tag:blogger.com,1999:blog-5712319643983387232024-03-14T20:20:33.249+02:00COOKING WITH ANISOARAANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.comBlogger366125tag:blogger.com,1999:blog-571231964398338723.post-34085856371131863102012-12-16T22:48:00.002+02:002012-12-24T16:01:10.361+02:00CORNULETE FRAGEDE - dulcele traditional al Craciunului <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 18px; line-height: normal;"><span style="color: green;"><span style="font-weight: bold;"></span></span></span> Va descriu o reteta de baza a aluatului pentru prepararea cornuletelor fragede . Este o retete venita din buni' strabuni si foarte raspandita la noi in Moldova. Dar stiu, ca si in Romania se foloseste aceasta reteta cu unele modificari . Eu am la rusi expusa in 4 moduri aceasta reteta.<br>
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</div><a href="http://anishoara.blogspot.com/2012/12/cornulete-fragede-dulciurile.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com14tag:blogger.com,1999:blog-571231964398338723.post-20213200267380918652012-12-16T09:41:00.000+02:002013-02-03T17:45:18.320+02:00 IDEI PENTRU DECORUL BUCATELOR<div dir="ltr" style="text-align: left;" trbidi="on">
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<br><a href="http://anishoara.blogspot.com.es/search/label/GUSTARI%20RECI?updated-max=2010-04-28T15:00:00%2B03:00&max-results=20&start=10&by-date=false" target="_blank"></a>
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primiti mai multe idei de decorare a mesei festive. <a href="http://anishoara.blogspot.com.es/search/label/GUSTARI%20RECI?updated-max=2010-04-28T15:00:00%2B03:00&max-results=20&start=10&by-date=false" target="_blank">GUSTARI RECI </a><br>
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</div><a href="http://anishoara.blogspot.com/2012/12/idei-pentru-decorul-bucatelor.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com2tag:blogger.com,1999:blog-571231964398338723.post-79919989345501911302012-12-02T16:22:00.003+02:002013-12-28T08:27:36.413+02:00PRAJITURA " BRADUTII CRACIUNULUI " <div dir="ltr" style="text-align: left;" trbidi="on">
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</span></span></span><br><span class="postbody"><span style="color: green;"><span style="font-size: 18px; line-height: normal;"><span class="postbody">Inca o reteta din categoria "Amintiri din copilarie" </span></span></span></span><br>
<span class="postbody">Este
baza retetei de tort "Musuroi de albine ", un tort, care se prepara
in Moldova in forma de movilita , numai ca mult mai mare de ceea , ce
vedeti aici in poza. Unica schimbare pentru tort este , ca in produsele
indicate mai jos, se adauga nuci prajite, faramitate in bucatele
mici. <br> O reteta la fel de ieftena si usor de preparat . Este foarte gustoasa , crocanta cu gust de caramel. </span><br>
<span class="postbody">Nu am am impodobit aceasta prajitura ca sa va las loc de fantezie pentru sarbatorile care ne sosesc la prag. </span><br>
<span class="postbody"> Aici
<a href="http://anishoara.blogspot.com.es/2011/01/bradutul-craciunului.html" target="_blank">"BRADUTUL CRACIUNULUI " mai gasiti o variant de prepaprare a acestei prajituri . </a></span><br>
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<li><u><b>Ingrediente:</b></u></li>
<li>4 pahare de faina</li>
<li>100 grame de smantana dulce</li>
<li>200 grame de margarina</li>
<li>5 gr de praf de copt</li>
<li>250 gr de unt</li>
<li>o cutie de lapte condensat</li>
<li>pentru decor ciocolata rasa, glazura de ciocolata,, zahar pudra, </li>
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<li></li></ul></div><a href="http://anishoara.blogspot.com/2012/12/prajitura-bradutii-craciunului.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com4tag:blogger.com,1999:blog-571231964398338723.post-63966177133348923092012-12-02T12:10:00.000+02:002012-12-02T21:45:29.372+02:00PRAJITURA "SCAZCA" <div dir="ltr" style="text-align: left;" trbidi="on">
<span class="postbody"><span style="font-size: 18px; line-height: normal;"><span style="color: green;"><span style="font-weight: bold;">ПИРОЖЕННЫЕ " СКАЗКА" </span></span></span>
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Pentru cei, care mai tin minte gustul tortului "SKAZKA" ' traducere ' povestea, eu am sa descriu o reteta de prajitura , care se prepara foarte repede si fara dificultati , din produse, care se gasesc in orice casa. </span><br>
