tag:blogger.com,1999:blog-46350589313021400512024-03-16T19:52:53.378+01:00Soapte culinareRetete in special pentru dieta Montignac, bucatarie experimentalakaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.comBlogger218125tag:blogger.com,1999:blog-4635058931302140051.post-8863565134763804832015-04-11T15:05:00.000+02:002015-04-11T15:05:28.103+02:00Salata de paste, varianta kalua dupa reteta clasica nemteasca<div class="separator" style="clear: both; text-align: center;">
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Salata de paste este un clasic al bucatariei nemtesti. Nimic complicat, ceva "ca la mama acasa". Se mananca mult vara, ca garnitura la gratare. In varianta clasica se pun morcovi si mazare din conserva, eu prefer sa le inlocuiesc cu mazare congelata si ardei gras. Daca puneti si niste mezel in ea (ceva cam ca Parizerul), este o mancare ca atare rece. Foarte de succes si la copii, probabil pentru ca e frumos colorata. Mie mi se pare buna salata asta numai cu maioneza facuta in casa, cu cea cumparata mi se pare ca are un gust ciudat (de aceea mananc salata dintr-asta numai facuta de mine hihihi)<br />
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400 g paste mici (clasicul pentru salata asta sunt cele in forma de surub)<br />
2 oua fierte<br />
2 ardei grasi mari (unul rosu si unul galben daca e pe alese)<br />
vreo 200 g mazare congelata<br />
5 castraveti murati<br />
sare, piper<br />
maioneza de casa facuta cu mustar si suc de lamaie (un pic acrisoara)<br />
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Se fierb pastele al dente. Intr-o tigaie se infierbanta cativa stropi de ulei si se pune mazarea in ea si se lasa cateva minute (cat nu mai e congelata, nu trebuie sa se prajeasca/inmoaie de-a binelea). Ardeii se taie in bucatele mici si dupa ce mazarea e gata, se pun bucatelele de ardei in tigaie. Se lasa tot numai cateva minute, sa nu mai fie chiar cruzi, dar sa ramana totusi al dente.Asteptati pana ce mazarea si ardeii nu mai sunt fierbinti (puteti face maioneza in timpul asta).<br />
Ouale se taie in felii subtiri si se amesteca cu mazarea, bucatelele de ardei, apoi cu castravetii murati taiati si ei in bucatele mici. La sfarsit se adauga maioneza, iar se amesteca. La sfarsit vin si pastele. Se sareaza, pipereaza si se da la rece 2-3 ore. Ii trebuie timpul asta sa traga si sa se amestece aromele.<br />
Cand o scoateti din frigider, lasati-o vreo jumatate de ora ca sa ajunga la temperatura camerei, gustati-o si mai potriviti-o la gust cu sare, piper si zeama de lamaie (sau otet) daca este nevoie.<br />
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kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com6tag:blogger.com,1999:blog-4635058931302140051.post-88004401906960057912014-07-21T22:19:00.000+02:002014-07-21T22:19:29.410+02:00Bors rusesc (sau ucrainean) à la kalua<div class="separator" style="clear: both; text-align: center;">
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Si la rusi, cate bordeie, atatea obiceiuri. Si felul de-a facut borsul. Am incercat multe variante si asta, cu elemente de la mine, mi se pare cea mai buna si aproape de adevar (in Rusia n-am ajuns, dar la Kiev am tot mancat bors de-asta de-al lor). Cantitaile nu-s batute-n cui.<br />
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1 bucata de carne de vita pentru supa, cu os (daca se poate osul cu maduva. Vreo 400 g)<br />
1 bucata afumatura de porc (cu sau fara os, cam la fel de mult cat aia de vita)<br />
3 cepe mijlocii<br />
3 sfecle rosii mijlocii<br />
250 g morcovi<br />
125 g patrunjel radacina<br />
400 g varza alba<br />
100 g unt (sau 100 ml ulei)<br />
2 1/2 linguri otet alb<br />
5 linguri bulion<br />
3 cartofi mijlocii (eu pun fasole in loc de cartofi)<br />
pe timp de vara: leustean, frunze de sfecla, loboda etc<br />
2 - 3 frunze de dafin<br />
cateva boabe de piper<br />
sare<br />
smantana<br />
marar<br />
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Daca folositi fasole in loc de cartofi, puneti-o la inmuiat. <br />
Se infierbanta oala mare de bors, goala, la foc mijlociu. Se pune carnea in ea si se parpaleste pe toate partile. Se adauga o ceapa taiata in patru si se prajeste si ea acolo. Totul se face fara ulei sau unt. Se adauga apa (nu oala plina, mai trebuie lasat loc pentru legume si verdeata), se pun frunzele de dafin si boabele de piper (intregi) si se lasa pe foc mare pana da in clocot. Se spumuieste si apoi se da foc mic, cat apa sa nu mai faca bulbuci. Toate celelalte radacinoase si ceapa (inafara de o sfecla rosie de care avem nevoie mai tarziu si de cartofi) se toaca marunt (sau se da pe razatoare sau pe razatoarea de la robot) si apoi se prajesc in ulei sau unt, separat intr-o tigaie (eventual in portii daca-s multe si n-au loc in tigaie). Se adauga bulionul si otetul, se lasa sa traga un clocot, doua si apoi se toarna in oala cu supa. Cartofii se taie in bucatele si se pun si ei in oala (sau fasolea inmuiata). Cozile de la verdeata se toaca marunt si se pun in supa. Varza se toaca fin si se pune si ea in oala, apoi verdeata tocata marunt. Borsul trebuie sa fiarba, de la primul clocot numai cu carnea, vreo 3 ore. Eu sarez borsul cand e aproape gata. Si inainte de-a fi gata cu totul se mai da pe razatoare sfecla rosie ramasa si se pune in el.<br />
Se sereste cu marar tocat si smantana (sau iaurt). Si, cine vrea, cu ardei iute.<br />
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<br />kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com5tag:blogger.com,1999:blog-4635058931302140051.post-61202052750503771882014-06-16T17:58:00.004+02:002014-06-16T23:23:15.412+02:00Ce am mai gatit in ultima vreme 3Cuu vremea asta foarte buna am umblat mult teleleu si am mancat cu mare drag prin diverse Biergarten, cu toate astea vad ca s-au adunat cateva mancaruri.<br />
Daca cineva e interesat de vreo reteta, sa scrie un comentariu scurt.<br />
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Medalioane de file mignon de porc la sparanghel autohton cu sos de sofran<br />
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Si pentru ca suntem fani de-ai sparanghelului si mie mi-a placut sosul asta foarte mult, inca o data mancarea asta, muchiuletul fara bacon de data asta<br />
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Bomba de mozzarella in bacon si apoi in panada de susan si seminte de in pe salata verde<br />
