tag:blogger.com,1999:blog-62730513355899747412024-02-19T09:47:51.528+01:00Feed Me Hard!bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-6273051335589974741.post-19531338520062533272009-08-20T23:14:00.005+02:002009-08-20T23:24:51.071+02:00Chocolate fondant<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSy4ssBmCLUdnIhBDF1CzSO8Zm559WHQHYe-56e9VQgf_6abH2pPqBC70RZnUGZdr-EHoMbxkQbjCqdkJmc2Ayy64ulM6LgayWMHOM1zrblLjsplKK5Zh_bYQRLa0Wd98ge6KE7RHR2irP/s1600-h/chocofondant+017.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSy4ssBmCLUdnIhBDF1CzSO8Zm559WHQHYe-56e9VQgf_6abH2pPqBC70RZnUGZdr-EHoMbxkQbjCqdkJmc2Ayy64ulM6LgayWMHOM1zrblLjsplKK5Zh_bYQRLa0Wd98ge6KE7RHR2irP/s320/chocofondant+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5372159234549611650" border="0" /></a><a href="http://www.bbcgoodfood.com/recipes/8168/chocolate-fondant">http://www.bbcgoodfood.com/recipes/8168/chocolate-fondant</a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgko8inQNCinxT9jyTacIWHVTbGI_31uCxBLVETkC22wpLp52-9lSDBR1SClnni0yXf4pLe0Kvdx9jRTaAulWdN_mn0JRPBcBzxyYyZXyomj9aetkosxlD-U4n4GYh_foevF-kb4GkB7cx9/s1600-h/chocofondant+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgko8inQNCinxT9jyTacIWHVTbGI_31uCxBLVETkC22wpLp52-9lSDBR1SClnni0yXf4pLe0Kvdx9jRTaAulWdN_mn0JRPBcBzxyYyZXyomj9aetkosxlD-U4n4GYh_foevF-kb4GkB7cx9/s320/chocofondant+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5372158963020754450" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV81InvxoSuw6no0wjeh__6HoGC0yxqp7Gq6Ih3z14CYD_Zj5u2_LTztZM8v8HePueMa6ESYN0DLih-6ZOEd-cEbGZF5W9F20kFhhDxpMEEyLr3RLoIrtB3zyCwPiRuwbua61oz1xzH_AL/s1600-h/chocofondant+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV81InvxoSuw6no0wjeh__6HoGC0yxqp7Gq6Ih3z14CYD_Zj5u2_LTztZM8v8HePueMa6ESYN0DLih-6ZOEd-cEbGZF5W9F20kFhhDxpMEEyLr3RLoIrtB3zyCwPiRuwbua61oz1xzH_AL/s320/chocofondant+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5372158958920582466" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlddMACefiCergEjrE-1fir7m2k_A6e25Y0iExhVZgv9EJtYt6Ym73ls_FAgCbraDO1dqKt0EiHi3HeOGqo_MFueOiVgC1_1rTmcUyDEPBMo7jVw0oZWWMrzsbrGIJLrxzZ90QkiS42_o/s1600-h/chocofondant+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlddMACefiCergEjrE-1fir7m2k_A6e25Y0iExhVZgv9EJtYt6Ym73ls_FAgCbraDO1dqKt0EiHi3HeOGqo_MFueOiVgC1_1rTmcUyDEPBMo7jVw0oZWWMrzsbrGIJLrxzZ90QkiS42_o/s320/chocofondant+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5372158951347299650" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUp8XH1T_Yagg1kfGduR8LwEnnHV_qFvx8OMGf21yIjNZv6CKhCKykjkNE5xZI9b_aA-xwsG-O5M4sz6KYp9LKbcvf1iJ-2scxlfAAwyx-Ce8_YY92zsIDoFdzNkPdt4Mp4UpMg2ITogA/s1600-h/chocofondant+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSUp8XH1T_Yagg1kfGduR8LwEnnHV_qFvx8OMGf21yIjNZv6CKhCKykjkNE5xZI9b_aA-xwsG-O5M4sz6KYp9LKbcvf1iJ-2scxlfAAwyx-Ce8_YY92zsIDoFdzNkPdt4Mp4UpMg2ITogA/s320/chocofondant+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5372158942015354850" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXKvksyt4Epb0p9HvcG8yniaAkc2PBgrXTyGtlAqKqSTO9SkUxCrxcEK-ZbPonhdX5sBJteEFoJvMFWYE0HZ5KJyDDiFfDAG5dAOvGiIJrLvNGwP8xwdwjy9ZQe1gExBbCkSC-zOMCTjV/s1600-h/chocofondant+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXKvksyt4Epb0p9HvcG8yniaAkc2PBgrXTyGtlAqKqSTO9SkUxCrxcEK-ZbPonhdX5sBJteEFoJvMFWYE0HZ5KJyDDiFfDAG5dAOvGiIJrLvNGwP8xwdwjy9ZQe1gExBbCkSC-zOMCTjV/s320/chocofondant+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5372158940615645618" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YtA72AfvMtXIDgl7UpXPYUVimRMK1Asq46Qj6-rbNGXASDDZDZwxRBTtzJf3uAwDvSmmG6toWycdwsEERxd9ORqiZhnhac-QIJMhWdEoJTXoBs53gMS7UGcqpL3nFRY3x-Xyv6-NJuCC/s1600-h/chocofondant+014.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YtA72AfvMtXIDgl7UpXPYUVimRMK1Asq46Qj6-rbNGXASDDZDZwxRBTtzJf3uAwDvSmmG6toWycdwsEERxd9ORqiZhnhac-QIJMhWdEoJTXoBs53gMS7UGcqpL3nFRY3x-Xyv6-NJuCC/s320/chocofondant+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5372158091229301666" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRdL43r6sikjqsdyCH_JacbBrtzCgaDy62nUGE4KeVSoG9PsNN6dGJMY3ARXhW3tiaQi_3oUVTxBr4M0l30Ah1CS48jRyzw7Wy5pm8ruQEMUEMtkfcqoT6e7QC_suAhEJJotuH-vZgFnl/s1600-h/chocofondant+015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRdL43r6sikjqsdyCH_JacbBrtzCgaDy62nUGE4KeVSoG9PsNN6dGJMY3ARXhW3tiaQi_3oUVTxBr4M0l30Ah1CS48jRyzw7Wy5pm8ruQEMUEMtkfcqoT6e7QC_suAhEJJotuH-vZgFnl/s320/chocofondant+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5372158086257924514" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrb4LM_mgAwQlHBneeha65P5fuSqcHsOkfuD_gPL_-1b8LsYNr2FQnSQA16ujhXxrhxdAZmI0jVeUxLKW1zPayvThR3syuAHMud5zFX54B1uEjbBAPbUJyqMcDIqrAOY00_nTq71MvOUUw/s1600-h/chocofondant+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrb4LM_mgAwQlHBneeha65P5fuSqcHsOkfuD_gPL_-1b8LsYNr2FQnSQA16ujhXxrhxdAZmI0jVeUxLKW1zPayvThR3syuAHMud5zFX54B1uEjbBAPbUJyqMcDIqrAOY00_nTq71MvOUUw/s320/chocofondant+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5372158078399720530" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oGi6HJw4qsNnU6M1MsLIqWEFqem2bOnXYuFle8tHNKtXEabblhQ2xKTYhNsfJKr9TzWnRnpIJp9cOmN2xUZYRqTgzKYhOrRKBmCgeDzG0yIxJazjlyE8jrKz1qUN09Uo_KKqjimkxn1Z/s1600-h/chocofondant+019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oGi6HJw4qsNnU6M1MsLIqWEFqem2bOnXYuFle8tHNKtXEabblhQ2xKTYhNsfJKr9TzWnRnpIJp9cOmN2xUZYRqTgzKYhOrRKBmCgeDzG0yIxJazjlyE8jrKz1qUN09Uo_KKqjimkxn1Z/s320/chocofondant+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5372158073102237234" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjF8MtTmt6SKmYuimz2DpA1Z6tDFD2QJo8Z1dUouG6af8cMZZLPaN9bP0dPJHWeGUsdQVQVoAVLumnJrJjobR5ajI086uZdhm0aSyJgijm5uJmFiDVSADt80rq6Rfu64QCXLcM1zA_Wj1/s1600-h/chocofondant+021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjF8MtTmt6SKmYuimz2DpA1Z6tDFD2QJo8Z1dUouG6af8cMZZLPaN9bP0dPJHWeGUsdQVQVoAVLumnJrJjobR5ajI086uZdhm0aSyJgijm5uJmFiDVSADt80rq6Rfu64QCXLcM1zA_Wj1/s320/chocofondant+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5372158062640160466" border="0" /></a>Ocjena od 1-5: 4<br /><br />Svidja mi se intenzivni okus čokolade, ali je za moj okus premalo slatko, i previše biskvitasto. Ja sam ipak ljubitelj ljepljivog.bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com0tag:blogger.com,1999:blog-6273051335589974741.post-672181119667943782009-07-26T22:42:00.008+02:002009-07-26T23:13:37.611+02:00Cijeli obrokIh, sta se danas nakuhalo. Dan, iznimno lijen, bi bio utucen na povlacenje da nije bilo kuharskih crva koji mi nisu dali sjediti. Zapocela sam s pudingom od cokolade, preuzetim u potpunosti <a href="http://smittenkitchen.com/2008/02/best-chocolate-pudding/">odavde</a>, proces kuhanja kojeg nismo stigli fotodokumentirati. Morat cete mi vjerovati na rijec da je stvarno svilenaste teksture i jakog cokoladnog okusa, divota cista. Radi se levom nogom, a okusa savrsenog!<br />Nakon toga su mi se pocele vrtiti po glavi slike domace tjestenine, zbog nekog razloga mi je pravljenje i kuhanje iste vec mjsecima u glavi. Pomislih da je danas bas odlican dan za baciti se izradu tjestenine to pa se bacih i na to.<br />Mislim da sam pratila neki standardni kalup za pravljenje tjestenine.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQGOdIAoNQShNp0nfDMPK2iX5p_hvLPzIWs3Bsh7ngxrNm88phsZZosa2uSao5D3krWbK9H3Vy12Cz0qaOA9a5pZDXOdhOOv5o9IrKssfcXl_PrhE0ZZXXPDZzOg3iEn_3VHCfjCVLlVZ/s1600-h/IMG_7329.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQGOdIAoNQShNp0nfDMPK2iX5p_hvLPzIWs3Bsh7ngxrNm88phsZZosa2uSao5D3krWbK9H3Vy12Cz0qaOA9a5pZDXOdhOOv5o9IrKssfcXl_PrhE0ZZXXPDZzOg3iEn_3VHCfjCVLlVZ/s320/IMG_7329.JPG" alt="" id="BLOGGER_PHOTO_ID_5362875574470333234" border="0" /></a>Ide po pola salice brasna na 1 jaje, racuna se da je to dostatno za 1 osobu. Buduci smo mi prozdrljivi i bez mjere, ja sam za dvoje ubila 3 jaja.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbN4y2zCy_kkBD-gtE7o1g4LLr58f3t-_z4dLc2sNJJJCOEADkGLuW2Af8Volr3c2bQu6ZXCs6_WzTp3obCTgOccq6FvgF7qEoqNH1bgzFE_tm6TuXkxxcYAUS76wWgwsPiFbJBW_FMsl/s1600-h/IMG_7330.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbN4y2zCy_kkBD-gtE7o1g4LLr58f3t-_z4dLc2sNJJJCOEADkGLuW2Af8Volr3c2bQu6ZXCs6_WzTp3obCTgOccq6FvgF7qEoqNH1bgzFE_tm6TuXkxxcYAUS76wWgwsPiFbJBW_FMsl/s320/IMG_7330.JPG" alt="" id="BLOGGER_PHOTO_ID_5362875198115831938" border="0" /></a>Pa se to malo mijesa po zdjeli pa po radnoj povrsini i lijepo, sto tanje (ili ne), to bolje izvalja.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZqMHHZuqh2eaoBlhr-bQNbYcwyyYJ8ZSmkA3z9bn-icLdtwQPxmghS9jEZ0OjJY5sNVBDImyCy6j64iAic7wDo8iYL698kz3kxFAui82EAgz5L5WBo6zVzhUZsVmNatVFE4YtG1xC1pp/s1600-h/IMG_7333.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZqMHHZuqh2eaoBlhr-bQNbYcwyyYJ8ZSmkA3z9bn-icLdtwQPxmghS9jEZ0OjJY5sNVBDImyCy6j64iAic7wDo8iYL698kz3kxFAui82EAgz5L5WBo6zVzhUZsVmNatVFE4YtG1xC1pp/s320/IMG_7333.JPG" alt="" id="BLOGGER_PHOTO_ID_5362874887332680546" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAOMHotnqBeC_xvPxGKBJrBbrtkSAP7LhOg5baEPpeWn8YUbiruz1qqIydLNYNurUY0Mgx8nK7s4Jiq_7Ojpbbluzg7IWhl4pCo_rg7Ws_r-nC2LLRsiTpoTY6rnEkrpi0AE7NNFBtw2z/s1600-h/IMG_7357.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAOMHotnqBeC_xvPxGKBJrBbrtkSAP7LhOg5baEPpeWn8YUbiruz1qqIydLNYNurUY0Mgx8nK7s4Jiq_7Ojpbbluzg7IWhl4pCo_rg7Ws_r-nC2LLRsiTpoTY6rnEkrpi0AE7NNFBtw2z/s320/IMG_7357.JPG" alt="" id="BLOGGER_PHOTO_ID_5362873946236526930" border="0" /></a>Moji rezanci!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngjyLGJ5DhioO1fbLklJBTvB7s7jrVwRKOEhkxt2BGKojWq-5iXv581bKAm5GK2OuaR30e_MCj19b7jnmW8S3DHUzIIfr6xMmf9QTRAuginm5uXQ3uCEa4y6BtYlNGSIzBB9OoOlOQaIM/s1600-h/IMG_7363.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngjyLGJ5DhioO1fbLklJBTvB7s7jrVwRKOEhkxt2BGKojWq-5iXv581bKAm5GK2OuaR30e_MCj19b7jnmW8S3DHUzIIfr6xMmf9QTRAuginm5uXQ3uCEa4y6BtYlNGSIzBB9OoOlOQaIM/s320/IMG_7363.JPG" alt="" id="BLOGGER_PHOTO_ID_5362873596496937042" border="0" /></a>G. je dobio u zadatak napraviti najlaksi umak od rajcica ikad, procitan danas i preuzet <a href="http://orangette.blogspot.com/2007/09/start-with-tomato-sauce.html">odavde</a>. Lako i jako fino. Dobro obavljen zadatak.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCQiGqPY8TuArbUKCjLdeiJgwxuJb1Wds56bgyHBPwbrt02xbh8eaDLumAUDGT5w6jidMjAwOxc0Oy2kcMfSR3GuaMBJdyMmgeOAkQh-avPS7yVCBjM9xIbkR-PyDp_8iXih9mcchpzz0/s1600-h/IMG_7365.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCQiGqPY8TuArbUKCjLdeiJgwxuJb1Wds56bgyHBPwbrt02xbh8eaDLumAUDGT5w6jidMjAwOxc0Oy2kcMfSR3GuaMBJdyMmgeOAkQh-avPS7yVCBjM9xIbkR-PyDp_8iXih9mcchpzz0/s320/IMG_7365.JPG" alt="" id="BLOGGER_PHOTO_ID_5362873071359907826" border="0" /></a>U skuhanu tjesteninu sam ubacila maslaca i origana, prelila umakom iz kojeg se (kao) izbaci luk i posipala nekim sirotim ostacima pecorina.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp91PyflRBstwwNOsJbJ0JTnqhOgLHRPVl0cFUWaof86u-1AVWO6XLQ69dBwtAlB3-MBqVoyVDhQi8jKDjsDUkdjbzyvjpIAzm9Y4sDr42e18dMo3t_5Lh587mwCbR4g-Tpkf80irxCHtq/s1600-h/IMG_7368.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp91PyflRBstwwNOsJbJ0JTnqhOgLHRPVl0cFUWaof86u-1AVWO6XLQ69dBwtAlB3-MBqVoyVDhQi8jKDjsDUkdjbzyvjpIAzm9Y4sDr42e18dMo3t_5Lh587mwCbR4g-Tpkf80irxCHtq/s320/IMG_7368.JPG" alt="" id="BLOGGER_PHOTO_ID_5362872739447044866" border="0" /></a><br />Fino :-)<br /><br />P.S. Zaboravih napomenuti da sam doruckovala dvije rolice sushija, had a proper craving. Mislim da necu jesti slijedeca 3 dana.bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com1tag:blogger.com,1999:blog-6273051335589974741.post-3178062310492508262009-07-14T22:51:00.003+02:002009-07-14T23:10:18.894+02:00Torta od sira s malinama<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqT5410I8hGeIIKaEsYmhT67lawe3h0ncv2eJ3K0yFM_ePLzUA0ZEKlXN7rW57DPFgk8aEuPqQeClzUyRwEhFQR0KJk_5eIcWY0IvXy42OOGTscU-mPjgRcsCFa2uJcWE1iVAKKnqDvmzN/s1600-h/Raspberry+Cheesecake+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqT5410I8hGeIIKaEsYmhT67lawe3h0ncv2eJ3K0yFM_ePLzUA0ZEKlXN7rW57DPFgk8aEuPqQeClzUyRwEhFQR0KJk_5eIcWY0IvXy42OOGTscU-mPjgRcsCFa2uJcWE1iVAKKnqDvmzN/s320/Raspberry+Cheesecake+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5358422083176213858" border="0" /></a>Otkako sam otkrila da je naš domaći Abc sirni namaz (Belje) jednako dobar kao i puno preskupa Philadelphia od Krafta, bacila sam se na torte od sira. Kako je napokon došlo vrijeme šumskog voća koje je savršen kontrast siru, šećeru i vaniliji, došlo je vrijeme da napokon isprobam recept nad kojim sam slinila od jednog od prošlogodišnjih izdanja Good Food časopisa. Recept je identičan <a href="http://www.bbcgoodfood.com/recipes/3842/baked-raspberry-cheesecake">onome na netu</a> pa nema potrebe da ga ispisujem.