tag:blogger.com,1999:blog-21306155841005092902024-02-08T22:30:57.848+02:00Retete de prajituri gustoase!Indulceste-te cu noi!Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-2130615584100509290.post-84821514529296356092011-03-11T17:36:00.002+02:002011-03-11T17:36:57.456+02:00ReteteDeLux.netAi nimerit la fix! Aici gasesti <a href="http://www.retetedelux.net/" title="Retete culinare">retete culinare</a> dispuse pe categorii. Printre categoriile care se gasesc pe site enumeram: <a href="http://www.retetedelux.net/" title="Aperitive si gustari">Aperitive si gustari</a>, <b>Retete din Carne de miel</b>, <a href="http://www.retetedelux.net/" title="Retete din carne de vita">Retete din Carne de vita</a>, <a href="http://www.retetedelux.net/" title="Retete de clatite">Retete de Clatite</a>, <a href="http://www.retetedelux.net/" title="Deserturi">Deserturi</a>, <a href="http://www.retetedelux.net/" title="Dulceturi si conserve">Dulceturi si conserve</a>, <a href="http://www.retetedelux.net/" title="Retete de fripturi">Retete de Fripturi</a>, <u>Retete de Garnituri</u>, <a href="http://www.retetedelux.net/" title="Retete culinare">Retete de Paste</a>, <a href="http://www.retetedelux.net/" title="Retete culinare">Retete de Peste si fructe de mare</a>, <a href="http://www.retetedelux.net/" title="Retete culinare">Retete de Prajituri</a>, <i>Supe - ciorbe - borsuri</i> si multe altele. Totul gratis si usor!<br />
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Pe <b>ReteteDeLux.net</b> se accepta<b> link exchange</b> si reclama!Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-89629285425501338732011-02-10T20:13:00.000+02:002011-02-10T20:13:05.698+02:00Budinca din taitei cu sos de vanilie<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"><b>Materie prime</b> (pentru prepararea a 10 portii, portia=230g ):</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>faina - 600g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua - 250g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>sare - 20g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte - 2l</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar - 100g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vanilina - 0.25g sau zahar vanilat - 10g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>pentru tava:</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>margarina sau unt - 25 g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>pesmet sos - 50 g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte - 1.5 l</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar - 50 g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua (2galbenusuri) - 50 g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>amidon - 5 g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vanilina - 0.12 g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vin alb - 50 ml</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Operatii pregatitoare:</b></div><div class="MsoNormal">Ouale se separa, se dezinfecteaza si se trece prin jet de apa rece. Se separa albusurile de galbenusuri la 3 oua(150g). Faina se cerne. Din faina, 2oua, sare si 50ml apa se prepara coca de taitei, care se lasa in repaus 15 minute. Se intinde o foaie subtire si se lasa sa se zvante putin. Se taie in fasii subtiri.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">Laptele se fierbe cu 100g zahar. Cand da in clocot se introduc taiteii. Se continua fierberea la foc moderat, amestecand continuu. Cand taiteii sunt fierti se adauga vanilina, se retrage vasul de pe foc si se lasa sa se raceasca. Se adauga galbenusurile si albusurile batute spuma, amestecand usor pentru uniformizarea compozitiei,se asaza in tava unsa cu margarina sau unt si tapetata cu pesmet, se uniformizeaza suprafata si se coace la cuptor la o temperatura moderata, timp de 20-30minute. Se raceste putin si se portioneaza in bucati patrate sau dreptunghiulare. Sosul de vanilie se prepara</div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-55442066076301292122011-02-10T20:11:00.000+02:002011-02-10T20:11:30.231+02:00Budinca din taitei cu nuci<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"><b>Materi prime</b> (pentru prepararea a 10 portii, portia=230g ):</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>faina-600g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua-250g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b>sare-10g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar vanilat-10g sau vanilina-0.25g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte-2l=2000ml</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>miez de nuca-100g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-150g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>pentru tava:</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>margarina sau unt-25g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-50g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>pentru sos:</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte-250g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-50g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua(2galbenusuri)-50g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>rom-50g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vanilina-0.25g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Operatii pregatitoare:</b></div><div class="MsoNormal">Ouale se spala, se dezinfecteaza, se trec prin jet de apa rece, la 3 bucati se separa albusurile de galbenusuri. Miezul de nuca se alege si se macina cu masina speciala de nuci. Pesmetul se cerna. Faina se cerne pe planseta, in mijloc se pun 2oua(100g), sare si 50ml apa si se framanta o coca de taitei, de consistenta potrivitra, care se lasa in repaus,15minute. Coca de taitei se intinde in foi subtiri, se lasa sa se zvant, se fac sul si se taie fin. Taiteii se lasa sa se usuce si se cern de faina. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">Laptele se fierbe cu zahar cand da in clocot se introduce taiteii. Se continua fierberea la foc moderat, amestecand continuu. Cand taiteii sunt fierti se lasa sa se raceasca. Taiteii fierti se amesteca cu jumatate din cantitatea de miez de nuca, vanilina sau zahar vanilat, galbenusurile si albusurile batute spuma. Compozitia obtinuta se asaza intr-o tava unsa cu margarina sau unt,tapetata cu zahar. Se niveleaza suprafata, se presara miez de nuca (50g) si se coace la cuptor cu temperature moderata, 20-30minute. Budinca se lasa sa se raceasca putin si se portioneaza. Sosul se prepara astfel: galbenusurile de ou se bat la cald cu zahar, cand compozitia se ingroasa se adauga treptat lapte cald, amestecand continuu. Se fierbe pana ce se ingroasa, se adauga rom si vanilina.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prezentarea si servirea:</b></div><div class="MsoNormal">Preparatul se prezinta pe platou sau farfurioara. Se serveste cald, cu sos deasupra.</div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-19749551277538005972011-02-10T20:10:00.001+02:002011-02-10T20:10:24.708+02:00Budinca din taitei cu mac<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"><b>Materii prime</b>(pentru prepararea a 10 portii, portia=200g ):</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>faina-600g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua-250g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>sare-10g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte-2l(2000ml)</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>unt-100g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-200g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>mac-175g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>smantana-200g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vanilina-0,25g sau zahar vanilat-10g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar farin-50g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>pentru tava:</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>margarina sau unt-50g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-50g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Operatii pregatitoare:</b></div><div class="MsoNormal">Ouale se spala se dezinfecteaza si se trec prin jet de apa rece; la 3bucati de oua sse separa albusurile de galbenusuri. Macul se spala bine se usuca si se macina cu masina speciala pentru mac sau se piseaza. Faina se cerne pe planseta, in mijloc se pun 100g oua, sare si 50ml apa si se framanta o coca de taitei de consistenta potrivita, care se lasa in repaus 15minute.Coca de taitei se intinde in foi subtiri, se lasa sa se zvante, se face sul si se taie fin. Taiteii se lasa sa se usuce, se cern de faina. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">Laptele se fierbe cu zahar. Cand laptele da in clocot se introduc taiteii. Se continua fierberea la foc moderat, amestecand continuu. Cand taiteii sunt fierti, se lasa sa se raceasca. Taiteii fierti se amesteca cu mac, smantana,vanilina sau zahar vanilat, galbenusuri si albusuri(150g)batute spuma. Compozitia obtinuta se asaza intr-o tava unsa cu margarina sau unt si tapetata cu zahar, se niveleaza suprafata, se coace la cuptor cu temperatura moderata, 20-30minute. Budinca coapta se lasa sa se raceasca putin, se portioneaza si se pudreaza cu zahar farin.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prezentarea si servirea:</b></div><div class="MsoNormal">Preparatul se prezinta pe platou sau farfurioara. Se serveste cald sau rece.</div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-21000299986291153592011-02-10T20:09:00.000+02:002011-02-10T20:09:01.109+02:00Budinca din paine alba cu sos de vin<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"><b>Materii prime </b>(pentru prepararea a 10 portii, portia=200g budinca cu sos):</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>paine alba-550g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte-750ml</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>stafide-50g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-150g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>fructe confiate-150g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua-300g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vanilina-0,25g sau zahar vanilat-10g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>pentru forma:</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>margarina sau unt-25g</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-50g</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>pentru sos:</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-100g</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;">oua(2galbenusuri)-50g</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vin alb-250ml</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vanilina-0,125g sau zahar vanilat-5g</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Operatii pregatitoare:</b></div><div class="MsoNormal">Laptele se fierbe cu zahar.Painea alba se curate de coaja, se taie felii, se inmoaie in lapte si se stoarce bine.Ouale se spala, se dezinfecteaza, se trec prin jet de apa rece si se separa albusurile de galbenusuri.Fructele confiate se taie marunt. Stafidele se curate si se spala. