http://www.gastrowiki.ro/index.php?action=history&feed=atom&title=Gem_de_dovleac 2026-04-17T13:00:49Z Revizia istoricului pentru aceasta pagina de pe wiki MediaWiki 1.15.4 http://www.gastrowiki.ro/index.php?title=Gem_de_dovleac&diff=18877&oldid=prev 2022-06-23T07:25:25Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 23 iunie 2022 07:25</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 9:</td> <td colspan="2" class="diff-lineno">Linia 9:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*4 cani de dovleac ras cu razatoarea mare(curatat de coaja si seminte) &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*4 cani de dovleac ras cu razatoarea mare(curatat de coaja si seminte) &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*2 cani zahar tos &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*2 cani zahar tos &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*<del class="diffchange diffchange-inline">1 lingurita sare </del>de lamaie &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*<ins class="diffchange diffchange-inline">3-4 linguri </ins>de lamaie &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*arome.De exemplu scortisoara macinata -dupa gust</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*arome.De exemplu scortisoara macinata -dupa gust</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td colspan="2" class="diff-lineno">Linia 16:</td> <td colspan="2" class="diff-lineno">Linia 16:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se pune intr-un tuci amestecul de dovleac ras si zahar si se fierbe la foc iute amestecand din cand in cand.(Sunt diverse soiuri de dovleac.Unele sunt mai zemoase altele mai putin zemoase). &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se pune intr-un tuci amestecul de dovleac ras si zahar si se fierbe la foc iute amestecand din cand in cand.(Sunt diverse soiuri de dovleac.Unele sunt mai zemoase altele mai putin zemoase). &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se fierbe amestecul ca orice gem pana cand acesta scade si capata consistenta unui sos gros.La suprafata gemului se formeaza bule de sirop care trebuie sa fie de marimea unei cirese mari atunci cand trebuie sa adaugate celelalte ingrediente.Pentru aceasta cantitate fierberea dureaza cam 15-20 minute in functie de cat de zemos este dovleacul. &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se fierbe amestecul ca orice gem pana cand acesta scade si capata consistenta unui sos gros.La suprafata gemului se formeaza bule de sirop care trebuie sa fie de marimea unei cirese mari atunci cand trebuie sa adaugate celelalte ingrediente.Pentru aceasta cantitate fierberea dureaza cam 15-20 minute in functie de cat de zemos este dovleacul. &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*se adauga scortisoara si <del class="diffchange diffchange-inline">sarea </del>de lamaie.Datorita pudrei de scortisoara, gemul se mai inchide putin la culoare. &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*se adauga scortisoara si <ins class="diffchange diffchange-inline">zeama </ins>de lamaie.Datorita pudrei de scortisoara, gemul se mai inchide putin la culoare. &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se opreste focul si se acopera vasul cu un prosop ud si bine stors &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se opreste focul si se acopera vasul cu un prosop ud si bine stors &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*dupa racirea gemului, daca considerati consistenta potrivita, mai incalziti usor vasul si puneti gemul cald in borcane &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*dupa racirea gemului, daca considerati consistenta potrivita, mai incalziti usor vasul si puneti gemul cald in borcane &nbsp;</div></td></tr> <!-- diff generator: internal 2026-04-17 13:00:49 --> </table>

Mamitzu http://www.gastrowiki.ro/index.php?title=Gem_de_dovleac&diff=14223&oldid=prev 2012-02-11T10:04:04Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 11 februarie 2012 10:04</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 21:</td> <td colspan="2" class="diff-lineno">Linia 21:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se inchid bine capacele si dupa racire se depoziteaza in camara sau in beci &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se inchid bine capacele si dupa racire se depoziteaza in camara sau in beci &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se consuma cu paine prajita sau la preparare de tarte</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se consuma cu paine prajita sau la preparare de tarte</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;">Nota</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;">Daca puteti presati dovleacul ras intre palme pentru a inlatura excesul de lichid continut</ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[mailto:mamitzu@gastrowiki.ro] &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[mailto:mamitzu@gastrowiki.ro] &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[[Category:Dulceturi,_gemuri_si_compoturi]]</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[[Category:Dulceturi,_gemuri_si_compoturi]]</div></td></tr> <!-- diff generator: internal 2026-04-17 13:00:49 --> </table>

