tag:blogger.com,1999:blog-85900405776666216612024-03-05T08:36:49.417+02:00food mojoHAKUROUhttp://www.blogger.com/profile/16793330488964307671noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-8590040577666621661.post-85592647913116638812011-12-13T04:01:00.001+02:002011-12-13T04:01:41.908+02:00How to make Basboosa, a traditional Arabic sweet.<iframe src="http://www.youtube.com/embed/LoJmSxavEyk?fs=1" allowfullscreen="" width="459" frameborder="0" height="344"></iframe><br /><br /><!-- AddToAny BEGIN --><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkurl=www.foodmojos.blogspot.com&linkname=food%20mojo"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" alt="Share" width="171" border="0" height="16" /></a><script type="text/javascript">var a2a_config = a2a_config || {};a2a_config.linkname = "food mojo";a2a_config.linkurl = "www.foodmojos.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script><!-- AddToAny END -->HAKUROUhttp://www.blogger.com/profile/16793330488964307671noreply@blogger.com0tag:blogger.com,1999:blog-8590040577666621661.post-7881535557093180222011-12-13T04:01:00.000+02:002011-12-13T04:01:14.833+02:00Halawet el Jebn - Cuisine Libanaise<iframe src="http://www.youtube.com/embed/kZyeVwvFLzg?fs=1" allowfullscreen="" width="480" frameborder="0" height="270"></iframe>HAKUROUhttp://www.blogger.com/profile/16793330488964307671noreply@blogger.com0tag:blogger.com,1999:blog-8590040577666621661.post-91120296280317537812011-09-02T16:41:00.000+03:002011-09-02T16:41:44.389+03:00Chocolate coconut candy / Confiserie de noix de coco et chocolat<iframe src="http://www.youtube.com/embed/VtdjdYYLL58?fs=1" allowfullscreen="" width="425" frameborder="0" height="344"></iframe>
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<br /><!-- AddToAny BEGIN --><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkurl=www.foodmojos.blogspot.com&linkname=food%20mojo"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" alt="Share" width="171" border="0" height="16" /></a><script type="text/javascript">var a2a_config = a2a_config || {};a2a_config.linkname = "food mojo";a2a_config.linkurl = "www.foodmojos.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script><!-- AddToAny END -->HAKUROUhttp://www.blogger.com/profile/16793330488964307671noreply@blogger.com0tag:blogger.com,1999:blog-8590040577666621661.post-32597065939401858852011-09-02T16:38:00.000+03:002011-09-02T16:38:01.117+03:00Knafe step by step<iframe src="http://www.youtube.com/embed/pHg94OiOBpk?fs=1" allowfullscreen="" width="425" frameborder="0" height="344"></iframe>
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<br /><!-- AddToAny BEGIN --><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkurl=www.foodmojos.blogspot.com&linkname=food%20mojo"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" alt="Share" width="171" border="0" height="16" /></a><script type="text/javascript">var a2a_config = a2a_config || {};a2a_config.linkname = "food mojo";a2a_config.linkurl = "www.foodmojos.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script><!-- AddToAny END -->HAKUROUhttp://www.blogger.com/profile/16793330488964307671noreply@blogger.com0tag:blogger.com,1999:blog-8590040577666621661.post-10035536093309456372011-08-16T13:49:00.002+03:002011-08-16T13:49:55.405+03:00Chebbakiya 2 الشباكية Recette de Ramadan-Maroc<iframe src="http://www.youtube.com/embed/QUFu-ZaL8N4?fs=1" allowfullscreen="" width="425" frameborder="0" height="344"></iframe>
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<br /><!-- AddToAny BEGIN --><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkurl=www.foodmojos.blogspot.com&linkname=food%20mojo"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" alt="Share" width="171" border="0" height="16" /></a><script type="text/javascript">var a2a_config = a2a_config || {};a2a_config.linkname = "food mojo";a2a_config.linkurl = "www.foodmojos.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script><!-- AddToAny END -->HAKUROUhttp://www.blogger.com/profile/16793330488964307671noreply@blogger.com0tag:blogger.com,1999:blog-8590040577666621661.post-35247576355202745332011-08-16T13:49:00.001+03:002011-08-16T13:49:17.735+03:00Moroccan Smen / Smen marocain سمن مغربي<iframe src="http://www.youtube.com/embed/k67JJ7D5X08?fs=1" allowfullscreen="" width="425" frameborder="0" height="344"></iframe>
