tag:blogger.com,1999:blog-27903165441717838052024-03-13T17:42:47.836+02:00Andreea's Chinesefood blogDin secretele bucătăriei chinezeşti...Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.comBlogger391125tag:blogger.com,1999:blog-2790316544171783805.post-81042358489891390332017-11-15T23:54:00.000+02:002017-11-15T23:55:20.999+02:00Chilli con carne<br />
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De curand <a href="https://www.facebook.com/SunFoodRomania/" target="_blank">SunFood </a>a lansat in gama sa inca un produs delicios pe care abia astept sa vi-l prezint! Este vorba de fasole rosie! Arata exact asa cum o vedeti in poze, este delicioasa si nutritiva! Puteti prepara o groaza de bunatati cu ea, de la salate satioase, la tocane, mancaruri, supe creme si alte cate si mai cate preparate! </div>
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Pentru astazi eu am ales un preparat picant, numai bun sa ne incalzeasca pe vremea asta rece! Chilli con carne! Adica un fel de tocana din carne tocata cu fasole rosie!</div>
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Ingrediente:</div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume/fasole-rosie-boabe-400g" target="_blank">2 conserve fasole rosie Sun Food</a></div>
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500 g carne tocata (amestec porc si vita)</div>
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200 ml supa de vita (sau de pui)</div>
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2 linguri ulei masline</div>
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1 ceapa alba</div>
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3 catei usturoi</div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume/rosii-cuburi-decojite" target="_blank">1 conserva rosii tocate SunFood</a></div>
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100 ml vin alb</div>
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2 lingurite fulgi de ardei iute</div>
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1 lingurita chimion macinat</div>
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1 lingurita coriandru macinat</div>
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2 lingurite pasta de rosii</div>
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2 foi dafin</div>
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sare</div>
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piper</div>
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Intr-o tigaie incapatoare incingeti cele 2 linguri de ulei, adaugati ceapa tocata si usturoiul tocat si caliti la foc mic</div>
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Adaugati carnea si caliti la foc mic pana ce nu mai este roz. </div>
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Puneti toate condimentele: fulgi de ardei, chimion, coriandru, pasta de rosii, dafin, sare si piper si caliti pret de 2 minute. </div>
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pana ce toate aromele se imbina </div>
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Adaugati vinul alb, rosiile tocate si supa de vita, lasati sa fiarba totul la foc mic pana ce carnea este patrunsa, iar lichidul a scazut</div>
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Desfaceti conservele de fasole, scurgeti bine apa si adaugati fasolea peste carne</div>
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Amestecati totul bine si mai lasati la foc mic pentru 10 minute pana ce toate aromele s-au imbinat. </div>
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Garnisiti cu patrunjel proaspat</div>
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serviti imediat alaturi de felii de paine cu maia</div>
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Este delicios asa fierbinte si picant</div>
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Eventual, serviti si alaturi de un pahar de vin :)</div>
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Enjoy!</div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-36172937055426233972017-11-06T22:29:00.003+02:002017-11-06T22:30:32.381+02:00Supa de wonton<br />
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<i><span style="color: red;">credit foto: Cristina Toth</span></i></div>
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Atunci cand <a href="https://divainbucatarie.ro/" target="_blank">Cristina </a>mi-a povestit de proiectul ei "Gatesc cu prietenii", mi s-a parut o idee geniala, mai ales ca acum postarile video sunt la mare cautare. Proiectul acesta al ei este fara doar si poate, unul de suflet, deoarece este dedicat prietenilor si celor dragi. Acum, desirand firul evenimentelor, sincera sa fiu, nu imi amintesc exact prima data cand am intalnit-o pe Cristina, insa am sentimentul ca o cunosc dintotdeauna. Ne leaga multe amintiri impreuna, foarte multe evenimente, gatit impreuna, iesit la cafea, la masa in oras, o cina delicioasa la ea acasa si cate si mai cate. Ne-am sfatuit una pe alta in materie de bucatarit, ne-am povestit lucruri frumoase, am ras, am depanat amintiri. Si sa nu uit, in multe situatii m-a ajutat si m-a sustinut cat de mult a putut ea. Zilele trecute m-a invitat la ea acasa sa gatim impreuna si sa facem LIVE pe Facebook, si am acceptat imediat. Ne-am gandit, ca fiind frig afara, cel mai potrivit fel de mancare ar fi o supa calda cu <span style="color: red;">wonton</span>. Fiind primul meu live de acest gen, am avut atat de multe emotii, incat am turuit incontinuu si astfel am reusit sa lungesc si live-ul mai mult decat era planificat! Pff...numai eu puteam sa fac un pocinog ca asta! :)). In fine, una peste alta, ca sa vedeti si voi cum a fost, gasiti inregistrarea din acea seara <a href="https://www.facebook.com/divainbucatarie.ro/videos/1492434607492829/?hc_location=ufi" target="_blank">aici</a>.</div>
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Wonton sunt, sa zicem, un fel de tortellini ai chinezilor. Umplutura este asemanatoare cu cea a coltunasilor, insa aluatul este diferit. Daca la coltunasi este usor sa facem aluatul in casa, la wonton este mai complicat. De aceea, in magazinele chinezesti, la raionul de produse inghetate se gasesc pachetele sigilate cu astfel de foi de wonton, asemanatoare cu foile de lasagna, insa sunt mult mai subtiri si mai mici, de forma patrata. Pe blog, despre coltunasi am mai vorbit <a href="http://andreeachinesefood.blogspot.ro/2012/01/coltunasi-chinezesti.html" target="_blank">aici</a>. Tot pe aici pe blog gasiti si o delicioasa<a href="http://andreeachinesefood.blogspot.ro/2012/09/belsug-din-natura-si-niste-idei-de.html" target="_blank"> supa de coltunasi</a>. </div>
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Ca un rezumat, va las aici si reteta scrisa:</div>
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<i>pentru wonton:</i></div>
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20 foi wonton</div>
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300 g carne tocata</div>
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2 catei usturoi</div>
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1 bucata mica ghimbir</div>
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2 fire ceapa verde</div>
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1 ou mic (sau 2 de prepelita)</div>
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1 varf lingurita piper alb</div>
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1 varf lingurita sare</div>
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1 lingura sos de soia light</div>
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1 lingurita ulei de susan</div>
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1 lingura vin de orez (alcool de gatit)</div>
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<i>pentru supa </i></div>
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600 ml supa clara de pui</div>
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1 legatura bok choy (sau 2 maini baby spanac)</div>
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1 lingurita ulei de susan</div>
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1 varf lingurita piper alb</div>
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1 catel usturoi tocat fin</div>
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1 fir ceapa verde</div>
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(optional, ulei picant)</div>
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coriandru proaspat</div>
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Pentru umpltutura punem carnea de porc tocata intr-un bol, peste care adaugam: usturoiul trecut prin presa, ghimbirul tocat marunt, ceapa verde tocata marunt, piperul alb, sarea sosul de soia, uleiul de susan si oul. Amestecam totul foarte bine pana obtinem o pasta consistenta. Daca consideram ca pasta nu este consistenta, atunci putem adauga putin amidon. </div>
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Luam o foaie de wonton, o asezam cu un colt spre noi, punem o lingurita din compozitie, rulam foaia de doua ori, pana la mijlocul foii de wonton, astfel incat sa obtinem un triunghi cu baza lata. Umezim marginile foii cu apa ca sa se lipeasca bine, dupa care unim laturile de la baza, ca pe tortellini. </div>
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Punem o oala cu apa la fiert si cand apa a atins punctul de fierbere punem wonton formati in apa si ii lasam sa fiarba pana se ridica la suprafata. Timpul de fierbere sa nu depaseasca 5 minute. Cand wonton au fiert, ii scoatem cu ajutorul unei spumiere si ii asezam in bolurile de servit. In aceeasi apa in care au fiert wonton punem si bok choy sau spanacul si le lasam la fiert 30 de secunde, nu mai mult. Intre timp incalzim supa de pui separat in alta oala. </div>
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Turnam supa de pui peste wonton din castroanele de servit, impartim si spanacul sau bok choy blanchat. Dupa care condimentam supa dupa gust cu usturoi tocat fin, piper alb, ceapa verde, ulei de susan. Daca mancati picant, atunci puteti pune si ulei picant sau pasta de ardei iute. La sfarsit, daca va place, puteti pune si coriandru. </div>
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Dupa cum spuneam reteta o puteti urmari pas cu pas in filmarea noastra de vinerea trecuta. </div>
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Diva mea draga, iti multumesc pentru invitatie si ma bucur ca am gatit impreuna! Te pup si te imbratisez cu drag! </div>
Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com1tag:blogger.com,1999:blog-2790316544171783805.post-82061058380195571462017-10-31T20:03:00.000+02:002017-10-31T20:07:46.341+02:00Oua umplute cu pasta de naut<br />
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Cand vine vorba sa prepari un fel de mancare pentru copii trebuie sa ai in vedere multe aspecte, astfel incat sa obtii un preparat sanatos, delicios, satios, colorat, dar si haios! Pentru ca de multe ori cei mici mai fac mofturi la masa, trebuie sa apelam la anumite trucuri astfel incat sa-i convingem macar sa guste din mancare. Uneori este bine chiar sa-i implicam in procesul de preparare a mesei si in acest fel, nu doar ca se distreaza, dar si constientizeaza de unde vin legumele si fructele, cum ajung ele sa arate intr-un anume fel pe farfurie. Asa ca astazi vin cu o idee haioasa in care sa preparam ouale umplute. Cu siguranta ati mai vazut ideea aceasta pe undeva, variantele sunt nenumarate. Insa astazi eu am vrut ca in preparatul meu sa pun cat mai multe legume delicioase si cu aceasta ocazie am "ascuns" in ouale umplute si nautul <a href="https://www.facebook.com/SunFoodRomania/" target="_blank">Sun Food</a>. </div>
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Ingrediente:</div>
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4 oua</div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume/naut-400g" target="_blank">1 conserva naut Sun Food</a></div>
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1 morcov</div>
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1 lingura maioneza preparata in casa</div>
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1 lingurita suc lamaie</div>
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1/2 legatura patrunjel</div>
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sare</div>
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piper</div>
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pentru decor: </div>
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2 ridichi </div>
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20 boabe piper</div>
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8 cuisoare aromate</div>
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1 morcov taiat fasii subtiri</div>
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codite de patrunjel</div>
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Puneti ouale intr-o craticioara cu apa rece impreuna cu o lingurita de sare. Dati craticioara pe foc si aduceti la punctul de fierbere. Din momentul in care a inceput sa fiarba apa, cronometrati 5 minute. Opriti focul si mai lasati ouale in apa pentru inca 1 minut. Scoateti ouale din apa, lasati-le sa se raceasca complet. </div>
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Curatati ouale de coaja cu grija, astfel incat sa lasati albusul intact.</div>
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Taiati ouale pe jumatate</div>
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Intr-un castron puneti galbenusurile de ou si pastrati deoparte albusurile</div>
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Cu ajutorul unei furculite pasati bine galbenusurile fierte</div>
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Intr-un blender puneti 70 g boabe de naut si pasati bine pana ce obtineti o pasta fina. Adaugati pasta de naut peste galbenusuri impreuna cu maioneza si sucul de lamaie. </div>
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Radeti morcovul si adaugati-l in bol</div>
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Potriviti de sare si piper</div>
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Amestecati totul foarte bine, gustati compozitia pentru ultima data. </div>
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La sfarsit tocati patrunjelul marunt si adaugati-l la compozitie</div>
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Cu aceasta compozitie umpleti jumatatile de albus</div>
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Iar in fiecare jumatate "infigeti" cate 3 bobite de naut pentru o nota crocanta</div>
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Chemati copilasii si apucati-va de modelat soriceii :)</div>
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Pregatiti restul de ingrediente: taiati rondele subtiri de ridichi, pregatiti boabele de piper. Trei boabe de piper sunt mult pentru o jumatate de ou, le puteti elimina in momentul servirii, sau puteti apela la miez de floarea soarelui. </div>
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Intoarceti jumatatea cu taietura in jos</div>
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Crestati usor cu cutitul spatii unde veti pune urechiusele din ridichi</div>
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Crestati si in zona ochisorilor pentru a fixa boabele de piper</div>
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fixati si codita din morcov</div>
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Puneti pe un pat de salata sau valeriana</div>
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Continuati cu restul soriceilor :)</div>
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In curand se va strange o familie intreaga de soricei! :))</div>
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Ornati soriceii dupa cum va place si distrati-va impreuna cu copilasii</div>
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O sa va placa la nebunie! </div>
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Enjoy!</div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-47149528869024750372017-10-16T09:47:00.000+03:002017-10-16T18:35:00.563+03:00Pui coquellet cu naut<br />
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Zilele reci de toamna si-au facut aparitia. Chiar daca in timpul zilei vremea inca este calda, seara cand se lasa racoarea ne retragem zgribuliti in case. Pe vreme racoroasa multi si-ar dori sa manance spre exemplu, o supa savuroasa. Altii si-ar dori o tocana. Eu...ceva mai festiv! Cu toate acestea pentru mine acest fel de mancare este un fel de comfort food. Chiar daca este racoare si intunecat afara, in farfurie trebuie sa fie mult soare, culoare si veselie! Prin urmare, pentru mine, o seara racoroasa perfecta ar fi insotita de un pui coquellet si legume, multe legume mai ales cu naut de la <a href="https://www.facebook.com/SunFoodRomania/?ref=br_rs" target="_blank">Sun Food</a>!</div>
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1 pui coquellet intreg (aprox. 550 g)</div>
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1/2 lamaie</div>
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100 g unt aromat cu ierburi proaspete (cimbrisor, rozmarin, salvie, oregano, lamaita/verbena, sare piper)</div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume/naut-400g" target="_blank">1 conserva naut Sun Food</a></div>
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1 ceapa rosie</div>
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1 capatana usturoi</div>
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2 morcovi</div>
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1 ardei gras rosu</div>
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1 mana boabe Edamme (sau mazare)</div>
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2 foi dafin </div>
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4 crengute cimbrisor </div>
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sare</div>
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piper</div>
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2 lingurite ulei masline</div>
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Incingeti cuptorul la 180 grade Celsius. Intr-o oala incingeti cele doua lingurite de ulei, adaugati ceapa rosie tocata cuburi mari, caliti usor dupa care adaugati foile de dafin </div>
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Adaugati morcovii tocati rondele si ardeiul gras taiat cuburi mari</div>
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Caliti totul pret de cateva minute, dupa care adaugati nautul scurs de apa impreuna cu 4 crengute cimbrisor. Lasati puneti capacul si lasati sa fiarba incet la foc mic. </div>
