tag:blogger.com,1999:blog-62929467486637674432024-02-06T21:03:14.622-08:00Gatit cu dragosteUn blog cu retete delicioase, scrise si gatite cu multa dragoste !Unknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6292946748663767443.post-23139987006021811642014-11-01T15:41:00.001-07:002014-11-02T04:07:51.708-08:00Souffle cu mozzarella<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4H5wFdEq2dbE4KqnHs2ooxzP633ZRZ1MNiyY7xT4EPYJib6cwpfkLQmVKFlNH-8ye4eF3QXOlMuqBpALo6qFKRCNGqxCKK0vKbrOi9ODXVIFuA7hL5RWZBOqthcAFjPE_l67UqRnXQAnZ/s1600/souffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4H5wFdEq2dbE4KqnHs2ooxzP633ZRZ1MNiyY7xT4EPYJib6cwpfkLQmVKFlNH-8ye4eF3QXOlMuqBpALo6qFKRCNGqxCKK0vKbrOi9ODXVIFuA7hL5RWZBOqthcAFjPE_l67UqRnXQAnZ/s1600/souffle.jpg" height="225" width="400" /></a></div>
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<span style="background-color: #93c47d;">Ingrediente</span>:</div>
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50 gr unt<o:p></o:p></div>
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2 linguri faina<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowVFQZKViWPEhZx1Jy20szhyeflOjLO73Dgjqmc6sFi1YAKwpqlHqJol92d067ZDc7GiOTKkUT91fW8ikIp6E0ZZIB_Jc8YnsNL2jxxjIwhyXsnPfSxDcURBBHibIc5EdrFO0UFWW-xQl/s1600/dq31h.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowVFQZKViWPEhZx1Jy20szhyeflOjLO73Dgjqmc6sFi1YAKwpqlHqJol92d067ZDc7GiOTKkUT91fW8ikIp6E0ZZIB_Jc8YnsNL2jxxjIwhyXsnPfSxDcURBBHibIc5EdrFO0UFWW-xQl/s1600/dq31h.gif" height="179" width="320" /></a></div>
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300 ml lapte<o:p></o:p></div>
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4 oua<o:p></o:p></div>
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250 gr. mozzarella<o:p></o:p></div>
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100 gr parmezan<o:p></o:p></div>
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½ lingurita mustar<o:p></o:p></div>
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1 varf cutit sare<o:p></o:p></div>
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1 varf cutit nucsoara<o:p></o:p></div>
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Piper( optional)<o:p></o:p></div>
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Ungem formele, in care vom coace, cu unt de la temperatura
camerei, tapetam cu parmezan ras si le punem in frigider, pana cand e gata
compozitia.<o:p></o:p></div>
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Punem untul intr- o craticioara, pe foc, la topit, in care
punem faina, sarea si amestecam repede. Nu prajim faina. Adaugam imediat
laptele fierbinte, putin cate putin, amestecam pana se ingroasa foarte tare.<o:p></o:p></div>
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Luam cratita de pe foc, adaugam 1/3 din albusurile batute
spuma, galbenusurile, mustarul,continuand sa amestecam cu telul. In continuare punem
mozzarella data pe razatoare, putin piper sau nucsoara, dupa gust, incorporam
si restul de spuma, doar prin rasturnare. Amestecam totul <b>cu dragoste.</b><o:p></o:p></div>
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Intretimp am pus o tava cu apa, de vreo doua degete, in
cuptor.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWqW9gl02rMOqpHYi3WZoHYOJBDXbQ1w9ogl_QOt-id6dO6ETofr6-Ri8hBOhl3ECCbJ4FajMrfTGtB2fCMSKG98OHjxeq8IrMv6zZ5gStsgECiDLjNOh1u6VFY4_RmL0neCJ4GZPcGhm/s1600/dq39j.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWqW9gl02rMOqpHYi3WZoHYOJBDXbQ1w9ogl_QOt-id6dO6ETofr6-Ri8hBOhl3ECCbJ4FajMrfTGtB2fCMSKG98OHjxeq8IrMv6zZ5gStsgECiDLjNOh1u6VFY4_RmL0neCJ4GZPcGhm/s1600/dq39j.gif" /></a>Punem <span style="color: red;">amestecul</span> in formele tapetate cu parmezan, pe care le
asezam in tava cu apa fierbinte. Pe fiecare souffle presaram parmezan si dam la
cuptor pentru aproximativ 15 minute. Apa din tava trebuie sa fie mai jos de
jumatatea formelor in care coacem. <o:p></o:p></div>
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Dupa coacere, stingem focul si mai lasam putin souffleul in
cuptor, pentru a nu se lasa foarte repede. Se serveste asa cald, imediat ce l-
am scos din cuptor.<o:p></o:p></div>