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<br /><!-- AddToAny BEGIN --><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkurl=www.foodmojos.blogspot.com&linkname=food%20mojo"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" alt="Share" width="171" border="0" height="16" /></a><script type="text/javascript">var a2a_config = a2a_config || {};a2a_config.linkname = "food mojo";a2a_config.linkurl = "www.foodmojos.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script><!-- AddToAny END -->HAKUROUhttp://www.blogger.com/profile/16793330488964307671noreply@blogger.com0tag:blogger.com,1999:blog-8590040577666621661.post-29637194284237139402011-08-16T13:48:00.001+03:002011-08-16T13:48:49.883+03:00Pain d'Argane - Cuisine Marocaine خبز باركان Argane Rolls<iframe src="http://www.youtube.com/embed/B91FD-HQXvw?fs=1" allowfullscreen="" width="425" frameborder="0" height="344"></iframe>
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<br /><!-- AddToAny BEGIN --><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkurl=www.foodmojos.blogspot.com&linkname=food%20mojo"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" alt="Share" width="171" border="0" height="16" /></a><script type="text/javascript">var a2a_config = a2a_config || {};a2a_config.linkname = "food mojo";a2a_config.linkurl = "www.foodmojos.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script><!-- AddToAny END -->HAKUROUhttp://www.blogger.com/profile/16793330488964307671noreply@blogger.com0tag:blogger.com,1999:blog-8590040577666621661.post-76549870422598647652011-08-16T13:34:00.000+03:002011-08-16T13:34:21.346+03:00JuliaChild-The Funniest Show(1/3)<iframe src="http://www.youtube.com/embed/XWUJa4ntcW8?fs=1" allowfullscreen="" width="425" frameborder="0" height="344"></iframe>
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<br /><!-- AddToAny BEGIN --><a class="a2a_dd" href="http://www.addtoany.com/share_save?linkurl=www.foodmojos.blogspot.com&linkname=food%20mojo"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" alt="Share" width="171" border="0" height="16" /></a><script type="text/javascript">var a2a_config = a2a_config || {};a2a_config.linkname = "food mojo";a2a_config.linkurl = "www.foodmojos.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script><!-- AddToAny END -->HAKUROUhttp://www.blogger.com/profile/16793330488964307671noreply@blogger.com0tag:blogger.com,1999:blog-8590040577666621661.post-38526262227082682992011-08-16T11:52:00.001+03:002011-08-16T11:54:27.732+03:00Coq au Vin<!-- AddToAny BEGIN --><a style="font-weight: bold;" class="a2a_dd" href="http://www.addtoany.com/share_save?linkurl=www.foodmojos.blogspot.com&linkname=food%20mojo"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" alt="Share" width="171" border="0" height="16" /></a><h1 style="font-weight: bold;" class="titlu fn">
<br /></h1> <p style="font-weight: bold;"> Postat de <a href="http://www.bucataras.ro/Brindusa/" class="author">Brindusa</a> in <a href="http://www.bucataras.ro/retete/mincaruri-cu-carne/">Mancaruri cu carne</a> pe <span class="published">15 August 2011<span class="value-title" title="2011-08-15"></span> |</span></p><p style="font-weight: bold;"><span class="published">sursa libertatea.ro
<br /><span style="color: rgb(214, 78, 24);"></span> </span></p> <div style="font-weight: bold;" class="content"> <div class="contentL"> <div class="sociale">
<br /> </div> <div class="fotos"> <a href="http://www.bucataras.ro/uploads/modules/news/24358/coq-au-vin-120665.jpg" class="thickbox" rel="galerie" title=""> <img src="http://www.bucataras.ro/uploads/modules/news/24358/471x318_coq-au-vin-120665.jpg" alt="Reteta Coq au Vin" class="photo" width="471" height="318" /> </a> </div> <p class="rezumat summary">De mult ma bantuie reteta de Coq au vin, dar abia acum am reusit sa pun mana pe un cocoș crescut la țara. N-am vrut sa folosesc un pui/gaina cumparate de la magazin, pentru ca in mod sigur n-ar fi avut acelasi gust. Coq au Vin e un fel de Bouef Bourguignon cu carne de cocoș.
