tag:blogger.com,1999:blog-51119091470009119292024-01-21T13:06:10.990-08:00Dimineti insoriteAndreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.comBlogger314125tag:blogger.com,1999:blog-5111909147000911929.post-49964232252342246872012-06-05T15:33:00.003-07:002014-09-26T06:25:29.121-07:00Monkey bread<a href="https://picasaweb.google.com/lh/photo/rWCO4RF7Z7eVJGcRZ0xNVdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudgcwcwEUtYZEgKmqpJhfvyaHD3t13ioOEcjoUO6erWKBMKcnnozrawQk8MXvwaroIMsvRuRNZxzIxwGaw9zL74W4HQWl_waNJW_CE_VqU4PCvpR9OH_ThBBna02qWpiHOotN-BePcWal/s640/IMG_0042.JPG" width="585" /></a><br />
<br />
Monkey bread, adaptata dupa reteta <a href="http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/" target="_blank">gasita la Smitten kitchen </a>este ruda apropiata cu dulcele numit de unguri, aranygaluska (galuste de aur), dulce pe care-l stiu de ani de zile de la bunica. Am combinat putin retetele, a iesit ceva tare bun asa ca va prezint rezultatul, poate va inspira.<br />
<br />
<b>Ingrediente pt aluat:</b><br />
50ml ulei (de floarea soarelui sau samburi de struguri, NU ulei de masline)<br />
225ml lapte caldut<br />
80 ml apa<br />
1 galbenus<br />
2+ 1/4 lingurite drojdie instant<br />
420g faina<br />
1 lingurita extract de vanilie<br />
1/2 lingurita de sare<br />
<br />
- intr-un bol se amesteca ingredientele lichide si drojdia<br />
- in alt bol faina si sarea<br />
- amestecul lichid se toarna peste cel uscat si se amesteca, apoi framanta pana se obtine un aluat fin, daca vi se pare lipicios se poate adauga faina, putin cate putin pana se ajunge la o consistenta fine, elastica<br />
- se lasa la dospit cca 50-60 minute<br />
- se intinde delicat aluatul pe o suprafata de lucru, vag unsa cu ulei, intr-un patrat cu latura de 21cm<br />
- se taie alutul in patrate cu latura de 2.5cm si pe masura ce taiati, indepartati-le unul de celelalat, astfel continuand sa dospeasca, se vor lipi<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/yxTS1Dq5iDcBZB0Cy1O49tSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUneuuy-X3LvDrEAI-WNCtfihsHYBg77K7mcOPs0IfC7EguqYkpYjt_l-WKq5jQL3VQyT_9n-bmT4f9r6dSENOhSqE78di_9Ef4skV8aXnSrXXDKzlrZUpPYw-s8fbWBx7WhoFS96pqCM1/s640/monkey%2520bread3.jpg" width="585" /></a> <br />
<br />
<b>Glazura 1</b><br />
- 150g nuci macinate + 200g zahar brun + 1 lingurita (chiar lingura daca va incumetati) de scortisoara macinata se amesteca intr-un bol<br />
- in alt bol se topesc 115g unt<br />
<br />
- patratelelor de aluat dospit de mai sus, li se da forma de biluta, nu fortati transformarea, apoi se trec prin untul topit si amestecul cu nuca<br />
- se astern intr-o ordine haotica si-anume, claie peste gramada si de jur imprejur, intr-o tava de kouglof, bine unsa cu unt<br />
- se lasa iarasi la dospit cca alte 50-60 minute (sau pana vi se pare ca bilutele sunt umflate de-ajuns)<br />
<a href="https://picasaweb.google.com/lh/photo/tV6riNHIl_f9lryj8YmKptSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcKBDMsx6Yz1S4l6kVW_VNNav7iQkVHZsoQrndDNTlcMU2WELObO-zb9dvMSwgH7cCEeNemYTisFVHGTSdsy9hl8-hTocee9-47_Qn-w-qe1_e8DOUcmPYwWrCrug_v86Fz63nm5qStuN/s640/monkey%2520bread4.jpg" width="640" /></a> <br />
- se coace 'painea' in cuptorul incins in prealabil la 350F/177C (temperatura medie) pana s-a rumenit frumos cca 40 de minute la cuptorul meu<br />
- se lasa deoparte 10 minute<br />
- se rastoarna pe o farfurie si se orneaza cu urmatoarea glazura<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/a4FxkGJ79kCiFSXpxsGh3NSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img fztnvlabbcsb6xprkglx4tsv5vxtigoq1ayc_wqamde?feat="embedwebsite"" height="480" https:="" lh="" photo="" picasaweb.google.com="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuyVk4V-Ija7MXaMvwT1T1gvWqYQI0IoMx3R65RDkdxMXat3TcVWRp-co13sCPxMKbOd1oOLDwp52ofmGo40RhSF3ZUtW9-MwIt5zUOimmpD0VEshk6kMKROzvHGMudszw8wrSvwrPOgEO/s640/IMG_0020.JPG" width="585" /></a> <br />
<b><br /></b><br />
<b>Glazura 2</b><br />
100g branza crema (gen philadelphia) se amesteca cu 3 linguri de zahar pudra, 1 lingura extract de vanilie si 2 linguri de lapte (sau mai multe, adaugate putin cate putin) pana se obtine un amestesc ce curge, dar cu greu<br />
<br />
- am pus amestecul intr-o punguta (tip ziploc), am taiat-o intr-un colt si-am ornat 'maimuta'.<br />
<br />
Ideal ar fi s-o consumati in aceeasi zi :)<br />
<div style="text-align: justify;">
<span style="color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 14px;"><u><br /></u></span></span></div>
<a href="https://picasaweb.google.com/lh/photo/a4FxkGJ79kCiFSXpxsGh3NSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMp7qaWvgx1T5BKgAwU0fyomiz-0CDjaZKVTsIJwL8OFh5s2nwvfCLrS4uHdchoGlo8GWKinrQc6H9Ckfh01PNsSF7ux-hvd9DCj8GnDCmO4YAltHkwVOc7X_WjWnmq6IPXIxjFzjxGiR/s640/IMG_0024.JPG" width="585" /></a><span style="color: #0000ee;"><u><a href="https://picasaweb.google.com/lh/photo/hluF6U6KVh-TInFpKhrslNSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhed8gq6xQGG497j0ASNdAaMDBb79NdNTQfftDXK1XYCLwsyuBFy8F1lT86AzdNhSjuKyiLq-ryVIu-_X4k3UYlfiV8ecRhfVvKbbT0ohWlevVYvQ8pqIKvhBqb_-aIVKqAU5fL-cDHJWo3/s640/IMG_0027.JPG" width="585" /></a></u></span><br />
<br />
<br />Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com42tag:blogger.com,1999:blog-5111909147000911929.post-35306958698449662272012-05-02T18:19:00.000-07:002012-05-20T19:27:27.504-07:00Bors de casa<a href="https://picasaweb.google.com/lh/photo/i4kZyucrFod3ZI_IWz0FP9SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfSRFPw7KUxtny2GsDKgBSlf95QLfJ460rQgr6ijurjMuFOXMjSI_7cpEryE427FBpblWaSzEfNnNuicBceiViiDr8y-7dJo-vDOz6Pqxa4hlKfSXgitP4s1XHzUYAIns3I68CYwgyxel/s640/IMG_0022.JPG" width="217" /></a>O idee pt cei carora le plac ciorbele acrite cu bors.<br />
<br />
Bors am facut de multe ori, insa am avut mereu huste/husti de la cineva si-atunci pregatirea lui a fost foarte simpla. La un moment dat, am incercat sa-l pornesc cu paine de secara cumparata si nu mi-a reusit. Am ramas fara huste si n-am mai facut bors in casa de mai bine de 5 ani, asa ca am acrit ciorbele cu zeama de lamaie (e o alternativa foarte acceptabila).<br />
<br />
Avand in casa <a href="http://anditudor.blogspot.ca/2010/11/drojdie-naturala_21.html" target="_blank">maia</a> (de secara) si paine de secara cu maia, m-am gandit sa incerc sa pornesc un bors si ce surpriza faina am avut dupa 3 zile: un bors acru, aromat. O nebunie!<br />
<br />
Va trebuie un borcan de cca 6L si urmatoarele ingrediente:<br />
- 2 cani tarate de grau<br />
- 1 cana malai<br />
- 4L apa<br />
- paine de secara cu maia, 2-3 felii<br />
- maia de secara<br />
<br />
- se pune la fiert 1L de apa<br />
- intr-un bol, taratele si malaiul se amesteca, apoi se toarna peste ele litrul de apa clocotita<br />
<br />
** cand amestecul este caldut inca si daca ati avea huste, acum ar fi momentul sa le adaugati laolalta cu restul de apa<br />
<br />
- se adauga restul de apa, painea de secara si daca aveti si 1-2 linguri de maia de secara<br />
- se amesteca de cateva ori pe zi, cu o lingura de lemn<br />
- cand gradul de acreala va multumeste, se strecoara borsul printr-o sita fina/tifon si se tine in sticle, la frigider<br />
<br />
Pt aroma se poate adauga leustean si/sau o crenguta de visin.<br />
<br />
Jumatate din amestecul de tarate si malai, cu tot cu putin lichid se pastreaza pana la o urmatoare data cand vreti sa preparati bors.<br />
Acum aveti si huste.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/nLdE8nkBWOvgvSUpW81_P9SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoAVdLcLNSsCJhTLvJFQLYawNm_D6OlOb6UBc1TgJLMb8kFpL7IgxU3dzKvb3QAxVvrLi9_cpbnsFCTyw3leoJ6kauMcQP5egUeXynqUEPkNICj9kvgqpKDr17J-GAAiYUSrenuOKpcOe/s640/IMG_0006.JPG" width="356" /></a><br />
<br />
<br />Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com33tag:blogger.com,1999:blog-5111909147000911929.post-4756088036448669752012-04-28T07:08:00.000-07:002014-01-16T01:34:48.636-08:00Macaron Eugenia<a href="https://picasaweb.google.com/lh/photo/iS08XsA0He4KLsgvcJ_ziNSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBLpl5A3yV10r3ngGRiMqdwO_0KDKFSSQA_kCKxcSEhR3rPYPA8O-vuBBkxlFI4HoKjAnlC4W1jB9PhamatEokE2VUkwiTsmrPbRStElFpG7gic-kYMf5gwPJqIJ6WQ32od9md_aYLGj5/s640/IMG_0040.JPG" width="585" /></a><br />
<br />
Va salut cu prietenie! :)<br />
Sper ca sunteti bine sanatosi si ca planurile se realizeaza asa cum va doriti.<br />
<br />
Speculoos sunt niste biscuiti foarte placut aromati, care se prepara si consuma traditional, cu ocazia sfantului Nicolae in Belgia, Tarile de Jos, nordul Frantei.<br />
Exista si o pasta de speculoos cu consistenta untului de arahide si gustul biscuitilor.<br />
<br />
Am cumparat un borcanel de pasta acum cateva luni bune si nu prea i-am gasit utilitate pana zilele trecute cand, m-a cadorisit inspiratia cu ideea de a face macaroni cu cacao si crema de speculoos.<br />
<br />
Pasta de speculoos lasata la temperatura camerei devine f maleabila si ar merge pusa in macaroni exact asa, insa eu am batut niste frisca si-am adaugat pasta speculoos pt un rezultat mai pufos (am sa fac fara frisca cu proxima ocazie).
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhvMAeEHVwhAolKiA5tXLFOKQsarFDPU4gMNIeExcUhG8-kzOIXdgn1vJOWxv9qJQi1avGZbnS4xq2iF-CPz5nxU2IsKFZ0T6BtlaCj8BFg1sf0hU91bWQPslrpRU-rE__W9VlM2LhGZj/s1600/speculoos.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhvMAeEHVwhAolKiA5tXLFOKQsarFDPU4gMNIeExcUhG8-kzOIXdgn1vJOWxv9qJQi1avGZbnS4xq2iF-CPz5nxU2IsKFZ0T6BtlaCj8BFg1sf0hU91bWQPslrpRU-rE__W9VlM2LhGZj/s1600/speculoos.jpg" width="300" /></a>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhvMAeEHVwhAolKiA5tXLFOKQsarFDPU4gMNIeExcUhG8-kzOIXdgn1vJOWxv9qJQi1avGZbnS4xq2iF-CPz5nxU2IsKFZ0T6BtlaCj8BFg1sf0hU91bWQPslrpRU-rE__W9VlM2LhGZj/s1600/speculoos.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
Ingrediente:<br />
- 2 albusuri (de la oua extralarge) vechi de minimum 2 zile (cca 65g)<br />
- 85 grame de pudra de migdale (merge si cu lamele de migdale, macinate la robotul de bucatarie)<br />
- 120g zahar pudra (cel din comert, deoarece contine si amidon)<br />
- 30g cacao<br />
- 1 lingura de zahar tos<br />
- 1 lingura esenta de rom<br />
<br />
Metoda de preparare o gasiti <a href="http://anditudor.blogspot.ca/2010/11/macaron-cu-ciocolata-si-aroma-de.html">aici</a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/AO5oLas2jlaptephxT_m6tSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfhKj7hZOxG8DuVToxjlVnbOu0sxPmEeXL5jj4Rb8MYOX2DHtoADmXf8M-Lzs4dbQUDvoyQGOEcrEOThKqlgMYDtCvCj0Iq-LOYAhBtytofiKjNb0PNj5Xk5S-UAI-SBNhUAVUOYBtuYB/s400/mcaron%2520cacao.jpg" width="283" /></a>
<br />
<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/kRUWHSuzN22z8vTVDHlYLdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpjfD-JIrqqbSsR3lrjzlgz7K_4VArVPt2VLD3kWAccJS_b9sFBEGg3eF1WnAPs8YBTSg9Z1y7kubuw8stoNVjdLB56Relgtrb8Rx-OdneYFnL-lo11bobUqmrnpzp69GWMrUBc5LxUOW/s640/IMG_0035.JPG" width="575" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/FORjA0hHFzLJG4oZyrKoTNSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPLU2k1ZEH09hhGlosVfpz2_kN-JPQFTYPG5sCJHAPnVBaSc5RgpYC0FY1fqAEIyje06eR2WMHp_anOCfOpLsPfqQrwfxOcmbvT_DY5MeTntooveQiK5VZudU91ReLXyQl8EK94IAWP61/s640/IMG_0023.JPG" width="585" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com8tag:blogger.com,1999:blog-5111909147000911929.post-46847463405817904702012-03-30T07:21:00.001-07:002012-04-21T07:13:30.676-07:00Jalousie<a href="https://picasaweb.google.com/103432436250235357192/ChipsSomonSalsa04?authkey=Gv1sRgCOmXjN2Y1fqlKw&feat=embedwebsite#5725681961205301378"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwWrWSPxHyNRf7oecZMvsgb2bOrEFBxsfH2GjHP6HVuy5m6EY2Di2B9P1vuqANvfAjw6LF7Y4ki87LXlyVRk_-2D0JOaR-aoEw7WlAtoC8fYANFLRbIfIwljp2cKTZyFmF6zDJuprOjld/s640/IMG_0072.JPG" width="593" /></a><br />
Nu vorbim nici azi despre sentimente, ci despre designul unui produs de patiserie, design numit jalousie. Dintr-un aluat de croissante si o crema de migdale, va dati seama ce iese!<br />
<br />
<br />
<a name='more'></a><br />
<br />
Reteta aluatului de croissant o gasiti <a href="http://anditudor.blogspot.ca/2010/11/croissant.html" target="_blank">aici</a>, iar crema de migdale (numita frangipane pe alte meleaguri) se prepara in functie de cat aluat vrem sa umplem.<br />
<br />
Proportiile pe care le folosesc sunt urmatoarele:<br />
<br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">- 100g migdale macinate marunt (prajite in prealabil aproximativ 6-8 minute la 375F)</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">- 75g zahar</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">- 75g unt</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">- 1 ou</span>
<br />
<br />
- toate cele de mai sus se amesteca (am facut-o in robotul de bucatarie)<br />
<br />
Aluatul pe care l-am folosit in imagine este o alta incercare de aluat foietat si pt ca nu m-a incantat, nici nu raspandesc reteta. Aluatul din link, dupa o reteta de Peter Reinhart pe langa ca este foarte bun, mai si reuseste :)<br />
<br />
Pt asamblare se intinde o foaie dreptunghiulara de 3-4 mm grosime, apoi se taie in 3 fassi egale, pe partea mai lung. Pt restul asamblarii las imaginea sa vorbeasca.<br />
<br />
Dupa asamblare se lasa la dospit in jur de 45 de minute.<br />
<br />
Optional: inainte de a da dulcele la cuptor, se unge cu un galbenus de ou diluat cu o lingura de apa/lapte. Se presara zahar perlat.<br />
<br />
Jalousia :) se coace in cuptorul incins in prealabil la 450F, dar a carui temperatura se diminueazxa la 350F in clipa in care am pus prajitura la cuptor. Se coace pana s-a rumenit frumos, cca 30 minute. Rotiti tava la mijlocului intervalului de timp.<br />
<br />
Taina: in general, la alautul foietat, daca ungem aluatul cu galbenus trebuie s-o facem in asa fel incat galbenusul sa nu curga pe partea de aluat care trebuie sa se ''foieteze'' pt ca nu o va mai face, blocat fiind de galbenus. Deci pasul acesta trebuie facut cu atentie si migala.<br />
<br />
