tag:blogger.com,1999:blog-84288052310321830332024-03-18T20:42:24.831+02:00Bucataria casei noastreRuxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.comBlogger289125tag:blogger.com,1999:blog-8428805231032183033.post-35009823592574861642016-11-14T19:24:00.004+02:002016-11-14T19:24:57.393+02:00Prajitura cu mere si gem (de post)Cand faci o varietate mare de prajituri pentru o aniversare, iar prajitura de post este cea care se termina prima, sti ca este o reteta buna, pe care merita sa o impartasesti si altora.<br />
Aliona, reteta aceasta este pentru tine! Sa iti fie de folos si sa va incante cu aroma si textura sa frageda.<br />
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INGREDIENTE (tava 25x30cm):<br />
510g faina (sitata)<br />
340g margarina (moale)<br />
2 plicuri zahar vanilat<br />
1 plic praf de copt<br />
40ml apa<br />
1 lingura otet de mere<br />
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UMPLUTURA:<br />
1kg (6 buc) mere mari, taiate cubulete<br />
160g zahar<br />
3 linguri scortisoara<br />
6 linguri gris<br />
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GLAZURA:<br />
5 linguri (aproximativ) gem (eu folosesc de caise)<br />
50g fulgi de migdale sau nuca<br />
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PREPARARE:<br />
Toate ingredientele pentru aluat se amesteca pentru a se obtine un aluat omogen. Mai adaugati o mana de faina, la nevoie.<br />
Aluatul se acopera cu folie alimentara si se refrigereaza timp de 30 de minute, apoi se intinde, pe rand, in doua foi.<br />
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Prima foaie se asaza in tava acoperita cu hartie de copt, peste aluat se presara 3 linguri de gris, apoi se intind merele. Deasupra merelor se presara uniform zaharul, apoi restul de gris. Se acopera cu cea de a doua foaie. Foaia a doua de aluat se impunge cu furculita, din loc in loc.<br />
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Prajitura se coace 40-45 minute, la foc mediu.<br />
Se scoate din cuptor, se unge cu gem, se presara migdale, apoi se reintroduce in cuptor, pentru inca 10 minute.<br />
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Se taie dupa ce se raceste.<br />
<br />Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com22tag:blogger.com,1999:blog-8428805231032183033.post-44389762581025944102016-10-29T07:40:00.000+03:002016-10-29T07:41:56.341+03:00Saratele cu telemea sau cascavalAm incercat mai multe retete de saratele, iar aceasta mi se pare cea mai usoara si convenabila. In plus, sunt atat de bune, incat nu este prietena care sa le fi incercat si sa nu-mi fi cerut reteta. Acesta din urma este si motivul pentru care revin din nou pe blog ;).<br />
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INGREDIENTE (2 tavi mari, de cuptor):<br />
250g unt moale (sau 200g unt si 50g untura)<br />
200g cascaval sau telemea uscata (nu din cea plina de zer)<br />
2 oua + 1 albus<br />
50ml lapte<br />
550g faina sitata<br />
3 lingurite sare (cel putin)<br />
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1 galbenus<br />
1 lingura lapte <br />
+ mac, susan si chimen <br />
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PREPARARE:<br />
Branza sau cascavalul se rad pe razatoarea mica. <i>De obicei, folosesc produse "de tara", Cascavea afumata de pe Valea Doftanei sau branza de la bunica sotului, dar cand nu le am la dispozitie apelez fara exceptie la cascavalul afumat Bluedino de la Lidl.</i><br />
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Branza/cascavalul se amesteca impreuna cu untul/untura, ouale, laptele si sarea. Peste compozitia obtinuta se adauga faina, la nevoie, completand putin cantitatea initiala pana se obtine un aluat nelipicios. <i>Pentru aceasta actiune se poate folosi un mixer puternic sau o masina de facut paine.</i><br />
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Aluatul se inveleste in folie alimentara si se tine 15 minute la frigider. Bila de aluat se imparte in doua, iar o jumatate se scoate de la rece si se intinde pe masa infainata. Trebuie obtinuta o foaie groasa, de cel putin 0.5cm grosime. Aceasta se taie fasii cu un taietor rotund, special pentru asa ceva, sau se poate folosi un grilaj special, care usureaza mult munca.<br />
<i>Pe al meu l-am achizitionat de <a href="http://www.pandortex.ro/kereses/tipar-pentru-saleuri-c7645" target="_blank">AICI</a>, si este super util, iar rezultatul consta in rapiditate in utilizare si saleuri cu forma uniforma.</i><br />
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Dupa taiere, saratelele se ung cu galbenusul amestecat cu lapte, apoi se presara cu seminte (mac, susan, chimen). Se asaza bucata cu bucata in tava acoperita cu hartie de copt, care apoi se introduce in cuptorul preincins.<br />
Saratelele se coc la foc mediu, timp de 25-30 minute, intorcand tava daca modul de coacere a cuptorului o cere (cuptorul meu coace inegal, zona din spatele sau coace mai repede si de aceea trebuie sa intorc tava pentru o coacere uniforma).<br />
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Se repeta actiunile cu cea de a doua jumatate de aluat.<br />
<br />Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com6tag:blogger.com,1999:blog-8428805231032183033.post-45710790148749588842016-10-05T16:39:00.000+03:002016-10-08T12:21:13.173+03:00Chec pandispanAceasta este una din retetele la care am apelat cel mai des in ultimii doi ani, atunci cand eram in cautarea unui desert usor si rapid, a unei gustari pentru scoala, a unui dulce de luat pe drum in concediu sau a unei solutii pentru consumul multelor oua din frigider. Desi 2 checuri sunt destul de mari, rar apuca sa nu fie epuizate in 2 zile, iar de fiecare data cand au fost gustate prima oara de cineva remarcile au fost mereu aceleasi "Cum il faci? mie nu imi iese niciodata asa bun."<br />
Prin urmare, va prezint mai jos secretele checului pandispan - arome folosite din belsug si oua la temperatura optima - reteta finala la care am ajuns dupa mai multe experimente, pornind de la reteta clasica de blat pandispan folosita la torturi.<br />
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INGREDIENTE (2 buc):<br />
10 oua ajunse la temperatura camerei<br />
350g zahar tos <br />
8 linguri ulei<br />
1 lingurita plina coaja rasa de lamaie (din belsug)<br />
1 lingura esenta de rom<br />
1/2 lingurita sare<br />
400g faina pentru prajituri, sitata<br />
2 lingurite praf de copt<br />
50g cacao<br />
cateva linguri de lapte sau apa <br />
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PREPARARE:<br />
Conditia unui pandispan pufos sta in aerarea albusurilor, iar acestea ajung la consistenta ideala numai daca sunt folosite oua ajunse la temperatura camerei, nu direct scoase din frigider. Pentru aceasta se scot ouale de la rece cu cateva ore inainte de pregatirea prajiturii sau prin scufundarea lor in apa calda.<br />
Ouale se spala, apoi se despart in albusuri si galbenusuri.<br />
<i>Este important ca ouale sa fie uscate inainte de a fi sparte, deoarece eventuala apa amestecata cu albusurile va impiedica spumarea acestora.</i><br />
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<b>Albusurile</b> se bat impreuna cu zaharul, pana cand spuma rezultata este foarte tare. Testul texturii perfecte se realizeaza prin inclinarea bolului in care albusurile au fost batute. Daca nu se desprinde sau aluneca deloc compozitia de pe peretii bolului, compozitia este perfect batuta.<br />
<i>Acest pas poate dura destul de mult cu un mixer de mana, dar este o conditie importanta in obtinerea texturii dorite. </i><br />
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Intr-un castron se amesteca <b>galbenusurile</b> cu uleiul, esentele, coaja de lamaie si sarea, pana cand uleiul este incorporat in totalitate. Compozitia aceasta se toarna peste albusuri. Un alt indiciu ca acestea au fost perfect batute este ca galbenusurile sa ramana peste albusuri, sa nu se scufunde in acestea.<br />
<i>Nu puneti inca la spalat castronul de la galbenusuri, va fi folosit ulterior. </i><br />
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Din acest moment renuntam la mixer si amestecam usor cu telul, fara a rasturna compozitia, ci descriind linii prin aceasta, pana cand nu se mai observa zone de culoare galbena (de la galbenusuri).<br />
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<b>Faina</b> se siteaza impreuna cu praful de copt, apoi se adauga peste compozitia obtinuta anterior, in 3 sau 4 transe, nu toata deodata. Faina se incorporeaza cu rabdare, usor, fara rasturnarea compozitiei.<br />
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<b>Cacaoa</b> se amesteca impreuna cu laptele in castronul pastrat anterior (de la galbenusuri), pana cand obtinem o compozitie usor lichida. In aceasta se adauga si amesteca 2-3 linguri din compozitia cu oua, in functie de proportia dorita de cacao in chec.<br />
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Compozitia galbena, cu oua, se imparte in cele doua forme acoperite cu hartie de copt. Deasupra se toarna compozitia cu cacao si se amesteca prin rasturnare, cu o furculita.<br />
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Checurile se coc 1 ora la foc mediu, in cuptorul preincins.<br />
Sunt gata cand trec proba scobitorii.<br />
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Se scoate checul din cuptor si se lasa la racit in forma, cateva minute, apoi se scoate din aceasta, cu ajutorul hartiei de copt. Hartia de copt nu se dezlipeste decat inainte de a fi consumat checul, aceasta prevenind uscarea acestuia.<br />
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Checul se taie perfect atunci cand s-a racit ... asta daca puteti rezista atat de mult mirosului divin pe care il emana. :)<br />
<br />Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com120tag:blogger.com,1999:blog-8428805231032183033.post-87285951625582541412014-04-30T19:31:00.002+03:002014-04-30T19:32:05.534+03:00Crema de zahar ars<div class="separator" style="clear: both; text-align: center;">
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Una din prajiturile cu numar redus de ingrediente, dar cu un gust special, ce poate fi regasita in bucatariile obisnuite, dar si in cele ale marilor restaurante. Ceea ce face o "crema de zahar" reusita este textura, care trebuie sa fie fina si fara aspect branzit.<br />
In rest, acest desert nu are cum sa iasa altfel decat delicios, secretul unei "creme de zahar" ca la carte fiind descris in modul de preparare.<br />
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<a name='more'></a>INGREDIENTE:<br />
200-250g zahar pentru siropul de caramel<br />
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1.5L lapte<br />
12 oua<br />
200g zahar<br />
2 plicuri zahar vanilat<br />
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PREPARARE:<br />
Zaharul pentru viitorul sirop de caramel se rastoarna in oala <i>(cea folosita de mine are 24cm diametru intern)</i> in care va fi pregatita prajitura, intr-un strat uniform, apoi oala se pune pe aragaz, la foc mic.<br />
In centrul oalei se face o mica gaura in stratul de zahar, acesta fiind locul in care zaharul, fiind in cantitate mai mica, va incepe sa se topeasca. Cu o lingura de lemn se trage zahar in zona cu zahar topit, treptat, pana cand intreaga cantitate se transfoma intr-un sirop auriu. Atentie! Cand zaharul s-a topit in totalitate, se ia oala de pe foc si, printr-o miscare circulara, se acopera intreg fundul si peretii acesteia.<br />
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<i>Aveti grija cand intoarceti oala fierbinte! Se poate intampla ca siropul cu care au fost acoperiti peretii sa se scurga necontrolat si sa intre in contact cu pielea de pe mana ... eu am doua semne pe incheietura stanga, capatate in timpul acestei proceduri :D</i><br />
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Oala tapetata cu zahar se lasa la racit. Cand siropul se va raci, se va intari si va incepe sa crape ... zgomotos.<br />
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Cat timp zaharul caramelizat se raceste, se pregateste amestecul de lapte si oua.<br />
Ouale se mixeaza impreuna cu zaharul, pana cand cel din urma se topeste, iar amestecul devine spumos. Se adauga laptele treptat, amestecand continuu.<br />
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Cand laptele a fost inclus in amestecul de oua, compozitia obtinuta se rastoarna in oala tapetata cu zahar caramelizat, iar aceasta se introduce intr-o alta, mai larga si mai adanca, partial umpluta cu apa. Pentru ca in final sa se obtina un desert cu o consistenta legata si cu aspect uniform, trebuie avut grija ca intreaga compozitie de oua cu lapte sa fie in permanenta sub nivelul apei din cea de a doua oala.<br />
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Cele doua oale se introduc in cuptorul preincins, la foc mediu, pentru aproximativ doua ore.<br />
Este important ca apa din oala cea mare sa nu clocoteasca si sa nu scada prea mult; la nevoie se completeaza cantitatea de apa.<br />