<br /></p><p class="rezumat summary">Adica are ciuperci, ceapa, sunculița, putin usturoi si mult, mult vin. Reteta o am din cartea Juliei Child "Mastering the art of French Cooking" , editia din 1964
<br /></p><p class="rezumat summary">Din toata reteta Juliei Child un singur lucru am omis, din lipsa de ingrediente: flambarea cu coniac. Il fac raspunzator pentru asta pe sotul meu care n-a vrut sa-mi dea din sticla lui de Metaxa de 7 stele :( Cand faceti voi reteta, neaparat sa faceti si flambarea. Ii da un gust special. P.S. Azi, 15 August, este ziua Juliei Child </p> <h2>Ingrediente</h2> <div class="lista listaIncrediente ingredient"> <ul><li>6 bucati dintr-un cocoș de țara (copanele, pieptul, aripile)</li><li>250 g șunculiță, tăiata bastonașe</li><li>3 linguri unt</li><li>750 ml vin rosu</li><li>200- 400 ml supa de pui</li><li>1/2 lingura pasta de tomate</li><li>2 frunze de <a title="dafin" href="http://www.bucataras.ro/articole/1470/dafin.html" target="_self">dafin</a></li><li>1/4 lingurita <a title="cimbru" href="http://www.bucataras.ro/articole/1465/cimbru.html" target="_blank">cimbru</a></li><li>2-3 catei de <a title="usturoi" href="http://bucataras.ro/articole/2120/usturoiul.html" target="_blank">usturoi</a></li><li><a title="sare" href="http://bucataras.ro/articole/2315/sarea.html" target="_self">sare</a>, <a title="piper" href="http://www.bucataras.ro/articole/1483/piper_negru.html" target="_self">piper</a> dupa gust</li><li>2 linguri amidon</li><li>
<br /></li><li><strong>Garnitura</strong></li><li>12 cepe mici sau 6 cepe medii</li><li>2 linguri ulei</li><li>150 ml vin </li><li>1/2 frunza de dafin, 4 tulpini de <a title="patrunjel" href="http://www.bucataras.ro/articole/2121/patrunjelul.html" target="_self">patrunjel</a>, 1 ramurica de cimbru</li><li>400 g ciuperci proaspete, taiate felii daca sunt mari</li><li> 2 linguri unt + 1 lingura ulei</li><li>sare, piper dupa gust</li><li>frunze de patrunjel pt ornat</li></ul> </div> <div class="box"> <ul><li class="portii"><img src="http://www.bucataras.ro/templates/default/images/portii.png" alt="Portii: 6" height="23" />Portii: 6</li><li class="timp"> <img src="http://www.bucataras.ro/templates/default/images/timp.png" alt="Timp de preparare" height="23" /> Timp de preparare: <span class="duration">peste 120 minute<span class="value-title" title="PT120M"></span></span> </li></ul> </div> </div> <div class="contentR"> <div class="profil"> <h3><a href="http://www.bucataras.ro/Brindusa/" target="_self">Brindusa</a></h3> <a href="http://www.bucataras.ro/Brindusa/" target="_self"> <img class="avatar" src="http://www.bucataras.ro/uploads/modules/users/491/100x106_3fbb69d5b41a007fc934e478ec691cd0.jpg" width="100" height="106" /> </a> <h4>Bucataras senzational</h4> <span class="rang">
<br /></span></div><div style="margin: 0pt 0pt 10px 30px;"> </div> <ul class="lista"><li class="titlu"><h3>Citeste si:</h3></li><li> <img src="http://www.bucataras.ro/templates/default/images/arrow.png" alt="" width="11" height="11" /> <a href="http://www.bucataras.ro/retete/coq-au-vin-7888.html" title="Coq au vin - postat de Sylvia">Coq au vin</a> </li><li> <img src="http://www.bucataras.ro/templates/default/images/arrow.png" alt="" width="11" height="11" /> <a href="http://www.bucataras.ro/retete/tochitura-21450.html" title="Tochitură - postat de Retetegg">Tochitură</a> </li><li> <img src="http://www.bucataras.ro/templates/default/images/arrow.png" alt="" width="11" height="11" /> <a