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<span class="postbody"><b>Ingrediente</b></span><br>
<span class="postbody"><b></b></span><br>
<span class="postbody"><b><u>pentru blat</u> </b> </span><br>
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<span class="postbody"><b>3 pahare de faina (vol.pah.250 ml)</b><br>
<span style="font-weight: bold;">1 pahar de ulei fara miros </span></span><br>
<span class="postbody"><span style="font-weight: bold;">1.5 pahar de zahar </span></span><br>
<span class="postbody"><span style="font-weight: bold;"> 6 oua </span></span><br>
<span class="postbody"><span style="font-weight: bold;">1 plic de vanilina </span><br>
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<u><b>pentru crema </b></u></span><br>
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<b><span class="postbody">250 gr de unt </span></b><br>
<b><span class="postbody">un borcanas de lapte condensat ,nefiert </span></b><br>
<span class="postbody"><b>2 linguri de cacao </b><br>
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</div><a href="http://anishoara.blogspot.com/2012/12/pentru-ceri-care-mai-tin-minte-gustul.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com3tag:blogger.com,1999:blog-571231964398338723.post-54490622255107649012012-11-29T21:15:00.001+02:002013-01-02T22:53:53.413+02:00O MASA FESTIVA DE SARBATOAREA "HRAMUL SATULUI "<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://anishoara.blogspot.com.es/2009/01/asteptam-oaspeti_1337.html" target="_blank"> </a><br>
<a href="http://anishoara.blogspot.com.es/2009/01/asteptam-oaspeti_1337.html" target="_blank">ARANJAMENTE SI IDEI CU PESTE SARAT SI AFUMAT </a><br>
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<span class="postbody"> Nu am putut sa ratez aceasta sansa de a va arata, postarea unei cititoare de ale mele de pe saitul rusesc. AproaPe toate bucatele de la MASA DE SARBATOAREA "HRAMUL SATULUI "a fost preparata dupa retetele mele .Sunt apoape toate expuse aici pe blog si acum, ma starui se va dau lincuri catre ele . </span><br>
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</div><a href="http://anishoara.blogspot.com/2012/11/o-masa-festiva-de-sarbatoarea-hramul.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com0tag:blogger.com,1999:blog-571231964398338723.post-17794855061793003222012-11-11T19:48:00.002+02:002012-11-13T15:43:51.066+02:00DULCEATA DIN COPILARIA MEA - CEA DIN GUTUI <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;">Un dulce foarte iubit si raspandit in copilaria mea. Era dulceata din gutuile, culese in toamna tarzie . Bunica culeagea din copac fiecare gutuie cu mare atentie si le lasa o mica crenguta .Dupa aceaia le lasa pe ziare intinse in Casa Mare , ca sa se coaca mai bine , sa fie ferite de bruma si sa nu faca pete pe ele . Asa ne spunea ea, pentru a primi o dulceata gustoasa si frumoasa sa nu uitam sa facem si noi la fel cand vom creste mare.</span><br>
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</div><a href="http://anishoara.blogspot.com/2012/11/dulceata-din-copilaria-mea-cea-din-gutui.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com7tag:blogger.com,1999:blog-571231964398338723.post-90662767363558157752012-11-01T19:27:00.001+02:002012-11-03T20:02:15.196+02:00(2) O MASA ,:)) CA LA MOLDOVENI - idei pentru decorul mesei <div dir="ltr" style="text-align: left;" trbidi="on">
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</div><a href="http://anishoara.blogspot.com/2012/11/2-o-masa-ca-la-moldoveni-idei-pentru.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com8tag:blogger.com,1999:blog-571231964398338723.post-31546473956077565242012-10-17T22:44:00.003+03:002012-11-01T22:26:52.613+02:00VARZA DE TOAMNA,PASTRAREA SI PREPAREA EI<div dir="ltr" style="text-align: left;" trbidi="on">
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Stiu, ca descriu aceasta reteta cam tarziu , insa varza cea mai buna pentru murarea ei si pastrarea pentru iarna este VARZA DE TOAMNA , ce se cultiva ultima de prin campii, dupa ce cade bruma .<br>
Ea se pune la murat in capatine intregi , sau taiata si amestecata cu morcov, sau se umple cu ardei grasi , rosii . Cum facea bunica mea , si cum m-a invatat si pe mine, am sa descriu in aceasta reteta.<br>
