tag:blogger.com,1999:blog-20404832696557290892024-03-16T05:09:39.847+04:00Bunatati de prin lume adunateAnonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.comBlogger219125tag:blogger.com,1999:blog-2040483269655729089.post-60180791513364063752016-01-08T17:27:00.001+04:002016-01-08T17:27:58.312+04:00Inghetata cu dovleac<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhtK79SRibSdu9UO2ZZohn6yrreHOM5gt_Lvvm9xkYWg2l0ZCFWDEIfSPChzJbWuUiCSGo7RWLJc0OkkFnuZaf1Ac9Lq2fEaYnS2rjDPCHN88JapeRRJrKcZtfAcScKhV6VMQw6Zt-ZY/s1600/inghetata-de-dovleac1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhtK79SRibSdu9UO2ZZohn6yrreHOM5gt_Lvvm9xkYWg2l0ZCFWDEIfSPChzJbWuUiCSGo7RWLJc0OkkFnuZaf1Ac9Lq2fEaYnS2rjDPCHN88JapeRRJrKcZtfAcScKhV6VMQw6Zt-ZY/s640/inghetata-de-dovleac1.png" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Am ramas datoare cu reteta asta <a href="http://zambetania.blogspot.ro/2015/10/provocarea-cutia-misterelor-lista.html" target="_blank">Mariei </a> la provocarea propusa de ea pentru luna octombrie a <a href="http://saffronanddates.blogspot.ro/2014/03/provocarea-cutia-misterelor-mistery-box.html" target="_blank">cutiei misterioase</a> unde ingredientul vedeta era dovleacul.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">Daca va place aroma de dovleac va recomand sa o incercati. Eu m-am straduit sa recreez gustul prajiturii cu dovleac si branza la aceasta inghetata, iar rezultatul m-a multumit peste masura. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Ingrediente:</span></b></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1 masura piure de dovleac</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1 lingura esenta de vanilie</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2 cani smantana grasa</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 cana branza mascarpone</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3/4 masuri zahar brun</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">5 galbenusuri</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/2 lingurita scortisoara macinata</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1/2 lingurita ghimbir macinat</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1/4 lingurita cuisoare macinate</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">un praf de sare</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/4 masura nuci tocate marunt</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/4 masura cipsuri de ciocolata</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Preparare:</span></b></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
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<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">Intr-un castron, amestecati piureul de dovleac, branza mascarpone si vanilia. Acoperiti si bagati la frigider pentru cel putin 3 ore.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">Intr-o cratita grea de 2-litri, la foc mediu, combinati 1 1/2 cani de smantana si 1/2 masura de zahar brun. Incalziti pana cand incepe sa fiarba, aproximativ 5 minute.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">Intre timp, intr-un castron, combinati galbenusurile, scortisoara, ghimbirul, sarea, nucsoara, 1/2 cana smantana ramasa si 1/4 masura zahar brun ramas. Bateti pana se omogenizeaza si zaharul se dizolva.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">Amestecati treptat aproximativ 1/2 cana din amestecul de smantana fierbinte in amestecul de ou pana se omogenizeaza. Se toarna apoi amestecul de ou in oala in care este restul de smantana fierbinte. Lasati la foc mic, amestecand constant cu o lingura de lemn, pana cand amestecul este suficient de gros pentru a acoperi partea din spate a lingurii. Nu lasati crema sa fiarba. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">Asezati vasul intr-un bol mai mare umplut partial cu apa cu gheata, amestecand ocazional, pana se raceste. Puneti amestecul de dovleac in crema. Acoperiti cu folie de plastic, apasand direct pe suprafata cremei pentru a preveni formarea unei pojghite la suprafata. Bagati la congelator pentru 24 de ore, amestecand frecvent in primele 3-4 ore pentru a evita formarea acelor de gheata. Dupa ce amestecti ultima data puneti bucatile de ciocolata si nucile tocate si lasati inghetata la congelator pana a doua zi.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipx3DhsNG57zMIiEjwgQc5SfkBk5Ho75fTWuSiPxEjThE0P9k1Hl-3024INdEko6Xhj6y1qqpCx2xmsl2PGIP_5JG4qw-p8yc7STn07YZjajYjTBHL6T5F5wNUaqQHM_19huvFvI4nu5A/s1600/inghetata-de-dovleac2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipx3DhsNG57zMIiEjwgQc5SfkBk5Ho75fTWuSiPxEjThE0P9k1Hl-3024INdEko6Xhj6y1qqpCx2xmsl2PGIP_5JG4qw-p8yc7STn07YZjajYjTBHL6T5F5wNUaqQHM_19huvFvI4nu5A/s640/inghetata-de-dovleac2.png" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com6Romania45.943161 24.96676000000002240.289419 14.639611500000022 51.596903000000005 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-4827549503978247532016-01-06T18:25:00.001+04:002016-01-06T18:25:43.381+04:00Sos de merisoare<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTalWK4x4NWQVm0z1Oq-JX8DBGq7ER-HCCQ7FJZAyhBBli9k9zq5_UNrFfzv-GPkD8yWLxABqcH8cPTekBYhRmUdLBp82nYqdg9c192tcVNmbmyr8qs8NoPaZrP7yoFl6w7qDysYc7vU/s1600/sos-de-merisoare.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTalWK4x4NWQVm0z1Oq-JX8DBGq7ER-HCCQ7FJZAyhBBli9k9zq5_UNrFfzv-GPkD8yWLxABqcH8cPTekBYhRmUdLBp82nYqdg9c192tcVNmbmyr8qs8NoPaZrP7yoFl6w7qDysYc7vU/s640/sos-de-merisoare.png" width="640" /></a></div>
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Acest sos dulce-picant de merisoare este delicios servit cu friptura de curcan, carne de pui, prepelita, rata, sunca dar si cu inghetata, cheesecake sau orice alt desert simplu. </div>
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<br /></div>
<div style="text-align: justify;">
<b>Ingrediente:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
100 g zahar brun</div>
<div style="text-align: justify;">
sucul de la 2 portocale mari (puteti sa inlocuiti sucul de portocale cu vin rosu)</div>
<div style="text-align: justify;">
1 lingurita coaja rasa de portocala</div>
<div style="text-align: justify;">
1 foaie de dafin</div>
<div style="text-align: justify;">
1 baton de scortisoara</div>
<div style="text-align: justify;">
4 cuisoare</div>
<div style="text-align: justify;">
500 g merisoare proaspete sau congelate</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Preparare:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Se pune zaharul impreuna cu sucul de portocale si condimentele intr-o cratita la foc mic. Cand zaharul s-a topit se adauga merisoarele si se lasa sa fiarba la foc mic pentru 10-15 minute. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbvA5M6mqGfNyNtxyYzwj06o7wK4RolhJ562cNAvOJ9WiZVLl30CWswkNe0V_5MYqQpboVz1iX7TNXbE5i1uqQ_IQUUed4EWHJFPoTIORQ9PGeW1sAw7Sq7KUXbQ0eE6TmIlcB3o_xWM/s1600/20160101_184802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbvA5M6mqGfNyNtxyYzwj06o7wK4RolhJ562cNAvOJ9WiZVLl30CWswkNe0V_5MYqQpboVz1iX7TNXbE5i1uqQ_IQUUed4EWHJFPoTIORQ9PGeW1sAw7Sq7KUXbQ0eE6TmIlcB3o_xWM/s320/20160101_184802.jpg" width="320" /></a></div>
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Spargeti bine toate fructele folosind o furculita sau pisatorul de cartofi, amestecati si gata puteti pune sosul in borcan. Pentru un gust intens se foloseste rece dupa 2 zile. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_BOiEB1GGjuAw6TtSQgkY2RFwRqiw9IGE6E4whCxGRmFuUwjl-Ddy67NA0B-JV5EvtLgWfsyPRpPMYTQk3ufN8tl7pH521-ZglFXFeeEmSfgPdtJfETM65R0RCQqr3VWgsqJdgNuzXY/s1600/sos-de-merisoare.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_BOiEB1GGjuAw6TtSQgkY2RFwRqiw9IGE6E4whCxGRmFuUwjl-Ddy67NA0B-JV5EvtLgWfsyPRpPMYTQk3ufN8tl7pH521-ZglFXFeeEmSfgPdtJfETM65R0RCQqr3VWgsqJdgNuzXY/s640/sos-de-merisoare.png" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com4Romania45.943161 24.96676000000002240.289419 14.639611500000022 51.596903000000005 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-85011652988906612212016-01-04T20:18:00.000+04:002016-01-06T17:04:33.928+04:00Tort cu crema de branza si ganache de ciocolata cu sampanie<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9t1aEGl6Yzdvcdp5lrkHlPW8HAoLTVMPauafJQVLjUOPUo4m4BRQM-_k6LFuYVO5Lay2OihmFCJMaOLExNvDY0XK-zePrHsn91lq5eltj6RqR6Ntlk0S__w9C3q8FhyphenhypheneeQ3zYtK5zgl0/s1600/tort-opera-cu-sampanie2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9t1aEGl6Yzdvcdp5lrkHlPW8HAoLTVMPauafJQVLjUOPUo4m4BRQM-_k6LFuYVO5Lay2OihmFCJMaOLExNvDY0XK-zePrHsn91lq5eltj6RqR6Ntlk0S__w9C3q8FhyphenhypheneeQ3zYtK5zgl0/s640/tort-opera-cu-sampanie2.png" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Tortul de azi a fost inspirat de celebra prajitura Opera si de lista <a href="http://bucatevorbesiarome.blogspot.ae/2015/12/provocarea-cutia-misterelor-lista-de.html" target="_blank">ingredientelor </a> propuse de Dia (<a href="http://bucatevorbesiarome.blogspot.ae/" target="_blank">Bucate vorbe si arome</a>) pentru <a href="http://saffronanddates.blogspot.ae/2014/03/provocarea-cutia-misterelor-mistery-box.html" target="_blank">cutia misterelor </a> din decembrie. Realizarea unui astfel de desert presupune deseori o munca coplesitoare, si e usor sa te streseze un astfel de proiect de lunga durata. Nu va recomand sa faceti totul intr-o singura zi. Deci, as sugera sa separati componentele acestui desert pe zile. Aceasta face ca ansamblarea sa fie mult mai placuta. Toate componentele pot fi puse in frigider sau chiar inghetate pentru o saptamana, apoi tinute la temperatura camerei peste noapte.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">Va sugerez sa va pregatiti toate componentele din timp:</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1. Joconde - blatul din faina de migdale</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">2. Crema de branza cu unt si cacao</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">3. Ganache de ciocolata cu sampanie</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">4. Siropul de ciocolata</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Desi pare complicata, reteta pe care v-o propun este destul de usoara si rapida, ca sa nu va mai spun cat este de delicioasa.</div>
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<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;"><b>Ingrediente</b></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1. Joconde - blatul din faina de migdale</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">6 oua mari</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">3/4 masuri zahar</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1 lingurita extract de vanilie</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1/4 masuri faina</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1 masura faina de migdale</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1/4 lingurita sare</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">2. Crema de branza cu unt si cacao</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">250 g crema de branza </span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">50 g unt la temperatura camerei</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1 lingura cacao </span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1 lingura extract de vanilie</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">3 masuri zahar pudra</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">3. Ganache de ciocolata cu sampanie</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">100 g ciocolata 52% cacao</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">70 g frisca lichida</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">30 ml sampanie </span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">4. Siropul de ciocolata</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1 cana apa</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1/2 masura zahar</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1 lingura cacao</span></div>
</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh77zrBMIAIONfyD1qt4TXcEjcu-BwDL7mlP1e_hXQLYJDbAbfpto6FiwlD-rfuwRGv-yL3p718ZjIki_J76_mUVvP6bSKCqeIfGmqhPzbMfkkYtmp7ir_xkVGKp8PVx_qwMF9JcMYDWI8/s1600/tort-opera-cu-sampanie3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh77zrBMIAIONfyD1qt4TXcEjcu-BwDL7mlP1e_hXQLYJDbAbfpto6FiwlD-rfuwRGv-yL3p718ZjIki_J76_mUVvP6bSKCqeIfGmqhPzbMfkkYtmp7ir_xkVGKp8PVx_qwMF9JcMYDWI8/s320/tort-opera-cu-sampanie3.png" width="320" /></a></div>
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<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;"><b>Preparare:</b></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">1. Joconde - blatul din faina de migdale</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<br />
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">Se incalzeste cuptorul la 180 C. Se pune hartie de copt in doua forme de tort cu diametrul de 20 cm fiecare si apoi se ung cu unt topit. </span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">Intr-un bol de un mixer se bat albusurile spuma. In alt castron se pun galbenusurile si zaharul si se bat pana cand isi dubleaza volumul, iar zaharul s-a topit. Se adauga vanilia.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Se amesteca restul ingredientele uscate, adica sarea, faina si faina de migdale si se cern ca sa nu aiba cocoloase. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Se adauga pe rand (cate o treime din fiecare) in amestecul de galbenusuri si zahar faina si albusurile batute spuma. Se amesteca de fiecare data de sus in jos doar pana cand toate se combina</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Se imparte aluatul in mod egal in cele doua tavi si se coc 20 minute pana cand se rumenesc usor si trec testul cu scobitoarea.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Se scot din tavi cand sunt aproape reci si se lasa sa se raceasca complet. Se taie fiecare blat in doua.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2. Crema de branza cu unt si cacao</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Se bate untul si crema de branza, impreuna, pana capata o consistenta spumoasa.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Adaugati cacao si vanilie si bateti pana se incorporeaza.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Adaugati zaharul pudra putin cate putin si continuati sa bateti cu mixerul la viteza mare pana cand se pune intreaga cantitate de zahar.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Bateti inca 3-5 minute.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">In functie de vreme si preferinta personala, ar putea fi necesar sa adaugati mai multa cacao si / sau zahar pudra pentru a ajunge la consistenta si aroma dorite. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3. Ganache de ciocolata cu sampanie</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Se pune frisca lichida intr-un bol la foc mic pana incepe sa fiarba. Se pune frisca lichida fierbinte peste ciocolata taiata marunt. Se asteapta 30 secunde apoi se amesteca, mai intai in centru, ca sa se incorporeze cele doua ingrediente pana se obtine consitenta unei creme. Se adauga sampania si se amesteca ca totul sa se combine. Se lasa sa se raceasca la temperatura camerei. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Ganachul de ciocolata il puteti face in ziua in care asamblati tortul. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">4. Siropul de ciocolata</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Acesta este doar sirop de tort standard, dar cu un gust de ciocolata. Amintiti-va ca orice sirop de tort se face prin combinarea apei cu zahar in proportie de 2-1 in volum care apoi se incalzeste pana cand se dizolva zaharul. Pentru a face sirop de tort cu ciocolata se combina 1 cana de apa cu o jumatate de cana de zahar si se adauga aproximativ o lingura de cacao. Se pune amestecul la foc mic si ... gata! Se raceste si se pastreaza in frigider pana cand se foloseste. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">5. Asamblare</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Se pune primul strat de Joconde, se insiropeaza cu siropul de ciocolata. Se pune un strat generos (1/3 din cantitate) de crema de branza si se intinde uniform. Se pune urmatorul strat de Joconde, se insiropeaza apoi se pune jumatate din cantitatea de ganache. Se intinde uniform. Se pune urmatorul strat de Joconde, se insiropeaza si se intinde inca 1/3 din crema de branza apoi se pune ultimul strat de Joconde, se insiroperaza si se intinde restul de ganache. Se acopera marginile tortului cu restul de crema de branza, oprind putin pentru decor. Daca doriti puteti pune bucati de ciocolata pe fiecare rozeta. </span></div>
