katamaran Posted June 25, 2014 Share Posted June 25, 2014 Videcemo :) Pocnu kao zelene pa vrlo brzo predju u ljubicasto. Ipak nije pravilo jer recimo bolivijska duga prodje i zutu fazu The peppers are first purple and then age to yellow, orange and finally red dok recimo royal black (imam obe :)) ide pravo u crvenu iz ljubicaste They are initially a very dark purple/black before ripening to red approximately 90 days after transplanting Jos jedna razlika je sto su ove ljubicaste od starta Link to comment
pacey defender Posted June 29, 2014 Share Posted June 29, 2014 (edited) Glup sam za odleđivanje frižidera-zamrzivača. Ispraznio sam zamrzivač, frižider nisam. Šta sad? Otvorim vrata zamrzivača, strpljivo čekam da se brže otope ove sajte leda? Postoji li neka varijanta da se ubrza proces? Da li treba da ispraznim i frižider pa da ga otvorim? Neće se valjda zatvoren ubuđati za ovako kratko vreme? Edited June 29, 2014 by pacey defender Link to comment
wall Posted June 29, 2014 Share Posted June 29, 2014 Veću posudu sa vrelom vodom i zatvori vrata Link to comment
pacey defender Posted June 29, 2014 Share Posted June 29, 2014 e, tenks, islo bolje i brze nego sto sam mislio da ce ici. Link to comment
rajka Posted July 5, 2014 Share Posted July 5, 2014 e konacno sam nasla cveklu sa liscem, i sad bih da to pecem u rerni u alu foliji. pitanje je koja temp i koliko dugo? nikad nisam pekla lisce pa se bojim da ne zajebem. i jel treba da prikraju skinem foliju da zapecem? ako da, koliko dugo? Link to comment
darling Posted July 6, 2014 Share Posted July 6, 2014 (edited) eo ti dzejmijev recept. 200 stepeni, sat vremena. ne otvaraj kesu, jer tu nema sta da se zapece. iskreno, meni je ta pecena cvekla (a pravila sam po ovom receptu) bzvz. ko podgrejana salata od cvekle Jamie's recipe for Baked Beetroot with balsamic vinegar, marjoram and garlic from his book "The Return of the Naked Chef" - serves 4.A fantastic veg which is great served with white fish such as grilled monkfish, or with beef carpaccio, or as part of an antipasti plate along with some tasty beans, sliced prosciutto and tomato rubbed crostini. If you're lucky enough to buy beetroot with their leaves, remove them, keep them and use like spinach. They taste amazing.455gr / 1lb raw beetroots, preferably golf ball size, scrubbed10 cloves of garlic, unpeeled and squashed1 handful of fresh marjoram or sweet oregano, leaves pickedsalt and freshly ground black pepper10 tablespoons balsamic vinegar6 tablespoons extra virgin olive oilPreheat the oven to 200C/400F/gas 6.Tear off around a metre and a half / 5ft of kitchen foil and fold it in half to give you double thickness. If you can only get larger beetroots half them to speed up their cooking time, otherwise use them whole. Place them in the middle of the foil with the garlic and marjoram, season generously with salt and freshly ground black pepper, then fold the sides in to the middle. Before you seal the foil, add the vinegar and olive oil. Scrunch or fold the foil together to seal at the top. Place in the preheated oven and cook for around 1 hour, until tender. Serve in the bag at the table - lovely. Edited July 6, 2014 by darling Link to comment
zola89 Posted July 6, 2014 Share Posted July 6, 2014 Zvuči previše balzamika. Meni radi posao samo so i maslinovo ulje. Link to comment
nenad Posted July 6, 2014 Share Posted July 6, 2014 e konacno sam nasla cveklu sa liscem, i sad bih da to pecem u rerni u alu foliji. pitanje je koja temp i koliko dugo? nikad nisam pekla lisce pa se bojim da ne zajebem. i jel treba da prikraju skinem foliju da zapecem? ako da, koliko dugo? nemoj peci lisce, odseci ga i napravi salatu. feta (ili slican) sir, lisce, mulje, krupna morska so. mozes ubaciti i orahe kontam da bi oni fino cucnuli, ja ne smem, zena je alergicna. Link to comment
*edited by mod Posted July 7, 2014 Share Posted July 7, 2014 Jel ima neko iskustva ili recept sa Azuki pasuljem? ja ga kupio u prodavnici zdrave hrane jer se secam da mi je bio kul u Ebisu ali sad mi stoji u kesi vec neko vreme a nemam pojima na koji nacin da ga spremim, pa rekoh da pitam ovde pre nego sto ga odradim kao obican corbasti pasulj. Link to comment
hoffnung Posted July 24, 2014 Share Posted July 24, 2014 kupio sam odavno soja sos u jednoj kineskoj radnji u blokovima [verovatno ima 2 godine] da li soja sos ima rok trajanja. ovde nigde ne pise, ili mogu da ga koristim. bio bih zahvalan za neki info jer mi treba uskoro. Link to comment
ljakse Posted July 24, 2014 Share Posted July 24, 2014 Pazi koliko stavljaš, ti kineski iz blokova su onako hevi i nerafinisani, usraćeš jelo ako budeš stavljao količinu koju si navikao sa nekim standardnim iz prodaje. Link to comment
hoffnung Posted July 24, 2014 Share Posted July 24, 2014 (edited) ma znam, cak je ovo satro onaj sto mozes da stavis pola litre, nije onaj tamni. znam da mi se nije dopao na prvu loptu zato je i stojao toliko dugo, a sada mi treba. a sta mislis za rok trajanja? edit: necu da ga stavljam. stavicu samo onaj super dark i to je to. hvala sto si se javio sa savetom! Edited July 24, 2014 by hoffnung Link to comment
ljakse Posted July 24, 2014 Share Posted July 24, 2014 Np, i probaj da šeruješ fajlove između meka i pecea, osposobili su to skoro, nema ni 15 godina. Link to comment
hoffnung Posted July 24, 2014 Share Posted July 24, 2014 hhahah a nije ni prvi april :D Link to comment
djeneralche Posted July 30, 2014 Share Posted July 30, 2014 Koji sirevi u Srbiji su ekvivalentni grckim feta sirevima? Link to comment
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