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Totodata, Varza se poate pastra in beciuri de piatra , racoroase si bine zvantate, timp de 3-4 luni in stare proaspata , pe rafturi din lemn uscat , unica , e nevoie sa retineti minte/<br>
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<ul style="text-align: left;">
<li>E necesar sa fie taiata din curpanul sau atunci, cand s-a zvantat toata bruma si roua din ea </li>
<li>Sa alegeti capatine nevatamate de boli sau insecte si sa nu le taiati primele invelesuri. Adica varza sa fie pastrata in primele frunze care o invelesc pe ea , peurma cu timpul se desfac. Mai tarziu aceste frunze se usuca si e nevoie sa le inlaturam , dar scopul pastrarii lor este - de a mentine varza in sucul ei ( cu umeditatea ei) timp mai indelungat.</li>
<li>La fiecare saptamana - doua sa fie intoarse in beci pe alta parte , ca sa patrunda aerul pe toate partile, si in asa fel .sa fie ventilata bine. </li>
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</div><a href="http://anishoara.blogspot.com/2012/10/salata-din-varza-murata-cu-morcov.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com2tag:blogger.com,1999:blog-571231964398338723.post-79245756501673139752012-10-13T19:44:00.000+03:002012-10-14T07:31:34.064+03:00UN GRATAR... LA SPANIOLI<div dir="ltr" style="text-align: left;" trbidi="on">
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Am fost 2 ani in urma la mare , si am ramas incantata de gustul si modul , cum se preprara acesti pestisori - sardine.<a href="http://anishoara.blogspot.com.es/2010/08/peste-cilingito-sau-pe-jaratic.html" target="_blank">sub denumirea de CILINGUITO .</a><br>
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Mi s-a spus, ca pe tot tarmul mediteranean este raspandit acest gratar. Am intrebat , care sunt prioritatile acestui gratar fata de cel , obisnut pentru toti.<br>
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In primul rand, fumul , care contine multe impuritati de la lemn , se ridica in majoritatea cazurilor in sus, iar in partea , unde se coace pestele vine numai caldura jaraticului. Se poate prepara pestele, sau produsele marine, sau filete de vita la orice moment , in timpul , cand focul arde. Nu afecteaza sub nici un mod, ceea ce se prepara. Si nu e nevoie de asteptat jaraticul puternic, pana ce , au ars toate lemnele. Gustul carnii si intensitatea focului foarte mult depinde de lemnul, care se foloseste. <br>
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Am facut mai multe poze , ca sa fie aratat mai bine principiul de lucru a acestul gratar si este foarte simplu de realizat. </div>
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Se coc sardinele,presarate cu sare mare ( important) SAU alte specii de pesti mai mari, sau produsele de mare timp 8 minute, maximum in 10 minute. </h4>
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<a href="http://anishoara.blogspot.com.es/2010/08/peste-cilingito-sau-pe-jaratic.html" target="_blank">AL TIP DE GRATAR </a>, ce este deasemenea raspandit pe tarm , il gasiti printre poze sub acet linc.La el se coace carnea de pui si vitel in bucati mai mari.<br>
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Doriti sa cunoasteti pretul ? in dependenta de categoria restaurantului intre 8 si 12 euro pentru o portie. Dar se merita , pentru ca in amintirea voastra va ramane acest gust pentru totdeauna. <br>
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</div><a href="http://anishoara.blogspot.com/2012/10/un-gratar-la-spanioli.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com0tag:blogger.com,1999:blog-571231964398338723.post-7168604859500889572012-10-12T22:53:00.002+03:002012-10-16T22:25:48.039+03:00Primii pasi - PRIMUL MEU MODEL<div dir="ltr" style="text-align: left;" trbidi="on">
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Am fost in vacanta :))))). Si am hotarat sa fac o incercare ... si sper , ca mi-a reusit. Dar voi ce ziceti ? Toate pozele le-am facut la lumina zilei .<br>
Mai jos vedeti modelul meu- o fata scumpa si draguta pentru mine. <br>
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</div><a href="http://anishoara.blogspot.com/2012/10/primii-pasi-primul-meu-model.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com7tag:blogger.com,1999:blog-571231964398338723.post-6863465579542168152012-09-23T22:19:00.002+03:002012-09-24T23:04:04.730+03:00MURAREA HARBUZULUI LA BORCAN <div dir="ltr" style="text-align: left;" trbidi="on">