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In timpul cat sta la cuptor, zaharul caramelizat de pe peretii oalei se va topi. Desertul este gata de a fi scos din cuptor atunci cand, odata inclinata oala ce il contine, acesta se desprinde usor, de la sine, de peretele oalei.<br />
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Oala cea mica se scoate din cea mare si se lasa la racit, apoi se pastreaza in frigider. Pentru o racire mai rapida, oala se poate aseza in baie de apa rece.<br />
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Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com251tag:blogger.com,1999:blog-8428805231032183033.post-80822806905192219062014-04-30T08:22:00.001+03:002014-04-30T14:34:52.921+03:00Prajitura ToscaDe Pastele acesta, chinuita de o imensa lene, nu am pregatit nimic dulce familiei. Da, stiu, urat, am creat niste standarde si acum m-am lasat pe tanjeala, mi s-a spus, mi s-a batut subtil obrazul, iar eu ... nimic, da' nimic!<br />
In a doua zi de Paste am mers in vizita la bunicii sotului, la tara, noi sa ne bucuram de compania lor, piticii sa chinuie animalele din ograda si sa fie rasfatatii tuturor. Acolo ne-am intalnit, binenteles, am mancat, ca doar ce sa facem de Paste, iar ca desert, pe langa pasca si cozonaci, am fost rasfatati de verisoara lui B cu o minunat pregatita prajitura Tosca. Era perfecta: blatul pufos si usor umed, crema galbioara si aromata, iar biscuitele glazurat cu cioco de deasupra acompania surprinzator de bine straturile de sub el. Singurul cusur al ei a fost ca nu a fost mai multa :( Ce-i drept, noi eram multi la masa, iar bunul simt m-a indemnat sa ma limitez la o singura bucata, desi dracusorul de pe umarul opus imi soptea obsedant "Haaaaai, mai ia o bucata!"<br />
A doua zi, nu e greu de banuit ce-am facut; binenteles, prajitura Tosca, sub indicatiile Cristinei, verisoara cea priceputa. :*<br />
Daca nu ati pregatit-o pana acum, aflati ca nu e grea si merita incercata, gustul sau fiind minunat!<br />
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INGREDIENTE BLAT(25x38):<br />
10 albusuri<br />
250g zahar<br />
1/2 lingurita sare<br />
140g mac<br />
140g nuca de cocos (eu am pus numai 100, atat am avut)<br />
5 linguri faina pentru prajituri (aprox. 75-80g) <br />
1 plic praf de copt<br />
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CREMA VANILIE:<br />
500ml lapte<br />
200g zahar<br />
10 galbenusuri<br />
5 linguri faina sau amidon (am folosit 1 plic de budinca vanilie + 1 lingura rasa amidon)<br />
250g unt moale<br />
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+ biscuiti Petit Beurre<br />
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GLAZURA:<br />
250g ciocolata (amaruie, cu lapte, sau un amestec din cele doua)<br />
100ml lapte sau frisca lichida, din smantana<br />
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PREPARARE:<br />
Pentru <b>blat</b>, albusurile se mixeaza spuma tare, impreuna cu sarea.<br />
Se adauga zaharul si se reia mixarea, pana cand se revine la consistenta tare.<br />
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Se adauga faina cernuta si praful de copt (amestecate anterior intre ele), amestecand usor cu telul, circular, de sus in jos.<br />
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Nuca de cocos se amesteca impreuna cu macul, apoi se adauga in
compozitia anterioara, in mai multe transe, continuand a amesteca usor.<br />
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Compozitia obtinuta se toarna, apoi niveleaza, in tava unsa si tapetata
sau acoperita cu hartie de copt (eu prefer cea de a doua varianta).<br />
Blatul se coace 30-35 de minute, in cuptorul preincalzit, la foc mijlociu.<br />
Cand este gata, se lasa sa se raceasca in tava.<br />
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Pentru <b>crema</b>, laptele se pune la fiert impreuna cu zaharul si coaja de lamaie rasa, pana cand zaharul se topeste, iar laptele este clocotind.<br />
Galbenusurile se freaca impreuna cu amidonul/faina/praful de budinca, apoi se rastoarna peste laptele clocotind.<br />
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Amestecul se mentine la foc mic, amestecand continuu pana cand s-a ingrosat si, desi mentinut pe foc, nu se mai observa modificari in starea sa.<br />
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Crema de lapte astfel obtinuta se lasa la racit, apoi se incorporeaza treptat, lingura cu lingura, in untul moale, mixat spuma anterior, 2-3 minute.<br />
Crema se intinde peste blatul racit, iar deasupra se aliniaza biscuitii. Prajitura se pune la rece, in asteptarea glazurii.<br />
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<b>Glazura</b> se pregateste amestecand pe bain marie frisca
lichida/laptele si ciocolata, taiata bucatale cat mai mici. Cand ciocolata este
topita in proportie de 80%, oala se ia de pe bain-marie si se continua a
amesteca, pana la omogenizare, apoi se lasa sa se raceasca.<br />
Glazura se intinde peste biscuiti, cu ajutorul unei pensule de silicon, apoi prajitura se reintroduce in frigider, pentru a permite cremei sa se intareasca. Cand ciocolata s-a intarit usor, se poate decora, trasand dungi cu un pieptene de patiserie.<br />
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Prajitura se taie cel mai bine in portii de marimea biscuitilor asezati deasupra.<br />
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<br />Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com19tag:blogger.com,1999:blog-8428805231032183033.post-4892816731629415072014-02-17T17:58:00.000+02:002014-02-17T18:00:49.961+02:00Prajitura rapida cu gem de pruneAm solicitat reteta acestei prajituri de la mama sotului meu deoarece, dupa ce-am gustat-o, cu totii am fost cuceriti de gustul sau si am vrut sa o am la indemana ori de cate ori ni se mai face pofta. In plus, eu am fost cu atat mai interesata cu cat nu ma asteptam ca dintr-o reteta ce contine ulei si nu unt sa rezulte o prajitura atat de frageda. Initial chiar mi-am exprimat nelamurirea de ce se numeste prajitura in loc de tarta, dar apoi am gustat si textura perceputa m-a facut sa imi recunosc greseala. :)<br />
Va recomand aceasta reteta pentru clipele cand nevoia de dulce este urgenta, iar camara va este de ajutor, adapostind un borcan cu gem de prune.<br />
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<a name='more'></a>INGREDIENTE (20x30):<br />
2 oua<br />
100g zahar<br />
coaja de lamaie<br />
esenta de vanilie<br />
100ml ulei de floarea soarelui<br />
300g faina pentru prajituri (sitata)<br />
1 lingurita praf de copt<br />
un praf de sare <br />
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+300g gem/magiun de prune <br />
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PREPARARE:<br />
Ouale, zaharul, coaja de portocale si esenta se mixeaza cel mult 1 minut, pentru a permite zaharului sa se topeasca.<br />
Se adauga uleiul, apoi faina sitata, anterior amestecata cu sarea si praful de copt.<br />
Se framanta un aluat nelipicios, pentru care, la nevoie sa adauga o mana de faina, daca iese prea umed sau o lingura doua de lapte, daca iese prea vartos (dimensiunea oualelor poate duce la aceasta variatie).<br />
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Din aluatul rezultat se da de-o parte o bila ce se va folosi la grilaj.<br />
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Aluatul se intinde foaie si se potriveste pe fundul tavii unse si tapetate sau acoperite cu hartie de copt.<br />
Gemul se intinde deasupra aluatului, apoi se potrivesc fasii taiate din aluatul oprit anterior.<br />
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Prajitura se coace 25-30 minute la foc mediu, in cuptorul preincalzit.<br />
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Se lasa la racit inainte de a fi consumata.<br />
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<br />Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com35tag:blogger.com,1999:blog-8428805231032183033.post-68427459075531453432014-02-05T20:22:00.001+02:002014-02-05T20:22:11.163+02:00Fursecuri cu untIn continua mea incercare de a obtine gustul dulciurilor din comert folosind ingrediente naturale, de a limita astfel aportul de conservanti si alte belele in alimentatia familiei am ajuns la delicioasele fursecuri cu unt ... sau or fi biscuiti?! Inca nu am reusit sa determin ce-i face pe <a href="http://dexonline.ro/definitie/biscuit">biscuiti</a> sa fie biscuiti si pe <a href="http://dexonline.ro/definitie/fursec">fursecuri</a> fursecuri, cel putin in felul in care sunt ei denumiti in comert. Hmmm, daca e sa apelez la DEX-ul nostru cel de toate zilele, distinctia e clara, fursecurile sunt din aluaturi fragede, iar biscuitii sunt mai deshidratati; prin urmare, cantitatea mare de unt din compozitia desertului de astazi il clasifica fara doar sau poate in categoria fursecurilor.<br />
Daca doriti sa obtineti o gama mai variata, puteti adauga bucatele de nuca, ciocolata, stafide, dar, va rog, aveti incredere cand va spun "nu adaugati nicio esenta aromata", gustul de unt este cel care ofera savoare acestor fursecuri.<br />
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<a name='more'></a>INGREDIENTE (2 tavi = 60 buc):<br />
350g unt moale<br />
170g zahar pudra<br />
3 plicuri zahar vanilat<br />
un praf de sare<br />
350g faina tip 000 (sitata)<br />
70g amidon alimentar<br />
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PREPARARE:<br />
Untul se scoate din frigider si se lasa deoparte pentru a ajunge la temperatura camerei, apoi se mixeaza 1 minut.<br />
Se adauga zaharul pudra plus cel vanilat si se continua a mixa pana cand acestea devin o crema omogena.<br />
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La final se incorporeaza ingredientele uscate (faina, amidon, sare).<br />
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Compozitia obtinuta se spriteaza in tava acoperita cu hartie de copt.<br />
<i>Fiind destul de tare si dificil de extrudat, compozitia nu trebuie sa umple spritul, ci sa se completeze lingura cu lingura.</i><br />
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<i><br />Dupa ce am facut poza am adaugat cateva pastile de ciocolata in motul catorva fursecuri, ulterior observand ca aceasta s-a comportat bine la temperaturi ridicate.</i><br />
Fursecurile se coc 15 minute la foc mediu, in cuptorul preincalzit. Sunt gata cand marginea lor se coloreaza usor, dar sunt inca moi la atingere.<br />
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Fursecurile se scot din cuptor si se transfera pe un grilaj, la racit.<br />
Se procedeaza similar cu cea de a doua tava.<br />
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Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com24tag:blogger.com,1999:blog-8428805231032183033.post-28083777598764404072014-01-21T20:49:00.001+02:002014-01-21T20:49:49.984+02:00Paine neframantataBlogosfera culinara este plina de retete de paine neframantata, alternativa rapida si usoara a painii preparate in casa, care pe multi i-a convins ca a pregati paine nu este greu, iar rezultatul este plin de recompense.<br />
Dintre toate aceste variante, pentru ocaziile in care familia noastra are nevoie urgenta de paine, am ales reteta aceasta deoarece este optiunea cea mai comoda: aluatul nu este deloc atins cu mana, se murdaresc doar doua vase (cel in care amestecam si cel in care coacem), iar masa nu trebuie infainata pentru framantare. In plus, pentru reducerea timpului de dospire, se poate incalzi suplimentar bucataria, prin aprinderea cuptorului si asezarea castronului cu aluat pe aragaz.<br />
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<a name='more'></a><br /><br />
INGREDIENTE:<br />
450ml apa calduta<br />
2 lingurite drojdie<br />
1 lingura zahar<br />
500g faina sitata (000 sau 650)<br />
2 lingurite sare<br />
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+unt sau ulei, pentru unsul tavii <br />
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PREPARARE:<br />
Intr-un castron incapator (ce va fi folosit si pentru dospit), se presara drojdia peste apa calduta cu zahar, iar recipientul acoperit se lasa deoparte timp de 15 minute, pentru a se activa drojdia si a deveni spumoasa.<br />
Dupa cele 15 minute, se amesteca drojdia in apa, pentru dizolvarea completa.<br />
Faina si sarea se cern peste apa cu drojdie. Cu ajutorul unei linguri se amesteca ingredientele pana la incorporare, adica pana cand nu se mai observa zone cu faina uscata.<br />
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Aluatul, de o consistenta lipicioasa, se lasa in castronul in care s-au amestecat ingredientele, care apoi se acopera cu un prosop si se lasa 1-2 ore la crescut, in functie de temperatura din camera.<br />
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Cand a crescut, aluatul se razuieste cu ajutorul unei furculite, de sus in jos, de pe marginea castronului, apoi, cu ajutorul acestuia tinut inclinat deasupra, aluatul se rastoarna in tava unsa (tava poate fi una de tabla, ca pentru cozonac, sau un castron inalt, de sticla termorezistenta).<br />
