tag:blogger.com,1999:blog-4794831948674665522024-02-19T09:20:29.035-08:00Menuca bucataria ardeleneascaPopositi in bucataria ardeleneasca,veti putea servi,acru,sarat,dulce si amarMenucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-479483194867466552.post-65619589229807929342012-11-29T10:18:00.001-08:002012-11-29T10:18:33.281-08:00PELTEA DE GUTUI<div class="separator" style="clear: both; text-align: center;">
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Din cotoarele de la gutile din care am facut compot+alte gutui mai micute am preparat baza pt. peltea. Am asezat in oala cotorele de gutui cu samburi cu tot+gutuile mici taiate in sferturi,curatate de impuritati,am turnat apa peste ele pana lea acoperit si am mai pus apa cam de un lat bun de mana in plus.Am pus oala la foc si am lasato sa fiarba la foc mic pana sa fiert bine gutuile,am lsat suc ul obtinut sa se limpezeasca bine.<br />
----600ml de suc de gutui obtinut prin fierberea lor<br />
---600 g zahar<br />
---2 lamai<br />
Sucul de gutui+zaharul+sucul de lamai se pun la foc,se lasa sa fiarba la foc mic,pana se leaga bine,este foarte bun si gustos,are aroma naturala de guti.<br />
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Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0tag:blogger.com,1999:blog-479483194867466552.post-68238682317683604232012-11-16T04:46:00.002-08:002012-11-16T04:46:31.167-08:00Spanac de post<div class="separator" style="clear: both; text-align: center;">
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SE spala spanacul bine se fierbe,se scurge de apa in care a fiert,eu pastrez apa,se toaca marunt.In cratita cu uleiul incins se pune faina alba,se lasa la prajit pana i-si schimba culoarea,se rumeneste,se stinge cu o cana cu apa rece,pe urma adaug apa de pe spanac scursa cat este nevoie,pt sos ,care trebuie sa se lege si sa fie consistent,adaug spanacul tocat,sarea,usturoi si eu pun putin otet,am urzici congelate si pun cateva in spanac.Este foarte bun cu cartofi prajiti.Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com1tag:blogger.com,1999:blog-479483194867466552.post-26915475973435660822012-11-15T07:52:00.000-08:002012-11-15T07:52:24.705-08:00Ghiveci cu ciuperci<div class="separator" style="clear: both; text-align: center;">
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-1,5kg ceapa<br />
-3,5kg gogosari<br />
-3-4kg ciuperci,cantitatea aproximativ,prin fierbere ele scad foarte mult<br />
-0,300kg orez<br />
-0,5l ulei<br />
-0,5l bulion<br />
-o legatura frunze de patrunjel<br />
-sare,piper<br />
Se spala ciupercile bine si se fierb in apa cu sare,se clatesc cu apa rece si se lasa la scurs.<br />
Se pune uleiul intr-o cratita pe aragaz,ceapa taiata pestisori se pune la calid ,se lasa pana isi schimba culoarea,spre galben auriu,gogosarii spalati bine si lasati la scurs se taie tot julien se pun peste ceapa calita ,se lasa la foc pana se inmoaie bine,ciupercile taiate fasaii subtiri ,scurse bine de apa,se pun in cratita peste ceapa si gogosari.Se lasa la foc mic ,eu am pus cratita in cuptor la aragaz,pana se ridica uleiul deasupra,sa scada bine apa lasata de ciuperci. Orezul fiert si scurs de apa se adauga in cratita cu ciupercile,se pune sare,piper ,patrunjelul taiat marunt si bulionul.se lasa la foc cam 20 de min,se gusta,daca mai trebuie codimente se mai pune.<br />
Ghiveciul se aseaza in borcanele uscate bine,se da la dust 40 de min. de cand incepe apa sa fiarba in cratita de dustuluit.<br />
Pofta buna si vedeti in spatele borcanelor PAINE DE CASA,facuta de mine ,este firbinte inca ,la ora 14 am scoso din cuptor,merge ffffooooaaarte bine cu ghiveciul.<br />
Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0tag:blogger.com,1999:blog-479483194867466552.post-43843097973266281182012-11-14T02:43:00.000-08:002012-11-14T02:43:04.920-08:00Mancare cu conopida<div class="separator" style="clear: both; text-align: center;">
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Conopida se desface in buchetele,se pune in apa rece cu sare timp de 15 min,apoi se fierbe in apa cu sare pana se inmoaie bine.Buchetele pt. pane se scot mai repede ,sa fie si ele fierte dar sa nu se zdrobeasca.<br />
Aluatul pt. conopida pane<br />
-2 linguri faina malai<br />
-1 lingura faina de grau<br />
Se amesteca cele doua feluri de faina cu apa,sare,piper,se face un aluat mai gros ca si pt. clatite.Buchetelele de conopida se dau prin aluat si se prajesc bine in uleiul incins.<br />
Sosul pt. conopida<br />
Se pune ulei la incins intr-o cratita,se adauga faina de grau,se lasa pana se ingalbeneste,se stinge cu o cana de apa rece,se pune conopida fiarta zdrobita dar nu prea tare,pt. inmultirea sosului se pune apa de pe conopida fiarta,se lasa pe foc pana se leaga bine,se codimenteaza cu sare,piper si marar sau cimbru.Este o mancare foarte buna de post.<br />
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Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0tag:blogger.com,1999:blog-479483194867466552.post-2734942119337293492012-08-07T00:17:00.002-07:002012-08-07T00:17:51.892-07:00Aluat de foietajIngrediente3 oua<br />
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1 pachet margarina(sau unt)<br />
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9 linguri ulei<br />
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11 linguri apa<br />
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1 lingura zahar<br />
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sare<br />
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esente(in functie de utilizare)<br />
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1 plic praf de copt<br />
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1 lingurita bicarbonat de sodiu<br />
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faina(cat cuprinde pentru a iesi un aluat bun de intins pe planseta)
Mod de preparare reteta Aluat de foietajMargarina(sau untul) se pune la topit intr-o craticioara pe foc. Cand s-a topit se iau din ea 9 linguri si se pun in bolul unde se va lucra aluatul.