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKTxEpEK_Mu_4OozutdJZ0pxQ3bqcrldOSljeMoUN1BYtampKInzuBuxkaPgQHJDTVlPHHKloFsq9nox2x-emXh3HGugTelikiq2t2v2onSGdRmbeSwqFEBJjxnEqAxdffpFiLPehiMLa/s1600-h/Raspberry+Cheesecake+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKTxEpEK_Mu_4OozutdJZ0pxQ3bqcrldOSljeMoUN1BYtampKInzuBuxkaPgQHJDTVlPHHKloFsq9nox2x-emXh3HGugTelikiq2t2v2onSGdRmbeSwqFEBJjxnEqAxdffpFiLPehiMLa/s320/Raspberry+Cheesecake+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5358422079165869026" border="0" /></a>Torta je stvarno urnebesno lagana, baš kao što to tvrde komentari. Ima par sitnica jedino: moja se torta pekla nešto duže od 40 minuta, 55-60, recimo, na istoj temperaturi. Znak da je gotova dakle nisu istekle minute već torta koja je tvrda sa strane i nešto mekša u samoj sredini (bez brige, sve se stvrdne hlađenjem kasnije). Kalup nije potrebno namastiti prije pečenja.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEJgMtUtjIM66THTffFtkzhubxCcyc0Dp2_7JMYj1iG4nNj9P-Zw-sLBn8MpGl5FCn716X0HEMTsmRcFmJsRholQmmfqIOWuGbR8EE0at-qoh9kGPvWC4eFtsuaZci9pBgtzmUeEP-j-M/s1600-h/Raspberry+Cheesecake+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEJgMtUtjIM66THTffFtkzhubxCcyc0Dp2_7JMYj1iG4nNj9P-Zw-sLBn8MpGl5FCn716X0HEMTsmRcFmJsRholQmmfqIOWuGbR8EE0at-qoh9kGPvWC4eFtsuaZci9pBgtzmUeEP-j-M/s320/Raspberry+Cheesecake+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5358422069111869042" border="0" /></a>Još nešto: treba paziti da maline ne budu prekisele. Moje jesu tako da kiselina pomalo dominira nad slatkoćom. Pretpostavljam da je nekima to plus, ali ja ipak preferiram šećer , a ne osvježenje. :-)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FbDaNpO91KfIM1ZBkVQit1enMtWZit7XO3QO1lyvVthw6vgZJBFXA5mlsaDC1sjLkAUmqRcPJqplMh6RPnaqj7HXg27Amon9-3WiFw7pZr4GjC5teB9l87JWUYfkWVUGGJr3HywxDFok/s1600-h/Raspberry+Cheesecake+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FbDaNpO91KfIM1ZBkVQit1enMtWZit7XO3QO1lyvVthw6vgZJBFXA5mlsaDC1sjLkAUmqRcPJqplMh6RPnaqj7HXg27Amon9-3WiFw7pZr4GjC5teB9l87JWUYfkWVUGGJr3HywxDFok/s320/Raspberry+Cheesecake+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5358422065524412194" border="0" /></a>I da, bilo bi dobro fino ju ohladiti prije serviranja. Kod rezanja nema problema, sve ostaje na svom mjestu.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6ncRHv0Kn1QWdGjx_I-fY1t5v_zR6yQzR_0NHq9qYP2vAfoDvymGRdFeBIOjWcqmcNgM-d8zExApj5UeqwM79qOt63LxDuOBnZf0vtohhYC6Ih1nEJAJ83kjvXOc3d9JVlpqXknhYzym/s1600-h/Raspberry+Cheesecake+014.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6ncRHv0Kn1QWdGjx_I-fY1t5v_zR6yQzR_0NHq9qYP2vAfoDvymGRdFeBIOjWcqmcNgM-d8zExApj5UeqwM79qOt63LxDuOBnZf0vtohhYC6Ih1nEJAJ83kjvXOc3d9JVlpqXknhYzym/s320/Raspberry+Cheesecake+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5358422055499435522" border="0" /></a>bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com2tag:blogger.com,1999:blog-6273051335589974741.post-88713059942310259412009-05-13T22:55:00.006+02:002009-05-13T23:38:46.396+02:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijBEfZcTP86NNX020i0wTnUvNn4ol1et4UjOdslvtKBQz5mBnFLEQkZpLHtMB5PqQbHdf-LpxQQ-p5wtl8YsvfXvxJQsF8f9MKXc3rrptddhiBXCEgagUtCWxWUVRu5XS2lviAqx1OB1Q/s1600-h/Copy+of+IMG_6609.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijBEfZcTP86NNX020i0wTnUvNn4ol1et4UjOdslvtKBQz5mBnFLEQkZpLHtMB5PqQbHdf-LpxQQ-p5wtl8YsvfXvxJQsF8f9MKXc3rrptddhiBXCEgagUtCWxWUVRu5XS2lviAqx1OB1Q/s320/Copy+of+IMG_6609.jpg" alt="" id="BLOGGER_PHOTO_ID_5335424613236997058" border="0" /></a>Rabarbaro, sjeti se Rabarbaro<br /><br />Nikad nisam bila neki zagrizeni pobornik rabarbare, ali ni protivnik. Probala par puta, rekla mmm, fino, ali mi nikad nije palo na pamet kupiti. Dok, prosli tjedan ne naidjoh na <a href="http://smittenkitchen.com/2009/05/rhubarb-cobbler/#more-2877">recepat</a> , sjetih se sve one lisnate i razgranate rabarbare u vrtu te nakon posebno napornog cupanja korova, odlucih se pocastiti svjezom rabicom i iskusati recept.<br />Trebalo mi je par dana da prionem poslu, no rabarbare je bilo dovoljno i dobro se drzala u frizideru. Cjelokupni projekt je bio pod budnim okom UvijekGladnog, ali sirovi komadic nije odgovarao finim ukusnim pupoljcima pseceg jezika.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6-GIU0MfVZmiWXtRgcfvoGxKbjvhehNPyC2UiwnXPGdkNO52fDNl5fub999ZB9sC-1EFdKogxM6kiRO3EaZruMGO-0_gwg8T5KClKhbWRdw0-5_umOgSdLHFMIUpznF6HKTGn3f4m_ln/s1600-h/IMG_6612.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6-GIU0MfVZmiWXtRgcfvoGxKbjvhehNPyC2UiwnXPGdkNO52fDNl5fub999ZB9sC-1EFdKogxM6kiRO3EaZruMGO-0_gwg8T5KClKhbWRdw0-5_umOgSdLHFMIUpznF6HKTGn3f4m_ln/s320/IMG_6612.jpg" alt="" id="BLOGGER_PHOTO_ID_5335420842839078450" border="0" /></a><br />Dakle, za rhubarb cobbler potrebno je:<br /><br />za tijesto<br /><br />1 2/3 salice brasna<br />3 i pol jusne zlice secera<br />malo vise od 1 jusne zlice praska za pecivo<br />2 tvrdo kuhana zutanjka (da!)<br />1/8 cajne zlice soli<br />6 j.z. hladnog maslaca<br />2/3 salice punomasnog vrhnja; ja sam koristila creme fraiche, vjerujem da i slatko i kiselo idu unutra<br /><br />za nadjev<br /><br />1 kg rabarbare, oprane i nasjeckane na 1 cm velike kockice<br />1/2 salice secera<br />malo vanili secera, domace ili kupovne proizvodnje<br />2 j.z. skroba<br /><br />Nasjeckane stapke rabarbare se dobro izmijesaju sa secerom, vanilijom i skrobom i ostave malo stajati u pratvanu u kojem ce se peci.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKkOrVbHQ_B_pxYI0YhqgWsMWtX248H1ptlwMOtav_xLhmSpb71-JLuQITQPwoZuCNRf7Zus5sKMK0GvC_zTwDz7xFy4Rh7Q_B0p5pMJgDfPmlzxA-PGlsejrHyBQgUThAj5PdcteBfXw/s1600-h/Copy+of+IMG_6618.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKkOrVbHQ_B_pxYI0YhqgWsMWtX248H1ptlwMOtav_xLhmSpb71-JLuQITQPwoZuCNRf7Zus5sKMK0GvC_zTwDz7xFy4Rh7Q_B0p5pMJgDfPmlzxA-PGlsejrHyBQgUThAj5PdcteBfXw/s320/Copy+of+IMG_6618.jpg" alt="" id="BLOGGER_PHOTO_ID_5335422845662171234" border="0" /></a>Za tijesto se izmijesa brasno, secer, prasak za pecivo, sol i zumanjci, rukom (kao ja) ili mikserom za tijesto. Doda se maslac i mijesa dok se ne dobiju krupne mrvice tijesta. Nakon sto se doda vrhnje, dobro se izmijesa u posudi i izmijeso na ravnoj povrsini dok se ne dobije fina kugla mirisljavog tijesta. Gotovo u par minuta.<br />Od gotovog tijesta se rade kuglice, npr. cupkanjem komadica i valjanjem po dlanovima ili nekom sofisticiranijom metodom, koje se malo spljoste i stave u frizider na 20-ak minuta.<br />Ohladjeno-spljostene kuglice se poslazu po rabarbari, s malim razmacima i sve se sikne u pecnicu na 45 minuta na 180 stupnjeva.<br />Iznenadjujuce fino, tako mi svega.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxSVeICkNW1pxjqFWwlrWBQrKhlQttnHP_bF9_Esdti5A6aqClz40czkkBsB765kXuOHx4UEeIGe9zhWPkTbq9kh8G9gK6U0301UbVHXklM7thnUPd45sDU-dhcZHkXNUifhZzKLvbx37/s1600-h/IMG_6640.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxSVeICkNW1pxjqFWwlrWBQrKhlQttnHP_bF9_Esdti5A6aqClz40czkkBsB765kXuOHx4UEeIGe9zhWPkTbq9kh8G9gK6U0301UbVHXklM7thnUPd45sDU-dhcZHkXNUifhZzKLvbx37/s320/IMG_6640.jpg" alt="" id="BLOGGER_PHOTO_ID_5335425663025136770" border="0" /></a>bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com0tag:blogger.com,1999:blog-6273051335589974741.post-56125649427599495542009-04-18T22:16:00.011+02:002009-04-18T22:53:23.922+02:00Cimetno - spiralne buhtlePostovano pucanstvo,<br /><br />upoznajte <a href="http://smittenkitchen.com/2009/04/cinnamon-swirl-buns-so-much-news/#more-2524">cinnamon swirl buns!</a><br />Buduci da se ovaj recept moze naci na vise adresa, odlucih manje pisati, a vise slike pokazivati. No, ipak cu vam navesti osnovne sastojke:<br /><br />Za tijesto:<br /><br />1 salica mlijeka<br />3 jusne zlice maslaca<br />3 1/2 salice brasna<br />1/2 salice secera<br />1 veliko jaje<br />2 paketica kvasca<br />cajna zlica soli<br />malo ulja<br /><br />Za cimetni nadjev:<br /><br />3/4 salice smedjeg secera<br />2 1/2 cajne zlice cimeta (originalno 2 jusne, cinilo mi se previse)<br />1/4 salice maslaca, sobne temperature<br />malo soli<br /><br />Sve se, osim maslaca, dobro izmijesa.<br /><br />Za glazuru:<br /><br />120 g mazivog sira, tipa Philadelphia<br />1 salica secera u prahu<br />1/4 salice maslaca<br />malo extrakta vanilije ili secera s istom<br /><br />Svi se sastojci dobro izmixaju.<br /><br />Dakle, ukratko, to je islo ovako:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJTmtS9h78C1AOoMSG_pF2CszxCnfRSCl_Rs8aVDI_aaLWFk5gStAbNMiBfxGAzFEVYsZj8aqeoSk8cIRarnwhnMVxDCKrqaDYiLUB4m1BqtshOZ86WlZcwoB2KjoVHrYF0fA4HNPsv7z/s1600-h/IMG_6183.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJTmtS9h78C1AOoMSG_pF2CszxCnfRSCl_Rs8aVDI_aaLWFk5gStAbNMiBfxGAzFEVYsZj8aqeoSk8cIRarnwhnMVxDCKrqaDYiLUB4m1BqtshOZ86WlZcwoB2KjoVHrYF0fA4HNPsv7z/s200/IMG_6183.jpg" alt="" id="BLOGGER_PHOTO_ID_5326128006160234530" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNm6vqc35GTKcsjpm3kmZlRMCaFM50S7rNV42Gh-lwdguy6Zjm00rbVSnBeQq2ywKMzox1befpUf0wWzZgSSTy8GsLjxc1mFX8pF9xCKjErh0DR9z5BuVXxknzY8VwisftFnAFnGJOuWyf/s1600-h/IMG_6187.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNm6vqc35GTKcsjpm3kmZlRMCaFM50S7rNV42Gh-lwdguy6Zjm00rbVSnBeQq2ywKMzox1befpUf0wWzZgSSTy8GsLjxc1mFX8pF9xCKjErh0DR9z5BuVXxknzY8VwisftFnAFnGJOuWyf/s200/IMG_6187.jpg" alt="" id="BLOGGER_PHOTO_ID_5326128829558860738" border="0" /></a><br />2 salice brasna se ostave sa strane, dok se svi ostali sastojci za tijesto pomijesaju (osim zadnje stavke, ulja) i malo vrte pod mikserom za tijesto ili lagasnim prsticima, kako tko nalazi potrebnim. Nakon 5 minutica se dodaje ostatak brasna i sve se dobro izmijesi na podlozi te ostavi dizati barem 2 sata. Mmmm, dize se predivno!<br /><br />Ondak se dobro izmijesi.<br /> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFfPCFeN8yUWoWkVNdYN0-7aUGhVxrxvp3mLI9KYgFJYUGeL6wS4FGmpud60lNhBBTD3pTVq2o_fIP4tWWmDQkHXQdKriKxBJL3L3szq0TZNNSDDrdDlwpICkPscieYtTXiHyq5Jlts9z/s1600-h/IMG_6208.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFfPCFeN8yUWoWkVNdYN0-7aUGhVxrxvp3mLI9KYgFJYUGeL6wS4FGmpud60lNhBBTD3pTVq2o_fIP4tWWmDQkHXQdKriKxBJL3L3szq0TZNNSDDrdDlwpICkPscieYtTXiHyq5Jlts9z/s320/IMG_6208.jpg" alt="" id="BLOGGER_PHOTO_ID_5326129052600993170" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDWyIzo2Zzz3k77Iq1Z0PfBFDhasMVoF7bZEomeO4ypvJ9WGmQth-H8Xh6Te3DK3MQkqD4Z7cxNYahdvdZ4-T2mqDkD_dydB3xMAtJ1NKGtNTXRwH1bfsLPYwVwu5nBO-y5RZE6pdlhlO/s1600-h/IMG_6216.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDWyIzo2Zzz3k77Iq1Z0PfBFDhasMVoF7bZEomeO4ypvJ9WGmQth-H8Xh6Te3DK3MQkqD4Z7cxNYahdvdZ4-T2mqDkD_dydB3xMAtJ1NKGtNTXRwH1bfsLPYwVwu5nBO-y5RZE6pdlhlO/s320/IMG_6216.jpg" alt="" id="BLOGGER_PHOTO_ID_5326129688977311410" border="0" /></a>Pa posteno razvalja, na kvadrat velicine 45 puta 30 cm (tu negdje).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGJG6I7lCjmA332hby0TinwXRhUK1G2dOY4t1kIHXidBchBiKL4BjcyfwpfcC7bL9z2quAb4oRQHKU1Avv8nHdKJQG6lvXM1CDhXLKhX-UfDr795dAwxIHYzmoDrVMFW7DgZKqrp-fWZc/s1600-h/IMG_6210.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGJG6I7lCjmA332hby0TinwXRhUK1G2dOY4t1kIHXidBchBiKL4BjcyfwpfcC7bL9z2quAb4oRQHKU1Avv8nHdKJQG6lvXM1CDhXLKhX-UfDr795dAwxIHYzmoDrVMFW7DgZKqrp-fWZc/s320/IMG_6210.jpg" alt="" id="BLOGGER_PHOTO_ID_5326129366809281378" border="0" /></a>Po tako lijepo razvaljanom tijestu se razmaze onaj maslac iz nadjeva te se nadjev posipa ravnomjerno po vecini povrsine, jedino se malo ostavi rub prazan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkG8taa9JcTzbLYu1skZjm1n-YWV4gpqZNA_v0wAE2O5FY7RREOls1cne828sxIl5pvu91esyWrgo6MwSrdtyzUEVnKt5ON8jaDX3veL6lHRmhmxiJSRZg2fyGllqSoHzl1sMbEsx55XY/s1600-h/IMG_6235.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkG8taa9JcTzbLYu1skZjm1n-YWV4gpqZNA_v0wAE2O5FY7RREOls1cne828sxIl5pvu91esyWrgo6MwSrdtyzUEVnKt5ON8jaDX3veL6lHRmhmxiJSRZg2fyGllqSoHzl1sMbEsx55XY/s320/IMG_6235.jpg" alt="" id="BLOGGER_PHOTO_ID_5326130470353486562" border="0" /></a>Zarola se roladica.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xvuXjiHrRtRnwEiKLod5UkKGY9yKFjaiYLyNI70QTWV6fN1v2WdEV2Z0mEwf1IRK-XI_VVjPRZH0aIpeslSp6uRdZYhptuVq5FVJdLjDc9ajR59mfF_pNh3QmHuAZGruEfsdPzTVb0DW/s1600-h/IMG_6240.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xvuXjiHrRtRnwEiKLod5UkKGY9yKFjaiYLyNI70QTWV6fN1v2WdEV2Z0mEwf1IRK-XI_VVjPRZH0aIpeslSp6uRdZYhptuVq5FVJdLjDc9ajR59mfF_pNh3QmHuAZGruEfsdPzTVb0DW/s320/IMG_6240.jpg" alt="" id="BLOGGER_PHOTO_ID_5326130721629344338" border="0" /></a>Pa se rezu snite debljine 1.5 do 2 cm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVDYDl2rJHAgg0rymksXZjCIUcqaFBkpp6nmTjQJznip7C8ZGu7hY7F4XFWy7UvwN94ta8dZudNJzq1xEL3gcmMOGPJSPUE7dTTJ0IiSlJZnRmUhmiPw-3vpL1u1eUZ_N3yXddthk83uf/s1600-h/IMG_6243.