Mamitzu http://www.gastrowiki.ro/index.php?title=Gem_de_dovleac&diff=14222&oldid=prev 2012-02-11T10:03:02Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 11 februarie 2012 10:03</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 8:</td> <td colspan="2" class="diff-lineno">Linia 8:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*4 cani de dovleac ras cu razatoarea mare(curatat de coaja si seminte) &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*4 cani de dovleac ras cu razatoarea mare(curatat de coaja si seminte) &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*<del class="diffchange diffchange-inline">3 </del>cani zahar tos &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*<ins class="diffchange diffchange-inline">2 </ins>cani zahar tos &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*1 lingurita sare de lamaie &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*1 lingurita sare de lamaie &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*arome.De exemplu scortisoara macinata -dupa gust</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*arome.De exemplu scortisoara macinata -dupa gust</div></td></tr> <!-- diff generator: internal 2026-04-17 13:00:49 --> </table>

Mamitzu http://www.gastrowiki.ro/index.php?title=Gem_de_dovleac&diff=13817&oldid=prev 2012-01-28T07:23:45Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 28 ianuarie 2012 07:23</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 1:</td> <td colspan="2" class="diff-lineno">Linia 1:</td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>[[Image:<del class="diffchange diffchange-inline">Gemul_fierband</del>.JPG|thumb|right|300x300px|Gemul fierband]][[Image:Dovleacul ras.JPG|thumb|right|300x300px|Gem de dovleac]]&lt;br&gt; &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>[[Image:<ins class="diffchange diffchange-inline">Gemul_pus_la_racit</ins>.JPG|thumb|right|300x300px|<ins class="diffchange diffchange-inline">Gemul pus la racit]][[Image:</ins>Gemul fierband<ins class="diffchange diffchange-inline">.JPG|thumb|right|300x300px|Gem de dovleac</ins>]][[Image:Dovleacul ras.JPG|thumb|right|300x300px|Gem de dovleac]]&lt;br&gt; &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>== Descriere&nbsp; ==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>== Descriere&nbsp; ==</div></td></tr> <!-- diff generator: internal 2026-04-17 13:00:49 --> </table>

Mamitzu http://www.gastrowiki.ro/index.php?title=Gem_de_dovleac&diff=13816&oldid=prev 2012-01-28T07:22:43Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 28 ianuarie 2012 07:22</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 1:</td> <td colspan="2" class="diff-lineno">Linia 1:</td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>[[Image:<del class="diffchange diffchange-inline">Dovleacul_ras</del>.JPG|thumb|right|300x300px|Dovleacul ras]]&lt;br&gt; &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>[[Image:<ins class="diffchange diffchange-inline">Gemul_fierband</ins>.JPG|thumb|right|300x300px|<ins class="diffchange diffchange-inline">Gemul fierband]][[Image:</ins>Dovleacul ras<ins class="diffchange diffchange-inline">.JPG|thumb|right|300x300px|Gem de dovleac</ins>]]&lt;br&gt; &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>== Descriere ==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== Descriere <ins class="diffchange diffchange-inline"> </ins>==</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>Gustos si auriu ca o zi frumoasa de toamna.Se prepara usor si se aromatizeaza dupa gust:cu coaja de lamaie, portocala sau delicata scortisoara. &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>Gustos si auriu ca o zi frumoasa de toamna.Se prepara usor si se aromatizeaza dupa gust:cu coaja de lamaie, portocala sau delicata scortisoara. &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>== Ingrediente ==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== Ingrediente <ins class="diffchange diffchange-inline"> </ins>==</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*4 cani de dovleac ras cu razatoarea mare(curatat de coaja si seminte) &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*4 cani de dovleac ras cu razatoarea mare(curatat de coaja si seminte) &nbsp;</div></td></tr> <tr><td colspan="2" class="diff-lineno">Linia 12:</td> <td colspan="2" class="diff-lineno">Linia 12:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*arome.De exemplu scortisoara macinata -dupa gust</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*arome.De exemplu scortisoara macinata -dupa gust</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>== Preparare ==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== Preparare <ins class="diffchange diffchange-inline"> </ins>==</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se pune intr-un tuci amestecul de dovleac ras si zahar si se fierbe la foc iute amestecand din cand in cand.(Sunt diverse soiuri de dovleac.Unele sunt mai zemoase altele mai putin zemoase). &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*se pune intr-un tuci amestecul de dovleac ras si zahar si se fierbe la foc iute amestecand din cand in cand.(Sunt diverse soiuri de dovleac.Unele sunt mai zemoase altele mai putin zemoase). &nbsp;</div></td></tr> <!-- diff generator: internal 2026-04-17 13:00:49 --> </table>

