tag:blogger.com,1999:blog-14524825068436853342024-02-19T14:39:04.808+02:00Droopi's everything (but the kitchen sink)droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.comBlogger179125tag:blogger.com,1999:blog-1452482506843685334.post-33762101196837003352014-05-25T15:50:00.000+03:002014-05-25T15:50:12.210+03:00Pateuri cu dulceataMi-e o lene de ma doare. A venit si caldura, stam mai mult afara, dar asta nu inseamna ca la secretariat nu s-a inregistrat nicio cerere de "ceva dulce". Evident ca n-am tragere de inima, dar mi-am adus aminte ca am niste <b>foietaj</b> prin congelator si pentru <b>ceva dulce si rapid</b> ar merge niste <b>pateuri umplute cu dulceata</b> (asta avem inca din belsug si vreau sa scap mai repede de ea ca sa ma pot apuca de cea de anul acesta). Am gasit in congelator si niste <b>fructe de padure</b> si, pentru ca tot vroiam eu sa incerc o reteta, am zis ca mai intai sa le testez pe pateurile astea. Buna idee, mai ales ca totul s-a intamplat undeva la 35-40 de min (mai mult a durat sa se coaca <b>pateurile cu dulceata</b>!). Pentru o zi de leneveala, <b>reteta de pateuri cu dulceata</b> este EXCELENTA!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUIVyIGENc6frKgh8pwgCvuLxeM8jXpCzlZBvfmyjuI-4h35UL-AjOuWjGr-CT5gO0_ycwHwVTW0TjGdWNIWBCrdjUr4-ywqfH5HDemPcyaVE452Ds-7A3dqZfUlKMZV5xxhZoz8Fukby/s1600/IMG_3309.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUIVyIGENc6frKgh8pwgCvuLxeM8jXpCzlZBvfmyjuI-4h35UL-AjOuWjGr-CT5gO0_ycwHwVTW0TjGdWNIWBCrdjUr4-ywqfH5HDemPcyaVE452Ds-7A3dqZfUlKMZV5xxhZoz8Fukby/s1600/IMG_3309.jpg" height="480" width="640" /></a></div>
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<a name='more'></a>Ingrediente:<br />
- aluat de foietaj<br />
- dulceata de care vreti voi<br />
- optional: sos de fructe de padure sau sos de ciocolata sau caramel sau...<br />
- 1 ou (sau 2, daca aveti doua foi de foietaj)<br />
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Mod de preparare:<br />
Am lasat foietajul sa se dezghete in frigider, apoi l-am scos, l-am desfacut si l-am intans un pic cu sucitorul.<br />
L-am portionat cum mi s-a parut mai usor si am pus dulceata pe jumatate de patrat sau dreptunghi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4bXnl4p8-CxXVY5lIU2ocCpF3FkY8HozcdLdjTOVFVz6vfB3TsusRH1QhZkAVSpMQOFNp6rFxXScbtw0wESDmF5brAOO_eoHhIjUL-K4JqL02zLJBqXF40kWDjFaepdkymnfsHrkjj_e/s1600/IMG_3300.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4bXnl4p8-CxXVY5lIU2ocCpF3FkY8HozcdLdjTOVFVz6vfB3TsusRH1QhZkAVSpMQOFNp6rFxXScbtw0wESDmF5brAOO_eoHhIjUL-K4JqL02zLJBqXF40kWDjFaepdkymnfsHrkjj_e/s1600/IMG_3300.jpg" height="480" width="640" /></a></div>
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Am batut oul bine (repet, lenea! Mi-a fost lene sa separ galbenusul de albus, asa ca l-am articulat intreg), am uns marginile cu ou batut, apoi le-am pliat si am presat bine (cu degetele, cu furculita, cu ce mi-a fost la indemana).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lenTMFbVwrOCac-zi3TxbQ8_NXuX1h_4VaZVvfJgrQeWrGKD6Y_Rn2CCI_9bgoVfVLbhF-mXCiGzDLhrRrcuuMPfNYXSUJx-ZjK1t6cKsP4XPbzxNBoNB4LRtJL2q2j2iS1ThsTITGVm/s1600/IMG_3308.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lenTMFbVwrOCac-zi3TxbQ8_NXuX1h_4VaZVvfJgrQeWrGKD6Y_Rn2CCI_9bgoVfVLbhF-mXCiGzDLhrRrcuuMPfNYXSUJx-ZjK1t6cKsP4XPbzxNBoNB4LRtJL2q2j2iS1ThsTITGVm/s1600/IMG_3308.jpg" height="480" width="640" /></a></div>
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Am uns iar pateurile deasupra, am presarat niste opium :D, le-am pus pe tava de cuptor tapetata cu hartie de copt si le-am azvarlit in cuptor. S-au umflat si rumenit la vreo 160-170 de grade C, cam 15 min. (am verificat si eu intre timp sa nu se arda).<br />
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Cat am avut pateurile in cuptor, am facut si sosul, doar din fructele decongelate si zeama pe care si-au lasat-o ele. Le-am pus la fiert, la foc mic, impreuna cu 1 pliculet de zahar vanilat si 1 lingura rasa de zahar tos (eu le-as fi preferat mai acrisoare, da' n-ai cu cine). Le-am lasat sa fiarba si am mai amestecat in ele, pana cand s-a inchegat sosul.<br />
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Cat timp am facut pateurile s-a mai racorit si sosul si am putut sa-l torn peste ele. Bun, tare bun, dar data viitoare o sa incerc cu altfel de dulceata.<br />
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Enjoy!<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com0tag:blogger.com,1999:blog-1452482506843685334.post-35395169970512726042014-05-04T18:24:00.003+03:002014-05-04T18:24:45.352+03:00Papanasi cu branza de vaci, dulceata si smantanaAveam o găletuşă de <b>brânză de vaci</b>, luată de la Lidl, în ideea să fac un strudel, o plăcintă, o ceva. Cu atâtea sărbători şi vacanţe am cam ocolit-o, pentru ca n-am avut timp, până când azi, cred că din dorinţa de a sărbători sfârşitul perioadelor libere, m-am gândit să fac <b>papanaşi</b>. Zic, super, am reţeta pe blog, mă mai uit un pic peste gramaje şi mă apuc de treabă. Caut eu <b>reţeta de papanşi</b>, ia-o de unde nu-i! Dau căutare pe gogule; nu-i nici acolo. Mai scormonesc eu, <b>reţeta de papanaşi</b> nici vorbă. Păi dacă nu e şi nu e, atunci să fac şi nişte poze şi să pun <b>reţeta de papanaşi cu brânză de vaci, dulceaţă şi smântână</b> pe blog, dom'le, să ştie tot poporu'.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3hj5rfVvZyfo9GdDmUUlIrMZftwDTBy_12O1y3o_WvjbMlNaltzi_gLgFQ9ufz2znpS2t8-vQRLuXPE6hYBMPZU-d3WJeKXbRzojGyQegPIs0HGfkQ2wASNneQZIkAvwUR4q4rK4zzMV/s1600/papanasi+cu+dulceata1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3hj5rfVvZyfo9GdDmUUlIrMZftwDTBy_12O1y3o_WvjbMlNaltzi_gLgFQ9ufz2znpS2t8-vQRLuXPE6hYBMPZU-d3WJeKXbRzojGyQegPIs0HGfkQ2wASNneQZIkAvwUR4q4rK4zzMV/s1600/papanasi+cu+dulceata1.jpg" height="480" width="640" /></a></div>
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<a name='more'></a><b>Ingrediente:</b><br />
Nu vă speriaţi că <b>eu am făcut papanaşii</b> dintr-un kilogram de brânză, da' zău că ne era poftă. Oricum au ieşit cam 10 maxi-bucăţi :)) Da' voi să nu vă luaţi după mine; puteţi să faceţi doar jumătate de cantitate. Deci:<br />
- 500 gr branză de vaci;<br />
- 200 - 250 gr făină (vă orientaţi după cât de moale vi se pare <b>aluatul</b>; dacă mai este nevoie, puteţi să mai adăugaţi 1-2 linguri de făină);<br />
- 1 - 2 oua (2, dacă sunt mici);<br />
- 1 pliculeţ de zahăr vanilat;<br />
- esenţă de vanilie şi / sau coajă rasă de lămâie;<br />
- 1 praf de sare;<br />
- 1 linguriţă de praf de copt.<br />
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<b>Mod de preparare:</b><br />
Se amestecă brânza cu ouăle, praful de copt, zahărul vanilat, esenţa de vanilie şi praful de sare, până când se obţine o pastă omogenă.<br />
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Treptat se adaugă făina şi se înglobează bine în amestec. Se formează un aluat suficient de moale, cât să nu se lipească pe degete.<br />
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Se presară făină pe masa de lucru, se rup din aluat "mingi" mai mari şi "biluţe" mai mici (păi cum vreţi să vă zic?). Mingile se aplatizează şi se găuresc în mijloc (ca să se pătrundă mai bine la prăjit). Biluţele se lasa rotunde şi simple :P<br />
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Se pune uleiul la încins într-o crăticioară cu pereţii înalţi, pentru că papanaşii trebuie să se facă în baie de ulei, la foc mediu spre tare. Rupem o bucăţică de aluat şi o lăsăm în ulei. Când se ridică la suprafaţă, dăm focul mai încet, pentru a nu arde papanaşii, şi-i punem, pe rând, la prăjit.<br />
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Aşteptam la fel ca la bucăţica de aluat, să se ridice la suprafaţă şi să se rumenească frumos. Scoatem apoi papanaşii pe hârtie absorbantă şi-i mai lăsăm să se răcească un pic (da' nu prea mult).<br />
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Se servesc cu smântână şi dulceaţă (fiecare după prefetinţe) din belşug, că doar nu dăm banii pe ei ca la restaurant :P<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgcBp379lsE8HhybAdjfbmml1U7d3QwbWAvqD5lyA0I7qswRJHWFxbtfVN1JFDFT9Kr3lJZndX117ClW_7qFt8m8slbH0X1f7gMkvbcWpWLp0_c7UmaeV09yaE_9eIKUgLfS4jUVNZGyuO/s1600/papanasi+cu+dulceata2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgcBp379lsE8HhybAdjfbmml1U7d3QwbWAvqD5lyA0I7qswRJHWFxbtfVN1JFDFT9Kr3lJZndX117ClW_7qFt8m8slbH0X1f7gMkvbcWpWLp0_c7UmaeV09yaE_9eIKUgLfS4jUVNZGyuO/s1600/papanasi+cu+dulceata2.jpg" height="480" width="640" /></a></div>
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Cam asta e. Enjoy!<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com0tag:blogger.com,1999:blog-1452482506843685334.post-14182241017490433712014-03-04T10:04:00.000+02:002014-03-04T10:09:42.041+02:00Banuti cu gem<div class="separator" style="clear: both; text-align: center;">
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Cand este urat afara parca iti vine sa te cuibaresti sub patura si sa nu mai iesi de acolo. Dar eu zic ca mai bine sa prajiturim niste <b>banuti cu gem</b>, asta ca sa ne treca starea de letargie, sa le facem o bucurie celor dragi si sa miroasa frumos in casa.<br />
Am gasit reteta de <b>banuti cu gem</b> intr-o revista de prin 2011 si mi-a placut ca se face usor, iar dupa ce am testat <b>banutii</b>, atat calzi cat si reci, pot sa-i recomand cu mare drag. Asadar, pentru <b>banutii cu gem</b> avem nevoie de:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5jKaorAlUg7ZhejOn32kKBUXCTpgQWaWaLz1f9IYxC9ebED2yxBybLUsbnNcoRtMceSqtnh9sJKGqJ-VHCK4zGQTeIHMZjFkmmrTmpkh4yOqkJePyFMmk1nu7Ity0K150ioBRlCdwc6F/s1600/banuti+cu+gem1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5jKaorAlUg7ZhejOn32kKBUXCTpgQWaWaLz1f9IYxC9ebED2yxBybLUsbnNcoRtMceSqtnh9sJKGqJ-VHCK4zGQTeIHMZjFkmmrTmpkh4yOqkJePyFMmk1nu7Ity0K150ioBRlCdwc6F/s1600/banuti+cu+gem1.jpg" height="640" width="480" /></a></div>
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<a name='more'></a><i><b>Ingrediente</b>:</i><br />
500 gr faina<br />
1 pliculet de drojdie granulata<br />
2 oua (din care veti folosi cele 2 galbenusuri si un albus)<br />
100 gr zahar tos<br />
120 gr unt<br />
250 ml lapte<br />
coaja rasa de lamaie<br />
1 praf de sare<br />
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<i><b>Mod de preparare</b></i>:<br />
Batem galbenusurile cu zaharul tos si adaugam laptele.<br />
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Separat amestecam faina cu drojdia si sarea, adaugam untul topit, coaja de lamaie si amestecul de galbenusuri, zahar si lapte. Din toate acestea framantam un aluat pe care-l lasam sa creasca circa 30 de min.<br />
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Din aluatul crescut intindem o foaie de circa 4-5 mm, din care decupam banutii cu ajutorul unui pahar.<br />
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In mijlocul fiecarui banut facem o adancitura cu ajutorul degetului mare.Ungem marginile banutilor cu albusul batut si umplem adanciturile cu gem simplu sau amestecat cu mac. Merge si umplutura de branza de vaci, dar eu n-am avut. Punem si un mot de nuca sau migdala sau aluna pe fiecare banut si-i dam la cuptorul incins la 150-160 de grade pentru 30 de minute.<br />
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Mai verificam si noi din cand in gand, ca doar nu i-om lasa sa se arda. Sa mai zic ceva? A, da,<br />