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVDYDl2rJHAgg0rymksXZjCIUcqaFBkpp6nmTjQJznip7C8ZGu7hY7F4XFWy7UvwN94ta8dZudNJzq1xEL3gcmMOGPJSPUE7dTTJ0IiSlJZnRmUhmiPw-3vpL1u1eUZ_N3yXddthk83uf/s320/IMG_6243.jpg" alt="" id="BLOGGER_PHOTO_ID_5326130927090558178" border="0" /></a>S malo ulja se namaze protvan/pratvan/tepsija te se naslazu te snitice. Dobro je ostaviti mjesta medju njima jer se jos nadignu te popune prostor. Ostave se dizati dok se ne poduplaju.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWNO0YQ5TjI4TzS105ph2LkP8N9__mqoS-FIlMy4WWXNv4wtPjWswrzRqfCM1kxJtyIB1F5sBxF10d4Ps8Knpsy3MJea50k8fkhxKC6WP50XNGvI3MMSghYb0al3n7LekzE7Na8PGHx2g/s1600-h/IMG_6273.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWNO0YQ5TjI4TzS105ph2LkP8N9__mqoS-FIlMy4WWXNv4wtPjWswrzRqfCM1kxJtyIB1F5sBxF10d4Ps8Knpsy3MJea50k8fkhxKC6WP50XNGvI3MMSghYb0al3n7LekzE7Na8PGHx2g/s320/IMG_6273.jpg" alt="" id="BLOGGER_PHOTO_ID_5326131583244687026" border="0" /></a>Pece se na 190 C, nesto vise od 30 minuta ili dok ne pozlatnosmedje na povrsini. Nakon sto se izvade van, preokrenu se na resetku kako bi se donji dio ohladio, vrati se u protvan/pratvan/tepsiju nakon 20 minuta i premaze galzurom.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLykbz0UzFbsq4gBzGrszjqqzb9sGHdxuqpczwNC8DDDxhjqBMXMe2fTkd4aLuL5SSZOZnuJ4WgFflrwAAx5ue4_h5A7lYlWs2zV6j6KToiGPtyw2IxYOknQwSYua8X5uNmUNwPY3C7Pqa/s1600-h/IMG_6275.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLykbz0UzFbsq4gBzGrszjqqzb9sGHdxuqpczwNC8DDDxhjqBMXMe2fTkd4aLuL5SSZOZnuJ4WgFflrwAAx5ue4_h5A7lYlWs2zV6j6KToiGPtyw2IxYOknQwSYua8X5uNmUNwPY3C7Pqa/s320/IMG_6275.jpg" alt="" id="BLOGGER_PHOTO_ID_5326131314977049778" border="0" /></a> Glazura je, po mojem misljenju, malo preslatka. No, nekome milije nego nekom drugome.bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com2tag:blogger.com,1999:blog-6273051335589974741.post-77441522827340526152009-02-15T17:55:00.008+01:002009-02-15T18:20:57.928+01:00It will have to do...Poradi neinspiracije glede kuhanja, barem onda foto-dokumentacija pojedenog.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-Q1kITD8QW4HOVgWZTpReHHiBHyHf63JcxpoYYP6UZ9y5t3jcoN8KgCj6mJbb934shj1teH47BSku8q3DCw5A5oyNCfhgEkTevNwR4STevds1gI4QfwdhhR2eYthFASMt5P52-3mmIGk/s1600-h/IMG_4234.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-Q1kITD8QW4HOVgWZTpReHHiBHyHf63JcxpoYYP6UZ9y5t3jcoN8KgCj6mJbb934shj1teH47BSku8q3DCw5A5oyNCfhgEkTevNwR4STevds1gI4QfwdhhR2eYthFASMt5P52-3mmIGk/s320/IMG_4234.JPG" alt="" id="BLOGGER_PHOTO_ID_5303069281645058946" border="0" /></a>Dan prvi, selekcija sireva raznih iz Portugalije, plus rajcice, kruvic i nesto mesa dimljenog.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBUUN-RXNpXoAPeXoIIrBcHq1IaQJw6B766RF-SEVzXNhvtTfciv6fgT_tgS7IzYYfQhgHMwmZFP8Dx29mz0FBS-FznMdoaS2kyelW-A-FEcU3xZAQJ7vFNL6AhYQhx1jr41zsX3JIlvh/s1600-h/IMG_4236.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBUUN-RXNpXoAPeXoIIrBcHq1IaQJw6B766RF-SEVzXNhvtTfciv6fgT_tgS7IzYYfQhgHMwmZFP8Dx29mz0FBS-FznMdoaS2kyelW-A-FEcU3xZAQJ7vFNL6AhYQhx1jr41zsX3JIlvh/s320/IMG_4236.JPG" alt="" id="BLOGGER_PHOTO_ID_5303069866670586706" border="0" /></a>Kolac i kafa na Armoni.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXeNmEaYIcKoxFRXTQOVtrsjUWXWvA5wESmZg2eVRUmuh9qlrpwgdnJjys3dagh7qwh9JC10FOAbeCgMApG3nBsPSxOsHfrAosorGftpxmlW078EMiKffXcR9V4J4lun8hM1mOonDsNWQu/s1600-h/IMG_4405.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXeNmEaYIcKoxFRXTQOVtrsjUWXWvA5wESmZg2eVRUmuh9qlrpwgdnJjys3dagh7qwh9JC10FOAbeCgMApG3nBsPSxOsHfrAosorGftpxmlW078EMiKffXcR9V4J4lun8hM1mOonDsNWQu/s320/IMG_4405.JPG" alt="" id="BLOGGER_PHOTO_ID_5303070181971448434" border="0" /></a>Fazolada sa sipom u centru Lisabona, bilo fino.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhhotv3KdSnOWr0-NZeXOc4Y7ZegvDpHFToYqlsQl38RabJ7u7ByBTs5bXaXu5H5WPlfW4k5Y4_krFvRvcrMIXDedN0_zF91yHUez4maSsnIMECvOJvAPiSwHC5AegJMHA3SyWCrJ_jaw/s1600-h/IMG_4518.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhhotv3KdSnOWr0-NZeXOc4Y7ZegvDpHFToYqlsQl38RabJ7u7ByBTs5bXaXu5H5WPlfW4k5Y4_krFvRvcrMIXDedN0_zF91yHUez4maSsnIMECvOJvAPiSwHC5AegJMHA3SyWCrJ_jaw/s320/IMG_4518.JPG" alt="" id="BLOGGER_PHOTO_ID_5303070400287364690" border="0" /></a><br />Orada u Belemu, fiiinooo.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZyMVlqOF2Unnl-_ax5XfnxW-d-0HMM1oanQ66SQ4LBcWZYVWLH89mPLytKJLViinAvAw5bdd3yxMPSeTJR03hrBwBsrJC4DwOTvOdR-Yd2J_xHpJ6iWOlfk-7AGk1qidXJdtJlEJmSX-/s1600-h/vilaDoBispo2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZyMVlqOF2Unnl-_ax5XfnxW-d-0HMM1oanQ66SQ4LBcWZYVWLH89mPLytKJLViinAvAw5bdd3yxMPSeTJR03hrBwBsrJC4DwOTvOdR-Yd2J_xHpJ6iWOlfk-7AGk1qidXJdtJlEJmSX-/s320/vilaDoBispo2.jpg" alt="" id="BLOGGER_PHOTO_ID_5303071002495103154" border="0" /></a>Sagres u restoranu u Vila do Bispo, pored Sagresa, netom prije rucka.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEier1ppeWffWF6b7d4LzLycVvHz3Pfbjnk4aLD3wqBWJodIBc-B1JZtatn1ShsDUHfrR9yOLDNTf__v4qNM9V5gAjZTbKdWtW7PrzM8c-li92NZ2cjGVO9uauBhMaK6EviETP-iuhD1MNX6/s1600-h/vilaDoBispo7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEier1ppeWffWF6b7d4LzLycVvHz3Pfbjnk4aLD3wqBWJodIBc-B1JZtatn1ShsDUHfrR9yOLDNTf__v4qNM9V5gAjZTbKdWtW7PrzM8c-li92NZ2cjGVO9uauBhMaK6EviETP-iuhD1MNX6/s320/vilaDoBispo7.jpg" alt="" id="BLOGGER_PHOTO_ID_5303071245559025970" border="0" /></a>Oradica na zaru u istom restoranu, jos finija od lisabonske. Prije toga sam ubila pola porcije punjenih lignji. Reklo bi se da sam se uspjela najesti.bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com1tag:blogger.com,1999:blog-6273051335589974741.post-5636361697448642552008-12-06T18:38:00.010+01:002008-12-06T19:08:45.770+01:00Kruidkoek ili zacinski kolac<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVyURjUopeM57zt6Dzr80LQ5SxUOY1PTJezXJpJuFimaDVcwi0CSlS69vu_sULZ1NJyMA7QFsFjiIGVj9wJOUQVftVkmS7Wrq9cLPK2RankKXzZVZIWVO8rMNk-tT7uQaw0MdpIOYFyGp/s1600-h/IMG_3938.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVyURjUopeM57zt6Dzr80LQ5SxUOY1PTJezXJpJuFimaDVcwi0CSlS69vu_sULZ1NJyMA7QFsFjiIGVj9wJOUQVftVkmS7Wrq9cLPK2RankKXzZVZIWVO8rMNk-tT7uQaw0MdpIOYFyGp/s320/IMG_3938.jpg" alt="" id="BLOGGER_PHOTO_ID_5276736633997206130" border="0" /></a><br /><span style=""><o:p></o:p></span><span style="">Kruidkoek (citaj:kraudkuk) je tipicni nizozemski kolac, koji vise slici na kruh, doduse ako se pece u takvom kalupu (nisam!). Dakle, prica se da to jedu kad god stignu, dorucak i slicno, ne znam, nisam pitala. Cinjenica je da probah i svidjelo mi se jako. Ovo je prvi put da ga radim i stvarno je lagano za pripremu, a ni sastojci nisu neka egzotika. Jos je jedan bonus sto je osnovna smijesa podlozna promijenama i varijacijama, dakle mozete totalno podivljati i pronaci onu savrsenu kombinaciju, koja odgovara sam vama. Tako sam i ja dodala neke stvari za koje se nadam da su moja savrsena kombinacija. <o:p></o:p></span> <p class="MsoNormal"><span style="" lang="FR">Recept je skinut <a href="http://www.ah.nl/recepten/recipe.jsp?source1=AllerHande%2001%202004&id=234750">ovdje.</a><br /></span></p> <p class="MsoNormal"><span style="" lang="FR">Za one koji nisu tecni u nizozemskom, recept kaze:<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="FR"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="">1 naranca<o:p></o:p></span></p> <p class="MsoNormal"><span style="">250 g susenih grozdjica ( ja sam stavila 125 g poradi drugih dodataka)<o:p></o:p></span></p> <p class="MsoNormal"><span style="">2 jusne zlice mjesavine zacina za kruidkoek ili paprenjake ili stogod slicno (OK, OK, za one kojima je to nedostupno slijedi popis zacina koji su potrebni:<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 36pt;"><span style=""><o:p> </o:p><br />4 cajne zlicice mljevenog cimeta<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 36pt;"><span style="">2 cajne zlicice mljevenog kardamoma<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 36pt;"><span style="">2 cajne zlicice mljevenog korijandera<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 36pt;"><span style="">2 cajne zlicice mljevenog djumbira<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 36pt;"><span style="">1 cajna zlicica muskatnog orascica<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 36pt;"><span style="">½ cajne zlicice mljevenih klincica )<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="SV"><o:p> </o:p>300 g integralnog brasna<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="SV">1 paketic praska za pecivo<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="SV">250 g smedjeg secera<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="SV">1 jaje<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="SV">2 jusne zlice melase ili secernog sirupa neke vrste<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="SV">200 ml mlijeka<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="SV"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="" lang="SV">+ dodaci za varijacije: poput komadica cokolade i oraha<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="SV"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="" lang="NL">Dakle, postupak je ovakav:<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="NL">Zagrijete pecnicu na 175</span><span style="" lang="ZH-TW">°</span><span style="" lang="NL"> C. Narancu operite, naribajte koricu i iscijedite sok.<br /></span></p><p class="MsoNormal"><span style="" lang="NL">U oprane grozdjice, dodajte sok, narancinu koricu i neku alkoholiju ( ja recimo dodah prefine smokovace). Malo zagrijete na vatri i ostavite stajati.<br /></span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQaNPDTX1CqQy0-OTXU6aNOlomkaEfvAoFZ45TRiQDahq-zvLU9MypveapLrvY1YDNhtB3w8J-H_wPQoru0PtDhch2t1cjvy78waA3B3LcH6QWTewCQz9dNIIem9AwsUWwo_J8px6y-qV/s1600-h/IMG_3941.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQaNPDTX1CqQy0-OTXU6aNOlomkaEfvAoFZ45TRiQDahq-zvLU9MypveapLrvY1YDNhtB3w8J-H_wPQoru0PtDhch2t1cjvy78waA3B3LcH6QWTewCQz9dNIIem9AwsUWwo_J8px6y-qV/s320/IMG_3941.jpg" alt="" id="BLOGGER_PHOTO_ID_5276736863699870018" border="0" /></a><span style="" lang="NL">Pomijesajte sve zacine ili barem one koje imate, ostavite sa strane. Pomijesati brasno, prasak za pecivo i secer. </span></p><p class="MsoNormal"><span style="" lang="NL">Ubaciti cijelo</span><span style="" lang="NL"> ja</span><span style="" lang="NL">je, mlijeko i secerni sirup(moze i gusti vocni sirup, to je nesto puuuuno gusce od onog za sok), sve dobro izmijesati.<br /></span></p><p class="MsoNormal"><span style="" lang="NL"><br /></span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyz-hBQ4DUYqEYj0mTpvjP6-1F5cEqU_h5H9IQzV_IcItRAVHujriUVOyOerOoMoucdXB9H-dkd0vNfqHRf-IGMaQrrfnX_qjHi9Zg7qYplUOufQLHNWh8htMNMJbmua2zECF_1CPKbsib/s1600-h/IMG_3946.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyz-hBQ4DUYqEYj0mTpvjP6-1F5cEqU_h5H9IQzV_IcItRAVHujriUVOyOerOoMoucdXB9H-dkd0vNfqHRf-IGMaQrrfnX_qjHi9Zg7qYplUOufQLHNWh8htMNMJbmua2zECF_1CPKbsib/s200/IMG_3946.jpg" alt="" id="BLOGGER_PHOTO_ID_5276737146245869874" border="0" /></a></p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvO7sLDU0bZUnvOEdHHkooD25MAh77iAfAgBM0fIuTvEwj71VsRZvQXckUrClA4tM4D2VgYub_COJ5YgYwRfYk_JRtw0VuiRrL1rq-ONE2i5oIbQd91s3ruleiuBoqJYrkXF77FF2noBsi/s1600-h/IMG_3949.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvO7sLDU0bZUnvOEdHHkooD25MAh77iAfAgBM0fIuTvEwj71VsRZvQXckUrClA4tM4D2VgYub_COJ5YgYwRfYk_JRtw0VuiRrL1rq-ONE2i5oIbQd91s3ruleiuBoqJYrkXF77FF2noBsi/s200/IMG_3949.jpg" alt="" id="BLOGGER_PHOTO_ID_5276740187393781762" border="0" /></a></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXw_AYDeSv52QTfPnBWQOgmEtqn4_pGsk1cf2Qf1Vjz4AtkQ3uBKgShYaVnw61A_fsX1mFVpwgc77_JKTOVOdqoNPjMb_tsybc8GDKVkkSqr2A98-ZUAZrsvdZddNoLxQVcgMMjEMAj6B/s1600-h/IMG_3949.jpg"><br /></a></p> <p class="MsoNormal"><span style="" lang="NL">Dodati grozdjice zajedno sa svom tekucinom u kojoj su se kupale te ostale dodatke po zelji.</span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghf_lb9aX8a-tCRU3Pi6F5F4t29LlmsUm-TBEkVuuJUd8Fbx0G73aGZWgxBa09WT7-011riDgEiTqDbqMqCc8wbf5DMPD2M5INXtnLbJD6YQJpq3KIJEQ7JWjD7KJTc9BPvayQSBMR1Sac/s1600-h/IMG_3956.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghf_lb9aX8a-tCRU3Pi6F5F4t29LlmsUm-TBEkVuuJUd8Fbx0G73aGZWgxBa09WT7-011riDgEiTqDbqMqCc8wbf5DMPD2M5INXtnLbJD6YQJpq3KIJEQ7JWjD7KJTc9BPvayQSBMR1Sac/s320/IMG_3956.jpg" alt="" id="BLOGGER_PHOTO_ID_5276737620160613266" border="0" /></a><span style="" lang="NL"> Smjesa treba biti dosta tekuca, ulije se u namasceni oblik za pecenje i ubaci na barem sat i pol u pecnicu.</span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcCY_rLEvCU0FMaDQ0lbmzBtYiXk81Bklh8-FX1z9L35GAF6DanZjxc91iyl_ApdZR-K_m-6zTVCO3cEGf5pEqVhrZJtpvQ2L74eu84sbajJtlFs861v6XQCEa7w939xOZPPa8eo6Vi7A/s1600-h/IMG_3963.