tag:blogger.com,1999:blog-27341891309843824402024-02-20T19:53:46.685+01:00Retete Montignac
Low Glycemic Recipesalina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.comBlogger143125tag:blogger.com,1999:blog-2734189130984382440.post-74468526137316391852021-08-09T23:15:00.008+02:002021-08-09T23:31:38.114+02:00Tort cu crema de afine (F1)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizurzQPNMYzx9qV8nZDrOYUtqcd8Pp0JmR17qPadX6XelZdWBIzH6SNrFavJQvv8lGXE4MBr2rOmKBI9xBOsWN3gdD6jUXH1G6A-_U_I5TZtNkSO3vo-zpJKewmnxAuX93e948ISJN2Ic/s2048/9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizurzQPNMYzx9qV8nZDrOYUtqcd8Pp0JmR17qPadX6XelZdWBIzH6SNrFavJQvv8lGXE4MBr2rOmKBI9xBOsWN3gdD6jUXH1G6A-_U_I5TZtNkSO3vo-zpJKewmnxAuX93e948ISJN2Ic/w640-h426/9.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="color: red;">Blat cu nuca </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">250 gr nuca macinata</div><div class="separator" style="clear: both; text-align: center;">3 linguri de sirop de agave</div><div class="separator" style="clear: both; text-align: center;">80 gr de unt</div><div class="separator" style="clear: both; text-align: center;">4 oua</div><div class="separator" style="clear: both; text-align: center;">150 gr iaurt cremos</div><div class="separator" style="clear: both; text-align: center;">4 gr praf de copt</div><div class="separator" style="clear: both; text-align: center;">4 gr bicarbonat de sodiu</div><div class="separator" style="clear: both; text-align: center;">1 lingurita extract de vanilie</div><div class="separator" style="clear: both; text-align: center;">1 mana buna de afine</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: red;">Crema de afine</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">2 cutii crema de branza 2x 175 gr ( ex Philadelphia sau Mascarpone)</div><div class="separator" style="clear: both; text-align: center;">2 cutii de smantana pentru frisca 2x200 ml</div><div class="separator" style="clear: both; text-align: center;">300 gr afine +2 linguri fructoza</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Se preincalzeste cuptorul la 180 C .</div><div class="separator" style="clear: both; text-align: center;">Se bate untul (la temperatura camerei) cam 5 minute .Eu am adaugat sirop de agave ,dar se poate adauga fructoza sau oricare alt indulcitor permis . </div><div class="separator" style="clear: both; text-align: center;">Se adauga cate un ou,rand pe rand si un praf de sare. Apoi vanilia si iaurtul natural, iar la final nuca macinata cu agentii de crestere. Eu mai aveam o punga de nuca gata macinata (Lidl) prin casa si i-am venit de hac cu aceasta reteta . Punguta continand doar 200 gr,am completat cu inca 50 gr nuca macinata de mine.</div><div class="separator" style="clear: both; text-align: center;">Se toarna compozitia intr-o tava mare de aragaz,care va fi acoperita cu o hartie de copt.Peste blat se distribuie afinele si se da la cuptor 20 de minute sau pana cand e gata blatul.<span color="rgba(0, 0, 0, 0.8)" face=""Droid Serif", sans-serif" style="font-size: 16px;"> </span></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_o2joXYjAYeVZ9K6PIksGzituHiCAHMz7-lSiSwRbMnbk1Y3FcUQ-I1BKv26-1Zz4s9NftruUKUxQTpNlpw3EHDjEvPAyYMS5kVTTjHnQwia5s0zNWWBVWHjK4DTxUbMVtKQ3bg0pZI/s2048/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_o2joXYjAYeVZ9K6PIksGzituHiCAHMz7-lSiSwRbMnbk1Y3FcUQ-I1BKv26-1Zz4s9NftruUKUxQTpNlpw3EHDjEvPAyYMS5kVTTjHnQwia5s0zNWWBVWHjK4DTxUbMVtKQ3bg0pZI/w213-h320/1.jpg" width="213" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJjAjPPSVjMdtsQA5a9YfOUXcZX2x57XzDchascdUo42x-gFIQMHVbFtt4tGsOq_jZEVET6re-20ty5lvgDX3gX2U6K4U5jZioS6_jI0DrFE8nY2muQtzDuKGYYRQHTQMipErFOrOSI0A/s2048/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJjAjPPSVjMdtsQA5a9YfOUXcZX2x57XzDchascdUo42x-gFIQMHVbFtt4tGsOq_jZEVET6re-20ty5lvgDX3gX2U6K4U5jZioS6_jI0DrFE8nY2muQtzDuKGYYRQHTQMipErFOrOSI0A/w400-h266/2.jpg" width="400" /></a></div><p style="text-align: center;">Cat a stat blatul la cuptor, m-am ocupat de afine. Le-am spalat si le-am fiert cu 3 linguri de apa si 2 linguri de fructoza. Am lasat pe foc pana cand a scazut apa ,compozitia s-a ingrosat si totul arata ca o dulceata . Am bagat blenderul in afine si am mixat pana cand arata ca un piure ,apoi l-am dat la racit . Cine doreste ,poate da piureul obtinut printr-o sita sau tifon ,mie mi-a placut asa si nu m-au deranjat semintele sau pielita lor .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZX4jpfRu99KaN3RLCWImI8oO4mXj0sspYxK-uVcrOjs7NAHcA3ruMjacrqsxy33XzJntpEl5yGNj3lQ1DvZ5Iz6cw1RgX4aGlowqdP0pUcUjkLpuoUrXZK9vbxfZ5ipZUc5bEUCwkmJw/s2048/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZX4jpfRu99KaN3RLCWImI8oO4mXj0sspYxK-uVcrOjs7NAHcA3ruMjacrqsxy33XzJntpEl5yGNj3lQ1DvZ5Iz6cw1RgX4aGlowqdP0pUcUjkLpuoUrXZK9vbxfZ5ipZUc5bEUCwkmJw/w400-h266/3.jpg" width="400" /></a></div><p style="text-align: center;">Dupa ce s-a racit blatul foarte bine , l-am taiat in 3 . A iesit foarte moale ,pufos si aerat . Manevrati-l cu mare grija, mie mi s-a rupt o bucata cand am trecut la asamblat.</p><p style="text-align: center;">Imi plac mult genul acesta de blaturi in tava mare, din pacate nu sunt prietena cu blaturile rotunde clasice pentru torturi , niciodata nu-mi ies frumoase si nici nu le pot felia corect. Bineinteles ca acest blat de tort se poate coace si intr-o forma rotunda .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8h6ax_x5VJJEFENj3l55RAiPVOSDvur4nYaAKNh-3dSRLp-r8T5W4vYBfuLyz7Nc8HZW7DgVGJ30Q-b2rfkELYTZmDHAuMmkqrOOeTYtFpsMxaJbDnXhQDoPmr6bSjmZzbkVNw2JaEY/s2048/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8h6ax_x5VJJEFENj3l55RAiPVOSDvur4nYaAKNh-3dSRLp-r8T5W4vYBfuLyz7Nc8HZW7DgVGJ30Q-b2rfkELYTZmDHAuMmkqrOOeTYtFpsMxaJbDnXhQDoPmr6bSjmZzbkVNw2JaEY/w400-h266/4.jpg" width="400" /></a></div><p style="text-align: center;">Se bate crema de branza cu frisca ,iar la sfarsit se adauga jeleul de afine(rece!!!) . Nu m-am putut opri din gustat. Se mai poate adauga fructoza dupa gust ,eu nu am mai adaugat ca nu-mi place foarte dulce.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWY7ANqrVA9uVFBA_E4CExe69awQHqMNUV6CGWPCMYxiVVUdd-_7PYHNeJLMQ-zVI50JifIyc4GnbmVv0LzRkGjMue75rrtyinhi2jZqai6G9dqCzPAVA1k0fU0HXCK3LspLPJMlfPc4/s2048/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWY7ANqrVA9uVFBA_E4CExe69awQHqMNUV6CGWPCMYxiVVUdd-_7PYHNeJLMQ-zVI50JifIyc4GnbmVv0LzRkGjMue75rrtyinhi2jZqai6G9dqCzPAVA1k0fU0HXCK3LspLPJMlfPc4/w400-h266/5.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZQNwenYWafX9YKucH74a7k0vDkzr9whv_uka6aOTU0q-h-UZe5fkXKA0OSbt_9ZBjD42InwnEGVjFfB4NkSz2yIdoKQ2K4Nf_URGtjINbD7C8sZMgPYO_ahtUllIdysH6Nv-ygg_tTs/s2048/6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZQNwenYWafX9YKucH74a7k0vDkzr9whv_uka6aOTU0q-h-UZe5fkXKA0OSbt_9ZBjD42InwnEGVjFfB4NkSz2yIdoKQ2K4Nf_URGtjINbD7C8sZMgPYO_ahtUllIdysH6Nv-ygg_tTs/w400-h266/6.jpg" width="400" /></a></div><p style="text-align: center;">Am impartit crema in 3 si am trecut la asamblat : blat,crema,blat,crema ,blat si cu restul de crema se niveleaza peste tort si se da 2 ore la frigider.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugGxoZA4bONDqwef_xdhIhO-VezxqFH4n9yJvT2gxurKnl5UnFoPe-rEqeol_Qgl2BCcpLTWGTlT0UXi_G7ey6S8o_3rGVpX1MDzP4B2HKMZjGrszE_Ek5RYE8aoJbj0X_20W6ch7vbs/s2048/7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugGxoZA4bONDqwef_xdhIhO-VezxqFH4n9yJvT2gxurKnl5UnFoPe-rEqeol_Qgl2BCcpLTWGTlT0UXi_G7ey6S8o_3rGVpX1MDzP4B2HKMZjGrszE_Ek5RYE8aoJbj0X_20W6ch7vbs/w400-h266/7.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifG9YiXe-8ZowAy7dYVEXjkZiWXko1x4MjnsLfeHWIoevd_ToYwzulH9IpVKc2cTw8kjZ8wVY9UwlvF1crH71Ucnn6B4gpiTq5TPNhBLs7BnZNbSVXZ6xzVc3octfzEjTX4U5YktOjEl8/s2048/8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifG9YiXe-8ZowAy7dYVEXjkZiWXko1x4MjnsLfeHWIoevd_ToYwzulH9IpVKc2cTw8kjZ8wVY9UwlvF1crH71Ucnn6B4gpiTq5TPNhBLs7BnZNbSVXZ6xzVc3octfzEjTX4U5YktOjEl8/w400-h266/8.jpg" width="400" /></a></div><br /><div style="text-align: center;">Uitasem sa-mi las cateva afine pentru decor si am topit 100 gr ciocolata 81% cacao cateva secunde la microunde, apoi am intins peste tortul rece . Bineinteles ca se pot orna cu alte fructe permise la F1 si care au linie verde la combinarea lor cu grasimi. </div><div style="text-align: center;"><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73k-s4mdBmLRSYS1Pow_EblYIpZujHLPeLNEivRYb4JH02_AvewHmD0bmcHjl_srbuwhjhGDYPacO3nQdJdhl33JbmhzzqslERG-Dq43hsbXdOjNB5MxfZ6tCTgrKqm3DSCeqIEKI6yM/s1920/10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1920" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73k-s4mdBmLRSYS1Pow_EblYIpZujHLPeLNEivRYb4JH02_AvewHmD0bmcHjl_srbuwhjhGDYPacO3nQdJdhl33JbmhzzqslERG-Dq43hsbXdOjNB5MxfZ6tCTgrKqm3DSCeqIEKI6yM/w400-h266/10.jpg" width="400" /></a></div><div><br /></div><div style="text-align: center;">Se prepara rapid,este racoros si aromat . Combinatia nuca+afine este DIVINA ! </div><div style="text-align: center;">Data viitoate il voi incerca cu faina de migdale si zmeura .</div></div><div style="text-align: center;">Cu siguranta .se poate prepara si cu fructe permise congelate. </div><div><br /></div><div style="text-align: center;">Deci, se poate obtine si un tort mega gustos cu indice glicemic scazut atunci cand sarbatorim un eveniment in familie sau cand vrem sa daruim un tort cuiva drag, e chiar deosebit si oricine il va indragi de la prima degustare. </div><div style="text-align: center;">Va provoc sa-l preparati si sa-mi scrieti parerea voastra. </div><div style="text-align: center;">Yummyyyyy!!!</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw6hihwOliGrPgN_m49SpnPt296UlSO2B7ibHNrrHr98gjMrjJeTwiHuLvZPdHS0seYmiFsX7k3bppKYqIKEPaG3MXUObG59CrgI_c3L158DmqZQAaGNwOl3S7nPXWAmrC1BMVWlvrWk/s2048/9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw6hihwOliGrPgN_m49SpnPt296UlSO2B7ibHNrrHr98gjMrjJeTwiHuLvZPdHS0seYmiFsX7k3bppKYqIKEPaG3MXUObG59CrgI_c3L158DmqZQAaGNwOl3S7nPXWAmrC1BMVWlvrWk/w400-h266/9.jpg" width="400" /></a></div><p></p><br /><br /></div>alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com0tag:blogger.com,1999:blog-2734189130984382440.post-34031908432390004842021-07-30T22:45:00.001+02:002021-07-30T22:45:20.332+02:00Pizza cu sos pesto <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7G3SloRZdVj6G7K1F_0rIgI7TT37_CvFCr2mzEm4NaNzszdr-pxiif2iKoD8lLorQVRGUo_D7ruo8IX88g3gtmaPGo1W8YXTKn28LMJOwFxWKFA_1vcdkRk7GBGBIcCrypj2_iEBwqMg/s2048/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7G3SloRZdVj6G7K1F_0rIgI7TT37_CvFCr2mzEm4NaNzszdr-pxiif2iKoD8lLorQVRGUo_D7ruo8IX88g3gtmaPGo1W8YXTKn28LMJOwFxWKFA_1vcdkRk7GBGBIcCrypj2_iEBwqMg/w640-h426/7.JPG" width="640" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: red; font-size: large;">Blat</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">150 gr crema de branza (ex.Philadelphia)</div><div class="separator" style="clear: both; text-align: center;">50 gr faina de migdale</div><div class="separator" style="clear: both; text-align: center;">4 oua</div><div class="separator" style="clear: both; text-align: center;">40 gr parmezan ras</div><div class="separator" style="clear: both; text-align: center;">1 lingurita praf de copt </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: red; font-size: large;">Topping </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Sos pesto</div><div class="separator" style="clear: both; text-align: center;">Mozarella</div><div class="separator" style="clear: both; text-align: center;">Rosii taiate cubulete</div><div class="separator" style="clear: both; text-align: center;">Rucola</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Pentru blat ,se amesteca toate ingredientele cu ajutorul unui mixer. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpT8wFopGkXgUhHBCw9v_weTQaBEEEgodIA_UxQE38EoJ3-Bv-3a2biOz-pID4iTT0Vuyw6eczKrbEBhdDP38TaqkuDLkKxn-NDQxUCWs2aHVxFTNhyKl8vmPmC4MvIuT-2gwMlzd0PY/s1920/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1920" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpT8wFopGkXgUhHBCw9v_weTQaBEEEgodIA_UxQE38EoJ3-Bv-3a2biOz-pID4iTT0Vuyw6eczKrbEBhdDP38TaqkuDLkKxn-NDQxUCWs2aHVxFTNhyKl8vmPmC4MvIuT-2gwMlzd0PY/w400-h266/1.JPG" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Va rezulta un aluat foarte subtire ,ca aluatul de clatite . M-am speriat cand am vazut cat este de curgator,dar am mers inainte,l-am copt si a iesit un blat perfect. Mie mi s-au prins un pic marginile,cu toate ca am uns tava cu putin ulei,data viitoare voi folosi o hartie de copt ,ceea ce va recomand si voua daca doriti sa preparati acest blat.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNGVV8wps59E-yopF1XCJT089gSm9mZJNgeuFN-1srGRjX1tl17Tt36M4kvIon9OP6wRoICIAKXsmo5OcbD7ZGayc0wtUkZbUI7uezfyU6hxy85WlJZvyeeXae_KFTdsSzxdNAa_Tsz1U/s1920/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1920" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNGVV8wps59E-yopF1XCJT089gSm9mZJNgeuFN-1srGRjX1tl17Tt36M4kvIon9OP6wRoICIAKXsmo5OcbD7ZGayc0wtUkZbUI7uezfyU6hxy85WlJZvyeeXae_KFTdsSzxdNAa_Tsz1U/w400-h266/2.JPG" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsL6bfcaU72z_aDv2lg91zbkYhUhReryB_iiBb2FgcovMpK2PqeexYHWCBC4ZDJtAHC45VfD7HLXThTLzkgZPCBkB7kcGSAUQICBJoUdlbtql2LUGIc2NB68RRbpIDyXmxz1-MXODbCY/s1920/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1920" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsL6bfcaU72z_aDv2lg91zbkYhUhReryB_iiBb2FgcovMpK2PqeexYHWCBC4ZDJtAHC45VfD7HLXThTLzkgZPCBkB7kcGSAUQICBJoUdlbtql2LUGIc2NB68RRbpIDyXmxz1-MXODbCY/w400-h266/3.JPG" width="400" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Am introdus blatul in cuptorul incins la 180 grade pentru circa 10 min ,pana s-a aurit putin .</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Dupa cele 10 min ,am uns blatul cu sosul pesto ,am razuit niste mozarella , cateva rosii taiate cubulete si gata ! </div><div class="separator" style="clear: both; text-align: center;">Sosul pesto l-am primit de la vecina mea care este o italianca indragostita de bucatarie ,dar se poate cumpara (verificati eticheta ,sa nu contina zahar !!!!) sau prepara acasa din busuioc,parmezan ,muguri de pin ,un pic de usturoi si ulei de masline. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-euhyphenhyphen5LjZgljv2uNygNluKf2CLa4sJeV8keNq6EUcCXxxti2ml4AY7WvT1ziMrhNRNyQN0n7yj7mYyju1jaV6kxBvmS0BBjYh-wDRGWx-64WtBPOCsm2AsUDa-Zdxb5l8y9hCZP9O2s/s1920/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1920" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-euhyphenhyphen5LjZgljv2uNygNluKf2CLa4sJeV8keNq6EUcCXxxti2ml4AY7WvT1ziMrhNRNyQN0n7yj7mYyju1jaV6kxBvmS0BBjYh-wDRGWx-64WtBPOCsm2AsUDa-Zdxb5l8y9hCZP9O2s/w400-h267/4.JPG" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;">Am mai copt inca 10 minute .</div><div class="separator" style="clear: both; text-align: center;">Foarte simplu de facut ,rapid si gustos.Mi-au iesit 2 pizza mari ,deci cantitatea este pentru 2 persoane.</div><div class="separator" style="clear: both; text-align: center;">Se poate adauga orice sos,toppping dupa plac,important e ca ingredientele sa aiba indice glicemic mic.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-bUdyIKdscrdATBF_-tFdI32lHPI6xjePuE7iLL-CVE96NQX-qIib9l88cZgSrBOM-0tzrIUXOeLxdPu08v7cyV5m_Ns-WehydWpTD_sImNdqgW8rmlpXpDGWnOXBeHWTZmkjxGn7A8/s1920/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1920" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-bUdyIKdscrdATBF_-tFdI32lHPI6xjePuE7iLL-CVE96NQX-qIib9l88cZgSrBOM-0tzrIUXOeLxdPu08v7cyV5m_Ns-WehydWpTD_sImNdqgW8rmlpXpDGWnOXBeHWTZmkjxGn7A8/w400-h266/5.JPG" width="400" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurtCoHdO_b5FPiqNduFqUAfVRDY-XyWd8ZBc6kaQ7tue6T2oadv2tlx2VSuNFenWN2S3AQ-shbNVoLL03RLqMVUK_exVjZyVYcHRLz2UCelzuW2QqTqHmpSBNvKe0xcC6JsamHdif1JQ/s2048/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurtCoHdO_b5FPiqNduFqUAfVRDY-XyWd8ZBc6kaQ7tue6T2oadv2tlx2VSuNFenWN2S3AQ-shbNVoLL03RLqMVUK_exVjZyVYcHRLz2UCelzuW2QqTqHmpSBNvKe0xcC6JsamHdif1JQ/w400-h267/8.JPG" width="400" /></a></div></div><div><br /></div><div> Foarte aromata de la sosul pesto ,cu siguranta nu va v-a dezamagi 😋</div><div> Pofta buna !</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxwWl-HYMjmpvHAt00aHkbBPaMgQX0wBWvXsXrvTOLsONKpqp32-eWi3XEGG1CHtWjT1Xj4Dqtq2JrkyEXqvWs1nvoDly5AT5oge4HC-pwyZqy8GAb7118_bkGaOWLjQ3Lhe8PcXCMBo/s2048/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxwWl-HYMjmpvHAt00aHkbBPaMgQX0wBWvXsXrvTOLsONKpqp32-eWi3XEGG1CHtWjT1Xj4Dqtq2JrkyEXqvWs1nvoDly5AT5oge4HC-pwyZqy8GAb7118_bkGaOWLjQ3Lhe8PcXCMBo/w400-h265/9.JPG" width="400" /></a></div><br /><br /><br /><br /><p></p>alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com0tag:blogger.com,1999:blog-2734189130984382440.post-20641338750739999592018-02-13T21:06:00.005+01:002021-07-21T22:51:45.439+02:00Tortilla chips<div class="separator" style="clear: both; text-align: center;">
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ulwDKsfSHcUPpt_Z2xmAd7hT1KLKSiLqM8swX2Cr1diw20wTVcZY8gJNzrCOp4_TySPBgIse2RwC8QYIKIjH_E7OUrJbS4sA8UEclhvnQAKvfP8eD7tSt5kIWWBwGM50PXCDCLFiPlQ/s1600/ooooooooooooooooooooooooooo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1020" data-original-width="564" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ulwDKsfSHcUPpt_Z2xmAd7hT1KLKSiLqM8swX2Cr1diw20wTVcZY8gJNzrCOp4_TySPBgIse2RwC8QYIKIjH_E7OUrJbS4sA8UEclhvnQAKvfP8eD7tSt5kIWWBwGM50PXCDCLFiPlQ/w220-h400/ooooooooooooooooooooooooooo.jpg" width="220" /></a></div>
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Daca iubiti mancarea mexicana ,trebuie sa incercati aceste chipsuri tortilla ,merg perfect cu guacamole sau alte dipp-uri si sosuri .</div>
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Cum reteta originala contine faina de malai si grau, eu le-am inlocuit cu faina de migdale .</div>
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Se pot praji intr-o tigaie de teflon fara grasime, in ulei sau la cuptor.Eu am ales ultima varianta, deoarece sunt mult mai gustose si sanatoase.</div>
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<span style="color: red; font-size: large;">Ingrediente </span></div>
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200 gr faina de migdale</div>
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2 albusuri </div>
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1 lingurita usturoi praf/pudra</div>
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1/2 lingurita ceapa praf/pudra</div>
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1 lingurita boia iute</div>
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1/2 lingurita boia dulce</div>
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1 lingurita sare</div>
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1/2 lingurita piper</div>
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Se amesteca toate ingredientele pana se obtine un aluat usor lipicios .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxs3D9qAzm3mvWg3tR_1Pm2HTFPT-upfYv8oouE9UzvXdAXIMa6ZPnbHz5Inqt8hlNj8-EOUR5vPAZlotuhFEojBFYox3rSoDW_xuDQROaO90VMCb_LCl9VOmz4o9favhmOHpwEh55dg/s1600/thumbnail.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="1080" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxs3D9qAzm3mvWg3tR_1Pm2HTFPT-upfYv8oouE9UzvXdAXIMa6ZPnbHz5Inqt8hlNj8-EOUR5vPAZlotuhFEojBFYox3rSoDW_xuDQROaO90VMCb_LCl9VOmz4o9favhmOHpwEh55dg/w400-h225/thumbnail.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YonAg58uNLn0dIToc6UtJ8FjR-4sVGsBX1qYZV1vy5Rpsc-nCuUQGvTHS_oPjZ0WitsK2B-Ry0tCZKht_7PZMQ_xTW2q7jT_bNRq7hoMUbbDiyb64b1polpf6ks4aFLm5SXG0oisW2E/s1600/ggg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="1080" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YonAg58uNLn0dIToc6UtJ8FjR-4sVGsBX1qYZV1vy5Rpsc-nCuUQGvTHS_oPjZ0WitsK2B-Ry0tCZKht_7PZMQ_xTW2q7jT_bNRq7hoMUbbDiyb64b1polpf6ks4aFLm5SXG0oisW2E/w400-h225/ggg.jpg" width="400" /></a></div>
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Dupa ce am obtinut bila de aluat, am intins-o cu ajutorul sucitorului intre 2 foi de copt sau se poate intinde pe blatul de lucru, uns cu putin ulei.</div>
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Recomand sa se intinda cat mai subtire ,deoarece chipsurile vor iesi mai crocante .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v6B2hr5pl8xGd5S5Ml_oUdK4o5AhN1VPx5bbIkIgEYh-5pHjO3KhUTKNlCix4R3iX4cIvvkT7okJ3ytM2yd6AnBKeHlCDPBqRkHIU7WgdOlFrYUK4fNyVEh9OuVKOIV-iaUzgH9NQoY/s1600/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="1080" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v6B2hr5pl8xGd5S5Ml_oUdK4o5AhN1VPx5bbIkIgEYh-5pHjO3KhUTKNlCix4R3iX4cIvvkT7okJ3ytM2yd6AnBKeHlCDPBqRkHIU7WgdOlFrYUK4fNyVEh9OuVKOIV-iaUzgH9NQoY/w400-h225/3.jpg" width="400" /></a></div>
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Se taie foaia in triunghiuri si se transfera intr-o tava cu hartie cerata,apoi se introduc in cuptorul incins ,timp de 10-15 minute si se coc la 150 ° .</div>
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Daca intampinati dificultati la mutarea chipsurilor in tava de copt, va puteti ajuta cu un cutit de bucatarie sa le dezlipiti de masa de lucru .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHsNsJmU__B8aFmywJUMUYVMmQbVuJ_57_1tdWjqzIk7d2Y4Jclc7Yydb7QooisJbRH7YQZEJl-c5It2BaVAWD7CkRkH78xt1-6OX4VmC9mazvYwFTYF0KagG5H9zEOIdJb1pvkNpEWU/s1600/6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="1080" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHsNsJmU__B8aFmywJUMUYVMmQbVuJ_57_1tdWjqzIk7d2Y4Jclc7Yydb7QooisJbRH7YQZEJl-c5It2BaVAWD7CkRkH78xt1-6OX4VmC9mazvYwFTYF0KagG5H9zEOIdJb1pvkNpEWU/w400-h225/6.jpg" width="400" /></a></div>
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Eu le-am copt numai pe-o parte, dar se pot coace pe ambele parti . </div>
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Mi-au iesit 2 tavi de cuptor si ajung lejer pentru 3 persoane . </div>
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<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com0tag:blogger.com,1999:blog-2734189130984382440.post-17286058341404496802017-05-24T13:40:00.000+02:002017-05-24T13:41:17.100+02:00Lasagna de dovlecei (F1)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIm5hnpj-2nP8kbQ0OzPNS-e1STnMx1Xzt-7GfHYvosJ7fNGQMgHNMNZBg_aZW5Zei-LGOb1GQEF5GG1__aUnT8ImQWk9rdsmajHpRhPvmFfNA3TSyPTfwIsj4f4ZCeo8BEYs28X-Y7c/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIm5hnpj-2nP8kbQ0OzPNS-e1STnMx1Xzt-7GfHYvosJ7fNGQMgHNMNZBg_aZW5Zei-LGOb1GQEF5GG1__aUnT8ImQWk9rdsmajHpRhPvmFfNA3TSyPTfwIsj4f4ZCeo8BEYs28X-Y7c/s640/4.JPG" width="640" /></a><br />
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O lasagna conforma ! Asa e ca suna bine? </div>
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Se poate prepara pentru intreaga familie,deoarece este o varianta foarte sanatoasa .</div>
Se prepara exact ca lasagna normala, dar in schimbul foilor de lasagna se pun fasii de dovlecei.<br />
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<span style="color: red; font-size: large;">Ingrediente </span></div>
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4 dovlecei mari taiati pe lung </div>
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500 gr de carne tocata</div>
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1 cana sos de rosii de casa</div>
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1 cana rosii tocate (decojite)</div>
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usturoi, ceapa</div>
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oregano,busuioc</div>
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boia dulce</div>
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sarepiper</div>
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1 pahar smantana</div>
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200 gr mozarella / cascaval</div>
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Feliile de dovlecei ,le-am sarat , le-am lasat 20 minute sa lase lichid ,apoi le-am acoperit cu un servetel de bucatarie , sa absoarba toata apa lasata .</div>
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Cine doreste, poate praji feliile pe o parte si alta sau se pot baga in tava la cuptor ,dupa ce se stropesc cu un pic de ulei.EU in criza de timp, am sarit acest pas .</div>
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Cat timp dovleceii stau cu sare sa elimine apa, am taiat ceapa, tocat usturoiul si le-am calit adaugand carnea tocata , dupa care am stins cu sosul de rosii. Rand pe rand se adauga rosiile tocate si condimentele dandu-se gustul dorit .</div>
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Se lasa la foc mic sa fiarba pana e gata carnea.</div>
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Intr-o tava , unsa cu o lingurita de ulei de masline, am pus cateva linguri de sos ,apoi dovlecei , sos, cateva lingurite de ici colo cu smantana, dovlecei si repetam pana cand ultimul strat e sos ,se adauga ultimele lingurite de smantana si se rade mozarella deasupra. </div>
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Se acopera tava si se baga la cuptor 25 minute, apoi se inlatura folia /capacul si se mai lasa 15 minute pana se rumeneste mozarella deasupra. </div>
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Am preparat-o invitatilor de ziua mea si a fost prima care s-a terminat de pe masa.</div>
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Chiar am dat reteta mai departe si m-am bucurat nespus de mult ca a fost pe placut tuturor.</div>
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Pofta buna !</div>
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<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com2tag:blogger.com,1999:blog-2734189130984382440.post-90509349510942965762017-05-24T12:30:00.001+02:002017-05-24T12:33:46.722+02:00Chiftelute de dovlecei cu telemea F1<div class="separator" style="clear: both; text-align: center;">
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De multe ori , simt nevoia de o schimbare "culinara" , am zile cand ma simt satula de la atata carne si vreau ceva nou sa-mi incante papilele gustative. Am reusit s-o fac cu aceste chiftelute , usor de preparat si sunt foarte gustoase. Am convins-o chiar si pe fiica mea de 5 ani sa manance, ea care nu pune gura pe nicio leguma ! </div>
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<span style="color: red; font-size: x-large;">Ingrediente </span></div>
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2 dovlecei </div>
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80 gr de telemea </div>
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1 ou</div>
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patrunjel,marar</div>
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ceapa tocata</div>
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usturoi tocat dupa gust</div>
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tarate </div>
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piper</div>
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Tarate am pus vreo 3 linguri, cat sa lege compozitia ,eu le-am vrut mai moi, daca doriti niste chiftele mai ferme, adaugati mai multa tarate .</div>
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Bineinteles ca se poate adauga si faina integrala , dar cantitate egala (in grame) cu taratea.</div>
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Prima data , se dau dovleceii prin razatoare ,se sareaza si se lasa cam 15-20 minute pana lasa lichid, apoi se scurg bine de tot sau se pun intr-o sita / prosop, dar necesita mai mult de asteptare .</div>
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Am pus toate ingredientele intr-un castron si le-am amestecat .</div>
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Sare nu am mai pus,deoarece telemeaua mea era destul de sarata .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvcwRhOoRl1Xh96FgghLJosyEsGfqFRrW8C9ed_OrW54qDCJ1SXzqVfy8hF4FOo2hz5J0SNFiVzJlUSjleVRIy49VOY0LsmfEkeImpovaWT-bpUPlw6C3Q8Kr9eHhi4xb4eVEPGh9nmk/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvcwRhOoRl1Xh96FgghLJosyEsGfqFRrW8C9ed_OrW54qDCJ1SXzqVfy8hF4FOo2hz5J0SNFiVzJlUSjleVRIy49VOY0LsmfEkeImpovaWT-bpUPlw6C3Q8Kr9eHhi4xb4eVEPGh9nmk/s640/1.JPG" width="640" /></a></div>
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Se dau forme si se prajesc .Se intorc cu mare grija, pentru ca sunt fragede .</div>
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Le-am dat o forma cat mai plata , imi plac mai subtiri deoarece ies mai crocante .</div>
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Le-am servit cu o lingurita de smantana si salata !</div>
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Se pot servi calde,reci sau chiar se pot prepara la cuptor .</div>