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Familiei ii place momentan foarte mult fileul de porc in bacon... Aici pe piure de carofi dulci si cu sos de champignons<br />
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Mic dejun bavarez: carnati albi cu mustar dulce si covrig<br />
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Salata de avocado cu ou cleios<br />
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Saganaki a la kalua<br />
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"Orez" din conopida cu verdeata de ridichi<br />
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Salsiccia la piure de conopida si mangold<br />
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Creveti asian style la salata de varza cu piersici<br />
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Clafoutis cu cirese, fara faina<br />
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Salata de vinete<br />
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Pe papadums pentru montignaci<br />
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Curry indian la orez cu broccoli si mazare, mancare facuta in mai putin de jumatate de ora <br />
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<br />kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com4tag:blogger.com,1999:blog-4635058931302140051.post-17168769151793168032014-06-05T18:41:00.000+02:002014-06-05T18:41:59.416+02:00Curd de rubarba<br />
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Daca curdul de lamaie e atat de popular, de ce sa nu se faca si din rubarba?<br />
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500 g rubarba curatata<br />
zahar dupa gust (eu am folosit de-ala de palmier, de-aia a iesit curdul si ceva mai inchis la culoare)<br />
100 g unt<br />
3 oua (sau 4 galbenusuri)<br />
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Rubarba se taie in bucatele si se fierbe cu putina apa cu capacul pus pe oala. Cand e fiarta se ia oala de pe foc si se indulceste dupa gust. Apoi se adauga untul si se amesteca cu o lingura (in niciun caz cu mixerul de mana! pentru ca se leaga de el toate firele de la rubarba), apoi se lasa sa ajunga la temperatura camerei. Apoi se baga blenderul de mana in masa asta si se face piure.<br />
Ouale se bat bine (cel putin vreo 5 minute cu mixerul) si se adauga rubarbei. <br />
Oala cu rubarba se pune iar pe aragaz, la foc mijlociu, si se infierbanta pana totul devine o crema mai grosuta. Se amesteca tot timpul pentru ca altfel se prinde de fund si trebuie de avut grija sa nu dea cumva in clocot.<br />
Cand e gata se umple in borcane sterilizate, se lasa sa se raceasca si se baga apoi la frigider. A se folosi repede. Se poate baga si la congelator.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3882NaDgw4XSYxuUYaidzpw2HuRrqvhcxmppDnMTqr4_8t9c93Mn0_YINNfnInpt4lu-3v29znm54uDXtMFJ6LZ5Tums7BxUB7lLPx-l7yHUU_TJFsyxdofrCt2-XGFdjloGWIbH_9bc/s1600/DSC07890.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3882NaDgw4XSYxuUYaidzpw2HuRrqvhcxmppDnMTqr4_8t9c93Mn0_YINNfnInpt4lu-3v29znm54uDXtMFJ6LZ5Tums7BxUB7lLPx-l7yHUU_TJFsyxdofrCt2-XGFdjloGWIbH_9bc/s1600/DSC07890.JPG" height="212" width="320" /></a>kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com3tag:blogger.com,1999:blog-4635058931302140051.post-56043606751390099702014-05-30T17:49:00.000+02:002014-05-30T17:53:18.155+02:00Ce am mai gatit in ultima vreme 2Salata de spanac cu ridichi de luna, quinoa prajita cu cascaval, salsiccia (am avut niste resturi de quinoa fiarta, le-am prajit usor si la urma am pus niste cascaval peste ea in tigaie, cat sa se inmoaie si sa traga fire)<br />
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<a href="http://soapteculinare.blogspot.de/2011/07/mancare-de-vara-file-mignon-de-porc-pe.html">File mignon de porc pe salata de varza cu morcov - varianta asiatica</a><br />
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Curd de rubarba (in loc de cel de lamaie). Daca e cineva interesat de reteta, sa spuna<br />
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Curdul de mai sus mancat cu nectarine, putina banana si frunze de menta<br />
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Cartof dulce umplut cu feta (cartoful copt in cuptor, taiat in jumatate, scobit. O parte din ce se scoate din el amestecat cu feta, un pic de ulei de masline, cimbrisor, curcuma, cumin, coriandru si dat iar la cuptor. La servit o parte presarata cu sumach si o parte cu za'atar)<br />
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Mancarica de fasole verde<br />
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Orez cu lapte ciocolatos<br />
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Orez cu lapte lamaios (asta-i o nebunie!)<br />
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Filet interior de piept de pui (dat printr-o amestecatura arabeasca de condimente) la spaghete din gulie<br />
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<br />kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com6tag:blogger.com,1999:blog-4635058931302140051.post-46406104209313866052014-04-27T23:36:00.000+02:002014-04-27T23:36:30.662+02:00Ce am mai gatit in ultima vremeBranza de capra in bacon cu salata de linte si iaurt cu castraveti<br />
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Salata de telina cu pui (resturi de friptura), cashews si mandarina<br />
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Sparanghel alb (asta-i aici cel neaos) cu unt si sunca fiarta<br />
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Piept de pui facut la cuptor (cu vin rosu) la mancarica de dovlecei<br />
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Spaghete din dovlecei cu carnaciori bernezi, salata asortata<br />
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Si pentru ca s-a racit iar afara, o mancare tipic de iarna: fasole facaluita cu bucatele de carnacior proaspat si muraturi<br />
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kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com1tag:blogger.com,1999:blog-4635058931302140051.post-9732857176360729042014-04-02T22:43:00.001+02:002014-04-02T22:43:38.171+02:00Tahini (tahin, tahina) facut in casa<div class="separator" style="clear: both; text-align: center;">