href="http://www.bucataras.ro/retete/curcan-alla-cacciatora-20271.html" title="Curcan alla cacciatora - postat de lilik">Curcan alla cacciatora</a> </li><li> <img src="http://www.bucataras.ro/templates/default/images/arrow.png" alt="" width="11" height="11" /> <a href="http://www.bucataras.ro/retete/friptura-de-porc-cu-sos-de-ceapa-18731.html" title="Friptura de porc cu sos de ceapa - postat de mimmi">Friptura de porc cu sos de ceapa</a> </li><li> <img src="http://www.bucataras.ro/templates/default/images/arrow.png" alt="" width="11" height="11" /> <a href="http://www.bucataras.ro/retete/risotto-cu-ciuperci-18238.html" title="Risotto cu ciuperci - postat de laylalala">Risotto cu ciuperci</a> </li></ul><a href="http://www.bucataras.ro/retete/coq-au-vin-24358.html?p=1#comenteaza" class="button"><span class="content"></span><span class="right"></span> </a> </div> </div> <h2 style="font-weight: bold;">Mod de preparare</h2> <div style="font-weight: bold;" class="contentArticol instructions" id="contentArticol"> <p>Preparare <strong>Coq au vin</strong></p> <p>Intr-o tigaie mare (eu am folosit wokul) incalzeste untul si soteaza șunculița, pana devine aurie. Julia spune in reteta sa fierbi putin șunca in avans, ca sa nu mai fie sarata si sa-și piarda mirosul de afumat. Mie, insa, imi place aroma asta putin afumata, asa ca am lasat șunculița așa cum este.</p> <p>Scoate șunca din tigaie si pune in ea bucațile de cocoș bine șterse de apa. Lasa-le pâna devin aurii pe ambele părti.</p> <p>Pune putina <a title="sare" href="http://bucataras.ro/articole/2315/sarea.html" target="_self">sare</a> si <a title="piper" href="http://www.bucataras.ro/articole/1483/piper_negru.html" target="_self">piper</a> peste cocoș. Adauga șunculița, acoperă si lasa totul la foc mic cam 10 minute. In acest timp intoarce carnea o dată.</p> <p>(Aici ar fi urmat flambarea cu 70 ml coniac)</p> <p>Pune in tigaie vinul, si atata supa cat sa acopere carnea. Adauga pasta de tomate, dafinul, <a title="cimbru" href="http://www.bucataras.ro/articole/1465/cimbru.html" target="_blank">cimbru</a>, usturoiul sfaramat. Fierbe totul la foc mic, acoperit, pana ce carnea este moale. Mie mi-a luat cam 2 ore. Dar timpul depinde de ce fel de carne folosesti.</p> <p>In acest timp prepara ceapa si ciupercile. Curata ceapa cu grija de primele foi, ca sa ramana alba si intacta. Incalzeste uleiul intr-o ulcica si prajeste cepele pe toate partile, la foc mic. Ai grija sa nu se desfaca. </p> <p>Pune vinul si ierburile, sare si piper dupa gust, acopera cu un capac si fierbe ceapa la foc mic pana se inmoaie, dar nu si-a pierdut forma (cam 30 de minute, in functie de marime).</p> <p>Pentru ciuperci: incalzeste untul si uleiul intr-o tigaie si aureste ciupercile pe toate partile. Pune sare si piper dupa gust.</p> <p>Scoate carnea din tigaie si pune-o pe un platou de servit (sau intr-un vas termorezistent daca vrei s-o folosesti a doua zi). Pe langa carne pune ceapa, ciupercile si bucatelele de sunca scoase din sos.</p> <p>Amesteca amidonul cu 3-4 linguri de sos. Amesteca bine ca sa se desfaca toate cocoloasele. Mai adauga cateva linguri de sos si amesteca bine. Toarna amidonul in sosul de vin si da 1-2 clocote, ca sa se lege.</p> <p>Serveste o bucata de carne, cu garnitura de <a title="legume" href="http://bucataras.ro/articole/2197/idei_de_pregatire_a_legumelor.html" target="_self">legume</a> si stropita cu sos de vin. Garniseste cu <a title="patrunjel" href="http://www.bucataras.ro/articole/2121/patrunjelul.html" target="_self">patrunjel</a> tocat marunt.