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Intre timp pregatiti puiul coquellet. Puneti intr-un bol untul la temperatura camerei, peste el adaugati toate ierburile aromate tocate foarte marunt impreuna cu sare si piper. </div>
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Cu acest unt aromat ungeti bine de tot puiul pe toate partile inclusiv in interior. In cavitatea puiului puneti jumatatea de lamaie si o crenguta de rozmarin. Asezati puiul peste legumele din oala. Taiati in doua capatana de usturoi si puneti in oala de asemenea. Acoperiti oala cu un capac si dati la cuptorul incins pentru 30 de minute. </div>
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Dupa 30 de minute indepartati capacul oalei, adaugati boabele Edamme si mai lasati la cuptor pentru inca 20 de minute, astfel incat puiul sa capete o culoare aurie placuta.</div>
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Scoateti oala de la cuptor si lasati sa se racoreasca putin. </div>
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Transferati puiul pe un platou si serviti imediat</div>
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Legumele sunt dulci si tare placute la gust. </div>
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Aroma untului este acum in tot preparatul . </div>
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Am o presimtire ca in curand aceasta mancare va deveni si pentru voi comfort food! Pentru serile reci de toamna!</div>
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Enjoy!</div>
Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-20223803118274470872017-09-27T18:12:00.001+03:002017-09-27T18:12:24.346+03:00Tarta rustica cu piersici si cocos<br />
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Intotdeauna am asociat toamna cu ideea de tarta. Probabil ca dupa verile calduroase in care nu prea imi convine sa deschid cuptorul, odata cu instalarea frigului si a serilor racoroase imi doresc cate o tarta dulce si usor calda pe care sa o savurez in tihna si sa stau invelita intr-o paturica :). </div>
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Serile trecute stand pe balcon am simtit racoarea toamnei si atunci mi-am adus aminte de tarte. Asa ca nu am stat pe ganduri si am preparat o tarta dulce, mai rustica si mai satioasa, insa cu piersici de la <a href="https://www.facebook.com/SunFoodRomania/" target="_blank">SunFood </a>ca sa imi aduca aminte totusi de vara :). </div>
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Ingrediente:</div>
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pentru aluat: </div>
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200 g faina</div>
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100 g unt </div>
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50 ml apa rece </div>
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1 praf sare</div>
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pentru umplutura: </div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-fructe/compot-piersici" target="_blank">1 conserva compot de piersici SunFood</a></div>
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300 g lapte condensat indulcit</div>
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2 oua</div>
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2 linguri faina</div>
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70 g fulgi cocos</div>
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1 lingurita extract de vanilie</div>
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Pentru inceput faceti aluatul dupa indicatiile pas cu pas de <a href="http://andreeachinesefood.blogspot.ro/2013/07/tarta-cu-ananas-si-menta.html" target="_blank">AICI</a>. Daca nu intrati pe link, atunci va mai zic eu o data :)). Intr-un blender puneti faina impreuna cu sarea si untul. Porniti blenderul pana ce obtineti o compozititie nisipoasa. Turnati apa rece si mai porniti blenderul pentru cateva secunde pana ce aluatul se strange pe peretii blenderului. Scoateti aluatul pe blatul de bucatarie, framantati-l de 2-3 ori, dupa care il inveliti in folie de plastic si il dati la frigider pentru 30 de minute. </div>
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Incingeti cuptorul la 180 grade Celsius. Scoateti aluatul din frigider si intindeti o foaie subtire de 0.5 cm. Intindeti aluatul in forma de tarta si nivelati-l bine. </div>
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Cu ajutorul unei furculite intepati aluatul din loc in loc </div>
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apoi acoperiti aluatul cu hartie de copt si bilute de ceramica. Daca nu aveti bilute de ceramica puteti pune alte greutati precum boabe de orez, boabe de fasole, naut...etc. Dati tava la cuptorul incins pentru 20 de minute. </div>
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Intre timp pregatiti crema: </div>
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Intr-o craticioara incalziti laptele condensat indulcit </div>
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intr-un bol puneti faina, </div>
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adaugati cele doua oua</div>
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si amestecati totul foarte bine pentru a nu obtine cocoloase. Luati de pe foc craticioara cu lapte condendat indulcit si turnati in fir subtire laptele condensat indulcit, amestecati rapid cu un tel toata compozitia. Turnati totul inapoi in craticioara si dati din nou craticioara pe foc. Amestecati incontinuu pentru 3-4 minute pana ce amestecul se ingroasa. </div>
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Luati craticioara de pe foc, adaugati fulgii de nuca de cocos si extractul de vanilie. </div>
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Desfaceti conserva de compot de piersici, scurgeti foarte bine piersicile si stergeti-le cu un prosop de hartie. </div>
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Scoateti tava cu aluat din cuptor, indepartati hartia de copt si bilutele ceramice. Nu stingeti cuptorul!</div>
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Turnati compozitia de lapte si nuca de cocos in tava</div>
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Din loc in loc puneti jumatati de piersici, iar din loc in loc feliute. Faceti un ornament dragut asa cum va doriti :). </div>
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Dati tarta inpoi la cuptorul incins la 180 grade Celsius si mai lasati sa se coaca pentru 40 de minute pana ce devine aurie pe deasupra. </div>
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Lasati tarta sa se raceasca complet, scoateti-o din tava si portionati-o dupa dorinta. </div>
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Este delicioasa! Umplutura este usor densa insa tare aromata de la piersici si nuca de cocos. </div>
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Iar pe deasupra este usor crocanta</div>
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O sa va placa tare mult!</div>
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Enjoy!</div>
Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-47874082879539679982017-09-11T21:28:00.004+03:002017-09-11T21:48:11.493+03:00Platou mezze cu gustari <br />
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Atunci cand se anunta musafiri pe nepusa masa si vreti sa incropiti ceva rapid si deloc costisitor, sau cand vreti sa invitati niste prieteni apropiati dar nu stiti ce sa le mai serviti caci v-ati saturat de pizza de la delivery, cea mai buna idee ar fi sa le pregatiti un platou mezze. Daca va planificati cu grija ceea ce vreti sa pregatiti puteti prepara in cel mult o ora o masa intreaga cu tot felul de gustari care mai de care mai delicioase, mai satioase, care incanta ochiul oricui si care pot satisface orice mofturos! Partea frumoasa la acest tip de platou este faptul ca puteti fi cat de creativi doriti, puteti pune mici gustari de tot felul cu care nu puteti gresi. Adica daca sa zicem pe cineva nu incanta ideea de rosii uscate in ulei de masline (desi ma tare indoiesc! :)) ), isi poate alege orice altceva de pe platou. Daca la toate astea puneti pe ici pe colo si niste alune sau nuci, biscuitei sarati sau chiar niste fructe, eu zic ca nimeni nu pleaca nesatul de la masa. Ceea ce este si mai frumos la acest tip de mezze este faptul ca il puteti prepara exact cu ce aveti prin frigider si prin camara, fara sa va coste o avere! </div>
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Ce este mezze? Un fel de aperitiv pe care il serviti inainte de masa, un starter, sau un fel de antipasto, daca doriti. Sincer va spun, ca de cate ori am pregatit mezze nu a mai fost nevoie si de felul 2 pentru ca mereu au fost mai multe feluri de mancare si indestulatoare. </div>
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Pentru ca noi am fost 4 persoane la masa si pentru ca am pregatit mai multe preparate, nu au incaput toate pe un platou, asa ca eu am hotarat sa le "imprastii" pe o placa de lemn intr-un fel oarecum dezordonat, dar astfel incat toti sa guste din fiecare preparat. Dupa cum va spuneam, pe ici pe colo am "aruncat" niste nuci coapte in cuptor care au disparut primele! :)). Per total au fost bits and pieces, tot felul de chestii de rontait alternate cu pasta tartinabila, hummus si bineinteles, lipii proaspete. Pentru culoare si prospetime am pus ardei galbeni si niste sfecla (in pragul ofilirii) pe care am copt-o la cuptor si am transformat-o in vedeta! </div>
De ce va spun ca puteti sa incropiti toate astea rapid? Marea majoritate a preparatelor sunt rapide si nu necesita multa munca pentru ca daca prin camara aveti 1-2 conserve de naut si fasole de la <a href="https://www.facebook.com/SunFoodRomania/" target="_blank">Sun Food</a>, jumatate din treaba deja este gata! Din intamplare, toate preparatele mele din acea seara au fost vegane, insa voi puteti pregati mult mai multe chestii si mai variate. Asigurati-va totusi ca se potrivesc unele cu celelalte, astfel incat sa creati o armonie intre preparate, gusturi si culori.<br />
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Ok, nu va mai tin de vorba, va spun pe scurt din ce elemente a fost compus mezze meu de astazi si (BONUS! :) ), va scriu rapid si retetele preparatelor ca poate va fac cu ochiul si doriti sa le pregatiti si voi acasa. Si cu ocazia asta va rog sa-mi povestiti si voi ce preparate rapide gatiti acasa atunci cand va vin prietenii si nu aveti mult timp la dispozitie.<br />
Pe scurt am avut (urmariti prima poza din postare) de la stanga la dreapta si de sus in jos: <i>cous cous aromat cu piersici caramelizate si fistic, pasta de fasole cu za'atar, lipii facute in casa, amestec de masline, rosii uscate in ulei de la borcan (ale mele sunt facute in casa), salata de morcovi cu castraveti si susan negru, nuci coapte in cuptor, biscuitei sarati, sfecla rosie coapta cu otet balsamic, hummus cu ardei copt. </i><br />
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<i><span style="color: red;">Cous cous aromat cu piersici caramelizate</span></i></div>
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6<a href="http://sunfood.ro/produse-sun-food/conserve-de-fructe/compot-piersici" target="_blank"> piersici din compot Sun Food</a></div>
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1 lingurita ulei de masline</div>
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1 ceasca cous cous uscat</div>
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condimente cate un varf de cutit de: boia dulce, scortisoara, piper negru macinat, chimen pudra, turmeric, nucsoara, fulgi de ceapa, fulgi de usturoi, patrunjel uscat)</div>
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200 ml apa</div>
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1/2 lingurita sare</div>
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2 linguri ulei de masline</div>
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2 lingurite fistic tocat</div>
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Pentru inceput puneti apa la fiert, intr-un bol puneti cous cous uscat, peste el puneti condimentele toate si sarea. Turnati apa fierbinte peste cous cous, amestecati usor o singura data. Acoperiti bolul cu un capac sau cu folie alimentara si lasati-l sa se hidrateze bine. </div>
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Intre timp desfaceti conserva de piersici, scurgeti bine de tot piersicile, puneti-le pe un servet de bucatarie si uscati-le bine. </div>
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Incingeti uleiul intr-o tigaie, tocati bucatele piersicile si caliti-le cateva minute pe toate partile pana devin usor aurii. </div>
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Luati capacul sau folia de pe bolul cu cous cous, amestecati usor cu o furculita ca sa devina pufos, adaugati uleiul de masline si piersicile caramelizate. </div>
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Transferati in boluri mici sau intr-un bol mare si presarati fistic tocat. Garnisiti cu patrunjel proaspat. </div>
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<i><span style="color: red;">Pasta de fasole cu za'atar si fulgi de ceapa caramelizata: </span></i></div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume" target="_blank">1 conserva fasole boabe SunFood</a></div>
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1 catel usturoi</div>
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2 lingurite amestec za'atar</div>
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2 lingurite fulgi de ceapa caramelizata </div>
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1/2 lingurita boia dulce </div>
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2 lingurite ulei de masline</div>
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sare</div>
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piper</div>
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Daca nu aveti fulgi de ceapa caramelizata, puteti praji ceapa dinainte si apoi sa o incorporati in amestecul de fasole, pastrati putina ceapa si pentru garnisit si cateva boabe fasole intregi. </div>
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Desfaceti conserva de fasole, scurgeti bine de tot fasolea intr-o sita. Intr-un blender puneti fasolea scursa si toate ingredientele. Porniti blenderul pentru 2-3 minute pana ce obtineti o pasta fina. Puneti pasta in boluri garnisiti cu boabele intregi de fasole, fulgii de ceapa prajita, un praf za'atar si picurati cateva picaturi de ulei de masline.</div>
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<i><span style="color: red;">Lipii proaspete facute in casa:</span></i></div>
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Bineinteles ca puteti cumpara lipiile, insa cele facute in casa sunt muuult mai bune si mai gustoase. Lipiile astea sunt cele mai laborioase dintre toate preparatele mezze-ului de astazi, insa merita! Ar fi pacat ca la un astfel de festin sa nu faceti lipii proaspete! Cu toate acestea, sa stiti ca se prepara tare usor si veti fi tare mandri cand veti vedea cum se umfla lipiile voastre pe moment ce le coaceti in tigaie!</div>
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450 g faina alba</div>
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1 lingurita sare</div>
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250 g apa calda</div>
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2 linguri ulei de masline</div>
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Intr-un bol cerneti faina impreuna cu sarea, faceti o gropita in mijlocul fainii si adaugati apa si uleiul de masline. Cu ajutorul unei linguri amestecati pana obtineti o pasta lipicioasa, scoateti pasta din bol, presarati putina faina pe masa si framantati in jur de 10 minute pana obtineti un aluat fin si elastic care nu se mai lipeste de maini. In functie de tipul fainii, e posibil sa mai aveti nevoie de apa sau faina. Puneti aluatul intr-un bol acoperiti bolul cu folie alimentara si lasati aluatul la temperatura camerei pentru 30 de minute.<br />
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Impartiti aluatul in 8 bucati si formati mingiute de marimea unei mingi de ping pong. Acoperiti cu folie alimentara toate mingiutele. Presarati faina pe blatul de lucru, luati o mingiuta si aplatizati-o cu podul palmei. Intindeti aluatul cu ajutorul unui sucitor pana ce obtineti un disc de aluat cu diametrul de 15 cm. Incingeti pe foc o tigaie (nu o ungeti cu nimic, o lasati asa uscata) si puneti lipia in tigatie cu focul mic spre mediu. Cand incep sa apara bule de aer la suprafata intoarceti lipia pe partea cealalta. Acum veti observa ca lipia incepe si se umfla destul de tare ca o pernuta. Intoarceti din nou lipia pe prima parte si apoi din nou pe cealalta. Cam 2 rotiri pe fiecare parte. Toata operatiunea nu dureaza mai mult de 5 minute pentru fiecare lipie. </div>
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Din aluatul acesta obtineti in jur de 8 lipii pufoase si super mega delicioase!<br />
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Despre amestecul de masline nu va povestesc caci puteti sa va faceti propria combinatie. Rosii uscate puteti pune din cele la borcan, biscuitei sarati puneti de care va plac. </div>
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<i><span style="color: red;">Salata de morcovi cu castraveti si susan negru</span></i></div>
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Este o salata tare buna, racoritoare si tare draguta! O sa va aduca aminte de morcovii murati sau de muraturi pentru ca asta a fost si ideea mea. Insa timpul de preparare este minim! </div>
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4 morcovi </div>
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1 castravete fabio</div>
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2 linguri otet de orez chinezesc</div>
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1 lingurita sare</div>
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1 lingurita ulei de susan</div>
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1 lingurita boabe de susan negru</div>
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Cu ajutorul unui curatator de fructe sau la mandolina taiati morcovii fasii subtiri. Faceti acelasi lucru si cu castravetii, fara a folosi si partea lor de seminte pentru ca lasa multa apa. Puneti legumele fasii intr-un bol, adaugati sarea si otetul de orez chinezesc. Amestecati totul bine si lasati-le la frigider pentru 20 de minute pana ce se marineaza bine. Scoateti bolul de la frigider, scurgeti legumele (intre timp isi vor mai lasa putina apa), condimentati cu uleiul de susan si puneti intr-un bol. Pe deasupra presarati susanul negru. </div>
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<i><span style="color: red;">Sfecla rosie coapta cu otet balsamic si nuci</span></i></div>