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Enjoy!<br />
<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com1tag:blogger.com,1999:blog-1452482506843685334.post-21091636052403715052014-02-23T10:37:00.001+02:002014-02-26T09:19:28.819+02:00Cornulete cu dulceata (si untura)Daca vreti sa dati vina pe cineva pentru aceste cornulete, dati-o pe sotul meu, care viseaza de ceva vreme la niste <b>cornulete cu dulceata si untura</b>. Si pentru ca am avut <b>untura</b> de la porcule nost', am zis sa le fac baietilor pe plac, ca rau n-are ce sa iasa. Si mare dreptate am avut, pentru ca au iesit niste <b>cornulete cu dulceata si untura</b> nemaipomenite! Evident ca nu se apropie de cele pe care le faceam bunicile mele, dar nici astea nu-s de lepadat.<br />
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<a name='more'></a><i><b>Ingrediente:</b></i><br />
<i>2 cani de faina</i> (eu am folosit o cana de 300 gr)<br />
<i>o jumatate de cana de lapte caldut</i><br />
<i>4 linguri de untura</i> (in reteta dupa care m-am inspirat era trecut unt, deci folositi cu incredere)<br />
<i>dulceata</i> de care aveti, dar sa fie mai legata, sa nu folositi, de exempu, dulceata de visine sau cirese; am pus intr-o tura dulceata de pere si in cealalta tura rahat.<br />
<i>1 pliculet drojdie granulata</i><br />
<i>4 linguri de zahar pudra</i><br />
<i>un praf de sare</i><br />
<i>1 ou</i><br />
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Mod de preparare:<br />
Intr-un castron incapator cerneti faina, faceti o gaura in mijloc, puneti o lingura de zahar, drojdia si un pic de lapte caldut si lasati la cald circa 5 min., pana se umfla maiaua.<br />
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Adaugati sarea, untura si restul de lapte si amestecati, apoi framantati, pana obtineti un aluat care se dezlipeste singur de pe maini.<br />
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Lasati sa creasca la cald, pana isi dubleaza volumul.<br />
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Eu am impartit aluatul in doua, apoi am intins fiecare bila intr-o foaie destul de subtire. Taiati foaia in triunghiuri inguste, apoi puneti pe fiecare triunghi ori bastonase de rahat ori cate un pic de dulceata.<br />
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Rulati cornuletele de la capatul lat spre cel ingust si le puneti pe tava tapetata cu hartie de copt. Le mai lasati 2-3 minute sa se odihneasca si sa mai creasca un pic, apoi le ungeti cu oul batut si le dati la cuptor la foc mediu cca 15 min, sau pana devin aurii.<br />
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Cand le scoateti le pudrati cu zahar pudra si...nu stiu daca mai asteptati sa se raceasca. Mie mi-au disparut rapid de pe tava.<br />
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Enjoy!<br />
<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com0tag:blogger.com,1999:blog-1452482506843685334.post-35543626352359493812014-02-16T21:45:00.006+02:002014-02-16T21:45:59.474+02:00Plăcintă cu brânză dulce şi stafideNu mi-am mai încercat demult norocul şi cu o <b>plăcintă</b>. Mereu am mers la sigur: brioşe, brioşe şi iar brioşe. Dar nu ştiu cum s-a făcut şi s-a portivit, că am găsit la fix ingredientele pentru o <b>plăcintă simplă cu brânză dulce şi stafide</b> şi mi-am zis că de ce nu, că doar n-are ce să iasă rău. Plus că brânza asta de vaci pe care am găsit-o la Lidl este foarte bună pentru <b>plăcinte</b> şi <b>prăjituri</b>, pentru că este foarte cremoasă. Deci cu puţin curaj, o fărâmă de răbdare şi mult noroc (în cazul meu) a ieşit o minunăţie de <b>plăcintă cu brânză dulce şi stafide</b>. Dacă mi-a ieşit mie, sigur o să vă iasă şi vouă.<br />
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<a name='more'></a><i><b>Ingrediente:</b></i><br />
- 1 kg <b>brânză dulce de vaci</b> (eu am avut Pilos, de la Lidl; ză best!)<br />
- 1 pachet de foi de<b> plăcintă</b> (de fapt, eu am folosit cam 3/4 din pachet; voi vă orientaţi la faţa locului) <br />
- 100 - 150 gr stafide<br />
- 2 ouă (+ un ou mic, pentru uns)<br />
- 200 gr zahăr tos (dacă o vreţi mai dulce puteţi să mai puneţi 1-2 linguri de zahăr)<br />
- 1 pliculeţ zahăr vanilat<br />
- 1/2 linguriţă esenţă de vanilie<br />
- 1lingură de griş<br />
- 1 linguriţă de unt<br />
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<i><b>Mod de preparare:</b></i><br />
Prima şi prima dată am pus stafidele la înmuiat (şi umflat) în apă clocotită şi le-am lasat acolo până mi-am terminat treaba cu amestecul de brânză.<br />
Apoi m-am apucat de amestecul de brânză: am pus într-un castron brânza dulce, ouăle, zahărul tos şi zaharul vanilat, esenţa de vanilie.<br />
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Am amestecat totul bine, până am obţinut o cremă fină, după care am scurs stafidele şi le-am încorporat în cremă.<br />
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Am uns o tavă medie cu puţin unt, apoi am presărat un pic de griş (să absoarbă umezeala).<br />
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Am pus primul strat de foi (am pus cam 3 foi la fiecare strat), peste care am întins un strat de cremă şi iar foi şi iar cremă; în total am avut 4 straturi de foi şi 3 de cremă.<br />
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Ultimul strat de foi l-am uns cu un ou bătut (cred că merge şi cu unt topit), am pus şi un "praf" de zahăr şi am dat tava la cuptor, la foc mediu (150 grade C), cca 35-40 de minute. Mă rog, eu i-am făcut testul cu scobitoarea.<br />
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Şi cam atât. Foarte greu, foarte, foarte greu!<br />
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Enjoy!droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com0tag:blogger.com,1999:blog-1452482506843685334.post-7341912972497345932014-02-11T14:08:00.000+02:002014-02-11T14:08:04.364+02:00Salata de paste cu dovlecei la gratarImi plac <b>pastele </b>si imi plac si <b>dovleceii</b>. Pe cei din urma ii mananc si cruzi si de multe ori trebuie sa iau 1 dovlecel in plus, ca sa fiu sigura ca-mi ajung pentru ce vreau sa fac. Si ce-mi place cel mai mult, este sa combin aceste doua ingrediente. Va garantez ca iese o nebunie de <b>salata cu paste si dovlecei la gratar</b>, cu iz de usturoi si un pic acrisoara, astfel incat cu siguranta iti mai pui o portie. Si-n plus, <b>salata de paste cu dovlecei la gratar</b> se face foarte repede, undeva la 10-15 min.<br />
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<a name='more'></a><b><i>Ingrediente:</i></b><br />
- 100-200 gr paste fainoase (de care vreti voi. Din experienta va spun ca merg toate felurile de paste)<br />
- 1 dovlecel de marime medie<br />
- 2 catei de usturoi<br />
- 1-2 linguri de ulei<br />
- lingura de otet<br />
- sare<br />
- rosii (optional)<br />
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<i><b>Mod de preparare:</b></i><br />
Cat fierbeti pastele, putesti sa faceti dovlecelul la gratar. Ca sa fiu mai clara, taiati felii subtiri de dovlecel, pe care le puneti pe gratarul incins bine, presarat cu sare fina.<br />
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Imi place mult modelul interior al dovleceilor<br />
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Dupa ce s-au facut toate feliile de dovlecel, pisati sau radeti usturoiul peste ele, adaugati ulei si otet si omogenizati. Nu mai este nevoie de sare, pentru ca si-au luat-o de pe gratar.<br />
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Peste salata de dovlecei se pun pastele scurse bine de apa, se potriveste de sare, daca mai este cazul, se amesteca si se serveste calda. Eu am pus si felioare de rosii cherry, dar puteti sa puneti ardei iute sau verdeata sau un pic de branza, ce va place voua.<br />
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Enjoy!droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com1tag:blogger.com,1999:blog-1452482506843685334.post-16033553226862175022014-02-09T09:55:00.001+02:002014-02-09T09:55:03.909+02:00Ciorbă de spanacPentru că tot este weekend şi s-a mai încălzit afară, m-am gândit că nu prea mai aveţi chef de gătit, dar trebuie să puneţi şi ceva pe masă. Şi pentru că <b>ciorbele</b> sunt nelipsite din meniul nostru, cel puţin, vă propun o <b>ciorbă de spanac</b>, cu <b>spanac</b> proaspăt, cu sau fără carne. <b>Ciorba se spanac</b> se face foarte uşor şi nici nu necesită multă bibileală.<br />
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<a name='more'></a>Ingrediente:<br />
- carne de pui / curcan (pentru varianta carnivoră; eu am avut pulpe superioare de aripi de curcan)<br />
- 300 - 400 gr <b>spanac proaspăt</b> (merge şi cel congelat, dar pe piaţă se găseşte proaspăt şi este păcat să nu-l folosiţi) <br />
- 1 ceapă potrivită<br />
- 2 morcovi<br />
- 100 - 150 gr orez<br />
- 2 cartofi<br />
- opţional: 1/2 rădăcină de ţelină şi 1 păstârnac micuţ (pentru gust)<br />
- 1 ou<br />
- 2 - 3 linguri de smântână<br />
- verdeaţă (leuştean, pătrunjel)<br />
- 1/2 litru de borş<br />
- sare după gust<br />
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Mod de preparare:<br />
Dacă aveţi carne, spălaţi bucăţile şi le puneţi la fiert, luând spuma din când în când.<br />
Dacă nu, tocaţi mărunt ceapa şi morcovul şi le puneţi la călit împreună cu 2-3 linguri de ulei. Pueţi apă cât să le acopere, adăugaţi şi ţelina şi păstârnacul întregi şi lăsaţi la fiert la foc mic, până se înmoaie bine legumele, apoi scoateţi ţelina şi păstârnacul. Competaţi cu apă, puneţi carnea fiartă (dacă este cazul), cartofii făcuţi cubuleţe mici şi orezul. Lăsaţi la fiert, amestecând din când în când şi când orezul este umflat, adăugaţi spanacul tăiat fâşii subţiri şi borşul.<br />
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Bateţi oul cu un praf de sare şi smântâna, apoi turnaţi-le în ciorbă. <br />
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Se mai lasă să dea câteva clocote, apoi se potriveşte de sare şi se adaugă verdeaţa tocată mărunt.<br />
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Enjoy!<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com0tag:blogger.com,1999:blog-1452482506843685334.post-74749994928995568772014-02-06T15:39:00.000+02:002014-02-07T15:15:55.918+02:00Salata de icre (de peste)Mă tot chinui de ceva vreme să pun pe blog rețeta de <b>icre de pește</b>, așa cum o știu eu de la mama și cum se face în zona Galațiului. Uite că în sfârșit am reușit! <b>Icrele</b> nu se fac deloc greu, dar trebuie un pic de răbdare, la fel ca la maioneză. <b>Icrele de pește</b> sunt prezente destul de frecvent pe masa noastră și cum aveam de testat uleiul de la Profi, iar maioneza mi-a ieșit mereu cu tipul acesta de ulei, m-am gândit să duc experimentele la extrem. Iată ce a ieșit!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjo7Aq-rq__WoptWq28i3ckW0QTU-zMcVkLUCdku2_pFZ5a3_0aGxoOUOLpr_ikNEDAUkGGW4P_y7r2x6fuEhuXz793mfn7x_ws69ihPuztWa73XbyAKJgta-w6zNwQuY3PrNNb9sQvyRN/s1600/IMG_3028.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjo7Aq-rq__WoptWq28i3ckW0QTU-zMcVkLUCdku2_pFZ5a3_0aGxoOUOLpr_ikNEDAUkGGW4P_y7r2x6fuEhuXz793mfn7x_ws69ihPuztWa73XbyAKJgta-w6zNwQuY3PrNNb9sQvyRN/s1600/IMG_3028.JPG" height="480" width="640" /></a></div>
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<a name='more'></a><b>Ingrediente</b>:<br />
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200 gr (4 linguri pentru ciorba) icre de crap/caras etc.<br />
