LOL, vem kakšna je čičerika, mama pogosto dela solato iz nje, tune, gobic in še nečesa, pa je božanska, ampak sprašujem prav za to izabelino jed.
Recepti - MEŠANO
Started by
Fluffy The Stud Eater
, Apr 04 2005 09:31 PM
1540 replies to this topic
#621
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Posted 18 February 2011 - 06:05 PM
Everything you can imagine is real.
Pablo Picasso
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#622
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Posted 18 February 2011 - 08:40 PM
QUOTE(Coco* @ 18. 2. 2011 - 17:58) 
Ooo, čičerika, mnjam! Bom probala enkrat, ko se mi bo dalo čarat, kak okus pa ima?
Hmmm... indijski.
#623
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Posted 19 February 2011 - 02:13 PM
QUOTE(Coco* @ 18. 2. 2011 - 18:05)
LOL, vem kakšna je čičerika, mama pogosto dela solato iz nje, tune, gobic in še nečesa, pa je božanska, ampak sprašujem prav za to izabelino jed.
Sori, sori!
#624
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Posted 19 February 2011 - 02:21 PM
Ajde, naj ti bo, opravičilo sprejeto. ˘˘
Everything you can imagine is real.
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#625
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Posted 19 February 2011 - 02:23 PM
Oh, kako si milostna. 
#626
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Posted 19 February 2011 - 05:02 PM
Ideja za hitro kosilo, nekaj malo drugačnega _se mi zdi, da je polenta taka pozabljena/zapostavljena priloga.
Odkriti srečo. Jo loviti in ujeti. Se prepustiti. Gledati z odprtimi očmi, vonjati, poslušati, se čuditi. Biti radoveden, ceniti lepoto in preproste, majhne in srčne stvari, srčne ljudi, trenutke. Čričke. Predvsem ne pozabi na čričke. Brez njih ni poletja.
#627
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Posted 21 February 2011 - 04:28 PM
QUOTE(rea @ 12. 2. 2011 - 1:45)
Sally, ta kruh je res božanki, mhm! =))
Ga ful priporočam ostalim, ki ga še ne jeste =))
Edino nekaj bi pripisala... Če ga NE delate v kruhomatu je zadeva še bolj preprosta...
- peče se ga samo 20-30 minut
- in ker ga ni treba vzhajat, se v posodo kjer mešate sestavine, masa skp vrže v 2 minutah....
in samo zlijete maso v protvanj
pa res hud pride
Par vprašanj:
- na koliko stopinj se peče?
- ali masa pride tekoča?
- protvanj sklepam, da je pekač? v kako velikem pekaču se peče, če je masa slučajno tekoča?
''I have a great imaginary world, but sometimes I need things to happen for real.'' (A.M.)
#628
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Posted 21 February 2011 - 04:35 PM
Odkrito priznavam, da v življenju še nisem prižgala pečice. In malo me je sram.
#629
freak
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Posted 21 February 2011 - 04:43 PM
Glede na to, da si na dobri poti, da postaneš presnojedka, je mogoče niti nikol ne boš 
.
''I have a great imaginary world, but sometimes I need things to happen for real.'' (A.M.)
#630
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Posted 21 February 2011 - 04:45 PM
Res je, nič ne kaže na najino spoznavanje.
#631
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Posted 21 February 2011 - 05:16 PM
Tole od Cvetke izgleda njami. Res že dolgo nisem polente jedla.
Cosa vuoi che ti scriva?
Cosa vuoi che ti dica?
Tu sei ovunque in me.
#632
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Posted 21 February 2011 - 05:34 PM
Ej, polenta je čisto preveč zapostavljena.
Mora pa res bit kuhana v mleku, pa pravilno soljena.
Ti si še bolj tak mediteranos jedec - na polento ful paše omaka iz paradižnika (čebula, česen, konzerva pelatov, mediteranske začimbe), povrh mozzarela, zapečeno v pečici - par minut, toliko, da se sir stopi, ko pride iz pečice na vrhu potreseš z lističi rukole, zraven solata iz rukole. Hitro nareto, malo pacanja, božansko dobro.
Mora pa res bit kuhana v mleku, pa pravilno soljena.
Ti si še bolj tak mediteranos jedec - na polento ful paše omaka iz paradižnika (čebula, česen, konzerva pelatov, mediteranske začimbe), povrh mozzarela, zapečeno v pečici - par minut, toliko, da se sir stopi, ko pride iz pečice na vrhu potreseš z lističi rukole, zraven solata iz rukole. Hitro nareto, malo pacanja, božansko dobro.
