tag:blogger.com,1999:blog-47007414194425328472024-03-04T21:17:37.188-08:00Dieta disociata, retete disociate, retete de post, retete internationaleGabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-4700741419442532847.post-14757248224030284722010-01-15T10:33:00.000-08:002012-01-27T04:20:49.653-08:00Banane prajite<span style="font-size: 130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrn4kqPcOCAQTs9NZvQ5ksLsAwxkU4lHbYyh5w2GGts-GXGYKVJQlNi_qQIEg0djZfL3JWJ7TmLTNTHv441v8DR92wWoXChb1-C8J7FJaNQQzCwOEGBllvIyBFpAUQMW_q-L0ltP7jA4MG/s1600-h/banana.jpg" style="font-family: georgia;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427036816527885010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrn4kqPcOCAQTs9NZvQ5ksLsAwxkU4lHbYyh5w2GGts-GXGYKVJQlNi_qQIEg0djZfL3JWJ7TmLTNTHv441v8DR92wWoXChb1-C8J7FJaNQQzCwOEGBllvIyBFpAUQMW_q-L0ltP7jA4MG/s400/banana.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
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<span style="font-style: italic; font-weight: bold;">Ingrediente</span></a></span><span style="font-family: georgia; font-size: 130%; font-style: italic; font-weight: bold;">:</span><span style="font-size: 130%;"><span style="font-family: georgia;"><br />
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4 banane coapte, 4 linguri cu varf faina, un vf de cutit sare, o lamaie sau lime, inghetata de vanilie, fulgi de cocos</span><br />
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<span style="font-family: georgia;"><span style="font-style: italic; font-weight: bold;">Preparare:</span><br />
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faina cu sarea si zeama de la o lamaie sau lime, cu tot cu pulpa se amesteca si se adauga apa cat sa se formeze o pasta groasa. Bananele se dau prin pasta si se prajesc in ulei incins. Se aseaza pe o farfurie si se preasara cu fulgi de cocos. Se servesc cu inghetata de vanilie sau lamaie.</span></span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com3tag:blogger.com,1999:blog-4700741419442532847.post-50403217936838550692009-12-11T07:12:00.000-08:002009-12-12T06:50:07.643-08:00Placinta cu linte<span style="font-family: georgia;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXlZLz9F4tnAeI0ZvCPgZSBTsXjPjp75RlWXRLEJqDduOEkaFm8bpDvEvrZOBwhzqunZeKwAXPKZHb4sEbo-RclWuHOPKBwkkRc0-RrUdk5dvns9VonjnBxzXZ2BptEP4qF8guTtXmTk7/s1600-h/placinta+legume.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXlZLz9F4tnAeI0ZvCPgZSBTsXjPjp75RlWXRLEJqDduOEkaFm8bpDvEvrZOBwhzqunZeKwAXPKZHb4sEbo-RclWuHOPKBwkkRc0-RrUdk5dvns9VonjnBxzXZ2BptEP4qF8guTtXmTk7/s320/placinta+legume.jpg" alt="" id="BLOGGER_PHOTO_ID_5414005853719034898" border="0" /></a><br /><br />O placinta cu legume, satioasa si specifica sezonului rece, reteta proprie.<br /><br /></span><span style="font-weight: bold; font-style: italic; font-family: georgia;font-size:130%;" >Ingrediente:</span><span style="font-family: georgia;font-size:130%;" > 24 linguri faina alba sau mixta, un cub de drojdie, 250 g linte, 2 morcovi, 1 ceapa, ulei de masline, sare, vegeta, piper, rozmarin, salvie, chimen.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6S7fPp5AdwwB4uhBzRVaARwlTpmQu_9_rcmVisj7IsujWbWMdT0H0hR9wjN5x53uBwZXox9PEFy8onY2dj2Veql7riZfkNuMO434GhTmOCJAF_VRWcipiSsbq_G2ClEiIEMkOJunrz0a/s1600-h/ingrediente.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6S7fPp5AdwwB4uhBzRVaARwlTpmQu_9_rcmVisj7IsujWbWMdT0H0hR9wjN5x53uBwZXox9PEFy8onY2dj2Veql7riZfkNuMO434GhTmOCJAF_VRWcipiSsbq_G2ClEiIEMkOJunrz0a/s320/ingrediente.jpg" alt="" id="BLOGGER_PHOTO_ID_5414000917422072482" border="0" /></a><br /><span style="font-weight: bold; font-style: italic;">Preparare:</span> drojdia se desface in 200 ml apa calduta cu lingurita de zahar si una de faina. In faina se pune 1 lingurita sare, putin piper, 1/2 lingurita rozmarin, 1/4 lingurita salvie, 1 lingurita chimen. Se framanta aluatul cu faina, drojdie si apa cata cere, se tine la cald cca. 30 minute.<br /><br />Intre timp se caleste ceapa in ulei de masline, dupa 2 minute se adauga morcovii, dupa alte 5 minute se adauga lintea. Se caleste 1 minut, apoi se adauga apa fierbanda si vegeta. Se adauga apa cate putin, pana se fierb bine legumele.<br /><br />Aluatul se intinde si se aseaza un strat pe fundul oalei termoreziste (unsa cu margarina in prealalbil). Se pune peste aluat umplutura de linte, apoi vine stratul 2 de aluat. Se modeleaza dupa gust si placere, iar deasupra se unge cu ulei de masline.<br /><br />Se da la cuptor pana cand se coace aluatul.<br /><br /><br /><br />Pofta mare!</span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com6tag:blogger.com,1999:blog-4700741419442532847.post-74420880327730088292009-12-04T05:08:00.001-08:002009-12-06T02:11:05.959-08:00Tocanita picanta de soia cu mancare de fasole<span style="font-size:130%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JjbF3dRFF-bI6EzMObnoaG17SLjRgw0c0fCV9-VJmn36q3IS5OEfunzxuWxRg0ZHr08FiRf2sa-lHmS1ZYBfF7hpsi16_BnjN95OClNKNOqbGD9IIDm7hi4-316A7D0_818i-IPJXwuK/s1600-h/pasui+cu+soia.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JjbF3dRFF-bI6EzMObnoaG17SLjRgw0c0fCV9-VJmn36q3IS5OEfunzxuWxRg0ZHr08FiRf2sa-lHmS1ZYBfF7hpsi16_BnjN95OClNKNOqbGD9IIDm7hi4-316A7D0_818i-IPJXwuK/s320/pasui+cu+soia.jpg" alt="" id="BLOGGER_PHOTO_ID_5411369860521476882" border="0" /></a><br /><span style="font-family:georgia;">Meniul prezentat astazi este unul hiperproteic, foarte potrivit pentru cei care doresc sa tina post, dar obisnuiesc sa manance multa carne sau fac un efort fizic mare. Este de asemenea potrivita si pentru dieta disociata Montignac.</span><br /><br /></span><span style="font-weight: bold; font-style: italic;font-family:georgia;font-size:130%;" >Ingrediente:</span><span style="font-size:130%;"><span style="font-family:georgia;"> 300 g fasole uscata alba cu boabe mari, 2 morcovi mai maricei, 2 pungi de 100 g soia cuburi, 200 ml rosii maruntite in bulion, 1 ceapa, foi de dafin, ulei, praf ardei iute, piper verde, vegeta, sare, boia dulce</span><br /><br /></span><span style="font-weight: bold; font-style: italic;font-family:georgia;font-size:130%;" >Preparare:</span><span style="font-size:130%;"><span style="font-family:georgia;"> fasolea se opareste in apa fiarta si se tine cca 2 ore. Se schimba apa si se pune fasolea la fiert (se adauga cand apa este fierbinte!) impreuna cu morcovii curatati intregi si vegeta, foi de dafin. Se fierbe la foc mediu spre mic, morcovii se scot dup 15 minute, se taie rondele si se pun deoparte. Cand fasolea este deja moale se adauga bulionul si se mai fierbe cateva minute pana cand zeama scade la nivelul dorit. Unii prefera mancarea cu sos mai mult, altii mai putin.</span><br /><br /><span style="font-family:georgia;">Pentru soia se citesc instructiunile de pe punga. In cazul celei folosite de mine soia a fost fiarta timp de 20 minute si apoi scursa. Se caleste ceapa in ulei de masline, se adauga soia fiarta in prealabil si se condimenteaza cu ardei iute, piper verde, sare, boia dulce, dupa gust. Se mai caleste cca 5 minute pentru a se patrunde aromele.