tag:blogger.com,1999:blog-89929628506926852912024-02-08T02:35:57.794+02:00Retete grecesti... si nu numaitheophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.comBlogger137125tag:blogger.com,1999:blog-8992962850692685291.post-58204628594422605102019-02-20T20:37:00.000+02:002019-02-20T20:37:39.238+02:00Kourabiedes - fursecuri grecesti de Craciun (Κουραμπιέδες)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>"Kourabiedes" sunt prajituri traditionale grecesti, care alaturi de "<a href="http://retete-grecesti.blogspot.com/2019/01/melomakarona-prajituri-grecesti-de.html" target="_blank">melomakarona</a>" sunt nelipsite de pe mesele grecilor in perioada sarbatorilor de iarna. Reteta e una simpla, iar "kourabiedes" sunt crocante in exterior si moi si pufoase in interior.</i></b><br />
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<b>Ingrediente:</b><br />
<br />
500 gr. unt<br />
1 kg. faina<br />
2-3 vanilii<br />
1 galbenus de ou<br />
1 farfurie mica (de la ceasca de cafea) zahar pudra<br />
200 gr. migdale decojite si prajite (nesarate)<br />
1 kg. zahar pudra pentru decor<br />
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<b>Mod de preparare:</b><br />
<br />
Batem untul cu zaharul pudra (masurat cu farfuria de cafea) la mixer timp de 20 de minute pana devine spuma.<br />
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Adaugam putin cate putin faina, vaniliile si galbenusul de ou. Cand sunt bine incorporate, adaugam migdalele taiate in bucati mari.<br />
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Facem bile din aluat, le aplatizam un pic si facem o gaura in mijloc cu degetul. Punem in tava tapetata cu hartie de copt si dam la cuptorul preincalzit la 180 de grade C timp de 20 de minute.<br />
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Scoatem prajiturile fierbinti din tava si le "scufundam" pe toate partile in zahar pudra. Daca ne ramane zahar pudra, la final il presaram peste toate prajiturelele.<br />
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theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-45238285436041120082019-01-08T12:15:00.000+02:002019-01-08T12:15:50.166+02:00Melomakarona - prajituri grecesti de Craciun (Μελομακάρονα)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>"Melomakarona" sunt nelipsite de pe mesele grecilor in perioada sarbatorilor de iarna. Sunt niste prajiturele aromate si insiropate, cu scortisoara si portocale, delicioase, usor de preparat si de post. Unitatea de masura trebuie sa fie aceeasi (eu am facut cu un pahar de 250 ml.). Trebuie neaparat sa le incercati.</i></b><br />
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<b>Aluat:</b><br />
<br />
1,5 pahar ulei <br />
0,5 pahar margarina<br />
1 pahar suc proaspat de portocale<br />
1 pahar zahar<br />
Coaja rasa de la 2 portocale<br />
2 vanilii<br />
1 pahar mic coniac<br />
1 praf de copt<br />
1-1,2 kg. faina<br />
<br />
Amestecam primele 7 ingrediente. Apoi amestecam si faina, bicarbonatul si praful de copt. Framantam pana se dezlipeste aluatul de pe maini (nu f mult pentru ca va iesi uleiul din aluat si-l vom "strica"). Luam bilute mici din aluat (cam 30 gr.) si formam melomakarona lunguiete, nu f mari ptr. ca se umpfla destul de mult la copt. Coacem la 170°C 30 de minute.<br />
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<b>Sirop:</b><br />
<br />
1 pahar apa<br />
1 zahar<br />
1 miere<br />
2-3 bete scortisoara<br />
<br />
<b>Decor:</b><br />
<br />
250 gr. nuci macinate<br />
Scortisoara praf<br />
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Fierbem siropul 5 minute si luam spuma care se formeaza. Scufundam melomakarona caldute in siropul fierbinte cam jumatate de minut pe fiecare parte. Presaram cu nuci macinate amestecate cu scortisoara praf.<br />
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theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-50856843522536925672018-03-05T12:46:00.002+02:002019-01-08T12:16:11.432+02:00Chec de lamaie cu crema (Keik lemonoiu me krema - Κέικ λεμονιού με κρέμα)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>De mult cautam o reteta de tort de lamaie cu crema, pe care l-am mancat odata intr-o brutarie din Salonic. Dupa mai multe incercari esuate, iata am gasit gustul perfect. O combinatie de dulce-acrisor, foarte aromat, acest chec e o gustare perfecta, fie ca mic-dejun, fie la cafeaua de dupa-amiaza, fie ca si desert dupa o masa copioasa.</i></b><br />
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<b>Ingrediente:</b><br />
<b><br /></b>
<b>Pt chec:</b><br />
<br />
125 gr. unt la temperatura camerei<br />
200 gr. zahar<br />
2 oua<br />
1 vanilie<br />
coaja rasa + sucul de la 1 lamaie<br />
250 gr. faina<br />
125 ml. lapte<br />
2 lingurite praf de copt<br />
1 praf sare<br />
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<b>Pt crema:</b><br />
<br />
200 ml. apa<br />
70 gr. zahar<br />
coaja rasa + sucul de la 1 lamaie<br />
2 linguri amidon<br />
1 lingura unt<br />
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<b>Mod de preparare:</b><br />
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Punem untul la temperatura camerei in bolul de la mixer si il batem putin, adaugam zaharul si batem putin sa se topeasca zaharul, adaugam si ouale unul cate unul si batem timp de 5 min. Apoi adaugam si vanilia, coaja rasa si sucul de lamaie.<br />
Micsoram viteza mixerului si adaugam faina putin cate putin (in care am amestecat praful de copt si sarea), alternativ cu laptele.<br />
Punem compozitia intr-o forma de chec tapetata cu hartie de copt si coacem la cuptorul preincalzit la 170 grade C timp de aproximativ 1 ora.<br />
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Intre timp pregatim crema astfel: punem intr-o craticioara toate ingredientele in afara de unt si punem pe foc. Amestecam continuu si cand incepe sa se ingroase, luam de pe foc, adaugam untul si mai lasam putin la foc mic.\<br />
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Lasam checul sa se raceasca bine, il scoatem din forma, il taiem in doua pe lung si il umplem cu crema. Presaram cu zahar pudra si il mancam cu pofta!<br />
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theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-36782540319320384212016-09-03T10:43:00.000+03:002017-02-06T10:47:14.068+02:00Checulete in vafe de inghetata (Pagotokekakia - Παγωτοκεκάκια)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Aceste checulete in vafe de inghetata le-am facut prima data acum vreo 2 ani de ziua fiului meu pentru a servi copiii la gradinita, dar n-am reusit inca sa vi le arat, desi le fac mai mereu la zilele de nastere ale copiilor si nu numai. Puteti folosi orice reteta de chec va place, eu am folosit o reteta de chec cu portocale si ciocolata. </i></b><br />