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Va sfatuiesc sincer sa faceti mai multa sfecla caci este geniala! O sa va placa la nebunie! </div>
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3 bucati sfecla rosie medie</div>
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2 linguri ulei de masline</div>
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2 linguri otet balsamic</div>
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sare </div>
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piper</div>
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70 g nuci </div>
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Incingeti cuptorul la 190 grade Celsius. Decojiti sfecla, taiati-o cubulete sau rondele. Intr-o tava puneti o hartie de copt, peste ea asezati rondelele de sfecla. Condimentati cu ulei de masline, otet balsamic, sare si piper, amestecati totul bine si dati la cuptorul incins pentru 30 de minute.</div>
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Scoateti tava din cuptor, si dati pentru 5 minute nucile pana capata un miros placut. Scoateti si nucile din cuptor si lasati-le deoparte. Puneti sfecla intr-un bol mai picurati cateva picaturi de otet balsamic si ulei de masline. Pe deasupra presarati nucile coapte.</div>
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Pe platou sau pe placa de servit mai "aruncati" cateva nuci coapte. Fac impresie buna! :))</div>
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<i><span style="color: red;"> Hummus cu ardei copt</span></i></div>
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Pentru ca sunteti in graba si doriti sa preparati rapid acest hummus, va sfatuiesc sa cumparati un borcan de ardei copti, sunt la fel de buni si de deliciosi. Daca aveti timp, atunci coaceti ardeii in casa, curatati-i si adaugati-i la acest preparat minunat. </div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume/naut-400g" target="_blank">1 conserva naut Sun Food</a></div>
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3 ardei copti </div>
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1 catel usturoi</div>
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1 lingura pasta tahina</div>
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1 lingurita paprika afumata</div>
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2 linguri ulei de masline</div>
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sare</div>
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piper</div>
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Desfaceti conserva de naut, scurgeti bine de tot nautul si puneti-l intr-un robot de bucatarie. Peste naut puneti restul de ingrediente: ardeii copti, usturoiul, tahina, paprika afumata, uleiul de masile, sare si piper. Porniti blenderul pentru 2-3 minute pana ce obtineti o pasta fina. </div>
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Turnati hummus-ul in boluri mici, garnisiti cu fasii de ardei copt, cateva bobite de naut din conserva, ulei de masline si pudrati putina paprika afumata. </div>
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Cam acestea au fost ideile mele pentru platoul cu mezze de astazi. Daca v-au placut, lasati-mi un comentariu si spuneti-mi care dintre ele v-a placut mai mult si ce pregatiti voi rapid cand aveti musafiri. </div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com2tag:blogger.com,1999:blog-2790316544171783805.post-42188614253866525732017-09-05T22:27:00.000+03:002017-09-05T22:27:34.831+03:00Tort entremet cu afine si zmeura<br />
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<a href="https://1.bp.blogspot.com/-N9Qr99noAgE/Wa2ykjzB7hI/AAAAAAAAWy4/HOrsNjuIxJ8DEMV-x_Aw8GUdtgr3hgBEwCEwYBhgL/s1600/DSC_0754%2B%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="768" height="640" src="https://1.bp.blogspot.com/-N9Qr99noAgE/Wa2ykjzB7hI/AAAAAAAAWy4/HOrsNjuIxJ8DEMV-x_Aw8GUdtgr3hgBEwCEwYBhgL/s640/DSC_0754%2B%2528Medium%2529.jpg" width="422" /></a></div>
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Daca ar fi sa ma intrebati cand au trecut 10 ani din casatoria mea, nici eu nu as sti sa va spun cand. Stiu doar ca au fost 10 ani minunati presarati cu muuulta iubire, extrem de multe clipe frumoase, dar si momente grele in care am fost unul alaturi de celalalt. Am realizat atat de multe lucruri impreuna, am cladit un camin, am fost alaturi unul de celalalt in toate incercarile cele grele, am ras si ne-am bucurat in momentele fericite, am calatorit mult, am muncit cot la cot, ne-am facut vise si planuri. Au fost multe si inca o sa mai fie. Totul a fost minunat si o sa fie si mai si. Pentru ca ne iubim si pentru ca ne intelegem bine. Pentru ca nu suntem perfecti, pentru ca gresim, pentru ca ne e teama uneori, pentru ca ne simtim slabi cateodata. Insa tot timpul impreuna suntem uniti si puternici. Si asta ne leaga pe noi si iubirea noastra. </div>
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Si cum a fost un moment aniversar, am decis sa fac si un tort special cu aceasta ocazie. Bineinteles ca toate torturile de zilele noastre sunt speciale, insa de data aceasta am ales o tema speciala. In ziua aniversarii, ne-am imbracat frumos, mi-am ales un buchet cu spice si lavanda, ne-am luat de manuta si impreuna cu nasii si parintii nostri am mers la biserica sa ii multumim lui Dumnezeu ca ne-a adus pe toti pana aici bine si sanatosi. Buchetul cu lavanda si spice il vedeti in poze alaturi de tort. Multumesc din suflet Irinei pentru maiestria cu care a confectionat buchetul! Si daca tot am avut lavanda in buchet, atunci tot evenimentul a fost presarat pe ici pe colo cu cate un strop de lila sau mov. Tot in poze mai vedeti si mici pachetele chinezesti cu rosu si auriu. Pe ele le-am luat special din calatoria noastra in China ca sa le daruim ca marturii participantilor la micul nostru eveniment. In orice eveniment important din viata mea am avut grija sa am un mic lucrusor care sa imi aduca aminte de China si de iubirea mea pentru cultura chineza. Asa cum si la nunta de acum 10 ani am avut marturii din China, am tinut ca si anul acesta sa le avem tot de acolo. </div>
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Dupa ceremonia de la biserica am mers cu totii acasa unde am servit cateva gustari. Masa am decorat-o simplu cu naproane florale si cu servetele confectionate de mine, stranse cu cate un fir de lavanda. </div>
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Peste toate am pus si un topper cu mesaj confectionat de cei de la <a href="https://www.tomvalk.ro/" target="_blank">Tom Valk</a> (multumim inca o data!). </div>
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Ok, acum sa va spun despre tort. Ne-am dorit sa fie un desert usor, aerat, dragut, floral, festiv in acelasi timp, dar mai ales gustos. Bineinteles ca am ales o tenta de lila , un mousse usor de afine, un blat daquoise, cu o insertie de zmeura, apa de trandafiri si sampanie, iar pe deasupra o glazura oglinda mov (putin cam prea mov! :) ), ornat cu flori comestibile de la <a href="http://microgreens.ro/" target="_blank">Microgreens </a>, bucatele de zmeura si afine proaspete. </div>
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Nu a fost un tort pefect, insa am lucrat la el cu tot dragul si l-am facut din suflet!</div>
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Asadar, reteta:</div>
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pentru un tort cu diametrul de 20 cm:</div>
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pentru blatul daquoise: </div>
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100 g migdale macinate marunt</div>
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75 g zahar pudra</div>
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15 g amidon de porumb</div>
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3 albusuri de ou</div>
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1 praf sare</div>
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pentru insertia de zmeura:</div>
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100 g zmeura proaspata</div>
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1 lingurita suc lamaie</div>
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200 ml prosecco</div>
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1 lingura apa trandafiri</div>
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15 g gelatina granule</div>
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200 g zmeura proaspata intreaga</div>
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pentru mousse de afine:</div>
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400 g afine proaspete (sau inghetate)<br />
2 lingurite suc lamaie</div>
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3 galbenusuri de ou</div>
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125 g zahar tos</div>
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1 lingurita pasta de vanilie</div>
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12 g gelatina granule</div>
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300 ml frisca lichida</div>
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pentru glazura oglinda:</div>
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150 g glucoza lichida<br />
75 ml apa plata<br />
100 g zahar</div>
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120 ml lapte condensat indulcit</div>
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150 g ciocolata alba</div>
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10 g gelatina granule<br />
10 picaturi colorant mov lichid<br />
(**in functie de tipul de colorant este posibil sa fie nevoie de mai mult sau mai putin colorant pentru a obtine culoarea dorita-eu am avut un colorant puternic si 10 picaturi au fost de ajuns)</div>
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Pentru blatul daquoise incingeti cuptorul la 175 grade Celsius, intr-un bol mare puneti albusurile de ou impreuna cu sarea si incepeti sa le bateti cu mixerul la viteza mare pana ce obtineti o spuma tare. Adaugati zaharul putin cate putin pana ce obtineti o bezea lucioasa. Opriti mixerul si peste spuma adaugati migdalele macinate amestecate cu amidonul. Incorporati amestecul cu ajutorul unei spatule cu miscari usoare de sus in jos. Turnati amestecul intr-o tava rotunda cu diametrul de 20 cm. Dati la cuptorul incins pentru 15 minute pana ce obtineti un blat alb usor spongios, avand grija sa nu capete culoare maronie. Lasati 5 minute blatul sa se raceasca dupa care socateti-l pe un gratar de bucatarie sa se raceasca complet. </div>
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Pentru insertia de zmeura: hidratati gelatina in 3 linguri cu apa si lasati deoparte. Intr-o craticioara puneti cele 100 g de zmeura proaspata cu sucul de lamaie si puneti pe foc cateva minute pana ce zmeura incepe sa se inmoaie usor. Luati craticioara de pe foc si pasati amestecul intr-o strecuratoare pana obtineti un piure rosu si placut. Peste piure adaugati prosecco si apa de trandafiri. Incalziti usor gelatina pana devine lichida si amestecati-o rapid cu mixul de sampanie si apa de trandafiri. Luati o forma de tort sau o tava cu diametrul de 18 cm, taiati fiecare fruct de zmeura in 2 bucati si aranjati jumatatile cu taietura in jos pe fundul tavii. Peste zmeura turnati in fir subtire jumatate din amestecul lichid avand grija ca zmeura sa nu se ridice la suprafata. Dati tava la frigider pentru 20 de minute pana ce lichidul din tava se incheaga. Apoi turnati si restul de compozitie peste stratul format in tava. Aveti grija ca forma de tort sa fie bine sigilata astfel incat sa nu curga lichidul din ea. Daca aveti forma de tort cu fund detasabil, atunci tapetati bine fundul ei cu folie alimentara si apoi cu folie de aluminiu. Dati tava la frigider pentru 3-4 ore pana ce obtineti un strat gros de consistenta unui jeleu. </div>
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Intre timp, pregatiti mousse-ul de afine: intr-o craticioara puneti afinele si sucul de lamaie si lasati pe foc pentru 10 minute pana ce afinele se fierb bine si formeaza un sos. Strecurati compozitia obtinuta si pasati intr-o sita. Pastrati deoparte piureul rezultat. Hidratati gelatina granule in 3 linguri de apa, lasati deoparte.<br />
Intr-o craticioara incalziti bine piureul de afine, intre timp puneti intr-un castron galbenusurile si zaharul si amestecati totul bine pana ce galbenusurile incep sa se deschida la culoare. Peste galbenusuri turnati in fir subtire piureul de afine amestecand incontinuu. Varsati tot continutul din castron inapoi in oala si puneti inapoi pe foc mic timp de 5 minute pana ce compozitia se ingroasa usor. Luati oala de pe foc si adaugati gelatina hidratata, amestecati bine pana la dizolvarea completa, adaugati pasta de vanilie, acoperiti oala cu folie alimentara si lasati sa se raceasca complet. Dupa ce s-a racit complet, bateti frisca lichida pana ce obtineti o spuma tare. Cu ajutorul unei spatule incorporati cu miscari usoare frisca in compozitia de afine racita.<br />
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Pentru montare: tapetati cu folie de acetat oforma de tort cu dimensiunea de 22 cm, asezati in ea blatul daquoise (care este de 20 de cm), el trebuie sa fie mai mic, pentru ca la sfarsit nu trebuie sa se vada pe margini, astfel incat glazura oglinda sa poata sa imbrace complet tortul la final. Peste blatul daquoise puneti o jumatate din cantintatea de mousse de afine. Nivelati bine avand grija ca mousse-ul de afine sa intre si in spatiul dintre blatul daquoise si peretii formei de tort. Scoateti de la frigider insertia de zmeura desfaceti-o din forma de tort si puneti-o peste mousse-ul de afine. Apasati usor pe insertie astfel incat sa se fixeze bine in mousse. Turnati restul de mousse de afine peste insertie. Nivelati bine cu un cutit astfel incat sa aveti o suprafata plana. Inveliti forma de tort cu folie alimentara si dati-o la congelator pentru 24 de ore. </div>
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Pentru glazura oglinda: pentru inceput hidratati gelatina in 3 linguri de apa rece, intr-un ibric puneti pe foc glucoza lichida impreuna cu apa si zaharul si lasati-le sa fiarba pe foc pana ce amestecul ajunge la temperatura de 104 grade Celsius. Acest pas este important, de aceea va sfatuiesc sa masurati temperatura cu un termometru de bucatarie. Stingeti focul si adaugati laptele condensat indulcit. Puneti intr-un bol ciocolata alba, luati ibricul de pe foc si turnati amestecul peste ciocolata alba. Incet amestecati si dizolvati complet ciocolata alba dupa care adaugati gelatina hidratata. Picurati pe deasupra colorantul . In tot acest amestec introduceti un blender vertical si blendati toata compozitia pentru 2-3 minute pana obtineti o compozitie omogena. Lasati compozitia la temperatura camerei pana ce aceasta ajunge la temperatura de 35 grade Celsius. </div>
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Pregatiti un gratar de bucatarie cu o tava sub el. Pe gratarul de bucatarie puneti un vas inalt dar mai mic decat diametrul tortului. Scoateti tortul de la congelator, desfaceti-l din folia de acetat si asezati-l peste vas. Turnati glazura peste tortul inghetat astfel incat glazura sa imbrace complet tortul. Usor treceti o spatula peste suprafata tortului pentru a nivela glazura, insa numai o singura data. Lasati glazura sa se scurga singura pe margini si incercati pe cat posibil sa nu atingeti tortul pana ce glazura nu se intareste bine pe tort. </div>
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Pentru decor: puteti folosi margelute comestibile, confetti, nonpareils, flori proaspete, fructe, macarons, bezele, ornamente de ciocolata...etc. Eu am tapetat marginile cu nonpareils fucsia, apoi am facut pe deasupra un decor cu flori proaspete, afine si zmeura. </div>
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Pastrati tortul la frigider pana in momentul servirii. In general eu glazurez tortul de seara, ii pun ornamentele pe margine, apoi a doua zi ii fac restul decorului, astfel incat florile si fructele sa fie cat mai proaspete. </div>
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In momentul in care taiati tortul, pregatiti un vas cu apa calda si un prosop de bucatarie. Folositi un cutit ascutit. Treceti cutitul prin apa calda, stergeti-l cu prosopul, apoi taiati prima felie. Repetati operatiunea inainte de fiecare taietura, astfel incat feliile sa fie cat mai "curate". </div>
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A iesit un tort delicios, plin de dragoste si sentimente placute. </div>
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Pentru ca ne-a placut atat de mult, am facut tortul si a doua oara, astfel am putut sa fotografiez si o felie ca sa vedeti cum arata la interior. </div>
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La al doilea tort am incercat sa pastrez cat se poate de mult din decorul primului tort, insa nu am mai gasit aceleasi flori comestibile. </div>
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Tortul a fost foarte apreciat si toti au fost foarte incantati de desertul nostru. </div>
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Enjoy!</div>
Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com7tag:blogger.com,1999:blog-2790316544171783805.post-84876579381249430102017-08-30T14:38:00.004+03:002017-08-30T14:38:58.453+03:00Spaghette cu chiftele in sos de rosii<br />
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Nu stiu despre voi, dar eu una mananc paste mai rar. Sunt tare bune, nu zic nu, insa problema este ca imediat ce le faci trebuie sa le si mananci si sa nu zabovesti o clipa dupa aceea! Spre exemplu, daca iti iei o portie a doua zi la birou nu mai au acelasi gust minunat si senzational, oricum le-ai fi preparat!<br />
Asa ca atunci cand vreau paste, ma asigur ca le prepar intr-o zi cand am timp sa le fac si apoi sa le savurez. Cum s-a si intamplat zilele trecute. Ceea ce vreau sa va zic este faptul ca pastele au un gust special atunci cand prepar sosul cu rosii din conserva. Rosiile proaspete nu au mereu acelasi parfum si aceeasi savoare, asa ca adesea apelez la rosii din conserva de la <a href="https://www.facebook.com/SunFoodRomania/?ref=br_rs" target="_blank">Sun Food</a>. Cat despre celelalte ingrediente, combinatiile si variantele sunt 1000. Desi nu sunt asa rapide, pastele cu chiftelute sunt delicioase, iar ca sa fie si mai savuroase, in umplutura lor am adaugat faina de migdale in loc de pesemet. Cu faina de migdale nu ies atat de perfecte si de rotunde, insa gustul este unul aparte.<br />
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Ingrediente:<br />
pentru sosul de rosii:<br />
2 conserve rosii cuburi <a href="http://sunfood.ro/produse-sun-food/conserve-de-legume/rosii-cuburi-decojite" target="_blank">Sun Food</a><br />
2 lingurite ulei de masline<br />
1 ceapa alba<br />
