tag:blogger.com,1999:blog-6630049136247855782024-02-19T06:44:31.307+00:00A bit of sugarDin dragoste pentru dulce...Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-663004913624785578.post-2339060908097636002018-12-20T18:40:00.000+00:002018-12-20T19:59:45.821+00:00Raspberry White Chocolate Cake- Tort cu ciocolata alba si zmeura<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>Un tort foarte fin si racoritor, porivit pentru atunci cand ai pofta de ceva dulce, cremos, dar nu foarte greu. Ati zice ca este cheesecake datorita aspectului, insa am ales pentru crema ciocolata alba si crema bavareza, blatul am vrut sa ramana alb imaculat si pufos ca un norisor, iar zmeura stralucitoare ofera un contrast irezistibil atat prin culoare, cat si prin gustul dulce-acrisor.</i></span><br />
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<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i><u>Reteta</u> </i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span>
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i><u>Blat</u></i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span>
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>6 albusuri de ou</i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>150g zahar</i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>175g faina</i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>1 plic zahar vanilat</i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>1 praf de sare</i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span>
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i><u>Sirop</u></i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span>
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>200ml sirop de compot de piersici</i></span><br />
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<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i><u>Crema</u></i></span><br />
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<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>3 galbenusuri</i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>75g zahar</i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>1 plic de gelatina</i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>esenta de vanilie/zahar vanilat</i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>200ml lapte</i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>100g ciocolata alba</i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>250ml frisca lichida</i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span>
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>zmeura sau alte fructe de sezon</i></span><br />
<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>gelatina pentru glazura</i></span><br />
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<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>Se bat albusurile cu zaharul si sarea pana se topeste zaharul, apoi se adauga zaharul vanilat si faina. Aluatul se toarna intr-o forma de tort tapetata cu hartie de copt de 23cm diametru sau in 2 mai mici si se coace la 180 de grade pana se rumeneste putin.</i></span><br />
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<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>Laptele se pune pe foc mic. Intr-un alt vas, galbenusurile se freaca cu zaharul si vanilia, apoi se adauga laptele fierbinte treptat, amestecand continuu. Intreaga compozitie se intoarce pe foc mic si se amesteca pana se ingroasa putin. Gelatina se inmoaie in 50-100ml apa rece, apoi se pune in compozitia fierbinte de galbenusuri si se amesteca pana se dizolva. Se adauga si ciocolata alba rupta bucatele. Crema se lasa sa se raceasca pana ajunge aproape de temperatura camerei. Frisca se bate si se amesteca cu crema de galbenusuri.</i></span><br />
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<span style="color: purple; font-family: "georgia" , "times new roman" , serif;"><i>Se tapeteaza peretii unei forme de tort detasabile cu folie de plastic. Se pune blatul, se insiropeza, se adauga crema, iar deasupra se aseaza fructele. Gelatina pentru glazura se pregateste conform indicatiilor de pe plic, iar apoi cu o pensula, se asaeaza un strat subtire peste zmeura pentru a da stralucire. </i></span><br />
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<br />Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com1tag:blogger.com,1999:blog-663004913624785578.post-65352449470284381312016-08-03T11:34:00.000+01:002016-08-03T11:34:33.784+01:00French Chocolate Raspberry Macarons<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Cu sigurata toata lumea a auzit cel putin o data despre celebrele macarons frantuzesti. Sunt acele minunatii colorate si delicate pe care le gasesti la orice cofetarie cu specific frantuzesc care se respecta. Ele sunt de fapt niste mici bezele cu migdale si diverse umpluturi, dar atunci cand musti din ele simti un curcubeu pe cerul gurii. Esenta lor consta in cochiliile de bezea care le dau tuturor batai de cap, insă gustul este dat de umplutura. Recunosc, si eu am avut cateva serii de esecuri, de cochilli crapate si lipite, dar in final am reusit sa obtin acel "piciorus" de care vorbeste toata lumea. O sa va impartasesc cateva din trucurile pe care le-am descoperit si care m-au ajutat in prepararea lor.</span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Eu am ales sa fac reteta clasica frantuzeasca. Am citit foarte multe despre metoda alternativa cu bezea italieneasca, dar pe aceea o voi incerca data viitoare. </span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Unul dintre trucurile despre care am citit este invechirea albusului. Asta inseamna ca albusul trebuie sa fie usor deshidratat pentru ca bezeaua sa fie cat mai ferma. Pentru a face asta trebuie sa lasati albusul o zi sau doua in frigider. Eu nu am avut timp pentru asta, asa ca am lasat albusul 2-3 ore afara intr-un bol, apoi l-am pus intr-o oala incalzita pana s-a incalzit un pic. Oala nu trebuie sa fie foarte fierbinte si nici pe foc nu trebuie pus pentru ca apoi isi modifica structura.</span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Un alt pas care mi-a dat batai de cap este baterea albusului. Cum stii cand este gata? Am aflat ca cea mai buna metoda este sa pui zaharul treptat cand albusul incepe sa semene cu spuma de sapun si se bate pana cand ajuge ferma, lucioasa si cand ridici telul motul de bezea ramane teapan. </span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Un lucru foarte important este temperatura. Daca va confrunti cu o zi deosebit de calduroasa sau ploioasa, este posibil sa nu obtineti rezultatul dorit. Acest lucru se va observa cand trebuie sa lasati bezelele sa se usuce inainte de coacere. In mod normal ele trebuie sa se usuce putin deasupra, iar daca este umezeala in aer, acest lucru nuvse va intampla. Pasul asta este foarte important pentru ca impiedica bezelele sa crape.</span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Astea sunt doar cateva si cele mai importante trucuri despre care am citit si pe care le-am observat, insa daca va incumetati sa faceti macarons, trebuie sa va documentati mult mai mult.</span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Aceste fiind spuse, sa trecem la reteta:</span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Pentru cochilii:</span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-size: 16px; text-align: justify;">90 g albus</span><br style="background-color: white; font-size: 16px; text-align: justify;" /><span style="background-color: white; font-size: 16px; text-align: justify;">25 gr zahar tos</span><br style="background-color: white; font-size: 16px; text-align: justify;" /><span style="background-color: white; font-size: 16px; text-align: justify;">200 gr zahar pudra</span><br style="background-color: white; font-size: 16px; text-align: justify;" /><span style="background-color: white; font-size: 16px; text-align: justify;">110 gr migdale</span></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">2 lingurite de cacao</span></span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">Migdalele si zaharul pudra se pregatesc dinainte. Eu le-am macinat impreuna si apoi le-am trecut prin sita, dar se pot folosi migdale macinate deja din comert. O tava se tapeteaza cu 2 foi de copt pentru o mai buna protectie termica. Albusurile se bat pana devin spuma, apoi se pune zaharul tos si se bat foarte bine. Compozitia uscata se amesteca cu cea de albus pana la incorporarea completa. Amestecati usor pentru a pastra compozilia aerata. Dupa amestecare compozitia trebuie sa aiba o textura de "panglica", adica trebuie sa curga si cand ridicati spatula trebuia sa lase o urma ca de panglica, dar care apoi sa dispara in restul compozitiei. Acest pas este foarte important. Nu amestecati cu putere si nu foarte mult. E mai bine sa fie mai groasa decat mai subtire. Compozitia se pune apoi intr-o punga de ornat si se fac mici buline pe hartia de copt. Lasati ceva spatiu intre ele pentru ca se vor intinde. Daca vreti sa fie toate perfecte de aceeasi marime, puteti desena un sablon dinainte. Apoi se lasa 20-30 de minute sa se usuce, timp in care se sparg micile bule de aer cu o scobitoare. Dupa acest timp ar trebui sa formeze un pic de pielita deasupra si sa nu mai fie asa de lucioase ca la inceput. Se pun la cuptor de 160 de grade pentru 15-20 de minute, in functie de marimea lor.</span></span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">Pentru crema:</span></span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">200g ciocolata cu lapte</span></span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">150ml lapte</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">1 plic de gelatina</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">150g nuci macinate</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">3 oua</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">100g zahar</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">100g unt</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Ciocolata cu laptele si untul se topesc pe baie de aburi, apoi se adauga galbenusurile si nucile macinate si se omogenizeaza.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Gelatina se zidrateaza in apa rece conform indicatiilor de pe plic, apoi se topeste in cuptorul cu microunde sau pe baie de aburi si se adauga in compozitie. Ciocolata se lasa deoparte pana ajunge la temperatura camerei. Intre timp, albusurile se bat bine cu zaharul. Dupa ce compozitia de ciocolata s-a racit, se incurporeaza si albusul, astfel incat crema sa ramana cat mai aerata.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Dupa ce s-au racit cochiliile de macaron se umplu cu putina crema si se decoreaza cu zmeura.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Cel mai bune sunt dupa ce au stat o noapte la frigider.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;">Iar daca va ramane crema, ceea ce inevitabil se va intampla, puteti improviza inca o prajitura. Eu am facut una cu biscuiti si zmeura. Am alternat starturi de buscuiti si crema intr-o forma pe care am lasat-o la frigider peste noapte, iar a doua zi am rasturnat-o si am decorat-o cu zmeura si zahar pudra.</span></div>
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Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com1tag:blogger.com,1999:blog-663004913624785578.post-57332674958337674392015-09-12T22:08:00.001+01:002015-09-12T22:08:39.365+01:00White Rose Cake<span style="color: purple; font-family: Georgia, Times New Roman, serif;"><i>Îmi place foarte mult să folosesc trandafiri naturali pentru decorul torturilor, în special pentru torturile de ocazie. Întotdeauna am considerat că oferă un aspect proaspăt și elegant. Așadar, pentru aceste mini-torturi am optat pentru un decor simplu, clasic și elegant: frișcă și trandafiri. Cu toate că aceste torturi au fost pentru o aniversare, cred că acest stil s-ar potrivi perfect la un tort de nuntă. Interiorul însă este cu totul diferit: mousse de ciocolată și banane pe un plat pufos de cacao. Pentru cremă am folosit rețeta clasică de cremă bavareză, la care am adăugat ciocolat</i></span><i style="color: purple; font-family: Georgia, 'Times New Roman', serif;">ă și banane pasate. Enjoy! :) </i><br />