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Este un deliciu de souffle, cu o textura aparte, plin de
dragoste. Un vis, al papilelor gustative, transformat in realitate.<o:p></o:p></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6292946748663767443.post-20996143846808228762014-10-23T13:41:00.002-07:002014-12-22T11:50:14.140-08:00Reteta de Lasagna cu foi de casa<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIoHXzZqw6LiwxMagEk-RpDAaw5C7sFHhNPPyrOeyrGpq7DqYIr_p8nmi1NlJFI-r7scKuzavxRG1Vwn34D2KV2s3ChM4DLusB8i__PRQDh3-5GLAPQb-SP8zlJtdeqJv-vLLD-DJ26Pxx/s1600/20140727_164350+(1).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Reteta de Lasagna cu foi de casa" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIoHXzZqw6LiwxMagEk-RpDAaw5C7sFHhNPPyrOeyrGpq7DqYIr_p8nmi1NlJFI-r7scKuzavxRG1Vwn34D2KV2s3ChM4DLusB8i__PRQDh3-5GLAPQb-SP8zlJtdeqJv-vLLD-DJ26Pxx/s1600/20140727_164350+(1).jpg" height="180" title="Reteta de Lasagna cu foi de casa" width="320" /></a></div>
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<b>Va prezentam cu drag o <span style="font-size: large;"><i>reteta de Lasagna</i> cu foi de casa</span>:</b></h2>
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<b> </b><b><span style="color: #38761d;">Ingrediente:</span></b></h3>
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<b><span style="color: #38761d;"><i><u>Foi de lasagna </u></i><o:p></o:p></span></b></div>
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<span style="color: #38761d;">5 oua<o:p></o:p></span></div>
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<span style="color: #38761d;">500 gr faina<o:p></o:p></span></div>
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<span style="color: #38761d;">½ lingurita sare<o:p></o:p></span></div>
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<b><span style="color: #38761d;">Sos cu rosii si kaiser<o:p></o:p></span></b></div>
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<span style="color: #38761d;">500 gr kaiser<o:p></o:p></span></div>
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<span style="color: #38761d;">50 gr unt<o:p></o:p></span></div>
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<span style="color: #38761d;">50 gr ulei de masline<o:p></o:p></span></div>
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<span style="color: #38761d;">50 gr faina<o:p></o:p></span></div>
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<span style="color: #38761d;">700 ml bulion<o:p></o:p></span></div>
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<span style="color: #38761d;">1 lingurita Sare<o:p></o:p></span></div>
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<span style="color: #38761d;">1 ligurita Zahar brun<o:p></o:p></span></div>
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<span style="color: #38761d;">1 varf de cutit piper<o:p></o:p></span></div>
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<span style="color: #38761d;">1 crenguta cimbru<o:p></o:p></span></div>
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<span style="color: #38761d;">1 foaie dafin<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4squ_zv8lnYM1IsHNpca36GKJN5UAOVochw1QikU7-07V5LAcQecAXPQASYd4slXjDx_mUNS9Zx_l1yfHf7HnhFzoDBrl-Ramwl0fWTzaIn03dELmrTRYdGXosb2_qUWtykHDa3NPw5cz/s1600/Lasagna+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Reteta de Lasagna cu foi de casa" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4squ_zv8lnYM1IsHNpca36GKJN5UAOVochw1QikU7-07V5LAcQecAXPQASYd4slXjDx_mUNS9Zx_l1yfHf7HnhFzoDBrl-Ramwl0fWTzaIn03dELmrTRYdGXosb2_qUWtykHDa3NPw5cz/s1600/Lasagna+3.jpg" height="180" title="Reteta de Lasagna cu foi de casa" width="320" /></a><b><span style="color: #38761d;"><i><u>Sos Bechamel</u></i><o:p></o:p></span></b></div>
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<span style="color: #38761d;">75 gr unt<o:p></o:p></span></div>
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<span style="color: #38761d;">75 gr faina<o:p></o:p></span></div>
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<span style="color: #38761d;">750 ml lapte<o:p></o:p></span></div>