In reteta din cartea de unde m-am inspirat, jalousia nu era unsa cu nimic inainte de a fi data la cuptor, ci dupa a fost unsa cu gem/piure de caise caldut si-apoi presarat pe margine cu zahar perlat.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/JJsrLW2dEAfJchOIc7zyhtSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioky3mCRPbdUhSD0hTuQcOIj88HlKcYadclttQHz3ntFcdImpJM8wdsMajhOcjmcFPW7TCAPOQcRtH41cCuAqJ_9MGTl4xPmrATtIAnNVM_B8Ydjb-NQLGyYQJYfck6aAEpPzYrVZF_IDH/s640/jalousie.jpg" width="480" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/RlMP7a5xO0ZscXTpS4XUL9SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsVmS38FFoeXsR9XVspff6Hb5ZIIXqd61VZLeT3FGAwTPoqZDToWPyuxO5xnCODjUA1YBGI7CUXPrymoRhkmGG-WAnlq5Eq85OTEIlVsqkTP1SVEHIVKR2dbumaBL__ZS00FTYLYgkN6i/s640/IMG_0057.JPG" width="480" /></a><br />
<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/JJsrLW2dEAfJchOIc7zyhtSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<a href="https://picasaweb.google.com/lh/photo/5NqPDIa5Kvz26O8Nlvzs29SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguKlOv9Zw4k8Na4M0OMi0-jsZy9ZF63BhnNs9nrN5K317WuafxVdNBQrlUrGhGhTR3uH3HG28mYd49BHaY9pWJU0SjYmLHPBm5oIfgk3q5gK2iaPEuEeCrOQo_csmKsRVOOufI9mTbeDP/s640/IMG_0062.JPG" width="585" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/kkiuG6x7GCKO5dC2h8aMW9SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWjXGrIPmQ7YT9CpXbzK1BTYnAOfObT-BYbNaOJ5wjS2llKTcmkhj-VmD-_PUyQG9E1QADaDIN9VKu-Iu6TRt_dlsl9Dc1sUGulWvm_0-cp6bOTUMTOZVht9SPTtlWrpBuXDt041KJfIy/s640/IMG_0059.JPG" width="585" /></a><br />
<br />
<br />Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com18tag:blogger.com,1999:blog-5111909147000911929.post-41388891402253527042012-03-29T14:11:00.001-07:002012-03-31T14:36:57.553-07:00Pâté de mortadella<a href="https://picasaweb.google.com/lh/photo/-h8aFqxpt2kPcARzwAT_tdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmHVYUCli1RBQ0UcFFSJ264ZJQp_YJL-ao1xd9hm_sYdNlWR3V8N9-oSr4Y6WI-OSTnnDr3qe4l6r2zXZx735CQ8iTfR14ZnokTFlHmfPySLG1R2YQrBHJPEs2Ik9j-utzaBUsm7Ix-rL/s640/IMG_0017.JPG" width="585" /></a><br />
<br />
O reteta rapida si inedita. Sursa este un look inside :) pe amazon intr-o carte de bucate semnata Anne Burrell.<br />
<br />
Ingrediente:<br />
- 2 linguri de unt neasarat<br />
- 2 linguri de faina<br />
- 1/2 cup de supa de pui<br />
- 250g mortadella (3/4 din cantitate taiata cuburi mari, restul cuburi micute)<br />
- 3/4 cup smantana (reteta originala sugera 1 cup frisca batuta)<br />
- 1/2 cup fistic tocat grosier<br />
<br />
- se pune untul pe foc intr-o craticioara, cand s-a topit se adauga faina si se amesteca bine pt a evita formarea cocoloaselor, cca 2-3 minute<br />
- se adauga supa de pui si se amesteca pana se ingroasa, 3-5 minute (amestecul se ingroasa mai repede de cele 3 minute, insa lasati-l pe foc pt a gati faina) apoi se trage de deoparte atat cat se pun la tocat, in robotul e bucatarie, cuburile mari de mortadella<br />
- amestecul cu faina se adauga peste mortadella maruntita din robot si se continua amestecarea pana se obtine o pasta omogena (f fina nu va fi, dar e bine asa)<br />
- in momentul acesta pâté-ul se muta intr-un castron, se adauga si smantana, amestecand usor pana se incorporeaza bine<br />
- se transfera totul in bolul din care veti servi si se presara fisticul.<br />
<br />
C'est tout!<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/4bLdIEJJE_OyFQmi2JveKtSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0o07-UlaLvWxabz6YmsveQaYx2kznA46767-ImFzVx0VSPWPKuRk8MLU0AD53sZ4JJIGdNWfoYXz4mAT2dGheBpSQNs2Qm7u5WVUEVY9GZNBoJobZMGgj3HPcDmALlC0T4o0al-5wLAay/s640/IMG_0024.JPG" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/4GieBBRTIaS0C6sD-4_WbdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7mXcz0obXuJceruN4KFJ2dbu1ZXoVD51SslEFqLkbMC6qhH-A1hkFZD5aA-nDqD9_S4fGEMklvuQ0QmP3bFrpkZ3hKTSUB8I7gC2G5wosUTSZuORLhSEbRADr3WqHTeyMN3V22G4lfKc/s640/IMG_0030.JPG" width="585" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com0tag:blogger.com,1999:blog-5111909147000911929.post-54825324505943148722012-02-11T15:35:00.001-08:002017-09-13T17:51:09.761-07:00Miche, Pointe-à-Callière<a href="https://picasaweb.google.com/lh/photo/CcWjY74pwFs01Al7mjWJ8dSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPc0QZvBzPfJHoBOU_kAj2sQSTDoe9wq9z4Q100R8PWyhIJapfx5RXdaya3uy5xUQP7tYQMNXA7AfqXYsBi6RTbpahQAP4veYqdze1THKkEgrB0uKP8g4nGC5xfG_Fn1LvvbCWsTRBoI8m/s640/IMG_0021.JPG" height="640" width="584" /></a><br />
Rasfoind intr-o seara cartea lui Jeffrey Hamelman '' <i>Bread- A baker's book of techniques and recipes</i>'' am ajuns si la formula acestei paini si-am adorat-o instantaneu. Hamelman a gustat aceasta paine pregatita de un brutar montrealez. <br />
<br />
Pointe-a-Calliere este locul unde s-a nascut orasul Montreal, loc pe care astazi, noi, montrealezii il numim portul vechi (vieux port). Brutarul James MacGuire si-a dorit sa creeze o versiune a painii pe care primii colonisti francezi o consumau, iar numele ei se vrea un omagiu adus istoriei acestor locuri. Hamelman spune ca a modificat putin formula lui MacGuire si-a ajuns din cate vad :) la ceva absolut fabulos. Sunt foarte incantata de gustul acestei paini, de felul in care se pastreaza si nu in ultimul rand, de metoda de pregatire.<br />
<br />
Cuvantul miche desemneaza o paine mare. Aici in brutarii exista si de dimensiunea unei roti de car. Uriase! Superbe!<br />
<br />
Despre o alta formula de miche a scris si <a href="http://codrudepaine.ro/2012/02/miche-2kg-inspirata-din-formula-lui-david-snyder/#comment-3778">Codruta pe blogul ei, Apa.Faina.Sare</a>. Va recomand sa-i faceti o vizita si sa va lasati antrenati in lumea fascinanta a painii artizanale. Prietenii stiu de ce! :)) <br />
<br />
<br />
Am sa scriu timpii si pasii pe scurt, apoi cantitatile. E o paine usor de facut, insa pt a intelege pasii pe care-i listez mai jos, trebuie sa aveti un pic de exercitiu cu genul acesta de paine.<br />
<br />
<a href="http://anditudor.blogspot.com/2010/11/drojdie-naturala_21.html"TARGET='_blank'>Maiaua</a>: se amesteca la 6pm, am folosit-o la 7-8 dimineata (necesita mininum 12 ore de dospire)<br />
Autolyse (apa si faina se amesteca): 30-60 minute, de la 7am la 7.30am<br />
Dospirea aluatului: 2.5 ore cu 2 manevrari, strech and fold la 50 de minute: la ora 8.20am si la 9.10am, apoi o ora in care nu atingem aluatul. pana la 10.10am<br />
Pre-formare: la 10.10am<br />
Forma finala la 10.30am<br />
Dospire finala 2.5 ore, pana la ora 13am (incepeti totusi sa supravegheati painea dupa 90 de minute)<br />
Copt 60 minute in total: 15 minute la 440F cu aburi, alte 35 minute fara aburi la 420F si ultimele 10 minute la 400F<br />
Cuptorul se incinge la temp maxima cu o ora inainte de a da painea la cuptor.<br />
<br />
Maia: 38g maia matura + 110g apa + 182g faina integrala=> un aluat vartos, l-am framantat cu mana 1-2 minute, l-am pus la dospit intr-un bol curat, l-am acoperit cu folie de plastic <br />
<br />
vedeti in foto maiaua inainte (ora 6pm) si dupa (ora 7am)<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/JpiFUmVDcn9gaBG_4DCVi9SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfstz1e9d7K-tPBh6XyrkXUx4CK9xozCLETF5bLzI-n_wBaFD_LGq6jcb2R-q2OxFwX1IxsnJnW7V_i4pwgvAFD5RNQx8QQwwNhqRG_FQHu9HYJG3WimuAFjXmOAOvF36bTWOqwLPf2La/s640/tavalite%252C%2520papanasi%252C%2520miche1.jpg" height="640" width="480" /></a><br />
<br />
Ingrediente pt aluatul final<br />
- 729g faina integrala (sau 656g faina integrala si 73g faina alba pt paine)<br />
- 638g apa<br />
- 18g sare<br />
- 291g din cele 330g de maia<br />
<br />
*Faza de autolyse, se amesteca numai faina si apa si se lasa deoparte 30 de minute, pana la 7.30<br />
*La 7.30 se adauga si maiaua, rupta in bucatele mici, apoi si sarea si se framanta aproximativ 2-3 minute.<br />
*se transfera aluatul intr-un bol curat, usor uns cu ulei si se lasa deoparte 50 de minute, dupa care urmeaza prima manevra strech and fold (intinde si pliaza) <br />
<br />
am gasit o fotografie f graitoare pe <a href="http://www.thefreshloaf.com/node/22990/illustration-stretch-and-fold-bowl">forumul TFH </a> si am s-o atasez si aici, insa pt explicatii detaliate va rog sa urmati linkul :)<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/U3w00gqgm0IV6D3To0SXEdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2K2W4ub3H5pwOa291kjMMb_q9YIkLtqGBE1rWs4WuJlvQrg4IWi7l8Sk27WsdcoD5YISGsY8ihoLE9buJU7DW6Anwl7u0pizJVHZTlD_z6-u_-WvA4YGu879AlC_8cZWSwQ7kg99F1Und/s640/stretch%2520and%2520fold%2520%25281%2529.JPG" height="534" width="640" /></a><br />
<br />
Pasii urmatori sunt de fapt descrisi in varianta prescurtata.<br />
Ca o taina, faina de orez e mai aratoasa dupa copt. <br />
Hamelman noteaza o faina ''high-extraction whole-wheat'' si in cazul in care nu gasim, putem folosi proportia indicata in paranteze, deci un amestec de faina integrala si faina alba pt paine. La cat de bune sunt painile, pentru mine faptul ca este sau nu ''high extraction'' este un detaliu neimportant. <br />
<br />
Painea aceasta ar fi ideal s-o lasati intr-un stergar curat si fara mirosuri (balsam de rufe, detergenti etc) pt minim 12 ore, ideal 24. Eu am taiat prima paine dupa vreo 3 ore caci nu mai puteam de curiozitate. Gustul e sublim, textura umeda si usor rece. Painea taiata la 3 ore se lipeste vag de lama cutitului, cea neatinsa 24 de ore, se taie perfect. <br />
<br />
Una dintre paini<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/5F8UtddEOb0yhDBnzEp5PtSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6N7yBuI4OdVOhn7caqRXj-x_unEeoUDRXVRZBJM1K-bHKq8_Gcf_yccTYI2Q5Ng8O-4M5IYAKarG3fhcjOIgvGWwLwJ_2BltbetomJDwlZm7f09NJd7Fh1UF85J1uoDYVUaq6Qu7SvA7S/s640/tavalite%252C%2520papanasi%252C%2520miche2.jpg" height="453" width="640" /></a><br />
<br />
Alta serie si miezul painii din prima poza<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/7Xn-do5FD4usiqrGb4qJSuhT4GMK7Q5JpAFEn0AgJww?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCcSTgasuGy5-3IKZi8UFpI9S8knDpVHNPIoPB1kbW55-AqluhykHqvffbXqQ8WospifCJqhrcFuWJxZ9jbWc5UKffW5yvjMUe7_0sS-Qmr6qc_klmHobjEvpWvEIWmHyeu1O_dv204BY9/s640/IMG_0037.JPG" height="480" width="640" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com26tag:blogger.com,1999:blog-5111909147000911929.post-14593410270366061292012-02-10T16:01:00.000-08:002012-02-10T16:22:55.540-08:00Cookies cu faina integrala, cirese uscate si nuci- guest post<a href="https://picasaweb.google.com/lh/photo/KzxHpPqEAPeE55zTZSvZ-9SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCt4Kw0TmYtl5Xh-rYqFTYkF85sNMxdqNa_S13qAG1QXhEYJMlHJ7PUe9b1ph7WUYhweIEU-M5y6QmzXGaBkflG7Z2cWd7A-u7bTqjXrbW3M9LZzc0kjDPHLZu3ndEnL6Dao2L9YutB18/s640/IMG_0058.JPG" /></a><br />
<br />
Va salut cu prietenie si va doresc- cu o intarziere motivata- un 2012 minunat!!<br />
Este primul meu articol ca si invitat si am ezitat putin la alegerea retetei. Pana la urma am ales ceva rapid de preparat si foarte satisfacator. Copiii mai ales, sunt foarte incantati de genul acesta de tratatie.<br />
<br />
Site-ul <b> <a href="http://www.fabs.ro/retete-diete/reteta-cookies-faina-integrala/"TARGET='_blank'>fabs- blog si forum pentru femei</a></b>, unde veti gasi reteta, se adreseaza femeii moderne, cea care reprezinta un cumul de dragoste, de energie, de generozitate, de sensibilitate, de inteligenta, de ambitie, de cochetarie :)<br />
<br />
Pe <a href="http://www.fabs.ro/forum/" target="_blank">fabs</a> sunt prietenele mele virtuale de lunga data, niste dragute doamne si domnisoare, care se regasesc in descrierea de mai sus si cu care puteti conversa despre orice, de la copii, pana la retete si diete, de la calatorii in lumea larga (tripadvisor step aside :))) ), pana la ultimele tendinte in moda.Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com8tag:blogger.com,1999:blog-5111909147000911929.post-19542999303107153022011-12-17T19:14:00.000-08:002011-12-22T14:55:32.662-08:00Idei pt o masa de sarbatoareImaginile sunt link-uri spre retete.<br />
<br />
<b><a href="http://anditudor.blogspot.com/search/label/Aperitive">Aperitive</a></b><br />
<br />
<a href="http://anditudor.blogspot.com/2010/04/somon-afumat-si-salsa-de-avocado-pe_25.html"><img height="216px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmU3URgkhsS7psBTMPhnO_tYvrcdVDN2vOf6Bbhy-0E2FM80gf631JDUXBj40uIXwLj9HUccJ1Fivz_75iEfXwiEuF5Oz3JFM8-AjPdsUu6gwlgpJmjLmwzubpI5HzyX_4MCNyVPKTL7EF/s288/1.JPG" width="288px" /></a>;<a href="http://anditudor.blogspot.com/2010/06/pate-de-ficat-cu-hribi.html"><img height="216px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikazjCOTG7P8zVA6e40YSOizqCilygPbpX6zvPch-XGTOonPSac-10quwmU4Cv-JqBbzVCAo4OFiISSFenS5IjOGLqJV2L29mCrpzaSLef9K29pBankw5aZRrQWNBDzjbKhfGVJeqJemVO/s288/p4y.JPG" width="288px" /></a><br />
<a href="http://anditudor.blogspot.com/2010/06/codite-de-telina-umplute.html"><img height="191px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfq9Sagp6X6FY1G560hmEncD9AKMbIYM5wgMc4_0b9cCf2Zg1zUw37WBImMmIkjsXxxbPtWD2uLhFgR63mDLxSpdJS0DT6GB4fenHyb6Iun_wobpQ_mose5l1v_oKBnUFBvyyrRubzMGDb/s288/1.JPG" width="288px" /></a>;<a href="http://anditudor.blogspot.com/2010/12/conopida-rodie-hummus.html"><img height="216px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnyqGtf55xR-6x3GxmRa8mr2HjwIiVmISqTajx8kCXtiKtqbRCC73k3O1OjN2PpBTmCy3O5JZDt9TtJojoif_dHlithZz9H5wdE1ba8ojhhNSOtpT1mv5eF7L2fNv99ufuWG_bNE8_p0I/s288/IMG_0065.JPG" width="288px" /></a><br />
<a href="http://anditudor.blogspot.com/2010/04/bacon-wrapped-olives.html"><img height="216px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcJP6VPvGfL4Qhvav7fNIzu-LsN7pGBlBdTfiWARXaA7BCfaVGd7y7HrdhG2YkF7pvazOJQ3T19rErIB_0LD2badnACWvIqi5fb0LaBlGiceJbZmhZiN22xaM7IrW1EYGlNhgUJWIQOu1/s288/olives.JPG" width="288px" /></a>;<a href="http://anditudor.blogspot.com/2010/07/involtini-cu-prosciutto-si-feta-grec.html"><img height="204px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIjoKM6UXrbtWB-LWHzO1fK0ZR589i5FSesaZ7ZVN1JOH4sNGPgO0Pw0T_r505KeQDpTvEH701lFJfQzSvY4MpYL4OWS0B15WMXDe4HfgPbe9eS7r-5X1CXezODB3_q49tGyQYzQTm9nB/s288/ardei%252520umpluti%252520%25253D%252520involtini.jpg" width="288px" /></a><br />
