tag:blogger.com,1999:blog-12258092596045030432024-03-10T22:26:37.241+02:00Dulcegarii culinareAntonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.comBlogger240125tag:blogger.com,1999:blog-1225809259604503043.post-86625472729185654222024-03-02T14:43:00.007+02:002024-03-02T23:11:59.297+02:00În drumul meu spre vindecare<p> </p><p class="MsoNormalCxSpFirst" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span lang="RO" style="font-family: inherit; font-size: medium; mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Nu există nici
un manual de pregătire pentru momentele cruciale din viaţa asta. Bucuriile
compleşitoare sau suferințele devastatoare pe care le simțim, la un moment dat,
nu pot fi anticipate sau învățate dinainte.<o:p></o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span lang="RO" style="font-family: inherit; font-size: medium; mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-hansi-theme-font: major-latin;"><o:p> </o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: inherit; font-size: medium;"><span lang="RO" style="mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-hansi-theme-font: major-latin;">12 este o cifră magică. De atâţia ani am avut nevoie
pentru a-mi găsi puterea să aştern aici câteva rânduri. Mi-a fost greu să-mi
adun gândurile, mi-a fost chiar teamă de propriile emoţii în care cuvintele
refuzau parcă să se înlănţuiască, cu momente de abandon în care, deşi îmi doream
o cale de întoarcere, am ales conştient să fug de lume vlăguită fiind trup de
suflet şi suflet de trup, să mă izolez cu bună ştiinţă şi să astept terapia
timpului.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span><span lang="RO" style="mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span lang="RO" style="font-family: inherit; font-size: medium; mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-hansi-theme-font: major-latin;"><o:p> </o:p></span></p>
<p class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span style="font-size: medium;"><span style="font-family: inherit;"><span lang="RO" style="mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Pierderea soţului
meu, acum 12 ani, ne-a lovit pe mine şi fiul meu, la vremea aceea un puşti de 4
ani jumate, fără avertisment și ne-a zguduit în profunzime noţiunea şi perceptia
şi realitatea. </span><span lang="RO" style="mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-hansi-theme-font: major-latin;">Am simțit adânc fiecare emoție, de la furie, </span></span><span style="font-family: Cambria, "serif"; text-align: left;">deznădejde</span><span style="font-family: inherit;"><span lang="RO" style="mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-hansi-theme-font: major-latin;"> și
disperare până la tristețe, iubire pierdută și dor şi abia în timp am </span></span></span><span lang="RO" style="mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"><span style="font-family: inherit;"><span style="font-size: medium;">acceptat că nu există o
rețetă universală în faţa pierderii şi că fiecare persoană are propriul drum
spre vindecare, sau aşa cum îmi place mie să-i spun… <a href="https://uzpr.ro/01/03/2024/poezia-picturii-in-creatia-artistei-antonina-sofia-sociu/" target="_blank"><span style="color: red;">DEVENIRE</span></a>… </span><span style="font-size: large; mso-spacerun: yes;"> </span><span style="font-size: medium;">în faţa întunericului.</span></span></span></p><p class="MsoNormalCxSpMiddle" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span lang="RO" style="mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"><span style="font-family: inherit; font-size: medium;"><br /></span></span></p>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-o07FGPTp5TiqpKp0pOQBz2SI9GllkbZC5W9vmIFGQzcnWMIia7HOQNmQThMo2WAzAYeNKaKjX4OIeUPvKJLhz9Ku9HRyPaG8F73hmtABE3uYLvwlrpD7M-fKrfrxWKuTY_mpQAUOIcib1rpNkMTEJVVRaKitEG_ESDqHh_cnu98_qgN8BssrjgMFOU/s2000/Renascut%20in%20Abis.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2000" data-original-width="1770" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-o07FGPTp5TiqpKp0pOQBz2SI9GllkbZC5W9vmIFGQzcnWMIia7HOQNmQThMo2WAzAYeNKaKjX4OIeUPvKJLhz9Ku9HRyPaG8F73hmtABE3uYLvwlrpD7M-fKrfrxWKuTY_mpQAUOIcib1rpNkMTEJVVRaKitEG_ESDqHh_cnu98_qgN8BssrjgMFOU/w566-h640/Renascut%20in%20Abis.jpg" width="566" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span lang="RO" style="font-family: Cambria, "serif"; line-height: 115%;"><a href="https://antoninasofia.com/product/reborn-in-the-abiss/" target="_blank"><span style="color: red;">Renăscut în Abis</span></a></span></td></tr></tbody></table><p class="MsoNormalCxSpLast" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><br /></p><p class="MsoNormalCxSpLast" style="line-height: 150%; margin-bottom: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: inherit; font-size: medium;">Deşi vulnerabilitatea nu este comodă, încă învăţ că nu este nici semn de
slăbiciune, ci de curaj și autenticitate. <span style="mso-spacerun: yes;"> </span>Într-un moment în care viața mi se părea o
pictură sumbră, am redescoperit că arta îmi poate fi şi scut și călăuză în
drumul personal spre <span style="color: red;"><a href="https://uzpr.ro/13/07/2023/expresii-reflexii-si-atitudini-in-creatia-artistei-antonina-sofia-sociu/" target="_blank"><span style="color: red;">DEVENIRE / transformare</span></a>.</span> Pictura mi-a redevenit, după
foarte mulţi ani, dans al culorilor și al sentimentelor, oglindă a sufletului în care durerea și bucuria se întrepătrund
într-o armonie tulburătoare şi magică, descoperind astfel o nouă formă de
expresie și o sursă inepuizabilă de eliberare, împlinire şi iubire de sine!</span></p><p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span lang="RO" style="font-family: inherit; font-size: medium; line-height: 150%; mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-hansi-theme-font: major-latin;"><br /></span></p><p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span lang="RO" style="font-family: inherit; font-size: medium; line-height: 150%; mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-hansi-theme-font: major-latin;"><br /></span></p><p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span lang="RO" style="font-family: inherit; font-size: medium; line-height: 150%; mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-hansi-theme-font: major-latin;"></span></p><p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span lang="RO" style="font-family: inherit; font-size: medium; line-height: 150%; mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-hansi-theme-font: major-latin;">În călătoria mea am aflat că pot găsi bucurie și lumină
chiar și în mijlocul suferinței. Am descoperit că iubirea și amintirile rămân
mereu vii și că putem onora viaţa prin modul în care trăim, visăm, iertăm și
manifestam iubirea în continuare. Sper ca <span style="color: red;"><a href="https://antoninasofia.com/ro/2023/09/12/international-contemporary-art-fair-the-autumn-edition/" target="_blank"><span style="color: red;">povestea mea de transformare</span></a> </span>să aducă
inspirație și sprijin celor care trec prin momente dificile și să le amintească
faptul că sunt mai puternici decât cred și că lumina străluceşte întotdeauna în
întuneric!<o:p></o:p></span></p>
<p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span lang="RO" style="font-family: inherit; font-size: medium; line-height: 150%; mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-hansi-theme-font: major-latin;"><o:p> </o:p></span></p><p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span lang="RO" style="font-family: inherit; font-size: medium; line-height: 150%; mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-hansi-theme-font: major-latin;"><o:p><br /></o:p></span></p>
<p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: inherit; font-size: medium;"><span><span style="text-align: left;">Eu vă mulţumesc din toată inima că îmi dăruiţi din
timpul vostru citindu-mă</span><span><span lang="RO" style="line-height: 150%; mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-hansi-theme-font: major-latin;">. Despre <a href="https://antoninasofia.com/ro/about-the-artist/" target="_blank"><span style="color: red;">„dulcegăriile pline de culoare”</span></a></span><span style="color: red;"> </span><span>în care m-am
regăsit de ceva vreme puteţi citi </span></span></span><span><span><span>pe site-ul <a href="https://uzpr.ro/23/10/2023/artista-antonina-sofia-sociu-o-prezenta-relevanta-la-paris/" target="_blank"><span style="color: red;">Uniunii Ziariştilor Profesionişti din România</span></a> </span></span></span><span>și</span><span><span><span> pe <span style="color: red;"><a href="https://www.newandabstract.com/blogs/news/five-questions-to-antonina-sofia-sociu" target="_blank"><span style="color: red;">New and Abstract</span></a>.</span></span><span> </span></span></span></span></p><p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: inherit; font-size: medium;"><span><br /></span></span></p><p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span style="font-size: medium;"><span style="font-family: inherit;"><br /></span></span></p><p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: inherit; font-size: medium;"><span><span>Fragmente
din devenirea mea găsiţi </span></span><span>și</span><span><span> pe paginile mele de <span style="color: red;"><a href="https://www.instagram.com/antoninasofia.art/" target="_blank"><span style="color: red;">INSTAGRAM</span></a> </span>şi <span style="color: red;"><a href="https://www.facebook.com/profile.php?id=100093352916870" target="_blank"><span style="color: red;">FACEBOOK</span></a> </span>dedicate artei,
<b><span style="color: #38761d;">pe care vă rog, </span></b></span></span><span lang="RO" style="line-height: 115%;"><span style="color: #38761d;"><b>cu recunoştinţă,</b></span></span><span><span style="color: #38761d;"><b> să le apreciaţi cu un like, follow, comentariu.</b></span><span><b><span style="color: #38761d;"> </span></b> </span></span><span>💖💖💖</span></span></p><p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span style="font-size: medium;"><span style="font-family: inherit;"><br /></span></span></p><p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: inherit; font-size: medium;"><span><span>Sprijinul vostru mă onorează. </span></span><span><span>Fără susţinerea voastră, arta mea ar fi doar un gest singural,
dar cu voi devine un dialog frumos între culori, forme şi suflete. </span></span></span></p><p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span lang="RO" style="line-height: 150%;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></span></p>
<p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span lang="RO" style="font-family: inherit; font-size: medium; line-height: 150%; mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-hansi-theme-font: major-latin;"><o:p> </o:p></span></p>
<p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: inherit; font-size: medium;"><br /></span></p>
<p style="line-height: 150%; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: inherit; font-size: medium;"><span lang="RO" style="line-height: 150%; mso-ansi-language: RO; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Segoe UI"; mso-hansi-theme-font: major-latin;"><span>P.S.: la acest moment, bucătăria </span></span><span style="text-align: left;">î</span><span>mi este atelier plin de
culoare, iar aragazul prea bătrân pentru dulci încercări. Cu toate astea
îmbrăţişez ce îmi dăruieşte clipa şi sunt deschisă către infinite
oportunităţi</span><span style="mso-spacerun: yes;"> ! </span></span></p><span style="font-family: inherit; font-size: medium;"><br /></span><p></p><div style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">P.P.S.: <span style="text-align: justify;">Site-ul destinat artei se află în construcţie, inclusiv secţiunea destinată
shop-ului. Toate lucrările mele pot fi vizibile pe Instagram, iar dacă ceva vă încântă
privirea şi doriţi să achiziţionaţi, îmi puteţi lăsa un mesaj <a href="https://antoninasofia.com/ro/contact/" target="_blank"><span style="color: red;">AICI</span></a> sau direct pe <a href="https://www.instagram.com/antoninasofia.art/" target="_blank"><span style="color: red;">Instagram</span></a>.</span></span></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com1tag:blogger.com,1999:blog-1225809259604503043.post-3920371007600287452012-07-20T21:11:00.005+03:002012-07-21T08:09:56.334+03:00Trufe raw<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPy-z3FCL_vR0eF8WI1nnnLqzAJXa67DBZwGj-f4D8x0CaH0yqWr5r-YOCrB_oRgeRgwN7T97XPa4wLGTMSaLb8fI2JuoYsxNmRWx9lokOpWNBZ4tOfxHhsUPCKlPR7hrFc9N7FjJbWY/s1600/DSC_2532-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPy-z3FCL_vR0eF8WI1nnnLqzAJXa67DBZwGj-f4D8x0CaH0yqWr5r-YOCrB_oRgeRgwN7T97XPa4wLGTMSaLb8fI2JuoYsxNmRWx9lokOpWNBZ4tOfxHhsUPCKlPR7hrFc9N7FjJbWY/s1600/DSC_2532-3.JPG" /></a></div><br />
</div><div style="text-align: justify;">Postarea asta e din gama raw da bun ;) Si nu, nu cred c-o sa vedeti aici o desfasurare nedesfasurata de forte raw vegane prea curand! E scump dom'le ! Sa traiesti raw vegan, sa bei din licoarea tineretii - a se citi lapte de migdale - nu-i chilipir deloc! Asta nu inseamna ca nu veti primi in dar deserturi raw incercate si gandite dupa capu' meu. Si cum o poza face mai mult decat o mie de cuvinte, luati de aici si interpretati-i parfumul, consistenta si deliciosenia..<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUig1gx7TlGbmh3U7zN8pbE2zKqYogCOagJ6qf9czbU78eERdrpBGp2mVd8Q6d6nfs6unx_P0DoJXYOv5yeuu_OWfWCsJSofZmIEDlxO8uyKAEMaQgvzsjThZTED6MeVA72K9-cCDProU/s1600/DSC_2531-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUig1gx7TlGbmh3U7zN8pbE2zKqYogCOagJ6qf9czbU78eERdrpBGp2mVd8Q6d6nfs6unx_P0DoJXYOv5yeuu_OWfWCsJSofZmIEDlxO8uyKAEMaQgvzsjThZTED6MeVA72K9-cCDProU/s1600/DSC_2531-2.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Cum ziceam ieri, imi mustaceste prea mult <a href="http://www.dulcegarii-culinare.ro/2012/07/despre-steet-delivery-trufe-raw-si.html" target="blank"><strong><span style="color: #cc0000;">gandul la chestiuni profane</span></strong></a> si simt asa apasat si rece o fractura imaginara a intelepciunii mele raw vegane, deci o sa le iau treptat, soltac soltac pe toate.. salate, porc, dulcegarii culinare, chestii raw fix pe limba mea pe care-i aplicata din nascare o anumita marja de perceptie a chestiunilor dulci si sarate, fix ca-ntr-un perpetuum mobile compus dintr-o spirala a contradictiilor .. porc vs raw! Deci asa, da! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvayfHHYXdIKL7NEJi6lhyK51Rl_1k_VCiehLXHuY3sMHGgAW32Ib1NRqFldl7fDzdMHMVrq4t5TE-Ec9X4SrYCkEKCISuAJVBs6zPaYwpDHg6uc6iVdb45UIGJ04bOQMEDpeT-aLnG4/s1600/DSC_2523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvayfHHYXdIKL7NEJi6lhyK51Rl_1k_VCiehLXHuY3sMHGgAW32Ib1NRqFldl7fDzdMHMVrq4t5TE-Ec9X4SrYCkEKCISuAJVBs6zPaYwpDHg6uc6iVdb45UIGJ04bOQMEDpeT-aLnG4/s1600/DSC_2523.JPG" /></a></div><br />
</div><div style="text-align: justify;">Reteta e simpla, basca poate fi folosita drept blat de tort raw. Daca nu va iubiti ca mine cu <a href="http://www.dulcegarii-culinare.ro/2011/07/guacarosuamore.html" target="blank"><strong><span style="color: #cc0000;">avocado-ul</span></strong></a>, atunci il puteti elimina si pulsa cu apa.. functioneaza la fel de bine pe principiul.. care cum vreti ;)<br />
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</div><div style="text-align: center;"><strong>150 grame curmale</strong></div><div style="text-align: center;"><strong>150 grame migdale / sau caju / sau alune </strong></div><div style="text-align: center;"><strong>1 avocado mare - bine copt </strong></div><div style="text-align: center;"><strong>3 -4 lingurite cu pudra de cacao + cacao pentru tavalit trufele</strong></div><div style="text-align: center;"><strong>2 -3 linguri pline cu miere de albine </strong></div><div style="text-align: center;"><strong>apa - cat sa obtineti consistenta dorita</strong> (sau lapte de migdale pentru cunoscatori)</div><br />
Taiati avocado-ul pe din doua, dati-i una in cap samburelui, pe care il eliminati cu cutitul bine infipt intr-insul, apoi scoateti miezul cu lingurita, si puneti-l in blender alaturi de toate celelalte ingrediente, exceptand apa. Adaugati cate o lingura doua cu apa - pana atingeti consistenta dorita a trufelor. Depinde si de marimea avocado-ului - daca e cumva destul de mare, si fara sa adaugati apa consistenta e mult prea moale pentru simtul vostru (desi e aproape imposibil), atunci adaugati cateva migdale sau nuci, altfel daca nu e nevoie de apa, nu mai adaugati deloc. <b style="font-style: italic;">Eu de exemplu am adaugat destula apa, cam 50 - 60 ml.. </b>da' na, asa e pe fix gustul meu ;)<b style="font-style: italic;">.</b> Trufele nu-s tari, ba au chiar si o migdala incorporata in centru, tocmai bune de muscat.. daca vrei o adaugati si voi, daca nu ba! La fel de bine puteti folosi cirese deshidratate, nuca de cocos deshidratata. Repet.. consistenta si umplutura o decideti voi. Lasati amestecul in frigider timp de 1 ora, apoi formati trufele. E mult mai usor de lucrat cu ea, rece fiind.<br />
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Luati in palme o cantitate mica de compozitie, prefaceti-o intr-o chestie rotunda pe care o infasati in pudra de cacao (eventual bio ca sa fim vegani in toata regula) si gata. Sa va mai zic ca, deloc raw - puteti folosi umplutura asta + cirese + putina esenta de migdale - rulata intre niste foi de placinta, bagata mai apoi la cuptor? omg, e nebunie, incercati va rog ;)<br />
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Le tineti la frigider, asta daca nu le terminati in cateva minute ;) Sunt absolut grozave, jur! As putea trai cu un asemenea desert o zi intreaga si inca o zi, doua, peste prima ;)<br />
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</div></div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com91tag:blogger.com,1999:blog-1225809259604503043.post-43712025447271712692012-07-19T00:20:00.005+03:002012-07-20T21:50:17.536+03:00Despre Street Delivery, trufe raw si niste treburi<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dmxo1_p3dJI2MN-0i_nwAb5GoVCqXOgeOlGRafg2zll2Kzj6CyXDe0caOkmpad4dA8sO3r2y_dTTvI-O0C_dD86jvNTZGjDcVx3YZ0wcLvsRBzs2OhLedWhhaTPdDCkPhCk7m7NbwzE/s1600/DSC_2520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dmxo1_p3dJI2MN-0i_nwAb5GoVCqXOgeOlGRafg2zll2Kzj6CyXDe0caOkmpad4dA8sO3r2y_dTTvI-O0C_dD86jvNTZGjDcVx3YZ0wcLvsRBzs2OhLedWhhaTPdDCkPhCk7m7NbwzE/s1600/DSC_2520.JPG" /></a></div><br />
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<div style="text-align: center;">"Numele meu e A.S.S., 'fumez' porc de vreo treijde' de ani si (<strike>cica</strike>) vreau sa ma tratez" </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><div style="text-align: center;"> nici sa n-aud "llooooolll" in grup, ok?</div><br />
</div><div style="text-align: justify;">Chestiunea de mai sus mi-o zic adesea in momentele in care burta imi e plina cu porc evident, si judecata mi se topeste sub amprenta lui, intocmai cascavalului pe o pizza abia scoasa din cuptor - pe numele ei de scena - Carnivora (<strike>musai</strike>) - my middle name, ce sa mai! Indecizia are si ea semne de punctuatie, care vin insotite de niste zvarcoliri interioare asa din te miri ce ;) ...al 'mirarii' (chiar am ajuns sa gandesc/fac eu asta?) strivit de semnul intrebarii - cu un mare why sau why not in coada; intrebarii (de ce sa ma tratez, cand 'io la o adica il iubesc - pe el porc care este intr-un asa hal de bun, bun) - cand ma vad pusa la zid, de mine insami si de una singura, c-un mare pahar cu smoothie verde = niste frunze de salata, busuioc si cateva de morcovei, blenduite si innobilate cu apa (omg! nu pot sa cred ca fac asta); si exclamarii (e musai dom'le sa-i dau peste bot porcului, ca doar circula chestia asta total neinspirata 'esti ceea ce mananci' si chiar nu vreau sa cred despre mine, ca-s porc bun, adica in toata regula) si cand citesc (ca eu n-am, dohh) despre perfectibila combinatie intre celulita si porc versus constiinta! Si ce sa fac, ce sa fac mai? </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Si, ca intotdeauna, exista un totusi! Acum o luna de zile - ca de atunci tot rumeg si rumeg din cand in cand iarba si abia azi ideea in sine - la Street delivery si mai apoi atelierul raw vegan al <a href="http://oliviasteer.ro/cronica-maturata-a-unui-atelier-raw-vegan/" target="blank"><b><span style="color: #990000;">Oliviei Steer</span></b></a>, s-au intamplat niste lucruri dom'le si mi s-au aprins niste becuri, beculete, becusoare bleu, verzi si-ntr-un final roz, am primit palme si pe stanga si pe dreapta (virtuale ofc, ca veganismul asta nu-i masochist deloc), le-am pasat porcului si m-am cam lasat de el, sa vedem cat ma tine. Da pui am voie (<strike>!!!</strike>), ca nu e porc.<br />
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Ca am si acum un mare drooll in gura cand ma gandesc la niste bucatele mici de chorizo, fasii de prosciutto, si-o tiganie de bacon prajit - varsate asa peste-o salata cu rosii si verdeata, na! Bun nene, bun, 'nu radea'! Lame, i know! Da voi judecati singuri, ca fix acu dezbat si eu problema negru pe alb, si insiruindu-mi asadar gandurile aici, va conjur sa-mi intariti voi una din convingeri (le-am lasat la urma di 'tat), cu argumente, cu tot, pro si contra!<br />