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<span style="color: #38761d;">½ lingurita sare<o:p></o:p></span></div>
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<span style="color: #38761d;">1 varf de cutit piper alb<o:p></o:p></span></div>
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<span style="color: #38761d;">1 varf de cutit nucsoara</span><o:p></o:p></div>
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<b>Asamblare lasagna<o:p></o:p></b></div>
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Mozarella<o:p></o:p></div>
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Parmezan<o:p></o:p></div>
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<h3>
Mod de preparare:</h3>
<o:p></o:p></div>
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<b><i><u>Foi de lasagna</u></i><o:p></o:p></b></div>
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Amestecam faina cu ouale si ½ lingurita sare, framantam pana obtinem un
aluat vartos.<o:p></o:p></div>
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Lasam aluatul sa se odihneasca 10 minute, apoi il impartim
in bucati. Intindem fiecare bucata, functie de marimea tavii. Le lasam doar sa
se odihneasca, mai putin de 20 minute, sa nu se usuce.<o:p></o:p></div>
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Fiecare foaie se
trece, 1 minut, prin apa clocotita, in care am pus 1 lingurita sare si se
monteaza, in tava.<o:p></o:p></div>
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<b>Sos cu rosii si
kaizer<o:p></o:p></b></div>
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Kaiserul taiat bucatele mici se pune intr- o cratita, doar
el, pana se rumeneste foarte putin, sa se dezvolte aroma. Adaugam unt si ulei
de masline, faina( depinde de consistenta bulionului), bulionul , sare, piper ,
crenguta de cimbru, foaia de dafin, o lingurita zahar brun, pentru a lua din
aciditatea rosiilor si fierbem pana obtinem un sos gros. Dupa ce a fiert,
scoatem crenguta de cimbru si foaia de dafin, din sos. Pentru a preveni
formarea unei pojghite, punem putin ulei de masline,deasupra.<o:p></o:p></div>
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<b>Sos Bechamel<o:p></o:p></b></div>
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Topim untul, punem imediat faina, amestecam foarte repede
pentru omogenizare,fara sa rumenim faina. Adaugam, cate putin, laptele
fierbinte si amestecam cu telul . Fierbem la foc mic, 20 minute. Adaugam sarea,
piperul, nucsoara. <o:p></o:p></div>
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Daca nu il folosim imediat, punem deasupra sosului
fierbinte, foarte putin unt, pentru a nu se forma pojghita.<o:p></o:p></div>
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Fiecare foaie de
lasagna, se trece 1 minut, prin apa clocotita, in care am pus 1 lingurita sare
si se monteaza, in tava.<o:p></o:p></div>
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In tava foarte bine unsa cu unt, in care am pus un strat de
sos bechamel, se pune foaia de aluat oparit,un strat de kaiser cu sos de rosii,
inca o foaie de aluat oparit, un strat de sos bechamel, peste care punem
mozarella din belsug. Repetam operatiunea aceasta pana terminam ingredientele. Ultimul
strat sa fie de sos bechamel, peste care punem mozarella si multa dragoste.
Acoperim cu hartie de copt sau folie de aluminiu si dam la cuptor 40 minute, la
foc mediu. Scoatem hartia de copt sau folia de aluminiu, mai punem putin
parmezan ras, apoi mai dam la cuptor putin, sa se rumeneasca usor.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_qKSfCDN-T0IHycIuKcfEEuTsB6yhpMg3dfwCGeonMY9p4NsOzssjM8m7_busfS150U7jFyaXRyJIgEl-8DTgKhzd81Fd4X1fxN4xHeh3f8opNL5AaB3mrt07HZLHpfHuBPZEaCqsyKK/s1600/Lasagna+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Reteta de Lasagna cu foi de casa" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_qKSfCDN-T0IHycIuKcfEEuTsB6yhpMg3dfwCGeonMY9p4NsOzssjM8m7_busfS150U7jFyaXRyJIgEl-8DTgKhzd81Fd4X1fxN4xHeh3f8opNL5AaB3mrt07HZLHpfHuBPZEaCqsyKK/s1600/Lasagna+2.jpg" height="225" title="Reteta de Lasagna cu foi de casa" width="400" /></a>Puneti <b>dragoste</b>