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Mi s-a terminat tahiniul si am uitat sa cumpar sa-l am in stoc. Si m-a apucat intr-o duminica (zi in care la noi toate magazinele sunt inchise) pofta mare de hummus, deci, am vrut, n-am vrut, a trebuit sa mi-l fac eu. A iesit foarte bun si cu un miros atat de imbietor incat imi venea sa-l mananc ca atare.<br />
<br />
200 g seminte de susan (decorticate sau nu. Eu folosesc nedecorticate, tahiniul are o nota foarte usor amaruie, dar foarte placuta. Din sesam decorticat se obtine un sos mai dulciu)<br />
50 ml ulei de susan (merge si un ulei neutral, de floarea soarelui, de ex., dar mai aromat iese cu cel de susan)<br />
<br />
Se prajeste susanul la foc mediu si tot timpul cu ochii pe el, nu cumva sa se arda. Se lasa pe o farfurie la racit, apoi se pune intr-un blender, se macina fin, se adauga si uleiul, se mai amesteca bine in blender si gata-i.<br />
Se poate pastra intr-un borcan inchis etans in frigider. <br />
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<br />kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com1tag:blogger.com,1999:blog-4635058931302140051.post-64236502609852439472014-04-01T18:26:00.001+02:002016-06-22T13:42:23.945+02:00Hummus dupa Ottolenghi, in sfarsit asa matasos ca la cel mai bun restaurant libanez<div class="separator" style="clear: both; text-align: center;">
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<br />
Pentru Irina mea draga<br />
<br />
Posed toate cele 3 carti de bucate ale lui Ottolenghi si sunt la fel de incantata de ele ca la inceput. Tot dupa el faceam si hummusul, numai ca in carte descrie altfel procesul decat online si numai dupa reteta lui mi-a iesit pasta asta exact cum trebuie. Are mai multe lucruri pe care le face altfel decat restul, asta o fi secretul. Nu ma mai intind cu vorba, zic reteta.<br />
<br />
250 g naut uscat<br />
1 lingurita bicarbonat de sodiu<br />
cam 150 g tahini (<a href="http://soapteculinare.blogspot.de/2014/04/tahini-tahin-tahina-facut-in-casa.html">aici</a> este reteta de tahini facut in casa), Ottolenghi spune 270, ceea ce mie mi se pare foarte mult si deloc necesar<br />
4 linguri suc de lamaie<br />
4 catei usturoi<br />
100 ml apa foarte rece (Ottolenghi spune ice water)<br />
1 lingurita sare<br />
<br />
Nautul se pune la inmuiat peste noapte. A doua zi se arunca apa in care s-au inmuiat si se strecoara bine de ea. Intr-o oala mare (cu fundul cu diametru mare) se pune nautul si bicarbonatul si, la foc mare si amestecand continuu, se "prajeste" nautul. Pret de 3 minute. Se adauga apoi apa si cand incepe sa fiarba se reduce focul. Se spumuieste nautul si se fierbe pana-i gata. Cand e gata? Cand se sfarama intre degete. Deci nu cand se face pasta intre degete, ci se sfarama numai. In orice caz mai moi decat nautul la conserva.<br />
Cand sunt gata se varsa apa in care au fiert. Nota mea: pana la Ottolenghi mai toata lumea zice ca apa asta sa fie pastrata si sa se subtieze hummusul cu ea. Parerea mea este ca apa asta, fiind plina si de "amidon" din naut, il intareste de fapt. Nu imediat, ci dupa ce sta ceva timp.<br />
Se pun in blender toate ingredientele inafara de apa rece si se fac pasta. Se adauga si apa (poate trebuie ceva mai mult decat cei 100 ml, eu pun dupa ochi si mai adaug daca mi se pare ca mai este nevoie de ea). Consistenta trebuie sa fie o idee mai subtire decat vreti sa fie hummusul final.<br />
Apa asta super-rece face minuni! Mai lasati sa mearga blenderul cateva minute si gata-i bunatatea!<br />
Lasati hummusul sa traga vreo jumatate de ora, abia atunci ajunge si ramane la consistenta finala.<br />
<br />
Poza numai cu hummusul asta nu am apucat sa fac, aici se poate admira in hummus Kawarma (cu carne tocata). Intre timp am pus la inceputul topicului si poze cu hummus simplu, una cu blitz, una fara.<br />
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Si mai trebuie sa spun ca arabii mananca hummus la mai orice. Binenteles cu lipie arabeasca, asta folosita in loc de tacam. ☺ kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com6tag:blogger.com,1999:blog-4635058931302140051.post-8737290121409635752013-09-19T17:26:00.000+02:002013-09-19T17:26:00.822+02:00Cum salvam mancarea daca am facut-o prea iute sau prea sarata?Cu cartofi!<br />
Binenteles ca trebuie sa fie ceva mai cu sos, in care sa putem pune cateva bucati de cartof (cartoful curatat si taiat in bucati nu prea mici). Se mai lasa la fiert vreo 20 - 30 minute si mancarea si-a pierdut cam trei sferturi din iutime sau sare. Cartofii nu se mananc! Se scot cu atentie din mancare si se arunca la gunoi.kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com0tag:blogger.com,1999:blog-4635058931302140051.post-46922319171403075032013-08-27T19:23:00.001+02:002013-08-27T19:24:59.794+02:00Zwetschgendatschi 2: prajitura cu prune si faramaturi<div class="separator" style="clear: both; text-align: center;">
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Drept sa spun, mie-mi place mai mult <a href="http://soapteculinare.blogspot.de/2010/09/zwetschgendatschi-prajitura-cu-prune.html">Zwetschgendatschi nr. 1</a>, dar numarul doi, prajitura facuta dupa reteta asta, face de-a dreptul furori. Dupa ce-am dus o tava la serviciu, sunt rugata s-o fac neaparat pe asta cand avem vreun motiv de sarbatoare toamna si se topeste aproape instantaneu. Cred ca dac-as duce 3 tavi, si alea s-ar duce repede. ☺<br />
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<u>Aluatul</u><br />
125 ml lapte<br />
20 g drojdie proaspata (binenteles ca se poate folosi si uscata)<br />
300 g faina alba<br />
50 g zahar<br />
2 galbenusuri<br />
1 lingura amaretto (eu mai folosesc cateodata kruskovac, lichior clar de pere)<br />
1 priza sare<br />
50 g unt moale<br />
coaja rasa de la 1 lamaie netratata<br />
<br />
<u>"Umplutura"</u><br />
1 1/2 - 2 kg prune<br />
50 g pesmet de biscuiti sau piscoturi (eu il fac din savoiardi)<br />
50 g zahar<br />
1/2 lingurita scortisoara<br />
<br />
<u>Faramiturile</u><br />
125 g faina alba<br />
90 g zahar<br />
1 lingura zahar vanilat<br />
100 g unt topit<br />
1 priza sare<br />
1 priza scortisoara<br />
75 g foite de migdale<br />
<br />
<u>pentru uns si tapetat tava</u><br />
unt<br />
faina<br />
<br />
Aluatul: se incalzeste laptele la vreo 30°C intr-un bol mic, se faramiteaza drojdia in el. Se amesteca intr-un bol mai mare cu toate celelalte ingrediente inafara de unt. Se framanta cu mana sau cu robotul. Se adauga si untul si se mai framanta cateva minute, pana devine elastic. Se formeaza o bila mare din el, se pune in bol si se acopera cu folie de palstic. Se da la crescut intr-un loc cald 30 minute.<br />