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Am primit un mesaj ,unde mi s-a spus , ca au sarit capacele la harbujii murati, dupa reteta expusa. Doresc sa accentuez un lucru , nu caut retete prin alta parte si le expun , decat acele , care au fost preparate de mine ani de zile. Sunt convinsa , si stiu rezultatul si gustul fiecarei retete pe care o expun. </div>
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Am telefonat acasa la neamurile mele sa ma interesez , ce se intampla ultimii ani la ei, cum sunt reusitele la conservarea legumelor, si in special , am intrebat de reteta respectiva , pentru ca la noi este foarte raspandita murarea prin aceasta metoda . Metoda de adaugarea aspirinei la murarea harbuzului se foloseste foarte des, deoarece este cea mai rapida metoda de murare a lui.</div>
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Am expus urmatoarele retete: </div>
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<a href="http://anishoara.blogspot.com.es/2010/09/murarea-pepenelui-rosu-harbuzului-in.html" target="_blank">MURAREA LA POLOBOC</a></div>
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<a href="http://anishoara.blogspot.com.es/2010/09/pepene-rosu-murat-la-borcan.html" target="_blank">MURAT LA BORCAN</a></div>
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<a href="http://anishoara.blogspot.com.es/2010/09/desert-din-pepene-rosu-harbuz.html" target="_blank">MARINAT LA BORCAN </a></div>
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Dar mi s-a atras atentia la unele momente si schimbari. In ziua de azi toti cunoastem , ca se folosesc multi nitrati la cresterea legumelor. Daca peste granita este controlat acest proces de folosire a nitratilor, atunci , la noi taranul pune si el " la ochi ". Nu este un control special asupra folosirii lor.</div>
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Si mi s-a spus , ca e necesar sa fiti atenti cand cumparati legume si fructe, care doriti sa conservati pentru perioada de iarna. </div>
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Si al doilea moment foarte important , APA . S-a schimbat foarte mult structura apei in multe localitati , fantani . Apa foarte mult influienteaza la procesul de murare si conservera a legumelor, si totodata la gustul conservelor preparate.</div>
</div><a href="http://anishoara.blogspot.com/2012/09/murarea-harbuzului-la-borcan.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.comtag:blogger.com,1999:blog-571231964398338723.post-57531609902289666302012-09-16T21:07:00.000+03:002012-09-20T23:26:28.575+03:00(1) DE UNDE LUAM LUMINA PENTRU POZE CULINARE? ?<div dir="ltr" style="text-align: left;" trbidi="on">
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Voi deschide mai multe posturi , despre secretele si cunostintele ( cele mai simple ), care va vor ajuta sa primiti rezultate bune in FOTOGRAFIA CULINARA.<br>
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Aceste posturi vor fi pentru amatorii de a prepara retete si care doresc sa se impartaseasca si sa expuna POZE CULINARE REUSITE pe blogul sau saitul sau.<br>
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</div><a href="http://anishoara.blogspot.com/2012/09/1-de-unde-luam-lumina-pentru-poze.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com7tag:blogger.com,1999:blog-571231964398338723.post-24711611252564655102012-09-16T13:42:00.000+03:002012-09-16T14:32:37.817+03:00ZACUSCA DIN ARDEI PRAJITI CU ROSII <div dir="ltr" style="text-align: left;" trbidi="on">
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Din discutia mea cu Doina, o citittoare din Romania, m-a rugat sa
expun retete diferente de cele clasice, si anume de ZACUSCA . Eu ii
raspund dar stii ca cuvantul Zacusca este imprumutat de la rusi , si se
traduce ca GUSTARE . Este si verb in limba rusa Закусить , ce in
traducere ar insemna "As dori sa gust ceva- foarte putin !</div>
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Si
mi-am dat intrebarea , ce retete sa-i expun de Zacusca , daca toate
retetele de conserve; sunt Zacusca in intelesul meu, numai , ca fiecare
cu denumirea ei, salata de... ghiveci din .... , tocanita din..., sos
din .... adjica din..., muratura din ..., marinada din.... s.t.a.m.d.<br>
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Si
pana la urma, am hotarat sa scriu un colaj de mai multe conserve
intr-un post, deoarece nu am conditii de a face conserve...