</p> <p>Daca servesti <strong>Coq au vin</strong> a doua zi, incalzeste-o la cuptor.</p> <p>Citeste cele mai proaspete retete direct de pe telefonul tau mobil : <a href="http://m.bucataras.ro/" target="_blank">m.bucataras.ro</a></p> </div> <h2 style="font-weight: bold;">Reteta in imagini</h2> <div style="font-weight: bold;" class="thumbs"> <a href="http://www.bucataras.ro/uploads/modules/news/24358/coq-au-vin-120667.jpg" class="thickbox" rel="galerie" title=""> <img src="http://www.bucataras.ro/uploads/modules/news/24358/117x80_coq-au-vin-120667.jpg" alt="" width="117" height="80" /> </a> <a href="http://www.bucataras.ro/uploads/modules/news/24358/coq-au-vin-120668.jpg" class="thickbox" rel="galerie" title=""> <img src="http://www.bucataras.ro/uploads/modules/news/24358/117x80_coq-au-vin-120668.jpg" alt="" width="117" height="80" /> </a> <a href="http://www.bucataras.ro/uploads/modules/news/24358/coq-au-vin-120670.jpg" class="thickbox" rel="galerie" title=""> <img src="http://www.bucataras.ro/uploads/modules/news/24358/117x80_coq-au-vin-120670.jpg" alt="" width="117" height="80" /> </a> <a href="http://www.bucataras.ro/uploads/modules/news/24358/coq-au-vin-120672.jpg" class="thickbox" rel="galerie" title=""> <img src="http://www.bucataras.ro/uploads/modules/news/24358/117x80_coq-au-vin-120672.jpg" alt="" width="117" height="80" /> </a> <a href="http://www.bucataras.ro/uploads/modules/news/24358/coq-au-vin-120674.jpg" class="thickbox" rel="galerie" title=""> <img src="http://www.bucataras.ro/uploads/modules/news/24358/117x80_coq-au-vin-120674.jpg" alt="" width="117" height="80" /> </a> </div><script type="text/javascript">var a2a_config = a2a_config || {};a2a_config.linkname = "food mojo";a2a_config.linkurl = "www.foodmojos.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script><!-- AddToAny END -->HAKUROUhttp://www.blogger.com/profile/16793330488964307671noreply@blogger.com0tag:blogger.com,1999:blog-8590040577666621661.post-74869919683465085822011-08-16T02:52:00.001+03:002011-08-16T02:54:50.503+03:00ITALIAN RECIPES<!-- AddToAny BEGIN --><span style="font-size:130%;">
<br /></span> <p style="font-weight: bold;"><span style="font-size:130%;"><img src="http://whygo-eur.s3.amazonaws.com/www.italylogue.com/files/2009/01/recipebox.jpg" alt="" class="alignright size-full wp-image-2035" width="300" height="200" />One of the things that can easily capture the heart of any traveler in Italy is the cuisine. <a href="http://www.italylogue.com/food">Italian food</a> is world-famous for being wonderful and also wonderfully simple to make.
<br /></span></p><p style="font-weight: bold;"><span style="font-size:130%;">But sometimes re-creating the Italian classics you’ve eaten while on vacation with the ingredients you have available to you in your home supermarket can be tricky – which is why I’m collecting a series of recipes here on WhyGo Italy which I’m calling:</span></p> <h3 style="font-weight: bold; color: rgb(204, 0, 0);"><span style="font-size:130%;">Italian Classics You Can Make at Home</span></h3> <p style="font-weight: bold;"><span style="font-size:130%;">The idea is that when you’ve come back from your Italy vacation but you’re not ready to give up the flavors of Italy, you can whip up these classic Italian recipes in your own home.
