Joi, 14 Apr 2011
In trecere pe la Baneasa Mall am luat un norisor cu fulgi de cocos de la Chocolat... hm, dupa ce am gustat la fata locului, ceea ce am primit la pachet nu s-a potrivit deloc: o chestie tare si plina de fulgi de cocos fara nici un gust, nici macar dulce... ca sa nu mai zic ca pretul e exorbitant pentru ce am gustat eu acasa.
In trecere pe la Baneasa Mall am luat un norisor cu fulgi de cocos de la Chocolat... hm, dupa ce am gustat la fata locului, ceea ce am primit la pachet nu s-a potrivit deloc: o chestie tare si plina de fulgi de cocos fara nici un gust, nici macar dulce... ca sa nu mai zic ca pretul e exorbitant pentru ce am gustat eu acasa.
Urmarea e ca am facut repede o tarta de lamaie conform unei retete compilate de pe blogul lui Bogdan care mi-a placut imediat http://www.blogculinar.ro/ (merci Bogdane pentru inspiratie si sper sa-ti placa varianta mea!) si pe care am botezat-o
Tarta Daniel de lamaie
Tarta Daniel de lamaie
 |
| Tarta Daniel cu lamaie |
Ingrediente:
- 250-300g biscuiţi de care va plac (in funcţie de cât de mare e tava)
- 100-125g unt
- 1 cutie (400ml) lapte condensat (de la Carrefour)
- 2 lamai sau 5-6 lime
- 2 gălbenuşuri + 2 albusuri
- 100-125g unt
- 1 cutie (400ml) lapte condensat (de la Carrefour)
- 2 lamai sau 5-6 lime
- 2 gălbenuşuri + 2 albusuri
- coaja caramelizata de citrice
- 1 virf de sare
- 1/4 cana zahar pudra cu aroma de vanilie
- 1 lingura esenta de vanilie
- optional esenta de lamaie
Preparare:
Sfarami biscuiţii.
Sfarami biscuiţii.
Topesti untul şi-l amesteci cu biscuiţii sfaramati.
Întinzi compoziţia pe fundul unei tavi tapetate sau nu cu hartie (in functie de ce tava vrei sa folosesti) si o presezi bine să se intindă uniform şi pe peretii tavii.
Storci lămâile.
Amesteci zeama de lamaie cu gălbenuşurile şi adaugi laptele condensat.
Pentru mai multa aroma poti pune si putina esenta de lamaie si nu uita de un virf de sare pentru fixarea si evidentierea gusturilor.
Torni peste biscuiţi şi pui tava în cuptorul preîncălzit, la foc mediu pentru 10 min.
Intre timp bati bine albusurile cu un virf de sare si zaharul pudra, iar spre sfarsit adaugi esenta de vanilie.
Dupa cele 10 min de cuptor, scoti tava si presari dupa imaginatie si generozitate coaja caramelizata de citrice Acoperi totul cu bezeaua de vanilie
Dai la cuptor pana se intareste si se rumeneste frumos tarta.
Dupa ce e gata, o scoti din cuptor si o lasi sa se raceasca cel putin 1-2 ore inainte de a fi servita.
Grija mare la bezea sa nu se inmoaie dupa ce o scoateti din cuptor.
Pofta buna!!
Dati-mi de stire daca ati incercat-o si cum vi s-a parut. Eu am acasa un critic culinar extrem de sever si el a mincat pe nerasuflate o bucata mare, deci e SUPER !
Something good for a rainy day: Lemon Daniel Tart
Thursday, April 14, 2011
In passing through the Baneasa Mall got a Coconut flakes Cloud from Chocolat ... hm, after I tasted on the spot, which I received in the package did not match at all: one thing hard and full of coconut flakes with no taste even sweeter ... not to say that the price is exorbitant for what I've tasted at home.
The result is that I quickly made a lemon tart recipes compiled according to a culinary blog which I liked at once http://www.blogculinar.ro/ (Bogdan thanks for inspiration and I hope you like my version!) and I named it
Daniel Lemon Tart
Ingredients:
- 250-300g biscuits you like (depending on how big is the tray)
- 100-125g butter
- 1 can (400ml) condensed milk (from Carrefour)
- 2 lemons or 5-6 limes
- 2 egg yolks + 2 whites
- Caramelized citrus peel
- A tip of salt
- 1 / 4 cup powdered sugar with vanilla flavor
- 1 teaspoon vanilla extract- Optional lemon essence
Directions:
Break biscuits.
Melt butter and mix it with crushed biscuits.
Lie composition on the bottom of a tray lined with paper or not (depending on what kind do you want to use) and squeeze good and stretch on the walls of the tray evenly.
Squeeze lemons.
Mix lemon juice with egg yolks and add condensed milk.
For more flavor you can add a little essence of lemon and do not forget a tip of salt to settle and highlight tastes.
Pour over biscuits and put the tray in preheated oven at medium heat for 10 minutes.
Meanwhile beat well the egg whites with a peak of salt and powdered sugar and vanilla extract add to the end.
After 10 min of oven, remove tray and sprinkle by generosity and imagination with caramelized citrus peel Cover everything with vanilla meringue.
Put it again i in the oven until the crust is firm and nicely browned.
Once ready, remove from the oven and a let it cool in the fridge for at least 1-2 hours before being served.
Great care not to soften the meringue after an out of the oven.
Good appetite!
Let me know if you tried it and how you found it. I have at home a draconian food critic and he ate a big piece at once, so it's GREAT!
Something good for a rainy day: Lemon Daniel Tart
Thursday, April 14, 2011
In passing through the Baneasa Mall got a Coconut flakes Cloud from Chocolat ... hm, after I tasted on the spot, which I received in the package did not match at all: one thing hard and full of coconut flakes with no taste even sweeter ... not to say that the price is exorbitant for what I've tasted at home.
The result is that I quickly made a lemon tart recipes compiled according to a culinary blog which I liked at once http://www.blogculinar.ro/ (Bogdan thanks for inspiration and I hope you like my version!) and I named it
Daniel Lemon Tart
Ingredients:
- 250-300g biscuits you like (depending on how big is the tray)
- 100-125g butter
- 1 can (400ml) condensed milk (from Carrefour)
- 2 lemons or 5-6 limes
- 2 egg yolks + 2 whites
- Caramelized citrus peel
- A tip of salt
- 1 / 4 cup powdered sugar with vanilla flavor
- 1 teaspoon vanilla extract- Optional lemon essence
Directions:
Break biscuits.
Melt butter and mix it with crushed biscuits.
Lie composition on the bottom of a tray lined with paper or not (depending on what kind do you want to use) and squeeze good and stretch on the walls of the tray evenly.
Squeeze lemons.
Mix lemon juice with egg yolks and add condensed milk.
For more flavor you can add a little essence of lemon and do not forget a tip of salt to settle and highlight tastes.
Pour over biscuits and put the tray in preheated oven at medium heat for 10 minutes.
Meanwhile beat well the egg whites with a peak of salt and powdered sugar and vanilla extract add to the end.
After 10 min of oven, remove tray and sprinkle by generosity and imagination with caramelized citrus peel Cover everything with vanilla meringue.
Put it again i in the oven until the crust is firm and nicely browned.
Once ready, remove from the oven and a let it cool in the fridge for at least 1-2 hours before being served.
Great care not to soften the meringue after an out of the oven.
Good appetite!
Let me know if you tried it and how you found it. I have at home a draconian food critic and he ate a big piece at once, so it's GREAT!