<a href="http://anditudor.blogspot.com/2011/04/castraveti-cu-somon-afumat-si-branza-de.html"><img height="288px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3dza-QMXYF-UrPF39_-_Qg7_SjzRqQ_8iYOPVK-Rky0Az9ZNWIeUbzIxV4CK4PfRvkfXrvSmCb100rpW8__KaO1hr9sNwuK_PB692sLEM7M9Xw3vCyS3WX1SqoKUoBLhMQr3HHyBeJV3/s288/IMG_0136.JPG" width="216px" /></a>;<a href="http://anditudor.blogspot.com/2011/02/antipasti.html" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCa55jje4TE3fSyfKhBd7C5sAGkrQBF__hE8UaYpoDSfSfFNd3ailaaCjNdd3wcIJF-AG-Mb20EiCKdaLzwlV19e7N4cqVy1m025gzSVChy1L4MzRB8YuKBNgslnFhAOGZ0fhgCkMdR-_/s350/tort%25252C.jpg" /></a><br />
<br />
<a href="http://anditudor.blogspot.com/search/label/Fripturi"><b>Fripturi</b></a><br />
<br />
<a href="http://anditudor.blogspot.com/2010/05/file-de-porc-cu-usturoi-si-ghimbir.html" target="_blank"><img height="160px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleTMaXKHxI8hqUAo3WJH90Bb93hzPkm96Pjr8mAwPnvyR3A_9KaXj5J0E9k28zidnO7Nx2-DBVG-wmiFe-cPefWtMJhB1aDyl9xNe21TWdD5zChAS4wwbiJOBKewfhZTua_Q1Nu1JRd6a/s288/IMG_8713.JPG" width="288px" /></a>;<a href="http://anditudor.blogspot.com/2010/12/beef-wellington.html" target="_blank"><img height="216px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpPJ-hGumB8Csgv9nEJGCnzrXpqJNRL8RETwHx10i0oGhsAVBhM8lpK_37O0ZZjZ_mw3ZgDkqoK5dy6XlQ3u-UPXFNS9grr2W4MKpdJObaOJzzzYAmmbTtXbTmWUHpvEW_6fR7sznIu8J/s288/IMG_0148.JPG" width="288px" /></a><br />
<a href="http://anditudor.blogspot.com/2010/11/rulada-cu-carne-de-porc.html" target="_blank"><img height="178px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7I6Z7IZRNrRwZinHsKWzguS0PRSY6vSb9IMuISNNJ220XjbgRI72q3zW0UwGFX01Va2CY0-5GouWc9WJkuVqZwWUalUVN6RIwYznfLfOYD2OnfH7q_Z4w0jD-NptDdswtLm927l0y0k8/s288/IMG_0014.JPG" width="288px" /></a>;<a href="http://anditudor.blogspot.com/2011/08/pui-la-cuptor-cu-ierburi-aromate.html" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YUDPQrFfAKmL2phiSCXT-cpYxFNFHxWwnLGjK8oa6Ws3UvLPMs5GjQjoeKlNZgaxLvzqCarCX3eqSPYBYRHubokzashiSTzwlPtM64Srm0yYRTVXN1JXWTmkcUHSCk4zmZXV19DZpsgW/s288/IMG_0037.JPG" /></a><br />
<a href="http://anditudor.blogspot.com/search/label/Aluaturi%20dospite">Aluaturi dospite</a><br />
<br />
<a href="http://anditudor.blogspot.com/2008/10/cuib-de-viespi.html" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZ0l1MxmSyDyJ7b_damWLbrQER6GtWqq8bwdKuk6jzSIz6zUwJ8XntW2g22Ldb6l_MaI7xTf33OusWvK8CggRl-ovtsBtrjsFnkox88lv3s0hNBEjH2TeU2zkDdE9blx-aHEEcV9LeesO/s288/cuiburi%252520de%252520viepsi.jpg" /></a>;<a href="http://anditudor.blogspot.com/2010/01/cozonac-cu-nuca.html" target="_blank"><img height="288px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2kYzGkPvrEADG4VeIdDkDjQEKW3wWF1U2pZjZGNHbDcBKr7a1pkvW-jp6d3icJP6NgKRrHbj_5Qobh5eGqJBHr9Sq_RHSRiDOJHvk58g1mqRceuaTrAoj92sX1OSaJVtK3lMS8m5Ex8w/s288/3.JPG" width="216px" /></a><br />
<br />
<a href="http://anditudor.blogspot.com/search/label/Dulciuri%C3%82%C2%B8" target="_blank">Dulciuri</a><br />
<a href="https://picasaweb.google.com/lh/photo/owhO7p2qBomIjyFpT1r9A9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="217px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMMPBYn0smZtZDwrrLtWxYSG01NBvqD8mlp-TLuvWK8MO5hnHrZuPMpGv-SMCHYGFOWL00MRnw9TtcX9lR4OZlKkS84sWZZZvdbVzQBUTgB6VWs780P5_FV69HowCAjBv_Vm7fyDqkVNI/s288/7y.JPG" width="288px" /></a>;<a href="http://anditudor.blogspot.com/2010/04/brownies.html" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFNqWEJmDnm8qsabytA4fbBCMYyHe6Cpr5P44MDE7i3xBXBOKN803Va4pEzUzN4To1ouLHvcps122Ca4GOCDw1_TXhP0Xua4Epfsb-mIbOctbeLj1A5q4W8Pc_yR697nnk25v6RLlfTN_/s288/b1%252520%2525281%252529.JPG" /></a><span style="color: #0000ee;"><u><a href="http://anditudor.blogspot.com/2010/12/marlenka.html" target="_blank"><img height="288px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQGTFl-L0vCrRVP4hQvCDEs3qGDzZNIKdYfOywN_ShEfqLoIX69h8nBgqA1ANWJFQMCXXK5VdK8Bzy4DGffNmq1GpHQ9N3hkcrL9lJqniyZo6UBYpqG2kzBxP6aQYNL9OqD76w_WW8FvE/s288/1.JPG" width="216px" /></a></u></span>;<a href="http://anditudor.blogspot.com/2009/09/prajitura-televizor.html" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmVPb81VJAma14K_VHMXLoIlUFojjIfh7zlJ0RNxkGCMpJOb5Yi5SG9EeFvWoYIEeq5njTcVY1YoQYmZOJiG1c7KOk95ItAyZ-9DOFTT-RhaQV8GNYnZYfYXO-yufbHyE2sn2SyEBSH_Z/s288/IMG_7376.JPG" /></a><br />
<a href="http://anditudor.blogspot.com/2010/12/prajitura-cu-foi-albe.html" target="_blank"><img height="220px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaNrVSSZO0DmtkVSlrUoNgU4-FINQPg-rYG7MxoTOAJ5VveI1Z8g2JqNCBTI-8hitvpxsGfBpM1TokmGbBqUg85E-TlXlt1QGcGmXHhVJVR-MHf7oMykMXqC6lnZil21TV050v1Ax0C9W/s288/IMG_0096.JPG" width="288px" /></a>;<a href="http://anditudor.blogspot.com/2009/08/prajtura-cu-foi-de-napolitana-3.html" target="_blank"><img height="216px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FLSHDoMflq2T30rZ7TtNYqM7mfe4VQ8zMEAESVwl1wPyChHd4nPC2h1aSUpdulSVtm3IxLbL8fG8-YU7Bok3POjsUyfxoyGzHH5UI5TLYMuOX9qIpUbO7KZ-OXGF0C3RV4ZcXMoBKEH_/s288/6.JPG" width="288px" /></a><br />
<br />
<a href="http://anditudor.blogspot.com/search/label/Torturi" target="_blank">Torturi</a><br />
<br />
<span style="color: #0000ee;"><u><a href="http://anditudor.blogspot.com/2010/06/tort-cu-martipan-si-pere-in-vin-rosu.html" target="_blank"><img height="198px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlUnmuGalwor-Sg9tr9oldib1JG4INu77E0LKBGua90oReoIoV-YMwIwF9VCgBFp1UX_sJGHxcqMoFnW5-OiMlCwux_bsdJpZjIKfPkYapc-Dh4L6aEX0NWQcN9VNDHsl4oTIiC24xD-Z/s288/2y.JPG" width="288px" /></a></u></span>;<a href="http://anditudor.blogspot.com/2010/07/pavlova-cu-capsuni.html" target="_blank"><img height="222px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIv7oZmNRH4H8Ancfgsk-zI1Lu9dX_pPs_PUEgrzr-OzVclzfbORFrkbHSoZBBHA40Ipn3022fDV10itDCXhAOYLIvv5bJjVLPZVvlrPfhlkgOgtZpdAIsxiVEpjtt2H1u72WoSCXVCR7/s288/2a.JPG" width="288px" /></a><br />
<a href="http://anditudor.blogspot.com/2010/12/buche-de-noel-aux-noisette.html" target="_blank"><img height="216px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHecr5JL__kl9UgPumrqsIRp9YPl0MsHnWaP1hNNr2BN86c9xv3waq_okEme203365aypJfVuKEbOKVvoRZptTTrVvFek9eAG8SQsRHnWuyTdcGpffHRPyofB4u-WhKh8kiNzcRhBYfoB/s288/2.JPG" width="288px" /></a>;<a href="http://anditudor.blogspot.com/2011/06/dobos.html" target="_blank"><img height="216px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfEH8kIPmZd1xIuYcYFM3bqYw2h6NsZDAkiB1fsN26bEUMA3GTkpf1dU5128gyZTtUHxWktUaifA5xQQDWJGG4bDC7-JYshr3sYSBcGJf18GnFVrT18V185-QD5cvz1AAQuut6N-SqItC/s288/IMG_0076.JPG" width="288px" /></a><br />
<a href="http://anditudor.blogspot.com/2011/02/prajitura-cu-morcovi.html" target="_blank"><img height="288px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzPWRRK8CQc8kfMYRtziTrvJnUwRvLE2iBYtK8yjn_rZtZsXIScWDu2vuSXqlltaXYa71_yKJUxQg3YhNxeHEWhVdd9tm_fycyE2aq6Pntn_mKbS0PdN6HT8vNRQJYJblWKULHgQ-qxxR/s288/3.JPG" width="245px" /></a><ahref="https: kfswjnuxjbeoqfstez8fitmtjnzetymypjy0liipfm0?feat="embedwebsite"" lh="" photo="" picasaweb.google.com=""><a href="http://anditudor.blogspot.com/2010/05/cheesecake-cu-ciocolata-si-alune-de.html" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkr6cN0CKEDkgtd9odaRw70Atbo5_DcwKjdUFY-T101bkBpUBEM3cjQ9NWoDEkQOvk0T3z9cKSZBINJ3pM1Pp_Fvxrn907z2mcuXsH7M8oEaUHVL-eqbcVz-UPiEXxrLI9_LvKU5w4Be7/s335/alune2.jpg" /></a></ahref="https:>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com19tag:blogger.com,1999:blog-5111909147000911929.post-44841688874695461882011-12-17T07:11:00.000-08:002011-12-17T12:55:52.588-08:00Fursecuri cu fulgi de ovaz si cirese uscate<a href="https://picasaweb.google.com/lh/photo/exJqx6EwH6z22ey31OVYs9SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TyiUcsQj4VNMGg3AA-wmqDNyjxK5VpSVmovUiRcurkIIzRz-9T-y08BNiegZvulgqHTBPmdsrSVq0lwIvnSPNis7lVxy99adiLcDmAocbqjz-Gmo_PNAdqhiDaePd2hlzes-iNItwnc4/s640/IMG_0019.JPG" width="585" /></a><br />
<br />
Pe <a href="http://codrudepaine.ro/2011/07/fursecuri-cu-fulgi-de-ovaz-si-stafide-oatmeal-raisin-cookies/" target="_blank">Codruta</a>, pe care o simpatizez in mod deosebit, v-am prezentat-o de mai multe ori si cu siguranta vom mai merge in vizita la ea :)<br />
<br />
Am scotocit dupa o reteta de fursecuri cu fulgi de ovaz, pt ca acum cateva saptamani, m-a intrebat mama unde este reteta de cookies cu fulgi de ovaz pe care am incercat-o pe cand era la noi in vizita. Insa, pt ca incing cuptorul mult mai des decat transpare aici, pur si simplu nu imi mai amintesc despre ce fursecuri este vorba. Daca tot am gasit reteta Codrutei si este obligatoriu de retinut, atunci e musai si de impartit cu cei dragi => me <em style="background-color: white; font-family: arial, sans-serif; font-size: small; font-style: normal; line-height: 16px;">voilà</em>! :)<br />
<br />
<br />
<a name='more'></a><br />
<b>Ingrediente</b><br />
150g unt moale+ 1 ou mare+ 1 lingura extract de vanilie+ 110g zahar brun+ 130g faina alba+ 1/2 lingurita bicarbonat de sodiu+ 1/2 lingurita de scortisoara macinata+ 1/4 lingurita sare+ 150g cirese uscate+ 80g alune sau nuci (prajite si tocate grosier)+ 160g fulgi de ovaz (fini in cazul meu, pt ca asta mi-a oferit camara)<br />
<br />
<br />
- untul se bate spuma cu zaharul, apoi se adauga oul si extractul de vanilie<br />
- faina, bicarbonatul de sodiu, scortisoara, sarea se amesteca intr-un alt bol<br />
- ingredientele din cele 2 boluri se amesteca intr-unul singur, nu trebuie amestecat foarte mult<br />
- se adauga ciresele uscate, fulgii de ovaz, alunele/nucile prajite<br />
- se amesteca bine, se acopera cu folie de plastic si se da la frigider pt minim 30 de minute<br />
- intre timp se incinge cuptorul la 350F(180C)<br />
- cu ajutorul unei lingurite se ia din compozitia furescurilor, se pune pe tava asternuta cu hartie de pergament, distanta de 2cm intre ele<br />
- se coc 10-15 minute, sau pana cand marginea le devine usor aurie si interiorul nu este perfect uscat<br />
- se transefera pe un gratar, sa se raceasca<br />
<br />
Sunt minunati! Multumim Codruta!<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ztSOGMPaQkkf4M3_Qiz0hdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Zv4__z21INY_j-7yAdFpBagvJsmf3pkiXd4bJHYZh_GjqfqpPnINpDL3EiViGQ_LDcVscxGGeMcVePXdOyxYmsgrBETrVUEXTJS2YRSjn-MuD8Xq09028S0Q4m0SFpVG_dS3s_-4xUK5/s640/IMG_0027.JPG" width="585" /></a><br />
Nu i-am numarat, insa au iesit multi. Ce bine! :D<br />
<a href="https://picasaweb.google.com/lh/photo/f163Y6OxNLGokNFHzz-vPtSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kbPwBx8QlzjQ92PNNqeAofEefF_YVGH77HM0L2obgOLJOXivoyDD1oe-DnvnUR2y1s_DtMUEDD1u8lITeKNK7Wi7OZC6VK7w6szrR_0ZaYDtke5WlcXnH0cIhBpZKwVmV0bTRpID7uw5/s640/IMG_0024.JPG" width="585" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com6tag:blogger.com,1999:blog-5111909147000911929.post-31331439789227464882011-12-15T19:04:00.000-08:002011-12-17T09:42:49.652-08:00Chocolate wafers<a href="https://picasaweb.google.com/lh/photo/CgCo5SyY3PL4Ix0mUQyN99SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="441px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-rXZUmqwXHazWjSCBpjBL41KVgIrBXH8UTr9XwSCmnQCeMKFhYDBOJ6jHDVEtO5z_5icGIEcoEt8oDuMkm189Q3uwimTi-onLxdQsfdmM2-hwCMyejGVSqVltWdoISyIpjsxuFDWoVcI/s640/IMG_0070.JPG" width="585px" /></a><br />
<br />
Cautam zilele trecute o reteta de biscuiti cu cacao, mai altfel. Niste biscuiti care se pot umple cu crema, daca ni se face pofta de extravagante rapid de realizat si ce surpriza superba am gasit in biscuiteii de azi (taina: sunt la un pas de o alta reteta super simpatica, stay tuned :) )<br />
<br />
<a name='more'></a><br />
Reteta este adaptata dupa <a a="" href="http://www.joyofbaking.com/ChocolateWafers.html" target="_"_blank"">joy of baking</a><br />
<br />
Ingrediente:<br />
130 g faina+ 50g cacao neindulcita+ 1/4 lingurita bicarbonat de sodiu+ 1/4 lingurita sare+ 90g unt+ 140g zahar brun+ 50g zahar tos (erau 100g in original)+ 1 lingurita extract de vanilie+ 1 albus de la un ou mare (cca 30g)<br />
<br />
- faina, cacaoa, bicarbonatul de sodiu si sarea se amesteca intr-un bol<br />
- in alt bol, se bate untul spuma cu zaharul, apoi se adauga extractul de vanilie si albusul<br />
- in bolul nr 2 se adauga amestecul cu faina si se amesteca totul pana ce masa uscata de incorporeaza in cea umeda (puteti folosi si mainile, daca lingura nu face fata :) )<br />
- se rastoarna aluatul pe masa ori direct pe hartie de pergament si cu mainile se formeaza un 'salam' de aproximativ 23cm lungime<br />
- se 'ambaleaza' salamul ca in imagine si se da la congelator aproximativ 30 de minute, timp in care preincalziti cuptorul la 350F(177C)<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/YvDQYR1BxEqngGnZANNos9SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4uetgNtIK11hGxIcn3HViBS4i2Zfz3rSgAkjL36rQ41JANq-_vWbPFSo7duFtk5QfKdZUXnZ_UOVGMiblJF6gv3vDtk_izj1QHzXI-usGGWge7LZbuW1wguCq8eHIt5xlZ661Eer8DtS/s640/cookies%252520%25252B%252520babic2.jpg" width="400px" /></a><br />
<br />
- o data intarit aluatul, se taie in felii subtiri de 6mm (cutitul trebuie sa fie bine ascutit), se pun pe o tava asternuta cu hartie de pergament, lasand o distanta de cca 2,5cm intre biscuiti<br />
- se coc 10-12 minute sau pana cand suprafata devine vag ridata (vedeti in imagine)<br />
<a href="https://picasaweb.google.com/lh/photo/2mYdzHqfbm0hsyaokG-kkNSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwk_LIJicIxVZfpoOiU5A-ASZAI-Y4efKo0DjVqQTqBoSumEU0XHvtWyQdSkvXxcalEYjNTd-D2pFBNMEdzbm1MhXVPYTCYoxtjomfuYZ2d9MfPUXP6Ld1aVZPTiC3Q0kxLfyk5FSZeDjX/s640/cookies%252520%25252B%252520babic1.jpg" width="640px" /></a><br />
<br />
- se scot din cuptor, se lasa neatinsi 5 minute apoi cu ajutorul unei palete se transfera pe un gratar si se lasa la racit<br />
<br />
Sunt minunati!Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com8tag:blogger.com,1999:blog-5111909147000911929.post-79880723330634723472011-12-12T18:30:00.000-08:002011-12-12T18:43:03.110-08:00Babic<a href="https://picasaweb.google.com/lh/photo/NuR750GySCy7eyuLlEotMdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_L15mYg1LTSN2dhkW95p5mhD5_0-2QnG5tN7bKmutNESIAv3qK6BlqZvr_ohMD2vptO4GmZETxfGI4rH0q7JaFp0d8q8WAMRyDas38ptpoVBhmmBnVD7QgabKfSFQbvZQt0S3AhjvwjF/s640/IMG_0080.JPG" width="585" /></a><br />