3 catei usuturoi<br />
1 lingurita fulgi de ardei iute<br />
1 lingurita oregano uscat<br />
1 lingurita busuioc uscat<br />
sare si piper dupa gust<br />
+150 g paste spaghette<br />
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pentru chiftelute:<br />
500 g carne tocata (amestec porc si vita)<br />
50 g faina de migdale<br />
1 ou<br />
50 g parmezan ras<br />
rozmarin proaspat<br />
1 lingurita oregano uscat<br />
sare si piper dupa gust<br />
3 lingurite ulei de masline<br />
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Pentru chiftelute mai intai punem intr-un bol faina de migdale, </div>
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adaugam carnea, oregano uscat si rozmarinul tocat marunt </div>
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radem parmezanul </div>
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apoi adaugam oul</div>
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Amestecam totul foarte bine si din aceasta pasta obtinuta formam chiftelute mici de marimea unei nuci.</div>
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Incingem cele 3 linguri de ulei de masline intr-o tigaie si prajim pe toate partile chiftelultele. Le scoatem pe un prosop de hartie si le lasam sa se scurga bine de ulei. </div>
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Intre timp pregatim sosul de rosii. Intr-o tigaie incingem cele 2 lingurite de ulei, adaugam ceapa tocata marunt si usturoiul tocat, le lasam sa se caleasca impreuna la foc mic, avand grija sa nu se arda usturoiul. </div>
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Adaugam fulgii de ardei iute, oregano si busuioc uscat mai calim pret de cateva secunde</div>
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Adaugam rosiile din conserva si amestecam totul bine. Clatim putin cutiile de conserve cu putina apa si adaugam si apa in tigaie. Lasam sa fiarba totul la foc mic timp de 15 minute pana fierbem pastele. </div>
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Pentru paste am ales spaghetti pentru ca imi plac cel mai mult dintre toate pastele. Fierbem pastele conform instructiunilor de pe ambalaj, intr-o oala cu multa apa si sare. </div>
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Dupa ce sosul de rosii a fiert si a scazut la jumatate, adaugam chiftelultele, mai fierbem totul pret de 5 minute. </div>
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Pe o farfurie punem o portie de paste</div>
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deasupra punem chiftelutele cu sos </div>
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iar pe deasupra radem parmezan</div>
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garnisim cu busuioc proaspat si servim pastele fierbinti alaturi de un pahar de vin alb.</div>
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Sunt delicioase!</div>
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Enjoy!</div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-39510429646423040682017-08-08T21:35:00.002+03:002017-08-08T21:35:49.826+03:00Crostini cu porumb picant<br />
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Nu ca nu mi-ar placea vara, dimpotriva, ba chiar o iubesc! Dar cand afara temperaturile ajung cote fulminante, sincer...gandul la bucatarie ma face sa fug cat mai departe de ea! :)). Cu toate acestea, pentru o gustare rapida parca as aprinde putiiin de tot aragazul :). Asa ca de multe ori pregatesc bruschette pe gratar sau crostini. Zilele trecute mi-a venit ideea sa pregatesc aceste gustarele cu porumb picant si o crema de branza racoritoare ca sa mai ia din iuteala ardeiului. Nu am folosit porumb proaspat ca nu aveam ci am folosit porumbul dulce de la <a href="https://www.facebook.com/SunFoodRomania/" target="_blank">SunFood</a> si tare bun a mai fost!</div>
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Ingrediente:</div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume/porumb-dulce" target="_blank">1 conserva porumb dulce Sun Food</a></div>
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1 paine ciabatta</div>
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2 lingurite ulei de masline</div>
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200 g crema de branza</div>
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10 fire chives (sau 2 fire ceapa verde)</div>
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1/2 lingurita paprika afumata</div>
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1/2 lingurita fulgi de ardei iute</div>
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sare</div>
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piper</div>
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microgreens (creson) sau patrunjel</div>
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Pentru inceput desfaceti conserva de porumb, scoateti boabele intr-o sita si treceti sita printr-un jet de apa. Scurgeti bine de tot boabele de porumb dupa care puneti-le pe prosoape de hartie absorbanta si zvantati-le bine de tot. </div>
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Intr-o tigaie incingeti uleiul de masline. Taiati painea ciabatta in felii groase de 1 cm si puneti-le in tigaie, </div>
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prajiti-le la foc mic cateva minute pe fiecare parte. Scoateti feliile de paine pe o farfurie si lasati-le deoparte. </div>
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In aceeasi tigaie incingeti o lingurita ulei de masline si puneti porumbul. Sotati cateva minute pana ce capata o culoare placuta. </div>
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Adaugati paprika afumata, fulgii de ardei si condimentati cu sare si piper, mai prajiti porumbul pentru 2-3 minute pana ce aromele se imbina. Stingeti focul si lasati tigaia deoparte. </div>
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Intr-un castron puneti crema de branza , tocati chives, potriviti de sare si piper</div>
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Amestecati totul bine. </div>
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Pentru asamblare, luati o felie de paine prajita</div>
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Puneti deasupra o lingura de crema de branza aromata si intindeti-o pe toata suprafata feliei</div>
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Pe deasupra puneti cate o lingura cu varf din porumbul cel picant</div>
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Iar la sfarsit puneti microgreens sau patrunjel. </div>
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Repetati operatiunea cu restul feliilor de paine</div>
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Chemati-va prietenii si savurati crostini alaturi de ei. </div>
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Serviti imediat alaturi de un pahar de vin alb sec. </div>
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Sunt delicioase si o sa va indragostiti pe loc de ele!</div>
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Enjoy!</div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com1tag:blogger.com,1999:blog-2790316544171783805.post-64956628641538377042017-07-27T18:07:00.000+03:002017-07-27T18:07:01.362+03:00Pancakes cu porumb si blue cheese<br />
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Cand spun pancakes nu ma gandesc neaparat la cele dulci, ci parca le am in fata ochilor si pe cele sarate. Pancakes dulci am tot experimentat de-a lungul timpului: <a href="http://andreeachinesefood.blogspot.ro/2015/02/pancakes-cu-ciocolata.html" target="_blank">pancakes cu ciocol</a><a href="http://andreeachinesefood.blogspot.ro/2015/02/pancakes-cu-ciocolata.html" target="_blank">ata</a>, <a href="http://andreeachinesefood.blogspot.ro/2014/02/pancakes-cu-ovaz.html" target="_blank">pancakes cu ovaz si sirop de artar</a>, <a href="http://andreeachinesefood.blogspot.ro/2014/09/pancakes-cu-lamaie-si-afine-fara-gluten.html" target="_blank">pancakes cu afine si lamaie</a>, <a href="http://andreeachinesefood.blogspot.ro/2013/06/pancakes-cu-cirese.html" target="_blank">pancakes cu cirese si rom</a>, pancakes cu banane...si cate si mai cate. Dar tocmai zilele trecute mi-am dat seama ca pana acum nu am pus pe blog nicio reteta de pancakes sarate, asa ca astazi, iata: va prezint prima reteta. Pancakes sarate cu porumb si blue cheese. Am vrut sa folosesc <a href="https://www.facebook.com/SunFoodRomania/" target="_blank">porumb dulce din conserva de la Sun Food</a> pentru ca aveam in camara si pentru ca mi-am dorit o textura aparte, o sa va povestesc mai incolo despre ce este vorba.<br />
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Ingrediente:<br />
<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume/porumb-dulce" target="_blank">1 conserva porumb dulce Sun Food</a><br />
2 oua<br />
75 g faina alba<br />
1 lingurita praf de copt<br />
50 g branza albastra (blue cheese)<br />
1/2 legatura patrunjel<br />
sare<br />
piper<br />
2 linguri ulei pentru prajit<br />
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Pentru inceput desfacem conserva, punem porumbul intr-o sita, o trecem printr-un jet de apa, scurgem bine porumbul de apa. </div>
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Punem jumatate din cantitatea de porumb intr-un blender si pornim blenderul pentru cateva secunde pana obtinem un piure nu foarte fin. </div>
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Separat, intr-un castron batem cele doua oua, </div>
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adaugam porumbul maruntint, condimentam cu sare si piper</div>
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Apoi faina amestecata cu praful de copt</div>
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Amestecam totul cu o furculita, dupa care adaugam patrunjelul tocat</div>
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restul de boabe de porumb intregi</div>
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si la sfarsit branza albastra sfaramata in bucatele. Amestecam totul foarte bine. </div>
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Intr-o tigaie incingem uleiul si turnam cate o lingura si jumatate de aluat in tigaie pentru a forma pancakes. </div>
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Le lasam la foc mic sa se rumeneasca pe o parte si cu ajutorul unei spatule le intoarcem si pe partea cealalta. </div>
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Cand s-au rumenit bine, le scoatem pe prosoape de hartie pentru a absorbi excesul de ulei.</div>
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Le servim imediat calde alaturi de o salata verde</div>
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Daca v-au ramas si pentru a doua zi, le puteti reincalzi pentru cateva secunde in cuptorul cu microunde. </div>
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Sunt delicioase!</div>
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Enjoy!</div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com1tag:blogger.com,1999:blog-2790316544171783805.post-13537729337435231972017-07-17T21:13:00.000+03:002017-07-17T21:13:25.193+03:00Shakshuka picanta cu spanac si oua de prepelita<br />
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<a href="https://4.bp.blogspot.com/-yEuXA_akwbw/WWz6NKBaDdI/AAAAAAAAWpk/ypOTSjgYm8MT4zcfK_aQC2L6jb-0h9N2QCLcBGAs/s1600/DSC_0563%2B%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1117" data-original-width="769" height="640" src="https://4.bp.blogspot.com/-yEuXA_akwbw/WWz6NKBaDdI/AAAAAAAAWpk/ypOTSjgYm8MT4zcfK_aQC2L6jb-0h9N2QCLcBGAs/s640/DSC_0563%2B%2528Medium%2529.jpg" width="440" /></a></div>
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Zilele de vara ma fac mereu sa fug de cuptorul incins de acasa si ma fac sa imi doresc mancaruri rapide si usoare, sanatoase, delicioase si fara prea mari batai de cap. Shakshuka este una dintre astfel de mancaruri. Partea si mai frumoasa a acestui fel de mancare este faptul ca o pot prepara si vara si iarna si o pot condimenta in fel si chip, astfel incat sa nu ma satur de ea niciodata. Despre Shakshuka am mai vorbit pe blog <a href="http://andreeachinesefood.blogspot.ro/2016/10/shakshuka.html" target="_blank">aici</a>. Revenind la condimentare...de data aceasta mi-am dorit sa fie mai picanta si cu oua de prepelita care sunt mai mici dar mult mai gustoase. Baza acestei mancari au constituit-o bineinteles, fabuloasele rosii cuburi de la <a href="https://www.facebook.com/SunFoodRomania/" target="_blank">SunFood</a>. </div>
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Ingrediente:</div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume/rosii-cuburi-decojite" target="_blank">1 conserva rosii cuburi Sun Food</a></div>
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100 g spanac baby</div>
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2 linguri ulei de masline</div>
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1 lingurita paprika dulce</div>
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1 lingurita fulgi ardei iute</div>
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2 catei usturoi</div>
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5-6 oua de prepelita</div>
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sare </div>
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piper</div>
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Pentru inceput intr-o tigaita incingem uleiul de masline si adaugam usturoiul tocat marunt</div>
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Il lasam sa se caleasca usor pana devine auriu, dupa care adaugam paprika, fulgii de ardei si sarea</div>
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calim totul usor pret de cateva secunde</div>
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Desfacem conserva de rosii cuburi si o adaugam peste continutul din tigaita. Amestecam bine, acoperim tigaita cu un capac si lasam sa scada lichidul format. </div>
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Adaugam spanacul baby, si punem din nou capacul, </div>
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lasam spanacul sa se inmoaie usor</div>
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Cu ajutorul unei lingurite facem mici "gauri" in sosul de rosii, iar in ele punem cate un ou de prepelita spart. </div>
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In tigaita mea au incaput 5 oua de prepelita. </div>
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Punem din nou capacul peste tigaita si lasam la foc mic 2-3 minute pana ce ouale sunt gatite usor. </div>
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Presaram pe deasupra oregano proaspat, putina sare si piper</div>
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Servim alaturi de o felie de paine cu coaja crocanta</div>
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Savurati imediat si nu lasati Shakshuka sa se raceasca!</div>
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Enjoy!</div>
Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-61840739848489790392017-07-05T00:07:00.000+03:002017-07-05T00:07:37.889+03:00Naut caramelizat cu miere si 5 arome<br />
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Un snack delicios si mai sanatos decat cele pe care le gasim prin magazine in zilele noastre este acest naut crocant caramelizat cu miere si condiment 5 arome. Da, pentru mine snack-urile pot fi atat dulci, cat si sarate. Varianta sarata a nautului crocant am mai pregatit-o si la <a href="http://andreeachinesefood.blogspot.ro/2016/07/vinete-la-cuptor-cu-naut-crocant.html" target="_blank">vinete la cuptor cu naut crocant</a>. Varianta dulce este una chiar spectaculoasa, mai ales ca nautul este mai rar asociat cu un preparat dulce. Pentru o aroma speciala, eu am optat pentru condimentul chinezesc 5 arome sau 5 spice. Acest condiment contine: piper Sichuan, cassia (un tip de scortisoara, denumit si scortisor), cuisoare, fenicul si anason stelat. Toate aceste 5 condimente formeaza un tot unitar si dau nastere unui condiment minunat cu gust special. Nu va temeti sa folositi 5 spice si in alte preparate cu carne precum pui, porc sau peste. Cat despre naut, am folosit, bineinteles, nautul de la <a href="https://www.facebook.com/SunFoodRomania/" target="_blank">Sun Food</a>. </div>
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Ingrediente:</div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume/naut-400g" target="_blank">1 conserva naut Sun Food</a> </div>
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2 lingurite zahar brun</div>
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2 lingurite condiment 5 arome (5 spice)</div>
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2 lingurite ulei de cocos</div>
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2 lingurite de miere</div>
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Pentru inceput incingeti cuptorul la 180 grade Celsius. Desfaceti conserva de naut clatiti nautul sub un jet de apa, puneti nautul pe un prosop curat de bucatarie si uscati bine nautul. </div>
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Puneti nautul intr-un bol si adaugati peste el uleiul de cocos, zaharul brun si</div>
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amestecul 5 arome. </div>
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Amestecati totul bine</div>
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pana ce fiecare bobita de naut este bine condimentata.</div>
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Intindeti nautul pe o hartie de copt si dati tava la cuptorul incins pentru 30-35 de minute, pana ce bobitele sunt uscate complet si crocante. La sfarsit turnati mierea pe deasupra, amestecati din nou foarte bine si mai dati tava la cuptor pentru 10 minute, avand grija sa nu se arda. </div>
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Lasati sa se raceasca complet, dupa care transferati nautul crocant intr-un borcan inchis ermetic</div>
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Serviti-l ca atare alaturi de un film bun!</div>
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Este delicios si satios!<br />
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O sa va placa la nebunie si nici nu o sa stiti ca ati mancat naut! :) </div>
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Enjoy!</div>
Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-63199155380828263352017-06-10T01:12:00.001+03:002017-06-10T21:21:58.854+03:00Pachetele vietnameze cu piersici si legume<br />