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">In laptele fiert cu zahar se adauga painea inmuiata si se fierbe 10minute amestecand continuu. Se adauga vanilina sau zahar vanilat si se lasa sa se raceasca. Se adauga fructele confiate, galbenusurile si albusurile batute spuma amestecand usor. Compozitia obtinuta se asaza intr-o tava unsa cu margarina sau unt si tapetata cu zahar, se niveleaza suprafata si se coace la cuptor cu temperatura moderata, 30-40minute. Budinca coapta se lasa sa se raceasca si se portioneaza. Sosul se prepara astfel:galbenusurile de ou se amesteca la cald cu zahar, pan ace se ingroasa, se adauga vin si se continua baterea la cald, 5minute. Se adauga vanilina sau zahar vanilat, se lasa sa se raceasca. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prezentarea si servirea:</b></div><div class="MsoNormal">Preparatul se prezinta pe platou sau farfurioara. Se serveste cald, cu sos de vin deasupra.</div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-19934537156451583102011-02-10T20:06:00.001+02:002011-02-10T20:06:38.795+02:00Budinca din paine alba cu mere<div class="MsoNormal"><b>Materi prime</b> (pentru prepararea a 10 portii, portia=170g budinca cu sos):</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span>paine alba-500g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span>lapte-1000ml</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span>oua-100g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span>zahar-150g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span>amidon-50g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span>vanilina-0.25g sau zahar vanilat-10g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span>mere-400g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><br />
</div><div class="MsoNormal"><b>pentru forma:</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span>margarina sau unt-25g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span>zahar-50g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>pentru sos:</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span>lapte 250ml</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span>zahar-50g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span>oua(2galbenusuri)-50g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";"> </span></span>vanilina-0.125g sau zahar vanilat-5g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Operatii pregatitoare:</b></div><div class="MsoNormal">Painea alba se curate de coaja, se taie felii, se inmoaie in lapte si se stoarce bine.Ouale se spala, se dezinfecteaza, se trec prin jet de apa rece si se separa albusurile de galbenusuri. Merele se spala, se curate de casa seminala si se rad. Amidonul se cerne si se dizolva in 100ml lapte rece. Laptele se fierbe. <br />
<br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">In laptele fiert se adauga amidon, painea, zahar si se fierb circa 10 minute amestecand continuu. Se adauga vanilina sau zahar vanilat si se lasa sa se raceasca. Se adauga mere rase, galbenusurile si albusurile de ou batute spuma. Compozitia obtinuta se asaza intr-o tava unsa cu margarina sau unt si tapetata cu zahar, se niveleaza suprafata si se coace la cuptor cu temperature moderata, 30-40minute. Budinca coapta se lasa sa se raceasca si se portioneaza. Sosul se prepara astfel:galbenusurile de ou se bat la cald cu zahar; cand compozitia se ingroasa, se adauga laptele fiert si se continua baterea la cald 5-10minute. Se adauga vanilina sau zahar vanilat, se lasa sa se raceasca. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prezentarea si servirea:</b></div><div class="MsoNormal">Preparatul se prezinta pe platou sau farfurioara. Se serveste cu sos deasupra.</div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com1tag:blogger.com,1999:blog-2130615584100509290.post-42091152611752860212011-02-10T12:10:00.000+02:002011-02-10T12:10:42.138+02:00Budinca din orez cu sos de vin<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"><b>Materi prime </b>(pentru prepararea a 10 portii,portia budinca cu sos de vin=150g):</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>orez-350g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte-250ml</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua-150g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-150g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vanilina-0.25g sau zahar vanilat-10g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>sare-10g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>pentru tava:</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>margarina sau unt-50g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>pesmet-50g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>pentru sos:</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-100g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua(2galbenusuri)-50g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vin alb-200ml</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Operatii pregatitoare:</b></div><div class="MsoNormal">Orezul se allege de impuritati; se spala si se scurge de de apa. Ouale se spala, se dezinfecteaza, se trec prin jet de apa rece si se separa albusurile de galbenusuri. Laptele se fierbe. Pesmetul se cerne. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">Orezul se fierbe in lapte, la foc mic. In timpul fierberii, se adauga zahar si sare. Cand orezul a fiert si laptele a fost inglobat, se adauga vanilina sau zahar vanilat si se lasa sa se raceasca.Orezul cu lapte fiert si racit se amesteca cu galbenusurile si albusurile batute spuma. Compozitia rezultata se asaza in tava unsa cu margarina sau unt si tapetata cu pesmet. Se niveleaza suprafata si se coace la cuptor, cu temperatura moderata, 20-30minute. Budinca coapta se lasa sa se raceasca putin si se portioneaza. Sosul se prepara astfel:galbenusurile de ou se amesteca la cald cu zahar pan ace compozitita se ingroasa. Se adauga treptat vin si se continua baterea la cald, 5-10minute. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prezentarea si servirea:</b></div><div class="MsoNormal">Preparatul se prezinta pe platou sau farfurioara. Se serveste cald, cu sos de vin deasupra.</div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-20052667319125773972011-02-10T12:09:00.000+02:002011-02-10T12:09:12.368+02:00Budinca din orez cu sos de cacao<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"><b>Materi prime </b>(pentru prepararea a 10 portii,portia=250g budinca;sos de cacao=20g):</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>orez - 600g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte - 1,800l</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua - 200g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar - 200g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vanilina - 0,25g sau zahar vanilat-10g</b></div><div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span> ·<span style="font: 7pt "Times New Roman";"> </span></span></span>sare - 10g</b></div><div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;"><br />
</div><div class="MsoNormal"><b>pentru tava:</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>margarina sau unt-50g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>pesmet-50g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><br />
</div><div class="MsoNormal"><b>pentru sos:</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>cacao-15g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-100g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua(2galbenusuri)-50g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte-150g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar vanilat-5g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Operatii pregatitoare:</b></div><div class="MsoNormal">Orezul se allege de impuritati, se spala si se scurge de apa. Ouale se spala, se dezinfecteaza, se trec prin jet de apa rece si se separa albusurile de galbenusuri. Laptele se fierbe. Cacao se cerne. Pesmetul se cerne.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">Orezul se fierbe in apa. Cand este aproape fiert se scurge apa, se aduga laptele fierbinte, se continua fierberea la foc moderat, se adauga zahar si sare. Cand orezul a fiert si laptele a fost inglobat, se adauga vanilina sau zahar vanilat si se lasa sa se raceasca. Orezul cu laptele fiert si racit se amestece cu galbenusuri si albusuri batute spuma, amestecand usor. Compozitia rezultata se asaza in tava unsa cu margarina<span> </span>sau unt si tapetata cu pesmet. Se niveleaza suprafata si se coace la cuptor, cu temperatura moderata, 20-30minute. Budinca coapta se lasa sa se raceasca putin si se portioneaza. Sosul se prepara astfel:galbenusurile de ou se amesteca la cald cu zahar, cacao si zahar vanilat, pana ce compozitia se ingroasa. Se adauga treptat laptele si se fierbe 10-15minute, amestecand continuu,pana ce se ingroasa putin. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prezentarea si servirea:</b></div><div class="MsoNormal">Preparatul se prezinta pe platou sau farfurioara. Se serveste cald, cu sos de cacao. </div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-34223844171884756782011-02-10T12:07:00.000+02:002011-02-10T12:07:33.033+02:00Budinca din orez cu mere<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"><b>Materii prime </b>(pentru prepararea a 10 portii,portia=250g budinca;sirop de fructe=25g):</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>orez - 700g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte - 800ml</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>mere - 1000g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar - 300g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua - 250g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vanilina - 0.25g sau zahar vanilat - 10g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>scortisoara - 1g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>sirop de fructe - 250g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>sare - 10g</b></div><br />
<br />