3/4 sau 1 litru ulei de floarea soarelui<br />
1 ceapă medie<br />
zeamă de la o lămâie<br />
50 ml apă foarte rece sau apă minerală<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6dUPSZElA6Vtkrg4c9BYCvkRqWD94v67kXkMxX84eUxuDhST0PRQWao6QnWxiCqu17n8DcE4X4dLcakq0fqNa0ejGpKkPpooXM89K9DQU4PjYBepCt2poxmSlgFL2tBc7xMF-DgprGBv/s1600/IMG_3019.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6dUPSZElA6Vtkrg4c9BYCvkRqWD94v67kXkMxX84eUxuDhST0PRQWao6QnWxiCqu17n8DcE4X4dLcakq0fqNa0ejGpKkPpooXM89K9DQU4PjYBepCt2poxmSlgFL2tBc7xMF-DgprGBv/s1600/IMG_3019.JPG" height="480" width="640" /></a></div>
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<b>Mod de preparare</b>:<br />
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Se pun icrele într-un vas curat, uscat și cu pereții înalți. Se mixează împreună cu o linguriță de zeamă de lămâie, până când se sparg boabele de icre și se crează un liant.<br />
Se continuă mixarea prin adăugarea de ulei în fir subțire, întrerupt (pentru fiecare ”porție” de ulei, se mixează bine, până la încorporarea acestuia). Intermitent cu uleiul se adaugă câteva picături de apă.<br />
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Spre sfârșit, când icrele și-au triplat volumul, se pune restul de zeamă de lămâie și ceapa tocată mărunt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_id7XAJZDN4NWwUwZEjymtfvk9wYR84s7fMUBUpxbJ6LLGBbpZkcPE_yOwmB0IzSrqyJjGa-XjbrZT4wTu5pLh3iRIo2xcoaCDCBhwFiwgiRDzB9eyjDOjRuGFfb-BOaM1bbpZ9kUEyN3/s1600/IMG_3009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_id7XAJZDN4NWwUwZEjymtfvk9wYR84s7fMUBUpxbJ6LLGBbpZkcPE_yOwmB0IzSrqyJjGa-XjbrZT4wTu5pLh3iRIo2xcoaCDCBhwFiwgiRDzB9eyjDOjRuGFfb-BOaM1bbpZ9kUEyN3/s1600/IMG_3009.JPG" height="480" width="640" /></a></div>
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Dacă nu vi se par acrișoare (după gustul fiecăruia), se mai adaugă zeamă de lămâie; de asemenea, pentru omogenizare, se mai adaugă 1-2 lingurițe de apă.<br />
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Se pun în castronele și se ornează după plac. Zi end!<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com0tag:blogger.com,1999:blog-1452482506843685334.post-43792020664561795252014-02-05T20:29:00.001+02:002014-02-05T20:29:17.108+02:00Budinca de conopidaEi bine, reteta este de fapt denumită "<b>pâine de conopidă</b>", dar arată ca o budincă, deci pentru mine rămâne <b>budincă de conopidă</b>. Ne-a plăcut, mai ales ca n-a mai avut gustul acela pronunţat de conopidă şi mi s-a părut şi mai bună a doua zi, la micul dejun.<br />
Pozele sunt execrabile, dar altele nu am, pentru ca nu mi-a stat gândul să pozez pentru blog, dar o să înţelegeţi reţeta şi aşa:<br />
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<a name='more'></a><b>Ingrediente:</b><br />
1 conopidă medie<br />
200 gr jambon afumat, zice reţea; eu am pus kaizer si a fost la fel de bun<br />
50 gr unt<br />
2 linguri făină<br />
200 ml lapte<br />
3 ouă<br />
50 gr caşcaval<br />
1 bucată de pâine uscată (merge şi proaspătă, numai că se împrăştie un pic prin cratiţă)<br />
sare şi piper după gust<br />
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<b>Mod de preparare:</b><br />
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Conopida se desface în bucheţele, se spală şi se pune la fiert în apă cu sare + bucata de pâine. Zice-se ca pâinea îi absoarbe mirosul şi aşa este. După ce a fiert cât să intre furculiţa în ea, se scurge de apă şi se zdrobeşte într-un castron.<br />
Într-o crăticioară adâncă se face un sos alb din unt, făină şi lapte. După ce sosul începe să bolborosească uşor, se ia craticioara de pe foc şi se adaugă cascavalul ras, sare şi piper după gust şi galbenuşurile celor 3 ouă.<br />
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(Albuşurile se bat separat până devin spumă.)<br />
Tot în craticioară se adaugă şi conopida zdrobită, jambonul sau kaizerul tăiat cubuleţe, fâşiuţe, treaba voastră. Se omogenizează iar la sfârşit se adaugă şi se încorporează albuşurile.<br />
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Se unge cu unt o tavă de mărime medie (dacă vreţi o budincă mai groasă şi pufoasă, folosiţi o tava mică), se pune compoziţia şi se dă la cuptorul încins la 150-170 de grade C, cca 50 de minute. Ca să verificaţi când este gata, faceţi testul cu scobitoarea.<br />
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Şi cam atât!<br />
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Enjoy!<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com0tag:blogger.com,1999:blog-1452482506843685334.post-79834295715805424562013-04-09T09:22:00.000+03:002013-04-09T09:23:32.685+03:00Frittata cu ardei si ciuperciAdica o <b>omleta grasa si pufoasa</b>. In perioada in care firma de cablu a fost generoasa cu noi si ne-a oferit postul TLC, m-am uitat la toate emisiunile lui Buddy Valastro (Cake Boss) si am notat tot ce-am prins. Cred ca am strans deja un teanc considerabil de notite! De la el am "furat" si ideea acestei <b>frittata cu ardei</b>, care, cum spuneam, este un fel de <b>omleta pufoasa</b> si etajata. Si pentru ca la noi se mananca <b>oua</b>, imposibil sa nu iasa macar o data pe saptamana o minunatie de <b>frittata</b>, dar cu variatiuni pe aceeasi tema.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdoftCBwC7RjkPZMjzGSzgmCLNcZjiIr0a3myJafpzWxIac-eS5sjvLbdpY1ZuGk44TWzKFlFwBs0ajkucYRvTXInpbFQQVlk7fWvXKls93p2ITB-aG7yoLkujHiK1AXJ0ywIqGp1INc8n/s1600/frittata+cu+ardei2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdoftCBwC7RjkPZMjzGSzgmCLNcZjiIr0a3myJafpzWxIac-eS5sjvLbdpY1ZuGk44TWzKFlFwBs0ajkucYRvTXInpbFQQVlk7fWvXKls93p2ITB-aG7yoLkujHiK1AXJ0ywIqGp1INc8n/s640/frittata+cu+ardei2.jpg" width="640" /></a></div>
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<a name='more'></a>Ingrediente:<br />
- 4 oua<br />
- 100 gr jambon sau sunca presata<br />
- 100 gr ardei gras<br />
- 100 gr ciuperci<br />
- 1-2 fire de ceapa verde<br />
- 70-80 gr branza telemea sau cascaval<br />
- verdeata dupa gust<br />
- 80-90 ml smantana de gatit<br />
- 1 lingura de unt <br />
- sare si piper dupa gust<br />
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Mod de preparare:<br />
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Intr-o tigaie incapatoare punem untul la topit. Tot de la Buddy am invatat ca este bine sa punem si 1-2 linguri de ulei impreuna cu untul, pentru ca acesta sa nu se arda. Adaugam apoi legumele tocate (ceapa si ardeiul) si lasam sa se inmoaie un pic.<br />
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Punem si ciupercile si le lasam sa se imprieteneasca.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZKwsjlzgS_gAkNQdlG8t4xF2oaxHYETm-Sb2W33UsgmzxjPnUrjSmRyc6N8x4nJ_TjweqsndHqWrO8h62hdKRUPCBv0xpjGyzcrK1HReSQABMALhaQzaf2gi0wpEipdYyzqPUJmF3ffg/s1600/IMG_5799.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZKwsjlzgS_gAkNQdlG8t4xF2oaxHYETm-Sb2W33UsgmzxjPnUrjSmRyc6N8x4nJ_TjweqsndHqWrO8h62hdKRUPCBv0xpjGyzcrK1HReSQABMALhaQzaf2gi0wpEipdYyzqPUJmF3ffg/s640/IMG_5799.jpg" width="640" /></a></div>
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Dupa ce si ciupercile s-au inmuiat adaugam sunca (sau jambonul) taiata cubulete.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcBvTIY9ydZuvN0qWwgMHaOzGmBgE1LjQh0xkgxweiKpcJw5WtrfKoFuFhu4lgQxLOLPjpkrbhtOUUhUSGKC30VbL3bJBQ9l0pkMtxQk-O95GHI1RfAh4lPTZ7xXV1sciuHGQ_FWJ_bOaZ/s1600/IMG_5802.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcBvTIY9ydZuvN0qWwgMHaOzGmBgE1LjQh0xkgxweiKpcJw5WtrfKoFuFhu4lgQxLOLPjpkrbhtOUUhUSGKC30VbL3bJBQ9l0pkMtxQk-O95GHI1RfAh4lPTZ7xXV1sciuHGQ_FWJ_bOaZ/s640/IMG_5802.jpg" width="640" /></a></div>
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Intre timp batem ouale ca pentru omleta, impreuna cu un praf de sare si un pic de piper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguHElV9mo2_U-MjbDI7_PNGFxSoj-g6VhManuBcbAfuyTc0F9AYnNSYnOseD2cRqrNpzfSAr4P3fumcOeNtGCqPabGSXWCSHBL-LUaTuWGZlVCEjrl2DCqhuzBQE7tjCxgTthVAtetAT65/s1600/IMG_5804.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguHElV9mo2_U-MjbDI7_PNGFxSoj-g6VhManuBcbAfuyTc0F9AYnNSYnOseD2cRqrNpzfSAr4P3fumcOeNtGCqPabGSXWCSHBL-LUaTuWGZlVCEjrl2DCqhuzBQE7tjCxgTthVAtetAT65/s640/IMG_5804.jpg" width="640" /></a></div>
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Peste oua punem branza rasa si omogenizam usor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZRL_x7flfFh4Fboi67xoApoTUVFeNJMVV6-ZatlnLusjwhCq_7z-GYfBN6IsWZMIVr6rUwzF-DRLnaUGaeK8bfg5OPQieuwwYY6MszgbGW-o8XhP2WPij8SkvOcA5voqJxAM7ppPGd3S/s1600/IMG_5806.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZRL_x7flfFh4Fboi67xoApoTUVFeNJMVV6-ZatlnLusjwhCq_7z-GYfBN6IsWZMIVr6rUwzF-DRLnaUGaeK8bfg5OPQieuwwYY6MszgbGW-o8XhP2WPij8SkvOcA5voqJxAM7ppPGd3S/s640/IMG_5806.jpg" width="640" /></a></div>
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Punem si mararul tocat<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTk-rJ3Vnd7bwAT-t0SEwCZ9clxGAxhhu4oHp1oPP8mrenY0HvS6UI0tNMFIYJdRYwD3qByvr539uPvn7aGSCgfXzeG7reWzPhzhkmIE9as-hP-7JOJrzmKueo7r3fI5XOcyBhp2aueKYH/s1600/IMG_5808.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTk-rJ3Vnd7bwAT-t0SEwCZ9clxGAxhhu4oHp1oPP8mrenY0HvS6UI0tNMFIYJdRYwD3qByvr539uPvn7aGSCgfXzeG7reWzPhzhkmIE9as-hP-7JOJrzmKueo7r3fI5XOcyBhp2aueKYH/s640/IMG_5808.jpg" width="640" /></a></div>
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si turnam in tigaie, peste legume. Punem capac peste tigaie si lasam frittata la foc mic, pana cand oul se coaguleaza.<br />
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Si iaca un mic dejun care sa ne ajunga cat pentru jumatate de zi!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Wa2DK381bS6S7o3S8XHwsFjN1DTDPRs_lCRgrXkvlOPYuMnfTVdkf4q88l6D4Hn8VtdMMbyzYEaFI-v2RnJ-zKR9-88s7J-yYpf7ENpMG_08Se0MD7gO5dvWZa4bk7EN6YyqXPsey3IW/s1600/frittata+cu+ardei2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Wa2DK381bS6S7o3S8XHwsFjN1DTDPRs_lCRgrXkvlOPYuMnfTVdkf4q88l6D4Hn8VtdMMbyzYEaFI-v2RnJ-zKR9-88s7J-yYpf7ENpMG_08Se0MD7gO5dvWZa4bk7EN6YyqXPsey3IW/s640/frittata+cu+ardei2.jpg" width="640" /></a></div>
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Enjoy!<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com0tag:blogger.com,1999:blog-1452482506843685334.post-17118856183939604432013-03-27T14:45:00.000+02:002013-03-27T14:58:33.116+02:00Ciorba de bureti (pleurotus)Adica de <b>ciuperci pleurotus</b>, pentru ca astea se gasesc proaspete in comert, in acest sezon. <b>Ciorba </b>asta de <b>bureti </b>este un hibrid intre ciorba falsa de burta si <b>ciorba de bureti</b> de post sau de dulce. Am gasit reteta intr-o carte dupa care ma ghidez de ceva vreme incoace si mi-a placut ideea de baza pe care apoi am modificat-o. Rezultatul a fost o super <b>ciorba de bureti</b> care poate fi adaptata dupa gustul fiecaruia.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2zzsjWB39FGwzIg7adPy7kDhwk_3FEeIP71bUmDTxDW8RB3JqyurJXwFmFJUkrv9Ds1x0pOlXC2yePRn3BTh0iN0ZMNoa91EOstUWBEmSphgUjmk7VsEhbMYluSa_dBx-NPBBE4xaXNBM/s1600/ciorba+de+bureti+pleurotus1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2zzsjWB39FGwzIg7adPy7kDhwk_3FEeIP71bUmDTxDW8RB3JqyurJXwFmFJUkrv9Ds1x0pOlXC2yePRn3BTh0iN0ZMNoa91EOstUWBEmSphgUjmk7VsEhbMYluSa_dBx-NPBBE4xaXNBM/s640/ciorba+de+bureti+pleurotus1.jpg" width="640" /></a></div>
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<a name='more'></a>Ingrediente:<br />
- ciuperci pleurotus (1 caserola)<br />
- 1 ceapa<br />