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<span style="color: purple; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com3tag:blogger.com,1999:blog-663004913624785578.post-33261883838726700412014-07-15T17:00:00.000+01:002014-07-15T17:00:39.240+01:00Prajituri improvizate<span style="font-family: Georgia, Times New Roman, serif;"><i>Intotdeauna mi-am propus sa-mi notez ideile de retete atunci cand le fac insa mereu uit. Majoritatea prajiturilor mele sunt improvizate dupa alte retete sau pur si simplu idei de moment. Iata cateva din prajiturile pe care nu am apucat sa le postez si a caror reteta nu mi-am notat-o.</i></span><div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>1. Tarta cu mousse de pere si capsuni</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>2. Tort cu ciocolata alba si apa de trandafiri</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>3. Tort cu frisca si fructe</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>4. Prajitura cu iaurt si fructe de padure </i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>5.Tort cu ciocolata si migdale</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i> 6. Tarta cu zmeura</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>7. Panna cotta si coulis de zmeura</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>8. Tort cu bezea si piersici</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>9. Tort cu portocale si ciocolata</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>10. Tort cu nuci caramelizate</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>11. Tarte cu pere in caramel</i></span><br />
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Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com1tag:blogger.com,1999:blog-663004913624785578.post-84972224464647942942014-07-15T11:59:00.002+01:002014-07-15T11:59:54.077+01:00Royal Raspberry Cake<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>Un adevarat festin cu briose, madlene si nu in ultimul rand tort cu zmeura si crema de vanilie. Simplu si elegant. Elementele decorative din ciocolata nu dau gres niciodata: impresioneaza prin originalitate si rafinament.</i></span><br />
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<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>Tort cu zmeura si vanilie</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Ingrediente:</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Blat: 4 oua, 200g zahar, esenta de vanilie, 240ml lapte, 50g unt, 280g faina, 1 plic de praf de copt, un praf de sare.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Crema: 3 galbenusuri, 200ml lapte, 6 foi de gelatina, 150ml dulceata de zmeura, 300ml frisca lichida, vanilie, 80g zahar.</i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Pentru blat, puneti la incalzit laptele cu untul pana se topeste, apoi lasati deoparte sa se raceasca; ouale se bat la viteza mare timp de 4 minute. Se adauga zaharul, apoi se mai bate inca 4-5 minute, dupa care se adauga vanilia si sarea. La viteza mica, se incorporeaza faina si praful de copt. In final se adauga amestecul de lapte si unt si se amesteca usor, pana la omogenizarea completa. Aluatul se imparte in doua tavi de tort tapetate cu hartie de copt si se pun la cuptor la 180 de grade pana se rumenesc si trec testul scobitorii. Se lasa 10 minute sa se raceasca, apoi se scot din tavi.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Pentru crema, puneti 4 foi de gelatina la hodratat in apa rece. Laptele se pune pe foc mic, galbenusurile se freaca bine cu zaharul, iar cand laptele da in clocot, se adauga cate putin peste galbenusuri. Compozitia se intoarce pe foc foarte mic si se amesteca in continuu pe fundul vasului pana ce compozitia se ingroasa putin. Se adauga foile de gelatina si se amesteca pana se topesc, apoi compozitia se strecoara si se lasa sa ajunga la temperatura camerei.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Se hidrateaza si celelalte foi de gelatina si se adauga in dulceata incalzita.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Blaturile se taie pe jumate si se insiropeaza putin cu un sirop din apa si zahar.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Frisca se bate bine si se incorporeaza in sosul de galbenusuri si lapte.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Se asaza in 2 forme de tort detasabile cate un strat de blat, apoi cate 1/4 din crema. Se lasa la frigider 15 minute, apoi se pune cate un strat de dulceata. Se pune iarasi la frigider pana se intareste, apoi se adauga restul de crema si blatul ramas. Se lasa la frigider cel putin 4-5 ore, apoi se scot din forme si se orneaza. Enjoy!</i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com2tag:blogger.com,1999:blog-663004913624785578.post-80552599557256156702014-03-09T20:20:00.001+00:002014-03-09T20:20:49.233+00:00Prajitura de ciocolata fara faina<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Aceasta prajitura este foarte fina si are un gust intens. Este ideala pentru iubitorii de ciocolata si se poate combina cu aproape orice crema, sos, fructe, pentru a da varietate gustului. Eu am folosit ciocolata amaruie cu portocala confiata, apoi ca sa echilibrez gustul amarui am servit-o cu dulceata de capsuni, frisca aromata cu zahar vanilat, ganash de ciocolata cu lapte si portocale. Enjoy! :)</i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Ingrediente:</i></span><br />
<br />
<ul>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>450g de ciocolata amaruie, din care 200g este cu portocala confiata</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>150g de unt</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>5 oua</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>150g ciocolata cu lapte</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>450ml frisca lichida</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>2 pliculete de zahar vanilat</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>o portocala</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>dulceata de capsuni</i></span></li>
</ul>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Cuptorul se preincalzeste la foc mediu (170 de grade).</i></span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Ciocolata amaruie se rupe bucatele si se pune la topit pe baie de aburi impreuna cu untul, taiat si el bucatele. Dupa ce intreaga compozitia s-a topit, se lasa putin sa se raceasca, cateva minute.</i></span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Intre timp, se unge cu unt si se tapeteaza cu hartie de copt o tava, cam de 20-25 cm in diametru.</i></span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Ouale se separa; albusurile se bat putin si se inglobeaza in ciocolata topita, amestecand pana la omogenizarea completa. Albusurile se bat spuma tare cat sa-si pastreze forma, insa nu mai mult pentru ca prajitura sa nu iasa uscata. </i></span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>In final, se inglobeaza spuma de albus in ciocolata, mai intai 1/3 pentru a aera putin compozitia, apoi si restul de spuma, cu ajutorul unei spatuli si cu miscari circulare si prin rasturnare, de jos in sus pentru a pastra aluatul cat mai usor. Acesta se pune in tava pregatita si se da la cuptor pentru 30-40 de minute. Prajitura trebuie sa ramana moale in interior, dar sa se tina si sa fie uscata deasupra.</i></span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Se lasa sa se raceasca, apoi se scoate din forma.</i></span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Ciocolata cu lapte se topeste pe baie de aburi cu 150ml frisca lichida, iar restul de frisca se bate cu zaharul vanilat. Ganasul se intinde pe prajitura, urmat de frisca si portocala taiata feliute. Dulceata se pune alaturi, dupa gustul fiecaruia.</i></span></div>
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Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com5tag:blogger.com,1999:blog-663004913624785578.post-35100323532025490952013-09-16T12:16:00.000+01:002013-09-16T12:16:32.306+01:00Tort cu ciocolata alba, lamaie si zmeura<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Un tort alb, cremos si dulce, dar colorat si racoritor datorita fructelor de padure: asta mi-am dorit cand m-am gandit sa fac acest tort. Am lasat decorul pe seama fructelor foarte colorate si m-am scutit de ceva munca, insa rezultatul a fost cel asteptat, pentru ca, din punctul meu de vedere, nu ai cum sa dai gres cu ciocolata alba si zmeura.</i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Blat- vezi blatul alb de la tortul <a href="http://abitofsugar.blogspot.ro/2011/08/tort-rose.html">Rose</a></i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Crema: 3 galbenusuri, 300ml lapte, 1 plic de zahar vanilat bourbon, 2 linguri de zahar, 50g de ciocolata alba, coaja de la o lamaie, 3 albusuri+ o lingura de zahar+ un praf de sare, 6 foi de gelatina (1 plic), 250ml de frisca lichida.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Glazura: 50 ml apa, 1 lingura de miere, zeama de lamaie, 2 foi de gelatina</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Blatul se prepara in trei straturi intr-o tava cu diametrul de 20 de cm conform instructiunilor si se lasa la racit.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Pentru crema, se prepara o crema englezeasca punand laptele pe foc pana da in fiert; galbenusurile se freaca bine impreuna cu zaharul si cel vanilat, peste care se toarna laptele fierbinte in fir subtire, amestecand continuu. In compozitie se pune coaja de lamaie si se intoarce pe foc foarte slab pana se ingroasa putin. Se ia de pe foc si se strecoara. Se adauga ciocolata maruntita si gelatina inmuiata in prealabil in apa rece. Compozitia se lasa la temperatura camerei pana cand se raceste si incepe sa se inchege. Dupa ce s-a racit crema, albusurile se bat spuma cu un praf de sare si o lingura de zahar iar frisca se bate bine. Se incorporeaza cu grija frisca mai intai, urmata de spuma de albusuri.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Intr-o forma de tort se asaza straturi de blat, crema si zmeura proaspata, astfel incat ultimul strat sa fie de crema. Se lasa la frigider cateva ore.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Glazura se prepara amestecand toate ingredientele in afara de gelatina, apoi compozitia se incalzeste putin si se adauga gelatina inmuiata in apa rece. Se amesteca pe foc mic pana ce gelatina se dizolva complet, apoi se lasa cateva minute sa se raceasca, pana ajunge la temperatura camerei. Se toarna cu grija peste tortul racit, se mai lasa o jumatate de ora la frigider, apoi se scoate din forma si se decoreaza cu fructe.</i></span><br />
