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RETETELE MELE PREFERATE

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    RETETELE MELE PREFERATE

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    Prajituramagica

    Ingrediente

    110 gr unt topit140 gr biscuiti macinati ca pesmetul65 gr nuca cocos

    170 gr fulgi sau chipsuri de ciocolata100 gr nuca taiata marunt (dar nu macinata!)

    400 ml lapte condensat

    Intr-o tava de 20 x 20 cm puneti toate ingredientele, in straturi, inordinea data in reteta. Pentru ca straturile sa iasa mai bine le putetinivela cu dosul unei furculite.Dati la cuptor la 180C pentru 35 minute.

    Lasati sa se raceasca complet, apoi puteti sa o taiati patrate. Sepastreaza la frigider.

    http://www.e-retete.ro/retete/prajitura-magica

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    Ingredients1/2 cup almonds

    1/2 cup walnuts1/4 cup chopped dried apricots

    1/4 cup plain bread crumbs2 tablespoons sugar

    1 1/2 teaspoons ground cinnamon1/4 teaspoon ground clovesPinch of salt1 stick butter, melted, divided

    3 tablespoons honey12 sheets phyllo dough

    DirectionsSpecial equipment: 2 mini-muffin tins

    Preheat the oven to 350 degrees F.

    Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon

    , ground cloves, and salt ina food processor. Run the machine until the mixture is very finely chopped. Transfer the mixtureto a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.

    On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining meltedbutter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a

    second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets ophyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and

    widthwise into 3 pieces.)

    Simple

    Baklava

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    Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoonof the nut mixture into each of the phyllo cups.Gather the ends of each of the phyllo

    squares and twist to make a sachet shape. Continue shaping the remaining sachets in

    the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to25 minutes. When cool enough to handle, remove the baklava sachets and transfer toa serving plate.

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    Vegan Pumpkin Bread Recipe:1 1/2 cups whole wheat pastry flour1 tsp baking soda

    1 tsp salt1/4 tsp baking powder

    1 1/2 tsp cinnamon1 tsp ground ginger

    1/2 tsp ground nutmeg1/4 tsp ground cloves

    1 cup packed brown sugar

    2 tbsp flax seeds6 tbsp water1/3 cup vegetable oil

    1/3 cup almond milk

    1 cup canned pumpkin1 tsp vanilla1/3 cup raisins

    1/3 cup chopped walnuts

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    Spray a 9 x 5 loaf pan with nonstick spray and preheat the oven to

    350 F.

    Whisk together the dry ingredients (flour through brown sugar) in alarge bowl.Grind the flax seeds in a coffee grinder or small food processor andcombine with the water. Let stand for about 10 minutes.

    Whisk together the remaining wet ingredients (oil through vanilla),

    add the flax-water mixture and mix well, then stir gently into theflour mixture.Stir just until all traces of flour disappear, then fold in the raisins andwalnuts. Spread evenly in the pan and bake for about an hour (mai

    mult cam 90 de min), or until a toothpick comes out clean. Cool inthe pan for about 5 minutes then remove from th pan and transferto a wire rack to cool completely.

    Pot sa fac si cu banane lafel dar in loc de dovleac pun banane si nu

    pun toate cele pentru dovleac.

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    Vegan Green Bean Casserole

    Beans2 quarts water1 tablespoon table salt

    1 1/2 pounds fresh green beans, trimmed and cut into bite-size piecesBring the water to boil in a large pot. While its heating, cut up the beans. Add thesalt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in acolander, and then spray for a minute with cold water to stop the cooking. Letthem drain in the colander, shaking every now and then to get off all the water.

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    Sauce

    10 ounces3 cloves garlic, minced

    generous pinch cayenne pepperSalt to taste

    Fresh pepper to taste2 tablespoons flour

    3/4 cup vegetable broth3/4 cup soy creamer (or try full-fat unsweetened soymilk)

    Trim and discard the mushroom stems and chop the mushrooms intopieces. Spray a non-stick pan with canola oil and heat it. Add the

    mushrooms, garlic, cayenne, salt, and pepper. Cook until mushroomsare very soft and exude their juices. Whisk the flour into the vegetablebroth and add to the mushrooms along with the sherry. Simmer,

    stirring, until mixture thickens. Add the soy creamer and simmer untilthick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans

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    Topping

    1 1/2 slices whole grain bread1 tablespoon Earth Balance margarine1/8 teaspoon salt1/16 teaspoon freshly ground black pepper

    1 3-ounce can of French fried onions

    Put the bread, margarine, salt, and pepper into a food processor andpulse until crumbly. Pour into a bowl and add the onions. Stir tocombine

    To assemble:

    Put the green beans into an oiled casserole dish and top with theonion mixture. Bake at 425 F for about 15 minutes. If you are notserving this right away, refrigerate the topping separately; bring to

    room temperature before sprinkling the topping on the casserole

    and baking for about 20 minutes or until hot throughout.