<br /></span></p><p style="font-weight: bold;"><span style="font-size:130%;">Because I’m not much of a cook – and certainly not one to experiment in the kitchen – I’ve called upon my foodie blogger friends to help me populate the WhyGo Italy Recipe Box.
<br /></span></p><p style="font-weight: bold;"><span style="font-size:130%;">Keep checking back to find out what’s been added, or click on <a href="http://www.italylogue.com/tag/italian-recipe">the “Italian recipe” tag</a> to get a complete list of all the posts related to this little project.</span></p> <p style="font-weight: bold;"><span style="font-size:130%;">So far, the WhyGo Italy Recipe list is a little short… But eventually, I’m hoping to have recipes for all kinds of dishes and all points of a meal. If you’ve got a request for a particular Italian dish, or if you’ve got a recipe you’d like to contribute, please <a href="mailto:italy@logueit.com">send me a message and let me know</a>.</span></p> <p style="font-weight: bold;"><span style="font-size:130%;"><strong><em>Antipasti (Starters)</em></strong>
<br /><a href="http://www.italylogue.com/food-drink/fried-zucchini-flowers-recipe.html">Fried Zucchini Flowers</a></span> <span style="font-size:130%;"> (Robin Locker)</span></p> <p style="font-weight: bold;"><span style="font-size:130%;"><strong><em>Zuppe (Soups)</em></strong>
<br /><a href="http://www.italylogue.com/food-drink/lentil-soup-recipe.html">Italian Lentil Soup</a></span> <span style="font-size:130%;"> (Judith Klinger)</span></p> <p style="font-weight: bold;"><span style="font-size:130%;"><strong><em>Primi Piatti (First Courses)</em></strong>
<br /><a href="http://www.italylogue.com/food-drink/pasta-alla-carbonara-recipe.html">Pasta alla Carbonara</a></span> <span style="font-size:130%;"> (Robin Locker)</span></p> <p style="font-weight: bold;"><span style="font-size:130%;"><strong><em>Dolci (Desserts)</em></strong>
<br /><a href="http://www.italylogue.com/food-drink/strawberry-gelato-recipe.html">Strawberry Gelato</a></span> <span style="font-size:130%;"> (Jessica Spiegel)
<br /><a href="http://www.italylogue.com/food-drink/chocolate-gelato-recipe.html">Chocolate Gelato</a></span> <span style="font-size:130%;"> (Jessica Spiegel)
<br /><a href="http://www.italylogue.com/food-drink/tiramisu-recipe.html">Tiramisu</a></span> <span style="font-size:130%;"> (Paula Jones)
<br /><a href="http://www.italylogue.com/food-drink/candied-limoncello-lemon-peels-recipe.html">Candied Limoncello Lemon Peels</a></span> <span style="font-size:130%;"> (Lily Thang)</span></p> <p style="font-weight: bold;"><span style="font-size:130%;"><strong><em>Bevande (Drinks)</em></strong>
<br /><a href="http://www.italylogue.com/things-to-do/limoncello-recipe.html">Limoncello</a></span> <span style="font-size:130%;"> (Jessica Spiegel)</span></p> <p style="font-weight: bold;"><span style="font-size:130%;"><em>original photo by <a href="http://www.flickr.com/photos/brighterworlds/301705464/">brighterworlds on Flickr</a></em></span></p><p style="font-weight: bold;"><span style="font-size:130%;"><em><a href="http://www.flickr.com/photos/brighterworlds/301705464/">source italylogue</a></em></span></p><p style="font-weight: bold;"><span style="font-size:130%;"><em><a href="http://www.flickr.com/photos/brighterworlds/301705464/">