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<br />Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com0tag:blogger.com,1999:blog-663004913624785578.post-65252866890764976212013-08-16T13:12:00.000+01:002013-08-16T13:12:33.813+01:00Tartă cu fructe şi cremă de lămâie<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Întotdeauna mi-am dorit să fac o tartă cu blat pufos, aşa că iat-o! Blatul este putin diferit faţă de cel de pandişpan, este mai fin, aproape ca de chec. Crema este simplă şi uşoară de facut, cremă de patiserie cu lămâie. Combinaţia este răcoritoare, prajitura nu este foarte dulce, iar fructele aduc un plus de culoare şi savoare. Cu alte cuvinte, o tartă numai bună la cafeaua sau ceaiul de după-amiază.</i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Ingrediente:</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Blat: 8 ouă, 8 linguri de zahăr, 2 linguri de ulei de măzline, 8 linguri de făină, 200ml de lapte, un praf de sare, coaja de la o lămâie</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Cremă: 500ml lapte, 3 linguri de făină, 6 linguri de zahăr, zeama şi coaja de la o lămâie, 150g de margarină pentru prăjituri</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Sirop: 300ml apă călduţă, 3-4 linguri de miere</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Fructe, zahăr pudră.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Se prepară siropul amestecând bine mierea cu apa.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Pentru blat, se separă ouăle. Se face un sirop din 6 linguri de zahăr şi 3 linguri de apă care se pune pe foc până ce tot zahărul este topit şi siropul se îngroaşă puţin. Între timp, albuşurile se bat cu un praf de sare, iar cand se fac spumă se toarnă siropul în fir subţire şi se bate în continuare la viteză mare până ce spuma devine lucioasă şi se răceşte. Gălbenuşurile se freacă împreună cu 2 linguri de zahăr şi coaja de lămâie. Se adaugă laptele şi făina alternativ de câte 2-3 ori, începând şi terminând cu laptele. În final, se adaugă uleiul. Bezeaua se înglobează şi ea cu grijă în gălbenuşuri, apoi aluatul se toarnă în forme de tartă unse bine cu ulei şi tapetate cu făină. Se coc la 180 de grade cam 20-25 de minute, până se rumenesc puţin si o scobitoare introdusă in centru iese curată. Se lasă să se răcescă apoi se scot din forme. Se scobesc puţin în interior pentru a face spaţiu cremei şi se însiropează.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Pentru cremă,se pune laptele pe foc şi se presară făina, amestecând continuu cu telul, apoi zahărul şi coaja de lămâie şi se amestecă pe foc mic până se îngroaşă. Se opreşte focul şi se pune margarina împreună cu zeama de lămâie şi se omogenizează. Se lasă la răcit apoi se pune in tarte.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>În final, tartele se decorează cu fructe şi zahăr pudră.</i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com0tag:blogger.com,1999:blog-663004913624785578.post-24425367738683508962013-08-16T11:55:00.000+01:002013-08-16T11:55:12.827+01:00Tort cu mure<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Fructele de padure sunt una dintre placerile mele nevinovate pe timpul verii... acest lucru se schimba imediat insa daca fac un tort cu de toate, vedeta principala fiind murele. M-am intors la reteta pe care am facut-o acum doi ani la <a href="http://abitofsugar.blogspot.ro/2011/08/tort-rose.html">tortul rose</a>, insa doar cu mure. Am pastrat blatul de cacao si cel alb de vanilie, precum si crema de ciocolata amaruie, iar crema alba am pastrat-o simpla, doar cu vanilie si fara ciocolata alba. Crema pentru ornat este facuta din frisca impreuna cu dulceata de mure pe care am mai pus-o pe foc sa se ingroase. Cat despre decor, mure si nimic mai mult. Iata si rezultatul...</i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com0tag:blogger.com,1999:blog-663004913624785578.post-53713278295822817182013-07-04T17:03:00.000+01:002013-07-04T17:03:21.722+01:00Savarine cu mentă<span style="font-family: Georgia, Times New Roman, serif;"><i>Când am găsit această reţetă la <a href="http://thedaringkitchen.com/">Daring Bakers</a> mi-am zis că trebuie neapărat să o încerc. Întotdeauna m-am întrebat cum se fac savarinele, pentru că brioşa aceea clar nu era blat simplu însiropat şi umplut cu frişcă. Ca de obicei, am improvizat un pic la cremă şi am optat pentru o cremă bavareză cu infuzie de mentă, iar ca sirop am ales suc din compot de caise şi piersici. Reţeta pare complicată la început, însă cu atenţie, răbdare şi respectând instrucţiunile, totul va fi bine. Câteva fructe, ciocolata ca final touch, et voila!</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Ingrediente </i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Aluat: 350g făină, 30ml apă călduţă, 6 ouă la temperatura camerei-separate, 4g drojdie uscată sau 15g drojdie proaspătă, 20g zahăr, 75g unt la temperatura camerei + 55g pentru uns tava, 1 linguriţă (6g) de sare.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Cremă: 3 gălbenuşuri, 3 linguri de zahăr, 1 plic de zahăr vanilat bourbon, 3 crenguţe de mentă, esenţă de mentă, 250ml lapte, 4 foi de gelatină, 350ml frişcă lichidă.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Sirop: Sucul de la un borcan mare de compot de caise şi de la unul de piersici, apă, zahăr.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Preparare aluat: Drojdia se amestecă bine cu apa şi o lingură de făină, apoi se lasă să crească.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Albuşurile se bat cu mixerul la viteză medie şi se adaugă făină până se formează un aluat moale care se lipeşte de marginile bolului. Continuă să baţi până se omogenizează bine apoi lasă-l 30 de minute să se odihnească. Adaugă drojdia împreună cu o lingură de făină şi mixează la viteză mică. Când începe să se desprindă de marginile bolului se adaugă un gălbenuş iar apoi o lingură de făină. Se adaugă al doilea gălbenuş, zahărul, sarea, apoi o lingură de făină. Continuă să adaugi câte un gălbenuş şi o lingură de făină, păstrând o lingură de făină pentru mai târziu. Se mixează bine până ce aluatul devine elastic. Se adaugă untul la temperatura camerei iar apoi făina. Se mai amestecă bine câteva minute apoi se lasă la crescut 2-3 ore.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Tava şi formele, precum şi suprafaţa de lucru se ung cu unt din belşug. Se răstoarnă aluatul şi se frământă de 3-4 ori, după care se repartizează în forme şi se mai lasă o oră la crescut. Se coace 40 de minute în cuptorul preîncălzit la 170 de grade. Se lasă să se răcească apoi se însiropează.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Sirop: Se combină cele două sucuri, adăugând apă şi zahăr până la obţinerea gustului dorit.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Crema: Laptele se pune pe foc împreuna cu menta, iar dupa ce dă în clocot se ia de pe foc şi se mai lasă un minut sau două să se infuzeze . Galbenuşurile se freacă bine cu zahărul şi cel vanilat. Se scoate menta din laptele fierbinte care se adaugă câte puţin în gălbenuşuri, amestecând continuu. Compoziţia se întoarce pe foc mic şi se amestecă până se îngroaşă puţin. Gelatina se hidratează în apă rece şi se dizolvă în cremă. Aceasta se strecoară apoi se lasă la răcit până ajunge la temperatura camerei şi începe să se închege. Se bate bine frişca şi se înglobează în cremă împreună cu esenţa de mentă.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>După ce savarinele s-au înmuiat bine, se taie capace şi se umplu cu cremă. Se topeşte puţină ciocolată amaruie (50g) pe baie de aburi şi cu un con de hârtie de copt se şpirţează deasupra. În final, se decorează cu fructe.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com0tag:blogger.com,1999:blog-663004913624785578.post-1042860901864524592013-07-02T17:31:00.001+01:002013-07-02T17:31:27.653+01:00Pancakes cu aroma de trandafiri<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Prima mea vizită în Bulgaria mi-a făcut poftă de clătite pufoase împreună cu siropul de trandafiri pe care l-am cumpărat de acolo. Clătitele sunt oricum delicioase, iar siropul îi dă o aromă aparte, parfumată, dulceagă. Şi pentru ca totul să fie perfect trebuie sa fie si câteva fructe, în cazul meu zmeura care echilibrează dulceaţa din sirop.</i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Ingrediente: 5 ouă, 5 linguri de zahăr, un praf de sare, făină, apă minerală, esenţă de trandafiri, vanilie,1 plic de praf de copt, sirop sau dulceaţă de trandafiri (sau de orice fel), fructe.</i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Ouăle se separă. Gălbenuşurile se bat cu zahărul până se obţine o cremă deschisă la culoare şi zahărul se topeşte aproape complet. Se pune puţină apă minerală, se amestecă, apoi se înglobează o lingură de făină amestecată cu praf de copt, apoi iar apă si după aceea făină, de 4-5 ori, până se obţine o compoziţie vâscoasă, cât de cât groasă, dar fluidă. Albuşurile se bat spumă împreună cu sarea, apoi se înglobează în compoziţie.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Se încinge o tigaie non-aderentă şi se unge cu puţin ulei. Se ia câte o lingută de aluat, se pune în mijloc şi se îninde puţin cu lingura. Se lasă la foc mic un minut sau două, se desprind marginile apoi se întoarce pe partea cealaltă şi se mai lasă maxim un minut. Cel mai bine se fac pe o plită electrică pentru că poţi controla mai bine temperatura şi tigaia se încălzeşte uniform.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>În final se pune deasupra siropul şi fructele. Poftă bună! </i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com0tag:blogger.com,1999:blog-663004913624785578.post-27856756217025806062013-05-25T18:40:00.000+01:002013-05-25T18:40:05.131+01:00Spuma de ciocolata amaruie cu migdale si alune de padure<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Spuma de ciocolata amaruie, sau, cum imi place mie sa-i spun, mousse au chocolat amer, este un desert rafinat, care lasa loc imaginatiei si fanteziilor sa-si spuna cuvantul. Nu este greu de realizat, tinand cont ca sunt mai multe cai prin care sa obtineti acel mousse fin si usor. Eu am combinat ciocolata amaruie cu una din aromele mele favorite, migdalele, prin blatul care sta la baza spumei, un blat fin, usor insiropat, iar toppingul tine loc atat de decor, avand si rolul de a da acel crunch dupa care eu, recunosc, tanjesc.</i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Ingrediente:</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>150g ciocolata amaruie (eu am folosit 75% cacao)</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>3 galbenusuri</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>4 albusuri</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>3 oua</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>1 esenta de migdale</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>5 linguri de zahar</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>3 linguri de migdale macinate</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>1 linguria de faina</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>2 foi de gelatina</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>200ml lapte</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>sare</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>1 lingura de miere</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>migdale si alune de padure pentru decor</i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Laptele se pune la fiert. Galbenusurile se freaca impreuna cu 2 linguri de zahar. Dupa ce da in clocot, laptele se toarna in fir subtire peste galbenusuri si compozitia se intoarce pe foc foarte mic; se amesteca pana se ingroasa putin apoi se ia de pe foc. Ciocolata se rupe bucatele si se adauga. Gelatina se hidrateaza si se adauga si ea. Se amesteca pana la omogenizare; daca este nevoie mai puneti compozitia putin pe foc mic, amestecad continuu. Crema se strecoara si se lasa la racit. </i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Intre timp, bateti bine cele 3 oua cu un praf de sare si 3 linguri de zahar, iar dupa ce obtineti o spuma consistenta adaugati esenta, migdalele si faina si amestecati usor. Turmati compozitia intr-o tava unsa din abundenta cu unt sau tapetata cu hartie de copt si puneti blatul la cuptorul preincalzit la 180 de grade pentru 10-15 minute maxim. Lasati-l sa se raceasca, apoi decupati cerculete.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Cand crema a ajuns la temperatura camerei, bateti albusurile cu un praf de sare si incorporati spuma in crema.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Faceti un sirop din miere si o ceasca de apa calduta.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>In forme sau in pahare se pune cate un cerculet de blat, se insiropeaza putin, apoi se pune spuma de ciocolata si se netezeste deasupra. Se lasa cateva ore la frigider.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Alunele se rumenesc in tigaie apoi se toaca si se asaza deasupra. Eu am pus si cativa solzisori de ciocolata alba pentru contrast.</i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com0tag:blogger.com,1999:blog-663004913624785578.post-41714508555814750532013-04-27T20:12:00.004+01:002013-04-27T20:12:58.720+01:00Strudel cu mere si stafide<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Daca aveti pofta sa faceti strudel puteti incerca si varianta fara foietaj, chiar daca in patiserii asa se gaseste cel mai des. Este foarte bun si foarte usor de facut, plus ca puteti sa incercati mai multe variante in functie de sezon: capsuni, cirese, visine, zmeura, etc. . Eu am ales varianta clasica, cea cu mere, si l-am indulcit cu stafide :d. </i></span><br />
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Ingrediente:</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i> Aluat: </i></span><br />
<br />