- 2-3 morcovi<br />
- 1 telina potrivita<br />
- optional puteti pune si praz<br />
- 1 ceasca de orez<br />
- verdeata<br />
- zeama de la 1/2 de lamaie <br />
Pentru cei care nu tin post:<br />
- 1-2 oua<br />
- smantana de gatit<br />
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Mod de preparare:<br />
Punem ceapa si prazul la calit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCETkpUyDeVJoax7d8HZLqXNj5gylcX5vihJeEC2roeqLw1BlcmlH9swKVBzmLJSyUBs_lgwK8rl06Jt7u_jJat-EK2Ov-uDExGvPGhn6IG7wzRiQiu6cshjDf0dqFRU7gikEOeTfiLgy/s1600/IMG_0882.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCETkpUyDeVJoax7d8HZLqXNj5gylcX5vihJeEC2roeqLw1BlcmlH9swKVBzmLJSyUBs_lgwK8rl06Jt7u_jJat-EK2Ov-uDExGvPGhn6IG7wzRiQiu6cshjDf0dqFRU7gikEOeTfiLgy/s640/IMG_0882.jpg" width="640" /></a></div>
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Punem si morcovul si telina date pe razatoare (pe razatoarea mica e perfect!) si le calim circa 2 minute.<br />
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Adaugam si ciupercile pleurotus, taiate julien si le mai lasam si pe ele un pic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSGAsxPPZGgbQLEdd6xqSQbIdh_XxjkG437L6cFBUNgIf19b2UxORyUIgQk4DzXy5sHAqINBjn5mBK49oo65BCzi6Bn_PY1-vhlBZVI7d77920wihIRDva-Vwch3DLmGIlbMJ1U1X-kak/s1600/IMG_0886.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSGAsxPPZGgbQLEdd6xqSQbIdh_XxjkG437L6cFBUNgIf19b2UxORyUIgQk4DzXy5sHAqINBjn5mBK49oo65BCzi6Bn_PY1-vhlBZVI7d77920wihIRDva-Vwch3DLmGIlbMJ1U1X-kak/s640/IMG_0886.jpg" width="640" /></a></div>
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Turnam 1-2 litri de apa sau supa (de legume, pui) si lasam sa fiarba la foc mic, cca 20-25 de minute. Adaugam orezul si lasam la fiert inca 5-10 min.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxyvaJz1timUsoaydHuzYbhFzXTZu7U0cBaIBlXJD4qqHFPWQd-rfuLXKMnWtNc1Arbcs1ywbw3B3IWDw_ve8rOOESHwTEYUUGbVHc8u6tLGoa4QSFkTiwykUh1P8ZlGsEKAyIWI4g5sz/s1600/IMG_0889.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxyvaJz1timUsoaydHuzYbhFzXTZu7U0cBaIBlXJD4qqHFPWQd-rfuLXKMnWtNc1Arbcs1ywbw3B3IWDw_ve8rOOESHwTEYUUGbVHc8u6tLGoa4QSFkTiwykUh1P8ZlGsEKAyIWI4g5sz/s640/IMG_0889.jpg" width="640" /></a></div>
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Daca vreti sa dregeti ciorba, puneti zeama de lamaie si separat faceti dressingul din oua si smantana de gatit. <br />
Condimentam cu sare, punem si verdeata, mai lasam sa dea 2-3 clocote si gata.<br />
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Si daca o vreti mai acra, puteti sa puneti otet simplu sau otet dintr-un borcan cu ardei iuti (daca scapa si cativa ardei iuti nu-i bai!). Mmmmmm-m!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKfTwNSuNIj9cEox99UeOJvil5yAM8dX-7BUwL4jJo2D5bG85vkaKy9oyw5_WYSJtd4p1zqBpo6_aIQXlgAIs0S3GV_5dq4oJVh-FWf4PH5HYDQ0dfv-JQ54W70vXEa52XNBooUoDnw2_/s1600/ciorba+de+bureti+pleurotus2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKfTwNSuNIj9cEox99UeOJvil5yAM8dX-7BUwL4jJo2D5bG85vkaKy9oyw5_WYSJtd4p1zqBpo6_aIQXlgAIs0S3GV_5dq4oJVh-FWf4PH5HYDQ0dfv-JQ54W70vXEa52XNBooUoDnw2_/s640/ciorba+de+bureti+pleurotus2.jpg" width="640" /></a></div>
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Enjoy!<br />
<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com0tag:blogger.com,1999:blog-1452482506843685334.post-38822151908577233992013-03-26T08:21:00.000+02:002013-03-26T08:26:33.026+02:00Salata calda de paste cu pui si legumeOf, baba iarna vad ca iarna nu si-a terminat de scuturat poalele. Eu nu stiu unde le-a avut ascunse, dar vad ca si-a propus sa nu plece prea curand de la noi. Motiv in plus de bucurie pentru copil, sa iesim cu saniuta :)) Pana atunci ne mai incalzim si bucatariile si sufletele cu cate ceva de mancare si, pentur ca parca nici chef nu am de bibilit la cratita, mi-am propus o <b>salata calda de paste cu pui si legume</b>. De ce <b>salata de paste</b>? Pentru ca se face usor, pentru ca parca totusi nu e nevoie de mancarea prea multa si grea si pentru ca un pic de culoare in farfurie iti da si o alta stare de spirit. Dar sa vedeti cat de usor se face aceasta <b>salata calda de paste cu pui si legume</b>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWT1XjA2rSwwMKhpKlfXh3w3DngPH388-uOniGMpxTyp3yue2zy5mM2KvQxXDstSNc6NBy2cawX_zo384fpWs9HgiS6ceiXAsJnmcKQn319pFRVol91Zj70fZqSOtP8vb7dF7Qm0ctDUcp/s1600/salata+calda+de+paste+cu+pui2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWT1XjA2rSwwMKhpKlfXh3w3DngPH388-uOniGMpxTyp3yue2zy5mM2KvQxXDstSNc6NBy2cawX_zo384fpWs9HgiS6ceiXAsJnmcKQn319pFRVol91Zj70fZqSOtP8vb7dF7Qm0ctDUcp/s640/salata+calda+de+paste+cu+pui2.jpg" width="640" /></a></div>
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<a name='more'></a>Ingrediente:<br />
- piept de pui<br />
- mix de legume la alegere (noi suntem fani legume mexicane)<br />
- paste risoni (cele care seamana cu boabele de orez)<br />
- usturoi<br />
- piper (cu lamaie, cea mai tare combinatie pe care am incercat-o)<br />
- verdeata<br />
- sare, piper<br />
- 1 lingura de ulei<br />
- 1 lingura de otet balsamic (sau de mere si miere, care e mai "bland")<br />
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Mod de preparare:<br />
Pregatim pieptul de pui la gratar, dupa preferinta fiecaruia. Sau taiem pieptul de pui cubulete si-l tragem la tigaie, cat sa se rumeneasca frumos.<br />
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Fierbem pastele in apa cu sare si, separat, intr-o alta craticioara, fierbem legumele pana la stadiul de "al dente".<br />
Intr-un castron incapator punem legumele scurse de zeama (pe care o putem folosi ulterior la o supa sau un risotto)<br />
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Punem bucatile de pui si pastele<br />
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Facem un dressing din sare, piper, verdeata (optional daca si ce va place), ulei, otet balsamic si un pic de usturoi granulat<br />
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Turnam dressingul peste compozitia din castron si amestecam pana la omogenizare. Daca mai este necesar, condimentam cu sare sau piper dupa gust.<br />
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Cam atat!<br />
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Enjoy!<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com0tag:blogger.com,1999:blog-1452482506843685334.post-12544221369608150292013-03-22T11:13:00.000+02:002013-03-22T11:14:22.679+02:00Salata de cuscus si ruccola (de post)Cred ca si voua vi s-a intamplat sa treceti prin diferite perioade de preferinte culinare. Eu acum, de exemplu, sunt in perioada de fan <b>ruccola</b>. Nu stiu de ce, dar mi s-a pus pata pe ea. Poate pentru faptul ca apar si laptucile si eu-s mare fan. Cert e ca mananc aproape zilnic cate o mana de <b>ruccola </b>si-mi place. De-aia ma si tot gandesc cum s-o mai combin, sa-mi aduc aminte ce retete am mai vazut pe la emisiunile culinare, ce poze am mai zarit pe net cu buruiana asta. Si mi-am adus aminte ca am vazut undeva, la televizor, o combinatie de <b>cuscus cu ruccola</b> si nu mai stiu ce, asa ca m-am gandit ca este buna pentru post o <b>salata</b> din asta <b>de cuscus si ruccola</b> (bine, si rosii cherry, si masline, si balsamic etc.). Mi-a placut ce a iesit, deci voi repeta <b>salata de cuscus si ruccola</b> de cate ori mi se va face pofta (sau foame :)) ).<br />
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<a name='more'></a>Ingrediente:<br />
- 1/2 de cana de cuscus (nu paste gen cuscus!!!)<br />
- 1 mana de frunze de ruccola<br />
- cateva rosii cherry<br />
- optional, cateva masline<br />
- 1 lingura de otet balsamic<br />
- 1 lingura de ulei (masline sau floarea soarelui)<br />
- sare<br />
- apa fiarta<br />
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Mod de preparare:<br />
Este atat de greu, incat va trebui sa luati notite serioase si, mai ales, sa recititi procedeul de cateva ori, pentru ca nu cumva sa omiteti vreun pas :))<br />
Asadar: Turnam apa fiarta peste cuscus si-l lasam sa se umfle (in boabe, ca pene n-are). Dupa ce s-a umflat cat sa nu mai gasim strop de apa in castron, il "zburlim" un pic cu dintii unei furculite. Dintii pot sa fie lungi sau scurti; nu conteaza, atata timp cat procedeul de zburlire se face corespunzator :))<br />
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Spalam ruccola si rosiile, le tamponam nu intre ele, ci cu un servet absorbant, dupa care le punem aleatoriu intr-un castron incapator. Le asezonam cu ulei, otet balsamic si sare si, daca vrem le amestecam. Daca nu, nu.<br />
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Punem cuscusul peste legumicole si amestecam cat de cat, nu energic, pentru ca boabele de cuscus, dupa ce au fost zburlite, si-au capatat propria personalitate si au tendinte de <i>freelancers</i>.<br />
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Punem si maslinele, ca sa nu zicem ca e prea simpla salata si, daca mai este cazul mai punem un praf de sare. Daca nu, nu. :)) Iaca ingineria!<br />
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Enjoy!<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com1tag:blogger.com,1999:blog-1452482506843685334.post-44937559055389676442013-03-19T12:25:00.000+02:002013-03-19T12:25:23.512+02:00Biscuiti cu ceapa verdeZilele trecute cautam ceva pe net. Si cum niciodata nu ajung direct la ceea ce caut, din link in link si iar in link, am ajuns la <a href="http://www.cinnamonspiceandeverythingnice.com/sour-cream-chive-biscuits/#axzz2NRBL3jGh">biscuitii astia</a>, care mi-au facut din start cu ochiul. Seamana oarecum cu <a href="http://droopis.blogspot.ro/2011/06/biscuiti-cu-lapte-batut-buttermilk.html">biscuitii cu lapte</a> batut, pe care i-am facut in trecut si mi-am adus aminte ca si atunci a fost bataie pe ei. In plus, aveam si musafiri si m-am gandit ca oricum se fac repede, asa ca mi-am facut planurile pentru biscuitii cu ceapa verde. Bine, reteta sursa zice ca merg cu "chives", dar pentru ca eu n-am avut, am pus ceapa verde. Si ce? Credeti ca nu s-au mancat? Ba bine ca nu! Dar sa va scriu totusi si reteta pentru biscuitii cu ceapa verde, sa vedeti cat de usor si repede se fac (cred ca in total mi-a luat cam 35 de minute sa-i fac).<br />
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<a name='more'></a>Ingrediente (asa cum le-am pus eu si nu cum sunt trecute in reteta sursa):<br />
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- 350-400 gr faina alba, obisnuita<br />
- 1 pliculet de praf de copt<br />
- 1/2 lingurita de bicarbonat de sodiu<br />
- 1/2 lingurita sare<br />
- 1/4 pachet de unt (am portionat pachetul de 200 de gr in 4 si am folosit doar un cub) + un pic de unt topit, pentru uns<br />
- 200 ml lapte<br />
- 200 ml sana (merge si cu lapte batut)<br />
- 2-3 cepe verzi (doar coditele)<br />
- optional merg si niste seminte; eu am pus de chimen, dar puteti sa puneti si altfel de seminte.<br />
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Mod de preparare:<br />
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Incalzim cuptorul cam la 200 gr. C (treapta superioara pentru cuptoarele pe gaz) si ne apucam de treaba. Cat se incalzeste cuptorul sunt si biscuitii gata :D<br />
Intr-un castron amestecam faina, praful de copt, bicarbonatul de sodiu si sarea.<br />
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Cubuletul de unt il taiem cat de marunt si-l punem in amestecul de faina, apoi incorporam bucatile de unt pana rezulta un aluat faramicios.<br />
