Muwan Posted January 1, 2016 Share Posted January 1, 2016 (edited) bogte,meni da je covek spremio ovo ja bih mu pustila i ulje na platnu da naslika.. Edit: tek sam jutros skontao koliko su dobro ispale londonske štanglice, sad kad su prenoćile. Raspad od užitka uz jutarnju kafu. Edited January 1, 2016 by beowl Link to comment
yolo Posted January 1, 2016 Share Posted January 1, 2016 nisam davno doruckovao sarmu ali ne bih rekao da je lose, naprotiv Link to comment
InvisibleLight Posted January 1, 2016 Share Posted January 1, 2016 nisam davno doruckovao sarmu ali ne bih rekao da je lose, naprotiv jedino jelo koje je lepse kad se podgreva 2 cena bluka u 'fil' nacedjena presom i 5-6 cenova izmedju zavijenih sarmi dok se krckaju i 5-6 lovorovih listova prost al magican detalj recepta komsinice madjarice koji me drzi da obozavam sarmu i pored forsiranja u studentskim danima Link to comment
yolo Posted January 1, 2016 Share Posted January 1, 2016 naravno da sam smuljao bluk u fil, kod yola bluk ne ide samo u vasinu tortu Link to comment
Haralampije Posted January 1, 2016 Share Posted January 1, 2016 rolovana plecka punjena fileom i filom od fazana,kapara,kajmaka i senfa Link to comment
MayDay Posted January 1, 2016 Share Posted January 1, 2016 Ja jutros pojela poslednju barenu somborku iz tegle što smo dobili na poklon. Je l znate da l ima neka dobra industrijska da se kupi? Link to comment
renne Posted January 1, 2016 Share Posted January 1, 2016 Idea. K robna marka Upravo konzumiram Link to comment
MayDay Posted January 1, 2016 Share Posted January 1, 2016 Je l dobra? Nisu mekane onako gnjecave? Ja volim da puckaju. Link to comment
Haralampije Posted January 1, 2016 Share Posted January 1, 2016 Ja jutros pojela poslednju barenu somborku iz tegle što smo dobili na poklon. Je l znate da l ima neka dobra industrijska da se kupi? http://www.akcijeikatalozi.rs/amfissa-paprika-crvena-pecena-531596 neki dan jeo na nekom rucku.nije domaca ali vise nego solidna Link to comment
MayDay Posted January 1, 2016 Share Posted January 1, 2016 Ma nije ti to ta iz tanjira. <_< Link to comment
Haralampije Posted January 1, 2016 Share Posted January 1, 2016 ne,nije to ta .na tanjuru je domaca :) Link to comment
Tale Posted January 1, 2016 Share Posted January 1, 2016 Pošto je juče kumu tradicionalno bio rođendan kod kuće se nije spremalo ništa. Zato sam jutros(!) pazario 2kg buta i ispekao ga tako da nož nije bio potreban. Nikada mi "pečenje" nije ovako dobro ispalo. 1,5h na 180 i 1,5h na 150 stepeni, nepokriveno. Odmaralo posle još pola sata u isključenoj rerni, u drugoj tepsiji. TT Link to comment
renne Posted January 1, 2016 Share Posted January 1, 2016 Je l dobra? Nisu mekane onako gnjecave? Ja volim da puckaju.Puckaju. Savršene, keve mi Nevenke Link to comment
MayDay Posted January 1, 2016 Share Posted January 1, 2016 Odlično. Ja sam se toliko navadila, da uopšte ne mogu da jedem sarmu ili humus bez te barene somborke. Link to comment
Marcus Wulffings Posted January 1, 2016 Share Posted January 1, 2016 dobro započeta gastronomska nova godina sa jagnjećim butom, pečenim krompirima i sosom od rena Link to comment
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