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<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com0tag:blogger.com,1999:blog-2734189130984382440.post-87334854112646990302016-12-09T13:27:00.001+01:002016-12-09T13:42:10.130+01:00Mamaliga Montignac <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2M0_HIb7mg3sMHCju-MPBGbFtCZwsCp1iElyD46WpFrfvp65DZ9pFlHrWXFLDEDH0txpsqFlULShUPcZfcw1wbRKT8qDB9MUdqAAp0jZb0hyphenhyphenpUQGYZC4b0xpNJTdImjacxWdGM_Q6hw/s1600/IMG_2217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2M0_HIb7mg3sMHCju-MPBGbFtCZwsCp1iElyD46WpFrfvp65DZ9pFlHrWXFLDEDH0txpsqFlULShUPcZfcw1wbRKT8qDB9MUdqAAp0jZb0hyphenhyphenpUQGYZC4b0xpNJTdImjacxWdGM_Q6hw/s640/IMG_2217.JPG" width="640" /></a><br />
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Aceasta mamaliga conforma este foarte gustoasa ,fina, usor gelatinoasa si are aproape acelasi gust ca mamaliga din malai grisat.</div>
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Eu am un tuci ,dar e mai mult pentru decor ,din pacate il pot folosi numai la cuptor, aragazul meu este cu inductie si am nevoie de oale speciale sa pot gati. </div>
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Asa ca nu-mi ramane decat sa prepar o mamaliga in oala normala, dar e la fel de buna ca cea preparata in ceaun.<br />
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500 ml apa </div>
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100 gr tarate de ovaz </div>
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un fir de sare</div>
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Am pus apa la fiert cu un fir de sare, apoi am turnat in ploaie taratea rasnita . Este foarte important ca taratea sa fie foarte fina , eu o pun in robotul de bucatarie si o las cateva minute bune pana ajunge cum imi place.</div>
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Am amestecat rapid ca la mamaliga normala,sa nu faca cocoloase pana fierbe bine si se dezlipeste usor de vas.Cred ca am fiert-o in jur de 15 minute la foc potrivit . Aceasta cantitate ajunge pentru 2 persoane sau chiar 3 .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Khe7r79pOdtHvVNSwiiHG_TcfW-E-lYEDRKbrIYzp3LsQA21oSXSTlV7Cnjmzo8LYPZrVsrCuJyawCkHziq0AOhPhu5Psl3lR2eatjw2S3OQJA6CIp85y-AeI9BCfxG0jrKRqM46Vx0/s1600/IMG_2166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Khe7r79pOdtHvVNSwiiHG_TcfW-E-lYEDRKbrIYzp3LsQA21oSXSTlV7Cnjmzo8LYPZrVsrCuJyawCkHziq0AOhPhu5Psl3lR2eatjw2S3OQJA6CIp85y-AeI9BCfxG0jrKRqM46Vx0/s640/IMG_2166.JPG" width="640" /></a></div>
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Compozitia arata usor moale,dar dupa ce am rasturnat-o intr-un vas, s-a mai intarit .</div>
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Mie-mi place sa-i dau o forma cand o rastorn pe farfurie. Am luat o cescuta de cafea, am umezit-o cu o picatura de ulei ,am umplut-o pe trei sferturi cu mamaliga , am lasat-o 2-3 minute,apoi am rasturnat-o pe farfurie .</div>
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Se poate servi cu ce doriti , dupa pofta inimii !</div>
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Aici pentru prezentare,am ras deasupra niste telemea , am adaugat o lingura de smantana si putin marar tocat. </div>
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Incercati-o si ma veti pomeni ! :) </div>
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Merge de minune cu sarmale, peste prajit, branza si smantana , tocanite si lista continua ! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2JJI7tGayXM9YT70yqJw6xOPgbhBBqHrs2N01ocerBtSl2_ZYYnOGFsmJ7Ff4jSmW4c1a3sCPfUdwmZMsuilc3NSkq37LMKIKNw-3d9TBlevl8-ZJrZh36APocPVJaoI8DH3p_lXDcM/s1600/IMG_2227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2JJI7tGayXM9YT70yqJw6xOPgbhBBqHrs2N01ocerBtSl2_ZYYnOGFsmJ7Ff4jSmW4c1a3sCPfUdwmZMsuilc3NSkq37LMKIKNw-3d9TBlevl8-ZJrZh36APocPVJaoI8DH3p_lXDcM/s640/IMG_2227.JPG" width="640" /></a></div>
<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com6tag:blogger.com,1999:blog-2734189130984382440.post-71468401376791697332016-12-06T19:27:00.000+01:002016-12-06T19:29:35.825+01:00Sarmale cu carne tocata si linte (F1)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielNyv2MjC8godq2j3fRCQ_whesKky0dXWmb79kYH9w54RX14cDdzIzlkzDQH_alD4Kl6iYvPuoNsVd8rSfswLbEs2z8LseosKroTnr9OUoUIgGaGtbFhlAVCC2fdQROEnankRUNYiX1I/s1600/IMG_2172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielNyv2MjC8godq2j3fRCQ_whesKky0dXWmb79kYH9w54RX14cDdzIzlkzDQH_alD4Kl6iYvPuoNsVd8rSfswLbEs2z8LseosKroTnr9OUoUIgGaGtbFhlAVCC2fdQROEnankRUNYiX1I/s640/IMG_2172.JPG" width="640" /></a></div>
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Cred ca fiecare stie sa prepare o compozitie de sarmale, dar acestea fiind Monti, am inlocuit orezul cu lintea si am fost placut surprinsa de gustul lor .</div>
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<b><span style="color: red; font-size: large;">Ingrediente </span></b></div>
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500 gr carne tocata </div>
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150 gr linte uscata </div>
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1 varza murata (cca 1,5 kg)</div>
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2 cepe mari</div>
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2 linguri morcov ras</div>
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1 legatura mica marar</div>
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1 legatura patrunjel</div>
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sare,piper,boia,cimbru,foi de dafin</div>
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suc de rosii (optional)</div>
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Varza am lasat-o in apa aproximativ o ora , sa-si mai piarda din sare .Am desprins frunzele de pe cotor ,am taiat nervurile si partea subtire am folosit-o la invelit sarmalutele.</div>
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Am calit ceapa pana a devenit lucioasa, am dat la racorit ,apoi am amestecat cu carnea tocata ,lintea uscata si spalata ,verdeata si condimente .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBk2t_o9V8JS20iK9M0RpjDjER9nsairil73RdYeKPluMjMbt9XpemOZvpFrhFah427So4LqN8N4IkLluv55vYcYSLVW2ADGMliv81h3L7WNbPiqcyTgjPd1yDxqGK5Pc0NBmiM453-E/s1600/IMG_2172.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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Se ia cate o lingurita din compozitie, se aseaza pe o foaie de varza si se ruleaza .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TGw6qg0U8TFeX_ftl8i7GR3yjUanlHlLlGja3DX4BjrXsn_DDPE9aqoRPlhzzJkTpkT_kJM-0vTcjqCNQpckKb-h6ZXUj0KYVabpqLeNOOgAE5YQZyro3n4krJf0R6usIyMbyJO8uiY/s1600/IMG_2138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TGw6qg0U8TFeX_ftl8i7GR3yjUanlHlLlGja3DX4BjrXsn_DDPE9aqoRPlhzzJkTpkT_kJM-0vTcjqCNQpckKb-h6ZXUj0KYVabpqLeNOOgAE5YQZyro3n4krJf0R6usIyMbyJO8uiY/s640/IMG_2138.JPG" width="640" /></a></div>
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Peste sarmale se toarna suc de rosii cu apa si condimente.Multebucatarese folosesc doar apa, mie imi plac cu un pic de sos , dar mare grija sa nu fie acru ,ca varza e si ea acra.</div>
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Le-am dat la cuptor pentru 2 ore !Se verifica din cand in cand si se completeaza cu apa, sa nu scada prea mult si sa se lipeasca.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XQjstMqNppoOXjpBP7iqFUaF51nffEnmRYqAOMhyTQeLYfRnoXhx6IKdhQS6OavsQ2qCu8maC9U2KukaJOJKNTbBSrExaQ7fb67YaoVhgOkBAgV6sL5n8jYgtRwGyjMSr2n5Bqpy44I/s1600/IMG_2140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XQjstMqNppoOXjpBP7iqFUaF51nffEnmRYqAOMhyTQeLYfRnoXhx6IKdhQS6OavsQ2qCu8maC9U2KukaJOJKNTbBSrExaQ7fb67YaoVhgOkBAgV6sL5n8jYgtRwGyjMSr2n5Bqpy44I/s640/IMG_2140.JPG" width="640" /></a></div>
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Le-am servit cu mamaliga Monti ,smantana si un ardel iute rau ! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGTfJknc8q9JwXYRB78BqppMXgHAyyZ-bXAWlfCI6eih3-Y1I2QsZ2drdogWUwElu1IU7MNp_heoa-GuZggXU-4Su85D11jQ2XNbs0hLkzcKIthDA7rXMq4qpmU58L5pa-4gVpYTwO9A/s1600/IMG_2176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGTfJknc8q9JwXYRB78BqppMXgHAyyZ-bXAWlfCI6eih3-Y1I2QsZ2drdogWUwElu1IU7MNp_heoa-GuZggXU-4Su85D11jQ2XNbs0hLkzcKIthDA7rXMq4qpmU58L5pa-4gVpYTwO9A/s640/IMG_2176.JPG" width="640" /></a></div>
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Cum sunt la gust ????? </div>
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Excelente !!!</div>
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Cine doreste ,poate adauga si afumatura !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yncj_i5YhisSiW-02btjzEVzqKE60v6vEYL1VzSFXzfKmu95IL0B40weZzx2sc5V4lmiZVn_U-u0DlDEJj5xS2pcUNodkvM6UAzd4voE1wixABwo2l2zss-Hkho_-Hig6Sx4DYMcFUA/s1600/IMG_2177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yncj_i5YhisSiW-02btjzEVzqKE60v6vEYL1VzSFXzfKmu95IL0B40weZzx2sc5V4lmiZVn_U-u0DlDEJj5xS2pcUNodkvM6UAzd4voE1wixABwo2l2zss-Hkho_-Hig6Sx4DYMcFUA/s640/IMG_2177.JPG" width="640" /></a></div>
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alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com2tag:blogger.com,1999:blog-2734189130984382440.post-65613183465512891412016-09-29T23:43:00.001+02:002016-09-29T23:45:19.192+02:00Piure de conopida F1<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpb-UQqaF_emoRxwA-C4MAUHNpke29E_3H75pYTl7-jQxSFJLAY1XMwCIDGXv0OTjNXakvbatHzI8gEHp1st51DpEXXzWmpnI-h0VCgasOMUy6ZpKPAYN4II0EZnMRaHPiuyEKydicyGk/s1600/IMG_1819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpb-UQqaF_emoRxwA-C4MAUHNpke29E_3H75pYTl7-jQxSFJLAY1XMwCIDGXv0OTjNXakvbatHzI8gEHp1st51DpEXXzWmpnI-h0VCgasOMUy6ZpKPAYN4II0EZnMRaHPiuyEKydicyGk/s640/IMG_1819.JPG" width="640" /></a></div>
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<span style="color: red; font-size: large;"><b>Ingrediente </b></span></div>
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1 conopida</div>
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2 linguri smantana acra</div>
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1 lingura unt </div>
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1 lingura ulei</div>
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sare,piper </div>
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optional dupa gust : mozarella, telemea, usturoi ,nucsoara etc </div>
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Se desface conopida cu ajutorul unui cutit si "buchetelele" se pun la fiert cu un pic de sare si 1 lingura de ulei. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSUqP0ogv7V1X_NQTQY8YaLlXE6vrRQ-ijkaL3g5gpD2eMwHdUH526dIGukgMVUWKcDHtneqS9BRTmrG-fZzJEej7QUiVXAVy9-OHywJcS3CoAWy2zgBWPhIHLB27MrpWZwK26w_VFcg/s1600/IMG_1791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSUqP0ogv7V1X_NQTQY8YaLlXE6vrRQ-ijkaL3g5gpD2eMwHdUH526dIGukgMVUWKcDHtneqS9BRTmrG-fZzJEej7QUiVXAVy9-OHywJcS3CoAWy2zgBWPhIHLB27MrpWZwK26w_VFcg/s640/IMG_1791.JPG" width="640" /></a></div>
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Dupa ce a fiert cca 10 min , am scos buchetelele din apa si le-am bagat la robotul de bucatarie . </div>
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Dupa gust am adaugat 2 linguri de smantana , unt , sare ,piper , o mana de mozarella +o mana telemea .</div>
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Am mixat bine ,pana a rezultat o crema pufoasa .</div>
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Eu am mai pus piureul pe foc mic aprox 5 minute pana s-a topit telemeaua si mozarella.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBHUfnPr4O6Gwv0an5TMyH9dYCAMYqWWKlUTpGmSspg0zV18Ed4pNiVl7xUBjkQmQfoTRjfypiV6dnnLBuamdbtQUBBv0SHUdXGNoD1wL0RnuX2jdvbWd7YXfL2bW51MrwJ5B-C_hf0c/s1600/IMG_1800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBHUfnPr4O6Gwv0an5TMyH9dYCAMYqWWKlUTpGmSspg0zV18Ed4pNiVl7xUBjkQmQfoTRjfypiV6dnnLBuamdbtQUBBv0SHUdXGNoD1wL0RnuX2jdvbWd7YXfL2bW51MrwJ5B-C_hf0c/s640/IMG_1800.JPG" width="640" /></a></div>
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Se serveste imediat. </div>
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Inlocuieste de minune piureul de cartofi , e gustos si se pot adauga diverse arome , gen nucsoara , usturoi, ceapa verde etc </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aGPVWsvv7iLg7AnLZdC4uGYwfFB828OJiptOVcJRABpQ0596I_Oq7G4HrxFAtuniFL2tKJTLhlcj2068wXMhpKWdXOrIlyrQIpskJfOzkcMBpaNMI5tQO7U262oHVbYBOY8HuRGk83I/s1600/IMG_1814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aGPVWsvv7iLg7AnLZdC4uGYwfFB828OJiptOVcJRABpQ0596I_Oq7G4HrxFAtuniFL2tKJTLhlcj2068wXMhpKWdXOrIlyrQIpskJfOzkcMBpaNMI5tQO7U262oHVbYBOY8HuRGk83I/s640/IMG_1814.JPG" width="640" /></a></div>
<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com2tag:blogger.com,1999:blog-2734189130984382440.post-22593406274961587802015-12-21T19:50:00.003+01:002015-12-23T16:42:13.502+01:00Cozonac cu nuca Montignac F1 <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZeL4q9FYwrfR_g7y8czuNHFdsLMRQa7yRGLVw4QjL9S8d8U9ykQkGFPTu4OGOqrS224_TR2SuV7iqcxhK1YonO8pDqp7PKcId2aiG6KgD21h4XDwgZba-qVuggDCFWW_zKACc923KTiQ/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZeL4q9FYwrfR_g7y8czuNHFdsLMRQa7yRGLVw4QjL9S8d8U9ykQkGFPTu4OGOqrS224_TR2SuV7iqcxhK1YonO8pDqp7PKcId2aiG6KgD21h4XDwgZba-qVuggDCFWW_zKACc923KTiQ/s640/9.JPG" width="640" /></a><br />
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Fie ca e Paste sau Craciun, in fiecare an imi coc un cozonacel de F2 numai pentru mine ,mancandu-l ca abatere . </div>
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In acest an , pe langa toate dulciurile conforme ,vreau sa am pe masa de Craciun si un cozonac F1 . Cum am nascut de cateva luni si mananc numai conform , a venit si timpul acestui cozonac ,fara sa fac abateri de sarbatori . </div>
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Am preparat doar 1 cozonacel, ca o proba pentru Craciunul ce bate la usa , cu siguranta voi prepara 2 sau 3,deoarece am fost foarte multumita de rezultat .</div>
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L-am preparat noaptea, dupa ce mi-au adormit piticii , pe langa faptul ca nu l-am lasat destul la crescut si l-am grabit , tava a fost prea mare . Dar cu multa rabdare si dragoste , va iesi un cozonac delicios si aratos.</div>