<br />
Am gustat babicul de Buzau cu muuulti ani in urma. Sotul meu il primise cadou de la un sarb cu care colabora, sarbii fiind si cei de la care vine acest <i>salam</i> minunat si de-atunci, a ramas salamul nostru preferat. Am avut ocazia sa facem de cateva ori de la prima degustare, insa au trecut nepermis de multi ani, de cand am mancat un babic ca la carte. <br />
<br />
Anul acesta, tot dragutul meu, mi-a indeplinit o doleanta destul de invechita :)) si anume a cumparat o afumatoare, miniaturala ce-i drept in compaaratie cu cea din aminitirle copilariei, insa extrem de eficace, ceva de genul <a href="http://www.bradleysmoker.com/francais/images/products/bradley-original-smoker-large.jpg">acesta</a><br />
<br />
Nu ne mai ramanea decat sa cumparam tot ce trebuie si sa trecem la treaba.<br />
<br />
Babicul are cateva taine simple, dar musai de respectat:<br />
- carnea, odata condimentata (cu boia dulce si usturata plus sare si nimic mai mult!) se lasa la maturat, la racoare, pentru cel putin 2 zile (la noi au fost 3 de data aceasta). <br />
- in cele 3 zile, pana ce carnea ajunge in intestine (de manzat musai!), compozitia trebuie amestecata o data pe zi.<br />
- in ziua in care se trage carnea pe mate, se mai gusta odata de condimente (din amestecul crud!), se mai adauga cele necesare DACA este cazul si se lasa la temperatura camerei o ora, sa fie mai usor de manevrat.<br />
<br />
Se umplu matele, se pun din nou la racoare, de data asta intre scanduri la presat si a 2-a sau a 3-a zi se pun la fum rece.<br />
-I-am afumat aproximativ 8 ore cu fum de rumegus din lemn de nuc. O nebunie! <br />
- Se atarna la uscat intr-o incapere racoroasa, pentru aproximativ o saptamana, apoi se pastreaza la frigider, infasurati in hartie de pergament. <br />
<br />
<b>Pentru cantitati:<br />
- 2/3 parti de carne de vita (pulpa) + 1/3 parte carne de porc slaba (pulpa)<br />
- 3-4 linguri de boia dulce la kilogramul de carne (calitatea ei este foarte, foarte importanta)<br />
- sare si boia picanta dupa gust.</b><br />
<br />
Sursa amintirilor este <a href="http://www.bradleysmoker.com/francais/images/products/bradley-original-smoker-large.jpg">Costachel</a> caruia ii multumesc frumos!<br />
<a href="https://picasaweb.google.com/lh/photo/6-Ynyp0Va6M9T03fYo3ardSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjug4fbugMKqVxpm5bnKEO65k5AYPYYlvtSXiTranvHFPUJJ6FDkjA-GWiqFGFkNaItHhXCiG7tYmBfOlDgcAKiAF8LuYow8lmDu-OEDfNgqotyUvqer9VzU5rOEEmRDxKICl6Q9afFnWtA/s640/IMG_0011.JPG" width="494" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com18tag:blogger.com,1999:blog-5111909147000911929.post-74152893956184275562011-12-08T07:50:00.000-08:002011-12-08T10:26:37.466-08:00Muffine cu ciocolata<a href="https://picasaweb.google.com/lh/photo/JyTpPXE66UjLECEDcb7UddSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zwm1N69_ujNqPcpSN3Kf7sSPtUxHO0qhYVRrva0Ecj09yjEZNwKa3QcPDODxNX11yGK5pmNJLgzNMcsmTCo2BHvGn9HvtXxwFQM2tgEMSlswYnbgJSBXBdBKOmz1CFXT1L2uxSR7kQw8/s640/IMG_0066.JPG" height="447" width="585" /></a><br />
<br />
Reteta este o adaptare dupa muffinele atomice ale lui <a href="http://www.lacuisinedebernard.com/2010/09/les-muffins-atomiques-au-
chocolat.html"target="_blank">Bernard</a>. <br />
<br />
<b>Taina 1:</b> exista 2 tipuri de cacao<br />
1. tipul dutch processed care are un pH neutru si prefera praful de copt ca agent de crestere <br />
2. cacao obisnuita, a carei aciditate activeaza bicarbonatul de sodiu si deci, il prefera.<br />
<br />
Puteti citi mai pe indelete <a href="http://www.joyofbaking.com/cocoa.html"target="_blank">aici</a><br />
<br />
<b>Taina 2:</b> Pt a obtine consistenta obisnuita/corecta a muffinelor, in general, se urmeaza pasii urmatori: se amesteca ingredientele uscate intr-un bol, cele umede in altul, apoi cele 2 amestecuri intr-unul dintre boluri, neamestecand pana transpira grinda (!!) ci pana cand ingredientele uscate sunt umezite si nu se mai vede urma lor. <br />
<br />
*75g de cacao neindulcita<br />
*215g zahar<br />
*170g faina<br />
*150g lapte<br />
*100ml ulei (nu inlocuiti cu unt pt ca, desi e bun, nu are consistenta care trebuie)<br />
*190g oua (aprox 3 oua mari) <br />
*1+0.5 lingurite praf de copt<br />
*0.5 lingurite bicarbonat de sodiu<br />
*150g de ciocolata cu lapte rupta in bucatele grosiere (eu am pus niste ciocolata umpluta cu caramel)<br />
* un varf de cutit de sare<br />
* o lingura extract de vanilie<br />
<br />
- ingredientele se imprietenesc cum va povesteam mai sus, ciocolata bucatita facand parte din tabara 'uscaciunilor'. <br />
- formele de muffine se astern cu hartia speciala, daca aveti un ulei in spray puteti pulveriza de la o distanta de 10 cm fiecare forma, se umplu cu coca pana la buza formei apoi se coc pt 25-30 de minute in cuptorul incins in prealabil la 375F( 190C) sau pana ce scobitoarea cu care ii intepam, iese uscata<br />
- se lasa la racit, se scot rasuncind putin pe loc muffina pt a o desprinde frumos de tava (fiind mult revarsate, daca incercati sa le luati pur si simplu, exista posibilitatea sa li se rupa palaria)<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/wvqlbSv5IO5d9GZev5QHstSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguY7HPb5HZjj_hmAHiqzYnVRYgEc5cSgEB0uLTr90U5mQKiFxg-IA6rrGKp3LPqGARMoDXZpLimur1JB2VfCPyT6Kb5gBVVfA4PdNFkpr0h2LgyLbsCmx1lmsfON3mToohjXF4V-O-zyQu/s640/muffins%252520choco.jpg" height="453" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/0mzHPb4UHGrQpIQrXtw7HNSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJbO3LAx2XcUgnxaCXZtMs8GhuI7d1ZZJnKZ0Qd1oimMnKiuLX293d3eIWkpRdmHxAOXCHpc-DxzFJvL76zpkgXwJP2CUSkHSvwkyURCwEPgHXXYWsXyv4u7X4CEmQrA-HbHZsjiw1W7b/s640/IMG_0061.JPG" height="640" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/cXP5QcQThUGKHe3QlWdzPNSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVznKG_V4RTJ3wagYnRguGdXd-rdS4OdaAtrAy2t3KUhY3yusd5ExMHqk9_CkYTeOOlXCZcZnlvUyqAZo988DFbA85WXL1jjFublNndSzb0K45WelhxU3s39kpYFNYX6dQncsiuu2xTc0t/s640/IMG_0076.JPG" height="640" width="480" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com12tag:blogger.com,1999:blog-5111909147000911929.post-36884433173618240492011-11-28T17:51:00.000-08:002011-12-06T15:27:25.392-08:00Painea cu maia<a href="https://picasaweb.google.com/lh/photo/-UyHe1PMR5TJn1m0MjO11WtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6cOZL6A8UXEOrJnLzV5tDp1kyLDxZaB35ik4NoUpGHFXasoZMGLNyGeZwK7iuRDubnsb4wWZyHH_inP0DTd3tECf_c6y3wFniOB62RRyp-DkW_8WEtDKsSJmnVk_eagP4CeYYln61yNJ/s800/IMG_0069.JPG" height="800" width="585" /></a><br />
<br />
Despre paine, si-n speta painea de casa, s-au scris sute de carti, exista mii de formule, cu rezultate unul mai special decat celalat. Faina alba, faina integrala, faina de secara, faina de spelta, de alac, de grau dur ... <br />
Apa, faina si sare, 3 ingrediente simple ce duc la un produs care place tuturor. <a href="http://anditudor.blogspot.com/2010/11/drojdie-naturala_21.html" target="_blank">Maiaua/drojdia naturala</a> inlocuieste mai mult decat minunat drojdia chimica, iar painea facuta cu drojdie naturala are un gust si o textura splendida, unica, de vis.<br />
<br />
Cu mici exceptii, coc paine cu maia saptamanal si asta de mai bine de un an. Coc 2/4 paini si dupa ce se racesc le pun in pungi ziploc la congelator (ori intregi ori injumatatite ori taiate felii).<br />
Am incercat multe formule/retete, unele mi-ai placut mult, altele mai putin. M-am gandit sa va arat cateva paini, poate va inspir si purcedeti la umplut casa cu minunatul miros de paine.<br />
<br />
Am sa pun linkuri spre formule, consider ca nu are rost sa le rescriu, le-am urmat aproape intocmai, iar modificarile/adaptarile mele tin exclusiv de temperatura din bucataria mea si de ingredientele folosite.<br />
<br />
Pe minunata Codruta, de pe <a href="http://codrudepaine.ro/" target="_blank">Apa.Faina.Sare</a> o cunoasteti deja, daca nu, acum e un bun prilej. <br />
<br />
Dupa formulele Codrutei am facut<br />
<br />
<a href="http://codrudepaine.ro/2011/06/paine-cu-seminte-sourdough-seed-bread/" target="_blank">Paine cu seminte</a> si <a href="http://codrudepaine.ro/2011/05/paine-cu-4-graunte-four-grain-levain/" target="_blank">Paine cu 4 graunte</a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/KVRlM6wOQ08yBwTEEIhuOmtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR5OtgckyQv4v2U1239JKYkpglepYMc0KVbtP5UEuwtod0GvPGefO5LkO9YG5vScyZzyWbCwNIsFVQ-n8r0dn663taWBeqjHJHlADJmrz84O-hb638TbNr-2QCPpHHo-0OoH5n3xcgSlUF/s640/IMG_0003.JPG" width="585" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/Lx_TJVB32w0BpTa90D4_7GtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigY2Rzj4_WX3_JuNX10-VmNNt-nUJrmDD8oZcqg25jwT3s7ohbMrHDF7EtwHqpXb6R8yFvSGScEfE7GVahmyxVsAfJmnhFzKxemyW8p4JO7GDTS14Odg0TwyoyY-yNs4oKuvxp-rHBrFPy/s640/IMG_0021.JPG" width="585" /></a><br />
<br />
<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/i0XirfWXJ1nMDhMNW24R92tUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgyyG8frHm87dqRTcDHz-U8L8RuWUgrUcJKt5U3fBgaK-qv62rybX0oXcUveMmwALcMc4_CKWab5jWOML3f2IJ-fmg7HeOBqvQUq9xZlB_EjuONTnhra8zVEG1yZ_QtPtly9TIHe6-hMe/s640/IMG_0046.JPG" width="480" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Nz6udgZK2IK0aPSWjuOuBmtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjje2_N-hN3A27EezsRO_A0oH3sOmgfDoi5wsrNXc_15dPMstktvtHGo7OIAemufEb6Bpi7wLVjICDosNaIrZCb-F4gGH2kCXhLfO7js-iLfDGy_ew-mx_TI3SwPB_3ig5ZT21IF9p5iOQF/s640/IMG_0069.JPG" width="480" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/UcddZGb1kjpap09wBdQnkWtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WlPZq1Tj1HCyTwvjVP4kN66K2z2COd-HvoyeeHameldbbWaYodSo7KgIxu8WKSelH2KYJw3CxKY6pxBcs7zH_yuOoVj0FGCqp8NCEvuhAx8AK_5oUMUTIh25a27TB75vMmHdskg-5LHf/s640/IMG_0082.JPG" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/CN8zu2UWytCKIi2tZyYkaWtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQDOMkXPnVYF8vrlqM1KQ1Wj75lC9xf8hr5Y5IKDW2pen4t2IACuWxESFAVE7SBdVKDHgyXFbgZDIN3PRtbifp2c6vfzoPjffXIK0uaGBbs2Q-lvalEz5-ZBRuU2383HLDcr405lTTKPh/s640/IMG_0094.JPG" width="480" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/_LIGHCGLPnkJztvKa_bJuGtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nfEju8wb1WfKoGkiTAdhK6IC-FfDcvBKOqwmoy6ZAtUdw5xQN5xhJhiHTLzPCArWd09Qe9Ltt9RjDzvDdCSOIwJLPJyDgGfQ5fLofbAtpLUfy-WntMhH5LSW9UFaXD_lpSRko9d3v7e3/s640/IMG_0039.JPG" width="585" /></a><br />
<br />
3. <a href="http://codrudepaine.ro/2011/11/paine-cu-faina-de-grau-durum/" target="_blank">Paine cu faina de grau dur (durum semolina in cazul meu)</a><br />
<a href="https://picasaweb.google.com/lh/photo/g905uZQ4jJOr-rahjXNMs2tUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHETwRGJ7BF_b1opHsjvDl6ryTlDgi4iKC-Dax2xigFkGCUE55KDJc36F5DAf0xNq-kE-LgI4wmiPisFprlQtv7fBwgBPFz7x5eshIk9jz8BY2NtIXGGencWka42VtQS3VM1P_t6MNfkwd/s640/IMG_0026.JPG" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/YmN07rQYujJfVGur9IfsQWtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGB9eUjUdnP2UwZXhBBIeM5vsGWjFi7ygUF2pVz_9qptxwckVYv2Pdw6OeSj83sKZp_lu6SAhUR4BmDQNejly2rqIrXpEr7S04nhd2gDfPUAaMCrWStSIc7oL7lgBNK7MT9qRzkKAZfw1Q/s640/IMG_0039.JPG" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/TXyKWgtdHMqkecZ2ptxGNmtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQKlL_SbGnweOTBSGWl4p0J6Cm4yH4fbpyTRzVWLGf6jAfPqaTl80Q8z0Bab0S8xw7FfKkt0QibqZgr32sjPUYNYhCQNTOV8mRtFc3l5JfguREl6dRSOAmWGLPxf9dZvLVlUN82Wkzd5V/s640/IMG_0023.JPG" width="585" /></a><br />
<br />
4. Favorita mea pt genul acesta de paine <a href="http://codrudepaine.ro/2011/06/painea-cu-gust-de-acasa/">Norwich sourbread</a><br />
<a href="https://picasaweb.google.com/lh/photo/LffLRN-NHUWDbMkDh7dcYWtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="585" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaefCMHa5c56jeX_0dL3Ee5_H_TeSBN0ODmSk7BHieFpMd-cZUsXONGROlJXn5_cPzfZu7ZXizH94tU3PFFLCUnmi8HhEwZS2lwQuqOz-JuHZ5xdHMEPjYQcks4wJJhDlD2D76nL5htJuy/s640/IMG_0060.JPG" width="480" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/1dTfUWX3tRyfEbf20jScs2tUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMiKA4TxILaUs3xBRHE8uQarIxzdqMOqsmzcQJ2AnEAcitIDZ6rZ3GRZVV4h7WJPAiRymAK-BarqH9QShvG55VVfsQ5kq7dXshKyFq4zLdfq5tbQjJxPyY0V-zcMxxxrkzIB7UtfnIC7Yc/s640/IMG_0065.JPG" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/gi3VeFukkb65V7-yAo9O12tUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eJuheAvd2V4G275hworN8ZYrxFUAVSPggL1J1aoGchrMUWXTFMESo72LKDDs9Q__AFwfU8shgemfn3HhMHN-ngayI90ErYAnstZ8XeZ8vvFuga9dykKtez46Xy0b8jXEDwQAfCiTBeTB/s640/IMG_0067.JPG" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Z-JOA3usPV9eI42YJR3zemtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkc8lzWp6jIg5rbWlgihKTHwhtF_d4PdJ1QcM2_OFifc6glo67A26kA4fD9zI-OJJu-DlYFQRv-V9ZHzsfYYW1b-UJd1qz3TV4dsvPT3S1IAMF1p1JEpy_tE8Pm5-rQHhOzwBP5rtr0CS5/s640/IMG_0070.JPG" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/3VlOY9-pIp_ngBCBm-8kEWtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jGCITjQzRKfqH8l1JLa2Z9OthyUaabzevtTFEv7AOqZ16o0pZ9OnCo89-9FOUO-2UTJb3LD6jOf12OYSgW5SCaUD-nRhQuYfxJNMdFgA2TlFGHUb5vxkJ3_ibdBMTIE0U22EKT3A3JKF/s640/IMG_0076.JPG" width="585" /></a><br />
<br />
<a href="http://www.thefreshloaf.com/node/24391/ww-sourdough-reloaded%E2%80%A6and-few-more" target="_blank">Paine cu cacao, nuci si cirese uscate</a>- Lumos de pe site-ul The fresh loaf<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/9AbuXuMOBMDy2zyAGtZLl2tUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="515" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERHnYqWmdwnHjpDds_33DcqKYE5q2T4oRixo_JhelJjvXG08RWMlRaZzCaLc_ExmWvcf1HobTLoIl9-I84e3i79zm65dkaHFiJ-YaeRbjKCTQoJdHDQEX2j8opJARdzKFwruoIwIje45U/s640/IMG_0139.JPG" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/zWOld0Nl2ZR0pywDeCuDSGtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-10O0KUO68t9_Kpqp03WfxrvcyPChQCZImGOjX_hX9izu6lwUiS_8IiOxpOHTpmZfMKcLDzTDjqZkHDdHVgLpHMkdTXszEvO-lFkIsaYKLdH-ykwg644DDj3PFVDUd-7NV66IFjcfDRG9/s640/IMG_0116.JPG" width="585" /></a><br />