O tava de aragaz se unge bine cu unt si se tapeteaza cu faina. Aluatul crescut se intinde ori direct in tava, ori pe blat si apoi se transfera pe tava. Se trag marginile in sus pe laturile tavii. Aluatul se inteapa din loc in loc cu furculita.<br />
Peste aluat se presara pesmetul din biscuiti (eu zdrobesc savoiardi in piulita).<br />
Prunele se spala, sterg, injumatatesc, li se scoate samburele. Fiecare jumatate se mai taie in doua, dar nu de tot, ci sa mai ramana numai in mijloc la un loc. Se pun si prunele pe aluat, foarte aproape una de alta. Se amesteca zaharul cu scortisoara si se presara peste prune.<br />
Pentru faramituri se amesteca cu degetele faina cu zaharul, zarul vanilat, untul topit, sarea si scortisoara. Nu se face un aluat din ele, ci faramituri. Sea aduga si foitele de migdale. Se presara faramiturile peste prune.<br />
Se da la cuptorul preincalzit (175°C) 30 - 40 minute, pana cand faramiturile au prins o culoare aurie. Se taie in bucati dupa ce s-a racit putin.<br />
Foarte bine se potriveste la el frisca batuta neindulcita.<br />
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<br />kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com3tag:blogger.com,1999:blog-4635058931302140051.post-48246301200133656102013-08-24T15:38:00.001+02:002013-08-24T15:38:36.884+02:00Falafel, chiftelute din naut, dupa Ottolenghi cu sos de tahin (tahina, tahini)<div class="separator" style="clear: both; text-align: center;">
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Suntem mari amatori de mancare orientala si am mancat falafel si in tarile unde-i acasa, si-ntr-o gramada de restaurante cu profil oriental. Cele mai bune au fost cele mancate in restaurantul hotelului Hilton din Luxor, de vis, nemaipomenite! Pozele de mai sus sunt ale acelor minunatii (in prima poza falafel, sos de tahin, ful Medammas (un fel de iahnie de fasole arabeasca) si lamaie invelita in tifon. Am vorbit cu bucatarul de acolo (un domn mai in varsta, arab, dar care a lucrat si in mai multe restaurante<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> <span style="font-size: x-small;">din E</span></span></span>uropa), foloseste naut si bobi si-n rest nu mai stiu ce le facea de ieseau atat de bune, o fi talentul lui. Am incercat si eu o gramada de retete de falafel, pana la urma asta a lui Ottolenghi m-a convins (dar, din pacate, asa bune ca alea din Luxor nu-mi ies).<br />
Cantitatile nu le respect, cu timpul pune toate lumea toate celea dupa ochi si gust.<br />
<br />
250 g naut uscat <br />
1 ceapa <br />
2 catei usturoi <br />
1 legatura patrunjel verde <br />
2 legatura mare coriandru verde <br />
coaja rasa de la 1 lamaie netratata <br />
1/4lingurita piper de Cayenne <br />
1 lingurita coriandru macinat<br />
1/2 lingurita chimion in cruce (cumin) macinat <br />
1/2 lingurita cardamon macinat <br />
1/2 lingurita praf de copt (eu pun bicarbonat) <br />
2 linguri faina de naut (se poate folosi si faina alba)<br />
3 linguri apa <br />
sare<br />
vreo 750 ml ulei de floarea soarelui pentru prajit<br />
<br />
Se pune nautul la inmuiat, cel mai bine peste noapte. Apoi se da prin blender (eu fac treaba asta in portii, nu totul deodata) cu ceapa, usturoiul si verdeata. Trebuie macinat mic, dar in orice caz nu facut aproape pasta. Mie, drept sa spun, imi place cand raman si niste faramite mai mari. Se pune intr-un bol si se amesteca cu restul de ingrediente. Ca sa se obtina consistenta dorita cel mai bine e de incercat de facut o biluta, sa se vada daca nu se desface. Daca se desface ca-i prea uscat, mai adaugati un pic de apa. Eu lucrez cu apa si faina de naut pana mi se pare consistenta buna. Se lasa cel putin jumatate de ora sa se odihneasca, apoi se formeaza bile cu mainile ude si se prajesc in ulei infierbantat la foc mijlociu. Se scot din ulei si se pun la scurs pe hartie de bucatarie.<br />
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<br />
<u>Sos de tahin</u><br />
250 g iaurt (daca se poate cu 10% grasimi, de-ala grecesc, de ex.)<br />
3 linguri cu varf tahini<br />
2 catei usturoi ori tocati marunt, ori frecati in piulita cu sare<br />
sucul de la 1/2 lamaie mare<br />
sare<br />
facultativ: putin ulei de masline<br />
<br />
Se amesteca toate ingredientele si gata-i sosul. E de preferat de gustat si mai adaugati ori tahini, ori zeama de lamaie, ori usturoi, pana vi se pare voua numai bun.<br />
Se serveste la falafel.<br />
Si acum am realizat ca nu am nicio poza cu sosul. :( kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com2tag:blogger.com,1999:blog-4635058931302140051.post-84761801997518093802013-08-15T13:30:00.001+02:002014-03-10T21:05:41.666+01:00Pui la cuptor cu sumach, za'atar si lamaie<div class="separator" style="clear: both; text-align: center;">
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E de poveste puiul facut asa, cu aromele de condimente alaturi de-un gust fin acrisor de la lamaie si sumach si nici nu-i multa munca la el. Din pacate nu-i asa aratos, dar e asa de bun incat eu una am zis ca nu mai fac altfel de pui la cuptor, na! Reteta e din <a href="http://www.amazon.co.uk/Ottolenghi-Cookbook-Yotam/dp/0091922348/ref=la_B002A0CKME_1_3?ie=UTF8&qid=1371986285&sr=1-3">Ottolenghi: The Cookbook</a>, o carte de bucate pe care o recomand tuturor. Sumach (sumac) se gaseste la magazinele alimentare turcesti sau arabesti. Za'atarul e mai complicat de gasit, eu in ditamai Münchenul il gasesc intr-un singur loc. Sau online. Oricum ambele mi se par niste condimente care merita avute in casa. <br />
L-am servit cu kosheri (orez cu linte si fidea, un sos usor iute si salata asortata maruntita) si un sos un pic iute de rosii, mi se pare o nebunie combinatia. Binenteles ca vor urma si retetele astea.<br />
<br />
<u>Pentru 4-6 persoane</u><br />
1 pui taiat in 4 bucati (2 cu piept si aripa si cele 2 copane)<br />
2 cepe rosii taiate in felii subtiri<br />
2 catei usturoi zdrobiti<br />
4 linguri ulei de masline<br />
1 1/2 lingurita ienibahar macinat (eu nu-l macin, ci toc proaspat boabele in piulita)<br />
1 lingurita scortisoara macinata<br />
1 lingura Sumach<br />
1 lamaie cu tot cu coaja (daca se poate netratata chimic) taiata in felii subtiri<br />
200 ml supa de gaina (daca aveti, daca nu, atunci apa)<br />