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Reteta o am din caietul mamei mele, eu i-am schimbat cateva ingrediente si l-am transformat intr-un cozonac "nevinovat" .</div>
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<span style="color: red; font-size: large;">Aluat </span></div>
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250 faina conforma (125 gr de tarate +125 gr faina integrala)</div>
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70 gr de gluten </div>
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50 gr de fructoza </div>
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30 ml ulei</div>
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120 ml lapte montignac ( smantana lichida + apa)</div>
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30 gr unt</div>
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2 oua mici </div>
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42 gr de drojdie proaspata </div>
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un praf de sare</div>
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coaja de lamaie + alte arome </div>
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<span style="color: red; font-size: large;">Umplutura </span></div>
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200 gr nuci macinate</div>
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100 ml lapte monti (50 ml smantana lichida + 50 ml apa )</div>
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2 linguri fructoza</div>
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2 linguri cacao</div>
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esenta de rom </div>
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1 lingura gem acrisor (caise)</div>
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coaja de lamaie / portocala </div>
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Optional : caise uscate,afine deshidratate etc </div>
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1 ou intreg + 1 galbenus se bat cu un praf de sare .</div>
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Laptele si fructoza se fierb , pana se topeste fructoza. </div>
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Uleiul si untul se incalzesc.</div>
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Faina +glutenul se amesteca intr-un bol si in mijloc se pun cateva linguri din laptele clocotit si se face o ciulama .</div>
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Peste drojdie se pune o lingura de faina si una de lapte , se amesteca, se lasa la crescut la loc cald,apoi se adauga peste ciulamaua din lighean, iar se amesteca si se mai lasa 20 minute la crescut .</div>
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Apoi se adauga ouale (cel intreg + galbenus) , restul de lapte cu fructoza , se framanta si se adauga treptat uleiul . Va rezulta un aluat potrivit .</div>
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Se lasa la crescut 2 ore !!!</div>
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Cat timp a stat aluatul la crescut , am pregatit umplutura. Am pus mai multa nuca decat de obicei si tare bun a mai fost . </div>
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Nuca macinata si laptele se amesteca pe foc mic .Treptat vom adauga si celelalte ingrediente dupa gust.</div>
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Dupa ce a crescut aluatul , se intinde o foaie si intindem crema ,apoi rulam .</div>
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Il asezam intr-o tava tapetata cu hartie de copt .</div>
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Si se mai lasa la crescut 60-90 de minute pana se umfla .</div>
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Se unge cu albus batut , se poate presara mac sau susan .</div>
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Se coace in cuptorul preincalzit la 180 C , timp de 45-50 de minute .</div>
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Cu 15 minute inainte sa-l scot din cuptor, l-am mai uns cu albus si am presarat migdale maruntite .Daca le puneam de la inceput ,sigur se ardeau ,asa cale-am pus in ultimele minute .</div>
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E foarte delicios si se merita orice efort. Nu iese atat de pufos ca cel neconform (cu faina alba) , din cauza taratei , dar la gust este foarte bun .</div>
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<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com3tag:blogger.com,1999:blog-2734189130984382440.post-44303044978791430282015-12-17T23:27:00.000+01:002015-12-17T23:27:02.297+01:00Fulgi conformi (F1)<div class="" style="clear: both; text-align: center;">
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Acesti fulgi nu ar trebui sa lipseasca din casa nimanui , e combinatia perfecta cu un iaurt natural bun si sanatos . De cand tin Montignac, nu am putut consuma lactate 0 % ! Pe langa faptul ca nu-mi plac absolut la gust , nu sunt bune deloc pentru sanatate , cu toate ca sunt permise in dieta .</div>
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Iubesc iaurtul cu 10 % grasimi, e pur si simplu gustos , nu e acru, nu e plin de zer si e foarte cremos. </div>
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Uneori adaug 2 lingurite de gem conform si-l transform in iaurt cu fructe . Dar ,intotdeauna mi-am zis ca "ii mai trebuie ceva"...niste fulgi crocantiiiiiii. Cum fulgii integrali de ovaz nu-i pot combina cu iaurt gras, iar cei de porumb sunt trecuti pe lista alimentlor interzise , am descoperit pe culinar.ro (reteta by PurpleD) ,aceasta reteta de fulgi , care m-au incantat pe loc de la prima degustare . Sunt la fel de crocanti ca cei din porumb (corn flakes) ,dar mult mai deliciosi .</div>
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<span style="color: red; font-size: large;">Ingrediente</span></div>
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75 gr tarate de ovaz </div>
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65 gr faina integrala </div>
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35 gr migdale macinate</div>
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2 linguri fructoza (optional)</div>
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1/2 lingurita praf de copt</div>
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1/2 lingurita sare</div>
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170 ml lapte Montignac </div>
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125 ml apa </div>
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Se porneste cuptorul (180 C) .</div>
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Se amesteca ingredientele "uscate" intr-un bol, apoi se vor adauga cele "umede" .</div>
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Se omogenizeaza bine pana se obtine o coca usor curgatoare .</div>
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Mi-au iesit 2 foi , le-am copt in tava mare (cea clasica) a aragazului.</div>
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Am asezat o hartie de copt in tava si am intins in strat subtire cam jumatate din compozitie.</div>
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Am bagat foaia la cuptor si am lasat cam 10 minute. Se verifica din cand in cand , sa nu se arda.</div>
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E gata atunci cand foaia capata o culoare crem , mai maronie. </div>
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Se trage usor foaia , se lasa la racit , punem alta foaie in tava si intindem restul de compozitie si procedam la fel ca cea de sus.</div>
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Eu am fost tare dezamagita cand am obervat ce moi erau foile dupa ce s-au racit. Moi ca clatitele, se pot rula ca o lipie arabeasca . Crocanteala vine dupa inca o tura la cuptor.</div>
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Se reduce temperatura la 135 C .</div>
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Se rup foile in bucati mici ,mici ,exact cat apucam cu varful degetelor si tragem /rupem pana obtinem marimea dorita , punem toti fulgii intr-o tava si mai bagam la cuptor inca vreo 15-20 minute sau mai mult (depinde de aragaz, flacara etc ),invartind fulgii in tava din 5 in 5 minute pana se rumenesc si devin crocanti .</div>
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Pare complicat , dar nu e deloc ! </div>
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Daca nu folositi indulcitor, puteti folosi fulgii si la snitele sa iasa crocante.</div>
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Eu i-am servit cu iaurt natural, gem de capsuni conform , seminte (de floarea soarelui si dovleac) si zmeura proaspata. </div>
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In aluat ,se mai pot adauga diferite arome , cacao sau scortisoara si se va reduce un pic din cantitatea de faina integrala.</div>
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Laptele monti (smantana dulce diluata cu apa) si apa se pot inlocui cu kefir.</div>
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<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com0tag:blogger.com,1999:blog-2734189130984382440.post-60984352171500259472015-11-28T23:57:00.002+01:002015-11-29T10:25:05.705+01:00Salata de boeuf Montignac<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHv4stGwKQ2Kw32zzD9miaDfN9zfhF8x7w5StMTOlvdefEV8_gXZN3uccwCRg69c_xeRZK8-oLlEJpdd-tNDwwMMHeSL8FY2xE65OS93aOoQsze__aLuZDx-rGWpZWArr3lCWSTsE3CEY/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHv4stGwKQ2Kw32zzD9miaDfN9zfhF8x7w5StMTOlvdefEV8_gXZN3uccwCRg69c_xeRZK8-oLlEJpdd-tNDwwMMHeSL8FY2xE65OS93aOoQsze__aLuZDx-rGWpZWArr3lCWSTsE3CEY/s640/4.JPG" width="640" /></a></div>
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Salata de boeuf ,dar fara boeuf (carne de vita) . </div>
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Unii bucatari sustin ca reteta provine din Rusia ,altii din Franta sau chiar din bucataria romanesca. Mai conteaza de unde e ? Nu !!! Pe masa sa fie........</div>
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Eu mi-am preparat o salata cu ingredientele pe care le-am avut in casa ,dar se pot scoate din ele sau chiar inlocui cu alte legume conforme. </div>
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mazare (congelata)</div>
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naut (din conserva)</div>
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morcov (crud, dat prin razatoare)</div>
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conopida (congelata)</div>
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piept de pui </div>
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castraveti murati </div>
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sare,piper</div>
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maioneza home made </div>
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Legumele congelate (mazarea,conopida) si nautul din conserva , le-am dat un clocot , le-am lasat la scurs si racit .<br />
Morcovul crud l-am dat prin razatoare. Multi folosesc si morcov fiert in retetele MOntignac, cu moderatie ce-i drept , eu nu-l folosesc deloc ,chiar daca e cu steluta.<br />
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Maioneza am preparat-o din 2 galbenusuri , unul crud si unul fiert . Le-am pus intr-un vas cu o lingurita de mustar, 2-3 linguri de ulei , sare,piper , zeama de lamaie , am bagat mixerul stick si in 10 secunde a fost gata maioneza . Am adaugat apa rece cand s-a intarit prea tare,am incercat s-o prepar cat mai light , fara sa insist cu uleiul sau ouale crude. Ar mai fi intrat un galbenus crud, dar cum am un pititc de 6 luni , alaptat exclusiv, mi-e frica sa consum multe oua crude. Iar o maioneza cu mult ulei , grasa si sticloasa nu e deloc pe placul meu . </div>
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Aceasta salata de boeuf Montignac se prepara mult mai rapid decat salata clasica, unde avem de tocat cartofi si morcovi..</div>
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Delicioasa !</div>
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Merge de minune cu o felie de<a href="http://alinaretetedietetice.blogspot.de/2013/09/paine-conforma-cu-gluten.html" target="_blank"> paine conforma</a> .<br />
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alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com0tag:blogger.com,1999:blog-2734189130984382440.post-12991039394518798982015-11-24T23:02:00.000+01:002015-11-24T23:06:14.663+01:00Aricei cu nuca <div class="separator" style="clear: both; text-align: center;">
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Prea buni , prea ca la....bunica !!! </div>
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Nu mai e la moda sa preparam astfel de dulciuri , dar nimeni n-ar refuza o portie de aricei cu nuca ,parca si acum le simt gustul si mirosul din bucataria bunicii mele .Ii placea sa-i coaca iarna ,facea intotdeauna cantitati mari , stiind ca se mananca si parca niciodata nu erau destui. </div>
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Vine iarna , vine Craciunul si incet ,incet imi pregatesc listuta cu bunatatile pe care le voi pregati de sarbatori . Am inceput listuta cu dulciuri , drept dovada am trecut la testat retete noi . Reteta de unde m-am inspirat , se gaseste pe blogul <a href="http://retete.bucatarmaniac.ro/2012/01/aricei.html" target="_blank">Bucatar Maniac</a>.Am decis sa prepar doar jumatate de reteta ,asa ca am injumatatit ingredientele , mi-a iesit fix o tava mare de aragaz si vreo 23 de aricei .</div>
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2 galbenusuri </div>
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2 albusuri batute spuma</div>
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75 gr de unt</div>
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100 gr de tarate de ovaz</div>
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100 gr de faina integrala</div>
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25 gr migdale macinate </div>