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<b>Ingrediente:</b><br />
<br />
3 oua<br />
3/4 pahar ulei de porumb (sau de floarea soarelui)<br />
1 pahar zahar<br />
2 pahare faina cu agent de crestere<br />
1 portocala intreeaga (cu tot cu coaja) la blender<br />
fulgi de ciocolata<br />
vafe de ingehtata<br />
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<b>Mod de preparare:</b><br />
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Amestecam toate ingredientele pentru chec cu telul si amestecam bine sa se omogenizeze.<br />
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Umplem vafele de inghetata si le punem in tava. Nu va temeti, vafele de inghetata nu se vor arde.<br />
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Dam la cuptorul preincalzit la 180 de gade aproximativ 30 min. (facem testul cu scobitoarea).<br />
Lasam sa se raceasca bine si putem decora daca dorim cu ciocolata topita, frisca, icing, daca nu le putem lasa asa simpe cum am facut eu de data asta.<br />
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theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-30547175003051657492016-08-16T12:29:00.000+03:002017-02-06T10:47:32.053+02:00Prajitura Sofia (Gliko tis Sofias - Γλυκό της Σοφίας)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GAHcuV4Oj0YGLTScDN5WS5qTPKCgUKstpPQyLfYpUufhgKvIvSUpOTAjdz5t9xxnh1T30O8rucjhNfCo2-W62FxfrwLmazkdVl7DUl7D72P5vvySKm0h8Wc2GaBTOPhnqUpvKkpN8obr/s1600/DSCN6695blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GAHcuV4Oj0YGLTScDN5WS5qTPKCgUKstpPQyLfYpUufhgKvIvSUpOTAjdz5t9xxnh1T30O8rucjhNfCo2-W62FxfrwLmazkdVl7DUl7D72P5vvySKm0h8Wc2GaBTOPhnqUpvKkpN8obr/s400/DSCN6695blog.jpg" width="400" /></a></div>
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<b><i>Un tortulet usor de preparat ,potrivit pentru zile de nastere dar si mese de sarbatoare, cu putina aroma de cafea pe care o ador! Puteti sa il faceti si cu biscuiti clasici petit-beurre in loc de fursecuri, dar trebuie sa reduceti cantitatea de zahar la jumatate pentru ca va iesi foarte dulce altfel.</i></b><br />
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<b>Ingrediente:</b><br />
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600 gr. piscoturi Savoiardi<br />
1 cutie crema vegetala<br />
250 gr. margarina (sau unt)<br />
350 gr. zahar pudra<br />
3 galbenusuri de ou<br />
3 vanilii<br />
lapte<br />
cacao (cate 3 linguri pentru fiecare crema)<br />
2-3 linguri nescafe<br />
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<b>Mod de preparare:</b><br />
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Umezim jumtate din piscoturi in lapte caldut si asezam un strat in forma.<br />
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Batem margarina (untul) cu 1 ceasca de zahar si adaugam galbenusurile, vaniliile si cacaua.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISTPz4KjF6nwOw5Z02y6WO8ClTqjkTt7T_WoWIHkehmUMRoziO5BDj9paHsuFfm7qf3-xsupUFcAm1qJ1vCDU7ThMMfTd-tb0KncUm47TfuXWmFL1Xsgb-hnYfw9NxFOmKxUbpyzf1j0d/s1600/DSCN6680blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISTPz4KjF6nwOw5Z02y6WO8ClTqjkTt7T_WoWIHkehmUMRoziO5BDj9paHsuFfm7qf3-xsupUFcAm1qJ1vCDU7ThMMfTd-tb0KncUm47TfuXWmFL1Xsgb-hnYfw9NxFOmKxUbpyzf1j0d/s400/DSCN6680blog.jpg" width="400" /></a></div>
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Punem crema deasupra piscoturilor si pregatim cafeaua (mai lunga, cu apa din belsug, nu f concentrata).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlp5kbwKNYg2R7MvbY3xoXW2Wu41bc2WibkpNRl4BnGZGA3uCILIiaz2jQZei1qfghxLfXfCzwVw1bR2f-pxWGox8Z3TMxxc9pEiw-t1f5KmD47urrwteQvYMbjVGECozFL-Rnh-XWMQt/s1600/DSCN6681blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlp5kbwKNYg2R7MvbY3xoXW2Wu41bc2WibkpNRl4BnGZGA3uCILIiaz2jQZei1qfghxLfXfCzwVw1bR2f-pxWGox8Z3TMxxc9pEiw-t1f5KmD47urrwteQvYMbjVGECozFL-Rnh-XWMQt/s400/DSCN6681blog.jpg" width="400" /></a></div>
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Umezim cealalta jumatate de piscoturi in cafea si punem deasupra cremei cu unt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57k6qW6LoBKojfhbwGMqYwa526LbpKndu2E_BiaOUVSQb7oTjmL9rUlAZFf5NdemZOEPH88pdLZm3705jEByQEygeK29GrKZVzdSFbixJOOj0Qo23ag4Mnr4AQSi7DzEv3Fn-QPIkQ8vi/s1600/DSCN6682blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57k6qW6LoBKojfhbwGMqYwa526LbpKndu2E_BiaOUVSQb7oTjmL9rUlAZFf5NdemZOEPH88pdLZm3705jEByQEygeK29GrKZVzdSFbixJOOj0Qo23ag4Mnr4AQSi7DzEv3Fn-QPIkQ8vi/s400/DSCN6682blog.jpg" width="400" /></a></div>
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Batem crema vegetala cu 1 ceasca de zahar si putina cacao.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpCSUyU-hWtNpyioWwWFTLaMmGKJSFHVhfLXowkfXB3cftRchClejRElCy2_oBpDNF_jDh_seQjksFmvUXUYdAAJdFzsDbmlTWHo8X_jCiadXlocin5DUA2iB9y0EeHck-4_6ma4ePTHR/s1600/DSCN6684blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpCSUyU-hWtNpyioWwWFTLaMmGKJSFHVhfLXowkfXB3cftRchClejRElCy2_oBpDNF_jDh_seQjksFmvUXUYdAAJdFzsDbmlTWHo8X_jCiadXlocin5DUA2iB9y0EeHck-4_6ma4ePTHR/s400/DSCN6684blog.jpg" width="400" /></a></div>
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Punem deasupra piscoturilor si decoram cu fulgi de ciocolata.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhNFPE-f5mhpTcX_h2HHP9xOAIgkCxz9zjj2yP4EqBuKBjWJrCPa-eSb6zNgYaY0DF5Y0irQP_lha_P9xmr3nL6Yj1TJUcFTT4i4newO0kHGHqZ88N_FP30PZ0zHq7gwowKZENrC6-fKT/s1600/DSCN6693blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhNFPE-f5mhpTcX_h2HHP9xOAIgkCxz9zjj2yP4EqBuKBjWJrCPa-eSb6zNgYaY0DF5Y0irQP_lha_P9xmr3nL6Yj1TJUcFTT4i4newO0kHGHqZ88N_FP30PZ0zHq7gwowKZENrC6-fKT/s400/DSCN6693blog.jpg" width="400" /></a></div>
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theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-36156873403702839112016-07-17T11:40:00.000+03:002017-02-06T10:47:46.719+02:00Aluat de pizza (Zimi gia pitsa - Ζύμη για πίτσα)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zAuOv17tTUk61o0mObXVlgdvoclENzK0BDMDrcYJ49LCIc74-fWwkT_s6SHzhGQXsL_z7rF-q-sycmQUBeJqAreqsewyLSQGZA3lJtr0utb-ICuJlP6jBo7UzPClIFBqF8YOieWJ3Dxz/s1600/IMG_20160922_195325blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zAuOv17tTUk61o0mObXVlgdvoclENzK0BDMDrcYJ49LCIc74-fWwkT_s6SHzhGQXsL_z7rF-q-sycmQUBeJqAreqsewyLSQGZA3lJtr0utb-ICuJlP6jBo7UzPClIFBqF8YOieWJ3Dxz/s400/IMG_20160922_195325blog.jpg" width="400" /></a></div>
