Ingrediente: 2 sfecle rosii 1 ceapa 2 cartofi 2 morcovi 300 g carne de pui Nuci

Maioneza, sare, piper dupa gust Mod de preparare Sfecla, morcovii, cartofii, ouale, carnea de pui se fierb.Legumele fierte si ouale se maruntesc si se pun in boluri diferite.Se taie carnea de pui cubulete,ceapa se marunteste si se prajeste.In mijlocul farfuriei unde veti aseza salata se pune un pahar.Asezati o frunza de salata imprejurul paharului pentru a forma o bratara.Dupa dorinta puteti adauga la unele straturi sare si piper.Deci incepem sa alcatuim bratara noastra: Primul strat:cartofi+maioneza Al doilea strat:1/2 sfecla + maioneza Al treilea strat:Morcovi + maioneza Al patrulea strat:Nuci Al cincilea strat:1/2 carne de pui + maioneza Al saselea strat:ceapa prajita Al saptelea strat:ou+maioneza Al optulea strat:1/2 carne de pui + maioneza Al 9-lea strat:1/2 sfecla Scoatem paharul si frunza de salata si ungem ultimul strat cu maioneza.Bratara obtinuta se unge fin cu maioneza dupa care se orneaza cu boabe de rodie.Pofta buna! Stratul de branza cu menta 200g branza vaci moale 1/2 bucata unt moale 1/2 cana zahar tos 2 oua mari 2 linguri faina 1 lingurita esenta de menta Stratul de negresa 1 cana de faina 1 lingurita praf de copt 1/8 lingurita de sare 1/2 cana de unt 120g ciocolata menaj, tocata mare 4 oua mari 1 1/2 cana zahar tos 1/2 cana nuca tocata

Timp de gatire : 75 min Portii : 30 bucati

Se incinge cuptorul la 180. Se unge cu unt si se tapeteaza cu faina o tava de copt de 3222 cm.

Stratul de branza cu menta Intr-un castron se bat cu mixerul, la viteza maxima, branza, untul si zaharul pana se fac crema. Se incorporeaza ouale Se adauga faina si esenta de menta. Stratul de negresa Se cern faina, praful de copt si sarea intr-un castron. Se topesc untul si ciocolata in bain-marie. In alt castron se bat la viteza maxima ouale si zaharul pana se ingroasa si se albesc. Se adauga amestecul de faina, apoi cel de ciocolata si nuca. Se toarna jumatate din compozitia de negresa in tava. Cu o spatula subtire intindem deasupra stratul de branza. Se pune deasupra restul compozitiei de negresa. Trecem prin compozitie cu o spatula subitre pentru a crea efectul marmorat. Se coace 40-45 min sau pana aproape s-a intarit deasupra.

ngredients CRUST: 1 cup all-purpose flour 1 cup finely chopped pecans

1/2 cup cold butter FILLING: 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 carton (8 ounces) frozen whipped topping, thawed, divided 1 package (3.4 ounces) instant vanilla pudding mix 1 package (3.9 ounces) instant chocolate pudding mix 3 cups cold milk 1 chocolate bar, grated Directions In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13-in. x 9-in. baking pan. Bake at 350 for 15-20 minutes or until golden brown. Cool on a wire rack. Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust. Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving. VOILA!!!

green velvet cheesecake cake

Yield: 12 to 14 servings Prep Time: 1 hr + cooling and chill times Cook Time: 1 hour 15 min

Ingredients:
Cheesecake: Two 8-ounce packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1 teaspoon vanilla extract a few drops of green food coloring, if desired Green Velvet Cake: 2 1/2 cups all-purpose flour 2 tablespoons cocoa powder 1/2 teaspoon salt 1 1/2 cups canola or vegetable oil 1 1/2 cups granulated white sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon white vinegar 1 teaspoon baking soda 1 cup buttermilk 2 tablespoons (1-ounce bottle) green food coloring Frosting: Two 8-ounce packages cream cheese, at room temperature 1/2 cup unsalted butter, at room temperature One 7-ounce jar marshmallow creme 1 cup powdered sugar a few drops of green food coloring, if desired

Directions:
1. Prepare the cheesecake layer: Preheat the oven to 325dgF. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of heavy duty foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesnt seep into the pan). In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla (and food color, if using). Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan. Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight). 2. Prepare the cake layers: Preheat the oven to 350dgF. Spray two 9-inch round pans with nonstick spray and line each pan with a round of parchment paper (see *Tips). In a medium bowl, sift together the flour, cocoa powder and salt. In a large bowl, combine the oil and sugar together and beat with an electric mixer for 2 minutes. Add the eggs, one at a time, and the vanilla, and beat for an additional 2 minutes. In a small bowl, combine the vinegar and baking soda and stir to dissolve. Add the vinegar to the bowl, along with the buttermilk and food coloring. Beat on medium-low speed for 1 minute, until blended. Add the dry ingredients and increase speed to medium-high, scraping down the sides of the bowl while mixing, for 2 additional minutes. Divide the batter evenly between the prepared pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cakes cool for 20 minutes. Run a knife along the edge of the pans, then invert the cakes onto a rack to cool completely. 3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, combine the cream cheese and butter and beat until creamy and smooth. Add the marshmallow creme and mix until smooth. Add in the powdered sugar (and food color, if using) and continue to beat, scraping down the sides of the bowl, until all of the ingredients are mixed in and the frosting is smooth and spreadable. 4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Trim the cheesecake, as needed to match the size of your cake layers (see *Tips). Place the cheesecake layer on top of the first cake layer. Place the second cake layer on top of the cheesecake. 5. Frost the cake: Apply a crumb coat layer of frosting to the cake (see *Tips), and refrigerate the cake for 30 minutes, or until the frosting is set. Apply the second layer of