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Odata transferat in tava, aluatul se acopera cu prosopul si se mai lasa la crescut 30 de minute, timp in care se pune la incins si cuptorul.<br />
<i>Cand cuptorul este in functiune, obisnuiesc sa asez un tocator de lemn pe aragaz, iar deasupra recipientul cu aluat pentru paine, pentru a beneficia de plusul de caldura de la cuptor.</i><br />
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Painea se coace 30 de minute la foc mare, in cuptorul preincins. Daca dupa acest interval painea nu este indeajuns de rumenita (nefiind unsa cu nimic, care sa-i confere acea culoarea rumena a painii framantate), se scoate din forma si se mai coace 5-10 minute direct pe grilajul cuptorului.<br />
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Painea se scoate din tava si se lasa la racit pe un grilaj.<br />
Ca urmare a cantitatii mare de apa din compozitie, painea nu va fi usor de taiat decat dupa ce va fi racita complet, in rest se rupe minunat cu mana, in bucati aburinde si numai bune de mancat.Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com9tag:blogger.com,1999:blog-8428805231032183033.post-34488912111862631282014-01-21T16:07:00.003+02:002014-02-05T16:49:21.042+02:00Cornulete cu rahat, din aluat cu unturaZilele acestea am observat pe blog un mare interes pentru "Fursecurile cu untura" pe care le-am prezentat anul trecut si astfel mi-am adus aminte de placuta si inegalabila lor fragezime, dar si de faptul ca inca mai am din ingredientul acesta special, portionat si congelat in pungulite individuale.<br />
Acestea au fost cele mai bune cornulete pe care le-am mancat, avand ocazia sa le compar direct cu unele primite cadou in aceeasi zi, dar pregatite cu unt si amoniac. Cele cu untura sunt moi, se rup bucatele cand musti din ele, deloc uscate si, un lucru pe care pun pret, nu contin zahar in aluat, dulceata fiind asigurata numai de umplutura si glazura din zahar vanilat. Minunate si gata in numai 40 de minute!<br />
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<a name='more'></a>INGREDIENTE (2 tavi = 60 buc):<br />
550g faina 000 (sitata) <br />
1 1/3 plic praf de copt (13g)<br />
un praf de sare<br />
2 plicuri zahar vanilat (optional)<br />
coaja rasa de la jumatate de lamaie<br />
150g smantana grasa<br />
1 galbenus<br />
200g untura moale<br />
cateva linguri de apa (la nevoie)<br />
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+150-200g rahat<br />
zahar pudra vanilat<br />
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PREPARARE:<br />
Faina si praful de copt se cern intr-un castron incapator, apoi se adauga, pe rand urmatoarele: sare, zahar vanilat, coaja lamaie, smantana, galbenus si untura.<br />
Ingredientele se amesteca, apoi se framanta cu mana. Daca aluatul nu foarmeaza o bila compacta se adauga apa, lingura cu lingura, pana ramane nelipicios. <i>Eu am folosit 30ml, dar cantitatea depinde de greutatea si textura oului, smantanii si unturii.</i><br />
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Aluatul rezultat nu are nevoie de refrigerare, prin urmare se imparte in doua sau 3 bucati, apoi se trece direct la a se intinde foaie.<br />
In functie de forma rezultata,patrata sau rotunda, se taie triunghiuri.<br />
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La baza fiecarui triunghi rezultat se asaza una sau doua bucatele de rahat, apoi se ruleaza inspre varf si se transfera in tava acoperita cu hartie de copt.<br />
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Cornulete se coc in cuptorul preincins, la foc mediu, timp de 30 de minute.<br />
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Imediat ce se scot din cuptor, cornuletele se tavalesc prin zaharul pudra.<br />
Se servesc dupa racire.<br />
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Sursa reteta: <a href="http://cristina-cristinasworld.blogspot.ro/2011/03/cornulete-fragede-cu-untura-la-lia.html">Cristina's World</a>Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com3tag:blogger.com,1999:blog-8428805231032183033.post-88276631480881840782014-01-21T10:22:00.003+02:002014-01-21T10:28:14.271+02:00Prajitura Battenberg (Domino), cu cacaoPrajitura Battenberg este o provocare a maiestriei, ce necesita tehnica, timp si rabdare, ce odata intalnita incanta simturile si ofera rasfatpapilelor gustative.<br />
Pentru aceasta reteta am decis sa fac un pic de bricolaj si sa folosesc o singura tava pentru ambele tipuri de blat, fiind astfel necesara o singura coacere. Cine nu are chef de bricolat poate folosi doua tavi de chec, din cele late, nu cele subtiri care se foloseau cand eram mici.<br />
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<a name='more'></a>INGREDIENTE (9-10 felii):<br />
BLAT (19X27cm):<br />
210g unt moale<br />
180g zahar<br />
esenta de vanilie<br />
5 oua batute usor<br />
210g faina<br />
1 1/2 lingurite praf de copt<br />
1/2 lingurita sare<br />
80g migdale fara coaja, macinate fin<br />
40g cacao (sitata)<br />
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+ dulceata/gem caise<br />
300-350g martipan <a href="http://bucatariacaseinoastre.blogspot.ro/2012/07/martipan-pasta-de-migdale-cu-albus-de.html">facut in casa</a><br />
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PREPARARE:<br />
Pregatirea tavii presupune folosirea unei bucati folie de aluminiu impaturita, plus o bucata mai mare de hartie de copt.<br />
Acestea se combina dupa cum se vede in pozele urmatoare:<br />
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Pentru fixarea hartiei de copt de tava, fundul tavii se unge cu ulei, iar pana la introducerea tavii in cuptor se folosesc carlige pentru fixarea pe peretii acesteia.<br />
Foaia de aluminiu impaturita va servi drept perete despartitor pentru cele doua compozitii de blat.<br />
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Pentru blat, untul moale se mixeaza cu zaharul pana la topirea acestuia si obtinerea unei creme, in care se adauga apoi vanilia.<br />
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Ouale batute usor se incorporeaza lingura cu lingura in crema cu unt, mixand dupa fiecare adaos.<br />
Faina se cerne si se amesteca impreuna cu praful de copt si sarea.<br />
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Compozitia obtinuta se imparte, transferand jumatate intr-un alt castron.<br />
In fiecare parte se vor incorpora urmatoarele amestecuri de ingrediente uscate:<br />
- blat alb: crema unt + aprox. 130g din amestecul de faina + 40g migdale<br />
- blat maro: crema unt + aprox. 85g din amestecul de faina + 40g migdale + 40g cacao <br />
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Cremele se pun cu lingura in spatiile asignate din tava, intai in zona de delimitare, pentru a fixa perete din aluminiu si a evita deplasarea sa intr-o parte sau alta.<br />
Aluatul se niveleaza, apoi tava se introduce in cuptorul preincalzit, unde blatul se va coace 30 minute, la foc mediu.<br />
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Blaturile coapte se scot din forma, se transfera pe un grilaj si se lasa sa se raceasca in totalitate.<br />
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Odata racite, blaturile se asaza unul langa celalalt, pe lungime si se taie cu un cutit cu lama zimtata sau cu un fierastrau cu fir special, la inaltimea optima pentru a indeparta capacele conveze rezultate in urma cresterii blatului.<br />
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Blaturile se suprapun si daca rezulta o diferenta de latime, aceasta se ajusteaza.<br />
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Se masoara jumatatea latimii celor doua blaturi si se taie pe acea linie.<br />
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Cele 4 bucati de blat se reorganizeaza pentru a obtine dominoul cromatic, tinand cont ca partea de jos (mai coapta) a bucatilor de blat alb sa fie asezata inspre exteriorul prajiturii, pentru ca in final sa se confunde cu stratul de dulceata de caise.<br />
Se despart cele 2 bucati de deasupra de cele 2 de dedesubt si zona dintre ele se unge cu dulceata de caise, se reasaza bucatile, iar prajitura se culca pe o parte.<br />
Din nou se indeparteaza cele 2 bucati de deasupra si se unge zona expusa cu dulceata.<br />
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Martipanul se framanta usor in maini, apoi se intinde in foaie subtire, cu sucitorul pe masa pudrata cu amidon (pentru a nu se lipi).<br />
Inainte de a se trece la pasul urmator, foaia de martipan se ridica de pe masa, pentru a ne asigura ca nu a ramas lipita de masa si se va rupe in urma manipularii.<br />
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Foaia de martipan se unge cu dulceata, in strat subtire, numai pentru a asigura un liant intre blat si martipan.<br />
Prajitura montata se asaza pe foana de martipan si se acopera cu aceasta, latura cu latura.<br />
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Trebuie avut grija ca marginile foii de martipan sa se uneasca pe latura de jos a prajiturii, unde nu se va observa.Cu un rest de martipan facuta bila si pudrat usor cu amidon, se preseaza usor martipanul pe prajitura.<br />
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Prajitura se transfera pe un platou si se refrigereaza cateva ore, permitand blatului sa isi schimbe consistenta si sa devina mai umed, martipanului sa se intareasca, iar prajitura sa fie mai usor de feliat. <br />
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Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com2tag:blogger.com,1999:blog-8428805231032183033.post-22600660113240326202014-01-18T08:51:00.000+02:002014-01-18T18:43:00.282+02:00Prajitura napolitana cu nuca si caramel<div class="separator" style="clear: both; text-align: center;">
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Una dintre prajiturile copilariei, pe care o asociez perioadei Craciunului, acea perioada din an in care mama aloca mai mult timp prajituritului si cand nuca nu lipsea din camara.<br />
Daca va apucati sa o pregatiti puteti fi siguri ca nu va rezista pana a doua zi decat printr-un puternic exercitiu de vointa, deoarece nuca prajita si caramelul ofera acestei prajituri o savoare irezistibila dupa care simturile vor pofti continuu.<br />
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INGREDIENTE:<br />
300 g zahar<br />
400 g nuca<br />
3 oua mici sau 2 mari<br />
300 g unt<br />
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1/2 pachet foi napolitana (dim. mica)<br />
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PREPARARE:<br />
Pentru o savoare speciala, nuca se coace 5 minute la foc mediu, in tava acoperita cu hartie de copt. Nuca este numai buna atunci cand cojita de deasupra se dezlipeste cand este frecata usor intre degete. <br />
Cand s-a racit, nuca se freaca intre palme, pana cand cea mai mare partea a cojlor este indepartata, apoi se toaca bucati mari, cu ajutorul unui cutit cu lama mare.<br />
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Pentru caramel, se desarta zaharul intr-o cratita larga si aceasta se pune pe aragaz, la foc mediu. Dupa cateva minute, zaharul va incepe sa se topeasca in zona dinspre marginile cratitei sau acolo unde stratul de zahar este mai subtire. Spre aceste zone cu zahar topit se trag mici cantitati de zahar, gradual, pana cand tot zaharul devine lichid, avand insa grija sa nu existe portiuni in care zaharul incepe sa fiarba, deoarece acolo se va arde, iar gustul va avea de suferit. La nevoie se reduce focul.<br />
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Odata ce zaharul s-a topit, focul se da la mic, apoi se adauga untul si se amesteca pana cand grasimea acestuia s-a inglobat in siropul de zahar.<br />
Dupa unt se adauga nuca maruntita si se inglobeaza.<br />
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<a href="http://www.divainbucatarie.ro/prajitura-cu-foi-de-napolitane-caramel-si-nuca/prajitura-cu-foi-de-napolitana-caramel-si-nuci/" rel="attachment wp-att-22126"></a>La sfarsit se adauga treptat ouale batute si, pastrand compozitia pe foc, se amesteca pana cand aceasta se ingroasa.<br />
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Crema obtinuta se intinde fierbinte intre foile de napolitana, cat mai uniform, apoi peste prajitura se asaza un tocator, iar pe acesta un obiect greu (eu folosesc o tigaie de fonta sau un tuci).<br />
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Prajitura nu se taie decat dupa cateva ore (indicat este sa fie lasata peste noapte), pentru ca foile si crema sa se "imprieteneasca".<br />
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Se taie dreptunghiuri sau romburi micute, cat sa permita consumul din cel mult doua muscaturi. Este indicat ca prajitura sa fie pastrata in loc uscat.<br />
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Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com1tag:blogger.com,1999:blog-8428805231032183033.post-69255126372041208962013-12-09T00:24:00.000+02:002013-12-09T00:26:07.524+02:00Turta dulce, in forme decupateDupa ce anul trecut am descoperit turtitele glazurate m-am lansat in cautarea unei retete la fel de mutumitoare pentru turta dulce in forme decupate.<br />
