si prescuri (de mica cu vanzarile si cu socializarea)<br />
- cu Andreea<br />
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Cu papusile am luat-o tarziu - pe la 13-14 ani :D.<br />
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Tampenii?! - multe! dar niciuna cu urmari grave sau care sa-i lezeze pe altii (doar eu era de multe ori sa...am semne care sa imi sustina spusele. Nici acum nu sunt mai breaza!)<br />
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Povesti?! Multe si astea! .. un exemplu - jucam carti pe cupola bisericii.<br />
Vaaaiii..asa cevaaa!<br />
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..cred ca ar fi o postare kilometrica daca as trece in revista ce imi aduc aminte din copilarie. La mine copilaria a durat ceva..buletinul nu a insemnat sub nicio forma trecerea in adolescenta. Nici clasa a 9-a...poata a 10 a...<br />
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Este placut sa-ti amintesti toate lucrurile astea! Si este foarte placut sa ai si acum langa tine prietena din copilarie -<b> Andreea, multumesc! </b>- cred ca reteta de fata se potriveste <a href="http://lightgoodfood.blogspot.ro/2014/01/provocare.html" target="_blank">provocarii </a>pe mi-ai lansat-o: Home, Depeche Mode. Explicatiile sunt de prisos!<br />
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- 250 g lapte praf (cat imi placea sa-l mananc gol!.. o fac si acum)<br />
- 2 linguri de cacao<br />
- 100 ml apa<br />
- 350 g zahar (reteta originala era cu 450 - 500 g!..prea muuult)<br />
- 100 g unt<br />
- cateva picaturi de esenta de rom<br />
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Optional, pentru nuci caramelizate:<br />
- 200 g nuci<br />
- 1 cana zahar brun<br />
- 6 linguri de lapte<br />
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In primul rand pregatiti-va tava, sau recipientul in care veti pune ciocolata la racit. Puneti folie alimentara pe toata suprafata - va fi mai usor de scos.<br />
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Cerneti laptele praf si cacaua.<br />
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Daca vreti sa puneti in compozitie si nuci caramelizate, pregatiti-le inainte de a va apuca de siropul pentru ciocolata (sau le puteti face in paralel cu siropul).<br />
Rumeniti putin nucile in cuptor - intr-o tava, in care ati pus hartie de copt. Apoi, intr-o cratita, topiti zaharul brun cu cele 6 linguri de lapte. Cand s-a topit zaharul, adaugati nucile in cratita si amestecati.<br />
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Siropul pentru ciocolata- intr-o cratita, pe foc, puneti untul, zaharul si apa. Imediat ce a inceput siropul sa fiarba fiti cu ochii pe ceas - nu trebuie lasat sa fiarba mai mult de 4-5 min.<br />
<br />
Siropul il puneti peste laptele praf si cacao si amestecati bine. Adaugati esenta de rom si nucile. Trebuie sa va miscati rapid ca sa nu stricati textura ciocolatei.Daca este prea tare, puneti f putin lapte fiert - ciocolata isi va schimba textura odata intarita.<br />
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Si imediat turnati in recipientul pregatit pentru a raci ciocolata.<br />
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Cand s-a racit - taiati-o in ce forma vreti voi..daca mai aveti rabdarea necesara.<br />
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Ce bucurie era pentru mine cand descopeream ca mama a facut ciocolata de casa!<br />
Si ce simplu era totul!<br />
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<b><i style="background-color: white;"><span style="color: #741b47;">Enjoy!</span></i></b><br />
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Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-21070154033938956082014-05-30T23:48:00.000+03:002014-06-01T18:48:06.643+03:00Mix de linguine cu cerneala de sepie si linguine cu ou, prosciutto si rosii cherry <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Din seria fast forward, au iesit si pastele de fata.<br />
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Va spuneam ca la finalul minunatului nostru <a href="http://lightgoodfood.blogspot.ro/2014/05/primul-eveniment-culinar.html" target="_blank">eveniment culinar</a>, am descoperit vreo 4 cutii de rosii cherry - pe care uitasem sa le punem la salata :D.<br />
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Si cum mi-au ramas si linguine (am fiert mult mai mult decat era necesar), m-am gandit sa combin ingredientele ramase - vorba aceea, e pacat sa arunci :).<br />
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Asadar:<br />
- 250 g linguine negre cu cerneala de sepie<br />
- 250 g linguine cu ou<br />
- 120 g prosciutto<br />
- 500 g rosii cherry<br />
- 4 catei de usturoi mari<br />
- 200 ml apa<br />
- 60 g unt<br />
- parmezan<br />
- busuioc (insist pe proaspat)<br />
- sare<br />
- piper<br />
<br />
Linguine trebuie fierte separat - au timp de fierbere diferit, iar apa de la linguine negre poate pata celalalt tip de linguine - multuumesc Bogdan :).<br />