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    Greek PanzanellaSalata cu rosii,castravete,masline,brinza

    IngredientsnocouponsGood olive oil

    1 small French bread or boule, cut into 1-inch cubes (6 cups)Kosher salt

    1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick1 red bell pepper, large diced

    1 yellow bell pepper, large diced1 pint cherry or grape tomatoes, halved

    1/2 red onion, sliced in half rounds1/2 pound feta cheese, cut in 1/2-inch cubes

    1/2 cup calamata olives, pitted

    F

    orthe

    vinaigrette:

    nocoupons 2 cloves garlic, minced

    1 teaspoon dried oregano1/2 teaspoon Dijon mustard

    1/4 cup good red wine vinegar1 teaspoon salt

    1/2 teaspoon freshly ground black pepper1/2 cup good olive oil

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    Directions

    Heat 3 tablespoons olive oil in a large saute pan. Add the bread

    cubes and sprinkle with salt; cook over low to medium heat,tossing frequently, for 5 to 10 minutes, until nicely browned. Add

    more olive oil as needed.Place the cucumber, red pepper, yellow pepper, tomatoes and

    red onion in a large bowl.For the vinaigrette, whisk together the garlic, oregano, mustard,vinegar, 1 teaspoon salt and the pepper in a small bowl. While still

    whisking, add the olive oil and make an emulsion. Pour thevinaigrette over the vegetables. Add the feta, olives and bread

    cubes and mix together lightly. Set aside for 30 minutes for theflavors to blend. Serve at room temperature.

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    Tiramisu LayerCake

    Ingredients

    CAKE:1 (18.25 ounce) package moist whitecake mix1 teaspoon instant coffee powder

    1/4 cup coffee1 tablespoon coffee flavored liqueur

    FILLING:1 (8 ounce) container mascarpone cheese1/2 cup confectioners' sugar

    2 tablespoons coffee flavored liqueur

    FROSTING:2 cups heavy cream1/4 cup confectioners' sugar

    2 tablespoons coffee flavored liqueur

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    DirectionsPreheat oven to 350 degrees F (175 degrees C).Grease and flour 3 (9inch) pans.

    Prepare the cake mix according to package directions. Divide twothirds of batter between 2 pans. Stir instant coffee into remainingbatter; pour into remaining pan.

    Bake in the preheated oven for 20 to 25 minutes, or until a toothpickinserted into the center of the cake comes out clean. Let cool in panfor 10 minutes, then turn out onto a wire rack and cool completely. Ina measuring cup, combine brewed coffee and 1 tablespoon coffeeliqueur; set aside.

    To make the filling: In a small bowl, using an electric mixer set on lowspeed, combine mascarpone, 1/2 cup confectioners' sugar and 2tablespoons coffee liqueur; beat just until smooth. Cover with plasticwrap and refrigerate.

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    To make the frosting: In a medium bowl, using an electric mixer seton medium-high speed, beat the cream, 1/4 cup confectioners' sugarand 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream

    mixture into filling mixture.

    To assemble the cake: Place one plain cake layer on a serving plate.Using a thin skewer, poke holes in cake, about 1 inch apart. Pour onethird of reserved coffee mixture over cake, then spread with half of

    the filling mixture. Top with coffee-flavored cake layer; poke holes incake. Pour another third of the coffee mixture over the second layerand spread with the remaining filling. Top with remaining cake layer;poke holes in cake. Pour remaining coffee mixture on top. Spread

    sides and top of cake with frosting. Place cocoa in a sieve and lightlydust top of cake.Garnish with chocolate curls. Refrigerate at least 30

    minutes before serving.

    To make the chocolate curls, use a vegetable peeler and run it down

    the edge of the chocolate bar.