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Enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com6Romania45.943161 24.96676000000002240.289419 14.639611500000022 51.596903000000005 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-23855388928541130172015-12-28T19:26:00.002+04:002015-12-28T19:26:51.922+04:00Parada Provocarii Secrete<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: inherit;">Numai bunatati au preparat fetele la Provocarea Secreta a carei gazda am fost. Asadar si in luna noiembrie, ca in lunile de pana acum, avem o parada frumoasa in care participantii si-au dat silinta si au pregatit o gramada de retete imbietoare si frumos prezentate. Va invit sa le rasfoiti.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<a href="http://bucatariaelenei.blogspot.ro/2015/11/rasucita-cu-mac-la-provocarea-secreta.html" target="_blank">Elena - Rasucita cu mac</a><br />
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<a href="http://sim0na-world.blogspot.ro/2015/11/prajitura-cremoasa-de-lamaie.html" target="_blank">Simona - Prajitura cremoasa de lamaie</a><br />
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<a href="http://stefyharnicutza.blogspot.ro/2015/12/challah-si-gogosi-pufoase.html" target="_blank">Stefania - Challah si gogosi pufoase</a><br />
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<a href="http://pasiunilemihaelei.blogspot.ro/2015/12/toast-cu-avocado-si-ou-posat.html" target="_blank">Mihaela - Toast cu avocado si ou posat</a><br />
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<a href="http://blogdebucate.blogspot.fr/2015/12/gogosi.html" target="_blank">Olivia - gogosi</a><br />
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<a href="http://saffronanddates.blogspot.ae/2015/12/mancare-de-ardei-copti.html" target="_blank">Si eu - Mancare de ardei copti</a><br />
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com1Romania45.943161 24.96676000000002240.289419 14.639611500000022 51.596903000000005 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-27231002188250231942015-12-28T18:38:00.001+04:002015-12-28T18:38:49.557+04:00Mancare de ardei copti<div dir="ltr" style="text-align: left;" trbidi="on">
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O mancarica tare buna de care aproape ca uitasem. Noroc cu Provocarea Secreta care m-a trimis pe blogul Stefaniei unde am gasit<a href="http://stefyharnicutza.blogspot.ae/2015/08/mancarica-de-ardei-copti.html" target="_blank"> reteta</a>. Se face usor si sigurveti gasi ardei grasi prin magazine.</div>
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<b>Ingrediente:</b> (2 persoane)</div>
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6 ardei grasi diferite culori</div>
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2 rosii</div>
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1 ceapa mare</div>
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4 catei de usturoi</div>
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ulei pentru calit</div>
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sare si piper dupa gust</div>
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verdeata</div>
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<b>Preparare:</b></div>
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Se spala bine ardeii, se streg de apa cu servetele de bucatarie si se pun la copt direct pe flacara aragazului sau in cuptor. </div>
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Cand sunt bine copti pe toate partile se presara cu sare si se lasa cateva minute, in acest fel pielta arsa se desprinde usor.</div>
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Se curata cat se poate de bine de coaja, se rup fasii sau se taie in bucati mari.<br />
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Ceapa si usturoiul se curata de coaja, se toaca marunt si se pune la calit in ulei (eu nu incing uleiul, le pun pe toate impreuna si le las sa se caleasca la foc mic).</div>
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Se toaca marunt rosiile sau se dau pe razatoare si se pun peste ceapa si usturoi, se calesc impreuna pana cand toata apa care se lasa se evapora. Se amesteca mereu ca sa nu se arda. </div>
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La sfarsit se pun ardeii copti, se potriveste de sare si piper si se mai lasa pe foc cateva minute ca sa se amestece aromele. Se presara verdeata tocata si se mananca cu pofta ;)</div>
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Enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com2Romania45.943161 24.96676000000002240.289419 14.639611500000022 51.596903000000005 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-62054188476331302322015-12-03T19:26:00.001+04:002015-12-03T19:28:54.157+04:00Nuci umplute cu crema de unt cu gem de gutui si nuci caramelizate<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx3vE_3C41cnDAopMr4iNQGgGlrOfs3A9juup3I-sZaYQ8vP503Rm3nMvWzkVOVcjCH_hAqiQAbWlBamb1MZ1Jt0hY-7Di9G6ho5k_0_TH1QK99xmYSjDvNGqzADjfthMChjgZdg0anF0/s1600/nuci-umplute1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx3vE_3C41cnDAopMr4iNQGgGlrOfs3A9juup3I-sZaYQ8vP503Rm3nMvWzkVOVcjCH_hAqiQAbWlBamb1MZ1Jt0hY-7Di9G6ho5k_0_TH1QK99xmYSjDvNGqzADjfthMChjgZdg0anF0/s640/nuci-umplute1.png" width="640" /></a></div>
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Pentru <a href="http://saffronanddates.blogspot.ae/2014/03/provocarea-cutia-misterelor-mistery-box.html" target="_blank">Cutia Misterelor</a> din noiembrie, <a href="http://margaretacismasiu.blogspot.ae/2015/11/provocarea-cutia-misterelor.html" target="_blank">Margareta Cismasiu</a> ne-a propus ca vedeta a retetelor noastre caramelul. In cutie se mai aflau printre altele, nuci, gutui si ciocolata care m-au dus cu gandul la traditionalele noastre nuci umplute cu crema, iar ca sa folosesc ingredientul vedeta am inlocuit nucile din reteta cu nuci caramelizate. Gustul este foarte bogat si am incercat crema si in alte combinatii; crema de unt cu gem de gutui, crema de unt cu ciocolata, crema caramel, ganache de ciocolata. Mi-au placut toate combinatiile.</div>
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<b>Ingrediente:</b></div>
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<b>pentru coji</b></div>
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2 oua </div>
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90 gr zahar pudra</div>
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250 gr unt la temperatura camerei</div>
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1 lingura otet </div>
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600 gr faina </div>
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un praf de sare</div>
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<b>pentru crema</b></div>
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200 gr unt la temperatura camerei</div>
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100 gr zahar pudra vanilat</div>
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150 gr gem de gutui</div>
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50 gr nuci caramelizate ( aveti reteta <a href="http://saffronanddates.blogspot.ae/2015/12/nuci-caramelizate.html" target="_blank">aici</a> )</div>
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50 gr ciocolata topita (daca doriti o culoare mai inchisa a cremei puteti mari cantitatea de ciocolata sau puneti o lingura de cacao si 1-2 linguri de lapte)</div>
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<b>pentru decorare</b></div>
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100-200 gr zahar pudra vanilat</div>
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<b>Preparare:</b></div>
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Pentru a prepara cojile aveti nevoie de forma speciala de nuci. </div>
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Aluatul se face amestecand untul cu zaharul si cele doua oua pana cand zaharul se topeste, se adauga apoi otetul, sarea si faina cernuta. Se amesteca toate bine pana cand se obtine un aluat moale dar nu lipicios. </div>
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Se fac bilute de aproximativ 5-7 gr.</div>
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Cand tot aluatul a fost impartit, se pune pe foc (la flacara mica) forma speciala pentru nuci si se lasa la incins 10 minute (prima data). Pentru forma asta trebuie sa ii multumesc <a href="http://zambetania.blogspot.ae/" target="_blank">Mariei</a> dar am sa o fac intr-un episod special. </div>
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Se pun bilute in fiecare gaura, se inchide forma si se preseaza bine cateva secunde. </div>
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Se tine forma pe foc in jur de doua minute intorcand frecvent, astfel incat cojile sa se coaca uniform pe ambele parti. Se scot cojile din forma si se continua pana terminam tot aluatul. Se lasa la racit apoi se curata frumos marginile.</div>
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Cat timp cojile se racesc preparam crema. </div>
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Se amesteca untul cu zaharul pana devine o crema spumoasa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtsBFtZH0JIeCEmx3yrcLy4tVIsYeWZGrHTfHo2P6JT7eGXSfQd_nXghD2tMmC5RCQtyr8rmK9MClZcTkGZWLSLpzAEnUzQfSkZ_TjfkdUfXESUcEliUHQiZLJWPYTweBEbmk-e9Jxyc/s1600/2015-11-15+13.07.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtsBFtZH0JIeCEmx3yrcLy4tVIsYeWZGrHTfHo2P6JT7eGXSfQd_nXghD2tMmC5RCQtyr8rmK9MClZcTkGZWLSLpzAEnUzQfSkZ_TjfkdUfXESUcEliUHQiZLJWPYTweBEbmk-e9Jxyc/s320/2015-11-15+13.07.35.jpg" width="320" /></a></div>
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Se adauga gemul de gutui.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1ZeLvV13mregRT5OHRWd7XjKm-cH9_v97CrzF-Znv2uE8OvdmxSgkQeyYZDkl7tsHhWmFc4sb4tO8yo8dHOTubU-I7s5fIdFXeRa4QIBWbs-efNTdgYBe0nHbD2jwzyUD6cjLj1UJOM/s1600/2015-11-15+13.08.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1ZeLvV13mregRT5OHRWd7XjKm-cH9_v97CrzF-Znv2uE8OvdmxSgkQeyYZDkl7tsHhWmFc4sb4tO8yo8dHOTubU-I7s5fIdFXeRa4QIBWbs-efNTdgYBe0nHbD2jwzyUD6cjLj1UJOM/s320/2015-11-15+13.08.20.jpg" width="320" /></a></div>
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Se amesteca bine ca sa se incorporeze tot gemul. Faceti asta cu un mixer de mana sau cu unul fix. Curatati marginile bolului de mixer din cand in cand ca sa aveti un amestec omogen. </div>
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Se adauga ciocolata, topita si lasata la racit pana ajunge la temperatura camerei, si se amesteca in continuare ca totul sa se omogenizeze. Daca doriti o culoare mai inchisa a cremei si alegeti sa folositi cacao acum este momentul sa o adaugati. Nu uitati de lapte. Amestecati bine cu mixerul. La final adaugati <a href="http://saffronanddates.blogspot.ae/2015/12/nuci-caramelizate.html" target="_blank">nucile caramelizate </a>si resturile de la curatitul cojilor pentru nuci (asta daca doriti sa nu aruncati nimic). </div>
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Umpleti fiecare jumatate de coaja cu crema si apoi lititi doua cate doua ca sa le dati forma de nuca. Se dau prin zahar pudra vanilat si se lasa sa stea vreo 2-3 zile inainte de a le manca. Nu zic ca nu le puteti incerca imediat sau a doua zi dar dupa cateva zile vor fi mai bune.</div>
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Enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com6Romania45.943161 24.96676000000002240.289419 14.639611500000022 51.596903000000005 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-35361778140584525132015-12-03T17:00:00.000+04:002015-12-03T17:00:31.855+04:00Nuci caramelizate<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNx3nBaGBDuna-YgOhx7uhfmIC5EqSYu5WtC8prviI7wD1DoG5TiQnC9U-Bu83HaE19CvNzfp4sA0IKirdZDB2aWysukNCVurKoc9Zgy5v-eL0aQg8npQ4L6k7dgWCYEQVgTutZHknss/s1600/nuci-caramelizate3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNx3nBaGBDuna-YgOhx7uhfmIC5EqSYu5WtC8prviI7wD1DoG5TiQnC9U-Bu83HaE19CvNzfp4sA0IKirdZDB2aWysukNCVurKoc9Zgy5v-eL0aQg8npQ4L6k7dgWCYEQVgTutZHknss/s1600/nuci-caramelizate3.png" /></a></div>
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Aceste nuci caramelizate sunt un deliciu. Se fac foarte usor si le puteti folosi la foarte multe prajituri sau le puteti manca asa cum sunt.<br />
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<b>Ingrediente:</b></div>
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100 gr samburi de nuci</div>
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75 gr zahar</div>
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<b>Preparare:</b></div>
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Spargeti nucile, daca folositi nuci intregi, apoi taiati samburii in bucati mai mici.</div>
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Se topeste zaharul la foc mic. Cand a devenit lichid punem miezul de nuca si amestecam repede, astfel incat sa acoperim toate nucile cu caramel.<br />
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Rasturnam pe o bucata de hartie de copt si lasam la racit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrqpIskhc_Y9IC63OlZL52rPj-_vLlfNf9Yh2thuLMhquDi8_jhlfNXoicXqmhg6H8OnpaH2coAn_Yd73LHH1JXqlpiOkgXZ_PZLjwljqLMd8-pKfSsQHrm_qMyTjC-KJTUgf8ewEserc/s1600/nuci-caramelizate1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrqpIskhc_Y9IC63OlZL52rPj-_vLlfNf9Yh2thuLMhquDi8_jhlfNXoicXqmhg6H8OnpaH2coAn_Yd73LHH1JXqlpiOkgXZ_PZLjwljqLMd8-pKfSsQHrm_qMyTjC-KJTUgf8ewEserc/s1600/nuci-caramelizate1.png" /></a></div>
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Cand sunt reci le punem intr-o punga mai groasa si le batem cu ciocanul de snitele pana se sfarama.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDuNd3Bcm5ghfPQdgUyHsc9sKlj98XS6xss9U77ia5ATyc6REEtSF0xvzBQa-Um6hHl5RrMsfygihwLZcDsm5ITxXy6RGRXgx_bDjEGdxUKbM-CmOvJzWW3nuPwSv0uvD9LEYq3L3rm8/s1600/nuci-caramelizate3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDuNd3Bcm5ghfPQdgUyHsc9sKlj98XS6xss9U77ia5ATyc6REEtSF0xvzBQa-Um6hHl5RrMsfygihwLZcDsm5ITxXy6RGRXgx_bDjEGdxUKbM-CmOvJzWW3nuPwSv0uvD9LEYq3L3rm8/s1600/nuci-caramelizate3.png" /></a></div>
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Daca nu ati incercat inca mai am o reteta pe care o puteti folosi in loc de aceste nuci caramelizate. Crocantul de migdale este deasemenea foarte delicios si il puteti gasi daca revedeti reteta de <a href="http://saffronanddates.blogspot.ae/2013/07/inghetata-baclava.html" target="_blank">inghetata baclava</a>. </div>
Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com0Romania45.943161 24.96676000000002240.289419 14.639611500000022 51.596903000000005 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-52239769664585284692015-11-02T12:39:00.000+04:002015-11-02T12:39:00.656+04:00Melcisori cu scortisoara, nuca si dovleac<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbIT8n22sQ1qPgaLGYbYwYV7FFfpCXz-XQ7mC0l9NpoxxpaD31mQxumu7fYPEuURDS50b9dPbg1RgI3dTxAS-mdo5vzNP2Nm9z5IeJECxRiqL8f1EdAxxtlW-bq6TzjWkHPrkn-exhtO8/s1600/melcisori-cu-dovleac3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbIT8n22sQ1qPgaLGYbYwYV7FFfpCXz-XQ7mC0l9NpoxxpaD31mQxumu7fYPEuURDS50b9dPbg1RgI3dTxAS-mdo5vzNP2Nm9z5IeJECxRiqL8f1EdAxxtlW-bq6TzjWkHPrkn-exhtO8/s640/melcisori-cu-dovleac3.png" width="426" /></a></div>
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Nimic nu spune "bună dimineața" mai bine decât mirosul de melcisori cu scorțișoara. Iar acestia, cu dovleac si topping cremos cu vanilie sunt absolut perfecti - foarte deliciosi! Fiti pregatiti, pentru ca toata lumea va dori reteta. </div>
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<div style="text-align: justify;">
Ingrediente:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
pentru aluat</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1/2 cana lapte</div>
<div style="text-align: justify;">
3 linguri unt topit</div>
<div style="text-align: justify;">
1 pac. drojdie uscata</div>
<div style="text-align: justify;">
3 1/2 masuri faina</div>
<div style="text-align: justify;">
2/3 masuri piure de dovleac</div>
<div style="text-align: justify;">
1 ou mare</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
pentru umplutura</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
115 g unt la temp. camerei</div>
<div style="text-align: justify;">
3/4 masuri zahar brun</div>
<div style="text-align: justify;">
2 linguri scortisoara</div>
<div style="text-align: justify;">
1/2 masura nuca macinata</div>
<div style="text-align: justify;">
un praf de sare</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
pentru topping</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