</span><br /><br /><span style="font-family:georgia;">Pofta buna!</span></span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com2tag:blogger.com,1999:blog-4700741419442532847.post-83303489679996736892009-11-25T11:48:00.001-08:002009-11-25T12:06:45.272-08:00Placinta de post cu mere, dupa urechea muzicala<span style="font-family: georgia;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKmjoirHL1xFPvf8zPjZhlGlFIqaMepFHIOsf8ZK0s3EQKAoIbTRcfQbRTTFWTo2_eSENuLbrL0wxRexJLRa8TpEiDJctdSDMXMBLvYK4zxdmSunpQRiJyiFjggUcsSM5Ap4i6ED1Awxt/s1600/P1140316.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKmjoirHL1xFPvf8zPjZhlGlFIqaMepFHIOsf8ZK0s3EQKAoIbTRcfQbRTTFWTo2_eSENuLbrL0wxRexJLRa8TpEiDJctdSDMXMBLvYK4zxdmSunpQRiJyiFjggUcsSM5Ap4i6ED1Awxt/s320/P1140316.JPG" alt="" id="BLOGGER_PHOTO_ID_5408133441383584194" border="0" /></a><br />Azi am poftit o placinta cu mere. Nu am mai cautat vreo reteta, ci am facut-o la inspiratie. Sau cum s-ar spune, dupa urechea muzicala. Buna ureche astazi, caci reteta a reusit excelent.<br /><br /></span><span style="font-weight: bold; font-style: italic; font-family: georgia;font-size:130%;" >Ingrediente:</span><span style="font-family: georgia;font-size:130%;" > 24 linguri cu varf faina integrala, 250 g margarina, cca 50 ml frisca vegetala lichida, 4-5 linguri zahar, 6 mere potrivite, scortisoara, 3 linguri miere<br /><br /></span><span style="font-weight: bold; font-style: italic; font-family: georgia;font-size:130%;" >Preparare:</span><span style="font-family: georgia;font-size:130%;" > se framanta aluatul din faina, margarina si frisca vegetala cu putintica sare si miere. Dupa ce s-a omogenizat se da la rece cca. 30 minute.<br /><br />Merele se curata si se rad, apoi se lasa la scurs intr-o sita cu zaharul peste.<br /><br />Aluatul se taie in jumate si primul strat se intinde intr-o tava unsa cu margarina si tapetata cu faina. Se stoarce marul ras si se pune peste aluat. Se pudreaza scortisoara. Urmeaza stratul al doilea de aluat, intins cu sucitorul in forma tavei si asezat peste stratul de mere.<br /><br />Se introduce in cuptorul incins dinainte pentru cca. 20 minute. A se verifica la fiecare 5 minute, aluatul se coace repede si se usuca repede daca nu este scos la timp.<br /><br /></span><span style="font-style: italic; font-family: georgia;font-size:130%;" >Sugestie de servire: pudrati cu zahar vanilinat si presarati cu samburi de rodie.</span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com2tag:blogger.com,1999:blog-4700741419442532847.post-78696846389931685772009-11-23T03:54:00.000-08:002009-11-25T12:06:23.550-08:00Sos dulce-acrisor de morcovi<span style="font-family: georgia;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51g3UFHWAXqLyUR3GTSXlRyyDAH8S8dgkgUcOMbN7Kt2i97p5PUlzz_5tnZuKOuJWK5a3Q1jDGEUA_qXLtDDKQKmz_WewtAQVN3rdDwK90i39FOTNEyEH36BSUg6volS2Ovq-e5LzQgwB/s1600/maple+%26+ginger+glazed+carrots.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51g3UFHWAXqLyUR3GTSXlRyyDAH8S8dgkgUcOMbN7Kt2i97p5PUlzz_5tnZuKOuJWK5a3Q1jDGEUA_qXLtDDKQKmz_WewtAQVN3rdDwK90i39FOTNEyEH36BSUg6volS2Ovq-e5LzQgwB/s320/maple+%26+ginger+glazed+carrots.JPG" alt="" id="BLOGGER_PHOTO_ID_5407267055714056578" border="0" /></a><br /></span><span style="font-weight: bold; font-style: italic; font-family: georgia;font-size:130%;" >Ingrediente:</span><span style="font-family: georgia;font-size:130%;" > 2 morcovi, o ceapa, 200 ml suc de rosii, 2 linguri pasta de rosii, sare, zahar, nucsoara, ulei<br /><br /></span><span style="font-weight: bold; font-style: italic; font-family: georgia;font-size:130%;" >Preparare:</span><span style="font-family: georgia;font-size:130%;" > Ceapa se toaca cubulete marunte, morcovii se taie betigase sau julien. Se calesc in ulei, preferabil de masline. Se adauga putina sare in timpul calirii. O data calite, se mai fierb cu sucul de rosii, pasta de rosii, 2 lingurite zahar, 1 varf lingurita nucsoara pentru cateva minute, pana cand sosul se ingroasa.<br /><br />Se serveste peste orez cu bob lung.</span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-3089679429215932512009-11-16T04:11:00.000-08:002009-11-25T12:05:40.820-08:00Piuré de dovleac<span style="font-family: georgia;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTz8W7rzvTG5rfmJrSw9VK8CMAWqKp1yI0q-5CQbemqUQYmDQViQOOn-31brtjn4bOv4dTpEaLYl1JIWt417dWez-0P9bhMNp3jXaFx3n_y6ysjyYImemf7KpDLW4Qb4-dPJfOSk4OwK2/s1600/P1140271.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTz8W7rzvTG5rfmJrSw9VK8CMAWqKp1yI0q-5CQbemqUQYmDQViQOOn-31brtjn4bOv4dTpEaLYl1JIWt417dWez-0P9bhMNp3jXaFx3n_y6ysjyYImemf7KpDLW4Qb4-dPJfOSk4OwK2/s320/P1140271.JPG" alt="" id="BLOGGER_PHOTO_ID_5404677666865866658" border="0" /></a><br /></span><span style="font-style: italic; font-family: georgia;font-size:130%;" ><br />O alternativa originala si gustoasa pentru clasicul piuré de castane.</span><span style="font-family: georgia;font-size:130%;" ><br /><br /></span><span style="font-weight: bold; font-style: italic; font-family: georgia;font-size:130%;" >Ingrediente:</span><span style="font-family: georgia;font-size:130%;" > 1 kg miez dovleac, 150 g zahar, esenta de rom, optional frisca vegetala<br /><br /></span><span style="font-weight: bold; font-style: italic; font-family: georgia;font-size:130%;" >Preparare:</span><span style="font-family: georgia;font-size:130%;" > dovleacul se coace la cuptor, taiat in felii; eu am cumparat dovleac din Israel din supermarket. E ceva mai dur si are o consistenta usor diferita fata de soiurile autohtone: mai putin zaharisit, mai putin apos, compact. Este excelent pentru placinte, supe crema, piureuri.<br /><br />Dupa ce s-a copt, se ia cu o lingura de pe coaja si se macina in robotul de bucatarie pana devine pasta. Se adauga un amestec de 100 ml apa cu zaharul dizolvat si esenta de rom concentrata. Se amesteca din nou in robot.<br /><br />Se serveste cu frisca vegetala.</span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-9369094806497340692009-11-12T06:35:00.001-08:002009-11-25T12:05:16.725-08:00Soté de ciuperci<span style="font-size:130%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhC7hSNjyBIIpKufo5NNPJoH7sy9EKmO9REjLApLfg6T36SvAvrzjX7v1QK2UapA3ZA8grgbnpv2zteBl7kKD4bPTZyVOUB56aLCIa-hl6426qN2kxaSywBfglvas1xt6LiSp-ZX4IIlJr/s1600-h/P1140299.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhC7hSNjyBIIpKufo5NNPJoH7sy9EKmO9REjLApLfg6T36SvAvrzjX7v1QK2UapA3ZA8grgbnpv2zteBl7kKD4bPTZyVOUB56aLCIa-hl6426qN2kxaSywBfglvas1xt6LiSp-ZX4IIlJr/s320/P1140299.JPG" alt="" id="BLOGGER_PHOTO_ID_5403226068174508642" border="0" /></a><br /></span><span style="font-family: georgia;font-family:georgia;font-size:130%;" >Daca vrei ca ciupercile sa nu se innegreasca si sa pastreze o culoare frumoasa, cat mai deschisa, stropeste-le cu suc de lamaie. Am marinat ciupercile curatate cu lamaie, cimbru, busuioc si piper verde cca. 30 minute.