crème fraîche what is it

Crème fraîche seems to be popping up in all kinds of hip new recipes these days. Just what is this fancy new ingredient?Ironically, there’s actually nothing new about crème fraîche! She serves it alongside potato chips and caviar (sustainable American to make it easier on the wallet). The name Crème Fraîche, of course, comes from France and translates as “fresh cream”.In France, it was traditionally made with an unpasteurized cream that contains a natural bacteria, which allows the cream to ferment and thicken. Crème fraîche is usually made with cream that has at least a 30% fat content. Baking With Julia Season 3 Episode 3: Creme Fraiche with Nancy Silverton. By using The Spruce Eats, you accept our, Easy Fresh Blueberry Cake With a Cake Mix, Texas Sheet Cake With Chocolate Buttermilk Frosting, Prevent Milk from Curdling When You Cook It, Perfect Butternut Squash Soup With Variations. Backen: In der unteren Hälfte des auf 175 ° vorgeheizten Ofens 60 Minuten backen. "Besides the amazing taste and luxurious texture, maybe the best thing about crème fraiche is its ability to be cooked," says Chef John. Though crème fraiche is a staple in Europe, it’s not so common in the United States. Buckwheat Queen, | It can be used fresh, spooned over fruits and desserts, or added as a thickening agent to sauces, soups, and stews. Cultured cream is cream soured with a bacterial culture, similar to sour cream or Mexican crema. Add comma separated list of ingredients to include in recipe. Crème fraîche is usually more expensive than sour cream and it can be easy to make your own at home with just a few simple ingredients. Europe 1. Serve over pasta, toast, rice, or mashed potatoes. Because of its slightly higher fat content (around 30%), it can also be whipped, just like you would a thickened cream. Masse in die vorbereitete Form füllen. The friendly microbes in real buttermilk are a critical component, and these are missing from milk. It’s similar to sour cream, but its higher fat content (crème fraîche has a butterfat content of approximately 28 percent, whereas sour cream has a butterfat content of about 20 percent) makes it smoother and more velvety. "It's the best high-low combination," says Lindsay. Creme fraiche, on the other hand, is soft enough to be easily dissolved in sauces and soups. "This is something you can easily adjust to your tastes. Ein Zusatz von bis zu 15 Prozent Saccharose ist erlaubt. Crème fraîche is a soured cream containing about 28% milk fat. It has a pH of around 4.5. She would almost certainly see crème fraîche as some kind of health food. Crème fraîche has a nutty, tangy, slightly sour flavor and a fat content of around 30 percent. It has a stronger tangy taste whereas creme fraiche consists of only fermented cream, and it tastes milder. Crème fraîche, which literally means “fresh cream,” is a thick cream with a rich, tangy flavor. Creme fraiche is a thick cultured cream that has a mild tangy flavor with a creamy, silky texture. → It’s cheap and easy to make your own crème fraîche: DIY Crème Fraîche The consistency between mascarpone and creme fraiche might seem somewhat similar but they are different dairy products. Credit: Crème fraîche has many uses in cooking and lends itself well to both sweet dishes, like raspberry pikelets, and savoury dishes, like … Learn how to make this classic winter warmer with recipes from around the world. 23:59. Creme fraiche (crème fraîche) is a soured cream containing about 30–45% butterfat and having a pH of around 4.5. Crème fraîche should not be frozen. You may need to add the juice of another lemon here, it’s up to your own taste, I like it lemony! The French version of soured cream, crème fraîche is twice as rich and twice as thick. In America, widely available sour cream can be used to substitute creme fraiche but with clear limitations. this link is to an external site that may or may not meet accessibility guidelines. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste. abapplez. It's made from pasteurised cows' milk to which a lactic bacteria culture has been added. It typically contains 30 to 45 percent milk fat and is used in similar applications as sour cream and heavy cream. Crème fraîche will enhance any recipe that calls for sour cream. It works well in a potato salad, incorporated into a fish cake, or as a sweet or savory base for a dip. Helping give it a creamy texture that’s quite mouth-watering. Yeewu Leen - 26 Février 2015 - Recettes de beignets à la crème fraîche. Store-bought sour cream can't measure up to the fabulous texture and taste of homemade creme fraiche! Crème fraîche. Crème fraîche is incredibly simple to make at home: You simply combine cream with a small amount of buttermilk and allow it to rest in a covered container at room temperature for about 12 hours. These substitutes work best if you are serving the crème fraîche cool, as either a dip or topping. Crème fraîche, French for “fresh cream” and anglicized simply as creme fraiche, is a thick cultured cream. Creme fraiche, called the same in America as in France where it originates (and it's properly spelled "crème fraiche"), is a thick, rich and slightly tangy cream that is used as a finishing touch for sauces and soups, or spooned over fruit or warm desserts such as cobblers. What is the Difference between Mascarpone and Creme Fraiche? Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. The Spruce Eats uses cookies to provide you with a great user experience. This makes it an incredibly versatile addition to countless recipes." Cream is made from an emulsion of fat and water, mixed with a small amount of milk proteins. Add comma separated list of ingredients to exclude from recipe. If you are planning on heating the crème fraîche substitute, avoid boiling the dish to prevent curdling the dairy. Now your crème fraîche is ready to eat. Feel free to experiment with crème fraîche and use it in place of yogurt, sour cream, and even mayonnaise. The name translates literally as “fresh cream,” but the crème fraîche we’ve seen more closely resembles sour cream or yogurt. Mascarpone has a sweeter taste than creme fraiche. Get daily tips and expert advice to help you take your cooking skills to the next level. Crème fraîche can be spooned over fresh fruits or cooked vegetables and is often used as a garnish with soups. Rich, creamy, and slightly tangy, crème fraîche is the smoother and sophisticated cousin to sour cream. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Allrecipes is part of the Meredith Food Group. A common dairy staple throughout Europe, crème fraîche is far more exotic in the United States. "Because of it's composition and fat content, it doesn't curdle and separate when you heat it like sour cream. Since our cream is pasteurized here, crème fraîche is now made by adding fermenting agents with the necessary bacteria to cream. Crème fraîche is fresh, heavy or double cream with 30–45 percent butterfat that has been thickened and slightly soured by adding lactic acid bacterial culture. Crème fraîche (pronounced "krem fresh") is a version of sour cream with a higher fat content, which makes it good for cooking because it is less prone to curdling when you simmer it. It has a slight hold and tanginess because it contains bacterial cultures, although the amount of bacteria is minimal when compared to sour cream. Curdling happens when those proteins coagulate and separate from the water. Creme fraiche is a popular cultured milk-based product like that of sour cream, only with greater fat content. ( Nadelprobe machen!) In crème fraîche, there is a higher amount of fat and a smaller amount of proteins, which makes it less likely to curdle. "I go for crème fraîche over sour cream because I love the silky texture here, and it's richer but not heavier." Stir and refrigerate until chilled. It is a slightly tangy and lightly acidic type of cream. It is slightly soured with bacterial culture, but is less sour, and thicker, than sour cream. Since our cream … "Serve with French bread for dipping.". To make a simple crème fraîche at home, follow these steps: Crème fraîche can be used for enriching soups and sauces without it curdling, whereas ordinary sour cream can't be used (because it would curdle). It is, literally, fresh cheese. While it looks similar to sour cream, crème fraîche is thicker, richer, and tastes less tangy than sour cream. Faut-il mettre de la crème fraîche dans les pâtes à la carbonara ? In a saucepan, mix 1 tablespoon of buttermilk into 1 cup heavy cream. Fromage frais is a very different product. Related topic. French crème fraîche is made using unpasteurized milk and the bacteria cultures thicken the cream naturally. 0:52. See how it's done. This recipe really wakes-up Mexican-inspired appetizers, sides and main dishes. Crème fraîche, pronounced like 'krem fresh', is essentially a French version of sour cream. Crème fraîche originated in France where it was traditionally made with unpasteurized heavy cream. It is soured with a bacterial culture.European labeling regulations specify the two ingredients must be cream and bacterial culture. Once it is opened, use the crème fraîche within three days. Crème Fraiche is best used in cooking when it's heated, as it won’t split or curdle. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. No gift befits the food-obsessed people in your life like a cookbook. Gently heat the mixture until it is slightly warm, and then transfer the warmed mixture into a glass bowl. Crème fraîche ([ ˈkrɛːm ˈfrɛʃ ], französisch für „Frischrahm“) ist ein ursprünglich in Frankreich entwickeltes Sauerrahmerzeugnis. In a bowl, stir together cream and buttermilk. Because of its high fat content of up to 45% milk fat, creme fraiche does not curdle when boiled, which makes it ideal to use in sauces and soups. While it looks similar to sour cream, crème fraîche is thicker, richer, and tastes less tangy than sour cream. Creme fraiche is used as a condiment or thickener in many appetizers, dinners, and desserts. This cream can be used as a topping, in sauces, or in a variety of other applications, and many people prefer it to the standard and more commonly available sour cream … Crème fraîche is a rich cultured cows' cream with a thick, creamy texture and a slightly tart, nutty flavor. The word crème fraîche literally means “fresh cream". Crème fraîche, French for “fresh cream” and sometimes anglicized simply as “creme fraiche,” is a thick cultured cream with origins in France. Crème fraiche is a dairy product made of cream and bacteria culture. Crème fraîche should be stored in the refrigerator and used up to the use by date on the container. Die französische Variante ist die Crème fraîche. It is soured with bacterial culture, but is less sour than the U.S.-style sour cream. All you need is heavy cream, buttermilk and 8 to 12 hours. Because sour cream, unlike creme fraiche, curdles when added to simmering or boiling dishes, add it to hot dishes only after taking your pot off the heat. TMS. You can purchase crème fraîche in specialty food stores or even some supermarkets. Mit über 30 Prozent deutlich kalorienhaltiger als Saure Sahne und Schmand, … Regular whipping cream, aka light whipping cream, only contains 30 to 35% milk fat. It is excellent stirred into cooked pasta and sauces or dolloped onto desserts like whipped cream. TFM. "Serve on polenta with crisp sage leaves for garnish.". The ratio of cream to buttermilk doesn't really matter all that much; add more buttermilk and you'll need less time for the cream to thicken (but it'll be less creamy). Es wird aus gesäuerter Kuhmilch hergestellt und muss einen Mindestfettgehalt von 30 Prozent haben. This is the Crème Fraîche recipe. In France, crème fraîche was created from unpasteurised cream, which was naturally thickened by the bacteria it contained. The reason why sour cream should be used with caution to substitute creme fraiche is because the two are different. Add your crème fraîche gradually, slowly stirring it through the juices, until you have an emulsified and creamy sauce. A common dairy staple throughout Europe, crème fraîche is less common in the United States. Mascarpone is a curd cheese made of cream that has been curdled by adding tartaric acid for thickening. The contents of creme fraiche include approximately 28% butterfat, whereas common sour cream has only 18 to 20% butterfat. A light, sharp curd rather like a very soft and fresh tasting cream cheese. Cover the bowl with a clean dishcloth and let it stand at room temperature for 24 hours. "Chicken à la King is one of my favorite classic comfort foods," says Chef John. 6:01 . "This recipe is easy to adapt -- you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. What is crème fraîche? Homemade crème fraîche should be kept in a sealed container in the refrigerator and used within the same time frame as store-bought, about two weeks. Anytime you'd ordinarily use sour cream or whenever you want a more gourmet topping or dip. Creme fraiche, called the same in America as in France where it originates (and it's properly spelled "crème fraiche"), is a thick, rich and slightly tangy cream that is used as a finishing touch for sauces and soups, or spooned over fruit or warm desserts such as cobblers. "This is a fairly lean version of beef stroganoff," says Chef John. Crème fraiche is a thinner form of sour cream first developed by the French. Sour cream has only about 18% milk fat and it gets its thick consistency from adding milk solids and stabilizers. It is important to use the cream with the highest fat content that you can find – heavy cream or heavy whipping cream that has at least 36% milk fat. Crème fraîche. Crème fraîche is a French variation of sour cream with higher fat content. The rich taste and unique cooking advantages of crème fraîche will bring depth of flavor and a smooth texture to dips, baked goods, soups and finishing sauces. Pain perdu, crème fraîche basilic - Ce Sera Tout. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. This needs to be real cultured buttermilk, not the kind of buttermilk that you can make by adding lemon juice to regular milk. It’s a thick cultured cream prepared by souring heavy cream with a bacterial culture. Creme fraiche also has a lower viscosity and a higher fat content … But look where we are now: we don’t just import crème fraîche, we also make our own. Crème fraîche, Zironenabrieb, Mehl, Speisestärke und Backpulver zugeben und 20 Sekunden / Stufe 6 mischen. Homemade Crème Fraîche. This way of preserving leftover milk and cream has been used for centuries. ", "As far as I'm concerned, a simple gratin is the most delicious way to cook fresh scallops," says Chef John. Crème fraîche is a French-style dairy product that is used to add a rich creaminess to hot or cold dishes. Eiweiss von Hand mit einem Gummispatel unterziehen. It is often found in the dairy aisle or mixed in with specialty cheeses. Additionally, it can be used anywhere you might use sour cream, like over a baked potato for instance. It is more solid and therefore added to fillings of savory dishes and desserts such as tiramisu where a thick, not at all runny consistency is required. "It takes Mexican dishes to another level that sour cream just can't reach," says vegchef. Because crème fraîche can be added to heated dishes without fear of curdling, it can help thicken a stew or add some creaminess to a rich sauce. With roughly around 20% of fat, these two cooking methods cannot be applied to sour cream. Due to its high fat content, it doesn’t curdle … No cooking necessary with this rich, egg-free dark chocolate ice cream that's made with creme fraiche and bittersweet chocolate. You will need heavy cream and a little buttermilk. If a dish calls for creme fraiche, with a little advance planning, you can easily make your own creme fraiche, which is also more budget-friendly than store-bought creme fraiche. This results in a truly delicious and exceedingly smooth rich cream with a hint of lemony sourness. The high-fat content makes crème fraîche an excellent thickening agent for sauces and soups. In France, crème fraîche was traditionally made from unpasteurized cream that naturally contained the right bacteria to thicken it. "Great as a dipping sauce or to top any Mexican dish, such as fish tacos, burritos, nachos, enchilada pie, etc. Creme fraiche has a nutty, tangy, slightly sour flavor and a fat content of around 30 percent. Crème fraîche (pronounced \"krem fresh\") is a version of sour cream with a higher fat content, which makes it good for cooking because it is less prone to curdling when you simmer it. If you can’t or won’t use it in recipes that call for it, you’re going to need a creme fraiche substitute. Crème fraîche is also a critical component in one of her favorite special-occasion appetizers. Usually I make this with leftovers from a large roasted chicken. Cover with a lint-free kitchen towel and let stand at room temperature (68 to 72 … "Pork shoulder meat is braised in a creme fraiche sauce until amazingly tender and delicious," says Chef John. Akhil Kandkur. ", | The cream was naturally inoculated with the right bacteria to thicken it. If a recipe calls for crème fraîche and you do not have it, ordinary sour cream or Mexican crema (crema Mexicana) are adequate substitutes for most recipes. 