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50 gr de fructoza (2 linguri)</div>
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1/2 pachetel de praf de copt</div>
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1 vf de cutit sare</div>
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esente de vanilie si rom</div>
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nuca taiata marunt (cca 150 gr)</div>
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Se freaca galbenusurile cu untul , fructoza si esentele .</div>
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Taratea se amesteca cu faina integrala, praful de copt, sarea si migdalele macinate. Acestea din urma pot fi inlocuite cu tarate.</div>
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Se omogenizeaza bine pana rezulta un aluat potrivit . </div>
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Albusurile se bat un pic cu furculita, NU spuma cum am facut eu (e gresit !!! nu se prinde nuca bine din cauza spumei) .</div>
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Se preincalzeste cuptorul .</div>
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Am format bilute cu diametrul de 2 cm , le-am dat prin albus , apoi le-am invartit in nuca tocata.</div>
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Am asezat ariceii intr-o tava acoperita cu hartie de copt ,se lasa spatiu intre ei, la cuptor vor creste si se vor aplatiza usor .</div>
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Se coc 5 minute la foc iute (cca 190 C) , apoi 20 de minute la foc potrivit (cca 160 C) .</div>
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Nu-i atingeti fierbinti ca se vor sfarama in zeci de bucatele ,lasati-i la racit minim 20 minute ,apoi va puteti delecta cu un aricel dulce, nu inainte de ai pudra cu fructoza .</div>
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Buni , buni rau !!! Cine are curaj sa-i incerce ? </div>
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<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com7tag:blogger.com,1999:blog-2734189130984382440.post-32773776786948475052015-11-19T09:14:00.000+01:002015-11-19T09:14:30.866+01:00Bulete de branza <div class="separator" style="clear: both; text-align: center;">
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Aceasta reteta de bulete am ochit-o de cateva luni bune si abia acum le-am venit de hac . Eu m-am inspirat de pe pagina<b> Retete by Pokhas</b> ,pagina pe care-o urmaresc cu mare drag .</div>
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Aceste bulete de branza se prepara rapid, merg de minune la micul dejun sau langa orice fel de mancare lipidica , se pot consuma calde sau reci . Dar cred ca ar arata foarte frumos si pe un platou aperitiv de Craciun sau Paste, asa e ?</div>
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Drept dovada ca se prepara usor , fiica-mea a amestecat toate ingredientele pe care i le-am dat la mana , mi-a format bilutele si eu le-am prajit. </div>
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<span style="color: red; font-size: large;"><b>Ingrediente</b></span> </div>
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350 gr de telemea de vaca (sa nu fie sarata )</div>
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150 gr de cascaval ras (mozarella)</div>
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2 oua</div>
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1 lingura rasa faina integrala</div>
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3 linguri cu varf de tarate de ovaz</div>
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1 lingurita rasa praf de copt </div>
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piper</div>
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Se amesteca toate ingredientele foarte bine , apoi se formeaza bile cu diametrul de 2-3 cm si le prajim in uleiul incins.</div>
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Atentie mare ca se prajesc foarte repede , o tura de bulete se prajesc in aproximativ 20 de secunde si se umfla mult la copt. </div>
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Dupa ce s-au rumenit se scot cu o spumiera pe un servetel de bucatarie absorbant .</div>
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Se pot coace si la cuptor, dar nu le-am incercat inca in aceasta varianta . </div>
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Sunt foarte usoare , pufoase si aerate .</div>
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<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com0tag:blogger.com,1999:blog-2734189130984382440.post-7915525756004809522015-11-18T12:44:00.002+01:002021-07-20T12:15:02.215+02:00Painea in dieta Montignac<div style="text-align: center;">
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Iubesc painea !!! O iubesc prea mult !!!!</div>
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Tatal meu fiind administratorul unei brutarii , de cand eram mica pana in prezent , nu a venit o data acasa fara un brat cu paine calda . Ba baghete , ba franzele, ba colacei , batonase sau alte minunatii de painici .<br />
Rau ne-a mai obisnuit !!!!<br />
Tin Montignac de 7 ani de zile (cu unele pauze ce-i drept) si nici in ziua de azi nu pot renunta la paine , nu ma pot obisnui cu ideea ca mancarea se mananca fara paine .<br />
Acum mananc paine conforma si nu ma mai simt atat de vinovata , imi place la gust si o gasesc destul de gustoasa.<br />
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Stiti deja ca sunt 2 feluri de paine permise in aceasta dieta:</div>
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<li> <b><span style="color: red; font-size: large;">painea integrala</span></b> : doar din faina integrala 100 % si se consuma la <b><span style="color: blue;">mesele glucidice</span></b> (adica fara grasimi).</li>
<li> <b><span style="color: red; font-size: large;">painea cu tarate</span></b> : faina integrala 50 % + tarate 50 % , cantitati <u><span style="font-size: large;">egale in greutate, nu volum</span></u> si se potriveste la orice tip de <span style="color: blue;"><b>mese lipidice sau glucidice</b></span> (cu sau fara grasimi) .</li>
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Ambele feluri de paine se pot prepara acasa sau se pot cumpara din comert. </div>
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MM recomanda painea sau crackersi cu minim 20 % fibre .<br />
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Cateva exemple :<br />
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<b>Burger cu 21 % fibre </b>(se gaseste la Kaufland) se poate consuma si cu<b> <span style="color: blue;">lipide (grasimi)</span> .</b><br />
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<b>Wasa 24% fibre </b>se consuma cu<span style="color: blue;"><b> lipide</b></span>, o puteti gasi la Kaufland ,Cora ,Mega Imagine ,Real .<br />
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<b>Wasa cu 29 % fibre </b>(preferata mea) se consuma cu <span style="color: blue;"><b>lipide .</b></span></div>
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Dupa cate am inteles, din pacate nu a aparut inca pe piata din Romania . Cine locuieste in Germania ,o poate gasi la Edeka, Rewe sau Toom.<br />
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Aceasta paine neagra , densa si umeda are multe fibre, dar <b><span style="color: red;">NU</span></b> se consuma cu grasimi ! Doar cu lactate 0% , salate si legume .</div>
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O reteta de paine integrala 100 % am postat <span style="color: red;"><a href="http://alinaretetedietetice.blogspot.de/2010/01/paine-integrala.html" target="_blank"><b><span style="color: red;">aici</span></b></a> </span>, se poate consuma numai cu <span style="color: blue;"><b>glucide</b></span> (legume,salate,lactate pana la 1% grasime ).</div>
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<a href="http://alinaretetedietetice.blogspot.de/2010/01/covrigi-integrali.html" target="_blank"><span style="color: red;"><b>Covrigii integrali</b></span></a> , se consuma la fel ca painea integrala, fara grasimi , susanul poate fi inlocuit cu chimen, mac ,rozmarin etc </div>
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Cea mai reusita si gustoasa paine Montignac , a iesit <span style="color: red;"><b> aceasta </b></span>paine conforma cu gluten , nu e umeda, nu e amara si e perfecta pentru gustul meu .</div>
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Va sfatuiesc sa va limitati la 1 felie de paine /zi la mic dejun . Evitati painea la pranz si mai ales seara la cina .</div>
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Tarate gasiti la orice plafar sau Mega Image, Carrfour etc </div>
alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com1tag:blogger.com,1999:blog-2734189130984382440.post-13670813755901738202015-02-24T12:30:00.000+01:002015-02-24T12:30:42.431+01:00Nuci umplute Montignac <div class="separator" style="clear: both; text-align: center;">
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<span style="color: red; font-size: large;">Coji : </span></div>
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100 gr de unt moale</div>
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200 gr faina de migdale +50 gr tarate de ovaz </div>
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2 oua</div>
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5 gr praf de copt</div>
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3 linguri sirop de agave </div>
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<span style="color: red; font-size: large;">Crema :</span></div>
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80 gr biscuiti Monti (am folosit din cojile de mai sus)</div>
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80 gr de nuca macinata </div>
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120 ml lapte (40 ml smantana pt frisca +80 ml apa)</div>
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esenta de rom dupa plac</div>
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50 gr ciocolata 81% topita</div>
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5 gr cacao</div>
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indulcitor dupa gust (eu am pus gem conform)</div>
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fructoza pentru pudrat</div>
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Exista cineva care ar refuza o portie de nuci ? Nu cred ! </div>
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Migaloase, adevarat ,dar extrem de gustoase si aromate!.</div>
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Aceasta reteta este montificata si m-am inspirat de pe blogul <u>Jamilei Cuisine</u> , am preparat doar jumatate de reteta.</div>
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La ingredientele pentru coji , fiecare poate jongla cu faina dorita , se poate pune tarate 50% +faina integrala 50 % sau numai faina de migdale sau jumi-juma. </div>
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Pentru crema , mi-a fost greu sa coc o mana de biscuiti Montignac si cum nu se gasesc in comert, am folosit cojile care s-au rupt in timpul coacereii si care nu erau aspectoase .</div>
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Cu ajutorul unui robot de bucatarie , am omogenizat ingredientele si am preparat un aluat din care am copt cojile .</div>
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Forma de nuci este electrica si am cumparat-o de pe Amazon , dar sigur se gaseste si prin magazine .</div>
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Am format bilute mici ,le-am asezat in forma si le-am tinut pana s-au copt .</div>
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Aici se pot observa cojile reusite (stanga) si cele mai putin reusite (dreapta) , ultimele le-am folosit la crema in locul biscuitilor .</div>
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Pentru crema , se macina fin nucile si biscuitii , se adauga ciocolata topita , cacaoa , indulcitorul si esenta , iar la sfarsit se toarna laptele clocotit .</div>
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Va iesi o compozitie usor moale (ca in poza) , se amesteca bine, dar dupa ce va sta la rece maxim jumatate de ora, se va intari si va fi perfecta pentru umplerea nucilor . </div>
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Se umple fiecare coaja si se unesc cate doua .</div>
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Se dau la rece .</div>
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Se pot lasa simple sau se pot da prin fructoza pudra . </div>
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Sunt dementiale la gust ! </div>
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Pofta buna ! </div>
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<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com0tag:blogger.com,1999:blog-2734189130984382440.post-76236213627525145742014-07-14T20:01:00.002+02:002014-07-14T20:01:33.998+02:00Ciocolata de casa Montignac <div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaZCMyLIeb3qCfZDdZI1cD5hq0Zog9gbgA1WgOJvX78uN9adFSdhrwKlBPWKOnsUdp0KPoAyhQOmco_gU_Q3B3HqTf6MHebt_YvR1KyQ5qU_dVIkkeq5iCmylZ-LUnNnI0LjyniLfBJ0/s1600/8.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaZCMyLIeb3qCfZDdZI1cD5hq0Zog9gbgA1WgOJvX78uN9adFSdhrwKlBPWKOnsUdp0KPoAyhQOmco_gU_Q3B3HqTf6MHebt_YvR1KyQ5qU_dVIkkeq5iCmylZ-LUnNnI0LjyniLfBJ0/s1600/8.JPG" height="426" width="640" /></a>Este cineva care sa nu iubeasca ciocolata de casa ? Nu prea cred !<br />
Pe internet circula multe retete de ciocolata de casa Montignac, dar cu lapte praf !!!! Asta inseamna ca sunt de faza 2 , va rog , documentati-va bine inainte de a prepara o reteta Montignac, urmariti lista alimentelor permise in F1 si aveti grija la combinatii , nu aveti incredere in orice reteta gasita pe internet ,care multe dintre ele ,(din pacate ) nu sunt corecte .</div>
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Chit ca e lapte praf sau lichid , la sfarsit tot lapte e !!!!!<br />
Se gaseste lapte praf 0% ? Eu nu am vazut ! Daca ati vazut / cumparat , va rog sa-mi scrieti sa-l putem recomanda si altor fete care tin Montignac.<br />