Reteta am gasit-o, turta dulce s-a umflat frumos si este numai buna de decorat. Totusi am ales sa renunt la variantele clasice de decoratiuni in rosu si alb, realizate prin adaos de zahar si colorant, pentru cele obtinute prin presare cu diverse forme, iar efectul este la fel de atragator. <br />
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<a name='more'></a>INGREDIENTE (3 tavi= 90 buc):<br />
750g faina<br />
160g miere <br />
250g zahar pudra<br />
80g unt<br />
5 oua + 1 ou pentru uns<br />
2 lingurite bicarbonat de sodiu <br />
1 lingura de condimente de turta dulce<br />
1 lingura cacao<br />
<br />
PREPARARE:<br />
Ingredientele uscate (faina, zahar pudra, bicarbonat de sodiu, condimente, cacao) se amesteca intr-un castron incapator.<br />
Se adauga mierea si ouale, apoi se amesteca pana cand se obtine un aluat nelipicios.<br />
<br />
Aluatul se acopera cu folie alimentara si se pastreaza la frigider cel putin 8 ore, pana la 5-7 zile. Eu l-am tinut 24 ore.<br />
<br />
Aluatul se taie in 4 bucati, care, pe rand se intind foaie de 5mm grosime, din care se taie forme.<br />
<br />
Formele se transfera in tava acoperita cu hartie de copt, cu ajutorul decupatorului daca nu s-au dezlipit din el dupa taiere, sau cu o paleta. Este important ca ele sa ajunga in tava cu forma nemodificata.<br />
<br />
In tava pot fi decorate prin presare usoara, dupa imaginatie.<br />
Stelutele le-am decorat prin presare cu un decupator mic in forma de fulg, iar partea de jos a clopoteilor am marcat-o cu marginea unui pahar, presata de doua ori astfel incat sa formeze o banda, in interiorul careia am apasat apoi puncte cu dintele unei furculite. <br />
<br />
Turta dulce se coace 13-15 minute, in cuptorul preincalzit, la foc mediu.<br />
Pentru un luciu deosebit, dupa coacere se pot unge cu un ou amestecat cu putina apa.<br />
<br />
Dupa racirea completa se pastreaza intr-un recipient cu capac. <br />
<br />
Sursa: <a href="http://www.secretelebucatarieinoastre.com/2012/01/turta-dulce.html">In bucataria vesela</a> Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com3tag:blogger.com,1999:blog-8428805231032183033.post-74862290145329498612013-12-03T14:15:00.000+02:002013-12-03T14:20:18.151+02:00Cozonac "Steaua Craciunului"Cred ca toti cei care avem cont pe Facebook am intalnit zilele acestea, macar o data, imaginea painii cu Nutella, mestesugit compusa astfel incat sa semene cu o stea. Eu am fost de-a dreptul fascinata de idee si tare nerabdatoare sa o incerc, ceea ce am si facut weekendul acesta, pornind de la reteta de cozonac a familiei.<br />
Steluta mea a iesit tare frumoasa, chiar daca are un mic defect si razele nu au iesit perfecte. Secretul este ca odata ce te-ai apucat de rasucit bucatile de aluat sa nu te opresti pana nu termini, altfel risti sa pierzi sirul. La mine nu a fost posibil, la pasul 7 din 16 am fost intrerupta de unul din pitici si mi-am pierdut toata concentrarea, iar steluta si-a pierdut simetria.<br />
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<a name='more'></a>INGREDIENTE:<br />
1 ou + 1 galbenus<br />
1/2 lingurita sare<br />
1 plic drojdie uscata<br />
150ml lapte<br />
150g zahar<br />
coaja rasa lamaie <br />
esenta de rom<br />
100g unt<br />
aprox. 500g faina pentru cozonac (sitata)<br />
<br />
PREPARARE:<br />
Prima regula importanta a reusitei prepararii cozonacilor este ca toate
ingredientele sa fie aduse la temperatura camerei, iar pentru aceasta
vor fi tinute in bucatarie (sau intr-o camera calduroasa) inca din ziua
anterioara.<br />
<br />
Tot cu o seara inainte, ouale se sparg intr-un castronel si se mixeaza
impreuna cu sarea, apoi se lasa deoparte pana in momentul prepararii <i>(eu le-am tinut si 24 de ore, fara a se altera sau a creea probleme organismului)</i>. <br />
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Cand se incepe prepararea propriu-zisa, ingredientele se pregatesc astfel:<br />
- faina se cerne intr-un castron incapator;<br />
- untul se topeste, apoi se lasa la racit, pana cand devine caldut (nu rece, nu fierbinte);<br />
- 100ml de lapte se pun la fiert impreuna cu zaharul si coaja de lamaie
si se pastreaza pe foc pana cand zaharul se topeste; se lasa pana cand
devine caldut, moment in care se adauga esenta;<br />
- drojdia se presara peste 50ml lapte caldut si se amesteca pana se dizolva complet.<br />
<br />
Drojdia dizolvata in lapte se toarna intr-o gropita formata in centrul
fainii, se acopera cu putina faina si se lasa deoparte 20 de minute.<br />
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Peste faina se adauga ouale, siropul cu lapte si untul topit, toate
caldute. Temperatura ingredientelor lichide este foarte importanta,
deoarece de ea depinde cresterea cozonacului; daca vor fi reci sau
fierbinti vor inhiba efectul dorit al drojdiei asupra fainii.<br />
<br />
Aluatul se framanta in jur de 5-10 minute, pana cand devine
elastic (daca se apasa cu degetul, aluatul revine imediat si nu ramane
gaura).<br />
Se asaza intr-un castron mare, se acopera cu un prosop
curat si se asaza intr-un loc cat mai calduros si ferit de curenti de
aer rece. Eu l-am asezat pe un fund de lemn si, impreuna cu acesta, pe
aragaz, in timp ce cuptorul a mers pornit, pe cea mai mica treapta.<br />
<br />
Se lasa la crescut, timp de 2 ore (in prima ora creste destul de putin, dar in a doua ajunge sa se dubleze).<br />
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Cand aluatul a crescut indeajuns, se imparte in doua bucati, iar prima se intinde foaie rotunda, direct pe hartia sau plansa de copt.<br />
Daca nu se obtine un cerc, forma poate fi data decupand-o cu ajutorul unui platou rotund sau cu inelul detasabil al unei forme de tort de 28cm.<br />
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Peste foaia obtinuta se intinde Nutella, astfel incat o margine de 1cm sa ramana fara crema.<br />
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Foaia cu Nutella se acopera cu o alta foaie, de dimensiuni similare si se preseaza usor intre ele, pe marginea lasata fara crema.<br />
<br />
Cu ajutorul gurii unui pahar se preseaza mijlocul aluatului intins, pentru a marca centrul acestuia, respectiv zona in care acesta nu trebuie taiat.<br />
Folosind un cutit cu rola (cutit pentru pizza) se imparte cercul de aluat in 16 sectoare, astfel: intai se imparte in sferturi, apoi fiecare dintre acestea in alte 4 parti egale.<br />
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Cand toate cele 16 sectoare sunt taiate se ia o bucata de aluat si se rasuceste de 2 ori intr-o directie. Alegand sensul acelor de ceasornic sau cel trigonometric se continua rasucitul, bucata cu bucata, astfel incat vecina bucatii anterior lucrate sa fie rasucita invers decat aceasta.<br />
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<br />
Foaia de copt se transfera in tava mare a cuptorului, cozonacul se acopera cu un prosop si se lasa inca 30 de minute la crescut.<br />
Inainte de a se introduce in cuptorul preincalzit, cozonacul se unge cu o pensula inmuiata intr-un ou amestecat cu o lingura de lapte.<br />
Pentru a evita intinderea cremei peste aluat, se vor unge numai zonele de aluat, nu si cele cu crema.<br />
<br />
Cozonacul se coace la foc mare, in partea de sus a cuptorului, timp de 30 de minute.<br />
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<i>Sursa: imaginea care sta la baza acestui cozonac, gasita pe Facebook. Diferenta este ca in varianta originala, fasiile de cozonac au fost rasucite de 3 ori, eu alegand sa o fac numai de 2 ori, pentru a obtine mai clar forma de stea.</i><br />
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<br />Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com14tag:blogger.com,1999:blog-8428805231032183033.post-11772540917860904962013-11-25T15:12:00.002+02:002013-11-25T19:42:17.248+02:00Tort "Castel din ciocolata"V-am spus deja ca sunt topita dupa torturile pentru copii, dar cele ce nu necesita instrumente speciale si pot fi compuse de orice mamica sunt febletea mea. Petrec destul de mult timp pe internet cautand idei si pastrandu-le in calculator, iar acest tort castel chiar nu merita ratat, mai ales cand am bucuria de a fi mamica unui baietel interesat de povesti si castele.<br />
Ideea tortului este geniala si pornind de la ea fiecare poate concepe o gramada de variante, mai mult sau mai putin colorate, dar invariabil dulci. Noi am ramas cu o gramada de bucatele de ciocolata, din care servim zilnic cateva, iar restul planuiesc sa le includ intr-o noua crema sau in niste delicioase fursecuri cu ciocolata. <br />
Porniti de la un tort patrat (eu am optat pentru <a href="http://bucatariacaseinoastre.blogspot.ro/2012/10/tort-patrat-cu-cacao.html">Tortul patrat, cu cacao si rom</a>), dati o raita prin magazine si vedeti ce mai puteti folosi pentru decorare, apoi puneti-va imaginatia la treaba! Indiferent de rezultat, cei mici vor fi incantati, iar cei mari impresionati. :)<br />
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<a name='more'></a>INGREDIENTE:<br />
BLAT (20x20):<br />
2x 5 oua<br />
2x 80ml apa<br />
2x 80ml ulei<br />
2x 110g zahar<br />
2x 110g faina pentru prajituri<br />
2x 20g cacao<br />
<br />
CREMA CACAO:<br />
5 oua<br />
250g zahar<br />
50g cacao<br />
esenta de rom <br />
600g unt moale<br />
<br />
SIROP:<br />
200ml apa<br />
100g zahar<br />
esenta de rom<br />
<br />
DECORATIUNI:<br />
3 tablete ciocolata amaruie (3x90g)<br />
1 tableta ciocolata cu lapte (90g)<br />
6 pachete biscuiti cacao cu crema de cacao (Tempo 6x42g)<br />
4 conuri pentru inghetata<br />
cateva sticksuri invelite in ciocolata <br />
<br />
PREPARARE:<br />
<i>Neavand in tava patrata pentru blat si avand nevoie sa obtin un tort mai inalt, cu 5 felii de blat, am ales sa coc in tava mare a cuptorului 2 blaturi pentru rulada, pe care apoi sa le tai dupa necesitati.</i><br />
<br />
Blaturile se pregatesc separat, pe rand.<br />
Pentru <b>blat</b>, galbenusurile se separa de albusuri si se pastreaza
in recipiente potrivite, timp de o jumatate de ora, timpul necesar
pentru a ajunge la temperatura camerei.<br />
Galbenusurile si 80g de zahar se freaca cu lingura sau cu varful telului.<br />
<br />
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Uleiul se adauga treptat, continuand a amesteca dupa fiecare adaos.<br />
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La fel se procedeaza cu apa si esenta de rom.<br />
Faina se cerne de doua ori, impreuna cu cacaoa, apoi se adauga treptat
in compozitia cu galbenusuri, continuand a amesteca folosind telul.<br />
Albusurile, restul de zahar (30g) si un praf de sare se bat spuma tare, cu mixerul.<br />
Toata cantitatea de albusuri se rastoarna peste compozitia cu
galbenusuri, apoi, cu o lingura, se taie linii drepte prin compozitie.<br />
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In acest moment trebuie avut grija cum se face inglobarea albusurilor,
deoarece, pentru a-si pastra consistenta aerata, ele nu trebuie frecate
sau mixate cu cealalta compozitie, ci doar combinate.<br />
Lingura se introduce in compozitie, perpendicular pe aceasta, pornind de
la un punct din marginea castronului, apoi se trage o linie, inspre
punctul diametral opus. Aceasta miscare se repeta pana cand se obtine o
compozitie omogena, trasand linii usor si rotind, din timp in timp,
castronul.<br />
<br />
Compozitia obtinuta se rastoarna in tava mare de la cuptor, pregatita
din timp cu o bucata de hartie de copt.<br />
Se niveleaza, avand grija ca marginile sa nu ramana mai subtiri decat
mijlocul, apoi se introduce in cuptorul preincins, unde se coace la foc
mediu, timp de 15-20 minute.<br />
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Imediat ce s-a copt, aluatul se scoate din tava, apucand de 2 colturi
opuse ale hartiei de copt. Se transfera cu fata in jos, pe o foaie de copt, apoi se indeparteaza cu grija cea initiala.<br />
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Se lasa la racit, timp in care se pregateste cel de-al doilea blat.<br />
Cand amandoua s-au racit se taie astfel incat din fiecare blat sa rezulte 3 viitoare felii.<br />
Pentru a<i> </i>obtine cele 3 bucati de blat, se imparte foaia mare in jumatate, pe lungime.<br />
Cum este posibil ca marginile sa nu fie paralele, se indeparteaza o mica fasie din blat (sau chiar doua), dupa cum se vede:<br />
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Din partea de sus a blatului mare s-au obtinut 2 blaturi patrate, de 20x20cm. Partea de jos a
blatului mare, reprezentata din 2 dreptunghiuri de 10x20cm, va forma o noua foaie de blat.<br />
Dupa decuparea celor 2 blaturi mari vor rezulta 5 foi de blat, ce vor fi folosite la tort si una "de rezerva".<br />
<br />
Pentru <b>crema</b>, se amesteca zaharul, sarea si ouale intregi, pe
bain-marie, pana la topirea zaharului si formarea unei creme bogate si aerate, aproximativ 5 minute.<br />
<i>Un aspect important tine de dimensiunea oualelor. In cazul in care
