October 30, 20168 yr ima neko dobar recept za corbu od belog luka bez brasna? ima ono što mi zovemo klin čorba i što je prelako najbolja je ako imaš vodu u kojoj se kuvao krompir četiri čena bluka i kašičicu kima pržneš na puteru ali da ne zagore, već koliko da zamirišu. naliješ supom (od krompira ili pilećom), dodaš kašičicu aleve paprike, pa kad baci ključ, u kutlaču razbiješ jaje i spustiš u čorbicu - onoliko jaja koliko ima osoba. posle 3 - 4 minuta ključanja, skidaš sa vatre (da žumance ostane rovito i razmuti se u čorbu kad ga raspukneš kašikom). služi se na prepečenim kockima hleba, ali pošto nećeš brašno, onda ništa...
October 30, 20168 yr ima ono što mi zovemo klin čorba i što je prelako najbolja je ako imaš vodu u kojoj se kuvao krompir četiri čena bluka i kašičicu kima pržneš na puteru ali da ne zagore, već koliko da zamirišu. naliješ supom (od krompira ili pilećom), dodaš kašičicu aleve paprike, pa kad baci ključ, u kutlaču razbiješ jaje i spustiš u čorbicu - onoliko jaja koliko ima osoba. posle 3 - 4 minuta ključanja, skidaš sa vatre (da žumance ostane rovito i razmuti se u čorbu kad ga raspukneš kašikom). služi se na prepečenim kockima hleba, ali pošto nećeš brašno, onda ništa... super recept probaću. jednom sam pravio neku čorbu od belog luka. fijasko. žena jela jer joj bi žao mene, a gajba je smrdela danima.
October 30, 20168 yr ima ono što mi zovemo klin čorba i što je prelako najbolja je ako imaš vodu u kojoj se kuvao krompir četiri čena bluka i kašičicu kima pržneš na puteru ali da ne zagore, već koliko da zamirišu. naliješ supom (od krompira ili pilećom), dodaš kašičicu aleve paprike, pa kad baci ključ, u kutlaču razbiješ jaje i spustiš u čorbicu - onoliko jaja koliko ima osoba. posle 3 - 4 minuta ključanja, skidaš sa vatre (da žumance ostane rovito i razmuti se u čorbu kad ga raspukneš kašikom). služi se na prepečenim kockima hleba, ali pošto nećeš brašno, onda ništa... to je moja mama pravila od vode od testenine ali razmuti zumace pa ga u tankom mlazu doda da bude koncasto ja cu praviti ovu aramovu corbu al cu smanjiti one dve glavice svezeg bluka na mozda pola jedne Edited October 30, 20168 yr by ivy
October 30, 20168 yr imam izvesnu kolichinu praseceg pechenja odslave. koje je sad ladno i posledichno ga niko nece pojesti, takvi su ljudi. jel ima neka razumna reciklaza? mislim, a da nije bacanje Ima; .Uvredis se zestoko, malo opsujes, navuces obrve nad celo i kazes ima sve da izedete, necu nista kuvati dok ovo ne utrosite
October 30, 20168 yr iseckas na kockice pa prznes sa przenim crnim lukom/blukom.crvenom paprikom/povrcem po zelji,zacinis... +1 meni je ovo odlicno, cak i nakon nekoliko dana zdranja pecenja samo mora da bude dosta i luka i paprike. i zgodno je da meso bude masnjikavo, onda se bolje sve ukashavi posle se zdere sa kuvanim krompirom (i tursijom, mada je za nju jos rano)
October 31, 20168 yr Ima; .Uvredis se zestoko, malo opsujes, navuces obrve nad celo i kazes ima sve da izedete, necu nista kuvati dok ovo ne utrosite pa ne mogu vegetarijancu elem, reciklirao deda. dakle, reseno.
November 3, 20168 yr tri glavice bluka razbi na cenove, posoli, pobiberi, malo polij muljem i dodaj kockicu putera. dobro umotaj u foliju i rkni u rernu na dvesta 20 minuta. za to vreme dinstaj na malo mulja i putera par glavica salota i jos dve glavice bluka (ovog puta ociscenog), podlivaj pilecom supicom (moze i kocka). onaj peceni bluk istisni iz ljuske u ovaj dinstani, dodaj jos pilece supe, stapnim mikserom izblendaj sve. ubaci koji list lovora, ako treba dodaj jos vode do zeljene gustine, soli i bibera. skuvala s vise od 50 cenova! peceni luk nisam razdvajala u cenove nego glavicu ucelo, prvo sam joj odsekla poklopac. sta da ti kazem, meni je bilo lepo, iako nisam jela, a moji su mi rekli da zaboravim recept :D mislim, ne zbog recepta, nego da nema razloga da se jede corba od belog luka pored toliko finih corbi na svetu. zakuvala sam je s mlekom, posluzila uz nju cips od parmezana. taj deo im se najvise dopao :)
November 5, 20168 yr Nesto sam bolestan pa me mrzelo da iskacem napolje po klopu umesto toga smuckao sta sam imao u frizideru. Proprzio prsutu na kockice sa mesavinom zacina, maslinovim uljem i malo belog luka. Skuvao pirinac i onda sve to pomesao sa kasikom harise, malo putera i parmezanom i izjeo dok je jos vruce. Sve u svemu harisa je car!