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Da s-o iau cu inceputul... ca asa-i frumos! Habar n-am avut pana acu o luna, ca intr-un locsor din Bucurestiul asta mare, de vreo 6 ani incoace, se petrec niste lucruri fabuloase. Strada Arthur Verona, aka <a href="http://www.streetdelivery.ro/bucuresti" target="blank"><b><span style="color: #990000;">Street Delivery</span></b></a>, isi pune lacat la inceput si sfarsit de strada in fata vehiculelor pe 4 roti - de obicei la ceas de vara, vreo 3 zile, si fix in Parcul Icoanei se dezbraca de secrete: arhitectura, arta stradala, teatrul, muzica, atelierele culinare, yoghinii in starea lor naturala (infasati doar, o stare zen de numa'), hipsterii adevarati si entertainmentu'. Iar toata chestiunea asta, redata in totalitate pietonilor, e organizata an de an de Fundatia Carturesti si Ordinul Arhitectilor din Romania, o-la-la!;)<br />
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Si se pare ca 7-le mi-a soptit sa spun da;), si mare mi-a fost bucuria sa le impartasesc minunatilor participanti, dornici sa afle din gura mea profana, despre mancarea sanatoasa, sa le graiesc vorbe-aplicate, despre uleiuri bio, bulgur, basca de oua m-am bucurat sa explic maxim, parfumuri de menta, busuioc, alune, toate astea contopite-ntr-<a href="http://www.dulcegarii-culinare.ro/2012/06/natural-cuisine-salata-de-bulgur-menta.html" target="blank"><span style="color: #990000; font-weight: bold;">o salata sanatoasa</span><span style="color: #cc0000;"> </span><span style="color: black;">numita <b>Tabbouleh</b></span></a> (cand vedeti rosu in fata ochilor, dati click) despre care v-am vorbit acu ceva timp in urma, cand <a href="http://www.plafar.net/" target="blank"><b><span style="color: #990000;">Plafar</span></b></a> a binevoit a aduna laolalta oameni pasionati de cooking sanatos, treaba serioasa dom'le, nu gluma!<br />
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Si uite asa au organizat oamenii astia cu ale lor puteri de provenienta proteica zamislita dintr-un pumn de migdale sau nuci - un concurs in care FB-ul a fost aruncat in aer de retete raw vegane, vegetariene care au purtat amprenta oamenilor frumosi de s-au infatisat pe Street Delivery in ziua aia de duminica - celor ce mi-au fost alaturi - le mare multumesc, si mai apoi ne-am cunoscut in toata multimea noastra, cunoscatori raw sau nu, dar dornici de cunoastere (ca mine), la atelierul Oliviei Steer - tinut, unde altundeva decat intr-un Plafar - pe Radu Beller mai exact, da.. vedeti <a href="http://www.plafar.net/" target="blank"><b><span style="color: #990000;">aici spotul</span></b></a> video realizat cu Olivia.<br />
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In duminica aia, in Parcul Icoanei, introducerea mea a fost finuta, fara conotatii raw (si fara discutii imbecile despre porc, ca altfel mi-o luam pe coaja), luand in calcul fiertura sparturii de grau si rezultatului cotcodacelii cocosului asupra unor gaini in calduri, dar musai bio toate - alimentatie naturala si sanatoasa nene, ca nu ne-am jucat doar povestind incins si interesant, ci am facut acolo niste treburi.. Faina misiune, dom'le, da!<br />
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Mai ales ca my lovely Ralu (care absenteaza motivat acu si pe care o pupacesc cu drag) m-a incantat cu prezenta. A durat o ora atelierul culinar, timp in care m-am imprietenit pentru prima data in viata cu o plita electrica.. din aia de camin, am intalnit oameni frumosi si interesanti, asa ca fu' misto treaba, plus explicatii, explicatii.. ;) la o ora arzatoare din zi!<br />
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Unde mai pun la socoteala ca-ntr-una din zile, Edutu meu prezent in fapte ne-a arat si explicat cum si-n cate feluri se incordeaza muschiul vanos, si musai cum se despart niste cirese si visine de samburi.. Asta da clasa, dom'le! no, ziceti voi acu'!<br />
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Asa, acum ca am tot dat din casa, sa continui.. Intr-o zi din timpul saptamanii, imediat dupa Street Delivery, am cunoscut-o in toata splendoarea ei adevarata, in carne si oase vegane pe <a href="http://oliviasteer.ro/" target="blank"><b><span style="color: #990000;">Scufita Rawsie</span></b></a>. Da nene si eu credeam ca-i facatura, dar exista in toata desavarsirea ei! Cantec de leagan ii era vocea, chipul sculptat in creme naturale, subtire ca o copilita de-a 9- a, dotata sufleteste cu un compendiu raw vegan, deci da!<br />
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Am picat pe scaun de cum am intrat in Plafar, i-am prins Ralucai mana ca-ntr-un cleste si i-am zis.. "soro, daca vezi ca ma pierd in fata alunelor scufundate in lapte de migdale si ma zbat ca o naluca sa le pescuiesc; daca incep sa ling semintele de susan ramase in urma bulgarasilor ce le contin; daca observi ca mi se indeseste pe loc parul cand sorb din salata facuta nectar, si mi se tranforma dejtele in betisoare chinezesti nu de alta dar ar fi <strike>fost</strike> pacat sa fac uitata in pahar o cat de mica bucatica de dovlecel prefacut in tagliatelle, imperecheat cu un pesto de caju si usturoi - absolut dementiale !!!- da-mi peste ochi, trage-mi doua palme sa-mi revin ca altfel ii pun gand rau lui M. - raw vegan o sa scrie pe el" Zis si facut! M-am trezit luata la palme, asa metaforic vorbind - din fericire, sau pacate o sa realizez in timp - si am plecat de acolo ca o nauca!<br />
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</div><div style="text-align: justify;">Si uite asa si din cauza aia, imi sterg ochii injectati de lacrimi cu dosul palmei si ma intreb.. 'A fi sau a nu fi raw-vegan, sau macar vegan, sau cel putin vegetarian'? Hai, ziceti, ziceti voi! Stiu ca postarea asta n-are zvacniri prea mari de acceptare a ierbii, ca de, porcu' mi-a intrat ca raia in piele, in creier, in toate madularele fiintei mele - drept pentru care am ca intriga o intreaga poveste de viata si o prietenie care s-a lasat asa din mosi stramosi cu limba de moarte - deci parsiv rau de tot, dar totusi, am vreo scapare? Si daca da, cum?. Ca eu mi's tare sensibiloasa si atasata de lucrurile pe care le-am cunoscut in timp si iubit intr-o zi cat altii intr-o viata si c-un zvac de mica masochista (ca o balanta <strike>veritabila</strike> ce sunt) - cantaresc cam la modul asta lucrurile:</div><ul style="text-align: justify;"><li> p'un taler porc (uhhh moama - coaste imbaiate-n lapte de cocos, unt de arahide, usor bulbucat cu grasime, pestritat cu sorici, marinat intr-o chestiune de-ti sta mintea-n loc si-apoi aruncat pe gratar, sau cuptor, intr-o idila perfecta cu cirese, caise, prune, etc (<em>insert drooling face here)</em> - pe stanga mai la vale vedeti vreo 10 preparate din porc, go, go, go !!;)) </li>
<li>si pe alt taler - constiinta mea raportata la "tinerete fara batranete si viata fara de moarte" - aspect imbracat in haine raw vegane, cica, si celulita aia de care va ziceam mai sus, sau <strike>viitoarea</strike> celulita (ca eu, acum, doar v-am zis, <strike>n-am d'aia, lol</strike>)! </li>
</ul><div style="text-align: justify;">Personal va indemn sa judecati in cunostinta de cauza si sa extrageti si pentru voi taleru castigator. Chiar mi-s tare curioasa ce ganduri imbratiseaza domniile voastre, parol!<br />
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Deci, ma ajutati fetelor, ca am musai nevoie de-o ispita raw, sau macar vegana - cu documentatia stiintifica de rigoare, cu linkuri, ingrediente, principii si povesti de viata pe de-o parte; sau pe de alta - porc tata, simplu fara prea mult zvac din partea voastra, ca pe asta il stie mandea pe de rost din cale afara!! Deci, ma pot astepta la idei/sfaturi? Le primesc cu mare bagare de seama si muuuuult drag! </div><br />
<div style="text-align: justify;">Acu sigur va asteptati la <a href="http://www.dulcegarii-culinare.ro/2012/07/trufe-raw.html" target="blank"><b><span style="color: #cc0000;">reteta de trufe raw</span></b></a>, da mai am facut-o si p'asta, dupa mintea mea din capu' meu. Absolut groazava treaba, cu un parfum si-o consistenta de sta matza in coada, bune rau, da stiti cum! Dar hai sa vorbim despre ele maine, ca acum prea mult mi-a copt mintea ba porc, ba raw si e vremea somnului de frumusete, nu de alta ;) </div><div style="text-align: justify;"><br />
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<div align="center" style="text-align: justify;"></div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com26tag:blogger.com,1999:blog-1225809259604503043.post-15535725715486061842012-07-15T11:00:00.001+03:002012-07-16T12:23:59.582+03:00Dulceata de caise<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1COb4f7LLMYM5_nBZYpOd2k45DA3tAbpNyRn8Zg7AzdzTON72-7Mw_zgRNlXdDkkcY-oh8vvX5pgI_L38lo9sD_hbI-PLxwLYcmW2JxBbf__WK05fiI4Vn2bHNsehanXTHaj3GnmSbto/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1COb4f7LLMYM5_nBZYpOd2k45DA3tAbpNyRn8Zg7AzdzTON72-7Mw_zgRNlXdDkkcY-oh8vvX5pgI_L38lo9sD_hbI-PLxwLYcmW2JxBbf__WK05fiI4Vn2bHNsehanXTHaj3GnmSbto/s1600/4.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: justify;">N-o sa stau prea mult la povesti, ca n-as vrea sa zaboviti si sa omiteti drumul la piata sau market! Fructe mai gasiti si prin Cora, Mega sau Billa, si nu mai zic ca pietele sunt inca pline cu caise romanesti - din astea baţoase, colorate, dulci acrisoare si maxim de parfumate. Dulceata asta n-are nevoie de povesti, este ea insasi un soi de fericire, poveste intre povesti.. E reteta bunicii mele, usor adaptata, ca draga de ea nu purta dupa ea caiet de notite, ci o facea dupa ochi si tare bine mai vedea lucrurile in asezarea lor.. caise, nuci, lamaie si stafide.. e perfecta! Sa trecem la treaba, zic!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ddWAgIdi4c9banpHv2AcPBYq5I7Suq5PeDOIEAv5b5NG3zgC7Y6Rx7gByvQcLJAQORqyif-uRQ3iuPitzUEzLRvu9Cyxq9Jj2XKeaiHK188ftKZdQbBpjgWzK75Svk0UYL1kKKvfDco/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ddWAgIdi4c9banpHv2AcPBYq5I7Suq5PeDOIEAv5b5NG3zgC7Y6Rx7gByvQcLJAQORqyif-uRQ3iuPitzUEzLRvu9Cyxq9Jj2XKeaiHK188ftKZdQbBpjgWzK75Svk0UYL1kKKvfDco/s1600/1.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: justify;">Eu am facut multa, din vreo 10 kile luate asa pe rand, sa ajunga la tot neamu, pretenii, pofticioasa din mine si al meu copil. Notati va rog ingredientele de mai la vale. Va dau de treaba pentru doua kile, daca va doriti o cantitate zdravana, matematica va e prietena fara doar si poate, asa ca va faceti de cap. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>2 kg caise </b></div><div class="separator" style="clear: both; text-align: center;"><b>1300 grame zahar</b></div><div class="separator" style="clear: both; text-align: center;"><b>200 grame nuci</b></div><div class="separator" style="clear: both; text-align: center;"><b>100 grame stafide</b></div><div class="separator" style="clear: both; text-align: center;"><b>1 lamaie </b></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div style="text-align: justify;"><span style="text-align: center;">Cand vorbesc de 2 kile</span><b style="text-align: center;"> caise - luati in calcul ca sunt cantarite fara samburi; cu samburi ar fi cam 2300 grame, </b><span style="text-align: center;">da io zic ca-i o-bli-ga-to-riu sa le cantariti dupa ce le curatati de samburi, ca sa nu existe dileme si sa fie intr-un asa hal de buna cum o am eu.</span><br />
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<span style="text-align: center;"><b><i>Daca aveti loc in frigider folositi direct cratita in care o veti fierbe</i></b>, altfel ( daca-l aveti pe domnu ala ocupat cu 10 kile de pepene, apa minerala si Montepulciano d'Abruzzo ) <b><i>puneti ingredientele</i></b>-ntr-o tava (ca-i mai usor de manevrat intre doua rafturi inguste, basca zaharul acopera mai bine ingredientele intinse - cel putin asa fac eu si a doua zi vars ingredientele in cratita) <b><i>si-o lasati la frigider pana a doua zi.</i></b> </span><br />
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<span style="text-align: center;">Adicatelea... <i style="font-weight: bold;">caisele coafate bine (spalate si curatate de samburi - rupte pe din doua, deci), nucile usor taiate cu cutitul in mai multe parti, sau rupte asa in degete (nicidecum macinate), stafidele, o lamaie mica sau o jumatate lamaie mare (spalata bine si feliata subtire) si zaharul. </i></span><br />
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<span style="text-align: center;">Anyway, o fierbeti doua zi, dupa cel mult 22 de ore de stat la rece (daca aveti caise mai moi le lasati doar 10 ore), dar e de preferat sa folositi caise usor tari, coapte, </span>baţoase, <span style="text-align: center;">dulci acrisoare. Fiind vorba de o imperechere a unor ingrediente mai mult decat complementare - au nevoie de timp sa-si cedeze una alteia impresiile si sa formeze un tot unitar. </span><br />
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<span style="text-align: center;">Dupa timpul ala scurs, puneti dulceata pe foc potrivit cam o ora, o ora si. Cand incepe sa fiarba, stati langa ea, sau reveniti asa din 5 in 5 minute sa amestecati. Dupa vreo 40 minute de fiert, dati focul pe putere mica si amestecati mereu sa nu se prinda. Fierbeti pana capata o culoare usor aramie - nucile ajuta maxim sa se intample asta, va garantez eu! P</span><span style="text-align: center;">entru controlul de calitate procedati asa: scoateti pe o farfurie cateva lingurite cu dulceata si puneti farfuria in frigider pentru 2 -3 minute. Daca staruie pe farfurie.. atunci dulceata-i gata..</span><br />
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<span style="text-align: center;">Stingeti focul, lasati dulceata de caise la racit vreo 15 minute, apoi o turnati in borcane curate, </span><span style="text-align: center;">le infiletati si intoarceti putin cu capacu-n jos pentru vreo 10 minute. Daca faceti mai mult de 2 kile si vreti s-o pastrati pentru la iarna, bagati borcanele in cuptor, intr-o tava cu putina apa - la foc potrivit timp de 10 minute.. ca sa se formeze vidul.. Pentru 2 kg insa nu vad justificare in joaca de-a sterilizarea..</span><br />
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E desavarsita in every way, si va rog io, macar o data - nu mai insistati sa faceti dulceata de caise clasica, pentru ca asta desfasurata in fata voastra e the real deal, o bate la fund pe ailalta, zau asa! E mare smecherie dulceata asta, pe cuvantu' meu!<br />
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</div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com41tag:blogger.com,1999:blog-1225809259604503043.post-82508334864894414142012-07-13T18:08:00.002+03:002012-07-13T18:13:37.715+03:00Castigatorii concursului cu premii pentrugatit<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Buna sa va fie ziua ! E 13, zi cu noroc! Cel putin eu n-am avut niciodata sentimente negative la adresa numarului, drept pentru care blogul l-am creat tot intr-o zi de 13.. Cred ca abia asteptati sa aflati castigatorii <a href="http://www.dulcegarii-culinare.ro/2012/06/concurs-cu-premii.html" target="blank"><b><span style="color: #cc0000;">concursului cu premii</span></b></a> KitchenShop, nu? Sorry ca am lasat suspansul sa intervina, dar abia am ajuns de la serviciu, deci n-o mai lungesc mult. In primul rand vreau sa va multumesc si felicit pentru minunata participare si rabdarea cu care ati tratat acest concurs! Si multumiri maximale celor de la <a href="http://www.pentrugatit.ro/" target="blank"><b><span style="color: #cc0000;">KitchenShop</span></b></a> pentru suport! Tare mi-ar fi placut sa am posibilitatea sa ofer tuturor participantilor premiile dorite, dar din pacate n-am castigat inca la Loto. Daca o sa... promit ca ne strangem toti si mergem peste magazin, sa-l 'praduim' ;) Pana atunci sa bata tobeleeee.. and the winners are..</div><div style="text-align: justify;"><br />
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<div style="text-align: left;">Nr. 64</div><div style="text-align: left;">Miha 28 iunie 2012, 23:09</div><div style="text-align: left;">1. <a href="http://www.pentrugatit.ro/index.php?productID=3212">http://www.pentrugatit.ro/index.php?productID=3212</a></div><div style="text-align: left;">2. <a href="http://www.pentrugatit.ro/index.php?productID=2148">http://www.pentrugatit.ro/index.php?productID=2148</a></div><div style="text-align: left;">Am treut in lista "de facut" inghetata cu ciocolata de casa...mmm... http://www.dulcegarii-culinare.ro/2011/07/inghetata-cu-ciocolata-de-casa-cafea-si.html</div><div style="text-align: left;"><strong>Miha Simiuc</strong> </div><br />
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Nr. 30<br />
<div style="text-align: justify;">Poliana 21 iunie 2012, 23:03</div><div style="text-align: justify;">Antonina, concursul asta vine la fix pentru mine. De mult cochetez cu niste produse de pe site-ul Kitchen Shop, si tu poti sa ma ajuti sa-mi indeplinesc visul :P Hmm...e greu sa aleg din minunatia aia de produse, dar o sa ma limitez acum la </div><div style="text-align: justify;"><a href="http://www.pentrugatit.ro/index.php?productID=1182">http://www.pentrugatit.ro/index.php?productID=1182</a></div><div style="text-align: justify;"><a href="http://www.pentrugatit.ro/index.php?productID=4699">http://www.pentrugatit.ro/index.php?productID=4699</a></div><div style="text-align: justify;">Am incercat multe din retetele tale ;;) cred ca ti-am mai spus, cel mai mult mi-au placut inghetata cu dovleac copt si tortul cu ciocolata si caramel, niste nebunii dulci!</div><div style="text-align: justify;">Am dat like cu numele <strong>Paula Gafitescu</strong>.</div><br />
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Nr. 77<br />
Anonim 9 iulie 2012, 20:03<br />
<div style="text-align: justify;">Bună seara Antonia! </div><div style="text-align: justify;"><div style="text-align: left;">Acesta este produsul pe care l-aș dori: <a href="http://www.pentrugatit.ro/index.php?productID=1164">http://www.pentrugatit.ro/index.php?productID=1164</a>. Am încercat și mi-au reușit mai multe rețete de pe blog. Toate sunt absolut delicioase. Pot enumera http://www.dulcegarii-culinare.ro/2012/02/tort-cu-ciocolata-si-visine-alcoolizate.html, http://www.dulcegarii-culinare.ro/2011/02/tort-de-ciocolata.html, http://www.dulcegarii-culinare.ro/2011/08/im-back-in-bussines-iar-mare-munte.html, etc. Toate sunt divin și excepțional de bune. Am dat like cu numele <strong>Cristina Monica Țugui.</strong> Mulțumesc pentru rețete, în primul rând, și pentru concurs.</div></div><br />
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Nr. 45 <br />
<div style="text-align: justify;"><div style="text-align: justify;"><strong>Diana Munteanu</strong> 23 iunie 2012, 23:18</div></div><div style="text-align: justify;"><div style="text-align: justify;">Te urmaresc de cateva luni, de cand mi-am descoperit marea mea pasiune : gatitul. mi-as dori foarte tare setul acesta de forme ( nu am stiut ca exista asa ceva pana nu l-am vazut intr-o reteta de-a ta) <a href="http://www.pentrugatit.ro/index.php?productID=4609">http://www.pentrugatit.ro/index.php?productID=4609</a>. Al doilea lucru pe care l-as vrea sunt linguritele acestea pentru ca mi s-au parut foarte utile. <a href="http://www.pentrugatit.ro/index.php?productID=3781">http://www.pentrugatit.ro/index.php?productID=3781</a> </div></div><div style="text-align: justify;"><div style="text-align: justify;">Am dat like cu numele Diana Munteanu. Ce imi place la blogul acesta? Imi place felul cum scrii, retetele sunt delicioase si tortul cu arome exotice a fost bestial! Am avut putin de lucru la el si garnitura de kiwi mi-a cam dat de lucru, dar a meritat....delicios!!! te pup si continui sa ne inveselesti papilele gustative :)</div></div><div style="text-align: justify;"><br />
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<div style="text-align: center;"><b>Felicitari din suflet tuturor!! </b></div>Sa stapaniti si folositi cu drag si spor maxim produsele pe care curand le veti primi in dar! PS: Sa verificati mail-ul zilele urmatoare ;). Zile pline de savoare si racoare (pe canicula) sa avem toti! ;) Hugs !<br />
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</div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com10tag:blogger.com,1999:blog-1225809259604503043.post-47359659777601503202012-07-11T21:01:00.015+03:002012-07-12T11:23:08.943+03:00Smoothie de zmeura<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhjj6G6cFQJPEBiSj5Esyr-9Tl9gtbZ7ks3pvojtgbbKjjpXZCxIsp7fRcHvj1XDn2oMQ1xUF4UZVE1uAw25OdwvsjwZSyhQVtVRv98kok2DyeQsPLJVUXwc_-gzB8XNazimtbD3NnnA/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhjj6G6cFQJPEBiSj5Esyr-9Tl9gtbZ7ks3pvojtgbbKjjpXZCxIsp7fRcHvj1XDn2oMQ1xUF4UZVE1uAw25OdwvsjwZSyhQVtVRv98kok2DyeQsPLJVUXwc_-gzB8XNazimtbD3NnnA/s1600/1.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Ieri am avut o zi tare ciudata, cum sunt cam toate ce le bag de sama in ultimul timp, cu spoiala in timpul zilei si hlizeala de necaz la sfarsit. Voi cum va descurcati cu caldura? Mai precis in masina, fix la volan. Ok, aer conditionat am, da' parca nu-i face fata caldurii si nici mie.. Basca, aproape ca nu mai suporta motoru' turatia cand am aeru' pornit si simt cum mi se ridica oarescum piciorul cu pedala de ambreiaj cu tot, aud si simt niste vibratii aiurea, de zici ca-mi lesina motoru' pe loc, iar acceleratia e prastie - frectie la picior de lemn - in panta si bai chiar am ceva dealuri si gropi pan' la serviciu si inapoi acasa. O fi de la benzina? Hmm, nush’, da oricum mi-am propus sa incerc una cu o putere calorica mai mare, c-am inteles ca abia aia de 100 are de fapt randamentul uneia de 95. In fine, povesti, o sa le exploatez alta data ca asta-i subiect prea amplu pentru cateva randuri.<br />