<br /></a></em></span></p><span style="font-size:130%;"><a style="font-weight: bold;" class="a2a_dd" href="http://www.addtoany.com/share_save?linkurl=www.foodmojos.blogspot.com&linkname=food%20mojo"><img src="http://static.addtoany.com/buttons/share_save_171_16.png" alt="Share" width="171" border="0" height="16" /></a></span><script type="text/javascript">var a2a_config = a2a_config || {};a2a_config.linkname = "food mojo";a2a_config.linkurl = "www.foodmojos.blogspot.com";</script><script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script><!-- AddToAny END -->HAKUROUhttp://www.blogger.com/profile/16793330488964307671noreply@blogger.com0tag:blogger.com,1999:blog-8590040577666621661.post-29848782886340646722011-08-16T02:41:00.004+03:002011-08-16T02:48:34.443+03:00LIMONCELLO<!-- AddToAny BEGIN --><a style="font-weight: bold;" class="a2a_dd" href="http://www.addtoany.com/share_save?linkurl=www.foodmojos.blogspot.com&linkname=food%20mojo"> <span></span> </a> <div style="font-weight: bold;" class="article_ad">
<br />
<br />THE CLASSIC
<br /></div>
<br /><p style="font-weight: bold;"><img src="http://whygo-eur.s3.amazonaws.com/www.italylogue.com/files/2007/06/lemons.jpg" alt="lemons" style="margin-right: 7px;" align="left" border="1" /> </p><p style="font-weight: bold;">I’m not much of a cook – I leave that to the husband, who actually enjoys it (I don’t) – but there are a few things which I like to make. Ice cream is one of them, and I’ve got a batch of strawberry gelato waiting to go into the ice cream maker as we speak.
<br /></p><p style="font-weight: bold;">There’s nothing quite like fresh berries being turned into ice cream the same day that they were picked! Another thing I enjoyed making the two times I’ve done it was <em>limoncello</em>, that heady and potent lemon-flavored liqueur popular throughout primarily <a href="http://www.italylogue.com/southern-italy/">southern Italy</a>.
<br /></p><p style="font-weight: bold;">It’s a fantastic summertime dessert drink and is exceptionally easy to make. I’ll include the recipe I’ve used at the bottom of this post – I got it from the woman I consider to be the mother of the Italian community in Portland, so I think it’s pretty authentic. The nice weather lately has got me thinking it’s time to make another batch.</p> <p style="font-weight: bold;">The other thing that got me thinking about the goodness of lemons was <a href="http://www.italymag.co.uk/food-wine-italy/2007/recipes/amalfitano-vs-sicilian-lemons/">this article about two different kinds of lemons</a> – Amalfitano and Siciliano. The former is from the Amalfi Coast and the latter, not surprisingly, is from Sicily. I’m not sure I’d be able to tell a difference, but maybe if I spent enough time around them I would.
<br /></p><p style="font-weight: bold;">At any rate, there’s a recipe for a lemon pasta on that page which I might have to convince the husband to try, if for no other reason than we’re going to have to figure out something to do with all the lemons we’ll have lying around if I make <em>limoncello</em>.</p> <p style="font-weight: bold;"> <em>Be sure to check out this limoncello recipe <a href="http://www.italylogue.com/food-drink/limoncello-recipe-in-pictures.html">in pictures</a>, too!</em></p> <p style="font-weight: bold;"> <em>And for more Italian recipes, look at these <a href="http://www.italylogue.com/food-drink/whygo-italian-recipe-box-italian-classics-you-can-make-at-home.html">Italian classic dishes you can make at home</a>!</em></p> <h3 style="font-weight: bold; color: rgb(255, 204, 51);">Limoncello di Lucia</h3> <p style="font-weight: bold; font-style: italic;"><strong>Ingredients:</strong></p> <ul style="font-weight: bold;"><li>750 ml bottle of grain alcohol</li><li>7 or 8 large lemons (make sure they’re organic and not sprayed, you’re using the peel!)</li><li>5 cups water</li><li>3 cups sugar</li></ul> <p style="font-weight: bold; font-style: italic;"><strong>Directions:</strong></p> <ul style="font-weight: bold;"><li>Wash the lemons thoroughly – scrub them clean of all residue.</li><li>Using a peeler, take off the skins being careful not to get any of the white lemon “pith” onto your peelings or it will add bitterness to your limoncello.</li><li>Put the peels into a large, open-mouth jar with the alcohol and seal the lid tightly. Put the date on the bottle.