inchipuiti-va 4 persoane la un frigider... <br>
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Vreau
sa adaug , ca aceasta zacusca din legume se poate prepara fara oarecare
conservanti , principalul sa retineti 3 reguli foarte importante ,
care se refera si la alte conserve din legume, ce sunt preparate in
conditii de casa : <br>
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</div><a href="http://anishoara.blogspot.com/2012/09/discutia-mea-cu-doina-o-citittoare-din.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com6tag:blogger.com,1999:blog-571231964398338723.post-71244253504057281322012-08-26T22:43:00.001+03:002012-08-26T23:53:36.590+03:00MITITEII MEI <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d; font-family: Verdana,sans-serif;"> Va scriu aici reteta de mici , prin metoda mea de framantare a tocaturii . Va recomand aceasta reteta din tot sufletul sa o incercati , si veti intelege diferenta la gust. Nu am posibilitate , aici in Spania sa fi copti la un gratar de carbune , dar credeti-ma , ca merita incercati.</span><br>
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</div><a href="http://anishoara.blogspot.com/2012/08/scriu-aici-reteta-de-mici-prin-metoda.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com3tag:blogger.com,1999:blog-571231964398338723.post-90291722808770451362012-08-26T01:29:00.003+03:002012-08-26T22:09:08.562+03:00CUM PREPAR TOCATURA PENTRU MICI SAU PARJOALE <div dir="ltr" style="text-align: left;" trbidi="on">
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Stiu , ca micii sunt traditionali pentru bucataria romaneasca , si noua ne plac foarte mult , si se serviesc la masa foarte des , cu orice ocazie .</div>
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Insa , scopul acestui mesaj este de a explica tehnologia de preparare a tocaturii pentru mici.</div>
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Nu este metoda traditionala , care o cunoasteti toti, este o metoda a mea, la care am facut multe experiente , pana am ajuns la un rezultat si gust excelent. Este parerea la toti ceea , care au servit din ei. </div>
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Prima intrebare dupa prima mushcatura era aceeasi : Cine a facut acesti mici ?.....</div>
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Postul cu micii va urma in urmatoarea reteta.</div>
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</div><a href="http://anishoara.blogspot.com/2012/08/ccum-prepar-tocatura-pentru-mici-sau.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com3tag:blogger.com,1999:blog-571231964398338723.post-56067325471810599002012-08-24T23:32:00.003+03:002012-08-25T23:20:38.867+03:00GULAS CU VITA SI CARTOFI - reteta baza <div dir="ltr" style="text-align: left;" trbidi="on">
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Am vazut pe un blog , ca va fi <a href="http://www.bucatarmaniac.ro/" target="_blank">un ,festival in Arad </a>, unde se va prepara GULAS de mai multe echipe .<br>
Si mi-am adus aminte , ca il am in poze , si pot sa expun varianta mea de prepararea a Gulasului.</div>
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De la bun inceput o spun, ca nu este preparat cu adaosuri de coloranti, nici boia , nici pàsta de rosii.</div>
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Este preparat din carne si legume, dar anumite secrete , care vor fi descrise aici , va ajuta sa primiti dupa prepararea Gulasului o culoare aurie , naturala , cu un gust si miros natural de legume si carne . </div>
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</div><a href="http://anishoara.blogspot.com/2012/08/gulas-cu-vita-si-cartofi.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com9tag:blogger.com,1999:blog-571231964398338723.post-10688650004657486952012-08-23T10:58:00.001+03:002012-12-08T00:54:02.378+02:00(1) O MASA ,:)) CA LA MOLDOVENI <div dir="ltr" style="text-align: left;" trbidi="on">
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Cred, ca pentru nimeni nu este un secret , ca mesele festive in Moldova sunt pline de mancaruri foarte gustoase ( FARFURIE PESTE FARFURIE ) si aranjate CU GUST. Este onoarea fiecarei gospodine de aranja o masa cu multe bucate gustoase. Nu importa, e nunta sau cumatrie, e zi de nastere si alte festivitati. <br>