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In alt castron (mai mic) amestecam laptele cu sana, peste care adaugam ceapa verde taiata marunt.<br />
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In castronul in care avem amestecul de faina facem o "groapa" in mijloc, in care adaugam ingredientele lichide. Amestecam cu grija pana cand se formeaza un aluat omogen si chiar daca este putin lipicios nu are nimic. <br />
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Punem aluatul pe masa infainata (aluatul, chiar daca este lipicios, va prelua faina de pe masa de lucru, atat cat este necesar) si amestecam bine, pana obtinem un aluat elastic.<br />
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Intindem aluatul intr-o foaie de grosime intre 1-1,5 cm si decupam forme.<br />
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Punem formele pe tava tapetata cu hartie de copt, le ungem cu unt topit, presaram chimen si le dam la cuptor. Daca vi se pare prea ridicata temperatura, puteti sa dati cuptorul cam la 180 grade C.<br />
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Lasam biscuitii in cuptor cca 10-15 min, in functie de cuptorul fiecaruia, pana cresc si se rumenesc frumos.<br />
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Greu, nu? Pana acum, pe lista preferintelor, biscuitii astia cu ceapa verde i-au batut pe aia cu lapte batut. :))<br />
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Enjoy!<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com0tag:blogger.com,1999:blog-1452482506843685334.post-58820033380848876312013-03-14T20:31:00.000+02:002013-03-14T20:31:36.404+02:00Paste cu sos cremos de ciuperciCred ca deja stiti ca imi plac <b>ciupercile</b>. Mult. Atat de mult, incat le-as manca zilnic.Si imi place si sa strabat coclaurii padurosi in cautare de ciuperci, altele decat cele de crascatorie. Pot sa zic ca ma pricep un picut sa le recunosc si sa le deosebesc. Nu-s expert si nici nu ma dau drept expert, dar pentru mine este suficient cat stiu. Ei, dar pana apar dansele prin padure, ne multumim si cu ce gasim prin comert. In general prefer mixul de ciuperci, pentru ca mi se pare ca au alt gust decat cel fad al <i>champignoanelor. </i>Dar hai ca iar ma iau cu vorba si uit de reteta. Asadar, azi avem combinatia suprema (zic eu, pentru ca-mi place; voi puteti sa fiti de alta parere :P): <b>paste </b>+ <b>ciuperci </b>+ <b>sos </b>= love (nu?) Iaca:<br />
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<a name='more'></a>Ingrediente:<br />
- o caserola de ciuperci (champignon, ciuperci brune (zic ei), pleurotus) - vin cam 250 de grame<br />
- o ceapa<br />
- o lingura de unt<br />
- 1-2 linguri de faina <br />
- 100-150 gr branza telemea (de preferat cas proaspat, moale); puteti pune si cascaval, ca eu nu ma supar<br />
- 200 - 300 gr de paste fainoase<br />
- 100 ml smantana de gatit<br />
- sare si piper, dupa gust<br />
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Mod de preparare:<br />
<br />Stiti deja ca pastele le fierbem in apa cu sare, cateva minute, cat sa devina al dente (sau conform instructiunilor de pe ambalaj :P). Dar pe mine ma intereseaza sa va arat cum am preparat sosul.<br />
In tigaie topim untul, peste care adaugam ceapa tocata marunt si lasam pana devine sticolasa.<br />
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Tocam marunt si ciupercile si le punem peste ceapa din tigaie, amestecand destul de des.<br />
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Teoretic ciupercile lasa apa, dar fiind mici eu n-am prea avut din ce sa obtin apa, asa ca am adaugat apa de la pastele care fierbeau. Am lasat sa fiarba la foc mic si dupa vreo 6-7 minute am pus smantana de gatit amestecata cu faina si am lasat in continuare la fiert, tot la foc mic.<br />
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Cand smantana a inceput sa bolboroseasca si sosul sa se ingroase, am pus branza rasa si am amestecat pentru omogenizare.<br />
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Unora le plac pastele separate de sos si apoi si le amesteca in propria farfurie. Eu am vrut sa servesc direct pastele imbibate de sos, asa ca le-am scurs de apa si le-am pus peste sos, amestecand pana s-au impreunat.<br />
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Daca va place si un pic de verdeata in farfurie, puteti sa va tocati ceva marar. Daca nu, un pic de piscaciune nu strica, deci merg si niste fulgi de ardei iute. Oricum ar fi servite, tot bune raman. Pe incercate!<br />
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Enjoy!droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com0tag:blogger.com,1999:blog-1452482506843685334.post-69541079468474244822013-03-06T13:47:00.000+02:002013-03-06T15:23:05.093+02:00Briose cu iaurt si mereVreau, nu vreau, trebuie sa-mi exersez mana pe/la dulciuri. Pentru ca asa vrea copilul. Si pentru ca am si eu ambitia (rar, ce-i drept) sa fac si eu ceva dulce si sanatos pentru familia mea. Printre multele esecuri mai apare si cate un succes si atunci simt nevoia sa ma laud si sa vedeti ca nu sunt facuta numai pentru mancare. Si uite asa, la briose am inceput sa capat dexteritate, ca de talent nu poate fi vorba. Talentul trebuie la chestii mai grele, dar acolo nu ma bag...inca!<br />
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<a name='more'></a>Ingrediente:<br />
Eu vi le zic asa cum le-am gasit in carte. De modificat nu am modificat decat cantitatea de zahar, care mi s-a parut cam mult si fructele (in carte erau nuci, eu am pus mere). Asadar avem:<br />
<br />
un pahar mare de iaurt natur (cam la 150-200 ml)<br />
3 pahare de faina<br />
2 pahare de zahar (eu am pus unul si un sfert)<br />
3 oua<br />
1/2 pahar de ulei<br />
3 linguri de smantana<br />
1/2 pliculet de praf de copt<br />
2 mere mari<br />
facultativ: zahar vanilat si / sau esenta de vanilie (ochiometric)<br />
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Mod de preparare:<br />
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Simplu si rapid, ca in 10 minute n-am avut ce face. Adica se pune iaurtul intr-un castron mai adanc, peste care se pun restul de ingrediente, in urmatoarea ordine:<br />
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- zaharul<br />
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<br />
- ouale<br />
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<br />
- faina<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTc_OkWYUYq7QCQP-bY1L6XESFih-KVc3iyslas1hAPoT0oA0cdImexXepqzsJse7fP9GTJhduOjsluXuREOy3_1P3E47OxlLTqhs97pnsd0i_I3IP2EIp5d5m5y8aIWsxF6M_x7rbOJIu/s1600/IMG_0796.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTc_OkWYUYq7QCQP-bY1L6XESFih-KVc3iyslas1hAPoT0oA0cdImexXepqzsJse7fP9GTJhduOjsluXuREOy3_1P3E47OxlLTqhs97pnsd0i_I3IP2EIp5d5m5y8aIWsxF6M_x7rbOJIu/s640/IMG_0796.jpg" width="640" /></a></div>
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<br />
- praful de copt<br />
- uleiul<br />
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- smantana<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHvbdezWv9xWlKppY-DumeOEM8wt2qeBKWjqxTF9M4NBkVOMtxPmqD03jvmHs_21WDEIcdiAo9TtKTCZZncdcSjPwh5sxRFk9xNGx4MnLQBJ_3rIHV6eBA73YewVRD-9jQcqSNrSjbimS/s1600/IMG_0797.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHvbdezWv9xWlKppY-DumeOEM8wt2qeBKWjqxTF9M4NBkVOMtxPmqD03jvmHs_21WDEIcdiAo9TtKTCZZncdcSjPwh5sxRFk9xNGx4MnLQBJ_3rIHV6eBA73YewVRD-9jQcqSNrSjbimS/s640/IMG_0797.jpg" width="640" /></a><br />
- esenta de vanilie (zau zaharul vanilat)<br />
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Evident ca toate se mixeaza (cu mixerul, da?) pana la incorporarea omogena.<br />
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- la sfarsit se curata merele, se rad pe razatoarea mare, se scurg bine de suc si se adauga in compozitie, amestecand bine.<br />
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Tava de briose se unge cu unt (da, fiecare caus in parte; asta-i de fapt munca cea mai grea) sau, daca aveti hartiute speciale pentru briose, le puteti folosi pe acelea. Se pune compozitia in fiecare caus si se da la cuptorul preincalzit, cam la 140-150 de grade C (foc potrivit la cuptoarele pe gaz), cca 20 de minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsVlKRrZU2lcgl0RCZGJ0MDVyy8hm-i3j5MkrBc77FyqNmixT65wzZNqANiOQW-eTqAzICE3HhYtXEIvWDZHAD0V1fKdktNlQhvCTEwo-uRVOr9f0yMfgRQvPnKWQH5dJNVauFwST_GQk/s1600/IMG_0807.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsVlKRrZU2lcgl0RCZGJ0MDVyy8hm-i3j5MkrBc77FyqNmixT65wzZNqANiOQW-eTqAzICE3HhYtXEIvWDZHAD0V1fKdktNlQhvCTEwo-uRVOr9f0yMfgRQvPnKWQH5dJNVauFwST_GQk/s640/IMG_0807.jpg" width="640" /></a></div>
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Apoi ne asezam gospodareste in fata cuptorului si asteptam :))<br />
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Cand considerati ca sunt gata, cel mai bine va lamuriti facand testul cu scobitoarea; daca scobitoarea iese curata, inseamna ca briosele-s gata. Se scot din forme, se pudreaza cu zahar pudra (sau nu) si cam atat.<br />
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Enjoy!<br />
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*Going to <a href="http://savoringtoday.com/2013/03/05/hearth-soul-hop-at-savoring-today-37/">Hearth & Soul Hop</a> at Savoring Today.<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com3tag:blogger.com,1999:blog-1452482506843685334.post-21805479510378145842013-03-02T14:58:00.001+02:002013-03-02T14:58:43.311+02:00Ciorbă de viţel cu frecăţeiA venit primăvara! Mă rog, doar în scripte, dar numai faptul că mă uit pe geam şi văd soare îmi dă totuşi speranţe că se va şi încalzi...cândva! Dar până una-alta, ne mai facem de lucru prin bucătărie, ca să ne mai încalzim sufletele şi casa şi dacă mai iese şi câte ceva bun, cu atât mai bine. Mie îmi (mai) iese, dar aşa, din când în când...Acum, de exemplu, mi-a ieşit o ciorbă de viţel cu frecăţei, o nebunie. Cum ce-s ăia frecăţei? Apăi un fel de tăieţei de casă daţi pe răzătoare. Ia vedeţi ce scriu în continuare şi o să vă lămuriţi.<br />
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<br />
<a name='more'></a>Ingrediente:<br />
- rasol de viţel<br />
- ceapă<br />
- albitură (pătrunjel rădăcină/păstârnac, ţelină)<br />
- morcovi<br />
- cartof<br />
- fasole verde<br />
- mazăre<br />
- ardei gras<br />
- borş<br />
- 100 gr făină<br />
- 1 ou<br />
- sare, leuştean şi/sau pătrunjel verde<br />
- 1-2 linguriţe de pastă de ardei (se găseşte în comerţ)<br />
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<br />
Mod de preparare:<br />
<br />
Spălăm şi curăţăm un pic rasolul şi îl punem la fiert într-o oală. Lăsăm să fiarbă bine şi separat ne ocupăm de legume.<br />
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Tocăm legumele (în speţă ceapa, albitura, ţelina şi morcovii) şi le punem într-o altă oală la fiert, cu apă şi 2 linguri de ulei, cât să le acopere.<br />
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Când încep să se inmoaie, adăugăm şi restul de legume (mai puţin cartoful), adaugăm încă două căni de apă şi lăsăm la fiert, la foc mic.<br />
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Verificăm dacă rasolul s-a fiert (carnea trebuie să se desprindă uşor de pe os), il scoatem, porţionăm carnea, iar zeama o strecurăm şi o turnăm peste legumele din cealaltă oală.<br />
