Acest desert este o incrucisare intre un tort si o prajitura de textura moale, care deseori este acompaniata cu o varietate de ingrediente ( fulgi de cicolata, nuci, migdale, alune, esente, fructe). Poate avea texturi diferite incepand cu cea de consistenta unui fudge pana la cea a unui blat de tort. Un echilibru perfect intre zahar si ciocolata amaruie. Negresele sunt consumate deseori cu lapte sau pot fi chiar prajiturica de la cafea. Poate fi servita si calda acompaniata cu o cupa de inghetata de vanilie. Ingrediente: 200 gr ciocolata neagra tocata ( 60% cacao) 120 gr unt taiat bucatele 2 linguri cu cacao 3 oua mari 100 gr faina 200 gr zahar pudra un varf de cutit de sare Mod de preparare: Primul pas este de a incalzi cuptorul la 180 de grade. Ciocolata impreuna cu untul se vor topi la bain-mare. Cand acestea devin de textura lichida, amestecand continuu, se va adauga cacao cernuta,iar mai apoi zaharul, deasemenea cernut. Unul cate unul se adauga si ouale, faina de asemenea cernuta si sarea. Pasta usor lipicioasa se toarna intr-o tava acoperita cu hartie de copt, sau unsa cu unt, si se coace pe gratarul din mijloc tip de 20 de minute pentru o consistenta fudgy. Daca dorinta este de a obtine o textura mai spre consistenta unui blat de tort, 30 de minute vor fi suficiente. Prajitura va capata o crusta crocanta la suprafata.
This dessert is a mix between a cake and a soft cookie texture, which is garnished often with other ingredients ( nuts, almonds, chocolate chips, fruits, essences). It may have different textures, starting with the fudge consistence and end of the texture of a cake. A perfect match between the sugar and dark chocolate. Brownies are often accompanied by coffee or milk. It may be served warm with vanilla ice cream Ingredients: 200 gr chopped dark chocolate ( 60% cacao) 120 gr chopped butter 2 spoons of cacao 3 big eggs 100 gr flour 200 gr caster sugar 1 pinch of salt
Preparation: First step is preheat the oven on 180 Celsius degrees. Melt the chocolate and the butter on bain-marie.After the mixture has the right texture, continuously mixing add the sifted cacao and the caster sugar also sifted. One by one incorporate the eggs, sifted flour and salt. Put the sticky mixture in a tray with baking paper or dusted with butter. Leave it in oven for 20 minutes if you want a fudgy texture. If you wish a cake texture, then leave 30 minutes. The cake will have a great crispy cover.
Conform spuselor lui Vongerichten, a scos un blat de pandispan mult mai repede decat timpul de coacere din cuptor, descoperind asfel ca miezul era inca crema dar cald. Atat partea coapta a pandispanului cat si cea crema erau foarte gustoase. Americanii, i-au acordat credit atat lui Vongerichten, cat si retetei sale, iar acum este cel mai popular desert din meniu de desert al restaurantelor de lux.
Ingrediente pentru 8 portii:
320 gr ciocolata neagra 85%cacao 4 galbenusuri 4 oua intregi 150 gr unt 60 gr faina 140 gr zahar pudra 1 esenta vanilie 1 praf de sare
Mod de preparare: Ciocolata se topeste la bain-marinee impreuna cu untul. Se aauga zaharul pudra, iar dupa omogenizare, se adauga galbenusurile si ouale intregi. Se amesteca energic apoi se adauga esenta de vanilie, praful de sare si faina. Crema obtinuta, se pune in forme individuale de aluminiu, tapetate cu unt, si se coc in cuptorul preincalzit la 200C, timp de 10 minute. Dupa coacere, prajituricile se scot din forme, se aseaza pe farfurie cu partea superioara in jos si se servesc calde.
According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was baked and discovered that the middle is still runny, but warm and with a good taste. Vongerichten has been credited with popularizing in USA and now is the most popular dessert on the high-top restaurant menus.
Ingredients for 8 dishes:
320 gr. dark chocolate 85% cacao 4 yolks 4 eggs 150 gr butter 60 gr flour 140 gr caster sugar 1 vanilla essence 1 pinch of salt
Preparation:
On bain-marinee, melt the butter with chocolate. After melting, add the caster sugar and give a good mix. Add the eggs and yolks, vanilla essence and the pinch of salt and mix again. On the final mixture step add the flour and mix very good. In butter coated aluminum individual forms, bake for 10 minutes on preheat oven at 200C. After baking remove the aluminum form, serve the cake hot, upside down than it was baked.
Pastele Carbonara sunt un preparat originar din Roma, bazat pe branza, oua si bacon. Preparatul a fost descoperit in secolul 20. Numele pastelor a derivat din cuvantul italian " carbonaro" ( arzator de carbune ). Exista o teorie precum preparatul a fost creat pentru minerii din Roma.
Ingrediente:
300gr paste ( spagehetti, penne, farfale s.a.m.d.) 2 galbenusuri 300 gr parmezan ras 200 gr bacon taiat micut 200gr smantana 3 catei usturoi sare si piper
Mod de preparare:
Pastele se pun la fiert in apa cu ulei si sare, conform instructiunilor de pe ambalaj. In timpul ce fierb pastele, baconul se prajeste intr-o tigaie cu putin ulei. Intr-un castron, zdrobim usturoiul si il amestecam cu galbenusurile, sare, piper, smantana si 250gr parmezan. Cand pastele s-au fiert se scurg de apa, fara a se clati, si se pun in castronul in care am facut sosul, adaugand si baconul prajit si se amesteca energic. Sunt gata de servit dupa ce se presara parmezanul ce a ramas, peste.