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Rosiile cherry si usturoiul, le-am calit in putin ulei de masline - incercati sa amestecati folosindu-va de tigaie. Am adaugat prosciutto taiat fasii.<br />
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Am adaugat apa (nu mai aveam fond de pasare/legume), sare si piper. Apoi am pus linguine si untul. Si le-am mai tinut putin pe foc si am amestecat gentil.<br />
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Si la final, in farfurie, am pus parmezan.<br />
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Mi-a placut foarte mult combinatia - prosciutto si parmezanul au gust intens, asa ca nu a fost necesar sa adaug alte chestii.<br />
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Si sunt si ochioase, asa, mai simple..<br />
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Buun!<br />
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Nu pot sta departe de "evenimentele" haioase. Sau ele de mine...<br />
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Astazi, in timp ce conduceam, vreo 2 soferi imi faceau semn ca am pana. In masina eram cu o colega - deci fara parte masculina. Eram pe la Grozavesti.<br />
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Ce puteam face decat sa trag pe dreapta, sa analizez situatia, si sa evaluez riscurile?!<br />
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Pana era....cam pana. Aveam si o vreme potrivita pentru a rezolva problema - vantul batea si era si o mica ploicica. Mi-nu-nat!<br />
Iar eu, cu tocuri si imbracata cu un tricou alb! Perfect!<br />
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Nu mai schimbasem o roata singura in viata mea - dar am vazut care sunt pasii si nu cred ca ai nevoie de vreun MBA pentru treaba asta (daca era ceva cu jicloare infundate, abandonam masina).<br />
Drept urmare m-am pus pe treaba.<br />
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Scena arata asa cam asa - 2 fete, razand intr-una, incep sa lupte cu roata de rezerva, sa descopere ustensilele necesare schimbarii rotii....<br />
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... pe partea cealalta a drumului, niste muncitori pe schele! normaaaal!<br />
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Evident ca niciunul nu a facut vreun demers sa ne ajute intr-ale rotii - dar se distrau copios - o blonda schimba o roata! UAU!<br />
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Mi-am vazut mai departe de treaba. Am pus cricul, am dat la manivela, iar colega mea se lupta cu scoaterea prezoanelor (adica a suruburilor alea care prind roata).<br />
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Pana la urma am preluat toata problema...colega radea prea mult!<br />
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Si-am continuat cu desurubatu', scosul rotii avariate..si montatul celei noi.<br />
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E! Problema! nu se potrivea roata de rezerva pe cilindrii aia, sau cum s-or numi!...mai trebuia masina ridicata ..ne-am prins dupa cateva incercari.....si da-i iar la manivela...<br />
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Intr-un final s-a potrivit! Stiam ca trebuie stranse foarte bine prezoanele, asa ca depuneam eforturi in acest sens...sa nu-mi fuga roata in timpul mersului.<br />
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Apare un baiat! vreo 17 ani, cu fata din aia cumintica.<br />
-Ce-ati patit?<br />
- Pana! (in pana mea! nu se vede?!..gandesc eu!)<br />
- A!<br />
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Colega imi facea poze pentru ca era fascinata de cum aratam eu pe tocuri luptandu-ma cu roata..<br />
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Si-i face o sugestie baiatului:"O poti ajuta, daca vrei!".<br />
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Baiatul, cu o fata fascinata (de la tocuri, de la context..) imi spune:<br />
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<b>- Parca faceti asta de-o viata!</b> (n.r. - schimbatul rotilor).<br />
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!?!?!?!?!?!<br />
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Evident ca ne-am pus pe ras! mi s-a parut geniala remarca lui! Am lasat roata, am lasat tot..si radeam..<br />
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El, mirat, se uita la noi - de ce radeam cu atata foc?<br />
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Pai cum sa nu razi?! In loc sa puna mana sa ma ajute, el admira abilitatea mea de a strange o roata!..si mai era si spiritual..<br />
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El nu radea, ci privea in continuare uimit, neintelegand ce ni se pare noua atat de amuzant...si a plecat..lasandu-ma cu rasul..si cu roata!..neconsolata.<br />
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Dupa ce am strans ultimul surub, opreste un bun samaritean, <b>singurul </b>de altfel, care ma intreaba daca am nevoie de ajutor. I-am multumim frumos - tocmai terminasem.<br />