1 1/2 lingurita sare<br />
1 lingurita piper negru macinat proaspat<br />
2 linguri za'atar<br />
20 g unt<br />
50 g seminte de pin<br />
patrunjel verde<br />
<br />
Intr-un bol mare se pun bucatile de pui, peste ele ceapa, usturoiul, uleiul, condimentele inafara de za'atar, lamaia, supa, sarea, piperul si amestecati bine totul. Cel mai bine cu mana. Acoperiti bolul cu un capac sau folie de plastic si-l dati la frigider peste noapte. Sau, ma rog, macar cateva ore acolo.<br />
Cand e sa-l facem (puiul), se imprastie continutul bolului pe-o tava de aragaz, astfel incat bucatile de pui sa nu se atinga intre ele si sa fie cu pileea in sus. Se presara cu za'atar si se da la cuptorul preincalzit (200°C), vreo 30 - 40 minute, pana cand pielea a prins o culoare frumoasa si carnea e facuta.<br />
Cat puiul e in cuptor se topeste untul intr-o tigaita si se prajesc in el semintele de pin cu o priza de sare. Treaba asta se face la foc mediu si tot amestecand. Cand semintele au prins o culoare aurie, sunt gata, se pun pe hartie de bucatarie, sa lase in ea grasimea de care nu mai au nevoie.<br />
Bucatile de pui cu tot cu sos si ceapa si lamaie se portioneaza pe farfurii sau se pun toate pe-un platou, se presara cu patrunjel verde tocat si semintele de pin. Se mai poate turna (cu picatura!) niste ulei de masline pe el, presara inca o data sumach si/sau za'atar.<br />
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Am uitat de patrunjel (aveam musafiri si graba a fost cam mare)<br />
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<br />kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com1tag:blogger.com,1999:blog-4635058931302140051.post-45192818945241945142013-06-17T21:56:00.000+02:002013-06-17T21:56:12.381+02:00Omleta cu avocado si cascaval<div class="separator" style="clear: both; text-align: center;">
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Asta a fost omleta preferata a primaverii, o combinatie simpla, dar care ne place deosebit de mult.<br />
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<u>Pentru 2 omlete</u><br />
4 oua<br />
50 ml lapte<br />
sare, piper<br />
1 avocado<br />
4 - 6 felii de cascaval (din cel preferat)<br />
1 ceapa verde sau ceapa ciorii<br />
rosii<br />
ulei. <br />
<br />
Se bat cate 2 oua cu lapte, sare si piper. Se incinge la foc mediu o tigaie, se pune foarte putin ulei in ea, se toarna portia de 2 oua. Se da focul inspre mic. Cand omleta incepe sa se prinda, se aseaza pe 2/3 din ea felii mai groase de avocado, peste ele felii de cascaval. Se impatureste, dar nu chiar de tot (sa nu fie margine pe margine. Se mai lasa pe foc 1 - 2 minute, pana se vede ca se inmoaie cascavalul. Se prelinge omleta pe-o farfurie, se presara cu verdele de la ceapa sau cu ceapa ciorii tocata si rosii taiate cubulete. <br />
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<br />kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com0tag:blogger.com,1999:blog-4635058931302140051.post-5744987089268064962013-05-30T16:32:00.002+02:002013-05-31T15:02:13.511+02:00Quinoa cu lapte, sos de rubarba cu ghimbir, iaurt si miere<div class="separator" style="clear: both; text-align: center;">
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Desertul acestei primaveri in casa noastra, 3 chestii combinate care ne-au convins.<br />
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1500 g rubarba (sau chiar ceva mai mult, ultima data am avut 1,8 kg)<br />
1 bucata de ghimbir intre 50 si 100 g (depinde de cat de mult va place ghimbirul)<br />
4 - 5 - 6 linguri cu varf de indulcitor (eu am folosit miere sau xylitol, dar se poate folosi zahar normal sau brun, sirop de agave, ce aveti si va place)<br />
250 g quinoa<br />
100 ml lapte (sau mai mult daca vreti sa fierbeti quinoa numai in lapte, fara apa)<br />
coaja rasa de lamaie netratata chimic<br />
300 - 400 g iaurt (cel mai bun de-ala grecesc)<br />
miere <br />
foite de migdale <br />
facultativ: menta proaspata <br />
<br />
Rubarba se curata si taie in bucati de 3 - 5 cm (daca-i mai mare, atunci bucati mai mici, daca-i mai supla, bucatile pot fi mai mari) si se pune cu ghimbirul tocat mic (dar nu foarte mic sau dat pe razatoare. eu il tai in fasii fine cu taietoarea Börner) intr-o forma termorezistenta. Se presara indulcitor (depinde de cat e de acra rubarba, eu gasesc cateodata chiar foarte acra) pe deasupra, dar max. 5 linguri si se toarna cam 1/4 l apa pe deasupra. amestecati un pic daca vreti. Se da la cuptorul preincalzit (180°C) cam jumatate de ora, pana rubarba e facuta (moale).<br />
Intre timp se fierbe quinoa (prima data se spala bine cu apa fierbinte curgatoare, apoi e bine sa o si uscati intr-o tigaie, pe foc) in lapte (sau apa si lapte, eu asa fac, multa apa, putin lapte. Cine doreste poate folosi si lapte si frisca/smantana lichida, va dati seama ce nebunie iese) si o lingura de indulcitor plus coaja de lamaie.<br />
Se poate servi caldut desertul asta sau rece, cum doriti: in cupe, pahare, boluri se pune prima data quinoa, peste ea compot de-ala de rubarba, iar deasupra iaurt. Peste iaurt se pune niste miere, iar deasupra se presara foite de migdale. Se poate orna cu menta (care se poate manca, se potriveste bine la gust). Cand se mananca, se ia din toate straturile.<br />
Gradul de cat de dulce sa fie se poate controla si cu mierea de deasupra, daca vi se pare ca restul nu-i indeajuns de dulce, puneti mai multa miere. <br />
Se poate manca si pe post de mic dejun.<br />
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kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com1tag:blogger.com,1999:blog-4635058931302140051.post-1658277932175040612013-04-29T21:17:00.001+02:002013-04-29T22:32:55.787+02:00Salata de ridichi<div class="separator" style="clear: both; text-align: center;">
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Salata de ridichi dupa care suntem innebuniti.<br />
Chestia interesanta e ca ridichile raman (aproape) intregi. <br />
<br />
3 legaturi de ridichi (daca se poate sa fie mai mici)<br />
1 lingurita sare<br />
1 Lingura zahar (sau xylitol, miere, suc de agave; eu am folosit un indulcitor din mere)<br />
4 linguri aceto balsamico<br />
2 linguri ulei (daca vreti, una de ulei de masline si una de-un alt fel de ulei)<br />
1 lingura sos de soia (Tamari daca se poate)<br />
2 cepe verzi<br />
piper<br />
<br />