cele folosite nu sunt de dimensiuni mici, raportul de lichid/grasime nu
va fi optim, iar crema este posibil sa se taie. Pentru a evita, se pot
folosi un ou mare si un galbenus sau 2 oua medii batute, amestec din
care sa se foloseasca numai 100-110g. </i><br />
<i>Pentru bain-marie, trebuie avut
grija ca apa din vasul mare sa nu atinga fundul vasului mic, pentru a nu favoriza coagularea oualelor, pe fundul vasului.</i><br />
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<br />
Crema se pune la racit in baie de apa rece. <br />
Cat timp crema este la racit, untul moale (lasat a ajunge la temperatura
camerei) se mixeaza cateva minute impreuna cu cacaoa si esenta. <br />
<br />
Compozitia cu ou se toarna peste untul frecat, lingura cu lingura,
amestecand usor, la viteza mica a mixerului, timp de 1 minut pentru
fiecare nou adaos, pentru a nu se taia.<br />
<i>I</i><i>n cazul in care crema se observa ca incepe a se taia</i><i>,
alegandu-se apa de grasime</i><i>, si oricat am mixa nu se obtine crema fina dorita, se opreste mixarea si, separat, se freaca
inca 50g unt, in care se inglobeaza treptat compozitia anterioara (cea
care s-a taiat).</i><br />
Pana cand este folosita, crema poate sta la temperatura camerei.<br />
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Din crema se pun deoparte 3-4 linguri cu varf, iar restul se imparte intre cele 5 blaturi, insiropate cu siropul obtinut din fierberea apei cu zahar si rom, racit anterior.<br />
<br />
Tortul patrat obtinut din suprapunerea foilor de blat si a cremei se introduce la frigider, pentru ca cea din urma sa se intareasca.<br />
Intre timp se pregateste decorul, incepand cu turnuletele, ce se obtin prin lipirea biscuitilor, folosind o cantitate mica din crema pastrata de la tort.<br />
Odata formate, cele 4 turnulete se introduc in frigider sau congelator. <br />
Tabletele de ciocolata se rup bucatele pentru a avea pregatite "caramizile".<br />
<br />
Cand tortul s-a intarit, se decupeaza colturile acestuia cu un decupator rotund, sau cu un cutit,pentru a integra mai realist turnuletele castelului.<br />
Peretii castelului si partea de deasupra se ung cu crema.<br />
Turnuletele de biscuiti se asaza in spatiile special create.<br />
Peretii se acopera cu bucatile de ciocolata, asezate decalat si intercaland din loc in loc cate o bucata de ciocolata cu lapte printre cele amarui, obtinand astfel un plus de efect.<br />
In mijlocul peretului ce reprezinta fata castelului se lasa un loc neacoperit de ciocolata, unde va fi intrarea, sub forma unui pod de busteni.<br />
<br />
Tortul obtinut se introduce la frigider pana in momentul servirii, cand se scoate si i se potrivesc cele 4 turle din conuri de inghetata.<br />
<br />
<i>Va rog sa scuzati lipsa pozelor din momentul pregatirii. A fost una din acele zile frenetice in care nu ai timp de nimic si timpul pare sa treaca mai repede decat ai avea nevoie.</i>Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com2tag:blogger.com,1999:blog-8428805231032183033.post-43271801737791289112013-10-28T09:28:00.000+02:002013-11-25T15:18:34.444+02:00Tort Diplomat, cu crema din oua si friscaA fost o vreme cand am desconsiderat total acest tort, pentru mine era acel desert insipid, pe care toate cofetariile il serveau si din care nu ma alegeam cu nicio senzatie speciala. Lucrurile insa s-au schimbat radicat odata ce l-am pregatit in casa, urmand pasii retetei din cartea de bucate a doamnei Jurcovan, la care apelez de fiecare data cand caut un dulce clasic.<br />
Desi in amintirea mea tortul Diplomat era alb cu mici pete de culoare, conferite de diverse fructe aruncate gramada in crema, am avut surpriza sa descopar cum Diplomatul autentic este galbui, culoare ce este cu atat mai intensa cu cat ouale folosite in compozitie sunt provenite de la gaini de tara sau hranite Bio. Si uite asa, am avut ocazia sa imi incant familia, chiar si pe cei mai reticenti membrii (a se citi "mari iubitori ai ciocolatei") cu un Diplomat extrem de aerat si fin.<br />
Dupa experienta degustarii acestui desert, pot declara cu maxima sinceritate aceasta nou descoperita crema ca pe un rasfat al simturilor, ce confera conceptului de tort Diplomat recunoasterea meritata.<br />
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INGREDIENTE (21cm):<br />
1 pachet piscoturi<br />
2 oua mari<br />
150g zahar<br />
600g frisca din smantana (neindulcita)<br />
1 plic gelatina granule <br />
esenta de rom<br />
400g fructe din compot (eu am folosit ananas, visine si afine)<br />
<br />
+200g frisca din smantana<br />
30g zahar pudra<br />
<br />
PREPARARE:<br />
Intr-o forma de tort cu pereti detasabili se fixeaza piscoturile, asezate perpendicular pe tava, cat mai inghesuite, astfel incat sa formeze o coronita. Pentru o mai buna stbilitate, se inlatura 1cm din fiecare piscot, astfel incat fiecare sa se sprijine pe o latura dreapta, nu rotunjita.<br />
Fundul tavii, in interiorul coronitei de piscoturi, se acopera deasemea, potrivind si fixand piscoturi intregi si bucati, urmarind o acoperire cat mai buna.<br />
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Pentru crema se pun la foc, pe bain-marie, ouale intregi impreuna cu
zaharul si se mixeaza timp de minim 5 minute, astfel incat sa se obtina o
spuma calduta. <br />
Pentru bain-marie incercati sa folositi doua oale
de circumferinta apropiata, deoarece daca aceasta difera prea mult, iar
oala de dedesubt este prea larga, aburii se vor ridica din oala,
neasigurand temperatura necesara mixarii optime a oualelor. <br />
<br />
In
acest timp frisca se mixeaza pana cand se intareste; acest lucru se
obtine cu rezultate optime daca, anterior mixarii, frisca a fost tinuta
15-20 minute la congelator.<br />
<i>De aceasta data am uitat frisca in
congelator, am scos-o dupa o ora pe jumatate congelata si am avut
surpriza placuta de a se bate multumitor. Totusi, prezenta cristalelor
de gheata in smantana nu este de dorit, asa ca folositi un timer :)</i><br />
<br />
Frisca batuta se pastreaza la frigider, pana cand va putea fi adaugata in crema.<br />
<br />
Gelatina
se lasa la hidratat in 80ml de apa rece, pentru cateva minute, apoi se
trasfera pe aragaz, la foc mic. Cand gelatina s-a dizolvat se toarna in
fir subtire peste spuma de oua, se mixeaza, apoi compozitia rezultata se
lasa la racit.<br />
<br />
Cand aceasta ajunge numai usor calduta se incorporeaza si frisca, esenta, apoi fructele scurse si taiate bucatele mici.<br />
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Crema se toarna in interiorul tavii cu piscoturi si se niveleaza. Tava se introduce in frigider, unde se lasa pentru cateva ore (recomandat - peste noapte).<br />
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Inainte de servire se decoreaza cu frisca batuta cu 2 linguri rase de zahar pudra.<br />
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Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com1tag:blogger.com,1999:blog-8428805231032183033.post-76766113826884866142013-09-12T13:35:00.005+03:002013-09-12T13:35:58.740+03:00Tort cu nuca, in blat si cremaVa prezint un tort incantator, dupa o reteta a unei bune prietene de familie, pe care, copil fiind, l-am adorat. Binenteles, am fost extatica sa descopar reteta in caietul de retete al mamei, sub denumirea simpla "Tort cu nuca, Craita" si apoi sa il refac purtand speranta ca voi obtine acel tort minunat cu blat de nuca, fara faina si crema cu nuca si unt.<br />
Va promit un tort special, de care nu va veti satura prea usor! Nu uitati, toamna este anotimpul propice pentru acest gen de desert ... zile racoroase si nuci proaspete :)<br />
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<br />
<a name='more'></a>INGREDIENTE BLAT (21cm):<br />
7 galbenusuri<br />
120g zahar<br />
10 albusuri<br />
60g pesmet<br />
100g nuca macinata<br />
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CREMA:<br />
4 galbenusuri<br />
130ml apa<br />
160g zahar<br />
20g praf pt cappuccino sau ness, dupa gust <br />
160g nuca macinata <br />
350g unt moale<br />
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PREPARARE:<br />
Ca pentru orice <b>blat</b>, ouale se scot din timp de la rece si se pastreaza la temperatura camerei cel putin 1 ora.<br />
<br />
Galbenusurile se mixeaza impreuna cu zaharul pana cand se obtine o crema albicioasa, iar zaharul e aproape topit. <br />
Se bat spuma cele 10 albusuri, pana se intaresc.<br />
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Nuca si pesmetul se amesteca intr-un singur recipient, pentru a face economie de vase pentru spalat ;), apoi se adauga treptat in galbenusuri, alternand cu cate o lingura cu varf din spuma tare de albusuri, pana cand toate ingredientele s-au unificat. Inglobarea nucilor si albusurilor in galbenusuri se face utilizand un tel, prin miscari usoare, de sus in jos, taind compozitia cu telul tinut perpendicular pe castron (am descoperit ca aceasta metoda ajuta la obtinerea unui aluat pufos si aerat).<br />
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Compozitia se toarna in tava unsa si tapetata cu faina, apoi se coace 45 de minute, la foc mic spre mediu, in partea superioara a cuptorului.<br />
<i>Blatul este gata cand trece "testul scobitorii". La scoaterea din cuptor partea de sus a blatului va fi foarte umflata, dar odata cu racirea, aceasta se va lasa, devenind din concava usor convexa.</i><br />
Cand blatul s-ar racit complet, pielita de deasupra se indeparteaza (este delicioasa, consumati-o cu incredere!), apoi blatul se feliaza pe orizontala, in 3-4 felii, dupa posibilitati si preferinte.<br />
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Pentru <b>crema</b>, se amesteca zaharul si ness-ul, se adauga apa si se bate cu telul pentru a nu se forma cocoloase.<br />
Se adauga galbenusurile de ou, iar compozitia se pune pe foc, amestecand continuu.<br />
Se adauga nuca si se mai pastreaza pe foc 2-3 minute.<br />
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Se lasa sa se raceasca (cel mai rapid este in baie de apa rece), timp in care nuca se va hidrata, se va umfla si astfel compozitia lichida devine una cremoasa.<br />
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Cand crema cu nuca s-a racit complet, se inglobeaza lingura cu
lingura in untul moale, amestecand foarte bine dupa fiecare adaos.<br />
<i>Pentru
ca untul sa ajunga la consistenta perfecta trebuie scos din timp de la
rece si pastrat la temperatura camerei pana in momentul in care devine
foarte moale, dar nu ajunge sa se aleaga grasimea sub forma lichida (asa
cum mi se intampla cand il las la inmuiat pe caloriferul cald si apoi
uit de el :D).</i><br />
Crema obtinuta se imparte si se intinde intre feliile de blat.<br />
<i>La acest tort nu recomand a se insiropa blatul, prezenta nucii oferindu-i din start o textura usor umeda, iar plusul de zahar din sirop ar putea strica echilibrul gustului.</i><br />
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Tortul se poate imbraca in frisca si apoi presara cu nuca macinata, aceasta fiind prezentarea in care mi-a fost servit prima oara.<br />
<br />
Se pastreaza la rece pana in momentul servirii.Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com4tag:blogger.com,1999:blog-8428805231032183033.post-75188734380462542152013-08-02T22:09:00.002+03:002013-08-07T13:33:52.294+03:00Tort mov, cu mureAveam aceasta crema in minte pentru biscuitii cu unt si lamaie pregatiti anterior, dar cum planul cu acestia s-a modificat, crema si-a gasit foarte bine locul in acest tort special, mai ales prin culoarea sa. Deoarece murele nu au un gust foarte pregnant am sitit nevoia sa aromez tortul si cu putina lamaie, care a subliniat reusit aroma delicata a acestora, conferind totodata un plus de racoare, binevenita in aceste zile toride.<br />
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<a name='more'></a>INGREDIENTE BLAT (18cm):<br />
4 oua<br />
100g zahar<br />
4 linguri ulei<br />
putina coaja de lamaie rasa<br />
100g faina pentru prajituri<br />
<br />
SIROP:<br />
150ml apa<br />
50g zahar<br />
coaja rasa de lamaie<br />
esenta de vanilie <br />
<br />
CREMA UNT SI MURE:<br />
3 albusuri (100g)<br />
100g zahar <br />
300g unt moale<br />
100g mure<br />
esenta de vanilie<br />
<br />
<br />
GLAZURA:<br />
100g ciocolata<br />
30ml frisca lichida <br />
<br />
PREPARARE:<br />
<br />
PREPARARE:<br />
Pentru <b>blat</b>, se scot ouale din timp din frigider, pentru a ajunge la temperatura camerei sau se tin 15 min in apa calda (<i>cat a fost frig afara si a mers incalzirea, le-am tinut pe calorifer</i>).<br />
Albusurile se separa cu grija de galbenusuri, astfel incat sa nu ramana
urme de galbenus impreuna cu albusurile, apoi se mixeaza cu zaharul si
sarea, timp de 5 min, la viteza mare.<br />
Cand albusurile nu mai prezinta bule mari de aer si seamana cu o spuma
pufoasa si tapana, se adauga toate galbenusurile, frecate anterior cu
uleiul si esenta. Se incorporeaza cu
ajutorul unui tel, amestecand usor, circular, de sus in jos.<br />
<br />
Faina se siteaza si se adauga in 3-4 transe in compozitiei cu ou, amestecand usor, dupa fiecare.