<div class="MsoNormal"><b>pentru tava</b>:</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>margarina sau unt - 50g</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>pesmet - 50g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Operatii pregatitoare</b>:</div><div class="MsoNormal">Orezul se allege de impuritati, se spala si se scurge de apa. Laptele se fierbe. Merele se curata de <span> </span>coaja si casa seminala;1-2bucati se taie felii, iar restul se rad. Ouale se spala, se dezinfecteaza, se trec prin jet de apa rece si se separa albusurile de galbenusuri.Pesmetul se cerne. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">Orezul se fierbe in apa. Cand orezul este aproape fiert, se scurge apa, se adauga laptele fierbinte, se continua fierberea la foc mic, se adauga 150g zahar si sare. Dupa ce orezul e fiert si laptele a fost inglobat de orez, se adauga vanilina sau zahar vanilat si se lasa sa se raceasca.Merele rase se amesteca cu 150g zahar si scortisoara. Orezul cu lapte fiert si racit se amesteca cu galbenusurile de ou si albusurile batute spuma, amestecand usor pana se omogenizeaza compozitia. Intr-o tava unsa cu margarina sau unt si tapetata cu pesmet se asaza 1/3din compozitia de orez, apoi un strat de mere rase,un strat din compozitia de orez, alternand astfel 3randuri de orez cu 2randuri de mere, ultimul fiind de orez. Se niveleaza suprafata, se asaza felii de mere si se introduce tava la cuptor cu temperatura moderata, 20-30minute. Budinca coapta se lasa sa se raceasca putin, se portioneaza.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prezentarea si servirea:</b></div><div class="MsoNormal">Preparatul se prezinta pe platou sau farfurioara. Se serveste cu sirop de fructe. Se poate servi cald sau rece.</div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-75965014380013710892011-02-10T12:06:00.000+02:002011-02-10T12:06:19.540+02:00Budinca din macaroane si sirop<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"><b>Materii prime</b> (pentru prepararea a 10 portii,portia=250g):</div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>macaroane-500g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>unt-100g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>faina-200g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte-500ml</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua-200g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-200g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>branza de vaci-300g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vanilina-0,125g sau zahar vanilat10g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>sirop de fructe250g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>sare-10g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>pentru tava:</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>margarina-50g sau unt-50g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>pesmet-50g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Operatii pregatitoare:</b></div><div class="MsoNormal">Macaroanele se rup, se introduce in apa clocotita cu sare si se fierb circa 15minute. Se adauga apa rece, se lasa la racit 15 minute si se trec sub jet de apa rece. Ouale se spala, se dezinfecteaza, se trec sub jet de apa rece si se separa albusurile de galbenusuri.Faina si pesmetul se cern.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">Din 100g unt, faina dizolvata in 100ml lapte rece si lapte(400ml) se prepara un sos alb, amestecand cotinuu la foc moderat, pentru ca sa nu se formeze aglomerari;se adauga zahar si vanilina sau zahar vanilat si se lasa sa se raceasca.Se adauga macaroanele fierte, branza de vaci, galbenusurile si albusurile batute spuma si se amesteca usor.Compozitia obtinuta se asaza intr-o tava cu margarina sau unt si tapetata cu pesmet, se niveleaza suprafata si se coace la cuptor, cu temperature moderata, 20-30minute. Budinca coapta se lasa sa se raceasca putin si se portioneaza.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prezentarea si servirea:</b></div><div class="MsoNormal">Preparatul se prezinta pe platou sau farfurioara. Se serveste la cald, cu sirop de fructe deasupra.</div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-25659339770074842412011-02-10T12:05:00.000+02:002011-02-10T12:05:47.188+02:00Budinca din macaroane din branza de vaci<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"><b>Materii prime</b> (pentru prepararea a 10 portii,portia=250g):</div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>macaroane-650g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>branza de vacii-600g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua-250g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-200g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>margarina-50g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>pesmet-30g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>razatura de lamaie-25g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar vanilat-10g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>sare-10g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Operatii pregatitoare:</b></div><div class="MsoNormal">Ouale se spala, se dezinfecteaza, se trec sub jet de apa rece si se separa albusurile de galbenusuri. Albusurile se bat spuma, adaugandu-se jumatate din cantitatea de zahar. Macaroanele se rup, se introduce in apa clocotita cu sare, se fierb, se racesc in apa circa 15minute si se trec sub jet de apa rece. Pesmetul se cerne.