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Peste margarina de pe foc se adauga 9 linguri de ulei si o mana de faina, mestecand continuu. Va iesi un aluat de consistenta smantanii. Se ridica de pe foc si se lasa la racit.<br />
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In bolul cu cele 9 linguri de margarina se pun cele 3 oua, zaharul, sarea, esentele si se omogenizeaza cu mixerul. Se adauga apa si faina amestecata cu praful de copt si bicarbonatul. Intra aproximativ 500 g faina. Se framanta aluatul si se intinde pe planseta cat de subtire se poate. O jumatate de aluatul intins se unge cu jumatate din aluatul din craticioara(se poate pune putin caldut, dar nu fierbinte). Se ruleaza pe sucitor jumatatea de aluat neuns si se aduce peste cel uns. Se impacheteaza asa in continuare(jumatae uns si jumatate neuns) pana cand se termina aluatul din craticioara. Se da la rece si abia dupa ce s-a intarit pine aluatul de ungere se poate utiliza. <br />
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Atentie cand se intinde ca se exfoliaza foarte mult<br />
<br />Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0tag:blogger.com,1999:blog-479483194867466552.post-42900669184689095302012-07-16T22:07:00.001-07:002012-07-16T22:07:23.915-07:00<div class="separator" style="clear: both; text-align: center;">
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\<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZPrBgHauWkz0DzjHmPpfzgaZHvVNkEayMAJEJqsbr9B9OXfuDuLr_auRCSqgn4rbgb98qOoV5q6cQEG9pZ5EPjP0h32VZlYlPsVpbvnQedG-ItcywWRLjTZUR81W8_lTnVg3XDHfcxt5/s1600/Menuca_si_Sandu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZPrBgHauWkz0DzjHmPpfzgaZHvVNkEayMAJEJqsbr9B9OXfuDuLr_auRCSqgn4rbgb98qOoV5q6cQEG9pZ5EPjP0h32VZlYlPsVpbvnQedG-ItcywWRLjTZUR81W8_lTnVg3XDHfcxt5/s320/Menuca_si_Sandu.JPG" width="320" /></a>Sambata seara am reusit sa ma pot intalnii cu fetele,am pregatit placinta cu varza pe lespede si placinta la cuptor cu urda</div>Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com1tag:blogger.com,1999:blog-479483194867466552.post-60965805885277942922012-07-16T22:02:00.003-07:002012-07-16T22:02:41.276-07:00<div class="separator" style="clear: both; text-align: center;">
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A 4 intalnire a familiei GUSTOS. ROMenucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com1tag:blogger.com,1999:blog-479483194867466552.post-54009846410985561662011-12-31T01:47:00.000-08:002011-12-31T01:47:28.691-08:00La multi ani 2012<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8V_8GbLei2B9w-8zObvcOe5e1V7oyTEWi3XHNOGTlJdOTk-nsaVHY6gbtMb-v18c5m_y1SBb3rbf0gFwd8-L4sUO8RQhMTHLBijrohmmjn9MB6bjiCutlh9p7O8a5PvZRNYRN-HtdmbQ/s1600/791ecb0afff7.gif" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="129" width="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8V_8GbLei2B9w-8zObvcOe5e1V7oyTEWi3XHNOGTlJdOTk-nsaVHY6gbtMb-v18c5m_y1SBb3rbf0gFwd8-L4sUO8RQhMTHLBijrohmmjn9MB6bjiCutlh9p7O8a5PvZRNYRN-HtdmbQ/s320/791ecb0afff7.gif" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9e7iuXxsO5KRjb_vBkMKg2vZqGpw7lfQm1PqsBxkEAL4p7lisg_Wst3E9LowhdpxdarZ_D_F4RHoSD6X1wSxkZ_Nj7aBgpQSkK4GcmoCqs6wDD6qFz0pXz42ASu1wEwloex8abMKIX9-/s1600/384036_334538726573452_100000519821878_1254585_1998427910_n.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9e7iuXxsO5KRjb_vBkMKg2vZqGpw7lfQm1PqsBxkEAL4p7lisg_Wst3E9LowhdpxdarZ_D_F4RHoSD6X1wSxkZ_Nj7aBgpQSkK4GcmoCqs6wDD6qFz0pXz42ASu1wEwloex8abMKIX9-/s320/384036_334538726573452_100000519821878_1254585_1998427910_n.jpg" /></a></div>La multi ani,spr in bucatarie si multe bucate aleseMenucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com4tag:blogger.com,1999:blog-479483194867466552.post-87777636569775392742011-04-24T06:16:00.000-07:002011-04-24T06:35:39.680-07:00Hristos a inviat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvo3Qd8vV6rP5eyhXX3lv7BGHIRfVf1bh4-OXSfoDuTypNYa3ZiuoSgKSrncb-8CxL78DOavUROF_GwNMzBpjm7leYsjNVJ3QX6TPxQ1KH0H7CJSWelTyKH1MTGph3Uk1nah9zC3_GgFrS/s1600/HristosaInviat-1+%25281%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 294px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvo3Qd8vV6rP5eyhXX3lv7BGHIRfVf1bh4-OXSfoDuTypNYa3ZiuoSgKSrncb-8CxL78DOavUROF_GwNMzBpjm7leYsjNVJ3QX6TPxQ1KH0H7CJSWelTyKH1MTGph3Uk1nah9zC3_GgFrS/s320/HristosaInviat-1+%25281%2529.