Haralampije Posted January 21, 2015 Share Posted January 21, 2015 garlik je uz biber osnova svake kuhinje,zdravstveni efekat se postize samo konzumiranjem vece kolicine dnevno,recimo bar 5-6 cenova.a te price kako smrdi sire budale -_- Quote Link to comment
rajka Posted January 21, 2015 Author Share Posted January 21, 2015 Jbte, unistili ste mi temu. najljubaznije bih molila sefa da splituje. Quote Link to comment
Amelija Posted January 21, 2015 Share Posted January 21, 2015 šta bre uništili temu i da se splituje? luk = povrće salate = povrće ili se možda nešto u međuvremenu izmenilo na ovoj planeti? + se pričalo i o luku u kuvanom povrću Quote Link to comment
prima Posted January 21, 2015 Share Posted January 21, 2015 (edited) garlik je uz biber osnova svake kuhinje,zdravstveni efekat se postize samo konzumiranjem vece kolicine dnevno,recimo bar 5-6 cenova.a te price kako smrdi sire budale -_- + sirovog, nasuprot paradajzu koji postaje zdraviji sa dugotrajnim kuvanjem, zar ne Edited January 21, 2015 by prima Quote Link to comment
Delija67 Posted January 21, 2015 Share Posted January 21, 2015 Valjalo bi da ovde navrati Singer da baci neki recept za pasulj Quote Link to comment
ivy Posted January 21, 2015 Share Posted January 21, 2015 zanimljiv tekst o cuvanju voca i povrca https://agroavantura.wordpress.com/2013/06/05/kako-cuvati-voce-i-povrce/ Quote Link to comment
Anonymous Posted January 21, 2015 Share Posted January 21, 2015 Jel' bila supa od crvenog sočiva? crveno sočivo (1 šaka) 1 l vode šargarepa crni luk tikvica paradajz beli luk kumin so, biber limun maslinovo ulje Sve sem limuna staviti zajedno u lonac i skuvati. Skuvanu supu propasirati u blenderu. i pred serviranje začniti limunom. Koga ne mrzi da na plotni malo sprži tanko isečene kolutove crnog luka i da ih na kraju ubaci u gotovu supu može i to. Quote Link to comment
Hippie Posted January 21, 2015 Share Posted January 21, 2015 uhh, kasmo vech kod supica i tome sl. -- tomato bisque nikako da napravim/experimentisem s receptima.. tj u nasem marketu ima 1 kuvar i samo on zna kako to da spremi a da mi se najvise svidi Quote Link to comment
darling Posted January 22, 2015 Share Posted January 22, 2015 ovo od sociva i ostalog povrca je bozanstveno jelo. vegetarijanac temeljac od pileta nek zameni povrtnim temeljcem. Quote Link to comment
Indy Posted January 22, 2015 Share Posted January 22, 2015 luk = povrće salate = povrće Mislim da je i dalje tako. Rajki se verovatno ne dopada sto nisu u pitanju (osim u par slucajeva) kompleksni kuvani recepti. Medjutim, ovde kod mene je leto i dovoljno je sto se ja kuvam... povrce moze da bude sirovo. :) Quote Link to comment
prima Posted February 8, 2015 Share Posted February 8, 2015 (edited) omg my first spinach pie ! komadici tomme de savoie ementaler rendani, menta 2 jajeta i oko pola kile spanaca skuvano ranije u sosu od bluka Edited February 8, 2015 by prima Quote Link to comment
aram Posted February 8, 2015 Share Posted February 8, 2015 (edited) omg my first spinach pie ! lepo izgleda :pig: ups, nestade slika :D Edited February 8, 2015 by aram Quote Link to comment
prima Posted February 8, 2015 Share Posted February 8, 2015 evo je slika :) nesto sad mislim, bila bi mozda jos bolja bez jaja a sa jos trava i sa semenkama vise mirisna a manje proteinska Quote Link to comment
ivy Posted February 9, 2015 Share Posted February 9, 2015 spanac/sir kombo nema greske sta god da uradis. ako stavljas neki sir koji ce se rastopiti ne treba ti jaje jer ce on povezati masu..a ako bas treba da se poveze a neces da se oseti jaje mozes staviti samo 1 belance Quote Link to comment
prima Posted February 9, 2015 Share Posted February 9, 2015 (edited) pa da, preterah ga sa vec dve vrste rastoppljujuceg sira i hc buterom! mada za prvi pokusaj roka, sad cu da ga isporucim po kancelariji :ivil: Edited February 9, 2015 by prima Quote Link to comment
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