Ridichile se spala, curata si sterg. Daca frunzele sunt tinere si proaspete, puteti pastra o mana din ele si taia verdeata asta. Ridichile se sfarama usor cu un cutit lat si se pun intr-un bol. Se adauga sarea si zaharul si se lasa cel putin 30 minute sa iasa apa din ele. Dupa aceea se poate proceda in doua feluri:<br />
1) daca vreti "zeama" mai multa la salata, puneti pur si simplu celelalte ingrediente direct in bol, amestecati bine si mai lasati un pic sa traga. Eu asa fac.<br />
2) daca vreti mai putin dressing, scurgeti tot lichidul si pastrati doar 4 linguri din el. Pe care-l amestecati cu restul ingredientelor si turnati totul peste ridichi.<br />
La sfarsit se pune ceapa verde taiata mic si verdeata de la ridichi.kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com0tag:blogger.com,1999:blog-4635058931302140051.post-81653924537878391362013-03-21T19:21:00.000+01:002013-03-21T19:21:21.499+01:00Mic meniu montignac, de sfarsit de iarnaCu toate ca am mancat tot timpul si binenteles ca am incercat si multe retete noi, n-am apucat sa mai postez nimic. Aseara, deci in timpul saptamanii, am avut musafiri, oameni de-ai casei, si ne-am ospatat cu urmatoarele:<br />
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<a href="http://soapteculinare.blogspot.de/2012/01/chiftele-de-quinoa.html">Chiftele de quinoa</a> pe salata<br />
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File mignon de porc pe piure de fasole alba (cu <a href="http://soapteculinare.blogspot.de/2011/01/salata-evoluata-de-morcovi-dupa-jamie.html">salata de morcovi</a> , varianta neevoluata, pe care n-am mai pozat-o)<br />
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Si la sfarsit tort umed de ciocolata cu panna cotta cu sorbet de zmeura<br />
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kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com2tag:blogger.com,1999:blog-4635058931302140051.post-77150254963057326392012-12-07T19:54:00.001+01:002012-12-07T19:54:30.963+01:00Bautura preferata de iarna: Hugo fierbinte<div class="separator" style="clear: both; text-align: center;">
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E cumva normal ca daca bautura mea preferata de vara e <a href="http://soapteculinare.blogspot.de/2012/08/hugo-bautura-putin-alcoolica-preferata.html">Hugo</a> , aia de iarna sa fie Hugo fierbinte. Am baut asa ceva la un Christkindlmarkt (targ de Craciun) si mi-am zis ca ce stiu aia sa faca, de-aia oi fi si eu in stare, daca nu chiar mai bine. Reteta asta chiar ca-i foarte a mea si rezultatul mi se pare minunat. Hugoul asta fierbinte are mult mai putin alcool in el decat un vin fiert, se pot bea chiar mai multe cani/pahare intr-o seara fara a avea repercursiuni ☺ .<br />
<br />
Cantitatile sunt orientative.<br />
<br />
<u>Pentru 2 pahare sau cani</u><br />
200 ml vin alb sec<br />
2 - 4 linguri sirop de soc (depinde de cat il vreti de dulce si aromat)<br />
ceai din flori de soc, vreo 300 ml<br />
2 linguri suc de lamaie<br />
frunze de menta proaspata<br />
<br />
Se face ceaiul. Vinul se infierbanta fara a se fierbe. Se adauga in el siropul, sucul de lamaie si ceaiul. Se toarna in pahare si se pun frunzele de menta in el. Et voila!<br />
<br />
Varianta, ca doar omul face cu ce are-n casa ☺: cu vin rosé sec si niste menta uscata + felie de lamaie pusa in cana. Tot bun de nu-mi mai venea sa ma mai opresc din baut.<br />
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<br />kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com4tag:blogger.com,1999:blog-4635058931302140051.post-18605831531584140632012-11-25T11:29:00.000+01:002013-08-15T22:05:36.641+02:00Chicken and rice african: pui cu sos la garnitura de orez<div class="separator" style="clear: both; text-align: center;">
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O mancare cica specifica Africii, un fel de curry african, de gasit mai in fiecare tara de acolo. Ma gandesc eu ca mai putin astea arabesti. Oricum, a venit frigul, corpurile familiei mele cere mancare cu sos. Asta a fost o surpriza foarte, foarte placuta. Eu am folosit piept de curcan in loc de cel de pui pentru ca-l aveam deja cumparat.<br />
Ah, cica reteta asta e specifica Ghanei si in original e foarte iute. Eu n-am pus deloc ardei iuti in ea, ci am presarat-o cand era in farfurie cu fulgi de chipotle (pe care-i iubesc!).<br />
<br />
<u>Pentru 5 portii mari sau vreo 6 - 7 normale</u><br />
800 g piept de pui (sau curcan)<br />
sare, piper<br />
boia dulce de ardei<br />
praf de curry<br />
1 ardei iute (facultativ) <br />
4 catei usturoi<br />
2 cepe<br />
2 ardei grasi mari, rosii daca se poate<br />
400 ml suc de portocale<br />
1 conserva de lapte de cocos<br />
10 linguri sos de soia<br />
ulei<br />
<br />
Carnea se taie in fasii si se pune cateva ore la marinat in sucul de portocale amestecat cu sosul de soia si 2 catei de usturoi tocati marunt. Dupa cele cateva ore se toaca si ceapa si restul de usturoi marunt, ardeiul se curata de cotor si se taie si el in bucatele. Carnea se scoate din marinada, se sterge un pic cu hartie de bucatarie si se sareaza, da prin multa boia si ceva praf de curry.<br />
Intr-o tigaie de incinge la foc mediu putin ulei, se rumeneste ceapa si usturoiul, apoi se prajesc feliile de carne. Daca nu incap bine toate in tigaie, prajiti-le pe rand (eu asa am facut).Cand carnea e aurie se pun bucatelele de ardei, ardeiul iute curatat si maruntit, marinada in care a stat carnea si jumatate din laptele de cocos. Se lasa vreo 20 - 30 minute, pe foc mic si fara capac, sa-si vada de treaba. La sfarsit se adauga restul de lapte de cocos, se potriveste de gust cu sare si piper, se lasa sa mai dea un clocot si gata-i. Daca sosul e prea gros, mai adaugati putina apa. <br />
Se serveste cu orez simplu (eu am folosit basmati integral si-am mancat cu muraturi)<br />
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<br />kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com4tag:blogger.com,1999:blog-4635058931302140051.post-38466256363673425712012-11-21T19:47:00.000+01:002012-11-21T19:47:08.607+01:00Rulade din carne de vita<div class="separator" style="clear: both; text-align: center;">
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Un clasic al bucatariei nemtesti, o mancare de duminica. Foarte buna si pentru musafiri pentru ca se poate incepe cu o zi inainte si cand musafirii sunt la masa se poate doar termina de fiert.<br />