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599143228335193330" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23D5611NDQJMqP5FqLF-1Q-tw785yMwhBOnzUciaUhuIkILu9fm1LHH13Tvorcg5qzTbTPdi5953PwbSFvzWYikmAoKsQvZJbU7C8MsWxtunLcra91pd5ZrF7nn5hLppHAtAK9CubyK6W/s1600/EggBunny.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 234px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23D5611NDQJMqP5FqLF-1Q-tw785yMwhBOnzUciaUhuIkILu9fm1LHH13Tvorcg5qzTbTPdi5953PwbSFvzWYikmAoKsQvZJbU7C8MsWxtunLcra91pd5ZrF7nn5hLppHAtAK9CubyK6W/s320/EggBunny.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5599142950606978658" /></a>Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0tag:blogger.com,1999:blog-479483194867466552.post-31982178853104544422010-06-20T22:47:00.000-07:002010-06-20T22:51:40.136-07:00<a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/buna%20ziua/ANIMALE/FLORI/?action=view¤t=flores107.gif" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/buna%20ziua/ANIMALE/FLORI/flores107.gif" border="0" alt="Photobucket"></a>Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0tag:blogger.com,1999:blog-479483194867466552.post-6661199008068711912010-06-20T22:46:00.001-07:002010-06-20T22:47:04.314-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfs-Fripr40veawaJDKzaj4qXMVPsJvsQFClqjny5hKNBs0tf1McngI-HuNQviCFLcDKfJ5-11x08J59hBzuxxRmV1sHmfgmCaZQF6hnzv68yTZemmUbiLyUVUWN9tcQPihc8RpN60zls/s1600/tn4_5_picture_410.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfs-Fripr40veawaJDKzaj4qXMVPsJvsQFClqjny5hKNBs0tf1McngI-HuNQviCFLcDKfJ5-11x08J59hBzuxxRmV1sHmfgmCaZQF6hnzv68yTZemmUbiLyUVUWN9tcQPihc8RpN60zls/s320/tn4_5_picture_410.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5485099361267962370" /></a><br />Timp de preparare:<br />2 ore (complexitate medie)<br /><br />Ingrediente:<br />-varza<br />-gogosari<br />-ardei<br />-gogonele<br />-castraveti<br />-hrean<br />-otet<br />-sare<br />seminte mustar<br />cimbru<br />-marar<br />-o bucatica sfecla rosie<br />-frunze de telina<br />-zahar<br />-foi de dafin<br />-boabe piper<br /><br />Mod de preparare: Varza se taie fidelute,se pune putina sare si este bine sa se lase de seara pana dimineata.<br />Ardeii si gogosarii se spala,li se scot coceanu si se sareaza putin pt. a se inmuia,se lasa si ei pana a doua zi.Cand varza sa inmuiat se stopeste cu putin otet si se umplu gogosarii si ardeii.<br />Gogonelele si castravetii se spala si se lasa sa se scurga,hreanul se curata si se taie fasaii<br />Se ia un borcan mare,eu am pus intr-un borcan de 10 l,pe fundul borcanului se pune seminte de mustar,frunze de telina,crenguta de cimbru si creanga de marar cu seminte si se incepe:un rand de gogosari cu varza,un rand de castraveti,un rand de gogonele,prin locurile goale se pun ardeii cu varza,fasii de hrean ,o bucatica sfecla pt. culoare si continuam pana umplem borcanul,deasupra se pune frunza de telina,crenguta cimbru si marar.<br />Se ia o oala se masoara apa cata intra in borcanul plin cu muratura si se pune la fiert,la un borcan de 10 l se pune 10 linguri sare mare si 100 ml ote,5 linguri zahar,2-3 foi de dafin.cateva boabe de piper,cand apa da cateva clocote se toarna peste muratura din borcan.Este o muratura foarte buna,are mai multe arome.Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com3tag:blogger.com,1999:blog-479483194867466552.post-17311484073171178382010-06-20T11:34:00.001-07:002010-06-20T11:34:44.672-07:00<a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/?action=view¤t=2374052023_1.gif" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/2374052023_1.gif" border="0" alt="Photobucket"></a>Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0tag:blogger.com,1999:blog-479483194867466552.post-68258867389069025992010-06-20T11:27:00.000-07:002010-06-20T11:32:48.589-07:00Ardei conservati pt. friptura<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRec1PaICnx3BsAkLAdIbn_-SRCvNUNYOTUWZr_MFXQJTeBOBbOHixkDvdGTpeVJaLvwnunyiXarQ6EyFAKaKyE5mJ48eP9Js03B9npRLFkErak_raulLyN4u4OlXBZ5TgZ4VQ30dQgCuz/s1600/tn4_0_picture368-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRec1PaICnx3BsAkLAdIbn_-SRCvNUNYOTUWZr_MFXQJTeBOBbOHixkDvdGTpeVJaLvwnunyiXarQ6EyFAKaKyE5mJ48eP9Js03B9npRLFkErak_raulLyN4u4OlXBZ5TgZ4VQ30dQgCuz/s320/tn4_0_picture368-1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5484925505513234690" /></a><br />Timp de preparare:<br />1 ora (complexitate redusa)<br /><br />Ingrediente:<br />- ardei rosii<br />- sare<br />- conservant<br /><br />Mod de preparare: Se aleg ardeii, se spala, se scutura de seminte si se taie fidelute. Ardeii taiati se pun intr-un vas care intra in frigider, se pune sare in ei dupa gust, se amesteca bine si se lasa in frigider pana a doua zi. Inainte de a se pune in borcane se pune conservant (mai putin decat scrie pe plic). Borcanele se pun la distilare 2 ore, se socoteste de cand incepe sa clocoteasca apa in vas, se lasa sa se raceasca si se depoziteaza in camara. Eu personal folosesc ardeii asa pentru fripturi si la fasolea batuta cu ceapa. Ardeiul ii da mancarii un gust deosebit, parca atunci l-ai luat din gradina.Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0tag:blogger.com,1999:blog-479483194867466552.post-4564382484902395812010-06-20T11:08:00.000-07:002010-06-20T11:09:52.220-07:00<a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/?action=view¤t=DtJBEZlEYHjpg.gif" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/DtJBEZlEYHjpg.gif" border="0" alt="Photobucket"></a>Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0tag:blogger.com,1999:blog-479483194867466552.post-18538246127102537422010-06-20T10:49:00.001-07:002010-06-20T11:03:15.035-07:00Nectar de pere<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EnmT-a0Q2wR7tPKxC0fqiJ_H16_AwGe6jDHNZTMECFSH1pXsTiS9fqvs8L-xf5NETWhgGfAF_vDdPIFglPKo-oLPaJ4_KiLKFD4Q9jNfMa5V18fCjtYC8FG08kPApfIbBVgjOhmlzs-B/s1600/tn4_0_picture366-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EnmT-a0Q2wR7tPKxC0fqiJ_H16_AwGe6jDHNZTMECFSH1pXsTiS9fqvs8L-xf5NETWhgGfAF_vDdPIFglPKo-oLPaJ4_KiLKFD4Q9jNfMa5V18fCjtYC8FG08kPApfIbBVgjOhmlzs-B/s320/tn4_0_picture366-1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5484917934836926386" /></a><br />Timp de preparare:<br />1 ora si 30 minute (complexitate redusa)<br /><br />Ingrediente:<br />- pere<br />- zahar<br />- lamaie<br />- apa<br /><br />Mod de preparare: Se spala perele, se curata de coaja, se taie scotindu-le miezul si samburii. Taiate astfel, se dau prin blender sau robot, sa se faca ca o pasta.<br /><br />Intr-o cratita se pune apa la fiert, la litru de pasta de pere se pune un litru de apa, cand apa da in clocot se pun 3 linguri de zahar la litru de lichid, apa + pasta pere (exemplu 1l apa si 1l pasta pere= 6 linguri zahar), se lasa sa fiarba 10 min.<br /><br />Pasta de pere se pune si ea la incalzit in cratita separata. Cand siropul de zahar a fiert se lasa putin sa se raceasc. Pe urma se amesteca cu pasta de pere incalzita.<br /><br />ATENTIE: Nu se lasa sa fiarba pasta de pere amestecata cu siropul ci se aduce pana la punctul de fierbere, se pune sucul de lamaie, 3 linguri la litru, se amesteca bine, se ia de pe foc si se pune in sticlele incalzite. Se fierbe la baimarin doua ore dupa care sticlele se lasa in apa pana se racesc.Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0tag:blogger.com,1999:blog-479483194867466552.post-29606350450069922532010-04-04T04:30:00.000-07:002010-04-04T04:33:00.492-07:00HRISTOS A INVIAT<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyWwS78GrouvaSqo7hl6JD_o03WtaWM-eyr1DAfbw6mxcn0QoEDe0sAbuefVm3TTfe6z3llz1QHM14jke1VX5tpNSEJDAT7KHgEqw6YBQC7aEalwKdniAXXgUrtFVXgjAYCF4eOE3pdC3/s1600/353.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 260px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyWwS78GrouvaSqo7hl6JD_o03WtaWM-eyr1DAfbw6mxcn0QoEDe0sAbuefVm3TTfe6z3llz1QHM14jke1VX5tpNSEJDAT7KHgEqw6YBQC7aEalwKdniAXXgUrtFVXgjAYCF4eOE3pdC3/s320/353.