si savurati bunatate de lasagna !</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6292946748663767443.post-20458501002228545902014-07-13T14:13:00.002-07:002015-05-07T11:48:20.045-07:00Inghetata cu capsuni<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background: white; color: #f44688; font-family: "Garamond","serif"; font-size: 24.0pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Ingrediente</span><span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 24.0pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnUzxnEpGH3YmltfPNJa67L89bcVESCsgb9QmQxYWYCgWzUYoAZ5LHjCJ8HGgX8KSOGky2V7WbUI1N4XbXmPXo13U75GZzQH2Btk69s3isgJFyHZsdevNKnSLsZmSLlexns_fNMSJ-Lvq/s1600/ingh.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnUzxnEpGH3YmltfPNJa67L89bcVESCsgb9QmQxYWYCgWzUYoAZ5LHjCJ8HGgX8KSOGky2V7WbUI1N4XbXmPXo13U75GZzQH2Btk69s3isgJFyHZsdevNKnSLsZmSLlexns_fNMSJ-Lvq/s1600/ingh.jpg" width="400" /></a></div>
<span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span><br />
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<br /></div>
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<span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 kg capsuni</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">10 oua</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">700 gr zahar tos</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 plicuri zahar pudra vanilat Dr. Oetker</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">40 gr unt</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">40 gr faina</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">500 ml lapte</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 l frisca lichida</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Capsunile se fac piure, cu blenderul, la rece,
nu le punem pe foc, pentru a pastra aroma si vitaminele. Le punem la
congelator, pana cand se leaga bine, ca atunci cand le adaugam la crema de oua,
sa aiba cam aceeasi consistenta.</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Batem albusurile spuma tare, la care adaugam 2
plicuri zahar pudra vanilat Dr. Oetker.</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Jumatate din cantitatea de zahar o punem in
lapte, punem pe foc si-l infierbantam, amestecand sa se topeasca si zaharul.</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Frecam galbenusurile cu cealalta jumatate din
cantitatea de zahar, peste care turnam laptele cu zahar fiebinte, in fir
subtire, amestecand foarte repede. Obtinem o crema de oua mai fluida.</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Intr- o cratita, pe foc mic, punem o lingura de
unt si o lingura de faina, doar sa se incalzeasca si imediat adaugam crema de
oua, fierbinte, cate putin, amestecand repede cu telul, pana cand se ingroasa.
Luam de pe foc, </span><span style="font-family: Garamond, serif; font-size: 18pt;">un sfert din albusurile batute spuma le adaugam la crema, amestecam
foarte repede, cu telul, </span><span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">lasam sa se raceasca,
amestecand din cand in cand.</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #2f2f2f; font-family: "Garamond","serif"; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Dupa ce s- a racit adaugam capsunile
semiinghetate si amestecam foarte bine. </span><span style="font-family: Garamond, serif; font-size: 18pt;">Albusurile spuma, ramase,
le amestecam doar prin rasturnare.</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVtSQatKeb9eOlTyGQyeKNIgUAoBNQ1io8FJnLgHOEprPP0g13pDdRl2XaoljJzwTlwheNL6gRBvGtxLJBunrP-hyQODVtwcplOgWA87pB9nkPIGidDn2509Rm9tBBfCcaao7RcpCgW3l/s1600/17052014574.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVtSQatKeb9eOlTyGQyeKNIgUAoBNQ1io8FJnLgHOEprPP0g13pDdRl2XaoljJzwTlwheNL6gRBvGtxLJBunrP-hyQODVtwcplOgWA87pB9nkPIGidDn2509Rm9tBBfCcaao7RcpCgW3l/s1600/17052014574.JPG" width="200" /></a></div>
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<span style="font-family: Garamond, serif; font-size: 18pt;">Adaugam frisca batuta, la care am mai adaugat doua plicuri de
zahar pudra vanilat Dr. Oetker.</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Garamond, serif; font-size: 18pt;">Inainte de a pune amestecul la congelator, punem dragoste.