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So, mi-am trantit de dimineata trupu' in masina, care by the way ne-a cam lasat cu curu-n mijlocu targului acu' o saptamana - i-a murit bateria asa tam-nesam (fie vorba intre noi, Kia, cu usoare resentimente, e cam praf - n-are pedigree!), iar ieri am realizat ca eu nu i-am pus niciodata 'apa la radacina'.. Masina asta a fost lipsita de evenimente majore, si prin urmare nu i-am aplicat niciodata procedura definitiva de a-i salta capota.. cu siguranta i-as fi turnat apa in locului uleiului si ulei in locul apei.. Asa ca, pe principiu 'precautia e sfanta dom'le si ignoranta o binecuvantare' n-am avut nevoie sa stiu care-i treaba in cazul ei - vorbesc de capota, ok? S’atunci altcineva se ocupa de licoarea tineretii si acuratetii, fara imbatranirea precoce a vederii mele..<br />
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Asa, si revin la starea in care-am gasit-o dimineata, pe ea Kia fara nume, masina dom'le! Cred c-o armata de pasarici, adica pasari mici, au facut o paranghelie pe cinste si-au chefuit al dracului de tare. Dar undeva intre beutul picaturilor de roua si savurat faramituri de pe asfaltul fierbinte - au nimerit ca musca-n ceva lipicios si pentru ei dulce, si s-au stricat la stomac, ca altfel nu-mi explic. Tare cacaciosi sunt pasaroii astia mici! Era plin parbrizu', iar masina mea zacea mititica, cersind parca o urgenta baie sau spargere de nori, si musai benzina in rezervor. Aveam cat sa ajung la pompa.. o minunatie, nu alta, noroc ca am un OMV dupa colt (by the way Petrom sucks!!, parerea mea).<br />
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Ajung, ma uit in geanta, omg uitasem c-am schimbat-o fara sa execut mutatia echipajului de forte cu puteri paranormale din ea. Imi scade brusc tensiunea, ating un 7 cu 4 - il simt ca l-am vazut cu ochii mei pe tensiometru odata, ma ia cu lesin dar ma tin tare! Mi-o rusine de-mi crapa varicele de pe picioare, dar mi-a zis tata de cand eram in fasa 'baiatule, cu rusinea mori de foame'! (cred ca se simte o paranteza... mereu am fost/sunt si voi fi baiatu lu tata).<br />
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Eram terminata, eram un nimic fara ea, zip, ziro, nada! Nu tu penseta, creion de ochi, rimel, 4 rujuri fara folos sau poate da, nu se stie niciodata dom'le, nu tu pelerina de ploaie - ce daca sunt cu masina - poate raman in pana prostului (hapciu!!), nu tu farduri, cel putin o casoleta cu ceva de haleala si-un pachet de biscuiti aruncati prin ea, incarcator de telefon mobil si musai 2 cabluri unul pentru transfer si altul.. la naiba, pentru orice altceva, nu tu portofel, nimic! Il aveam pe Zola! Fuck! Sa-mi fie cu iertare, dar e atat de greoi ca-mi venea sa rup file din carte si sa-mi sterg fruntea de prostie (poate intra altceva) si sudoare. Cotrobai bine, gasesc 12,8 lei, moama mia nenicule, ma dau cu capu de volan - o data - hai ca mai pot de doua ori - adjudecat, cat de baftoasa pot fi azi! Ii zic benzinarului ca vreau 2 litri si putin, ii arat c-am spart cutia milei, si ca azi desi am parbrizu plin, ma descurc pan' la serviciu chiar si cu rahatu' porumbeilor pe geam. Sa nu se chinuie deci sa-l spele ca n-am nici un chior in plus sa-i dau. Aveam musai nevoie de masina, ca altfel o lasam in benzinarie si mergeam pe jos, dar aveam dupa 17 un planing familial.<br />
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Intr-un final am ajuns teafara si nevatamata, doar cu spume la gura si nu din cauza caldurii, ca dimi la 7 e chiar ok.. Si deruland rapid filmul, ca trec vreo 8-9 ore la serviciu.. da nu cred ca vreti sa vorbim acum de prognoze macro si micro, fmi, ma sui in masina si frateeee sa mor pe loc si alta nu! Mi se lipesc instant volanu' de maini si scaunu' de fund - date invizibil dar dozate al dracului de tare cu alcool, o pleasca de caramel si apoi flambate; dar pornesc, ca era 17! Caldura mare, dom'le caldura mare s'un <strike>rusinos</strike> 42 de grade-mi era afisat pe bord! Pana mea!<br />
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Undeva pe la Universitate simt cum mi se lipeste rochita de spate si chilotii de scaun, basca abia daca mai gasesc pata virgina - adica curata (musai fara virgula) de geam! Il sun pe M si-l intreb.. "bai iubi bai, unde esti? Daca ma tin de volan si stau asa sprijinita in cot pe cotiera si cu fundul si spatele suspendat ca-ntr-o levitatie de-ncepator idiot si mica de-o juma de ora, asaa pana ajung la tine, ma tine?" Cine? "Volanu dom'le, volanu, ca nu mai pot!!" Rade! Da' nu e rasu lui, ca-l cunosc. Si grav dar adevarat, n-am decodat stiinta asta cu toata concentrarea mea, desi m-am implicat activ! Da' aveam in mine o sfortare maxima si-o stransoare pe volan si-un fund incordat, mai mai sa nu ma recunosc. In fata mea.. o masina de politie, trec <strike>tiptil</strike> pe langa ea. Frate, ce participare publica de exceptie in trafic de la 5 la 7 p.m.! Unu' sorbea din cafea si mai ca era sa si-o verse undeva. Bag sama acum, c-au incercat in secunda aia sa-si imagineze ce pozitie deocheata sculptez pe volan, ca mi-au aratat un ranjet usor senil senin, adicatelea lobotomizat, moment in care le-am zambit larg, sincer si disperat, si le-am clipit suav - (ca ma simt oarescum obligata prin lege, ca femeie soferita ce sunt, sa-l practic la volan) - cu ochii mei albastri, da' fara sa vreau eu, uzi leoarca ieri.. incercand sa transmit macar telepatic ca ceea ce vad ei nu e real. Asa ceva nu exista! Nu nu, eu nu stateam cocotzata ca o maimuta-n calduri pe volan, incercand in acelasi timp sa-ntrezaresc un ochean curat si luminos in parbrizul plin cu <strike>caca </strike>rahat.<br />
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Dar au fost baieti stilati, ori aveau niste donuts pe bancheta din spate, ca nu-mi explic nici acum de ce m-au lasat ieri - simbol al conspiratiei universale - sa trec! So, profit de starea lor (<strike>nu a mea</strike>) de inconstienta, accelerez ca la asta ma pricep al naibii de bine, <a href="http://www.dulcegarii-culinare.ro/2011/05/pentru-mamaligaru-din-tine-souffle.html" targhet="blank"><b><span style="color: #990000;">v-am zis aici ca sunt un sofer innascut</span></b></a>, fac razant dreapta si dusa am fost. Putin mai departe il vad pe M., ma astepta! Ii deschid usa si-l poftesc! "Esti nebuna", imi zice, "n-ai aer conditionat?" "Wtf, mai iubi, ma men!- atata am reusit sa-i <strike>soptesc</strike> angelic eu intr-o romana perfecta." Se sperie usor si tace. Ce-i drept, eram vizibil schimbata la fata, cu o figura schimonosita, un suflu galopant ce mai avea putin si cerea in locul meu aer si apa, pletele ude si eu asemenea toata, un ranjet de manie turbata si scrasnind printre dinti ii recunosc cele 6 dejte de mi le-arata speriat la o mana si-i spun .."Schimbam putin oxigen si facem o sauna impreuna? Mai avem 50 ml benzina, da' ne duce pana acasa, trust me! I've got (<strike>???</strike>) my mojo working!!! Iar 'al mai tare din noi de se taraie primul de la masina pana-n casa, are voie sa-si bage primu' capul in congelator, si apoi punem impreuna d'un smoothie de zmeura!""<br />
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<div style="text-align: center;"><b>Notati </b>rapid cat mai scrasnesc eu gheata printre dinti:</div><br />
<div style="text-align: center;"><b>350 grame zmeura congelata </b>(sau orice fructe de padure)</div><div style="text-align: center;"><b>350 ml lapte batut</b></div><div style="text-align: center;"><b>250 - 300 ml apa - </b>(cat se poate de rece, <br />
iar cantitatea depinde de cat de constistent vreti sa fie smoothie-ul)</div><div style="text-align: center;"><b>100 grame miere sau zahar (</b>mai mult sau mai putin, dupa plac<b>)</b></div><div style="text-align: center;"><b>si cateva frunze de menta</b></div><br />
Se pun toate ingredientele astea intr-un blender (frunzele se pastreaza pentru decor / sau se si adauga cateva in blender daca vreti) si i se da pulse-uri nebunului pana le transforma intr-o crema fina si tocmai buna de pus pe rana! Gustati si mai dregeti cu apa, miere sau zahar ;) Si cu asta basta, am zis tot!!<br />
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Voi cum va descurcati fratilor pe caldurile astea? ca eu una v-am zis.. mai deloc!<br />
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</div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com46tag:blogger.com,1999:blog-1225809259604503043.post-86940443601476886832012-07-10T06:29:00.032+03:002012-07-11T12:56:01.265+03:00Mousse de ciocolata<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpRt1-cOoJc3RxUBINQw8E4DuN43pR9-PGNRLlMTsome0I8MpdP-lPReQlh7NV-FxoE-dJC2_QTo7YN37H4sDv2fGm8msJMQQdbeMrpfmoLb0oWHG4rMuN8JTk8Wci8PdoOJc7ynuiCo/s1600/mousse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpRt1-cOoJc3RxUBINQw8E4DuN43pR9-PGNRLlMTsome0I8MpdP-lPReQlh7NV-FxoE-dJC2_QTo7YN37H4sDv2fGm8msJMQQdbeMrpfmoLb0oWHG4rMuN8JTk8Wci8PdoOJc7ynuiCo/s1600/mousse.jpg" /></a></div><br />
<div style="text-align: justify;">Spuma de ciocolata/ sau mousse-ul de ciocolata na, e una din dulcegariile care-mi inghenuncheaza trairile cand vine vorba de drogul asta pacatos. Si desi n-o sa cititi aici cuvinte precum clocot & fire, o combustie tot o sa se petreaca in sufletul stomacului vostru de n-o s-o uitati pe vecii vecilor.. fiori de raceala si-o patima nebuna dupa spuma asta.. Daca o veti pune in aplicare veti vedea ca ce-mi turuie mie gura nu-i gluma nicicăcum dom'le, o nuu! Arome, culoare cu non-culori, parfumuri complementare si-o pata aprinsa, dulce acrisoara, de roze..</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;">Notati asa:</div><div style="text-align: center;"><strong>100 grame ciocolata alba (nu folositi de menaj),</strong></div><div style="text-align: center;"><strong>100 grame ciocolata neagra (de buna calitate),</strong></div><div style="text-align: center;"><strong>300 grame frisca lichida,</strong></div><div style="text-align: center;"><strong>2 albusuri + optional 2 galbenusuri,</strong></div><div style="text-align: center;"><strong>60 grame zahar,</strong></div><div style="text-align: center;"><strong>1 lingurita esenta de menta,</strong></div><div style="text-align: center;"><strong>1 lingurita esenta de vanilie</strong></div><div style="text-align: center;"><strong>100 grame coacaze -</strong> ale mele au fost usor congelate ;)</div><div style="text-align: center;"><br />
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</div><div style="text-align: justify;"><strong><em>Topiti la microunde timp de 1 minut - in vase separate - ciocolata alba / neagra, apoi lasati-le putin la racit. Mixati frisca lichida</em></strong> (Hulala am folosit eu). Am discutat ieri principiile acestei miscari.. da le reiau ;) Ca regula generala, frisca se tine in frigider, nu congelator, nu camara. Nu aveti nevoie de intaritor de frisca, de la sine putere se lasa batuta de mixer, parol! Daca o mixati prea mult - nu se taie dom'le, ci pur si simplu consistenta i se transforma intr-un fel de burete din ala sponge din cauza aerului prea mult incorporat. Ok, da? Frisca se mixeaza de regula pe aceeasi putere - de la inceput pana la sfarsit - si in aceeasi directie.. suficient cat sa obtineti din partea ei un varf usor indoit la vedere atunci cand scoateti telul sau paletele mixerului din ea. Sa fie o idee mai batoasa decat spuma de barbierit ;) <br />
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Intr-un alt vas - <strong><em>mixati foarte bine albusurile de ou cu zaharul si daca nu aveti oaresce greturi adaugati si galbenusurile si mai mixati putin cat sa le incorporati</em></strong>.. eu n-am greturi, deci le-am pus ;) <em><strong>Turnati ouale mixate cu zaharul in vasul ce contine frisca batuta,</strong></em> incorporati doar putin cu spatula ingredientele, avand grija ca sa nu-i permiteti aerului sa patrunda prea mult in compozitie<em><strong>, <u>apoi impartiti in doua vase amestecul obtinut</u>. </strong></em><br />
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<em><strong>Intr-unul turnati ciocolata neagra + esenta de vanilie si incorporati usor cu spatula.. iar in celalalt ciocolata alba, esenta de menta si incorporati.</strong></em> Apoi construiti puzzle-ul.. in pahare, sau <a href="http://www.pentrugatit.ro/index.php?productID=3200" target="blank"><b><span style="color: #cc0000;">cescute Emile Henry</span></b></a>, sau ce vreti voi - o lingura cu mousse de ciocolata alba, o alta cu mousse de ciocolata neagra si tot asa... iar printre ele bobite de coacaze - aroma mai complementara nu exista parol, iar deasupra un motz de ciocolata rasa, coacaze si cam gata, tadam! O dati la rece si o serviti dupa o ora - doua asa.. E nebunie curata! Spumoasa, fina, dulce si parfumata de numa!<br />
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Ralu, esti pe faza, da? Maine revin c-o chestiune existentiala; v-as zice azi da trebuie sa onorez o invitatie in parc cu rolele ;), da musai dupa ce ma dreg c-un smoothie si sparg intre dinti o galeata cu gheata!<br />
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</div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com19tag:blogger.com,1999:blog-1225809259604503043.post-82463939589386809102012-07-08T20:47:00.002+03:002012-07-08T22:20:17.102+03:00Inghetata de zmeura<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfMMkCkyF_sl7bvYJ4TJwUMkDtvKCgCtpROd2nS6yiXubh8Vlsu0hPkWyKbxxH62eRllrc05t6YT02urWXk4hdu6qKz4lckTHAKngirxkwtQP6-xpNh8zm-xHt7qCPQ4Z_016-UD-m6k/s1600/DSC_1784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfMMkCkyF_sl7bvYJ4TJwUMkDtvKCgCtpROd2nS6yiXubh8Vlsu0hPkWyKbxxH62eRllrc05t6YT02urWXk4hdu6qKz4lckTHAKngirxkwtQP6-xpNh8zm-xHt7qCPQ4Z_016-UD-m6k/s640/DSC_1784.JPG" width="550" /></a></div><br />
<div style="text-align: justify;">Sunt egoista, stiu. Am stat ieri toata ziua cu inghetata asta sub nas, mi-am umezit buzele in zmeurica, coacaze si alte cateva arome, mi-am perfuzat-o din 4 in 4 ore, iar voua nu v-am impartasit nimica! Mea culpa, n-o sa se mai intample! Combinatia asta de arome articuleaza o serie de repere majore din care poate rezulta perfect profilul unei fiinte ce n-o sa-si trateze obsesiile in vecii vecilor! Moi, par exemple! Nu e un anume tip, e pur si simplu o altfel de inghetata - asta pentru cei ce se vor lasa prada aromelor si faptelor incrucisate. Inghetata asta e de nerefuzat, va zic! E usor capabila sa-i dicteze mainii si limbii miscarile, indiferent de orice circumstanta si legatura si-a stabilit-o oricine cu cantarul, cu o precizie izbitoare asupra cadentei timpului - cum ziceam mai sus - din fix 4 in 4 ore ;).<br />
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</div><div style="text-align: justify;"><div style="text-align: center;">Aveti nevoie de : </div><div style="text-align: center;"><b>550 grame zmeura,</b></div><div style="text-align: center;"><b>300 ml lapte gras,</b></div><div style="text-align: center;"><b>300 grame zahar,</b></div><div style="text-align: center;"><b>2 oua intregi,</b></div><div style="text-align: center;"><b>70 grame unt de arahide (usor sarat - Smooth peanut butter - gasiti in Cora)</b></div><div style="text-align: center;"><b>400 ml frisca lichida (Hulala am folosit eu)</b></div><div style="text-align: center;"><b>200 grame coacaze</b></div><div style="text-align: center;"><b>sucul de la 2 lamai</b><br />
<b>2 linguri pline cu esenta de vanilie / sau 2 pastai de vanilie</b></div><br />
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First, asigurati-va ca aveti zmeura, coacaze si unt de arahide, ele sunt cele 3 zane cu baghete magice si minile invizibile. Cantariti zmeura apoi lasati-o in congelator cateva ore bune, sau peste noapte, sau cumparati zmeura deja congelata - desi ar fi pacat sa n-o aflati in toata splendoare ei proaspata prin piete, nu? Deci, dupa ce a inghetat destul zmeura (<b><i>la fel de fain merge treaba si cu mure sau afine</i></b>) o scoateti de la rece si-o mixati bine pana se formeaza un piure.. pe care il pastrati in frigider pana terminati celelalte etape premergatoare. <br />
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Deci.. intr-un vas <b><i>puneti pe foc potrivit - laptele si zaharul</i></b>, <b><i>pana se topeste mormanul ala dulce, adaugand si cele doua galbenusuri</i></b> (batute putin cu telul inainte) - etapa in care amestecati mereu cu telul - pana incepe sa dea laptele in clocot, apoi stingeti focul si luati vasul din preajma caldurii. Next, ii dati drumul<i><b> in lapte - untului de arahide si amestecati mereu pana se topeste isprava asta de smooth peanut butter</b></i>.. apoi lasati compozitia deoparte la racit. E totusi unt, nu veti observa o culoare uniform creata, ci mici brazde de culoare cafenie pigmentata pe alocuri de albul laptelui, aha. Si daca pur si simplu nu agreati ideea untul de arahide, nu-i inghititi pur si simplu insemnatatea, nu-i crima daca-l eliminati din calcul.. doar ca atunci n-o sa mai vorbim de-o inghetata atipica, ci tipicaro-delicioasa! Sa va mai zic ca e grozava cu orice fruct de padure aveti la indemana? O da, va zic ca mere' dom'le, mere struna!<br />
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<b><i>Mixati frisca lichida laolalta cu albusurile de oua</i></b>, cat sa-i pastrati consistenta pufoasa. Ca regula generala, frisca se tine in frigider, nu congelator, nu camara. Nu aveti nevoie de intaritor de frisca, de la sine putere se lasa batuta de mixer, parol! Daca o mixati prea mult - nu se taie dom'le, ci pur si simplu consistenta i se transforma intr-un fel de burete din ala sponge din cauza aerului prea mult incorporat. Ok, da? Frisca se mixeaza de regula pe aceeasi putere - de la inceput pana la sfarsit - si in aceeasi directie.. suficient cat sa obtineti din partea ei un varf usor indoit la vedere atunci cand scoateti telul sau paletele mixerului din ea. De data asta, nu uitati de albusuri - le mixati impreuna cu frisca, da?<br />
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Dupa ce compozitia de lapte si unt de arahide s-a racit - o aduceti intr-un vas mare laolalta cu frisca lichida mixata cu albusurile, sucul de lamaie, esenta de vanilie si piureul de zmeura - amestecand usor suratele astea cu telul. Apoi spre aparatul de inghetata.. Regulile lui le stiti din manualul cu instructiuni, eu v-am povestit insprava mea la <a href="http://www.dulcegarii-culinare.ro/2011/07/inghetata-cu-ciocolata-de-casa-cafea-si.html%22" target="blank"><b><span style="color: #cc0000;">inghetata cu ciocolata si cafea</span></b></a> - asa ca n-o sa insist cu treaba asta - doar un amanunt.. <b>dupa ce aparatul de inghetata si-a facut treaba - amestecati in compozitie coacazele</b> si apoi varsati totul in vase dedicate sau ca mine - in tavi si lasati-o sa mai sada in congelator. Altfel, fara aparat - o turnati intr-un mare vas si-o bagati in congelator; apoi o scoateti de acolo si o mixati din 30 in 30 minute de vreo 3 ori - ca sa-i spargeti cristalele de gheata, iar dupa ultima chinuiala de genu asta cu mixerul, adaugati coacazele. Inghetata de zmeura si unt de arahide e delectabila, pe bune! Si cu asta basta, am zis tot ce-aveam de zis.<br />
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<span style="font-size: x-small;">Reteta imi apartine.</span><br />
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</span></div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com23tag:blogger.com,1999:blog-1225809259604503043.post-11597417633051915882012-07-06T18:11:00.008+03:002012-07-08T09:44:30.166+03:00Tort cu ciocolata, crema mascarpone si fructe de padure<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXGI027ecB84Ni236OzMxblGZQm9HOw9QO91rprHwa7lt6G_LWN__h9DIjYyrAL4QAoiOvKQVinV8uq8R_t949yCa9nxXb4F5sTz7S5Hf5TDchoHprQnmA1rxXJJkQ8SyMiWNCYQRB7k/s1600/Dulcegarii+culinare.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXGI027ecB84Ni236OzMxblGZQm9HOw9QO91rprHwa7lt6G_LWN__h9DIjYyrAL4QAoiOvKQVinV8uq8R_t949yCa9nxXb4F5sTz7S5Hf5TDchoHprQnmA1rxXJJkQ8SyMiWNCYQRB7k/s1600/Dulcegarii+culinare.jpg" vca="true" /></a></div><br />
Vi s-a intamplat vreodata sa va simtiti pierduti, sleiti de putere, fara nici o dorinta in rarunchi, parca stapaniti de o mare lehamite si de o nostalgie dupa ceva nedefinit ? </div><br />
<div style="text-align: justify;">Si daca dintr-o nefericita intamplare, intr-un moment de spaima, cand observati, asa ca mine, ca interesul pentru orice se risipeste incet incet prin capilare - luati o gurita de milkshake / lassi / smoothie si musai o imbucatura zdravana de tort cu ciocolata, crema mascarpone si zmeura din plin aruncata printre blaturi si-o sa strigati Evrika! Nu ma credeti pe cuvant!? Nu glumesc deloc, pa bune! Amu, na.. eu ma tratez doar cu smoothie de zmeura in this particular moment, deci sunt doar pe jumatate vindecata ;)<br />