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Facem între timp frecăţeii: amestecăm făina cu oul întreg şi un praf de sare, până obţinem un aluat mai tare. Dacă este cazul, puteţi să mai adăugaţi făină (cantitatea de făină este în funcţie de cât de mare este oul; eu am avut unul micuţ, deci cam 100 - 150 gr de făină mi-au fost suficiente).<br />
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"Asamblăm" ciorba, adică punem şi bucăţile de carne in ciorbă, punem cartoful tăiat cubuleţe mici, punem pasta de ardei şi borşul şi mai lăsăm să fiarbă maxim 5 minute. Când cartoful a fiert, începem să radem aluatul direct în oală, pe răzătoarea cu ochiuri mari. Mai lăsăm să bolborosească 2-3 minute, cât să se umfle aluatul, potrivim de sare, punem verdeaţa tocată şi gata!<br />
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Bună şi cu smântână, şi cu ardei, şi fără smântână, bună oricum!<br />
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Enjoy!<br />
<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com1tag:blogger.com,1999:blog-1452482506843685334.post-17966967833381952222013-02-24T12:43:00.002+02:002013-02-24T12:43:49.453+02:00Happy Dragobete!Pai dacă nu e Valentine's, măcar Dragobete. De fapt eu zic ca e un prilej bun de a te juca un pic cu mâncarea, în bucătărie şi în farfurie :D Şi tot un bun prilej este de a face mizerie mai mare în bucătărie decât dacă ai găti orice alt fel de mâncare. Mă bucur că măcar baieţii mei au fost încantaţi de iniţiativă şi de mica surpriză. Bine, faţă de ce trebuia să-mi iasă şi de ce mi-a ieşit e o mică diferenţă, dar măcar n-a fost dezastru total :))<br />
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<a name='more'></a>Ingrediente:<br />
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1 ou<br />
un pic de unt<br />
forme<br />
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Mod de preparare:<br />
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Fiţi atenţi aici, să nu cumva să săriţi etapele, pentru că sunt foarte importante :))<br />
Ungem formele cu unt (pe dinăuntru, da?), punem tigaia anti-aderentă la foc mic, apoi separam gălbenuşul de albuş.<br />
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În forma mică punem gălbenuşul şi lăsăm să se facă (la foc mic, da?).<br />
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Desprindem apoi cu grijă gălbenuşul (ei, aici mi s-a cam ciufulit gălbenuşul, dar l-am redresat cât de cât). Punem apoi forma mare si turnam albusul peste galbenus si lasam sa se faca. Desprindem cu girjă şi forma cea mare, apoi aşezăm în farfurie.<br />
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Dacă v-am amuzat şi incitat cu această "reţetă", vă provoc să o faceţi şi voi.<br />
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Enjoy!<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com0tag:blogger.com,1999:blog-1452482506843685334.post-74888539192196215012013-02-05T10:56:00.001+02:002013-02-05T10:56:37.473+02:00Ciorba de legume cu sfecla rosieBuna ziua dragii mei! Long time no see, right?<br />
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Ei, multe se intamplara in perioada asta, si bune si rele, dar am trecut peste toate. Si ma uitam acum prin fisierul meu de bucatareala si mi-am dat seama ca am mai strans ceva retete in aceasta perioada, pe care nu am apucat sa le impartasesc cu voi. Asadar o sa incerc sa recuperez timpul pierdut si prima reteta pe care v-o propun este numai buna pentru frigul asta napraznic de afara: <b>ciorba de legume cu sfecla</b>. Nu stiu daca voua va place, insa eu trebuie sa marturisesc ca ma dau in vant dupa <b>sfecla rosie</b>. Imi place gatita in orice fel, iar salata de sfecla este preferata mea si imi este destul de greu sa ma opresc din mancat. Ei dar sa revenim la <b>ciorba </b>noastra...<br />
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<a name='more'></a>Ingrediente:<br />
2-3 cepe<br />
1 legatura de albitura (patrunjel radacina, pastarnac, telina - se gasesc deja grupate pe tarabele din piata)<br />
2-3 morcovi<br />
2 rosii proaspete (daca aveti, daca nu puteti folosi cu incredere sucul de rosii, cam 4-5 linguri)<br />
150 -200 gr pastai de fasole (verde; eu am pus neagra pentru ca din asta aveam in congelator)<br />
100-150 gr orez<br />
1/2 litru de bors (este foarte bun si cel de Olympus care se gaseste in comert)<br />
sare dupa gust<br />
smantana pentru servit<br />
leustean si/sau patrunjel<br />
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Mod de preparare:<br />
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Eu incerc sa ma cam feresc de calit legumele, dar daca va este la indemana lucrul asta, puteti sa le caliti.<br />
Deci am taiat cuburi albitura, ceapa si morcovii si le-am pus la fiert, in cca 1 litru, 1 1/2 l de apa.<br />
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Cand au inceput sa se inmoaie (le puteti verifica cu o furculita) am pus si sfecla taiata tot cubulete<br />
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Dupa inca cateva clocote am adaugat fasolea maruntita<br />
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Apoi rosiile tocate si am lasat sa fiarba la foc mic, cca 20-25 de minute.<br />
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Dupa 25 de minute am pus orezul, am amestecat ca sa nu ramana lipit de fundul oalei si am lasat sa fiarba pana cand bobul de orez s-a umflat si s-a fiert bine.<br />
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Spre sfarsit am pus borsul (unii il fierb separat inainte sa-l puna in ciorbe, eu il pun asa crud), am potrivit de sare, am pus verdeata si am lasat sa mai dea cateva clocote.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYldVFyMmdXJASXCNwuRF7RIWjeJjFABZNbr5bfg8rcE8YHcLFthr-jfwIUvZRsUj9GvRvAE2lz56VyTLeM24nVgu-itzoAZYrqvIDVElaTcV5Sg50x7iE2V1ut6f2XLvkfS-M1ZuMHs6/s1600/IMG_5457.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYldVFyMmdXJASXCNwuRF7RIWjeJjFABZNbr5bfg8rcE8YHcLFthr-jfwIUvZRsUj9GvRvAE2lz56VyTLeM24nVgu-itzoAZYrqvIDVElaTcV5Sg50x7iE2V1ut6f2XLvkfS-M1ZuMHs6/s640/IMG_5457.jpg" width="640" /></a></div>
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La servire am pus smantana si niste ciusca pe langa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PBCRbO6f5L6DiKGpxeVJG_A_LGFTv4YxSh8cMw_EPYhkSL7EIk_nygD-xBhqZ-tuB2yoX28Wq9Iw0AnxZ8wyQL-GfNRmpSY7lHu5SfJOo-3oa4PE7MTFsIzhsRVjcbek5xkBe7w5c4l8/s1600/IMG_5465.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PBCRbO6f5L6DiKGpxeVJG_A_LGFTv4YxSh8cMw_EPYhkSL7EIk_nygD-xBhqZ-tuB2yoX28Wq9Iw0AnxZ8wyQL-GfNRmpSY7lHu5SfJOo-3oa4PE7MTFsIzhsRVjcbek5xkBe7w5c4l8/s640/IMG_5465.jpg" width="640" /></a></div>
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Pofta buna!<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com1tag:blogger.com,1999:blog-1452482506843685334.post-34556799229471780422012-07-12T09:29:00.000+03:002012-07-12T16:21:56.638+03:00Inghetata cu zmeuraEste atat de cald afara incat mi-e frica sa ma incumet sa deschid aragazul, fie si pentru o cafea (asa-mi trebuie daca n-am filtru :P). Dar tot pentru ca este vara vreau sa mananc cat mai multa inghetata. Bucuria mea ca am gasit in "Libertatea pentru femei" (parca) o reteta de inghetata care nu necesita foc. Iupiiiiii! Si merge facuta cu orice fructe vreti voi. Eu am vrut inghetata cu zmeura asa ca asta am facut ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66RdJOmTvMM0bJhzUttYisXr-YPmkhhlk74Vq1eE1tskWwjKUu-t13_2skQ748LIZsHgb5lWimbMgZoq1BEmXlQDcxg4XgVqMGNU0Bxyq2FccZW_oZ_pC7fTe-Q5pR6jiiafA0wYrHnxE/s1600/IMG_4901.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66RdJOmTvMM0bJhzUttYisXr-YPmkhhlk74Vq1eE1tskWwjKUu-t13_2skQ748LIZsHgb5lWimbMgZoq1BEmXlQDcxg4XgVqMGNU0Bxyq2FccZW_oZ_pC7fTe-Q5pR6jiiafA0wYrHnxE/s640/IMG_4901.jpg" width="640" /></a></div>
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<a name='more'></a>Ingrediente:<br />
- 500 gr zmeura (sau fructe de sezon)<br />
- 400 gr iaurt (de preferat cat mai gras)<br />
- 3 - 4 linguri de miere (pentru fructele mai acrisoare puteti sa puneti mai multe linguri de miere)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvlfHOVR-484KKr97YrfEy9iGRekP9pKjd-S_7a8zXWfFeODqeoyUWwQC5J7fmMpMhrB7grRK6C1PZLGWZoZNW6i7tQTTzy6Nx321SK-NJsGRKoO6xZwgZpBHgEVCpbzmNz96avQs2z-b/s1600/IMG_4867.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvlfHOVR-484KKr97YrfEy9iGRekP9pKjd-S_7a8zXWfFeODqeoyUWwQC5J7fmMpMhrB7grRK6C1PZLGWZoZNW6i7tQTTzy6Nx321SK-NJsGRKoO6xZwgZpBHgEVCpbzmNz96avQs2z-b/s640/IMG_4867.jpg" width="640" /></a></div>
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Mod de preparare:<br />
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Fructele se curata sau se curata si se spala.<br />
Si acum avem doua variante: ori le punem pe toate in blender si le amestecam pana iese o pasta, ori, daca avem fructe gen zmeura, mure, fragute si ne place sa simtim si fructele in inghetata, le putem pisa cu furculita,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgJGbFohE1PudAwTcB4XQTgm70vKK-qSI-sFxzMrEUggTdF93dBNY2XodIeX7YiCcji6F-dawnbhLgMDuRLMZgnR0oOn4loL5G3DPPosBcOs-f34jSpUaC67RSPrdCaB4olhazCe-OL9y/s1600/IMG_4871.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgJGbFohE1PudAwTcB4XQTgm70vKK-qSI-sFxzMrEUggTdF93dBNY2XodIeX7YiCcji6F-dawnbhLgMDuRLMZgnR0oOn4loL5G3DPPosBcOs-f34jSpUaC67RSPrdCaB4olhazCe-OL9y/s640/IMG_4871.jpg" width="640" /></a></div>
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dupa care adaugam iaurtul si mierea si amestecam pana la omogenizare.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvABHzcUQ5maKtr_UlbYI4R9fAR3AYYcPI4v_vCcxN3V_a9Rl7uuV_19oP-lH-Q1ioI6yQjkA_cU23oYK1TyH-iNWiB2UUCnLZAsdzoQIzlJksvl-sy5rRvVDAjR6d9Tudw4AhyphenhyphenA7xhh2T/s1600/IMG_4879.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvABHzcUQ5maKtr_UlbYI4R9fAR3AYYcPI4v_vCcxN3V_a9Rl7uuV_19oP-lH-Q1ioI6yQjkA_cU23oYK1TyH-iNWiB2UUCnLZAsdzoQIzlJksvl-sy5rRvVDAjR6d9Tudw4AhyphenhyphenA7xhh2T/s640/IMG_4879.jpg" width="640" /></a></div>
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Punem compozitia intr-un vas largut, pe care-l bagam la congelator. Ei, de aici incepe munca cea mai grea, pentru ca trebuie sa amestecam inghetata cam la fiecare 30 de minute (timp de vreo 3 ore), pentru a sparge acele de gheata formate si pentru a avea o inghetata cremoasa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnswd1Z-dAVR5vXAZMM2pJSJnUXwoZg2BpXMKMBfe6dOX9H8hMP2S1zm_K7CJVUaG3GS21bPsIW3z13YstB6E9Pss_EWIoJm-YYXP0ku7XD2-5UImgltD1cHSfPTNh7axBsshODiXzn_bY/s1600/IMG_4887.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnswd1Z-dAVR5vXAZMM2pJSJnUXwoZg2BpXMKMBfe6dOX9H8hMP2S1zm_K7CJVUaG3GS21bPsIW3z13YstB6E9Pss_EWIoJm-YYXP0ku7XD2-5UImgltD1cHSfPTNh7axBsshODiXzn_bY/s640/IMG_4887.jpg" width="480" /></a></div>
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Enjoy!<br />