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<b><i>Am tot incercat aluaturi de pizza, pana am gasit reteta aceasta si usoara si blatul excelent. Incercati-l neaparat! Daca veti coace pizza direct in tava (si nu pe hartie de copt), ungeti tava cu putin ulei de masline si lasati blatul sa se dospeasca in tava 15-20 min. si apoi puneti toppingurile deasupra si coaceti. Din cantitatile date ies 2 blaturi de pizza medii.</i></b><br />
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<b>Ingrediente:</b><br />
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2 1/4 lingurite drojdie<br />
1/2 lingurita zahar brun<br />
1 1/2 ceasca apa calduta (45 grade C)<br />
1 lingurita sare<br />
2 linguri ulei de masline<br />
3 1/3 cesti faina<br />
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<b>Mod de preparare:</b><br />
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Intr-un bol mare dizolvam drojdia si zaharul brun in apa calduta si lasam sa se odihneasca 10 min.<br />
Amestecam sarea si uleiul de masline in compozitia cu drojdie. Adaugam 2 1/2 cesti de faina. Punem aluatul pe suprafata de lucru infainata bine si framantam adaugand faina cat este nevoie pana nu se mai lipeste de maini.<br />
Ungem un bol si punem aluatul in el. Acoperim cu un prosop de bucatarie. Lasam aluatul la dospit pana isi dubleaza volumul (aprox. 1 ora).<br />
Apoi il apasam putin sa iasa aerul si formam o minge tare.<br />
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Lasam un minut sa se odihnesca si o intindem direct in tava unsa (sau pe hartie de copt).<br />
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Punem ce ingrediente ne plac si coacem la cuptorul preincalzit la 220 grade C.<br />
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Coacem pizza pana ce cascavalul si coaja de jur imprejur capata o culoare aurie (aprox. 15-20 min.).<br />
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theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-26159987296703297942016-06-04T10:59:00.000+03:002016-09-20T11:00:47.038+03:00Prajitura cu foi si gris galaktobureko (Γαλακτομπούρεκο - Galaktompoureko)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Pentru ca foarte multi dintre dvs. mi-ati cerut in mesaje reteta de galaktobureko, unul dintre cele mai iubite deserturi aici in Grecia, iata reteta! Veti vedea, e chiar mai buna decat ce ati mancat in cofetariile din Grecia. Tips: eu am facut-o in tava de aragaz si a iesit un pic cam subtire (asa ne place), dvs. o puteti face intr-o tava mai mica sau un vas de Jena daca doriti sa iasa mai groasa.</i></b><br />
<br />
<b>Ingrediente:</b><br />
<b><br /></b>
<b>Pentru crema:</b><br />
<br />
170 gr. gris<br />
200 gr. zahar impartit in 3 (50+50+100 gr.)<br />
500 gr. smantana lichida<br />
500 gr. lapte<br />
4 oua separate albusuri si galbenusuri<br />
1 lingura unt<br />
3 vanilii<br />
220 gr. unt topit pentru uns foile<br />
1 pachet foi subtiri de placinta<br />
<br />
<b>Pentru sirop:</b><br />
<br />
800 gr. zahar<br />
450 gr. apa<br />
2 linguri miere<br />
coaja rasa de lamaie sau 1 bat de scortisoara (optional)<br />
<br />
<b>Mod de preparare:</b><br />
<b><br /></b>
<b>Sirop:</b><br />
<br />
Punem toate ingredientele pentru sirop intr-o oala mica si de indata ce da in fiert luam de pe foc si lasam sa se raceasca.<br />
<br />
<b>Crema:</b><br />
<br />
Batem albusurile cu 50 gr. zahar pana obtinem o bezea tare. O luam din bolul mixerului si o pastram intr-un bol curat.<br />
In acelasi bol al mixerului fara sa il spalam batem galbenusurile cu celelalte 50 gr. zahar pana se albesc. Luam 1/4 din compozitia de bezea si amestecam la mixer in compozitia de galbenusuri pana devine spumoasa. Luam bolul de la mixer si cu o spatula adaugam putin cate putin restul de bezea in compozitia de galbenusuri si amestecam usor cu miscari circulare pana se omogenizeaza. Lasam compozitia deoparte.<br />
Intr-o oala punem laptele si smantana lichida si restul de zahar (100 gr.). Punem la foc mediu si cand incepe sa fiarba adaugam vaniliile si grisul si cu un tel amestecam continuu pana se ingroasa crema. Amestecam foarte bine pentru ca grisul se poate arde foarte repede. Cand este ingrosata bine crema luam de pe foc si punem 1 lingura de unt amestecand continuu. Untul face crema mai catifelata.<br />
Amestecam inca putin ca sa se raceasca un pic si adaugam compozitia de bezea. Amestecam usor dar cu miscari sigure ca sa se omogenizeze bine cele doua compozitii. Compozitia cu gris care e mai groasa trebuie sa se amestece foarte bine cu cea de bezea, astfel incat sa avem aceeasi textura peste tot.<br />
Incepem sa punem foile in tava dupa ce le ungem bine cu unt. Punem primele 4 foi in cele patru colturi ale tavii, astfel incat sa iasa peste colturile tavii in mod egal. Apoi punem o foaie si in mijlocul tavii. Inainte de a aseza fiecare foaie ungem bine cu unt lasalndu-l sa curga picaturi de pe pensula si fara sa-l intindem cu aceasta. Astfel foile vor avea aer intre ele ceea ce va face prajitura noastra mai crocanta.<br />
Adaugam crema peste foi si peste crema alte 4-5 foi. Daca ramane peste marginile tavii o cantitate mare de foi le puteti taia, eu nu le tai pentru ca ne plac marginile mai groase asa ca le intorc si cu ajutorul pensulei le imping catre fundul tavii.<br />
Turnam unt din belsug peste toate suprafata prajiturii si stropim si cu apa. Dam la cuptorul preincalzit la 180 grade C timp de aproximativ o ora pana ce se rumenste bine. Scoatem din cuptor cand este gata si asa incinsa cum este prajitura turnam peste ea, putin cate putin pe toata suprafata, siropul rece.<br />
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theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-67194750208388550962016-05-29T12:21:00.000+03:002016-08-28T12:22:41.903+03:00Cozonac umplut (Tsoureki gemisto - Τσουρέκι γεμιστό)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSUWwYi-xw0Em3mjwjHAdZcEPzyfXdMUEfbEEOpU1DhezwYyxTfrXUAtY2veF5NFW0lyMiBAYYtBzAXx4EGB5b_CLFIjAP2iSmoN-8nKSYnVZCDPtJD-xLtSDjKUcOLGibMLTtR9LVC8L/s1600/tsoureki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSUWwYi-xw0Em3mjwjHAdZcEPzyfXdMUEfbEEOpU1DhezwYyxTfrXUAtY2veF5NFW0lyMiBAYYtBzAXx4EGB5b_CLFIjAP2iSmoN-8nKSYnVZCDPtJD-xLtSDjKUcOLGibMLTtR9LVC8L/s400/tsoureki.jpg" width="400" /></a></div>
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<b><i>Iata o alta reteta de cozonac, de data aceasta umplut cu fructe deshidratate, o bunatate, va garantez!</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