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</div><div style="text-align: justify;">Tortura asta culinara a ajuns pe mesele <a href="http://www.pullmanhotels.com/gb/hotel-1714-pullman-bucharest-world-trade-center/index.shtml" target="blank"><b><span style="color: #990000;">restaurantului Barbizon Steak House</span></b></a>, gratie invitatiei lansata de Hotel Pullman si lumearetetelor, eveniment ce a adunat laolalta, inca o data, in bucataria imensa a restaurantului, mai multi pasionati de food.. <a href="http://www.lumearetetelor.ro/articole/ioana_in_lumea_retetelor/" target="blank"><span style="color: #990000;">Ioana Grigore</span></a>, Flavia Meterez - va amintiti veleitalile artistice demonstrate in cadrul show-ului Master Chef, <a href="http://lovefood.ro/" target="blank"><span style="color: #990000;">Bogdan Cioc</span></a> - aka lovefood, et moi, in frunte cu, bineinteles, Chef Dumitru Bucsa - pe care am avut deosebita incantare sa-l cunosc. </div><br />
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<div style="text-align: justify;">Tortul e absolut demential, poate fi lejer ales regele balului - chiar daca are fata unuia din sapte negrii mititei. Are s'un punct de reper... blatul e din my preciouss Ultimate Chocolate Recipes - si alte cateva chestiuni in plus, respectiv esente, cirese deshidratate, alcohol, blat insiropat, crema mascarpone, zmeura, ganache-ul de cioco, bla bla, pe principiu daca-i bal, bal sa fie, nu? Notati va rog asa. </div><br />
<div style="text-align: center;">Ingrediente blat: </div><div style="text-align: center;"><strong>100 grame ciocolata cu lapte,</strong></div><div style="text-align: center;"><strong>175 grame faina,</strong></div><div style="text-align: center;"><strong>100 grame cacao de buna calitate,</strong></div><div style="text-align: center;"><strong>1 pachet praf de copt,</strong></div><div style="text-align: center;"><strong>1 lingurita bicarbonat de sodiu,</strong></div><div style="text-align: center;"><strong>100 grame migdale,</strong></div><div style="text-align: center;"><strong>200 grame unt gras,</strong></div><div style="text-align: center;"><strong>300 zahar brun - </strong>dar nu-i musai, merge si alb<strong>,</strong></div><div style="text-align: center;"><strong>3 linguri cu esenta de migdale (Dr. Otker),</strong></div><div style="text-align: center;"><strong>3 oua mari,</strong></div><div style="text-align: center;"><strong>150 ml lapte batut,</strong><br />
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Ingrediente sirop:</div><div style="text-align: center;"><strong><i>- zahar, apa si brandy - </i></strong><br />
<strong><i>300 ml apa, 200 zahar, 100 alcool - fiert si racit </i></strong><br />
(ce va ramane folositi pentru smoothie ;)</div><br />
<div style="text-align: center;">Ingrediente crema:<br />
<strong>750 grame mascarpone,</strong><br />
<strong>250 grame zahar pudra,</strong><br />
<strong>2 linguri pline cu esenta de menta, </strong><br />
<strong>piure de zmeura – adicatelea niste zmeura data prin blender – cam 70 grame asa</strong><br />
<b>+</b><br />
<b>700 grame zmeura - </b>aranjate peste crema - intre blaturi,<br />
<b>100 grame cirese deshidratate imbatate in 150 - </b><b>200 ml alcool.</b><br />
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Ingrediente ganache<br />
<strong>250 grame ciocolata neagra</strong><br />
<strong>375 grame smantana grasa de gatit</strong></div><br />
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<div style="text-align: justify;">Acolo n-am executat-o intocmai din cauza unor ingrediente in minus, dar va asigur ca preparata chiar si fara esenta de menta, sau cirese deshidratate zguduite in alcool e o nebunie. La voi insa va ajunge in varianta best of, deci fix asa cum trebe plus inca ceva magie ;)<br />
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</div></div><div style="text-align: justify;"><strong>Preparare blat:</strong> <strong><em>Preincalziti cuptorul la 180 grade si puneti intr-un bol alcoolul si ciresele deshidrate - musai de la inceput, sa aibe timp pan la crema sa se-mbete strasnic, da?</em></strong>. Topiti ciocolata la bain marine (sau la microunde pentru 1 minut) si lasati-o deoparte. Mixati untul cu zaharul pana obtineti o crema cat de cat fina, apoi adaugati ouale pe rand, ciocolata usor racita si incorporati cu o spatula. Intr-un alt vas amestecati faina, bicarbonatul de sodiu, praful de copt, migdalele macinate, cacaua si un praf de sare. Turnati putin cate putin acest amestec peste crema untoasa - ciocolatoasa, alternand cu laptele batut.. Folositi o spatula in etapa asta, evitand formarea cocoloaselor. punct!<br />
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Turnati compozitia in doua forme de tort detasabile - 24 cm - 26 cm in diametru - tapetate cu hartie de copt si unse usor cu unt. Daca folositi tavi de 20 cm atunci luati 3 tavi in calcul in loc de 2, ok? Le bagati in cuptor sa zaca pentru <b>30 minute la 180 grade</b>...apoi le lasati la racit. Cea mai buna chestie e sa verificati cu scobitoarea, daca iese curata, e gata blatul, dar povestea asta o stiti, nu? Sunt stamba azi, recunosc, dar n-am chef nici sa ridic doua dejte sus daramite sa descriu ceva.. So pls, bear me!<br />
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Lasati blaturile la racit.. apoi le faceti felul si le taiati pe din doua, la final sa aveti 4 blaturi.. moama cata logica pot sa am, si eu ma minunez !:(( Noroc ca dulcegaria asta ciocolatoasa a fost crosetata demult, ca mai nou io una mi-s praf fara pulbere zilele astea, n-am chef de vorba, de absolut nimic..;( doar de smoothie si chestii ce vin ca pe targa cu bon de comanda, nimic mai mult. Sper sa ma scol cu burta-n sus maine, nu cu fata-n scutece, ufff !</div><div style="text-align: justify;"><br />
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<div style="text-align: justify;"><strong>Preparare crema</strong>: e musai sa fie rece crema mascarpone, altfel riscati sa vi se taie 750 grame de branzica din asta fina, si nu vreti asta nu? Amestecati usor branza cu zaharul pudra, esenta de menta, adaugand asa treptat si spuma de zmeura (in cazul meu) - dar voi puteti adauga de capsune, mure - hmm cam limitate optiunile, dar altele nu recomand. Nu-i musai sa puneti toata cantitatea de piure de fructe, ci cat vreti voi.. sau chiar deloc.. merge si cu si fara, garantat ;) Daca puneti mai mult de 60 grame piure, aveti grija sa amestecati usor crema de branza sa nu vi se taie. Va orientati. Apoi o dati la rece pana asamblati dulcegaria.<br />
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<strong>Preparare ganache</strong>. Pentru ganache regula e urmatoarea: 1 parte cioco + 1 1/2 smantana pentru gatit. Intr-un vas puneti la bain marine smantana si ciocolata si amestecati usor pana se incalzeste suficient smantana (aproape da in clocot) si se topeste ciocolata. Eventual luati vasul de pe foc la primii bulbuci si amestecati pana se topeste intreaga cantitate. Apoi o lasati la racit. E ok daca o bagati in frigider la rece - pentru ca intarita fiind puteti umple golurile ramase intre blaturi si crema, iar ganache-ul de va ramane il incalziti putin la microunde si apoi il turnati peste tortul deja asamblat pe farfurie. E destul de greu, inalt si plin, asa ca nu va riscati sa-l asamblati pe alta farfurie si apoi sa-l transferati.. il montati direct. <br />
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<strong>Asamblare tort.</strong> Cum ziceam mai sus.. taiati blaturile pe din doua. Insiropati primul blat, adaugati o cantitate asa dupa ochi de crema, suficient cat sa ramana si pentru celelalte blaturi, presarati zmeura peste crema.. asa din suflet - cat sa acopere tat' blatu' si musai cateva cirese imbatate in alcool si continuati, continuati cu urmatorul blat va rog si tot asa... La final, spatiile goale de pe margine le umpleti cu crema (daca v-a ramas ceva) si putin ganache, si nivelati tortul chiar daca se vor vedea brazde de negru si alb. Peste ultimul blat turnati ganache-ul ramas, ii puneti tortului o palarie de capsune sau ce fructe aveti la indemana, si cu asta basta!<br />
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Si cum nu mai am cuvinte in desaga, si nici pe jumatate starea greierului trubadur din iarba, o sa-mi zic singura Piua! si vorbim dara mai cu spor de smoothie altadata, daca nu m-oi tampi di tat' intre timp de la atata caldura.. Iar voua va doresc spor ! spor la dulcegarit ;)<br />
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</div></div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com28tag:blogger.com,1999:blog-1225809259604503043.post-5832575030083128122012-07-04T06:29:00.004+03:002012-07-06T18:19:49.324+03:00Doar cuvinte, si astea putine ce-i drept ;)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvr9osC5kJKlCu3WYsUHj5GAJluvwosnxMOSmYTzCc3y9S6cCuuLsLzL1xcF4hO2gbnjgCgf8KzUUQOupc9ioiRAXAxvnyfgCmNVSbt9ZSzFkehAXURRN8Ev6AvTonj5blskc6_iRkkY/s1600/cartofi+noi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvr9osC5kJKlCu3WYsUHj5GAJluvwosnxMOSmYTzCc3y9S6cCuuLsLzL1xcF4hO2gbnjgCgf8KzUUQOupc9ioiRAXAxvnyfgCmNVSbt9ZSzFkehAXURRN8Ev6AvTonj5blskc6_iRkkY/s1600/cartofi+noi.jpg" /></a></div><br />
<div style="text-align: justify;">My favorite pic, so far ! :) Din seria <a href="http://www.dulcegarii-culinare.ro/2011/07/cartofi-noi-la-cuptor-cu-busuioc-si.html" target="blank"><strong><span style="color: #cc0000;">cartofilor elogiati</span></strong></a> ce-mi secatuiesc de multa vreme valentele vitale ! Reteta astora de sus si mai la vale - vine curand, I - A.S. aka D.C. promise ! ;)</div><br />
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</div><div style="text-align: justify;"> O sa vorbim curand povesti si despre gaina asta rupta pa jumate, imbatata intr-un ocean de bere bruna si-ntinsa cu nerusinare-n fata voastra, colea pe <a href="http://www.dulcegarii-culinare.ro/2011/07/cartofi-noi-la-cuptor-cu-busuioc-si.html" target="blank"><strong><span style="color: #cc0000;">scandurica</span></strong></a> :)..</div><br />
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<div style="text-align: justify;">O sa ne indulcim c-un <a href="http://www.dulcegarii-culinare.ro/2012/07/tort-cu-ciocolata-crema-mascarpone-si.html" target="blank"><span style="color: #cc0000;"><b>tort ciocolatos, cu zmeurica si capsune</b></span></a>.. si-n fine alte cateva istorioare, harbour, pullman, etcblabla! deci relax, still cooking ;) </div><br />
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<div align="center">Saptamana faina sa aveti !<br />
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</div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com28tag:blogger.com,1999:blog-1225809259604503043.post-9186108286473368332012-06-30T08:32:00.008+03:002012-06-30T19:10:23.662+03:00Inghetata Snickers<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkuTif5RtKyxJl5mIIR5Hd_thQ0F3fvzYyDh848Q9rMa0Yqa_Otwel_d2Y_DoL3FBI_sZHzRxXfvc8aUAQV6QF-hdLW9zbMXUI94VKscSQ69UDKl_Qgi7iic89Ow3ZqI2ATARBUA2msFg/s1600/DSC_0987-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkuTif5RtKyxJl5mIIR5Hd_thQ0F3fvzYyDh848Q9rMa0Yqa_Otwel_d2Y_DoL3FBI_sZHzRxXfvc8aUAQV6QF-hdLW9zbMXUI94VKscSQ69UDKl_Qgi7iic89Ow3ZqI2ATARBUA2msFg/s1600/DSC_0987-3.JPG" /></a></div><br />
Cestiunea asta 'arzatoare' e ca o atingere prelunga ce-ti da fiori, ca un senzual sarut - furat timid (la inceput) cu buzele umezite in si de placere.. Dupa prima inghititura insa, centrii nervosi se resemneaza si nu se opun nicicum, cand gemi de incantare. Stapanirea de sine nu starneste decat nelinistea, iar aceasta noua si neasteptata experienta te face sa te-ntrebi rusinat/a cum ai putut sa traiesti pana acum fara ea.. ea - inghetata snickers dom'le - o avalansa de arome, cu o consistenta bogata dar si finetzuri izbitoare, o aventura pe care e musai sa vi-o daruiti macar o data voua si celor dragi.<br />
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Poate va pare hilar ce zic, dar pe bune ca dulcegaria asta n-are nevoie de cuvinte, mai cu seama cand numai titlul ar trebui sa-i dicteze spiritului ciocoholic neimblanzit nelinistea dinainte furtunii. So, less words, more pictures - si-o aluzie - o sa atingeti nirvana saruvand-o, fara nici o contemplatie si asceza, pa bune! Si va conjur sa n-o luati de buna, sa-mi puneti vorbele la bataie si sa ma amenintati cu virulenta si complicitate. Si-n timpul asta si dupa ce-o prefaceti fix asa, io o sa stau cocotzata fix aci pe blog la cucurigu si-o sa culeg aplauze pentru ea, in timp ce voi veti indrazni, intr-un final, sa va cunoasteti si recunoaste slabiciunile :) <br />
Daca-i buna la dieta?? Ptiuuu drace! Merge struna, da mah daaa! </div><br />
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</div><div style="text-align: center;">Intai de toate mesteriti <strong>caramelul din: </strong></div><div style="text-align: center;"><strong>175 grame zahar, </strong></div><div style="text-align: center;"><strong>3 linguri apa, </strong></div><div style="text-align: center;"><strong>120 ml smantana grasa de gatit - la temperatura camerei, </strong></div><div style="text-align: center;"><strong>1 lingurita rasa cu sare de mare -musai, </strong></div><div style="text-align: center;"><strong>120 grame unt - la temperatura camerei</strong>, astfel:</div><div style="text-align: center;"><br />
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</div><div style="text-align: justify;">Turnati zaharul si apa intr-un wok.. (e cel mai potrivit pentru treaba asta.. ca nu se prinde nimic si e tare usor de manevrat, tinand cont de viteza cu care trebuie sa executati operatiunea). Incalziti delicat wok-ul la puterea mica, amestecand de vreo 2 ori zaharul din el, apoi doar urmariti-l pana cand acesta incepe sa se topeasca sub presiunea caldurii. Mariti puterea flacarei pe medium si permiteti-i zaharului sa fiarba nederanjat de nici o lingura de lemn... Dar urmariti operatiunea asta cu ochi de vultur.. </div><br />
<div style="text-align: justify;">Cum vedeti ca-si schimba culoarea si devine aurie toata miscarea, invartiti lingura in wok prin toata treaba asta, evitand sa amestecati caramelul prea mult. Luati imediat wok-ul de pe foc, adaugati sarea de mare si smantana de gatit amestecand cu cea mai mare abilitate ingredientele-n caramel. Daca nu va grabiti sa adaugati imediat smantana in etapa asta, e posibil sa va iasa caramelul amar, pentru ca wok-ul fiind incins, chiar daca e luat de pe foc actioneaza asupra zaharului continuu si-l supraincalzeste, metamorfozand gustul ala dulce sarat in ceva dulce-sarat-amarui;) Deci fiti pe faza, ok? O sa bulbuceasca toata situatia cand adaugati smantana, dar fiti pe pace, totul e ok. Apoi adaugati untul (la temperatura camerei) si amestecati vartos cu lingura de lemn! Si cu asta basta: <u>lasati caramelul la racit</u>! <strong><u>Veti avea nevoie de intreaga cantitate de caramel</u></strong>, asa ca daca va trece prin minte sa prefaceti din cuvinte in tortura culinara <a href="http://www.dulcegarii-culinare.ro/2011/10/tort-de-ciocolata-si-caramel.html" target="blank"><strong><span style="color: #cc0000;">dulcegaria asta cu ciocolata si caramel</span></strong></a> - atunci aveti nevoie de o cantitate dubla.. sau chiar putin mai mult, daca va ploua in gura dupa inca o <a href="http://www.dulcegarii-culinare.ro/2012/03/inghetata-de-cirese-amare-si-caramel.html" target="blank"><strong><span style="color: #cc0000;">inghetata cu cirese amare si caramel</span></strong></a>.</div><br />
<div style="text-align: justify;"><div style="text-align: center;">Next, urmatoarele ingrediente incoroneaza deliciosenia asta de inghetata.<br />
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Notati asa:</div></div><div style="text-align: center;"><strong>200 grame zahar, </strong></div><div style="text-align: center;"><strong>200 migdale / alune de padure</strong> (crude<strong>) / nuci - combinatia insa, rules!</strong> (<b>nu</b> prea fin macinate)<b>, </b></div><div style="text-align: center;"><strong>4 batoane de ciocolata snickers de 51 grame fiecare, </strong></div><div style="text-align: center;"><strong>1 lingura plina cu esenta de rom, </strong></div><div style="text-align: center;"><strong>3 linguri pline cu esenta de vanilie,</strong><br />
<strong>5 linguri pline cu apa,</strong></div><div style="text-align: center;"><strong>150 grame ciocolata neagra,</strong></div><div style="text-align: center;"><strong>250 ml smantana grasa de gatit,</strong></div><div style="text-align: center;"><strong>200 ml expresso,</strong><br />
<strong>350 ml frisca lichida,</strong></div><div style="text-align: center;"><strong>300 ml smantana grasa de gatit,</strong></div><div style="text-align: center;"><strong>150 ml lapte batut.</strong></div><br />
<div style="text-align: justify;">Cea mai misto alinare in toata povestea asta e ca n-aveti nevoie de aparat de inghetata! Nope! Va zic la sfarsit cum dregeti fapta. Deci, turnati in wok-ul in care ati pregatit inainte caramelul (pe care l-ati turnat intr-o craticioara sa se raceasca mai repede, da?).. zaharul, apa, migdalele macinate, bucatile de ciocolata snickers rupte asa urat / dragut cu mana si lasati totul la foc potrivit pana se preschimba la fata toata treaba, zaharul incepe sa se caramelizeze - operatiune in care lingura de lemn va e, musai, sluga, iar ochii capitan! Nu dureaza mult etapa asta, ideea e sa devina cat de cat aurie situatia, momente in care zaharul incepe sa se lege in jurul firicelelor de <strong>migdale</strong> - <strong>in cazul meu</strong>, dar si mai delicioasa si <strong>autentica e situatia daca folositi alune de padure si nuci</strong> - doar ca de data asta eu n-am avut.<br />
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Apoi turnati peste amestecul asta ciocolata amaruie si mai amestecati pe foc timp de 1 minut pana cand se transforma totul intr-o mare ciocolatoasa, migdaloasa, migaloasa si parfumata de numa... acu e timpul sa adaugati esentele, da? si apoi <strong><em>smantana (prima cantitate din lista de 250 ml)</em></strong> si mai amestecati timp de 1 minut pe foc pana se incorporeaza ingredientele. De ce nu puneti de la inceput ciocolata? Pentru ca se preschimba instantaneu la fatza culoarea si n-o sa va dati seama daca s-a caramelizat zaharul destul in jurul migdalelor/nucilor. Am pus poze cu isprava, ca sa va dati seama ce si cum.. <br />
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Apoi turnati in amestecul de mai sus... toata cantitatea de caramel, cafeaua tare sau expresso-ul si lasati crema la racit. Din toata compozitia rezultata - scoateti atata crema - cat sa umpleti un pahar de 200 ml. Si daca va pune pacatu sa gustati din crema, o sa vi se rupa firul, garantat! Eu adaug in tortura din paharelul asta 3 - 4 picaturi cu esenta de migdale si apoi il las la frigider! E crima si pedeaspa, e care pe care, parol ca da!<br />
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Intre timp mixati intr-un vas <strong><em>smantana de gatit (cele 300 ml)</em></strong> si frisca lichida (laolalta) si lasati-le la frigider pana se raceste dulcegaria de mai sus, dupa care turnati totul intr-un vas incapator si <strong><em>incorporati cat se poate de bine (cu o spatula de silicon ca se muleaza cel mai bine pe situatie, sau eventual cu un tel) </em></strong>.. frisca si smantana mixate cu compozitia de migdale, cioco si caramel si laptele batut.. si dati vasul in congelator - sau cele doua vase daca nu aveti unul incapator... e destula inghetata, nu doar pentru liliputani! O scoateti din congelator din 30 in 30 minute, de vreo 3-4 ori si amestecati cu lingura prin ea (<strong><em>nu</em></strong> <strong><em>cu mixerul</em></strong>) - cat sa se regaseasca prin toata compozitia migdalele si alunele (alea din ciocolata snickers) de-au picat la fund. Si cu asta basta, m-am suit p'o sa!<br />
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Asta daca n-o sa faceti ca mine si-o sa scapati de-o cantitate impresionanta de inghetata neinghetata.. intr-un loc nevazut de nimeni (noroc ca burta n-are gura, uff)... pe intreaga traiectorie a prefacerii si drumului spre congelator. Cand o puneti in cupe pentru servit - turnati o lingurita / doua din crema aia ce-a stat cuminte in pahar la frigider (daca n-ati terminat-o asa simpla intre timp). Nu va mai zic ca aceasta crema se intareste si daca adaugati niste fulgi de cocos prin ea, sau alte cateva nuci sau migdale macinate - o transformati intr-o cavalerie de bomboane de'o sa va lingeti pe degete. Asa ca inainte de servire, o bagati la microunde 10 secunde - cat sa poata intra lingurita in ea si sa stropiti cu o savoare in plus inghetata.<br />
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Sa va mai zic ca aproximativ la modul asta - asa total insiruit mai sus - fac io crema pentru tortul snickers?? Dar gata, mai multe nu va zic ;) pana ii vine si lui randul, cat de curand sper.. ;) Poze n-am decat intr-o singura pozitie - da stiu ;)) dar ma luptam cu hotii de cai, gen mama care impartea dulcegaria mai mult sau mai putin frateste, cu echipajul casei. In 10 minute s-a terminat juma de tava ;) timp in care am prins-o in flagrant de 2 ori, mda! ;)<br />
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Dulcegaria asta merge catre my lovely <a href="http://www.reteteveggie.com/2012/06/01/provocarea-lunii-iunie-dulce-romanie/" target="blank"><span style="color: #cc0000;">Andie's veggies</span></a><span style="color: #660000;"> - </span>pentru care am ales caramelul ;) - unul din cele doua ingrediente menite lunii iunie - sa duca mai departe <span style="color: #660000;"><a href="http://mihaelapd.blogspot.ro/2010/10/provocarea-lunii-octombrie-dulce.html" target="blank"><span style="color: #cc0000;">Provocarea Dulce Romanie</span></a> </span>- minunat proiect initiat de Mihaela ~ de prin lume adunate! </div><br />
