katamaran Posted November 21, 2015 Share Posted November 21, 2015 Sos vasabi pavlaka :) Quote Link to comment
aram Posted November 21, 2015 Share Posted November 21, 2015 sos ren i pavlaka uz sarme, mmmm Quote Link to comment
MayDay Posted December 15, 2015 Share Posted December 15, 2015 Kako biste napravli posni baunti koristeci cvrsto kokosovo ulje i kokosovo brasno? Ivy, please. :D Quote Link to comment
ivy Posted December 15, 2015 Share Posted December 15, 2015 Kako biste napravli posni baunti koristeci cvrsto kokosovo ulje i kokosovo brasno? Ivy, please. :D od kososovog krema(imas u marketima u manjoj konzervi,neki tai nesto..) umesto kondenzovanog mleka npr http://notenoughcinnamon.com/2015/07/28/easy-paleo-bounty-bars-aka-mounds/ ili http://thenourishedcaveman.com/coconut-chcocolate-bars-low-carb-snacks/ nisam to nista pravila ali guglaj lchf/paleo bounty bars ili vegan bounty bars pa iskombinuj nesto,u principu nema greske jer se kokosovo ulje stegne u frizideru pa sta god pomesasa izgleda kao bar kad se stegne :D ..ali mislim da i ne bi trebale biti dugo van frizidera Quote Link to comment
gospa buba Posted December 15, 2015 Share Posted December 15, 2015 sos ren i pavlaka uz sarme, mmmm ren i pavlaka uz bilo shta mmm :D Quote Link to comment
MayDay Posted December 15, 2015 Share Posted December 15, 2015 od kososovog krema(imas u marketima u manjoj konzervi,neki tai nesto..) umesto kondenzovanog mleka npr http://notenoughcinnamon.com/2015/07/28/easy-paleo-bounty-bars-aka-mounds/ ili http://thenourishedcaveman.com/coconut-chcocolate-bars-low-carb-snacks/ nisam to nista pravila ali guglaj lchf/paleo bounty bars ili vegan bounty bars pa iskombinuj nesto,u principu nema greske jer se kokosovo ulje stegne u frizideru pa sta god pomesasa izgleda kao bar kad se stegne :D ..ali mislim da i ne bi trebale biti dugo van frizidera Da, da, znam za taj krem. Perfect, thanks! Quote Link to comment
ivy Posted December 15, 2015 Share Posted December 15, 2015 e da,koristi med ili nesto posto se secer ne topi!! u koksovom ulju Quote Link to comment
banatjanin Posted December 25, 2015 Share Posted December 25, 2015 Da li dodajete mleko u bolonjez sos? Quote Link to comment
maheem Posted December 25, 2015 Share Posted December 25, 2015 čitam bešamel pa zamalo da napišem da Quote Link to comment
adam Posted December 25, 2015 Share Posted December 25, 2015 Da li dodajete mleko u bolonjez sos? ja sam jednom probao po nekom receptu. solja mleka u serpicu, u to star anis, da se ugreje skoro do kljucanja, mrdne s ringle pa pomalo u sos dok krcka. nije bilo lose al nije mi bilo nesto super tako da se ne bakcem vise s tim. Quote Link to comment
banatjanin Posted December 25, 2015 Share Posted December 25, 2015 (edited) U Larusovoj gastro enciklopediji piše tako, a tako izbacuju i old school italijanski recepti na netu. Sad probao, evo ga gotov bolonjez, čini mi se više viskozan nego inače, što mi se dopada @ maheem teško bi išao besamel bez mleka :D Edited December 25, 2015 by banatjanin Quote Link to comment
darling Posted December 25, 2015 Share Posted December 25, 2015 u jednoj italijanskoj kuci u kojoj sam bila u paradajz sos su dodavali panu ili mleko da ubiju kiselinu, a ne secer. ja naucila od njih i uvek u paradajz sos sipam mleko. Quote Link to comment
hoffnung Posted December 25, 2015 Share Posted December 25, 2015 čitam bešamel pa zamalo da napišem da +1 mene je zbunilo totalno! :D nego.. imam ideju ali je jos nisam realizovao. uzme se pleh i na isti se prostre onaj papir za pecenje narenda se neki mekaniji zuti sir [gauda ili koji vec] saceka se da se isti istopi i dobije braon boju kada je gotovo, isti se skine sa papira i samelje naprave se kokice, posole i pospu ovim sirom. Quote Link to comment
darling Posted December 25, 2015 Share Posted December 25, 2015 prvi deo tvog recepta vec postoji ovo dalje ne znam... Quote Link to comment
hoffnung Posted December 25, 2015 Share Posted December 25, 2015 (edited) ha! neko pametan kao i ja :P\ edit: ja ovo znam tako sto kada pravim tople sendvice u rerni, cesto mi ostane sir na onom papiru i kada ga skinem sa istog, bas mu je super ukus. edit2: sada gledam slike 'parmesan crisps' i bas ima ludih/super stvari :) Edited December 25, 2015 by hoffnung Quote Link to comment
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