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcCY_rLEvCU0FMaDQ0lbmzBtYiXk81Bklh8-FX1z9L35GAF6DanZjxc91iyl_ApdZR-K_m-6zTVCO3cEGf5pEqVhrZJtpvQ2L74eu84sbajJtlFs861v6XQCEa7w939xOZPPa8eo6Vi7A/s320/IMG_3963.jpg" alt="" id="BLOGGER_PHOTO_ID_5276737812062895410" border="0" /></a><br /><span style="" lang="NL"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="NL"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="" lang="NL">Kao i za vecinu kolaca, znat cete da je gotov kada proboden noz izadje vise manje cist. Treba ga ostaviti da se ohladi barem 10 minuta, iako idealno cijelu noc. Ovaj kolac je jedan od onih koji postaju bolji s danima. Dobro se ocuva ukoliko je u zatvorenoj kutiji.</span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiDze0sY7Tg9-hyit7YAfzW7g09JorFqvGx_um8gdp7Wyrw9DVJxin0Kmkj-octl8XX3WhDrCyAQuyWpWfz5xO5MNi0vkyUCOckWI_14f36nMQGYqQXPMN1bJfaCAuQja5Wun3HS92VO3/s1600-h/IMG_3970.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiDze0sY7Tg9-hyit7YAfzW7g09JorFqvGx_um8gdp7Wyrw9DVJxin0Kmkj-octl8XX3WhDrCyAQuyWpWfz5xO5MNi0vkyUCOckWI_14f36nMQGYqQXPMN1bJfaCAuQja5Wun3HS92VO3/s320/IMG_3970.jpg" alt="" id="BLOGGER_PHOTO_ID_5276740529842989986" border="0" /></a><br /><span style="" lang="NL"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="NL"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="" lang="NL"><span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="NL"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="" lang="NL"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="" lang="NL"><o:p> </o:p></span></p>bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com2tag:blogger.com,1999:blog-6273051335589974741.post-19023541100682399762008-11-07T18:57:00.005+01:002008-11-07T19:17:05.303+01:00Povratak na scenu - take 2Najdrazi su mi dani kad se probudim kuharski nabrijana i nije mi tesko prati, sjeckati, prziti i na kraju klopnuti nesto fino i napravljeno od namirnica koje vec danima mole da ih se spravi ili ce zauvijek zavrsiti u plasticnoj vrecici... takav je bio i danasnji dan te vam predstavljam juhu od bundeve s djumbirom, salaticu od mozarelle, tresnja-rajcica, mladog luka, rukole i nekih drugih zelenila i na kraju moja verzija Norminih spageta ili <a href="http://www.eat-online.net/art/english/music/pasta_norma.htm">ovoga.</a><br />Nekako mi nije volja sve postati, dovoljno je reci da se za juhu od bundeve doda malo svjezeg nasjeckanog djumbira na propirjani luk i cesnjak. Na to se dodaju 2 krumpira i nesto bundeve, zalije kipucom vodom (i/ili povrtnim bujonom) i ostavi kuhati dok se sve ne omeksa. Pasirati ili ne pasirati, ostaje na vama. Ja sam pasirala i ubacila malo kiselog vrhnja, vrlo tipicnog dodatka za takvu juhu.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJe_q2giG0lwfGJGdB6r_fVcIH-d5b0KyiuZz8UrekU7yL1ADRksfe5b59mlzKExY0KjMlcfQnuu1LdmXdsMT8a8Zu2pTEUGNymXKaqA7-_qNSGdWBUKCFuovk9uZziy0va6LgNuCJhYv/s1600-h/IMG_3814.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJe_q2giG0lwfGJGdB6r_fVcIH-d5b0KyiuZz8UrekU7yL1ADRksfe5b59mlzKExY0KjMlcfQnuu1LdmXdsMT8a8Zu2pTEUGNymXKaqA7-_qNSGdWBUKCFuovk9uZziy0va6LgNuCJhYv/s320/IMG_3814.jpg" alt="" id="BLOGGER_PHOTO_ID_5265979778937502514" border="0" /></a>Za Normine spagete se poprze patlidjan il dva (naravno, prije narezani, posoljeni, ostavljeni da odstoje malo i iscijedjeni) te se maknu s vatre. Na maslinovom uljcu se poprze cesnjak i nesto rajcica susenih na suncu (onako polusuhih), dodaju se patlidjani i kuhani spageti, malo sve prokrcka i ubaci se nesto parmezana ili pecorino sira.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4WSrL8bpci2v2pBckJz5UNkmFszOuP636Mm37oo728It-fxXEdbZM5KokW6lt961mdOtOdODXe5VkXmedoRczpXPMdr_ErHCfLBgqTHXN5X_IyfPs8DIlwlzHnRntO4V_kBRhytc3lGk/s1600-h/IMG_3813.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4WSrL8bpci2v2pBckJz5UNkmFszOuP636Mm37oo728It-fxXEdbZM5KokW6lt961mdOtOdODXe5VkXmedoRczpXPMdr_ErHCfLBgqTHXN5X_IyfPs8DIlwlzHnRntO4V_kBRhytc3lGk/s320/IMG_3813.jpg" alt="" id="BLOGGER_PHOTO_ID_5265980113608145634" border="0" /></a><br /><br />Mmmm, sad imam kuhane hrane za cijeli vikend. Iako, ne znam bas koliko se tome radujem....bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com1tag:blogger.com,1999:blog-6273051335589974741.post-51330374030717687412008-11-04T23:36:00.006+01:002008-11-04T23:45:16.372+01:00<p class="MsoNormal" style="text-align: justify; font-weight: bold;">Bundevina galeta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMeBuhgCidsdZwzIMAfkIyS0x-6lFBG_caHXXCiMGSyFa3TpN4y_AX-A4vkDtS3Ztvs2Odgmq9p-geptIxueQBIWi4AS_BNlRWsGFeJFlR8Rvb6ybCUxXoUe3UTJgZevRy_37_JKRD8B3/s1600-h/IMG_3788.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMeBuhgCidsdZwzIMAfkIyS0x-6lFBG_caHXXCiMGSyFa3TpN4y_AX-A4vkDtS3Ztvs2Odgmq9p-geptIxueQBIWi4AS_BNlRWsGFeJFlR8Rvb6ybCUxXoUe3UTJgZevRy_37_JKRD8B3/s320/IMG_3788.jpg" alt="" id="BLOGGER_PHOTO_ID_5264935397567094610" border="0" /></a></p> <p class="MsoNormal" style="text-align: justify;"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">Zapocnimo tvrdnjom da se mnogo obecavalo, istina, glede pisanja na ovome blogu, a malo manje su se ta obecanja odrzavala. ALI je zato povratak na scenu velicanstveniji nego ikad!!!<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">Ta-da-da….<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">Dakle, galeta:</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDFldxJ4ZX-pKMG8RyNxYnXiYizIwRyKMVo3ARJ1KY_Khccnsd82z4nJuHWynZ3H7_l9Ohks6d-dXXhYOVG3RMPdDFDLn1kXmccbEBntpBqTaPYtVq1eKRipAuYi9VdNovK0UqOZRVNI9/s1600-h/IMG_3764.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDFldxJ4ZX-pKMG8RyNxYnXiYizIwRyKMVo3ARJ1KY_Khccnsd82z4nJuHWynZ3H7_l9Ohks6d-dXXhYOVG3RMPdDFDLn1kXmccbEBntpBqTaPYtVq1eKRipAuYi9VdNovK0UqOZRVNI9/s320/IMG_3764.jpg" alt="" id="BLOGGER_PHOTO_ID_5264935734908888338" border="0" /></a></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">No dobro, recimo da nije bas galeta, vec galette, nesto sto nazivaju izmedjinom (ono sto je izmedju) pizza i pite. </span>Izgleda divno, a okusa je onakvih kakve u nju potrpate. Ja sam tek prosli tjedan saznala za ovo peceno cudo i odlicno je ispala isprve, cak ni recept za tijesto nisam pobozno pratila. Dakle, here it goes….</p> <p class="MsoNormal" style="text-align: justify;"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">Mozda bi bilo posteno reci otkuda mi recept za ovo cudo, eto, odavde <o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES"><a href="http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/">http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/</a><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><u><span style="" lang="SV">Galette s bundevom i karameliziranim lukom</span></u><span style="" lang="SV"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV">Za tijesto:<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">1 ¼ salice brasna<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">malo soli<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">pola maslaca, 125 g<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">¼ salice kiselog vrhnja<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">2 cajne zlice limunovog soka<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">¼ salice ledene vode<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">Za nadjev:<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">½ kg bundeve, otprilike omanja bundeva<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">2 vece zlice maslinovog ulja<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">1 do 2 zlice maslaca<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">1 veci luk, ociscen i narezan na mjesece ili polumjesece<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">malo soli<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">malo secera<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">¼ cajne zlicice cayenne papra<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">¾ salice sira, fontina, gruyere ili takvo sto, ja sam koristila pecorino koji nije ispao najbolji izbor<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">1 ½ cajne zlicice nasjeckanih listova kadulje<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES">Prema uputstvima, za tijesto bi trebalo pomijesti brasno i sol te to staviti u zamrzivac na sat vremena. Ja sam to preskocila. Umijesala sam brasno i sol s hladnim komadicima maslaca. U posebnoj zdjelici sam umijesala kiselo vrhnje, limunov sok i vodu. Polovicu te smjese sam ulila u brasno pomijesano s maslacem; ispalo je da mi je to i vise nego dovoljno, cak sam morala dodati jos malo brasna. Uglavnom, treba dobiti tijesto koje se ne raspada i ostaviti ga u hladnjaku najmanje sat vremena. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="ES"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV">Bundevu ocistiti i narezati na kockice, ja sam ju pekla neoguljenu i ispala je savrseno. Dakle, narezati na komadice, posoliti i zaliti maslinovim uljem te staviti u pecnicu zagrijanu na 180 stupnjeva na oko 45 minuta. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV">Narezani luk propirjati na maslacu sa soli i malo secera dok ne tamnopozuti. Na kraju umijesati cayennski papar.</span></p><p class="MsoNormal" style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvHDhPLfWlAdqPiQmXEsMrH62i3I9hWUHtmtZJaRIMxI5xxaWLxmKTb8GUPffHmQZcxqzeiR2qtI-nhW2dY6t0C5y5EKhyKEKaQOjMpWbnHjAt8XZu0lrJDdaBzxx3rlpUs4iwqR79QLg/s1600-h/IMG_3774.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvHDhPLfWlAdqPiQmXEsMrH62i3I9hWUHtmtZJaRIMxI5xxaWLxmKTb8GUPffHmQZcxqzeiR2qtI-nhW2dY6t0C5y5EKhyKEKaQOjMpWbnHjAt8XZu0lrJDdaBzxx3rlpUs4iwqR79QLg/s320/IMG_3774.jpg" alt="" id="BLOGGER_PHOTO_ID_5264936354349391330" border="0" /></a><br /><span style="" lang="SV"> <o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV">Nakon sto je bundeva mekana, umijesati karamelizirani luk, nasjeckani sir i kadulju. Na tijesto, <span style=""> </span>koje je razvaljano u krug promjera 40-ak cm, posloziti tu smjesu tako da ostane koji centimetar na rubu kako bi se lijepo taj visak mogao preklopiti.</span></p><br /><p class="MsoNormal" style="text-align: justify;"></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BViQlGg8fqGqdNDQuAA9R0wPT5KKxFe2qfIDp5-rO0F9SW3Q3akSlP1Qe1Z1boQxkIcC8a7CTdTgKyOtJbfvUjGNYKj009Z_R27S6NruluOqZex1FuAsqEZp6bW9obIPCpxIa9u_KU30/s1600-h/IMG_3779.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BViQlGg8fqGqdNDQuAA9R0wPT5KKxFe2qfIDp5-rO0F9SW3Q3akSlP1Qe1Z1boQxkIcC8a7CTdTgKyOtJbfvUjGNYKj009Z_R27S6NruluOqZex1FuAsqEZp6bW9obIPCpxIa9u_KU30/s320/IMG_3779.jpg" alt="" id="BLOGGER_PHOTO_ID_5264936556323226994" border="0" /></a><p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV">Stavite galetu na papir za pecenje i u pecnicu na 40-ak minuta na 200 stupnjeva Celzijusovih.</span></p><br /><p class="MsoNormal" style="text-align: justify;"></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsymAVStRTmXshwNQWo5Hapw_eIrO7tWsg5egSM1PoQQpQ9RYiZcL9Cs1_u4KuMrGY05ZBQ3cqJVIfp0vx_-3na2Hvm8FS6Q9sbf9Hzba-Inqm_dWkhkX49It1FRfnCCXRXK7WNhDW6no/s1600-h/IMG_3781.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsymAVStRTmXshwNQWo5Hapw_eIrO7tWsg5egSM1PoQQpQ9RYiZcL9Cs1_u4KuMrGY05ZBQ3cqJVIfp0vx_-3na2Hvm8FS6Q9sbf9Hzba-Inqm_dWkhkX49It1FRfnCCXRXK7WNhDW6no/s320/IMG_3781.jpg" alt="" id="BLOGGER_PHOTO_ID_5264936732191798146" border="0" /></a><p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV">Buduci da sam jedini galetin konzument, ja se samo nadam da ce i zamrznuta te odledjena bit ovako fina. Preduvjet je naravno da volite bundeve. Ukoliko taj preduvjet nije zadovoljen, ostaju razne druge namirnice i kombinacije koje ukljucuju gljive, kupus i razne vrste sireva. Sretno!<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="" lang="SV"><o:p> </o:p></span></p>bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com3tag:blogger.com,1999:blog-6273051335589974741.post-5667547935440605582008-06-25T15:47:00.005+02:002008-06-25T16:46:35.758+02:00Keksi s komadićima čokolade ili Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLnCkOij3c_YRAkpMRZcReBeuLl216Ey5YsCUYfnWN0Y77ElY9cdKi7T2OZnLrneDnRdZsrgN2c5RqcLsiamNxhzsuwGiRK0rrrpSKugjOwl612gOj_6Qu3VhqYnYBWqnUM9Nq6NfFmMn/s1600-h/Tjestenina+i+choco+chip+cookies+031.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLnCkOij3c_YRAkpMRZcReBeuLl216Ey5YsCUYfnWN0Y77ElY9cdKi7T2OZnLrneDnRdZsrgN2c5RqcLsiamNxhzsuwGiRK0rrrpSKugjOwl612gOj_6Qu3VhqYnYBWqnUM9Nq6NfFmMn/s320/Tjestenina+i+choco+chip+cookies+031.jpg" alt="" id="BLOGGER_PHOTO_ID_5215817191791788626" border="0" /></a>Inače ne volim pretjerano raditi kekse čisto zato što mislim da postoje puno bolji deserti za utažit želju za slatkim, ali kako sam neki dan napravila savršen (skromnost <span style="font-weight: bold;">nije</span> vrlina!) ljetni desert od bezea, vanili kreme, šlaga i malina, i naravno zaboravila ga uslikat, danas mi se činilo idealno vrijeme za najobičnije kekse s komadićima čokse. A i bilo mi je dosadno. Ovo su tipični američki Chocolate Chip Cookies čiji je recept preuzet od <a href="http://www.marthastewart.com/">Marthe Stewart. </a>Vrlo, vrlo jednostavni za napraviti, a nahranit će i zadovoljiti puno malih ustašca željnih pažnje. Prvenstveno onih koji ih naprave.