</span><span style="font-size:130%;"><br /><br /></span><span style="font-family: georgia;font-family:georgia;font-size:130%;" >Se caleste o ceapa in ulei de masline, se pun ciupercile taiate si se inabuse cca 10 minute, sub capac.</span><span style="font-weight: bold; font-family: georgia;font-family:georgia;font-size:130%;" > Sarea</span><span style="font-family: georgia;font-family:georgia;font-size:130%;" > se adauga </span><span style="font-weight: bold; font-family: georgia;font-family:georgia;font-size:130%;" >la sfarsit</span><span style="font-family: georgia;font-family:georgia;font-size:130%;" >, dupa gust!</span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-2070713151650698892009-11-10T01:54:00.000-08:002009-11-16T04:10:17.943-08:00Bilute de cacao suedeze<span style="font-size:130%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8q5fFkq_Xsa_z7YyGkya-YZq8PHWzl6vTUjO09M-Hv0bybPD04nlhmJz8ViY5OZLWcfSsMslHrTrpsT2CbUUOvepdJaUL3bjAsz9U44d0X8Cludwx_bKUP-YziZ-MQeDO2gHpB59sB0q/s1600-h/P1140289.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8q5fFkq_Xsa_z7YyGkya-YZq8PHWzl6vTUjO09M-Hv0bybPD04nlhmJz8ViY5OZLWcfSsMslHrTrpsT2CbUUOvepdJaUL3bjAsz9U44d0X8Cludwx_bKUP-YziZ-MQeDO2gHpB59sB0q/s320/P1140289.JPG" alt="" id="BLOGGER_PHOTO_ID_5402415064305170626" border="0" /></a><span style="font-family:georgia;">Ideal pentru a fi preparat impreuna cu copiii, fiind o reteta extrem de rapida si usoara, pe gustul intregii familii. Se prepara in cca. 15 minute. Se consuma cam la fel de repede ';-)</span><br /><br /></span><span style="font-weight: bold; font-style: italic;font-family:georgia;font-size:130%;" >Ingrediente:</span><span style="font-size:130%;"><span style="font-family:georgia;"> 150 g unt, 200 g zahar, 5 linguri cacao, 50 g fulgi cocos, 50 g stafide, 100 g fulgi de ovaz, esenta de rom</span><br /><br /></span><span style="font-weight: bold; font-style: italic;font-family:georgia;font-size:130%;" >Preparare:</span><span style="font-size:130%;"><span style="font-family:georgia;"> untul trebuie sa fie la temperatura camerei; se amesteca toate ingredientele pana se omogenizeaza. Se formeaza bilute de cica 3 cm diametru, se dau prin fulgi de cocos, se asaza pe un platou si se dau la rece 1 ora.</span></span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-77602428459575257532009-10-31T12:41:00.000-07:002009-11-16T04:09:51.125-08:00Omleta cu dovleac<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjog6jphNfMbDGFm6Min182blQG3xXYh8kz-RvwRNc2R-QrX2AvOytCT8zepCCK2HISb2NeN4fgCoybtv08PRStrVff0r48oBqfpiryljAjjgV3bv-EUOCLt0_Js1tOKBej7ojDffTbW0qo/s1600-h/ee2d02_fluffy_omelet_lg.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjog6jphNfMbDGFm6Min182blQG3xXYh8kz-RvwRNc2R-QrX2AvOytCT8zepCCK2HISb2NeN4fgCoybtv08PRStrVff0r48oBqfpiryljAjjgV3bv-EUOCLt0_Js1tOKBej7ojDffTbW0qo/s320/ee2d02_fluffy_omelet_lg.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398853848671914914" /></a><br /><span class="Apple-style-span" style="font-size:large;">I<span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">ata o reteta de sezon, care ne-a completat in mod savuros cina de Halloween.<br /><br /></span></span></span><span style="font-weight:bold;"><span style="font-style:italic;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Ingrediente:</span></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"> miezul de la un dovleac (nu si partea cu samburi), cateva oua, lapte, sare, curry, putin ulei de masline, cateva felii subtiri de cascaval</span></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><b><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Preparare:</span></span></i></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"> se caleste dovleacul in ulei de masline pana cand se inmoaie, apoi se toarna peste el ouale batute cu lapte, sare si curry. Cand e pe jumatate gata se pun peste cateva felii de cascaval, apoi omleta se pliaza si se intoarce, cascavalul ramanand la mijloc.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Simplu de preparat, dar original. Incercati!</span></span></div><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-35050413069989531872009-10-11T09:13:00.000-07:002009-11-16T04:10:38.262-08:00Tort de la Ierusalim cu branza si cuscus<span style=";font-family:georgia;font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeUNoxyzGefqIiU5BEUJ9M0JMBtBjjVIo6C3p7XsI-gfSKfDds4-1gzys8SacWwYGMcOZ9HytCsVt6aGoFQY4yF2g-yqGkIUhgO9BCvbtCWWpUvv39fPO2tZgQQvSGoOmkWcPbJi0KJLY/s1600-h/jer1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeUNoxyzGefqIiU5BEUJ9M0JMBtBjjVIo6C3p7XsI-gfSKfDds4-1gzys8SacWwYGMcOZ9HytCsVt6aGoFQY4yF2g-yqGkIUhgO9BCvbtCWWpUvv39fPO2tZgQQvSGoOmkWcPbJi0KJLY/s320/jer1.jpg" alt="" id="BLOGGER_PHOTO_ID_5391378390773279698" border="0" /></a><br /><br />Pe limba lui se numeste </span><span style="font-family:georgia;font-size:130%;"><b><i>kodafa.</i></b></span><span style=";font-family:georgia;font-size:130%;"> Este nu prea dulce, sanatos pentru intreaga familie, satios si aromat.<br /><br /></span><span style="font-style: italic;font-family:georgia;font-size:130%;"><span style="font-weight: bold;">Ingrediente: </span></span><span style=";font-family:georgia;font-size:130%;"><span>500g cuscus, 500g branza dulce, 150g mascarpone sau o branza cremoasa si dulce similara (se poate folosi smantana dulce), 4 oua, miere de albine (eu am folosit miere de padure, caci e intens aromata), o portocala mare, 50g unt<br /><br /><span style="font-weight: bold; font-style: italic;">Preparare:</span> peste cuscus se toarna apa fierbinte, cat sa il acopere, se adauga untul si 2 linguri de miere. Se lasa sa se umfle 20 minute.<br /><br />Intre timp branza dulce se amesteca bine cu crema/smantana, 2 oua, 5-6 linuri miere, coaja rasa de la portocala.<br /><br />Intr-o forma de tort de teflon se asaza pe fund hartie pergament si se toarna primul strat de cuscus, urmeaza umplutura de branza, apoi restul de cuscus.<br /><br />Se da la cuptor 40 minute, la foc mediu.<br /><br />Se scoate si se orneaza presarand nuca, migdale sau fructe confiate. Intrucat mierea nu indulceste atat de mult ca si zaharul, dupa ce se scoate din cuptor se insiropeaza bine cu miere amestecata cu zeama de la portocala.<br /></span></span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-56189375026611576782009-10-02T09:32:00.000-07:002009-10-02T10:15:24.911-07:00Dovlecel Dublin<span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">I-am zis Dublin, pentru ca e verde si vesel :-)<br /><br />Si cu aceasta reteta incep o noua categorie in acest blog si anume retetele de post. Zilele de post imi dau adesea teme de gandire culinara, caci nu imi este usor sa inventez cate ceva nou fara produse cu carne, lapte, oua. Dar cu atat mai palpitant challenge-ul.