Mamitzu http://www.gastrowiki.ro/index.php?title=Gem_de_dovleac&diff=13813&oldid=prev 2012-01-28T07:17:00Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 28 ianuarie 2012 07:17</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 1:</td> <td colspan="2" class="diff-lineno">Linia 1:</td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>[[<del class="diffchange diffchange-inline">Category</del>:<del class="diffchange diffchange-inline">Dulceturi, gemuri si compoturi</del>]]</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>[[<ins class="diffchange diffchange-inline">Image</ins>:<ins class="diffchange diffchange-inline">Dovleacul_ras.JPG|thumb|right|300x300px|Dovleacul ras</ins>]]<ins class="diffchange diffchange-inline">&lt;br&gt; </ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;">== Descriere ==</ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">==Descriere==</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">Gustos si auriu ca o zi frumoasa de toamna.Se prepara usor si se aromatizeaza dupa gust:cu coaja de lamaie, portocala sau delicata scortisoara. </ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">Gustos si auriu ca o zi frumoasa de toamna.Se prepara usor si se aromatizeaza dupa gust:cu coaja de lamaie, portocala sau delicata scortisoara.</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">== Ingrediente ==</ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">==Ingrediente==</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*4 cani de dovleac ras cu razatoarea mare(curatat de coaja si seminte) </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*3 cani zahar tos </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*1 lingurita sare de lamaie </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*arome.De exemplu scortisoara macinata -dupa gust</ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 4 cani de dovleac ras cu razatoarea mare(curatat de coaja si seminte)</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">== Preparare ==</ins></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 3 cani zahar tos</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 1 lingurita sare de lamaie</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* arome.De exemplu scortisoara macinata -dupa gust</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">==Preparare==</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se pune intr-un tuci amestecul de dovleac ras si zahar si se fierbe la foc iute amestecand din cand in cand.(Sunt diverse soiuri de dovleac.Unele sunt mai zemoase altele mai putin zemoase). </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se fierbe amestecul ca orice gem pana cand acesta scade si capata consistenta unui sos gros.La suprafata gemului se formeaza bule de sirop care trebuie sa fie de marimea unei cirese mari atunci cand trebuie sa adaugate celelalte ingrediente.Pentru aceasta cantitate fierberea dureaza cam 15-20 minute in functie de cat de zemos este dovleacul. </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se adauga scortisoara si sarea de lamaie.Datorita pudrei de scortisoara, gemul se mai inchide putin la culoare. </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se opreste focul si se acopera vasul cu un prosop ud si bine stors </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*dupa racirea gemului, daca considerati consistenta potrivita, mai incalziti usor vasul si puneti gemul cald in borcane </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se inchid bine capacele si dupa racire se depoziteaza in camara sau in beci </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se consuma cu paine prajita sau la preparare de tarte</ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se pune intr-un tuci amestecul de dovleac ras si zahar si se fierbe la foc iute amestecand din cand in cand</del>.<del class="diffchange diffchange-inline">(Sunt diverse soiuri de dovleac.Unele sunt mai zemoase altele mai putin zemoase).</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">[mailto:mamitzu@gastrowiki</ins>.<ins class="diffchange diffchange-inline">ro] </ins></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se fierbe amestecul ca orice gem pana cand acesta scade si capata consistenta unui sos gros.La suprafata gemului se formeaza bule de sirop care trebuie sa fie de marimea unei cirese mari atunci cand trebuie sa adaugate celelalte ingrediente.Pentru aceasta cantitate fierberea dureaza cam 15-20 minute in functie de cat de zemos este dovleacul.</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se adauga scortisoara si sarea de lamaie.Datorita pudrei de scortisoara, gemul se mai inchide putin la culoare.</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se opreste focul si se acopera vasul cu un prosop ud si bine stors</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* dupa racirea gemului, daca considerati consistenta potrivita, mai incalziti usor vasul si puneti gemul cald in borcane</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se inchid bine capacele si dupa racire se depoziteaza in camara sau in beci</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se consuma cu paine prajita sau la preparare de tarte</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>[<del class="diffchange diffchange-inline">mailto</del>:<del class="diffchange diffchange-inline">mamitzu@gastrowiki.ro</del>]</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>[<ins class="diffchange diffchange-inline">[Category</ins>:<ins class="diffchange diffchange-inline">Dulceturi,_gemuri_si_compoturi]</ins>]</div></td></tr> <!-- diff generator: internal 2026-04-17 13:00:49 --> </table>