115 g crema de branza</div>
<div style="text-align: justify;">
1/2 masura zahar pudra</div>
<div style="text-align: justify;">
2 linguri de lapte</div>
<div style="text-align: justify;">
1 lingura extract de vanilie</div>
<div style="text-align: justify;">
un praf de sare</div>
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Preparare:</div>
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<div style="text-align: justify;">
Se incalzeste laptele, atat cat sa fie cald la atingere. Se pune drojdia si se lasa 5 minute ca sa se activeze. Intr-un bol de mixer se pun restul ingredientelor pentru aluat apoi se adauga laptele si drojdia. Se amesteca totul la viteza medie pana cand aluatul devine neted si elastic, aproximativ 7-8 minute.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkaDdC9qBqQbX4EEHEOQLbw1m15tJ9JeeSeDViXTvt-9ofv5vXWmzhdSrZep-0qNx_z2FwtiXFNsUqT0ZT9ueBGOQ6KIY5TURS-rgLtLfgbQBJEe9c1swrMRSPOF5R0NaqvWGTaN4RqE/s1600/melcisori-cu-dovleac4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkaDdC9qBqQbX4EEHEOQLbw1m15tJ9JeeSeDViXTvt-9ofv5vXWmzhdSrZep-0qNx_z2FwtiXFNsUqT0ZT9ueBGOQ6KIY5TURS-rgLtLfgbQBJEe9c1swrMRSPOF5R0NaqvWGTaN4RqE/s320/melcisori-cu-dovleac4.png" width="213" /></a></div>
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<div style="text-align: justify;">
Se unge aluatul cu putin ulei, se acopera cu folie de plastic si se lasa la crescut pana isi dubleaza volumul aproximativ 2 ore.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRQbW_5d51HVH52-HakM5Bs_ZU2grWRrHaUPnbFqzYhn9WTrf4GNJCNz0Vcgm_n-1eNIH3QkAQC1oYC9kMAPAku7t5xKrBiF6Qsi-fkT4SqqhTZB0gYJ8_vSEtUQm4mKlYsd24ZfvAug/s1600/melcisori+cu+dovleac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRQbW_5d51HVH52-HakM5Bs_ZU2grWRrHaUPnbFqzYhn9WTrf4GNJCNz0Vcgm_n-1eNIH3QkAQC1oYC9kMAPAku7t5xKrBiF6Qsi-fkT4SqqhTZB0gYJ8_vSEtUQm4mKlYsd24ZfvAug/s320/melcisori+cu+dovleac.jpg" width="320" /></a></div>
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Se transfera aluatul pe suprafata de lucru presarata cu faina si se intinde intr-o foaie dreptunghiulara de aproximativ 30-35 cm lungime 20 cm latime.</div>
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Se unge foaia cu cele 115 g de unt. Se amesteca zaharul brun cu scortisoara si nuca macinata si se imprastie peste aluat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBU9rBx7Lz1No92R6yZiUVuIg6tKBjwBVEaMdlTvXN9GY1uy7nWZxauE3Kc8ckiY43uZamUKA0FIMYncTyCa5-4Ai_bOHHZVTzENPDOJQqutyLBe9WlC59hmcFFKwsSqiGvxA0Pxnns48/s1600/melcisori+cu+dovleac6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBU9rBx7Lz1No92R6yZiUVuIg6tKBjwBVEaMdlTvXN9GY1uy7nWZxauE3Kc8ckiY43uZamUKA0FIMYncTyCa5-4Ai_bOHHZVTzENPDOJQqutyLBe9WlC59hmcFFKwsSqiGvxA0Pxnns48/s320/melcisori+cu+dovleac6.jpg" width="320" /></a></div>
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Se ruleaza aluatul si se taie in 15-16 bucati egale. Se pun bucatile cu partea taiata in sus intr-o tava la distanta una de alta. Se acopera cu o folie de plastic si se lasa sa creasca pentru aproximativ 45-60 minute.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPuAZCqBnA01J0-P0ZH1h9Dxfh_CKl4qc3QgVRuPwVrMveUKzIxd6m7I0rniRRNE_ysTIZDCxeK3j8pz9HhMXcxQTUKf3Gj4lYQvGXLuNyyAgvtj_DgIlmJJGe52rDdcWRRGbftJ0y-M/s1600/melcisori-cu-dovleac7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPuAZCqBnA01J0-P0ZH1h9Dxfh_CKl4qc3QgVRuPwVrMveUKzIxd6m7I0rniRRNE_ysTIZDCxeK3j8pz9HhMXcxQTUKf3Gj4lYQvGXLuNyyAgvtj_DgIlmJJGe52rDdcWRRGbftJ0y-M/s320/melcisori-cu-dovleac7.png" width="320" /></a></div>
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Se coc melcisorii in cuptorul incins la 180 C pana se rumenesc, aproximativ 20-25 minute, in functie de cuptorul fiecaruia. Oricum, cand sunt copti trebuie sa aiba o culoare maro aurie. Se lasa la racit. </div>
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Intre timp se pregateste toppingul. Se pune crema de branza intr-un bol de mixer si se bate la viteza mare aproximativ 2 minute. Se adauga zaharul, laptele, vanilia si praful de sare. Se bate in continuare inca un minut. </div>
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Crema astfel obtinuta se intinde pe fiecare melcisor.</div>
<div style="text-align: justify;">
Se servesc melcisorii calzi cu extra crema sau asa cum sunt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1-sOceLk4C_Yld8XN5_OtSFReEcIINH_zTUISAhbY4OJyfioDTrNAkKuDAKRdrlKtD1PKfyF7eEqfnWxysPN7b0VgggOac75bSvfoDFfF1Hzc1KTGaortFJOQ1_IQwzq5YasrcdeF6g/s1600/melcisori-cu-dovleac3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1-sOceLk4C_Yld8XN5_OtSFReEcIINH_zTUISAhbY4OJyfioDTrNAkKuDAKRdrlKtD1PKfyF7eEqfnWxysPN7b0VgggOac75bSvfoDFfF1Hzc1KTGaortFJOQ1_IQwzq5YasrcdeF6g/s640/melcisori-cu-dovleac3.png" width="426" /></a></div>
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Reteta este pentru provocarea <a href="http://saffronanddates.blogspot.ro/2014/03/provocarea-cutia-misterelor-mistery-box.html" target="_blank">Cutia Misterelor </a>, gazduita de <a href="http://zambetania.blogspot.ae/2015/10/provocarea-cutia-misterelor-lista.html" target="_blank">Maria </a>. Am incercat sa folosesc cat de multe ingrediente am putut din lista propusa de ea, iar ca bonus, pentru ca ii place ideea de inghetata la gura sobei, urmeaza si o reteta de inghetata cu dovleac.</div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com2Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-59608478005550031012015-10-27T17:44:00.002+04:002015-10-27T17:44:35.260+04:00Coronita cu orez prosciutto si dovlecei<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88wCIqJXbgZGwKL005E5NZqu6ZDHDY6Bgdo-0qiAzZbj1k2CeGGvNDObqZwYlqvgiPAS7nYZ-okTlsuAmX426SfSqE-6HvxExE2U1x-zSA-tzZLgaOmL0arJNJZES5Sfj76B3MyGNnoY/s1600/rulou-cu-orez-prosciutto-si--dovlecei.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88wCIqJXbgZGwKL005E5NZqu6ZDHDY6Bgdo-0qiAzZbj1k2CeGGvNDObqZwYlqvgiPAS7nYZ-okTlsuAmX426SfSqE-6HvxExE2U1x-zSA-tzZLgaOmL0arJNJZES5Sfj76B3MyGNnoY/s640/rulou-cu-orez-prosciutto-si--dovlecei.png" width="640" /></a></div>
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Iata un fel de mancare gustos, care poate fi prezentat ca un fel principal sau o garnitura la o masa festiva, dar nu numai. </div>
<div style="text-align: justify;">
Coronita este umpluta cu un orez delicios cu parmezan, cu mazare cu sunca si cascaval. Este invelita la exterior in felii de dovlecel la gratar si prosciutto care ii dau un efect decorativ frumos, potrivit pentru a fi prezentata in timpul sarbatorilor.</div>
<div style="text-align: justify;">
O reteta bogata si gustoasa. </div>
<div style="text-align: justify;">
Pentru ca <a href="http://www.tupperware.ro/" target="_blank">Tupperware</a> mi-a trimis o <a href="http://www.tupperware.ro/xchg/ro/hs.xsl/758.html" target="_blank">forma de silicon</a> spre testare, am copt coronita in ea. Forma este ultra-usoara si antiaderenta, functioneaza perfect atat pentru mancarea calda, cat si pentru cea rece. Suporta temperaturi de la –25 grade C la +200 grade C si poate fi folosita la prepararea mancarurilor in cuptorul traditional, cat si la pastrarea lor in congelator sau frigider.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIYVbLTJfPAiL_sLn6LSw-srwiES-vdQBIuJaXjRF3kUchOxGjhI6zzjT66G4lQUdI1MP2Lp0xE28MhHwuolJttmfDrxeXRNFOCgfz_hytnqu_DUt1KXwZmdagaWoZSDcEFDbFfpdgDA/s1600/DSCF1984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIYVbLTJfPAiL_sLn6LSw-srwiES-vdQBIuJaXjRF3kUchOxGjhI6zzjT66G4lQUdI1MP2Lp0xE28MhHwuolJttmfDrxeXRNFOCgfz_hytnqu_DUt1KXwZmdagaWoZSDcEFDbFfpdgDA/s320/DSCF1984.JPG" width="320" /></a></div>
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<b>Ingrediente:</b><br />
<br />
<div style="text-align: justify;">
pentru orez</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
250g orez</div>
<div style="text-align: justify;">
1 ceapa potrivita tocata marunt</div>
<div style="text-align: justify;">
15g unt</div>
<div style="text-align: justify;">
80 g parmezan</div>
<div style="text-align: justify;">
600 ml supa de legume</div>
<div style="text-align: justify;">
sare si piper dupa gust</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
pentru mazare</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
150g mazare congelata</div>
<div style="text-align: justify;">
50g ceafa afumata</div>
<div style="text-align: justify;">
nucsoara, sare si piper dupa gust</div>
<div style="text-align: justify;">
150g ccascaval</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
pentru invelit</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
15-20 felii de prosciutto</div>
<div style="text-align: justify;">
15-20 felii de dovlecel</div>
<div style="text-align: justify;">
ulei de masline </div>
<div style="text-align: justify;">
sare si piper</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Preparare:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Incepeti sa pregatiti orezul. Intr-o cratita destul de mare pune untul. Cand s-a topit adauga ceapa tocata si caleste la foc mic vreo 15 minute amestecand din cand in cand. Cand ceapa devine aurie se adauga orezul si se prajeste impreuna cu ceapa amestecand mereu pentru cateva minute. Se adauga apoi supa de legume putin cate putin pana cand orezul a absorbit-o toata. Se opreste flacara si se adauga parmezanul ras. Se amesteca si se lasa timp de cateva minute. asezonati cu sare si piper dupa gust.</div>
<div style="text-align: justify;">
Dupa ce ati terminat de gatit orezul pregatiti mazarea. Pune, intr-o cratita, la prajit, ceafa afumata tocata marunt. Dupa cateva minute adauga mazarea congelata si soteaza pentru alte cateva minute, pana cand s-a inmuiat putin dar a ramas la fel de verde si crocanta. Opreste focul si condimenteaza dupa gust cu sare, piper si nucsoara.</div>
<div style="text-align: justify;">
Feliile de dovlecel le-am presarat cu sare si piper si le-am stropit cu ulei de masline. Le-am pus pe gratarul incins si le-am lasat vreo 2-3 minute pe fiecare parte. </div>
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Am invelit forma de coronita cu feliile de prosciutto si dovlecel la gratar, alternand una cate una. Se opresc cateva ca sa acoperim bine totul dupa ce am pus orezul. Nu este necesar sa ungeti forma de coronita cu ulei sau unt.</div>
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In forma astfel pregatita se pune jumatate din orez, apoi se continua cu mazarea si cascavalul taiat cubulete si apoi cu restul de orez. </div>
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Se preseaza bine cu o lingura si se acopera totul cu feliile de pe margine si cu feliile de prosciutto si dovlecel la gratar pe care le-ati oprit.</div>
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Se coace in cuptorul preincalzit la 180C pentru 30-40 minute. Se lasa sa se raceasca si se intoarce pe platoul de servire.</div>
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Nu e asa ca e frumoasa?</div>
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Enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com7Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-67576956552616080682015-10-19T10:24:00.000+04:002015-10-19T10:24:22.537+04:00Trufe de ciocolata cu ardei iute si visine confiate<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLp9oN5AhKXgFBELpkwl5QOdTN4FGkcV4nM04iUtPfcWoZnhcDbf9Baoq4BSouekSpEbkif039-KnWeOn6MT83GjobRCI0n52Ve_obOMaZbwf0XFWOI6epkXAVi1m4CRU66vJlp0w5jDk/s1600/trufe-de-ciocolata-cu-ardei-iute-si-visine3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLp9oN5AhKXgFBELpkwl5QOdTN4FGkcV4nM04iUtPfcWoZnhcDbf9Baoq4BSouekSpEbkif039-KnWeOn6MT83GjobRCI0n52Ve_obOMaZbwf0XFWOI6epkXAVi1m4CRU66vJlp0w5jDk/s640/trufe-de-ciocolata-cu-ardei-iute-si-visine3.png" width="640" /></a></div>
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Daca vreti sa incercati ceva deosebit aceste trufe sunt cele mai potrivite. Sunt usor de facut si nu va trebuiesc prea multe ingrediente. Ideea mi-a venit datorita ingredientelor propuse de <a href="http://panacris.blogspot.ae/2015/09/provocarea-cutia-misterelor-mistery-box.html" target="_blank">Cristina - Retelele lui Panacris</a> pentru luna septembrie a provocarii <a href="http://saffronanddates.blogspot.ae/2014/03/provocarea-cutia-misterelor-mistery-box.html" target="_blank">Cutia misterelor</a>. </div>
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<div style="text-align: justify;">
<b>Ingrediente:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
200 g ciocolata </div>
<div style="text-align: justify;">
200 g smantana lichida</div>
<div style="text-align: justify;">
1/2 lingurita boia de ardei iute</div>
<div style="text-align: justify;">
100 g cacao</div>
<div style="text-align: justify;">
visine confiate</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<b>Preparare:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Se incalzeste smantana pana ajunge la punctul de fierbere. </div>
<div style="text-align: justify;">
Se pune smantana fierbinte peste ciocolata si boiaua de ardei</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQTVdkwQU0QJ4HM7Axe_slMXXfyZtf8pCWB6atJ1zWsDJH1smMf0TnPAGLegptxrlDQO2wrlCKL_UbBSQKeuRbnyuCj-XbUmJ2A5zt0glmriLFUQqSw3VXxHrKvK_VfvO5RRiRe5-q4Y/s1600/trufe-de-ciocolata-cu-ardei-iute-si-visine2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQTVdkwQU0QJ4HM7Axe_slMXXfyZtf8pCWB6atJ1zWsDJH1smMf0TnPAGLegptxrlDQO2wrlCKL_UbBSQKeuRbnyuCj-XbUmJ2A5zt0glmriLFUQqSw3VXxHrKvK_VfvO5RRiRe5-q4Y/s320/trufe-de-ciocolata-cu-ardei-iute-si-visine2.png" width="320" /></a></div>
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Se lasa cateva secunde apoi se amesteca pana cand ciocolata se dizolva.</div>
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Bolul se acopera cu folie de plastic si se da la frigider peste noapte.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0KiIaaq57oBXOV7F0uvNnG0uVdIsVakMyZaX-tJ8EIenDo85HBJJRuWyPqvQEoTSi4svO_f4LrWzJB4pqHkyJ9VBzfpdDSDQJvsBRE73jR3i79ChzCCs80dLT19y_nSQMovbxqGpd7M/s1600/trufe-de-ciocolata-cu-ardei-iute-si-visine1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0KiIaaq57oBXOV7F0uvNnG0uVdIsVakMyZaX-tJ8EIenDo85HBJJRuWyPqvQEoTSi4svO_f4LrWzJB4pqHkyJ9VBzfpdDSDQJvsBRE73jR3i79ChzCCs80dLT19y_nSQMovbxqGpd7M/s320/trufe-de-ciocolata-cu-ardei-iute-si-visine1.png" width="320" /></a></div>
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<div style="text-align: justify;">
Cu ajutorul unei cupe mici de inghetata sau a unei lingurite se portioneaza ciocolata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TGC1gasGIOMa0EPxvI2GbnToWabzshBV3fcKo_9E5ZbIHeYLgLgmtrdGzfdleJpgdJFClg6THdhcD9dGNgmPJ9hsEPhIoYVPD6rJmQoY4WLgP7Kmbs_Fe6JJ79enH-JH7FRz7FbP9G4/s1600/trufe-de-ciocolata-cu-ardei-iute-si-visine5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TGC1gasGIOMa0EPxvI2GbnToWabzshBV3fcKo_9E5ZbIHeYLgLgmtrdGzfdleJpgdJFClg6THdhcD9dGNgmPJ9hsEPhIoYVPD6rJmQoY4WLgP7Kmbs_Fe6JJ79enH-JH7FRz7FbP9G4/s320/trufe-de-ciocolata-cu-ardei-iute-si-visine5.png" width="320" /></a></div>
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In aceste bilute de ciocolata se pune cate o visina confiata si apoi se formeaza trufele. Va sfatuiesc sa folositi manusi pentru aceasta operatie, altfel o mare parte din ciocolata va ramane pe maini.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5bMNwsC0E3rava8PFlUeq8exakFM2ZEUz_UHLL-GgxZ8sNnrJpdRHrWOwoU2PVy3t87sWYeYEQqeo62-6dwwy965NLYmlH1ECBZ4vaUjndiU6AEG_9RtRpoWaNw8o-Y-Rrb6ZA2Ff8I/s1600/visine-uscate.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5bMNwsC0E3rava8PFlUeq8exakFM2ZEUz_UHLL-GgxZ8sNnrJpdRHrWOwoU2PVy3t87sWYeYEQqeo62-6dwwy965NLYmlH1ECBZ4vaUjndiU6AEG_9RtRpoWaNw8o-Y-Rrb6ZA2Ff8I/s320/visine-uscate.png" width="320" /></a></div>
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Rulati trufele prin cacao si puneti-le pe o farfurie sau o tava cu hartie de copt. Se dau la frigider pana se intaresc putin. </div>
<div style="text-align: justify;">
Puteti sa imbracati trufele in ciocolata topita, alune sau nuci coapte si maruntite. Se pastreaza in frigider sau pot fi congelate, dar se servesc la temperatura camerei. Sunt potrivite pentru cadouri daca vreti sa faceti o bucurie cuiva drag.</div>
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Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xxIRKDxf9r-Jqvxf1a8W_NkJdGZ9fzPklfXUWScofFCLVKOZlBIBqFUW1OnAsBn1BX2EeFqzRW_qE8pdhbeTRZdJqNIz5Has8fJciDnZPB1470tPVKJYL8BkSIhSqzXX4uQOsNRBIws/s1600/trufe-de-ciocolata-cu-ardei-iute-si-visine4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xxIRKDxf9r-Jqvxf1a8W_NkJdGZ9fzPklfXUWScofFCLVKOZlBIBqFUW1OnAsBn1BX2EeFqzRW_qE8pdhbeTRZdJqNIz5Has8fJciDnZPB1470tPVKJYL8BkSIhSqzXX4uQOsNRBIws/s640/trufe-de-ciocolata-cu-ardei-iute-si-visine4.png" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com2Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-8074649737674509282015-08-31T23:05:00.001+04:002015-08-31T23:05:53.801+04:00Waffles cu inghetata de ciocolata si sos caramel<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8nWgXzjdEpRp0xRqFqSXeBEfzkjkFHHEmT29DMM33Otga02DF5x6d6yR0jhOm4r14uQoN3yai_bw3t1Z67TfXndp8Fn0ZqcnE1M2gohSreD5KHbOf1WdeLJQF9UEfObAt0UdSQgbeH0/s1600/waffles-cu-sos-de-caramel1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8nWgXzjdEpRp0xRqFqSXeBEfzkjkFHHEmT29DMM33Otga02DF5x6d6yR0jhOm4r14uQoN3yai_bw3t1Z67TfXndp8Fn0ZqcnE1M2gohSreD5KHbOf1WdeLJQF9UEfObAt0UdSQgbeH0/s640/waffles-cu-sos-de-caramel1.png" width="640" /></a></div>