Fiecare le umple in fel si chip, asta-i varianta mea.<br />
<br />
Pentru 4 portii<br />
4 bucati mari si subtiri de carne de vita din sold (din partea de sus a soldului)<br />
ca. 150 - 200 g bacon sau sunca afumata (in felii sau cubulete)<br />
4 cepe mari<br />
2 morcovi marisori<br />
2 castraveti murati mari<br />
1 bucata telina (radacina)<br />
mustar (Dijon)<br />
boia dulce de ardei<br />
1 lingurita suc de agave sau zahar <br />
1 lingura bulion concentrat<br />
200 - 400 ml vin rosu sec <br />
1 foaie de dafin<br />
1 lingurita ulei sau unt<br />
sare, piper <br />
<br />
Castravetii murati, morcovii si niste telina se taie in bastonase medii ca marime (lungimea sa fie cam cat latimea feliilor de carne). Feliile de carne se bat putin (atentie sa nu rupeti carnea!), se sareaza, pipereaza si presara cu boia numai pe o parte. Pe partea fara nimic se ung cu cate o lingurita de mustar fiecare, apoi se presara cu inele de ceapa foarte fine. Peste ceapa se intind feliile de bacon sau sunca. Apoi se pune cate 2 bastonase de morcov, unul de castravete murat si unul de telina intr-o parte a feliei de carne si incepeti s-o rulati. Ruladele se prind ori cu ace speciale pentru asa ceva, ori cu scobitori, ori cu sffoara de bucatarie.<br />
Restul de ceapa si telina (din asta sa fie putina) se toaca marunt.<br />
Intr-un ceaun (cel mai bine ceaun, daca n-aveti merge si o oala sau o tigaie cu pereti inalti) se infierbanta la foc mijlociu inspre mic uleiul sau untul, apoi se prajesc ruladele pe toate partile. Se scot de-acolo, se pune ceapa si telina la calit, apoi se pune sirpul de agave si bulionul. Se prajesc si astea un pic, dupa aceea se toarna vinul. Daca nu vreti sa folositi vin (pentru ca mananca copii sau, ma rog, din alte motive), puneti niste supa clara. Dati focul pe tare si lasati sa se reduca sosul, apoi puneti si ruladele acolo si turnati apa cat sa fie bine acoperit totul. Acoperiti cu capac (preferabil de-ala cu gaurica, sa iasa foarte putin din abur), dati focul la mic si lasati mancarea acolo 2 ore. Dupa 2 ore se pune foaia de dafin, se lasa capacul numai pe jumate pe ceaun si se mai fierbe vreo jumatate ora. Dupa aceea-s gata. Se scot ruladele din ceaun, iar sosul se face o apa si-un pamant cu blenderul. Se potriveste de sare si piper si se serveste cu ruladele si o garnitura (eu fac de obicei, in ultimii ani, un <a href="http://soapteculinare.blogspot.de/2012/11/piure-de-telina.html">piure de telina</a> la ele, dar se potrivesc de minune si cu cartofi fierti, paste, <a href="http://soapteculinare.blogspot.de/2010/12/cod-cu-piure-de-conopida-si-broccoli.html">piure de conopida sau broccoli</a> ).<br />
Daca vreti sa porniti mancarea cu o zi inainte, o fierbeti vreo ora jumatate sau chiar doua si dupa ce s-a racit o bagati la frigider. A doua zi ii mai trageti o tura de-o jumatate de ora sau o ora intreaga de fiert.<br />
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kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com2tag:blogger.com,1999:blog-4635058931302140051.post-33140701701010689832012-11-18T22:00:00.001+01:002012-11-18T22:00:15.682+01:00Piure de telina<div class="separator" style="clear: both; text-align: center;">
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O garnitura fina la mancaruri cu sos.<br />
<br />
1 radacina mare de telina<br />
100 - 150 ml frisca lichida<br />
1 lingurita unt<br />
sare, piper<br />
nucsoara rasa proaspat<br />
<br />
Telina se curata de coaja si se taie in bucati mai mari. Intr-o oala se topeste untul si se pun bucatile de telina in ea. Se toarna frisca, se sareaza. Incepeti cu 100 ml. Se acopera oala cu un capac si se fierbe telina la foc mediu pana se inmoaie. Uitati-va sa nu se fi evaporat tot lichidul. Daca s-a evaporat, mai adaugati putina frisca.<br />
Cand telina e fiarta, scurgeti lichidul din oala intr-un castronel. Apoi faceti-o piure cum faceti si cu cartofii (fara mixer!). Daca e prea tare, mai adaugati putin din lichidul pus deoparte. Se potriveste la gust de sare, se pipereaza, se adauga nucsoara.<br />
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kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com2tag:blogger.com,1999:blog-4635058931302140051.post-4739613973875974772012-11-17T12:10:00.000+01:002014-11-19T17:27:38.475+01:00Salata de sfecla rosie cruda cu salata verde, fasole boabe, nuci si parmezan<div class="separator" style="clear: both; text-align: center;">
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Antreul rece de la <a href="http://soapteculinare.blogspot.de/2012/10/mic-meniu-de-toamna.html">meniul de toamna</a>. Atat de bun, incat am mai facut salata asta de vreo 2 ori de-atunci.<br />
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<u>Pentru 4 persoane</u><br />
500 g sfecla rosie (daca nu va place cruda, o puteti fierbe sau coace in cuptor)<br />
1 catel usturoi tocat marunt<br />
4 linguri otet de vin alb<br />
6 linguri ulei (de masline, de-ala bun)<br />
1 lingurita cu varf mustar de Dijon<br />
1 lingura sirop de agave sau miere<br />
50 g miez intreg de nuci<br />
200 g fasole alba fiarta<br />
40 g salata verde (merge foarte bine cu valeriana, ca-i mai nucoasa la gust)<br />
30 g parmezan sau grana<br />
sare, piper<br />
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Sfecla, daca o lasati cruda, o dati pe razatoare sau pe taietoarea Börner, s-o faceti fasii subtiri. Daca e fiarta ori coapta, se poate taia in felii subtiri (rotunde, dupa forma sfeclei). Se aseaza pe farfurii sau platou. Se imprastie fasolea fiarta peste sfecla. Din usturoi, otet, ulei, mustar, miere, sare si piper se face o vinegreta. Se pune si salata verde (spalata si rupta in bucati mai frumusele), se toarna dressingul pe deasupra. Se presara miezul de nuca si parmezanul taiat si se serveste.<br />
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Aici pur si simple amestecate toate ingredientele, fara a mai da importanta aspectului estetic<br />
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<span rel="v:ingredient"><span class="ingredient"><br /></span></span><span rel="v:ingredient"><span class="ingredient"></span></span>kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com0tag:blogger.com,1999:blog-4635058931302140051.post-60247544236583610932012-11-04T10:58:00.002+01:002012-11-04T10:58:44.095+01:00Snack bavarez sau ceva pentru micul dejun sau cina rece: paine cu unt si ceapa ciorii<div class="separator" style="clear: both; text-align: center;">