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5456243869855345202" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkylqm5W6A-ofUpTizwgMEjqT80Z0bWeNhH_S3L7VYDqGohiR6-0lTDGFP3T9XrEXS-YcLZIO49jx6TIJqo57Uvig5cGDzVLXFnmcQ-gHo5uNcQ7OpJ4aXXp8v-JoX2Nhc8MW8F1gRjIix/s1600/Hristos.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkylqm5W6A-ofUpTizwgMEjqT80Z0bWeNhH_S3L7VYDqGohiR6-0lTDGFP3T9XrEXS-YcLZIO49jx6TIJqo57Uvig5cGDzVLXFnmcQ-gHo5uNcQ7OpJ4aXXp8v-JoX2Nhc8MW8F1gRjIix/s320/Hristos.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5456243856834041970" /></a>Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com5tag:blogger.com,1999:blog-479483194867466552.post-38228306593588902282010-02-20T14:28:00.000-08:002010-02-20T14:32:55.846-08:00<a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/?action=view¤t=168.gif" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/168.gif" border="0" alt="Photobucket"></a><a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/?action=view¤t=noels0231.gif" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/noels0231.gif" border="0" alt="Photobucket"></a><a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/?action=view¤t=noels0191.gif" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/noels0191.gif" border="0" alt="Photobucket"></a><a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/?action=view¤t=noels0141.gif" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/noels0141.gif" border="0" alt="Photobucket"></a><a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/?action=view¤t=noels0111.gif" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/noels0111.gif" border="0" alt="Photobucket"></a>Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com3tag:blogger.com,1999:blog-479483194867466552.post-8863704533703619402010-02-20T14:18:00.000-08:002010-02-20T14:28:37.456-08:00TORT CREMA GANACHE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcGltUjzod9zJkPhwQrszgS_L47cU6yYocvh-RWtNCXVjK4NzprNISHd-LD7WNEPhXsoNKGbytYuCSWzbr4LHOyojYKWaO9Bf3iSLX8Kh5Bp42fSjQfAmnm27pII5QLyiw1TBpeaibWkyc/s1600-h/IMG_0404.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcGltUjzod9zJkPhwQrszgS_L47cU6yYocvh-RWtNCXVjK4NzprNISHd-LD7WNEPhXsoNKGbytYuCSWzbr4LHOyojYKWaO9Bf3iSLX8Kh5Bp42fSjQfAmnm27pII5QLyiw1TBpeaibWkyc/s320/IMG_0404.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5440455404695653250" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTFna83scLyQFGtjxSHjuVbC5WnqlfU5EkSy4_MAHwXEzsl4W9m2gY5GKSX1c-wWTu1dEGyPd3qH10Chh5jNo26WBCfKCvXT_dXxBcOvqIsh2-_DrLdbPmoJrj7JR9gYekOW3w_1V0463/s1600-h/IMG_0571.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTFna83scLyQFGtjxSHjuVbC5WnqlfU5EkSy4_MAHwXEzsl4W9m2gY5GKSX1c-wWTu1dEGyPd3qH10Chh5jNo26WBCfKCvXT_dXxBcOvqIsh2-_DrLdbPmoJrj7JR9gYekOW3w_1V0463/s320/IMG_0571.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5440455395350694162" /></a><br />Se pregateste mai intai crema, pentru ca in timp ce ea se va raci, vom pregati blatul. Folosim doua creme, una din ciocolata neagra, iar alta din ciocolata alba.<br /><br />INGREDIENTE CREMA CACAO:<br />400 g ciocolata cu minimum 70 % cacao (eu am folosit Heidi amaruie Dark Coffee 55% cacao)<br />400 ml frisca lichida<br />50 g unt gras, la temperatura camerei<br />arome: vanilie, cafea, dupa preferinte.<br />INGREDIENTE CREMA ALBA:<br />400 g ciocolata alba (sa nu fie aerata)<br />400 ml frisca lichida<br />50 g unt gras, la temperatura camerei.<br /><br /><br />Mod de pregatire: (din pacate nu am poze, decat cu partea finala, dar ramane pe o data viitoare)<br />- Ciocolata se taie cubulete mici si se pune intr-un vas suficient de mare pentru intreaga compozitie;<br />- 200 ml de smantana date in clocot se toarna peste ciocolata, se lasa 1 minut (nu mai mult caci se va raci si se va intari ciocolata), dupa care se amesteca usor, in cercuri concentrice din ce in ce mai mari, pana se omogenizeaza intreaga compozitie;<br />- Se adauga untul moale si aromele si se amesteca din nou, dupa care se lasa sa se raceasca;<br />Din restul de smantana, scoasa de la congelator se bate frisca la mixer; Se incorporeaza delicat frisca in compozitia de ciocolata si ganache-ul este gata.