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<span style="font-size: x-small;">Reteta caramel - Green&Black's Organic, Ultimate Chocolate Recipes</span><br />
<div style="text-align: justify;"><span style="font-size: x-small;">Reteta de inghetata imi apartine.</span><br />
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</span></div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com64tag:blogger.com,1999:blog-1225809259604503043.post-4753823466404695112012-06-22T22:58:00.008+03:002012-06-23T00:34:20.721+03:00Prajitura cu ciocolata si fructe de padure<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_3w1qqncSSxzR28ykxevNNOR-pFMF6lpPnh4nomFKfyMupq-hn72aFvfpbw7-kQAD9z_hItIuqPsddGY9pm25bk_5CgK_UBJQ3dImnwhDK_vvAEhTNsjPq3VrE_r5YtBy6xRxcRunVU/s1600/DSC_9796-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_3w1qqncSSxzR28ykxevNNOR-pFMF6lpPnh4nomFKfyMupq-hn72aFvfpbw7-kQAD9z_hItIuqPsddGY9pm25bk_5CgK_UBJQ3dImnwhDK_vvAEhTNsjPq3VrE_r5YtBy6xRxcRunVU/s1600/DSC_9796-3.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Daca dulcegaria asta ar fi fiinta, ar fi plina de iubire si orgoliu. Parol c-ar urla in gura mare scrasnind printre dinti: "heeey, sunt o fiinta superioara, tot ceea ce-mi depaseste intelegerea nu exista si oricum n-are importanta!";). Si la drept vorbind, dar fie vorba intre noi ca n-as prea vrea sa-i trezesc spiritul neimblanzit de vreo aripa diafana, chiar isi merita statutul de dulcegarie orgolioasa, marturisita in imagini obsesive in fata voastra. La o adica mie-mi plac ;)<br />
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Si-n circumstanta, ma vad oarescum presata sa silabisesc in locul ei, mai mult cu pofta-n cui ca nu mai am si mai vreaaau... "hei, voi cei de dincolo de scena literelor si imaginilor astora, prefaceti-o fix ca-n randurile de mai jos si o sa atingeti o stare suspendata in <strike>ne</strike>liniste, perforata de niste gloante oarbe ale moravurilor senzuale gustative". Dulcegaria asta e ca o pedeapsa aplicata celor ce sunt la dieta! In fata celorlalti... ce nu uneltesc un complot impotriva drogului asta numit ciocolata, in care niste fructe de padure si chipsuri de cioco alba isi inclesteaza coltii invizibili.. imi scot palaria, dau cu ea de pamant si va invit la treaba.<br />
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<div style="text-align: justify;">Prajitura are ca sursa cartea 'Ultimate chocolate recipes', despre care v-am povestit la <a href="http://www.dulcegarii-culinare.ro/2011/08/im-back-in-bussines-iar-mare-munte.html" target="blank"><b><span style="color: #cc0000;">negresa cu cioco</span></b></a> si la obsesivul <a href="http://www.dulcegarii-culinare.ro/2011/10/tort-de-ciocolata-si-caramel.html" target="blank"><b><span style="color: #cc0000;">tort cu ciocolata si rauri de caramel</span></b></a>. Si pentru ca titlul 'Chocolate and blacberry cheesecake brownies' nu da bine dom'le in romana, i-am zis de la mine putere prajitura cu ciocolata si mure. Si zice fix asa:<br />
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</div><div style="text-align: justify;">- pentru <b><i>compozitia negresei </i></b>aveti nevoie de: <b>280 grame unt, 170 grame ciocolata neagra</b><strong> </strong>(<strong>64% cacao)</strong>, <strong>350 grame zahar, 70 grame faina, 5 oua marimea M (</strong>daca sunt mai mari, eliminati unul din calcul), <strong>100 grame chipsuri de ciocolata alba, 1 praf de sare, 2 linguri pline cu esenta de vanilie,</strong><br />
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<b>- </b>pentru<b> <b><i>compozitia cheesecake-ului</i></b> </b>va sunt necesare<b>: <b>350 grame mascarpone</b>, 75 grame zahar, 1 lingura plina ochi cu esenta de menta, 2 oua, 200 grame fructe de padure (</b>de data asta am folosit mure<b>). </b><br />
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Am pus dulcegaria asta pe tapet de 3 ori pana cum. Am folosit o data cioco de menaj, alta data Milka, iar saptamana trecuta am reluat isprava cu o splendoare de cioco cu 64% cacao de la SugarSpice si tot de acolo am cumparat si chipsurile de ciocolata alba<b>. </b>Daca nu aveti chipsuri de cioco, va cumparati o ciocolata alba de buna calitate si o spargeti in bucati - macar in cazul chipsurilor nu folositi spartura de cioco de menaj. Gustul e demential oricum, dar e de la sine inteles ca profunzimea aromelor e atinsa cu o ciocolata pe care o savurati cu placere asa simpla.. deci buna dom'le buna! Cat despre mascarpone.. de regula folosesc Galbani, il vedeti la fata in reteta de <a href="http://www.dulcegarii-culinare.ro/2011/06/cheesecake-cu-dulce-de-leche.html" style="font-weight: bold;" target="blank"><b><span style="color: #cc0000;">cheesecake cu dulce de leche</span></b></a><b> - </b>care by the way e o dulcegarie dementiala, daca nu ati preparat-o pana acum, hmm ce pierdere dom'le, ce pierdere..<br />
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First,<b> preincalziti cuptorul la 180 grade </b>si ungeti bine cu unt o <a href="http://pentrugatit.ro/index.php?productID=1182" target="blank"><b><span style="color: #cc0000;">tava de prajituri</span></b></a>. Faina tavita, nu? Emile, Emile, ce-mi facusi tu mie dom'le <a href="http://www.pentrugatit.ro/index.php?categoryID=112" target="blank"><b><span style="color: #cc0000;">Emile Henry</span></b></a>. De cand cu tavita asta (sau tava na, la cei 26 cm pe diametru), pot sa tai direct in ea si nu se zgarie nici daca incerc dinadins, si nici nu-i crapa ceramica daca o bag brusc de la rece la cald; unde mai pui ca nu-si da <strike>pielea</strike> ceramica jos de pe ea nici cand da Edi cu furculita-n tava si zice.. 'mamii, maaamiii, (zbanc!zbanc!) mai vreau praaajii, haide mai mamii (zbanc!zdrang!)' .. deci da!<br />
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Daca nu aveti tavita din asta smechera, folositi o tava de tort cu diametru de 26 cm sau una dreptunghiulara de 20cm/26 cm si cel putin 6-7 cm in inaltime de ex. Daca folositi o tava mai mare decat dimensiunile pe care le-am amintit; nu-i bai: mai bine intinsa si subtă, decat cursă din tava.. Compozitia se umfla ca nebuna pe ultima suta de metri si-o sa va lingeti pe botic de dulcegarie, asta daca nu-o mancati direct de pe grilul din cuptor.. ca-i prea buna sa scape vreo bucata nemancata, pa cuvantul meu! Sau si mai bine, dati click fuguta in <a href="http://www.dulcegarii-culinare.ro/2012/06/concurs-cu-premii.html" target="blank"><b><span style="color: #cc0000; font-size: 20px;">CONCURS</span></b></a>, lasati acolo un comentariu, ca va daruiesc eu tavita asta sau oricare alta va doriti / va e necesara.<br />
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<strong><u>Cum se face, cum se drege dulcegaria:</u> </strong>Intai de toate luati in considerare ingredientele amestecului pentru negresa: <strong><em>Topiti ciocolata neagra si untul la</em></strong> <em><strong><u>bain marine</u></strong> = </em>adica intr-un vas suspendat deasupra altui vas in care bulbuceste apa.. avand grija ca vasul superior in care se regaseste cioco sa nu atinga suprafata apei, ci doar sa-si umezeasca fundul in vapori - pana cand bucatile de ciocolata se transforma in niste rauri dulci si calde tocmai bune de pus pe 'rani'<em> </em>- cam asa se traduce bain marine, ca tot m-a intrebat cineva. Dar puteti la fel de bine sa le topiti la microunde timp de 1 minut (pentru o cioco de calitate). Iar daca folositi ciocolata de menaj nu recomand microundele.<br />
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<strong>Apoi lasati deoparte vasul cu pricina sa se mai racoreasca putin ciocolata, timp in care mixati cele 5 oua intregi</strong> - dar nu foarte mult ci 1 - 2 minute cat sa nu se deosebeasca galben de alb. <strong>Incorporati in ciocolata, cu o spatula: faina, zaharul si praful de sare, apoi ouale mixate, esenta si ciocolata alba zdrobita bucati (sau chipsurile de cioco). </strong><br />
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<strong>Turnati amestecul asta ciocolatos in tava de prajituri unsa cu unt</strong> (sau intr-o tava de cuptor brodata cu hartie de copt) si <b>apoi amestecati intr-un alt vas ingredientele cheesecake-ului. Nu aveti nevoie de mixer, ci pur si simplu adaugati ouale peste branza mascarpone, esenta, zaharul si amestecati usor cu o lingura/ spatula. </b><b>Apoi turnati amestecul asta alb si cremos peste compozitia anterioara, trasand usor cu o furculita niste urme prin mixtura ca sa se marmoreze situatia si la sfarsit adaugati fructele de padure.</b> Aveti grija sa le scufundati <u>putin</u> in compozitie.. cam pana la jumatate. <br />
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Daca folositi de ex mure, ca in cazul acestei dulcegarii si sunt de un identic 'fbl' grase si frumoase - taiati-le pe din doua. Nuu, si nu va asteptati sa-si revina la loc. Magia se intampla doar la final - cand scoateti tava din cuptor (dupa ce a stat acolo timp de <strong><em>35 -45 minute la 180 grade.</em></strong> Dupa 30 minute verificati prajitura cu scobitoarea si daca betisorul ramane curat atunci e super safe sa credeti ca prajitura e gata, daca nu - mai lasati dulcegaria in cuptor 10 - 15 minute in plus, va orientati voi.. cat sa capete culoarea asta aurie..<br />
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Dupa ce s-a racit - ii aplicati un praf de magie.. zahar pudra contra emotiilor gustative. Cam asta e tot ;) Zile faine si pline de soare sa aveti, iar seara numai buna vreme de cuptor, dulcegarii fierbinti si povesti! Poate o incercati in week-end, io una as fi tare tare happy sa va 'vad' zambind de placere!<br />
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</div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com43tag:blogger.com,1999:blog-1225809259604503043.post-21705069889725723972012-06-21T08:14:00.126+03:002012-06-21T13:38:27.578+03:00Concurs cu premii la patrat si metamorfozat ;)<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><strong>Later edit: Concursul nu presupune decat un simplu comentariu. Ideea initiala a fost abandonata ;)</strong><br />
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De ceva vreme, mi-am tot crosetat in minte un concurs pe care l-am anuntat asa printre randuri in postarea <a href="http://www.dulcegarii-culinare.ro/2012/06/paella-cu-pui-si-fructe-de-mare.html" target="blank"><span style="color: #990000;"><b>retetei de Paella</b></span></a>, ca la un moment dat era sa ma las pagubasa si sa cedez la nici inceput de drum ;) L-am tot gandit in zeci de feluri, imi facusem trasee in imaginatie despre ce daruri alese sa pun 'pe fix barba mea - carevasăzică from my wallet' la bataie si mi-am dat seama ca as sterge, cu varful indexului, din visarea fiecareia dintre voi si mi-am zis.. 'nu dom'le, asa Nu'!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Pana cand ieri, impreuna cu doua dintre my best friends, eram pe undeva prin Centrul vechi, la o carciuma cu salile intortocheate, unde mancarea e mai mult un pretext, trebe sau nu s-o stiti si voi (da nu-i zic numele;) - noi cu burtile hamesite de foame citindu-ne optiunile ~ premiile 'cercurilor = burtilor' noastre.. 'că câr, că mâr, ce mancam mai fetelor?' Iar acolo n-am pomenit decat o servire schioapa d'un picior, doar cu niste cefuțe de porc la gratar si cartofi prajiti a la Mc'D. Si chiar daca ne-am zis noi asa in treacat ca anu asta se poarta 'cercul' si pa incredere am fi sorbit vreo doua beri de caciula cu riscu de a le plati si-am fi mancat juma de porc bine gatit, porcu ala n-avea nici mere padurete-n in gura, nici cartofii aia nu erau veggies.. si le-am zis pas, du-te dom'le cu porcu tau d'aci! Si cu lista aia atat de scurta si bine definita de optiuni, ni s-a cam taiat chefu de beute pe stomacul homelessit de foame si ne-am dres spiritul doar cu hohote de ras si ne-am hranit cercurile cu freshuri de menta si lime..</div><br />
<div style="text-align: justify;">Si fix in chinurile facerii ideii de concurs (pe bune ca-mi sta mintea si sufletul mereu la voi) mi s-au aprins calcaiele si beculetul dup'o idee, si mi-am zis asa mai cu voce tare, dar in gand: "dom'le cum ni se spulbera optiunile dom'le- cand cineva/ ceva (fiinta, locatie, obiect, valoare, impresie, moravuri, bla bla) impun niste reguli scrise/nescrise , pe care le 'savuram' din mers desi ne-am fi dorit cu totul altceva.. Asa ca, <b>nu o sa va prezint nici un premiu, ci va invit cu mare drag sa cotrobaiti intr-o mare de premii si sa va alegeti ceva.</b>"</div><br />
<div style="text-align: justify;">Initial concursul a avut o alta structura, iar lucrurile au parut complicate. Asa ca le-am simplificat maxim ca sa nu va dau nici voua, nici mie batai de cap.. Absolut toata lumea e invitata in concurs. <em><u>Cert e ca-mi doresc tare sa nu ma opresc la 2 premii (si am asa un butterfly in stomac ca n-o sa ma opresc aici), asa ca sper la un later edit cu alte cateva premii.. " </u></em></div><br />
<div style="text-align: justify;"><b>Eu voi acorda 2 premii - a cate 100 ron fiecare<span style="color: #cc0000;">.</span></b> <strong><em>Fiecare participant in concurs</em></strong> - va intra pe calea www in <a href="http://www.pentrugatit.ro/" target="blank"><b><span style="color: #cc0000;">magazinul meu preferat - KitchenShop</span></b></a> (click pe link-ul asta ingrosat, colorat, si-o sa intrati intr-o super lume pentrugatit) si <em><strong>isi va alege un produs de acolo in valoare maxima de 100 ron (daca sunt 2 - 3 produse a caror valoare totala se incadreaza in bugetul asta, din partea mea n-o sa vedeti 'nu baby, asa nu!'</strong></em> <strong><em>Deci da, va puteti alege ce va place / aveti nevoie si fix asta veti primi in dar!</em></strong>.. De ce-am ales <a href="http://www.pentrugatit.ro/" target="blank"><b><span style="color: #cc0000;">KitchenShop</span></b></a>? Ca, fix cum spuneam e my favorite store, ca e ca un sac fara fund - are de toate pentru toti, ca am o carca de produse de la ei, multe cumparate inca inaintea facerii acestui blog, nu mai zic cate - dupa facerea lui, pentru ca sunt maxim de utile, valabile, faine si unde mai pui ca-ti fac, pa foarte bune, cu ochiu cateodata! </div><div style="text-align: justify;"><br />
<strong><span style="color: red;"><span style="font-size: 20px;">LATER EDIT!!!</span> I'm happy!! Sper sa fiti si voi. Nu vor fi doar 2 premii, ci 4 ! Pentru ca <a href="http://www.pentrugatit.ro/" target="blank">KitchenShop</a> e altfel, creat din pasiune pentru viata, pentru gatit si dornic sa vina in intampinarea tuturor celor care impartasesc pasiunea pentru bucuriile gustoase ale vietii, asa ca pentrugatit va ofera in dar 2 premii. Deci vom avea in total 4 castigatori. Iti foarte multumesc, KS!! </span></strong></div><br />
<div style="text-align: justify;"><strong><u><span style="color: #660000;">Ce trebuie sa faceti voi:</span></u></strong> <u><strong><span style="color: black;">sa imi lasati un comentariu la aceasta postare</span></strong></u> in care : </div><div style="text-align: justify;"><ul><li>dati copy paste la link-ul produsului / produselor preferate de pe KitchenShop (ce se incadreaza in limita sumei de 100 ron stabilita mai sus) si fix asta veti primi in caz de va numarati printre cei 4 castigatori;</li>
<li>dati Like paginii de <a href="http://www.facebook.com/KitchenShop" target="blank"><strong><span style="color: #990000;">facebook kitchen shop</span></strong></a>;</li>
<li>dati Like paginii de <a href="http://www.facebook.com/pages/dulcegarii-culinare/152067041516207" target="blank"><strong><span style="color: #990000;">facebook dulcegarii culinare</span></strong></a>;</li>
<li>cotrobaiti prin retetele blogului meu si scrieti-mi care va face cu ochiul cel mai mult si de ce, sau ce nu va place/ sau ce altceva ati dori sa vedeti pe aici ;)</li>
<li>imi precizati numele cu care ati dat like paginilor de facebook si o adresa de e-mail valida (una in care de obicei primiti spamuri, nu trebuie sa fie cea pe care o uzitati in interes personal - ca sa va pot anunta daca ati castigat) iar <strong><em>daca nu-mi lasati nici o adresa, nu-i bai.. intrati pe 13.07.a.c. si vedeti daca va numarati printre fericitii castigatori</em></strong>; fiecare poate lasa un singur comentariu; </li>
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Exemplu:<br />
<div style="text-align: justify;">Alba ca Zapada : imi plac bolurile asta ramekin <a href="http://www.pentrugatit.ro/index.php?productID=4567">http://www.pentrugatit.ro/index.php?productID=4567</a> si bolul asta misto de-l pot folosi inclusiv la microunde.. <a href="http://www.pentrugatit.ro/index.php?productID=4955">http://www.pentrugatit.ro/index.php?productID=4955</a>. Am dat like cu numele Alba ca Zapada, adresa de mail <a href="mailto:cei7pitici@yahoo.com">cei7pitici@yahoo.com</a> si-mi place reteta aia X, ca am facut-o sau o voi face pentru ca../ sau nu-mi place ca nu-ti mai tace gura si-n loc sa scrii retetele la modul clasic o iei pe aratura, sau fix asta imi place, bla bla..;) </div><br />
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<div style="text-align: justify;"><strong>Cum desemnez premiile</strong>: cei 4 castigatori vor fi alesi prin tragere la sorti, folosind widget-ul random.org. Important: premiile vor fi expediate numai in Romania, asa ca ar fi bine sa aveti aici o adresa la care le puteti primi in caz ca le castigati.</div><div style="text-align: justify;"><strong>Cat timp dureaza concursul</strong>: Comentariile pot fi lasate la aceasta postare, timp de 3 saptamani, <strong><em>de azi 21.06.2012 pana in data de 12.07.2012, ora 23,59. Tragerea la sorti se va face in data de 13.07.a.c</em></strong>., cand voi anunta numele celor 4 norocosi.</div><div style="text-align: justify;"></div><div style="text-align: justify;">Castigatorii vor fi contactati pentru a stabili detaliile inmanarii premiului. Ei vor avea la dispozitie 3 zile pentru a-mi raspunde la e-mail. Daca cei contactati nu vor raspunde in acest termen, se va considera ca e-mail-urile nu au fost valide si se va face o noua tragere la sorti. Eu nu voi raspunde la comentariile intrate in concurs, dar daca aveti nelamuriri va rog sa ma contactati la adresa de e-mail <a href="mailto:dulcegarii.culinare@yahoo.com">dulcegarii.culinare@yahoo.com</a>. In cazul in care nu aveti cont de facebook, ar cam trebui sa va creati unul ... nu?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cam asta e tot.. Abia astept sa vad ce premii va doriti in dar... Multumesc pentru rabdare, multumesc KitchenShop pentru suport, si mult succes tuturor! <br />
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</div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com93tag:blogger.com,1999:blog-1225809259604503043.post-45013229587869543842012-06-15T21:55:00.006+03:002012-06-18T08:56:37.195+03:00Inghetata de cirese<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVuAWnZTLqt2m96Y5P6ICinRO2_1l4Fvu_7lm0wh6w6jjeyfiMpJqTrGYpIvxDZ7clOCL8H-BFDLW8JW_ITx_kNXraTU0ylJTGK45zyJL0avzlBelFTzEUsHiMdN6B8Kl8n2n9zTUzvI/s1600/DSC_9927-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVuAWnZTLqt2m96Y5P6ICinRO2_1l4Fvu_7lm0wh6w6jjeyfiMpJqTrGYpIvxDZ7clOCL8H-BFDLW8JW_ITx_kNXraTU0ylJTGK45zyJL0avzlBelFTzEUsHiMdN6B8Kl8n2n9zTUzvI/s1600/DSC_9927-2.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">N-am timp de vorbe, sorry! Am niste chestiitrestii de executat, ciocolata de topit si turnat in valuri peste un amazing tort, asa c-o sa fiu scurta! Inghetata asta n-a avut nici 24 de ore de viata! Am prefacut-o seara trecuta in ceea ce vedeti, iar azi cand am ajuns s-o fotez chipurile in toata splendoarea ei, atat am mai gasit pe fundul vasului. E di-vi-na! pa bune! </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Notati asa: <b>350 g frisca lichida, o cutie cu lapte condensat Delatte (397 grame), 500 grame cirese (nici nu va zic ca iese o grozavie cu orice fruct / de ex.. de padure), </b><span style="text-align: left;"><b>100 ml sirop concentrat de cirese</b>. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Laptele condensat il aflati <a href="http://www.delatte.ro/lapte_condensat/?page_id=16" target="blank"><b><span style="color: #990000;">AICI</span></b></a> - tocmai ce-am vazut si eu schimbarea la fata a etichetei, unde mai pui ca s-a mai nascut un puiut in casuta Delatte.. Caramello. Cred ca-i tare fain. O sa-l testez pe barba mea si apoi va raportez parerea ;) </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Pentru inghetata asta, am folosit cirese congelate - pe care le-am 'batut' cu facaletu pana s-au prefacut in bucati micute. Am mixat frisca, am turnat peste ea laptele condensat, am pulsat cu ciresele zdrobite, am stropit totul cu siropul de cirese <i style="font-weight: bold;">(nici nu va zic ca puteti folosi orice alta aroma de sirop concentrat aveti la indemana, in functie de fructele pe care le incorporati in compozitie) </i>si am amestecat usor toate ingredientele cu o spatula. Apoi toata cremosenia asta si-a gasit drum spre aparatul de inghetata... si-n 40 minute ni s-a rasfatat in fata ochilor minunatia asta dulce, parfumata de vara. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br />