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Printre cele mai renumite si indragit preparate din bucataria asiatica se numara si <a href="http://andreeachinesefood.blogspot.ro/2011/02/pachetele-de-primavara.html" target="_blank">pachetelele de primavara</a> prajite acelea chinezesti cu multe legume si foita crocanta alaturi de un sos dulce acrisor. Dar pachetelele de primavara vietnameze le cunoasteti? Daca nu, va povestesc eu pe scurt despre ele. Arata genial, au un aer tare proaspat, sunt sanatoase, delicioase, se prepara extrem de repede, nu trebuie sa stati sa le prajiti, si mai ales sunt sanatoase! Am mai spus treaba asta, nu? :). Si va mai dau un pont aici: chemati niste prieteni dragi cu copiii lor, puneti toate ingredientele asezate frumos pe un platou si invitati-i sa isi pregateasca singuri pachetelele! Si asa aveti o masa delicioasa pregatita chiar de musafiri! Si va veti amuza copios! In felul acesta, ii puteti obisnui pe copii sa manance mai multe legume si sa isi prepare singuri mancarea. Eu zic ca o sa va placa mult de tot! In plus, la aceste pachetele de primavara puteti absolut orice ingrediente doriti! Le puteti face dulci, atunci cand le umpleti diferite tipuri de fructe, le puteti face cu carne, spre exemplu din friptura de pui de aseara si niste legume coapte, le puteti umple cu legume si creveti sau, le puteti da o nota usor dulce adaugand la legume cate un fruct. Eu m-am jucat putin cu niste culori si am asortat niste legume crude impreuna cu delicioasele piersici de la <a href="https://www.facebook.com/SunFoodRomania/" target="_blank">Sun Food</a>! </div>
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Ingrediente:</div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-fructe/compot-piersici" target="_blank">1 conserva piersici Sun Food</a></div>
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1 ardei gras rosu taiat fasii subtiri</div>
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1 morcov taiat fasii subtiri</div>
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1/2 castravete Fabio taiat fasii subtiri</div>
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50 g taitei vermicelli (de fasole mungo)</div>
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15 foi de orez pentru pachetele vietnameze</div>
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3 crengute menta proaspata</div>
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coriandru proaspat (optional)</div>
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susan alb si susan negru</div>
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pentru sos: </div>
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3 linguri unt de arahide</div>
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4 linguri sos de soia<br />
2 linguri sos hoisin</div>
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1 catel usturoi</div>
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2-3 linguri apa calda</div>
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1 lingurita ulei de susan<br />
1 lingurita ulei de ardei(optional)</div>
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Pentru inceput punem taiteii vermicelli intr-un bol si turnam apa fierbinte peste ei, ii lasam asa timp de 5 minute pana ce se inmoaie. </div>
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Intre timp, intr-o farfurie adanca punem apa rece si scufundam pe rand in apa foile de orez</div>
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Scurgem o foaie de orez de apa, o asezam pe o farfurie, iar pe deasupra punem fasii subtiri de legume deja pregatite. </div>
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Scurgem de apa taiteii vermicelli</div>
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si adaugam o canitate mica peste legume, </div>
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dupa care impachetam pachetelele, le taiem pe din doua si le lasam deoparte </div>
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Pregatim sosul: </div>
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intr-un bol punem sosul de soia si untul de arahide si amestecam bine</div>
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Adaugam usturoiul pisat si uleiul de susan, apoi punem apa calda pentru a forma un sos consistent</div>
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Peste pachetele presaram susan alb si susan negru</div>
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servim imediat pachetelele cu sos</div>
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este o gustare delicioasa si sanatoasa!</div>
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Incercati! O sa va placa mult!</div>
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Enjoy!</div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com1tag:blogger.com,1999:blog-2790316544171783805.post-21761349750535992972017-05-29T22:34:00.003+03:002017-05-29T23:06:52.276+03:00Supa toscana cu rosii si fructe de mare<br />
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Desi nu mai consum carne de ceva vreme, mananc cu placere fructe de mare sau peste cand am ocazia sa gasesc astfel de delicatese proaspete. In general crevetii ii prepar la tigaie cu lamaie, scoicile le prepar cu usturoi si patrunjel, caracatita pe gratar, iar pestele la cuptor. Zilele trecute cand am fost in piata de peste si am gasit mai multe fructe de mare foarte proaspete mi-am zis ca e cazul sa fac o supa de fructe de mare. Pentru un gust aparte am pus niste <a href="https://www.facebook.com/SunFoodRomania/" target="_blank">rosii cuburi de la Sun Food</a> si bine am facut, caci a iesit o bunatate de supa! </div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume/rosii-cuburi-decojite" target="_blank">1 conserva rosii cuburi Sun Food</a></div>
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3 catei usturoi</div>
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10 migdale</div>
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3 linguri ulei masline</div>
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1/2 lingurita sofran </div>
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1 ardei iute </div>
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1 foaie dafin</div>
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1 lingura boia dulce</div>
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1 lingura bulion rosii</div>
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1 ceapa alba</div>
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1 mana scoici</div>
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10 creveti</div>
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2 tuburi calamari</div>
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4 caracatite baby</div>
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200 g peste cod file</div>
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1litru supa de peste sau apa</div>
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sare</div>
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piper</div>
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Pentru inceput puneti sofranul intr-o cana si turnati 50 de ml apa calda peste el, lasati sa se infuzeze. </div>
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Intr-o oala incingeti 2 linguri ulei de masline, tocati cateii de usturoi si puneti-i la calit in uleiul incins</div>
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Dupa ce s-au rumenit usor si devine auriu, scoateti usturoiul din oala si puneti-l intr-un blender impreuna cu migdalele. Blendati totul bine pana ce obtineti o pasta.</div>
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Asezati din nou oala pe foc, incingeti ultima lingura de ulei de masline, tocati fin ceapa si usturoiul feliute si caliti-le la foc mic pana se inmoaie</div>
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Desfaceti conserva de rosii, adaugati continutul ei in oala peste ceapa impreuna cu boiaua si bulionul de rosii, adaugati pasta de usturoi si migdale</div>
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Turnati supa de peste sau apa</div>
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Apoi foaia de dafin, sare si piper si apa infuzata cu sofran. Lasati sa fiarba totul timp de 10 minute.</div>
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Adaugati fructele de mare si pestele, acoperiti cu un capac si lasati sa fiarba la foc mic timp de inca 10 minute. </div>
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Serviti in boluri indivdiduale si presarati patrunjel proaspat</div>
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Serviti alaturi de felii de lamaie, si o paine cu coaja crocanta</div>
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O supa numai buna vara!</div>
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Enjoy!</div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-30930393390718686302017-05-16T23:15:00.000+03:002017-05-16T23:15:42.942+03:00Food Revolution Day la Conac pe 20 mai, ora 10:30<br />
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<a href="https://3.bp.blogspot.com/-qSS7JeerfKc/WRtZMqt1SnI/AAAAAAAAWjc/yvulpkDzviYB6RXkLAwqrfFWroQ5HKUBwCLcB/s1600/frd%2B2017%2Bvisual.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-qSS7JeerfKc/WRtZMqt1SnI/AAAAAAAAWjc/yvulpkDzviYB6RXkLAwqrfFWroQ5HKUBwCLcB/s640/frd%2B2017%2Bvisual.jpg" width="640" /></a></div>
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In ultima vreme alimentatia sanatoasa la copii a devenit un subiect foarte important, mai ales ca peste tot putem gasi tot felul de produse alimentare nocive. </div>
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FOOD REVOLUTION este programul implementat de catre Jamie Oliver la nivel mondial si are ca scop educatia alimentara a copiilor si ca fundament pentru o viata sanatoasa. </div>
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Prin urmare FOOD REVOLUTION DAY este ziua in care in intreaga lume Ambasadorii acestui proiect sarbatoresc alimentatia sanatoasa si organizeaza evenimente publice si ateliere de gatit sanatos impreuna cu parinti si copii. </div>
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Copiii sunt expusi la marketing si reclame mai mult ca niciodata, prin forme ingenioase de promovare a produselor si bauturilor nesanatoase, de tipul "junk food". </div>
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Anul acesta FOOD REVOLUTION DAY isi propune sa traga un semnal de alarma in privinta acestor tipuri de marketing si sa educe copiii in ceea ce priveste alimentatia sanatoasa. </div>
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Marketing-ul pentru copii include o gama foarte larga de tactici precum ar fi: ambalajele atractive, pozitionarea in locuri strategice pe rafturi, mostre gratuite, jocuri video sau desene, vedete, tabere, activitati si programe pentru copii si cate si mai cate!</div>
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Pentru prima data peste 10 ambasadori din 5 orase si-au unit fortele pentru a organiza cea mai mare editie Food Revolution, de pana acum, in Romania. </div>
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Puteti participa si voi la acest eveniment organizat la <b><span style="color: red;">Conacul Golescu Grant</span>-</b>Monument istoric aflat in subordinea Directiei Generale de Asistenta Sociala si Protectia Copilului, sector 6 Bucuresti</div>
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Peste 300 de copii cu varstele intre 6 si 12 ani si parinti vor gati delicioasele retete concepute de Jamie Oliver, impreuna cu nutritionisti, bloggeri si vedete. </div>
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<span style="color: red;">Ne vedem acolo sambata 20 mai 2017 la ora 10:30. </span></div>
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Daca vreti si voi sa participati va puteti inscrie la eveniment impreuna cu familia la acest <a href="https://docs.google.com/forms/d/e/1FAIpQLSeG5wvPzr4eXKaLJYj-nj-TNthlM5o3gd809danYTrQM5tE3A/viewform?c=0&w=1" target="_blank">link</a>: https://docs.google.com/forms/d/e/1FAIpQLSeG5wvPzr4eXKaLJYj-nj-TNthlM5o3gd809danYTrQM5tE3A/viewform?c=0&w=1</div>
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Locurile sunt limitate!</div>
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Te asteptam la #FoodRevolutionDay2017 !</div>
Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-72454860114486990382017-05-06T20:30:00.001+03:002017-05-06T20:34:51.436+03:00Naut cu spanac si oua ochiuri<br />
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<a href="https://1.bp.blogspot.com/-CpsGVEs1pAE/WQ4FjKHBdII/AAAAAAAAWho/Xck-SCVwjF0yDrygZK1z_gEdjWHkXwb6wCLcB/s1600/DSC_8179%2B%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-CpsGVEs1pAE/WQ4FjKHBdII/AAAAAAAAWho/Xck-SCVwjF0yDrygZK1z_gEdjWHkXwb6wCLcB/s640/DSC_8179%2B%2528Medium%2529.jpg" width="422" /></a></div>
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La noi in familie, atunci cand ne trezim duminica putin mai tarziu, se prefera brunch-ul. Nelipsite sunt pancakes cu ovaz si banane, cafea si ceai. Insa, uneori cand ne dorim un mic dejun mai consistent dar care sa nu ne pice greu la stomac, pregatim un mic dejun la tigaie delicios pe care il servim...direct din tigaie! 2 felii de paine prajita in plus sunt de ajuns ca sa ne sature si sa ne fie indeajuns pana la cina!</div>
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Tipul asta de mic dejun poate capata multe forme, arome si culori, spre exemplu poate fi si <a href="http://andreeachinesefood.blogspot.ro/2016/10/shakshuka.html" target="_blank">Shakshuka</a>. Dar la fel de bine poate sa fie si naut! Deliciosul naut de la<a href="https://www.facebook.com/SunFoodRomania/" target="_blank"> Sun Food</a> ne scoate mereu din incurcatura atunci cand ne dorim o gustare rapida si satioasa!</div>
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Ingrediente:</div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume/naut-400g" target="_blank">1 conserva naut Sun Food</a></div>
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100 g spanac baby</div>
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2 catei usturoi</div>
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2 linguri ulei masline</div>
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1/2 lingurita chimion</div>
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1/2 lingurita boia dulce</div>
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1/2 lingurita sumac</div>
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2 oua intregi</div>
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sare </div>
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piper<br />
cimbrisor proaspat<br />
busuioc mov uscat (optional)<br />
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Intr-o tigaie mica incingeti uleiul de masline, adaugati usturoiul tocat marunt, chimionul si sumacul, lasati aromele sa se intrepatrunda. </div>
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Desfaceti conserva de naut, scurgeti nautul bine si adaugati-l in tigaie. </div>
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Presarati boiaua dulce si caliti bine nautul pana ce capata o culoare usor roscata. </div>
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Puneti spanacul deasupra, </div>
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amestecati usor, puneti pe tigaie un capac si lasati asa 2-3 minute pana ce spanacul se inmoaie. </div>
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Condimentati cu sare si piper. Cu ajutorul unei linguri faceti doua gropite in amestecul de naut si spanac</div>
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Spargeti primul ou si asezati-l cu grija in prima gropita</div>
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Puneti-l si pe cel de-al doilea in acelasi mod </div>
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Puneti din nou capacul peste tigaita si lasati ouale sa se gateasca la foc mic, pana ce se incheaga si devin ferme, avand grija sa lasati galbenusul inca moale. </div>
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Luati tigaita de pe foc, condimentati din nou totul cu sare si piper, iar pe deasupra presarati busuioc mov uscat pentru o culoare aparte</div>
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Decorati, daca doriti, cu frunzulite si flori proaspete de cimbrisor</div>
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Seviti alaturi de felii de paine prajita </div>
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Daca incepeti ziua cu un astfel de mic dejun, sigur o sa va mearga bine toata ziua! :)</div>
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Enjoy!</div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-52441083519948802902017-04-29T15:16:00.003+03:002017-04-29T15:16:59.288+03:00Tartine cu piersici si branza albastra<br />
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Acum ca vremea s-a mai incalzit afara, putem in sfarsi sa iesim in aer liber si sa ne bucuram de soare si de petreceri in aer liber cu cei dragi. Dar din cand in cand vremea ne mai joaca feste, asa cum a fost saptamana trecuta de am zis ca vine din nou iarna! :)). Pentru maine, pentru ca este duminica, planuiam sa mergem la un picnic in aer liber impreuna cu niste prieteni. Prognoza meteo tocmai ne-a spus ca vremea se va strica si ca vor fi sanse mari de ploaie. Chiar daca vremea de afar se strica, noi ne vom duce planul de petrecere la capat, doar ca il vom schimba un pic. Vom avea o petrecere acasa cu niste preparate usoare si rapide, de tipul finger food. Pentru ca de Paste toata lumea a mancat oua si oua umplute, de data aceasta nu mai avem de gand sa pregatim preparate asa grele ci unele mult mai usoare si mai aspectuoase. Spre exemplu aceste tartine cu piersici si branza albastra. Cosuletele se pot prepara din timp, iar cu putin inaintea petrecereii le putem pune umplutura. Sau le putem prepara cu o zi inainte si sa le servim imediat cum ajung invitatii. Referitor la umpluri, cerul este limita, puteti pune cam orice doriti, atat timp cat nu le faceti prea lichide, astfel incat sa se inmoaie cosuletele. De data aceasta eu am preparat umplutura cu branza albastra, si piersici din conserva de la <a href="https://www.facebook.com/SunFoodRomania/?ref=br_rs" target="_blank">Sun Food</a>. Pentru o nota crocanta am pus si niste nuci pecan. Combinatia mi s-a parut una foarte reusita, de aceea v-o recomand si voua cu mare drag!</div>
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Ingrediente:</div>
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500 g aluat de foietaj</div>
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1 ou batut</div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-fructe/compot-piersici" target="_blank">1 conserva piersici Sun Food</a></div>
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200 g branza albastra cu mucegai</div>
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1 lingura crema de branza</div>
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50 g nuci pecan</div>