<br /><br />Crema ganache alba :<br /><br />Se procedeaza ca la crema de cacao, numai ca dupa la sfarsit, cand se incorporeaza frisca si compozitia de ciocolata topita in smantana lichida, se foloseste mixerul, turnand putin cate putin ciocolata topita in vasul cu frisca deja batuta, amestecand la viteza medie.<br /><br />INGREDIENTE BLAT:<br /><br />Ingredientele sunt pentru un tort mare, eu am folosit pentru copt un vas de sticla de dimensiuni aprox 15/30, au rezultat 3 blaturi in forma dreptunghi.<br />-8 oua<br />-8 linguri de ulei<br />-11 linguri de apa<br />- o cana si jum. de faina<br />- o cana si jum. de zahar<br />- un plic praf de copt<br /><br />Mod de preparare<br /><br />Mai intai se face un sirop fiert din 11 linguri de apa si cantit. de o cana si jumatate de zahar, dupa care o lasi sa se raceasca bine.<br />Se bat bine albusurile spuma tare cu putina sare, apoi adaugam siropul treptat, galbenusurile (cate unul),cele opt linguri de ulei si faina amestecata cu praful de copt si la urma arome, dupa preferinta.<br /><br />Cantitatea rezultata se imparte in trei parti egale. O parte reprezinta blatul de cacao, deci vom adauga doua linguri de cacao in compozitie. Celelalte doua se pun pe rand in tava acoperita cu foaie pergament unsa cu unt si se introduc la cuptor timp de 15-20 min. Primele 5-8 minute nu deschideti cuptorul.<br /><br />Dupa coacerea blaturilor, se aranjeaza pe platou:<br /><br />Blatul de cacao va fi cel din mijloc, iar tortul se umple cu crema de cacao. Se aranjeaza primul blat, se insiropeaza, se adauga crema si se continua pana la final. (Pentru insiroparea blaturilor se face un sirop din zahar si coniac, lichior, dupa gustul fiecaruia. Eu prefer sa nu insiropez foarte tare blaturile.)<br />Se imbraca tortul in crema alba si se decoreaza dupa preferinta.<br /><br />Se lasa la frigider 3-4 ore. Pofta buna!<br /><br />Mentiune: Pentru cine nu cunoaste crema Ganache, este crema folosita pentru trufe, mascote, tigarete, etc.<br />Tortul este inbracat cu pasta de zahar,iata reteta :<br />Pasta de zahar este facuta din zahar pudra in proportie de 450 de grame (atentie nu zahar tos facut pudra de voi in robot ci zahar pudra cumparat deoarece contine amidon care e indispensabil pentru reusita acestei paste) amestecat cu 30 ml apa, 5 gr gelatina, 50 gr glucoza.<br />Se pune gelatina in apa, se lasa sa se umfle, se pune pe foc ca sa se dizolve si se adauga glucoza. Nu trebuie sa fiarba, trebuie numai sa devina lichid.<br />Se amesteca apoi cu zaharul si se lucreaza ca un aluat, daca se lipeste se adauga zahar, daca e prea tare se adauga apa, se lucreaza ori cu zahar presarat mereu pe masa de lucru ori cu amidon, asta ca sa nu se lipeasca.<br />Se intinde cu sucitorul ca un aluat, cind incepeti sa faceti treaba asta trebuie sa nu va intrerupeti pentru ca pasta cum trece timpul cum se intareste si nu mai e maleabila.<br />Se pune apoi foaia peste tort. Stratul de deasupra poate sa fie uns cu o marmelata sau o gelatina calda ca sa fie lichida, astfel foaia se lipeste si nu aluneca.<br />Si peste foaia de pasta de zahar puneti ce vreti, ori floricele ori jucarele, friu liber fantaziei voastre<br />Reteta am luato si eu de pe alt forum,sii multumesc doamnei respective,a iesit super.Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com1tag:blogger.com,1999:blog-479483194867466552.post-28791503851044711022010-02-20T14:17:00.000-08:002010-02-20T14:18:23.772-08:00<a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/?action=view¤t=ththChaton5Fchapeau5Fdedinelle.jpg" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/ththChaton5Fchapeau5Fdedinelle.jpg" border="0" alt="Photobucket"></a><a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/?action=view¤t=thforfirstgodstar2007.gif" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/thforfirstgodstar2007.gif" border="0" alt="Photobucket"></a>Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0tag:blogger.com,1999:blog-479483194867466552.post-46800693827118565172010-02-20T14:13:00.000-08:002010-02-20T14:16:04.211-08:00Tort-Lapte de pasare<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMwni6HrC8G_26YpqRw6G9_BwXhbWCl1x59aOtntdubN_ii8R9QkBvtadheTj2PNpkeWbQ1W0Ip3w-RXbdTjXlanbtGVPIDQ0YJGb4Fz4bXWpo2HepulJpnWQ4tvTB4fDsjujE5eqvFfL/s1600-h/IMG_3833.