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Vaffles pot fi facute in diferite forme si marimi, rotunde, patrate, dreptunghiulare, chiar si in forma de inima. Ceea ce toate au in comun este aspectul unic de fagure care se obtine intr-o forma speciala de vafe.<br />
Pentru ca am facut aceasta reteta special pentru provocarea <a href="http://saffronanddates.blogspot.ae/2014/03/provocarea-cutia-misterelor-mistery-box.html" target="_blank">Cutia Misterelor</a> gazduita in august de <a href="http://merisor67.blogspot.ro/" target="_blank">Merisor - Maria</a> am decis sa fac acest desert putin diferit. L-am imbogatit cu inghetata de ciocolata, sos caramel, nuci si coacaze.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2mP1NX1FBB59Dfvyi0bDB2JIyOAjQXhNHHeUuYQ-YlV8wlgAYlcekwlyyMtlY9jPwAeuHf8G7CT9Gefl1JmKSaUtaMBTlRjsQMCP4w633A4Bp8tlGFGLFqqmbQ4p0gjajTFTpMKsVkw/s1600/waffles-cu-sos-de-caramel2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2mP1NX1FBB59Dfvyi0bDB2JIyOAjQXhNHHeUuYQ-YlV8wlgAYlcekwlyyMtlY9jPwAeuHf8G7CT9Gefl1JmKSaUtaMBTlRjsQMCP4w633A4Bp8tlGFGLFqqmbQ4p0gjajTFTpMKsVkw/s640/waffles-cu-sos-de-caramel2.png" width="640" /></a></div>
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<b>Ingrediente:</b><br />
<br />
<b>waffles (vafe)</b><br />
<br />
<br />
130 g faina<br />
1 lingurita praf de copt<br />
1/4 lingurita sare<br />
2 linguri zahar<br />
1 ou mare batut usor<br />
240 ml lapte la temperatura camerei<br />
30 g unt topit la temperatura camerei<br />
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<div>
<b>inghetata de ciocolata</b></div>
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<div>
<div>
2 1/2 cani lapte gras </div>
<div>
1/2 cana lapte dulce condensat </div>
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1/4 cana lapte praf </div>
<div>
100 g cacao </div>
<div>
125 g mascarpone</div>
</div>
<div>
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<div>
<b>sosul caramel</b></div>
<div>
<br /></div>
<div>
<div style="text-align: justify;">
200 g zahar</div>
<div style="text-align: justify;">
4 linguri apa</div>
<div style="text-align: justify;">
1/2 lingurita sare</div>
<div style="text-align: justify;">
70 g unt</div>
<div style="text-align: justify;">
70 ml smantana lichida pentru frisca</div>
</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<b>decor</b></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
nuci</div>
<div style="text-align: justify;">
coacaze</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<b>Preparare:</b></div>
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Cu o zi inainte de a face vafele am facut inghetata.<br />
Intr-o cratita combinati laptele, laptele condensat, laptele praf si cacaoa. Amestecati bine si puneti cratita la foc mic pana incepe sa fiarba. Lasati sa se raceasca. In alt vas puneti branza mascarpone amestecati de cateva ori apoi turnati putin cate putin amestecul de cacao si lapte.<br />
<div style="text-align: justify;">
Puneti inghetata intr-o cutie, puneti capacul sau acoperiti cu folie de plastic si dati la congelator peste noapte.</div>
<div style="text-align: justify;">
A doua zi pana va apucati de vafe faceti sosul caramel. </div>
<div style="text-align: justify;">
Intr-o cratita se pune la foc mediu zaharul si apa. Cand acesta s-a topit si a prins o culoare maro aurie (aveti grija sa nu-l ardeti) se adauga repede untul. Aveti grija sa nu va ardeti pentru ca untul rece in contact cu zaharul fierbinte produce aburi si se umfla. Amestecati bine pana cant untul se topeste si se incorporeaza in zahar. Acum, foarte incet, adaugati smantana lichida amestecand continuu. Si acest pas necesita atentie marita deoarece se va umfla la fel ca atunci cand adaugati untul. Lasati caramelul pe foc sa fiarba aproximativ 1-2 minute. Stingeti focul si adaugati jumatatea de lingurita de sare. Lasati caramelul la racit inainte de a-l folosi.</div>
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Acum puteti face vafele. </div>
<div style="text-align: justify;">
Intr-un castron mare amestecati impreuna faina, praful de copt, sarea, si zaharul. Intr-un alt castron, amestecati oul si laptele. Adaugati amestecul de ou in amestecul de faina, impreuna cu untul topit, si amestecati pana se combina.</div>
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Se incalzeste aparatul vafe. Apoi, ungeti usor cu ulei sau cu un spray grilele aparatului. Turnati aproximativ 1/4 pana la 1/2 ceasca de aluat, in functie de marime pe o parte a aparatului cald. Cu partea din spate a unei linguri, sau cu o spatula, neteziti aluatul. Inchideti capacul aparatului si coaceti pana capata o culoare maro-aurie. Daca folositi un aparat de waffles pentru aragaz se intoarce forma pe flacara, astfel incat ambele parti sa se coaca uniform.</div>
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Cel mai bine este sa serviti vafele imediat. Daca nu, puneti vafele (direct pe gratarul cuptorului) la 100 C timp de maxim 30 de minute. Vafele poat fi, de asemenea, inghețate. Odata ce s-au racit complet, vafele se invelesc in folie de plastic si apoi se pun intr-o punga etansa pentru congelator. Ele pot sta in congelator pentru aproximativ o luna. Pentru a le reincalzi, preincalziti cuptorul la 180 grade C. Asezati vafele inca inghetate direct pe gratarul cuptorului si se coc timp de aproximativ 5-10 minute, sau pur si simplu pana cand sunt bine incalzite.</div>
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Serviti vafele calde cu o cupa sau doua sau cat va lasa inima de inghetata, puneti sos caramel, nuci si coacaze si serviti repede si cu pofta.</div>
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Daca vreti sa vedeti ce retete minunate au facut fetele cu <a href="http://merisor67.blogspot.ro/2015/08/provocarea-culinara-cutia.html" target="_blank">ingredientele</a> propuse de Merisor va invit sa vedeti <a href="http://merisor67.blogspot.ro/2015/08/parada-lunii-august-la-provocarea.html" target="_blank">parada lunii august</a>. </div>
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Enjoy! </div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com4Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-51074845591094995412015-08-05T00:08:00.001+04:002015-08-05T00:08:05.038+04:00Anasonul stelat<div dir="ltr" style="text-align: left;" trbidi="on">
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Anasonul stelat are, asa cum ii spune si numele, forma de stea cu 8 varfuri. Aceste varfuri sunt pastai ce contin seminte sub forma de mazare. Originar din China, anason stelat provine de la un copac mic, vesnic verde, fiind disponibil pe tot parcursul anului. Aroma acestui condiment este puternica si dulce mai pregnanta decat a anasonului si are un gust dulceag amarui puternic. Bucatari din Asia folosesc anason stelat pentru a da un gust dulce, savuros felurilor de mancare preparate in special cu carne de porc si de pasare. Eeste disponibil intreg sau macinat si este unul din ingredientele din compozitia celebrului amestec chinezesc de condimente "five spices". Folositi-l cu moderație - putin inseamna mai mult. </div>
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Stelutele de anason intregi se pot adauna direct in vasul in care se gateste mancarea sau se pot macina sau pisa in piua. </div>
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Merge bine cu: rata, oua, peste, praz, produse de patiserie, pere, carne de porc, carne de pasare, dovleac, creveti.</div>
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Substitutii: seminte de anason + praf de ienibahar (aroma mai slaba; 1 stea anason = 1/2 lingurita de seminte de anason pisate) sau pulberea chinezeasca de cinci condimente - five spices (contine anason stelat si alte mirodenii) sau extract de anason (se utilizarea doar cateva picaturi).</div>
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Se poate pastra mai bine de un an daca este pisat si cativa ani daca este intreg si se tine in borcane ermetic inchise, la adapost de aer, lumina si umezeala.</div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com0Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-83286519528456663242015-08-03T13:19:00.002+04:002023-05-18T21:37:43.224+04:00Risca sa nu mai mearga niciodata, daca nu se opereaza urgent<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">03.08.2015<o:p></o:p></span></div>
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<span lang="RO" style="font-family: "Arial","sans-serif"; font-size: 18pt; line-height: 115%;">COMUNICAT
DE PRESĂ<o:p></o:p></span></h1>
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<b style="mso-bidi-font-weight: normal;"><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 28pt; line-height: 115%;">Risca sa nu mai mearga niciodata, daca nu se opereaza urgent<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Elena Petica, o fetita de numai 6 ani, sufera de luxatie
neurologica de sold si, desi a trecut prin multe operatii, problemele ei de
sanatate nu s-au rezolvat. Acum, Elena risca sa nu mai merga niciodata daca nu
va beneficia de prima interventie chirurgicala la soldul drept, iar suma de
care are nevoie este de 23.500 lei. <o:p></o:p></span></b></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Din cauza malformatiei la
coloana, Elena Petica a avut o copilarie trista, in care jucariile au fost inlocuite cu o ortoza purtata timp de 3 ani, aproape toata ziua. In plus, luni
de zile, Elena a fost imobilizata în gips, iar spitalul i-a fost devenit a doua
casa. Elena<b style="mso-bidi-font-weight: normal;"> </b>si-a dorit mereu sa devina o balerina de succes<b style="mso-bidi-font-weight: normal;">,</b> iar salvarea
ei sta in mainile reputatului doctor Alexandru Thiery, de la Spitalul Monza din
București. Medicul a realizat, de curand, o premiera medicala în Romania,
reusind sa opereze cu succes o pacienta de 14 ani, care suferea de scolioza dubla, asociata cu malformatia maduvei spinarii. <o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;">Doctorul Alexandru Thiery: “Indicatia
chirurgicala este certa: un pacient cu luxatie neurologica de sold trebuie
operat pentru ca altfel isi va pierde mersul”<o:p></o:p></span></b></div>
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<span lang="EN-US" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;">“Elena a
avut un mielomeningocel, a fost operata la foarte scurt timp dupa nastere de
colegul nostru neurochirurg, doctorul Sergiu Stoica, in cadrul Spitalului Marie
Curie, cu o evolutie din punct de vedere neurologic excelenta, insa cu un sold
instabil, asa cum sunt soldurile neurologice. De ce sunt instabile: exista un
oarecare dezechilibru de tonus muscular la acești copii, indiferent ca au boala spastica sau o boala flasca. Mielomeningocelul este o boala flasca, musculatura
este in general moale, soldul devine instabil si incet-incet se luxeaza. Nu
este displazia luxanta de sold pe care o stim la nou-nascut, ci soldul se
formeaza normal in viata intrauterina, dar incet-incet capul femural se
subluxeaza din cauza unor forte musculare dezechilibrate. Interventia este o
operație relativ complicata, dar cu rezultate foarte bune, insa la pacientul
neurologic exista un risc de recidiva. Solduri perfect operate cu o acoperire
excelenta a capului femural pot sa recidiveze pentru ca noi, din pacate, nu
tratam cauza. Nu avem cum sa o tratam! Acei neuroni prost formati in perioada
embrionara nu pot fi inlocuiti si ei nu vor inerva corect musculatura. Noi
tratam efectul problemei, iar cauza persista, lucru care ar putea sa duca la
recidiva. Totusi, indicatia chirurgicala este certa: un pacient cu luxatie
neurologica de sold trebuie operat pentru ca altfel isi va pierde mersul”,
declara</span><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"> Alexandru Thiery, medic primar in ortopedie
pediatrica a Spitalului Monza din Bucuresti.<o:p></o:p></span></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Pentru a o ajuta sa stranga toti
banii de care are nevoie, Asociatia </span><span lang="EN-US" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;">“Salveaza</span><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"> o inima</span><span lang="EN-US" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;">” a demarat de urgenta o campanie nationala de strangere de fonduri, pe platforma <a href="https://salveazaoinima.ro/campaigns/elena-petica/">https://salveazaoinima.ro/campaigns/elena-petica/</a>,
unde oamenii cu suflet pot dona online, sau in conturile bancare ale mamei: RO58BRDE180SV73264951800
(Lei) </span><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">sau </span><span lang="EN-US" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;">RO41BRDE180SV00372701800 (Euro). Pana la ora actuala,
Asociatia a reusit sa stranga aproximativ 20% din suma de care are nevoie pana la jumatatea lunii septembrie.<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="RO" style="color: black; font-family: "Arial","sans-serif";">Asociatia “Salveaza o
inima” a fost infiintata pe data de 17 decembrie 2012, si isi doreste sa reuneasca sub acelasi acoperis un numar cat mai mare de profesionisti din
diferite domenii, oameni bine pregatiti și motivati, oameni de bine, oameni
simpli, cinstiti si onesti, oameni care cu suflet si dedicare pot ajuta in
campaniile si proiectele noastre si astfel impreuna sa ne atingem scopul final
de a lasa copiilor noștri o mostenire valoroasa, marturie a faptului ca noi
oamenii, comunitatea in ansamblul ei, suntem tot ce trebuie si suficient pentru
ca lucrurile sa mearga intr-o directie buna.<o:p></o:p></span></i></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Persoana de
contact</span></b><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Vlad Placinta<o:p></o:p></span></b></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Asociatia “Salveaza o inima”<o:p></o:p></span></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">0752753540<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Ionela Petica<o:p></o:p></span></b></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">mama Elenei<o:p></o:p></span></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Dr. Tanase Tasente<o:p></o:p></span></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">Plus Communication<o:p></o:p></span></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"><a href="mailto:office@pluscommunication.eu">office@pluscommunication.eu</a>
<o:p></o:p></span></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;">0725.465.508<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com0Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-60053927054152096512015-08-02T12:52:00.000+04:002015-08-02T12:52:57.882+04:00Tartine cu pastrama de vita<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8bbviOmYN9fAi2WfjwDNsBM5I-t5Rtzk6_2jD47KhTnimEeGzYkpZsIO0S-Ov0aTVoJYnB8geyo7BhgTLfNZ2x4sts2MNwGLF-agAme1AROAyUJWfCgKfz-vcHManipZTvbePyZHTGw/s1600/tartine-cu-pastrama-de-vita2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8bbviOmYN9fAi2WfjwDNsBM5I-t5Rtzk6_2jD47KhTnimEeGzYkpZsIO0S-Ov0aTVoJYnB8geyo7BhgTLfNZ2x4sts2MNwGLF-agAme1AROAyUJWfCgKfz-vcHManipZTvbePyZHTGw/s1600/tartine-cu-pastrama-de-vita2.png" width="640" /></a></div>
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Aceste tartine sunt foarte usor de preparat. Daca le veti face pentru orice masa festiva garantat veti cuceri oaspetii. Arata foarte bine si sunt o alternativa la vechile platouri cu aperitaive (branza, salam, oua fierte...).<br />
Eu am folosit paine integrala de secara dar puteti folosi baghete sau paine normala pe care o taiati in bucatele mai mici, patrate, rotunde sau triunghiulare (puteti lasa coaja sau o scoateti).<br />
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<b>Ingrediente:</b> (32 tartine)<br />
<br />
8 felii paine integrala de secara<br />
32 felii pastrama de vita sau 64 daca sunt mai mici<br />
100 g ricotta<br />
sare, piper<br />
1-2 ardei rosii<br />
alfalfa sprouts<br />
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<b>Preparare:</b><br />