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">Macaroanele fierte se amesteca cu branza de vaci, galbenusuri, razatura de lamaie, zahar si zahar vanilat. Compozitia obtinuta se amesteca usor cu albusurile batute spuma, se asaza in tava unsa cu margarina si tapetata cu pesmet si se gratineaza la cuptor circa 20minute. Dupa gratinare, budinca se raceste putin si se portioneaza. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prezentarea si servirea:</b></div><div class="MsoNormal">Preparatul se prezinta pe platou sau farfurioara si se serveste la cald.</div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-35141227963324262422011-02-10T12:04:00.002+02:002011-02-10T12:04:47.405+02:00Budinca din gris cu sos de vin<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"><b>Materii prime</b>(pentru prepararea a 10 portii,portia=180g, ):</div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>gris-300g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua-200g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-150g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte-1.200l</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vanilina-0.25g sau zahar vanilat-10g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>sare-5g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>pentru tava:</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>margarina sau unt-50g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>pesmet-50g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>pentru sos:</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-100g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua(2galbenusuri)-50g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vin alb-200g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Operatii pregatitoare:</b></div><div class="MsoNormal">Ouale se spala, se dezinfecteaza, se trec prin jet de apa rece si se separa albusurile de galbenusuri. Laptele se fierbe. Pesmetul se cerne. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">Grisul se toarna putin cate putin, in laptele care fierbe in clocot, amestecand mereu. Se continua fierberea la foc moderat, amestecand continuu. Se adauga zahar si sare, cu 10 minute inainte de terminarea fierberii. Se adauga vanilina sau zahar vanilat si<span> </span>se lasa sa se raceasca.Grisul cu lapte fiert si racit se amesteca cu albusurile si galbenusurile batute spuma. Compozitia obtinuta se pune intr-o tava unsa cu margarina sau unt si tapetata cu pesmet. Se niveleaza suprafata si se coace la cuptor, 20-30minute. Budinca coapta se lasa sa se raceasca putin si se portioneaza. Sosul se prepara astfel:galbenusurile de ou se amesteca la cald cu zahar pana ce compozitia se ingroasa. Se adauga treptat vinul si se continua baterea la cald, 5-10minute.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prezentarea si servirea:</b></div><div class="MsoNormal">Preparatul se prezinta pe platou sau farfurioara. Se serveste la cald, cu sos de vin deasupra.</div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-61360158330600327672011-02-10T12:04:00.000+02:002011-02-10T12:04:11.056+02:00Budinca cu fructe confiate<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"><b>Materii prime </b>(pentru prepararea a 10 portii,portia=150g):</div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte - 700g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar - 150g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>fructe confiate - 200g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>amidon-50g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>paine alba-250g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua-200g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vanilina sau zahar vanilat-0.25g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>pentru tava:</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>margarina sau unt-25g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-50g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>pentru sos:</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar-50g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua(2galbenusiri)-50g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vanilina-0.125g sau zahar vanilat-10g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vin alb-125g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span></span><b>Operatii pregatitoare:</b></div><div class="MsoNormal">Painea alba se curate de coaja, se taie felii, se inmoaie in lapte si se stoarce bine. Fructele confiate se taie cuburi. Ouale se spala, se dezinfecteaza, se trec prin jet de apa rece<span> </span>si se separa albusurile de galbenusuri. Amidonul se cerne si se dizolva in 100 ml lapte rece. Cantitatea de lapte ramasa se fierbe.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">In laptele fiert, se adauga painea alba,zahar, amidon si se fierb 10 minute, amestecand continuu, se lasa sa se raceasca. Galbenusurile si albusurile se bat spuma, separate. Compozitia de paine se amesteca cu zaharul vanilat, fructe confiate, galbenusurile si albusurile de ou batute spuma. Compozitia obtinuta se aseaza intr-o tava unsa cu margarina sau unt si se tapeteaza cu zahar,se niveleaza suprafatasi se coace la cuptor, la temperature moderata 30-40 minute. Budinca coapta se lasa sa se raceasca si se portioneaza. Sosul se prepara astfel:galbenusurile de ou se amesteca la cald cu zahar pana ce compozitia se ingroasa. Se adauga vin, vanilina sau zahar vanilat si se continua baterea la cald 5minute. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prezentarea si servirea:</b></div><div class="MsoNormal">Preparatul se prezinta pe platou sau farfurioara, cu sos de vin deasupra. Se serveste la cald.</div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-29173077052559971602011-02-10T12:02:00.001+02:002011-02-10T12:02:47.927+02:00Budinca din gris cu sirop<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"><b>Materii prime </b>(pentru prepararea a 10 portii,portia=150g, sirop de fructe=25g)<b>:</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>gris - 300g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua - 200g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar - 150g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte - 1,200ml</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar vanilat - 2 pliculete</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>sare - 1varf de cutit</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>sirop de fucte - 250ml</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>margarina sau unt - 50g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>pesmet - 50g</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Operatii pregatitoare:</b></div><div class="MsoNormal">Ouale se spala, se dezinfecteaza, se trec prin jet de apa rece si se separa albusurile de galbenusuri. Laptele se fierbe. Pesmetul se cerne.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">Grisul se toarna in ploaie, putin cate putin, in laptele care fierbe in clocot, amestecand mereu. Se continua fierberea la foc moderat, amestecand continuu. Se adauga zahar si sare, cu 10minute inainte de terminarea fierberii. Se adauga zaharul vanilat si se lasa sa se raceasca. Grisul cu laptele, fiert si racit, se amesteca cu galbenusurile si albusurile de ou batute spuma. Compozitia obtinuta se pune intr-o tava unsa cu margarina si unt si tapetat cu pesmet. Se niveleaza suprafata si se coace la cuptor, 20-30minute. </div><div class="MsoNormal">Dupa coacere, budinca se lasa sa se raceasca putin si se portioneaza. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prezentarea si servirea:</b></div><div class="MsoNormal">Preparatul se prezinta pe platou sau farfurioara. Se serveste cu sirop de fructe deasupra. Se poate servi cald sau rece.</div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-72332461411458623942011-02-10T12:01:00.000+02:002011-02-10T12:01:39.947+02:00Budinca de clatite cu sos de vin<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
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<div class="MsoNormal"><b>Materii prime </b>(pentru prepararea a 10 portii,portia= 170g)<b>:</b></div><div class="MsoNormal">pentru foi de clatite:</div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte 400 ml</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>faina 250 g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua 100 g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>ulei 50 g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>gem 400 g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>sare pentru crema 5 g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>lapte 700 ml</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua 100 g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar 100 g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>amidon 50 g sau faina 75 g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vanilina sau zahar vanilat 1.25 g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>fructe confiate pentru forma 75 g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>margarina sau unt 25 g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar sos de vin 50 g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>oua(2galbenusuri) 50 g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar 50 g</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>zahar vanilat 1pliculet</b></div><div class="MsoNormal" style="margin-left: 63pt; text-indent: -0.25in;"><b><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>vin alb 150 ml</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Operatii pregatitoare:</b></div><div class="MsoNormal">Faina<span> </span>se cerne.Ouale se spala, se dezinfecteaza si se trec prin jet de apa rece. Fructele confiate se taie marunt. Amidonul se cerne, se dizolva in 50ml lapte. Laptele se fierbe.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">Din faina, oua, lapte si sare se prepara compozitia de clatite din care se fac 10-12 foi de clatite, care se prajesc pe ambele parti intr-o tigaie unsa cu ulei si incinsa bine. Crema se prepara astfel: laptele (700ml) cu 100 g zahar, se pune la fiert; cand da in clocot se amesteca cu amidon sau faina. Se lasa sa se raceasca, se adauga galbenusurile de ou si se fierbe la foc moderat amestecand continuu timp de 10 minute. Separat, se bat albusurile spuma. La crema fiarta si racita se adauga fructe confiate, albusurile batute spuma, vanilina sau zahar vanilat si se amesteca pentru omogenizare. Foile de clatite se umplu cu jumatate din cantitatea de crema(circa 400g)si se ruleaza. Intr-o tava unsa cu margarina sau unt topit si tapetata cu zahar, se asaza jumatate din cantitatea de crema ramasa (circa 200g)deasupra si un strat de clatite si se acopera cu restul de crema. Se coace la cuptor cu temperatura moderata, circa 20de minute ;dupa racire se rastoarna pe platou si se portioneaza. Sosul de vin se prepara astfel:galbenusurile de ou se amesteca la cald cu zahar, pan ace se ingroasa, se adauga vin si se continua baterea la cald 5 minute. Se adauga zahar vanilat, se lasa sa se raceasca.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prezentarea si servirea</b></div><div class="MsoNormal">Preparatul se prezinta pe platou sau farfurioara, cu sos de vin deasupra. Se serveste cald.</div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-55737104013411851302011-02-10T11:58:00.000+02:002011-02-10T11:58:09.782+02:00Budinca cu branza de vaci<b>Materii prime</b>(pentru prepararea a 10 portii,portia=150g):<br />