1 ceasca apa calda<br />
180 gr. drojdie proaspata<br />
1 plic drojdie uscata<br />
1.5 kg. faina (s-ar putea si un pic mai mult)<br />
1 ceasca iaurt grecesc<br />
3 cesti zahar<br />
1 ceasca suc proaspat de portocale<br />
coaja rasa de la 2 portocale si 2 lamai<br />
putina vanilie<br />
6 oua<br />
250 gr. unt (sau margarina) topit (nu fierbinte!)<br />
diverse fructe deshidratate (prune, caise, curmale, smochine etc.)<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Dizolvam drojdia in apa calda adaugand si 1 ceasca de faina si lasam deoparte sa se umfle.<br />
Punem intr-un bol zaharul cu sucul de portocale si iaurtul si incalzim la cuptorul cu microunde pana se dizolva zaharul (1-2 min.).<br />
Adaugam in aceasta compozitie (dupa ce se raceste putin) si ouale batute bine.<br />
Intr-un lighean mare punem 1.5 kg. faina si adaugam compozitia cu zahar si maiaua cu drojdie.<br />
Framantam (nu prea mult ptr. ca apoi cozonacii vor deveni f. elastici). La sfarsit, adaugam untul topit si framantam pana ce se incorporeaza.<br />
Lasam la loc cald ligheanul acoperit pana se dubleaza volumul.<br />
Impartim aluatul in 3 (ptr 3 cozonaci) si apoi iarasi fiecare parte in 3 (ptr impletit). Fiecare dintre cele 3 parti le intindem cu sucitorul, presaram cu zahar, scortisoara si fructe deshidratate. Rulam fiecare rulou (ne vor iesi 3 ptr fiecare cozonac). Apoi impletim cozonacul si fie il punem in forma clasica de cozonac , fie ii dam forma rotunda, de coronita.<br />
Lasam din nou la dospit.<br />
Ungem cu ou batut cu putin lapte si coacem la 150 grade C timp de 30-40 min. sau pana sunt copti (facem proba cu un cutit, daca lama iese curata, cozonacii sunt gata!).<br />
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theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com3tag:blogger.com,1999:blog-8992962850692685291.post-76364328414269223262016-04-09T11:43:00.000+03:002016-08-28T11:43:46.950+03:00Dakos cretan (Kritikos ntakos - Κρητικός ντάκος)<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Un aperitiv originar din Creta, care sunt sigura ca va fi pe gustul tuturor. Vara, deseori, inlocuiesc masa de pranz cu o portie de dakos. Sa va faceti provizii de dakos cand veniti in Grecia!</b></i><br />
<br />
<b>Ingrediente:</b><br />
<br />
2 dakos mari<br />
1 rosie mare<br />
100 gr. branza feta greceasca<br />
1 ceapa taiata rondele<br />
masline<br />
oregano<br />
ulei de masline<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Umezim dakos-urile cu putina apa (atentie nu multa apa, pentru ca vom pune si ulei si se vor inmuia prea mult!). Taiem rosia cuburi si zdrobim branza feta cu o furculita. Punem dakos-urile pe o farfurie, le stropim cu ulei de masline, adaugam cuburile de rosie si branza feta. Adaugam si rondele de ceapa, masline si presaram cu oregano.</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-79502265995886203342016-03-09T17:49:00.000+02:002016-04-17T17:50:57.419+03:00Acadele de casa (Glifitzouria spitika - Γλειφιτζούρια σπιτικά)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CWach0hRgdWlAYwcamwSs9-KPK-PhE6vzO7lKIdF_pB5kSM-NKDRGjYYThEGRcHmmLI8z0dtb5GvAEVQwyo-sUXyJ1IyYwCYii9chKpacZt2KvaM2oipjQZw_ojLWgtitywCqNa1xPwx/s1600/IMG_20160409_160200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CWach0hRgdWlAYwcamwSs9-KPK-PhE6vzO7lKIdF_pB5kSM-NKDRGjYYThEGRcHmmLI8z0dtb5GvAEVQwyo-sUXyJ1IyYwCYii9chKpacZt2KvaM2oipjQZw_ojLWgtitywCqNa1xPwx/s400/IMG_20160409_160200.jpg" width="400" /></a></div>
<b><i><br /></i></b>
<b><i>Acadele de casa mult mai sanatoase decat cele din comert, potrivite si pentru petrecerile de copii sau la zilele de nastere de la scoala/gradinita.</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
200 gr. glucoza<br />
200 gr. apa<br />
culori alimentare<br />
500 gr. zahar<br />
<b><br /></b>
<b>Mod de preparare:</b><br />
<br />
Punem zaharul intr-o oala adanca. Adaugam apa. Adaugam si glucoza. Punem oala la foc mediu si lasam sa fiarba fara sa amestecam. Daca avem termometru de bucatarie lasam pe foc pana ce ajunge la 150 grade C. Daca nu avem termometru de bucatarie luam putin din compozitie si o punem intr-un pahar cu apa rece. O adunam cu mana si daca vedem ca se intareste este gata, daca este inca moale, mai continuam sa fierbem. Luam de pe foc si lasam sa se odihneasca 1 min. Daca dorim sa facem acadele de mai multe culori impartim compozitia in boluri si coloram fiecare bol cu o culoare.Pe o hartie de copt sau plansa de silicon, punem cate o lingura de compozitie care va lua singura forma rotunda. Cat acadelele sunt inca, calde putem sa le decoram cu bombonele, floricele de zahar etc. Inainte de a se raci punem in centru si betisoarele care vor sustine acadelele. Eu am taiat betisoare de frigarui in 2. Toate miscarile descrise le facem foarte repede pentru ca, compozitia se intareste destul de rapid. Lasam sa se raceasca bine si le dezlipim cu grija de pe hartia de copt sau plansa de silicon cu un cutit. Le invelim apoi in celofan inchis ermetic pentru a nu patrunde umezeala, pentru ca apoi devin lipiciose.</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-20336044803494668072016-02-16T17:33:00.000+02:002016-04-17T17:34:30.356+03:00Clatite de post delicioase (Krepes nistisimes kai pentanostimes - Κρέπες νηστίσιμες και πεντανόστιμες)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmn0gIHxrLgv_U6RIvWEeQW-Z3ngQGjmKa-QcDxMXrHuU6nE2qtG7goygDQjOCfsYCSnVcPFGwrw21omhGlzbt3rm0P9v4S-YkqfObzFbO2vVVxFweUSmqDuZyL7xTNgXkGaYhyWA_Gqi7/s1600/IMG_20160407_182115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmn0gIHxrLgv_U6RIvWEeQW-Z3ngQGjmKa-QcDxMXrHuU6nE2qtG7goygDQjOCfsYCSnVcPFGwrw21omhGlzbt3rm0P9v4S-YkqfObzFbO2vVVxFweUSmqDuZyL7xTNgXkGaYhyWA_Gqi7/s400/IMG_20160407_182115.jpg" width="400" /></a></div>
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<b><i>Clatite de post perfecte, numai bune de umplut cu marmelada, crema de ciocolata de post ba chiar le putem manca si simple. Reteta este dintr-o carte de retete grecesti de post.</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
3 cesti de faina<br />
2-2 1/2 cesti apa<br />
4 linguri zahar<br />
3/4 lingurita sare<br />
5 lingurite praf de copt<br />
1 vanilie<br />
un praf de scortisoara<br />
