<div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="1" style="float: none; margin:10px 0 10px 0; text-align:center;">
<div style="text-align: center;font-weight: bold;padding: 5px;font-size: 18px;">Publicitate</div> 
<script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script> 
<ins class="adsbygoogle" 
 style="display:block" 
 data-ad-client="ca-pub-9353012245817679" 
 data-ad-slot="4047806435" 
 data-ad-format="auto" 
 data-full-width-responsive="true"></ins> 
<script> 
 (adsbygoogle = window.adsbygoogle || []).push({}); 
</script> 
 

</div>
<p>Desi aceasta salata a aparut pe pamantul rusesc, aceasta a fost creata in 1860 de catre bucatarul sef si proprietarul restaurantului in stil parisian din Moscova, Lucien Olivier. Salata era cartea de vizita a restaurantului si atragea o multime de clienti. Salata creata de bucatarul chef era una rafinata, din ingrediente sofisticate si asezonata cu sos deosebit, asemanator cu cel al maionezei. Va recomandam sa incercati aceasta reteta si sa savurati gustul nobil, aducand luxul pe masa de sarbatoare!olivie</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
<!-- catfish --> 
 <script id="_vidverto-7de134a91844dc5b8af722764f659cc6">!function(v,t,o){var a=t.createElement("script");a.src="https://ad.vidverto.io/vidverto/js/aries/v1/invocation.js",a.setAttribute("fetchpriority","high");var r=v.top;r.document.head.appendChild(a),v.self!==v.top&&(v.frameElement.style.cssText="width:0px!important;height:0px!important;"),r.aries=r.aries||{},r.aries.v1=r.aries.v1||{commands:[]};var c=r.aries.v1;c.commands.push((function(){var d=document.getElementById("_vidverto-7de134a91844dc5b8af722764f659cc6");d.setAttribute("id",(d.getAttribute("id")+(new Date()).getTime()));var t=v.frameElement||d;c.mount("13507",t,{width:320,height:50})}))}(window,document);</script> 
 
 
 <script id="_vidverto-f67ff2f25277c860286d826e999b21db">!function(v,t,o){var a=t.createElement("script");a.src="https://ad.vidverto.io/vidverto/js/aries/v1/invocation.js",a.setAttribute("fetchpriority","high");var r=v.top;r.document.head.appendChild(a),v.self!==v.top&&(v.frameElement.style.cssText="width:0px!important;height:0px!important;"),r.aries=r.aries||{},r.aries.v1=r.aries.v1||{commands:[]};var c=r.aries.v1;c.commands.push((function(){var d=document.getElementById("_vidverto-f67ff2f25277c860286d826e999b21db");d.setAttribute("id",(d.getAttribute("id")+(new Date()).getTime()));var t=v.frameElement||d;c.mount("16392",t,{width:720,height:405})}))}(window,document);</script> 
 
 
<script id="_vidverto-025bfaa3b972f792991a295b518abca5">!function(v,t,o){var a=t.createElement("script");a.src="https://ad.vidverto.io/vidverto/js/aries/v1/invocation.js",a.setAttribute("fetchpriority","high");var r=v.top;r.document.head.appendChild(a),v.self!==v.top&&(v.frameElement.style.cssText="width:0px!important;height:0px!important;"),r.aries=r.aries||{},r.aries.v1=r.aries.v1||{commands:[]};var c=r.aries.v1;c.commands.push((function(){var d=document.getElementById("_vidverto-025bfaa3b972f792991a295b518abca5");d.setAttribute("id",(d.getAttribute("id")+(new Date()).getTime()));var t=v.frameElement||d;c.mount("10406",t,{width:720,height:405})}))}(window,document);</script>
</div>

<p>Ingrediente: 2 gainuse de munte fierte, 1 limba de vita (fiarta), 100 g de caviar negru, 200 g de salata verde, 25 raci fierti, 1/2 borcan de cornisoni murati, 1/2 cutie de soia (conserva), 2 castraveti proaspeti, 100 g de capere, 5 oua fierte, 2 oua (pentru sos), 400 ml de ulei de masline (pentru sos), otet de vin frantuzesc (pentru sos).</p>
<p>Mod de preparare: Taiati carnea fiarta de gainuse si limba de vita. Puneti-le intr-un bol si adaugati caviarul negru, salata verde rupta in bucati, cozile de raci, cornisonii murati taiati si conserva de soia.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
<script type="text/javascript" class="teads" src="//a.teads.tv/page/176829/tag" async="true"></script> 

</div>

<p>Taiati marunt castravetii proaspeti, presarati caperele si tocati marunt ouale fierte. Amestecati toate ingredientele si asezonati-le cu sos de maioneza, preparat din 2 oua, 400 ml de ulei de masline si otet de vin frantuzesc.</p>
<p>Citeste si: Prepara cozonacii lui chef Catalin Scarlatescu</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
<script type="text/javascript" class="teads" src="//a.teads.tv/page/176829/tag" async="true"></script> 

</div>

<p>Daca nu ai mai facut pana acum cozonac si vrei sa il faci pe cel mai gustos, reteta lui Chef Catalin Scarlatescu iti va fi de ajutor. Acest cozonac are gust autentic romanesc si nu este deloc greu de preparat!</p>
<p>Ai nevoie de: 1 kg de faina, 250 gr de zahar, 450 gr de lapte, 5 oua, 60 gr de drojdie, 300 gr de unt belgian, 500 gr de nuca, 200 gr de rahat, 150 gr de ciocolata belgiana, 30 gr de portocala confiata, 30 gr de coaja de lamaie.</p>
<p>Mod de preparare: </p>
<p>Amesteca drojdia cu 100 ml lapte si trei linguri cu faina. Lasa compozitia sa creasca pana cand isi dubleaza volumul. </p>
<p>Fierbe laptele impreuna cu zaharul, apoi amesteca pana se dizolva. Freaca galbenusurile cu sare. Pune faina intr-un vas si toarna pe rand, amestecand bine, galbenusurile, laptele impreuna zaharul topit, untul si portocala confiata. Framanta bine, pana se obtine un aluat omogen, consistent si elastic.</p>
<p>Lasa compozitia obtinuta la dospit, aproximativ o ora. Ia apoi o bucata de aluat, intinde-o bine, pune peste crema de nuci cu ciocolata belgiana, rahat si stafide si ruleaza. Sectioneaza in doua, rulada obtinuta si impleteste cele doua parti. Unge-le cu ou. Pune-le apoi intr-o forma tapetata in prealabil cu unt si faina si lasa la dospit aproximativ doua ore. Cand aluatul a crescut, da tava la cuptor pentru circa 45 de minute – o ora, la 160 grade.</p>

<div style="font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;"></div></p>