Daca nu aveti aparat de inghetata, nu-i bai! O varsati intr-un vas pe care il ascundeti in congelator pentru 40 minute, apoi o scoateti si-o mixati ca sa-i spargeti cristalele de gheata si mai repetati o data procedura asta dupa 30 minute (daca mai aveti stare) si cam gata! Repet: e</span><span style="text-align: left;"> di-vi-na!! si extrem de simplu de facut, nu-i asa?</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Acu ma simt asa oleaca strange ca n-am stat la povesti, dar va las in compania altora mai vechi.. Gasiti aici pe strada principala cu retete - dreapta jos - la dulceata vs inghetata - vreo 10 tipuri de inghetata... doar spor si pofta sa aveti ! Hugs to all s'un vikend de poveste ! </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br />
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<span style="font-size: x-small;">Reteta imi apartine.</span></span></div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com38tag:blogger.com,1999:blog-1225809259604503043.post-46548205841278420022012-06-13T07:06:00.003+03:002012-06-13T08:28:57.694+03:00Ciorba cu afumatura<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09GZJsmPcZWKKcNA8Izd4cyLe0eCQ0taszETWomFE6rb5g3VpHSWl6s6oJV80sl9KvRFk_qHQ5UTju66poC7HDVZPSAkOjA917MUrICagWEAb758OCOjsEPdARzWynQ39_HRTH8nRRnY/s1600/DSC_9625-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09GZJsmPcZWKKcNA8Izd4cyLe0eCQ0taszETWomFE6rb5g3VpHSWl6s6oJV80sl9KvRFk_qHQ5UTju66poC7HDVZPSAkOjA917MUrICagWEAb758OCOjsEPdARzWynQ39_HRTH8nRRnY/s1600/DSC_9625-3.JPG" /></a></div><br />
<div style="clear: both; text-align: justify;">Dupa termometru, a venit vara in sfarsit si nu se da prea usor plecata ;). In ciuda faptului ca-mi place maxim sa-mi umplu burtica zilnic cu-nghetata, si eventual sa-mi intind macar o data-n 'trimestru' pielea branza pe nisipul fierbinte, n-o accept prea usor! Nu suntem prietene si nici nu ne zicem 'ce misto esti fata'! This will never happen, no! </div><br />
<div style="clear: both; text-align: justify;">Faza misto e ca nici al meu nu se omoara dupa ea, ea - fiind vara! Asa ca mancam ciorbita cu afumatura (si toate cele cu porcu ista fain - eu mai rar recunosc; el cateodata-ntotdeauna), poate poate o alungam cu gandul si vine acusica ploaia/toamna/iarna ;) hapciu ! (bless me). Ei na, si voi acu'.. nu aruncati in mine cu-nghetata. Mai bine intrebati-ma: "cum e ciorbita asta, fata?" Iar eu va raspund: 'e providentiala, fix asa!'.. Mai are sens sa va zic cum merge ciorba asta iarna? E genul ala de zama cu care te dregi dupa o chefuiala zdravana sau in devenire.. Unde mai pui ca e musai sa o serviti cu un pahar de palinca de tara; da pe bune ca n-ar trebui sa strambati din nas nici la un pahar cu vin rosu - sa tot fie sec sau demi, zic.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwb0YxarkoC3BVo25eP95c_KeU9AkJZYU37IWTVh26xhJr-8_htRoSHp-UfB3_onteb1u_xgwoxsdWIzNDU-yzk-HHe6i681Uu_g0OzI2oLlhi0vUg4lDSJBXjlPrHBWm17oTPwmBL3w/s1600/DSC_9654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwb0YxarkoC3BVo25eP95c_KeU9AkJZYU37IWTVh26xhJr-8_htRoSHp-UfB3_onteb1u_xgwoxsdWIzNDU-yzk-HHe6i681Uu_g0OzI2oLlhi0vUg4lDSJBXjlPrHBWm17oTPwmBL3w/s1600/DSC_9654.JPG" /></a></div><br />
<div style="text-align: justify;">Plus ca era musai sa postez reteta. Cunosc eu o minunatie de fata careia ii saliveaza gurita cand se gandeste la zeama d'asta, bașca de cand a vazut poza pe FB;). Si mi-i tare drag s-o aud spunand.. "ce zama buna, numai la buna am mai mancat asa ceva!'. Asta e reteta bunicii, si n-are cum sa fie altfel decat un vis aievea. Eheii, dragii mei, atunci notati/printati reteta.. si intocmai cum va destainui mai jos sa procedati dara la facerea ei, fara nici o modificare asupra-i! </div><br />
<div style="text-align: justify;">Ingredientele sunt: <b>800 grame ciolan afumat (fara os), 3,5 l apa, 1 ceapa mare, 1 ardei mare gras, 2 morcovi potriviti, o bucata de telina (cam cat morcovii aia 2), 2 cartofi mari, 3 linguri cu orez, 400 grame tomate despielitate si taiate cubulete (la conserva am avut eu - de la Cirio), zeama de la o lamaie, 1 lingurita rasa cu tarhon uscat, 1 lingura cu marar proaspat - fin tocat, 1 legatura de leustean proaspat, 1 lingura plina cu sare, 2 cuisoare.</b></div><br />
<div style="text-align: justify;">Taiati ciolanul afumat in bucati potrivite si puneti-l in apa (3,5 l) la fiert. Aveti grija la spuma.. cand da sa-si verse nervii-n cratita o eliminati din zama si va vedeti mai departe de treaba. Dupa ce ati adunat spuma si a inceput apa mintenaș sa fiarba - adaugati ceapa taiata marunt, sarea, ardeiul gras taiat cubulete, morcovii dati pe razatoare (da ever nu pe aia fina, ca-i schimba gustul zamei in crema in loc de ciorba), telina si ea trecuta prin aceeasi cazna (razatoarea) si lasati totul la fiert (la foc potrivit) timp de 20 minute. </div><br />
<div style="text-align: justify;">Apoi adaugati cartofii taiati dupa plac (eventual mai puteti adauga unul - depinde cat ii aveti de mari; ai mei erau (fiecare) o idee mai mari decat un fruct mango si au fost suficienti), orezul si mai lasati la fiert 10 minute. Intra in hora mai departe cuburile de tomate, punand d'un magic dans impreuna cu restul ingredientelor ramase.. adicatelea zeama de lamaie, tarhonul, mararul, jumatate legatura de leustean fin taiat.. si nu mai stati pe ganduri : gustati si potriviti de sare daca mai e nevoie (da eu tind sa cred ca n-o sa fie cazul). Si lasati ciorba la foc molcom 10 - 15 minute.. </div><br />
<div style="text-align: justify;">Cand luati vasul de pe foc, adaugati leusteanul ramas, cele 2 cuisoare si sigilati vasul cu capacul ! Parfum nu alta! Nu va speriati, nu intrec aromele limita legala la cantitatea de ciorbita, e fix cat trebe. Lasati totul la locul lui .. numai sa nu mancati 'cuiul' daca nimeriti vreunu prin ciorba;) Adevarul e asta.. luati-va vreo 2 zile de concediu.. o sa mancati pan' o sa plesniti si o s-o luati de la capat, pe cuvantul meu! Cuisoarele alea o sa va copleseasca fiinta. Cine n-are habar ce ati pus in zeama si nici nu v-ati destainuit , nu suflati o vorba.. e magie pura, domle', e pur si simplu magie, s'apoi dati-le linkul de aici!;) Secretul mi l-a impartasit buna, Dumnezeu s-o ocroteasca acolo unde isi impartasesc ingerii nepretuitele secrete..</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOGiBy9JgPBIs5kDym4RDHGuu9vQPHU-nwlYvGGTxtqU6JOeEivsjjKKI42eV8ghOTdjMY4lorRVuVu5XnN2PK26T4uMlRhcYGy-LiT4npusheBx0zdcpF43Jg6zUXEvHG3NzzE-_Nlc/s1600/DSC_9643-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOGiBy9JgPBIs5kDym4RDHGuu9vQPHU-nwlYvGGTxtqU6JOeEivsjjKKI42eV8ghOTdjMY4lorRVuVu5XnN2PK26T4uMlRhcYGy-LiT4npusheBx0zdcpF43Jg6zUXEvHG3NzzE-_Nlc/s1600/DSC_9643-2.JPG" /></a></div><br />
<div style="text-align: justify;">Stay tuned.. curand urmeaza dulcegaria asta mirobolanta de mai la vale ;) .. si un concurs cu utile si dragalase premii.. sper eu sa va placa. Pana atunci, sa aveti zile senine si pline de savoare..</div><br />
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</div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com57tag:blogger.com,1999:blog-1225809259604503043.post-88792844487463225942012-06-09T10:42:00.012+03:002012-06-17T11:20:32.167+03:00Natural Cuisine - Salata de bulgur, menta, fenicul si alune - Tabbouleh<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgcLUEfx5ES2mJt2f-O4cYlTG233JnElFJZfJ4pwhc-7iu5QXb0c_d2pXkd0fJGq4ujHqiTOMqtxQEib8KC5i4EMFoRUwbbyynCaRdKM0_nm4aWHqFHcA9IUnE46LPIXtx6m2IYAL38w/s1600/DSC_9479-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgcLUEfx5ES2mJt2f-O4cYlTG233JnElFJZfJ4pwhc-7iu5QXb0c_d2pXkd0fJGq4ujHqiTOMqtxQEib8KC5i4EMFoRUwbbyynCaRdKM0_nm4aWHqFHcA9IUnE46LPIXtx6m2IYAL38w/s1600/DSC_9479-2.JPG" /></a></div><br />
<div style="text-align: justify;">Acu, fie vorba intre noi.. salata asta e o adevarata senzatie. Bogatele surse de fibre, vitamine si minerale ce-o contin sunt premergatoare provocarii menite sa ne dezvaluie sensurile ideii 'tinerete fara batranete si viata fara de moarte'... fenicul, bulgur (adica spartura de grau), menta proaspata, parfum de usturoi, ceapa, si cate si mai cate.. Despre notiunea unui stil de viata sanatos, veti afla o multime de lucruri in cadrul <a href="http://www.plafar.net/atelierul-de-gastronomie.html" target="blank"><span style="color: #990000;">Atelierului de Gastronomie</span></a> sustinut de <a href="http://oliviasteer.ro/" target="blank"><span style="color: #990000;">Olivia Steer</span></a>, sub numele de scena <i><u>Scufita Rawsie</u></i>, care impreuna cu <a href="http://www.plafar.net/" target="blank"><span style="color: #990000;">Plafar</span></a> au pus la cale, pentru voi, <a href="http://www.plafar.net/campanie-natural-cuisine.html" target="blank"><span style="color: #990000;">Concursul Natural Cuisine</span></a>. Magazinul Plafar din Dorobanti o sa va intampine numai cu bunatati vrajite cum nu se poate mai bine de Scufita Raw!;)<br />
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Ce pasi trebuie sa parcurgeti pentru a va inscrie in <span style="color: #990000;"><b><a href="https://www.facebook.com/plafar/app_190322544333196" target="blank"><span style="color: #990000;">concurs</span>?</a> </b></span>Sa va imaginati si sa puneti in scena o reteta simpla - care sa includa produse din gama Plafar - si sa o inscrieti pana pe <u>17 iunie a.c.</u> prin aplicatia facebook (o aveti in link). Iar daca o sa va numarati printre cei 30 de finalisti, veti participa in data de <u>21 iunie a.c. la evenimentul Natural Cuisine</u>. O sa ma gasiti si pe mine la Atelier, if u want to shake hands ;) Mie una mi-ar face o deosebita placere..<br />
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In intampinarea ideii de mai sus aveti aici de fata o delicioasa si savuroasa salata libaneza.. pe numele ei de scena Tabbouleh.. Notati va rog ingredientele:<br />
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250 grame <a href="http://www.plafar.net/produse/Bioking-bulgur-bio-500-g-buc-bioking-i15050.html" target="blank"><span style="color: #990000;">bulgur</span></a>,<br />
1 bulb fenicul - taiat julien,<br />
1 legatura de ceapa verde (4 -5 fire) - tocata marunt,<br />
15 rosii deshidratate (gasiti la Mega) - taiate marunt sau julien,<br />
1 legatura bogata de patrunjel (chiar 2) - fin taiat,<br />
15 -20 grame menta proaspata (gasiti la Carrefour - la pachetele de 30 grame) - fin taiata,<br />
150 grame masline (de preferat verzi ca-s mai naturale) - taiate pe din doua,<br />
3 linguri pline cu <a href="http://www.plafar.net/produse/Basso-ulei-de-masline-extravirgin-bio-i14209.html" target="blank"><span style="color: #990000;">ulei de masline extravirgin</span></a>,<br />
5 linguri pline cu <a href="http://www.plafar.net/produse/Basso-ulei-de-masline-extravirgin-cu-usturoi-i14219.html" target="blank"><span style="color: #990000;">ulei de masline extravirgin cu usturoi</span></a>,<br />
90-100 grame <a href="http://www.plafar.net/produse/Bioking-alune-bio-200-g-buc-bioking-i15037.html" target="blank"><span style="color: #990000;">alune bio</span></a>,<br />
1 lingura cu varf cu <a href="http://www.plafar.net/produse/Arbe-condiment-busuioc-bio-12-g-buc-arbe-i14932.html" target="blank"><span style="color: #990000;">busuioc uscat, bio</span></a>,<br />
1 lingurita rasa cu <a href="http://www.plafar.net/produse/Arbe-condiment-piper-negru-macinat-bio-50-g-buc-arbe-i14949.html" target="blank"><span style="color: #990000;">piper negru macinat, bio</span></a><span style="color: #990000;">, </span><br />
5 oua - fierte tari - feliate dupa plac,<br />
1 lingurita plina cu sare, zeama de la o lamaie mare.</div><div style="text-align: justify;"><br />
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<div style="text-align: justify;">Intai de toate puneti aprox. 1 l apa la fiert.. Dupa <b><i>ce a dat in clocot, luati vasul de pe foc si puneti in fiertura de apa </i></b>spartura de grau, adica <i><b>bulgurul.. pe care il lasati la muiat 20 minute</b></i>. <b><i>Apoi strecurati bulgurul </i></b>si-l lasati intr-un vas sa se racoreasca in voie pana il imprieteniti cu celelalte ingrediente. </div><div style="text-align: justify;"><b><i>Fierbeti ouale circa 8-9 minute</i></b>, sa fie tari da, le lasati deoparte la racit si apoi le feliati dupa plac. Nu va mai zic ca aceasta salata e dementiala intr-o zi de post, daca eliminati ouale din decor. Plus ca va asigura necesarul de substante nutritive, rasfatandu-va in acelasi timp cu arome sanatoase, eliberatoare de energie. </div><div style="text-align: justify;">Intr-un alt vas, puneti 500 ml apa si o lingurita rasa cu sare la fiert, spalati bulbul de <b><i>fenicul, il taiati julien si-l lasati la fiert timp de 7 minute, apoi il scurgeti si zvantati de apa. </i></b></div><div style="text-align: justify;"><b><i>Taiati fin patrunjelul, menta proaspata </i></b>(mai puteti adauga daca simtiti nevoia.. sunteti liberi sa jonglati la cantitatea de verdeata si arome), <b><i>taiati maslinele pe din doua</i></b> (va ziceam mai sus ceva de verde, da-n clipa aia eu n-am avut; merg si astea negre foarte bine, nu zic nu), <b><i>zdrobiti usor alunele.</i></b> </div><div style="text-align: justify;">Recunosc ca mie imi place salata asta usor calduta, voi gustati si va decideti.. cald sau rece.. e delicioasa oricum. <b><i>Last step.. aduceti laolalta intr-un mare vas ingredientele, adaugand la sfarsit sarea, piperul, uleiurile si zeama de lamaie</i></b>.. si pulsati cu bagare de seama / moderatie daca mai aveti nevoie de-o savoare in plus..<br />
See you soon ! ;)</div><div style="text-align: justify;"><br />
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</div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com41tag:blogger.com,1999:blog-1225809259604503043.post-64848166618942568632012-06-07T08:33:00.006+03:002012-06-07T08:48:59.127+03:00Paella cu pui si fructe de mare<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_Ol_q5SaekV_s_hwFajI2TqunYUaPN21WIR-19UJDsHNVj8yTGsRWLnhO0fUBBQ4yIhg7BKw_ap4Qgpt6NQcF0Q8rHRF4r80uKHUah16qgkY6svgPhOjzpg_GyhNuyXTO0KSQ8e5rtc/s1600/DSC_9238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_Ol_q5SaekV_s_hwFajI2TqunYUaPN21WIR-19UJDsHNVj8yTGsRWLnhO0fUBBQ4yIhg7BKw_ap4Qgpt6NQcF0Q8rHRF4r80uKHUah16qgkY6svgPhOjzpg_GyhNuyXTO0KSQ8e5rtc/s1600/DSC_9238.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: justify;">"If you want it, you must will it. If you will it, it will be yours." ;)) va amintiti da? The Mighty Sven din Happy Feet Two, moi, un banc de creveti si o tigaie Paella!;). I dare say.. I love paella, in special cu creveti - intelegeti prin monstruletii astia mici (cu ochi - cui ii e frica de baubau, il rog respectuos sa puna geana pe geana, pana le scot eu ochii crevetilor, sau ii decapitati voi), fructe de mare de toate natiile, in cantitati incomensurabile, pregatite-n zeci de feluri... ooohh ce savoare schmancy de arome!</div><br />
<div class="separator" style="clear: both; text-align: justify;">Si da, stiu ca mai toata lumea incearca sa-si trateze obsesiile, da asta nu e treaba mea. Mie imi place sa-mi cultiv dom'le elementele astea de profunzime, fara sa ma tem de ceea ce nu poate fi evitat, pa persoana unor preocupari chinuitoare gen: io vreau <a href="http://pentrugatit.ro/index.php?productID=3311" target="blank"><b><span style="color: #cc0000;">tigaia asta de paella</span></b></a> si cu asta basta! Pentru ca gustul preparatului tradional nu se obtine nicicăcum altfel, ci doar in tigaia asta speciala - pe nume Paella. Si am contemplat-o vreo cateva luni de la distanta, da in temnita asta a contemplarii n-am stat cu gura inchisa sau mainile la spate... mi-am dorit-o, mi-am imaginat-o de neimaginat, mi-am inghitit intre timp crevetii trasi la tigaie in umilul meu wok (ca de, a girl must eat), mi-am dat coate mie, lui M., altora, si-ntr-un sfarsit s-a intamplat!;) Hell yeah! "If you want it, you must will it. If you will it, it will be yours." -- papagalul asta vorbeste fix pe limba mea, si a ta, ba si a ta, chiar si a ta !;)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8NBZTpl7KuT714nmgh6jXvqmKXks9pBIgKqEcwrFjn0Mo1XLb-cgwNkKN6Wq4kvTL8JaVNYlNPG1wBRGfKK6kW7Nm4MCbWAT5fAuLxOSko0SMIE8ehF-5VYaX6k1HgUfahjIislpmZQ/s1600/DSC_9271.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8NBZTpl7KuT714nmgh6jXvqmKXks9pBIgKqEcwrFjn0Mo1XLb-cgwNkKN6Wq4kvTL8JaVNYlNPG1wBRGfKK6kW7Nm4MCbWAT5fAuLxOSko0SMIE8ehF-5VYaX6k1HgUfahjIislpmZQ/s640/DSC_9271.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">Si cand am vazut-o io asa senzuala... pa numele ei de scena <a href="http://pentrugatit.ro/index.php?searchstring=Skillets&x=6&y=6" target="blank"><b><span style="color: #cc0000;">Tigaie multifunctionala marca Demeyere - de la KitchenShop</span></b></a>, c'un fund perfect si mare d'un 32 pe diagonala - creat special pentru Paella, cu fața asta cosmetizata in 3 straturi: inox, aluminiu si o chestie de se numeste Triplinduc - zodie compatibila cu toate tipurile de plita, inclusiv alea misto cu inductie, plus un tratament electrochimic - cica unic - creat in laboaratoarele '<b><i>tinerete fara batranete si viata fara de moarte <a href="http://www.demeyere.be/default.asp?CID=915&SLID=1" target="blank"><span style="color: #cc0000;">Demeyere</span>'</a></i></b>.... i-am zis: "acum sa te vaz mireaso.. ce poti, cat poti si-n cate feluri!". "You, me, beautiful paella, right now!" Iar ea mi-a zis 'hell yeah' adica un fel de 'da mah daa'!</div><br />
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<div class="separator" style="clear: both; text-align: justify;">Da inainte de Paella asta cu pui si fructe de mare, incepusem c'un starter periculos.. purcelus tras la tigaie - pentru 'al mai mare dintre noi astia 3, un pui de țâță pentru 'al mic - si nu s-a lipit nici porcu, nici puiul de tigaie, nici nu si-a ingalbenit tava asta senzuala fundul argintiu! Abia apoi am dat-o pe deliciosenii.. gen creveti!! Spuneti si voi nu-i seamana lui Will the Krill asta micu? ;)) Mda, cei cu plapuma pe ochi, respirati adanc, respirati va rog ;)</div><br />
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<div style="text-align: justify;">Ok, gata cu vorbaraia, trec la reteta: <b>750 grame carne de pui (am avut 3 aripi si restul piept), 7 linguri pline cu ulei de masline, 2 ardei grasi mari</b> (rosu si galben am avut eu - pe ei dau vina pentru lipsa de culori din Paella, nu pe proasta mea inspiratie ;)), <b>25 creveti nedecorticati</b> (sa nu va puna pacatu sa le dati textila jos, ca v-ati lins pe botic de arome, ii decapitati sau le scoateti doar ochii), <b>4 lamele mari si grase de calamar, 2 cepe mai maricele, 4 catei mari de usturoi, 400 grame tomate taiate in bucati</b> (din <i><b>conserva</b></i> am avut eu - de la <b><i>Cirio</i></b>; <b><i>dar puteti la fel de bine sa le folositi pe cele proaspete despielitate, si-n cuburi taiate</i></b>), <b>350 grame orez cu bobul lung</b> - musai ca-i mai rezistent la fiert (Basmati am folosit eu, ceva mai special n-am gasit si nici n-am cautat (sorry guys)),<b> 2 lingurite cu sare si 1 rasa cu piper </b>(si mai bine dupa gustu vostru)<b>, 1 legatura de coriandru proaspat, 1 pliculet sofran - 0,12 grame, 1 lingura plina cu Tabasco sauce </b>(gasiti in Mega, Cora, Carrefour - picant si aromat de numa), <b>5-6 fire de patrunjel proaspat</b>, <b>700 ml apa</b> (daca aveti baza de supa, sunteti geniali, da eu n-am avut atunci decat porc tras la tigaie ;) si <b>300 ml vin alb demisec. </b><br />
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Intai de toate, fluturati din gene dupa tigaia Paella sau dati o comanda online ;) Apoi.. taiati pieptul de pui cubutele, puneti toata carnea in tigaie si uleiul de masline, asezonand totul cu o lingurita cu sare si una rasa cu piper (sau dupa gust).<br />
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Prajiti totul la foc potrivit pe toate partile, pana cand capata o culoare aurie, apoi scoateti carnea din tigaie si lasati-o in asteptare intr-o farfurie. In uleiul ramas - eliberati ardeii taiati julien sau cubulete, ceapa fin tocata, cateii de usturoi feliati, conserva de tomate, patrunjelul taiat fin, si sotati-le, la foc potrivit, timp de 10 minute.<br />
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Apoi adaugati orezul cu bob lung, o lingurita plina cu sare (sau dupa gust), baza de supa (sau apa), vinul, carnea de pui prajita, mai mult de jumatate legatura de coriandru tocat marunt, amestecati putin ingredientele si lasati totul sa fiarba la foc mediu timp de inca 10 minute. Dati <b><i>focul pe</i></b> <b><i>puterea mica</i></b>, adaugati crevetii nedecorticati, lamelele de calamar taiate in bucati potrivite, sosul Tabasco, pudra de sofran, si lasati aromele astea sa conlucreze pana cand orezul ala smecher absoarbe tot lichidul.<br />
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Daca nu va simtiti stapani pe situatie, amestecati usor, dar ideal e sa nu fie deranjata asezarea, mai mult de o data, hai de 2 ori, in tigaie.. Orezul in tigaia Paella nu se prinde, stay still! La sfarsit presarati peste Paella coriandrul proaspat ramas. Last thing to do: bucurati-va de o savoare de neimaginat. Paella asta e definitely amazing ! O sa vedeti voi.. </div><div style="text-align: justify;"><br />
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</div></div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com28tag:blogger.com,1999:blog-1225809259604503043.post-70521702490778187542012-06-04T19:14:00.006+03:002012-11-06T12:09:58.648+02:00Cina la Palatul Elisabeta<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-small;">Foto: Catalin Voicu - www.catalinvoicu.com</span></div>