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Bine ca a imortalizat Laura momentul cu pricina..ca sa va puteti amuza si voi..<br />
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Asta a fost prima mea experienta de gen...<br />
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Daca aveti nevoie de ajutor cand faceti pana sa ma chemati cu incredere - vreau sa-mi imbunatatesc timpii!<br />
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Seara frumoasa!<br />
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<span style="color: #741b47;"><b><i>Enjoy!</i></b></span><br />
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Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com4tag:blogger.com,1999:blog-8211542481165543645.post-73223674090376445662014-05-26T14:06:00.000+03:002014-05-27T15:17:46.118+03:00Primul eveniment culinar<div dir="ltr" style="text-align: left;" trbidi="on">
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"Poate intr-o zi vei gasi locul in care visurile si realitatea se ciocnesc!"</div>
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De cele mai multe ori ceva ce incepe cu "poate" ramane la starea de ... "poate"...si atat :( !<br />
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Nu avem curajul de a face pasii necesari pentru a obtine ceea ce ne dorim, sau sa experimentam, din cauze cunoscute: confort, teama de esec, teama de necunoscut, teama de penibil....si, de ce nu, teama de succes! </div>
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In ultimele luni am reusit sa fac lucruri la care doar visam inainte - ceva de genul "ce mi-ar placea sa fac asta"!..dar nu faceam nimic concret!<br />
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Am pasit din "poate.." in "hai sa facem!"...si am facut!<br />
Am tot dat "vina" pe conjunctura! De fapt, conjunctura mi-am creat-o.<br />
Si am inceput sa strang povesti! Si sunt norocoasa pentru ca am experimentat chestii la care doar visam!..si ghici ce?! ...nu a fost chiar atat de complicat precum imi imaginam. Asa se-ntampla mai mereu :).<br />
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Este adevarat ca orice incercare are "costurile ei" - emotii, framantari, agitatie, oboseala, tentatia de a abandona - dar uitandu-ma in spate zambesc!<br />
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Este al naibii de important sa <b><u>incerci </u></b>! Fa pasul ala! Odata ce ai incercat ceva nou, iti vei gasi curajul sa incerci din nou si sa explorezi teritorii noi.<br />
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Cum ar fi, sa organizezi primul eveniment culinar, in care tu sa gatesti, tu sa montezi, tu sa servesti si tot tu sa faci curat :). Fara nicio pregatire! - doar asa, ca-ti place!</div>
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Este adevarat ca unul dintre ingredientele cheie este sa ai oamenii potriviti langa tine! </div>
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In primul rand, oamenii care-ti dau curajul necesar sa faci primii pasi! Si care te imping, sau cateodata, te pun in fata unui fapt implinit.</div>
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In al doilea rand, cei cu care impartasesti aceeasi pasiune! Vor depune aceleasi eforturi, sau chiar mai mari, ca lucrurile sa iasa.</div>
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Si, cei care te sustin si te-nsotesc in incercarea ta si iti zambesc mereu, ca sa te asigure ca totul este ok!</div>
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In urma cu 2 saptamani am inceput sa discutam despre ideea asta - sa facem un mic eveniment culinar. Desi, eveniment, este muult spus.</div>
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Era doar un....."poate"! </div>
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Dupa 2 zile, Irina ma anunta vesela ca a vorbit cu Bodgan, la fel de pasionat de gatit ca si mine, si ca se baga si el in treaba asta! Eu m-am blocat - pentru ca una este sa visezi cu voce tare si alta este sa faci planuri concrete, fara pregatirea aferenta.<br />
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Pe Bogdan il cunosc de mai multi ani, insa niciodata nu am vorbit despre gatit! De fapt, cred ca pana acum nu am vorbit mai mult de 5-10 min :)))</div>
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Vinerea trecuta, pe 16 mai, Irina si Bogdan erau prezenti la mine - am inceput sa punem pe hartie ce facem, cum facem, si mai ales, cand!...si fara a sta prea mult pe ganduri am decis - pe 25 mai, adica peste o saptamana si doua zile din momentul planificarii. </div>
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Au inceput mail-urile, telefoanele, ce ne trebuie, cum ne trebuie, de unde sa luam strictul necesar - mese, scaune, farfurii...cati oameni chemam...pe cine...lejeeeeer! ;)<br />
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..Duminica dimineata, 25 mai!</div>
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Am inceput sa aranjam terasa - relativ relaxati! Am vrut sa cream un mediu fara pretentii - un loc in care sa te simti bine, sa mananci si sa socializezi.....si sa se bucure lumea pentru noi in tihna :P.<br />