6 linguri ulei de floarea soarelui (ptr. prajit)<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Amestecam bine faina cu apa, zaharul, sarea, scortisoara, praful de copt si vanilia. Trebuie sa fie o compozitie fluida. Intr-o tigaie mica punem 1/2 de lingura ulei de floarea soarelui la incins si punem o cantitate mica de compozitie (atat cat sa acopere tigaia) si dupa ce se coace pe o parte o intoarcem si pe cealalta parte cu o spatula. Lasam sa se coaca si pe cealalta parte si scoatem din tigaie. Continuam la fel pana se termina compozitia. Putem sa le umplem sau cu marmelada, sau cu crema de ciocolata sau chair sa le lasam asa simple. Sunt delicioase!</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-36582119555160102082016-01-09T17:22:00.000+02:002016-05-10T08:44:44.272+03:00Tort mocca (Tourta moka - Τούρτα μόκα)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>O reteta invatata de la mama. Cel mai gustos si light dulce pe care l-ati incercat vreodata. Sper sa va placa, eu ador prajiturile cu cafea! Succes!</i></b><br />
<b><br /></b>
<b>Ingrediente:</b><br />
<br />
1 cutie crema vegetala<br />
1 lapte condensat indulcit<br />
2 pachete biscuiti petit-beurre<br />
2 linguri cacao<br />
2 lingurite ness (macinat)<br />
1 pachet fulgi de ciocolata<br />
<b><br /></b>
<b>Pentru sirop:</b><br />
<br />
1 cana zahar<br />
1 1/2 cana apa<br />
<b><br /></b>
<b>Mod de preparare:</b><br />
<br />
Punem crema vegetala, laptele condensat indulcit, cacaua si ness-ul la mixer si batem pana se formeaza o crema omogena. Punem putin la frigider pana preparam siropul. Pentru sirop fierbem zaharul cu apa timp de 5 minute. Luam de pe foc si inmuiem unul cate unul biscuitii pe o parte si pe alta. Intr-o forma de tort punem un strat de biscuiti si unul de crema. Continuam in acelasi fel de inca 3 ori. La sfarsit trebuie sa avem strat de crema. Decoram cu fulgi de ciocolata.</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-68419483522010494462015-12-23T13:32:00.000+02:002016-03-24T13:36:18.871+02:00Placinta cu cirese (Kerasopita - Κερασόπιτα)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWttKWN6Vrt_E5ffQ8JscDzwRyBZNnXWfKIFCwWTW5301jzOSLNlGMKp7oZ8nCXoWH69o6BfXc7spmQf-QdEgHxCi_Z9STfk2F-1yMBF2jyQ9GWS38rx9i31M4pkyhThCwbEIA1ndBH9tc/s1600/IMG_20160319_215625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWttKWN6Vrt_E5ffQ8JscDzwRyBZNnXWfKIFCwWTW5301jzOSLNlGMKp7oZ8nCXoWH69o6BfXc7spmQf-QdEgHxCi_Z9STfk2F-1yMBF2jyQ9GWS38rx9i31M4pkyhThCwbEIA1ndBH9tc/s400/IMG_20160319_215625.jpg" width="400" /></a></div>
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<b><i>Aceasta placinta cu cirese este atat de buna, desi poate nu pare la prima vedere. Incercati-o neaparat, mai ales ca este atat de usor de preparat. Este de preferat sa o faceti cu o zi inainte de a fi servita pentru a se intrepatrunde gusturile foarte bine.</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
<b>Pentru blat:</b><br />
<br />
250 gr. unt<br />
200 gr. faina<br />
200 gr. zahar<br />
4 oua<br />
2 lingurite praf de copt<br />
2 vanilii<br />
<br />
<b>Pentru crema:</b><br />
<br />
625 ml. lapte<br />
2 pachete crema de vanilie care necesita fierbere<br />
400 gr. iaurt grecesc 10% grasime<br />
2 galbenusuri<br />
2 borcane compot de cirese<br />
2 pachete jeleu de cirese<br />
<br />
<b>Mod de preparare:</b><br />
<br />
In tava de la aragaz punem hartie de copt. Aprindem cuptorul la 180 grade C. Facem blatul din ingredientele date, il punem in tava si coacem 15 min. Amestecam crema de vanilie cu putin lapte si 4 linguri de zahar. Restul de lapte il punem intr-o oala la fiert, adaugam crema de vanilie dizolvata si amestecam bine pana incepe sa se ingroase. Cand incepe sa fiarba, o luam de pe foc si amestecam bine sa nu se formeze cocoloase. Cand este calduta adaugam iaurtul si galbenusurile. Ungem cu crema obtinuta blatul. Scurgem bine ciresele si le punem deasupra cremei. Coacem 15 min. Lasam sa se raceasca si cu zeama de la compotul de cirese facem jeleul si ungem bine pe deasupra.</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-19166340461288174042015-11-03T13:17:00.000+02:002016-03-24T13:18:52.763+02:00Tort de lamaie "la oala" (Tourta katsarolas lemonati - Τούρτα Κατσαρόλας Λεμονάτη)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Un desert foarte usor de preparat, rapid, potrivit pentru orice anotimp. L-am facut de Paste si dupa toate mancarurile grele de pe masa pascala a fost tocmai potrivit! Putem sa inlocuim lamaia cu portocala, daca dorim. De asemenea, crema trebuie sa fie din aceea care necesita fierbere, pentru ca daca e din aceea instant preparata la rece fara fierbere nu se va lega.</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
<b>Pentru baza:</b><br />
<br />
1 plic crema ciocolata (nu instant)<br />
2 pachete biscuiti Petit Beurre<br />
1 ciocolata menaj 125 gr.<br />
3 linguri zahar pudra<br />
3 linguri unt<br />
1 lapte condensat<br />
putina apa<br />
<br />
<b>Pentru crema:</b><br />
<br />
1 lapte condensat indulcit<br />
1 crema vanilie<br />
coaja rasa de la o lamaie<br />
<br />
<b>Pentru decor:</b><br />
<br />
1 pachet frisca lichida<br />
<br />
<b><br /></b>
<b>Mod de preparare:</b><br />
<br />
Intr-o oala topim ciocolata si untul la foc mediu si amestecam. Dizolvam crema de ciocolata in jumatate de cutie de lapte condensat. Restul de lapte condensat il adaugam in oala. Dupa ce dizolvam bine crema de ciocolata o adaugam si pe aceasta in oala. La sfarsit punem zaharul pudra, umplem jumatate din cutia de lapte condensat cu apa si o adaugam la compozitia din oala. Amestecam continuu ca sa nu se lipeasca. Luam de pe foc cand incepe sa se ingroase. Adaugam biscuitii rupti in bucati mari. Amestecam bine. Punem compozitia intr-o forma de tort cu inel si lasam la racit. Batem crema de vanilie cu laptele condensat indulcit si coaja rasa de lamaie pana devine o crema consistenta. Cand se raceste baza tortului, il imbracam in crema obtinuta. Apoi batem frisca lichida si decoram cu ea tortul. Dam la frigider sa se raceasca bine. </div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-79326531436109886542015-10-26T10:04:00.000+02:002016-03-11T10:07:10.634+02:00Savarine (Babadakia - Μπαμπαδάκια) <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFVthRkhqgCdG3mRs3Bl_2jEn3eRSYEltMw97c_Wg9I_uslvxPBenHB1MgavevhDZGVmZLTEHkBCod1Cy4BaIUHbisgK4lLd6NN4ee-NZ72R0oVDr4k5MxPZnFeaKOP7JCPhXUKJrT1zH/s1600/IMG_20160308_213624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFVthRkhqgCdG3mRs3Bl_2jEn3eRSYEltMw97c_Wg9I_uslvxPBenHB1MgavevhDZGVmZLTEHkBCod1Cy4BaIUHbisgK4lLd6NN4ee-NZ72R0oVDr4k5MxPZnFeaKOP7JCPhXUKJrT1zH/s400/IMG_20160308_213624.jpg" width="400" /></a></div>