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cimbrisor proaspat</div>
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Pentru inceput incingeti cuptorul la 190 grade Celsius. Pudrati cu faina blatul de lucru si asezati aluatul de foietaj. Pe deasupra presarati din nou putina faina.<br />
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Cu ajutorul unui sucitor de bucatarie intindeti usor aluatul si nivelati-l. </div>
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Luati 2 forme rotunde pentru patiserie, una mai mare cu diametrul de 6 cm si una mai mica cu diametrul de 4 cm. </div>
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Din aluat decupati 4 cercuri mari care vor reprezenta baza cosuletelor</div>
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dupa care decupati alte 8 cercuri mari cu ajutorul formei mari. In mijlocul lor asezati forma mica si decupati cercuri mici. Avem nevoie doar de inelele acelea subtiri formate. Dati foaia de aluat la frigider pentru 20 de minute ca sa se intareasca din nou aluatul si pentru a putea transfera in siguranta aluatul pe tava de copt. </div>
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Scoateti aluatul de la frigider. Cu ajutorul unei furculite intepati din loc in loc cercurile mari</div>
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Transferati cercurile mari pe o tava acoperita cu hartie de copt, ungeti-le cu ou batut. Pe deasupra cercurilor de baza asezati cate un inel de aluat. Ungeti din nou cu ou batut. Asezati cu grija si celalalt inel de aluat, ungeti din nou cu ou batut. </div>
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Dati tava la cuptorul incins pentru 15 minute pana ce obtineti niste cosulete crescute si aurii. Scoateti tava din cuptor si lasati cosuletele sa se raceasca complet. </div>
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Intre timp pregatiti umplutura. Desfaceti conserva de piersici, scoateti piersicile intr-o sita si scurgeti-le bine. </div>
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Intr-un castron sfaramati branza cu mugegai cu ajutorul unei furculite. Adaugati nucile pecan maruntite. </div>
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Tocati marunt 6 piersici bine scurse din compot, incorporati-le in compozitia pentru umplutura.</div>
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Umpleti cosuletele cu umplutura, iar pe deasupra asezati cate o feliuta de piersica din compot.</div>
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Asezati cate o nuca pecan</div>
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Si frunzulite cimbrisor cu lamaie proaspat. </div>
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Serviti cosuletele imediat sau pastrati-le la frigider pana in momentul servirii.<br />
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Este o combinatie surprinzatoare intre dulce si sarat, dar delicioasa!</div>
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Este o idee tare draguta pentru finger food!</div>
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Enjoy!</div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com2tag:blogger.com,1999:blog-2790316544171783805.post-83827475426629365242017-04-10T23:53:00.001+03:002017-04-10T23:53:16.631+03:00Mousse vegan de ciocolata<br />
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Dragii mei, revelatia saptamanii, ba nu, a lunii, sau chiar a ultimelor luni in materie de gatit este...aquafaba! Ce este aquafaba? Pe scurt...lichidul dintr-o conserva de naut! Da, apa aceea in care a stat nautul fiert! Pentru mai multe detalii cautati pe net si vedeti cate chestii se pot prepara cu aceasta aquafaba! Practic, lichidul acesta in care a stat nautul din conserva are atatea proteine incat poate fi comparat cu albusul de ou! Aceslasi tip de lichid plin de proteine se gaseseste si intr-o conserva de fasole. Si, desi nu are aceeasi consistenta initiala si nici acelasi gust, se poate transforma, spre exemplu, intr-o delicata spuma, intocmai ca aceea din albus de ou! Nu va mai spun ce maioneza delicioasa si usoara puteti obtine din acest lichid! De asemenea, puteti folosi aquafaba ca substituent de ou intr-o prajitura, diferite tipuri de deserturi, sau chiar si la clatite! Pentru ca suntem in perioada de post, va recomand cu caldura sa folositi aquafaba in diferite preparate si sa-mi spuneti care v-a placut mai mult!</div>
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Un desert vegan, deci de post, cu care am cochetat eu zilele acestea a fost acest mousse de ciocolata neagra cu portocale si kumquat. Bucuria a fost cu atat mai mare pentru ca mi-am dat seama ca un astfel de mousse, desi este complet vegan, se pastreaza intact si a doua zi, prin urmare nu se lasa si este la fel de delicios! Si ce alt naut puteam eu sa folosesc daca nu minunatul naut de la <a href="https://www.facebook.com/SunFoodRomania/" target="_blank">SunFood</a>? </div>
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Ingrediente:</div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume/naut-400g" target="_blank">200 ml aquafaba (lichid din conserva de naut) SunFood </a></div>
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250 g ciocolata neagra cu portocale (vegana!)</div>
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75 g zahar</div>
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1 lingurita zahar vanilat</div>
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2 lingurite boabe cacao maruntite</div>
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2 kumquat proaspete</div>
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frunze proaspete de menta</div>
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Pentru inceput desfacem o conserva de naut, punem boabele intr-o sita si scurgem bine lichidul ramas intr-un bol. Dam bolul la frigider pentru cateva ore sau cel mai bine peste noapte. Lichidul acesta se comporta intocmai ca albusurile de ou, prin urmare, trebuie sa avem grija ca vasele in care punem aquafaba sa fie spalate foarte bine, fara urme de grasime. De asemenea, trebuie sa degresam bine si bolul mixerului cat si paleta mixerului cu care mixam lichidul. </div>
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Punem lichidul rece in bolul degresat al mixerului si incepem sa mixam pana obtinem o spuma usoara. In acest moment adaugam zaharul si zaharul vanilat si mixam pana ce zaharul este topit complet si obtinem o spuma tare ca o bezea lucioasa care se tine bine de paleta mixerului. </div>
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Punem ciocolata neagra intr-un bol termorezistent pe care il asezam pe o oala cu apa care fierbe pe foc. Topim ciocolata la foc mic, avand grija ca bolul sa nu atinga apa. Lasam deoparte sa se racoreasca.</div>
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Luam 3 linguri din "bezeaua" formata din aquafaba si incorporam in ciocolata topita. </div>
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Din cate am observat eu, aceasta "bezea" se incorporeaza putin mai greu, dar aveti rabdare cu ea caci este ascultatoare pana la urma. </div>
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Incorporati si restul de "bezea" cu ajutorul unei spatule, avand grija sa amestecati usor pentru a nu scoate aerul din aceasta spuma. </div>
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Puneti compozitia formata in pahare sau cupe. Pentru doua dintre pahare eu am optat sa pun si "bezea" pe deasupra ca un fel de frisca. Este atat de usoara si de delicioasa!</div>
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Presaram boabe de cacao maruntite, decoram cu feliute de kumquat proaspete si menta proaspata</div>
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Dati cupele la frigider pentru 30 de minute, dar puteti servi si a doua zi, rezista foarte bine!</div>
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Ca o idee separata, puteti folosi aceasta spuma si cu capsune obtinand o delicioasa spuma de capsune care tine si a doua zi si nu se lasa! </div>
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Incercati acest mousse cu incredere!</div>
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O sa fiti surprinsi in mod placut!</div>
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Enjoy!</div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com2tag:blogger.com,1999:blog-2790316544171783805.post-3930999326762348162017-03-22T23:27:00.000+02:002017-03-22T23:27:18.909+02:00Salata cu falafel<br />
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Cand am gustat pentru prima data falafel am crezut ca mananc niste chiftelute cu carne si cu condimente delicioase! Crocante la exterior, pufoase la interior si cu o aroma minunata! Ulterior am aflat ca de fapt sunt preparate din naut, coriandru si alte condimente pe care aveam sa le folosesc si eu mai tarziu. </div>
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Atunci cand <a href="https://www.facebook.com/SunFoodRomania/" target="_blank">SunFood</a> si-a completat gama cu conservele cu naut am fost tare fericita intrucat am zis ca de atunci o sa pot manca falafel oridecate ori doresc. Si bineinteles ca apoi a urmat si hummus in fel si chip, apoi tocanite cu naut, apoi hummus cu legume la cuptor...si cate si mai cate! Pana acum, de cate ori preparam falafel, il serveam cu sos de iaurt si menta si cu lipii sau painici arabesti. Insa intr-o seara, venind acasa hamesita de foame, am gasit in frigider falafel preparat cu o seara inainte si imediat dupa aceea mi-au cazut ochii pe niste salata pe care o aveam tot in frigider. Asa ca nu am masi stat mult pe ganduri si am preparat aceasta salata cu falafel. Nu va mai spun ca m-am jucat si cu niste sosuri, am pictat cu ele intr-un platou dupa bunul plac si am avut si o cina pe cinste! Nu cred ca e nevoie sa va mai spun faptul ca o astfel de salata poate constitui o mega surpriza atunci cand aveti invitati la masa! </div>
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pentru falafel</div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume" target="_blank">1 conserva naut Sun Food 400 g </a></div>
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3 catei usturoi</div>
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1/2 legatura coriandru proaspat</div>
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3 crengute menta proaspata</div>
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2 linguri faina</div>
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1 varf lingurita praf de copt</div>
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1 lingurita chimion</div>
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sare</div>
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piper</div>
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3 linguri seminte susan</div>
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4-5 linguri ulei pentru prajit</div>
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pentru salata:</div>
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2 maini salata valeriana</div>
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2 maini spanac baby</div>
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1/2 capatana radicchio</div>
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10 frunze menta proaspata</div>
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1 mana boabe de rodie</div>
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2 linguri ulei de masline</div>
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2 linguri pasta tahina (pasta de susan)</div>
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3 linguri melasa de rodii</div>
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sare</div>
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piper</div>
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Pentru inceput preparati falafel: intr-un blender puneti toate ingredientele si porniti blenderul oprindu-va din 5 in 5 secunde. Ideea este sa obtinem o compozitie granulata nu foarte fina ca aceea de hummus! </div>
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Luati putina compozitie in pumn si strangeti-o puternic. Daca observati ca aceasta compozitie este prea moale, nu se tine si nu puteti sa o modelati, atunci mai adaugati putina faina, insa nu mai mult de o lingura! Din compozitia obtinuta formati bilute de marimea unei mingi de pingpong. </div>
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Pe o farfurie presarati semintele de susan si tavaliti pe toate partile bilutele de falafel. </div>
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Intr-o tigaie incingeti uleiul si prajiti falafel pe toate partile pana ce sunt rumene si crocante. Scoateti-le pe un servet de bucatarie pentru a scurge tot uleiul. </div>
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Separat pe un platou puneti valeriana si frunzele de spanac</div>
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Pe desupra presarati fasii de radicchio si frunzele de menta proaspata</div>
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Intr-un bol amestecati uleiul de masline, sarea si piperul si amestecati bine, presarati deasupra salatei. </div>
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Continuati apoi cu melasa de rodii. Gustul dulce acrisor al melasei de rodii confera salatei un gust unic si delicios!</div>
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Dupa care cu pasta tahina (pasta de susan)</div>
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Asezati falafel pe toata suprafata salatei</div>
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Iar la sfarsit presarati bobitele de rodie</div>
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Ati obtinut cea mai delicioasa si mai colorata salata!</div>
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Dupa ce ati pictat acest tablou gastronomic, amestecati usor salata si bucurati-va de ea.</div>
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Obtineti un fel de mancare vegetarian satios si delicios!</div>
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Enjoy!</div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-47920334098903413452017-03-08T19:58:00.000+02:002017-03-08T19:58:12.209+02:00Tort cu piersici si iaurt<br />
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Astazi este despre ziua ei, despre ea...despre mama! Cat am fost copil, ani de zile imi tremura sufletul de emotii cand ma gandeam, cu saptamani inainte, ce felicitare sa ii pregatesc mamei cu ocazia zilei de 8 martie. Caci pe vremea aceea singurul lucru pe care puteam sa i-l fac era o felicitare si eventual, un colier din hartie, ziare si ce mai gaseam pe acasa. Insa ceea ce ma framanta cel mai tare era...felicitarea. Luam cate o bucata de hartie si scriam si rescriam de nu stiu cate ori cateva randuri pe care urma sa le asez in felicitare. As fi vrut ca in acele cateva randuri sa reusesc sa-mi exprim toata iubirea si aprecierea mea fata de ea si parca nu reuseam niciodata sa scriu indeajuns de bine! Anii au trecut si mama a pastrat acele felicitari, mi-a promis ca intr-o zi o sa mi le arate. Cred ca o sa ma treaca aceleasi emotii ca atunci cand le-am scris! :). </div>
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Acum, ca am crescut, nu i-am mai scris felicitari, desi mi-as dori sa o fac intr-o zi. Acum ii fac cate un tort sau o prajitura, ii daruiesc flori si cate un mic cadou. Cand vine vorba de prajituri...imi aduc aminte tot de ea. Cand avea musafiri sau vroia sa pregateasca rapid un dulce, facea pandispan. Prajitura pandispan cu fructe era cea mai cea prajitura! Iar la torturi facea cel mai bun si mai pufos blat din pandispan! Stiam ca face prajitura asta fara sa fiu in bucatarie caci auzeam cum scotea telul din sertar (caci nu avea mixer de bucatarie) si batea albusurile minute intregi pana deveneau pufoase, dupa care zaharul si apoi galbenusurile. La prajituri folosea fructe de sezon, dar eu eram cea mai fericita vara cand punea caise! Cu toate ca ani de-a randul am facut prajituri care mai de care, niciodata nu mi-a iesit pandispanul asa bun si pufos ca al ei. Asa ca, astazi, de 8 martie mi-am propus sa fac un tort cu piersici din compot de la <a href="https://www.facebook.com/SunFoodRomania/?hc_ref=SEARCH&fref=nf" target="_blank">Sun Food</a>, cu iaurt si cu blat de pandispan. Nu am folosit reteta ei, caci sunt sigura ca nu-mi iese nici de data asta la fel ca a ei, insa am gasit o metoda mai usoara si mai simpla. </div>
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Ingrediente:</div>
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pentru blatul de pandispan (cu diametrul de 20cm)</div>
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3 oua</div>
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100 g zahar</div>
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70 g faina</div>
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1/2 lingurita praf de copt</div>
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1 praf sare</div>
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1 lingurita zahar vanilat</div>
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pentru umplutura:</div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-fructe/compot-piersici" target="_blank">1 conserva piersici in sirop Sun Food 820 g</a></div>
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400 g iaurt gras 10%</div>
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200 ml frisca lichida</div>
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100 g zahar pudra</div>
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2 lingurite zahar vanilat</div>
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3-4 picaturi esenta menta</div>
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15 g gelatina granule sau foi</div>
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Pentru pandispan, incingeti cuptorul la 190 grade Celsius. In bolul unui mixer puneti cele 3 oua impreuna cu sarea, zaharul si zaharul vanilat. Porniti mixerul si lasati-l sa mixeze compozitia pentru 10 minute pana ce ouale si-au dublat volumul si au devenit albe si cremoase. Cerneti faina amestecata cu praful de copt deasupra compozitiei si cu o paleta incorporati faina usor de tot, avand grija sa nu scoateti aerul incorporat in compozitia de oua. Ungeti bine cu unt o forma de tort cu diametrul de 20 cm, tapetati fundul cu hartie de copt, turnati compzitia in tava, nivelati usor cu spatula. Trantiti tava de blatul de lucru de 2 ori pentru a nivela compozitia, dati tava la cuptorul incins pentru 20 de minute. Stingeti cuptorul, intredeschideti usa cuptorului si lasati acolo blatul sa se racoreasca pentru 15 minute. Scoateti blatul din cuptor, eliberati-l din forma de copt si puneti-l pe un gratar de bucatarie sa se raceasca complet. </div>