Aveam printre invitati si persoane care nu gustasera vreodata ceva facut de mine, sau de Bogdan. </div>
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Si am inceput...</div>
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Primul lucru - bagam gaz :))...sub atenta supraveghere a lui Bogdan...<br />
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Irina cred ca repeta un pas de balet :))..nu poti pleca la drum fara o tinuta adecvata :))) </div>
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Apoi am inceput sa tocam, amestecam, feliem, sa coacem, sa fierbem, sa pregatim bolurile cu ingrediente, asa, frumos, cum am vazut la TV :), ca sa avem totul la indemana.</div>
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Operational, eram pe drumul cel bun!...nu degeaba suntem certificati Green Belt in Lean Six Sigma (chestii corporatiste! nu va bateti capul :))).<br />
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Mi-a placut foarte mult partea cu montatul farfuriilor - am reusit performanta ca 18 persoane sa fie servite in acelasi timp, fara intarzieri si fara sa lasam mancarea sa se raceasca! De 3 ori!<br />
Desi, la un moment dat am ramas fara un ingredient cheie - dar ne-am descurcat!..si am avut si ceva "wasted food" - am cumparat mai mult decat era necesar :)..firesc!</div>
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Ne miscam de parca facuseram asta de cateva ori! Eram ca intr-un vals :)<br />
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<b>Cand faci lucrurile din pasiune trebuie doar sa asculti muzica si sa te lasi purtat de ea.</b><br />
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In mica mea bucatarie nu ne-am ciocnit unul de altul, nu ne-am incurcat, nu am spart, nu am ars vreun preparat sau vreo tigaie - am functionat! desi, repet, era pentru prima data cand faceam exercitiul asta!<br />
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..se apropia ora 14:00..</div>
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Gata?..totul "montat"?..putem iesi?..GO!<br />
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Si-am inceput! :)<br />
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Le-am servit invitatilor nostri :<br />
- <a href="http://lightgoodfood.blogspot.ro/2014/01/salata-cu-seminte-de-dovleac-prosciutto.html" target="_blank">salata italiana</a><br />
- pork parmigiana / pollo parmigiana (dupa preferinte) cu mix de linguini<br />
- <a href="http://lightgoodfood.blogspot.ro/2014/05/panna-cotta-cu-flori-de-iasomie.html" target="_blank">panna cotta cu flori de iasomie</a><br />
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De mancat, au mancat! Au spus ca le-a si placut! Si ca s-au simtit bine!<br />
Ii credem pe cuvant! :)<br />
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Noi ne-am distrat, ne-am agitat, ne-am concentrat, ne-am emotionat, ne-am lasat si semne (ma rog, eu! nu puteam lasa sa treaca ziua asta fara sa fac o boacana - o boacana care o sa se transforme intr-un "tatuaj" :)).<br />
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Pe la ora 17:00 am terminat! Eram obositi si veseli! Dar veselia bate oboseala, intotdeauna!<br />
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Ei sunt cei pe care, speram noi, i-am fericit :)..si care ne-au fost alaturi! <b>MULTUMIM</b>!<br />
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Si echipa <span style="color: #741b47;"><b><i>Light Good Food</i></b></span>:</div>
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- subsemnata :)</div>
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- dragul de Bogdan, partenerul meu de nadejde in ale gatitului si montatului (are niste idei grozave! - abia astept sa le punem pe farfurie!)</div>
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- si motorasul Irina - fara ea nu plecam la drum, nu reuseam sa terminam totul in timp util - a spalat, a debarasat, a tocat, <b>a mancat!:)</b> , a facut 'nspe cafele!</div>
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Stiu ca stiti - m-ati facut foarte <b>fericita </b>si va multumesc pentru ca v-ati bagat in treaba asta incetosata :)).</div>
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Am terminat ziua discutand ce vom face data viitoare! :)..deja gandeam felurile de mancare :))!<br />
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Suntem plini de optimism! Pentru ca ne place!!<br />
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A! si am descoperit ca am uitat sa punem rosii cherry in salata :)))..o mica eroare tehnica!<br />
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Acum suntem 2 "bucatari" ... puterea creste :) ..<b>..promitem </b>sa facem mancaruri care sa va bucure!<br />
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Nu a fost usor, dar nici atat de greu incat sa ne opreasca!<br />
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Ma-nclin in fata inventatorului masinii de spalat vase!<br />