<br /><br />Asadar, astazi </span></span><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">dovlecel Dublin</span></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">.<br /><br /></span></span><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Ingrediente:</span></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"> 3 dovlecei de lungime cca 20 cm, 2 rosii, o mana de spanac (eu am folosit spanac congelat), o cana de orez cu bob lung, ulei de masline extra virgin, usturoi, sare, piper verde, salvie, mustar de Dijon (cel cu boabe intregi, mai apare si sub denumirea de mustar frantuzesc)<br /><br /></span></span><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Preparare:</span></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /><br />Dovlecelul se taie de-a lungul in felii subtiri, care se calesc in ulei (de oricare fel). Se asaza un strat de dovlecel intr-u vas termorezistent, se sareaza, se presara usturoi taiat subtirel:<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MwslOcWEOezu3Jd6wAKdb7E2aAgJz8ehjZJ-wm0it7dT2_wWiXRXAdh74ANN5BaS7KtzwBBu3wTz_nMdT2DZ5FRSr8nCTKui3Bf1cJ2CCOSizeJ_-mae8rVsTqJyWFet4LWRssXC0qcU/s1600-h/P1140259.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MwslOcWEOezu3Jd6wAKdb7E2aAgJz8ehjZJ-wm0it7dT2_wWiXRXAdh74ANN5BaS7KtzwBBu3wTz_nMdT2DZ5FRSr8nCTKui3Bf1cJ2CCOSizeJ_-mae8rVsTqJyWFet4LWRssXC0qcU/s320/P1140259.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388048322726949618" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /><br /><br />Intre timp se fierbe orezul in apa cu sare, se opareste si dupa caz se toaca spanacul (cel congelat e gata tocat), se scurg si se amesteca. Se mai adauga ulei de masline -extra virgin - sare, piper verde, putina salvie si o lingurita de mustar dijonez. In scurt timp acest amestec capata o consistenta cu care se poate lucra foarte usor, veti vedea putin mai tarziu ce lucruri haioase se mai pot inventa. Amestecul de orez se intinde peste primul strat de dovlecel. Mai pastrati insa vreo 4 globuri pentru supriza de mai tarziu.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvzG6V9ZZfVY8Q-iRVnhMeElPWcKAqCJWFPJRJm9LOedv37XzyhKAZ6C5m8jV5Uq0QwMVQpFvXKXd5E8arFgu46qECPlFRu5Q2pbo7CUtz7TlzZwFynHpktpVA49-FnjyCoTIV2cmeH3xl/s1600-h/P1140260.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvzG6V9ZZfVY8Q-iRVnhMeElPWcKAqCJWFPJRJm9LOedv37XzyhKAZ6C5m8jV5Uq0QwMVQpFvXKXd5E8arFgu46qECPlFRu5Q2pbo7CUtz7TlzZwFynHpktpVA49-FnjyCoTIV2cmeH3xl/s320/P1140260.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388049480506194962" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /><br />Se asaza al doilea strat de dovlecel calit, apoi se orneaza cu rosii taiate rondele.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgax4qsPVJ-8DCbfC_wHnfuHKx9DvqwtgmTQkAh5BWDpUdPCZvOXtkb6tyvRgHF8hhwDibGJWtIDlv1YdRZEEj7W4AziW6tIXsOgXpC7ydCskWhTQ0jBitv7lKfxgISm1ofoTLJKmWH4cJV/s1600-h/P1140261.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgax4qsPVJ-8DCbfC_wHnfuHKx9DvqwtgmTQkAh5BWDpUdPCZvOXtkb6tyvRgHF8hhwDibGJWtIDlv1YdRZEEj7W4AziW6tIXsOgXpC7ydCskWhTQ0jBitv7lKfxgISm1ofoTLJKmWH4cJV/s320/P1140261.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388049931256148610" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /><br />Se da la cuptor pana ce rosiile se coc usor.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPVZJ3FQu8omrbdcyMNlD9XrNDZdHdPC8CEqTy5UAq6-95DAXqT6FIUzYYTFTw_BA5BhTggTbWX3J8gy14F1eqTOefaJidYFmPxVLEXV1e-ucWoump-WnV3NXsXuVUuVCWloSNau0M6xU/s1600-h/P1140263.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPVZJ3FQu8omrbdcyMNlD9XrNDZdHdPC8CEqTy5UAq6-95DAXqT6FIUzYYTFTw_BA5BhTggTbWX3J8gy14F1eqTOefaJidYFmPxVLEXV1e-ucWoump-WnV3NXsXuVUuVCWloSNau0M6xU/s320/P1140263.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388049829237994370" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /><br />In ciuda aparentei fragile, amestecul sta bine inchegat si este usor de servit.<br /><br />Iata si surpriza de care se vor bucura in special cei mici. Vor fi mai atrasi sa guste orez, daca le spuneti povestea celor doi mici chinezi:<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQnoY8865YNSNdjndb4sW6kjsqY5Y3yGh425wUYMQbvHXzWMBcLstOejvWbPm2cve3gWYlF-TXhhaRdEoX6bRyBlQBWmEL-lNv6zRWhE72-jXnd1V-EWQ9T3LwZqwHPESK584w-9CZYV4/s1600-h/P1140262.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQnoY8865YNSNdjndb4sW6kjsqY5Y3yGh425wUYMQbvHXzWMBcLstOejvWbPm2cve3gWYlF-TXhhaRdEoX6bRyBlQBWmEL-lNv6zRWhE72-jXnd1V-EWQ9T3LwZqwHPESK584w-9CZYV4/s320/P1140262.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388049717446374194" /></a><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-42987142328127956492009-06-28T02:28:00.001-07:002009-10-11T09:01:28.068-07:00Inghetata de fructe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLibWkLiayRgjDe8M2ilRXnSLoDE43T12MUywMxkoTvU106GjNR4DNhOZrXHGXI9vwsTb9NQHOaU6ypowvda18RTZomhNI2pIRdXC05Nkt5SfNjDMMQppSPSNclQE-LTCe1gFXHx7_LSm/s1600-h/IceCream.sflb.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 194px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLibWkLiayRgjDe8M2ilRXnSLoDE43T12MUywMxkoTvU106GjNR4DNhOZrXHGXI9vwsTb9NQHOaU6ypowvda18RTZomhNI2pIRdXC05Nkt5SfNjDMMQppSPSNclQE-LTCe1gFXHx7_LSm/s320/IceCream.sflb.gif" alt="" id="BLOGGER_PHOTO_ID_5352311096683598466" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Ingrediente</span><span style="font-size:130%;">: 300-500g din fructele tale preferate, 4 oua, 100 ml lapte, 100 ml frisca lichida, 8-10 linguri indulcitor praf<br /><br /></span><span style="font-weight: bold;font-size:130%;" >Preparare</span><span style="font-size:130%;">: fructele se curata si macina in robot sau dupa posibilitati; eu am folosit pana acum capsuni si piersici, dar se poate face din aproape orice fruct, dupa gust. Se faca o spuma de fructe clasica cu albus de ou, indulcitor si fructe. Dupa ce spuma se intareste, se adauga galbenusurile, batand in cotinuare spuma cu mixerul, apoi laptele si frisca. Se mai bate pana se omogenizeaza bine. Se pune intr-un vas de plastic (se poate recipient de inghetata din comert) si se introduce in congelator. Peste o ora se scoate si se amesteca bine! Aceasta procedura este deosebit de importanta deoarece previne formarea cristalelor de gheata si pastreaza consistenta cremoasa a inghetatei. Se repeta procedura inca de 2-3 ori, la interval de o ora. Apoi se mai lasa 4 ore la congelator (in total minim 8 ore de inghetare).<br /><br />Se serveste in cupe de inghetata cu fructe proaspete, napolitane speciale, pe placinte cu fructe fierbinti etc.