<ul>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>300g faina</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>200ml lapte</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>1 lingura de miere</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>3 linguri de apa</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>1 lingurita de scortisoara macinata</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>20g unt</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>sare</i></span></li>
</ul>
<br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i> Umplutura:</i></span><br />
<br />
<ul>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>2 mere</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>2 linguri stafide</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>2 linguri pesmet</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>3 linguri de zahar</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>1 lingurita scortisoara macinata</i></span></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>1 plic de zahar vanilat bourbon </i></span></li>
<li><i style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;">1 galbenus + 1 lingura de lapte pentru uns</i></li>
<li><span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>zahar pudra+ zahar tos</i></span></li>
</ul>
<br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i> Laptele, apa si untul se pun pe foc pana se incalzeste compozitia si untul se topeste. Faina se cerne cu scortisoara intr-un vas mai mare. Se adauga ingredientele lichide plus sarea si mierea si se amesteca pana la omogenizare. Aluatul se infasoara in folie de plastic si se lasa la frigider pentru 30 de minute.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i> Stafidele se pun in putina apa si se lasa sa fiarba la foc mic pana se inmoaie. Merele se curata de coaja si cotor si se taie cubulete. Zaharul se pune la caramelizat iar cand incepe sa se topeasca se pun merele. Se amesteca pana ce zaharul se topeste complet. Se adauga scortisoara si zaharul vanilat si se amesteca usor pana ce merele se inmoaie putin si sunt imbracate in sirop.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i> Aluatul se intinde intr-o foaie subtire pe o suprafata presarata cu faina. Se imprastie pezmetul apoi se intinde compozitia de mere pe toata suprafata aluatului. Se ruleaza in lungime, capetele se intorc si se sigileaza, eventual inlaturand surplusul de aluat. Strudelul se asaza pe o tava tapetata cu hartie de copt. Galbenusul se bate cu laptele si se unge pe suprafata strudelului, apoi se cresteaza de cateva ori cu un cutit iar in final se presata zahar tos.</i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i> Tava se pune in cuptorul preincins la 170 de grade pentru 35 de minute. Dupa ce se raceste, se pudreaza cu zahar. </i></span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif;"><i>Pofta buna!</i></span>Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com0tag:blogger.com,1999:blog-663004913624785578.post-43847628407990514942013-02-08T13:40:00.000+00:002013-02-08T13:40:54.259+00:00Fursecuri si altele...<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Intotdeauna mi-a placut sa combin mai multe dulciuri intr-un loc pentru a forma "un pachet complet", placut vazului dar si gustului. Cele de care imi plac insa cel mai mult sunt macarons, care , dupa mai multe incercari, mi-au reusit cu succes. Aceste mici minunatii frantuzesti sunt pretentioase doar prin acuratete si precizia ingredientelor, in rest pot fi facute de oricine fara probleme. Si iata intregul pachet...</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><u> Macarons</u></i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i> Ingrediente:</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>200g migdale macinate</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>200g zahar pudra</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>200g zahar tos</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>50g apa</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>150g albusuri impartite in doua boluri</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i> Se tapeteaza cu hartie de copt doua tavi intinse.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i> Migadalele si zaharul pudra se amesteca si se trec prin sita.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i> Zaharul si apa se pun intr-un ibric pe foc mic pana se dizolva zaharul. Intre timp, puneti 75g de albusuri intr-un bol al mixerului si mixati la viteza medie spre mare pana cand devine o spuma tare si nu cade din bol cand il intoarceti. Siropul de zahar trebuie sa ajunga la o temperatura de 118 grade, sau pana cand se ingroasa putin, insa este inca lichid si incolor. Dati mixerul la viteza mai mica si turnati siropul in fir subtire peste spuma de albusuri, amestecand continuu. Dupa aceea, dati mixerul la viteza mare pentru cateva minute pana ce compozitia se raceste la temperatura camerei.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i> Combinati ingredientele uscate cu restul de albusuri, amestecand foarte putin.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i> Puneti o lingura de spuma peste albusuri, amestecand ca sa aerati compozitia, apoi inglobati si restul spumei, amestecand usor, de sus in jos in mod circular.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i> Compozitia se pune intr-o punga si se spriteaza cerculete nu foarte mari, cam de 2 cm in diametru. Se lasa apoi sa stea la temperatura camerei pana se usuca putin si se formeaza o pielita deasupra.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i> Preincalziti cuptorul la 160 de grade.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i> Coaceti pentru 15 minute, eventual intorcand tava la jumateatea intervalului daca este nevoie.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Ganas de ciocolata cu arahide</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i> 150g ciocolata amaruie</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i> 30g unt de arahide</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i> 70ml frisca lichida</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Ciocolata si frisca se pun pe baie de aburi pana ce se topeste ciocolata. Se amesteca bine pana la omogenizare, apoi se adauga untul de arahide se se amesteca bine. Crema se lasa sa se raceasca pana cand se mai intareste putin, apoi se spriteaza o cantitate mica pe cate un macaron, si se uneste cu altul.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>P.S. Metoda de preparare a pricomigdalelor (macarons) poate fi simplificata renuntand la sirop si adaugand zaharul direct peste spuma de albusuri, amestecand continuu pana ce aceasta se topeste iar spuma devine o bezea lucioasa.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i> Trebuie sa respectati intocmai cantitatile, de aceea va recomand sa folositi un cantar de bucatarie.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i> Nu lasati mai mult de 15 minute la cuptor, chiar daca par necoapte. Ele trebuie sa fie moi in interior, altfel se vor usca prea tare.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><u> Biscotti cu glazura de lamaie</u></i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Ingrediente:</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>280g faina</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>1 lingurita de praf de copt</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>un praf de sare</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>113g unt, putin tare</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>coaja de la 2 lamai</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>150g zahar</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>1 ou mare</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>2 albusuri mari</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>esenta de vanile</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>100g fructe uscate ( alune, stafide, etc.)</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Glazura:</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>150g zahar pudra</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>1 lingura de miere</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>1 lingura de zeama de lamaie</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Preincalziti cuptorul la 180 de grade si tapetati o tava intinsa cu hartie de copt.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Cerneti faina, praful de copt si sarea.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>In bolul mixerului amestecati untul si coaja de lamaie la viteza medie. Cresteti viteza si adaugati zaharul, apoi mai bateti pentru inca un minut. Adaugati oul, galbenusurile si vanilia, bateti pana la incorporare. apoi la viteza mica adaugati faina in 2 parti.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Puneti jumatate din aluat in tava si cu mainile infainate modelati-o intr-o forma inalta de 5 cm si lunga de 35. Procedati asemanator si cu restul aluatului.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Coaceti pentru 18-20 de minute sau pana cand se asaza bine si nu este prea moale cand apasati pe el, usor rumen. Lasati sa se raceasca, apoi cu un cutit zimtat si foarte ascutit taiati felii subtiri de 1cm si in diagonala, ca sa iasa mai lungi. Reasezati biscuitii in tava si mai coaceti cate 10 minute pe fiecare parte sau pana cand incep sa se rumeneasca.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Pentru glazura, amestecati toate ingredientele si mai adaugati zeama de lamaie daca este nevoie pentru ca glazura sa curga. Asezati biscuitii foarte aproape unul de altul si folosind o furculita turnati glazura deasupra. Lasati la temperatura camerei sa se usuce.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><u>Biscotti cu ciocolata si unt de arahide</u></i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Ingrediente:</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>300g faina</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>1/2 lingurita de praf de copt</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>un praf de sare</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>45g cacao</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>100g zahar brun</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>2 linguri de miere</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>3 linguri de ulei</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>3 oua</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>2 linguri de apa</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>vanilie</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>80g de alune sarate si prajite</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>80g ciocolata amaruie</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>80g unt de arahide</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Amestecati faina, praful de copt, sarea, cacaua si zaharul.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Puneti mierea, uleiul, ouale, apa si vanilia intr-un alt bol si amestecati. Adaugati ingredientele uscate si amestecati pana la omogenizare. Adaugati alunele, ciocolata maruntita si amestecati. Infasurati aluatul in folie de plastic si lasati-l la frigider 1 ora.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Preincalziti cuptorul la 145 de grade si tapetati o tava cu hartie de copt.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Presarati o suprafata de lucru cu zahar tos. Puneti aluatul deasupra si cu mainile ude intindeti-l putin. Puneti untul de arahide din loc in loc. Rulati aluatul, avand grija ca untul de arahide sa ramana inauntru, apoi modelati-l de 6 cm latime si 2-3 cm inaltime.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Asezati aluatul cu grija in tava si coaceti pana se intareste si nu mai este moale cand apasati in centru. Lasati sa se raceasca, apoi cu un cutit zimtat si foarte ascutit taiati felii pe diagonala de 1-2cm grosime. Asezati feliutele in tava si mai coaceti pentru 15-20 de minute, pana ce se usuca putin.</i></span><br />