frosting. Add a large scoop of frosting onto the top of the cake. Use a long, thin spatula or knife to spread the frosting evenly across the top and then spread it down the sides of the cake too. Decorate, as desired.

Tips:
*You can certainly bake this cheesecake in the oven without a water bath, but you run the risk of cracking the top of the cheesecake. The water bath is a safeguard against cracking. *Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be slightly larger size round than your cake layers, move it to a cutting board and use a knife to gently shave off some of the exterior of the cheesecake. *How to apply a crumb coat layer of frosting: use a long, thin spatula or knife to cover the cake completely with a thin and even layer of frosting. Wipe off the spatula each time youre about to dip it back into the bowl to get more frosting (this way you wont be transferring any green crumbs into the bowl of frosting). Dont worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to set the frosting. Once the first layer of frosting is set, apply the second layer. *If you are serving this cake at a party, its perfectly okay to leave the cake at room temperature for a couple of hours (the cheesecake thaws very quickly). Otherwise, keep it stored in the refrigerator. It also freezes perfectly. Freeze it as is, then wrap it in plastic wrap and store it in the freezer until it is needed. Leftover slices may also be wrapped and frozen.

Crema de vanilie
Este o reteta Pierre Herme, celebrul cofetar din Paris. O puteti folosi pentru a umple eclere, torturi, cremesuri etc. consistenta este numai buna pentru asa ceva. Daca doriti o crema mai moale, mai apropiata de consistenta unui sosulet, doar reduceti din cantitatea de amidon.

Ingrediente pentru Crema de vanilie

500 ml lapte 100 gr zahar 4 galbenusuri 40 gr amidon 1 pastaie vanilie (sau/si esenta de vanilie)

Crema de vanilie - Preparare 1. Intr-o oala, se pune laptele cu zaharul si miezul de la pastaia de vanilie la fiert la foc mic.
Nu aruncati pastaia, puneti-o in sticluta cuesenta de vanilie * eu am avut doar jumatate de pastaie de vanilie, drept urmare la sfarsit am mai completat cu esenta de vanilie ** daca nu aveti pastaie de vanilie folositi esenta de vanilie, dar nu o adaugati acum, ci la sfarsit, altfel se va evapora din aroma 2. Pana se infierbanta laptele, se freaca bine galbenusurile cu amidon. 3. Cand laptele face mici bulbuci pe margine incepeti si adaugati lapte fierbinte peste galbenusuri, cate o lingura pe rand, amestecand bine dupa fiecare. Cam 10 linguri e de ajuns. 4. Apoi turnati restul de lapte fierbinte peste galbenusuri, in fir subtire, timp in care nu uitati sa amestecati neincetat in galbenusuri cu un tel... ca sa nu se faca omleta. 5. Puneti amestecul de galbenusuri si lapte inapoi in oala si puneti inapoi pe foc. Focul puteti sa-l cresteti la mediu acum, insa nu uitati sa amestecati non-stop in crema cu telul. La un moment dat veti simti ca se ingroasa crema, ca devine vascoasa. Dati rapid focul la mic si

continuati sa amestecati pana crema are consistenta unei maioneze. Nu dureaza mult, cam 1530 secunde. 6. Luati repede oala de pe foc si puneti-o cu fundul intr-un vas cu apa rece (pregatit dinainte). Acum adaugati esenta de vanilie daca ati optat pentru aceasta varianta. Chiar daca ati folosit pastaie de vanilie, gustati crema si adaugati esenta de vanilie pana e suficient de "vanilata" pentru gustul vostru. Continuati sa amestecati cu telul pana se racoreste crema, cam 2-3 minute e de ajuns. * gradul de "vanilare" depinde mult de caliatea pastaii de vanilie sau a esentei, deci este mai sigur sa gustati la final crema si sa adaugati dupa gustul propriu ** eu am mai adaugat 2 lingurite de esenta pregatita de mine fiindca de la jumatate de pastaie de vanilie nu era suficient de vanilata 7. Turnati crema, care e inca calduta, intr-un vas si acoperiti cu folie de plastic, dar aveti grija ca folia sa vina in contact cu crema. Facem asta ca sa nu se faca crusta deasupra. 8. Se pastreaza la frigider pana in momentul in care o folosim.