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Pregatiti crema de branza amestecand ricotta cu sare si piper. Puteti folosi maioneza sau aceste creme de branza <a href="http://saffronanddates.blogspot.ae/2015/04/crema-de-urda-cu-marar.html" target="_blank">crema de urda cu marar</a> sau <a href="http://saffronanddates.blogspot.ae/2014/12/aperitiv-cu-branza-si-ardei-copti.html" target="_blank">crema de branza cu ardei copt</a> sau orice alta combinatie va place.<br />
Taiati ardeiul rosu in bucatele mici.<br />
Taiati feliile de paine integrala de secara in cate 4 bucati fiecare.<br />
Ungeti painea cu putina crema de branza.<br />
Puneti peste crema de branza cate una sau doua felii de pastrama si decorati cu alfalfa sprouts si cate o bucatica de ardei rosu.<br />
Asta este tot.<br />
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Enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com0Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-19937075347553272502015-07-31T21:10:00.001+04:002015-07-31T21:10:43.997+04:00Tarta cu crema de lamaie, ciocolata alba, ricotta si fructe de sezon <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFlnhctens0hmr9R7t7LvxsgcYC6EnbHJm9gdMc0QTGcYtMbMFawdxmjZBDqICIs04Oi4OfH10jq5h4WPqtx8GIapTYa46HvorT18y44rFB94_S89dFqGSEGaejvVrYefCpVwnxcBUtQ/s1600/tarta-cu-crema-de-lamaie%252C-cocolata-alba-si-fructe.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFlnhctens0hmr9R7t7LvxsgcYC6EnbHJm9gdMc0QTGcYtMbMFawdxmjZBDqICIs04Oi4OfH10jq5h4WPqtx8GIapTYa46HvorT18y44rFB94_S89dFqGSEGaejvVrYefCpVwnxcBUtQ/s640/tarta-cu-crema-de-lamaie%252C-cocolata-alba-si-fructe.png" width="640" /></a></div>
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Am sa dedic aceasta tarta unui blog frumos, plin de retete apetisante, care daca nu stai bine cu stapanirea de sine te descoperi dupa cateva ore cu o farfurie cu prajituri in fata. Blogul cu pricina este al Laurei Nechita <a href="http://lauranechita.blogspot.ae/" target="_blank">Laura's Sweets</a> , iar ideea mi-a venit cand am vazut <a href="http://lauranechita.blogspot.ae/2015/07/mistery-box-challenge-provocarea-cutia.html" target="_blank">ingredientele </a> propuse de ea pentru provocarea <a href="http://saffronanddates.blogspot.ae/2014/03/provocarea-cutia-misterelor-mistery-box.html" target="_blank">Cutia Misterelor</a> din iulie. De ce ii dedic ei aceasta reteta, pai mai intai pentru ca atunci cand intru pe blogul ei dau cu ochii de acest <a href="http://lauranechita.blogspot.ro/2014/01/cheesecake-padurea-neagra.html" target="_blank">cheesecake padurea neagra</a> si in al doilea rand datorita acestor <a href="http://lauranechita.blogspot.ro/2015/07/biscuiti-cu-mac-si-lamaie.html" target="_blank">biscuiti cu mac si lamaie</a> . </div>
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Daca vreti sa vedeti ce a stans pentru parada lunii intrati pe blog si veti gasi numai bunatati. </div>
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Nu va mai spun nimic si va dau reteta tartei mele.</div>
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<b>Ingrediente:</b></div>
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O crusta pentru tarta (gasiti reteta si trucuri pentru o tarta perfecta <a href="http://saffronanddates.blogspot.ae/2015/07/crusta-pentru-tarta.html" target="_blank">aici</a>)</div>
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350 g ricotta</div>
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100 g ciocolata alba</div>
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150 g crema de lamaie (lemon curd)</div>
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fructe de sezon</div>
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<b>pt crema de lamaie aveti nevoie de:</b></div>
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3 oua mari</div>
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250 g zahar</div>
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3 lamai mari (sucul si coaja)</div>
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75 g unt la temperatura camerei</div>
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<b>Preparare:</b></div>
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Se incep pregatirile pentru tarta cu o zi mai devreme. Se coace crusta, se pune ricotta intr-un tifon la scurs peste noapte si se face si lemon curd-ul, care trebuie lasat sa se raceasca bine.</div>
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Pentru acesta din urma se pun ouale, zaharul si sucul de lamaie intr-un vas, pe bain-marie. Se amesteca compozitia continuu pana cand se ingroasa (nu trebuie sa fiarba, trebuie doar sa fie foarte fierbinte ca sa se lege). La sfarsit se adauga untul si coaja rasa de lamaie. Se amesteca bine ca sa se incorporeze bine untul.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyR8WYqgDtMv7IZ2fxBv8ZC9na0lrfsC1y9-w5r_uv2jSoC7Rnl0ns8e3q5HflDV1EoootNzvoh2D90jxLAGBF1O7SMtFo89vIf1oMpyo6wk7XujYpqJayS_oyIT7Dyjwgw7mU307gtkc/s1600/curd-de-lamaie.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyR8WYqgDtMv7IZ2fxBv8ZC9na0lrfsC1y9-w5r_uv2jSoC7Rnl0ns8e3q5HflDV1EoootNzvoh2D90jxLAGBF1O7SMtFo89vIf1oMpyo6wk7XujYpqJayS_oyIT7Dyjwgw7mU307gtkc/s320/curd-de-lamaie.png" width="320" /></a> </div>
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Se pune intr-un borcan si se acopera cu capacul, apoi se da la frigider peste noapte. Cand se va raci va fi mult mai tare. Pentru aceasta tarta nu veti folosi toata cantitatea de lemon curd, dar il puteti pastra in frigider pentru o saptamana (la mine asta este maximul, din motive bine intemeiate ;) )</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxy_C-rtwKZLTgB_0COmtFMMnmHZjfZIyrHRjVSS-H_RPJUWZbvsqb8R0gkxqxPpBzMGQ-Idno3UmNjQy5frdLKoBXpYj9hLxj9Q0mN5aeQ4EtDOWWYcFZgH7Ed0qA34d0X_GLADZQLc/s1600/curd-de-lamaie1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxy_C-rtwKZLTgB_0COmtFMMnmHZjfZIyrHRjVSS-H_RPJUWZbvsqb8R0gkxqxPpBzMGQ-Idno3UmNjQy5frdLKoBXpYj9hLxj9Q0mN5aeQ4EtDOWWYcFZgH7Ed0qA34d0X_GLADZQLc/s320/curd-de-lamaie1.png" width="320" /></a></div>
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A doua zi se prepara umplutura pentru tarta. Se pune ricotta scursa intr-un bol de mixer si se amesteca de cateva ori, se toarna apoi putin cate putin curd-ul de lamaie si se amesteca pana se incorporeaza toata. La sfarsit se pune ciocolata alba topita la bain-marie si cu miscari de jos in sus se amesteca cu restul ingredientelor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61ih1RvW1tJL9uoUe2jFY1McSvX9SWVIutRRP4SuZsPWznO_IPwKp3DuiT2mpQPLfXwtjG2GqLF4Apyk05sdgLMQDgH36xN2ZjLGYfYxU0ku-eWnVHZYC0HZfsMeqZ8cQqsnrgOtz5zA/s1600/umplutura-tarta.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61ih1RvW1tJL9uoUe2jFY1McSvX9SWVIutRRP4SuZsPWznO_IPwKp3DuiT2mpQPLfXwtjG2GqLF4Apyk05sdgLMQDgH36xN2ZjLGYfYxU0ku-eWnVHZYC0HZfsMeqZ8cQqsnrgOtz5zA/s320/umplutura-tarta.png" width="320" /></a></div>
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Crema astfel preparata se pune in coaja de tarta, se niveleaza si se pun fructele de sezon. Se da la frigider pentru 2 ore si se mananca cu multa placere. </div>
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Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAGHp3hN5dtT3aEgKRd5khABAFAR-Hzqc0mgA6AMX-ChOwi1xaNgCR54CBQS1KM7BxjMBGMrXN96hHQsSmH62aZZ2RJKrbS-JyDRlBtTXdJ8tr3OwlJ3zySNzfKa3MQ7q48tGJZKGC9g/s1600/tarta-cu-crema-de-lamaie%252C-cocolata-alba-si-fructe.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAGHp3hN5dtT3aEgKRd5khABAFAR-Hzqc0mgA6AMX-ChOwi1xaNgCR54CBQS1KM7BxjMBGMrXN96hHQsSmH62aZZ2RJKrbS-JyDRlBtTXdJ8tr3OwlJ3zySNzfKa3MQ7q48tGJZKGC9g/s640/tarta-cu-crema-de-lamaie%252C-cocolata-alba-si-fructe.png" width="640" /></a></div>
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Cum v-am spus la inceputul articolului reteta nu este doar pentru provocarea misterioasa. Este si o imbratisare virtuala pentru Laura si ale ei dulciuri care m-au facut sa inghit in sec si participa la provocarea <a href="http://cristina-cristinasworld.blogspot.ro/2013/11/provocarea-virtual-hug.html" target="_blank">Virtual hug</a> gazduita de <a href="http://ingerica.blogspot.ro/" target="_blank">Loredana - Un ingeras de fata</a>. </div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com10Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-91213062448372280462015-07-28T18:22:00.001+04:002015-07-29T13:26:48.598+04:00Crusta pentru tarta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0eKxJlMheAoinMpNbsMR7uKDk8z5dcd9_FiLYcEf7G-4liPjusyhyKS9reCch6yrj_zT2PmXtmHR1Uw9fm2d-QC2TF8KIpHL08CN0_e_BUpX0zYJ4ENJ8YQ8pv5VtlZTX9oqr_97PIE/s1600/crusta-pentru-tarta1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0eKxJlMheAoinMpNbsMR7uKDk8z5dcd9_FiLYcEf7G-4liPjusyhyKS9reCch6yrj_zT2PmXtmHR1Uw9fm2d-QC2TF8KIpHL08CN0_e_BUpX0zYJ4ENJ8YQ8pv5VtlZTX9oqr_97PIE/s640/crusta-pentru-tarta1.png" width="640" /></a></div>
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Suntem in plina vara si pietele sunt pline de o multime de fructe proaspete care arata bine. Ce desert rapid am putea face cu ele, bineinteles ca o tarta cu fructe de sezon. Am gasit de multe ori la cofetarii sau am mancat pe la diferite petreceri tarte ce iti luau ochii de frumoase ce erau, dar cand gustam din ele eram pur si simplu dezamagita de crusta umeda, crema de patiserie cleioasa si fructele fara gust. Am incercat multe retete si mi-am dat seama ca reusita unei tarte nu sta neaparat in folosirea unei retete sau a alteia ci este mai mult o chestiune de tehnica. Acest desert este foarte usor si cred ca important este sa acordam atentie, sa preparam cu grija fiecare element in parte.</div>
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In primul rand crusta. Este foarte important ca aceasta sa fie maro aurie, nu alba, nu bej ci maro aurie, nu trebuie sa iti fie frica sa o coci pe deplin, abia atunci gustul untului va fi scos in evidenta. Daca nu o coaceti suficient va avea o aroma fainoasa si se va lipi de gura ca un lipici. </div>
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Pentru ca crusta de tarta sa samana tare, sa nu se rupa, ea trebuie consolidata. Folosesc mai multe metote pentru a proteja coaja de sucurile fructelor sau a cremei de patiserie. </div>
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Una din metode - dupa ce scot crusta din cuptor o las sa se raceasca 3 minute apoi, cat este inca calda, o ung cu albus de ou batut putin ca sa se sparga. </div>
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O alta metoda - ung coaja cu gem de caise dupa ce aceasta s-a racit bine.</div>
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Iar ultima metoda - ung coaja cu un strat subtire de crema din faina de migdale, unt si zahar. </div>
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Toate aseste metode nu influenteaza gustul tartei, dar au rolul de a o proteja. </div>
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Al doilea element al unei tarte cu fructe este crema. Daca folositi crema de patiserie poate cel mai potrivit ar fi sa o faceti cu amidon si apoi sa o amestecati cu frisca proaspata pentru a nu fi cleioasa si densa. Un alt mic truc. Dupa ce crema de patiserie s-a racit amestecati-o cu mixerul de cateva ori si apoi incorporati incet frisca. </div>
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Ultimul element al unei tarte sunt fructele. Alegeti fructe pline de arome si dulci dar care sa fie ferme. Incercati sa folositi fructe de sezon. La inceputul verii folositi cirese, caise, capsuni, fructe de padure, apoi piersici, struguri, prune, iar iarna, atunci cand fructele proaspete sunt limitate, folositi mere dulci, pere suculente, citrice sau fructe tropicale, kiwi, mango, ananas.</div>
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Un alt aspect important este grosimea aluatului. Daca faceti o tarta mare, de 20-23 cm, grosimea aluatului ar trebui sa fie de 6-7 mm pentru a sustie greutatea mare a umpluturii. La mini tarte o crusta mai subtire este foarte buna. Nu in ultimul rand finisati tarta cu o glazura dulce de obicei gem de caise pentru ca tarta voastra sa arate elegant si atragatoare si nu in ultimul rand glazura aceasta ajuta la conservarea fructelor pastrand aspectul proaspat pentru mai mult timp. Gemul de caise trebuie incalzit putin si apoi trecut printr-o sita.</div>
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Daca ati citit cu atentie sigur ati invatat cate ceva, iar daca stiti si alte trucuri va rog sa mi le spuneti si mie, oricand poti invata ceva. </div>
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Pentru ca acest articol nu este complet daca nu pun si reteta pe care o folosesc cel mai des am sa inchei cu ea.</div>
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<b>Ingrediente:</b></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
200 g faina</div>
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115 g unt la temperatura camerei</div>
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50 g zahar</div>
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1 ou mare batut usor</div>
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un praf de sare</div>
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<b>Preparare:</b></div>
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Amestecati faina cu praful de sare. Intr-un bol, separat, mixati untul cu zaharul pana cand devine cremos. Adaugati putin cate putin oul batut usor si mixati pana se incorporeaza complet. Adaugati faina, toata o singura data, si amestecati pana cand totul se aduna si formeaza o minge. Presati aluatul, acoperiti cu folie de plastic si dati la frigider 15-30 minute pana se intareste.</div>
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Ungeti forma de tarta cu unt sau ulei. Presarati blatul de lucru cu putina faina si incercati sa intindeti aluatul cat mai uniform intr-o forma rotunda. Transferati aluatul in forma de tarta si presati bine. Cu sucitorul indepartati surplusul de aluat de pe marginile formei. Intepati aluatul din loc in loc cu furculita. Acoperiti cu folie de plastic si puneti-l in congelator pentru 15 minute. </div>
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In acest timp preincalziti cuptorul la 200 C. Scoate-ti tarta din congelator, puneti in interiorul formei o hartie de copt si peste hartie greutati ceramice pentru copt sau boabe de fasole ori naut si introduceti tarta in cuptor. Dupa 5 minute reduceti temperatura la 180C si coaceti pentru 15 minute. Scoateti hartia de copt impreuna cu greutatile ceramice sau boabele de fasole si continuati coacerea pana cand crusta pentru tarta capata o culoare maro aurie.</div>
<div style="text-align: justify;">
Asta este tot sper ca v-a fost de folos acest articol si astept sa imi spuneti cum v-au iesit tartele. </div>
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<div style="text-align: justify;">
Enjoy!</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHpusiRTyyIDXceTGSNUHvnfwb4-QrMMqjlb0ix7EOdGVxeoz43WKbHuO_nKdDb8nMu2bZwUc_6acFi7BiHwStEH6rfMo-7MzvxXfPr2_EZwfZulcWLfM6sjqfZIMix4tCiQM58hUr8RM/s1600/crusta-pentru-tarta1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHpusiRTyyIDXceTGSNUHvnfwb4-QrMMqjlb0ix7EOdGVxeoz43WKbHuO_nKdDb8nMu2bZwUc_6acFi7BiHwStEH6rfMo-7MzvxXfPr2_EZwfZulcWLfM6sjqfZIMix4tCiQM58hUr8RM/s640/crusta-pentru-tarta1.png" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com12Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-46454934558483960932015-07-23T13:53:00.002+04:002015-07-23T13:53:40.595+04:00Mocktail de rodii<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAxeAN0D9bdR3KTKkM2gutc3HIBRdDjQ_kKpon4m0nN4M5FoEUhJFyWek0z-d4iDBzpNESvk9gq9vz6QGn3406h0AhIgyLjymyqGoerpFsRP6r0Jw-ranJTK0MUtgrzid1yduXhvPH7c/s1600/cocktail-de-rodii.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAxeAN0D9bdR3KTKkM2gutc3HIBRdDjQ_kKpon4m0nN4M5FoEUhJFyWek0z-d4iDBzpNESvk9gq9vz6QGn3406h0AhIgyLjymyqGoerpFsRP6r0Jw-ranJTK0MUtgrzid1yduXhvPH7c/s640/cocktail-de-rodii.png" width="640" /></a></div>
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Cui nu-i plac cocktail-urile de fructe, dar pentru ca este prea cald pentru a bea alcool in aceasta perioada am venit cu o solutie dulce. Dupa parerea mea nu exista niciun motiv sa va abtineti de la bauturi gustoase doar pentru ca nu vreti sa beti alcool. Acest mocktail de rodii te implora sa il incerci. Este potrivit pentru orice ocazie, prieteni in vizita, o petrecere in familie, mese festive, o aniversare, cateva minute de relaxare pe care ni le oferim intr-o zi aglomerata sau doar pentru a potoli setea. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingrediente:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
30 ml suc de lamaie</div>
<div style="text-align: justify;">
30 ml suc de portocale</div>
<div style="text-align: justify;">
120 ml suc de rodii</div>