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><u><br /></u></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><u>Biscuiti spritati</u></i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Ingrediente:</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>500g faina</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>200g unt</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>1 ou mic sau 2 galbenusuri mari</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>200g zahar tos</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>1 plic de zahar vanilat</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>1 varf de cutit de sare fina</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>1 lingurita cu varf de praf de copt</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>coaja de la o protocala</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Intr-un castron mai mare se freaca untul moale cu zaharul, oul, sarea, vanila, praful de copt si coaja de portocala, 30 de secunde, cu furculita, fara sa se topesca zaharul. Se pune apoi faina toata si se trece cu furculita prin faina si unt , amestecand mereu prin rasturnare ca sa se formeze firmituri. Acestea trebuie sa ramana foarte bine infainate, semanand cu un aluat numai pe jumatate lucrat. Se lasa la frigider 30 de minute.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Se asaza forma de biscuiti stea la masina de tocat. Aluatul se pune cu mana, treptat, in cosul masinii, fara sa se preseze prea tare si se rup bucati de 9-10 cm pentru cununite. Cand ruloul are lungimea dorita, i se unesc capetele si cununitele formate se asaza in tava tapetata cu hartie de copt, la o distanta de 0.5 cm. Se coc la foc mediu 25 de minute sau pana cand se rumenesc.</i></span><br />
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<br />Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com0tag:blogger.com,1999:blog-663004913624785578.post-52427170650063060792012-12-20T21:15:00.000+00:002012-12-20T21:15:34.825+00:00Prajitura cu foarte multa ciocolata<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Despre aceasta prajitura nu pot sa zic decat ca s-a nascut din pofta mea neistovita de ciocolata, ciocolata pura cu ciocolata si nimic altceva. O recomand tuturor iubitorilor de ciocolata care vor sa savureze o prajitura cu gust adevarat de ciocolata!</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1mXdLIDPPUB-zcAuG_aYXbL1rtLgGxXOroAlBXhXA64W8VxnSRqGKikvf1L02So2NtnEVsB5G0Xzdz5fH1jAw1orAKS21Nj62nXYtnN1upxE6fyNTyJ6LYKl2gE_Fi13HElsrShPb8hr/s1600/DSCN4283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1mXdLIDPPUB-zcAuG_aYXbL1rtLgGxXOroAlBXhXA64W8VxnSRqGKikvf1L02So2NtnEVsB5G0Xzdz5fH1jAw1orAKS21Nj62nXYtnN1upxE6fyNTyJ6LYKl2gE_Fi13HElsrShPb8hr/s640/DSCN4283.JPG" width="480" /></a></div>
<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;"><i>Blat: (Se prepara 2 blaturi identice, deci compozitia se va dubla) 6 oua, 6 linguri de zahar, 100g ciocolata amaruie, 2 linguri de faina, 2 linguri de amidon, 2 linguri de cacao, 1/2 plic de praf de copt, 1 praf de sare, esenta de vanile si rom.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Ciocolata se topeste pe baie de aburi apoi se lasa putin sa se racoreasca. Ouale se separa; faina, amidonul, cacaua si praful de copt se cern impreuna. Galbenusurile se inglobeaza pe rand in ciocolata. Albusurile se bat cu sarea si zaharul; se inglobeaza in ciocolata 2 linguri de spuma pt a aera compozitia, apoi si restul, foarte usor. Se adauga ingredientele uscate, care se inglobeaza dintr-o data, insa usor in compozitie. Se coace in tava cuptorului 15-20 de minute la 200 de grade.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;"><i>Crema: 350g ciocolata amaruie, 4 galbenusuri, 500ml lapte, 5 linguri de zahar, 1 plic de zahar vanilat bourbon, 3 linguri de cafea solubila, esenta de cafea, 1 plic de gelatina. </i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Se prepara o crema englezeasca din galbenusuri, zahar, lapte si zaharul bourbon. Se inglobeaza in crema fierbinte ciocolata maruntita, gelatina hidratata, cafeaua, apoi se amesteca pana la omogenizare si se strecoara. Se lasa sa se raceasca, apoi se inglobeaza frisca batuta spuma.</i></span><br />
<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;"><i>Glazura: 100g ciocolata neagra, 50g ciocolata alba,</i></span><br />
<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;"><i>Sirop: apa, miere si lichior de cafea, in functie de cat de umed vreti sa iasa blatul.</i></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><i>Se aseaza un strat de blat in tava, se insiropeaza, se aseaza crema, apoi si celalalt blat care se insiropeaza. Ciocolata se topeste pe baie de aburi si se asaza deasupra; se topeste si cea alba, apoi se traseaza dungi peste cea neagra si cu o scobitoare se traseaza linii in directia opusa, pentru un efect de panza de paianjen.</i></span>Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com1tag:blogger.com,1999:blog-663004913624785578.post-5043610630735114552012-12-20T21:09:00.004+00:002012-12-20T21:09:56.601+00:00Musuroi de cartita<span style="font-family: Georgia, Times New Roman, serif;"><i>Trebuie sa recunostem, cateodata, ca oricat de mult ne-ar placea prajiturile de casa, cele din comert sunt mai pufoase, mai egale, mai frumoase si cateodata chiar mai gustoase. Chiar si cele pe care trebuie sa le semi-prepari, cum ar fi prajitura Musuroi de cartita, pe care eu personal o consider divina ca gust. Asa ca m-am hotarat sa o prepar si eu asa cum am stiut; gustul nu a fost identic, dar foarte apropiat, un gust foarte bun si original pe care vi-l recomand!</i></span><br />
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<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;"><i>Blat: 70g ciocolata amaruie, 1/2 plic de praf de copt, 5 oua, 2 linguri de faina, 2 linguri de amidon, 2 linguri de cacao, 5 linguri de zahar, 1 praf de sare.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Ciocolata se topeste pe baie de aburi; ouale se separa iar albusurile se bat cu zaharul si sarea. Faina, amidonul, praful de copt si cacaua se cern impreuna. Galbenusurile si ciocolata se amesteca bine pana la omogenizare. Se inglobeaza 3 linguri de albusuri, aerand compozitia, apoi si restul, amestecand usor de jos in sus in mod circular . Se adauga ingredientele uscate dintr-o data, amestecand in aceeasi maniera pentru a nu pierde spuma. Aluatul se toarna intr-o tava rotunda de apx 20cm diametru, tapetata cu ulei si hartie de copt. Blatul se coace pentru 35-40 de minute la 200 de grade in primele 15 minute, apoi restul la 180 de grade. Se lasa sa se raceasca.</i></span><br />
<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;"><i>Crema: 3 galbenusuri, 3 albusuri, 350ml lapte, 1 plic de zahar vanilat bourbon, 4 linguri de zahar, 1 plic de gelatina, 1 banana + 2-3 banane pt asezat pe blat, 1 plic de vanilie finesse, 350ml frisca, drajeuri de ciocolata, 2-3 lingurite de cacao.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Laptele se pune pe foc; galbenusurile se amesteca impreuna cu 2 linguri de zahar si cel vanilat. Cand laptele da in clocot, se toarna in fir subtire peste galbenusuri, amestecand continuu. Compozitia se intoarce in vasul in care a fiert laptele si pe pune pe foc foarte mic, amestecand continuu cu o spatula pana se ingroasa putin si ramane o dunga pe spatula. Pentru a nu da gres, crema se poate prepara si pe baie de aburi, dar dureaza mai mult. Eu folosesc de obicei o oala mai micuta cu coada si tin vasul deasupra focului, nu direct pe foc. Gelatina se hidrateaza in 100ml apa rece, apoi se dizolva in crema fierbinte care se trece prin sita. Banana se paseaza si se inglobeaza in crema. Albusurile se bat spuma cu 2 linguri de zahar si se inglobeaza usor in crema, doar dupa ce aceasta a atins temperatura camerei. In final se adauga finesse, frisca batuta si drajeurile de ciocolata.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #e06666; font-family: Georgia, Times New Roman, serif;"><i>Sirop: 100ml apa, 1 lingurita de miere, 1 fiola de esenta de rom</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Blatul se scobeste decupand cu un cutit un cerc la o distanta de 3-4 cm de margine si 1-2 cm adancime. Firmiturile se lasa deoparte pentru final. Blatul se insiropeaza iar bananele se taie jumatati la lung si se aseaza pe blat. Crema se pune cu grija deasupra, modeland o forma rotunda, de cupola, In final, se pun deasupra firmiturile de blat si se pudreaza cu putina cacao.</i></span>Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com0tag:blogger.com,1999:blog-663004913624785578.post-17363199713137776972012-10-20T21:21:00.000+01:002012-10-20T21:21:03.515+01:00Prajitura cu bezea si nutella de casa<span style="font-family: Georgia, Times New Roman, serif;"><i>Chiar daca alimentele cumparate sunt intotdeauna mai pufoase, mai aspectuase, ori mai fine, intotdeauna am fost de parere ca tot ce este home made este de mii de ori mai bun. Poate ca nu este perfect, dar cu siguranta este mai sanatos si mai gustos, fara fel de fel de ingrediente al caror nume nu-l putem pronunta. Am gasit de curand o reteta pentru nutella cu migdale si mi s-a parut o idee excelenta, asa ca m-am incumetat sa o incerc in combinatie cu bezea pufoasa si frageda, nu uscata ca cea cumparata ;;).</i></span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Ingrediente:</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Bezea: </i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>200g migdale</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>200g zahar pudra</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>200g zahar tos</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>50ml apa</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>150g albusuri</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Migdalele si zaharul pudra se macina impreuna apoi se trec printr-o sita.</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Apa si zaharul tos se pun pe foc mic pana se dizolva zaharul. Intre timp, bateti tare cu mixerul 75g albusuri. Cand siropul este gata, dati mixerul incet si turnati zaharul in fir subtire peste spuma de albusuri, batand continuu. Cand ati terminat de pus zaharul dati mixerul la viteza mare pana cand compozitia devine lucioasa si se mai raceste.</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Amestecati restul de albusuri cu migdalele. Imbinati incet compozitia obtinuta cu bezeaua, incercand sa pastrati volumul albusurilor batute.</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Pe o tava tapetata cu hartie de copt puneti un disc de bezea si coaceti-o la 160 de grade pentru 15-20 de minute, sau pana cand se rumeneste putin.</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Continuati pana se termina compozitia. Lasati bezeaua sa se raceasca apoi dezlipiti usor hartia de copt.</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Nutella:</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>100g migdale</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>100g ciocolata amaruie</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>150g ciocolata cu lapte</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>200ml de frisca lichida</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>1 praf de sare</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Migdalele se macina si se macina pana cand devin o pasta. Eu am folosit un blender de mana. A durat un pic, insa rezultatul m-a multumit; a iesit o pasta de migdale aproape fina.</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Ciocolata se pune pe baie de aburi impreuna cu frisca si se amesteca pana se combina compozitia si devine o crema. Gnasul de ciocolata se amesteca impreuna cu un praf de sare si pasta de migdale, iar aceasta este home made nutella. Foarte simplu.</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Pentru asamblare, am faramitat un disc de bezea, am mai batut 200g frisca si am adaugat cateva zmeurici. Se asaza un strat de bezea, un strat de nutella, frisca, zmeura si tot asa.</i></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Pofta buna! </i></span><br />
