Аврам Гојић Posted March 10, 2010 Share Posted March 10, 2010 Znaci definitivno ne treba odmah, ali ni na kraju. Vidis, eto mi potvrde. Super. Link to comment
Isis Posted March 10, 2010 Share Posted March 10, 2010 a u pasulj valjda ne ide ni ladna voda usred kuvanja. znam da mi mama jednom ostavila u amanet da joj cuvam pasulj dok se kuva. kad je zvala telefonom da proveri stanje, ja da se pohvalim kako zaista nisam zaboravila na pasulj (za razliku od svakog prethodnog puta), kazem ja kako sam dolila vode jer mi se ucinilo da je dosta isparilo. ona mi kaze nesto u fazonu fino, sad idi i prospi ga u wc solju. Link to comment
halloween Posted March 12, 2010 Share Posted March 12, 2010 (edited) kako ih pravis?Recept sa poleđine kese miksa bamije od 1 kg:Potrebno je još: šolja maslinovog ulja, šolja gustog soka od paradajza, 1 1/2 šolje vode, so i biber.Sadržaj kese dinstati na 5 kašika ulja 5-7 minuta, dodati vodu, so, biber, preostalo ulje i sok od paradajza, pustiti da provri, a potom na tihoj vatri još 40 minuta.Nisam neka domaćica, volim kad imam sve iseckano i sa receptom. Edited March 12, 2010 by halloween Link to comment
MarlaSinger Posted March 12, 2010 Share Posted March 12, 2010 40 minuta , bas se dugo kuvajunikada nisam jela bamijepotrazicu ih Link to comment
renne Posted March 12, 2010 Share Posted March 12, 2010 Vrlo verovatno da ti se neće svideti Link to comment
Аврам Гојић Posted March 12, 2010 Share Posted March 12, 2010 E to je sad malo dubiozno.Smrznute bamije su mnogo, mnogo manje ljigave od svezih. A jesu malo acquired taste. Ja ih obozavam, ali mi se nisu dopale na prvu loptu.Najbolje potrazi spremne konzervisane bamije u sosu. Valjda ima u tim Amerikama grckih radnji? Link to comment
MarlaSinger Posted March 12, 2010 Share Posted March 12, 2010 Ovoima svida po radnjama ali ja nisam nikada probala, zato se tako dugo kuva? Link to comment
Аврам Гојић Posted March 12, 2010 Share Posted March 12, 2010 zato sto su veoma vlaknaste. kao boranija. Link to comment
MarlaSinger Posted March 12, 2010 Share Posted March 12, 2010 boraniju bas volim jaoo to volim boraniju , tacno cu veceras da je skuvam Link to comment
Аврам Гојић Posted March 12, 2010 Share Posted March 12, 2010 sta je bre ovo, prvo sam naranio Halloween, sada tebe Link to comment
MarlaSinger Posted March 12, 2010 Share Posted March 12, 2010 A da malo mozda ne prekuvavate to , ja ni boraniju ne kuvam 40 minuta evo nasla sam recept za banije , bas cu da probam 1 pound fresh baby okra, washed, dried, stem ends trimmed very close to top, or use frozen thawed whole baby okra2 tablespoons olive oil1/4 cup finely chopped onion1 clove garlic, finely minced2 medium tomatoes, peeled, diced, or 1 can (14.5 ounces) diced tomatoes1 tablespoon lemon juicedash salt and pepperPreparation:Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Sauté the okra for 3 to 5 minutes, then remove with slotted spoon to paper towels. Heat the remaining tablespoon of olive oil in the saucepan. When hot, add the chopped onion; sauté for 2 to 3 minutes. Add the garlic and sauté another 2 minutes. Add the diced tomatoes and stir together until the mixture boils. Turn down to a simmer, add the lemon juice, salt and pepper. Simmer for 30 minutes longer. To serve spoon about a few tablespoons of sauce into a serving dish. Top with the okra then cover with remaining sauce. Serves 4 to 6. Link to comment
MarlaSinger Posted March 12, 2010 Share Posted March 12, 2010 sta je bre ovo, prvo sam naranio Halloween, sada tebe Ti dodjesh ko kristalna kugla za rucak, malo te s oprostenjem protrljamo i ti nam kazes sta nam je kuvati ;) Link to comment
renne Posted March 12, 2010 Share Posted March 12, 2010 Što se duže kuva manje su ljigave Link to comment
betty Posted March 12, 2010 Share Posted March 12, 2010 Preparation:jos da dodas solju ulja, pa ko halloweenin recept. Link to comment
yolo Posted March 12, 2010 Share Posted March 12, 2010 odakle vam ideja da bamije treba da se dugo kuvaju, sem ako necete da napravite amorfnu masu od povrca. ove verove zamrznute traze 5 min nakon odmrzavanja. Link to comment
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