<br />
Pain au levain cu faina integrala (am schimbat putin proportia de faina alba si integrala din <a href="http://anditudor.blogspot.com/2010/11/pain-au-levain.html" target="_blank">reteta aceasta</a>)<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/enH5ws23uuvM9OD8Kq-pT2tUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxxOjeKli7Xbp_Y8UqzQNr4RzJTJgrD_HIEHRS-GCsBX-CSIRuJYaF5xVIqAD5_FjZE0Fe8kSVCobdBekzokkXs8tY8I-Si0fehJOJKxeZ4RThh1rXy8QLKFSujtUmbwFFTapuZIuJVdcR/s640/IMG_0132.JPG" width="585" /></a><br />
<br />
<a href="http://www.thefreshloaf.com/node/24684/sourdough-chocolate-marble-loaf-must-laminate-can039t-stop" target="_blank">Paine hokkaido cu cacao</a>- a lui txfarmer de pe site-ul The fresh loaf<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/IjWIQststmrGsNOnOWYVEGtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5S7KbwKEFBm22d9RRLCcIOARH1FXotvp2OBL5CFFgfkIVBra3WvLBSZjq_xp1TbLgakfIIYcvmLDwFmul6FPUGNg_syfEmQCQ5CWiOJDI57PRiBGyuRBELBnbHYBrO7pmeGc_KXdq0E5/s640/IMG_0063.JPG" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/on35C1hyWQD3qe1uPyDr8WtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQ-bfXjt3mp6Ti5YxaCii24lMG0ilD_ib8C0Cyraj-tv9S20yFpGpPsnsAIPOEPA5CPWdOvlVd-Wa-5D5dolepV22sp_uFWVhkYbj0eRed2w-tk_H1tVrmFfGsU0X537AxhpKVA3U91Hg/s640/IMG_0066.JPG" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/yi6IEmLES9DKd3EEYACqiWtUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1mFtIeCVqL97mpAzkT0DrdStp1pUVvQHSeml4BiOGlY_nH5tvaRcL7AIhA-q9GAVyd5MasZU0A3cbgSSsUuZ6R0FA309Cf3gz-0BK1kkabnzxlLOAM9V_bOx98bKAUsCpSkeC2taaynO/s640/IMG_0071.JPG" width="585" /></a><br />
<br />
<a href="http://youcandoitathome.blogspot.com/2011/04/semolina-sourdough-with-sesame-seed.html" target="_blank">Paine cu semolina durum si susan negru</a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ydMQAJBspWdGSGRf94VAFrAMSQGGFp5clBx6dGsAPgY?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3wy_rO1kjtqfHwR1IKF7YUZi7VRYHkJFqEemhrxBIk9463O_ejviaXeZgJCMYATdJEFjAajeOTucRagnhI1m6YxwO08rzNbo1X4SjC2d2bDGb7F987Mmh9D3Gpd11uKMd2B6W8zWRv1N/s640/IMG_0050.JPG" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/mxIeejtEW48f2yLRGzjg2LAMSQGGFp5clBx6dGsAPgY?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hC860CghOWIRP4PQMdpHkxqXHKjv9DpNn15oCODKRVRQ9LYJRk5pXQYbm-pW1UagZbA4UKhQ7WG97Oih1KflACpOvQqCDRCwK6AmFHcrr2e7gG2rkO56Hw7yoGUjVVAXaApGvnG55JiK/s640/IMG_0057.JPG" width="585" /></a><br />
<br />
<br />
Si restul e tacere :)<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/PZtt_MgeenSS2QDPwS_Q82tUcEOA90SNC37QdfXsmR0?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5q30jlRqkjfdD19dnWXdsOBr9G2OZsznLxVxe_oIhVTWEzHkTAa1rgJlzKHvabHfgb82QBUP7C6U15aotwUVn-ZaDsxqL0u5djuBRNW6fn_WlblclQpsCW390aJRYctRJJ58xfXb0FaX/s640/IMG_0048.JPG" width="480" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com14tag:blogger.com,1999:blog-5111909147000911929.post-39502046720175757162011-11-19T14:06:00.000-08:002011-11-23T08:54:08.674-08:00San Francisco (style) sourdough bread<a href="https://picasaweb.google.com/lh/photo/5laG_738zbtl1kPiGPYqLdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpvHjeaOw4kZFcPTZZRVDaZwszmQO4s2MRRBJ-ByAE9CHr4l4F9y2Ab0d3tlmkwt3T0_m5N3IztRnAudyX8AVgnyt2QqwZiRK1XosGx6y9hun-rd8e_6ypeUFOUpQ45ynOh_Cwz7GOyhS/s640/IMG_0023.JPG" width="480" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/PZrMgJtChrH3mFPOBWfCaNSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6BnsdYeaKUCaNvPtGALo2RJfhHbscde4GStdhwTLJK6lDeGtY2nI4_7NOnwqZu4vf6BiDeg5C8okKnosuDHGUDNMtYViSFxY9Lspl5t6UW6RMaDeIac7Z-PnMhNzErrR26xjAZkd3OsK/s640/IMG_0032.JPG" width="585" /></a><br />
<br />
Pentru cei carora le place sa faca paine in casa, in special, acea minunata paine, dospita exclusiv cu ajutorul <a href="http://anditudor.blogspot.com/2010/11/drojdie-naturala_21.html"target="_blank">drojdiei naturale</a>, numele painii de azi nu poate fi in prima auditie. Despre paine nu se poate vorbi in 2 randuri, asa ca va avertizez, urmeaza un post luung :)<br />
<br />
''San Francisco style'' se vrea un disclaimer, pt ca, desi cantitatile sunt cele care trebuie, atata vreme cat nu traim in San Francisco, nici maiaua nu poate contine faimoasa bacterie <i>Lactobacillus sanfranciscensis<b></b></i> si-atunci nici rezultatul nu poate fi, ca gust, replica fidela a faimoasei paini. In speranta ca nu v-am ucis interesul din fasa, va garantez ca painea de azi este superba. Coaja crocanta, miezul elastic si oarecum gumos, iar dospirea lunga, la rece, ii sporeste savorea, pe scurt, trebuie incercata! Daca o amestecati cu faina integrala (ceea ce eu fac de cele mai multe ori) obtineti o <a href="http://anditudor.blogspot.com/2010/11/pain-au-levain.html"target="_blank">pain au levain</a> minunata.<br />
<br />
<br />
Reteta este din cartea lui Peter Reinhart: <a href="http://www.amazon.ca/Peter-Reinharts-Artisan-Breads-Every/dp/1580089984" target="_blank"><b> <i>Artisan bread every day</i></b></a> si singura mea modificare ar fi in cantitatea de apa, pe care am redus-o cu 30g.<br />
<br />
<br />
<b>Etapa I:</b><br />
pregatim cu 6-8 ore in avans sau chiar de cu seara urmatorul starter: 57g maia (rece sau la temperatura camerei) + 142g apa+ 227g faina alba pt paine (unbleached)<br />
<br />
Taina: am facut painea aceasta de nenumarate ori, am folosit si maia rece din frigider si din cea tinuta in bucatarie la temepratura camerei (care trebuie hranita la cca 12 ore)si pre-fermentul (starterul) a dospit frumos in ambele cazuri.<br />
<br />
- se amesteca apa cu maiaua, apoi se adauga faina si se framanta pt 1-2 minute pana se obtine un aluat oarecum lipicios<br />
- aluatului de mai sus i se da forma unei bile, apoi bila se aseaza intr-un castron curat, uns in prealabil cu putin ulei, se acopera lejer cu folie de plastic si se lasa la dospit 6-8 ore, la temperatura camerei sau pana cand volumul creste de 2 ori<br />
<br />
<b>Etapa II</b><br />
<b>- </b>toata maiaua de mai sus (425g)<br />
- 367g apa (formula lui Peter Reinhart cererea 397g)<br />
- 567g faina ala pt paine (unbleached bread flour)<br />
- 18g sare (2,5 lingurite)<br />
optional; 7g de drojdie uscata instant (2+1/4 lingurite), eu nu am pus<br />
<br />
<br />
- la painile cu maia, se incepe prin a amesteca maiaua cu apa, pana se transforma totul intr-o masa lichida<br />
- urmeaza faina si sarea (si drojdia daca alegeti s-o includeti)<br />
- cand toata faina este umezita se lasa totul deoparte 5 minute, apoi se reia framantatul (adaugand faina sau apa DACA credeti ca este nevoie, eu nu am adaugat niciuna nici alta) pana se obtine un aluat fin si lipicios, senzatia pe car eo aveti cand lipiti degetul; de un post-it si nu cea in care aluatul ramane pe mana<br />
- pana acum s-a lucrat in castron ori a lucrat malaxorul pt voi :), urmeaza sa transferati aluatul pe masa usor infainata si sa o framantati cu mana pt 1 minut, apoi ii dati forma de bila si lasati-o asa, neacoperita 10 minute<br />
- dupa cele 10 minute, se transfera aluatul intr-un recipient din plastic, de forma dreptunghiulara, suficient de mare incat sa incapa, aluatul in volum dublat<br />
- urmeaza sa prelucram aluatul cu tehnica strech and fold (intinde si pliaza), puteti <a href="http://www.youtube.com/watch?v=1timJlCT3PM">vedea in clip</a> cum se procedeaza<br />
- se fac 3 strech and fold la interval de 10 minute, apoi se lasa aluatul la dospit, la temperatura camerei, pt o ora jumate, doua, apoi se da la frigider. In cazul in care ati pus si drojdie, dupa ultimul strech and fold, se pune aluatul la frigider. Sa fie bine acoperit, in amebele cazuri.<br />
- oricare versiune se poate folosi a 2-a zi (dupa minim 12 ore) , dar de rezistat, rezista in frigider pana la 3 zile<br />
- in ziua in care se coc painile, varianta purista (cea fara drojdie) se scoate din frigider cu 4 ore inainte de coacere (varianta cu drojdie se formeaza imediat cum a fost scoasa din frigider)<br />
- dupa 2 ore de stat la temperatura camerei, aluatul se imparte in 2 si se formeaza in bile, urmeaza o tehnica numita pre-formare (pre-shape <a href="http://www.youtube.com/watch?v=_IbCylsGNL0">vedeti clipul </a>) , tehnica prin care aluatul se tensioneaza pt a-l pregati pt ultimul pas, formarea (clipul de mai sus cuprinde ambele tehnici) .<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/lmaID7mkuFigLfzSxWWxr9SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kluUw3kh-p-xZQw0e3kM0pRyzQWhJudoX_l-6hxYzoCL-Hzs7bB6oO2BJn4t11Fi49egZudLLaQO3QT8nzm38cVXSLUvcJEnvV4-8qxiZr_l4d3YuArnX3VSwd7_k7RdmTIsJhW0qlvY/s640/san%252520francisco.jpg" width="585" /></a><br />
<br />
- se lasa la dospit pt 2 ore, in forme speciale (bannetons daca aveti)caz in care partea ce va sta pe piatra este in forma sus ori pur si simplu pe hartia de pergament, caz in care painea va intra exact in aceeasi pozitie la cuptor<br />
- se acopera si intr-un caz si-n altul lejer cu folie de plastic (PR sugereaza sa pulverizam putin ulei peste paini, si-apoi sa punem folia, eu prefer sa le tavalesc prin faina dupa ce le-am dat forma finala)<br />
- se incinge cuptorul la 500F (260C) cu cele 2 ore inainte de coacere<br />
- volumul e suficient si numai marit cu 1,5 fata de cel initial, insa aluatul trebuie supravegheat, daca apasam cu degetul si intampinam o usoara rezistenta, aluatul este pe drumul cel bun, daca lasam prea mult la dospit, urma degetului va ramane in aluat si painea nu se va mai coace frumos<br />
- daca ati copt in forme speciale, rasturati aluatul dospit pe o hartie de pergament si urmati pasii de mai jos<br />
- cu ajutorul unui cutit zimtat sau cu o lama de barbierit, crestam painile dupa bunul plac (perpendicular ori orizontal), fara a patrunde mai mult de 1cm in paine<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/HCh9ynuu9wojqvuygLE2ktSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="453" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jqQtME_dfJNKfhwtT1r8802LwNIKRY3Gp7nXBailiZwbiikgXvCNyes18MPXajdVeXgE0YSENHHFeQUQDYiwdGKZvtZU0lGTMb5CQn7lTasVI1hXwN3XchXKfbPgng7NXDumAVHoqnsm/s640/san%252520francisco1.jpg" width="585" /></a><br />
- se pun painile la cuptor, pe piatra de copt foarte bine incinsa si arunca un pahar de 200ml de cuburi de gheata in tava situata sub 'raftul' care tine piatra de copt<br />
- se inchide usa cuptorului, se micsoreaza temperatura la 450F (232C) si se coace pt 12 minute<br />
- dupa cele 12 minute, painea se intoarce, partea care a fost in fata va fi acum in spate, toate acestea pt o coacere uniforma<br />
- se mai coace 15 pana la 35 de minute, pana cand painea este rumena, o culoare similiara cu zaharul caramelizat si daca este usor ciocanita pe fund, suna a gol<br />
- se lasa la racit pe un gratar si se poate taia dupa o ora.<br />
<br />
Taina: inca am de lucrat la tehnica de taiat aluatul, asa numitul scoring, taiatul perpendicular este simplu, cel aproape orizontal (cand painea se taie dupa o tehnica ce seamana cu decojirea unei portocale) si care duce la formarea acelei frumoase urechiuse, mai are inca, pt mine, secrete de dezvaluit :) prima paine a dezvoltat o jumatate de urechiusa, a 2-a niciuna, painile sint oricum superbe ca textura si gust.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/4kd9PtE_mDNkw2ioFdXhjdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nJdPUY37Pd8qr4298EzhGgzX5-2DE04ybzcIVsfBLYoWBEqqZCxFeyOtmzrRIDG34HZYM_ZG_PejlUu4qXzrQH5mmzIEZprwEGLptBciOsc0qyL5zkNZG0NnL8bZetS6LDum4o_le0hV/s640/IMG_0042.JPG" width="585" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com23tag:blogger.com,1999:blog-5111909147000911929.post-4883332702538766562011-11-09T07:20:00.000-08:002011-11-09T07:22:52.644-08:00Pasteis de nata- tarte portugheze<a href="https://picasaweb.google.com/lh/photo/hs_rfDFiu7705gUCkyz6BtSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6AbTP9xg0eB-f-KPXhYm6CPzf25hf24QayMfAlwZAEFDuASuWsMMBfgTHaCRbJ_1gqnGo-akzhLQwBiwEPTzbmrn4Ov6-Qru0ZbuOXa6IwSWqpm6Fp0LTG6m53fs6GRQK9vXvaBNeJgUA/s640/IMG_0074.JPG" width="571" /></a><br />
<br />
Despre desertul acesta minunat a scris <a href="http://crazymothercooker.blogspot.com/2011/02/pasteis-de-nata-tarte-portugheze-cu.html"target="_blank">Florin</a> intr-o frumoasa zi de februarie, in secunda 2 de dupa click mi-am crestat-o-n grinda, langa multe alte semne din aceeasi categorie, insa de-abia ieri am ajuns la 'urma' tartelor portugheze. <br />
<br />
<a name='more'></a><br />
Florin a povestit 2 variante de preparare, dar eu am reusit o a 3-a :) rezultatul fiind delicios. Dragutul meu, sarbatorit cu numele ieri, a fost foarte incantat de tratatie.<br />
<br />
Ingrediente:<br />
- 400g aluat pt foietaj<br />
- 500ml lapte + 200ml apa<br />
- 4 galbenusuri<br />
- 2,5 linguri amidon<br />
- 6-7 linguri de zahar<br />
- 1 baton de scortisoara<br />
- 1 lingurita varfuita de coaja de lamaie netratata chimic<br />
- 1 lingura de extract de vanilie (am facut in csa adaugand cteva pastai de vanilie peste aprox 500ml vodka)<br />
- zahar si scortisoara pudra pe servit<br />
<br />
- se incinge cuptorul la temperatura maxima (525F/274C)<br />
- aluatul foitetat se tine in frigider pana sunteti gata sa-l prelucrati<br />
- la noi, in alimentare, exista 2 variante de aluat foietat, unul gata intins si altul pe care trebuie sa-l indindem. Eu avand ultima varianta, l-am intins pe masa infainta, mai subtire decat ar fi fost cel gata intins (deci am intins foaia de aprox 1-1,5mm grosime)<br />
- am rulat foaia pe latura mai lunga<br />
- am taiat fiecare sul in 6 bucati egale<br />
- am intins cu succitorul fiecare bucatica de aluat, pe care le-am pus apoi intr-o forma de muffine<br />
<br />
Cam asa<br />
<a href="https://picasaweb.google.com/lh/photo/uSckcuvYhC7f3lY3Fh4a29SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="453" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrddt2rzvnpqEoOcYROU-SUD4tCbi7t8yScegVZPtz9vIMTLw5Lz1DbVW0dZ5wn4dkkC76EO3HKo9vPt9S0gGxWjA4VssQwGXpy3n0hd_wmbpfMzCfd9Y8SATD4cqwcDsLWRY_XiJ0a0-4/s640/psteis%252520de%252520nata.jpg" width="585" /></a><br />