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In tabelul de pe site-ul lui MM , laptele praf are ** , asta inseamna ca este interzis in regimul Montignac.<br />
Cine nu intelege engleza , scrie asa :<br />
<i>"Practic nu e nicio diferenta intre Ig-ul lactatelor nedegresate si cel al lactatelor cu 0 % grasimi .Este important sa tineti minte , ca desi lactatele au un IG mic , au un index insulinic ridicat . " </i></div>
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Chiar daca mancam "curat" si iubim stilul de viata Montignac , nu insemna ca trebuie sa renuntam la toate deliciile culinare care ne sunt interzise acum , partea buna e ca acestea se pot montifica cat ai bate din palme . La fel am facut cu <a href="http://alinaretetedietetice.blogspot.de/2013/10/tagliatelle-cu-sos-de-rosii-si-carne.html" target="_blank">Tagliatelle </a> , <a href="http://alinaretetedietetice.blogspot.de/2013/07/pizza-mea-preferata.html" target="_blank">Pizza</a> ,<a href="http://alinaretetedietetice.blogspot.de/2013/07/french-fries-falsi.html" target="_blank">French fries falsi ,</a> <a href="http://alinaretetedietetice.blogspot.de/2014/02/lipie-arabeasca.html" target="_blank">Lipii arabesti </a><a href="http://alinaretetedietetice.blogspot.de/2014/02/lipie-arabeasca.html" target="_blank"> , </a><a href="http://alinaretetedietetice.blogspot.de/2013/08/nutella-montignac.html" target="_blank">Nutella</a> , <a href="http://alinaretetedietetice.blogspot.de/2013/10/tiramisu-montignac.html" target="_blank">Tiramisu</a> , etc etc<br />
Acum i-a venit randul ciocolatei de casa si tare buna mi-a mai iesit .<br />
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<span style="color: red; font-size: large;">Ingrediente </span><br />
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80 gr de fructoza<br />
200 ml frisca<br />
150 gr ciocolata neagra 81 %<br />
40 gr de unt<br />
esenta (eu am folosit esenta de rom)<br />
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Am pus intr-un vas pe foc : fructoza, frisca si ciocolata rupta bucatele sa se topeasca , dar sa nu dea in fiert .<br />
Dupa ce s-a omogenizat totul foarte bine , se da deoparte, se lasa vreo 10 minute la racorit ,apoi se adauga untul si esenta . Eu am folosit esenta de rom , imi place foarte mult , dar bineinteles ca se poate adauga esenta de vanilie sau coaja de portocala .<br />
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Se baga vasul in frigider pentru 1-2 ore, pana cand compozitia este rece .<br />
Asa arata compozitia dupa ce-am scos vasul din frigider , usor cleioasa, nici tare, nici lichida<br />
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Se baga mixerul in compozitia de ciocolata si se mixeaza pana se deschide la culoare si se ingroasa .<br />
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Am turnat compozitia intr-un vas uns cu unt . A fost gresit ! Am incercat sa fac ca la reteta clasica de ciocolata si la sfarsit nu am putut scoate cuburile de ciocolata din caserola.<br />
Asa ca , tapetati tavita cu o folie alimentara ,apoi turnati compozitia si nivelati bine deasupra. <br />
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Se da la la rece si se tine peste noapte in frigider . Cam mult , nu ?<br />
Atunci 2 ore la congelator :) daca va grabiti sau pofta va invinge .<br />
Important e s-o lasati la rece pana cand se intareste compozitia bine de tot si se pot taia cuburi .<br />
Eu am umezit putin cutitul cu apa sa pot taia cuburile mai bine .<br />
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Si cateva cuburi pentru voi !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_umd1TNzmiGIoYN14XfDkcxCHEFlLI4xLXpcWaF7nDPir5xHGNWjhhgHZWpj4_xcx1PcwkV6Cc_6MvREcQmMrLGD6ceuL-_kmhebIl8d62xOB7IEwsvTV-vZ64xmTJJoZ1lJQYBfp4Q/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_umd1TNzmiGIoYN14XfDkcxCHEFlLI4xLXpcWaF7nDPir5xHGNWjhhgHZWpj4_xcx1PcwkV6Cc_6MvREcQmMrLGD6ceuL-_kmhebIl8d62xOB7IEwsvTV-vZ64xmTJJoZ1lJQYBfp4Q/s1600/7.JPG" height="426" width="640" /></a></div>
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Ciocolata e usor spumoasa, nu e foarte dulce , e foarte cremoasa si da dependenta rau de tot .<br />
Are un singur minus din partea mea , se inmoaie cam repede daca o tineti in mana prea mult timp si aluneca :))) , deci nu e "uscata " si ferma ca la ciocolata originala de casa cu lapte praf dar in viitor voi mai jongla cu ingredientele si sper sa-mi iasa mult mai apropiata la textura de cea originala .<br />
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Foarte gustoasa si aromata !<br />
V-o recomand cu mare drag !<br />
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Pofta buna !!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_p_fgovUeL8eiU5RMlA7Q_9ZE1wVSOziIa1WWSxqRXb6rKCVZotr34JsfgFG6AxQHqM7pHpQIeOPnH7a7XXWG0Hgsd7J8pdpupOJFaLkZvnqKigyqGzlXIwg_pqGO7tLedNvo-4Aw5W8/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_p_fgovUeL8eiU5RMlA7Q_9ZE1wVSOziIa1WWSxqRXb6rKCVZotr34JsfgFG6AxQHqM7pHpQIeOPnH7a7XXWG0Hgsd7J8pdpupOJFaLkZvnqKigyqGzlXIwg_pqGO7tLedNvo-4Aw5W8/s1600/9.JPG" height="426" width="640" /></a></div>
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alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com5tag:blogger.com,1999:blog-2734189130984382440.post-63262469764701884322014-06-18T13:05:00.000+02:002014-06-18T13:17:15.362+02:00Inghetata de iaurt cu zmeura --- Raspberry Yogurt Ice Cream <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZKkVwdWdM5EdINgal0_Gr98Ky4JRb3vFkdAoRpkJZq9D8471Z_x_GIBBQRXb_fHjnSTuqshDHha5orZyvxiZr5S1EgzC7SMr-TgBBEMGtmXiMegwM8HZAuW1IbycgqkICVr0-lKi_Hs/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZKkVwdWdM5EdINgal0_Gr98Ky4JRb3vFkdAoRpkJZq9D8471Z_x_GIBBQRXb_fHjnSTuqshDHha5orZyvxiZr5S1EgzC7SMr-TgBBEMGtmXiMegwM8HZAuW1IbycgqkICVr0-lKi_Hs/s1600/7.JPG" height="426" width="640" /></a></div>
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Iubesc inghetata ! </div>
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Cum suntem in plina vara si evitam sa pornim cuptorul , putem opta oricand pentru aceasta inghetata sau mai bine zis : iaurt inghetat cu zmeura.</div>
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Mi-a placut mai mult la consistenta decat inghetata care se prepara cu smantana lichida 30 % , este foarte cremoasa si sanatoasa ,sa nu uitam ca zmeura este un antioxidant mult mai puternic decat rosiile ,iar iaurtul este o sursa buna de calciu .</div>
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<span style="color: red; font-size: large;">Ingrediente </span></div>
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450 gr iaurt natural 3,5 % (3 paharele a cate 150 gr) </div>
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125 gr zmeura proaspata </div>
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2 linguri de fructoza</div>
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esenta de vanilie (optional)</div>
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Am pus iaurtul intr-un tifon si l-am lasat la scurs o noapte .A doua zi iaurtul era foarte bine scurs de zer si avea o consistenta foarte cremoasa .<br />
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Am spalat zmeura si am lasat-o la scurs .<br />
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Intr-un bol am adaugat " bulgarele de iaurt scurs " , zmeura si fructoza .<br />
Esenta nu am mai adaugat deoarece zmeura era foarte coapta si aromata . </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3-P4wgdJh-lQOS95YQ0tvE8WQXDFPb709mK_vcbqJcNEA9On_LxdPG2QuQrKLcXMkBUp5Czq-d_qU5WwCefl9Vh81zDSXtXdlsNsA35A4XYqRLaRCWAj1dPfvUhrpk2uwsvKVyreQvA/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3-P4wgdJh-lQOS95YQ0tvE8WQXDFPb709mK_vcbqJcNEA9On_LxdPG2QuQrKLcXMkBUp5Czq-d_qU5WwCefl9Vh81zDSXtXdlsNsA35A4XYqRLaRCWAj1dPfvUhrpk2uwsvKVyreQvA/s1600/5.JPG" height="426" width="640" /></a></div>
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Se paseaza totul cu o furculita si se omogenizeaza foarte bine .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-jCVegN4BqGtQ9OI___FpnkLL_z_Q9pEsdiudqUHtv8tQ7t_CWIOSqDMQMQps_4pcSXD0r8oRpJm7T4K8KQ5aK0LEldm93uY-IyKBmStsnwzYYmjdh-zxHcBzCEZGxKlaCI-1-NR_0Q/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-jCVegN4BqGtQ9OI___FpnkLL_z_Q9pEsdiudqUHtv8tQ7t_CWIOSqDMQMQps_4pcSXD0r8oRpJm7T4K8KQ5aK0LEldm93uY-IyKBmStsnwzYYmjdh-zxHcBzCEZGxKlaCI-1-NR_0Q/s1600/6.JPG" height="426" width="640" /></a></div>
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Se pune compozitia intr-o caserola si se da la congelator sau puteti folosi masina de inghetata .</div>
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Este absolut minunata dupa 30-40 min , o consistenta foarte cremoasa si nu se simt ace .</div>
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Daca sta la congelator cateva ore, se scoate cu 10-15 minute inainte de servire .</div>
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Este absolut minunata si foarte cremoasa ! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQ8lJgQ05H5K51fMPIBszkpoRmBTKnubcFGgGBEEc024UZwLbbhdI_lk6hbR9cQH-hcaPJ7GLX7qH3PSNG7dA2tGZRgEXEOq0qGteaXinLfSMRyXaDRUqsGSwDuAmkIPNNNIEgl0pYiQ/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQ8lJgQ05H5K51fMPIBszkpoRmBTKnubcFGgGBEEc024UZwLbbhdI_lk6hbR9cQH-hcaPJ7GLX7qH3PSNG7dA2tGZRgEXEOq0qGteaXinLfSMRyXaDRUqsGSwDuAmkIPNNNIEgl0pYiQ/s1600/8.JPG" height="426" width="640" /></a></div>
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<span style="color: red; font-size: large;">Ingredients </span></div>
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450 gr plain yogurt 3,5 % </div>
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125 gr fresh raspberries</div>
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2 tablespoons of fructose</div>
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1 vanilla esence (if u want) </div>
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Place a piece of cheesecloth or soft cotton in the colander and place the colander over a deep bowl ,add the yogurt and let to drain for 24 hours .</div>
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Next day , transfer the resulting chesse (which will be thick) into a bowl ,add the fructose ,fresh raspberries and stir well.</div>
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Freeze in your ice cream machine according to the manufacturer s directions. When finished , the ice cream will be soft .</div>
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<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com0tag:blogger.com,1999:blog-2734189130984382440.post-67313381001752993692014-06-15T19:51:00.000+02:002014-06-15T19:52:03.653+02:00Mousse de ciocolata --- Chocolate Mousse <div class="separator" style="clear: both; text-align: center;">
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-0FUlPKzsZjanq8530cR0LZVMZo0XpRJcIjXSGlFh0gT2fRvKfMmJaVJp_C7gX8bt2LSIq46uVytyuEskqs4nqEg1F5rbg5r0VdXGA9YPt82qi-DVRg5tcNd5HgmhkI3PMBSzXIgTsdg/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-0FUlPKzsZjanq8530cR0LZVMZo0XpRJcIjXSGlFh0gT2fRvKfMmJaVJp_C7gX8bt2LSIq46uVytyuEskqs4nqEg1F5rbg5r0VdXGA9YPt82qi-DVRg5tcNd5HgmhkI3PMBSzXIgTsdg/s1600/2.JPG" height="426" width="640" /></a></div>
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Cand aveti pofta de ceva dulce si nu aveti chef de copt blaturi sau alte dulcegarii , cumparati un avocado copt si in 2 minute il veti transforma intr-un desert divin ,sanatos ,nutritiv ,cu proprietati antioxidante , fara sa-i adaugati lactate sau oua . </div>
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Cu cat avocado-ul este mai copt, cu atat mousse-ul va fi mai spumos .</div>
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Este un desert foarte sanatos si se prepara extrem de repede . </div>
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<span style="color: red; font-size: large;">Ingrediente</span></div>
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1 avocado copt </div>
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1 lingura de cacao </div>
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1 lingura de fructoza sau 1 lingura sirop de agave</div>
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1 esenta de vanilie sau rom (dupa plac) </div>
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Avocado-ul copt (moale la atingere) se curata de coaja,se taie in doua, se scoate samburele si cu o lingura se scobeste tot miezul .</div>
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Se pune in robotul de bucatarie impreuna cu celelalte ingrediente . La un moment dat am mutat toate ingredientele intr-un vas si am bagat mixerul stick , deoarece compozitia se tot lipea de peretii vasului si nu reuseam s-o omogenizez .</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlef8gcsRKUamTmDtKygwCuNQj1ys0gFdXBQfixoXf0-dlW-RxrNzpt8kuxd1et9MeU-4R7ki4FDOi4NMKcodWxqffRd1kyIduz_d1Dz_C646vdxxEGg3iZhlcKvHzlX8Of8tSiwgVdPo/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlef8gcsRKUamTmDtKygwCuNQj1ys0gFdXBQfixoXf0-dlW-RxrNzpt8kuxd1et9MeU-4R7ki4FDOi4NMKcodWxqffRd1kyIduz_d1Dz_C646vdxxEGg3iZhlcKvHzlX8Of8tSiwgVdPo/s1600/1.JPG" height="426" width="640" /></a></div>
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Se amesteca bine timp de 20-30 de secunde pana rezulta o crema lucioasa ca o spuma .</div>
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In functie de preferinte se mai poate adauga indulcitor sau cacao .</div>
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Se da la rece sau se poate savura chiar dupa ce s-au amestecat bine ingredientele . </div>
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Daca-l tineti la frigider minim 6 ore, se va intari putin ,dar tot delicios ramane .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHnYY8YFzl3bWCCEKP5RR1CREZ765FOXQoPXKU5QYsOiU_Qo1Qh-ovbAhbbV6G2ZkQ12ZLEWkeubj3Lx44-4-qMtJ6nv1-3qkJlFFws6MSqSgfKfzkO9xXko2gLeAs9y6L5EjdJ6fS-E/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHnYY8YFzl3bWCCEKP5RR1CREZ765FOXQoPXKU5QYsOiU_Qo1Qh-ovbAhbbV6G2ZkQ12ZLEWkeubj3Lx44-4-qMtJ6nv1-3qkJlFFws6MSqSgfKfzkO9xXko2gLeAs9y6L5EjdJ6fS-E/s1600/3.JPG" height="426" width="640" /></a></div>
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Incercati-l si savurati-l cu intreaga familie ! </div>