Se continua a amesteca folosind telul, pana cand se sparg toate cocoloasele.<br />
Compozitia se toarna in tava unsa si tapetata (pe pereti), iar pe al
carei fund a fost fixata hartie de copt. Tava se ridica putin in sus,
deasupra blatului, apoi se lasa sa cada pe acesta, de cateva ori, pentru
a se sparge bulele prea mari de aer. <br />
<br />
Blatul se coace 25min, la foc mediu, in cuptorul preincins. <br />
Cand este copt si trece testul scobitorii, blatul se scoate din cuptor si se lasa la racit.<br />
Din lipsa de timp am inceput sa pregatesc blaturile torturilor cu o zi
in avans si am descoperit ca se taie mult mai usor dupa ce au stat
cateva ore la frigider, bine infasurate in folie alimentara.<br />
<br />
Pentru <b>sirop</b> se pun la fiert apa, zaharul si coaja de lamaie, iar cand lichidul incepe sa clocoteasca se ia de pe foc, se adauga esenta, apoi se lasa la racit in baie de apa rece.<br />
<br />
Pentru <b>crema</b>, zaharul si albusurile se mixeaza la viteza maxima, pe bain marie, avand grija ca apa din oala de jos sa nu atinga fundul celei in care se afla ingredientele.<br />
Actiunea de mixare se continua pana cand se formeaza o compozitie tare, asemanatoare cu cea pentru bezele.<br />
<br />
Spuma alba se lasa la racit in baie de apa rece.<br />
<br />
Untul moale, scos din timp de la frigider, se mixeaza 1-2 minute pentru a capata consistenta unei creme.<br />
Murele se paseaza, apoi se trec printr-o sita, pentru a inlatura samburii.<br />
<br />
Cand toate ingredientele ajung la aproximativ aceeasi temperatura, albusurile se adauga lingura cu lingura in unt, amestecand foarte bine dupa fiecare adaos.<br />
La final se adauga si piureul de mure.<br />
<br />
Crema se imparte intre cele 3 blaturi insiropate, in strat de aproximativ 1cm, iar restul de crema se foloseste pentru imbracarea tortului. O lingura - doua de crema se pastreaza pt a decora tortul cu mici rozete, dupa glazurare.<br />
<br />
Tortul se introduce in frigider pana la pregatirea <b>glazurii</b>. Aceasta se obtine din bucatele de ciocolata si frisca, puse la topit pe bain-marie.<br />
Ciocolata lichida se toarna pe tort abia cand s-a racit, pornind de la centrul acestuia inspre margini, tragand usor cu lingurita, din loc in loc, astfel incat ciocolata sa se scurga pe margini.<br />
Tortul glazurat se reintroduce in frigider. Cand glazura s-a racit usor se poate sprita crema din loc in loc, pentru decor.<br />
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<br />Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com10tag:blogger.com,1999:blog-8428805231032183033.post-27810745228732616262013-07-30T20:56:00.001+03:002013-12-08T15:58:37.849+02:00Fursecuri cu unt si lamaieSuntem in plin sezon al murelor, asa ca intentionam a pregatesc niste fursecuri cu crema, dar, ca si in alte dati, crema nu a mai apucat sa atinga fursecurile, abia avand timp sa fac pozele.Desi combinatia de lamaie cu mure este una foarte inspirata, va trebui sa astepte o tura viitoare ... de data asta ne-am sadisfacut nevoia de dulce doar cu aceste fursecuri fragede si placut aromate.<br />
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<a name='more'></a>INGREDIENTE (21 buc):<br />
110g unt<br />
100g zahar<br />
1 lingura suc de lamaie<br />
1 lingurita rasa coaja de lamaie<br />
esenta de vanilie <br />
1 ou<br />
200g faina<br />
1/4 lingurita praf de copt<br />
<br />
PREPARARE:<br />
Untul rece se mixeaza impreuna cu zaharul, pana se obtine o pasta, in care, apoi se adauga sucul si coaja de lamaie, plus oul.<br />
Faina sitata si amestecata impreuna cu praful de copt se incorporeaza in compozitia anterioara, in 4 etape.<br />
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Din aluatul obtinut se ia cate o lingurita, ce se transfera in palme si cu ajutorul acestora se transforma intr-o bila.<br />
Pe rand, bilele se asaza intr-un castronel cu zahar pudra si, prin miscarea circulara a castronelului, bilele se acopera cu zahar pudra. Bilele se asaza in tava acoperita cu hartie de copt.<br />
<br />
Eu am ales sa pudrez doar o parte dintre fursecuri si astfel am observat ca numai cele pudrate s-au crapat, celelalte pastrand forma de dom.<br />
<br />
Fursecurile se coc 15 min, la foc mediu, in cuptorul preincalzit.<br />
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Se transfera din tava pe un grilaj si se lasa la racit. Abia dupa aceea se pot pastra intr-un recipient inchis.<br />
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<br />Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com3tag:blogger.com,1999:blog-8428805231032183033.post-69947661817085218642013-07-18T22:40:00.000+03:002013-07-18T22:40:39.891+03:00Tort "minge de fotbal"Nu sunt o fana a fotbalului, dar au fost meciuri pe care le-am urmarit integral, numai pentru ca astfel puteam petrece timp alaturi de tatal meu; acele momente petrecute astfel au fost cele care au deschis adeseori un canal de comunicare tata-fiica, discutiile din fata televizorului ajungand sa paraseasca sfera microbista si sa ajute la intarirea relatiei noastre speciale.<br />
In amintirea acelor clipe, tortul oferit tatalui meu pentru aniversarea de anul acesta a infatisat o minge de fotbal, iar imaginea sa cand si-a descoperit cadoul dulce va ramane de acum incolo in galeria celor mai dragi amintiri ale mele.<br />
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<br />
Procedeul de obtinere a designului special a necesitat putin mai multa munca si atentie decat un tort clasic, dar a meritat, binenteles. Pentru interior am ales mult iubita crema de branza, pe care, pentru a pastra aceleasi tonuri de maro si bej de la exterior, am asezonat-o cu bucatele de ciocolata si ananas.<br />
<a name='more'></a>INGREDIENTE BLAT ALB (tava 34x41):<br />
5 oua<br />
130g zahar<br />
80ml apa + 80ml ulei<br />
130g faina pentru prajituri<br />
<br />
BLAT MARO (tava 34x41):<br />
<br />
5 oua<br />
130g zahar<br />
80ml apa + 80ml ulei<br />
110g faina pentru prajituri<br />
20g cacao<br />
<br />
CREMA:<br />
250g branza mascarpone<br />
300g iaurt simplu<br />
100g zahar pudra <br />
1.5 plic gelatina<br />
400g frisca <br />
50g fulgi sau bucatele de ciocolata<br />
150g bucatele de ananas (proaspat sau din compot)<br />
<br />
PREPARARE:<br />
Pentru <b>blaturi</b>, ce se vor pregati pe rand, galbenusurile se separa de albusuri si se pastreaza in recipiente
potrivite, timp de o jumatate, timpul necesar pentru a ajunge la
temperatura camerei.<br />
Galbenusurile si 100g de zahar se mixeaza pana la topirea zaharului.<br />
<br />
Uleiul si apa se masoara impreuna intr-un pahar gradat, iar amestecul se adauga treptat, continuand a amesteca dupa fiecare adaos.<br />
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La final se adauga esenta de vanilie sau rom, dupa gust.Pentru blatul de cacao, faina si cacaoa se cern impreuna intr-un castron, apoi se adauga treptat
in compozitia cu galbenusuri, continuand a amesteca folosind telul.<br />
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Albusurile, restul de zahar (30g) si un praf de sare se bat spuma tare, cu mixerul.<br />
Toata cantitatea de albusuri se rastoarna peste compozitia cu
galbenusuri, apoi, cu o lingura, se taie linii drepte prin compozitie.<br />
In acest moment trebuie avut grija cum se face inglobarea albusurilor,
deoarece, pentru a-si pastra consistenta aerata, ele nu trebuie frecate
sau mixate cu cealalta compozitie, ci doar combinate.<br />
Lingura se introduce in compozitie, perpendicular pe aceasta, pornind de
la un punct din marginea castronului, apoi se trage o linie, inspre
punctul diametral opus. Aceasta miscare se repeta pana cand se obtine o
compozitie omogena, trasand linii usor si rotind, din timp in timp
castronul.<br />
Compozitia obtinuta se rastoarna in tava mare de la cuptor, pregatita
din timp cu o bucata de hartie de copt, unsa cu o bucata de unt moale.<br />
Se niveleaza, avand grija ca marginile sa nu ramana mai subtiri decat
mijlocul, se bate usor tava de masa pentru a se sparge bulele prea mari de aer din aluat, apoi se introduce in cuptorul preincins, unde se coace la foc
mediu, timp de 15-20 minute sau pana cand aluatul isi schimba usor
culoarea pe margini. <br />
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Imediat ce s-a copt, aluatul se scoate din tava, apucand de 2 colturi
opuse ale hartiei de copt, se transfera pe un prosop, cu fata in jos si se indeparteaza hartia. Se lasa la racit.<br />
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Dupa ce aluatul s-a racit complet, in functie de felul in care arata dupa coacere se hotaraste ce parte a acestuia va sta la exteriorul tortului. <i>Din cauza ca am dat focul cam tare la cuptorul, blatul meu alb a iesit bej pe fund si am fost nevoita sa il folosesc pe fata. Aceasta decizie a fost sustinuta si de faptul ca, pe fund, erau prezente niste dungi formate de la pozitia hartiei de copt.</i><br />
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Pentru formarea invelisului exterior se alege un castron mare, acordand atentie sporita interiorului acestuia, care trebuie sa fie cat mai uniform, asemeni unei jumatati de sfera.<br />
Interiorul castronului se unge cu un servetel imbibat usor cu ulei, apoi se acopera cu folie transparenta.<br />
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Deoarece este putin probabil sa puteti folosi un castron cu aceleasi dimensiuni ca al meu, celor ce detin om imprimanta va sugerez sa printati template-ul ce contine trasate hexagoane si pentagoane regulate. Eu am folosit poligoane cu latura de 5.2cm si am obtinut un tort destul de maricel, de 2kg. Voi adjustatile dupa necesitati; pentru un tort mai mic folositi poligoane cu laturi mai mici, pentru unul mai mare, mariti dimensiunea laturii acestora.<br />
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Cu ajutorul poligoanelor decupate si asezate peste foaia de blat, taiati poligoanele, folosind varful unui cutit bine ascutit, apoi dezlipiti-le cu grija de prosop (trecand lama cutitului pe sub ele).<br />
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Evaluati ce parte a blatului are o culoare mai uniforma si folositi-o astfel. Daca alegeti sa folositi fata, s-ar putea sa fie nevoie sa o racaiti usor cu lama cutitului, pentru a indeparta primul strat, care s-a inmuiat.<br />
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Pentru a forma tortul este nevoie de 7.5 hexagoane (blat alb) si 6 pentagoane (blat maro). <i>Urmarind sa obtin si o bucata de blat care sa reprezinte fundul tortului, bucatile maro le-am taiat de pe 2 margini ale blatului initial, astfel:</i><br />
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Montarea poligoanelor se face pornind de la cel maro din mijloc, asezat cat mai in centrul castronului. Acesta, apoi, se inconjoara cu poligoane albe, pe care se asaza apoi 5 poligoane maro. Spatiile dintre acestea vor fi umplute cu jumatati de poligoane albe, 5 la numar.<br />
Se acorda atentie deosebita zonei de contact dintre poligoane, pentru a nu ramane spatii, prin care sa patrunda crema.<br />
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Pentru <b>crema</b>, se amesteca branza cu iaurtul, zaharul si esenta.<br />
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Gelatina se presara peste 130ml apa rece, asezata intr-o craticioara
micuta. Se lasa deoparte, pentru 5 minute, pentru ca gelatina sa se
umfle.<br />
Gelatina hidratata se pune pe aragaz, la foc mic, pe ochiul cel mai mic, amestecand continuu pana cand se dizolva complet (in lichid nu se mai observa granule transparente de gelatina)<br />
Imediat ce a fost luata de pe foc, gelatina se toarna in compozitia cu branza, in fir subtire, amestecand continuu.<br />
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Frisca se scoate din frigider (unde a stat cel putin 1h) sau din congelator (unde a stat 15 minute) si se bate, 1
minut la viteza mica, apoi inca 1 minut (sau pana se intareste) la
viteza mare. Se adauga in compozitia cu branza si se amesteca.<br />
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La final se adauga bucatelele de ananas si ciocolata, amestecand totul cu o lingura.<br />
Crema se asaza lingura cu lingura in castron (nu se rastoarna toata dintr-o data), pentru a putea repartiza uniform fructele. Totodata trebuie lasat un spatiu de un centimetru intre crema si marginea blatului asezat pe marginile castronului. In acest spatiu potrivim blatul maro, taiat pe rotund, dupa ce s-a masurat dimensiunea necesara.<br />
Daca fructele provin din compot, sucul acestuia poate fi folosit pentru a insiropa blatul rotund. In caz contrar se poate fierbe un sirop din maxim 100ml apa, 50g zahar si cateva picaturi de esenta, adaugate la final. Siropul se adauga cu lingura, dupa ce s-a racit.<br />
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Castronul se introduce la frigider, unde tortul se pastreaza pentru cel putin 4 ore, pentru a oferi cremei timp sa se inchege.<br />