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Ceeia , ce ma starui eu sa va descriu , si sa va arat in acest blog. Mai putin veti gasi salate pe baza de maioneza, pentru ca nu sunt tare incantata de ele, dar in rest, tot ce vedeti pe mesele acestea , de toate am descris pe acest blog. </div>
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<span style="color: #38761d;">NU UITATI , CA AICI VEDETI NUMAI PRIMA MASA LA SERVIRE, DAR URMEAZA A 2A MASA - <b>MASA CU BUCATE CALDE , unde se servest in primul rand SARMALUTELE , PLACINTE, </b> SI PEURMA A TREIA MASA , <b>CU DULCIURILE. </b></span><br>
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</div><a href="http://anishoara.blogspot.com/2012/08/o-masa-ca-la-moldoveni.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com20tag:blogger.com,1999:blog-571231964398338723.post-69259810629252979252012-08-22T15:41:00.001+03:002012-08-22T17:26:43.202+03:00SALATA PICANTA DIN VANATA SI ARDEI <div dir="ltr" style="text-align: left;" trbidi="on">
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Am deschis cartea mea de retete , unde le-am strans pe parcursul anilor mei, si am zarit aceeasta reteta se salata. Tare demult nu am preparat-o si tineam minte , ca e pe gustul barbatilor. Are un gust de legume murate si picante , cu aroma foarte puternica de marinada , care contine ceapa si usturoi. Nu se face cu mirodenii diferite, e nevoie sa-i pastram mirosul natural al legumelor si sa stiti , ca are multe vitamine. </div>
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</div></div><a href="http://anishoara.blogspot.com/2012/08/salata-picanta-din-vanata-si-ardei.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com5tag:blogger.com,1999:blog-571231964398338723.post-57828553323578440142012-08-21T19:53:00.002+03:002012-08-21T21:46:38.083+03:00VARZARE , ca la moldoveni<div dir="ltr" style="text-align: left;" trbidi="on">
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In copilaria mea erau cele mai iubite si asteptate placinte , care le facea bunica vara, cand se coceau fructele . Primele , care se coceau direct pe vatra , in cenusa cuptorului de piatra , erau VARZARE ( asa le spunea bunica ) cu cirese negre, amare . Vaaai , ce mai mancam din ele , si ne improscam , noi copii, cu samburii marunti de la cirese negre. </div>
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Peurma se coceau VARZARE cu abricoase ( caise ) , dulce acrisoare la gust . Iar , cand aparea sezonul perjelor ( prunelor ) bunica ne facea mereu, cand VARZARI cu perje moldovenesti. , cand malai cu perje. </div>
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Avea bunica in livezile ei , circa 36 de copaci de diferite soiuri de prune. Dar anume , varzarile ni le cocea cu prune marunte , lungarete. Ea le spunea perje moldovenesti. </div>
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Fiind departe de casa, mi-au adus frunze de poama ( struguri) dintr-un sat de la munti, si prima , ce mi-a venit in cap , SA COC VARZARI CU CIRESE .</div>
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Si mi-au reusit , si ca gust , si ca forma . Gustul copilariei. Telefonez pe fratele meu, si-i zic ... imi raspunde , cat de mult imi placeau varzarile cu perje . Puteam sa mananc zi si noapte din ele. </div>
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</div><a href="http://anishoara.blogspot.com/2012/08/varzare-ca-la-moldoveni.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com2tag:blogger.com,1999:blog-571231964398338723.post-69123638918939932382012-08-20T01:46:00.002+03:002012-08-22T23:48:07.494+03:00GUSTARE DIN LEGUME PRAJITE , IN STARE CONSERVATA <div dir="ltr" style="text-align: left;" trbidi="on">
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Cunosc foarte multe tipuri de conserve, cum se fac, numai ca nu am conditii pentru a le prepara si conserva, pentru ca ma aflu peste granita .<br>
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Oricum , deschideti capitolul de Conservare a legumelor si fructelor, si veti gasi multe retete de conserve foarte gustoase pentru sezonul de iarna . </div>