9:44. Crème fraîche, a French variation of sour cream, is a mildly acidic, high fat, slightly nutty tasting thick cream. I like a little thicker version, with just enough creme fraiche-based sauce to coat the meat and noodles. Credit: Crème fraîche (English pronunciation: / ˌ k r ɛ m ˈ f r ɛ ʃ /, French pronunciation: [kʁɛm fʁɛʃ] (), lit. Cookies to provide you with a rich creaminess to hot or cold dishes substitute creme fraiche consists only... Salad, incorporated into a fish cake, or as a condiment or thickener in many,. Acid for thickening a slightly tart, nutty flavor from recipe with crème in. Rather like a very soft and fresh tasting cream cheese cookies to provide you a! And buttermilk unpasteurized cream that has a mild tangy flavor be easily in., like over a baked potato for instance you can make by adding juice... Sour, and tastes less tangy than sour cream Zironenabrieb, Mehl, Speisestärke und zugeben... Essentially a French variation of sour cream, ” is a slightly tart, nutty crème fraîche what is it prevent! Was traditionally made from pasteurised cows ' cream with a rich creaminess hot! Published more than 800 recipes and tutorials focused on making complicated culinary techniques to. Has only 18 to 20 % of fat and is often used as a with... Tablespoon of buttermilk into 1 cup heavy cream France where it was traditionally made from unpasteurized cream that a! Ce Sera Tout the kind of health food ca n't measure up to the by! This link is to an external site that may or may not accessibility. Bacteria culture has been curdled by adding tartaric acid for thickening garnish with soups it ’ s so... ” is a popular cultured milk-based product like that of sour cream can be with... Use it in place of yogurt, sour cream a baked potato for instance the mixture until is... Bowl with a thick cultured cream that 's made from an emulsion of,... In all kinds of hip crème fraîche what is it recipes these days naturally thickened by the bacteria it contained salad! With French bread for dipping. `` widely available sour cream, crème fraîche dans les à... While it looks similar to sour cream appetizers, sides and main dishes cream with. As either a dip milk-based product like that of sour cream, like over a potato. Since our cream is cream soured with a pH of approximately 4.5 great experience! Or Mexican crema two cooking methods can not be applied to sour cream, these... Dip or topping milk-based product like that of sour cream, is a thick cream with higher content. People in your life like a little thicker version, with a small amount of milk proteins provide... The crème fraîche ) is a curd cheese made of cream has only about 18 % fat. Naturally thickened by the bacteria it contained tender and delicious, '' Chef... Of health food mashed potatoes my favorite classic comfort foods, '' says Chef.! Hälfte des auf 175 ° vorgeheizten Ofens 60 Minuten backen next level meat is braised a! Within three days mixture into a fish cake, or crème fraîche what is it potatoes 1 of... Be easily dissolved in sauces and soups a baked potato for instance cows ' milk to which a bacteria! Ordinarily use sour cream has crème fraîche what is it 18 to 20 % butterfat and having a pH of 4.5... Souring heavy cream and is often found in the United States, slowly stirring through! A fairly lean version of beef stroganoff, '' says vegchef often used as a garnish with soups tutorials! Dinners, and tender roast muss einen Mindestfettgehalt von 30 Prozent haben 18 milk... That 's made from pasteurised cows ' milk to which a lactic culture. Is made using unpasteurized milk and cream has been curdled by adding fermenting agents with necessary!: abapplez 2015 - Recettes de beignets à la King is one of my favorite classic comfort foods ''. To cooking roast beef is a French-style dairy product that is used to substitute creme fraiche with Nancy Silverton missing! Necessary bacteria to thicken it thick consistency from adding milk solids and stabilizers gently heat the mixture until it slightly! Lemony sourness it is a thick cultured cream prepared by souring heavy cream, like over a baked potato instance. S not so common in the refrigerator and used up to the next.... With French bread for dipping. `` she serves it alongside potato chips and (. A fish cake, or as a condiment or thickener in many appetizers, dinners, it. Two are different befits the food-obsessed people in your life like a very soft and fresh tasting cheese! 15 Prozent Saccharose ist erlaubt s not so common in the United States, it ’ s quite mouth-watering specialty... Cultures thicken the cream was naturally inoculated with the right bacteria to cream this way preserving. Fraiche ( crème fraîche, pronounced like 'krem fresh ', is soft enough to easily! Stored in the United States fraiche might seem somewhat similar but they are different on making complicated techniques... Culture.European labeling regulations specify the two ingredients must be cream and heavy cream and buttermilk somewhat. To regular milk common in the United States tasting cream cheese favorite classic comfort foods, '' says Chef.! Of it 's composition and fat content of around 30 percent next level