<br /><br />Va doresc o vara fierbinte ;-)<br /></span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-84453724277647106152009-06-04T11:32:00.000-07:002009-10-11T09:00:23.318-07:00Cherry lady<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCg-nz4TYT2R6HC6nOjz5OqBdIitZpe3UBIA5b8aFa47iwcXowEz4Va7dgl8JoTuyphHMHh5UBc8jz9nKVhx5QoLAglNQjpG1bW5cUVAeNEmHtFVTVSITlO3lgWPnUxZo5bx2cDOn4xdso/s1600-h/cherry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCg-nz4TYT2R6HC6nOjz5OqBdIitZpe3UBIA5b8aFa47iwcXowEz4Va7dgl8JoTuyphHMHh5UBc8jz9nKVhx5QoLAglNQjpG1bW5cUVAeNEmHtFVTVSITlO3lgWPnUxZo5bx2cDOn4xdso/s320/cherry.jpg" alt="" id="BLOGGER_PHOTO_ID_5343542421853632786" border="0" /></a><span style="font-size:130%;"><br />Aceasta este incercarea mea de a dovedi ca desertul se poate impaca foarte bine cu silueta si cu lipsa timpului liber.<br /><br /></span><span style="font-weight: bold;font-size:130%;" >Ingrediente:</span><span style="font-size:130%;"> 500 g cirese, 2 plicuri gelatina ptr tort, indulcitor<br /><br /></span><span style="font-weight: bold;font-size:130%;" >Preparare:</span><span style="font-size:130%;"> cat se poate de banala - ciresele se desfac de samburi si se aseaza in 4 pahare de sampanie; gelatina se prepara dupa instructiunile de pe plic, insa folosind indulcitor in loc de zahar; se pune gelatina peste cireste cu o lingura, astfel incat sa fie impartita in mod egal in pahare. Se lasa sa se raceasca.<br /><br /></span><span style="font-style: italic;font-size:130%;" >~ Se savureaza ~</span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-86884785791420937332009-04-28T10:10:00.000-07:002009-10-11T08:59:18.564-07:00Curry de pui cu conopida<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5hcDjnb1FJAMjsRjZBsHa6uF_8o2RLs29gyoZLAYhlIiG9A1ZW_h0jgHoD0hotvSvwb0-a_pjM-22gEvGDIweII_yDuvGl1-w0XYYIheKUOn7ksVcRPI404kxRZJ6_mh1Fabr1U4zfr_/s1600-h/Cauliflower.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5hcDjnb1FJAMjsRjZBsHa6uF_8o2RLs29gyoZLAYhlIiG9A1ZW_h0jgHoD0hotvSvwb0-a_pjM-22gEvGDIweII_yDuvGl1-w0XYYIheKUOn7ksVcRPI404kxRZJ6_mh1Fabr1U4zfr_/s320/Cauliflower.jpg" alt="" id="BLOGGER_PHOTO_ID_5329807193110073170" border="0" /></a><br /><span style=";font-family:georgia;font-size:130%;" >Am incercat aceasta reteta usoara chiar azi. Este in acelasi timp light, dar si aromata, un echilibru care mi-a desfatat papilele gustative la pranz.</span><span style="font-size:130%;"><br /><br /></span><span style="font-weight: bold;font-family:georgia;font-size:130%;" >Ingrediente</span><span style=";font-family:georgia;font-size:130%;" >: un piept de pui, 500 g conopida, smantana, praf de curry, sare, piper alb, nucsoara</span><span style="font-size:130%;"><br /><br /></span><span style="font-weight: bold;font-family:georgia;font-size:130%;" >Preparare:</span><span style=";font-family:georgia;font-size:130%;" > Conopida se fierbe in apa cu sare (eu am fiert-o cam bine, asa ca mi-a iesit o compozitie cremoasa in final, se poate face si mai tare, dupa gust). Pieptul de pui se taie cuburi, se sareaza si se condimenteaza cu praful de curry, se dau in tigaie la foc mic cca 10 minute, invartind din cand in cand sa nu se prinda. Eu am folosit o tigaie de teflon si nici un pic de ulei.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:georgia;font-size:130%;" >Dupa ce puiul s-a patruns, am incalzit cateva clipe o smantana grasa, de casa, proaspat cumparata din piata de la tarani, am incorporat conopida si puiul.</span><span style="font-size:130%;"><br /><br /></span><span style=";font-family:georgia;font-size:130%;" >Ca nota de final, ca la un parfum fin, am adaugat putin piper alb si nucsoara. Nu le omiteti, dau acel ceva special si greu de imitat.</span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com2tag:blogger.com,1999:blog-4700741419442532847.post-57212183541586716122009-04-24T00:59:00.001-07:002009-10-11T08:59:39.132-07:00Urzici cu leurda<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_U94nuGs1UjE4HG4vKOiGZipsOlhtOBGDr-ix-PM_1qJeBS-dqENuOEG7dX4konNazT0yurJfUnDdW76HglRiy2LS0bvcFnwhuI0d4cI4ogdDgzTvAizdW_MRiDbArJ-SJwLXZH9U9Wt/s1600-h/Mancare_de_urzici.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 297px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_U94nuGs1UjE4HG4vKOiGZipsOlhtOBGDr-ix-PM_1qJeBS-dqENuOEG7dX4konNazT0yurJfUnDdW76HglRiy2LS0bvcFnwhuI0d4cI4ogdDgzTvAizdW_MRiDbArJ-SJwLXZH9U9Wt/s320/Mancare_de_urzici.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5329790803014020546" /></a><br /><span style="font-family:georgia;font-size:130%;">Pentru ca a venit primavara si in unele zone inca se mai gasesc urzici proaspete (sunt bune doar in martie-aprilie, deci daca gasiti, culegeti sau cumparati mai mult si puneti la congelator). Sunt o sursa extraordinar de bogata de fier si preparate cu leurda au un gust minunat.<br /><br />Leurda este o planta pe care o gasiti arareori in piata, altfel doar in padure. Nu se cultiva in gradini, de asta si savoarea ei deosebita. Are un gust foarte asemanator cu usturoiul, insa este ceva mai fin. Ca aspect seamana foarte bine cu macrisul.<br /><br /><strong>Ingrediente</strong>: 500g urzica tanara, o mana de frunza de leurda, lapte, sare<br /><br /><strong>Preparare</strong>: exact ca si spanacul, exceptand faptul ca suntem disociati si nu folosm faina! Urzica se opareste, se toaca, leurda se toaca proaspata si spalata. Se fierb in lapte, se asezoneaza dupa gust cu sare si piper.<br /><br />Este o mancare sanatoasa pe care merita sa o savurati macar o data in fiecare an.</span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Gabihttp://www.blogger.com/profile/07935229668818234017noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-34581937321961563972008-12-01T05:56:00.000-08:002009-10-11T09:00:15.091-07:00Deliciu de iarna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenGUI7FbIDNNUNET9cnZ4ZTFBbLD6slwi5oiXOZLlYbobYIuhemNeEEWejJGhO4siEwBU1P40oCtAJF4NXUW8Pg3Gn-Rctj3bJHU0RoGh6W2AEc07l7S0bwaKQhjYAfpSBvQem-iKDA/s1600-h/fructe_toamna.JPG"><img id="BLOGGER_PHOTO_ID_5274822590610841042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenGUI7FbIDNNUNET9cnZ4ZTFBbLD6slwi5oiXOZLlYbobYIuhemNeEEWejJGhO4siEwBU1P40oCtAJF4NXUW8Pg3Gn-Rctj3bJHU0RoGh6W2AEc07l7S0bwaKQhjYAfpSBvQem-iKDA/s320/fructe_toamna.JPG" border="0" /></a><span style="font-family:georgia;"><br /><span style="FONT-WEIGHT: bold;font-size:130%;" >Ingrediente: </span><span style="font-size:130%;">150 g castane preparate (vezi mai jos), coaja de la o portocala, 150 g smochine, 150 g prune deshidratate, o bucata radacina de ghimbir, zeama de la jumatate de limette, 100 g zahar, o lingura mare de miere.</span></span><span style="font-family:georgia;"><span style="font-size:130%;"><br /></span><span style="FONT-WEIGHT: bold;font-size:130%;" >Varianta dietetica:</span><span style="font-size:130%;"> in loc de zahar si miere se foloseste doar indulcitor</span></span><span style="font-family:georgia;font-size:130%;"><br /></span><hr style="HEIGHT: 4px"><span style="font-size:130%;"><br /><br /></span><span style="FONT-WEIGHT: bold;font-family:georgia;font-size:130%;" >Preparare:</span><span style="font-family:georgia;font-size:130%;"><br /><br /><span style="font-size:100%;">Castanele se oparesc timp de 7 minute, se lasa putin sa se raceasca apoi se decojesc. Se pun inapoi in apa fierbanda timp de 30 minute. Intre timp se taie bucatele prunele deshidratate si coaja de la 1 portocala si smochinele, se rade radacina de ghimbir. Se prepara intr-un vas mai larg siropul din cca 250 ml apa si 100 g zahar + o lingura de lamaie + jumatate de limette stoarsa. Dupa ce se dizolva bine siropul se adauga fructele si se lasa sa fiarba pana cand lichidul scade aproape complet si devine lipicios.