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Deoarece tortul nu are nevoie de decorare, se extrage din castron cu putin timp inainte de servire. Pentru aceasta, gura castronului se acopera cu platoul de servire si, printr-o rasucire rapida, se intoarce.<br />
Datorita prezentei foliei alimentare intre blat si castron, indepartarea celui din urma se va face printr-o simpla ridicare. Et voila!<br />
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Pentru a taia feliile, se incepe infingand varful cutitului cat mai perpendicular pe centrul tortului, apoi se retrage putin si se taie felia pana jos. In cazul torturilor dom, cu blat pe margine, taieturile efectuate altfel pot determina deplasarea bucatilor de blat, deci acestea trebuiesc taiate incet si cu grija.<br />
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<br />Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com16tag:blogger.com,1999:blog-8428805231032183033.post-61871615239860953582013-06-26T23:40:00.000+03:002013-06-26T23:40:03.750+03:00Cremsnit / cremes / crempitaIn familia mea este stiut drept "cremsnit", dar l-am intalnit si sub numele de"cremes" sau "crempita", in functie de zona tarii. La origini insa, "krem pita" provine din Iugoslavia, iar traducerea denumirii subliniaza caracteristica principala a desertului: "placinta cu crema".<br />
Zilele trecute eram in plimbare pe la Ikea si cum nu puteam sa ies pe usa magazinului fara sa DIY un hotdog, am ajuns sa poftesc si la o bucata de cremsnit mare de la Casa Antonia. L-am luat, l-am degustat cu bagare de seama, i-am identificat structura si ingredientele, apoi, am realizat ca tocmai mi s-a rezolvat dilema compozitiei tortului pentru aniversarea mamei mele ... tort cremsnit! Sau a fost prajitura? Nu prea stiu unde sa-l categorisesc, dar esenta este aceeasi: desert cremos, imposibil de mancat delicat si elegant, folosindu-te de lingurita :) Pe langa calitatile gustative, cremsnitul este usor si rapid de pregatit, necesitand un timp minim de preparare termica, atribut extrem de important in zilele acestea caniculare.<br />
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La multi ani, mami! Ma bucur ca ai fost incantata de tortul surpriza din acest an si ca alegerea mea ti-a fost pe plac. <3<br />
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<a name='more'></a>INGREDIENTE:<br />
1 pachet foi pt cremsnit (400g, 40x20)<br />
1000ml lapte<br />
6 galbenusuri<br />
200g zahar<br />
2 plicuri zahar vanilat <br />
120g amidon sau faina<br />
coaja rasa de lamaie<br />
esenta de vanilie<br />
150g unt moale <br />
<br />
PREPARARE:<br />
<br />
Parte din lapte (800ml) se pune la fiert impreuna cu zaharul vanilat si coaja rasa de lamaie (cat sa acopere fundul unei lingurite).<br />
Galbenusurile se mixeaza impreuna cu zaharul pana cand acesta din urma se topeste, rezultand o compozitie albicioasa. <i>Ouale "de tara" sunt ideale pentru a obtine culoarea optim galbuie a cremsnitului.</i><br />
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Peste galbenusuri se incorporeaza, alternand, amidonul si restul de lapte. Compozitia obtinuta se rastoarna peste laptele clocotit, se repune pe foc mic, unde se mentine amestecand continuu cu telul. Crema este gata atunci cand devine vartoasa si greu de amestecat, asemeni unei budinci.<br />
<br />
Oala se ia de pe foc si se lasa la racit, in baie de apa rece. Pentru a evita formarea unei pojghite tari la suprafata cremei, oala se acopera cu folie transparenta, ce se fixeaza cu un elastic.<br />
Crema se lasa la racit 30 de minute, apoi se amesteca pana cand temperatura este aceeasi in toata masa sa.<br />
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Cat timp crema este la racit, se scoate untul din frigider si se lasa deoparte pana se inmoaie.<br />
Crema din lapte si galbenusuri se adauga in untul moale, lingura cu lingura, amestecand foarte bine dupa fiecare adaos.<br />
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Foile de cremsnit se taie in jumatate, folosind varful unui cutit foarte bine ascutit. In urma taierii rezulta 4 foi de aproximtiv 20x20cm. Cea mai urata si neuniforma bucata se va folosi la final, sfaramata.<br />
<br />
Cea mai groasa dintre foile patrate se asaza pe un platou si se acopera cu jumatate din crema obtinuta dupa ce s-au pus deoparte 4 linguri cu varf (300g) din crema totala.<br />
Peste crema se preseaza o noua foaie, apoi cea de-a doua jumatate de crema si a treia foaie.<br />
Cea de-a treoa foaie se unge in strat subtire cu crema pastrata anterior, iar, la final, deasupra acesteia se presara cea de-a patra foaie, sfaramata marunt. Se poate pudra cu putin zahar pudra.<br />
<br />
Cremsnitul se refrigereaza peste noapte. Inainte de a fi servit se taie folosind un cutit incins si se serveste imediat, pentru a nu permite cremei sa se inmoaie.Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com6tag:blogger.com,1999:blog-8428805231032183033.post-45996074678796997482013-06-16T08:56:00.002+03:002013-06-16T09:15:19.471+03:00Tarta cu rubarba, zmeura si smantanaAm tot auzit de rubarba, am intalnit-o in multe retete americane, dar vazand tulpinile groase si aparent tari, alaturarea lor cu retetele dulci ma facea sa le privesc cu neincredere.<br />
Cum nu ma dau inapoi in fata unor noi incercari culinare, de cum am vazut-o la vanzare am inhatat 3 tulpini cu gandul sa le prepar cumva. Binenteles, fiind prima oara in contact cu aceasta leguma nu am stiut nici cum sa aleg bucatile, asa ca am mers pe ideea ca nu imi plac legumele moi si am luat-o pe pipaite ... sa fie cat mai tari si rosii.<br />
Pare a fi o leguma rezistenta, caci mi-a luat aproape o saptamana sa ma hotarasc in ce reteta sa o includ, in tot acest timp tulpinile fiind plimbate prin bucatarie, de pe un dulap pe altul, fara sa se ofileasca vizibil. Intre timp eu respingeam reteta dupa reteta, toate pe motiv ca aveau mult prea mult zahar in compozitie. Nestiind ce sa ma astept de la ea in procesul de preparare termica, eram cat pe ce sa prefer a o arunca, decat sa o pregatesc intr-o prajitura cu sute de grame de zahar.<br />
Reteta salvatoare a venit din partea unei bloggerite autohtone, talentata Camelia de la "<a href="http://aromedinbucatarie.wordpress.com/2013/06/09/tarta-cu-rubarba/">Arome in bucatarie</a>", care mi-a deschis ochii, prezentand o reteta simpla, cu numai 50g de zahar, din care am obtinut o tarta extrem de usoara, putand experimenta astfel din plin gustul acrisor al rubarbei. Zmeura s-a alaturat din necesitate, neavand destula rubarba cat sa acopar tava, dar combinatia a fost inspirata, adaugand un plus de racoare, acestei minunate tarte de vara.<br />
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<a name='more'></a>INGREDIENTE BLAT:<br />
250g faina tip000<br />
125g unt topit<br />
1 ou<br />
1 lingura zahar pudra<br />
1/2 lingurita sare<br />
<br />
UMPLUTURA:<br />
3 tije rubarba<br />
100g zmeura<br />
150g smantana<br />
50g zahar<br />
1/2 lingura faina sau amidon <br />
<br />
PREPARARE:<br />
<br />
Faina se cerne intr-un castron impreuna cu sarea. Peste ele se adauga oul frecat cu zahar si untul topit, apoi racit.<br />
Se framanta un aluat legat, care se refrigereaza cel putin 1 ora, invelit in folie transparenta.<br />
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Aluatul se intinde cu sucitorul pe un prosop curat, se acopera cu forma de tarta unsa si infainata, apoi, prin rasucire se transfera aluatul peste forma.<br />
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Se indeparteaza prosopul si aluatul se potriveste cu grija peste marginile formei, eliminand surplusul.<br />
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Fructele se spala, iar rubarba se taie bucati, pe diagonala. Acestea se aranjeaza in tava cu aluat, peste care se toarna la final smantana amestecata cu zaharul si amidonul.<br />
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Tarta se coace 45 de minute, la foc mediu, in cuptorul preincins.<br />
Se serveste dupa ce s-a racit complet. <br />
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Sursa: <a href="http://aromedinbucatarie.wordpress.com/2013/06/09/tarta-cu-rubarba/">Arome din bucatarie</a>Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com1tag:blogger.com,1999:blog-8428805231032183033.post-25078419951556813762013-06-11T13:50:00.002+03:002013-06-11T13:57:35.865+03:00Tort StracciatellaPe timp de vara torturile mele merg pe acelasi principiu: sa fie usoare si racoritoare. Chiar daca ma mai joc cu elementele de design si cu diferite ingrediente secundare, cele de baza vor ramana branza mascarpone si frisca din smantana. Ultimele torturi pregatite in acest inceput de vara au fost accesorizate cu bucatele de ciocolata si, chiar daca nu am apucat sa vi le arat, combinatia de crema de branza si ciocolata rasa s-a potriveste atat de bine incat am tot refacut-o.<br />
In cazul celui mai nou dintre torturi, am alaturat si un strat de jeleu; doar nu era sa las sezonul capsunilor sa treaca fara sa le folosesc si in aceasta forma.<br />
Tortul trebuie sa fi iesit grozav sau cel putin asa am dedus eu gustand din resturile ramase dupa preparare. De desertul propriu-zis s-a bucurat o dedicata echipa de medici, asistente si infirmiere, ce au ajutat de curand o persoana tare draga mie in a trece cu bine peste un "impas".<br />
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<a name='more'></a>INGREDIENTE BLAT (22cm):<br />
4 oua<br />
100g zahar<br />
4 linguri ulei<br />
80g faina pentru prajituri<br />
20g cacao<br />
esenta de rom<br />
un praf de sare<br />
<br />
CREMA DE BRANZA:<br />
250g mascarpone<br />
400g frisca din smantana <br />
100g zahar pudra<br />
esenta de vanilie<br />
1 plic gelatina <br />
50g fulgi de ciocolata<br />
<br />
JELEU CAPSUNI:<br />
200g capsuni<br />
100ml apa<br />
50g zahar<br />
esenta de vanilie<br />
3 foi de gelatina <br />
<br />
SIROP:<br />
200ml apa<br />
100g zahar<br />
esenta de rom<br />
<br />
DECOR:<br />
50g unt moale<br />
200g mascarpone<br />
50g zahar pudra<br />
esenta de vanilie <br />
50g fulgi de ciocolata<br />
<br />
PREPARARE:<br />
Pentru <b>blat</b>, se scot ouale din timp din frigider, pentru a ajunge la temperatura camerei sau se tin 15 min in apa calda (<i>cat a fost frig afara si a mers incalzirea, le-am tinut pe calorifer</i>).<br />
Albusurile se separa cu grija de galbenusuri, astfel incat sa nu ramana
urme de galbenus impreuna cu albusurile, apoi se mixeaza cu zaharul si
sarea, timp de 5 min, la viteza mare.<br />
Cand albusurile nu mai prezinta bule mari de aer si seamana cu o spuma pufoasa si tapana, se adauga toate galbenusurile, frecate anterior cu uleiul si esenta. Se incorporeaza cu
ajutorul unui tel, amestecand usor, circular, de sus in jos.<br />
<br />
Separat, faina si cacaoa se siteaza impreuna, apoi se adauga compozitiei cu ou, in trei
transe, amestecand dupa fiecare.<br />
Se continua a amesteca folosind telul, pana cand se sparg toate cocoloasele.<br />
Compozitia se toarna in tava unsa si tapetata (pe pereti), iar pe al
carei fund a fost fixata hartie de copt. Tava se ridica putin in sus,
deasupra blatului, apoi se lasa sa cada pe acesta, de cateva ori, pentru
a se sparge bulele prea mari de aer. <br />
<br />
Blatul se coace 25min, la foc mediu, in cuptorul preincins. <br />
Cand este copt si trece testul scobitorii, blatul se scoate din cuptor si se lasa la racit.<br />
Din lipsa de timp am inceput sa pregatesc blaturile torturilor cu o zi
in avans si am descoperit ca se taie mult mai usor dupa ce au stat
cateva ore la frigider, bine infasurate in folie alimentara.<br />
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Pentru <b>crema</b> se amesteca branza cu zaharul, in timp ce gelatina se presara peste 80ml de apa rece si se lasa la hidratat. Tot in acest timp se bate frisca pana cand se intareste, apoi se intoduce in frigider.<br />
<br />
Gelatina hidratata se pune pe aragaz la foc mic, impreuna cu apa peste care a fost presarata si se mentine peste sursa de caldura pana cand nu se mai observa granule de gelatina plutind in apa, semn ca aceasta s-a dizolvat complet.<br />
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Gelatina dizolvata se ia de pe foc si se toarna imediat peste branza, in fir subtire, amestecand continuu cu mixerul. Dupa gelatina se incoporeaza frisca batuta si esenta.<br />
La final se adauga ciocolata taiata bucatele sau rasa. Pentru a fi siguri ca nu se va topi ciocolata, se folosesc fulgi de ciocolata din comert (Lidl, Kaufland).<br />
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Blatul se taie pe orizontala in doua felii egale, cea de deasupra urmand a forma fundul tortului. Felia de blat se insiropeaza asazata pe platou sau in forma de tort, iar apoi inelul detasabil al acesteia se inchide in jurul sau. <br />
Aceasta se insiropeaza, apoi se acopera cu jumatate din crema. Se adauga a doua felie de blat insiropata, se preseaza usor pentru a obtine planeitate, apoi restul de crema.<br />
<br />
Tortul se introduce la rece pentru a se intari usor crema.<br />
<br />
In acest timp se pregateste <b>jeleul</b>, punand la fiert fructele, apa si zaharul. Cand acestea au dat in fiert se mai pastreaza 1 minut pe foc, apoi se paseaza. <br />