Odkriti srečo. Jo loviti in ujeti. Se prepustiti. Gledati z odprtimi očmi, vonjati, poslušati, se čuditi. Biti radoveden, ceniti lepoto in preproste, majhne in srčne stvari, srčne ljudi, trenutke. Čričke. Predvsem ne pozabi na čričke. Brez njih ni poletja.
#633
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Posted 21 February 2011 - 05:36 PM
Aham! Enkrat sem v eni restavraciji jedla popečene kocke polente s paradajz omako in obilo zelenjave zraven (paradajz, več vrst paprike, itd) in je bilo res ful dobro! 
Cosa vuoi che ti scriva?
Cosa vuoi che ti dica?
Tu sei ovunque in me.
#634
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Posted 21 February 2011 - 05:58 PM
Polenta je res *SLIN*.
"If it's meant to be, it will find a way."
#635
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Posted 22 February 2011 - 02:38 AM
QUOTE(freak @ 21. 2. 2011 - 16:28)
Par vprašanj:
- na koliko stopinj se peče?
- ali masa pride tekoča?
- protvanj sklepam, da je pekač? v kako velikem pekaču se peče, če je masa slučajno tekoča?
Protvanj je pekač, masa pride delno do zelo tekoča.
Pečeš pa 30 minut pri 200° C, kasnej znižaš temperaturo na 180° C ter pečeš še 20 minut.
Kaj pa vem v kako velikem... sem pekla v tistem ozkem ki je za kruh / poticoin tudi v
tistem navadanem kvadratnem- vseeno ne velik.
There are some things I may not know
There are some places, dear Lord, I may not go.
But there's one thing of which I'm sure
My God is real for I can feel him in my soul.
I have found a way to live
in the presence of the Lord Hare Ram, Ram, Ram
Hare Ram, Ram, Ram, Sita Ram, Ram, Ram
#636
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Posted 18 March 2011 - 02:43 PM
Potatoes a la Boulangère
Ingredients:
1 1/2 pounds potatoes
2 small onions
1/3 cup vegetable broth
1/3 cup milk
1 or 2 oz butter
pepper
salt
Optional: garlic powder & dried parsley
Directions:
Peel and thinly slice 1 1/2 pounds potatoes. Feel free to use a mandolin. Rinse the potato slices to remove the surface starch and dab them dry with a tea towel.
Thinly slice 2 smaller or 1 fairly large onion.
Start layering. Make as many layers as you like and season each layer with a generous amount of salt and black pepper. I opted for 2 layers of each. Traditionally you’re supposed to end with potatoes so they’ll get all crunchy, but I prefer ending with onions.
Combine 1/3 cup steaming hot vegetable (or chicken) broth with 1/3 cup of milk. I‘ve added some garlic powder and a touch of dried parsley for extra flavor and color. In stead of adding garlic powder, you can also rub the oven tray with a large garlic clove you cut in half.
Pour the hot broth mix over the potatoes and top the casserole with tiny pieces of butter. Not too much, about 1 oz or maybe 2 if you like your potatoes buttery. Cover the baking tray with aluminum foil and bake in a preheated oven at 350F (180C) for 40 minutes.
Remove the foil after 40 minutes and put them back in the oven (uncovered) for another 35 to 40 minutes, give or take a few minutes. Until the top layer is slightly golden brown and crispy. Check the potatoes for readiness.
No, tole sem pa ravno dala v pečico.
Zaenkrat so slike samo tele:
Poročam, kako bo uspelo.
Ingredients:
1 1/2 pounds potatoes
2 small onions
1/3 cup vegetable broth
1/3 cup milk
1 or 2 oz butter
pepper
salt
Optional: garlic powder & dried parsley
Directions:
Peel and thinly slice 1 1/2 pounds potatoes. Feel free to use a mandolin. Rinse the potato slices to remove the surface starch and dab them dry with a tea towel.
Thinly slice 2 smaller or 1 fairly large onion.
Start layering. Make as many layers as you like and season each layer with a generous amount of salt and black pepper. I opted for 2 layers of each. Traditionally you’re supposed to end with potatoes so they’ll get all crunchy, but I prefer ending with onions.
Combine 1/3 cup steaming hot vegetable (or chicken) broth with 1/3 cup of milk. I‘ve added some garlic powder and a touch of dried parsley for extra flavor and color. In stead of adding garlic powder, you can also rub the oven tray with a large garlic clove you cut in half.
Pour the hot broth mix over the potatoes and top the casserole with tiny pieces of butter. Not too much, about 1 oz or maybe 2 if you like your potatoes buttery. Cover the baking tray with aluminum foil and bake in a preheated oven at 350F (180C) for 40 minutes.