Mamitzu http://www.gastrowiki.ro/index.php?title=Gem_de_dovleac&diff=13658&oldid=prev 2012-01-23T07:14:33Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 23 ianuarie 2012 07:14</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 16:</td> <td colspan="2" class="diff-lineno">Linia 16:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se pune intr-un tuci amestecul de dovleac ras si zahar si se fierbe la foc iute amestecand din cand in cand.(Sunt diverse soiuri de dovleac.Unele sunt mai zemoase altele mai putin zemoase).</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se pune intr-un tuci amestecul de dovleac ras si zahar si se fierbe la foc iute amestecand din cand in cand.(Sunt diverse soiuri de dovleac.Unele sunt mai zemoase altele mai putin zemoase).</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* se fierbe amestecul ca orice gem pana cand acesta scade si capata consistenta unui sos gros.La suprafata gemului se formeaza bule de sirop care trebuie sa fie de marimea unei cirese mari atunci cand trebuie sa <del class="diffchange diffchange-inline">adaugati </del>celelalte ingrediente.</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>* se fierbe amestecul ca orice gem pana cand acesta scade si capata consistenta unui sos gros.La suprafata gemului se formeaza bule de sirop care trebuie sa fie de marimea unei cirese mari atunci cand trebuie sa <ins class="diffchange diffchange-inline">adaugate </ins>celelalte ingrediente<ins class="diffchange diffchange-inline">.Pentru aceasta cantitate fierberea dureaza cam 15-20 minute in functie de cat de zemos este dovleacul</ins>.</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se adauga scortisoara si sarea de lamaie.Datorita pudrei de scortisoara, gemul se mai inchide putin la culoare.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se adauga scortisoara si sarea de lamaie.Datorita pudrei de scortisoara, gemul se mai inchide putin la culoare.</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se opreste focul si se acopera vasul cu un prosop ud si bine stors</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se opreste focul si se acopera vasul cu un prosop ud si bine stors</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* dupa racirea gemului, daca considerati consistenta potrivita, mai incalziti usor vasul si puneti gemul cald in borcane</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* dupa racirea gemului, daca considerati consistenta potrivita, mai incalziti usor vasul si puneti gemul cald in borcane</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se inchid bine capacele si dupa racire se depoziteaza in camara sau in beci</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* se inchid bine capacele si dupa racire se depoziteaza in camara sau in beci</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;">* se consuma cu paine prajita sau la preparare de tarte</ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[mailto:mamitzu@gastrowiki.ro]</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[mailto:mamitzu@gastrowiki.ro]</div></td></tr> <!-- diff generator: internal 2026-04-17 13:00:49 --> </table>

Mamitzu http://www.gastrowiki.ro/index.php?title=Gem_de_dovleac&diff=13657&oldid=prev 2012-01-23T07:11:35Z

<p>Pagina noua: <a href="/Categorie:Dulceturi,_gemuri_si_compoturi" title="Categorie:Dulceturi, gemuri si compoturi">Category:Dulceturi, gemuri si compoturi</a> ==Descriere== Gustos si auriu ca o zi frumoasa de toamna.Se prepara usor si se aromatizeaza dupa gust:cu coaja de lamaie, portocala sau de…</p> <p><b>Pagina noua</b></p><div>[[Category:Dulceturi, gemuri si compoturi]]<br /> <br /> <br /> ==Descriere==<br /> <br /> Gustos si auriu ca o zi frumoasa de toamna.Se prepara usor si se aromatizeaza dupa gust:cu coaja de lamaie, portocala sau delicata scortisoara.<br /> <br /> ==Ingrediente==<br /> <br /> * 4 cani de dovleac ras cu razatoarea mare(curatat de coaja si seminte)<br /> * 3 cani zahar tos<br /> * 1 lingurita sare de lamaie<br /> * arome.De exemplu scortisoara macinata -dupa gust<br /> <br /> ==Preparare==<br /> <br /> * se pune intr-un tuci amestecul de dovleac ras si zahar si se fierbe la foc iute amestecand din cand in cand.(Sunt diverse soiuri de dovleac.Unele sunt mai zemoase altele mai putin zemoase).<br /> * se fierbe amestecul ca orice gem pana cand acesta scade si capata consistenta unui sos gros.La suprafata gemului se formeaza bule de sirop care trebuie sa fie de marimea unei cirese mari atunci cand trebuie sa adaugati celelalte ingrediente.<br /> * se adauga scortisoara si sarea de lamaie.Datorita pudrei de scortisoara, gemul se mai inchide putin la culoare.<br /> * se opreste focul si se acopera vasul cu un prosop ud si bine stors<br /> * dupa racirea gemului, daca considerati consistenta potrivita, mai incalziti usor vasul si puneti gemul cald in borcane<br /> * se inchid bine capacele si dupa racire se depoziteaza in camara sau in beci<br /> <br /> [mailto:mamitzu@gastrowiki.ro]</div>

Mamitzu