Dragostea face diferenta :)</span><span style="font-family: Garamond, serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Garamond, serif; font-size: 18pt;"><br /></span>
<span style="font-family: Garamond, serif; font-size: 18pt;">Pe langa inghetata de capsuni se pot vedea cea de cafea, afine, visine si vanilie.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8WhiikxwnLto-UAyS6CjwGcHkWE8jkpe8iWRd3e8-yAl-SFqbL0ugQ6X6ZgCbaBfXveGo9ciHLpwRoFRZ7KPHTpJ8omDJrhqYInz0jJc7u0PdpaBzkb8e4qQrZwolviPCAJygWe4m3ZG/s1600/31052014766.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/AVvXsEiZ8WhiikxwnLto-UAyS6CjwGcHkWE8jkpe8iWRd3e8-yAl-SFqbL0ugQ6X6ZgCbaBfXveGo9ciHLpwRoFRZ7KPHTpJ8omDJrhqYInz0jJc7u0PdpaBzkb8e4qQrZwolviPCAJygWe4m3ZG/s1600/31052014766.JPG" width="400" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6292946748663767443.post-65885056342310646592014-07-13T04:33:00.002-07:002014-07-13T15:46:35.844-07:00Chec aperitiv multicolor<div class="separator" style="clear: both; text-align: center;">
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOIu_Rah7s4XmNT3h9WDRIUeIab1PUJaV6EOt9G_aQl3z4VJm3Am4bnX5eJBmSleScx1fvmbR9p4VanJnQJqPIb5ZvrFMOVNm_8jFrHiM0gp2zqrRR5RHDx54EjNJ7Yd-Vj_LA8gfxT0j/s1600/21042014311.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOIu_Rah7s4XmNT3h9WDRIUeIab1PUJaV6EOt9G_aQl3z4VJm3Am4bnX5eJBmSleScx1fvmbR9p4VanJnQJqPIb5ZvrFMOVNm_8jFrHiM0gp2zqrRR5RHDx54EjNJ7Yd-Vj_LA8gfxT0j/s1600/21042014311.JPG" height="240" width="320" /></a></b></div>
<b><o:p></o:p></b><br />
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<b><span style="background: white; color: #92d050; font-family: "Century","serif"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-family: Arial;"><br /></span></b></div>
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<b><span style="background: white; color: #92d050; font-family: "Century","serif"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-family: Arial;"><br /></span></b></div>
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<b><span style="background: white; color: #92d050; font-family: "Century","serif"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-family: Arial;"><br /></span></b></div>
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<b><span style="background: white; color: #92d050; font-family: "Century","serif"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-family: Arial;">Ingrediente:</span></b><span style="font-family: Century, serif; font-size: 10.5pt; line-height: 115%;"><br />
</span><span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">7 Oua</span><span style="font-family: Century, serif; font-size: 10.5pt; line-height: 115%;"><br />
</span><span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">7 linguri faina</span><span style="font-family: Century, serif; font-size: 10.5pt; line-height: 115%;"><br />
</span><span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">150 gr. cascaval</span><span style="font-family: Century, serif; font-size: 10.5pt; line-height: 115%;"><br />
</span><span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">150 gr. sunca</span><span style="font-family: Century, serif; font-size: 10.5pt; line-height: 115%;"><br />
</span><span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">150 gr. ciuperci<o:p></o:p></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">50
gr. masline verzi <o:p></o:p></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">50
gr. masline negre <o:p></o:p></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">50
gr. porumb<o:p></o:p></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">50
gr.mazare verde<o:p></o:p></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">50
gr. gogosari sau ardei rosu</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsHUVjhyphenhyphenq8IRyFH-atDN3AZEXtJCrTqBCyAPeXAJqlk95vvfkjgylndVXCNRMdNL-Z3rfvzIIxmxq-J8C-6PuNhvey4-nrnVC3YsbR6c3-MnykWCrRp7ntic2cE5D6afKhyphenhyphen4XfQuXX4fm/s1600/21042014263.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsHUVjhyphenhyphenq8IRyFH-atDN3AZEXtJCrTqBCyAPeXAJqlk95vvfkjgylndVXCNRMdNL-Z3rfvzIIxmxq-J8C-6PuNhvey4-nrnVC3YsbR6c3-MnykWCrRp7ntic2cE5D6afKhyphenhyphen4XfQuXX4fm/s1600/21042014263.JPG" height="240" width="320" /></a></div>
<o:p></o:p><br />
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">50
gr.castraveti murati<o:p></o:p></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">50
gr iaurt<o:p></o:p></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">2 linguri
spanac calit<o:p></o:p></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">2
linguri pasta de rosii<o:p></o:p></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">1
plic de Praf de copt<o:p></o:p></span></div>