<div style="text-align: justify;">
500 ml cidru de mere</div>
<div style="text-align: justify;">
un pahar plin cu gheata sparta</div>
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<br /></div>
<div style="text-align: justify;">
<b>Preparare:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Daca aveti un shaker mare puneti gheata impreuna cu sucul de lamaie, de portocale si de rodii si amestecati bine. Daca nu aveti shaker puteti folosi un borcan cu capac. </div>
<div style="text-align: justify;">
Strecurati amestecul in doua pahare si completati cu cidru de mere. </div>
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Ca sa faceti sucul de rodii puneti semintele bine curatate de pielite intr-un storcator de fructe. Daca nu aveti storcator il puteti face si in blender si apoi strecurati lichidul ca sa eliminati semintele.</div>
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Este foarte simplu de facut si foarte bun. Incercati si voi acest mocktail de rodii. </div>
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Daca doriti varianta cu alcool inlocuiti cidrul de mere cu vin spumant.</div>
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<div style="text-align: justify;">
Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsvsibi9pCn1nAtZRhnIgZrgZgYjYqi3_ApD8YVb56Hqmhc4ZKs9PNN8764rnkXjKshvJJq7b2SQzQOYTuYzRj_K2YpLcWI5QsE_woHdQpBNSkQYK7NVbrDV2HfldrKXR4x7Kz-xhsxc/s1600/cocktail-de-rodii.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsvsibi9pCn1nAtZRhnIgZrgZgYjYqi3_ApD8YVb56Hqmhc4ZKs9PNN8764rnkXjKshvJJq7b2SQzQOYTuYzRj_K2YpLcWI5QsE_woHdQpBNSkQYK7NVbrDV2HfldrKXR4x7Kz-xhsxc/s640/cocktail-de-rodii.png" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com3Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-7880439136219050642015-07-22T18:32:00.000+04:002015-07-22T18:32:06.213+04:00Rosii umplute<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPmVRGI3sTOrGA0929tKJBBpEGBBGEwK0P7sTN5MIsMkMH5wi1wqx_EjqOn0JJdkwgXcLmx4fg8D0ZkjgSpOghyphenhyphena6k9ta9UJ9kEOEpkVRcMgPpn_J0avxDWCLW1uz3yikqnJcvCjljgM/s1600/rosii-umplute.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPmVRGI3sTOrGA0929tKJBBpEGBBGEwK0P7sTN5MIsMkMH5wi1wqx_EjqOn0JJdkwgXcLmx4fg8D0ZkjgSpOghyphenhyphena6k9ta9UJ9kEOEpkVRcMgPpn_J0avxDWCLW1uz3yikqnJcvCjljgM/s640/rosii-umplute.png" width="640" /></a></div>
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O reteta foarte simpla, dar extrem de aromata numai buna pentru vara cand gasiti rosii proaspete si frumos coapte. Este perfecta pentru un pranz sau o cina in familie. </div>
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<div style="text-align: justify;">
<b>Ingrediente:</b></div>
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<br /></div>
<div style="text-align: justify;">
8-10 rosii potrivite ca marime</div>
<div style="text-align: justify;">
1/2 kg carne de vita tocata</div>
<div style="text-align: justify;">
1 cana orez fiert</div>
<div style="text-align: justify;">
1 lingurita ienihabar</div>
<div style="text-align: justify;">
1 varf de lingurita curcuma</div>
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1/4 cana ulei</div>
<div style="text-align: justify;">
2 linguri pasta de tomate</div>
<div style="text-align: justify;">
4 catei de usturoi</div>
<div style="text-align: justify;">
1 ceapa potrivita</div>
<div style="text-align: justify;">
1/4 cana patrunjel si menta tocate marunt</div>
<div style="text-align: justify;">
2-3 crengute de cimbru</div>
<div style="text-align: justify;">
2-3 cepe lungi</div>
<div style="text-align: justify;">
sare si piper dupa gust</div>
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<div style="text-align: justify;">
<b>Preparare:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Se aleg rosii ferme si foarte bine coapte. Se taie un capacel si se scoate miezul (acesta se pastreaza pentru ca va fi folosit la sos). Se sareaza putin si se pun cu gura in jos pe un prosop curat sa se scurga toata apa din ele. </div>
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In acest timp intr-o tigaie incapatoare se pune uleiul, usturoiul curatat si tocat marunt si ceapa tocata si ea cat mai mic posibil. Se prajesc putin pana isi dezvolta aroma apoi se pune carnea tocata si se prajesc impreuna pana cand carnea a prins o culoare maronie si toata apa lasata s-a evaporat. </div>
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Se pun condimentele (ienibaharul si curcuma) si se amesteca bine. Se pune orezul fiert si verdeata tocata, mai putin cimbrul si se amesteca pana se incorporeaza. </div>
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Cu acest amestec se umplu rosiile (nu uitati de capacel, nu este obligatoriu dar arata bine). Se pun rosiile umplute intr-o tava sau vas de yena, se toarna cu grija sosul de rosii si se pun crengutele de cimbru printre ele. Pentru ca rosiile sa stea bine se pune printre ele ceapa lunga taiata in jumatate sau in sferturi in functie de marime.</div>
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Ca sa faceti sosul se pune miezul de la rosii impreuna cu pasta de tomate intr-un tocator electric. Se dau cateva pulsuri pana se omogenizeaza, se potriveste de sare si piper.</div>
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Tava cu rosiile umplute se da la cuptorul incins la 180C pentru 15-20 minute.</div>
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Se servesc fierbinti.</div>
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Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-TrlA7DMEnAZ97NjN7rkP9PSEEfoUEtFRBglnN_kkRDuKnJcQHwD1ngwCxLya3Y7qYB9Xf3AVug2LcPCifVOrTT0yVJclnloTt6J8HFN4eECKzYl8gnfh_ASdjvKuj5N7RRfUTyfIu8/s1600/rosii-umplute.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-TrlA7DMEnAZ97NjN7rkP9PSEEfoUEtFRBglnN_kkRDuKnJcQHwD1ngwCxLya3Y7qYB9Xf3AVug2LcPCifVOrTT0yVJclnloTt6J8HFN4eECKzYl8gnfh_ASdjvKuj5N7RRfUTyfIu8/s640/rosii-umplute.png" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com0Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-3663662171664988882015-07-15T14:57:00.002+04:002015-07-15T15:53:07.726+04:00Bastonase din aluat de pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUnIkJDkxDe4E1VCtQ6IG1aZwTxkdfDQx6BT_HvWZFzswoxDrQNrtytRapt_11Fyy5MctpOv3-2MOOdy0fL-b0MPTZME180Db6oJOcVP0gh89d4-DTVDH-HdTTcq0uocbTuJ2irDFobw/s1600/bastonase-din-aluat-de-pizza2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUnIkJDkxDe4E1VCtQ6IG1aZwTxkdfDQx6BT_HvWZFzswoxDrQNrtytRapt_11Fyy5MctpOv3-2MOOdy0fL-b0MPTZME180Db6oJOcVP0gh89d4-DTVDH-HdTTcq0uocbTuJ2irDFobw/s640/bastonase-din-aluat-de-pizza2.png" width="640" /></a></div>
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Acum vreo doua zile am planuit sa fac pizza. Cum vorba "planul de acasa nu se potriveste cu cel din targ" e adevarata, treburile s-au schimbat pentru ca socrul meu a comandat niste sandvisuri calde cu ficat (preferatele lui). Asa ca am ramas cu aluatul de pizza facut. Acum aveam varianta sa-l pun in frigider si sa-l fac a doua zi. Pentru ca aveam niste pasta de anghinare (cred ca ar trebuii sa scriu reteta asta pe blog ca e tare buna) mi-am zis ca n-ar stica sa fac niste bastonase din aluatul de pizza. </div>
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<div style="text-align: justify;">
<strong>Ingrediente:</strong></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1 1/2 cana faina (aprox.300 g) </div>
<div style="text-align: justify;">
1 plic drojdie uscata </div>
<div style="text-align: justify;">
1 lingurita zahar </div>
<div style="text-align: justify;">
1 lingura ulei de masline </div>
<div style="text-align: justify;">
100 ml apa calduta </div>
<div style="text-align: justify;">
1/2 lingurita sare</div>
<div style="text-align: justify;">
sare grunjoasa, seminte de susan si seminte de negrilica</div>
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<br /></div>
<div style="text-align: justify;">
<strong>Preparare:</strong></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Se amesteca drojdia cu zaharul si apa calduta. Se lasa vreo 5 minute sa se activeze drojdia. Se amesteca faina cu sarea intr-un castron incapator. Se pune apa cu drojdia si uleiul de masline pesta faina si se amesteca pana devine un aluat omogen. Se pune coca pe blatul de lucru pudrat cu putina faina si se framanta 5-10 minute. Se unge cu ulei un alt castron si se pune coca framantata la crescut pana isi dubleaza volumul (cca. o ora). </div>
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Dupa o ora am intins coca intr-o foaie de 5 mm grosime si cu un cutter pentru pizza am taiat bastonase de 2 cm grosime si 10 cm lungime. </div>
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Se rasucesc bastonasele si se pun intr-o tava in care am pus hartie pentru copt. </div>
<div style="text-align: justify;">
Se presara seminte de susan, seminte de negrilica si sare grunjoasa peste fiecare bastonas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHP10vRIuuhDuXKwlWs9CRG3N_G39-ioJtdOF4FliRDiLtbrcnM5y8PBVArgR4gni7f0Y2rHzf_GSczxVgMEeZ4qcpuAJGnBfEL1UM379OZI2JEqhn9KGalo2kn-YG7D8U_5rESh_kRac/s1600/DSCF9343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHP10vRIuuhDuXKwlWs9CRG3N_G39-ioJtdOF4FliRDiLtbrcnM5y8PBVArgR4gni7f0Y2rHzf_GSczxVgMEeZ4qcpuAJGnBfEL1UM379OZI2JEqhn9KGalo2kn-YG7D8U_5rESh_kRac/s320/DSCF9343.JPG" width="320" /></a></div>
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<div style="text-align: justify;">
Se pune tava in cuptorul incins la 180C si se lasa la copt pana capata o culoare aurie (verificati dupa vreo 15 min.).</div>
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Se pot servi cu pasta de anghinare, <a href="http://saffronanddates.blogspot.ae/2014/03/pasta-de-linte-cu-ciuperci-si-masline.html" target="_blank">pasta de linte cu ciuperci si masline</a> , <a href="http://saffronanddates.blogspot.ae/2013/11/humus.html" target="_blank">humus</a> , <a href="http://saffronanddates.blogspot.ae/2013/09/salata-de-vinete-fara-coacere.html" target="_blank">salata de vinete</a> sau <a href="http://saffronanddates.blogspot.ae/2013/03/salata-de-vinete-arabeasca-baba-ghannoug.html" target="_blank">salata de vinete arabeasca</a> . </div>
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<div style="text-align: justify;">
Dedic aceasta reteta <a href="http://bucatevorbesiarome.blogspot.ae/" target="_blank">Claudiei - Bucate, vorbe si arome</a>, un blog frumos si apetisant pe care l-am descoperit de curand ca o imbratisare virtuala in cadrul provocarii <a href="http://cristina-cristinasworld.blogspot.ae/2013/11/provocarea-virtual-hug.html" target="_blank">Virtual hug</a> gazduita de <a href="http://furnicutzabucatar.blogspot.ae/" target="_blank">Monica.</a> </div>
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Enjoy!</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqXgBVOFb0jo_ekdTjPDgicgAiiWCrpLgWUJ-_8AKnPK8dM8vAoUebTPcn5M6IqixnIQCWks2aGWSMonLo3aVcTaQeEaNRRYAUuv7EnGnDbgpCBClX8Ijv9ztjwlALFCG-gi_UmbtHpY/s1600/bastonase-din-aluat-de-pizza1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqXgBVOFb0jo_ekdTjPDgicgAiiWCrpLgWUJ-_8AKnPK8dM8vAoUebTPcn5M6IqixnIQCWks2aGWSMonLo3aVcTaQeEaNRRYAUuv7EnGnDbgpCBClX8Ijv9ztjwlALFCG-gi_UmbtHpY/s640/bastonase-din-aluat-de-pizza1.png" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com2Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-35282812905242914942015-07-13T13:20:00.001+04:002015-07-27T22:57:06.495+04:00O mica istorie a ceaiului si un concurs<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsTcMGie0QUw1PhbNB3xvDoYZqK2yKCPfAiXUgvrDib7_TU9MeCoINe0cBSlmHzSgqQ8v45pxd6yfNlvtIPz1COkWqp6f-SlxDZqOSCrsepqj4hV7-tu9nINXa4Xj2BmDjOJZsBaO32A/s1600/concurs-chinastore.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsTcMGie0QUw1PhbNB3xvDoYZqK2yKCPfAiXUgvrDib7_TU9MeCoINe0cBSlmHzSgqQ8v45pxd6yfNlvtIPz1COkWqp6f-SlxDZqOSCrsepqj4hV7-tu9nINXa4Xj2BmDjOJZsBaO32A/s400/concurs-chinastore.png" width="400" /></a></div>
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<div style="text-align: justify;">
Se spune ca ceaiul a fost descoperit din intamplare de imparatul Shen Nong in 2737BC. Potrivit legendei, intr-o zi, dupa masa, imparatul se relaxa in gradina in timp ce servitorul lui fierbea niste apa intr-o oala. In acest timp, cateva frunze dintr-un copac din apropiere au cazut in oala, iar apa si-a schimbat culoarea. Fiind un om de stiinta (conform legendei), imparatul a fost curios si a incercat bautura. Si-a pus putin din apa intr-un pahar si a constatat ca acesta era revigorant. Astfel a fost descoperit ceaiul si a intrat in viata noastra de zi cu zi. <br />
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Legenda indiana, insa prezice un alt inceput. Se spune ca, in al cincilea an din cei sapte ani fara somn ai lui Buddha, acesta a inceput sa simta ca oboseala il copleseste. A smuls cateva frunze dintr-un copac din apropiere si le-a mestecat. Instantaneu, oboseala a disparut. Copacul s-a intamplat sa fie un arbore de ceai salbatic si ceaiul a intrat in dieta oamenilor<br />
<br />
Ceaiul a ajuns in Egipt spre secolul al 16-lea AD, trecand inainte prin Pakistan, Peninsula Arabica si Turcia. De atunci, a devenit o parte a culturii egiptene.</div>
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Obiceiul de a avea un ceai de după-amiaza a fost preluat de la beduini si este servit cu lapte, lamaie si indulcit. Egiptenii, de obicei, il numesc "Mazboot", ceaiul mai degraba este fiert decat infuzat si este saturat cu zahar, nu prea tare dar nici prea slab. In loc de cani, acest tip de ceai este servit doar in pahare. Acesta e ritualul perfect de a avea ceai in Egipt.<br />
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De obicei, dupa mese grele se prepara o versiune domestica de ceai cu menta sau "Chai bil na'na " foarte racoritor pentru stomac. Menta poate fi folosita proaspata sau uscata. <br />
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Un alt ceai foarte popular este bautura Hibiscus sau Karkaday, o bautura limpede, roșu aprins, care este buna pentru persoanele cu tensiune arteriala crescuta. Se prepara adaugand flori de hibiscus uscate in apa, apoi zahar si poate fi servit cald sau rece. Este calmant pentru sistemul nervos.</div>
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Cum sotul meu este egiptean ceaiul a devenit, ca si cafeaua, o obisnuinta de fiecare zi. Pentru ca ei il beau in cani mici de sticla mi-am dorit mereu un set pentru ceai, original, din portelan si am gasit ceva care mi-a placut tare mult chiar <a href="http://chinastore.ro/26-seturi-ceai-si-cafea?p=2" target="_blank">aici </a> </div>
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Pe site sunt o multime de produse pe placul oricarui iubitor de ceai si cafea si nu numai. Au niste <a href="http://chinastore.ro/18-rame-multiple" target="_blank">rame </a> si <a href="http://chinastore.ro/12-pentru-familie" target="_blank">albume foto </a> foarte frumoase si ceva ce mie mi-ar trebui cu siguranta, <a href="http://chinastore.ro/mic-mobilier/957-cuier-pentru-chei-reminescence.html" target="_blank">cuier pentru chei </a> (niciodata nu stiu unde pun cheile, asa le-as gasi repede :) ) </div>
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Cum v-am spus mi-a placut acest magazin virtual si impreuna cu ei v-am pregatit o surpriza.</div>
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Saffron & Dates si CHINASTORE va invita la </div>
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<span style="font-size: large;"><strong>CONCURS</strong></span></div>
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premiul consta intr-un set ceai pentru o persoana, compus din ceainic cu capac, ceasca si farfuriuta din portelan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZIbsq3uOa1aqHaIT7nmGnr2VV3fUjqsiGIqaj3i_XwXqudlIM7IUDdYs78jYsZi4fRsqY6Iudfa5mX5Dwe9lTR7OiEeTakapFkuYmH3jBNwFlp8apDjL0NFw5ho4d5foMxRAhDB92Nx4/s1600/ceainic-tea-for-one-shabby-blue1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZIbsq3uOa1aqHaIT7nmGnr2VV3fUjqsiGIqaj3i_XwXqudlIM7IUDdYs78jYsZi4fRsqY6Iudfa5mX5Dwe9lTR7OiEeTakapFkuYmH3jBNwFlp8apDjL0NFw5ho4d5foMxRAhDB92Nx4/s400/ceainic-tea-for-one-shabby-blue1.jpg" width="400" /></a></div>
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<i><b>Conditiile de participare la concurs:<br />
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1. </b></i>sa dai <b><i>like </i></b>si<b><i> share</i></b> <b>public</b> la <b><i>poza de concurs</i> </b>(adică <a href="https://www.facebook.com/SaffronAndDates/photos/pb.644055298943768.-2207520000.1436777413./1153986821283944/?type=3&theater" target="_blank">aici </a>)<br />
<b><i>2. </i></b>sa dai <b><i>like</i></b> la pagina de Facebook a sponsorului <b><i>"chinastore.ro" </i></b>(adica <a href="https://www.facebook.com/ChinastoreRomania" target="_blank">aici </a> )<br />