Foile de gelatina se pun cateva minute la inmuiat in apa rece, apoi se strang in pumn pentru a scurge apa si se adauga in siropul de fructe.<br />
<i>Daca pasii pregatirii jeleului au fost efectuati cum trebuie siropul va fi inca indeajuns de fierbinte cat sa asigure dizolvarea gelatinei. Pentru asta testati temperatura siropului; daca acesta nu frige usor la atingere, repuneti-l pe foc, apoi adaugati foile hidratate. Daca acestea dispar imediat in lichid, inseamna ca totul a mers cum trebuie.</i><br />
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Siropul cu gelatina se pune la racit in baie de apa rece, apoi se toarna peste tort.<br />
Tortul se lasa la rece pentru 4 ore sau pana a doua zi.<br />
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Pentru <b>decor</b> se scoate din timp untul din frigider pentru a se inmuia, apoi se mixeaza cu zaharul pudra, la final adaugand mascarponele si esenta.<br />
Cu aceasta glazura se acopera peretele tortului, dupa ce a fost scos din forma, prin indepartarea inelului.<br />
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Pentru a executa cat mai rapid si curat imbracarea tortului in fulgi de ciocolata, acesta se transfera pe o foaie de copt. Ciocolata se toarna pe hartie, din loc in loc, cat mai aproape de baza tortului si, bagand mana sub hartie, ridicand-o, aceasta ajuta la aderarea ciocolatei la stratul de glazura.<br />
In ceea ce priveste partea de sus a peretelui, ciocolata se aduce pe pozitie cu ajutorul unei palete late si rotunjite la varf.<br />
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Rozetele de pe tort se executa cu ajutorul unei siringi decoratoare, folosind restul de glazura.<br />
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Tortul se introduce la rece pana in momentul in care este servit.Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com2tag:blogger.com,1999:blog-8428805231032183033.post-50152737453800098602013-06-06T09:30:00.002+03:002013-06-07T10:05:49.470+03:00Tarta Galette cu capsuniLaudata fie gastronomia franceza pentru aceasta tarta minunata si foarte usor de preparat!<br />
Galette este deopotriva o tarta rustica si totusi eleganta, aluat crocant, cu mult unt si foarte putin zahar, alaturat unei umpluturi simple, dar savuroase, de fructe proaspete.<br />
Bon appetit!<br />
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<a name='more'></a>INGREDIENTE ALUAT:<br />
300g faina tip000<br />
1 lingurita sare<br />
1 lingura zahar<br />
220g unt rece<br />
6 linguri apa rece<br />
<br />
UMPLUTURA:<br />
400g capsuni<br />
4 linguri zahar<br />
1 lingura rasa amidon<br />
<br />
+ 1 ou (cat mai mic) + 1 lingura zahar<br />
<br />
PREPARARE:<br />
Intr-un castron mare se amesteca ingredientele uscate (faina, sare, zahar), apoi se adauga untul abia scos de la rece si taiat cubulete cat mai mici.<br />
La inceput untul se taie cu ajutorul unei palete, apoi, cand cubuletele rezultate s-au acoperit cu faina, se faramiteaza cu ajutorul degetelor. In final trebuie sa rezulte o compozitie cu aspect nisipos.<br />
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La final se adauga apa si se incorporeaza folosind mana, pana cand se obtine un aluat compact, nelipicios. Pentru ca untul sa nu aiba timp sa se topeasca, aceasta operatie trebuie facuta intr-un timp cat mai scurt.<br />
Bila de aluat se imbraca in folie transparenta si se introduce in frigider, unde se pastreaza cel putin 30 minute.<br />
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Capsunile spalate si curatate de codite se feliaza si se pastreaza intr-un castron.<br />
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Aluatul se scoate din frigider si se transfera pe o foaie de copt. Se lasa 2-3 minute sa devina maleabil, apoi se intinde cu sucitorul. Daca aluatul este lipicios, se adauga putina faina pe sucitor si pe aluat.<br />
Se urmareste a obtine o foaie destul de grosuta, cam de 0,5cm.<br />
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Cand aluatul este intins, se presara zaharul si amidonul peste capsuni, apoi se amesteca superficial. Capsunile vor incepe imediat sa isi lase siropul si de aceea trebuie transferate cat mai rapid in centrul aluatului.<br />
Fructele se niveleaza pe aluat, astfel incat sa nu formeze un strat foarte inalt, apoi se acopera cu marginile aluatului, rasfrante bucata cu bucata. <br />
Pentru o intelegere mai exacta a procesului de impaturire, urmariti <a href="http://www.youtube.com/watch?v=wgi9AL33kwA">video</a>-ul urmator, mai ales partea de la momentul 3:30.<br />
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Pentru a asigura pastrarea umpluturii in interiorul aluatului, acesta se preseaza usor pe zonele suprapuse.<br />
Inainte de a fi introdusa in cuptorul preincins, tarta (zona de aluat de deasupra) se unge cu oul batut, apoi se presara cu zahar tos.<br />
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Se coace 40-45 minute la foc mediu.<br />
In timpul coacerii capsunile vor lasa mult sirop, care va incepe sa fiarba, dar care se va absorbi dupa ce tarta va fi scoasa din cuptor.<br />
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Tarta se serveste dupa ce s-a racit complet, iar siropul s-a inchegat (datorita prezentei amidonului).<br />
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Sursa: <a href="http://adashofzest.blogspot.ro/2011/07/strawberry-galette.html">A Dash of Zest</a>Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com3tag:blogger.com,1999:blog-8428805231032183033.post-70998915919104880522013-06-05T12:00:00.002+03:002013-06-05T13:03:56.103+03:00Inghetata de capsuni, pe batCalendaristic a venit vara si ar trebui sa ne bucuram deja de zile calduroase care sa ne faca sa ne dorim cel putin o inghetata pe zi. Din pacate sunt momente cand vremea ne aduce mai degraba aminte de toamna, iar frigul inca ne face sa ne zgribulim. Dar fructele de sezon nu tin cont de frigul nefiresc de afara si continua sa se coacaa, apoi sa ne atraga cu miresmele lor, asa cum se intampla mai ales in cazul capsunilor, care acum imi populeaza in mod excesiv frigiderul.<br />
La prima raza de soare din aceasta zi am decis sa chem vara cu o inghetata super racoritoare, cu fructe aromate, asa, ca sa nu mai aiba loc de-ntors :).<br />
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<a name='more'></a><br />
INGREDIENTE pentru 500ml sau 9 bucati:<br />
200g capsuni<br />
80g zahar<br />
200g frisca<br />
50g smantana<br />
1 lingurita suc de lamaie<br />
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PREPARARE:<br />
Capsunile spalate si curatate se taie in jumatati (sau sferturi, in cazul celor foarte mari) si se combina cu zaharul.<br />
Fructele se lasa deoparte, acoperite, timp de o ora. Din timp in timp se amesteca, pentru a determina formarea unui sirop dulce.<br />
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Fructele si siropul se transfera in bolul inalt al unui blender, impreuna cu restul ingredientelor, apoi se paseaza timp de cateva secunde, astfel incat mici bucati de fructe sa ramana in compozitie.<br />
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Crema obtinuta se toarna in formele de inghetata pe bat si se introduce in congelator, pentru cel putin 2 ore.<br />
<i>Daca nu dispuneti de forme speciale, se pot folosi borcanase mici de iaurt, in care se infig lingurite de plastic. </i><br />
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Inainte de a incerca scoaterea inghetatei din forme, tineti cateva secunde formele sub jetul de apa calda. <i><br /></i><br />
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Sursa: Cartea "The Perfect Scoop" - David Lebovitz
Ruxihttp://www.blogger.com/profile/11683607417962237818noreply@blogger.com2tag:blogger.com,1999:blog-8428805231032183033.post-52112999369547630952013-06-05T09:56:00.002+03:002013-06-05T09:56:21.250+03:00Tort Catelus, pentru 1 iunieTortul in <a href="http://bucatariacaseinoastre.blogspot.ro/2012/10/tort-cap-de-leu-crema-cappuccino.html#uds-search-results">forma de leut</a> al Alexandrei, de anul trecut, a deschis un capitol nou in decorarea torturilor dedicate copiilor, iar acest catelus dragalas il continua, avand acelasi succes. Continutul este acelasi, cremele de capuccino si cacao fiind ideale in a sugera blanita animalelor, ramanand totodata preferatele noastre si in materie de gust.<br />
Desi venit cu o zi mai tarziu, tortul de anul acesta pentru Ziua Copiilor respecta tema copilariei si a lucrurilor ce o fac atat de iubita.<br />
In cazul meu, acest tort imi aduce aminte de catelusa noastra Arra, o cockarita candva extrem de jucausa si mereu afectuoasa, de care se leaga multe amintiri ale copilariei. <3<br />
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<a name='more'></a><br /><br />
INGREDIENTE BLAT (22cm):<br />
6 oua<br />
150 zahar<br />
6 linguri ulei<br />
esenta de rom <br />
150g faina pentru prajituri<br />
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CREMA:<br />
3 oua potrivite<br />
150g zahar <br />
400g unt moale<br />
2-3 lingurite cappuccino<br />
esenta de cafea (optional)<br />
+1 lingurita cacao <br />
<br />
SIROP:<br />
300ml apa<br />
150g zahar<br />
esenta de rom sau cafea<br />
<br />
+50g ciocolata<br />
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PREPARARE:<br />
Pentru <b>blat</b>, ouale intregi (ajunse la temperatura camerei) se bat
impreuna cu zaharul si sarea, timp de 10 minute, pana cand se obtine o
spuma pufoasa.<br />
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Separat, se cerne faina, se amesteca impreuna cu cacaoa si praful de
copt, apoi se incorporeaza in compozitia anterioara, amestecand cu
telul, prin miscari circulare, de sus in jos.<br />
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La final se adauga apa calda, lingura cu lingura.<br />
Compozitia se toarna intr-o forma de tort (22cm), pregatita anterior ca <a href="http://bucatariacaseinoastre.blogspot.com/2011/09/pregatirea-pentru-copt-formei-de-tort.html">AICI</a>, apoi se coace 20-30min, in cuptorul preincins, la foc mediu.<br />
Cand s-a copt si a trecut "testul scobitorii", se lasa 5 minute la
racit in forma, apoi se indeparteaza usor inelul acesteia, iar blatul se
taie in 3 felii, pe orizontala.<br />
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Pentru <b>crema</b> se amesteca zaharul, sarea si ouale intregi, pe
bain-marie, pana la topirea zaharului si formarea unei creme bogate si aerate, aproximativ 5 minute.<br />
<i>Pentru bain-marie, trebuie avut
grija ca apa din vasul mare sa nu atinga fundul vasului mic, pentru a nu favoriza coagularea oualelor, pe fundul vasului.</i><br />
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Crema se pune la racit in baie de apa rece, dupa ce s-au incorporat
ness-ul sau praful de cappuccino. Cand s-a racit complet se poate adauga si
putina esenta de cafea.<br />
Cat timp crema este la racit, untul moale (lasat a ajunge la temperatura
camerei) se mixeaza cateva minute, eliminand eventuala apa rezultata.<br />
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Compozitia cu ou se toarna peste untul frecat, lingura cu lingura,
amestecand usor, la viteza mica a mixerului, timp de 1 minut pentru
fiecare nou adaos, pentru a nu se taia.<br />
<i>I</i><i>n cazul in care crema se observa ca incepe a se taia,
alegandu-se apa de grasime, se opreste mixarea si, separat, se freaca
inca 50g unt, in care se inglobeaza treptat compozitia anterioara (cea
care s-a taiat).</i><br />
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Din crema obtinuta se dau deoparte 2 linguri cu varf, care apoi se amesteca cu lingurita de cacao, pentru urechile catelusului.<br />
Cu restul de crema se monteaza si se acopera tortul. Anterior, feliile de blat sunt insiropate cu sirop racit, obtinut prin fierberea apei cu zahar si adaugarea esentei, cand lichidul ajunge caldut.<br />
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Cand tortul a fost imbracat in crema, daca nu s-a reusit obtinerea unui strat fara imperfectiuni, tortul se introduce 30 de minute in frigider. Dupa ce crema s-a intarit usor se va uniformiza usor folosind o paleta cu marginile rotunjite.<br />
Pe partea superioara a tortului se traseaza linia urechilor catelusului si in interiorul acestora se spriteaza crema cu cacao, folosind un pos sau siringa de ornare cu varf ondulat pe o parte.<br />
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Ochii, nasucul si restul detaliilor fetei se obtin din ciocolata amaruie topita pe bain-marie si spritata pe o suprafata plana, de plastic.<i> </i><br />
<i>Ideale pentru astfel de operatiuni sunt plansetele
pentru modelat plastilina ale copiilor, deoarece sunt de dimensiunea unei foi A4, putand fi introduse usor in frigider, indeajuns de subtiri cat sa poata fi
indoite si astfel ciocolata sa se dezlipeasca usor, odata ce s-a intarit
in frigider.</i><br />
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Tortul decorat se pastreaza la frigider pana in momentul servirii.<br />
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