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<span style="color: #38761d; font-family: Verdana,sans-serif;">In acest caz , va propun o gustarica cu un gust natural , cu un gust al copilariei , care ne serveau bunicile si simplu de preparat.</span><br>
<span style="color: #38761d; font-family: Verdana,sans-serif;">Un trio foarte indragit de fiecare din noi , ardei dulci prajiti, vanata in felii prajita si sos de ceapa cu rosii prajit</span>i.<span style="color: #38761d; font-family: Verdana,sans-serif;"> </span><br>
<span style="color: #38761d; font-family: Verdana,sans-serif;">Se prepara mereu o cantitate mare de borcane din acestea, pentru ca in iarna, pe timpul de post, era prima mancare la masa . </span><br>
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Vreau sa va spun de la inceput : sunt doua moduri de a conserva aceasta gustare-trio</div>
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PRIN STERILIZARE SI FARA STERILIZARE .</div>
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si e nevoie sa retineti bine aceste momente pentru , ca e valabila si pentu alte conserve din legume.</div>
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</div><a href="http://anishoara.blogspot.com/2012/08/gustare-din-legume-prajite-in-stare.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com2tag:blogger.com,1999:blog-571231964398338723.post-61884532978903923612012-08-19T17:02:00.001+03:002012-08-22T23:11:48.295+03:00Vanata conservata "LIMBA SOACREI"<div dir="ltr" style="text-align: left;" trbidi="on">
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In popor se zice o vorba , ca "limba soacrei este lunga si iute ".</div>
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Sub aceasta denumire a aparut de foarte multi ani in urma o mancare iute si gustoasa , care se serveste cu tochitura din carne de porc, slanina sarata sau afumata pe timp de iarna. </div>
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Voi descrie o reteta de vanata prajita si marinata in adjica de ardei dulci, iuti si usturoi , care se poate conserva pentru timpurile racoroase.Ea ajuta foarte mult la digestie si la topirea grasimei in timpul mancarii.</div>
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</div><a href="http://anishoara.blogspot.com/2012/08/vanata-conservata-limba-soacrei.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com1tag:blogger.com,1999:blog-571231964398338723.post-39567380868179839352012-08-18T22:09:00.000+03:002012-08-19T09:50:53.989+03:00PLACINTA FESTIVA SUB FORMA IMPLETITA <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;">Din acest aluat</span></div>
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<span style="color: #38761d;"> </span><a href="http://anishoara.blogspot.com.es/2012/07/prepararea-aluatului-intins-cu-drojdie.html" style="color: #38761d;">(1) Prepararea aluatului intins cu drojdie pentru placinte si invartite </a></div>
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( 2) <a href="http://anishoara.blogspot.com.es/2012/07/2-prepararea-aluatului-intins-elastic.html">Prepararea aluatului, elastic cu drojdie pentru placinte</a></div>
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va propun o placinta festiva sub forma impletita . Ea va infrumuseta orice masa festiva si nu numai , si chiar poate sa va inlocuiasca painea la masa. Este foarte gustoasa, cu un miez molcut, si o coaja crocanta si aspectuoasa. Daca veti urmari bine pasii in pozele de mai jos , o sa intelegeti, cat de usor si repede se poate forma aceasta placinta .</div>
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</div><a href="http://anishoara.blogspot.com/2012/08/placinta-festiva-sub-forma-impletita.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com3tag:blogger.com,1999:blog-571231964398338723.post-64703666813306668362012-08-13T20:28:00.002+03:002012-08-18T22:52:04.879+03:00PLACINTELE RUFOASE " POALE,N BRAU "<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;">Pentru a prepara placintele rufoase , cu branza si marar, folosim </span><br>
<a href="http://anishoara.blogspot.com.es/2012/08/prepararea-aluatului-pentru-placinte.html" style="color: #38761d;" target="_blank">ACEST ALUAT IN FOI, </a></div>
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care se imparte in 9-10 parti egale a cate 75 -80 grame de aluat pentru o placintica. </div>