<b><i>3. </i></b>sa dai <b><i>like</i></b> la pagina de Facebook<b><i> Saffron & Dates </i></b>(adica<b><i> <a href="https://www.facebook.com/SaffronAndDates" target="_blank">aici </a></i></b>)<br />
<b><i>4. </i></b>sa lasi aici, pe blog, <b><i>un comentariu</i></b> in care sa scrii<b><i>,</i></b> <b><i>numele contului de Facebook</i></b> cu care participi la concurs, <b><i>link-ul</i></b> care arata ca ai distribuit poza de concurs si <b><i>sa ne spui</i></b> ce produs iti place din categoria <a href="http://chinastore.ro/26-seturi-ceai-si-cafea" target="_blank">"Seturi Ceai si Cafea" </a> de la <a href="https://www.blogger.com/editor/static_files/www.chinastore.ro"><u><span style="color: blue;">www.chinastore.ro</span></u></a> ?<br />
<b><i><br />
Mentiuni</i></b><br />
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- comentariile care privesc acest concurs lasate pe Facebook <b><i>nu se vor lua</i></b> in considerare pentru inscriere <br />
<i>- <b>neindeplinirea tuturor celor 4 conditii</b> </i>de mai sus atrage dupa sine eliminarea din concurs - concursul se desfasoara in perioada <b><i>13.07.2015 – 26.07.2015 </i></b><b><i>ora 24,00</i></b> <br />
- tragerea la sorti a numelui castigator se va efectua cu ajutorul random.org, si acesta va fi anuntat pe site si pe pagina de Facebook in data de <b><i>27.07.2015</i></b> <br />
- premiile vor fi expediate de catre sponsor numai pe teritoriul Romaniei. </div>
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<b><em>Bafta tuturor!</em></b><br />
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<b>Update 27.07.2015</b><br />
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Multumesc tuturor pentru participare, multumesc si sponsorului CHINASTORE. Asta este lista cu cei care au participat.<br />
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</span></span></span><!--[endif]-->Ionela Mihai<o:p></o:p></div>
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</span></span></span><!--[endif]-->Avramescu Evelina Mihaela<o:p></o:p></div>
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</span></span></span><!--[endif]-->Ungureanu Lidia<o:p></o:p></div>
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</span></span></span><!--[endif]-->lucica samoila<o:p></o:p></div>
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</span></span></span><!--[endif]-->Rodica Granpier<o:p></o:p></div>
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</span></span></span><!--[endif]-->ioana.alexandrescu<o:p></o:p></div>
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</span></span></span><!--[endif]-->Ioana Oana COana;<o:p></o:p></div>
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</span></span></span><!--[endif]-->Iulia Sava<o:p></o:p></div>
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</span></span></span><!--[endif]-->monika erzsebet<o:p></o:p></div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">336.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Rotaru Gabriela Tatiana<o:p></o:p></div>
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</span></span></span><!--[endif]-->Nelu Ivan <o:p></o:p></div>
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</span></span></span><!--[endif]-->Lia Maria Grozi<o:p></o:p></div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">339.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><a href="https://www.blogger.com/profile/11831607230565007936"><span style="color: windowtext; text-decoration: none; text-underline: none;">ana maria
Mutu</span></a><o:p></o:p></div>
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</span></span></span><!--[endif]-->Alice Ciobanu<o:p></o:p></div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">444.<span style="font: 7.0pt "Times New Roman";">
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">445.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><a href="https://www.facebook.com/irene.first"><span style="color: windowtext; text-decoration: none; text-underline: none;">Irene First</span></a><o:p></o:p></div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">446.<span style="font: 7.0pt "Times New Roman";">
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">447.<span style="font: 7.0pt "Times New Roman";">
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">448.<span style="font: 7.0pt "Times New Roman";">
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">449. </span></span><a href="http://lecturisiarome.ro/"><span style="color: windowtext; text-decoration: none; text-underline: none;">Claudia</span></a>
dyamars<o:p></o:p></div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">550. <span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Mirela-Liliana Ion.<o:p></o:p></div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">551. </span></span>caroline maria<o:p></o:p></div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">552. </span></span>Astancai Mihaela<o:p></o:p></div>
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L53. Lacramioara Lebada<o:p></o:p></div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">554. <span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->nadia alina candrea<o:p></o:p></div>
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</b>Pentru ca random.org nu a mers azi am efectuat extragerea cu mathgoodies.com .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm95iPIY8WT7HjaYmJ4iC49xlLH4fkLzQf_NVQQ3aA3qb2RiMc3no_fSKnSbobfFeHtDHNibdyyJlKQCZnwkVl9gtwzCsnAkec3xcZf0ykg2ZUvm5brTOqgM_qSXS_F7xFGwx3FFuPJfg/s1600/Numar+random.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm95iPIY8WT7HjaYmJ4iC49xlLH4fkLzQf_NVQQ3aA3qb2RiMc3no_fSKnSbobfFeHtDHNibdyyJlKQCZnwkVl9gtwzCsnAkec3xcZf0ykg2ZUvm5brTOqgM_qSXS_F7xFGwx3FFuPJfg/s1600/Numar+random.png" /></a></div>
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Minunatul set de ceai Shabby Blue a fost castigat de nr.34 <span><span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span></span>Iulia Sava. Felicitari!!!</div>
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Stati aproape pentru ca in august ajung in Romania si nu vin cu mana goala. V-am pregatit mai multe surprize.</div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com56Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-25035501542911536502015-07-08T13:37:00.001+04:002015-07-08T13:40:39.430+04:00Miscarea face bine<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="">A fost odata ca niciodata, inainte de calculatoare, internet, jocuri video, cand copiii obisnuiau sa se joace afara, la aer curat, in ploaie, printre gandaci, rame si alti copiii cu nasul si genunchii juliti. Indiferente daca am copilarit la tara sau la oras, noi, "generatia cu cheia la gat" ne vom aminti mereu de jocurile copilariei. </span></div>
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Uitati putin de grijile vietii de adult si rememorati impreuna cu mine cateva din jocurile care ne tineau afara pana in noapte.</div>
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Eram nesupravegheati si pe cont propriu iar imaginatia noastra prospera din cauza asta. Eram regi, printi, cavaleri sau slugi, vanatori sau rate, ne calcam pe picioare, jucam baba oarba, sotronul sau oina. </div>
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Si ca la orice joc ce implica doua echipe, o buna parte din timp il pierdeam cu alesul echipelor, ca jocul sa fie echilibrat. Cautam bucati de caramida ca sa trasam careul si cercul din mijloc si recuperam mingi, in rasetele adversarilor, de prin tomberoane sau de pe acoperisurile centralelor termice sau fugeam de mancam pamantul daca se intampla sa spargem cate un geam. </div>
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Imi aduc aminte si acum textele pe care le spuneam daca eram mai multi copii si doar unul trebuia sa inceapa jocul. Ne puneam in cerc si spuneam diferite versuri, iar cel la care se termina poezia iesa din cerc. Ultimul ramas incepea jocul.</div>
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Va mai amintiti?<br />
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</span><span style="font-family: Times New Roman;"><span lang="EN-GB"><div style="text-align: justify;">
Din oceanul Pacific<br />
A iesit un peste mic,<br />
Si pe coada lui scria:<br />
Iesi afara dum-nea-ta<br />
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</span><span style="font-family: Times New Roman;"><span lang="EN-GB"><div style="text-align: justify;">
Iesi papucule de sub pat<br />
Iesi papucule iesi<br />
Sa mananci si tu ciresi<br />
Iesi papucule iesi.</div>
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<span style="font-family: Times New Roman;"><span lang="EN-GB">Ciresica are mere</span></span><br />
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<span style="font-family: Times New Roman;"><span lang="EN-GB">Ciresel vine si cere</span></span><br />
<span style="font-family: Times New Roman;"><span lang="EN-GB">Ciresica nu se-ndura</span></span><br />
<span style="font-family: Times New Roman;"><span lang="EN-GB">Ciresel vine si fura</span></span><br />
<span style="font-family: Times New Roman;"><span lang="EN-GB">Cate mere a furat Ciresel cel gogonat?</span></span><br />
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Totusi cel mai drag joc pentru mine a fost saritul corzii, eram destul de buna la saritul "cifrelor", acum nu cred ca mai sunt in stare.</div>
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Imi aduc aminte ca imi placea sa merg cu bicicleta, aveam una cu trei roti (era pentru copii mari), nu eram foarte mica cred ca aveam in jur de 10 ani, si ma plimbam cu ea, iar sora mea cu una pe doua roti. Nu am reusit niciodata sa merg pe o bicicleta cu doua roti. Chiar si acum cand mai inchiriem, eu tot una cu trei roti iau. </div>
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Din pacate copilaria lipsita de griji si creatie a plecat. Copiii de azi prefera sa stea in fata unui calculator sau sa se joace pe playstation sau Wii in loc sa iasa afara si sa simta bucuria fiecarei guri de aer proaspat pe care o inspira. </div>
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Noroc ca mai sunt activitati in aer liber ca si <a href="http://miscareafacebine.ro/2015/07/01/cea-mai-mare-ora-de-sport-brasov-va-asteapta-pe-11-iulie-in-piata-sfatului/" target="_blank">cea mai mare ora de sport </a> de sambata, 11 iulie, din Brasov, Piata Sfatului sau urmatoarea ce se va desfasura pe 1 august la Mamaia. <br />
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Miscarea face bine, intrarea este libera, vor fi si concursuri cu premii, iar daca iti pasa si de sanatatea altora, nu doar de a ta, inscrie-te la <a href="http://miscareafacebine.ro/cros/" target="_blank">crosul de seara </a>" <strong>Miscarea face bine</strong>" pentru ca taxele de inscriere vor merge catre copiii bolnavi de cancer de la Spitalul Fundeni. Daca esti din Brasov nu pierde ocazia, daca nu locuiesti in Brasov si ti-ai propus sa petreci weekendul in aer liber iata o idee buna. Gasesti toate informatiile de care ai nevoie la link-urile de l-am pus mai sus.</div>
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Nu uita <strong>miscarea face bine</strong>, profita de aceste evenimente. </div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com0Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-7295360039794301412015-07-07T17:55:00.000+04:002015-07-07T17:55:26.756+04:00O noua tehnologie de ultima generatie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="RO" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-ansi-language: RO;">07.07.2015<o:p></o:p></span></div>
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<span lang="RO" style="font-family: "Arial","sans-serif"; font-size: 18.0pt; line-height: 115%; mso-ansi-language: RO;">COMUNICAT DE PRESĂ<o:p></o:p></span></h1>
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<b style="mso-bidi-font-weight: normal;"><span lang="RO" style="font-family: "Arial","sans-serif"; font-size: 25.0pt; line-height: 115%; mso-ansi-language: RO;">O nouă tehnologie de ultimă
generație, <o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="RO" style="font-family: "Arial","sans-serif"; font-size: 20.0pt; line-height: 115%; mso-ansi-language: RO;">pentru învățarea limbii engleze,
ajunge în România<o:p></o:p></span></b></div>
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<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; text-align: justify; text-justify: inter-ideograph;">
<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-ansi-language: RO; mso-themecolor: text1;"><span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">Grupul Educațional Internațional Helen
Doron a lansat, în cadrul Conferinței Internaționale a Francizaților 2015, care
a avut loc în Dubrovnik (Croația), noi tehnologii hi-tech menite să-i ajute pe
copiii din întreaga lume să învețe mult mai ușor limba engleză. Noile aplicații
au ajuns deja în România, la Centrele Helen Doron English și folosesc
tehnologia realității augmentate, cu scopul de a suplimenta eficiența
materialelor de învățare. <o:p></o:p></b></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; text-align: justify; text-justify: inter-ideograph;">
<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-ansi-language: RO; mso-themecolor: text1;"><span style="mso-tab-count: 1;"> </span>Realitatea
augmentată (AR) este una dintre cele mai recente apariții ale noilor media,
care animă, cu sunet și video, <span style="mso-spacerun: yes;"> </span>o imagine
statică de pe o pagină clasică, prin scanarea acesteia cu ajutorul unei tablete
sau a unui telefon inteligent. Această tehnologie permite copilului să
interacționeze cu materialul clasic de învățare, iar </span><span lang="EN-US" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-themecolor: text1;">“cartea” îi răspunde, la propriu, cum se
pronunță cuvintele în limba engleză, ajutându-l pe copil să învețe să vorbească
această limbă cât mai corect. Totodată, realitatea augmentată se pliază pe
principiul revoluționarei metode implementate peste tot în lume, de către
celebrul profesor britanic Helen Doron, care pune accent pe învățare natural</span><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-ansi-language: RO; mso-themecolor: text1;">ă</span><span lang="EN-US" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-themecolor: text1;">, alimentață de propria curiozitate. Dintre
materialele educaționale care utilizează această tehnologie de ultimă
generație, amintim “More Jump with Joey” (pentru copii de 6-9 ani, conține
cântece, povești și caiete de activități magice) și “Helen Doron Read and
Write” (pentru copii de 4-9 ani, este completat de o aplic</span><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-ansi-language: RO; mso-themecolor: text1;">ație de citit, unică în
lume, care îi ajută pe copii să învețe cuvinte întregi și să deprindă abilități
de citire fonetică în engleză).<o:p></o:p></span></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-ansi-language: RO; mso-themecolor: text1;"><span style="mso-tab-count: 1;"> </span></span><span lang="EN-US" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-themecolor: text1;">“În ziua de azi, în care gadgeturile de
ultimă generație sunt componente de neseparat din viața unui copil și a unui adolescent,
este foarte greu să-i captezi atenția cu mijloacele clasice de învățare.
Strategia noastră, implementată peste tot pe planetă, implică învățarea limbii
engleze prin tehnologii de ultimă generație, care să fie foarte ușor de adoptat
de către copii. Practic, noi ne dorim să le stârnim, într-o primă fază
curiozitatea prin aceste aplicații, iar noile media își vor face, în continuare
datoria și-l vor ajuta, sub atenta coordonare a profesorilor, să învețe limba
engleză vorbită, la cele mai ridicate standarde. Aceste aplicații, împreună cu<span class="apple-converted-space"> </span><em><i style="mso-bidi-font-style: normal;"><span style="color: black; mso-themecolor: text1;">Fun with Flupe Englih
Words, Jump with Joey – magic wand, Dragon Tales – magic wand</span></i></em><span class="apple-converted-space"><i style="mso-bidi-font-style: normal;"> </i></span>și<span class="apple-converted-space"><i style="mso-bidi-font-style: normal;"> </i></span><em><i style="mso-bidi-font-style: normal;"><span style="color: black; mso-themecolor: text1;">Helen Doron Radio</span></i></em><span class="apple-converted-space"> </span>oferă
o abordare distractivă, originală și eficientă de a ajuta copiii și
adolescenții să învețe să vorbească, să citească și să scrie în limba engleză.
Copiii învață engleza natural, iar participarea adulților este minimă.