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Intre timp pregatiti umplutura: desfaceti conserva de piersici, scurgeti bine piersicile de lichid, puneti-le pe un prosop de bucatarie si stergeti-le usor. Pastrati lichidul din compot pentru mai tarziu. </div>
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Intr-un bol mare amestecati iaurtul cu zaharul pudra, zaharul vanilat si esenta de menta. Hidratati gelatina in 3 linguri de apa, si topiti-o incet la foc mic. In bolul cu gelatina adaugati 4 linguri din compozitia de iaurt, amestecati bine, astfel incat sa aduceti gelatina la aceeasi temperatura cu compozitia de iaurt. Turnati amestecul obtinut peste restul de iaurt din bolul mare si incorporati bine. </div>
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Bateti frisca lichida pana ce obtineti o compozitie pufoasa. </div>
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Incorporati usor frisca in amestecul de iaurt. </div>
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Taiati blatul de pandispan in 2 parti egale. Insiropati blatul cu ajutorul unei pensule cu lichidul din compot. </div>
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In jurul blatului montati din nou inelul de tort, iar ca sa va fie mai usor, in interiorul inelului, deasupra blatului puneti folie acetata. </div>
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Puneti 3-4 linguri de compozitie peste blatul insiropat. </div>
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Asezati jumatatile de piersici cu partea taiata in jos. </div>
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Turnati restul de compozitie peste piersici </div>
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Pe deasupra puneti cealalta jumatate de blat de pandispan, apasati usor cu palma. Insiropati si jumatatea aceasta de blat. Dati tortul la frigider pentru 4-5 ore, sau cel mai bine peste noapte. </div>
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Eliberati tortul din forma si ornati dupa bunul plac. </div>
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Eu am ales sa pun pe deasupra afine proaspete, menta si fistic. </div>
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Serviti tortul imediat sau faceti-l cadou. Eu l-am dus mamei :). </div>
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Si sa stiti ca atunci cand i-am dus tortul am avut aceleasi emotii ca si cand i-as fi scris acea felicitare! </div>
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La multi ani, mama! Te iubesc!</div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-33069398474620027522017-02-22T20:54:00.001+02:002017-02-22T20:54:04.841+02:00Bomboane cu piersici si nuca de cocos<br />
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Mai nou, se spune ca februarie este luna iubirii. Abia a trecut Valentine's Day ca in curand incepe Dragobetele nostru romanesc. Daca sunteti genul care sarbatoriti oricare dintre aceste zile, atunci sigur vreti sa pregatiti si ceva dulce si aromat persoanei iubite. Va propun astazi niste bombonele pe cat de rapide, pe atat de delicioase. De fapt, ca sa prepari aceste bomboane chiar nu ai nevoie de nicio sarbatoare, ci le puteti pregati oricand doriti un dulce rapid si delicios! </div>
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Sunt sigura ca ati mai pregatit bomboane Rafaello si ca acum va aduceti aminte de ele, insa eu va zic ca acestea sunt chiar speciale! Am folosit piersici din compot de la <a href="https://www.facebook.com/SunFoodRomania/" target="_blank">Sun Food</a> si sa stiti ca au iesit minunat! Sunt delicate, usoare si tare bune! </div>
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Ingrediente:</div>
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1 cutie lapte condensat indulcit 390 g</div>
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250 g fulgi nuca de cocos</div>
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1 conserva piersici SunFood 820 g </div>
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100 g ciocolata neagra</div>
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Intr-un castron incapator puneti fulgii de nuca de cocos</div>
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Turnati continutul conservei de lapte condensat indulcit si amestecati totul bine. </div>
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Desfaceti conserva de piersici, scurgeti bine de tot piersicile de suc, tocati-le bucati mici si apoi puneti-le intr-un prosop curat de bucatarie. Stoarceti prosopul astfel incat sa scoateti aproape tot lichidul din piersicile tocate. </div>
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Puneti bucatile de piersici in amestecul de nuca de cocos si lapte condensat si amestecati din nou</div>
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Compozitia va arata asa</div>
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Luati cate o lingurita de compozitie si formati bilute de marimea unei nuci, sau daca doriti mai mari, de marimea unei mingi de ping pong. Dati bomboanele la frigider pentru 20 de minute. </div>
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Puneti ciocolata rupta bucati intr-un bol termorezistent si puneti bolul deasupra unei oale cu apa fierbinte. Topiti ciocolata incet si turnati-o intr-un pos de bucatarie. Puteti topi ciocolata si la cuptorul cu microunde, avand grija sa opriti cuptorul la fiecare 10 secunde si apoi sa amestecati cu o lingurita. Scoateti bomboanele de la frigider, asezati-le pe o hartie de copt.</div>
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Trasati liniute de ciocolata peste bomboanele racite. </div>
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Mai dati bomboanele la frigider pentru inca 10 minute </div>
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Acum le puteti servi</div>
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De asemenea puteti sa le puneti in pungute de celofan si sa le daruiti celor dragi. </div>
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Reprezinta nu doar o gustare delicioasa, dar si un cadou tare dragut!</div>
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Enjoy!</div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com2tag:blogger.com,1999:blog-2790316544171783805.post-14597674068265078372017-02-10T16:21:00.001+02:002017-02-11T21:19:47.090+02:00Inimioare cu gem de ananas si ghimbir<br />
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Luna februarie este cunoscuta ca si luna iubirii. Desi parerile sunt impartite si unii spun ca ei vor sa sarbatoreasca Dragobetele in locul Sfantului Valentin, vreau totusi sa cred ca oricare dintre sarbatori ar fi este un prilej de a ne arata iubirea in fel si chip. Da, iubim in fiecare zi, ne manifestam in acest sens in fiecare clipa, le aratam celor dragi cat de mult tinem la ei, le facem cadouri, ii sunam sa vorbim cu ei, le trimitem mesaje. Uneori iubirea sta si in lucruri mici ca atunci cand le gatesti ceva gustos cu dragoste si te umpli de bucurie cand vezi cat sunt de fericiti cand degusta ceea ce le-ai pregatit. </div>
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Intr-adevar, eu gatesc cu multa dragoste si pasiune, lucru care este apreciat de sotul meu in fiecare zi. In caserola pentru servici ii pun mancare de care stiu ca ii place, si uneori, foarte rar chiar...ii las cate un mic semn...spre exemplu cate o inimioara decupata dintr-o felie de sfecla coapta. Asta ca sa stie ca si atunci cand este la servici ma gandesc la el si il iubesc! Dupa cum spuneam, nu fac des acest lucru pentru ca nu vreau sa devina o rutina, ci doar din cand in cand sa il fac sa-i tresara inima! Asa s-a intamplat si cu aceste inimioare din aluat foietat pe care i le-am strecurat in caserola. Am umplut aceste pufosenii cu un delicios gem pregatit din<a href="https://www.facebook.com/SunFoodRomania/" target="_blank"> ananas rondele de la SunFood</a>, pe care l-am imbogatit cu ghimbir confiat. In China, gemul de ananas este foarte cunoscut si indragit si de multe ori serveste ca umplutura pentru prajiturele festive. Asa mi-a venit ideea sa il pregatesc si eu acasa. </div>
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Ingrediente: </div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-fructe/ananas-rondele" target="_blank">1 conserva ananas rondele SunFood</a></div>
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70 g zahar</div>
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20 g ghimbir confiat</div>
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1 lingurita pasta vanilie (sau extract)</div>
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200 g aluat foietaj decongelat</div>
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1 ou</div>
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zahar pudra</div>
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Pentru inceput faceti gemul de ananas. Desfaceti conserva de ananas, scurgeti bine rondelele de ananas, taiati-le bucati si puneti-le intr-un blender </div>
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pulsati pentru 20-30 secunde pana obtineti un piure fin</div>
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Puneti piureul de ananans intr-un ibric sau o craticioara mica si puneti pe foc. Lasati sa fiarba pana ce tot lichidul a scazut, iar ananasul incepe sa devina pastos. </div>
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Adaugati zaharul si continuati sa fierbeti</div>
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Cu timpul veti observa ca ananasul isi va schimba culoarea si va deveni auriu</div>
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Adaugati ghimbirul confiat tocat bucatele si continuati sa amestecati pana obtineti un gem consisent. Adaugati pasta de vanilie, amestecati din nou si lasati sa se raceasca la temperatura camerei. </div>
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Veti obtine un gem de ananas delicios si tare parfumat. </div>
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Acum ca aveti gemul de ananas pregatit, puteti incepe sa faceti inimioarele. Pentru inceput incingeti cuptorul la 180 grade Celsius. </div>
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Presarati putina faina pe blatul de lucru si intindeti aluatul foietat cu ajutorul unui sucitor de bucatarie</div>
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Cu ajutorul unui inel de bucatarie cu diametrul de 10 cm taiati cercuri din foaia de aluat</div>
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Cu ajutorul unei forme mici de inimioara decupati din cercuri inimioare. Faceti acest lucru doar cu jumatate din cercuri! In centrul fiecarui cerc decupati inimioare cu ajutorul formei inimioara. </div>
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Separati albusul de galbenus, lasati galbenusul deoparte. In centrul fiecarui cerc nedecupat puneti cate o lingurita de gem de ananas. </div>
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Ungeti marginile cercului cu albusul batut, iar pe deasupra pozitiionati cercurile cu inimioare decupate. Apasati marginile usor ca sa se lipeasca.</div>
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Cu ajutorul unei furculite presati marginile cercurilor</div>
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Ungeti partea de sus cu galbenusul batut. </div>
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Puneti formele pe o tava acoperita cu hartie de copt si dati la cuptorul incins pentru 15-17 minute. </div>
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Gemul de ananas va sta in interiorul aluatului fara sa se imprastie. Cat sunt calde, pudrati cu zahar pudra.</div>
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Lasati pe cei dragi sa se bucure de ele.</div>
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Sunt delicioase asa usor calde sau reci a doua zi ca desert in pachetul de pranz.</div>
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O idee rapida si delicioasa pentru cei dragi!</div>
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Enjoy!</div>
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Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-47808334017635355532017-01-30T00:37:00.000+02:002017-01-30T00:37:53.522+02:00Salata de fasole cu varza kale<div style="text-align: center;">
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<a href="https://1.bp.blogspot.com/-xo6A5af2Fvw/WI5rLEKeq-I/AAAAAAAAWSM/PSBSKXYKDO4TbpeBR4McWJ-5rmUWb8iZgCLcB/s1600/DSC_6880%2B%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-xo6A5af2Fvw/WI5rLEKeq-I/AAAAAAAAWSM/PSBSKXYKDO4TbpeBR4McWJ-5rmUWb8iZgCLcB/s640/DSC_6880%2B%2528Medium%2529.jpg" width="422" /></a></div>
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In ultima perioada am simtit nevoia sa mananc mancaruri calde si mai consistente, frigul de afara si-a spus cuvantul, asta este clar. Cu toate acestea, in unele seri mi-am preparat si salate consistente, dar delicioase, fara a contine prea multe ingrediente. Un astfel de exemplu a fost salata cu f<a href="https://www.facebook.com/SunFoodRomania/?fref=ts" target="_blank">asole de la Sun Food </a>si minunata kale. Mi-a placut atat de mult, incat am repetat-o zilele trecute si am pozat-o ca sa va arat si voua cat de buna este! :)</div>
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Ingrediente:</div>
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<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume" target="_blank">1 conserva fasole alba Sun Food 400 g</a></div>
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2 maini frunze tinere kale</div>
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6-7 rosii cherry</div>
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4 oua prepelita fierte</div>
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2 ardei grasi mici</div>
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1 ceapa rosie</div>
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pentru dressing:</div>
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1 lingurita mustar Dijon simplu</div>
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1 lingurita mustar Dijon cu boabe</div>
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1 lingurita crema de otet balsamic</div>
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1 lingurita miere</div>
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1 praf sare</div>
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piper</div>
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2 lingurite ulei de masline</div>
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Pentru inceput scurgeti bine fasolea de apa in care a stat</div>
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Spalati bine varza kale, tocati-o marunt si puneti-o intr-un bol incapator</div>
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Va sfatuiesc sa gasiti varza kale tanara cu frunze mici astfel incat sa fie mai frageda</div>
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tocati ardeii si rosiile cherry</div>
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turnati deasupra fasolea scursa</div>
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apoi ceapa rosie tocata fideluta</div>
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Preparati dressing-ul: intr-un bol puneti cele doua tipuri de mustar, crema de otet balsamic, mierea, sarea si piperul. Amestecati totul bine cu ajutorul unui tel. </div>
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Turnati in fir subtire uleiul pana obtineti o compozitie groasa de consistenta unui iaurt.</div>
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Turnati dressing-ul peste salata si amestecati bine. </div>
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Transferati salata in bolul de servit, pe deasupra puneti ouale de prepelita taiate in jumatati</div>
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Sunteti gata de servit!\</div>
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Se prepara atat de simplu, dar este atat de delicioasa!</div>
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<a href="https://2.bp.blogspot.com/-uc_V4THQDWg/WI5uFzXVypI/AAAAAAAAWTQ/rJMrbiiuJFgHVOXXnGRB6nTUtZoiuiQEwCLcB/s1600/DSC_6871%2B%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-uc_V4THQDWg/WI5uFzXVypI/AAAAAAAAWTQ/rJMrbiiuJFgHVOXXnGRB6nTUtZoiuiQEwCLcB/s640/DSC_6871%2B%2528Medium%2529.jpg" width="422" /></a></div>
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Garnisiti cu 2-3 fire de patrunjel. Pofta buna!</div>
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Enjoy!</div>
Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-1631175662696785832017-01-27T01:35:00.001+02:002017-01-27T01:35:17.546+02:00Meniu pentru Noul An Chinezesc 2017<br />
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Anul Nou Chinezesc se apropie cu pasi vertiginosi, iar eu am de gand sa fiu alaturi de prietenii mei chinezi si sa sarbatoresc si eu aceasta minunata sarbatoare. Despre Anul Nou Chinezesc si semnificatia lui am mai povestit <a href="http://andreeachinesefood.blogspot.ro/2011/02/sarbatoarea-primaverii-anul-nou.html" target="_blank">AICI </a>si <a href="http://andreeachinesefood.blogspot.ro/2011/02/galuste-cu-pasta-de-susan-negru.html" target="_blank">AICI</a>. Pe data de 28 ianuarie o mare parte din tarile asiatice sarbatoresc venirea anului nou, cel al Anul Cocosului, un an despre care se spune ca este un an al marilor realizari dar doar daca exista munca si straduinta. Eh, om trai si om vedea! :). </div>
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Cu aceasta ocazie, pentru sambata am stabilit o intalnire cu prietenii la un restaurant chinezesc, iar pentru duminica am stabilit sa pregatesc acasa o masa cu preparate chinezesti. Si, incercand sa fac o lista care sa multumeasca pe toata lumea, m-am gandit sa fac o postare in care sa va dau si voua niste idei de preparate, poate veti dori si voi sa pregatiti o masa in stil chinezesc cu ocazia acestei sarbatori :). </div>
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Ca si starter sau aperitiv va recomand :</div>
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<a href="http://andreeachinesefood.blogspot.ro/2012/01/coltunasi-chinezesti.html" target="_blank">Coltunasii chinezesti</a>. Fara ei, nu exista Anul Nou chinezesc. Se prepara in special in zilele de sarbatoare si neaparat nu trebuie sa lipseasca de pe masa, intrucat se spune ca trebuie sa mananci coltunasi ca sa ai o viata prospera. </div>
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<a href="https://1.bp.blogspot.com/-atNqOZrK6G4/WIp-rSrQLUI/AAAAAAAAWP4/37d-F8Im-ksor3Vh1IiFgeTF8YudChYTACLcB/s1600/DSC_0384%2B%2528Large%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-atNqOZrK6G4/WIp-rSrQLUI/AAAAAAAAWP4/37d-F8Im-ksor3Vh1IiFgeTF8YudChYTACLcB/s640/DSC_0384%2B%2528Large%2529.JPG" width="640" /></a></div>