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<b><i>Reteta de savarine care ne amintesc de copilarie. In Grecia sunt foarte populare, in general prajiturile insiropate sunt specifice Greciei, provenite din <a href="http://retete-grecesti.blogspot.gr/search?q=politiki+&x=33&y=10" target="_blank">bucataria politiki</a>. Am tot cautat o reteta cu succes garantat si iata am gasit-o. E o reteta provenita din mama-n fiica incepand de la o strabunica venita din Asia Mica in Grecia in anii 1922-1923. Cantitatile le masurati cu aceeasi unitate de masura (pahar, cana, ceasca), siropul trebuie folosit tot la insiroparea prajiturilor (daca nu se termina dupa ce ati insiropat toate prajiturile le mai treceti odata prin sirop).</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
<b>Pentru aluat:</b><br />
<br />
1 pahar faina<br />
1 pahar gris<br />
1 pahar zahar<br />
1 portocala (sucul si coaja rasa)<br />
5 oua<br />
1 praf de copt<br />
<br />
<b>Pentru insiropat:</b><br />
<br />
1 pahar lapte rece<br />
sirop facut din 2 pahare apa si 1 1/2 pahar zahar<br />
<b><br /></b>
<b>Pentru umplut:</b><br />
<br />
1 pachet frisca lichida<br />
<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Mai intai fierbem siropul 5 minute si il lasam la racit. Apoi amestecam toate ingredientele pentru aluat si le punem in forme unse de muffins (nu hartii de muffins,direct in tava pentru muffins). Dam la cuptorul preincalzit la 180 de grade C timp de 30 minute aproximativ. Intre timp batem cu mixerul frisca lichida si o punem la frigider. Cand sunt gata savarinele, le scoatem asa fierbinti din forme, le intoarcem invers (adica partea care a fost la fund in tava sa fie deasupra), taiem capacele (nu de tot, mai lasam o parte prinsa de savarina), le scufundam in laptele rece si apoi in siropul rece. Le punem pe un platou pe care am pus forme de hartie si deschidem cu grija capacelul si le umplem cu frisca batuta. Decoram si capacelul cu frisca batuta si gata! Savuram!</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-56627888570541009852015-09-29T17:13:00.000+03:002016-03-08T17:14:21.791+02:00Tort cu biscuiti si jeleu (Tourta mpiskotozele - Τούρτα Μπισκοτοζελέ)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>O reteta de tort racoros si usor de preparat. Singurul lucru la care trebuie sa avem grija este ca jeleul sa nu se intareasca foarte tare. Pentru ca daca se intareste foarte tare nu-l vom putea pune pe deasupra tortului, iar daca e foarte putin intarit cand il vom pune peste tort, jeleul se va duce la fund sub biscuiti pentru ca este foarte lichid. Daca se intareste prea tare jeleul, punem putina apa calda si il amestecam si-apoi il turnam peste tort.</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
1 pachet biscuiti Petit Beurre<br />
2 cutii crema de vanilie<br />
2 cutii jeleu de capsuni<br />
1 pahar lapte.<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Mai intai preparam jeleul si il punem la frigider. Apoi preparam crema de vanilie dupa instructiunile de pe cutie. Apoi, inmuiem in lapte biscuitii (nu mult, ii scufundam repede pe ambele parti) si punem intr-o forma de tort un strat de biscuiti. Punem deasupra crema de vanilie si dam la frigider. Cand jeleul incepe sa se intareasca (atentie, nu mult!) il punem deasupra cremei si dam din nou la frigider pana se intareste bine jeleul.</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-25473492763366814052015-08-26T14:23:00.000+03:002015-08-26T14:23:00.375+03:00Midnight cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Un chec (tort) usor, minunat si impresionant pentru toate ocaziile. Originea lui, dupa cum spune si numele, nu e greceasca, mi l-a dat o matusa grecoaica din America. L-am facut in diverse ocazii (sarbatori, zile de nastere, mese in familie) cu sau fara crema. Se pastreaza multi timp la frigider (cateva zile) in cutie cu capac. Daca are crema, inainte de servire trebuie lasat la temperatura camerei timp de 5 min. L-am facut si de Sf. Valentin in forma de inima (vedeti in fotografie si o manuta nerabdatoare), am adaugat in crema cateva picaturi de culoare rosie si a iesit roz-roz si frumos. In varianta de azi, e un chec simplu, fara crema, dar atat de gustos si ciocolatos.</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
<b>Pentru chec (blat):</b><br />
<br />
1 cana ulei de fl. soarelui<br />
1 1/2 cana zahar<br />
1 1/2 cacao<br />
3 oua<br />
1 lingurita praf de copt<br />
1 lingurita bicarbonat<br />
1 lingurita sare<br />
3 cani faina<br />
1 1/3 cana apa<br />
<br />
<b>Pentru crema:</b><br />
<br />
1 cutie branza Philadelphia (250 gr.)<br />
1/2 pachet margarina<br />
3/4 pachet zahar pudra<br />
putin lichior (optional)<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Batem cu mixerul timp de 5 min. uleiul, cacaua, zaharul si ouale. Adaugam faina, bicarbonatul, praful de copt, sarea si apa si batem cu mixerul timp de 2 min. Ungem o forma rotunda de 24 cm. si punem compozitia la cuptor la 170 grade C timp de 1 ora aproximativ. Dupa ce se coace, il scoatem din cuptor si il lasam sa se raceasca. Daca dorim il servim ca atare, ca si chec, cum am facut noi, daca vreti tort trecem la pasul urmator.<br />
Pregatim crema batand bine cu mixerul toate ingredientele, pana devin o crema groasa. Luam un cutit mare si cu grija taiem blatul in doua pe orizontal. Ungem primul blat cu crema din belsug, il acoperim cu blatul 2 si il imbracam in restul de crema.</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-23295181326509925322015-08-24T12:17:00.000+03:002015-08-24T12:17:00.367+03:00Placintele cu spanac si branza delicioase (Spanakotiropitakia nostima - Σπανακοτυροπιτάκια νόστιμα)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Placintele cu spanac si branza delicioase, usor de preparat (cum altfel?) si pufoase. Aluatul nu are nevoie de sare, este suficient de sarata umplutura. Cantitatile din reteta sunt pentru 3 tavi de aragaz. (eu coc o tava, iar celelalte 2 care imi raman fac 2 pachete si le pun la congelator si am oricand la nevoie). Cu acest aluat putem face si placintele doar cu branza (tiropitakia).</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
<b>Pentru aluat:</b><br />
<br />
1.5 kg. faina<br />
500 gr. iaurt grecesc<br />
250 gr. margarina<br />
2 oua<br />
1 plic praf de copt<br />
1 vanilie<br />
putina sare (sau deloc)<br />
<br />
<b>Pentru umplutura:</b><br />
<br />
1 kg. spanac<br />
1 ceapa mare<br />
1 ou<br />
400 gr. branza sarata<br />
piper negru si rosu<br />
1/2 lingurita sare<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Punem intr-un bol mare 700 gr. faina. Adaugam celelalte ingrediente pentru aluat si framantam adaugand putin cate putin si restul de faina. Facem o coca usor de manevrat si care nu se lipeste de maini.<br />