November 5, 20168 yr Fluffy Dinner Rolls Moist, fluffy American dinner rolls are great when fresh but quickly lose those qualities as they sit. We took a classic dinner roll recipe and applied a Japanese bread-making method called tangzhong, which adds extra moisture to the dough in the form of a flour paste. The added liquid in the dough extends the rolls’ shelf life—they maintain their moist, fluffy texture for more than a day. To support the weight of the extra moisture, we built a strong gluten structure by making some changes to the mixing method—adding a resting period called an autolyse and withholding the butter until the gluten was firmly established. The shaping method was also important. Flattening each portion of dough and rolling it up in a spiral organized the gluten strands into coiled layers, which baked up into feathery sheets. ingredients:Flour Paste½ cup water3tablespoons bread flour Dough½ cup cold milk1 large egg2 cups (11 ounces) bread flour1 ½ teaspoons instant or rapid-rise yeast2 tablespoons sugar1 teaspoon salt4 tablespoons unsalted butter, softened, plus ½ tablespoon, melted 1. FOR THE FLOUR PASTE: Whisk water and flour together in small bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 40 to 80 seconds. 2. FOR THE DOUGH: In bowl of stand mixer, whisk flour paste and milk together until smooth. Add egg and whisk until incorporated. Add flour and yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let stand for 15 minutes. 3. Add sugar and salt and mix on medium-low speed for 5 minutes. With mixer running, add softened butter, 1 tablespoon at a time. Continue to mix on medium-low speed 5 minutes longer, scraping down dough hook and sides of bowl occasionally (dough will stick to bottom of bowl). 4. Transfer dough to very lightly floured counter. Knead briefly to form ball and transfer, seam side down, to lightly greased bowl; lightly coat surface of dough with vegetable oil spray and cover with plastic wrap. Let rise until doubled in volume, about 1 hour. 5. Grease 9-inch round cake pan and set aside. Transfer dough to counter. Press dough gently but firmly to expel all air. Pat and stretch dough to form 8 by 9-inch rectangle with short side facing you. Cut dough lengthwise into 4 equal strips and cut each strip crosswise into 3 equal pieces. Working with 1 piece at a time, stretch and press dough gently to form 8 by 2-inch strip. Starting on short side, roll dough to form snug cylinder and arrange shaped rolls seam side down in prepared pan, placing 10 rolls around edge of pan, pointing inward, and remaining 2 rolls in center. Cover with plastic and let rise until doubled, 45 minutes to 1 hour. 6. When rolls are nearly doubled, adjust oven rack to lowest position and heat oven to 375 degrees. Bake rolls until deep golden brown, 25 to 30 minutes. Let rolls cool in pan on wire rack for 3 minutes; invert rolls onto rack, then reinvert. Brush tops and sides of rolls with melted butter. Let rolls cool for at least 20 minutes before serving. Ha, nađoh i link Edited November 5, 20168 yr by Skyhighatrist
November 11, 20168 yr Inace veliki neljubitelj gibanica, proja i generalno slicnih pita, pre neki dan u Zagrebu u nekom hotelu (esplanade ili tako nekako) sam na nagovor domacina probao strukle (ili strukli) i bio apsolutno odusevljen. Na netu imao milion nekih recepata, zna li neko neki pouzdan
November 11, 20168 yr Inace veliki neljubitelj gibanica, proja i generalno slicnih pita, pre neki dan u Zagrebu u nekom hotelu (esplanade ili tako nekako) sam na nagovor domacina probao strukle (ili strukli) i bio apsolutno odusevljen. Na netu imao milion nekih recepata, zna li neko neki pouzdan zalij gibanicu pavlakom srbine i ne brini brigu ^_^
November 11, 20168 yr da pravim struklsone, pravila bih po ovom receptu http://tandtkitchen.com/zagorski-strukli/ a imas precice od gotovih kora http://www.coolinarika.com/recept/strukle-sa-sirom-kuhane-pa-zapecene/ sto ce reci kuvana, pa zalivena i zapecena giba, burek, pita, stagod.. Edited November 11, 20168 yr by darling
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