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M-am tot codit cum sa incep postarea asta. Am vrut sa asimilez si mai bine noutatea si savoarea chestiunii ce mi s-a petrecut in fata ochilor acum o saptamana, fara sa va prezint un amestec de trairi si motive neprelucrate. Căci neprelucrat ar fi sunat cam asa: "omg! a fost cel mai impozant eveniment la care am participat ;)). hey mamii, tatii.. moţata din imagine, uda de emotii, cu mana intinsa timid la vazul celeilalte maini intinse, sunt eu, sunt eu ;)" si atat! scurt si la obiect ;).<br />
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Dar, dupa ce am incercat si mi-am consumat in minte cele mai adecvate formule inainte de o gasi pe cea care sa impuna, mi-au rasunat in minte fix cuvintele astea, incarcate de starile emotionale care sa rezume totul fix asa: "OMG, a fost cel mai impozant eveniment la care am participat!! ;)" Da stiu, same thought, dar altul n-am! Acea mana, intinsa mie, m-a tintuit intr-o stare emotionala, atat de perceptibila si expresiva, in care complexele trairile si-au marcat deja un vast teritoriu in inima mea din acea clipa - pana acum si pentru forever and ever.. <br />
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<span style="font-size: x-small;">Foto: Catalin Voicu - www.catalinvoicu.com</span></div>
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Si acum o iau de la inceput ca asa-i frumos, nu? Totul a prins contur o data cu aplicabilitatea la nivel national a proiectului <a href="http://www.electrolux.ro/Global-pages/Promotional-pages/Cina_Regala/" target="blank"><b><span style="color: #990000;">Electrolux Passion4Cooking</span></b></a>, in care m-am numarat printre cei 5 finalisti, dovedindu-ne creativitatea prin <b><span style="color: #990000;"><a href="http://www.dulcegarii-culinare.ro/2012/04/invitatie-la-cina-regala-by-electrolux.html" target="blank"><span style="color: #990000;">maniera unica si personala</span></a>,</span></b> punandu-ne amprenta asupra unor retete de gala, alese din cartea publicata de <a href="http://www.familiaregala.ro/ro/familia-regala-astazi/" target="blank"><b><span style="color: #990000;">Alteţa Sa Regală Principesa Moştenitoare Margareta</span></b></a>.. omg, cum suna!<br />
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Nu cred ca va intereseaza detaliile tehnice legate despre cum am reusit sa ajung pe vremea aia plangacioasa la Palat si nici despre tocurile mele de 10 - uitate intr-un colt sub etajera - care mi-au scos efectiv nuiaua de undeva si m-au cocosat de hmm as zice durere, participand parca tacit si ridicand stacheta evenimentului.. si cu emotii cat intregul Palat si cu picioarele in pioneze, dar cu un ranjet venit asa din adancurile sufletului meu, bucurandu-ma mai ceva ca un copil la vederea unui pretios si aproape imposibil de atins bibelou!<br />
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<span style="font-size: x-small; text-align: center;">Foto: Catalin Voicu - www.catalinvoicu.com</span> </div>
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Totul a decurs cat se poate de firesc in bucataria Casei Regale: oua fierte, creveti trasi la tigaie, somon in flacari intr-o mare de lapte, avocado despielitat si facut bucati ca o vedeata (in persoana spumei de ou, creveti si avocado), capere taiate pe jumatate.. pana cand bucataria s-a transformat intr-un mic platou de filmare. Deci gata cu linistea si orientarea in spatiu. In toata miscarea aia, cu zeci de mii de ganduri in cap, nu-mi doream decat sa mi se inchege gelatina bat-o-ar frigu din frigider s-o bata, sa-i omit pe aaaa, bla bla si etc! Si m-am emotionat asa pe jumatate, iar caperele s-au facut disparute din vocabularul meu la intrebarea.. "care sunt ingredientele ce dau o nota persoanala preparatului?" ;).. <br />
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<span style="font-size: x-small;">Material video preluat de pe AcasaTv.</span></div>
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Imi venea sa-i raspund domnului din videoul de mai sus printr-o imagine.. 'iata fix aici lista cu minunatiile de ingrediente cu toata savoarea ce deriva din, iar pe splaiul www.dulcegarii-culinare- la linkul cutare - gasiti o abordare personala si creativa a acestei retete de gala.' Pam, pam! Da n-a fost chip ;)<br />
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Si uite asa in fata camerelor de filmat atintite asupra bolului ala imens cu o compozitie pentru aproximativ 20 persoane, imaginar a dat somonul ala afumat din coada, caperele s-au imperecheat despartite fiind de lama si crema mascarpone cu toata delicatetea ei.. strigara intr-un glas.. "helllooo suntem aici, noi ingredientele astea toate / absolut de senzatie / suntem aici!! ;) Deci da!"<br />
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<span style="font-size: x-small;">Foto: Catalin Voicu - www.catalinvoicu.com</span></div>
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Si mi-a lipsit maxim Eduard ;) In momentele alea mi-am dat seama ca el ar fi facut cel mai bine fata situatiei, si ar fi tratat cu respectul cuvenit caperele ;) si ar fi imbratisat-o pe Alteţa Sa Regală fix ca un copil inocent. Dac-as fi fost eu copil.. ;))<br />
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<span style="font-size: x-small; text-align: center;">Foto: Catalin Voicu - www.catalinvoicu.com</span> </div>
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Si dupa cateva ore de trebaluit prin bucataria Regala, ne-am prezentat pe ordinea numerelor de pe tricou in salonul oficial, facand turul de onoare al preparatelor princiare.. <a href="http://www.cookiejar.ro/" target="blank"><b><span style="color: #990000;">Anca</span></b></a> (cu Cenci cu crema de mascarpone), <a href="http://andreeachinesefood.blogspot.ro/" target="blank"><span style="color: #990000;"><b>Andreea</b></span></a> (Sos de mango si rodii cu somon la cuptor), eu (<a href="http://www.dulcegarii-culinare.ro/2012/04/invitatie-la-cina-regala-by-electrolux.html" target="blank"><span style="color: #990000;"><b>Spuma de ou, creveti si avocado</b></span></a>), <span style="color: #990000;"><b><a href="http://brindusascheaua.blogspot.ro/" target="blank"><span style="color: #990000;">Brandusa</span></a> </b></span>(Salata mexicana cu paine de porumb) si <a href="http://placerisimple.wordpress.com/" target="blank"><span style="color: #990000;"><b>Mihai</b></span></a> (Gâteau au chocolat)..<br />
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<span style="font-size: x-small;">Foto: Catalin Voicu - www.catalinvoicu.com</span></div>
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Si by the way foile de gelatina rules, s-a intarit spuma exact cat trebuie, la fix. ;) Toate preparatele au fost senzationale.. imi permit sa adaug, iar partenerii mei de cooking minunati.<br />
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<span style="font-size: x-small;">Foto: Catalin Voicu - www.catalinvoicu.com</span></div>
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Au fost momente de neimaginat pana acum cateva zile, innobilate de cuvinte calde, pline de disponibilitate si gratie si o strangere delicata de mana din partea <a href="http://www.familiaregala.ro/ro/familia-regala-astazi/" target="blank"><b><span style="color: #990000;">Alteţei Sale Regale</span></b></a>, care mi-au coplesit fiinta!<br />
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Cu o participare fara echivoc din partea minunatei <a href="http://www.electrolux.ro/" target="blank"><b><span style="color: #990000;">Carmen</span></b></a> si a echipei <a href="http://golinharris.ro/" style="font-weight: bold;" target="blank"><span style="color: #660000;">Golin Harris</span></a>... fara de care acest proiect impozant nu s-ar fi imaginat si intamplat. Si pentru ca-i spuneam atunci lui Carmen ceva legat de sentimente, o sa strig in gura mare, ca altfel n-o sa ma mai rabd.. love u fetelor! Pe toate cu o singura si mare inima! A fost sublim.<br />
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<span style="font-size: x-small;">Foto: Catalin Voicu - www.catalinvoicu.com</span></div>
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Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com36tag:blogger.com,1999:blog-1225809259604503043.post-37593473368278856052012-06-02T08:27:00.014+03:002012-06-18T08:57:11.634+03:00Napolitane cu ciocolata de casa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtZ6N6gv7fuJ7gg6Kz0yjqNh4EIqa2MV84YzvHHCCsXZL4OUF2yKx33H2iRxWE4jFmR2_EHKS_IF94RrduQ5Cb9ZfAqha1W4pZbnnE3FI5pDDWNkZmKEAGbkvCEGLs_mI5pCI2F8eEkKk/s1600/DSC_9131-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtZ6N6gv7fuJ7gg6Kz0yjqNh4EIqa2MV84YzvHHCCsXZL4OUF2yKx33H2iRxWE4jFmR2_EHKS_IF94RrduQ5Cb9ZfAqha1W4pZbnnE3FI5pDDWNkZmKEAGbkvCEGLs_mI5pCI2F8eEkKk/s1600/DSC_9131-2.JPG" /></a></div><br />
<div style="text-align: justify;">Noroc c'am gura plina cu cioco si-o mana ocupata des s-o duc la gura.. asa ca scriu acum pe scurt: napolitanele astea cu ciocolata de casa, fructe uscate si matcha rules ! Ma scot din ale mele! Descriere pentru dulcegaria asta n-am, in afara de magie pentru chocoholici, plus garantia, pe mustata mea de 'maidaneza' ce s-a lins pe bot cu mai mult de juma de tava intr-o ora. Rox, sper nu te strici de ras. De luni, doar gaura covrigului e a mea, ma jur !<br />
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Se prepara pe principiile <a href="http://www.dulcegarii-culinare.ro/2011/07/ciocolata-de-casa.html" target="blank"><b><span style="color: #660000;">ciocolatei de casa cu alune de padure</span></b></a>.. Numai ca acum am eliminat esenta de migdale, am scazut nitel cantitatea de lapte praf, am adaugat putin mai mult unt, si surplusul de matcha, <b><i>fructe uscate - exotice le zice Sanovita</i></b>, si daca ma gandesc bine cam atat.. Sunt pasi mici, dar importanti. Iar dulcegaria asta noua nu vrea sa reproduca, ci sa creeze.. o alta consistenta, o alta savoare, obsesii le-as numi eu. Nici prin cap nu mi-a trecut de la inceput sa le postez.. ca le marcasem doar pentru mine ;) i'm not usually so bad. Dar napolitanele astea ciocolatoase sunt <strike>mai mult decat</strike> un best friend atunci cand iti plangi de zor nasu'n batista, iar cand totul e pink hmm si mai bine.. creaza sensuri si zugraveste povesti dulci!<br />
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Ingrediente: <b>450 grame zahar, 150 ml apa, 10 ml esenta vanilie - o lingura plina<i> (si mai fain ar fi miezul de la 2 pastai de vanilie Bourbon)</i>, 160 grame unt gras, 400 grame lapte praf, 1 lingurita plina cu pudra de matcha, 300 grame fructe uscate - exotic (de la sanovita), 4 foi de napolitana.</b><br />
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Intr-un vas<b><i> puneti la fiert, la foc potrivit, zaharul si apa</i></b>. Cand a ajuns la punctul de fierbere, setati musai cucu sa sune peste fix <b><i>5 minute</i></b>... Luati vasul de pe foc, adaugati esenta de vanilie, <b><i>untul - musai la temperatura camerei</i></b> (eventual incalzit 1 minut la microunde) ca sa nu raceasca compozitia si sa nu se formeze cocoloase din cauza lui, si amestecati bine cu lingura de lemn pana se incorporeaza tot si nu mai ramane nimic solid din el.. toata treaba asta in doar cateva secunde ca n-avem timp de pierdut. Apoi incorporati rapid laptele praf si praful de matcha (il cumpar de pe www.pastaidevanilie.ro) si imediat dupa.. fructele uscate.<br />
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<span style="font-style: italic;"><b>Daca nu aveti matcha, o puteti inlocui fix cu variantele astea: </b>xx)</span> o lingurita rasa cu scortisoara + o lingurita rasa pudra de ghimbir + o lingura esenta de portocale / migdale sau vanilie; xxx) un pachetel de cappuccino si o lingura esenta de cafea (in loc de cea cu vanilie); xxxx) o lingura cu cacao si una cu esenta de rom / vanilie sau menta..<b style="font-style: italic;"> </b>merg excelent combinatiile astea.<br />
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Revin la reteta: Asezati intr-o tava, sau pe masa de lucru, doua foi de napolitana (gasiti in Cora / Carrefour) si turnati compozitia obtinuta. Daca va doriti un strat mai gros ca cel pe care il vedeti in poza (2 cm), va sunt suficiente 2 foi.. dar eu am folosit 4. E dulce, doar e cioco.. dar avand foilea alea de napolitana te pacalesti singur si poti manca mai mult.. hell yeh! Intindeti ciocolata pe toata suprafata foii, lasand putin spatiu inspre margine si imediat dupa o acoperiti cu cealalta foaie de napolitana. O lasati la frigider pentru o ora (eu am lasat-o doar 30 minute si i-a fost de ajuns), o fragmentati dupa plac, apoi va rasfatati. Si cu asta basta! week-end tare fain si dulce sa aveti !<br />
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<span style="font-size: x-small;">Reteta imi apartine.</span></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com23tag:blogger.com,1999:blog-1225809259604503043.post-67131563148493286642012-06-01T01:58:00.011+03:002012-06-11T09:53:12.533+03:00Cupcakes pentru zambet de 1 Iunie<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJUa-DBnGUWSwn8A9iEM8dh24Ivd8sonYbD4LPAaYY1smIuOc9AcM8q_T1heYhnq8UQ9YVazAJmnh23CfN8o4g0Ful2ZESvHcV3XF2Gmq_l8Sqb-pd6C5MiV4Z8AcV-DAwN9SCqMZGAY/s1600/DSC_9080-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJUa-DBnGUWSwn8A9iEM8dh24Ivd8sonYbD4LPAaYY1smIuOc9AcM8q_T1heYhnq8UQ9YVazAJmnh23CfN8o4g0Ful2ZESvHcV3XF2Gmq_l8Sqb-pd6C5MiV4Z8AcV-DAwN9SCqMZGAY/s1600/DSC_9080-2.JPG" /></a></div><br />
<div style="text-align: justify;">Fie ca e sau nu 1 iunie, orice copil merita sa fie fericit. Dar mai cu seama de Ziua Copilului chiar si cei mai putin favorizati de soarta au nevoie de o imbratisare calda, o mangaiere, un zambet... ca sa-l poata intoarce la randul lor catre ei si noi toti ! Si-mi doresc din suflet ca acest proiect initiat de <a href="http://www.emilyscupcakes.ro/" target="blank"><strong><span style="color: #660000;">"Emily's cupcakes"</span></strong></a> impreuna cu<strong> </strong><a href="http://www.sugarspice.ro/" target="blank"><strong><span style="color: #660000;">"Sugar Spice boutique"</span></strong></a> sa capete amploare, sa inchida cutia Pandorei, sa umple cu cerneala magica niste stilouri provocatoare, sa deschida jurnalul multora si sa primim mai lejer aprobari peste aprobari si libertate mai mare in a face un bine.. oricat de mic, dulce, dar din tot sufletul l-ar face lumea / l-am face noi! Si ma bucur nespus ca pot sa va anunt ca impreuna cu alti 12 bloggeri particip la acest minunat si dulce proiect, iar toate dulcegariile (cupcakes / muffins) pregatite de bloggeri vor fi oferite copiilor de la <b>centrul " Pinocchio"</b>, precum si celor peste 100 de copii ai strazii, carora <a href="http://sperantapentruromania.ro/" target="blank"><span style="color: #990000;">"Speranta pentru Romania"</span></a> o sa le ofere si o masa calda. Si desi n-o sa cersim un zambet, sunt sigura ca-l vom afla in toata inocenta lui, plin de candoare <span style="text-align: left;">pe chipul acestor copii minunati ! 1 iunie de poveste va doresc tuturor ! </span></div><br />
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</div><div style="text-align: justify;"><strong>Later edit</strong>: si pentru ca azi noapte era tarziu tarliu, revin acum pe foarte scurt cu reteta, ca sa ne bucuram cu totii de dulcegariile zilei de 1 iunie. Ingrediente: (pentru 30 muffins): <br />
<strong>450 g zahar, 420 grame faina, 250 grame unt, 100 ml lapte gras, 2 <a href="http://www.sugarspice.ro/pastai-de-vanilie-batoane-de-vanilie-bourbon-bio/58-pastai-de-vanilie-bourbon-organice-din-madagascar-6lei.html" target="blank"><span style="color: #990000;">pastai de vanilie Bourbon</span></a>, o lingura plina cu cacao, 6 oua, 1 pachet praf de copt, 1 lingurita cu bicarbonat (stins in otet), 180-200 grame <a href="http://www.sugarspice.ro/ciocolata-belgiana-gourmet/39-tokelau-ciocolata-cu-lapte-41-gourmet.html" target="blank"><span style="color: #990000;">dropsuri de ciocolata</span></a></strong>. <br />
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Preparare: se mixeaza bine ouale intregi cu zaharul - pana capata volum si consistenta pufoasa. Se adauga miezul celor doua pastai de vanilie, untul topit (pentru 1 minut) la microunde si se mai mixeaza putin compozitia. Se cerne faina - in care se adauga praful de copt, praful de cacao si bicarbonatul stins, iar mai apoi se incorporeaza cu o spatula in amestecul obtinut anterior, alternand cu cantitatea de lapte. La final se adauga si dropsurile de ciocolata. Se preincalzeste cuptorul la 180 grade. Iar amestecul de muffins se transfera in hartiutele speciale pentru cupcakes - lasand un spatiu liber cam d'un deget pana la buza hartiutei. Se presara cativa fulgi de migdale peste compozitie si se baga tavitele la cuptor pentru 15 minute, la 180 grade. Testul cu scobitoarea rules.. daca mai e necesar le mai lasati 3 - 4 minute. Si cam asta-i tot ! <strong>La multi ani, copii ! </strong> ♥♥♥</div><br />
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</div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com15tag:blogger.com,1999:blog-1225809259604503043.post-8338915235636503402012-05-28T23:15:00.031+03:002012-06-10T11:57:22.383+03:00Biscuiti de migdale cu crema de ciocolata si menta - adica Passion4Cooking pentru pici, by Electrolux<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6Z-g9z_zYpOy3Sn0vCxsWylHKigU-ueZR-VchytUKDA2eRQuWsicmQaJIsh-GseIy3_SRvC_AonX5ejnSR54Q0XzFQj0zxvVBGM5IhoRpGZ0d8mMMuURMqimV6Wr2f5SM9vhNDz7cpU/s1600/DSC_8877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6Z-g9z_zYpOy3Sn0vCxsWylHKigU-ueZR-VchytUKDA2eRQuWsicmQaJIsh-GseIy3_SRvC_AonX5ejnSR54Q0XzFQj0zxvVBGM5IhoRpGZ0d8mMMuURMqimV6Wr2f5SM9vhNDz7cpU/s1600/DSC_8877.JPG" /></a></div><div><br />
</div><div style="text-align: justify;">Edi nu e debutant in bucatarie. O nu, si-a pus amprenta pe dulcegarii si nu numai, din frageda pruncie as putea sa zic ;)). L-ati vazut la aparate punand un strop de magie si muschiul de 3 ani in functiune fix la pufosenia asta aromata de <a href="http://www.dulcegarii-culinare.ro/2011/05/chec-cu-arome-de-lamaie-menta-verde-si.html" target="blank"><b><span style="color: #cc0000;">chec</span></b></a>, sau invartind la manivela de numa, framantand aluatul de <a href="http://www.dulcegarii-culinare.ro/2011/10/taitei-de-casa.html" target="blank"><span style="color: #cc0000;"><b>taitei de casa</b></span></a> mai bine ca mine, parol pa orgoliul lui de cavaler in devenire. Ce-i drept mi-am cam cules pana acum laudele si pentru el.. rusinica sa-mi fie! Gata, am zis. Acum e timpul sa ma spal de pacate si sa-mi zic ofu: lume, lume, 'croitorasul cel viteaz' al dulcegariilor de le vedeti voi pe aici.. e Eduard !! Mai multe n-am voie sa zic! E secret !! ;) Ta-damm..<br />
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Invitatia Roxanei la un nou concurs marca <a href="http://www.electrolux.ro/" target="blank"><b><span style="color: #cc0000;">Electrolux Passion4Cooking</span></b></a> <span style="color: #cc0000;"><b>de Ziua Copilului</b></span>, a picat ca cireasa de pe tort in weekend-ul ce tocmai a trecut asa lipsit de culoare, fara parcuri uscate, bicla sau role. Povestea e pe cat se poate de simpla, dar plina de savoare si ca orice bucatar genial, Eduard s-a depasit pe sine de data asta, uimindu-ma cu perfectiunea organizarii ;) Nici daca vroiam sa pozez biscuitii cu tot covorul ala de zahar pudra nu-mi reusea ;) Noroc cu Eduard.<br />
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Mah, da pe bune ca nu l-am ajutat decat in faza de cuptor, cantarit ingredientele - ca inca nu stam bine la capitolul asta (da exersam), microunde si putin mixer, in rest e doar opera lui! Sunt guilty as charged doar cu pozele.<br />
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Faza misto e ca pe 7 iunie, asta in caz ca my preciousss se va remarca printre finalisti, va fi petrecere mare, confetii, baloane, dulcegarii in the making la <a href="http://www.clubcortina.ro/" target="blank"><span style="color: #990000;"><b>Club Cortina</b></span></a> in Corbeanca, cu picii Chefi.. ;) Sa-i tineti pumnii, pretty, pretty pls !<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.clubcortina.ro/" target="blank"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknOYeM47bFHwIzgXN6NjmUnnwVDVtNtZELxKLMmFW9sx2fe1H-zNxYRmQAmBBUHuAM1wpiisNUxMoQ7IzhIVKMMMkiR3VhyTX9dk3RGlrOiIL6VwRChyphenhyphen6USdT3mwLiVJQZp_PZg6DNzI/s1600/DSC_8885-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknOYeM47bFHwIzgXN6NjmUnnwVDVtNtZELxKLMmFW9sx2fe1H-zNxYRmQAmBBUHuAM1wpiisNUxMoQ7IzhIVKMMMkiR3VhyTX9dk3RGlrOiIL6VwRChyphenhyphen6USdT3mwLiVJQZp_PZg6DNzI/s1600/DSC_8885-2.JPG" /></a></div><br />
Ce si-a ales de facut? <b><i>Biscuiti de migdale cu crema de cioco</i></b>, ofc! Aluatul e simplu, dar coplesitor de aromat: <b>200 grame faina, 200 grame zahar, 200 grame unt rece (in bucati), 200 grame migdale si 2 linguri cu esenta de migdale.. </b><br />
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Noi am avut niste fulgi de migdale, asa ca i-am pus la bataie, i-am trantit in mixer, Eduard i-a dat niste pulse-uri pana i-a facut praf si pulbere, s'apoi i-a amestecat in compozitie.. Dar puteti la fel de bine sa folositi migdale coapte/ nesarate/ cu tot cu coaja, ca-i tare misto si rustica treaba cu picatelele alea maro usor conturate.. iar in cazul asta sa nu va asteptati la finete, da? Toate ingredientele laolalta intr-un vas s'apoi sa te tii.. S-a afundat in fericirea asta de prafuri pana peste cap ;)<br />