Pentru umplutura, calim in ulei de masline ceapa si spanacul. Luam tigaia de pe foc, adaugam branza, oul, piper si sare.<br />
Intindem coca si o taiem dreptunghiuri nu prea mari. Punem compozitia in mijloc si indoim dreptunghiul in 2 si apasam sa se inchida bine. Coacem la 170 grade C pana se rumenesc bine. Succes!</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-61731290627375705782015-07-31T11:49:00.000+03:002015-08-06T09:26:49.289+03:00Chec sarat pentru party (Almiro keik gia party - Αλμυρό κέικ για πάρτυ)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Un chec sarat simplu si original care ii va incanta pe copiii dumneavoastra. Potrivit pentru party de copii, zile de nastere pentru mari si mici, pachetel de scoala/gradinita sau serviciu, gustare de dupa-amiaza, acest chec este si mai gustos atunci cand este servit rece.</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
4 pites pentru souvlaki (stiti, lipiile grecesti)<br />
1 parizer mic<br />
1 cana cascaval ras<br />
300 ml. lapte<br />
4 oua<br />
1/2 cana ardei rosu cubulete<br />
sare<br />
piper<br />
cimbru<br />
menta uscata<br />
unt<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Rupem cu mainile lipiile grecesti in bucatele foarte mici. Taiem la blender parizerul. Intr-un bol punem bucatile de lipii, parizerul, cascavalul si amestecam. Batem ouale si le adaugam impreuna cu laptele in bol. Adaugam mirodeniile si ardeiul rosu si amestecam. Ungem o forma de chec rotunda si adaugam compozitia. Taiem cateva bucatele de unt si le presaram deasupra compozitiei. Coacem la cuptorul preincalzit la 180 grade C timp de 45 min.</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-2486770063163425992015-06-16T11:35:00.000+03:002015-07-30T11:36:14.429+03:00Placinta fara foi (Pita horis fillo - Πίτα χωρίς φύλλο)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYlT21Nyh6jucO5kefwrdTNMtX_ScdO8Sm9-w0LN3DrB55ejSQr9Y7YNYyek-qq427WJHyYehVJO0EylGCTP73E9oQ65cJ1TBTCIctFT5Ijc_vayl_5Zx0Ojk3H_kBrJt6TvAFUjCKPwc/s1600/DSCN21544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYlT21Nyh6jucO5kefwrdTNMtX_ScdO8Sm9-w0LN3DrB55ejSQr9Y7YNYyek-qq427WJHyYehVJO0EylGCTP73E9oQ65cJ1TBTCIctFT5Ijc_vayl_5Zx0Ojk3H_kBrJt6TvAFUjCKPwc/s400/DSCN21544.jpg" width="400" /></a></div>
<b><i><br /></i></b>
<b><i>Aceasta placinta fara foi este bogata in gusturi, usor de preparat, rapida si economica. O vor adora atat cei mici cat si cei mari. O puteti servi chiar si ca fel principal langa o salata de legume, sau, cum am facut eu, am taiat-o bucatele si am adaugat-o in salata de legume in loc de crutoane.</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
2 cani gris<br />
3 cani lapte<br />
4 oua<br />
ulei<br />
piper<br />
150 gr. cascaval ras<br />
150 gr. gouda rasa<br />
5 felii bacon taiat bucatele<br />
5 felii jambon taiat bucatele<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Intr-in bol amestecam ingredientele lichide si adaugam grisul. Amestecam pana se formeaza un aluat fluid. Apoi adaugam branzeturile si mezelurile.<br />
Ungem o tava si punem compozitia. Stropim cu ulei pe deasupra si coacem timp de 40 min. la 190 grade C.</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-66546430542613248012015-05-26T11:16:00.000+03:002015-07-30T11:18:25.422+03:00Placinta cu dovlecei cretana (Kritiki kolokithopita - Κρητική κολοκυθόπιτα)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMNjvQMq4v_PjRBSOCmCFogoxLMAIRHKob0ZzKJ3gtdwlqt_M0XZTJ0wRC_hjSUKMb6PnYU50GgJB7fKVfJHCrqfUnVTYEM2mBo4Rsv_jsXpMqqpLgxooSP1Kko4GppNmPhhkGPd2ojID/s1600/DSCN21533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMNjvQMq4v_PjRBSOCmCFogoxLMAIRHKob0ZzKJ3gtdwlqt_M0XZTJ0wRC_hjSUKMb6PnYU50GgJB7fKVfJHCrqfUnVTYEM2mBo4Rsv_jsXpMqqpLgxooSP1Kko4GppNmPhhkGPd2ojID/s400/DSCN21533.jpg" width="400" /></a></div>
<b><i><br /></i></b>
<b><i>Placinta cu dovlecei cretana cu branza mizithra si oua. Timp de preparare doar 15 min., timp de coacere 30-40 min. Daca nu gasiti mizithra puteti pune feta sau si mai bine, o puteti prepara dupa reteta mea de <a href="http://retete-grecesti.blogspot.gr/2013/08/mizithra-mizithra.html" target="_blank">aici</a>. Dovleceii trebuie sa fie mari ca sa-i puteti rade usor. Placinta trebuie sa fie bine coapta in partea de jos, sa o verificati inainte de a stinge cuptorul.</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
750 gr. dovlecei<br />
500 gr. <a href="http://retete-grecesti.blogspot.gr/2013/08/mizithra-mizithra.html" target="_blank">mizithra</a><br />
1 legatura menta<br />
4 oua<br />
1 pahar ulei de masline<br />
2 pahare faina cu agent de crestere<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Radem dovleceii pe razatoarea mare. Ii presaram cu putina sare si ii stoarcem foarte bine. Intr-un bol mare batem ouale, adaugam mizithra, menta tocata marunt, dovleceii bine storsi si la sfarsit faina. Se formeaza o pasta cand sunt bine amestecate.<br />
Ungem un vas de Jena dreptunghiular si punem compozitia. Putem presara cu seminte de susan (eu nu am avut). Coacem la cuptorul preincalzit timp de 30-40 min. pana se rumeneste.</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-70441263041098158542015-04-21T15:07:00.000+03:002017-04-09T23:16:11.233+03:00Cozonac (Tsoureki - Τσουρέκι)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg89dQw4M50RzAsTpFtEJe36jY81S6rSBjBRnZTFKa_2xy9KCoXkP25DLDOpHGcFqBuTLtS493M-p-HRpE3vheRUHoh5Fs0baWvV3OkT-GzrQIa9Xw2Uet7Dw-dRVe1joK4Ov-bL9AR8hb/s1600/DSC02517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg89dQw4M50RzAsTpFtEJe36jY81S6rSBjBRnZTFKa_2xy9KCoXkP25DLDOpHGcFqBuTLtS493M-p-HRpE3vheRUHoh5Fs0baWvV3OkT-GzrQIa9Xw2Uet7Dw-dRVe1joK4Ov-bL9AR8hb/s400/DSC02517.jpg" width="400" /></a></div>
<b><i><br /></i></b>
<b><i>Tot timpul m-am ferit de aluaturile cu drojdie, iar sa fac cozonaci mi se parea un lucru foarte greu. Dar, e mult, mult mai usor decat credeam de cand am gasit reteta asta (este a unui renumit maestru cofetar aici in Grecia, iar reteta a prezentat-o in cadrul emisiunii sale). Trebuie doar urmata reteta intocmai. Aici, grecii pun si un ou rosu in mijlocul cozonacului de Paste, de cele mai multe ori il pun in cozonacul crud inainte de a-l baga la cuptor, insa lasa colorant pe cozonac, asa ca eu o fac dupa ce scot cozonacul din cuptor. Traditia spune ca gospodina care face cozonacii trebuie sa ofere unul in dar soacrei si unul nasei de botez a copiilor.</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
35 gr. unt de oaie<br />
35 gr. unt de vaca<br />
100 gr. lapte<br />