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Am facut si febra musculara, normal! - o sa treaca! Dar experienta ramane ! :)..Si povestea!<br />
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..si rad intr-una! :)))<br />
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Speram sa ne fiti alaturi la urmatoarele evenimente de gen! Idei avem multe :)</div>
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<span style="color: #741b47;"><i><b>Enjoy!</b></i></span></div>
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Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com10tag:blogger.com,1999:blog-8211542481165543645.post-3275129942014543912014-05-20T22:00:00.002+03:002014-05-24T00:26:00.677+03:00The Italian Job<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17.920000076293945px;">Dolce far niente - conoscere la quantità di tempo libero dopo un periodo di duro lavoro o di non fare nulla, lasciando che le cose accadano da sole.</span><br />
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<i><b style="background-color: white;"><span style="color: #741b47;">Very excited about this!</span></b></i></div>
Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-19350024990691733922014-05-20T21:14:00.000+03:002014-05-20T21:22:27.792+03:00Flori de dovlecel umplute<div dir="ltr" style="text-align: left;" trbidi="on">
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..inspirata de Bogdan, am incercat reteta de fata. Este spectaculoasa. Insa, recunosc ca nu o voi face prea des. Imi este mila de dovlecei - orice floare rupta = un dovlecel sacrificat! Si cata munca este in spate....<br />
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Tot la tata la curte am cunoscut-o pe tanti Dida, 76 de ani. Nu stie sa scrie si sa citeasca - dar are o spiritualitate...de te lasa fara cuvinte. Tanti Dida are grija de un solar de 1200 mp!!! SINGURA!<br />
Din asta traieste si asta a facut toata viata - gradinarit! Mainile ei spun totul! Credeti-ma ca in realitate arata mult mai muncite...aveam senzatia ca daca ii ating mainile o vor durea...:(<br />
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Este o femeie cu multe povesti (imi plac povestile, nu este o noutate), si cu multa putere, si cu un instinct de supravietuire foarte dezvoltat...iar vorbele ei - pitoresc!<br />
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Pe mine m-a impresionat, efectiv pana la lacrimi, pentru ca ma gandeam la ce viata a avut aceasta femeie..si mi se parea ca nu am, sau nu mai am, dreptul de a ma plange pentru cine stie ce prostie..<br />
Stiu ca fiecare este cu povestea lui, si ca sunt multi oameni cu povesti care mai de care mai impresionante. Mai stiu si ca, cu cat cercul cunoasterii se mareste, problemele si gandurile sunt altele si ne raportam la alte nefericiri....nu ramanem concentrati doar pe supravietuire...<br />
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Dar din cand cand e bine sa comparam putin lucrurile, si, macar pentru o zi, sa ne amintim de faptul ca unii suntem mai norocosi...<br />
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Ingrediente pentru 4 flori:<br />
- 4 - 5 linguri de cus-cus<br />
- 80 g branza telemea de capra sau de vaca<br />
- 1 lingurita de sumac<br />
- 1 rosie<br />
- 1 ou<br />
- suc de rosii<br />
- muguri de pin (optional)<br />
- sare, piper<br />
- iaurt<br />
- un catel de usturoi<br />
- ulei de masline<br />
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Cus-cus-ul il pregatiti conform indicatiilor de pe pachet.<br />
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Taiati branza cubulete mici si amestecati in cus-cus. Adaugati sumacul, oul batut, rosia taiata cubulete, sare, piper.<br />
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Umpleti cu grija fiecare floare in parte - sunt foarte delicate!<br />
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Eu le-am pus intr-un vas de yena, stropit cu putin ulei de masline, si deasupra florilor umplute am pus putin suc de rosii. Le-am tinut in cuptor, la 180 grade, cam 25 de minute.<br />
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Mugurii de pin i-am calit putin, fara ulei - se pun deasupra florilor, in farfurie.<br />
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Iaurtul il amestecati cu usturoiul zbrobit.<br />
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...iti este si mila sa le mananci...<br />
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Tanti Dida mi-a daruit 8 flori de dovlecei...<br />
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<span style="color: #741b47;"><b><i>Enjoy!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0tag:blogger.com,1999:blog-8211542481165543645.post-25690059525074110282014-05-19T23:11:00.001+03:002014-05-19T23:40:50.884+03:00Panna cotta cu flori de iasomie<div dir="ltr" style="text-align: left;" trbidi="on">
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Am fost duminica la tata, la curte, si am vazut o tufa de iasomie! Miroasea...a iasomie! Adica minunat :).</div>