<br />
<br />
Prepararea cremei<br />
- laptele si apa se amesteca, apoi se infierbanta la cuptorul cu microunde ori pe foc, intr-o craticiora<br />
- zaharul si amidonul se amesteca intr-o cratita cu fund dublu (ori lucrati in bain marie), se adauga galbenusurile, aromele si batonul de scortisoara apoi laptele infierbantat<br />
- se amesteca bine, bine sa spargem toate cocoloasele (amidonul se comporta mult mai frumos din punctul asta de vedere decat faina, plus ca rezulta o crema mult mai fina)<br />
- se tine pe foc amestecand incotinuu pana se ingroasa compozitia, mi-a luat in jur de 1 minut<br />
(daca folositi genul asta de crema pt o prajitura gata de montat, trebuie sa o fierbeti ceva mai mult, in jur de 3-4 minute sau pana capata gust de budinca) <br />
- se lasa crema deoparte pt cateva minute (5-10), apoi se pun cate 3 linguri in fiecare forma si se da tava la cuptor <b>a carui temperatura a fost micsorata la 415F/ 213C</b> pt aproximativ 20 de minute, pana ce colturile aluatului se rumnesc frumos si crema capata niste pete maronii<br />
- eu am dat pe broil pt 2-3 minute ca sa rumenesc si mai mult crema, insa mi se pare un pas facultativ<br />
- se lasa 5 minute in tava, se scot pe o farfurie, se presara cu zahar pudra si scortisoara dupa gust si se servesc.<br />
<br />
Fabuloase! Merci fain Florin!<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/esWuWWVfsrOaNP-f-A1RGdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1eTsexQHw7JU_Jd3UHC6mNY_SttWfYYAjquthy7penaVxLhkxAk0cwhHDzS3HBKExdPoMO-4gSDYdO0BNogwAXT9F_sD4-uiM84qmc1R6-1146o9lRp7StgCGx4mFxSm59Ywn7UhskrJu/s640/IMG_0058.JPG" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/vkHkXaoNNDTA0p8pOdA7GdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtnJhKufzYpZE78-ZW00qt7cXQ3gzh4CzU5OisFMaDth-VkKjLoAOYYB1o9oSdjddSbCZB2KB9JvPFCUgu0bfajOMMWsSKnv_7L4ZwtAxEvhTKenBRNdunUG4mjf3ZJ7-H4AJAwELe_9T/s640/IMG_0059.JPG" width="480" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/drRXWBoBB-_KkXXSZMNF4tSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jzDkv_5uUIdSblFifPQ7QkSzmuwbT-Ugs1-csZoYa__tgJ5xLXe8J6pjLP0VDp0cPxVspG6UdNmAKqZTBfZ9nL_xzN3Iv9kq1ZE4AtCmgHX8pXG6P5k0Hdr75nGMz8McQTbyhDz3k8MD/s640/IMG_0078.JPG" width="585"" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Ktk9_e1jvSmYIR8Uardl-NSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zwtrLsrXx-vsKZnmU1HzGELC02TZ8W_8wH1N7ffO0vlFhjLwJOQ6unA6OAwp6zAF7MxYF12-9kwkmqLJIwibcwlNuea_6E3ygziSTkhqlzJbPgvTE3eRitD_-zEbzFLNkcdbVn4iQcdh/s640/IMG_0083.JPG" width="585" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/O6zFSCLAVcQOna2I5pSDSdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rhLQI5Z7H69HMbO_5VIUASTEC14tEks-nF7VJutvSJyMvcqFljl6iWEZYGKXLUNVbtstJiBp2XAV5bXuk0TYMDVnmsYAS2yCZmRIqfekOWNm-dAjO0MWAd3LTCKXpVDEEPDw9Ybvdkra/s640/IMG_0001a.JPG" width="585" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com19tag:blogger.com,1999:blog-5111909147000911929.post-80835431232836817962011-10-31T09:24:00.000-07:002011-10-31T13:22:54.712-07:00Cupcake Palarie de vrajitoare<a href="https://picasaweb.google.com/lh/photo/7n_-5LOGj6NqbMuKVjPtvNSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObeV51VIkc7a5DywjzM2UwsT9J4i5pPaW60gpWqKyadXGa_3CKlXJnILizxfER5dry94UNPXCcKYg7W7NOOlQZZnMBLOYdUEW7eA4M9yONODw2xeuWZr7FpfKw_e9Kbaoz1g3zgsstxh1/s640/IMG_0020.JPG" height="640" width="480" /></a><br />
<br />
Daca o intreb pe fetita mea ce inseamna pt ea Halloween-ul, mi-ar spune ca-i prilej de costumat si mai ales de dat iama in sertarul cu zeci si zeci de smacuri fascinante ale lui Mami. Nimic mai mult. Pentru mine e o alta ocazie de a-mi amuza si rasfata copilul (si pe tatal ei desigur) cu o mica supra doza :) de dulciuri.<br />
<br />
Anul trecut ne-am amuzat cu <a href="http://anditudor.blogspot.com/2010/10/bufnite-de-halloween.html"target="_blank">stolul de bufnite</a>, anul asta ne-am manjit iar cu ciocolata, de data asta fabricand niste simpatice palarii ''de vrajitoare''.<br />
<br />
Reteta pt muffine este aceeasi ca la bufnite, iar crema este un soi de creme patisiere de portocale (250ml suc de portocale, 1 ou, 4-5 linguri zahar, 2 linguri de amidon ce se tin pe foc pana se ingroasa ... ! se amesteca incontinuu! Dupa ce s-a racit complet, se amesteca cu 150g unt tinut la temperatura camerei si se orneaza cupcake-urile)<br />
<br />
Pt palarii<br />
- 12 mini-cornete pt inghetata<br />
- ciocolata topita in bain-marie ori pas cu pas la cuptorul cu microunde<br />
- in prima faza se ung conurile cu ciocolata si se pun la congelator pt 10 minute<br />
- pe o hartie de pergmanet se traseaza cercuri cu diametrul de 4-5-6 cm (depinde de dimensiuea conului)apoi cu ajutorul unei lingurite punem ciocolata topita in cercuri si prin miscari de rotatie umplem cercul in asa fel incat sa nu depasim marginile trasate (noi am trasat cercurile pe o parte, am intors-o cu fata in jos si le-am manjit cu ciocolata pe partea cealalta)<br />
- in fiecare mijloc de cerc se pune cate un cornet a carui ciocolata e de-acum inghetata si se dau palariile cu totul la congelator pt 20-30 minute<br />
- muffinele se orneaza cu crema, apoi se pun palariile, pe care le mai infrumusetati dupa bunul plac<br />
<br />
C'est tout!<br />
<br />
PS<br />
In caz ca nu v-am speriat cu palariile, o insarcinez pe Chloé s-o faca. <br />
Stiu precis ca va face o treaba impecabila! :)<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/N8vRZLRragWj4Cey5ZU7KdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5e9D1LS9krrhTsshzzx-Du_F1VkgM20DvPrTKmNXlZDwfyqGU5g3pZ52hnLouy-QMS53GSgSc13RuE0_QEJ0qOw57yMPFFHuxs76Q19otez7A-7Spxdiq-ESQ1bXHfwgmbMT77jdOepKK/s640/IMG_0001.JPG" height="640" width="563" /></a><br />
<br />
''Boo repede ca lesin de somn''<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/HGX-yDqxforjYvCe5Fra_NSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziwZsByHef-W7EKGaLMlTWOi1pmkfFlzUjNesFZ0l4_zxd2ZnhiMW2az0GnDs8Qem3oB_Dq01oRQNbZTYVIztlg9ve26yzrCj4pI79utjfcfj8pOEbYNOD8Ki35FbBPz_wQqAuXl6rWju/s640/IMG_0006.JPG" height="480" width="640" /></a><br />
<br />
<br />
<a href="http://www.ricardocuisine.com/recettes/4887-cupcakes-chapeau-de-sorciere"targe=_blank">Sursa de inspiratie.</a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com17tag:blogger.com,1999:blog-5111909147000911929.post-71035513999690792292011-10-19T19:03:00.000-07:002011-10-20T03:56:59.244-07:00Choux a la creme cu alune si dulce de leche<a href="https://picasaweb.google.com/lh/photo/S4RhNHqRf-GQ5oDq5ue9CNSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixp94Bh2bxOVwiKm-WeAAjzNNTar-riXQLSMiKTZNnGD3m3acbyHviwvmkYLuco41GUpxf6hyphenhyphengq_YUT2Al9-S03adQLa6SCCHtW3YmVnL4wLvi9oWr8fzYXnAUJbP3A4FtCR5OFcrcGbkJ/s640/IMG_0163.JPG" width="585" /></a><br />
<br />
Nu stiu altii cum sunt, dar eu cand gasesc o reteta care-mi place mult, ii raman pe veci fidela.<br />
Aluatul fiert este unul dintre preferatele mele si daca rasfoiti in blog incepand de <a href="http://anditudor.blogspot.com/search/label/Aluaturi%20fierte" target="_blank">aici (click)</a>, veti vedea ca se poate varia superb, in fel si chip.<br />
<br />
Reteta <a href="http://anditudor.blogspot.com/2009/07/aluat-imbatabil-pt-choux-la-cremeeclere.html">aceasta (click)</a> de gogosele este combinatia de ingrediente perfecta pt gustul nostru.<br />
<br />
Reiau lista de ingrediente cu adaugarea alunelor, insa procedeul este acelasi cu cel de la choux a la creme (vedeti linkul de mai sus)<br />
<br />
<b>Pentru aluat</b><br />
250ml apa+ 100g de unt+ 150g faina+ 4 oua+ + 60g alune macinate+ un vf lingurita de sare<br />
- alunele se adauga la final, dupa ce toate ouale au fost incorporate in aluat<br />
<br />
** taina: <br />
Nu uitati ca 'verzele' se umfla frumos, daca aluatul este foarte rece cand il dati in cuptorul foarte fierbinte. <br />
Choux-urile de azi au un aspect mai rustic din cauza adaosului de alune, care usuca putin aluatul, insa, va asigur, ca nu deranjeaza cu nimic rezultatul final.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/bB6Bvq6SSTPoYbf4us4_qdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYeGTxUL1nV7GU8JfRtFAW9fKxioHG6itU3tDIhgBDWr1QjeBZYZn3iVKMWXkfRLp2XVqWbGdIADoozbuGbKBysr0WrIFc0LeiC1OJdnD6iMDzyQOSOQnN5wIHLkdT2YYeexrJS3cnTPVQ/s640/banana%252520bread%25252C%252520french%252520bread%25252C%252520chous%252520a%252520la%252520creme1.jpg" width="585" /></a><br />
<br />
<b>Creme patisiere cu dulce de leche si lichior Frangelico</b><br />
- 180ml dulce de leche la temperatura camerei (il puteti prepara ca <a href="http://anditudor.blogspot.com/2010/05/clatite-cu-branza-de-capra-si-dulce-de.html" target="_blank">aici(click)</a>)<br />
- 500ml lapte sau frisca de 15% grasime<br />
- 50g zahar<br />
- 1 praf de sare<br />
- 3 galbenusuri<br />
- 60g faina<br />
- 30ml lichior <a href="http://en.wikipedia.org/wiki/Frangelico"target="_blank">Frangelico</a> (un lichior de alune)<br />
- 1/2 lingurita extract de vanilie<br />
- optional 75 unt<br />
<br />
Preparare:<br />
- 1/2 din lapte /frisca si duclele de leche se infierbanta bine intr-o craticioara in bain-marie<br />
- cand amestecul este f fierbinte, se adauga galbenusurile+restul de lapte+faina si lichiorul si se tine pe foc amestecand incontinuu pana amestecul se intarseste si lingura lasa urme in el, moment in care se trage de pe foc si se adauga extractul de vanilie<br />
- dupa ce s-a racorit bine (lasam crema la racit, acoperita cu o folie de plastic, atentie! folia este pusa direct pe crema pt a evita formarea unor pojghite inestetice) putem adauga untul care a fost tinut la temperatura camerei.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/df1VJoEl9qpHRCHg55FhUdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5n_7zsobhtuyj1x4F8OrcOAVjV4G9l1ryBN5A4RQmsB4Zpp5Q2G6nOuGy1tvSwLn17e6DJhRIbPQco6zfE8hL7Ljje7ezLiGJTo2NSVGgpoTxikRMWCrTJGfosum9cC0HYQ5c_znnT5nq/s640/banana%252520bread%25252C%252520french%252520bread%25252C%252520chous%252520a%252520la%252520creme2.jpg" width="585" /></a><br />
<br />
Choux-urile racite se taie in 2, pe orizontala, se umplu cu crema si eventual frisca, apoi se orneaza cu dulce de leche (eventual aromat cu un strop de frangelico)<br />
<br />
Remarca: daca vi se par cele 50g zahar in surplus in crema, va garantez ca nu sunt.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/J4aPkmEuXdOUP1JV6nY4XdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGrV3_9Nu2QyZF9Hxiwh84OJkKBzRRc04zb6A9PFWYTdEUuciKm8rkGskYjJrgEnzYaWXhk2HU3rp_IOcXb9DtHE-CA5zwC1qtTi_6BRHDYTrAm6eqhxsA7kjUSTakmSZlggShr7CjMEu/s640/IMG_0102.JPG" width="599" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com17tag:blogger.com,1999:blog-5111909147000911929.post-47496926372909123732011-10-17T08:13:00.000-07:002011-10-17T11:43:57.778-07:00Supa crema de rosii cu ghimbir<a href="https://picasaweb.google.com/lh/photo/6iDG19FNTk6tuMdp2P-2d9SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT55wt6MSPPdao_1B_0_VrLzJJ9juFStcMnQPCZWNxAdX1vc7VqCDZe4ub5BEzmppeDLwckb5mb0X5fNFfxhpdqL7YWrIorhIQuSArThc7kUDmQU4kdf3v8PtYeShYe2YnCHD-8P98dMbk/s640/IMG_0012.JPG" height="640" width="480" /></a><br />
<br />
Ce bine venita-i supa aceasta, cand termometrul se invarte pe langa zero grade celsius. <br />
<br />
Ne trebuie:<br />
1 lingura de unt<br />
1 morcov mic, taiat rondele<br />
1 ceapa mijlocie, tocata grosier<br />
1 praz, taiat in rondele<br />
1 portocala, en supremes (curatata de coaja si de micile pielite albe...sau 1/4 pahar de suc proaspat de portocale)<br />
3 linguri de ghimbir proaspat, dat pe razatoare<br />
6 rosii mari coapte (fara coaja si seminte) ori o conserva de aprox 800ml de rosii intregi <br />
500ml supa de pui<br />
125ml smantana<br />
1 strop de zahar si sare + piper dupa gust<br />
pt decor patrunjel verde tocat marunt/codite de ceapa verde tocate marunt si smantana<br />
<br />
- topiti untul intr-o oala si adaugati morcovul, ceapa, prazul, portocala si ghimbirul<br />
- lasati totul sub capat pt 10 minute, cu supraveghere, vrem legumele calite nu prajite si cu culoarea schimbata<br />
- dupa cele 10 minute se adauga rosiile, supa de pui si zaharul, se amesteca, apoi se lasa 30-40 minute la foc mic<br />
- cu un blender manual se tansforma supa in piure, se sareaza, pipereaza si se adauga smantana<br />
- se serveste calda.Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com6tag:blogger.com,1999:blog-5111909147000911929.post-8901773386032127132011-10-16T10:54:00.000-07:002011-10-16T11:56:41.474-07:00Tarta cu rosii si branza de capra<a href="https://picasaweb.google.com/lh/photo/-nYfTvPPOy_l-TNY0qwLmdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_QHBCMwxqNDyQXD3lflDb9hUmZagOUuH-_HHdLkImKuxcOEQCILwqJ-YQay0IZjZ2d69nFgEwXR1lH1GsJp1zXwkBfx9a6DOR_8CfmNCeXJicLmQoYdJ0ev5JQEIaePwT63jspRcm9Tx/s640/IMG_0073.JPG" height="640" width="548" /></a><br />
<br />
Postarea aceasta poarta numarul 300 si constat ca blogul a implinit de curand 3 ani.<br />
Ce repede trece timpul, ce timid si nestiutor am inceput, cat de mult m-am legat de locul acesta si de voi, toti cei cu care interactionez, toti cei care dati click aici cu placere, iar pt asta va multumesc si sper ca timpul sa ne permita sa descoperim impreuna, multe alte retete savuroase. <br />
<br />
Reteta de azi este simpla, savuroasa si-aduce timid mirosul toamnei in bucatarie.<br />
<br />
O prima faza sunt rosiile coapte (minunate!!!) pregatite in prealabil (chiar si cu o zi inainte)<br />
<br />
1kg de rosii (prunisore de ex) taiate in rondele de 0.5 cm (<a href="http://www.youtube.com/watch?v=jxEgWRqhP00"target="_blank">mandolina Borner</a> - un instrument pe care-l recomand fara urma de ezitare)se aseaza intr-un singur strat, pe o tava asternuta cu hartie de pergament, se ung cu ulei de masline (cca 40ml amesteca cu o lingura de sirop de artar, sa-i taie aciditatea) si se dau la cuptorul incins la 200C (400F) pt 30-40 minute. Fotografia va arata rezultatul pe care dorim sa-l obtinem. Se lasa la racit.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ThT4tNq00xwVbO85XYlWG9SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJohoTSkBBdKEvIcJg_FVFSxy0EcMuBOsi2Qh9ScyXevxBHo2ucIf1hGiPMxYQTIVcKN_uCnUePox9PnGPMrpaWgo12wUbL9qqu9wVeLcCz6cFnoJietBsHIUiXJWU9wRx8Z53sQqWYJMu/s640/tarta%252520rosii%252520supa%252520rosii.jpg" height="470" width="585" /></a><br />