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<span class="apple-converted-space"><span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;"> ½ lingurita </span></span><span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">sare <o:p></o:p></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">20
gr.unt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">40
gr.ulei de masline<o:p></o:p></span></div>
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<br /></div>
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<b><span style="background: white; color: #92d050; font-family: "Century","serif"; font-size: 18.0pt; line-height: 115%; mso-bidi-font-family: Arial;">Modul de preparare:<o:p></o:p></span></b></div>
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<span style="font-family: Century, serif; font-size: 10.5pt; line-height: 115%;"><br />
</span><span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">Mai intai pregatim
ciupercile, care necesita timp de calire si racire. Ciupercile, taiate
bucatele, le calim in ulei de masline si unt. Adaugam sare, le tinem pe foc pana
se evapora tot lichidul,dupa care le scoatem intr-o strecuratoare,unde se scurg
si se racesc, pentru a le putea adauga in amestecul de chec.<o:p></o:p></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;"><br /></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">Taiem
in bucati aproximativ egale cu mazarea
si porumbul, ardeiul sau gogosarul( crud sau murat), castravetele murat,
maslinele, iar cascavalul si sunca le taiem in bucatele putin mai mari.<o:p></o:p></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;"><br /></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;"> Separam albusurile de galbenusuri.<o:p></o:p></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">Batem
albusurile spuma tare, adaugam galbenusurile frecate cu sare,uleiul, iaurtul, faina
in care am pus si praful de copt.</span></div>
<div class="MsoNormal">
<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;"> Intr-un sfert de amestec, adaugam spanac pe
care l- am calit in unt cu ulei de masline. </span></div>
<div class="MsoNormal">
<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">Intr-un sfert de amestec adaugam o
lingura pasta de rosii. Jumatate de compozitie ramane galbena. In fiecare din
aceste compozitii punem ingredientele pregatite dinainte. <o:p></o:p></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;"><br /></span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">Punem
hartie de copt in doua tavi, in care turnam un strat galben, un strat verde, un
strat galben, un strat rosu, un strat galben, etc. </span></div>
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">Cand terminam de pus toata
compozitia, dam la cuptor pentru 40-45
minute.Facem testul cu scobitoarea, pentru siguranta. <o:p></o:p></span></div>
<br />
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<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;">Nu
uitam sa punem dragoste </span><span style="background: white; font-family: Wingdings; font-size: 18pt; line-height: 115%;">J</span><span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;"> Este cel mai delicios chec aperitiv, plin de dragoste si de
culoare.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background: white; font-family: Century, serif; font-size: 18pt; line-height: 115%;"><br /></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6292946748663767443.post-81205106394756275592014-04-18T09:32:00.004-07:002014-12-22T11:24:56.692-08:00Cozonac pufos cu mac<div class="MsoNormal">
<span lang="RO" style="font-family: "Poor Richard","serif"; font-size: 20.0pt; line-height: 115%;"><b><i><u>Cozonac pufos</u> cu mac</i></b>, <b>cu dragoste</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span lang="RO" style="font-family: "Poor Richard","serif"; font-size: 20.0pt; line-height: 115%;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxbBuRT1yWG2sIzHWUrvWIjqXEdWX6X3aEujIgEoRob3oA-dkKC1_q0izPN22zr0XGjqYKaBqy-qaTS0D0JFL8ur_XNsym331A-3bubR82DvF2Prp3M402GGoBeuLAtLGFUQEehtIUFDW/s1600/25122013562.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Cozonac pufos cu mac" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxbBuRT1yWG2sIzHWUrvWIjqXEdWX6X3aEujIgEoRob3oA-dkKC1_q0izPN22zr0XGjqYKaBqy-qaTS0D0JFL8ur_XNsym331A-3bubR82DvF2Prp3M402GGoBeuLAtLGFUQEehtIUFDW/s1600/25122013562.JPG" height="180" title="Cozonac pufos cu mac" width="320" /></a></b></span></div>
</div>
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<b><span lang="RO" style="font-family: "Poor Richard","serif"; font-size: 16.0pt; line-height: 115%;"><br /></span></b></div>
<div class="MsoNormal">