<br /><br />Za otprilike 20 keksa:<br /><br />nešto više od 1 šalice bijelog brašna<br />1/2 žličice praška za pecivo<br />125 g omekšalog maslaca (na sobnoj temperaturi)<br />1/4 šalice bijelog šećera<br />1/2 šalice smeđeg šećera<br />1/2 žličice soli<br />1/2 žličice bourbon vanili šećera<br />1 jaje<br />200 g crne čokolade za kuhanje narezane na kockice<br /><br />Peć zagrijati na 180 stupnjeva.<br /><br />Za početak treba pomiješati brašno s praškom za pecivo. Zatim miksati maslac i oba šećera dok smjesa ne postane pjenasta. U smjesu s maslacem dodati vanili šećer, sol, jaje i opet dobro izmiksati dok se sve ne poveže. Dodati brašno i prašak za pecivo i opet sve to dobro promiješati.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiroQIPGjPU_S3nLeBRrLgpWSF2bUjsywP-eXQmHPwyuql-qmBZ8squPf6YMqUaN-5QU6VcO29JdFsVN-G58pDQZzfOHBlsSfHX60_l-hO0cd0KCde8IMU0rrGUNzOppkcg__lP9eI5EoIM/s1600-h/Tjestenina+i+choco+chip+cookies+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiroQIPGjPU_S3nLeBRrLgpWSF2bUjsywP-eXQmHPwyuql-qmBZ8squPf6YMqUaN-5QU6VcO29JdFsVN-G58pDQZzfOHBlsSfHX60_l-hO0cd0KCde8IMU0rrGUNzOppkcg__lP9eI5EoIM/s320/Tjestenina+i+choco+chip+cookies+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5215818513804506482" border="0" /></a>Sada treba dodati komadiće čokolade i dobro promiješati tako da komadići budu donekle ravnomjerno raspoređeni po tijestu.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZHthjzvLz4ptj9jsCOaNLZ38Mvl_7eq8oPdeK39oHp_nnXTL3OiySUOL0PPMKKXlUq_BM3g7bIzNYUgDBFJdHgbMBN1a7qt6Pq9TyzPSTd2groKgcHSLRFWWw0cFBk4JnfEE4T7ErzP_/s1600-h/Tjestenina+i+choco+chip+cookies+021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZHthjzvLz4ptj9jsCOaNLZ38Mvl_7eq8oPdeK39oHp_nnXTL3OiySUOL0PPMKKXlUq_BM3g7bIzNYUgDBFJdHgbMBN1a7qt6Pq9TyzPSTd2groKgcHSLRFWWw0cFBk4JnfEE4T7ErzP_/s320/Tjestenina+i+choco+chip+cookies+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5215828767562710962" border="0" /></a>Na lim prekrit papirom za pečenje ili namašćen i pobrašnjen, treba stavljati kuglice smjese veličine oraha. Najbolje je to raditi sa žličicom. Razmak između njih trebao bi biti oko 5 cm jer će se keksi u pećnici rastopiti i onda postoji opasnost da se spoje.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIol8XsIdjOBXDWLJhqbN4ExjgNL7NiLrY671r2lIdp9nK8rKOamJo7Q8YBQT2mtIr41b7WKdCgkg2mgeZFomj3u3RgZFBNUJGjFT6DOvBNav-fosxnwjq94TaPUDuXOAgRtNcrG2Sk1d/s1600-h/Tjestenina+i+choco+chip+cookies+026.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIol8XsIdjOBXDWLJhqbN4ExjgNL7NiLrY671r2lIdp9nK8rKOamJo7Q8YBQT2mtIr41b7WKdCgkg2mgeZFomj3u3RgZFBNUJGjFT6DOvBNav-fosxnwjq94TaPUDuXOAgRtNcrG2Sk1d/s320/Tjestenina+i+choco+chip+cookies+026.jpg" alt="" id="BLOGGER_PHOTO_ID_5215818497360561698" border="0" /></a>Ovako otprilike.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzQeRTlzrMB6C1omqUGmZEBbQzfpJGaVw94fBzalrdjJps51wxTn5O7IIEQ-y8_9Q5IlFQTxVXNUzHTrlULN2XZ8NzkbbFqvAXSpR7vwNMeqEG2dJThg-rBSkveyZe6T6zIMCO1DZ4RZU/s1600-h/Tjestenina+i+choco+chip+cookies+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzQeRTlzrMB6C1omqUGmZEBbQzfpJGaVw94fBzalrdjJps51wxTn5O7IIEQ-y8_9Q5IlFQTxVXNUzHTrlULN2XZ8NzkbbFqvAXSpR7vwNMeqEG2dJThg-rBSkveyZe6T6zIMCO1DZ4RZU/s320/Tjestenina+i+choco+chip+cookies+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5215818489390444546" border="0" /></a>Peći 10-12 minuta tj. dok keksi na rubovima ne dobiju zlatno-smeđu boju. U sredini bi još trebali biti jako mekani.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JIOoIz_HZocrmD_e3oAzWO9ZvB5AkK401cA16OXzhVhYS14q21_lh7_96aT7-P1i_p7B9wzxlGYnVvu5mdtWQ8ewMianVyYQgk8dWQbGPlMqtUt9wNgEQQ7itXP8yaJiJY_73PAAnLON/s1600-h/Tjestenina+i+choco+chip+cookies+030.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JIOoIz_HZocrmD_e3oAzWO9ZvB5AkK401cA16OXzhVhYS14q21_lh7_96aT7-P1i_p7B9wzxlGYnVvu5mdtWQ8ewMianVyYQgk8dWQbGPlMqtUt9wNgEQQ7itXP8yaJiJY_73PAAnLON/s320/Tjestenina+i+choco+chip+cookies+030.jpg" alt="" id="BLOGGER_PHOTO_ID_5215817187978635938" border="0" /></a>Izvadite ih iz pećnice i ostavite da se ohlade i stvrdnu jedno 15 minuta.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqTjvEPRIxUwcjJUrk1_Jbjtsj6EOcdNGxX8cVcTZdBHlGtUuEz0qRIQc4OvvF5sCQ3mRk80WzOmAvHW_f1CnMP45rB5ADXEfix22FTUDEftU6zNPJqUSY8p8EbTm8ZMeMh8zUZKpJwKY/s1600-h/Tjestenina+i+choco+chip+cookies+028.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqTjvEPRIxUwcjJUrk1_Jbjtsj6EOcdNGxX8cVcTZdBHlGtUuEz0qRIQc4OvvF5sCQ3mRk80WzOmAvHW_f1CnMP45rB5ADXEfix22FTUDEftU6zNPJqUSY8p8EbTm8ZMeMh8zUZKpJwKY/s320/Tjestenina+i+choco+chip+cookies+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5215817200957248658" border="0" /></a>Ja ih volim jesti dok su još malo mekani i ljepljivi iznutra.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwhFT6OY9ebspHAMJCE7_ZNL87KFPrmnMKa7iIkCmB3o7NUJ2YG7hkVx0RSw5YZqYg2AelMaqPQgjlvRxVMEzMv2K1c8PhpaJpx4IoFawdxrD9uE5gPjXSTf6WbZRYLxIEFKg6Zb_R5IP/s1600-h/Tjestenina+i+choco+chip+cookies+033.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwhFT6OY9ebspHAMJCE7_ZNL87KFPrmnMKa7iIkCmB3o7NUJ2YG7hkVx0RSw5YZqYg2AelMaqPQgjlvRxVMEzMv2K1c8PhpaJpx4IoFawdxrD9uE5gPjXSTf6WbZRYLxIEFKg6Zb_R5IP/s320/Tjestenina+i+choco+chip+cookies+033.jpg" alt="" id="BLOGGER_PHOTO_ID_5215817186053610866" border="0" /></a><a href="javascript:void(0)" tabindex="10" onclick="return false;"><span></span></a>bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com0tag:blogger.com,1999:blog-6273051335589974741.post-54089298618290706792008-06-25T14:40:00.004+02:002008-06-25T15:40:01.500+02:00Domaći ravioli sa šparogama<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5iQS_aF03EwofyQLECCojg4ynmh83BffSTnWMsaithst2zbTni-vsEs5jYfRYAXqxuA3wJSOj_KGFIuLHA_Qg92zCJMDJV98kOYiW__fmDSYJck_VYkNOGdsnX7HhFMaYwtz0Itu0Pib/s1600-h/Tjestenina+i+choco+chip+cookies+015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 313px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5iQS_aF03EwofyQLECCojg4ynmh83BffSTnWMsaithst2zbTni-vsEs5jYfRYAXqxuA3wJSOj_KGFIuLHA_Qg92zCJMDJV98kOYiW__fmDSYJck_VYkNOGdsnX7HhFMaYwtz0Itu0Pib/s320/Tjestenina+i+choco+chip+cookies+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5215802458600675986" border="0" /></a>Znam da nekima od pomisli na izradu vlastite domaće tjestenine pada mrak na oči, ali, čak i ako nemate mašinicu, ovo je toliko lagan i isplativ posao ( a za mene i užitak) koji većinu (!!) kupovne tjestenine odmah može slobodno zasjeniti. Iako moji ravioli nisu bili pretjerano pravilni, moram priznat da mi je za prvi put tjestenina ispala iznad očekivanog. Od recepta koji slijedi slobodno možete napraviti dva poštena ručka za dvije osobe. Ja sam polovicu smjese iskoristila za raviole, a drugu polovicu za trgance koje sam par dana poslije pojela samo skuhane s malo soli.<br /><br />Sastojci:<br /><br />165 g oštrog bijelog brašna<br />1/2 žličice soli<br />2 jaja<br /><br />Za početak treba pomiješati brašno sa soli. Tada od brašna treba napraviti brdašce s udubinom i u udubinu staviti dva cijela jaja.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnuQdh09xaeVDpvKcJqXRLL1zpjGOx2fB4Pw_8kaVd3kmRpZDNlPlgGN-lP95A6_xK67OwPN2gfzRzX550SlJV_9_0bBMAavkRDkmvWkMawZ0OLg6n_SpIlwi6aKTKJPdhpxaRC0qXVFF/s1600-h/Tjestenina+i+choco+chip+cookies+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnuQdh09xaeVDpvKcJqXRLL1zpjGOx2fB4Pw_8kaVd3kmRpZDNlPlgGN-lP95A6_xK67OwPN2gfzRzX550SlJV_9_0bBMAavkRDkmvWkMawZ0OLg6n_SpIlwi6aKTKJPdhpxaRC0qXVFF/s320/Tjestenina+i+choco+chip+cookies+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5215799099715287810" border="0" /></a>Tada s vilicom treba početi miješati jedno s drugim sve dok jaje ne pokupi svo brašno.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWYX778y8gi0Cbko0WhYG6mcMdis9wD5Ypld9PnyZzMADmbUHkQzorZwRg2kAr6EmUykgDbt0dqBjFQ2B8f6ijw82QdFATfMBR5hTaZaupZBMQdy7G9VgozkuBRNxBeEMWHbvmzhpES8t/s1600-h/Tjestenina+i+choco+chip+cookies+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWYX778y8gi0Cbko0WhYG6mcMdis9wD5Ypld9PnyZzMADmbUHkQzorZwRg2kAr6EmUykgDbt0dqBjFQ2B8f6ijw82QdFATfMBR5hTaZaupZBMQdy7G9VgozkuBRNxBeEMWHbvmzhpES8t/s320/Tjestenina+i+choco+chip+cookies+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5215799109792244578" border="0" /></a>Nakon toga sa strpljivom rukom treba početi mijesiti tijesto i to negdje 8-10 minuta dok se ne dobije ovako lijepo oblikovana i glatka kugla tijesta.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-y6VUBDLAOrP83Aon6ct_VM8DuIS3yXJueRDqbeT-pz8PD-jKT08cCjuGlQ6408fvVrvHip8JV6PcNJIkPfMS7xgJJGAi5DdpXp8-QDs3sFQnZlzNmPc8lOmRMZ-OJjG4Xu6Q76toOLX/s1600-h/Tjestenina+i+choco+chip+cookies+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-y6VUBDLAOrP83Aon6ct_VM8DuIS3yXJueRDqbeT-pz8PD-jKT08cCjuGlQ6408fvVrvHip8JV6PcNJIkPfMS7xgJJGAi5DdpXp8-QDs3sFQnZlzNmPc8lOmRMZ-OJjG4Xu6Q76toOLX/s320/Tjestenina+i+choco+chip+cookies+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5215799113186280882" border="0" /></a>Tada treba dobro pobrašniti podlogu i i tijesto, malo ga izravnati rukama i krenuti u izradu. Najbolje je početi s najdebljom opcijom na mašinici, ako ju imate. Ja sam po 2-3 puta koristila svaku debljinu. Ako nemate mašinicu, možete početi valjati tijesto s valjkom kao da valjate tijesto za pitu, recimo.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYBOc4bhPFUivvvNkONnF4cNLpozAwwUPcMumFwW74SOktEUo5HQG8BCkLvvYtqzM2MQrQjO-PFqI27rVhDKI55GGgj0XK_TQMsp6XIKJg-GRBg5a80KdRrdm5A5tB-kvnq66Br5mckRS/s1600-h/Tjestenina+i+choco+chip+cookies+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYBOc4bhPFUivvvNkONnF4cNLpozAwwUPcMumFwW74SOktEUo5HQG8BCkLvvYtqzM2MQrQjO-PFqI27rVhDKI55GGgj0XK_TQMsp6XIKJg-GRBg5a80KdRrdm5A5tB-kvnq66Br5mckRS/s320/Tjestenina+i+choco+chip+cookies+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5215810788076197410" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOySvrPtWOrQHzMhbn-Ad_3cO7FX7CU3g8XMW11Xmb7nSqwaa-uv4FBYfC6j7HTnlNFK46NRk7iDXiEl6Tp4smycMnrKwYUjSjRMplck_8iS6wAJf0irB6BAS_ZKnYsLtpSlmI8n9llhz/s1600-h/Tjestenina+i+choco+chip+cookies+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOySvrPtWOrQHzMhbn-Ad_3cO7FX7CU3g8XMW11Xmb7nSqwaa-uv4FBYfC6j7HTnlNFK46NRk7iDXiEl6Tp4smycMnrKwYUjSjRMplck_8iS6wAJf0irB6BAS_ZKnYsLtpSlmI8n9llhz/s320/Tjestenina+i+choco+chip+cookies+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5215800244903933218" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94YeTrnuOntCKC9opARlXCf5CKV0JW9Ib56spXU_Ek-mf3N8m4vrslXCdc_Y50J0fJH8nhFyUlYNUuEGwW3rdpIfanivY9HoQNTWpsKQ8nk355N9GJ5Zba9CQQLUKzmdvkSNukC-eDbI9/s1600-h/Tjestenina+i+choco+chip+cookies+009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94YeTrnuOntCKC9opARlXCf5CKV0JW9Ib56spXU_Ek-mf3N8m4vrslXCdc_Y50J0fJH8nhFyUlYNUuEGwW3rdpIfanivY9HoQNTWpsKQ8nk355N9GJ5Zba9CQQLUKzmdvkSNukC-eDbI9/s320/Tjestenina+i+choco+chip+cookies+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5215800249646593666" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqq9SBXg53SFD5g3wTbzyYNW1arS2hhkEKvdZpIzPOKm7rqOqfvZ-bXJ5zwBG8DCHiB0dPNnRGJoL9cs6H0glS5iIwpNPEbSRJTtAleO963bejFryoUQS0BjmstyNcZ6YI9RClfNoFrOx/s1600-h/Tjestenina+i+choco+chip+cookies+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqq9SBXg53SFD5g3wTbzyYNW1arS2hhkEKvdZpIzPOKm7rqOqfvZ-bXJ5zwBG8DCHiB0dPNnRGJoL9cs6H0glS5iIwpNPEbSRJTtAleO963bejFryoUQS0BjmstyNcZ6YI9RClfNoFrOx/s320/Tjestenina+i+choco+chip+cookies+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5215800255900381186" border="0" /></a>Budući da ćete na kraju dobiti prozirnu traku tijesta dugu otprilike 2 metra (površina koju ja nažalost nemam), dobro je tu traku tijesta razrezati na 2-3 jednako duga dijela. Onda iz toga možete raditi što želite.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8py_YiRCKpOAQM-_80a4SopJKMTW5shyphenhyphenx2U0JeYkSdcRxpyDBFo_wecOOZXvcNibYmqVdxPY5taJfFVqFg_Tl0Iw-cTw5B_MUpAm2aCEf24SASgfQ9IxDhWBLEJAbT4x9ymwMpu9ngZoi/s1600-h/Tjestenina+i+choco+chip+cookies+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8py_YiRCKpOAQM-_80a4SopJKMTW5shyphenhyphenx2U0JeYkSdcRxpyDBFo_wecOOZXvcNibYmqVdxPY5taJfFVqFg_Tl0Iw-cTw5B_MUpAm2aCEf24SASgfQ9IxDhWBLEJAbT4x9ymwMpu9ngZoi/s320/Tjestenina+i+choco+chip+cookies+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5215800260457413058" border="0" /></a>Ja sam kalupom za krafne počela rezati krugove, a ostale dijelove sam natrgala.