ordi Posted January 21, 2015 Share Posted January 21, 2015 šta hvali, pre će da mu izbije Quote Link to comment
ivy Posted January 21, 2015 Share Posted January 21, 2015 E, to sa slaninicom, to je low carb varijanta. Sutra probam (patim od v.pritiska). pa grikaj ga uz bilo sta..naseckaj u salate,uz pecena mesa,super se slaze sa sirom,jajima.. Quote Link to comment
prima Posted January 21, 2015 Share Posted January 21, 2015 termicki neobradjen i samo svez iseckan na komadice ili ispresovan pa u salati, testenini, jednom se lepo poklopio cak i sa dzemom od sipka Quote Link to comment
Indy Posted January 21, 2015 Share Posted January 21, 2015 (edited) Da, nekako ga uvek zaboravim. EDIT. Mislim, bluk. Edited January 21, 2015 by Indy Quote Link to comment
dùda Posted January 21, 2015 Share Posted January 21, 2015 protisnut u zelenoj salati (bilo kojoj osim puterice) vrh vrhova Quote Link to comment
Amelija Posted January 21, 2015 Share Posted January 21, 2015 da, u zelenoj salati (bilo kojoj) je kod mene pod obavezno, a može i u raznim drugim salatama uz raznorazne ribetine i druge morske zezalice isto obavezno od kuvanog u boraniju, blitvu, spanać, može i tikvice a viđala sam i jela gde se ubaci ceo češanj (neoljušten) pa se ispeče pa se posle oljušti i pojede (ali nemam pojma kako se ta jela prave) Quote Link to comment
Venom Posted January 21, 2015 Share Posted January 21, 2015 Sirov volim i uz avokado. Quote Link to comment
dùda Posted January 21, 2015 Share Posted January 21, 2015 a viđala sam i jela gde se ubaci ceo češanj (neoljušten) pa se ispeče pa se posle oljušti i pojede (ali nemam pojma kako se ta jela prave) ja upravo tako ubacujem uzmeso kada ga pečem u rerni onda taj luk još upije sokove iz mesa i otimamo se ko će pre da ga pojede :D Quote Link to comment
renne Posted January 21, 2015 Share Posted January 21, 2015 Ja baš neki dan singeru objašnjavao za takav bluk, divan sos se od njega posle napravi Quote Link to comment
dùda Posted January 21, 2015 Share Posted January 21, 2015 (edited) kodnas ne može da preživi do pravljenja sosa ed. renne, a šta osim luka dodaješ u taj sos Edited January 21, 2015 by dùda Quote Link to comment
Amelija Posted January 21, 2015 Share Posted January 21, 2015 ni ja ne ostavim ništa za sos (ukoliko je bio planiran) Quote Link to comment
prima Posted January 21, 2015 Share Posted January 21, 2015 zaboden sa svih strana u meso pa u rernu. samo zbog njega i jedem pecenje. Quote Link to comment
Indy Posted January 21, 2015 Share Posted January 21, 2015 Sirov volim i uz avokado. Odlicna ideja Quote Link to comment
ivy Posted January 21, 2015 Share Posted January 21, 2015 ja ga stavim i u povrce(ipak je tema :D) peceno u rerni...bas pre neki dan-komorac,cicoka,bundeva,crni luk iseceno na kockice/kriske i cenovi neoljustenog belog ,marinada so/mulje/balsamiko pa u rernu na 45min Quote Link to comment
Amelija Posted January 21, 2015 Share Posted January 21, 2015 avokado najbolje volem sam, kao takav ali može i u salati s paradajzom i belim lukom Quote Link to comment
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