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<br />Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com2tag:blogger.com,1999:blog-663004913624785578.post-81207414948574002882012-09-15T23:28:00.000+01:002012-09-15T23:28:10.517+01:00Prajitura in trei straturi cu aroma de trandafiri<span style="font-family: Georgia, Times New Roman, serif;"><i>M-am gandit sa combin aromele clasice de ciocolata alba si ciocolata neagra cu gustul verii prin zmeura, plus ceva diferit, o aroma florala si delicata prin apa de trandafiri care transforma un desert din banal in ceva diferit. Iar cum mereu mi-au placut straturile cat mai multe si mai diversificate, mi-am spus ca as putea sa ma joc putin si sa creez o prajitura in degrade, pornind de la o culoare inchisa la cea mai deschisa, echilibrate printr-o culoare de miloc, roz, care sa iasa in evidenta. Poate ca nu a iesit intocmai cum mi-am imaginat ca aspect, insa gustul a meritat efortul.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Ingrediente: </i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i><u>Blat 1</u>: 110g faina, 3 oua, 3 albusuri, 100g zahar, 1 plic de zahar vanilat bourbon, 1 lingura de ulei de mazline.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><u>Blaturile 2 si 3</u> difera doar prin faptul ca la unul dintre ele se inlocuieste o lingurita de faina cu cacao, iar la cel mai inchis se vor inlocui 2 linguri de faina.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Albusurile se bat spuma cu zaharul si cel vanilat. Faina se cerne, apoi se incorporeaza cate un ou, amestecand dupa fiecare adaugare. Dupa omogenizare, adauga albusul batut spuma si inglobeaza usor, incercand sa nu pierzi spuma. Cand este aproape gata, adauga si uleiul si mai amesteca putin.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Toarna aluatul intr-o tava dreptunghiulara intinsa, tapetata cu hartie de copt si lasa aluatul in cuptorul preincins la 180 de grade pana se rumeneste. Aceasta este prima foaie a prajiturii, cea mai deschisa la culoare; celelalte se pregatesc in mod asemanator.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i><u>Sirop</u>: 500ml apa, miere, apa de trandafiri. </i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Adaugati in apa calduta miere si apa de trandafiri pana ajungeti la aroma dorita. Lasati deoparte pana la asamblare.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i><u>Crema bavareza de ciocolata</u>: 6 galbenusuri, 800ml lapte, 180g zahar, 2 plicuri de zahar vanilat bourbon, 80g ciocolata amaruie, 80g ciocolata alba, 600ml frisca lichida, 12 foi de gelatina </i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> Laptele se pune pe foc intr-o oala cu peretii grosi pana da in clocot. Intre timp, galbenusurile se freaca cu zaharul si cel vanilat, iar cand laptele da in clocot se toarna in fir subtire peste galbenusuri, amestecand continuu. Compozitia se intoarce pe foc foarte mic si se amesteca pana se ingroasa putin. Se dizolva inauntru gelatina inmuiata in prealabil, apoi compozitia se imparte in 2. Intr-una se pune ciocolata amaruie maruntita, iar in cealalta cea alba; se lasa 1-2 minute, apoi se amesteca pana la omogenizare. Se lasa sa ajunga la temperatura camerei, apoi in fiecare se inglobeaza cate 300ml frisca batuta.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i><u>Crema de zmeura</u>: 300ml frisca, 300g zmeura, 3 linguri de miere, 6 foi de gelatina</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Zmeura se paseaza si se trece prin sita. Gelatina se hidrateaza si se topeste pe baie de aburi impreuna cu 2-3 linguri din piureul de zmeura. Dupa ce s-a topit, se inglobeaza in restul compozitiei care trebuie sa fie la temperatura camerei, impreuna cu mierea. Cantitatea de miere se poate stabili in functie de cat de dulce vreti sa fie crema; de asemenea, puteti inlocui mierea cu zahar. In final, inglobati frisca batuta.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Intr-o tava patrata cu peretii inalti se pune un strat de blat; eu am decis sa pornesc de la cel mai inchis la cel mai deschis, insa arata bine in orice combinatie. Se insiropeaza blatul cu 1/3 din sirop, apoi se pune crema de ciocolata amaruie, si tot asa. Ultimul strat trebuie sa fie de crema, pe care incercati sa o nivelati cat mai bine. Tineti cont de faptul ca trebuie se lasati cativa mm si pentru glazura. Pentru a va asigura ca peretii tavii sa fie destul de inalti, prelungiti marginile inca de la inceput cu hartie de copt. Se tapeteaza tava cu 2 fasii de hartie de copt asezate in cruce si care sunt mai lungi decat margilile tavii. Acestea va vor ajuta atat sa scoateti prajitura din tava cand este gata, cat si in cazul in care aveti nevoie de cativa cm in plus. Se lasa prajitura la frigider pentru cateva ore.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i><u>Glazura</u>: 3 foi de gelatina, 200ml apa, 2 linguri de apa de trandafiri, 1 lingura de miere, cateva linguri sirop de zmeura.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Gelatina se pune la inmuiat in apa rece. Celelalte ingrediente se amesteca, adaugand sirop pana la obtinerea unei culori de roz pal. Compozitia se pune pe baie de aburi impreuna cu gelatina pana ce aceasta se topeste. Glazura se toarna deasupra prajiturii dupa ce aceasta a stat cateva ore la frigider.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Pentru decor, am luat cateva petale de trandafiri, le-am inmuiat putin in albus de ou, apoi le-am trecut prin zahar tos. Dupa ce se usuca, se pun pe prajitura, impreuna cu zmeura.</i></span><br />
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<br />Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com2tag:blogger.com,1999:blog-663004913624785578.post-57232175894708406092012-09-11T21:28:00.001+01:002012-09-12T00:14:46.400+01:00Tort entremet cu pere, migdale si ciocolata<span style="font-family: Georgia, Times New Roman, serif;"><i> Cum toamna in sfarsit a venit, m-am gandit sa profit si sa pregatesc ceva special, ca un antrenament pentru o viitoare ocazie sau doar ca sa mai adaug inca un desert complicat in caietul meu cu retete. Si cum niciodata nu gasesc vreo reteta care sa-mi fie pe plac in totalitate, m-am inspirat din mai multe parti si am improvizat pentru ca desertul meu frantuzit cu pere sa fie asa cum mi-am imaginat. De aceea l-am numit entremet, pentru ca m-am inspirat din frumoasele deserturi frantuzesti cu imprimeu si crema bavareza. Aceea este cea de jos, iar in partea superioara am pus spuma de pere, amandoua aromate cu vin alb si condimente. Glazura este ganache de ciocolata in care am pus gelatina pentru a se intari mai repede si pentru luciu. Rezultatul a fost pe masura asteptarilor, desi ar mai fi cateva aspecte de imbunatatit. Este cu siguranta un desert cu care puteti impresiona pe oricine, insa si un unul care va poate demoraliza, pentru ca ai nevoie de multa rabdare si putina experienta, asa ca nu va asteptati sa va iasa din prima. Eu recunosc, am avut multe esecuri, insa progresez :d.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i> <u>Ingrediente:</u> </i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>1kg de pere</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>150ml apa</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>250ml vin alb</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>1 baton de scortisoara</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>1 lingura condimente pentru vin fiert</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>5 linguri de zahar</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> Perele se taie jumatati, se curata de coaja si samburi, apoi se pun la fiert cu restul ingredientelor. Se lasa sa fiarba la foc mic pana se inmoaie perele, apoi se mai lasa doar siropul pana scade putin. Se lasa la racit, apoi jumatate din pere se taie cubulete, in timp ce cealalta jumatate se paseaza. Se lasa deoparte pana cand sunteti gata sa preparati cremele. Pastrati condimentele pentru crema bavareza.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i> <u>Blat de migdale cu imprimeu de cacao:</u></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>85g migdale</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> 75g + 1 lingurita zahar</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>3 albusuri</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>1 praf de sare</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>25g faina</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>3 oua</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>1 lingura de ulei</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> Migdalele se macina fin cu 75g zahar apoi se cern cu faina ; se bat albusurile cu sare si 1 lingurita de zahar. La viteza medie, se incorporeaza pe rand cele 3 oua in compozitia uscata, apoi se inglobeaza usor albusul, mai intai 1/3 apoi si restul. In final, se amesteca si uleiul. Se lasa deoparte.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i> <u>Pentru imprimeu:</u></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>100g unt</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>100g zahar pudra</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>3 albusuri</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>70g faina</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>30g cacao</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> Untul se bate cu zaharul, apoi se incorporeaza pe rand cele 3 albusuri, amestecand bine dupa fiecare, urmate de faina si cacao. Pune pasta intr-o punga, taie-i un colt si deseneaza un model pe o hartie de copt asezata in tava. Pune tava la congelator pentru 15 minute, apoi toarna deasupra aluatul preparat inainte ( acesta se poate prepara si in cele 15 minute cat pasta este la congelator). Se coace 15-20 de minute la 180 de grade, iar dupa ce s-a racorit cateva minute se dezlipeste hartia de copt.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i> <u>Blat de cacao si migdale:</u></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>6 oua</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>1 praf de sare</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>5 linguri de zahar brun</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>3 linguri de migdale macinate</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>2 linguri de cacao</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>1 lingura de faina</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>1/2 plic de praf de copt</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>esenta de migdale</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>1 lingura ulei de mazline</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> Ouale se bat cu sarea si zaharul adaugat treptat pana se formeaza o spuma mai groasa. Se cern in compozitie ingredientele uscate, se incorporeaza cu grija, apoi se adauga esenta si uleiul. Aluatul se toarna intr-o forma cu diametrul de 20 cm, tapetata cu hartie de copt pe fund, apoi se coace la 200 de grade pentru 30-35 de minute. Se lasa sa se raceasca, apoi se taie in 2 straturi.</i></span><br />
<i style="font-family: Georgia, 'Times New Roman', serif;"><u><br /></u></i>