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMwni6HrC8G_26YpqRw6G9_BwXhbWCl1x59aOtntdubN_ii8R9QkBvtadheTj2PNpkeWbQ1W0Ip3w-RXbdTjXlanbtGVPIDQ0YJGb4Fz4bXWpo2HepulJpnWQ4tvTB4fDsjujE5eqvFfL/s320/IMG_3833.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5440452939088876898" /></a><br /><br />-110 gr margarina<br />-110 gr zahar<br />-4 oua<br />-140 gr faina<br />-20 grzahar vaniliat<br />Se freaca spuma zaharul cu margarina 5 min,pe urma se adauga GALBENUSURILE,faina si vanilia,se fac 2 foi care se coc pe dosul tavii.<br /><br />CREMA<br />-2OO GR UNT<br />-95 GR LAPTE CONDENSAT<br />-20 GR ZAHAR VANILIAT<br />Untul se freaca spuma,se adauga laptele condensat si vanilia.<br /><br />SIRIOPUL<br />- 310 GR ZAHAR<br />-130 ML APA<br />-1 PLIC GELATINA Dr. Oetker<br />-1 LINGURITA SARE DE LAMAIE<br />Gelatina se dizolva in 50 ml apa calduta.<br />Zaharul inpreuna cu apa se fierb pe aragaz pana se formeaza un sirop.<br />Albusurile se bat spuma pana se mareste compozitia de 7 ori si in ele se pune siropul fierbinte si sarea de lamaie,se continua sa se bata timp de 50 min si ultima data se adauga gelatina inmuiata in apa calduta.<br />Peste albusurile batute spuma se adauga crema.<br />MONTAREA<br />1 foaie+sufleu+a doua foaie+ sufleu,se lasa la rece 2-3 ore<br />PFOTA BUNA !Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com1tag:blogger.com,1999:blog-479483194867466552.post-18436681113034178402010-02-20T14:09:00.000-08:002010-02-20T14:12:30.264-08:00<a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/?action=view¤t=1207686gbweny1i8r.gif" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/1207686gbweny1i8r.gif" border="0" alt="Photobucket"></a>Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0tag:blogger.com,1999:blog-479483194867466552.post-11917194593826488292010-02-20T14:00:00.000-08:002010-02-20T14:16:47.487-08:00Tort inghetata cu fructe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBk0qY6MpVUi2IG1d6NqFML2RwieuJQPXQo3hTioeMqEVD001nhJrZ_xNdGtW3l2DKpxV3FsNpEQrpZiKsGDzgVcjz3DNdFFjAZtnTfDCESji1UT210qTGx7M_7ZuBhNTYc7YVNAyJO2X/s1600-h/392_IMG_3965_1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBk0qY6MpVUi2IG1d6NqFML2RwieuJQPXQo3hTioeMqEVD001nhJrZ_xNdGtW3l2DKpxV3FsNpEQrpZiKsGDzgVcjz3DNdFFjAZtnTfDCESji1UT210qTGx7M_7ZuBhNTYc7YVNAyJO2X/s320/392_IMG_3965_1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5440451130307498002" /></a><br /><br />CREMA<br />1 L LAPTE<br />6 OUA<br />3 PLICURI GELATINA DR.oetcher<br />3 LINGURI AMIDON<br />4 PLICURI VANILIE<br />100 GR.STAFIDE<br />2 FRUCTE CHIWI<br />2 PORTOCALE<br />1 L FRISCA LICHIDA HULALA<br />14 LINGURI Zahar<br />1 CUTIE COMPOT ANANAS<br /><br /><br />PREPARAREA CREMEI<br />GELATINA se pune la inmuiat in 150 ml. apa rece,cu o jumatate de ora inainte de a prepara crema<br />FRISCA se tine in frigider 2 ore<br />LAPTELE se pune la fiert cu ZAHARUL,GALBENUSURILE si AMIDONUL,inainte se amesteca bine(laptele trebuie fiert atunci daca nu se taie crema),sa dea 3-4 clocote.Se ia crema de pe foc si se lasa 5 minute sa se raciasca dupa care se puna GELATINA inmuiata.<br />ALBUSURILE batute spuma se pun in crema imediat dupa gelatina si se amesteca usor pt. a ramane crema pufoasa.<br />Compozitia se lasa la racit pana ajunge la temperatura cmerei.<br />FRISCA se bate spuma cu mixeru,din cutie se foloseste 3/4 pt. crema<br />In compozitie se pun :VANILIA,STAFIDELE,FRUCTELEtaiate cubulete,ANANASUL fara sucul din conserva.<br />In CRATITA in care va fi inchegat,se inbraca fundul si marginile cu folie.Primul va fi un blat(blaturile se siropeaza cu siropul de ananas) peste care se pune jumatatea de crema,al doilea blat +crema ramasa,peste crema se pune al 3 blat.