160 gr. zahar pudra<br />
3 oua<br />
5 gr. mahlep<br />
5 gr. mastic macinat sau 7 picaturi ulei de mastic<br />
100 gr. apa calduta<br />
40 gr. drojdie proaspata<br />
650 gr. faina pentru cozonaci<br />
1 ou pentru uns<br />
fulgi de migdale<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Intr-o oala incalzim cele 2 tipuri de unt, laptele, zaharul, mahlepul si masticul. Avem grija sa nu se arda si sa nu treaca temperatura de 50 de grade C.<br />
Luam de pe foc si adaugam ouale.<br />
Amestecam bine si intr-un alt bol dizolvam drojdia in apa calduta si o adaugam in compozitia de unt.<br />
La sfarsit adaugam faina si framantam bine pana ce aluatul se desprinde de pe maini.<br />
Putem sa framantam si cu mixerul cu spatulele speciale de framantat.<br />
Daca e nevoie mai adaugam putina faina.<br />
Formam o minge, o crestam in forma de cruce, o invelim cu un prosop si o lasam la loc cald cel putin 3 ore pana ce se dubleaza in volum si dispare crucea facuta.<br />
Apoi framantam inca putin si impartim aluatul in 3.<br />
Ajutati de putina faina facem 3 bastoane din aluat si le impletim.<br />
Daca dorim lasam cozonacul asa sau ii dam forma rotunda (cum am facut eu).<br />
Il punem in tava pe hartie de copt.<br />
Lasam iarasi la dospit la loc cald timp de 1 ora pana isi dubleaza volumul.<br />
Amestecam oul cu putina apa si ungem cozonacul.<br />
Presaram fulgi de migdale si coacem la cuptorul preincalzit la 180 de grade C timp de 1 ora aproximativ pana ce se rumeneste si se desprinde de pe hartia de copt.</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com5tag:blogger.com,1999:blog-8992962850692685291.post-11524707996500823392015-04-12T12:03:00.000+03:002015-07-30T10:20:10.586+03:00Mini painici cu masline (Mini eliopsomakia - Μίνι ελιοψωμάκια)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyCtNAOlBrofMt1b1EX1rdY2r0JT-twnrwnvW4ixIb_PKhOvRPunLmw_vM7rcHYH2aEI7AkXDMP4nMFrHKpgh4DXGlSlGX-gfp3ctNH22APowCvFWsup9D28rL97Fo-kNoOP5h8JBnjSh/s1600/DSC02501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyCtNAOlBrofMt1b1EX1rdY2r0JT-twnrwnvW4ixIb_PKhOvRPunLmw_vM7rcHYH2aEI7AkXDMP4nMFrHKpgh4DXGlSlGX-gfp3ctNH22APowCvFWsup9D28rL97Fo-kNoOP5h8JBnjSh/s1600/DSC02501.jpg" width="400" /></a></div>
<b><i><br /></i></b>
<b><i>Usor de preparat, delicioase si de post aceste mini painici cu masline! </i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
masline taiate marunt (cate vrem si de care vrem)<br />
1 ardei tocat (ce culoare vrem)<br />
1/2 ceasca suc de portocale proaspat stors<br />
1/2 ceasca ulei de floarea soarelui<br />
1 ceasca apa calduta<br />
1 plic drojdie uscata<br />
foarte putina sare<br />
oregano (cat vrem)<br />
putin zahar<br />
faina (aproximativ 270 gr.) sau atat cat sa fie aluatul moale si uleios<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Intr-un bol mare punem apa cu drojdia si zaharul si amestecam.<br />
Adaugam sucul de portocale, uleiul si oregano si amestecam.<br />
Apoi adaugam faina si amestecam 1-2 minute cu lingura pana se omogenizeaza. Aluatul trebuie sa fie moale si uleios. Acoperim si lasam la dospit aproximativ 2 ore pana isi dubleaza volumul.<br />
Apoi adaugam ardeiul si maslinele si amestecam cu o lingura sa se omogenizeze.<br />
Luam bucati mici de aluat si formam bilute si le punem in forme de muffins fara sa le ungem deorece aluatul este destul de uleios.<br />
Lasam la dospit aproximativ 45 de minute pana isi dubleaza volumul.<br />
Coacem la cuptorul preincalzit la 170 de grade timp de 35-40 minute.</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com2tag:blogger.com,1999:blog-8992962850692685291.post-24727610697699228462015-03-04T10:17:00.000+02:002016-03-21T12:01:55.247+02:00Frigarui pentru copii (Paidika souvlakia - Παιδικά σουβλάκια)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Frigarui cu chiftelute si cartofi perfecte pentru o petrecere de copii. O idee inedita pe care copiii o vor adora. Este de preferat a se consuma calde pentru ca altfel isi pierd din gust. Puteti si sa le faceti dinainte si-apoi, la servire, doar le incaliziti.</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
1 kg. carne tocata<br />
ingrediente pentru compozitia de chiftele<br />
2 pachete cartofi congelati (rotunzi)<br />
25 bete pentru frigarui<br />
ulei pentru prajit<br />
jumatate de varza invelita in folie de aluminiu<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Facem compozitia de chifletele cu ingredientele care ne plac si formam chiftelute rotunde mici.<br />
In ulei din belsug prajim cartofii si apoi chiftelele.<br />
Pe betele de frigarui punem intai un cartof, apoi o chiftea si apoi inca un rand de cartof si chiftea.<br />
Apoi le infigem in jumatatea de varza invelita in folie de aluminiu si ... pofta buna! Sigur va placea tuturor copiilor si nu numai!</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0tag:blogger.com,1999:blog-8992962850692685291.post-84576420965059097462015-02-21T10:10:00.000+02:002015-07-30T10:11:26.516+03:00Covrigei cu must (Moustokouloura - Μουστοκούλουρα)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqVk_yk0e8lRA4pqHzOtoZSig5oWKr9n2aZcKNLYRsOxb0M0an4G22ZZgP-H041GqazDhOau4LbeMRf8yQtgrIspKqadKw64xFZPZD0VQ_8uxYT6VfSTgEDv1jzK9KpaoJVpXTeOBLXI6/s1600/DSCN1822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqVk_yk0e8lRA4pqHzOtoZSig5oWKr9n2aZcKNLYRsOxb0M0an4G22ZZgP-H041GqazDhOau4LbeMRf8yQtgrIspKqadKw64xFZPZD0VQ_8uxYT6VfSTgEDv1jzK9KpaoJVpXTeOBLXI6/s400/DSCN1822.JPG" width="400" /></a></div>
<b><i><br /></i></b>
<b><i>Acesti covrigei cu must sunt de post, dar sunt deliciosi. Dupa cateva minute dupa ce ii scoatem din cuptor, ii punem intr-o punga pentru a se mentine moi si pufosi. Toamna, eu pun cateva sticlute cu must la congelator, astfel cand am nevoie scot cate o sticluta si folosesc mustul.</i></b><br />
<br />
<b>Ingrediente:</b><br />
<br />
1 pahar must<br />
1 pahar zahar<br />
1 pahar ulei<br />
800-850 gr. faina<br />
1 lingura miere<br />
2 vanilii<br />
1 lingurita bicarbonat<br />
1 lingurita scortisoara<br />
1 lingurita cuisoare<br />
1 coaja de portocala rasa<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Amestecam toate ingredientele. Cand formam covrigeii trebuie sa avem la indemana o farfurioara cu putin ulei de masline pentru a ne unge mainile. Aluatul e moale si se lipeste, dar nu e nevoie de faina mai multa pentru ca se vor intari foarte tare la copt.<br />
Coacem timp de 20 de minute, la cuptorul preincalzit, la 180 grade C.</div>
theophillinahttp://www.blogger.com/profile/04438736663031762069noreply@blogger.com0