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Daca gasiti in supermarket-uri numai avocado necopt / ferm la atingere, cumparati-l si pastrati-l minim 3-4 zile in casa (dar nu frigider !!!) , timp in care se va coace. </div>
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Daca aveti copii mofturosi care nu vor sa pape avocado , inlocuiti cacaoa cu pudra de roscove si sigur va iesi un desert minunat si pe gustul lor .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWsvZbREGOXNqtotRJRo0KwAW0V-IfXSahDVrD0otSs31V4wlwNApzaGOVtu6xFFJNONnA3C7ElfX6-VRriVdX9t_JMEv9vc8osNymFbfXbx56b34vw2Xll8ECkXVIpzdyzoj88ZyIVE/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWsvZbREGOXNqtotRJRo0KwAW0V-IfXSahDVrD0otSs31V4wlwNApzaGOVtu6xFFJNONnA3C7ElfX6-VRriVdX9t_JMEv9vc8osNymFbfXbx56b34vw2Xll8ECkXVIpzdyzoj88ZyIVE/s1600/4.JPG" height="426" width="640" /></a></div>
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<span style="font-size: large;">Succes ! </span></div>
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<span style="color: red; font-size: large;">Ingredients </span></div>
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1 ripe avocado</div>
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1 tablespoon cocoa powder</div>
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1 tablespoon of fructose or 1 tablespoon of agave syrup</div>
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1 vanilla or rum essence</div>
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Cut the avocado in half and remove the pit.</div>
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Using the spoon , scoop out the flesh .</div>
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Place the avocado , cocoa , fructose / agave syrup and essence in a food processor .</div>
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Blend until smooth and became creamy .</div>
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Taste and adjust for desired sweetness.</div>
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You can eat it right away or chill for a little whil before you dig in . </div>
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Is very simple and easy to prepare .. </div>
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alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com0tag:blogger.com,1999:blog-2734189130984382440.post-74903458093874240642014-06-11T22:13:00.000+02:002014-06-11T22:40:36.642+02:00Piept de pui crocant cu parmezan <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yKipSb1FDUxHle28Yt5HcgNmmhTiyRfdfd_VdS33JG1IfXCXfobP7-b436sNQ4Wmf6tog8_DBjjsPJ_t1x5A3cw_amYTG9TUUNXtEq_FXDJkdioXxvrpanKVrZ4_IyskyGNQGpcztu4/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yKipSb1FDUxHle28Yt5HcgNmmhTiyRfdfd_VdS33JG1IfXCXfobP7-b436sNQ4Wmf6tog8_DBjjsPJ_t1x5A3cw_amYTG9TUUNXtEq_FXDJkdioXxvrpanKVrZ4_IyskyGNQGpcztu4/s1600/6.JPG" height="480" width="640" /></a><br />
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Daca nu ati preparat acest piept de pui cu parmezan , inseamna ca nu stiti ce pierdeti ! </div>
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Daca nu va incanta ideea de piept de pui la cuptor, atunci filetati pieptul in bucati mai subtiri si transformati-l in snitele crocante .</div>
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<span style="color: red; font-size: large;">Ingrediente </span></div>
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3 bucati de piept de pui (cca 400 gr)</div>
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1 ou</div>
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1 lingura de iaurt</div>
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4 linguri cu varf parmezan ras </div>
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1 pumn de tarate</div>
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1 lingurita marar tocat (uscat sau congelat)</div>
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1 lingurita patrunjel tocat (uscat sau congelat)</div>
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1 lingurita paprika dulce </div>
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1/2 lingurita praf de usturoi </div>
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sare,piper </div>
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Intr-o punguta cu fermoar, am adaugat parmezanul ,patrunjelul ,mararul si condimentele .</div>
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Procedeul e ca la snitelele clasice, intr-o farfurie am batut oul +iaurtul+sare si piper, in alta farfurie am adaugat o mana de tarate (in locul fainii) si -n ultima farfurie am turnat amestecul de parmezan cu arome .</div>
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Atentie la sarea folosita , deoarece parmezanul este deja sarat .</div>
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Se da pieptul prin tarate, urmeaza oul si ultimul sa fie parmezanul .</div>
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Am asezat pieptii intr-o tava unsa cu ulei si deasupra am pus putin unt .</div>
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Se baga tava in cuptorul incins ,pana se rumeneste parmezanul si devine crocant. </div>
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Eu am ales sa le coc la cuptor deoarece mi se pare mai sanatos si dietetic, dar bineinteles ca se pot praji si in ulei .</div>
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Dupa 30 de minute , pieptul prinsese o crusta crocanta ,iar carnea era foarte moale si usor zemoasa . </div>
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Eu am servit cu salata , daca doriti garnitura, puteti alege un piure ( <a href="http://alinaretetedietetice.blogspot.de/2010/03/piure-de-naut.html" target="_blank">piure de naut</a> , <a href="http://alinaretetedietetice.blogspot.de/2012/04/piure-de-conopida.html" target="_blank">piure de conopida </a>,<a href="http://alinaretetedietetice.blogspot.de/2012/05/piure-de-mazare.html" target="_blank">piure de mazare </a>) ,<a href="http://alinaretetedietetice.blogspot.de/2013/07/french-fries-falsi.html" target="_blank"> french fries falsi </a> , <a href="http://alinaretetedietetice.blogspot.de/2010/06/dovlecei-la-gratar.html" target="_blank">doclecei la gratar</a> , <a href="http://alinaretetedietetice.blogspot.de/2013/05/sparanghel-verde-garnitura.html" target="_blank">sparanghel verde</a> si lista continua . </div>
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<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com1tag:blogger.com,1999:blog-2734189130984382440.post-22637819630410950562014-06-11T16:04:00.000+02:002014-06-11T16:11:23.348+02:00Dovlecei umpluti cu carne <div class="separator" style="clear: both; text-align: center;">
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Am vazut multe retete de acest gen pe internet ,dar toate au orez in compozitie. Eu l-am scos , nefiind conform sa-l amestec cu carnea , l-am inlocuit cu miezul dovleceilor si rezultatul a fost minunat.</div>
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<span style="color: red; font-size: large;">Ingrediente </span></div>
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4 dovlecei </div>
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300 gr carne tocata </div>
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1 ceapa tocata marunt </div>
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2 linguri patrunjel tocat</div>
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2 linguri de sos de rosii concentrat</div>
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cateva rosii cherry</div>
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condimente si arome : praf de usturoi ,paprika/praf de ardei rosu, sare,piper, dafin etc </div>
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<span style="color: red; font-size: large;">Sos </span></div>
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suc de rosii +apa+vin +praf de usturoi+condimente (*1 lingura faina de naut daca doriti sosul mai grosut) </div>
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Spalam dovleceii , scoatem miezeul cu seminte ,fara sa-l aruncam .</div>
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Se caleste ceapa , se adauga carnea tocata , dupa ce s-a prajit ,adaugam un pic de apa ,miezul dovleceilor taiat marunt si ls sfarsit sosul de rosii si condimentele .</div>
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Umplem fiecare dovlecel cu amestecul de carne si-i asezam intr-o tava unsa cu ulei.</div>
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Deasupra le-am pus capacele din rosii cherry , dar se pot pune si felii de rosii .</div>
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In tava am turnat sosul de rosii preparat cu ingredientele de mai sus .</div>
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Se da la cuptor pentru circa 40 min .</div>
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Se servesc cu iaurt scurs bine de zer, amestecat cu marar tocat ,sare si piper .</div>
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Sunt minunati ! </div>
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Pofta buna !!!!!</div>
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<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com0tag:blogger.com,1999:blog-2734189130984382440.post-21538100486401566502014-06-03T15:11:00.000+02:002014-06-03T16:01:29.191+02:00Tort cu mere intregi <div class="separator" style="clear: both; text-align: center;">
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Ingrediente </span></h4>
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5 oua</div>
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5 linguri faina Montignac (am folosit migdale macinate)</div>
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1 lingura de <a href="http://alinaretetedietetice.blogspot.de/2013/07/fructoza-vanilata.html" target="_blank">fructoza vanilata</a> </div>
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2 linguri de ulei</div>
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1/2 plic de praf de copt </div>
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gem conform (caise)</div>
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cateva cubulete de unt </div>
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optional : nuci , esenta de rom</div>
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Decor : smantana pentru frisca ,scortisoara macinata </div>
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<span style="color: red; font-size: large;"><b>Caramel </b></span></div>
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8 linguri de fructoza (se caramelizeaza)</div>
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70 ml apa </div>
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Se caramelizeaza fructoza intr-un vas si se imbraca peretii acestuia ,rotind usor vasul .</div>
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Eu am topit fructoza intr-un ibric micut ,apoi am turnat rapid caramelul in vasul in care am preparat tortul .</div>
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Culoarea caramelului este alba , transparenta si se intareste la fel de repede ca zaharul .</div>
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Se curata merele de coaja , se scoate casuta si se umplu cu gem amestecat cu nuca macinata (optional) si esenta de rom (optional) .Se aseaza merele in tava ,se toarna apa peste fructoza caramelizata, se pudreaza merele cu scortisoara si se pune deasupra fiecarui mar cate un cub mic de unt .</div>
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Se baga tava in cuptorul preincalzit la 170 C, pana se inmoaie merele , la mine a durat vreo 35 de minute .</div>
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Pentru blat, se separa albusurile de galbenus .</div>
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Albusurile de bat spuma .</div>
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Galbenusurile se freaca cu o lingura de <a href="http://alinaretetedietetice.blogspot.de/2013/07/fructoza-vanilata.html" target="_blank">fructoza vanilata</a> ,se adauga uleiul ,albusurile spuma si faina amestecata cu praful de copt.</div>
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Se toarna blatul peste mere si se da la cuptor pana trece testul paiului.</div>
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Rasturnati tortul in farfurie doar dupa ce s-a racit.Cu ajutorul unui cutit se dezlipesc marginile,se pune o farfurie deasupra si se intoarce rapid.</div>
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Se orneaza dupa plac, </div>
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Eu am avut cateva linguri de smantana acra si cateva linguri de smantana pentru frisca ,am adaugat o esenta de vanilie si am turnat deasupra. Mi-a iesit un sosulet vanilat extraordinar. A iesit foarte gustos, mult mai gustos decat frisca clasica cu care ornam torturile.</div>
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Va recomand acest tort din inima, este simplu si usor de preparat .</div>
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<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com0tag:blogger.com,1999:blog-2734189130984382440.post-52985686713702037122014-05-22T18:01:00.000+02:002014-05-22T18:01:54.978+02:00Salata Caesar <div class="separator" style="clear: both; text-align: center;">
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A venit vara !</div>
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Am trecut pe cat mai multe salate si mancaruri usoare .Una din salatele mele preferate e salata Caesar ,o salata celebra in intreaga in lume ,sunt foarte multe variatii ,dar reteta mea cred ca e...unica :) e conforma cu crutoane Montignac .</div>
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Nu e aratoasa , dar e buna rau , foarte aromata , proaspata si gustoasa .</div>
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<span style="color: red; font-size: large;"> Ingrediente </span></div>
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salata iceberg sau romana</div>