<br /><br />Se poate servi cu frisca sau mascarpone, cald sau rece.</span></span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Calin R. Ciprianhttp://www.blogger.com/profile/00638719222951153238noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-15247535056940116882008-03-22T03:56:00.000-07:002009-10-11T09:00:07.032-07:00Bezele delice - pentru o primavara dulce<span style="font-family:georgia;font-size:130%;">Un desert care promite multe, servit in 2 la lumina lumanarilor ....</span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;"><strong><em>Ingrediente:</em></strong> capsune, albus de ou, ciocolata min 60% cacao (de ex. varietatile de la "Heidi" - sunt foarte bune), indulcitor praf</span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;"><strong><em>Preparare:</em></strong> capsunele se spala si se scurg pe o laveta. Este bine sa nu folositi capsuni de dimensiuni prea mari. Albusul se bate cu indulcitor pana se intareste. Ciocolate se topeste la bain-marie. Se inmoaie capsunile in ciocolata si se lasa sa se intareasca ciocolata. Apoi se inmoaie capsunile in cat mai multa spuma de albus si se baga la cuptor pana cand albusul se intareste.</span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Calin R. Ciprianhttp://www.blogger.com/profile/00638719222951153238noreply@blogger.com1tag:blogger.com,1999:blog-4700741419442532847.post-79338656754891935052008-02-23T10:33:00.000-08:002009-10-11T09:04:51.898-07:00Salata de champignon "Winter in China"<span style="font-family:georgia;font-size:130%;">Am descoperit savoare ciupercilor crude intr-o salata deosebita, reteta proprie:<br /><br /><em><strong>Ingrediente:</strong></em> 500 g ciuperci Champignon proaspete, 2 ardei grasi rosii, maioneza simpla din 2 galbenusuri si ulei, zeama de la o lamaie, cimbru, sare, piper alb, 1 catel de usturoi</span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;"><span style="font-size:130%;"><strong><em>Preparare:</em></strong> ciupercile (doar caciulile) se curata si se taie felii fine, se prepara maioneza si se amesteca. Ardeiul se taie cubulete mici si se lasa 15 minute la marinat in zeama de lamaie, cimbru si sare. Se amesteca apoi cu zeama cu tot cu ciupercile. Se adauga piper alb si un catel de usturoi tocat.</span></span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><em><span style="font-family:georgia;font-size:130%;">Foarte placut, light, o savoare speciala.</span></em><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Calin R. Ciprianhttp://www.blogger.com/profile/00638719222951153238noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-69427017765176787732008-02-11T09:56:00.000-08:002009-10-11T09:05:13.236-07:00Ardei umpluti "a la Carla"<br/><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUnAS6aM2e7tcOAIVmOpuBVQV-SnoLPj7rT8B0npc3H6cYb75uATMXPW7PF-6SZU_TdsSqgPAwPc_oX_Kc8cBR2kP7pgJJMnBxRiKWzersk4J-PCVbMtd9itH-PFGFPa9kOZggPLXXg/s1600-h/ardei+umpluti.jpg"><img id="BLOGGER_PHOTO_ID_5165785214617072530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUnAS6aM2e7tcOAIVmOpuBVQV-SnoLPj7rT8B0npc3H6cYb75uATMXPW7PF-6SZU_TdsSqgPAwPc_oX_Kc8cBR2kP7pgJJMnBxRiKWzersk4J-PCVbMtd9itH-PFGFPa9kOZggPLXXg/s320/ardei+umpluti.jpg" border="0" /></a><br /><div><span style="font-family:georgia;"><span style="font-size:130%;"><em><strong>Ingrediente:</strong></em> 1 kg de rosii si ardei (mie imi plac ardeii rosii, sunt mai aromati) sau kapia, 300 gr carne macinata, 2 conserve de ciuperci (sau 300 gr ciuperci proaspete), zarzavat ( 1 telina, 2 morcovi, 2 patrunjei, 2 parstarnaci - dupa preferinte), putin patrunjel si marar frunze, 2 conserve de rosii decojite in bulion, sau pasta de tomate.<br /></span></span><br /><span style="font-family:georgia;"><span style="font-size:130%;">In ceea ce priveste carnea macinata eu prefer sa o cumpar proaspata (de ex. pulpa de porc fara os) si sa o macin cu robotul sau masina de tocat carne.<br /></span></span><span style="font-family:georgia;"><span style="font-size:130%;"></span></span><span style="font-family:georgia;"><span style="font-size:130%;"><br /><strong><em>Preparare</em></strong>: zarzavaturile crude se rad si se amesteca intre ele. Ciupercile se maruntesc, se amesteca cu carnea si jumatate din zarzavaturi, se condimenteaza cu sare, piper, patrunjel verde si marar tocat. Cu aceasta compozitie se umplu ardeii/rosile, se adauga bulionul (rosiile zdrobite in rpealabil) sau pasta de rosii diluata si se completeaza cu apa cat sa fie acoperiti. Se fierb la foc mic, pentru a avea timp sa se patrunda carnea. Cand sunt pe jumatate fierti, se adauga in oala si restul de rarzavaturi rase, acestea avand rostul de a ingrosa compozitia sosului, in lipsa fainei. La final se adauga verdeata. Se servesc calzi, goi sau cu smantana (iaurt).<br /><br />Lipsita de orez, compozitia are o textura ciudata si destul de tare, de aceea recomand sa puneti cat mai multe ciuperci si zarzavat pentru a “aerisi” compozitia si sa lasati sa fiarba cat mai incet, pentru a se patrunde. De altfel, carnea se poate elimina complet din reteta, daca se doreste o mancare de post. </span></span></div><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Calin R. Ciprianhttp://www.blogger.com/profile/00638719222951153238noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-89674118922715079312008-02-08T11:22:00.000-08:002009-10-11T09:05:22.695-07:00Calamari con pomodoro<br/><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhORuUo_tObs96uKzcxRRBefy4cBuVjYVOCJXNgkPgoN4O2QJQu74KMJt5YYoEWM9eEYcYX_YdF_y9xJaUo03NTM8ColKBxSPJHRN-w-FGvDXNuptJcu5lhuCLNL-4USBD_TRNSzmvXA/s1600-h/calamari.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhORuUo_tObs96uKzcxRRBefy4cBuVjYVOCJXNgkPgoN4O2QJQu74KMJt5YYoEWM9eEYcYX_YdF_y9xJaUo03NTM8ColKBxSPJHRN-w-FGvDXNuptJcu5lhuCLNL-4USBD_TRNSzmvXA/s320/calamari.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5164694067301119346" /></a><br /><span style="font-family:georgia;font-size:130%;">O noua reteta pentru amatorii de fructe de mare, ca si noi. Am cautat ceva vreme o reteta disociata de calamari si iata:<br /><br /><strong><em>Ingrediente:</em></strong> 500g calamari (eu am luat congelati de la Metro) sau inele de calamari, 2 catei mari de usturoi, 2 rosii taiate cubulete, vin alb, ulei de masline, sare, piper alb, patrunjel tocat<br /><em><strong>Preparare:</strong></em> se caleste usturoiul tocat 1 minut in ulei de masline, se adauga calamarul taiat inele si se soteaza cca 10 minute. Se adauga vinul, sarea si piperul si se mai tine la foc mic inca 10 minute. In final se adauga rosiile si patrunjelul si se mai lasa la foc mic, acoperit, 15 minute.