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*For <a href="http://mizhelenscountrycottage.blogspot.ro/2012/07/full-plate-thursday-7-12-12.html">Full Plate Thursday</a>, <a href="http://www.everydaytastes.com/2012/07/12/its-a-keeper-thursday-recipe-project-blog-hop-13/">It's a Keeper Thursday</a>.droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com2tag:blogger.com,1999:blog-1452482506843685334.post-28536195012556952942012-07-04T10:58:00.000+03:002012-07-06T17:13:35.593+03:00Taietei de casaZilele trecute am facut o ciorba de pui cu taietei de casa. Si m-am gandit eu ca parca as munci oleaca la niste taietei de casa. Recunosc, e un pic de munca la taieteii astia, dar gustul lor fata de cei din comert e incomparabil. Asa ca zis si facut...taietei de casa :D Si apoi m-am gandit ca multi stiu cum se fac, dar poate la fel de multi nu stiu, asa ca o sa scriu aici metoda mea; pentru inspiratie :P<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjES45XXnVWMDMOwHIeiiRzY92RAuM8CMqAjZ0CPyRkRtuyimMWZzptMAiA_o2GuuKD6GzAlPD_d1QlEtKtg7XQwKeP3H7M-yk14gpf9CIp2jQpWMKWePq4nGXQKRlYXGSBwSVXjTT1jbWB/s1600/IMG_4742.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjES45XXnVWMDMOwHIeiiRzY92RAuM8CMqAjZ0CPyRkRtuyimMWZzptMAiA_o2GuuKD6GzAlPD_d1QlEtKtg7XQwKeP3H7M-yk14gpf9CIp2jQpWMKWePq4nGXQKRlYXGSBwSVXjTT1jbWB/s640/IMG_4742.jpg" width="640" /></a></div>
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<a name='more'></a>Ingrediente:<br />
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- 100 gr faina<br />
- 1 ou<br />
- 1 praf de sare<br />
<u><b><span style="color: red;">Atentie</span></b></u>: pentru fiecare ou in plus se adauga inca 100 de gr. de faina si inca un praf de sare. Asadar la 2 oua veti avea 200 gr faina si 1/2 lingurita de sare s.a.m.d.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgqSMiOhLe7acnFUY0JPJlxOVScoFs4Sel8yxeEjNgn0zWe7APM3Pm-EU81ECWNjI3-o3fvxVLh1aUR9MvJfS3S8PfsIVurWuxmNHWbXWgaGcdtJ1IEM6vdMP6RCrYBAnoYFvfVQb8qJY/s1600/IMG_4716.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgqSMiOhLe7acnFUY0JPJlxOVScoFs4Sel8yxeEjNgn0zWe7APM3Pm-EU81ECWNjI3-o3fvxVLh1aUR9MvJfS3S8PfsIVurWuxmNHWbXWgaGcdtJ1IEM6vdMP6RCrYBAnoYFvfVQb8qJY/s640/IMG_4716.jpg" width="640" /></a></div>
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Mod de preparare:<br />
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Faina amestecata cu sarea se pune pe o suprafata plana iar in mijlocul ei se face o "groapa" in care se va pune oul.<br />
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Se amesteca ingredientele pana cand incep sa se transforme in aluat. Acesta se framanta bine, timp de cca 10 min, dupa care se intinde intr-o foaie subtire, pe masa infainata. (de explicat e mai putin decat intregul proces de fabricatie, asa ca pregatiti-va sa faceti muschi. Sau va luati aparat de facut taietei :P). Bine, eu puteam sa fac foaia si mai subtire, dar n-am mai avut rabdare.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JDSGI6G_Sooa2THkjQBTlE5RekaVAC06FE9rRF6jRDIMwAM40vb3Sxdx4cBJflFitSOeTg1DxPm6GgISHsdpusWFw_5L8e4yRC2CsJ3kzAhcnghfwWDgRwA-DKDU0Zxaqnu_KDL142xm/s1600/IMG_4721.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JDSGI6G_Sooa2THkjQBTlE5RekaVAC06FE9rRF6jRDIMwAM40vb3Sxdx4cBJflFitSOeTg1DxPm6GgISHsdpusWFw_5L8e4yRC2CsJ3kzAhcnghfwWDgRwA-DKDU0Zxaqnu_KDL142xm/s640/IMG_4721.jpg" width="640" /></a></div>
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Se taie foaia in doua apoi, in functie de cat de lungi ii vreti (pe ei, pe taietei), ori rulati foaia si-i taiati cat de subtire puteti<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1LyBVFgkKJglA9kgC38RjyjOpQdmPTOnhyphenhyphenz-HTCPhd3OzZlUno_QFIebeNrEwogoKgAfogSkoWvVUuZs1vaQsaLSSIeStVDHDRTglMGjcJWpEFQhHk7T1ktmkHph6tPpdMtM53fZoSnEc/s1600/IMG_4725.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1LyBVFgkKJglA9kgC38RjyjOpQdmPTOnhyphenhyphenz-HTCPhd3OzZlUno_QFIebeNrEwogoKgAfogSkoWvVUuZs1vaQsaLSSIeStVDHDRTglMGjcJWpEFQhHk7T1ktmkHph6tPpdMtM53fZoSnEc/s640/IMG_4725.jpg" width="640" /></a></div>
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ori taiati foaia in mai multe fasii pe care le suprapuneti si taiati taieti subtiri.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGu2263G3gB5ImCkOJYoixYMJf6jVd86vI1B5CXBCWkjZQNh9HvLDSb8_3l2cF3qyqEQYyVR-r8RfyqBOIl2e4lwsKY86QTRI-zsShRInoXU9tAAaBEd-HRb-32IZ0AgtSeM_oMTVNLE_G/s1600/IMG_4730.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGu2263G3gB5ImCkOJYoixYMJf6jVd86vI1B5CXBCWkjZQNh9HvLDSb8_3l2cF3qyqEQYyVR-r8RfyqBOIl2e4lwsKY86QTRI-zsShRInoXU9tAAaBEd-HRb-32IZ0AgtSeM_oMTVNLE_G/s640/IMG_4730.jpg" width="640" /></a></div>
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Dupa ce taiati taieteii ii desfaceti si ii lasati cca 30 min la uscat, pe masa infaianta. Foarte important e sa ii manevrati intotdeauna pe masa infainata, pentru a nu se lipi. Cat timp se mai usuca va puteti ocupa de mancare, asa ca va urez spor la treaba!<br />
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Enjoy!<br />
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*For <a href="http://mizhelenscountrycottage.blogspot.ro/2012/07/full-plate-thursday-7-5-12.html">Full Plate Thursday</a>droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com3tag:blogger.com,1999:blog-1452482506843685334.post-14719407285620036312012-07-02T16:00:00.000+03:002012-07-02T16:00:23.263+03:00Valea râului TârguluiE vară, e cald şi frumos afară, aşadar ne-am reluat obiceiul ca la sfârşit de săptămână să facem mici escapade la munte. Ar fi şi păcat să nu profităm, mai ales că stăm într-o zonă privilegiată, cu acces rapid spre munte. Am împachetat noi ce aveam de împachetat, ne-am luat câte ceva de-ale gurii în rucsac şi hai la drum. Singura dilemă era destinaţia.<br />
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<a name='more'></a>Până în centrul oraşului ne-am gandit pe unde să ieşim din oraş (nu că n-am fi ştiut pe unde se iese din oraş :P, dar nu eram siguri de traseu) şi am zis: "spre Braşov şi ne oprim unde ni se pare mai frumos". Am luat-o spre Câmpulung, ne-am hlizit, ne-am jucat şi ne-am distrat în maşină şi până să ne dăm seama eram deja în Câmpulung. Am făcut o oprire la Penny Market să mai luăm una-alta şi am plecat. La ieşirea din Câmpulung, la intersecţia cu Lereşti Drupinu' zice: "măi, eu fac la stânga. Hai la Cuca, că n-am mai fost de secole acolo". Într-adevăr, nu mai fusesem de mulţi ani şi nu mai ştiam la ce să ne aşteptăm, mai ales ca ultima oară am zburat efectiv pe şosea într-o zonă în care drumul era rupt.<br />
Buuun, intrăm în Lereşti şi deja începem să ne uimim de ce case, căsuţe, căsoaie s-au ridicat pe acolo. Am fost foarte plăcut surprinşi să vedem că majoritatea caselor au panouri solare, semn că ne mai trezim şi noi la realitatea din secolul 21. Zona foarte curată, îngrijită şi gospodărită corespunzător. Drum nou asfaltat, trotuare, rigole, toate cele la locul lor. Continuăm drumul, împăcându-ne cu ideea că drumul ăsta ca în palmă se va sfârşi şi încep hârtoapele. Şi tot mergem noi aşa până intrăm pe valea <a href="http://ro.wikipedia.org/wiki/R%C3%A2ul_T%C3%A2rgului,_Arge%C8%99">râului Târgului</a>. Şi tot mergem, şi tot mergem şi asfaltul nu se mai termină. Ne oprim la un moment dat unde vedem un semn; drumul a fost reabilitat pe fonduri Europene şi făcut ca la carte!!! Ne mirăm ca orice român uimit să afle că totuşi se mai poate face treabă în ţara asta, numai să se vrea.<br />
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Aşa că ne decidem să nu mai urcăm până la <a href="http://www.carpati.org/ghid_montan/muntii/iezer_papusa/cabana_cuca-23/">Cuca</a> şi să campăm undeva pe malul râului. Am găsit o poieniţă la vreo 150-200 m distanţă de cabana Voina, ne-am aşezat toate cele trebuincioase şi am început procesul de relaxare :))<br />
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O chestie foarte faină pe care am găsit-o la Penny şi am luat din curiozitate (după care ne-am bătut pe ea :)) ) a fost fasolea bătută, de la Arovit. Conserva era cam 3 lei şi n-am luat decât una; mare greşeală!<br />
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Am fost foarte plăcut surprinsă şi să văd mulţi biciclişti care făceau traseul ăsta în familie sau cu grupul de prieteni.Erau atât de haioşi piticii care încercau să ţină pasul cu părinţii lor!...<br />
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Să vă mai zic că până şi copilul a fost motorizat?<br />
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Sau că şi-a găsit rampă de lansare? :))<br />
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Mi-a plăcut şi să văd bază de kaiac-canoe şi culoare balizate pe mijlocul lacului, pentru antrenament.<br />
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<br />Părţi negative în toată minunăţia aia? Normal, ca doar trăim în România şi eu sau oricare alt om care merge la munte pentru relaxare trebuie să suporte şi poluarea fonică a altor "participanţi la relaxare". În fine, trecem şi peste aspectul ăsta şi vreau să vă zic că mi s-a redeschis pofta de a vedea şi mai mult din acea zonă. Sper să şi ajungem cât de curând până sus, la Cuca şi să mai am ce vă povesti.<br />
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Până la următoarea escapadă vă las să vă mai desfătaţi cu nişte peisaje care reprezintă doar 10% din frumuseţea locului.<br />
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Enjoy!<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com0tag:blogger.com,1999:blog-1452482506843685334.post-70786136561144567152012-06-27T18:47:00.000+03:002012-06-28T18:08:56.982+03:00Dovlecei paneBanuiesc ca toata lumea stie sa faca dovlecei pane. Insa nu de multe ori ne gandim ca-i putem face si gustosi si atragatori, asa ca eu va propun acum o reteta de dovlecei pane pe care nimeni nu poate sa-i refuze.<br />
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<a name='more'></a>Ingrediente:<br />
- 1-2 dovlecei potriviti ca marime;<br />
- 200 gr faina<br />
- 2 oua<br />
- 300 gr pesmet aromatizat (adica pesmet simplu, amestecat cu mirodenii: sare, piper, cimbru, boia dulce sau iute si orice alte condimente credeti voi ca se potrivesc si care va plac)<br />
- ulei pentru prajit<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_1HNWeeMJHUn3yL0RDQzu6vQv7ojpzwSPKQYAbNOH824bs0b4zUBp5sAVCaz-Mt7uKTVE4RGmbT7Mg_bp-FNZEM4a_MUxgk8iz3nH6DnMqJX0aA9xoa56L2JqrAJFGIhJxwtQLaxLvku/s1600/IMG_4649.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_1HNWeeMJHUn3yL0RDQzu6vQv7ojpzwSPKQYAbNOH824bs0b4zUBp5sAVCaz-Mt7uKTVE4RGmbT7Mg_bp-FNZEM4a_MUxgk8iz3nH6DnMqJX0aA9xoa56L2JqrAJFGIhJxwtQLaxLvku/s640/IMG_4649.jpg" width="640" /></a></div>
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Mod de preparare:<br />
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Curatam dovleceii de coaja si ii taiem in felii groase de cc 1 cm. De preferat este sa nu-i stergem de apa, pentru ca faina sa se poata lipi mai bine. Intr-un vas separat batem ouale, cu un praf de sare, pana fac "bulbuci" deasupra. Punem si uleiul la incins si ne apucam sa pregatim dovleceii: intai ii dam prin faina, apoi prin oul batut si ultima data prin pesmetul aromatizat, dupa care ii punem la prajit in uleiul incins.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTm7Q9KfdlTOfJ-T4nkhTCDxylMam-_iZEIUoNC2Wim6GGtrCEz21U1VdhQd-t2wjtONJanv6Xk6aa01GryeG8Vdvt0bbdKjY8c8Ti1oytovXxepdwus91tg9c71flGoX25dljIFbVtW9/s1600/IMG_4653.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTm7Q9KfdlTOfJ-T4nkhTCDxylMam-_iZEIUoNC2Wim6GGtrCEz21U1VdhQd-t2wjtONJanv6Xk6aa01GryeG8Vdvt0bbdKjY8c8Ti1oytovXxepdwus91tg9c71flGoX25dljIFbVtW9/s640/IMG_4653.jpg" width="640" /></a></div>
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Ii prajim pe ambele parti pana devin aurii, dupa care ii scoatem pe servete absorbante ca sa scapam de excesul de ulei.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRin1cAHeJmXc1O9F0XmYj_10LjBEv9Kxn5EeHVqS7NIYj7MRLWvqqOsBAO6RoIl5lDaoLl5HH_jO1Flhtgjz_homCXS5cQO63wS9rxsOL756Z2CkYuoSvwd7z-b8zl9jGwlJjLW1ytQn/s1600/IMG_4655.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRin1cAHeJmXc1O9F0XmYj_10LjBEv9Kxn5EeHVqS7NIYj7MRLWvqqOsBAO6RoIl5lDaoLl5HH_jO1Flhtgjz_homCXS5cQO63wS9rxsOL756Z2CkYuoSvwd7z-b8zl9jGwlJjLW1ytQn/s640/IMG_4655.jpg" width="640" /></a></div>