Aplicațiile sunt disponibile în<span class="apple-converted-space"> </span></span><span lang="EN-US"><a href="https://play.google.com/store/apps/developer?id=Helen+Doron+Group&hl=en" target="_blank" title="Google Play"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-themecolor: text1;">Google Play</span></a></span><span class="apple-converted-space"><span lang="EN-US" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-themecolor: text1;"> </span></span><span lang="EN-US" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-themecolor: text1;">și<span class="apple-converted-space"> </span></span><span lang="EN-US"><a href="https://itunes.apple.com/il/artist/helen-doron/id765062958" target="_blank" title="App Store"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-themecolor: text1;">Apple App
Store</span></a></span><span lang="EN-US" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-themecolor: text1;">”,
declară </span><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-ansi-language: RO; mso-themecolor: text1;">specialistul în educație Ștefania Filip, coordonatorul Centrului Helen
Doron English.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; text-align: justify; text-justify: inter-ideograph;">
<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%; mso-ansi-language: RO; mso-themecolor: text1;"><span style="mso-tab-count: 1;"> </span><i style="mso-bidi-font-style: normal;">Helen Doron English este o instituție
internațională cu un succes de 30 de ani în predarea limbii engleze pentru
copii de la 0 la 18 ani. Peste 2 milioane de copii din intreaga lume<span style="mso-spacerun: yes;"> </span>vorbesc astăzi engleza datorită Helen Doron
English.<o:p></o:p></i></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.0pt; line-height: 150%; mso-ansi-language: RO;">Persoană de contact</span></b><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.0pt; line-height: 150%; mso-ansi-language: RO;"><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.0pt; line-height: 150%; mso-ansi-language: RO;">Ștefania Filip<o:p></o:p></span></b></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.0pt; line-height: 150%; mso-ansi-language: RO;">Coordonator Helen Doron English<o:p></o:p></span></div>
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<span lang="RO" style="font-family: "Arial","sans-serif"; font-size: 13.0pt; line-height: 150%; mso-ansi-language: RO;">Telefon: 0722.204.395; <o:p></o:p></span></div>
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<span lang="RO" style="font-family: "Arial","sans-serif"; font-size: 13.0pt; line-height: 150%; mso-ansi-language: RO;">E-mail: </span><span lang="EN-US"><a href="mailto:se_romania@helendoron.com"><span lang="RO" style="font-family: "Arial","sans-serif"; font-size: 13.0pt; line-height: 150%; mso-ansi-language: RO;">se_romania<span style="mso-bidi-font-style: italic;">@helendoron.com</span></span></a></span><span lang="RO" style="font-family: "Arial","sans-serif"; font-size: 13.0pt; line-height: 150%; mso-ansi-language: RO;"><o:p></o:p></span></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.0pt; line-height: 150%; mso-ansi-language: RO;">Transmite,<o:p></o:p></span></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.0pt; line-height: 150%; mso-ansi-language: RO;">Dr. Tănase Tasenţe<o:p></o:p></span></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.0pt; line-height: 150%; mso-ansi-language: RO;">Director General <o:p></o:p></span></div>
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<span lang="RO" style="color: black; font-family: "Arial","sans-serif"; font-size: 13.0pt; line-height: 150%; mso-ansi-language: RO;">Plus Communication<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com0Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-22977879650585258072015-07-05T19:16:00.001+04:002015-07-06T14:02:43.993+04:00O zi din viata mea<div dir="ltr" style="text-align: left;" trbidi="on">
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Cine sunt, unde locuiesc cred ca ati citit toti in scurta descriere pe care am facut-o la rubrica <a href="http://saffronanddates.blogspot.ae/p/despre-mine.html" target="_blank">despre mine </a>. Cum arata o zi din viata mea nu v-am spus niciodata. </div>
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Deci, zilele mele, fara weekend si vacante scolare, incep exact la 05:20, indiferent daca e iarna sau vara sa, indiferent cand ma duc la culcare in fiecare zi. Pregatesc micul dejun, pentru toata familia, timp in care incep sa-i trezesc, unul cate unul. </div>
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La 7:10-7:20 se face liniste. In sfarsit singura. Imi beau cafeaua in liniste, in pat, si imi verific email-ul si cateva site-uri pe care obisnuiesc sa le citesc.</div>
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In jurul orei 8:00 imi iau 15-20 min pentru dus si ma pregatesc sa ies afara. Asta e activitatea mea prefarata. Stau aproape de faleza si imi palce sa petrec 2-3 ore plimbandu-ma pe cornisa. De ce imi place sa fac asta, cred ca pozele sunt sugestive nu va spun mai multe. Oricum e locul meu preferat cele 2-3 ore imi dau energie pentru intreaga zi. </div>
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La ora 12 sunt deja acasa, fac ordine in timp ce ascult stirile pe BBC sau Euronews. </div>
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La ora 14 incalzesc mancarea pentru copii, daca mi-a ramas de seara sau pregatesc repede ceva.</div>
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Apoi incep sa gatesc pentu cina. Daca e ceva deosebit ce cred ca merita sa pun pe blog fac cateva zeci de poze. </div>
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Pe la 19:00 sau 20:00, in functie de cum vine sotul meu de la birou, pun masa si luam cina impreuna. Nu este prea linistita pentru ca ii place sa vada stirile, se enerveaza apoi comenteza. Noi, ceilalti, terminam repede, dar lui ii ia cam 2 ore. Asta este modul lui de a se relaxa dupa o zi de munca. Toti pleaca de la masa, iar eu ca sa nu-l las singur imi iau laptopul sau tableta si incep sa citesc o carte, citesc articole, citesc mult despre calatorii, planific vacante pentru prieteni sau cunostinte, incerc sa planific ceva unic pentru fiecare in parte. </div>
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Timpul de scurge destul de repede, spal vasele in timp ce vorbesc pe Skype cu mama (fac asta zilnic).</div>
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Daca mai am timp ma uit la videoclipuri pe youtube sau vad un film, iar daca a doua zi imi planific sa scriu ceva pe blog, stortez fotografiile si scriu articolul.<br />
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Pentru ca <a href="https://www.facebook.com/RexonaRomania" target="_blank">Rexona </a> m-a provocat sa arat cum arata o zi din viata mea va provoc si eu pe voi sa imi povestiti, in cateva cuvinte, despre rutina voastra zilnica si sa-mi spuneti daca realizati cata miscare faceti in fiecare zi.</div>
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Apropo, stiati ca deodorantele antiperspirante Rexona ofera un beneficiu unic: protectie eficienta impotriva transpiratiei si prospetime indelungata, gratie formulei patentate MotionSense – microcapsule ce se activeaza la fiecare miscare?</div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com14Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-37985612959234254832015-06-28T16:04:00.001+04:002015-06-28T16:04:16.185+04:00Inghetata cu ciocolata si menta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Jg4oDfeessdhk1C01Gns86A2XJ2_3lXfLmgjI64PjK0FD3d7SnW6GaOPPM079MFlf9rtzUxQUUU1mu1GbVYpRcO9W44hEt_IKSo1dUKUEWNXFDeYc4ujzU2nP56gQve1Z2zhNF-TejM/s1600/inghetata-cu-ciocolata-si-sirop-de-menta1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Jg4oDfeessdhk1C01Gns86A2XJ2_3lXfLmgjI64PjK0FD3d7SnW6GaOPPM079MFlf9rtzUxQUUU1mu1GbVYpRcO9W44hEt_IKSo1dUKUEWNXFDeYc4ujzU2nP56gQve1Z2zhNF-TejM/s640/inghetata-cu-ciocolata-si-sirop-de-menta1.png" width="640" /></a></div>
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Acest desert este din punct de vedere tehnic o inghetata, dar cu aroma bogata si textura unica de lapte condensat. Pentru ca am adaugat mascarpone inghetata a devenit cremoasa si a capatat o aroma intensa, iar siropul de menta in combinatie cu ciocolata o face absolut irezistibila. Inspiratia pentru aceasta inghetata mi-a venit cand am vazut ingredientele propuse de <a href="https://vickysrecipes.wordpress.com/2015/06/03/mistery-box-challenge-luna-iunie-2015/" target="_blank">Viky (Vicky's Recipes)</a> pentru provocarea <a href="http://saffronanddates.blogspot.ae/2014/03/provocarea-cutia-misterelor-mistery-box.html" target="_blank">Cuta Misterelor</a> din aceasta luna. </div>
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<b>Ingrediente:</b></div>
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2 1/2 cani lapte gras</div>
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1/2 cana lapte dulce condensat </div>
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1/4 cana lapte praf</div>
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1 tableta de ciocolata amara (100 g)</div>
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125 g mascarpone</div>
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2 linguri sirop de menta (puteti sa puneti mai mult sau mai putin, dupa gust)</div>
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<b>Preparare:</b></div>
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Intr-o cratita cambinati laptele, laptele condensat si laptele praf. Amestecati bine si puneti cratita la foc mic pana incepe sa fiarba. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOavotqO5TXVc-So-T7y_4SXWt6ef9PFlhKqtkXnvfzDDGpsz1rvEQlKuLrk8-WNa07pFx_DpjCmhLZ-K7ptKNlHy8Z-z5mqLAWLJyH5bhKHWHqqJb5Jqo1EE5HHC4FOC0k_cTCwXTWM/s1600/inghetata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOavotqO5TXVc-So-T7y_4SXWt6ef9PFlhKqtkXnvfzDDGpsz1rvEQlKuLrk8-WNa07pFx_DpjCmhLZ-K7ptKNlHy8Z-z5mqLAWLJyH5bhKHWHqqJb5Jqo1EE5HHC4FOC0k_cTCwXTWM/s320/inghetata.jpg" width="320" /></a></div>
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Opriti focul si adaugati ciocolata rupta in bucati. Asteptati aproximativ un minut apoi amestecati bine pana toate bucatile se topesc si amestecul se omogenizeaza.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NPCOLPnAX-dgnsDFUDsdyzqGrX5YZusNgs6sX2DdmhmsXobvMiy065xH_WlaxH0mUMoop57Wlbfa76f7VlYxgBSlwvhT7BB_iG7MWOvV0kpo0IBtXwAfjedFp-2VY4yZZu2RzmYhchA/s1600/inghetata2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NPCOLPnAX-dgnsDFUDsdyzqGrX5YZusNgs6sX2DdmhmsXobvMiy065xH_WlaxH0mUMoop57Wlbfa76f7VlYxgBSlwvhT7BB_iG7MWOvV0kpo0IBtXwAfjedFp-2VY4yZZu2RzmYhchA/s320/inghetata2.jpg" width="320" /></a></div>
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Lasati sa se raceasca apoi puneti siropul de menta si omogenizati.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwvvxQOY6WV-vavqkM7-8vcaLfFSLbNWzoyRfJ2DnKr7Eg6SSxVWtQaTukXn1v45qxkIxmQOhS2RZlbjPcCTdo4PJCUh0gDDbGPAa-gVgCBacY42M3IcwXG_c_tOoLD2SnsW093kBYTI/s1600/inghetata3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwvvxQOY6WV-vavqkM7-8vcaLfFSLbNWzoyRfJ2DnKr7Eg6SSxVWtQaTukXn1v45qxkIxmQOhS2RZlbjPcCTdo4PJCUh0gDDbGPAa-gVgCBacY42M3IcwXG_c_tOoLD2SnsW093kBYTI/s320/inghetata3.jpg" width="320" /></a></div>
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In alt vas puneti branza mascarpone amestecati de cateva ori apoi turnati putin cate putin amestecul de ciocolata si lapte. </div>
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Puneti inghetata intr-o cutie, puneti capacul sau acoperiti cu folie de plastic si dati la congelator peste noapte. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvuT49COEA92454AxXdh5nhEZUomGlmjlUL5v8E-Iexo51wvuTOwVjy9zSEvpdP3cqUONt9Z6MWcLFnVEjesnG6lm5qT4zLWiWhPUgRA-RjRTXddJVozLg-YXT-0V4rxBFOsNzuKmWQQ/s1600/inghetata4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvuT49COEA92454AxXdh5nhEZUomGlmjlUL5v8E-Iexo51wvuTOwVjy9zSEvpdP3cqUONt9Z6MWcLFnVEjesnG6lm5qT4zLWiWhPUgRA-RjRTXddJVozLg-YXT-0V4rxBFOsNzuKmWQQ/s320/inghetata4.jpg" width="320" /></a></div>
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Cand serviti, scoateti inghetata din frigider pentru cateva minute apoi puneti cate cupe doriti in farfuria sau cupa de inghetata si decorati cu frunze de menta. </div>
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Enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com1Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022tag:blogger.com,1999:blog-2040483269655729089.post-82223987557896471982015-06-25T15:51:00.001+04:002015-06-25T21:51:54.479+04:00Niciodata sa nu spui niciodata<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><span style="font-size: small;">Tabletele sunt gadget-uri ciudate. Ele nu fac nimic si totusi fac totul. Nu sunt cu adevarat capabile sa faca mai multe lucruri decat un smartphone, un laptop sau un desktop. Totusi printre milioane de oameni care au o tableta se gasesc destui care nu pot sa justifice de ce detin sau folosesc aceste dispozitive. Chiar si eu pana nu demult incercam sa gasesc tableta perfecta si de fiecare data ma intorceam acasa fara sa cumpar nimic, mi se parea ca nu imi este de un real folos, ca nu aduce nimic in plus fata de smartphone sau laptop si imi spuneam de fiecare data ca nicidata nu imi voi cumpara o tableta. Asta pana intr-o zi cand am primit cadou de la sotul meu un </span><span lang="EN-GB"><a href="http://www.samsung.com/ro/consumer/mobile-devices/tablets/others/SM-T230NYKAROM" target="_blank">Samsung Galaxy Tab 4 </a>.</span><span lang=""></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Vb90Xq4_Jb1cLH8XL6nPRTuWd4Lt31hupOCGE3JCwyvZ9xsp-pT_HycBX4ly0JzPuRBjm2HiF6WuLrh6wL7Ub81AHleFE5gXYgsXjSq-zmHZ-_ZCWWc9zM1AlvyOI60l5g-I7uoaotU/s1600/samsung-galaxy-tab-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Vb90Xq4_Jb1cLH8XL6nPRTuWd4Lt31hupOCGE3JCwyvZ9xsp-pT_HycBX4ly0JzPuRBjm2HiF6WuLrh6wL7Ub81AHleFE5gXYgsXjSq-zmHZ-_ZCWWc9zM1AlvyOI60l5g-I7uoaotU/s320/samsung-galaxy-tab-4.jpg" width="320" /></a></div>
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<span style="font-family: inherit; font-size: small;">De atunci am avut nu una ci chiar doua (niciodata nu ai prea multe, nu?). Apoi mi-am dat seama ca totusi doua sunt cam multe, am vandut una si am decis sa astept pana cand va aparea o alta mai performanta, dar, surpriza, nici nu a trecut ziua si mi-am dat seama ca e musai sa am doua sau cel putin sa am una doar pentru mine ca pana atunci nu am realizat ca copiii mei foloseau una din tablete, avand doua nu observasem. Asa ca pana sa se inchida magazinele am cumparat una noua. </span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span lang="EN-GB">Tableta si-a gasit locul perfect in rutina mea. Primul lucru pe care il fac atunci cand ma trezesc dimineata este sa ii scot incarcatorul, sa o deschid si sa imi verific email-ul si cateva site-uri pe care obisnuiesc sa le citesc. Sa citesc si sa raspund la email-uri<span class="Apple-style-span"> f</span></span></span>olosesc, aproape exclusiv, tableta.</span><br />
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<span style="font-size: small;"><span lang="EN-GB" style="font-family: inherit;">Daca trebuie sa lucrez, vizualizare documente in Word, Excel sau Power Point o pot face din mers cu Hancom Viewer, iar pentru editare folosesc Hancom Editing Tool de pe Samsung Apps. </span></span></div>
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<span style="font-family: inherit;">Poate va intrebati de ce folosesc o tableta daca editez documente, de ce nu folosesc laptopul? Pentru mine totul tine de timp si concentrare. As putea petrece ore in sir stand in spatele unui calculator, dat s-ar gasi ceva care sa imi distraga atentia si sa ma opresc in mijlocul articolului si sa mai continui cine stie cand. Asa ca mica mea tableta, cu micile ei limitari ma tine concentrata si ma face sa fiu mai rapida si mai eficienta. </span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span lang="EN-GB">Mai folosesc tableta pentru a ma relaxa, ascult muzica, vorbesc cu mama sau cu sora mea, fac cumparaturi online, cu sistemul Multi Window de la Samsung totul este posibil intr-un singur ecran.</span></span><span style="font-size: small;"><span style="font-size: small;"><span lang=""> </span></span></span><span style="font-size: small;"><span lang="EN-GB"> Nu va mai spun ca modul meu preferat de relaxare este sa urmaresc un film si fac asta doar de pe tableta, cu Smsung Link toate filmele de pe celalalte dispozitive sunt acum disponibile pe mica mea Samsung. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Pentru multi, tabletele sunt inca elemente de noutate, le folosesc doar pentru a cauta site-uri web sau a citi stirile de pe canapea dupa serviciu, pentru mine insa, tableta a devenit importanta, s-a integrat pe deplin in viata mea si nu trece o zi sa nu o folosesc. Am crezut ca pot sta fara, pentru ceva timp, dar mi-am dat seama ca de fapt o folosesc foarte mult si nu imi imaginez rutina de zi cu zi fara ea.</span> </span></div>
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Anonymoushttp://www.blogger.com/profile/06153713827996235850noreply@blogger.com4Romania45.943161 24.96676000000002240.289182000000004 14.639611500000022 51.59714 35.293908500000022