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<p>Un aperitiv extraordinar. Unii ii zic „chec aperitiv”, altii ii zic „pizza cu de toate”. Eu zic ca este o gustare gustoasa care arata intr-un mare fel. </p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Foarte simplu de realizat si nu are o reteta stricta. Trebuia doar sa retineti ca pentru fiecare ou pus in compozitie, adaugati o lingura de faina. Restul ingredientelor vin dupa pofta inimii.</p>
<p>Eu prepar acest „Chec Aperitiv” de regula cand am resturi prin frigider. Pe langa oua, faina si praf de copt (care sunt obligatorii) adaug cascaval, sunca, ardei, masline, si ciuperci. Dupa pofta mai adaug cateodata marar, ardei iute, oua fierte, cremwursti s.a.m.d.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente</p>
<p>6 oua</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>6 linguri mari de Faina</p>
<p>200 grame Cascaval</p>
<p>200 grame Sunca</p>
<p>200 grame Ciuperci</p>
<p>100 grame Masline fara samburi</p>
<p>1 plic de Praf de copt</p>
<p>sare, piper si verdeturi dupa gust</p>
<p>Cum se prepară?</p>
<p>Intai separam albusele de galbenusuri. Tocam ingredientele in cuburi aproximativ egale iar ciupercile le sotam cu sare intr-o tigaie fara ulei sau pe un gratar. </p>
<p>Isi vor lasa ele lichid. Le tinem pe foc pana se evapora tot lichidul iar ciupercutele au devenit moi si comestibile. Nu prajite!</p>
<p>Amestecam galbenusurile cu cascavalul, sunca, ardeii, maslinele si ciupercile racite. Adaugam si faina amestecata cu praful de copt, sarea si piperul. Amestecam bine cu o paleta.</p>
<p>Albusurile le vom bate spuma cu un praf de sare. Adaugam spuma de albuse putin cate putin in compozitia creata anterior. Amestecam incet pana se incorporeaza tot albusul si ne-a rezultat o compozitie omogena.</p>
<p>Incingem cuptorul la 180-190 grade (mediu). Ungem cu unt o tava de chec si o tapetam bine cu faina sau pesmet. Turnam compozitia pana la maxim 3/4 din inaltimea tavii si o trimitem la cuptor pentru urmatoarele 40-45 de minute.</p>
<p>Facem testul cu scobitoarea si daca mai trebuie, o mai lasam 5-10 minute. Pana este rumena si apetisanta.</p>
<p>Lasam 10-15 minute sa se racoreasca inainte sa il scoatem din tava si il mai lasam 10 minute inainte sa il taiem (daca rezistam). O nebunie!</p>

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