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Merg de minune cu aproape orice fel de garnitura, de la paste pana la salata de rosii si castraveti.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EODsdgedJnadS806qGtg-wxlCCVA_Bqu96N8amkTg57hviVUJWpPNkLxadSi6TXa9SLxwqPK-qm2DBvaIBseBhep14g9SFJfifan08JZjd7nn6VeNdAh3CEcIc0LT6iXvnULWoBMgFPU/s1600/IMG_4668.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EODsdgedJnadS806qGtg-wxlCCVA_Bqu96N8amkTg57hviVUJWpPNkLxadSi6TXa9SLxwqPK-qm2DBvaIBseBhep14g9SFJfifan08JZjd7nn6VeNdAh3CEcIc0LT6iXvnULWoBMgFPU/s640/IMG_4668.jpg" width="640" /></a></div>
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Enjoy!<br />
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*For <a href="http://mizhelenscountrycottage.blogspot.ro/2012/06/full-plate-thursday-6-28-12.html">Full Plate Thursday</a>.droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com1tag:blogger.com,1999:blog-1452482506843685334.post-25492139335801604592012-06-20T09:53:00.000+03:002012-06-20T16:08:50.704+03:00Pilaf cu carne tocataFelul asta de mancare l-am descoperit la neamurile sotului, la tara, in comuna Bogati, undeva pe langa Leordeni, jud. Arges. Prima data la pomana porcului, apoi la pomenile celelalte. Deci as putea sa spun ca e mancare de pomana :)) dar are un gust... De fapt va las sa descoperiti singuri si apoi sa-mi spuneti daca n-o sa-l faceti in repetate randuri :P<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLaMi7qkVPqTaVPEZsvrV2Yu4PcxPvdKOhGWodoUv3ffekb0mlKYvK2WjW8xwyMFT_5DK7k52NwY7I_LZDXvmel57Bu_8Sfy9G97aW1E4lr3NI8j4ThIV1k-OWocZJpePaIuJBinyc-XM/s1600/IMG_3763.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLaMi7qkVPqTaVPEZsvrV2Yu4PcxPvdKOhGWodoUv3ffekb0mlKYvK2WjW8xwyMFT_5DK7k52NwY7I_LZDXvmel57Bu_8Sfy9G97aW1E4lr3NI8j4ThIV1k-OWocZJpePaIuJBinyc-XM/s640/IMG_3763.jpg" width="640" /></a></div>
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<a name='more'></a>Ingrediente:<br />
- 200 gr orez<br />
- 100 gr carne tocata (de preferat amestec de vita si porc, insa eu am avut carne de curcan)<br />
- 2 cepe<br />
- 3 linguri de ulei<br />
- 2 lingurite de cimbru<br />
- sare si piper dupa gust<br />
- 400 ml de apa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FvsZCARlJaZCOM9KWmzSW4Y0drRmFJGJWegvGZDIXi71lRNOkrf3tHZLSqcXpYVgDqZvb8Qza4zG90pyhAnyawIdQvDir0-z5yzw4BcgC_0syvs0FKw3JCYDJKJOBRRZQ4RC9wBoJZRd/s1600/IMG_3744.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FvsZCARlJaZCOM9KWmzSW4Y0drRmFJGJWegvGZDIXi71lRNOkrf3tHZLSqcXpYVgDqZvb8Qza4zG90pyhAnyawIdQvDir0-z5yzw4BcgC_0syvs0FKw3JCYDJKJOBRRZQ4RC9wBoJZRd/s640/IMG_3744.jpg" width="640" /></a></div>
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Mod de preparare:<br />
<br />
Tocam cepele si le punem la calit, in 3 linguri de ulei, la foc mic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuNO768ZzmmlB0ID81dwYK0jmO4NBuQc8wo2EuOVNE1Sps_lANHQawTwNiPPgH0wAusfVBcuU8wz7Azp6tBrNrrROBlk_xTjZRzhfJRXPh5LfI68FKo3pOUI8QICvcYh4xiDRypy5ONsP/s1600/IMG_3746.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuNO768ZzmmlB0ID81dwYK0jmO4NBuQc8wo2EuOVNE1Sps_lANHQawTwNiPPgH0wAusfVBcuU8wz7Azp6tBrNrrROBlk_xTjZRzhfJRXPh5LfI68FKo3pOUI8QICvcYh4xiDRypy5ONsP/s640/IMG_3746.jpg" width="640" /></a></div>
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Cand ceapa devine sticloasa punem si orezul si-l lasam sa se caleasca un pic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDbVW3uAecWEU10eQnEdbcVzFiAiisOMYpDi-4S9Lib-rFxp1pTFyE6NrFTmL8hVkTEpTiCFWjSJ7yZAj9fyLSuXpeoJ-EIIYZUodvU44I3c5VlyvfpOLTDiTSsqbv1u8xYJZBZxfxwHC/s1600/IMG_3749.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDbVW3uAecWEU10eQnEdbcVzFiAiisOMYpDi-4S9Lib-rFxp1pTFyE6NrFTmL8hVkTEpTiCFWjSJ7yZAj9fyLSuXpeoJ-EIIYZUodvU44I3c5VlyvfpOLTDiTSsqbv1u8xYJZBZxfxwHC/s640/IMG_3749.jpg" width="640" /></a></div>
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Adaugam si carnea tocata si lasam pana isi schimba culoarea.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqcBVAeAUetCDKKuBOvW7sK_tRzEzyaRaPFPSxJntkbwhb8Sc8CRLyo3XBRLJA93zIJ0r0kcma4qL6GRxXCk1DB99U0uiR9hNxll4t354k7DXt2-zPkuqMFuaLqF75uCqP41x3MK2Ir4O/s1600/IMG_3753.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqcBVAeAUetCDKKuBOvW7sK_tRzEzyaRaPFPSxJntkbwhb8Sc8CRLyo3XBRLJA93zIJ0r0kcma4qL6GRxXCk1DB99U0uiR9hNxll4t354k7DXt2-zPkuqMFuaLqF75uCqP41x3MK2Ir4O/s640/IMG_3753.jpg" width="640" /></a></div>
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Adaugam apa si lasam totul sa fiarba la foc mic, amestecand din cand in cand, pana cand orezul se umfla si carnea se fierbe. Spre sfarsit adaugam cimbrul, sarea si piperul, amestecam si mai lasam sa fiarba 2-3 min, amestecand continuu.<br />
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Zi end!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4QW_YWQj3-N-c4oSm9P-nKoprwT8RXl8kvg7zgnNtEMkXwgNbGGfV6PfYL61SnoLEtuCln-ZBjimAU-cjvPWc5Mmq8MO9lggm0pX2en49joG27XTdwjOENcLCalJNuFo7dflE5408XEF/s1600/IMG_3766.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4QW_YWQj3-N-c4oSm9P-nKoprwT8RXl8kvg7zgnNtEMkXwgNbGGfV6PfYL61SnoLEtuCln-ZBjimAU-cjvPWc5Mmq8MO9lggm0pX2en49joG27XTdwjOENcLCalJNuFo7dflE5408XEF/s640/IMG_3766.jpg" width="640" /></a></div>
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Enjoy!<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com4tag:blogger.com,1999:blog-1452482506843685334.post-90666279447865929252012-06-14T21:03:00.000+03:002012-06-14T21:03:58.257+03:00Pachetele cu carneAm avut prin congelator niste foi de placinta ramase de la ziua lu' Dodo, cand am facut placinta cu spanac. Mai si le-am tot facut ba placinte, ba tarte, ba pachetele de primavara...in gand, evident :)) Ca de ramas au ramas tot in congelator, numai ca, din cand in cand, le roteam de pe raftul de sus pe ala de jos, in functie de ce-mi trebuia din congelator. Pana la urma m-am hotarat sa fac ceva din ele si pentru ca ne-au placut pachetelele pe care le-am facut de Revelion si pe care a fost mare bataie, am zis sa le refac, de data asta cu foile de placinta si nu cu foietaj. Cum? Pai cu carne tocata. Bun!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqioGpSVvUNynPEOtxhEWeQqJCB7lE1eRegnluHBe4xqTUhIo-uLjJiY8mQirS7Y3IDXJWD-LinG263zZjbs6J1MCZK_QTYnQ36B1e7BF-xCVy0tULhvxl1-v7vNaev4b0SToFgOWqBMmM/s1600/IMG_4388.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqioGpSVvUNynPEOtxhEWeQqJCB7lE1eRegnluHBe4xqTUhIo-uLjJiY8mQirS7Y3IDXJWD-LinG263zZjbs6J1MCZK_QTYnQ36B1e7BF-xCVy0tULhvxl1-v7vNaev4b0SToFgOWqBMmM/s640/IMG_4388.jpg" width="640" /></a></div>
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<a name='more'></a>Ingrediente:<br />
- carne tocata de vita si porc (pentru carcotasi vreau sa subliniez ca eu ma duc in piata, imi aleg bucatile de carne,-proportia e cam de 3/4 carne de vita - 1/4 carne de porc- si ii rog pe oamenii aia sa mi-o toace acolo)<br />
- foi de placinta<br />
- ceapa verde<br />
- dovlecel<br />
- morcov<br />
- leurda sau usturoi<br />
-sare si piper<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKM8RdII2EvOm6JgNEiZZ1Z7MhCMrBc0e9a9zJr34H0_ZqLIdEl05xjhp29iuyCajzGrx2VTme38vWdZfMgCbnOxrXMq7HGDJRQA7BWGkgRCGP71k2bJQkaYx-2vSm4cv9BwyggqWNzhPk/s1600/IMG_4365.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKM8RdII2EvOm6JgNEiZZ1Z7MhCMrBc0e9a9zJr34H0_ZqLIdEl05xjhp29iuyCajzGrx2VTme38vWdZfMgCbnOxrXMq7HGDJRQA7BWGkgRCGP71k2bJQkaYx-2vSm4cv9BwyggqWNzhPk/s640/IMG_4365.jpg" width="640" /></a></div>
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Mod de preparare:<br />
<br />
Se pune carnea la calit, in 2-3 linguri de ulei incins. Cand si-a schimbat culoarea se adauga legumele rase si se lasa la fiert, la foc mic, pana cand mai scade zeama. Se adauga laurda tocata, se condimenteaza si dupa ce se mai fierbe compozitia inca 1-2 minute, se inchide focul si se lasa la racit.<br />
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Se intind cate 2 foi de placinta si se pun cam 2 linguri de compozitie intr-o laterala, la distanta de 5 cm de aceasta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPjFgdTlPMCDwyLBACXvN5j2aHyP7_Et7-VW9rcHGSHCP-ELZCQzXv3VctjvhRIuKCm5G1vvyx9D6yiXDnI_oqFliD2g56uCueapChvE61g6pnOolKiSfGc-F1e3p9EKgddpPKq1IGhMt/s1600/IMG_4371.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPjFgdTlPMCDwyLBACXvN5j2aHyP7_Et7-VW9rcHGSHCP-ELZCQzXv3VctjvhRIuKCm5G1vvyx9D6yiXDnI_oqFliD2g56uCueapChvE61g6pnOolKiSfGc-F1e3p9EKgddpPKq1IGhMt/s640/IMG_4371.jpg" width="640" /></a></div>
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Se pliaza laterala libera peste umplutura<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0cPEHwWZG4jWiE53Keqj1TNSi3HXvpPDfIY2CHaERww0ZvJYjgcnv3NnJNFCds22vRhlmrIZltMDTDO_SjbrzH59Zs1Z_UKwlh7LggQvM30pimR9rlZkz0y0IWiZfNBz5mvbQbWZLFWJ/s1600/IMG_4372.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0cPEHwWZG4jWiE53Keqj1TNSi3HXvpPDfIY2CHaERww0ZvJYjgcnv3NnJNFCds22vRhlmrIZltMDTDO_SjbrzH59Zs1Z_UKwlh7LggQvM30pimR9rlZkz0y0IWiZfNBz5mvbQbWZLFWJ/s640/IMG_4372.jpg" width="640" /></a></div>
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apoi se pliaza marginile<br />
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si se continua plierea pana la capatul foilor de placinta. Marginea opusa se unge cu putina apa pentru a se lipi mai bine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9a5Yr_dczLwu8mMqyfD8Ni12_lvyTLRIwsUwYa5UaE73qoS-gd4nmMyabDEhFnzVd8_5gYaRmwAZF6eADVpP8ZNlVtY6LSa2a-XBawddIJ2mV6gvPMBStcY_906xbgPKXay8dIxVGjve/s1600/IMG_4378.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9a5Yr_dczLwu8mMqyfD8Ni12_lvyTLRIwsUwYa5UaE73qoS-gd4nmMyabDEhFnzVd8_5gYaRmwAZF6eADVpP8ZNlVtY6LSa2a-XBawddIJ2mV6gvPMBStcY_906xbgPKXay8dIxVGjve/s640/IMG_4378.jpg" width="640" /></a></div>
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Pachetelele se pun pe o tava tapetata cu hartie de copt si se ung cu galbenus batut, peste care se presara mac/susan sau ce mai vreti voi. Se dau la cuptorul incins la 170 de grade, pentru cca 15-20 min. (sau pana cand foile se rumenesc, pentru ca depinde de cuptor).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIqUf0Yjk6kB5JOYFMSzoEqd_Xr07pbVS0R9trnixdkGp4fhktsuL5NpIdYABprK0mYX3ZRyS29prknWzwRI2YPPNayr0IRnOSpxWMV3iuZVCbcz1MSDQPXNf4op_H92vkFCmskgVFwPk/s1600/IMG_4381.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIqUf0Yjk6kB5JOYFMSzoEqd_Xr07pbVS0R9trnixdkGp4fhktsuL5NpIdYABprK0mYX3ZRyS29prknWzwRI2YPPNayr0IRnOSpxWMV3iuZVCbcz1MSDQPXNf4op_H92vkFCmskgVFwPk/s640/IMG_4381.jpg" width="640" /></a></div>
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Yum!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LJbR258uCIYe01PO1OH-A179XTDQZP-tZedak_E0KApK3a7kItSKeUcCpYT-5_P7y3bVF0h6DSTlz1efJVI7CoH11fNV_Y6T9c8PsBEGW1m2rE5Z92CBDYspsDYxg0Je_bk2I9Ykf9Qr/s1600/IMG_4404.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LJbR258uCIYe01PO1OH-A179XTDQZP-tZedak_E0KApK3a7kItSKeUcCpYT-5_P7y3bVF0h6DSTlz1efJVI7CoH11fNV_Y6T9c8PsBEGW1m2rE5Z92CBDYspsDYxg0Je_bk2I9Ykf9Qr/s640/IMG_4404.jpg" width="640" /></a></div>
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Enjoy!<br />
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<br />droopinahttp://www.blogger.com/profile/06347025184002703580noreply@blogger.com1