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHvuDI8h8qgJ763k5CsOCbVFxgqAG6ltv73nB9FZGFVYzsugPwYj5ID8YA6eh5F3SZ2H7MWyACdhPiAW6QY7OxQIVgHYPv2Y4Uu5WWCrRu_-RGymMBieuwTytuydbORIFcfq9SWxV7i8G/s1600-h/Tjestenina+i+choco+chip+cookies+012.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHvuDI8h8qgJ763k5CsOCbVFxgqAG6ltv73nB9FZGFVYzsugPwYj5ID8YA6eh5F3SZ2H7MWyACdhPiAW6QY7OxQIVgHYPv2Y4Uu5WWCrRu_-RGymMBieuwTytuydbORIFcfq9SWxV7i8G/s320/Tjestenina+i+choco+chip+cookies+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5215802444798223682" border="0" /></a>Na krugove sam stavila po žličicu pirea od šparoga. (Šparoge sam skuhala, ocijedila i izmiksala s malo maslinovog ulja, limunovog soka, soli i papra). To se nije pokazalo kao najsretnija kombinacija budući da je pire sam po sebi bio dosta vlažan tako da je "promočio" kroz raviole. Nije se dogodilo ništa strašno, samo sam se malo naživcirala. Ali poanta je da je neka "suša" kombinacija sastojaka u raviolima vjerojatno bolja.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUJE9SYY-Ev5tJviuYaJ6k4f_gaCAkXOvAy_Ez_qHCm_FPqIrLn7wcUf39NGcNetgptLzQWMsHcRErwVvOeCd6NbnsQcccBvYX-kDkktsqhRFZvt6emqV4uaOJQSIR5On1sPhi4OTf2B2/s1600-h/Tjestenina+i+choco+chip+cookies+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUJE9SYY-Ev5tJviuYaJ6k4f_gaCAkXOvAy_Ez_qHCm_FPqIrLn7wcUf39NGcNetgptLzQWMsHcRErwVvOeCd6NbnsQcccBvYX-kDkktsqhRFZvt6emqV4uaOJQSIR5On1sPhi4OTf2B2/s320/Tjestenina+i+choco+chip+cookies+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5215802448213822978" border="0" /></a>Poslije sam polovicu svakog raviola prekrila preko druge i stavila u kipuću, posoljenu i pouljenu vodu na otprilike 4 minute.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijc2fxc1WOXsdNZdkLt3CA6OtjY9MlGZrXVv8agJp-UV8hFUvTgGkN9ttU-WeM0pMtn43_MJTUgwVGlvnqFj5QH8cm9R9JpnmTJ0yTUP9bQ93-VNb-Nfamjh7pdEOSiyTtFZTJt1XRhNTC/s1600-h/Tjestenina+i+choco+chip+cookies+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijc2fxc1WOXsdNZdkLt3CA6OtjY9MlGZrXVv8agJp-UV8hFUvTgGkN9ttU-WeM0pMtn43_MJTUgwVGlvnqFj5QH8cm9R9JpnmTJ0yTUP9bQ93-VNb-Nfamjh7pdEOSiyTtFZTJt1XRhNTC/s320/Tjestenina+i+choco+chip+cookies+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5215802463047032834" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_Czblx6-G72SH_3QcX1cCmUzokEf-rjprc9shQWjSYdrGP8YEQCv7e259afbzDJXkaQ1VJdLAkYtTKZKJgDbV2c83mNBOkaFIp0eF_Ynr52127gM5YdJxy1aX2TF21KC8N9t9V8RP7KC/s1600-h/Tjestenina+i+choco+chip+cookies+017.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_Czblx6-G72SH_3QcX1cCmUzokEf-rjprc9shQWjSYdrGP8YEQCv7e259afbzDJXkaQ1VJdLAkYtTKZKJgDbV2c83mNBOkaFIp0eF_Ynr52127gM5YdJxy1aX2TF21KC8N9t9V8RP7KC/s320/Tjestenina+i+choco+chip+cookies+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5215802467370555778" border="0" /></a>S malo parmezana i ostatka pirea od šparoga bio je to fini, lagani ručak koji za vrijeme ovih vrućina treba ubrzo ponoviti. :-)bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com2tag:blogger.com,1999:blog-6273051335589974741.post-39059968392823757342008-04-05T15:36:00.006+02:002008-04-05T17:34:31.656+02:00Francuska pita od limuna<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGslwxXt6l2MvOgB5xymHNDFSAeQCh6vXhM8kGmHVzGfNd06Y3nswndSYELNNAxSZ33J9GdArQIVDLgEafv101RfR8EYnN_ymdsqkqyCysRV_VOf4wQFYDewYHILt9QgIAMMhHBIW7EIbp/s1600-h/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+059.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGslwxXt6l2MvOgB5xymHNDFSAeQCh6vXhM8kGmHVzGfNd06Y3nswndSYELNNAxSZ33J9GdArQIVDLgEafv101RfR8EYnN_ymdsqkqyCysRV_VOf4wQFYDewYHILt9QgIAMMhHBIW7EIbp/s320/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+059.jpg" alt="" id="BLOGGER_PHOTO_ID_5185757190221228786" border="0" /></a>Dva mjeseca kasnije, sa životom koji je nenadano postao tek blijeda kopija onog prijašnjeg, javljam se s receptom kojeg vec skoro godinu dana mjerkam. Iako <a href="http://www.foodbeam.com/">originalna autorica</a> napominje kako je kolač potrebno započeti raditi dan prije konzumiranja, ja sam otkrila da kolač možete napraviti i kušati u roku od 4 sata. Pa čak i s maslacem neto izvađenim iz frižidera. Kolač, iako zahtijeva tri različita dijela, nije težak za napraviti, a dobar je kao nagovještaj proljeća pa čak i ljeta jer mu, iako ima puno šećera i maslaca, limun daje onu osvježavajuću notu.<br /></div><br />Sastojci za prhko tijesto:<br /><br />100 g omekšalog maslaca<br />60 g šećera u prahu<br />20 g mljevenih badema<br />1 jaje<br />180 g brašna<br />1/2 vrećice bourbon vanili šećera<br />1/3 žličice soli<br /><br />Sastojci za kremu od limuna:<br /><br />200 g šećera<br />ribana korica od 3 limuna<br />sok od 4 limuna<br />4 jaja<br />300 g omekšalog maslaca<br /><br />Sastojci za šaum od bjelanjaka:<br /><br />2 bjelanjka<br />35 g šećera<br />50 g vode<br />150 g šećera<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXN5JgI9LJQ_d-dKyEgLto6nC-R3GwWyJPRuOd14g2mbhLP1o7RHqOofhn1I7RNARVlZ6yA8JOxAZC-HtIYSgS4zM57TNPnOcL9ZVHhutFZBku1E_FPm8BbSiBqHS-jSwVBEVHomd8t25w/s1600-h/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+042.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXN5JgI9LJQ_d-dKyEgLto6nC-R3GwWyJPRuOd14g2mbhLP1o7RHqOofhn1I7RNARVlZ6yA8JOxAZC-HtIYSgS4zM57TNPnOcL9ZVHhutFZBku1E_FPm8BbSiBqHS-jSwVBEVHomd8t25w/s320/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+042.jpg" alt="" id="BLOGGER_PHOTO_ID_5185755802946792002" border="0" /></a>Za početak treba miksati maslac dok ne postane kremast. Tada dodati šećer u prahu i opet miksati dok se ta dva sastojka fino ne povežu.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHG3AZC1tWtnhC67ha1rBkkirGxELA9cCwhrkQi4Gc3NB7S-5qYNryG1ucf2Ucn4fvbigtWzR-8oMiOd7t8-QU5OkaEE_-bSkhQvIl9w9XX9Ea_BeI5vMXux7zohixFnhVhS4RWGM-yS6/s1600-h/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+043.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHG3AZC1tWtnhC67ha1rBkkirGxELA9cCwhrkQi4Gc3NB7S-5qYNryG1ucf2Ucn4fvbigtWzR-8oMiOd7t8-QU5OkaEE_-bSkhQvIl9w9XX9Ea_BeI5vMXux7zohixFnhVhS4RWGM-yS6/s320/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+043.jpg" alt="" id="BLOGGER_PHOTO_ID_5185755811536726610" border="0" /></a>Umiksati mljevene bademe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKQXMZryTuF_zWY5ieM5AjVAxVqB3i4KpUiEIFuNJ034f-frEMVcDvlzu6I30CIUSIMFQ2KVPHqK28AZWpOwjfH3fXz-yttnoFHR7jPP1-bnpFXqUxtH4Vm1azuXPKfHc7szGCxLzffmv/s1600-h/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+044.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKQXMZryTuF_zWY5ieM5AjVAxVqB3i4KpUiEIFuNJ034f-frEMVcDvlzu6I30CIUSIMFQ2KVPHqK28AZWpOwjfH3fXz-yttnoFHR7jPP1-bnpFXqUxtH4Vm1azuXPKfHc7szGCxLzffmv/s320/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+044.jpg" alt="" id="BLOGGER_PHOTO_ID_5185755815831693922" border="0" /></a>Pa jaje, sol i vaniliju. Nakon svega umiksati brašno i sve oblikovati u kuglu. Umotati ju u foliju i staviti u frižider na barem 2 sata.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ioT4utpCyQEj8vLysLSZRJU1xMNyYl346Hnz1DUxU3jPXoFT5SAtWcSLLZo-vP9b6otVtGMy0OCI8Q9xYU6ZTkCBS4IBY5du03fAGCc0qh4ser7kY__2tes0Kfj0TollT3DWLR7-IAoq/s1600-h/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+046.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ioT4utpCyQEj8vLysLSZRJU1xMNyYl346Hnz1DUxU3jPXoFT5SAtWcSLLZo-vP9b6otVtGMy0OCI8Q9xYU6ZTkCBS4IBY5du03fAGCc0qh4ser7kY__2tes0Kfj0TollT3DWLR7-IAoq/s320/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+046.jpg" alt="" id="BLOGGER_PHOTO_ID_5185755815831693938" border="0" /></a>Izvaditi iz frižidera, razvaljati između dva lista papira za pečenje, utisnuti u kalup za torte i peći na 180 stupnjeva jedno 20-25 minuta, tj. dok ne dobije boju.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-DqEJB25_PzKVA8KuUkRImxKiJd9Q0UVtePnPRMjjHoBQLC76q5YJWw_4ATWbA0DedUMJYcOEXnCxSfDCv8tpOCDcvVhiKM43eAFpKwEcYkSE7Zmp755lgtPuFcISZ17dvwTQI-bdvqc/s1600-h/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+045.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-DqEJB25_PzKVA8KuUkRImxKiJd9Q0UVtePnPRMjjHoBQLC76q5YJWw_4ATWbA0DedUMJYcOEXnCxSfDCv8tpOCDcvVhiKM43eAFpKwEcYkSE7Zmp755lgtPuFcISZ17dvwTQI-bdvqc/s320/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+045.jpg" alt="" id="BLOGGER_PHOTO_ID_5185755820126661250" border="0" /></a>Pustiti da se potpuno ohladi i izvaditi iz kalupa.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-P0F8pmeG1tIoAfzEI9H_lyqRwn94FdAuGEMLRH0xgsIH4RwKSpwAN9uvjOveE2dvBmDerUYUmnI5fK4XmydxvCVZcOj1BC1S1QYPRnj98MIG7OV-5mLdbn_1rqps1QPV52VD9SMT9Q6/s1600-h/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+053.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-P0F8pmeG1tIoAfzEI9H_lyqRwn94FdAuGEMLRH0xgsIH4RwKSpwAN9uvjOveE2dvBmDerUYUmnI5fK4XmydxvCVZcOj1BC1S1QYPRnj98MIG7OV-5mLdbn_1rqps1QPV52VD9SMT9Q6/s320/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+053.jpg" alt="" id="BLOGGER_PHOTO_ID_5185756709184891570" border="0" /></a>Ako vam se žuri, prije nego ispečete tijesto, odnosno dok čekate ona 2 sata da se tijesto malo stvrdne, bilo bi dobro posvetiti se kremi od limuna. Za početak naribajte na sitno koru od tri limuna.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHvUv4tj2xEUom0meTa_JLrn2s7TN-_8eWKvUwLNUt_uschtC1Db9Nlgvb6rNEWyiXxFEHfp2VNcEaR1bU5gyjBVO9OdgaNeyBx_8n-JwHHNvdbP_71d_yl31KGnilv3LpDzwtVH4b7z2/s1600-h/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+047.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHvUv4tj2xEUom0meTa_JLrn2s7TN-_8eWKvUwLNUt_uschtC1Db9Nlgvb6rNEWyiXxFEHfp2VNcEaR1bU5gyjBVO9OdgaNeyBx_8n-JwHHNvdbP_71d_yl31KGnilv3LpDzwtVH4b7z2/s320/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+047.jpg" alt="" id="BLOGGER_PHOTO_ID_5185756700594956962" border="0" /></a>Zatim ju prstima dobro uribajte u šećer tako da šećer počne intenzivno mirišati po limunu i da promijeni boju.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-9hADgUseCqFe7x7mEpmgxcpvUz83RU2HkQaYKHQqJQwOshjVdHUTF0edMYBNMIV4HxdBWiRMpxb6Pc9WJV4Wo8IadDLz5TJeWr4iD0SBJGoOg6R8eqAQkuclyr1Otwp00zhsuUI7kIH/s1600-h/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+050.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-9hADgUseCqFe7x7mEpmgxcpvUz83RU2HkQaYKHQqJQwOshjVdHUTF0edMYBNMIV4HxdBWiRMpxb6Pc9WJV4Wo8IadDLz5TJeWr4iD0SBJGoOg6R8eqAQkuclyr1Otwp00zhsuUI7kIH/s320/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+050.jpg" alt="" id="BLOGGER_PHOTO_ID_5185756696299989650" border="0" /></a>Sve to stavite u jedan lonac, dodajte limunov sok i 4 jaja. Miješajte brzo na srednje laganoj vatri dok se šećer potpuno ne rastopi i dok se sve ne zgusne (oko 6-7 minuta), pustite da se malo ohladi i umiješajte maslac. Miskajte oko 7 minuta pa stavite na hladno dok se krema potpuno ne ohladi.<br /><br /><br />Za šaum prvo tucite bjelanjke s 35 g šećera dok ne nastane mekani šaum. Zatim zagrijte vodu i šećer na laganoj vatri i čekajte dok se sav šećer ne rastopi (ne smije zakipjeti!). Maknite sa vatre i pustite 1 minutu da se ohladi. Polako ulijevajte slatki sirup u šaum i miksajte na laganoj brzini. Nakon što ulijete sav sirup, počnite jače miksati i to dok šaum ne postane tvrd.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaYMD8ehwndZNuEVwV_zjhphR4KL_o3bsRQD_y2Z-jhCSdBOp4omfSiT9SyRrzdpFKOKClmDEIWU3tfKNI4ZHncNsV7DJNm2PleG_eiu9DkReojZ5yW-5kDLONC8yWm7XKnP9nznmZRcN/s1600-h/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+055.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaYMD8ehwndZNuEVwV_zjhphR4KL_o3bsRQD_y2Z-jhCSdBOp4omfSiT9SyRrzdpFKOKClmDEIWU3tfKNI4ZHncNsV7DJNm2PleG_eiu9DkReojZ5yW-5kDLONC8yWm7XKnP9nznmZRcN/s320/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+055.jpg" alt="" id="BLOGGER_PHOTO_ID_5185756713479858882" border="0" /></a>Da biste složili pitu, prvo hladnu kremu ulijte u tijesto i poravnajte. Zatim preko svega nanesite debeli sloj šauma (oko 3 cm) i po mogućnosti karamelizirajte vrh.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsQbyI6yuUmeXkXGWmHS0Ykkh6_H8xXs4U3H9pujLIXKrD-Zox2StX-KUym7HI5MEVLRlJnUKleQQu0GpneKo1mpnn3T4c95zl8dmxhFcPb1rb9EtujmIslUQxoB-pkYN7toIw2MRpiKv/s1600-h/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+056.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsQbyI6yuUmeXkXGWmHS0Ykkh6_H8xXs4U3H9pujLIXKrD-Zox2StX-KUym7HI5MEVLRlJnUKleQQu0GpneKo1mpnn3T4c95zl8dmxhFcPb1rb9EtujmIslUQxoB-pkYN7toIw2MRpiKv/s320/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+056.jpg" alt="" id="BLOGGER_PHOTO_ID_5185756717774826194" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLZoRe48bypYoh-b6FeFbppgb55Y5gM1kR0k_IVI8-jhYijbTL2oYfqKjZn6Ur7e0o6KhQc8YKk_Tm-t_NsXdcloFoE1my3TA7PEelenhwgown86VNpcYaq4iV1qjY27AsdeJeJOKVyHT/s1600-h/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+057.