<br />
Faza a 2-a:<br />
* 400g aluat de foietaj se pastreaza in frigider pana e gata de intins, de regula fiind 2 bucati, pastrati-o pe a 2-a la frigider. Se intinde o foaie de 0.5cm inaltime, se pune pe o foaie de pergament si cu totul intr-o tava<br />
<br />
Un truc pt niste margini frumos umflate ar fi sa crestati de-a lungul fiecarei laturi aluatul la cca 1cm-1,5cm de margine si sa puneti umplutura numai pana la aceasta crestatura. Scuze pt calitatea pozei!<br />
<a href="https://picasaweb.google.com/lh/photo/xH20zsJA8gVyv4ts-IYEXtSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWATqrnn4r1_f_fuBzggdjHxYRy_dlvdLPKtg4UoZYFfdZBaOLQiQ-Ry7SILnCoCvT206gY36JFZFUSdn05Lbyil5XD3GRtLwDJIbVMUictiRzRR0WJPEbtbAsBxct8oW1DjL3b7atAcdL/s400/tarta%252520rosii%252520supa%252520rosii1.jpg" height="400" width="250" /></a><br />
<br />
* aluatul se unge cu mustar de Dijon (am pus mustar de casa -vezi foto- dupa reteta <a href="http://codrudepaine.ro/2011/06/maioneza-si-mustar/"target="_blank">Codrutei</a> minus cuisoarele :)) intr-un strat subtire si se acopera cu branza de capra tinuta la temperatura camerei. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Im0O-KXzgkzHDAg9z3PJJtSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPQl_5WhC7gmA_58-AutRRj12ipCSnG9eW4nePiYBA3XcM8qsHlOFdGjrRdyTaQL5aSmnNekIqANiHHWMTn6QsFWp5IpZ5hVwc6To3SR3yik1SyKxMnrGsK66AAhI8F7BZ9ViEBY0819N/s640/IMG_0036.JPG" height="480" width="585" /></a><br />
<br />
Taina: aluatul odata uns cu mustar se poate da la congelator pt 10-15 minute. Vrem ca 'baza' sa fie intarita bine pt a putea intinde branza cu mai multa usurinta. <br />
<br />
* peste branza de capra se astern feliile de rosie pregatite ca mai sus, care se vor unge iarasi cu un ulei de masline, de data asta aromat cu 2-3 catei de usturoi tocati si 2-3 frunze de busuioc verde tocat marunt. Se presara cu sare si cu piper proaspat macinat. <br />
<a href="https://picasaweb.google.com/lh/photo/SqZP_PpwbLaNBY2Kk_MqY9SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMhmF2K3f1m3BRQtYTHmBau_SQE5JzniQRnyjwHUnlNfR-k1wCkCc6AicjoAA8wMqh3ZHMkDdWVfScNwh-e-xj91ij1LCtpYz4NPpXA-3efZVPFvJO4ilrHsMy5nMwlqyJNsNMbzAPBej/s640/IMG_0053.JPG" height="640" width="585" /></a><br />
<br />
* se da totul la cuptorul incins in prealabil la 200C (400F) cca 20-30 de minute sau pana aluatul se umfla si rumeneste frumos.<br />
* odata scos din cuptor, se presara (facultativ) cu busuioc verde tocat marunt.<br />
<br />
Se serveste calda. Este delicioasa!Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com8tag:blogger.com,1999:blog-5111909147000911929.post-44305859540611838502011-09-19T16:59:00.000-07:002011-09-20T07:46:22.203-07:00Galuste cu prune- varianta cu maia<a href="https://picasaweb.google.com/lh/photo/QuzMqOJF1TIxIZnK--_-x9SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdDPQ3jz8Tnn9avC8lHjPt6YpKFpqhdhInzu0NJ4v8PIvBZhKPZlzAoruNJgX1pxOeuulLeEUnAjT_sC5tDSLUHhjG13Wb_VNn41qtJ44V9TAzSiLgA0Ayu2o7pJfXN_rTtU9ADQ0Rs15/s640/IMG_0074.JPG" height="508" width="585" /></a><br />
<br />
Reteta de galuste e aceeasi cu cea postata anul trecut <a href="http://anditudor.blogspot.com/2010/09/gomboturi-galuste-cu-prune.html"target="_blank">aici (click)</a> cu deosebirea ca in loc de drojdie am folosit <a href="http://anditudor.blogspot.com/2010/11/drojdie-naturala_21.html">maia</a> (am pus-o aseara la reimprospatat si azi, dupa aproximativ 15 ore am folosit-o la galuste)<br />
<br />
Important de retinut ar fi:<br />
- cartofii (musai albi, cat mai fainosi, Yukon de ex. pe meleagurile acestea) ideal se fierb cu o seara inainte si se tin la rece, apoi se dau prin masina de tocat (sita cu gauri mai mici)<br />
- la 1kg de cartofi fierti, intra 2 oua mici, 250g faina (am folosit all purpose bleached), un praf de sare + 2 plicuri de zahar vanilat si 2 linguri de maia f. hidratata, undeva in jur de 20-25g. <br />
- se amesteca toate, am inceput cu furculita si-am sfarsit framantarea cu mana (cartofii fiind reci, aluatul s-a framantat foarte usor)<br />
- se lasa totul la odihnit 1.5-2 ore, apoi se urmeaza pasii de la reteta din link-ul de mai sus<br />
- se lucreaza minunat cu mainile usor umezite<br />
<br />
Maiaua da un plus, greu de descris :), texturii si pufoseniei gomboturilor. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/nxFDG01UrcECx3PBFvNDDdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTNjiCHhHLyszaGCcJ_yvaSKh1qsYX2Yw7eibBJKTFxFDBAa2vWTPH9rLzz4cUhZh1IwP-fBxxZhonxv4icrbecSq3ovOYPvwmH7T_-hgwhaNOFPqNClO883orCQCrBqrQo7H3lplhBSZ/s640/IMG_0075.JPG" height="466" width="585" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com24tag:blogger.com,1999:blog-5111909147000911929.post-77426265042238282442011-09-16T03:08:00.000-07:002016-10-02T10:32:22.775-07:00Paine cu drojdie din apa fermentata cu mere<a href="https://picasaweb.google.com/lh/photo/2IVLmRcF80H1H92bbfH3YdSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14L-yac5ZsJq1C05Vkgw2efnJ3170xUKyKutGvHDvfHT7Ua632HvSN1GTX-zd411rX0N2ccLV54WS_9wO9SpaElEXu8UvF3N_WskzRxi-F-9Oa6x8yUovRvJ_g4OULG0qHq85uhN-5Bf5/s640/IMG_0006.JPG" height="570" width="585" /></a><br />
<br />
Oh, da!<br />
Destul de SF titlul la prima vedere insa veti vedea ca este, de fapt, doar o alta metoda, absolut superba in simplitatea ei, de a face paine de casa.<br />
<br />
Inainte de a trece la reteta trebuie sa va spun si de unde am aflat despre aceasta apa. Codruta si site-ul ei <a href="http://codrudepaine.ro/2011/09/paine-cu-drojdie-din-apa-fermentata-cu-mere-ayw-bread/#comment-1007" target="_blank">Apa. Faina. Sare</a> au fost o surpriza EXTREM de placuta pentru mine. In primul rand, <i><b>chapeau</b></i> pentru maiestria Codrutei, apoi pentru felul in care sunt prezentate retetele si in ultimul rand (dintr-un motiv egoist desigur :D), pentru ca am cu cine sa discut pe tema painii de casa, pana transpira grinda si asta fara sa-mi fie teama ca plictisesc. :)<br />
<br />
<a name='more'></a><br />
<b>Apa fermentata cu mere:</b><br />
- 2 mere taiate in sferturi (coaja si samburii raman in schema), 1 borcan de sticla de 2L, apa 1-1,5L (cantitatile sunt optionale)<br />
- se pun merele si apa in borcan, se pune capacul (nu prea strans) si se lasa pe masa, in bucatarie, pentru 2-3-4 zile<br />
- de cate ori treceti pe langa borcan, scuturati-l energic. apa va incepe sa se inspumeze, sa se coloreze si parfumeze cu un miros acrisor de mere<br />
- daca nu o folositi dupa ce a fermentat, se poate tine la frigider un timp a carui limita inca n-o cunosc.<br />
- cand vreti s-o folositi, o scoate la temperatura camerei cu 24 ore inainte, sa-i dam ocazia sa se reinspumeze (voi reveni cu pozele apei, le am pe undeva prin calculator insa nu dau de ele)<br />
<br />
(am incercat o apa de cirese uscate, cirese uscate de mama in deshidratorul Excalibur, asta ca inlocuitor la stafide, insa apa avea un miros mult prea acru pentru a merita folosita)<br />
<br />
<b>Pentru aluat:</b><br />
- 300g faina alba pt paine (unbleached) + 100g faina integrala + 8 g de sare+ 267g apa fermentata (din borcanul bine scuturat in prealabil)<br />
<br />
- cele 2 faini si apa se amesteca pana se obtine un aluat compact (e o pre-framatare, numita autolyse in cartile de specialitate, adica o tehnica de framantare la viteza mica, a apei si a fainii...fara sare, fara drojdie, fara maia) care s elasa apoi la odihna pentru 30 de minute (ii dam glutenului sansa sa se dezvolte)<br />
- dupa cele 30 de minute, se preseara sarea deasupra alutului apoi se framanta pana ce aluatul nu se mai lipeste de maini<br />
- se formeaza o bila din aluat si se pune la dopit, la temperatura camerei, intr-un recipient cu capac uns vag cu ulei<br />
- se fac 2 seturi de <a href="http://www.youtube.com/watch?v=9oyg8K6J8QM&NR=1" target="_blank">strech and fold</a>, la interval de 30 de minute, apoi se mai lasa painea la dospit inca o ora<br />
- dupa timpul scurs, pe masa usor infainta, se pre-formeaza painea intr-un forma rotunda, priviti <a href="http://www.youtube.com/watch?v=_IbCylsGNL0&feature=channel_page" target="_blank">tehnica</a><br />
- bila se presara cu putin faina si se lasa deoparte 20 de minute, dupa care i se da forma finala, eu am urmat tot tehnica din clipul de mai sus<br />
- bula de aluat se transfera intr-un recipient patrat, uns f putin cu ulei, se acopera si se lasa la dospit minim 8 ore (am lasat-o sa dospeasca la temperatura camerei peste noapte)<br />
- o data dospita, painea e gata de pus la cuptorul incins in prealabil (porniti-l cu o ora inainte de a pune painea in el) la <b>465F(240C)</b><br />
- am pus-o pe hartie de pergament, am taiat-o pe mijloc, o taietura de aproximativ 1,5cm si-am pus-o in cuptor<br />
- painea se coace pentru minim 30 de minute, in primele minute de coacere trebuie creat abur in interiorul cuptorului, iar pentru asta eu am 2 gratare, foarte aproape unul de altul, pe primul in mijloc este piatra de pizza, la etajul de sub ea, am o tava pe care arunc cateva cuburi de gheata<br />
- cand painea e rumena, frumoasa si la o usoara ciocanire suna a gol este gata<br />
- se lasa la racit si se serveste cu uimire<br />
<br />
Paine este pufoasa, usor umeda, cu coaja crocanta si-un miros absolut superb, mirosul de mere exista intr-o o nota de fundal, absolut cuceritoare.<br />
<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/CrwwGjuODA7QdAgJc4Lm_9SV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8T-khCuZmE0ZGV5PaCJLYqGpf-W1XNeyK7_eoPrPc22n0wb1Mftl319OYr2UimjY4rZxrcHWZStr1G8IzCoy2p5OTcVjtT604MpzEbvTiPU_7qYQ4uz5AE7EpqnZcRO5-7MJbcv-NRzL_/s640/IMG_0016.JPG" height="640" width="580" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/kWT3LQYYSydny0xT3dcCxNSV5VXtigOq1AYc_WqAmdE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7ritFqwK9Rm6N40O5l3V2e5jCki5T1iLcvnB2h16qgRKQWdUYhxBeX1r97MapbGKibmuz6qUyKPE6eWgnB0xIM9HydR-XzSmGNhfT3EW6m6WaGiMRZaVzcYY3eTq-pbpzsU2Qd4eb9AX/s640/IMG_0032.JPG" height="480" width="585" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com22tag:blogger.com,1999:blog-5111909147000911929.post-38973067363434403552011-09-09T16:23:00.000-07:002011-09-14T07:39:38.771-07:00Bialys<a href="https://picasaweb.google.com/lh/photo/1DFLUl2uQLSFlIXQsqfwyg?feat=embedwebsite"><img height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0NI-A8ivrWzvjmsqGhsXgzSqTlNX0VlQp2P-U5EJFBpqmkCp_4gscndWI4K17ldykNU6Y7yju4DhPRjfQu1EFUE-jTQj7EYpEVpPSq1aES3sl-VX1glxH0TYuHGfPLhMfvRhoEa5pF_w/s640/IMG_0088.JPG" width="480px" /></a><br />
<br />
<br />
Sunt fericita posesoare de-o alta carte minunata si anume <i><b>Bread- A baker's book of techniques and recipes</b></i> a lui Jeffrey Hamelman . Cei carora le plac <i>copturile</i> si mai ales painea artizanala, o vor adora. Pentru mine e o continuare a minunatei lumi in care am pasit :) acum aproape un an- cand am descoperit <a href="http://anditudor.blogspot.com/2010/11/drojdie-naturala_21.html" target="_blank"><b>maiaua</b> </a>- prin cartea lui Peter Reinhart- <i><b>Artisan bread every day</b></i>.<br />
<br />
<a name='more'></a><br />
Pe blog nu transpare cat de des se incinge cuptorul la noi :) insa cum timpul nu se dilata => nu le putem avea pe toate. Ce rau imi pare insa ca nu s-au inventat pozele cu miros! Cele de azi ar face prapad! :D<br />
<br />
Bialys pornesc din brutariile evreilor din Bialystok - Polonia si se pare ca au trecut oceanul spre America de Nord, acum 100 de ani.<br />
<br />
Umplutura este cat se poate de simpla: ceapa tocata si miez de paine alba, apoi se poate varia adaugand usturoi la amestesc sau inlocuind ceapa cu totul. Se pot adauga si seminte de susan ori de mac.<br />
<br />
Aluatul copt are o textura pufoasa, vag umeda si garantat un bialys cald, de-abia scos din cuptor, inmiresmat pana la limitele suportabilului, eventual imprietenit cu putin unt, nu e niciodata de ajuns. <br />
<br />
<b>Umplutura</b><br />
- o ceapa de marime mijlocie tocata marunt<br />
- pezmet din paine proaspata (vedeti pe blogului prietenei mele <a href="http://soapteculinare.blogspot.com/2010/12/mie-de-pain-pesmet-facut-din-paine.html" target="_blank">Kalua</a> 2 idei rapide)<br />
<br />
- am pus miez de la 2 felii de paine in robotul de bucatarie si am pulsat pana s-a format ''pezmetul''<br />
- se amesteca miezul de paine cu ceapa tocata (am adaugat si-un praf de boia, pt culoare)si se lasa intr-un bol acoperit ori la temperatura camerei ori in frigider<br />
- se poate pregati si cu o zi in avans<br />
<a href="https://picasaweb.google.com/lh/photo/GBgjCH6Z2GQ2-On9SRKbWA?feat=embedwebsite"><img height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCiu0nypbyEQFTtwzBlR1iVyUyTOhHjpE3_PnZoRZhg654LrvnA4eruMY-Ike5g5zLNnKMrn-eInbPXfYShyphenhyphenbBuMY0PJFhKqOT8e4lPsjrWQmVJ57yr-Uj7GFjRJtF0EzqzjmbMQCI1MF/s640/bllays.jpg" width="640px" /></a><br />
<br />
<b>Pentru aluat:</b><br />
- 637g faina pt paine (se cere faina cu continut ridicat de gluten)<br />
- 370g apa<br />
- 2 lingurite de sare<br />
- 1 + 1/8 lingurite drojdie uscata instant<br />
<br />
- aluatul este destul de vartos insa, la copt, veti vedea cat de minunat se comporta<br />
- intr-un bol se amsteca toate ingredientele pana obtineti un aluat fin (am framantat la mana vreo 5-7 minute)<br />
- se lasa la dospit 2 ore, pliind aluatul dupa primele 60 de minute<br />
- dupa ce se scurg cele 2 ore, se imparte aluatul in 11 bucati (cca 87g fiecare) si li se da forma de bila<br />
- se aseaza pe o suprafat foarte vag infainata si se acopera cu un stergar curat ori lejer, cu folie de plastic<br />
- se mai lasa la dospit o ora si jumatate.<br />