<i style="font-family: Georgia, 'Times New Roman', serif;"><u> Crema bavareza cu pere:</u></i><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>perele taiate cubulete+ condimentele in care au fiert</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>400ml lapte</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>3 galbenusuri</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>2 linguri de zahar brun</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>1 plic de zahar vanilat bourbon</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>6 foi de gelatina</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>250ml frisca</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> Laptele in care am pus condimentele se da in clocot intr-un ibric; se freaca galbenusurile cu zaharul brun si cel vanilat, apoi se adauga laptele fierbinte, turnat in fir subtire si amestecand continuu. Compozitia se intoarce pe foc, iar tinand ibricul la o palma deasupra focului se amesteca mereu, pana se ingroasa putin. Aceasta operatiune poate fi realizata si pe baie de aburi; dureaza mai mult timp dar sunt sanse mai mari de reusita. Se adauga gelatina hidratata, se dizolva, apoi crema se trece prin sita. Cand a ajuns la temperatura camerei, se inglobeaza frisca batuta si perele.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i> <u> Spuma de pere</u>:</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>perele pasate</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>6 foi de gelatina</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>150ml sirop de pere si vin</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>200ml frisca</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>3 albusuri</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> Gelatina se hidrateaza intr-o cana cu apa rece, apoi se scurge si se topeste pe baie de aburi in siropul de pere. Dupa ce s-a topit, se amesteca in piure, treptat, urmand apoi frisca batuta, foarte usor. Pentru o consistenta usoara, se bat albusurile spuma si se incorporeaza si ele cu grija in crema.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i> Intr-o tava de tort detasabila se pune pe margine un strat de blat decorativ, taiat la o latime egala cu 2/3 din inaltimea formei. Se preseaza putin la capete, apoi se pune un strat de blat de cacao, care se insiropeaza cu sirop ramas de la pere. Se pune crema bavareza pana la nivelul blatului decorativ, se asaza celalalt strat de blat negru, se insiropeaza, apoi spuma de pere, lasand cativa mm deasupra pentru glazura. Se lasa la frigider cateva ore.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b> </b><i> <u>Glazura de ciocolata</u><b>:</b></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>150ml lapte</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>100g ciocolata amaruie</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>1 lingura de miere</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>3 foi de gelatina</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> Laptele se da in clocot, apoi se ia de pe foc si se adauga ciocolata maruntita. Se amesteca pana la omogenizare, apoi se adauga mierea si gelatina hidratata in prealabil. Dupa ce se racoreste putin, se toarna pe tortul racit cateva ore la frigider si se mai lasa la rece pana se intareste.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i> Pentru <u>decor</u>, se taie cateva felii subtiri de pere, se pun intr-o tava tapetata cu hartie de copt si se presara cu zahar pudra. Se lasa sa se usuce cateva ore bune in cuptorul dat la 60-70 de grade. Puteti sa va ocupati de asta inca de la inceput, cand taiati perele pentru sirop; pastrati cateva feliute si puneti-le in cuptor, scotandu-le cand aveti nevoie de cuptor pentru blaturi.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> Se topesc 3 linguri de zahar si se toarna pe o hartie de copt presarata cu feliute de migdale. Cat zaharul este cald, se taie triunghiuri, care apoi se deslipesc si se pun pe tort cand este gata, impreuna cu migdale intregi si taiate, alaturi de feliutele de pere.</i></span><br />
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<br />Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com0tag:blogger.com,1999:blog-663004913624785578.post-51217654288579084172012-09-01T14:20:00.000+01:002012-09-01T14:20:54.877+01:00Tort fraisier cu mascarpone si ciocolata alba<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i> Acest desert se gaseste in Franta, dupa cum si denumirea de fraisier care inseamna capsuna. Este mai mult cremos decat consistent, cea mai mare parte fiind constituita de crema bavareza, iar capsunicile de pe margine sunt reprezentative pentru numele desertului, desi acestea pot fi inlocuite cu orice alte fructe.</i></span><br />
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<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>Ingrediente: </i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>Blat:</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i> 5 oua</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>5 linguri de zahar</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>5 linguri de faina</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>1 plic de zahar vanilat</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>1 praf de sare</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i> Ouale se bat cu mixerul la viteza mare pana se face putina spuma, apoi se adauga sarea si zaharul treptat, pana se formeaza o spuma mai consistenta. Se adauga faina si zaharul vanilat, amestecand de jos in sus pentru a aera compozitia. Aluatul se toarna in tava tapetata cu hartie de copt si se da la cuptor pana se aureste. Dupa racire, se taie pe jumatate, iar una dintre parti se mai taie o data.</i></span><br />
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<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>Crema:</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>3 galbenusuri</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>2 linguri de zahar</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>400ml lapte</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>1 plic de zahar vanilat bourbon</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>250g mascarpone</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>80g ciocolata alba</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>250ml frisca lichida</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>6 foi de gelatina (1 plic)</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>1 borcan de dulceata de capsuni</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>1 lingura de miere</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>Sirop:</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>150ml apa</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i>miere</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i> 500g capsuni</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i> Laptele se pune pe foc; galbenusurile se freaca impreuna cu zaharul si cel vanilat, apoi se toarna laptele putin cate putin, amestecand continuu. Compozitia se intoarce pe foc foarte mic si se amesteca pana se ingroasa putin. Se dizolva inauntru gelatina hidratata in prealabil, apoi ciocolata alba maruntita, urmand ca intraga compozitie omogenizata sa se treaca prin sita. Branza mascarpone se freaca bine cu mierea, apoi se inglobeaza in crema englezeasca. In final, se inglobeaza frisca batuta.</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i> Se aseaza intr-o forma detasabila un strat de blat subtire, se insiropeaza cu siropul obtinut din apa si miere, se intinde un strat de dulceata, se pune celalalt blat, se insiropeaza, apoi se aseaza pe margine capsuni taiate jumatati. Se toarna crema, apoi se aseaza si ultimul strat de blat, care nu se mai insiropeaza.</i></span><br />
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><i> Lasati tortul la frigider pentru cel putin 5 ore. Dupa desprinderea formei, pudrati cu zahar din abundenta si folosind o vergea subtire din metal incinsa pe aragaz topiti zaharul pentru a forma un model. In final, asezati cateva capsuni proaspete deasupra.</i></span><br />
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Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com0tag:blogger.com,1999:blog-663004913624785578.post-78058758685789436772012-08-31T22:33:00.000+01:002012-08-31T22:36:41.859+01:00Lebede cu lamaie<span style="background-color: white; color: #442200; line-height: 14.949999809265137px;"><span style="font-family: Georgia, Times New Roman, serif;"><i><b> </b>Provocarea lunii august postata de brutarii indrazneti a fost total pe placul meu , fiind ceva ce am vrut sa gatesc de mai mult timp: lebede. Banalele eclere de toate zilele s-au transformat astfel intr-un desert rafinat si artistic, care va va uimi cu siguranta si va veti simti mandre cand toata lumea apreciaza micutele lebede. In ceea ce priveste crema, am folosit o reteta veche din caietul mamei la care am adaugat o nota personala.</i></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i><strong style="background-color: white; color: #442200; line-height: 14.949999809265137px;">Ingrediente aluat:</strong></i></span><br />
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<ul>
<li><i style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #442200; line-height: 14.949999809265137px;">115 g unt sau margarina</span></i></li>
<li><i style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #442200; line-height: 14.949999809265137px;">240 ml apa</span></i></li>
<li><i style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #442200; line-height: 14.949999809265137px;">1/2 lingurita de sare</span></i></li>
<li><i style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #442200; line-height: 14.949999809265137px;">140 g faina</span></i></li>
<li><i style="background-color: white; color: #442200; font-family: Georgia, 'Times New Roman', serif; line-height: 14.949999809265137px;">4 oua</i></li>
</ul>
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<i style="color: #442200; font-family: Georgia, 'Times New Roman', serif; line-height: 14.933333396911621px;"> Margarina se pune pe foc impreuna cu apa si sarea pana se topeste, apoi se adauga toata faina odata si se amesteca energic pana ce intreaga compozitie se desprinde de pe vas. Ouale se adauga unul cate unul, amestecand bine dupa fiecare. Aluatul se pune intr-o punga, se taie coltul si se spriteaza pe tava tapetata cu hartie de copt corpul lebedelor. Incercati sa obtineti o forma usor lunguiata, ca de lacrima, mai ingusta intr-un capat. Cu o furculita data prin apa rece se fac mici rizuri, din partea mai groasa spre cea mai subtire. Puneti tava la 180 de grade pana se rumenesc; testati unul sa vedeti daca este copt, iar in caz contrar dati focul mai mic si mai lasati-le cateva minute. Pentru gaturi, puneti aluat intr-o alta punga taiata mai putin si incercati sa desenati bastonase avand o forma de semnul intrebarii combinat cu cifra doi, iar in capatul mai larg sa fie capul lebedei. Acestea se vor coace mai repede si la foc mai mic.</i></div>
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<span style="color: #442200; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 14.933333396911621px;"><i><br /></i></span></span></div>
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<span style="color: #442200; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 14.933333396911621px;"><i><b>Crema de lamaie:</b></i></span></span></div>
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<ul>
<li><i style="color: #442200; font-family: Georgia, 'Times New Roman', serif; line-height: 14.933333396911621px;">700ml lapte</i></li>
<li><i style="color: #442200; font-family: Georgia, 'Times New Roman', serif; line-height: 14.933333396911621px;">300g zahar</i></li>
<li><i style="color: #442200; font-family: Georgia, 'Times New Roman', serif; line-height: 14.933333396911621px;">coaja si zeama de la o lamaie</i></li>
<li><i style="color: #442200; font-family: Georgia, 'Times New Roman', serif; line-height: 14.933333396911621px;">50g unt</i></li>
<li><i style="color: #442200; font-family: Georgia, 'Times New Roman', serif; line-height: 14.933333396911621px;">5 linguri de faina</i></li>
<li><i style="color: #442200; font-family: Georgia, 'Times New Roman', serif; line-height: 14.933333396911621px;">1 plic de zahar vanilat bourbon (sau finesse)</i></li>
<li><i style="color: #442200; font-family: Georgia, 'Times New Roman', serif; line-height: 14.933333396911621px;">300ml frisca</i></li>
</ul>
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<span style="color: #442200; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 14.933333396911621px;"><i> Laptele se pune pe foc mediu impreuna cu zaharul si coaja de lamaie. Cand incepe sa se incalzeasca se adauga faina in ploaie, amestecand continuu cu telul pana se ingroasa. Se adauga apoi untul, zaharul vanilat si zeama de lamaie, se amesteca bine apoi se lasa sa se raceasca. Frisca se bate, iar atunci cand crema a ajuns la temperatura camerei se adauga frisca in 3 parti, amestecand energic cu telul dupa fiecare adaugare. Nu va speriati daca frisca se intareste la contactul cu lamaia din crema; pe masura ce amestecati se omogenizeaza. Lasati crema la frigider ca sa se mai intareasca putin pentru o ora, apoi ornati lebedele.</i></span></span></div>
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<span style="color: #442200; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 14.933333396911621px;"><i> Taiati gagoselele pe lungine, partea de sus sa fie cam 1/3. Partea aceea o mai taiati o data in 2 pe lungime, pentru aripi. Puneti cate o lingura de crema in partea mai mare, asamblati aripile si gatul, apoi ornati spatiile goale. In final, pudrati cu zahar pudra.</i></span></span></div>