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Un mizilic ☺ iubit de toata lumea. Eu mancam asa ceva si copil fiind, bunica mea de pe mama avand ceapa ciorii in gradina (daca stau si ma gandesc bine, singura persoana la care am vazut asa "pe timpuri")<br />
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E nevoie de paine integrala. Preferabil fara seminte in ea (eu am avut numai de-asta cu seminte azi) si de secara (are un gust mai puternic decat cea din faina integrala de grau). La nevoie poate fi si intermediara.<br />
Se taie in felii subtirele si se unge cu unt. Ceapa ciorii se toaca maruntel. Felia de paine cu unt se tufleste cu partea cu unt pe fundul cu ceapa taiata. Se apasa cu mana, sa fim siguri ca se lipeste multa. Se ia si se mananca. Cine vrea isi poate presara sare pe deasupra, noua ne ajunge picantul cepii.<br />
Fundul cu ceapa taiata se pune pe masa si fiecare isi prepara painea lui singur de obicei.<br />
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kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com1tag:blogger.com,1999:blog-4635058931302140051.post-34978236668587663302012-10-28T14:37:00.001+01:002012-10-28T14:37:32.829+01:00Mic meniu de toamnaAm pornit pe <a href="http://www.fabs.ro/forum/index.php">forumul fabuloaselor</a> o actiune cu meniul lunii, <a href="http://www.fabs.ro/forum/in-bucatarie/meniul-lunii-vreti-sa-facem-asa-ceva/">aici</a> cel al lunii octombrie. Pe al meu vi-l prezint si aici. Daca cineva doreste vreo reteta, trebuie doar sa spuna si o voi posta.<br />
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Antreu rece: salata de sfecla rosie cruda cu salata verde, fasole boabe, nuci si parmezan<br />
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Antreu cald: <a href="http://soapteculinare.blogspot.de/2009/09/supa-crema-de-dovleacbostan.html">supa crema de dovleac</a><br />
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Piept de curcan cu lasagne cu ciuperci si salata de varza<br />
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Desert: charlota cu mere (cand o mancam mi-am dat seama ca n-are strop de grasime ☺), un desert bun tare si foarte usor, numai bun dupa o masa copioasa. "umplutura" e spuma de mere<br />
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kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com0tag:blogger.com,1999:blog-4635058931302140051.post-39707482968773074372012-10-21T18:55:00.002+02:002012-10-21T18:55:21.754+02:00Strudel bavarez (al buncii de la Grafing) cu mere<div class="separator" style="clear: both; text-align: center;">
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Nu, n-am avut vreodata o bunica in Grafing, e vorba de bunica prietenei mele Christine, iar Grafing e un orasel langa München. Christine are ceva peste 50 de ani, deci reteta asta are pe putin 100 de ani pe cocoasa. Tare imi plac retetele traditionale in general, iar asta e fara doar si poate un keeper: aluatul e foarte simplu de facut, se intinde cu sucitorul (la strudelul vienez trebuie intins cu mana, unui incepator nu-i reuseste treaba asta din prima oricat ar fi de atent), nu-i lipicios, strudelul nu-i prea dulce si-i bun, bun, bun. Traditional se serveste cald cu <a href="http://soapteculinare.blogspot.de/2010/09/sos-de-vanilie.html">sos de vanilie.</a><br />
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<u>Pentru 2 bucati</u><br />
250 - 300 g faina<br />
1 priza sare<br />
1 ou<br />
1 lingura ulei<br />
100 ml apa calduta<br />
200 g crème fraiche (aici smantana asta are cel putin 30% grasimi)<br />
250 g Quark (cu 20% grasimi)<br />
1 kg mere<br />
scortisoara<br />
2 linguri zahar<br />
200 ml frisca lichida neindulcita<br />
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Se curata merele de coaja, se taie in sferuri, se curata de casuta si se taie in felii. Se pun intr-un bol si se amesteca cu scortisoara si zaharul.<br />
Din faina, sare, ou, ulei si apa se face un aluat. Aluatul se imparte in 2. Fiecare bucata se intinde cu sucitorul (nu trebuie sa presarati faina acolo unde-l intindeti, n-are nevoie) subtire, dar nu foarte subtire. Se amesteca quarkul cu crème fraiche si se intinde pe aluat. Se pun merele pe deasupra si se ruleaza totul. Strudelele se pun intr-o forma termorezistenta mai inalta unsa cu unt. Se dau la cuptorul preincalzit (160°C) cel putin 60 minute. Dupa 30 minute se toarna frisca peste strudele si se coace mai departe. E gata cand a prins o culoare aurie.<br />
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<br />kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com2tag:blogger.com,1999:blog-4635058931302140051.post-3783991346420354032012-10-20T13:32:00.002+02:002012-10-20T13:32:55.991+02:00Steakuri (cel mai bine de ceafa) de porc la cuptor<div class="separator" style="clear: both; text-align: center;">
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O mancare care se face mai mult de la sine, treaba la ea avem 10 minute maxim. Foarte buna si cand avem musafiri, se poate pregati totul si cand vin oaspetii, se baga doar la cuptor. Domnului meu ii tot era frica ca vor iesi uscate dupa ce au stat atata la cuptor, dar n-a fost asa, ies moi si zaftoase.<br />
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<u>Pentru 3 persoane</u><br />
6 steakuri de porc (cel mai bine din ceafa, alea se fac cel mai bine asa; eu am folosit din muschiulet)<br />
4 cepe mijlocii<br />
6 lingurite mustar iute (preferabil de Dijon)<br />
12 felii de sunca (se poate folosi afumata sau cruda; cine vrea poate pune bacon. Eu am folosit una usor afumata)<br />
sare, piper<br />
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Feliile de carne se sareaza, pipereaza, apoi se unge fiecare cu o lingurita de mustar. Se lasa vreo ora in frigider sa traga. Apoi se pun pe o tava acoperita cu hartie de copt. Se acopera fiecare bucata de carne cu multe inele de ceapa (ceapa se da pe taietoarea Börner cel mai bine) si cu cate 2 felii de sunca. Se acopera tava cu hartie de alumniu si se da la cuptorul preincalzit (200°C) 80 minute. Apoi se ia folia de alumniu de pe tava si se mai lasa 8 - 10 minute la cuptor. Se servesc imediat. La mine numai pe o salata de varza.<br />
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<br />kaluahttp://www.blogger.com/profile/10709783988696499909noreply@blogger.com4