<b><span lang="RO" style="font-family: "Poor Richard","serif"; font-size: 16.0pt; line-height: 115%;">Ingrediente<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: 16pt; line-height: 115%;">1 kg faina alba, 50 gr drojdie, 300 gr
zahar , 7 oua, 300 ml lapte, 100 gr unt, 100 ml ulei, 1 lingura smantana, cate o
fiola de esenta </span><span style="font-size: 21px; line-height: 24.5333347320557px;"><a href="http://www.oetker.ro/" target="_blank">Dr. Oetker</a></span><span style="font-size: 16pt; line-height: 115%;"> de vanilie, rom, lamaie, coaja rasa de lamaie, o
lingurita rasa de sare.</span></span></div>
<div class="MsoNormal">
<b><span lang="RO" style="font-family: "Poor Richard","serif"; font-size: 16.0pt; line-height: 115%;"><br /></span></b></div>
<div class="MsoNormal">
<b><span lang="RO" style="font-family: "Poor Richard","serif"; font-size: 16.0pt; line-height: 115%;">Maia<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="RO" style="font-size: 16.0pt; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;">Lichefiem
50 gr drojdie proaspata cu putin
zahar tos, adaugam 100 ml lapte caldut,
100 gr faina, amestecam, presaram faina
peste maia si o lasam sa dospeasca.</span><span style="font-family: Poor Richard, serif;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<b><span lang="RO" style="font-family: "Poor Richard","serif"; font-size: 16.0pt; line-height: 115%;">Aluat<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: 16.0pt; line-height: 115%;">Amestecam, intr-un castron, galbenusurile, sarea, coaja rasa de lamaie si laptele in care am dizlovat zaharul ramas. Le punem peste faina bine cernuta, impreuna
cu maiaua si amestecam totul foarte bine. Nu necesita mult framantat. Urmeaza
impaturatul aluatului cu grasimea, calduta, care este foarte important.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif;"><span lang="RO" style="font-size: 16.0pt; line-height: 115%;">Preparam un amestec din 100 gr unt topit si 100 ml ulei, din care adaugam cate putin
si impaturam aluatul, fara sa framantam , pana cand este incorporata </span><span style="font-size: 16pt; line-height: 115%;">intreaga cantitate de grasime. Nu va absorbi toata grasimea de la primele
impaturiri. Repetam operatiunea de impaturire din 15 in 15 minute.</span></span></div>
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<span lang="RO" style="font-size: 16.0pt; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;">Lasam aluatul sa dospeasca la loc cald.</span><span style="font-family: Poor Richard, serif;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<b><span lang="RO" style="font-family: "Poor Richard","serif"; font-size: 16.0pt; line-height: 115%;"><br /></span></b></div>
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<b><span lang="RO" style="font-family: "Poor Richard","serif"; font-size: 16.0pt; line-height: 115%;">Umplutura<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif;"><span lang="RO" style="font-size: 16.0pt; line-height: 115%;">Mixam
4 albusuri, pana devin spuma tare, </span><span style="font-size: 21px; line-height: 24.533334732055664px;">5 linguri zahar,</span><span style="font-size: 21px; line-height: 24.533334732055664px;"> </span><span style="font-size: 16pt; line-height: 115%;">apoi adaugam macul
macinat, fiert in putin lapte si zahar, pana devine o pasta groasa, racita.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif;"><span lang="RO" style="font-size: 16.0pt; line-height: 115%;"> </span><span style="font-size: 16pt; line-height: 115%;"> </span></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: 16.0pt; line-height: 115%;">Impartim aluatul in doua parti egale, intindem fiecare bucata de aluat, punem umplutura cu mac si rulam.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: 16.0pt; line-height: 115%;">Fiecare <span style="background-color: white;"><b>cozonac</b></span>, astfel rulat, il asezam in propria lui tava,
tapetata cu hartia de copt, il ungem cu
ou batut, presaram zahar brun sau tos si se lasa la dospit.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: 16.0pt; line-height: 115%;">Pentru a ramane rumen, frumos, se pune
o hartie de copt si peste cozonac.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: 16.0pt; line-height: 115%;">Pregatim cuptorul, punem o tava cu apa care
sa faca aburi, pe cand punem cozonacii la copt. Lasam tava cu apa, producatoare
de aburi, sub cozonaci, 25 minute, dupa care o scoatem foarte repede, sa nu
deranjam cozonacii in procesul lor de
coacere.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: 16.0pt; line-height: 115%;">Hartia de copt, de peste cozonac, se scoate
abia dupa 50 minute, cand este aproape gata, copt. Il mai lasam la copt 5 sau 10 minute, depinde de cuptor.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: 16.0pt; line-height: 115%;">Cand scoatem cozonacul din cuptor, il mai lasam