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Nu e nevoie de folosit aluat mai mult, pentru a primi o placinta mai mare, deoarece dupa coacere ea este foarte finuta si sfaramicioasa.</div>
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Ele sunt foarte aspectuoase si gustoase pe o masa festiva . Va asigur un succes enorm.<br>
Eu de multe ori le-am servit la masa cu o tocanita de ciuperci in sos alb de smantana.<br>
Dar gustul acestor placinte nu necesita nici un acompanement.<br>
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<i> :) un pahar de vin gustos de casa din beciul gospodarului si aceste placinte , scoase din cuptor .</i></div>
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</div></div><a href="http://anishoara.blogspot.com/2012/08/placinte-rufoase-poalen-brau.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com3tag:blogger.com,1999:blog-571231964398338723.post-81397873709088129232012-08-12T23:46:00.003+03:002012-11-14T07:33:01.757+02:00PREPARAREA ALUATULUI PENTRU PLACINTE RUFOASE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;">Am revenit mai devreme din vacanta , si ma gandeam , cu ce sa va servesc, </span></div>
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ceva foarte foarte gustos. </div>
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Acum, pe aceste calduri e bine sa servim o bautura racoritoare , dar oricum zic eu, prepar aceasta bautura zilele urmatoare , dar ... astazi am hotarat sa va destainui o reteta , care am pastrat-o in taina mai mult de 30 de ani si nu doream sa ma impartasesc cu ea. O tineam , ca o comoara pentru mine pentru un moment deosebit. </div>
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Dar cine servea din aceste placinte, ramanea pentru totdeauna incantat de acest gust , si spunea ca niciodata nu a mai mancat asa ceva. </div>
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<span style="color: #274e13;">DE CE RUFOASE ? asa le numea bunica mea , si asa va ramane denumirea pentru totdeauna in amintirea mea.Pentru ca dupa coacere acest aluat se desface in sute de foite fine finute , cu un gust grozav. Placintelele vor urma in urmatoarea reteta <a href="http://anishoara.blogspot.com.es/2012/08/placinte-rufoase-poalen-brau.html" target="_blank">AICI</a></span></div>
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</div><a href="http://anishoara.blogspot.com/2012/08/prepararea-aluatului-pentru-placinte.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com9tag:blogger.com,1999:blog-571231964398338723.post-13302438882697788602012-07-29T11:49:00.000+03:002012-08-12T17:54:48.368+03:00INVARTITA CU BRANZA DIN ALUAT INTINS , CU DROJDIE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://anishoara.blogspot.com.es/2012/07/prepararea-aluatului-intins-cu-drojdie.html">AICI</a> ( 1) este descrisa prepararea aluautului elastic, intins cu drojdie , in pas cu pas .</div>
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<a href="http://anishoara.blogspot.com.es/2012/07/2-prepararea-aluatului-intins-elastic.html">AICI </a> ( 2) veti gasi in pas cu pas,cum se intinde acest aluat.Este foarte usor si rapid de lucrat cu el. </div>
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O. remarca foarte importanta ¨_1. Aluatul este nevoie sa fie numaidecat uns , cu ulei, sau unt topit dupa intinderea lui, pentru ca peurma va fi uscat la gust .</div>
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2. Sa nu fie acoperit aluatul cu multa implutura, pentru ca este destul
de gustos si nu necesita multa implutura, dar pur si simplu
imprastiata pe toata suprafata lui , dupa ce a fost uns.</div>
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Este nespus de gustos, daca inainte de a presara branza de vaci sau de oi sa -l ungeti cu ceapa prajita pe toata suprafata lui. </div>
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Despre impluturi am sa ma opresc mai detailat in alt post, dar bunicile noastre au folosit urmatoarele impluturi/..</div>
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</div><a href="http://anishoara.blogspot.com/2012/07/invartita-cu-branza-din-aluat-intins-cu.html#more">Citeste mai departe...</a>ANISOARAhttp://www.blogger.com/profile/06298777558694494648noreply@blogger.com3