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Panna cotta era deja pregatita acasa, insa nu apucasem sa o montez si sa o pozez. Si cand am vazut floricelele delicate de iasomie m-am gandit cat de bine ar merge cu panna cotta mea.</div>
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Am plecat de la tata si tot drumul m-am gandit ce poveste sa fac eu pentru reteta asta.....si povestea mi s-a aratat!</div>
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La un semafor, cam lung, ma uitam pe strada - si am vazut ca la trecerea de pietoni de vis-a-vis statea o don'soara draguta asteptand culoare verde. Langa ea a aparut un baiat - se prezinta politicos si ii intinde mana. Nu-mi parea ca s-ar fi asteptat unul pe altul sau mai stiu eu ce alta conjunctura.</div>
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Ea zambeste si la randu-i intinde mana...si se lanseaza amandoi intr-o conversatie..putin stingheri.</div>
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Au plecat impreuna...</div>
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..ce mi s-a parut spectaculos? Pai toata naturaletea scenei..asa cum am interpretat-o eu! Adica, un baiat, vede o fata pe strada, se prezinta intr-un mod firesc si civilizat, fara a avea nevoie de vreun context special.</div>
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...si just like that poate incepe restul vietii lor. Romantic, nu? :)</div>
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..sau poate am fost prea influentata de iasomie! </div>
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Panna cotta - nu se cunoaste cu exactitate istoria acestui desert. Dar exista...</div>
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Numele desertului se traduce in "crema gatita", desi nu se gateste prea mult :)..si este o prajitura foarte simpla cu putine ingrediente.</div>
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Cam cum e cu dragostea - auzim de mici copii povesti de cum se cladeste ea, cum creste, care sunt valorile ei, dupa ce principii actioneaza - o intreaga chimie amestecata cu fizica, matematica, literatura si biologie!</div>
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...cand de fapt te loveste..pe neasteptate si fara preaviz ..eventual asteptand la un semafor. </div>
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Si cand iubesti totul pare simplu, foarte simplu...si fara prea multe ingrediente.</div>
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Ingrediente...pentru panna cotta :p :</div>
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- 800 ml smantana lichida 32-35% grasime</div>
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- lapte 200 ml</div>
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- 125 g zahar</div>
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- 1 pastaie de vanilie (sau esenta de vanilie)</div>
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- 12 g gelatina maruntita</div>
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- apa rece</div>
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- 500 g capsuni </div>
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- 1-2 linguri de zahar</div>
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Incepeti cu gelatina - puneti-o intr-un castron si deasupra ei puneti vreo 6-7 linguri de apa rece. Este necesar sa stea vreo 10 minute la inmuiat.</div>
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Smantana, laptele si zaharul se pun intr-o cratita. Pastaia de vanilie de taie pe lungime si se scot semintele - se pun in lapte si semintele si pastaia..goala :).</div>
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Se tine pe foc amestecand, dar fara a da amestecul in clocot. Luati de pe foc si adaugati gelatina. Amestectati de cateva ori. Apoi strecurati crema. </div>
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Si, asa, simplu..ati pregatit o panna cotta. </div>
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Turnati in ce forme vreti voi. Inainte de a turna in forme, ungeti formele cu ulei - dupa intarire panna cotta va curge din forma.</div>
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Si tineti la frigider minim 4 ore. Crema se va-ntari, ca prin miracol :).</div>
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Piureul de capsuni - nimic mai simplu! Pasati cam 500 g de capsuni cu 1-2 linguri de zahar.</div>
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..nu-i asa ca simtiti mirosul florilor?!</div>
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<span style="color: #741b47;"><i><b><br /></b></i></span></div>
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<span style="color: #741b47;"><i><b>Enjoy!</b></i></span></div>
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Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com2tag:blogger.com,1999:blog-8211542481165543645.post-89411769241231115012014-05-15T14:17:00.000+03:002014-05-16T12:49:38.265+03:00Burger de somon - 2 ways<div dir="ltr" style="text-align: left;" trbidi="on">