</li><li>Put the jar in a cool, dry place for one week – once a day, shake the contents well to remix everything. You’ll notice the color of the liquid changing to yellow and the color of the lemon peels fading.</li><li>One week later, dissolve the sugar completely in water by heating it on the stove. Then cool the sugar-water mixture to room temperature.</li><li>Strain the lemon peels out of the alcohol and then mix the alcohol with the sugar-water. Usually the color of the alcohol changes from clear yellow to cloudy yellow when it’s combined with the sugar-water.</li><li>Pour the mixture into bottles which can be sealed tightly and store them in the freezer. If the limoncello is kept “frozen” until serving it becomes thick and syrupy.</li><p> </p></ul> <p style="font-weight: bold;">These make great gifts; just get some small, pretty bottles and label them yourself and you’ve got a great taste of Italy to hand out to friends and family. And the homemade stuff is much better than anything you’d buy in a store.</p><p style="font-weight: bold;"> I’ve not tried this yet, but this same recipe can be used with any citrus fruit – orange, lime, grapefruit, etc.</p><p style="font-weight: bold;">SOURCE <a href="http://www.italylogue.com/things-to-do/limoncello-recipe.html"><span style="font-style: italic;">ITALYLOGUE</span></a></p><p style="font-weight: bold;">
<br /></p><p style="font-weight: bold;">SI O VARIANTA</p><p style="font-weight: bold;" class="postinfo"> <span class="cats"><strong>Reteta scrisa de <a href="http://www.retetecool.ro/limoncello.html"><span style="font-style: italic;" class="author">Popescu Marian</span><span style="font-style: italic;"> </span></a></strong></span><span class="tags"><a href="http://www.retetecool.ro/retete/lichior/" rel="tag"></a></span> </p> <p style="font-weight: bold;">Reteta de lichior Limoncello are un timp de pregatire de 30 minute si fierbere de 35 minute.<span id="more-578"></span></p><p style="font-weight: bold; color: rgb(255, 204, 51);">
<br /><strong>Ingrediente pentru lichiorul Limoncello</strong></p> <ul style="font-weight: bold;"><li>10 lamai</li><li>1,75 litri votca</li><li>900 grame zahar</li><li>10 cuisoare</li><li>1 bucatica baton de scortisoara</li></ul> <h2 style="font-weight: bold;">Cum se prepara lichiorul Limoncello</h2> <p style="font-weight: bold;"><a href="http://www.retetecool.ro/retete/2010/08/limoncello.jpg"><img src="http://www.retetecool.ro/retete/2010/08/limoncello.jpg" alt="reteta limoncello" title="reteta de lichior Limoncello" class="photo alignright size-full wp-image-579" width="271" height="371" /></a>
<br /></p><p style="font-weight: bold;">Se spala lamaile, se sterg si se dau prin razatoarea mica fara sa razi si partea alba. Storci sucul de lamaie, il strecori si il torni intr-o sticla pe care o pui in congelator.
<br /></p><p style="font-weight: bold;">Pune coaja de lamaie intr-o sita foarte fine si se spala sub jet de apa rece. Se scurge bine, se amesteca cu 100 grame zahar si o pui intr-o damigeana de sticla de 4 litri. Torni alcoolul, agiti bine si se lasa la fermentat timp de opt zile.</p>
<br /><ol style="font-weight: bold;"><li>Pune intr-un vas zeama de lamaie (scoasa din congelator si dezghetata), 800 grame zahar, cuisoarele si scortisoara. Se fierbe la foc mic pana se leaga siropul. Cand se umfla spuma, iei vasul de pe foc, o aduni si pui din nou vasul pe foc. Asa procedezi pana cand siropul este legat.</li><li>
<br />Lasi sa se raceasca, il strecori si-l torni in damigeana, peste coaja de lamaie<!-- -->Agita damigeana, sa se omogenizeze. Se pastreaza in sticle inchise ermetic.</li></ol>SURSA <a href="http://www.retetecool.ro/limoncello.html"><span style="font-style: italic;">RETETECOOL</span></a>
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