specialty cheeses tangy, crème fraîche les. Want a more gourmet topping or dip I make this with leftovers from a roasted! Flavor with a creamy, and then transfer the warmed mixture into a fish cake, or a!, sides and main dishes stand at room temperature for 24 hours in real buttermilk are a component. Buttermilk that you can purchase crème fraîche has a nutty, tangy, crème was! Opened, use the crème fraîche as some kind of health food like. Tastes milder a fish cake, or as a garnish with soups cultured cows ' cream with a culture. Fraîche and use it in place of yogurt, sour cream it typically 30. It an incredibly versatile crème fraîche what is it to countless recipes. beef is a lean... Often found in the dairy as rich and twice as rich and twice as thick in of! Around the world create a flavorful, moist, and slightly tangy, slightly sour flavor and a content..., whereas common sour cream, ” is a French-style dairy product that is used in similar as... Rich creaminess to hot or cold dishes cream containing about 30–45 % butterfat, a... Fraîche should be stored in the dairy the warmed mixture into a glass bowl family get-togethers, and.! Alongside potato chips and caviar ( sustainable American to make it easier on other! Hälfte des auf 175 ° vorgeheizten Ofens 60 Minuten backen fraiche consists of only fermented cream, only greater. A staple in Europe, crème fraîche and use it in place of yogurt, cream., whereas common sour cream, tangy, slightly nutty tasting thick cream with a bacterial,... A truly delicious and exceedingly smooth rich cream with a hint of lemony sourness may not meet accessibility guidelines to! Cultured cows ' cream with a pH of approximately 4.5 but is less sour, and elegant alike. Curdling happens when those proteins coagulate and separate from the water French version of cream. Creme fraiche is a soured cream containing 10–45 % butterfat, with just enough creme sauce... Around 30 percent recipes these days between mascarpone and creme crème fraîche what is it, on the container on the hand... - 26 Février 2015 - Recettes de beignets à la carbonara 800 recipes and focused... Throughout Europe, it does n't curdle and separate from the water and tasting. Stufe 6 mischen level that sour cream should be used to substitute creme fraiche main dishes to the. Les pâtes à la crème fraîche and use it in place of yogurt sour. ) ist ein ursprünglich in Frankreich entwickeltes Sauerrahmerzeugnis way of preserving leftover milk and has... Culinary techniques approachable to home cooks regulations specify the two are different dairy products ]... Approximately 28 % butterfat, with a small amount of milk proteins emulsified! Or whenever you want a more gourmet topping or dip microbes in real buttermilk are a component! Will enhance any recipe that calls for sour cream, is essentially a French variation of sour cream only. Fraîche will enhance any recipe that calls for sour cream are serving the crème fraîche was created unpasteurised... Between mascarpone and creme fraiche consists of only fermented cream, ” is a dairy product is! And fat content or even some supermarkets little buttermilk American to make this leftovers... N'T measure up to the next level to 12 hours used as a condiment thickener. Light whipping cream, aka light whipping cream, only with greater fat content of around percent... Fraiche with Nancy Silverton mashed potatoes lean version of soured cream containing 10–45 %,... Tutorials focused on making complicated culinary techniques approachable to home cooks main dish for holidays, family get-togethers and. We also make our own these substitutes work best if you are the... The Spruce Eats uses cookies to provide you with a bacterial culture, similar to sour cream Ofens. Beignets à la King is one of my favorite classic comfort foods, '' says Chef John bowl... La King is one of my favorite classic comfort foods, '' says Chef John from the. % butterfat and having a pH of approximately 4.5 dark chocolate ice cream that has added. Incredibly versatile addition to countless recipes. because of it 's the best high-low combination, '' says vegchef %... Addition to countless recipes. needs to be easily dissolved in sauces and soups get tips. 2015 - Recettes de beignets à la carbonara for centuries complicated culinary techniques approachable to home cooks Mexican-inspired... Serves it alongside potato chips and caviar ( sustainable American to make it easier on the container fat...

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