Carbonara is a Roma psta dish based on chesse, eggs and bacon. The dish was discovered in 20th century. The name of the pastas is derived from carbonaro ( the italian word for charcoal burner). There is a theory that the dish was created for italian charcoal workers. Ingredients:
300gr pastas ( spaghetti, penne, farfale etc.) 2 egg yolks 300gr parmesan 200gr tinny slices of bacon 200gr cream 3 garlic cloves salt and pepper Preparation:
Put the pastas to boil in water with a pinch of olive oil and salt, according the package instruction. Meanwhile, frie the bacon in a pan with a little bit of oil. In a bowl smash the garlic cloves and mix with egg yolks, salt, pepper, cream and 250gr of parmesan. When pastas are ready, drain the water without rinsing and add them to the cream mixture, then bacon and give a good mix. Pastas are ready to serve when you add the remained parmesan on the top of the dish.
Hamburgerul, este un sandwish de tip fast food, compus dintr-o chiftea numita burger, plasat la mijlocul unei chifle croncante, asezonat cu ingrediente dupa gustul fiecaruia. Marea descoperire s-a facut de catre Louis Lunch, in 1890 in New Haven-Connecticut si a fost pomenit de ziarul " Chicago Daily Tribune", intr-un articol numit " Sandwish Car", din 1896. Hamburgerul este un preparat, potrivit pentru majoritatea dintre noi, fiind foarte versatil in ceea ce priveste ingredintele folosite. Iata una dintre retetele propuse de mine:
Ingrediente: 500gr. carne de vita tocata 1 ou 1 lingura mustar 1 lingura sos Worcesteir 1 lingura ketchup 1 ceapa mica/medie sare, piper dupa gust + elemente de "accesorizat" burgerul.
Mod de preparare:
Ceapa am tocat-o marunt, si am calit-o in putin ulei. Intr-un castron, am amestecat carnea cu toate ingredintele si am adaugat si ceapa calita. Din aceasta compozitie, am facut niste chiftele turtite de dimensiunile chiflelor folosite, nu prea groase dar nici prea subtiri, pe care le-am prajit pe grill-ul bine inchins. Pentru a obtine efectul acela de chifla crocanta, am asezat cateva secunde fiecare parte a chiflei, pe grill, apoi am inceput sa montez hamburgerii. Aici incepe partea creativa. Fiecare poate folosi absolut ce ingredinte ii sunt pe plac. Eu mereu cand gatesc asta, intreb in casa cu ce se pofteste, fiiind la libera alegere. Pe chifla, folosesc Jack Daniels smoked sauce, apoi combin ingredientele dorite ( ardei copt, castaveti murati, ardei iute, salata, rosii, castravete proaspat, ceapa caramelizata, felii de branza, maioneza, ketchup, sos picant, bacon prajit s.a.m.d. ).
O alta reteta de preparare a burgerului din hamburger, poti gasi aici Tu cu ce ingrediente vezi hamburgerul ideal?
Hamburger is a flat food type sandwish, composed from a flat meatball and a crispy bun seasoned with all type of ingredients. This big discovery was made by Louis Lunch in 1890, New-Haven, Connecticut and was written about in " Chicago Daily Tribune", in an article called " Sandwish Car", in 1896. The hamburger is a dish, who match everybody, because it is fickle regarding the used ingredients. Here is what i propose: Ingredients:
500 gr ground beef 1 egg 1 tbsp mustard 1 tbsp Worcesteir sauce 1 tbsp ketchup 1 small/medium tinny chopped onion salt and pepper
+ hamburger " accessory" :)
Preparation:
I fried the onion with a little bit of oil. In a boll, i gave a mix of all ingredients above and added the fried onion. With this mix i've made some flat meatballs in size with the used buns and grilled on hot grill. To obtain that crispy feeling i grilled also the buns and after i start put everything together. This is where the show begins. Everyone can use any ingredient he likes. When I make burgers, i let everyone choose how they like theirs. On the bun, i used Jack Daniels smoked sauce and then the other ingredients ( it could be baked capsicum, pickles, chilli, lettuce, tomatoes, cucumber, caramelized onion, bacon, cheese, hot sauce, mayonnaise, ketchup). Another burger recipe you can find here. With what ingredients do you like your hamburger?
De invatat mai am foarte multe, de avut nu am cele mai profi ustensile, dar am creat acest blog din pasiune in speranta ca am sa va insuflu si voua dorinta de a gati mai diversificat si mai mult acasa pentru ca eu ma las condusa de premisa "Happiness is homemade"
Acest desert este o incrucisare intre un tort si o prajitura de textura moale, care deseori este acompaniata cu o varietate de ingrediente ( fulgi de cicolata, nuci, migdale, alune, esente, fructe). Poate avea texturi diferite incepand cu cea de consistenta unui fudge pana la cea a unui blat de tort. Un echilibru perfect intre zahar si ciocolata amaruie.