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crutoane conforme (3-4 felii de<a href="http://alinaretetedietetice.blogspot.de/2013/09/paine-conforma-cu-gluten.html" target="_blank"> paine </a>50:50) </div>
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ulei de masline</div>
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piept de pui </div>
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1/2 catel de usturoi </div>
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maioneza home-made </div>
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Se taie pieptul de pui suvite,se asezoneaza cu condimente si se lasa 2 ore la marinat. </div>
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Pentru crutoane am folosit cateva felii de paine conforma unse cu jumate de catel de usturoi , le-am taiat cubulete si le-am aruncat intr-o tigaie unsa cu putin ulei de masline pana cand devin crocante . Pentru crutoane mai gustoase si crocante se recomanda sa le "uscati" la cuptor , dar pe caldura aceasta, incerc sa-l evit cat de mult pot .</div>
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Cat se prajesc crutoanele, se spala salata si se lasa la zvantat.</div>
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Intre timp am incins o tigaie -gratar si am prajit carnea timp de 15 min ,intorcand-o cand pe-o parte cand pe alta,sa se faca bine .</div>
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Pentru dressing , am preparat o maioneza clasica , adaugand putin iaurt natural. Daca doriti un dressing Caesar pentru aceasta reteta, se amesteca un galbenus cu 2 lingurite de mustar (fara zahar!!!) ,se adauga 5 picaturi de sos Worcestershire,cateva picaturi de zeama de lamaie ,parmezan, un catel de usturoi pisat bine ,cateva lingurite de ulei de masline si sare dupa gust . </div>
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Incercati aceasta salata si nu veti regreta !</div>
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Pofta buna !</div>
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alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com0tag:blogger.com,1999:blog-2734189130984382440.post-44134273064859517392014-03-17T10:35:00.002+01:002014-03-17T10:35:32.998+01:00Tabouleh cu quinoa<div style="text-align: center;">
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M-am indragostit de Tabouleh cu quinoa!!!<br />
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Cum avem interzis la bulgur , quinoa e cereala perfecta care-l poate inlocui cu succes , salata e chiar mult mai gustoasa si mai sanatoasa .<br />
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Astazi , vedeta acestei salate e <b>quinoa , </b>o cereala bogata in vitaminele A, C si E , este o sursa execelenta de fier , de fibre si contine minerale (magnezeiu,calciu ,potasiu ) .<br />
Am preparat salata Tabbouleh ca<span style="color: red;"> <a href="http://alinaretetedietetice.blogspot.de/2009/11/salata-tabouleh.html" target="_blank"><span style="color: red; font-size: large;">aici </span></a></span> ,doar din patrunjel ,rosii, ceapa , menta si dressing ( ulei de masline , zeama de lamaie,sare si piper ) .<br />
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Am folosit jumatate de canita ( de cafea ) de quinoa .<br />
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Am spalat bobitele foarte bine sub un jet de apa foarte rece ,timp de 1-2 minute,le-am scurs de apa si le-am pus la fiert intr-o craticioara , la o parte de quinoa se foloseste doua parti de apa . </div>
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Am lasat pe foc mic in jur de 10-12 minute pana cand bobitele au absorbit tot lichidul si s-au umflat .</div>
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Cat a fiert quinoa, am tocat celalalte ingrediente pentru salata si le-am amestecat intr-un bol. Deasupra am adaugat quinoa fiarta , racita si scursa bine de apa .</div>
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Se amesteca totul foarte bine ,iar dressingul (sarea , piperul, zeama de lamaie si uleiul ) se adauga cu 10 minute inainte de servire .</div>
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Salata se consuma rece , langa o fripturica ,alte gustari sau o puteti consuma asa simpla daca tineti post. </div>
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Este excelenta ! </div>
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alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com0tag:blogger.com,1999:blog-2734189130984382440.post-17309626942065732712014-02-23T16:05:00.001+01:002014-02-23T16:11:43.102+01:00Hummus cu masline <div class="separator" style="clear: both; text-align: center;">
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Iubesc maslinele negre ! </div>
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Cei care ma cunosc personal stiu deja acest lucru , nu-mi lipsesc aproape niciodata de pe masa .</div>
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Le consum zilnic in salate ,ba arunc cateva intr-o tarta aperitiv, ba in pizza sau in multe alte retete conforme .</div>
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De hummus cu masline nu am auzit in viata mea, habar nu aveam ca exista pana nu am gustat acest hummus la cumnata mea in Egipt , cand am vizitat-o luna trecuta .</div>
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Am crezut ca e o inventie culinara de-a ei , dar cu un search pe google (olive hummus) mi-au aparut cateva sute de retete , ba cu masline negre , ba cu masline verzi .</div>
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Reteta clasica de hummus am postat-o <a href="http://alinaretetedietetice.blogspot.de/2009/12/hummus-montignac.html" target="_blank"><span style="color: blue;"><b>aici </b></span></a> , doar ca am adaugat in plus un pumn de masline negre fara samburi .</div>
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Atentie la combinatii, deoarece tahina are ig 40 , hummusul se poate manca cu cruditati (morcovi,rosii,ardei,castraveti etc) sau cu alimente care au sub 35 ig. </div>
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In primele 3 luni de Monti , ar fi mult mai bine sa preparati hummus-ul fara tahina , e destul de gustos numai cu ulei de masline .<br />
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<span style="color: red; font-size: large;">Ingrediente :</span><br />
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<a href="http://alinaretetedietetice.blogspot.de/2009/12/hummus-montignac.html" target="_blank"><b><span style="color: blue;">Hummus </span></b></a><br />
1 pumn de masline negre fara samburi </div>
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Dupa ce am preparat hummus-ul , am aruncat in blender o mana de masline fara samburi si am mixat bine pana s-au maruntit maslinele .<br />
Mare grija la cantitatea de sare folosita la prepararea hummus-ului in caz ca maslinele sunt sarate .<br />
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Se tine la rece minim 4 ore inainte de servire .<br />
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Cu dosul unei linguri am format niste gropite in care am turnat un pic de ulei de masline.<br />
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Mi-a placut MAXIM la gust !!!!!!<br />
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Incercati si nu o sa regretati , va spun sincer ca este demential la gust .<br />
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Se serveste cu legume sau <a href="http://alinaretetedietetice.blogspot.de/2014/02/lipie-arabeasca.html" target="_blank"><span style="color: blue;">lipie arabeasca</span></a> . </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKYc220UnUxa0RzvJ5c34pfNyErhZzT8PEaXiu2ielKyHP27JO_7TgM-Gvf5H0izrbF8PKoBhVvz0G6zb7fT560ToC1fWXP7K4j_FwYplYsThD4LdutcegTEcUo8UAmv21N9VL3Z1WpA/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKYc220UnUxa0RzvJ5c34pfNyErhZzT8PEaXiu2ielKyHP27JO_7TgM-Gvf5H0izrbF8PKoBhVvz0G6zb7fT560ToC1fWXP7K4j_FwYplYsThD4LdutcegTEcUo8UAmv21N9VL3Z1WpA/s1600/10.JPG" height="426" width="640" /></a></div>
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<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com4tag:blogger.com,1999:blog-2734189130984382440.post-13924758216064690292014-02-19T13:51:00.000+01:002014-02-19T14:03:35.325+01:00Lipie arabeasca <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqV8bcIHOMiHITEysiEEDqahqUHYBENfKEbSg7rOdiEf4fgE9bW2tmPrQnKXojlQeyE-tbBu13sPKYpV_LgNXerGrXZ8b22bZMvdw7rSUfeUtr9C2xbc-_K3zM2wWhoeYH8coxd9eyCM/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqV8bcIHOMiHITEysiEEDqahqUHYBENfKEbSg7rOdiEf4fgE9bW2tmPrQnKXojlQeyE-tbBu13sPKYpV_LgNXerGrXZ8b22bZMvdw7rSUfeUtr9C2xbc-_K3zM2wWhoeYH8coxd9eyCM/s1600/4.JPG" height="426" width="640" /></a><br />
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<span style="color: red; font-size: large;">Ingrediente :</span></div>
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150 gr tarate de ovaz macinate foarte fin</div>
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150 gr faina integrala </div>
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2 linguri de gluten de grau </div>
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150 ml apa calduta </div>
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1/2 lingurita de sare</div>
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1/2 lingura de fructoza </div>
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12 gr drojdie proaspata </div>
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Aceasta reteta a fost faimoasa pe culinar.ro acum 4-5 ani in urma , cand toate culinaresele au preparat-o si povesteau cum se uitau pe geamul cuptorului in timp ce se umflau lipiile .</div>
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Nici mie nu mi-a scapat atunci aceste lipii, le preparasem cu faina alba si mi-a ramas gandul la ele , acum de cand cu Montignac, incerc sa montific toate retetele care-mi fac cu ochiul si nu-mi vine sa cred ca mi-au iesit aceaste lipii atat de perfecte ! </div>
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Am fost pregatita psihic in caz de esec, in caz ca nu mi se va umflau , sigur dadeam vina pe tarate , ba pe cuptor sau modul de preparare .</div>
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<u><span style="color: red; font-size: large;"><b> <a href="http://www.culinar.ro/forum/continut/Retete-in-imagini/17835/Lipie-arabeasca/" target="_blank">Aici</a></b></span> </u>este reteta originala pe culinar.ro , scrisa de aminariy .</div>
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Painea Monti o prepar numai cu gluten in ultimul timp ,iese painea mai pufoasa si mai gustoasa. </div>
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Multe persoane m-au intrebat , ce este glutenul ? </div>
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Glutenul este o proteina care se gaseste in boabele de grau, secara sau orz. Are ig 0 , deci se poate consuma fara grija atunci cand tinem Monti .</div>
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Aluatul care contine gluten, se framanta mai usor ,este mai elastic, la cuptor isi dubleaza volumul, painea va avea o consistenta buretoasa cu gauri . </div>
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De cand prepar painea conforma cu gluten, nu mai iese amara sau umeda la mijloc, drept dovada e aceasta reteta de <a href="http://alinaretetedietetice.blogspot.de/2013/09/paine-conforma-cu-gluten.html" target="_blank">paine conforma </a>. </div>
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Eu am cumparat glutenul de pe amazon.de , dar cine locuieste in Romania il poate gasi la plafar , Gluten de Grau de la Sanovita , arata asa (poza preluata de pe casutanaturii.ro)</div>
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Acum sa trecem la lipiile noastre umflate !</div>
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Din apa + drojdie + sare + fructoza + 1/2 faina se face o maia care se lasa la crescut ,la un loc caldut si ferit de curent , minim jumatate de ora. Sa acoperiti vasul cu o folie alimentara sau un prosop mai gros. </div>
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Mie nu mi-a crescut foarte tare in aceasta jumatate de ora , deja prevedeam un esec .</div>
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Aceasta maia se amesteca cu restul de faina , se framanta bine pana se dezlipeste de pe vas si se lasa la crescut Aluatul era elastic si grelut de manevrat . Tipa de pe culinar l-a lasat 15-30 min la crescut , dar aluatul meu avand tarate , l-am lasat aproape 2 ore. </div>
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Dupa 2 ore, aluatul era usor crescut , aerat si moale la atingere. </div>
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Din aceasta cantitate mi-au iesit 4 lipii. Am luat cate o bucata de aluat, am intins-o cu un facalet pe o hartie de copt ,pe care am mutat-o in tava si am mai lasat 15-20 min la crescut la loc cald . Sa mearga treaba mai repede , puneti cate 2 lipii in tava . </div>
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Secretul acestor lipii umflate sta in temperatura cuptorului , trebuie sa fie super incins si lipia se va baga in cuptor pe ultima treapta de sus , asa ca porniti cuptorul la maxim cand puneti aluatul la crescut. La mine cuptorul are maxim 250 C si am copt lipia in jur de 5 min .Fetele pe culinar au si 300 C la cuptor si au iesit super lipiile .Daca cuptorul nu e suficient de fierbinte , lipia nu se va umfla. </div>
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Calda sau mai zis super fierbinte !<br />
Am intepat-o cu o scobitoare sa iasa aburul si am invelit- o cu un prosop uscat de bucatarie. </div>
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Daca respectati ingredientele si prepararea corecta pas cu pas , nu aveti cum sa dati gres !!!!</div>
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E super gustoasa,usor elastica si .....nu ingrasa !!!!!!!!</div>
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Pofta buna !!!!! </div>
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Aceasta lipie se poate consuma cu grasimi ! (carne, oua , lactate etc etc)</div>
<br />alina_retete_dieteticehttp://www.blogger.com/profile/06561837077150575976noreply@blogger.com4