<b>• branza de vaci-0.600 kg<br />
• lapte -0.600 l<br />
• amidon -0.060 kg<br />
• oua -0.150 kg<br />
• zahar -0.150 kg<br />
• vanilina -0.0005kg<br />
• sirop de fructe-0.250 kg<br />
• gris -0.250 kg<br />
• margarina -0.050 kg</b><br />
<br />
<br />
<b>Operatii pregatitoare:</b><br />
Ouale se spala, se dezinfecteaza, se trec prin jet de apa rece si se separa albusurile de galbenusuri. Amidonul se dizolva in 100ml lapte rece. Grisul se fierbe. <br />
<br />
<b>Tehnica prepararii:</b><br />
Laptele(500ml)se fierbe cu zahar (100g)si amidon la foc moderat amestecand continuu circa 10minute. Se adauga vanilina si se lasa sa se raceasca. Se amesteca cu branza de vaci, gris, galbenusuri si albusuri batute spuma. Compozitia obtinuta se asaza intr-o tava unsa cu margarina sau unt si tapetata cuzahar. Se niveleaza suprafata si se coace la cuptor cu temperature moderata, timp de 20-30minute. Budinca coapta se lasa sa se raceasca putin si se portioneaza. <br />
<br />
<b>Prezentarea si servirea :</b><br />
Preparatul se prezinta pe platou sau farfurioara. Se serveste cald, cu sirop de fructe deasupra.Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-81135127724266282752011-02-10T11:45:00.001+02:002011-02-10T11:45:55.585+02:00Budinca “Cina”<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
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<div class="MsoNormal"><b>Materii prime </b>(pentru prepararea a 10 portii, portia = 200g)<b>:</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>1 kg branza de vaci</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>450 g faina<span> </span></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>200 g oua</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>150 g zahar</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>15 g zahar vanilat</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>15 g razatura de lamaie</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>100 g stafide<span> </span></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>750 ml lapte</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>25 g zahar farin</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>10 g sare</div><div class="MsoNormal"><b>pentru tava:</b></div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>50 g margarina sau unt</div><div class="MsoNormal" style="margin-left: 0.75in; text-indent: -0.25in;"><span style="font-family: Symbol;"><span>·<span style="font: 7pt "Times New Roman";"> </span></span></span>50 g </div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b>Operatii pregatitoare:</b></div><div class="MsoNormal">Faina si pesmetul se cern. Ouale se spala, se dezinfecteaza, se trec prin jet de apa rece si se separa albusurile de galbenusuri.Stafidele se curate de codite si se spala.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Tehnica prepararii:</b></div><div class="MsoNormal">Branza de vacii se framanta cu faina si sare pana se obtine o compozitie omogena de consistenta potrivita ca de papanasi. Aceasta compozitie se imparte in 12 bucati egale. Fiecare bucata se intinde in forma de fitil cu diametru de 1cm si se taie in bastonase de 4-5 cm lungime. Bastonasele se fierb in lapte cu zahar , circa 15 minute si se lasa la racit. Galbenusurile se spumeaza, se amesteca cu zahar vanilat, razatura de lamaie, stafide si albusurile battue spuma, se adauga la bastonasele fierte si racite si se asaza in tava unsa cu margarina sau unt si tapetata cu pesmet. Se niveleaza suprafata si se coace la cuptor, cu temperature moderata timp de 20-30minute. Budinca coapta se lasa sa se raceasca, se portioneaza si se pudreaza cu zahar farin. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Prezentarea si servirea :</b></div><div class="MsoNormal">Preparatul se prezinta pe platou sau farfurioara. Se serveste cald sau rece.<span> </span></div>Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0tag:blogger.com,1999:blog-2130615584100509290.post-44210614656947171702011-01-18T14:57:00.001+02:002011-01-18T14:57:52.643+02:00Prăjitură cu cocos, cacao şi ciocolată<p><strong>Blatul cu cacao:</strong><br />6 ouă, 6 linguri de apă, 12 linguri de zahăr, 10 linguri făină, 2 linguri cacao, un praf de copt.</p> <p><strong>Blatul cu cocos:</strong><br />4 albuşuri, 4 linguri de zahăr, 100 gr de cocos, o lingură făină.</p> <p>*Peste blatul de cacao se pune cu lingura bucăţi din blatul de cocos, după care se dă la cuptor.</p> <p><strong>Crema:</strong><br />4 ouă, 4 gălbenuşuri, 200 gr zahăr, 2 linguri cacao, se bat pe aburi. Când este rece se amestecă cu 250 gr unt.</p> <strong>Aranjare, ornare:</strong><br />Crema obţinută se pune peste blatul scos de la cuptor. Deasupra se rade ciocolată.Anonymoushttp://www.blogger.com/profile/15842913320916304554noreply@blogger.com0