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLZoRe48bypYoh-b6FeFbppgb55Y5gM1kR0k_IVI8-jhYijbTL2oYfqKjZn6Ur7e0o6KhQc8YKk_Tm-t_NsXdcloFoE1my3TA7PEelenhwgown86VNpcYaq4iV1qjY27AsdeJeJOKVyHT/s320/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+057.jpg" alt="" id="BLOGGER_PHOTO_ID_5185757185926261474" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bV_DjPyA95h2w2vJC00cBRyK6fJySQlarppv9gj4JRi9GR63VyhMTehDG3Onhb7WYoko0SFOcsc-G5-BYZzKeR_pwFAFwlf2lrtt8R0Ta5JIZT0oWhD2KK49EfWiEq8iJgr4QVMkdlmI/s1600-h/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+060.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bV_DjPyA95h2w2vJC00cBRyK6fJySQlarppv9gj4JRi9GR63VyhMTehDG3Onhb7WYoko0SFOcsc-G5-BYZzKeR_pwFAFwlf2lrtt8R0Ta5JIZT0oWhD2KK49EfWiEq8iJgr4QVMkdlmI/s320/Nehajska,+carrot+cake,+lemon+meringue+pie,+slatki+kruh+060.jpg" alt="" id="BLOGGER_PHOTO_ID_5185757198811163394" border="0" /></a>Et voila! :-)bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com2tag:blogger.com,1999:blog-6273051335589974741.post-38221052894490626632008-02-03T19:06:00.000+01:002008-02-03T19:55:50.743+01:00Juha od leće<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeteutQC0lI17EhJPn34YGArd-CKJajp1T0QmnJ6vTYOCWPyPxLBTbgO0QiPEvh1mP5nrNeLQ1MRvlibuyy4x1DtrFgzs-I3dXqc2siuwk539SphBN6-WQDtoONcNyLbC1JI2PQOd1Kwjh/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+028.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeteutQC0lI17EhJPn34YGArd-CKJajp1T0QmnJ6vTYOCWPyPxLBTbgO0QiPEvh1mP5nrNeLQ1MRvlibuyy4x1DtrFgzs-I3dXqc2siuwk539SphBN6-WQDtoONcNyLbC1JI2PQOd1Kwjh/s320/Knedle+od+fete,+juha+od+lece+i+brenner+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5162818096567589826" border="0" /></a>Danas nudim jedan vrlo jednostavan recept. Zimsko vrijeme idealno je za fine guste domaće juhice čija priprema ne zahtijeva puno (da, Hrc, priznajem!). Recept, koji sam na kraju prilagodila sebi, našla sam na jednom turskom blogu. Najveća prednost crvene leće, osim što je jako zdrava, činjenica je da je jako brzo kuhana.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGiFtSFu7Xdka_SD_OZgziqTQAp1d1XHHcjrE1MlVZqawKEv2vVM3wU2IOsgUDWewsWfCaOONnx_Drs9TGqExPNQjQEzkVCUd6EeExuYVQT3WN4JYPGo_QnqGCeHozhNRiOyteWpBa5vi/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+025.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGiFtSFu7Xdka_SD_OZgziqTQAp1d1XHHcjrE1MlVZqawKEv2vVM3wU2IOsgUDWewsWfCaOONnx_Drs9TGqExPNQjQEzkVCUd6EeExuYVQT3WN4JYPGo_QnqGCeHozhNRiOyteWpBa5vi/s320/Knedle+od+fete,+juha+od+lece+i+brenner+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5162818066502818690" border="0" /></a>Za otprilike 4 osobe ili, recimo, 1 litru juhe, potrebni sastojci su:<br /><br />3 žlice maslinovog ulja<br />1 manji luk, sitno nasjeckan<br />1/2 šalice crvene leće<br />1 veća mrkva, naribana na sitno<br />3 šalice vode ili povrtnog temeljca<br />sol, papar<br />limunov sok, po želji<br /><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUx965HPhcTk8sn5VbH4oXLZMYWT85cOcZC5uKOsLS6mhsKvL4ss_Kov9PVqEqMgcLmIiWfZbiNYbpkw4s4a3C1z_uFysV1gZ5DA2u8Ao1mxWzRUJ0AOXvOfDh4lASuMDRY05bGT1P-vl/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUx965HPhcTk8sn5VbH4oXLZMYWT85cOcZC5uKOsLS6mhsKvL4ss_Kov9PVqEqMgcLmIiWfZbiNYbpkw4s4a3C1z_uFysV1gZ5DA2u8Ao1mxWzRUJ0AOXvOfDh4lASuMDRY05bGT1P-vl/s320/Knedle+od+fete,+juha+od+lece+i+brenner+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5162818075092753298" border="0" /></a>Za početak treba na maslinovom ulju malo popržiti luk (luk ne bi smio posmeđiti, već se samo malo "povehnuti"). Zatim treba dodati leću i miješati na vatri 2-3 minute. Odmah dodati mrkvu, malo promiješati i uliti vodu ili temeljac. Kuhati dok leća potpuno ne omekša (15-20 minuta). U međuvremenu začiniti sa solju i paprom (ili chillijem).<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kRZGsAPG2YGEC_fb-jtupEeMUjXAExAYn9kUN1zC_DjY13gT-00lk8ysknS_8bmIlFpQvnJ40OICUEqJSjiejBcZM9PEnjXaNSXGM6yTMCVLrF55ikBvpjAOzghEuD9vZ1GiVighu3No/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+026.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kRZGsAPG2YGEC_fb-jtupEeMUjXAExAYn9kUN1zC_DjY13gT-00lk8ysknS_8bmIlFpQvnJ40OICUEqJSjiejBcZM9PEnjXaNSXGM6yTMCVLrF55ikBvpjAOzghEuD9vZ1GiVighu3No/s320/Knedle+od+fete,+juha+od+lece+i+brenner+026.jpg" alt="" id="BLOGGER_PHOTO_ID_5162818079387720610" border="0" /></a>Ako koristite samo vodu, a ne temeljac, onda pred kraj kuhanja po želji možete dodati 1-2 povrtne kocke za juhu. Ja nisam. Pred kraj bi leća trebala izgledati kao gusta kaša i onda ju još samo treba dobro usitniti štapnim mikserom. Ako vam se čini da je pregusta slobodno dodajte još vode ili temeljca.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Q9yBgIiQJyXFscoDJkctgHaOREH8l06JtLHHy-bYZwNnFHV-Nr3z76jC4g-HM8-4pLaQh9hijFFXEWrNzK5ClRS7Ssb1a0CMzfqEmsigBt4LMh0zPeXXfAMRfy6vXaTJHVRJG6gLp665/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Q9yBgIiQJyXFscoDJkctgHaOREH8l06JtLHHy-bYZwNnFHV-Nr3z76jC4g-HM8-4pLaQh9hijFFXEWrNzK5ClRS7Ssb1a0CMzfqEmsigBt4LMh0zPeXXfAMRfy6vXaTJHVRJG6gLp665/s320/Knedle+od+fete,+juha+od+lece+i+brenner+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5162818092272622514" border="0" /></a>Za još bolji okus, prije konzumiranja, u juhu dodajte par kapi limunovog soka.bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com1tag:blogger.com,1999:blog-6273051335589974741.post-18131189198241891482008-01-27T20:24:00.000+01:002008-01-27T22:31:30.805+01:00Brioche, brioche!<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijBN4sJHwxoHiLGYEAZZo6HAO_bDQKbsyQTTQHJBAhf2ipEmbkQBK9hSE4yvuTuZVe3a6IgaW1_UdNXGP8vUuWQuAq0TJAGIDHDH7YE-zF4S7JkloIx98jDDZrM-ChFXJTN6txWYS9IqAa/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijBN4sJHwxoHiLGYEAZZo6HAO_bDQKbsyQTTQHJBAhf2ipEmbkQBK9hSE4yvuTuZVe3a6IgaW1_UdNXGP8vUuWQuAq0TJAGIDHDH7YE-zF4S7JkloIx98jDDZrM-ChFXJTN6txWYS9IqAa/s320/Knedle+od+fete,+juha+od+lece+i+brenner+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5160241391067896530" border="0" /></a>Prije par tjedana sam si priuštila novu veliku ( s ponosom mogu reći, najveću dosad) kuharicu, <a href="http://www.amazon.com/Cooks-Book-Jill-Norman/dp/0756613027/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1201465965&sr=8-1">The Cook's Book.</a> Radi se o 650 strana svakakvih recepata, vrlo detaljno opisanih, od temeljnih do nešto kompliciranijih, popraćenih predivnim slikama za kojima sline cure. Jedan od prvih recepata koji mi je zapeo za oko bilo je za već navedene brioše. Napravila sam pola smjese i ispalo ih je negdje 16, zamrznula ih i sada si ih svako jutro friške grijem. Ako tražite slanu varijantu, izbacite grožđice (ili ostavite, ako su u vašem univerzumu grožđice i slano dobra kombinacija), a ako ipak volite nešto slađe stvari, slobodno dodajte koju žlicu šećera više.<br /><br />Sastojci za otprilike 30 brioša:<br /><br />500g mekog brašna<br />1 paketić svježe germe ili 1 vrećica suhe<br />50g šećera<br />7 jaja<br />2 žličice soli<br />400g omekšalog maslaca<br />50g grožđica<br /><br />Za glazuru:<br /><br />2 cijela jaja i 2 žutanjka<br />1/2 žličice šećera<br /></div><br />Za početak treba umrviti germu u brašno i dodati šećer. Zatim treba dodati 4 jaja i miksati na srednjoj brzini dok se sve ne poveže. Nakon toga treba dodati preostala jaja, jedno po jedno.<br /><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvKAvoekCxkvW5nQlk6QwtVxZNrsIz4Q9mENoGyIXT-2uWXkmHeXEK4H7xbPLXK5MA-DXXYyvuhJqeqPufLQr1vPTOr3TfLMwNuu_cMR6bnvVVmWaakt_MseIGo48FnBjSJtYbaSlzGdd/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvKAvoekCxkvW5nQlk6QwtVxZNrsIz4Q9mENoGyIXT-2uWXkmHeXEK4H7xbPLXK5MA-DXXYyvuhJqeqPufLQr1vPTOr3TfLMwNuu_cMR6bnvVVmWaakt_MseIGo48FnBjSJtYbaSlzGdd/s320/Knedle+od+fete,+juha+od+lece+i+brenner+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5160241403952798434" border="0" /></a>Tijesto će biti jako ljepljivo, ali bi se, nakon što se umiješaju sva jaja, trebalo početi odvajati od strana zdjele. Nakon toga treba dodati maslac i sol i dobro izmiksati.<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqglU1Dp6pZgEDyDyCdU8oe3jJ756YikoO2QAUtt8qYjBlwEOD4fHS0LDEQvZ1dFdKFpUTaTzQBbw077HDV8gAgkuCKSy6ub1sSQfC2QPiu7nynvrJo65irU5kFzi2MQeSQfjcuzScgoJ/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqglU1Dp6pZgEDyDyCdU8oe3jJ756YikoO2QAUtt8qYjBlwEOD4fHS0LDEQvZ1dFdKFpUTaTzQBbw077HDV8gAgkuCKSy6ub1sSQfC2QPiu7nynvrJo65irU5kFzi2MQeSQfjcuzScgoJ/s320/Knedle+od+fete,+juha+od+lece+i+brenner+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5160241408247765746" border="0" /></a>Kada se tijesto opet počne odvajati od zdjele, treba ga izvaditi, premjestiti u čistu zdjelu, prekriti plastičnom folijom i staviti na toplo mjesto da se diže 2-3 sata. Znam da se čini puno, ali vjerujte, isplati se. Ja sam ga stavila da se diže na radijator u svojoj sobi i za jedno pola sata cijela soba bila je ispunjena mirisom germe, mmmmmmm.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHYqbKflWgZCa4tFwDvo__BaF8KMlrQX-j8a-7C8jeeAnlh2Ab_anDZwzcZ4XyTh6VS0MJ4tBR-K9By4b-sj5YSvVzq_ZpNXYJiHI5NWncKyj-K_NsRWIg3rX49f4e4bt-hWcnac93BAz/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHYqbKflWgZCa4tFwDvo__BaF8KMlrQX-j8a-7C8jeeAnlh2Ab_anDZwzcZ4XyTh6VS0MJ4tBR-K9By4b-sj5YSvVzq_ZpNXYJiHI5NWncKyj-K_NsRWIg3rX49f4e4bt-hWcnac93BAz/s320/Knedle+od+fete,+juha+od+lece+i+brenner+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5160241416837700354" border="0" /></a>Tijesto bi se trebalo udvostručiti. Nakon toga ga izvadite iz zdjele i istucite (da, baš to!) da izađe zrak iz njega. Vratite ga u zdjelu i ovaj put stavite u hladnjak da se diže jedno sat i 15 min.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzkdqJ0sVkx45Yna2zjVv7TC3g72j59TZp12UZooGEGrhPGl3Fvhwd2rSi3o6Ffo1jj7OzMCqTdwusFC1igQ3laWh4TbBT5ROccty3Q95Ldq_9pP5m9cTRKjqW0Q-nG6AoCgWeXDfzK4d/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzkdqJ0sVkx45Yna2zjVv7TC3g72j59TZp12UZooGEGrhPGl3Fvhwd2rSi3o6Ffo1jj7OzMCqTdwusFC1igQ3laWh4TbBT5ROccty3Q95Ldq_9pP5m9cTRKjqW0Q-nG6AoCgWeXDfzK4d/s320/Knedle+od+fete,+juha+od+lece+i+brenner+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5160241421132667666" border="0" /></a>Nakon toga, izvadite tijesto iz zdjele i opet istucite zrak van.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9LyR4YTOMcETuVf9dDTNoggcs1Tv5IJOc5AV-xnBSoNcXL_sj1U6e8TjM7vFBaNGoVSAv7YQLNuY3Bf9Nu_Sql4InB07yCrp7vqvQuFUADS9OJEiqv5SGR_ZjKYBAsJFXijXYcCtZwen/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9LyR4YTOMcETuVf9dDTNoggcs1Tv5IJOc5AV-xnBSoNcXL_sj1U6e8TjM7vFBaNGoVSAv7YQLNuY3Bf9Nu_Sql4InB07yCrp7vqvQuFUADS9OJEiqv5SGR_ZjKYBAsJFXijXYcCtZwen/s320/Knedle+od+fete,+juha+od+lece+i+brenner+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5160242606543641378" border="0" /></a>Umiješajte grožđice u tijesto.<br /><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwC7xt0kHxqwA0Zo7nBcsQXMx8nDIok53bNhkNVkazr0omRwCDG7uHCwD_gZHTXUyyrzYkegrReNgt85fdlH22x1sLEki7da4Irm4LuYIRQQ7tenJC8JEQ61ckLZUDnflJVrcfYNpT-AD_/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwC7xt0kHxqwA0Zo7nBcsQXMx8nDIok53bNhkNVkazr0omRwCDG7uHCwD_gZHTXUyyrzYkegrReNgt85fdlH22x1sLEki7da4Irm4LuYIRQQ7tenJC8JEQ61ckLZUDnflJVrcfYNpT-AD_/s320/Knedle+od+fete,+juha+od+lece+i+brenner+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5160242610838608690" border="0" /></a>Od gotovog tijesta radite kuglice težine 50g (naravno, nema potrebe da se baš te težine držite) i poslažite na tepsiju koju ste prethodno prekrili papirom za pečenje. Između brioša bi trebalo biti oko 5cm razmaka. Prekrijte brioše čistom krpom i pustite da se dižu jedno 20 min. U međuvremenu zagrijte pećnicu na 220 stupnjeva.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVH81xIFUa-SrjrQ73HbjYBhWnsQSnRoOQq1-3ESNmNj9a_zlk7W_QJmc83sbQDRUa5vI-VFTKhZb_jwq7RzmUdQDxFQVyMaA9cSnceoxvL9yEC7G-BOQPRPrgtlyG6AaFUsTj5ctFgtMa/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVH81xIFUa-SrjrQ73HbjYBhWnsQSnRoOQq1-3ESNmNj9a_zlk7W_QJmc83sbQDRUa5vI-VFTKhZb_jwq7RzmUdQDxFQVyMaA9cSnceoxvL9yEC7G-BOQPRPrgtlyG6AaFUsTj5ctFgtMa/s320/Knedle+od+fete,+juha+od+lece+i+brenner+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5160242619428543298" border="0" /></a>Pomiješajte sastojke za glazuru i njome premažite svaki brioš.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqNN3KiH76Yv_8HdJ6oLWkTHzzX9mWKcSfXaKRbkhRq2r225kCPTVa6dZhPHvjVO8Z0GcUTizINeSDepaTVJJV_ZKTjo5Eel1Hz96_uYvKILp_2Yrf1rO6-UYTy1gmW3ve_W6F5593GcY/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqNN3KiH76Yv_8HdJ6oLWkTHzzX9mWKcSfXaKRbkhRq2r225kCPTVa6dZhPHvjVO8Z0GcUTizINeSDepaTVJJV_ZKTjo5Eel1Hz96_uYvKILp_2Yrf1rO6-UYTy1gmW3ve_W6F5593GcY/s320/Knedle+od+fete,+juha+od+lece+i+brenner+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5160242623723510610" border="0" /></a>Pecite 12-14 min odnosno dok brioši ne dobiju zlatnosmeđu boju.