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Burger de somon in 2 feluri - pentru ca poate fi facut in stil Dukan sau .. in stil normal :).<br />
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<b>1. Stil Dukan:</b><br />
- 400 g somon<br />
- 2 linguri tarate de ovaz<br />
- 2 albusuri<br />
- 1 galbenus<br />
- 1 lingura / 1 lingurita pasta de hrean<br />
- maioneza falsa ( 1 iaurt 150 g, 1 lingurita de mustar)<br />
- frunze de baby spinach (optional)<br />
- castravete (optional)<br />
- ardei gras/ridiche (optional)<br />
- marar<br />
- sare<br />
- piper<br />
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Somonul se paseaza la blender impreuna cu pasta de hrean. Se adauga jumatate din marar, tocat, albusurile si galbenusul batute, taratea de ovaz, sare, piper.<br />
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Se formeaza burgeri si se frig pe gratar cam 4 minute pe fiecare parte. Poate fi facut si in cuptor pe o hartie de copt.<br />
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In maioneza falsa se pune restul de marar tocat.<br />
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Se serveste pe pat de baby spinach stropit cu zeama de lamaie si cu castravete, ardei gras (sau ridiche) si maioneza falsa.<br />
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<b>2. Stil normal:</b><br />
- 400 g somon<br />
- 2 albusuri<br />
- 1 galbenus<br />
- 1 lingura / 1 lingurita pasta de hrean<br />
- maioneza - sau maioneza falsa<br />
- frunze de baby spinach (optional)<br />
- castravete (optional)<br />
- ardei gras (optional)<br />
- marar<br />
- sare<br />
- piper<br />
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Acum ma repet :) :<br />
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Somonul se paseaza la blender impreuna cu pasta de hrean. Se adauga jumatate din marar, tocat, albusurile si galbenusul batute, sare, piper.<br />
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Se formeaza burgeri si se prajesc intr-o tigaie cu ulei de masline incins cam 4 minute pe fiecare parte.<br />
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In maioneza se pune restul de marar tocat.<br />
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Se serveste pe pat de baby spinach stropit cu zeama de lamaie, paine prajita unsa cu maioneza si cu castravete si ardei gras.<br />
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Si uite asa poate manca toata familia :)!<br />
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..putem sa privim vremea de afara in 2 feluri - incruntati sau veseli. Eu aleg vesel! :D<br />
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Cred ca poza de mai jos se potriveste zilei de astazi.<br />
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Din punctul meu de vedere corect ar fi "Viata <u>INSEAMNA </u>sa supravietuiesti unei furtuni si sa stii sa dansezi <u><b>SI </b></u>in ploaie "....pentru toate celelalte exista Mastercard :)<br />
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<span style="color: #741b47;"><b><i>Enjoy!</i></b></span><br />
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Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com4tag:blogger.com,1999:blog-8211542481165543645.post-68620301819258581892014-05-14T20:20:00.000+03:002014-06-11T22:01:52.200+03:00Tarta sarata cu branza, sunca de praga si rosii<div dir="ltr" style="text-align: left;" trbidi="on">
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Tarta de fata se inscrie in dosarul meu de "Clasic". Am preparat-o de atat de multe ori....<br />
Dar nu m-am plictisit de gustul ei...ca asa se-ntampla cu ceva clasic...devine nemuritor.<br />
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Ma atrag chestiile "clasice", sau vechi si foarte vechi. In special cladirile vechi....imi place sa ating peretii si mereu ma gandesc cate povesti au de povestit...<br />
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Daca nu ati vizitat pana acum Castelul Huniazilor (Corvinilor), va-ndemn sa o faceti. Castelul este in Hunedoara si este unul dintre cele mai importante monumente de arhitectura gotica din Romania.<br />
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Norocul meu a fost ca am vazut Castelul intr-o cu totul alta lumina. Castelul este nu iluminat in interior - insa asta este farmecul! Cateva lumini arhitecturale si niste sfesnice fac minuni - o atmosfera de poveste!<br />
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Imi venea sa ma lipesc de zidurile alea si sa nu mai plec de acolo!<br />
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...nu stiu daca sunt reale povestile cu vietile anterioare - daca da, atunci cu siguranta am trait intr-un astfel de loc - ma luminez pe loc cand ajung intr-un Castel.<br />
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....<br />
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Tarta - ingrediente:<br />