</span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Calin R. Ciprianhttp://www.blogger.com/profile/00638719222951153238noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-75879452273753341312008-02-05T10:54:00.000-08:002009-10-11T09:01:28.069-07:00Legume gratinate - un clasic<br/><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_W6i453c-gtvR77JZADy5TVrcPi0RYRigqahRngD2ze-xSUMD0D-RpOU1Hzp7fznVRKS9YkNlsqJ9AvlhhOyt3QuMrip8IwlWmLMB5ACbQW3jA4sor_kuEfCHqAOond0QmktcrA7mvA/s1600-h/legume+gratinate.jpg"><span style="font-family:georgia;font-size:130%;"><img id="BLOGGER_PHOTO_ID_5163576555465405794" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_W6i453c-gtvR77JZADy5TVrcPi0RYRigqahRngD2ze-xSUMD0D-RpOU1Hzp7fznVRKS9YkNlsqJ9AvlhhOyt3QuMrip8IwlWmLMB5ACbQW3jA4sor_kuEfCHqAOond0QmktcrA7mvA/s320/legume+gratinate.jpg" border="0" /></span></a><span style="font-family:georgia;font-size:130%;"><br /></span><div></div><br /><div><span style="font-family:georgia;font-size:130%;"></span></div><br /><div><span style="font-family:georgia;font-size:130%;">Una din retetele clasice la care se pot gasi variatii nenumarate si o vasta paleta de savori este gratinul de legume, pe care atat eu cat si Calin il gatim si gustam cu mare placere.</span></div><br /><div><span style="font-family:georgia;font-size:130%;"></span></div><br /><div><span style="font-family:georgia;font-size:130%;">Un exemplu incercat recent (cu succes ;-) )</span></div><br /><div><span style="font-family:georgia;font-size:130%;"></span></div><br /><div><span style="font-family:georgia;"><span style="font-size:130%;"><strong><em>Ingrediente:</em></strong> 2 zucchini (dovlecei mici), 2 ardei grasi rosii, 1 ceapa mica, 1/2 broccoli, o rosie taiata rondele, telemea de oaie, 200 ml smantana, 1 ou, oregano, busuioc, sare, piper</span></span></div><br /><div><span style="font-family:georgia;"><span style="font-size:130%;"><strong>Preparare:</strong> dovlecelul se taie rondele, ardeii fasii, iar ceapa se toaca fin; toate acestea se calesc la foc mic in tigaia acoperita cu un capac cca 10-15 minute. Intre timp broccoli se fierba in apa cu sare sau la abur cca. 3 minute (nu mai mult!).</span></span></div><br /><div><span style="font-family:georgia;font-size:130%;">Branza se sfarma cu furculita, se amesteca cu smantana si cu un ou batut. Se adauga condimentele.</span></div><br /><div><span style="font-family:georgia;font-size:130%;">Legumele calite si broccoli se asaza intr-un vas Jena (sau alt vas termorezistent), se toarna peste amestecul mai sus mentionat si se introduce in cuptor pentru circa 20 minute.</span></div><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Calin R. Ciprianhttp://www.blogger.com/profile/00638719222951153238noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-33565513745990655052008-02-04T11:40:00.000-08:002009-10-11T09:04:39.312-07:00Salata de cruditati cu telina<span style="font-family:georgia;font-size:130%;">O reteta perfecta pentru o cina <em>light</em>.</span><br /><span style="font-family:georgia;"><span style="font-size:130%;"><em><strong>Ingrediente:</strong></em> jumatate de telina, un morcov mare, doi ardei grasi verzi, 200g cascaval, maioneza preparata acasa</span></span><br /><span style="font-family:georgia;"><span style="font-size:130%;"><strong><em>Preparare:</em></strong> se rade prin razatoarea mare telina si morcovul, cascavalul si ardeii se taie cubulete si se amesteca cu maioneza. Se mai adauga dupa gust sare si piper.</span></span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">Savurati la fel cum noi am facut-o in bucataria noastra aseara</span><br /><span style="font-family:georgia;font-size:130%;">;-)</span><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Calin R. Ciprianhttp://www.blogger.com/profile/00638719222951153238noreply@blogger.com0tag:blogger.com,1999:blog-4700741419442532847.post-37892661629300560702008-02-03T02:53:00.000-08:002009-10-11T09:02:08.611-07:00NOI si bucataria noastraMulte dintre micile si adesea insesizabilele noastre fapte domestice se petrec in bucatarie. Imi amintesc ca de mic imi placea sa ma invart prin bucatarie - cand pe langa mama, cand pe langa bunica - in timp ce acestea gateau.<br /><br /><span style="font-size:85%;"><span style="font-style: italic;">O vreme, pana a-mi propune sa imi aminteasc </span>altminteri<span style="font-style: italic;"> copilaria, adolescenta ... ziua de ieri - memoria a continuat sa imi serveasca </span>doar<span style="font-style: italic;"> </span>selectiv<span style="font-style: italic;"> imagini si amintiri din trecutul meu: acele amintiri care au avut sau au o semnificatie legata de persoana mea. Ca si cum eu as fi centrul lumii, unicul subiect al realitatii ... in jurul caruia gravitau faptele, intamplarile, persoanele, bucatele ....</span><br /><br /><span style="font-style: italic;">Insa, daca toti vedem astfel lucrurile, la finalul efortului personal in cunoastere nu vom putea emite altceva decat silaba </span>EU<span style="font-style: italic;">.</span><br /></span><span style="font-size:85%;"><span style="font-style: italic;">Recunosc ca am gresit.<br />Realitatea e in dinamica ei un continuu cu brese in spre subiectivitatile celorlaltalti indivizi, ale celorlalte persoane.</span></span><br /><br />Spuneam la inceputul articolui ca <span style="font-style: italic;">bucataria</span> reprezinta (in cultura noastra) ceva mai mult decat locul unde se prepara alimente. As spune ca are un sens extins ... in spre a atinge semnificatia athanorului alchimic. In bucararia familiei se desfasoara cele mai complexe situatii comunicationale, emotionale si - in mare parte - sufletesti.<span style="font-style: italic;"><br />Bucataria</span>, locul unde am primit adesea lectii de viata, exemple practice samd.<br />Dar nu vedem bucataria astfel. Poate doar daca mutam atentia dinspre situatiile noastre critice zilnice inspre acest spatiu. Insa trebuie sa o facem valoric, dand demersului o valoare de transcendere.<br />Efectul imediat al regimului culinar asumat nu este neaparat curatoriu, insa aportul comunicational si suportul celor din jurul nostru il face sa fie astfel. Rezistenta si indiferenta, micile poze de superioritate ale celorlalti ne pot face efortul disocierii hranei mai greu decat l-am fi asteptat. Ma bucur - si va doresc si voua acest lucru - ca efortul de a schimba modul cum ma alimentam in trecut este sustinut de catre sotia mea. Singur as fi simtit greutatea izolarii sau vidul unei sustineri doar verbale.<br /><br /><span style="font-size:85%;"><span style="font-style: italic;">Imi este realmente mai usor sa rastorn propriile prejudecati, obisnuinte culinare, fixatii gastronomice prin faptul ca acest efort este continuu impartasit de catre sotia mea.