Remove the foil after 40 minutes and put them back in the oven (uncovered) for another 35 to 40 minutes, give or take a few minutes. Until the top layer is slightly golden brown and crispy. Check the potatoes for readiness.
No, tole sem pa ravno dala v pečico.
Zaenkrat so slike samo tele:
Poročam, kako bo uspelo.
#637
Fluffy The Stud Eater
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Posted 18 March 2011 - 04:06 PM
Mmm, deluje obetavno.
Čebula!
<p style="text-align:center;"><span style="color:#000000;"><span style="font-family:georgia, serif;"><strong><span style="font-size:12px;">“Someone once told me the definition of Hell: </span></strong></span></span></p>
<p style="text-align:center;"><span style="color:#000000;"><span style="font-family:georgia, serif;"><strong><span style="font-size:12px;">The last day you have on earth, the person you became </span></strong></span></span></p>
<p style="text-align:center;"><span style="color:#000000;"><span style="font-family:georgia, serif;"><strong><span style="font-size:12px;">will meet the person you could have become.”<br>
- </span></strong><span style="font-size:12px;">Anonymous</span></span></span></p>
<p style="text-align:center;"> </p>
<p style="text-align:center;"> </p>
<p style="text-align:center;"> </p>
<p style="text-align:center;"><span style="color:#000000;"><span style="font-family:georgia, serif;"><strong><span style="font-size:12px;">The last day you have on earth, the person you became </span></strong></span></span></p>
<p style="text-align:center;"><span style="color:#000000;"><span style="font-family:georgia, serif;"><strong><span style="font-size:12px;">will meet the person you could have become.”<br>
- </span></strong><span style="font-size:12px;">Anonymous</span></span></span></p>
<p style="text-align:center;"> </p>
<p style="text-align:center;"> </p>
<p style="text-align:center;"> </p>
#638
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Posted 18 March 2011 - 04:07 PM
Nama je bilo všeč.
Še končni izdelek (sem dala še mal sira):
Tole je pa še link do recepta, je lepo postopek prikazan, če katero zanima:
http://www.kayotic.n...-a-la-boulangre
Jaz obožujem ta blog in njene recepte, sem že ogromno stvari po njej naredila in vse je bilo odlično.
Še končni izdelek (sem dala še mal sira):
Tole je pa še link do recepta, je lepo postopek prikazan, če katero zanima:
http://www.kayotic.n...-a-la-boulangre
Jaz obožujem ta blog in njene recepte, sem že ogromno stvari po njej naredila in vse je bilo odlično.
#639
Fluffy The Stud Eater
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Posted 18 March 2011 - 04:20 PM
<p style="text-align:center;"><span style="color:#000000;"><span style="font-family:georgia, serif;"><strong><span style="font-size:12px;">“Someone once told me the definition of Hell: </span></strong></span></span></p>
<p style="text-align:center;"><span style="color:#000000;"><span style="font-family:georgia, serif;"><strong><span style="font-size:12px;">The last day you have on earth, the person you became </span></strong></span></span></p>
<p style="text-align:center;"><span style="color:#000000;"><span style="font-family:georgia, serif;"><strong><span style="font-size:12px;">will meet the person you could have become.”<br>
- </span></strong><span style="font-size:12px;">Anonymous</span></span></span></p>
<p style="text-align:center;"> </p>
<p style="text-align:center;"> </p>
<p style="text-align:center;"> </p>
<p style="text-align:center;"><span style="color:#000000;"><span style="font-family:georgia, serif;"><strong><span style="font-size:12px;">The last day you have on earth, the person you became </span></strong></span></span></p>
<p style="text-align:center;"><span style="color:#000000;"><span style="font-family:georgia, serif;"><strong><span style="font-size:12px;">will meet the person you could have become.”<br>
- </span></strong><span style="font-size:12px;">Anonymous</span></span></span></p>
<p style="text-align:center;"> </p>
<p style="text-align:center;"> </p>
<p style="text-align:center;"> </p>
#640
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Posted 18 March 2011 - 04:25 PM
Izgleda bozansko. Pa nisem ravno potato fan. (:
Kayotic blog je pa tudi meni fantasticen, fotografije in recepti so.. to die for!
Kayotic blog je pa tudi meni fantasticen, fotografije in recepti so.. to die for!
Odkriti srečo. Jo loviti in ujeti. Se prepustiti. Gledati z odprtimi očmi, vonjati, poslušati, se čuditi. Biti radoveden, ceniti lepoto in preproste, majhne in srčne stvari, srčne ljudi, trenutke. Čričke. Predvsem ne pozabi na čričke. Brez njih ni poletja.
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