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Si <b><i>a amestecat toata combinatia asta de ingredinte, pana s-a format o bila de aluat pe care a adapostit-o pentru 15 minute la frigider.</i></b> Apoi i-am pregatit masa de lucru.. O foaie de copt.. peste care cheliuta a rulat aluatul..<br />
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Apoi a decupat din fasia asta, de vreo 0.5 mm - 1 cm grosime, niste discuri cu diametrul de 6 cm, cu ajutorul formei de taiat ravioli pe care am adus-o tocmai din <a href="http://www.dulcegarii-culinare.ro/2012/02/cube-by-electrolux.html" target="blank"><b><span style="color: #990000;">Milano</span></b></a>;).. Dar voi puteti sa-ti dati orice forma doriti. Pe <a href="http://www.pentrugatit.ro/index.php?categoryID=201" target="blank"><span style="color: #660000;">Kitchen Shop</span></a>, de ex, gasiti o forma patrata la un super pret. Si apoi s-a apucat de numarat. Treaba, treaba, dar mai avem nevoie si de matematica. I-au iesit in total doua tavi de cuptor, ceva inspre 40 de biscuiti.. stau cam prost cu memoria, dar cand il intalniti sa-l intrebati, ca spune tot ;)<br />
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Avand cuptorul preincalzit, mi-am bagat eu nasul si i-am lasat acolo pentru <b>12 minute la 180 grade</b>. N-am mai pus faina pe hartia de copt, ca s-ar fi umplut din cap pana in picioare cu ea, dar chiar si fara faina nu s-au ars. Dar pentru siguranta voastra, puteti sa aruncati un praf de faina si apoi sa-i asezati peste ea.. nu-i deloc gresit nici-nici. Fiecare biscuit a beneficiat, inainte de a baga tavile-n cuptor, de o picatura de apa intinsa peste si cativa fulgi de migdale 'coviltir'.<br />
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Intre timp am pus de crema: <b>200 grame ciocolata Milka cu lapte, 100 ml sirop concentrat de menta </b>(gasiti in Carrefour, la sectorul de sucuri si apa)<b>, 150 ml smantana dulce, 90 grame unt la temperatura camerei. </b><br />
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<div style="text-align: justify;">Si cu toata experienta din dotare a rupt Eduard ciocolata in bucati.. Am pus eu <b><i>intr-un vas toate ingredientele din lista si am bagat vasul la microunde timp de 1 minut. </i></b>Apoi le-a amestecat pana s-a topit toata ciocolata, s-au incorporat ingredientele si am zis eu Stop ! ;) De retinut: daca nu s-au topit mai lasati vasul timp de 1 minut la microunde, sau topiti ingredientele la bain marine (folositi orice marca de ciocolata fina, dar NU folositi ciocolata de menaj ca nu se leaga nici o treaba). Apoi am lasat vasul la frigider pentru 15 minute, a mixat apoi Eduard crema (l-am ajutat si eu, da na putin de tot ;) si am mai lasat crema, mixata bine, la rece pentru inca 15-20 minute. Se poate lucra cu ea imediat dupa ce ati mixat-o, dar capata consistenta daca mai sta putin la frigider, va orientati voi.. </div><br />
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<div style="text-align: center;">Apoi s-a afundat in joaca pana peste cap.. </div><br />
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Si-a asezat biscuitii pe masa de lucru, i-a pudrat cu niste magie alba (zahar pudra), le-a pus un motz de crema, i-a acoperit cu biscuitele capac si cam atat..<br />
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Simplu ca buna ziua, fara dezastrul ratiunii, doar o stare de fericire pe care am dobandit-o alaturi de el alegand calea trairii. E chiar misto sa fii copil !<br />
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Cum e dulcegaria? Pai, ca un praf de magie intr-un ocean de voie buna.. Divine, fragede, cremoase, aromate, ce va indeamna strumfii sa uite de turismul culinar in bucataria proprie, iar pe voi - sa ii lasati in mediul lui natural.. pe bune ca e..<br />
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</div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com61tag:blogger.com,1999:blog-1225809259604503043.post-43394562310940274122012-05-27T23:55:00.009+03:002012-06-04T10:58:05.568+03:00Spaghetti cu pesto de busuioc<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCe1dxi9bTJEHmih22LRHpValERTgSdibwD8zwP1xkLrG8OkgzF3MttZ5FTsx3JFT-yComzEfXohgIbMuAnYUpLoZP6U22NQLvuw_qDvPB6Z5_W77AIz3IJZX1dSX3ZAvbmxLrjQxCMI/s1600/DSC_8851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCe1dxi9bTJEHmih22LRHpValERTgSdibwD8zwP1xkLrG8OkgzF3MttZ5FTsx3JFT-yComzEfXohgIbMuAnYUpLoZP6U22NQLvuw_qDvPB6Z5_W77AIz3IJZX1dSX3ZAvbmxLrjQxCMI/s1600/DSC_8851.JPG" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Zice-se ca busuiocul e puntea intre medicina, gastronomie si traditie.. indraznesc sa completez.. suflet si trup. Io una sunt in stare sa-l intind frunza cu frunza pe-o felie de paine prajita, sa-l stropesc cu niste picaturi de ulei de masline, eventual o combinatie de caprese - fix palarie pentru el, gen mozarela si niste bucati de rosii si atat! Sau <a href="http://www.dulcegarii-culinare.ro/2012/04/spaghete-carbonara.html" target="blank"><b><span style="color: #cc0000;">carbonarrrrraaaa</span></b></a>... yummylicious, yeehh ;) </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCp-z29sLkqCMKkHoT8WhmLAJkkjw5YTrdl7d0Ri8v_D3Sq-LzepQmzQnASq2QyJqH6m8xYV_WOrnfCN3kiTH_G68PolSwyxLONdW9ROBBGI5ULBxBzSRxweyrNhXxvIX_WcatZgjEuw/s1600/DSC_6897+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCp-z29sLkqCMKkHoT8WhmLAJkkjw5YTrdl7d0Ri8v_D3Sq-LzepQmzQnASq2QyJqH6m8xYV_WOrnfCN3kiTH_G68PolSwyxLONdW9ROBBGI5ULBxBzSRxweyrNhXxvIX_WcatZgjEuw/s1600/DSC_6897+(2).JPG" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Si cand vine vorba de pesto.. omg! Se pun punct aliantelor din casa.. pana si cel mic se bate pe spaghetti cu pesto, desi nu apreciaza ideea de paste nici dac'as sta in genunchi o zi intreaga... Dar cand vede verdele asta minunat si parfumat in borcan.. ehee se schimba treaba. Si nu-mi ramane decat sa ma conformez preferintelor segmentului masculin din casa, sa execut o fierbere al dente a pastelor, pe care indraznesc sa le infofolesc ca pentru iarna in cateva linguri bune pline cu pesto si apoi ma minunez cu cata 'delicatete' dispar din farfurie. </div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">Sa nu uit, pentru cel mare plus niste bacon prajit.. ca fara carne sughite brusc ! Deci, daca va stiti cu un asemenea exemplar in batatura, puteti sa prajiti niste fasii de carne, ca-i mult mai serioasa si virila treaba.. asa a zis ! ;))</div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">Eu il inghit cu toast. Nu-s deloc mofturoasa, ca la cat pesto savurez in timp ce fotez isprava asta minunata, jur ca nu pot sa mananc mai mult de atat. E absolut delicios, consacrat e cu busuioc, dar puteti sa-l matrasiti cu leurda, alte combinatii de plante aromatice, sa adaugati nuci, bla bla.. ce vreti voi. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Acum reteta: Da va avertizez de la inceput ca iese putin... un borcanel mic, pe care il terminati intr-o clipita. Va ajunge toata combinatia asta pentru vreo 4 portii serioase de spaghetti si inca vreo 2-3 felii de toast.. Suficienta cantitate zic, dat fiind faptul ca nu suporta prea multa amanare in frigider. Si oricat de ermetic ar fi capacul borcanului, <b><i>daca vreti sa-l adapostiti in frigider spre pastrare olecutica mai mult, atunci nu adaugati parmezanul decat inainte de folosire si turnati o lingura cu ulei de masline peste pesto-ul din borcanu in asteptare</i></b>. Cam astea sunt regulile de baza, serios. </div><div style="text-align: justify;"><br />
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</div>Altfel, daca il terminati in 2 -3 zile, executati reteta fix asa: <b> 2 pliculete cu busuioc, respectiv 60 grame </b>(il gasiti in Carrefoure)<b>, 5 catei mari de usturoi, 4 linguri cu seminte de pin </b>(gasiti la Mega, Real sau pe pastaidevanilie.ro)<b>, 90 grame parmezan - </b>Grana Padano am folosit (dar puteti la fel de bine sa apelati la Parmigiano Regiano, Pecorino Romano, etc),<b> 9-10 linguri cu ulei de masline, 3-4 linguri cu zeama de lamaie, 1 varf de cutit sare </b>si cam atat.<br />
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Nu ma linsati c-am pus zeama de lamaie, incercati si voi si-o sa vedeti ce nebunie aromata si parfumata o sa fie! Spalati busuiocul si puneti-l la uscat pe un prosop de hartie. Taiati in bucati sau razuiti parmezanul sa-i fie mai usor mixerului sa-si faca treaba si adaugati toate ingredientele astea in mixer si pulsati pe viteza potrivita la inceput, apoi pe aia mare sa fie.. Ii dati cateva pulse-uri mixerului, pana obtineti o crema fina, usor fluida, omogena, animata de zuper ingrediente si toata verdeeee ;).<br />
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Cat despre farfurioara cu pricina, am primit-o cado de la <a href="http://www.pentrugatit.ro/index.php?categoryID=112" target="blank"><b><span style="color: #cc0000;">Kitchen Shop</span></b></a>, impreuna cu alte minunatii, dar cum n-am avut stare sa deschid gura, le-am pastrat cumintica in deplina curatenie, pana acu' ;) Se pupa la fix cu pastele, nu?<br />
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Pastele sunt dupa plac. Pot fi farfale, spaghetti, tagliatele, ce gasiti voi prin dulapu cu de toate. Le fierbeti al dente, le treceti sub un jet de apa rece, apoi le incoronati cu cat pesto va dicteaza voua sufletul stomacului. Picilor putin, ca de.. mult usturoi se da doar vrajitoarelor; cat despre varcolacu cel mare.. sa fie mult, cam cat ma lasa pe mine inima, da mult am zis, ca altfel ii sticlesc ochii, la propriu, ca unui varcolac urland la Luna.. Si mai vedeti voi acolo niste fulgi de migdale, parmezan ras si o frunza de busuioc palarie.. Si as zice eu: fix asa s-aveti si voi in farfurie.. E delicioasa toata treaba asta, parol !<br />
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</div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com19tag:blogger.com,1999:blog-1225809259604503043.post-28074648792592709822012-05-24T07:15:00.007+03:002019-03-25T15:13:52.226+02:00O rezerva de afectivitate exploatata<div dir="ltr" style="text-align: left;" trbidi="on">
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E <a href="http://www.lurpak.com/ro/our-products/" target="blank"><strong><span style="color: #cc0000;">Lurpak</span></strong></a> usor sarat, spreadable! N-are nevoie de reteta! Se ocupa altii de ea! Un drum la market si o sacosa plina cu Lurpak butter si paine prajita mi-au fost suficiente luna asta! Mie cel putin, o da! Toast de paine prajita si Lurpak de dimi pana pe dupa pranz, cu dulceata, cu sunca, cascaval si salata.. Lurpak asta daca nu-ti poate alina sufletul, iti alinta pe cat poate el de lin si cremos sufletul stomacului si-ti trezeste, macar pentru clipele in care il savurezi, simturile...<br />
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Cu dulceata de nuci verzi, homemade by mama soacra - sarumana ! Si a fost bun si dezamagitor de putin (am ajuns la fundul pungii dupa o luna intreaga de sedare numai cu el), la fel de bun ca prima data cand mi s-a topit in gura si mi-am lins degetele de placere, sclipitor ca o dragoste sublima care se consuma cu zgarcenie si dramuire.</div>
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Si nu puteam inainte de culcare sa nu ma ofer voluntara acestor bijuterii mici si cremoase - <a href="http://www.ferrero.ro/" target="blank"><strong><span style="color: #cc0000;">Raffaello</span></strong></a> - coz i rilli love them! Apoi mi-am trantit trupul istovit pe 'iarba' moale a patului si mi-am propus sa nu-mi mai cultiv cu intrebari oricum fara raspuns fermentul reflectiunii. Azi sunt fresh! Cum n-am mai fost de-o luna! Ma asteapta o lucrare de dizertatie pe care trebuia s-o fac terminata demult, dar n-a fost chip! Mai am putin si putine zile, asa ca sa-i dau bice zic! Si tot ce mai pot sa fac acum, e sa-i multumesc din suflet lui Doamne Doamne si piciului meu! Love U ! </div>
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Iar voua va multumesc din suflet ca existati ! Sunteti ca o piatra de temelie, tare aproape de sufletul meu ! Mi-a fost tare, tare dor de voi ! O saptamana faina sa aveti si tineti minte ca viata e pink, chiar cand totul e black ! Parol !! </div>
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Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com49tag:blogger.com,1999:blog-1225809259604503043.post-23848656779207224522012-05-21T12:46:00.001+03:002012-05-21T12:46:54.705+03:00let me keep my eyes closed<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaU_DMSbRSS1o5UTqCbO_4JeACSVQq0eOQ-hWLqEfCjNir50rmMeM5qWDCy1B8kij25hvUN_9WLLoLuCxlQg90bs1hceONo6g10a_xHdNNkaZY1tuBzka83M3yGOuXnC7Cqf3Ak3ixaA/s1600/DSC_8450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaU_DMSbRSS1o5UTqCbO_4JeACSVQq0eOQ-hWLqEfCjNir50rmMeM5qWDCy1B8kij25hvUN_9WLLoLuCxlQg90bs1hceONo6g10a_xHdNNkaZY1tuBzka83M3yGOuXnC7Cqf3Ak3ixaA/s1600/DSC_8450.JPG" /></a></div><br />
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</div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com10tag:blogger.com,1999:blog-1225809259604503043.post-34666845938540722752012-04-28T18:37:00.009+03:002012-05-03T16:17:14.241+03:00Gastronomie moleculara... pe terasa restaurantului Mica Elvetie<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<div style="text-align: justify;">Bucataria este viata lui Jakob Hausmann, un altar unde dorintele si visele i se materializeaza in minuni gastronomice, fara echivoc! Cam asa am vazut eu lucrurile joi, cand <a href="http://www.micaelvetie.ro/" target="blank"><b><span style="color: #cc0000;">Restaurantul Mica Elvetie</span></b></a> si-a deschis oficial terasa pentru acest sezon.. 'pictata' cu gazon, cateva flori de primavara, unde puteai respira aer proaspat, 'necosmetizat' de oxigenul cosmopolit al unui Bucuresti supra aglomerat. Acolo a fost un show in toata regula, care, dupa umila mea parere, poate starni chiar si invidia magicienilor care pun in scena spectacole de iluzionism si magie neagra ;) pana cand le este descoperit secretul, apoi.. pauza!<br />
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Gastronomia moleculara in schimb nu se bucura daca 'u didn't get it', nicicăcum! Ci iti ofera posibilitatea crearii unui mini lab in propria bucatarie, dupa scurte cautari pe www a unor kit-uri de Molecular Cuisine. La Mica Elevetie, <b>Jakob Hausmann</b> a creat in acel spatiu intim ce-l defineste atat de bine, o experienta / un parcurs a unei istorii culinare, o senzatie de teatru, in care, desi el e si actor si regizor.. iti lasa impresia ca tu esti interpretul principal..<br />
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Si uite asa, ajungi.... sa asculti si sa intelegi lectiile povestite in 3 limbi de Jakob, sa-ti doresti in sinea ta o executie proprie fara cusur a temelor, sa patrunzi si sa te joci pe acest imens teren de experimentare si creatie, sa ramai maxim de surprins cand vezi ca dorinta de a savura o cremoasa <b><i>inghetata de ciocolata sau capsune cu carpaccio de ananas </i></b>ti-e satisfacuta in doi timp si trei miscari, nu ca la mamii acasa, ci cu azot lichid dom'le, <i><b>folosind fix racirea rapida cu azot lichid... </b></i>acele cristale de gheata nemaiavand timp sa se formeze.. hmmm..<br />
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Si dupa un asa deznodamant cremos, fitzos si dulce, pici fix in fund.. fascinat fiind;), apoi e musai sa te ridici, sa savurezi si sa contempli iar aroma pura / inghetata si contaminanta ;), sau cel putin 'cazatura pe spate' au executat-o cu mare talent 'ai doi motani nazdravani care-au urlat si fulgerat/alergat si cochetat cu molecular cuisine..;) Tineri clienti in devenire, pls!! ;)<br />
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Gastronomia asta moleculara pe mine una ma surprinde si ma incita mai mai sa picur nitel azot in cratita, chiar daca n-am avut legaturi prea stranse, prin liceu, cu eprubeta, si singurele explozii / fumurii argintii, s-au petrecut cand am incurcat un vas de sticla cu unul de yena ..aveam 8 ani atunci, nu dati cu barda, pls ;).<br />
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Dar promisiunile transferurilor stiintifice, a texturii pe care o capata <b><i>uleiul de masline</i></b> <i><b>picurat</b></i> de Jakob cu o pasiune mai mare decat mica Mare elvetie, <i><b>intr-un 'bol magic de cristal' plin cu azot lichid</b></i>, m-au facut sa-mi doresc extrapolarea celor citite pe diagonala la orele de fizica si chimie.. no bine dupa un studiu serios, ca nu-mi pun eu pielea la saramura asa rapid, stupid si usor fara un studiu comparat.. fizica, chimie, instructiuni kit ;) Al meu e pe vine, deci fix curand voi face si eu asa ceva ;)) Asta daca o sa-mi ramana degetele la locul lor, ca sa va pot descrie incrucisat.. ce, si cum s-au petrecut lucrurile 'la palat' ;)<br />
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</div><div style="text-align: justify;">Dezbracate de secrete, Molecular Cuisine si s<span style="text-align: justify;">how-ul ca la carte sustinut de Jokob, au purtat acu mai bine de un veac</span> tresele unui <*** <i>experiement lansat de Nicholas Kurti in 1969 cand a tinut la Royal Society in Marea Britanie o prelegere intitulata "Fizicianul in bucatarie"- pe care a sprijinit-o ulterior cu demonstratii ce aratau modul in care fizica si chimia pot interveni in prepararea hranei. Dacă Nicholas Kurti este inventatorul conceptului şi al expresiei, adevăratul său pontif este chimistul francez Hervé This. Prieten şi colaborator al lui Kurti, acesta e autorul unor cărţi best-seller şi a nenumărate articole în reviste. De dragul anecdotei, amintim că This e omul care a reuşit să des-fiarbă un ou (!); procesul a durat trei ore şi a fost realizat cu ajutorul boro-hidrurii de sodiu, care desface legăturile formate în timpul încălzirii între moleculele de proteine. Tot el a calculat că se pot produce 24 de litri de maioneză folosind un singur gălbenuş de ou şi a inventat felurite mâncăruri extraordinare, cum ar fi "ciocolata bătută", un fel de frişca, dar făcut din ciocolată!***></i> <i><span style="font-size: x-small;">sursa google!</span></i><br />
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Si cam asa s-au petrecut lucrurile acolo. Dupa <b><i>salata asta cu mozarella, rosii, busuioc si fragmente/nu picaturi de ulei de masline inghetat maximal in azot</i></b>, a urmat <b><i>o crema fina de broccoli</i></b>, si inca ceva ce se pregatea a fi minunat...<br />
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... da io nu-mi aduc aminte ce, ca fii-miu si <a href="http://wineandknives.blogspot.com/" target="blank">Madalin</a> - pe care l-am revazut cu mare placere, au fost degustatori principali, Eduard.. mai cu seama ca s-a simtit pe teresa Elvetiei ca la el acasa, parol.. ;). <br />
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A urmat apoi un <b><i>pui gatit Sous Vide</i></b>, adicatelea "sub vid", pa persoana unor 'sani' giganti de pui, acompaniati de mirodenii fel de fel, <b><i>impachetati in vid si gatiti in apa la o temperatura controlata exact</i></b>. Pregatita la modul asta, puiutul ala si-a aratat pentru prima data adevarata valoare in fata mea.. un gust perfect, o aroma profunda, o savoare de invidiat si toate vitaminele la-ndemana. Faza misto e ca dupa gatire, metoda permite conservarea la rece a alimentelor pana la 3 saptamani ;) Iar portiile pot fi regenerate dupa nevoie, fara nici o pierdere de calitate si in functie de numar de oaspeti ;). Puiul asta fain de care va ziceam a fost insotit pe farfurie de un risotto cu pesto de leurda .. o nebunie dom'le! Jur ca mi-a placut maxim de mult!! Ehe.. cam asa stau lucrurile intr-o bucatarie 'adevarata'.. xxxl e masura consacrata!! Misto "tigaita" nu?? ;)<br />
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<div style="text-align: justify;"> Si era fix sa uit ce minunatii ne-au intampinat cand am ajuns acolo.. da nu ma intrebati ce-si astepta lingura direct pa centru paharului, ca n-am nici cea mai mica idee. Doar le-am fotat nu si mancat, ca eram ocupata sa-i surprind miscarile piciului agitat si norisorilor moleculari ;)</div><br />
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Si mai la vale, dulcegariile din care Eduard s-a servit cam toata seara.. raportez niste <i><b>tiramisu cu fructe de sezon</b></i> din care a mancat my preciousss vreo 2 portii si i-am zis stop ca mai vroia ;), niste <b><i>sorbet de lamaie, inghetata de cafea</i></b>.. si ce mai deduceti voi de acolo..<br />
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Iar daca veti ajunge acolo, si musai trebuie sa ajungeti, va doresc o pofta pe masura si alegeri moleculare si nu numai.. dintre cele mai savuroase !! Eu una, le multumesc mult pentru invitatie <a href="http://www.primeroadmedia.ro/" target="blank"><b><span style="color: #cc0000;">Ancai si Dianei</span></b></a> si stiu sigur ca ajung curand, ca musai vreau sa-ncerc niste carnitza pe un 'patutz' de piatra epocal, atat de strigata-n toate cele 6 zari ! Si dac-o ploua, o sa-mi aleg fix masa asta luminata si tihnita din interior..<br />
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Sau asta??.. deja situatia devine dilematica.. acolo nu m-ar vedea nimeni cu cate guri beu si mananc ;)) o sa ma hotarasc atunci.. ! Desi sper numai la soare, cer senin, explozii moleculare, macar pa urmatoarele 5 - 6 luni ..<br />
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</div></div>Antonina Sofia Sociuhttp://www.blogger.com/profile/02370081281954911026noreply@blogger.com21