- aluat de foietaj (ori il cumparati, ori il pregatiti voi - reteta <a href="http://lightgoodfood.blogspot.ro/2014/01/lemon-meringue-pie.html" target="_blank">aici </a> - evident fara zahar)<br />
- 250 g branza de vaci dietetica<br />
- 200 g telemea de capra<br />
- 2 oua<br />
- 100 g sunca praga<br />
- 1 ceapa<br />
- rosii<br />
- marar<br />
- piper<br />
- sare<br />
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Tocati ceapa marunt si o caliti in putin ulei de masline. Adaugati sunca de praga taiata cubulete si o caliti si pe ea putin.<br />
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Amescati branzeturile (maruntiti branza de capra) cu ouale batute. Apare mararul, sarea si piperul.<br />
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In crema de branzeturi puneti ceapa si sunca de praga, apoi totul se transfera peste aluatul de foietaj.<br />
Decorati cu rodele de rosii.<br />
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..si la cuptor 25 - 30 min 180 grade.<br />
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Daca vreti puteti coace in forme de briose - arata foarte bine!<br />
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...ma duc sa visez din nou la Castel!<br />
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<span style="color: #741b47;"><i><b>Enjoy!</b></i></span></div>
Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com2tag:blogger.com,1999:blog-8211542481165543645.post-70650582072208508022014-05-11T18:11:00.000+03:002014-05-15T15:56:15.434+03:00Humus - Houmous - Hummus<div dir="ltr" style="text-align: left;" trbidi="on">
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Humus, houmous, hummus - cui ii pasa?! Important e ca e bun! Si este foarte usor de preparat acasa!<br />
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Nu stiu daca m-ati inteles...este foar-te u-sor!<br />
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Humus - naut!<br />
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Naut - bogat si el in proteine. Se spune ca poate inlocui cu succes proteinele din carne. Dar este la fel de bogat si in grasimi si in hidrati de carbon. Asa mi-a iesit din documentare. Si presupun ca cei nascuti prin 80 si mai-nainte isi aduc aminte de cafeaua de naut - boabele de naut prajite au efectul cafelei.<br />
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Nautul rezista la seceta! DECI NICI NAUTUL NU VREA PLOAIE!<br />
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...Ploaia! Imi place ploaia. Imi place sa o aud si sa stau cuibarita in pat cu Cookie la picioare. Cookie fiind cel de-al doilea caine al meu. Bichon Maltez. 12 ani. My love ! E inaintea busuiocului :)) (vezi postarea cu <a href="http://lightgoodfood.blogspot.ro/2014/04/fast-forward-pasta-tagliatelle-cu.html" target="_blank">paste cu mozzarella</a>).<br />
Revenim la ploaie - cum spuneam, imi place. Doar ca devine enervanta cand este insistenta! Sau cand trebuie sa ies din casa si nu mai pot sta "cuibarita".<br />
Si nu va explic cat de iritata sunt cand imi intind parul (eu avand parul cam prea ondulat - spre cret) si, din cauza umezelii, devin...un Canis biped!<br />
Doar latru, nu prea musc..cred :)))<br />
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Acum avem soare! muult soaaare! Si ma bucur! Si imi vin idei.....bune..care va implica...Foarte curand le voi comunica :)<br />
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Buuuun!<br />
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Pentru humus aveti nevoie de:<br />
- 500 g naut<br />
- 3 linguri Tahini (pasta de susan) - daca vreti, puteti suplimenta<br />
- 6 linguri ulei de masline, sau mai mult (eu l-am vrut cu mai putine grasimi)<br />
- 3 - 4 catei de usturoi (sau variati in functie de gust)<br />
- zeama de la 1 lamaie (si aici mai puteti suplimenta daca vreti)<br />
- sare<br />
- chimen macinat, sumac si muguri de pin pentru decor<br />
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Fierbeti nautul pana va plictisiti! ..mai bine va uitati la un film. Hai la doua filme!<br />
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Aruncati apa, pasati nautul, adaugati pe rand tahini, uleiul de masline, usturoiul, sare, zeama de lamaie, sumac si gata!<br />
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Mugurii de pin ii caliti putin si ii adaugati la final peste humus.<br />
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Imi place sa fac rulouri din lipii pe care le ung cu naut, pun rosii si salata verde.<br />
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Daca aveti leurda atunci inlocuiti salata din lipie! E foarte gustos cu leurda!<br />
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V-am spus de la-nceput ca este foar-te u-sor!<br />
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Stay tune for the news! :D<br />
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<span style="color: #741b47;"><i><b>Enjoy!</b></i></span><br />
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Anonymoushttp://www.blogger.com/profile/03128478414874154394noreply@blogger.com0