Prajitura cu nuca si cafea

24 Noiembrie 2011 Categorii: Retete desert , Retete de Craciun , Retete romanesti

22 Reteta o am de la mama mea. E perferata ei de Craciun si am executat-o fara abatere de la reteta ei. Desi blatul este extrem de bun, pentru mine crema de unt e un pic cam mult. Stiu insa ca multora le place acest tip de crema si am lasat-o asa, insa eu as fi preferat o crema de ciocolata in loc, mai ales ca as putea folosi galbenusurile ramase de la blat ca sa o prepar.

Ingrediente pentru Prajitura cu nuca si cafea

250 gr unt la temp. camerei 250 gr zahar 250 gr nuca 200 gr faina alba 1 plic praf de copt 6 oua (doar albusurile) Crema de unt 200 gr unt la temp. camerei 200 gr zahar pudra 1 lingura rasa cafea instant (dizolvata intr-o lingura de rom) 1 lingura cacao 200 gr nuca

Prajitura cu nuca si cafea - Preparare 1. Se freaca untul cu mixerul pana devine cremos. Se adauga faina cernuta cu praful de copt
si nuca macinata impreuna cu zaharul. Se omogenizeaza bine. 2. Se bat spuma tare albusurile de la cele 6 oua cu o priza de sare. 3. Se incorporeaza spuma in aluat in 4 transe, amestecand usor cu o paleta, de sus in jos, astfel incat aluatul sa ramana cat mai pufos. 4. Se unge cu unt o tava si se tapeteaza cu faina. Se toarna aluatul in tava si se niveleaza. 5. Se da tava la cuptor, la 180C pentru 30-35 minute. Faceti testul cu scobitoarea pentru a fi siguri ca e gata. 6. Se lasa blatul sa se raceasca complet. 7. Pana atunci prajiti nuca la 180C, timp de 10 minute, amestecand de 2-3 ori in ea. Scoatetio pe un prosop curat si frecati-o intre palme ca sa se curete de coji. Tocati nuca cu cutitul. 8. Frecati ingredientele de la crema (exceptand nuca) cu mixerul pana compozitia este spumoasa. 9. Puneti crema peste blat si nivelati. Presarati deasupra nuca prajita.

Prajitura cu ciocolata si cocos

20 Aprilie 2011 Categorii: Retete desert , Retete de Pasti

0 Leonor featuring Simona. Dupa cum vedeti, m-am indragostit de glazura Simonei si pana o sa ma satur de ea o sa o tot vedeti pe aici.

Ingrediente pentru Prajitura cu ciocolata si cocos

250 gr de faina alba 1/2 pliculet praf de copt 250 gr zahar 200 gr unt 240 ml smantana dulce 75 gr nuca de cocos 4 oua 100 gr fulgi de ciocolata Glazura 5 batoane Mars 100 ml frisca nebatuta

Prajitura cu ciocolata si cocos - Preparare

1. Se cerne faina cu praful de copt. 2. Se freaca bine untul cu zaharul, pana zaharul e dizolvat si untul e cremos. 3. Se adauga smantana si nuca de cocos. 4. Adaugam apoi galbenusurile, cate unul pe rand, omogenizand dupa fiecare. 5. Incorporam faina. 6. Adaugam albusurile batute spuma in 3-4 transe, amestecand usor sa nu se lase spuma. Cand adaugam ultima transa de albus, adaugam si fulgii de ciocolata. 7. Turnam aluatul in tava de copt (cu pereti detasabili) tapetata cu hartie de copt pe fund si unsa cu unt pe margini. Nivelam bine. * tava mea are 26 cm diametru, dar preferam sa iasa mai inalta prajitura, asa ca ideal ar fi sa folositi o tava de cca 22 cm diametru 8. Dam la cuptor la 180C pentru cca. 35 minute. faceti testul cu scobitoarea pentru a fi siguri ca e facuta. 9. Preparam glazura: intr-o craticioara punem batoanele Mars maruntite si frisca. Punem pe foc mic si amestecam mereu pana ciocolata e topita complet. Cand e gata, o luam de pe foc si mai amestecam un pic in ea ca sa fie bine omogenizata si sa se dizolve toate acele bucatele mai albe din interiorul batonului Mars. O lasam inca 5 minute sa se racoreasca. Glazura trebuie sa fie doar calduta si sa se fi ingrosat un pic in acest timp. 10. Intre timp prajitura s-a racit si ea, e doar calduta. Scoatem peretii si daca prajitura nu e crescuta uniform deasupra, o decupati astfel incat sa aveti o suprafata dreapta (ca si la blaturile de tort; "capacelul" decupat il pastrati pentru o cafea buna ). Turnati glazura peste prajitura si nivelati. 11. Lasati sa se raceasca de tot, apoi se poate taia bucatele, folosind un cutit trecut mereu prin apa fierbinte.