- cand a trecut timpul de mai sus se ia fiecare bila si se formeaza un soi de covrig/bagel cu gaura astupata (fotografiile sunt mai elocvente) cu atentie sa nu strapungeti aluatul insa cu fermitate in asa fel incat centrul bialy-ului sa ramana sub nivelul bordurii si dupa copt.<br />
- se coc pt 12-14 minute (pana se rumenesc frumos) la cuptorul incins la 480F (249C)<br />
<br />
note to myself: as cali ceapa intr-o urma de ulei, inainte de a o amesteca cu miezul de paine.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/SfAf39X2qFnP5-4FqfeGsw?feat=embedwebsite"><img height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMxUFjsss-wvJ_Ja2SOn1Km0Cyf2cmgXi_2MAYlUCfZTVbIcJJsKT5_uMUxK3ZODXeFQyWNsRMBFLKeryEvUz99TDrltpo0P0_mwAYSneFr_ZQkPv1kekmugmHKT5vhhShOGLQ-MryPxTN/s640/bllays1.jpg" width="453px" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/-cT-4cm-mqybkmOMgse8oQ?feat=embedwebsite"><img height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7YfJXRXmpAlfP2aqodMQZ9tTvCE8QUPjaT7XMTgTJrOl9jg5_QfkvhiWQw2hMRtL2gpPy_JV3IeZyQKumD_zjVrVV03W8WJHM_qm3IRcYXTMeyiziYTD_ACP2HPEssEQ1Lj3M4NniVu5L/s640/IMG_0060.JPG" width="480px" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/F7Zo_0eSWFW6UiQ2l4_eYA?feat=embedwebsite"><img height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjoJYcuavFNlXUfOQLmMIfrVYMWY0Qvr_hgigVa1lZawLAT-jO_di1fCC-sSDCA79S1XZH738NYER-Yyt42TpePCkkTqYIP_Sddb6jyEFteL7earRrLBeEOAJ7z8kDbuXub6daOewmyk0/s640/IMG_0083.JPG" width="480px" /></a><br />
<br />
Daca nu va ies la numaratoare sa stiti ca absentele-s la mine :D<br />
<a href="https://picasaweb.google.com/lh/photo/j9JS5pe2EPDfwdzhrQHElw?feat=embedwebsite"><img height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUQ7JpeMzBkW12zLfqNBFzx8UvJVtfjq3hiMEClqXG0H6D393Fujy7zL2tefdl1GdCWguRDvBs9Vl509kLDzFyeVr-o4EJVHZEXYReYfX7sixU_kQyX5c3cXB569xynFqI9-jBHU2i5HH/s640/IMG_0085.JPG" width="640px" /></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Fj0RhK74x6Z6ji4-pXyllQ?feat=embedwebsite"><img height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tAVDh72GbPcJxBy2PA4Ez-YETiYSK13pJxz0wu7KAIw8momQXiaAcuC30ODJumJuo47zmF8aiiXlGeK3yHTq013hZetZS3D-mTwvYwUG__CipxddSTGrMhsNtXTN0tRojeRw74pdQ3Rt/s640/IMG_0096.JPG" width="585px" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com24tag:blogger.com,1999:blog-5111909147000911929.post-28993520102263572852011-09-07T05:54:00.000-07:002011-09-07T07:20:40.318-07:00Cartofi prajiti in bacon<a href="https://picasaweb.google.com/lh/photo/1FY7jsSK6TgnHjy6GP3KOg?feat=embedwebsite"><img height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vUpexe8OyvqxgZk-G0A1WJWiN_Hs9KlfjsrK1gM72VKGCPouPpCFnGlJjxv-lsQo1GpskbCZKwThoMDSdfKZp-0fj2S3BGtLW_om5yw5BN-4aa-td0Uh3SoHZ47FqpDI4MvModWUu5UW/s640/IMG_0024.JPG" width="508px" /></a><br />
<br />
Cartofii pregatiti in felul acesta pot fi o idee de cina in sine ori o garnitura pt friptura la alegere. Celor care nu le plac combinatii dulce-sarat nu le sugerez si adaugarea sosului ori poate doar scoaterea mierii din schema. Cei care agreeaza astfel de amestecuri, vor fi placut surprinsi.<br />
<br />
Ideea este dintr-o revista foodnetwork, iar numarul din septembrie ii dedica baconului 30 de retete, una mai savuroasa decat cealalta.<br />
<br />
Soiul de cartofi sugerat in revista, este Idaho, un soi care prefera :) sa fie prajit.<br />
<br />
2 cartofi mari spalati si taiati in 6 pe lungime<br />
12 felii de bacon<br />
2 linguri de unt nesarat, topit<br />
1 lingura de miere (ajustati totusi dupa gust)<br />
1-2 linguri de ceapa verde tocata marunt<br />
1 lingurita de patrunjel verde tocat<br />
Sare si piper proaspat macinat<br />
Ulei pt prajit<br />
<br />
- fiecare felie de cartof se infasoara in bacon, iar baconul se prinde de cartof cu o scobitoare<br />
- intr-o tigaie incapatoare, se adauga ulei in asa fel incat sa urce macar pana la jumatatea feliei de cartof<br />
- se prajesc pe foc mediu, intorcand din cand in cand, in jur de 20 de minute<br />
- spre final se mareste temperatura pt a da baconului o textura crocanta<br />
- intr-un bol micut, se amesteca untul, mierea, ceapa, patrunjelul, sarea si piperul<br />
- cartofii se scot pe o farfurie asternuta cu hartie absorbanta, li se scot scobitorile si se tranfera pe platoul pe care-i vom servi<br />
- se stropesc cu sosul de mai sus si se mananca pe nerasuflate.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/d-IEqbG9VfLDk7FC6uLkKA?feat=embedwebsite"><img height="427px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5-V_SI6eKA0qgPuXWC1_d4lvnMcOmwZ6UF4tAp-kTmp4e0eZB9FbnZa98-HVpnc2b4QyrsUToyRmtt0gbvS48tks1rcojA2BfF70suwqphXyi9qwN63yLUShcKJ4RamgVADA_Ce1T_13/s640/IMG_0013.JPG" width="585px" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com6tag:blogger.com,1999:blog-5111909147000911929.post-3301669527988674902011-08-25T03:30:00.000-07:002011-08-25T07:15:39.839-07:00Prajitura cu fructe, la tigaie- Peach cobbler<a href="https://picasaweb.google.com/lh/photo/S2k62p1mgjcoecqxC0bGLg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSoMHsFJIwUf4Wf_mTstSqGXmQ85CRZ8s0D4gGJA1sSDXDrB9lhFmKNAf0yahxmWnvqzH6N8-BpZ6sLYduGX7SosBxCQndR4TPDyW6UhJzn2T4Ue6gjbvJFQXU5qk1SbmIAf4wmJFvP9i/s640/IMG_0032.JPG" height="640" width="480" /></a><br />
<br />
In speranta ca nu v-am indus in eroare cu titlul, pt ca prajitura ia startul in tigaie de fonta, pe ochiul aragazului si sfarseste in cuptor, promit ca reteta merita retinuta. :)<br />
Ar merge orice fructe care-si pastreaza forma dupa copt: cel mai bine prune, mere (un soi acrisor), piersici etc<br />
<br />
<a name='more'></a><br />
pt biscuiti<br />
* 1+3/4 cups faina<br />
* 1/4 cup zahar<br />
* 1/2 lingurita praf de copt<br />
* 1/2 lingurita sare<br />
* 1/8 lingurita de nucsoara proaspat rasa<br />
* 120g unt rece, nesarat<br />
* 2/3 cup smantana<br />
* un galbenus amestecat cu o lingura de apa, pt uns biscuitii/pogacele<br />
(in loc de cup se poate folosi un pahar obisnuit pt apa, pastrand proportiile indicate in reteta)<br />
<br />
- cuptorul se incinge la 425F ( apoi se pregateste toppingul/pogacele<br />
- faina+ zaharul+ praful de copt+ sarea si nucsoara se amesteca intr-un bol incapator<br />
<br />
*** sa va povestesc intr-o mica paranteza un mod de a adauga untul in ametescul de faina, metoda pe care v-o sugerez, in general, la genul acesta de aluat (pt tarte, pogace etc). Metoda este de retinut pt ca la aluatul de tarte, untul nu trebuie sa se contopeasca perfect cu faina, ci-l vrem prezent in mod vizibil in aluat. Aluatul acesta, ideal, ar trebui foarte putin atins cu mainile. De ce? Pentru acelasi motiv: caldura mainilor poate topi untul si-atunci rezulta altceva decat ar trebui. Facem asa: <br />
<br />
- untul, foarte rece, se rade pe razatoarea mare, peste amestecul cu faina, apoi se incorporeaza in faina, din cateva miscari, cu ajutorul unei furculite. C'est tout! <br />
<br />
In rest, se urmeaza pasii retetei de aluat de tarta ori de pogace pe care vreti sa le preparati.<br />
<br />
fotografia nu-i o frumusete, insa bucatelele de unt si rezultatul pe care ni-l dorim se desluseste totusi. Este? Este! :)<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Q1wTsNPGa4HaarimCCFhqA?feat=embedwebsite"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfZISaWSo-JXAF1pFrrlOevwpBGoSxIZLiZYbxv1jEEOHs7ZaxUxHwYYwNhORG_4ma__qouFf3Zp7pc7DrQOknS24amZaKwerDX6z2iJDBuVf5poQR7k_wwwlVvZ8P4BW5GK85ij_Jh9h/s640/IMG_0014.JPG" width="585" /></a><br />
<br />
- se adauga smantana si se amesteca tot cu furculita pana s-a incorporat in amestec, desi amestecul inca nu e compact<br />
- se rastoarna totul pe o masa usor infainata si se framanta, pliind aluatul de 4-5 ori (deci nu pana transpira grinda) pana ce ametescul capata aspectul unul aluat compact (vezi foto)<br />
- aluatul se intinde (inalt de 1,25cm) cu buricul degetelor, tot pe masa usor infainta, apoi se taie cu ajutorul unei forme rotunde cu diametrul de 6cm, aluatul ce ramane se reintinde cu buricul degetelor si se taie cu forma de 6cm<br />
- in momentul acesta biscuitii se dau la rece pana se prepara fructele<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/FQNx9L2oLt8jIpAKizwnXA?feat=embedwebsite"><img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPGpK-UjWDP93e3jsZWKt8QNXjUqni91s-Pi65AZ7KM8990Sh1DwERcO3Q1Fm7W_LDMEiaeHxjWMkGQ4PGw6LScCmiWcC3aS7w4dqul3q_aVnE3ArdrYx1Ul8_gQaNr-soHlttTa8Gir-/s640/fritters%252520zucchini%25252Bfriptura%252520porc1.jpg" width="585" /></a><br />
<br />
pt umplutura<br />
* 2 linguri de unt nesarat<br />
* 7 piersici mari curatate de coaja si taiate in felii groase sau jumatati de pruna de la aprox 10 prune<br />
* 2 linguri de faina<br />
* 1/2 cup miere<br />
* 3 linguri de zeama de lamaie<br />
* 1 lingura de coaja de lamaie<br />
* 1/2 lingurita extract de vanilie<br />
* 1/2 lingurita scortisoara<br />
* 1/4 lingurita nucsoara<br />
<br />
- se topeste untul in tigaia de fonta, pe foc mediu<br />
- se adauga fructele,faina, mierea, zeama de lamaie si coaja ei, vanilia, scortisoara si nucsoara si se tin pe foc, amestecand din cand in cand, pana incep sa clocoteasca (cca 5-7 min)<br />
- se trage tigaia de pe foc, se aliniaza frumos pogacele peste fructe, pogacele se ung cu galbenus de ou diluat cu o lingura de apa, apoi se da tigaia cu totul la cuptor, pt aproximativ 25 de minute.<br />
<br />
***Daca biscuitii se coloreaza prea repede, acoperiti-i, lejer, cu o folie de aluminiu si continuati coacerea.<br />
<br />
- dupa cele aprox 25 de minute, se scoate tigaia din cuptor, lasam sa se raceasta usor si purcedem la degustat. <br />
<br />
Este minunata! Biscutii se topesc in gura, iar fructele aromate ii completeaza perfect.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/tOO1mXTx5O7uf3zULpSO2Q?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNBYTvidF3oNlrYjVX7gWFpU4sxBqJDVvG41W7Yeg0l7Q4OtzxZXUcRcd6QFe2b_aVnLJxZU7Ds8EMQU6Wdodw73NkTSuFC_vqPei0FL3qNAeAYVSVNKrspPtfUKmABVop0MGHrhb3Z2m/s640/IMG_0036.JPG" height="480" width="585" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com14tag:blogger.com,1999:blog-5111909147000911929.post-79112022975387426552011-08-20T14:12:00.000-07:002011-08-20T15:55:59.879-07:00Pui la cuptor cu ierburi aromate<a href="https://picasaweb.google.com/lh/photo/0NCSyKnjClmIG8R6wZnzkg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLR1cO3r6Qz6GPBXFqTh__3Y68w27axHnu2A5Qz-DAgwTtcR9tDyxjt_XZP1uCjtH-EbgQQL2rieUDhksj0Yfvy867u3RRste4x5LvvcsR88ChDLNH5yx9JO7IXnX-_k9spWHTb7Z4ACQG/s640/IMG_0037.JPG" height="460" width="585" /></a><br />
<br />
Cu aceasta reteta, ideala pt un pranz duminical, onorez invitatia <a href="http://gabyd2.blogspot.com/2011/07/provocarea-lunii-august-dulce-romanie.html"target="_blank">Gabrielei, la provocarea lunii august</a>, provocare ce face parte din saga 'Dulce Romanie' lansata de <a href="http://mihaelapd.blogspot.com/p/dulce-romanie.html" target="_blank">Mihaela</a> acum aproape un an.<br />
<br />
'Materie prima' sugerata pt luna august sunt prunele si puiul.<br />
<br />
Pt retete cu prune va sugerez: <a href="http://anditudor.blogspot.com/2010/09/gomboturi-galuste-cu-prune.html"target="_blank">galustele cu prune</a>, <a href="http://anditudor.blogspot.com/2010/10/prajitura-cu-prune.html"target="_blank">prajitura cu prune</a> ori <a href="http://anditudor.blogspot.com/2010/06/clafoutis-cu-cirese.html"target="_blank">clafoutis cu prune</a> (inlocuiti ciresele)<br />
<br />
Metoda de rotisare descrisa <a href="http://anditudor.blogspot.com/2010/04/rotisare-la-temperatura-ridicata.html"target="_blank">aici</a> ne satisface in totalitate, asa ca nu ne ramane decat sa variem aromele cu care imbracam carnea de pui, in cazul de azi rozmarinul si daca aveti de unde, cimbrisor.<br />
<br />
Ingrediente:<br />
* 1 pui de 1.250kg-1.500kg<br />
* 2 linguri de unt moale, nesarat<br />
* 1/2 ceapa<br />
* 1/2 lamaie<br />
* 3 catei de usturoi zdrobiti<br />
* rosii cherry, ceapa verde ori praz, morcovi intregi, spalati, toate unse cu 2-3 linguri de ulei de masline <br />
* rozmarin si cimbrisor, tocate marunt<br />
<br />
- puiul se spala bine, se sterge cu un prosop de hartie, se sareaza si pipereaza si in interior si in exterior, apoi se lasa descoperit in frigider pt minim 4 ore<br />
- untul si ierburile se amesteca intr-un mini-bol, apoi se strecoara pe sub pielea puiului incepand de la gat (va strecurati delicat un deget pe sub piele, o despratiti usor de pelicula cu care este atasata de carne, apoi cu ajutorul unei lingurite, puneti unt armat intre carne si piele, masand cu degetele untul, in asa fel incat sa-l distribuiti uniform)<br />
- in interior storcem jumatatea de lamaie, umplem cu ceapa si usturoiul, eventual si cate-o crenguta de planta aromata si astupam cu jumatatea de lamaie<br />
- puiul se coace (cuptorul la 500F/260C ) pe un gratar asezat intr-o tava incapatoare, iar in minutul 25-30 adaugati si legumele si rotisati alte 30 de minute, pana ce puiul e rumen si temperatura interioara atinge 170F (76C) ... tot la jumatatea intervalului puteti intoarce puiul cu pieptul in jos/sus pt o culoare superba de jur imprejur. Coacerea dureaza cca 50-60 de minute.<br />
<a href="https://picasaweb.google.com/lh/photo/35RNpVozR8AdxueF0zD0Ig?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnB7VDepFQ4QWpuBa23ZSwwFEqAeeZzGWC6alZSdRQfqBmCjW9qSz1E2Oq4VIZyreW0ps0wn0JZu5NIoYetjZI8XteLzdo8fjm1lU6kl2X4gQafpWOqwuHq3iRmxA1SA6C7nD7b4Yzptj/s640/IMG_0045.JPG" height="556" width="585" /></a><br />
<br />
- dupa 10 minute de odihna puteti savura rezultatul<br />
<br />
PS <a href="http://anditudor.blogspot.com/2011/08/chiftele-cu-zucchini-si-boabe-de-porumb.html"target="_blank">chiftele cu zucchini</a> ar completa totul minunat.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/XaOptPpKOtzrDiRLXThOEw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQqj4LSEK0gGYLCN8Fh2MyIUZhkeTQ0faHlbIxf3qtqcLdKe-7l7tZCcBtTAR2ymiF-r3537pokPO7YqQhn4eGJ66P-QH90I872r_I7daG8YpN_gn53HfvuXBX9DBHyy8uviCR1EuOfWz/s640/IMG_0050.JPG" height="480" width="585" /></a>Andreeahttp://www.blogger.com/profile/16031525066311429280noreply@blogger.com6