<br />Cratita se lasa la congelator 2 ore dar eu vas sfatui sa o lasati de seara pana dimineata.<br />Cratita dupa inchegare se rastoarna pe platou,se curata de folie si se incepe ornatu.<br />Eu am folosit gelatina de fructe a aparut acum ,este in plicuri mari ca de budinca.<br /><br />BLARU PT FOILE DE TORT<br />PT O FOAIE<br />3 OUA<br />2 LINGURI APA<br />5 LINGURI ZAHAR<br />UN VARF LINGURITA BICARBONAT STINS CU OTET<br />5 LINGURI FAINA<br />Se bat spuma albusurile cu apa si zaharul,se adauga bicarbonatul,galbenusurile si faina in ploaie si se coace.<br />ATENTIE tava in care se coc blaturile sa aiva aceiasi dimensiune cu vasul in care se va inchega.<br />BLATURILE SE SIROPEAZA CU SIROPUL DIN CUTIA DE ANAS.<br />Cantitatile folosite pt crema se pot micsora sau mari in functie de marimea tortului.Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com2tag:blogger.com,1999:blog-479483194867466552.post-43633931738654127162010-02-20T13:57:00.000-08:002010-02-20T13:59:53.278-08:00<a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/?action=view¤t=Pink_Sparkle_Bouquet.gif" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/Pink_Sparkle_Bouquet.gif" border="0" alt="Photobucket"></a><a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/?action=view¤t=1683772x4v31ndqhl.gif" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/1683772x4v31ndqhl.gif" border="0" alt="Photobucket"></a>Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0tag:blogger.com,1999:blog-479483194867466552.post-51326085652144395862010-02-20T13:53:00.000-08:002010-02-20T13:55:13.352-08:00Cod in crusta de malai si legume la abur<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTg_8CJRzO45hK4nMUBoXYf7vMZvOqTvrZlTowsdvSCiI5jhqL3txWHATD8iN0rOkQh-ZJDqXLiVDCIov_oLNlSzl1nQqyYpv2ndya6iw8SqE4YXwPikYc2Fw5kB7ni-sr2tpgKqzL6RuL/s1600-h/Picture021.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTg_8CJRzO45hK4nMUBoXYf7vMZvOqTvrZlTowsdvSCiI5jhqL3txWHATD8iN0rOkQh-ZJDqXLiVDCIov_oLNlSzl1nQqyYpv2ndya6iw8SqE4YXwPikYc2Fw5kB7ni-sr2tpgKqzL6RuL/s320/Picture021.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5440447559141352978" /></a><br />Timp de preparare:<br />1 ora si 20 minute (complexitate redusa)<br /><br />Ingrediente:<br />-file cod<br />-faina grau<br />-faina malai fina<br />-ceapa<br />-ardei-verde,galben,rosu<br />-rosii<br />-usturoi<br />-sare,piper<br />-ulei<br />-otet<br /><br />Mod de preparare: Fileurile de cod,se curata,se spala,se transeaza ,se lasa la scurs pe prosop de hartie,apoi se sareaza si se pipereaza.Trebuie lasat 30 de minute pt. a patrunde sarea si piperul.<br />Din faina de grau 70% si 30%faina de malai fina,punandu-se apa foarte rece, se face un aluat subtire in care se pune putina sare.<br />In tigaia incinsa se pune putin ulei si fileul de peste se da prin faina de grau si pe urma prin aluatul facut,se prajeste bine pe ambele parti.<br />Garnitura<br />Ceapa taiata fidelute se pune in tigaia cu ulei,se pune si ardeii taiat fidelute,se acopera cu un capac etans,se las pana sunt aproape partunse,se adauga rosiile descojite taiate rondele,se potriveste de sare si se mai lasa pana ce rosiile i-si lasa sucul.<br />Din usturoiul zdrobit bine si frecat cu ulei se face un mujdei,in care la final se pune putin otet.Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0tag:blogger.com,1999:blog-479483194867466552.post-15750262343748237152010-02-20T13:49:00.000-08:002010-02-20T13:52:51.552-08:00<a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/buna%20ziua/ANIMALE/FLORI/?action=view¤t=thb0e906ff67aafd2417d263e530e355b6.gif" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/buna%20ziua/ANIMALE/FLORI/thb0e906ff67aafd2417d263e530e355b6.gif" border="0" alt="Photobucket"></a><a href="http://s130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/?action=view¤t=thspinning20rose.gif" target="_blank"><img src="http://i130.photobucket.com/albums/p275/armeana/zi%20onomastica/FLORII/thspinning20rose.gif" border="0" alt="Photobucket"></a>Menucahttp://www.blogger.com/profile/07616092160242038508noreply@blogger.com0