putin in tava culcata pe o parte, apoi pe cealalta parte, pentru a ramane un <b><u><i>cozonac pufos</i></u></b>, nu mai mult de 7 minute pentru a
nu se umezi. <o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span lang="RO" style="font-family: "Poor Richard","serif"; font-size: 16.0pt; line-height: 115%;">
Pofta buna !<o:p></o:p></span></div>
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<span lang="RO" style="font-family: "Poor Richard","serif"; font-size: 16.0pt; line-height: 115%;"><br /></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6292946748663767443.post-74624991619971893202013-12-26T13:49:00.003-08:002015-05-07T11:42:47.980-07:00Prajitura Inghetata cu dragoste<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKDkYt2JCSrLFOPpvNDBfJmS8RVKM52yfD51E0KHdAcHE75strA2y2Yd68fRL6erH8ClxsjaGNWru5Pd7euTywyupbPsrEbseSHdGp1NKc8x_s_TnqMbvRotGba8JDafyjqfp12zPS4jo/s1600/praji.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKDkYt2JCSrLFOPpvNDBfJmS8RVKM52yfD51E0KHdAcHE75strA2y2Yd68fRL6erH8ClxsjaGNWru5Pd7euTywyupbPsrEbseSHdGp1NKc8x_s_TnqMbvRotGba8JDafyjqfp12zPS4jo/s1600/praji.gif" title="Prajitura Inghetat: gatitcudragoste.blogspot.ro " /></a></div>
<div class="MsoNormal">
<span style="font-size: x-large;"><br /></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: "Poor Richard","serif"; line-height: 115%;"><b><span style="color: #ea9999; font-size: x-large;">Blat</span></b><span style="font-size: 16pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">6 albuse se bat foarte bine spuma, se
adauga 6 linguri zahar, putina zeama din
lamaie care ajuta la topirea zaharului, 2 linguri cacao, un varf mic de cutit cu
bicarbonat de sodiu, dizolvat in zeama de lamaie, 6 linguri de faina, 2 linguri iaurt sana, chefir sau
smantana, foarte putina sare.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Se pune amestecul, intr-o tava tapetata cu hartie de
copt si se da la cuptor, pentru aproximativ 30 minute, depinde de cuptor, dupa
care facem proba cu scobitoarea, pentru a
ne asigura ca este copt.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; line-height: 115%;"><span style="color: #ea9999; font-size: x-large;"><b><br /></b></span></span>
<span lang="RO" style="font-family: Times, Times New Roman, serif; line-height: 115%;"><span style="color: #ea9999; font-size: x-large;"><b>Sirop</b></span><span style="font-size: large;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">150 ml apa se fierbe cu 3 linguri zahar, in
care adaugam , dupa ce s-a racit , o fiola esenta
de rom .<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; line-height: 115%;"><span style="color: #ea9999; font-size: x-large;"><b><br /></b></span></span>
<span lang="RO" style="font-family: Times, Times New Roman, serif; line-height: 115%;"><span style="color: #ea9999; font-size: x-large;"><b>Crema</b></span><span style="font-size: large;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"> Se
amesteca 4 galbenuse cu 2 linguri de zahar, 2 linguri de faina, 200 ml lapte, pe
baie de abur pina se ingroasa.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;"> Separat, se freaca un pachet de margarina ( Rama
cub 250gr. ) cu 2 plicuri zahar pudra vanilat, dr. Oetker, a 80gr (160 gr), care se
adauga la crema de galbenuse, racita.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Se intinde crema pe blatul insiropat .<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; line-height: 115%;"><span style="color: #ea9999; font-size: x-large;"><b>Spuma</b></span><span style="font-size: large;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Pe abur, se bat cele 4 albuse, foarte bine, se
adauga cate putin, 3 plicuri zahar
pudra vanilat, dr. Oetker a 80 gr ( 240 gr ), pana
cand spuma devine foarte consistenta, abia manevrabila cu mixerul.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Se intinde spuma, asa calduta, peste crema.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Cand s-a racit putin, peste spuma, radem
ciocolata neagra.<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span lang="RO" style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Nu
uitati, sa puneti <span style="color: #ea9999;">dragoste</span>, este
ingredientul principal, multa <span style="color: #ea9999;">dragoste</span>. <o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="RO" style="line-height: 115%;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Pentru
reusita, recomand: margarina<b> Rama</b>, zaharul pudra vanilat si esenta fiola
dr. <b>Oetker.</b></span><span style="font-family: 'Poor Richard', serif; font-size: 16pt;"><o:p></o:p></span></span></div>
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<br /></div>
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