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<span style="color: #442200; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 14.933333396911621px;"><i> Cu aluatul si crema care mi-au ramas am facut si cateva cerculete peste care am presarat migdale inainte de coacere si le-am adaugat zmeura. Sunt o alta varianta a acestui desert, foarte simpatice.</i></span></span></div>
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Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com2tag:blogger.com,1999:blog-663004913624785578.post-28072613536940159682012-08-02T13:51:00.006+01:002012-08-02T13:51:58.813+01:00Tort bavarez cu ciocolata alba si zmeura<span style="font-family: Georgia, Times New Roman, serif;"><i> Am considerat acest tort ca fiind sarbatorirea intrarii mele la facultate, dar cred ca l-as fi facut oricum :d. Cu aceasta ocazie am facut si primul meu trandafir din martipan, care nu a iesit asa cum ma asteptam, dar bine pentru inceput. In ceea ce priveste aromele, am vrut sa fie un contrast intre dulceata catifelata a ciocolatei albe si prospetimea usor acrisoara a zmeurei, in combinatie cu un blat de cacao insiropat cu un strop de apa de trandafiri, cat sa-i dea putina sovoare.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> Ingrediente:</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Blat: 9 oua, 8 linguri de zahar, 1 plic de zahar vanilat bourbon, esenta de vanilie, 1 plic de praf de copt, 3 linguri de otet, 1 praf de sare, 3 linguri de cacao, 6 linguri de faina.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Crema: 4 galbenusuri, 4 linguri de zahar, 500ml lapte, 1 plic de zahar vanilat bourbon, 130g ciocolata alba, 700ml frisca lichida, 6 foi de gelatina.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Jeleu: 250g zmeura, 3 linguri de zahar, 3 foi de gelatina, 2 lingurite de miere</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Sirop: 2 linguri de apa de trandafir, 200ml apa, 3 lingurite de miere.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Decor: 300g zmeura, mure, martipan, 50g ciocolata amaruie</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i> Preparare: Pentru blat, ouale se bat cu mixerul pana se face putina spuma, apoi se adauga sarea si zaharul, treptat, la viteza mare, pana se face spuma si la ridicarea paletei se observa o panglica. Faina si cacaua se cern separat iar praful de copt se dizolva in otet. Se adauga peste oua esenta, praful de copt dizolvat si amestecul uscat, apoi se amesteca usor, de jos in sus in mod circular pana la omogenizare. Aluatul se toarna intr-o tava tapetata cu hartie de copt pe fund si cu ulei pe margine apoi se da la cuptor la 200 de grade pentru 25-30 de minute sau pana cand o scobitoare introdusa in centru iese curata. Se lasa sa se raceasca bine apoi se taie pe 3 niveluri.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> Se prepara siropul amestecand ingredientele. Cantitatile le puteti stabili voi, in functie de gust.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> Laptele se pune pe foc; galbenusurile se freaza bine cu zaharul apoi cel vanilat, iar cand laptele da in clocot se toarna in fir subtire peste galbenusuri, amestecand continuu. Compozitia se toarna inapoi in oala de pe foc si se amesteca pana se ingroasa putin, la foc foarte mic. Gelatina se hidrateaza apoi se dizolva in crema. Ciocolata se rupe bucatele si se pune in crema, amestecand pana la topire, apoi intreaga compozitie se trece printr-o sita fina. Asteptati sa ajunga la temperatura camerei, apoi bateti frisca si incorporati-o. Intre timp, pasati zmeura cu zaharul, apoi incorporati cele 3 foi de gelatina hidratate in prealabil si topite pe baie de aburi cu 50ml apa si mierea.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> Intr-o forma de tort detasabila se pune un strat de blat, se insiropeza putin, se pun cateva zmeurici (sau mai multe), se pune crema, jeleu si tot asa pana la terminarea ingredientelor sau cat va permite forma. Mie mi-a mai ramas destul pentru cateva forme mai mici.</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i> Se lasa la frigider peste noapte, apoi se scoate din forma si se decoreaza. Pentru florile de ciocolata, se topeste ciocolata neagra, apoi faceti un posh din hartie de copt si desenati flori pe o alta hartie de copt. Puneti-o la congelator pentru a se intari mai repede, apoi lipiti-o de marginea tortului si desprindeti hartia de copt cu atentie. Mai faceti cateva decoratiuni din martipan ci completati cu zmeura si mure, presarand apoi zahar pudra.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com4tag:blogger.com,1999:blog-663004913624785578.post-65244261037882037372012-07-22T13:22:00.001+01:002012-07-22T13:22:12.245+01:00Tiramisu cu dulceata de cirese amare<span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i>Tiramisu cu cirese amare mi s-a parut la inceput o combinatie nereusita, insa s-a dovedit a fi un succes. Mai mult decat atat, asta este o varianta light a desertului italiam, fara frisca ori prea mult zahar, deci mai putine calorii. Suna tentant? ;;)</i></span><br />
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<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><i>Ingrediente: un pachet mare de piscoturi, 250g mascarpone, 4 paharele de iaurt cremos, 3 galbenusuri, 3 albusuri, 3 linguri de zahar, 1 plic de gelatina, 3 linguri de miere, 1 plic de cacao, 250ml duceata de cirese amare, 250ml cafea tare, 200ml latte machiatto, esenta de cafea si vanilie, 50g ciocolata neagra pt ras deasupra.</i></span><br />
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<span style="color: #a64d79; font-family: Georgia, 'Times New Roman', serif;"><i>Galbenusurile se amesteca cu mierea, esentele, mascarpone si iaurt. Gelatina se hidrateaza apoi se topeste pe baie de aburi si se adauga in compozitie, amestecand bine. Albusurile se bat spuma cu un praf de sare apoi cu zaharul si se inglobeaza usor in crema. Cafeaua trebuie sa fie rece; intr-o tava tapetata cu folie de plastic se pune un strat subtire de crema, se cerne cacao, apoi se aseaza un rand de piscoturi inmuiate in cafea si se stropesc cu lichior de cafea. Se pune iar crema, 5-6 linguri de dulceata, apoi iar crema, cacao, piscoturi, iar crema, pana se termina ingredientele. Se acopera cu folie, se lasa la frigider pana a 2 a zi, iar apoi se rastoarna, se cerne cacao si se rade ciocolata.</i></span><br />
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<span style="color: #a64d79; font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span>Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com0tag:blogger.com,1999:blog-663004913624785578.post-15949808313769016412012-04-10T21:36:00.000+01:002012-04-10T21:36:54.311+01:00Briose de vanilie cu ciocolata alba si capsuni<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><i>Timpul trece parca din ce in ce mai repede si examenul este foarte aproape. Asta este singurul motiv pentru care nu am mai postat atat de des cum obisnuiam, asa ca in vacanta m-am hotarat sa recuperez. Iata si briosele pe care le-am facut de Ziua Indragostitilor, adica demult. Am incercat o noua reteta de blat fin si pufos, pe care l-am combinat cu o crema bavareza de ciocolata alba, crema mea preferata, si o aroma de vara data de dulceata de capsuni.</i></span><br />
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<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><i>Ingrediente </i></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><i>Blat: 250g faina, 1 lingura de praf de copt, 1 praf de sare, 210ml lapte, 4 albusuri, 150g zahar, 2 lingurita coaja de lamaie, 100g unt la temperatura camerei, esenta de vanilie.</i></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><i>Crema: 3 galbenusuri, 100g zahar, 250ml lapte, 1 plic zahar vanilat, 1 plic de gelatina, 300ml frisca lichida</i></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><i>1 borcan dulceata de capsuni.</i></span><br />
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<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><i> Preincalzeste cuptorul la 200 de grade. Cerne faina, praful de copt si sarea, impreuna. Amesteca albusurile cu 210ml lapte. Combina zaharul si coaja de lamaie pana capata o consistenta nisipoasa, usor umeda, apoi adauga untul moale si amesteca bine. Adauga vanilia, urmata de cele doua compozitii, faina si laptele, alternativ. Amesteca bine dupa fiecare adaugare, cam 2 min, pana la incorporare. Toarna aluatul in forme de briose tapetate cu hartiute, cam 3/4, si coace pentru apx 30 de minute. Lasa briosele la racit.</i></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><i> Pune laptele pe foc. Amesteca galbenusurile cu zaharul si cel vanilat, iar cand laptele da in clocot, toarna-l in fir subtire peste galbenusuri, amestecand continuu, apoi se muta crema pe foc foarte slab pana se ingroasa foarte putin. Aveti grija sa nu se taie, este foarte pretentioasa crema englezeasca. Gelatina se inmoaie cateva minute in apa rece, apoi se dizolva in crema. Se lasa sa ajunga la temperatura camerei, apoi se incorporeaza frisca batuta.</i></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><i> Se taie cate un capacel fiecarei briose, se pune inauntru cate o lingurita de dulceata, se acopera, apoi se pune cate o cantitate generoasa de crema deasupra. Se presara cu drajeuri colorate pentru un aspect mai...happy.;;).</i></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQumD0LK-dRlIKuz6MqLdHUYkgEUB5QKjDR7cTggFB68aCipgNOlRhDPE4jR7_5tgIWU6goEoPPpwLtPdrwtMcxrz2-TTdZiki1m-qhJTYN-Rzi2DCOtpWrvRcs2IY9p8WiWcARs2zXrLt/s1600/DSCN3353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQumD0LK-dRlIKuz6MqLdHUYkgEUB5QKjDR7cTggFB68aCipgNOlRhDPE4jR7_5tgIWU6goEoPPpwLtPdrwtMcxrz2-TTdZiki1m-qhJTYN-Rzi2DCOtpWrvRcs2IY9p8WiWcARs2zXrLt/s640/DSCN3353.JPG" width="480" /></a></div>Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com0tag:blogger.com,1999:blog-663004913624785578.post-88991694878454283432012-04-01T12:09:00.001+01:002012-04-01T12:10:41.800+01:00Chec glasat<span style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif;"><i>Daca tot m-am apucat de deserturi cu mere, mi-am zis sa incerc si un chec, din care nici nu am apucat sa mananc mai mult de 2 feliute:)). Asadar, a fost foarte bun, fin si aromat, la o prima vedere misterios, pentru ca ingredientele fuzioneaza intre ele, dandu-i o aroma deosebita ;;).</i></span><br />
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<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><i>Ingrediente:</i></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><i>Chec: 2 mere, 3 linguri biscuiti macinati, 4 oua, 50g zahar pudra, 1 lingura de miere, 1 lingurita scortisoara macinata, 200g faina, 2 lingurite praf de copt, 3 linguri stafide, 1 lingura rom.</i></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><i>Glazura: 2 linguri suc de lamaie, 100g zahar pudra cernut, 1 lingurita de miere, 3 linguri alune tocate.</i></span><br />
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<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><i>Preparare: Se inmoaie stafidele in rom cel putin 3 ore. Merele se curata de cotoare si de coaja, se dau pe razatoare si se amesteca impreuna cu pesmetul. Ouale se separa, iar galbenusurile se adauga in compozitia de mai sus, amestecand continuu, urmate de miere, zahar si faina amestecata in prealabil cu scortisoara si praful de copt. Se adauga stafidele urmate de albusuile batute spuma cu un praf de sare, inglobandu-se cu grija. Aluatul se toarna intr-o forma de chec tapetata cu hartie de copt si se da la 180 de grade 35-40 de minute, sau pana cand o scobitoare iese curata. Daca se rumeneste prea devreme, acoperiti checul cu o folie de aluminiu. Dupa coacere, se lasa sa se raceasca apoi se scoate din tava si se indeparteaza hartia de copt.</i></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><i>Se prepara glazura, amestecand zaharul pudra cu sucul de lamaie, urmate de miere. Checul foarte bine racit se glazureaza, apoi se presara cu alune.</i></span><br />
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<span style="color: #a64d79; font-family: Georgia, 'Times New Roman', serif;"><i>Reteta adaptata din Secretele Bucatariei.</i></span>Georgianahttp://www.blogger.com/profile/13771553189304752914noreply@blogger.com2