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<p>Daca vrei o reteta delicioasa pentru un desert de post in aceasta perioada, iti recomandam cu incredere prajitura cu bulion.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Pentru foile prajiturii cu bulion ai nevoie de urmatoarele ingrediente: 15 linguri de ulei, 15 linguri de bulion, 9 linguri de zahar, o lingurita de bicarbonat de sodiu, un varf de cutit de sare, 500 grame de faina si o sticluta de esenta de rom.</p>
<p>Mod de preparare: Amesteca uleiul cu zaharul si sarea, pana cand zaharul se topeste. Treptat, adauga bulionul, romul si faina amestecata cu bicarbonatul. Amesteca bine, pana cand obtii un aluat elastic si nelipicios. Poti sa mai adaugi putina faina, daca este nevoie.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Aluatul rezultat se lasa la rece pentru aproximativ 30 de minute. Dupa aceea, imparte aluatul in patru bucati egale. Fiecare bucata se intinde pana cand se obtine o foaie care se va coace pe dosul tavii (pe care l-ai pudrat cu faina), la temperatura medie, in cuptorul incins. Foile se lasa la copt intre 7 si 10 minute.</p>
<p>Urmatorul pas este crema. Aici ai nevoie de urmatoarele ingrediente: un litru de apa, 200 de grame de gris, 200 de grame de margarina vegetala, 8-10 linguri de zahar, coaja unei lamai.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Apa se pune la fiert alaturi de zahar si coaja de lamaie. Dupa ce a inceput sa fiarba, se adauga in ploaie grisul si se amesteca pana cand se ingroasa.</p>
<p>Ia, apoi, amestecul de pe foc si adauga-i margarina. Eventual, poti folosi si putina zeama de lamaie. Amesteca pana cand margarina se incorporeaza in crema, dupa care las-o la rece pentru cateva minute.<br />
Pentru pasul urmator, asamblarea prajiturii cu bulion, ai nevoie de un borcan de gem. Poti folosi gem de prune, de gutui sau de caise.</p>
<p>Trecem la asamblarea prajiturii. Pune prima foaie, iar deasupra ei, intinde jumatate din crema obtinuta. Pune a doua foaie si peste ea gemul.</p>
<p>A treia foaie se pune peste gem, apoi se pune crema de gris ramasa si ultima foaie. Nu apasa pe foi pentru a presa prajitura!</p>
<p>Lasa prajitura cu bulion la rece cateva ore, dupa care feliaz-o in bucatele egale. Optional, poti pune deasupra zahar pudra sau nuca de cocos.</p>

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