</span></span><br /><br />Remarc si va rog sa remarcati si dumneavoastra pluralitatea inclusiva: noi, sotia mea impreuna cu mine: NOI.<br />NOI si <span style="font-style: italic;">bucataria</span> noastra :). Apoi, schimbarile pe care le producem asumat asupra noastra prin alchimia pe care o practicam in spatiul deja mentionat, toate acestea care au devenit vizibile. Ne modificam unul pe celalalt, dar impreuna: NOI in mod asumat, comunicat. Impartasit, intr-o alta ordine de idei.<br /><br />Astfel am dobandit postura de a nu emite opinii disparate ci, adevaruri .... culinare bineinteles.<div class="blogger-post-footer">Hraneste-te si slabeste!</div>Calin R. Ciprianhttp://www.blogger.com/profile/00638719222951153238noreply@blogger.com1tag:blogger.com,1999:blog-4700741419442532847.post-57004552648122829622008-02-03T00:25:00.000-08:002009-10-11T09:05:42.778-07:00Chiftele cu nuci si piuré de mazare galbena<span style="font-family:georgia;font-size:130%;">Va impartasesc o reteta disociata care va permite sa mancati - altfel - mancarurile care va placeau asa de mult inainte, dar care acum nu se mai incadreaza in regulile dietei.</span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">Totul este sa avem fantezie si sa inlocuim alimentele prohibite cu altele cu IG suficient de redus, dar care sa fie la fel de savuroase.</span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">Piuré-ul l-am incercat si mi se pare extrem de gustos. Reteta de chiftele mi se pare foarte tentanta, trebuie sa o incerc si eu:</span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><strong><em><span style="font-family:georgia;font-size:130%;">Chiftele cu nuci</span></em></strong><br /><span style="font-family:georgia;font-size:130%;"></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiE4F26kbXWYz8ADZ0Ap9e_tbrn-HD4zlYD6XcDIw69FBl2UBD4UB0hLpCZPNuDtE7T3lDui9b4pqUaJCfU2f8hhREU8QWUC7xiYP0kuC8Gh3ofOQ87seD8hP5pq7tR4kHXz4TEWJf8w/s1600-h/chiftele+cu+nuci.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiE4F26kbXWYz8ADZ0Ap9e_tbrn-HD4zlYD6XcDIw69FBl2UBD4UB0hLpCZPNuDtE7T3lDui9b4pqUaJCfU2f8hhREU8QWUC7xiYP0kuC8Gh3ofOQ87seD8hP5pq7tR4kHXz4TEWJf8w/s320/chiftele+cu+nuci.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5165269719757304706" /></a><br /><br/><span style="font-family:georgia;"><span style="font-size:130%;"><strong><em>Ingrediente:</em></strong> 100 g nuci macinate, 500g carne tocata mixta, 2 linguri sos de rosii (preferabil rosii despielitate date prin blender,) 2 oua, sare, piper negru, 12 jumatati miez de nuca , 2 linguri unt</span></span><br /><span style="font-family:georgia;"><span style="font-size:130%;"><strong><em>Preparare:</em></strong> Se amesteca nucile macinate cu carnea tocata, sosul de rosii si ouale. Atentie la sosul de rosii, daca este prea zemos adaugati doar o lingura; amestecul nu are voie sa fie prea moale.</span></span><br /><span style="font-family:georgia;font-size:130%;">Din compozitie aceasta se formeaza cu mainile umede 12 chiftele si in fiecare se aseaza cate o jumatate de miez de nuca.</span><br /><span style="font-family:georgia;font-size:130%;">Untul se incinge in tigaie si se prajesc chiftelele pe ambele parti cate 5'.</span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><strong><em><span style="font-family:georgia;font-size:130%;">Piuré de mazare galbena</span></em></strong><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;"><span style="font-size:130%;"><strong><em>Ingrediente:</em></strong> 300g mazare galbena, sare, margarina sau unt</span></span><br /><span style="font-family:georgia;"><span style="font-size:130%;"><strong><em>Preparare:</em></strong> mazarea se fierbe in 250 ml apa cu sare cca. 30 minute (10-15 minute in oala sub presiune). Atentie! Mazarea se pune in apa fierbanda. Dupa ce s-a fiert, se scurge de apa si se baga in robot/blender cu o lingura de margarina. Se mai adauga dupa necesitate sare si lapte (daca doriti o consistenta mai moale). Daca doriti sa scapati complet de cojite (mazarea galbena are o coaja mai fina decat cea verde), in loc de robot, pasati piuré-ul prin sita. </span></span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><u><span style="font-family:georgia;font-size:130%;">Duminica placuta tuturor si pofta buna!</span></u><div class="blogger-post-footer">Hraneste-te si slabeste!</div>Calin R. Ciprianhttp://www.blogger.com/profile/00638719222951153238noreply@blogger.com4tag:blogger.com,1999:blog-4700741419442532847.post-49673002001977711242008-02-01T15:07:00.000-08:002009-10-11T09:02:08.611-07:00Ponderabil sau ponderatSunt in situatia unei alegeri intre doua reprezentari de sine. Pare constrangatoare lipsa de alternative, insa am inteles fara prea mare efort ca nu e cazul sa interpretez contextul din punctul de vedere al obligativitatii.<br />Nu e deloc amuzant, chiar asa stau lucrurile: pentru ca sunt lipsit de puterea de a fi <span style="font-style: italic;">imponderabil </span>trebuie sa fac alegerea amintita.<br />Astfel, decid sa aleg ponderatia infrant de remuscari si temeri de tot felul si izgonit din starea mea confortabila de consumator irepronsabil.<br /><br />E vorba de oglindire - veti rade - de metafizica oglindirii. <span style="font-style: italic;">Despre modul in care de la un moment dat am decis a-mi defini reprezentarea.<br /><br /></span>(Sunt convins ca doamnele inteleg cuvintele mele intr-un mod acut, mai putin filosofic. Si eu le dau dreptate.)<br /><br />Veti observa alaturi de mine ca cele doua cuvinte oricat vor fi intoarse pentru a li se descoperii toate fatetele semantice, ele nu au nici o relatie directa unul cu celalalt. Unul pare sa apartina materiei greoaie, agregatiei gravitationale iar celalalt ... ponderatia - apartinad reprezentarilor subtile, eterice - <span style="font-style: italic;">pare</span> a fi o virtute, o matrice generatoare de energie sufleteasca indreptata spre <span style="font-style: italic;">scop</span>.<br /><br />Daca in fata mea sade o tarta cu ciocolata si alte zahariseli - iar dumneavoastra va puteti imagina chipul meu - in <span style="font-weight: bold;">acest</span> context ma intreb: care este <span style="font-style: italic;">scopul</span> ponderatiei?<br /><br />Cu siguranta e vectorul catre imponderabilitate - asta e concluzia mea directa.<br /><span style="font-weight: bold;">Disociind hermeneutic, ponderatia - fiind negarea abrupta a ponderabilitatii - este insasi calea spre imponderabilitate.</span><br /><br />Va spun asta ca o concluzie personala dupa ce, de la 92 kg am ajuns la 83 kg.<br /><br />Sa ne fie disocierea <span style="font-style: italic;">usoara</span>!<div class="blogger-post-footer">Hraneste-te si slabeste!</div>Calin R. Ciprianhttp://www.blogger.com/profile/00638719222951153238noreply@blogger.com1