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<a href="http://andreeachinesefood.blogspot.ro/2016/10/prajitura-sarata-de-ridichi.html" target="_blank">Prajitura sarata cu ridichi albe</a>, cunoscuta si sub denumirea de <span style="color: red;">Turnip Cake </span> este de asemenea un aperitiv excelent pentru masa de Anul Nou. Poate fi preparata din timp, iar cu putin timp inainte de momentul servirii se prajesc feliile putin in tigaie. </div>
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<a href="https://4.bp.blogspot.com/-jhkFBQl2wLI/WIp_NSHHZAI/AAAAAAAAWP8/cDEhKjjnaF4qrJFHpdjJX3sQK-Hm2UL5gCLcB/s1600/DSC_5601%2B%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-jhkFBQl2wLI/WIp_NSHHZAI/AAAAAAAAWP8/cDEhKjjnaF4qrJFHpdjJX3sQK-Hm2UL5gCLcB/s640/DSC_5601%2B%2528Large%2529.jpg" width="424" /></a></div>
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<a href="http://andreeachinesefood.blogspot.ro/2011/04/alune-picante-in-stil-chinezesc.html" target="_blank">Alune picante cu 5 arome.</a> Desi nu reprezinta in sine un fel de mancare, in China sunt mereu comandate pe post de aperitiv in restaurante. In plus, preparate acasa au un gust excelent si pot fi consumate si intre mese, ca gustare. </div>
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<a href="https://4.bp.blogspot.com/-UpAjCL4GkNU/WIp_4tzIwbI/AAAAAAAAWQE/ioffFf9ybT0UP06mp20zBGW1I5_oVwEuwCLcB/s1600/DSC_0276%2B%2528Medium%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-UpAjCL4GkNU/WIp_4tzIwbI/AAAAAAAAWQE/ioffFf9ybT0UP06mp20zBGW1I5_oVwEuwCLcB/s640/DSC_0276%2B%2528Medium%2529.JPG" width="640" /></a></div>
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Desi pare ciudata denumirea, <a href="http://andreeachinesefood.blogspot.ro/2010/06/oua-in-piele-de-tigru.html" target="_blank">Ouale in piele de tigru</a> sunt foarte gustoase si reprezinta o surpriza frumoasa atunci cand sunt servite la masa. </div>
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<a href="https://1.bp.blogspot.com/-h6bLWUDX9bU/WIqAR4QCCsI/AAAAAAAAWQM/0YI-QKriS1kEITgRxQmi_5c02sH4bXsnQCLcB/s1600/blog%2B143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-h6bLWUDX9bU/WIqAR4QCCsI/AAAAAAAAWQM/0YI-QKriS1kEITgRxQmi_5c02sH4bXsnQCLcB/s640/blog%2B143.jpg" width="640" /></a></div>
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Nu uitati de minunatele <a href="http://andreeachinesefood.blogspot.ro/2011/02/pachetele-de-primavara.html" target="_blank">Pachetele de primavara</a>! Sunt grozave alaturi de un sos de soia si usturoi!</div>
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<a href="https://4.bp.blogspot.com/-CNy66SduSy4/WIqC9KwKsBI/AAAAAAAAWQw/9SnQubY8WPYm6dx6AAhbo_CisuUZewefgCLcB/s1600/blog2%2B562%2B%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-CNy66SduSy4/WIqC9KwKsBI/AAAAAAAAWQw/9SnQubY8WPYm6dx6AAhbo_CisuUZewefgCLcB/s640/blog2%2B562%2B%2528Medium%2529.jpg" width="640" /></a></div>
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TAITEII. Despre ei am mai vorbit <a href="http://andreeachinesefood.blogspot.ro/2014/01/taitei-simpli-cu-legume.html" target="_blank">AICI </a>si <a href="http://andreeachinesefood.blogspot.ro/2016/02/salata-picanta-de-taitei-cu-alune.html" target="_blank">AICI</a>. Spuneam ca in ziua de Anul Nou chinezii consuma foarte multi taitei cat mai lungi astfel incat sa aiba o viata lunga si prospera. Cu cat taiteii sunt mai lungi, cu atat si viata lor va fi mai lunga, prin urmare in ziua respectiva taiteii nu trebuie sa se serveasca daca s-au rupt in timpul gatirii. </div>
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Supa de taitei cu broccoli este o varianta vegana excelenta. </div>
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<a href="https://3.bp.blogspot.com/-kn6mDZcRlXk/WIp7PINT4NI/AAAAAAAAWPw/ZqAiRlbyDZM4ITeH6pLkLrL4M5dHQlHIgCEw/s1600/DSC_3352%2B%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-kn6mDZcRlXk/WIp7PINT4NI/AAAAAAAAWPw/ZqAiRlbyDZM4ITeH6pLkLrL4M5dHQlHIgCEw/s640/DSC_3352%2B%2528Medium%2529.jpg" width="468" /></a></div>
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Ca o varianta alternativa, puteti alege <a href="http://andreeachinesefood.blogspot.ro/2013/12/supa-chinezeasca-de-creveti-cu-taitei.html" target="_blank">Supa de taitei cu creveti</a></div>
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<a href="https://2.bp.blogspot.com/-Q5CPMqFduTo/WIqBznYZrvI/AAAAAAAAWQc/72z36rJQwNokp6KgaH8vt68-rWtdbKKGwCLcB/s1600/DSC_0531%2B%2528Medium%2529%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-Q5CPMqFduTo/WIqBznYZrvI/AAAAAAAAWQc/72z36rJQwNokp6KgaH8vt68-rWtdbKKGwCLcB/s640/DSC_0531%2B%2528Medium%2529%2B%25282%2529.jpg" width="424" /></a></div>
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De asemenea, puteti incerca delicioasa <a href="http://andreeachinesefood.blogspot.ro/2012/09/belsug-din-natura-si-niste-idei-de.html" target="_blank">supa de coltunasi cu carne</a>. </div>
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<a href="https://3.bp.blogspot.com/-gOTw7VLPHXQ/WIqCmZhStEI/AAAAAAAAWQo/HO-OTL_XutMcjtz797Bf5CemMcQrSI8MACLcB/s1600/DSC_4768%2B%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://3.bp.blogspot.com/-gOTw7VLPHXQ/WIqCmZhStEI/AAAAAAAAWQo/HO-OTL_XutMcjtz797Bf5CemMcQrSI8MACLcB/s640/DSC_4768%2B%2528Large%2529.jpg" width="640" /></a></div>
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Ca fel principal, puteti opta pentru niste delicioase <a href="http://andreeachinesefood.blogspot.ro/2011/10/costite-chinezesti-de-porc.html" target="_blank">Costite chinezesti de porc</a> intr-un sos dulce si lipicios. </div>
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<a href="https://2.bp.blogspot.com/-xjUUsYktNVM/WIqCOEASkGI/AAAAAAAAWQg/06d6fNrHO0Mo_S84ONXubUV_znpJI_HlwCLcB/s1600/DSC_0137%2B%2528Medium%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-xjUUsYktNVM/WIqCOEASkGI/AAAAAAAAWQg/06d6fNrHO0Mo_S84ONXubUV_znpJI_HlwCLcB/s640/DSC_0137%2B%2528Medium%2529.JPG" width="640" /></a></div>
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Daca nu mancati carne de porc si preferati puiul, atunci va sugerez acest <a href="http://andreeachinesefood.blogspot.ro/2010/09/pui-cu-ciuperci-negre-shiitake.html" target="_blank">Pui cu ciuperci shiitake</a>! O sa va placa nespus de mult!</div>
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<a href="https://1.bp.blogspot.com/-oQszKLn59es/WIqDU4rV3EI/AAAAAAAAWQ4/AIfm_n-g1lsU14WNAKLmXpy_1aVG0xy7ACLcB/s1600/blog%2B156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-oQszKLn59es/WIqDU4rV3EI/AAAAAAAAWQ4/AIfm_n-g1lsU14WNAKLmXpy_1aVG0xy7ACLcB/s640/blog%2B156.jpg" width="640" /></a></div>
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De asemenea, daca preferati carnea de vita, va sugerez <a href="http://andreeachinesefood.blogspot.ro/2014/01/vita-cu-ceapa-si-ardei-verde.html" target="_blank">Vita cu ceapa si ardei verde</a>. </div>
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<a href="https://4.bp.blogspot.com/-XQoD3Q6D4p4/WIqEbHUa-fI/AAAAAAAAWRI/8htTq73kpFAbXoK2Q0f38zfjNgAlDQlZACLcB/s1600/DSC_1072%2B%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-XQoD3Q6D4p4/WIqEbHUa-fI/AAAAAAAAWRI/8htTq73kpFAbXoK2Q0f38zfjNgAlDQlZACLcB/s640/DSC_1072%2B%2528Large%2529.jpg" width="424" /></a></div>
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Sau <a href="http://andreeachinesefood.blogspot.ro/2011/02/vita-cu-ardei-si-brocoli.html" target="_blank">Vita cu ardei si broccoli</a>. </div>
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<a href="https://3.bp.blogspot.com/-tgGXWT8DjGM/WIqEqdnej2I/AAAAAAAAWRQ/Mhz6y70vu5I8QsIA0BDxNBRJq654HC7bgCLcB/s1600/blog%2B285%2B%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-tgGXWT8DjGM/WIqEqdnej2I/AAAAAAAAWRQ/Mhz6y70vu5I8QsIA0BDxNBRJq654HC7bgCLcB/s640/blog%2B285%2B%2528Medium%2529.jpg" width="640" /></a></div>
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Pentru o varianta vegana puteti opta pentru <a href="http://andreeachinesefood.blogspot.ro/2014/05/vinete-chinezesti-cu-toufu-in-stil.html" target="_blank">Vinete cu toufu in stil Sichuan</a>. Reprezinta o alternativa excelenta pentru carne. </div>
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<a href="https://2.bp.blogspot.com/-8MLE88mYlvo/WIqECc0q2-I/AAAAAAAAWRA/1QN8KI7oLOYLJoLx2kA1RXmuarKgIfIcwCLcB/s1600/DSC_1119%2B%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-8MLE88mYlvo/WIqECc0q2-I/AAAAAAAAWRA/1QN8KI7oLOYLJoLx2kA1RXmuarKgIfIcwCLcB/s640/DSC_1119%2B%2528Large%2529.jpg" width="424" /></a></div>
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Tot pentru stilul vegan, dar nu numai puteti alege <a href="http://andreeachinesefood.blogspot.ro/2013/06/deliciul-lui-buddha.html" target="_blank">Deliciul lui Buddha</a>, o combinatie savuroasa de legume si sos!</div>
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<a href="https://2.bp.blogspot.com/-SVchVhZ14W8/WIqE_tDYqcI/AAAAAAAAWRY/3SKEafdpMd08AEbPgDAUIshjvRYL67EvwCLcB/s1600/DSC_7659%2B%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-SVchVhZ14W8/WIqE_tDYqcI/AAAAAAAAWRY/3SKEafdpMd08AEbPgDAUIshjvRYL67EvwCLcB/s640/DSC_7659%2B%2528Medium%2529.jpg" width="484" /></a></div>
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In fine, in lista gasiti mult mai multe idei de preparate, voi va puteti alege ce va face cu ochiul. :). </div>
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Pentru desert (daca mai puteti si asa ceva :) ), va recomand cu drag <a href="http://andreeachinesefood.blogspot.ro/2011/02/galuste-cu-pasta-de-susan-negru.html" target="_blank">Galustele cu pasta de susan negru</a>, caci sunt un desert specific sarbatorilor de iarna in traditia chineza. </div>
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<a href="https://3.bp.blogspot.com/-2T8-rAUNr7c/WIqGj-eKr9I/AAAAAAAAWRs/mZb3aQuFEBUNNLCeyM7tv1QjAMpKaq-ogCLcB/s1600/DSC_0091%2B%2528Medium%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-2T8-rAUNr7c/WIqGj-eKr9I/AAAAAAAAWRs/mZb3aQuFEBUNNLCeyM7tv1QjAMpKaq-ogCLcB/s640/DSC_0091%2B%2528Medium%2529.JPG" width="640" /></a></div>
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Mai aveti si varianta de <a href="http://andreeachinesefood.blogspot.ro/2011/10/turtite-chinezesti-dulci-cu-dovleac-si.html" target="_blank">Turtite cu dovleac si pasta de fasole rosie</a>. </div>
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<a href="https://3.bp.blogspot.com/-bXGdihid0KM/WIqG2CF7R7I/AAAAAAAAWR0/-epjMObAWKwXLpaSZu6WVGmEAkKnmYugwCLcB/s1600/DSC_1417%2B%2528Medium%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-bXGdihid0KM/WIqG2CF7R7I/AAAAAAAAWR0/-epjMObAWKwXLpaSZu6WVGmEAkKnmYugwCLcB/s640/DSC_1417%2B%2528Medium%2529.JPG" width="640" /></a></div>
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De asemenea, puteti prepara din timp <a href="http://andreeachinesefood.blogspot.ro/2013/08/budinca-de-tapioca-cu-zmeura.html" target="_blank">Budinca de tapioca </a>cu ce fructe doriti voi, eu am preparat-o vara si am pus zmeura, acum iarna, va sugerez sa puneti niste mango caci se gaseste, sau chiar fructe din compot. </div>
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<a href="https://4.bp.blogspot.com/-y35rfMH_yNk/WIqGIvaiJjI/AAAAAAAAWRk/lPFkl2z8wZgXhej7TfN6OcQArLlKrIlSgCLcB/s1600/DSC_8793%2B%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-y35rfMH_yNk/WIqGIvaiJjI/AAAAAAAAWRk/lPFkl2z8wZgXhej7TfN6OcQArLlKrIlSgCLcB/s640/DSC_8793%2B%2528Large%2529.jpg" width="424" /></a></div>
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Sau mai puteti pregati din timp niste delicioase <a href="http://andreeachinesefood.blogspot.ro/2011/12/fursecuri-chinezesti-cu-arahide.html" target="_blank">Fursecuri cu arahide</a>. Rezista mult timp, insa dispar repede de pe masa :). </div>
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<a href="https://1.bp.blogspot.com/-8ecxjPSdMU8/WIqHSqaj8jI/AAAAAAAAWR8/D1E2i1LrEsse0ECFoJZiiiUP91_Eh5QqwCLcB/s1600/DSC_4415%2B%2528Medium%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-8ecxjPSdMU8/WIqHSqaj8jI/AAAAAAAAWR8/D1E2i1LrEsse0ECFoJZiiiUP91_Eh5QqwCLcB/s640/DSC_4415%2B%2528Medium%2529.JPG" width="640" /></a></div>
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Cam acestea sunt propunerile mele pentru meniul chinezesc. Daca va tenteaza ceva de aici, va rog sa-mi spuneti si de asemenea sa-mi povestiti ce impresie v-au lasat. </div>
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La multi ani de Anul Nou Chinezesc! :)</div>
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<span style="color: red;">春节快乐!</span></div>
Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0tag:blogger.com,1999:blog-2790316544171783805.post-61097627238513002952017-01-16T01:42:00.000+02:002017-01-16T01:42:48.959+02:00Galette cu ciuperci, branza albastra si sparanghel<br />
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<a href="https://4.bp.blogspot.com/-BZbjCJTbQyc/WHuE_eWJMEI/AAAAAAAAWMc/OlRgrMIalrQXB4JY3M3M-l-LVBaew0Y0wCLcB/s1600/DSC_9404%2B%2528Medium%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-BZbjCJTbQyc/WHuE_eWJMEI/AAAAAAAAWMc/OlRgrMIalrQXB4JY3M3M-l-LVBaew0Y0wCLcB/s640/DSC_9404%2B%2528Medium%2529.jpg" width="422" /></a></div>
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Pe vremurile astea friguroase as fi in stare sa aprind cuptorul pana si dimineata ca sa-mi pregatesc micul dejun! Ba chiar si pentru o simpla gustare as fi fericita sa dau drumul la cuptor si sa coc o placinta aromata! Intamplarea face ca ieri sa dau in camara peste un borcan cu ciuperci de la<a href="https://www.facebook.com/SunFoodRomania/?fref=ts" target="_blank"> Sun Food </a>si atunci m-a lovit inspiratia: o tarta cu ciuperci! Dar pentru ca am facut mai putin aluat, am transformat tarta intr-o galette. A iesit geniala!<br />
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Ingrediente pentru 1 galette cu diametrul de 20 cm:</div>
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1 portie aluat pate brisee (reteta mai jos)<br />
<a href="http://sunfood.ro/produse-sun-food/conserve-de-legume/Ciuperci-taiate-280g" target="_blank">1 borcan ciuperci Sun Food</a></div>
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1 bucata praz<br />
6-7 fire sparanghel<br />
70 g branza albastra<br />
2 lingurite ulei de masline<br />
50 g miez nuca<br />
1 crenguta cimbrisor proaspat<br />
1 praf boia dulce<br />
1 praf sare<br />
piper proaspat macinat<br />
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Pentru aluat pate brisee:</div>
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200 g faina</div>
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100 g unt rece taiat bucatele</div>
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1 galbenus ou</div>
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1 praf sare</div>
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3-4 linguri apa RECE</div>
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pentru uns:</div>
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1 galbenus ou</div>
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o crenguta cimbrisor proaspat</div>
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Intr-un blender puneti faina, sarea si untul rece </div>
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Porniti blenderul si pulsati cateva secunde pana ce obtineti o compozitie nisipoasa</div>
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Adaugati galbenusul si apa RECE si mai pulsati cateva secunde </div>
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pana ce obtineti un aluat sfaramicios ca acesta.</div>
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Rasturnati aluatul pe o folie alimentara </div>
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strangeti colturile foliei alimentare fara sa atingeti aluatul </div>
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aplatizati aluatul pana ce incepe sa se tina bine (strangeti folia de cateva ori)</div>
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Dupa ce ati obtinut o minge de aluat ca aceasta</div>
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Cu podul palmei aplatizati aluatul si dati la frigider cel putin 30 de minute.</div>
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Incingeti cuptorul la 190 grade Celsius. Intr-o sita scurgeti bine de apa ciupercile, lasati-le deoparte. </div>
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Intr-o tigaie incingeti uleiul de masline, adaugati ciupercile si sotati-le pana capata o culoare aurie</div>
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Adaugati prazul tocat marunt si lasati sa se gateasca pana ce prazul se inmoaie</div>
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Spalati sparanghelul, rupeti partea de sus a sparanghelului, lasand tije de aproximativ 10 cm. Puneti la fiert o oala cu apa si sare, cand apa a fiert adaugati sparanghelul si lasati in apa timp de 3 minute. Transferati sparanghelul intr-un bol cu apa si gheata. Lasati deoparte. </div>
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Restul tijelor de sparanghel tocati-le rondele si adaugati-le amestecului din tigaie. Mai sotati 2-3 minute, adaugati boiaua dulce si cimbrisorul, potriviti de sare, piper. Lasati tigaia deoparte sa se racoreasca. </div>
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Intre timp, scoateti aluatul de la frigider, desfaceti-l din folia alimentara. </div>
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Intindeti aluatul intr-o foaie rotunda cu diametrul de 40 cm. </div>
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In mijlocul foii de aluat puneti compozitia, peste care asezati bucatele de branza albastra si nuci tocate. </div>
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Asezati si tijele de sparanghel. Apucati de o margine a aluatului si aduceti-o catre mijlocul foii de aluat, facand un pliu. Luati urmatoarea parte de aluat si repetati operatiunea. </div>
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Procedati la fel cu restul de aluat </div>
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mergeti in sensul acelor de ceasornic si inchideti aluatul ca pe un pachet</div>
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Ungeti galette cu galbenus de ou, presarati cateva frunzulite de cimbrisor si dati tarta la cuptorul incins pentru 30 de minute </div>
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pana ce tarta este rumena si aurie.</div>
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Lasati tarta sa se racoreasca cateva minute si apoi serviti cu pofta</div>
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Este buna si rece si calda. </div>
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Se poate reincalzi 1-2 minute la cuptorul cu microunde. </div>
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Enjoy!</div>
Andreeahttp://www.blogger.com/profile/15075641814740654988noreply@blogger.com0