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje6U1ivqyELTyEDO8PlZ1vRI76vy_-4j0gTf0XWchngkc4kvLT_9tnVSZ44_hyI0hs6YtKJ5O2wuPy5dapEWA-XbKdQsnsuEzxvRPBlXhR7tqbDAz0wdcgm6EGed6S0oa3OnGPkyjVkQAW/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+017.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje6U1ivqyELTyEDO8PlZ1vRI76vy_-4j0gTf0XWchngkc4kvLT_9tnVSZ44_hyI0hs6YtKJ5O2wuPy5dapEWA-XbKdQsnsuEzxvRPBlXhR7tqbDAz0wdcgm6EGed6S0oa3OnGPkyjVkQAW/s320/Knedle+od+fete,+juha+od+lece+i+brenner+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5160242628018477922" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWF3aHQ_9NLMZGtJmq4an1xIhv9G7DMi5G1sX0TzaLsSng63Br5kIV_EcKG7V-dBxUgfUvTXCRiYe2BsA5lldcrCu-muZtVX0Jl0e5nY6Zks2U-uo7ertw4-QSTlBA5T4fCPrrNSrOQGyR/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWF3aHQ_9NLMZGtJmq4an1xIhv9G7DMi5G1sX0TzaLsSng63Br5kIV_EcKG7V-dBxUgfUvTXCRiYe2BsA5lldcrCu-muZtVX0Jl0e5nY6Zks2U-uo7ertw4-QSTlBA5T4fCPrrNSrOQGyR/s320/Knedle+od+fete,+juha+od+lece+i+brenner+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5160243109054815090" border="0" /></a>I na kraju, uživajte svako jutro u njima s dodatkom maslaca, pekmeza ili meda! A bome može i u njima samima.bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com1tag:blogger.com,1999:blog-6273051335589974741.post-27061374534681142442008-01-21T11:25:00.000+01:002008-01-21T12:46:29.866+01:00Knedličke s feta sirom<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKpScmfoNCLBHR0LHjy8ZSCXDZrtRbmXRRjeszo2cCBQp0mUvtGySphiU5akp2bdTl-1anK3nSzm-Yqa4JVrLFtar4Yd0NaxuwB2eRxh_h7JSnf7Gi6H0FB_sAodvTivfzEV5g676W9O8/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKpScmfoNCLBHR0LHjy8ZSCXDZrtRbmXRRjeszo2cCBQp0mUvtGySphiU5akp2bdTl-1anK3nSzm-Yqa4JVrLFtar4Yd0NaxuwB2eRxh_h7JSnf7Gi6H0FB_sAodvTivfzEV5g676W9O8/s320/Knedle+od+fete,+juha+od+lece+i+brenner+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5157875219501410530" border="0" /></a>Jedan od super brzih recepata koji samo zahtijeva da imate fetu u hladnjaku. Ili svježi sir. Ili grabancijaš, recimo. Super je za napraviti ako dođete gladni doma, a nemate ništa skuhano. Uz malo maslaca sa začinskim biljem i prženih mrvica, mmmmmm. Ja sam ga jela kao glavno jelo uz malo salate, ali definitivno može glumiti i dodatak uz nekakav sosić.<br /><br />Recept za otprilike 15 knedlica ( za 2 osobe, recimo):<br /><br />115 g bijelog brašna<br />1 žličica praška za pecivo<br />25 g mekog maslaca<br />30 g feta sira (ili neke alternative)<br />2 žlice svježih začina ( ja sam koristila dosadni peršin jer mi se začinski vrt odavno posušio, ali bilokoji drugi začin po volji će poslužiti, može čak i neka kombinacija začina)<br />60 ml hladne vode<br />sol i papar po želji ( ja papar nisam koristila, a sa soli sam bila dosta pažljiva budući da je feta sama po sebi dosta slana)<br /><div style="text-align: justify;"><br /><br />Za početak treba staviti puno vode u lonac. Dodati malo soli i ulja i pustiti da zakipi. U međuvremenu u brašno treba dodati prašak za pecivo, utrljati maslac, pa zatim dodati izmrvljeni sir i začinsko bilje.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirnqeX0ut8ld-9e0BreHD2fngFD1E2PP4RyTgpRMub8fUvWhO7cF_IgJfuayd3q9UJ8mFtzLXf9WL0EMbfb8JZHl3LOeMiOUcBWD9mkhnW1G_SSLkTf4ggHrrATEUH1EKCDRoi-muUKQjx/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirnqeX0ut8ld-9e0BreHD2fngFD1E2PP4RyTgpRMub8fUvWhO7cF_IgJfuayd3q9UJ8mFtzLXf9WL0EMbfb8JZHl3LOeMiOUcBWD9mkhnW1G_SSLkTf4ggHrrATEUH1EKCDRoi-muUKQjx/s320/Knedle+od+fete,+juha+od+lece+i+brenner+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5157875202321541314" border="0" /></a>Posoliti i popapriti po želji. Dodati vodu i umijesiti tijesto. Ne bi smjelo biti ljepljivo. Raditi kuglice nešto manje od oraha, recimo.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEK4a6Vg8IEYDMHIYV_dIyHk56qOLI0SzDR11Jj65JMdBiflbscsuLXOdiVRcCw7lbVgpf8hno8K0HjoQTKUxP-dYtlQt9v_j_TJYpl4UrISIKsss1bqpygbwdPPegGUHcaPNIYOyGZhi/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEK4a6Vg8IEYDMHIYV_dIyHk56qOLI0SzDR11Jj65JMdBiflbscsuLXOdiVRcCw7lbVgpf8hno8K0HjoQTKUxP-dYtlQt9v_j_TJYpl4UrISIKsss1bqpygbwdPPegGUHcaPNIYOyGZhi/s320/Knedle+od+fete,+juha+od+lece+i+brenner+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5157875215206443218" border="0" /></a>Staviti ih u kipuću vodu i kuhati jedno 20-25 minuta. Ocijediti, po želji ih umotati u malo začinjenog maslaca i prekriti prženim mrvicama.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKpScmfoNCLBHR0LHjy8ZSCXDZrtRbmXRRjeszo2cCBQp0mUvtGySphiU5akp2bdTl-1anK3nSzm-Yqa4JVrLFtar4Yd0NaxuwB2eRxh_h7JSnf7Gi6H0FB_sAodvTivfzEV5g676W9O8/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKpScmfoNCLBHR0LHjy8ZSCXDZrtRbmXRRjeszo2cCBQp0mUvtGySphiU5akp2bdTl-1anK3nSzm-Yqa4JVrLFtar4Yd0NaxuwB2eRxh_h7JSnf7Gi6H0FB_sAodvTivfzEV5g676W9O8/s320/Knedle+od+fete,+juha+od+lece+i+brenner+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5157875219501410530" border="0" /></a>bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com0tag:blogger.com,1999:blog-6273051335589974741.post-25807126345320438242008-01-21T11:04:00.001+01:002008-01-21T11:23:42.181+01:00Iskreno<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikuoxeNeW6D1Rx1jbdQ98t0BmIfjpJMapm_hZXgCBBSAd9Znut3gGFKHJEMCOW8hiWeGtKTuEinG93l_MlIyxmgzIlCdnfs3fSNTAWHFXTYI2N1k7vwW1vYnaeni56DEfGaODginyMGRv/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+030.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikuoxeNeW6D1Rx1jbdQ98t0BmIfjpJMapm_hZXgCBBSAd9Znut3gGFKHJEMCOW8hiWeGtKTuEinG93l_MlIyxmgzIlCdnfs3fSNTAWHFXTYI2N1k7vwW1vYnaeni56DEfGaODginyMGRv/s320/Knedle+od+fete,+juha+od+lece+i+brenner+030.jpg" alt="" id="BLOGGER_PHOTO_ID_5157869571619416194" border="0" /></a>Neki ljudi na ovom blogu otvoreno su bezobrazni! Predaju se postanju prvih par mjeseci, obećavaju doline i planine, puni su hvalospjeva za vlastito kuhanje, puni oda za buduće postanje.....i gdje je onda sve to? Kako sve to završi? Prigovorom??<br /><br />No, ne želim trošiti ovaj prostor na ljutnju. Ne, jer danas imam nekog posebnog za predstaviti. Zaboravite na već prije spomenutog Dečka Bibi (koji ionako samo povremeno voli glumiti modela na ovom blogu) jer, predstavljam vam, Let lampu Bibi!! O da, to je ona u naslovu.<br /><br />Pogledajte kako je samo moćna, kako djeluje opasno na šarenom tepihu....................................<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nRANpsEbc5TITBxtFIK7Nh3jmakMbHH8swYBAWvPt7lMBOhjf8dhvkuDXJqyBu2oxhni0HLn9VfaLoT2XOJOE8VhmevPWuqK-pdJr7304BI9ybFONBahvFWjaXUyLCpA2HcSV0n25O-M/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+029.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nRANpsEbc5TITBxtFIK7Nh3jmakMbHH8swYBAWvPt7lMBOhjf8dhvkuDXJqyBu2oxhni0HLn9VfaLoT2XOJOE8VhmevPWuqK-pdJr7304BI9ybFONBahvFWjaXUyLCpA2HcSV0n25O-M/s320/Knedle+od+fete,+juha+od+lece+i+brenner+029.jpg" alt="" id="BLOGGER_PHOTO_ID_5157869567324448882" border="0" /></a><br />A tek taj sklad boja..................crveno-crni vamp! Men beware!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikuoxeNeW6D1Rx1jbdQ98t0BmIfjpJMapm_hZXgCBBSAd9Znut3gGFKHJEMCOW8hiWeGtKTuEinG93l_MlIyxmgzIlCdnfs3fSNTAWHFXTYI2N1k7vwW1vYnaeni56DEfGaODginyMGRv/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+030.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikuoxeNeW6D1Rx1jbdQ98t0BmIfjpJMapm_hZXgCBBSAd9Znut3gGFKHJEMCOW8hiWeGtKTuEinG93l_MlIyxmgzIlCdnfs3fSNTAWHFXTYI2N1k7vwW1vYnaeni56DEfGaODginyMGRv/s320/Knedle+od+fete,+juha+od+lece+i+brenner+030.jpg" alt="" id="BLOGGER_PHOTO_ID_5157869571619416194" border="0" /></a>I, iako možda ovako izgleda pitomo, kada je to potrebno, riga vatru!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDZvpfAanoEdIiil6BKV0dWdAol-D1XwO_ZCajbdTK0urgjNI5ALFEyESjf7iE5QH6Xn_czuN3I68o9U76TNNh-rSntamkAYqOaUbeKkTvK8-96kJjFGK8Q6Of7zPWagq7scKS4o_Mb47/s1600-h/Knedle+od+fete,+juha+od+lece+i+brenner+031.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDZvpfAanoEdIiil6BKV0dWdAol-D1XwO_ZCajbdTK0urgjNI5ALFEyESjf7iE5QH6Xn_czuN3I68o9U76TNNh-rSntamkAYqOaUbeKkTvK8-96kJjFGK8Q6Of7zPWagq7scKS4o_Mb47/s320/Knedle+od+fete,+juha+od+lece+i+brenner+031.jpg" alt="" id="BLOGGER_PHOTO_ID_5157869584504318098" border="0" /></a><br />O da.............<br /><br />Za sve daljnje informacije, nazovite ju na 08000 222 5.bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com1tag:blogger.com,1999:blog-6273051335589974741.post-49435274154103443762008-01-14T10:55:00.000+01:002008-01-14T11:57:06.812+01:00Crème brûlée<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguh2iyJ2hk-S8ZebB2EFnH_PJFOyK7PBa5-0ntBIR4tr7f74D_-JUxJRo4oWWoAQk1rI6FPZC1W28_4tF4mGwYk1dzUCK2zLVK7fDX7GhmN9v2cPQYDtHCu9LNWbic2hryrqozRDiEjWdU/s1600-h/Punjene+pala%C4%8Dinke+i+creme+brulee+032.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguh2iyJ2hk-S8ZebB2EFnH_PJFOyK7PBa5-0ntBIR4tr7f74D_-JUxJRo4oWWoAQk1rI6FPZC1W28_4tF4mGwYk1dzUCK2zLVK7fDX7GhmN9v2cPQYDtHCu9LNWbic2hryrqozRDiEjWdU/s320/Punjene+pala%C4%8Dinke+i+creme+brulee+032.jpg" alt="" id="BLOGGER_PHOTO_ID_5155274423530154082" border="0" /></a>Ovo je francuski klasik. Iako inače ne volim pretjerano hvaliti francusku kuhinju jer mislim da je malo prenapuhana, svako toliko, unatoč svojim gorljivim željama za čokoladom koje mislim da ne moram objašnjavati, volim napraviti i desert u kojem je naglasak na vaniliji, a crème brûlée jednostavno je jedan od onih klasika koje znate da morate isprobati. Ne nužno zato što ja tako hoću.........već radi drugih..........a oni znaju koji su. No, u svakom slučaju, iako još uvijek tvrdim da karamelizirana krema od vanilije nije ništa posebno, za promjenu je čistam dobra. Na internetu ima jako puno recepata za ovaj desert, a zapravo su svi više-manje isti.<br /><br />I, ovaj, da, što se tiče slika, uspjela sam samo snimiti proces karameliziranja budući da mi je fotoaparat ostao zakinut za bateriju u trenutku pripravljanja kreme.<br /><br />Sastojci za, otprilike, 4 porcije:<br /><br />voda<br />1/2 l slatkog vrhnja<br />2 žličice ekstrakta vanilije/1 vrećica bourbon vanili šećera/1 mahuna vanilije<br />4 žutanjka<br />100 g šećera<br />4 žlice šećera za karameliziranje<br /><br />Za početak treba staviti oko 1 l vode da zakipi u nekakav lonac. Kad zakipi, staviti sa strane i upaliti pećnicu na jedno 15o stupnjeva. Onda staviti vaniliju (u bilokojem obliku) u vrhnje i promiješati. Zatim sve to u nekakav lonac s dubokim dnom i na srednje jaku vatru. Ovisno o tome da li volite jači ili slabiji okus vanilije možete još dodati ili staviti manje.<br /></div><br /><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvCBbdO2SG21HEO_78JVcjHf3On4lwStbNr_NyhDa25gFhcJLf_ZvVfvX7GRmOGh9YOHnOeNOQ0Y5xwnjlMb37pGQkCRMMZurIB1MK1kxeOygXrMeAdrNOLiywQ34jKNOk3nklmnyQbAp/s1600-h/Punjene+pala%C4%8Dinke+i+creme+brulee+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvCBbdO2SG21HEO_78JVcjHf3On4lwStbNr_NyhDa25gFhcJLf_ZvVfvX7GRmOGh9YOHnOeNOQ0Y5xwnjlMb37pGQkCRMMZurIB1MK1kxeOygXrMeAdrNOLiywQ34jKNOk3nklmnyQbAp/s320/Punjene+pala%C4%8Dinke+i+creme+brulee+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5155270841527429202" border="0" /></a>Dok čekate da se vrhnje zagrije tj. da sa strane počne kipjeti, izmiksajte žutanjke sa šećerom. Prije nego vrhnje savim zakipi, maknite ga s vatre i lagano prelijte preko smjese žutanjaka i šećera brzo miješajući žutanjke cijelo vrijeme. Cijelu smjesu opet prebacite u lonac i smanjite vatru. Stalno miješajući, čekajte da se smjesa malo zgusne. Treba biti toliko gusta da, kad uronite žlicu u nju i zatim prstom pređete preko žlice, trag prsta bude vidljiv. Smjesa NE smije zakipjeti jer će se onda stvoriti grudice kojima tamo nije mjesto. U slučaju da se to dogodi, nije tragedija. Grudica ćete se riješiti tako da smjesu počnete jako brzo miješati pjenjačom.<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-VIHBT5TNTesGB0sa0lXwgBmJKeHpZ-A3SqP4j9LMSeb6Z3MQzdKs-BAr-0aACojCy30YfdxogCd_wuySwdO5qDlWtAsUbBPByTvwaPUWxiXK6K-8BlUcpkHhTj0y9RfsvA0HchtuJtC/s1600-h/Punjene+pala%C4%8Dinke+i+creme+brulee+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-VIHBT5TNTesGB0sa0lXwgBmJKeHpZ-A3SqP4j9LMSeb6Z3MQzdKs-BAr-0aACojCy30YfdxogCd_wuySwdO5qDlWtAsUbBPByTvwaPUWxiXK6K-8BlUcpkHhTj0y9RfsvA0HchtuJtC/s320/Punjene+pala%C4%8Dinke+i+creme+brulee+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5155270824347559970" border="0" /></a>Nakon što se smjesa malo zgusne, maknite ju s vatre i ravnomjerno podijelite u 4 vatrostalne zdjelice. Zdjelice stavite u duboki četverokutni kalup i zatim ulijte vruću vodu do negdje polovice zdjelica (pazite da voda NE uđe u zdjelice!) kao <a href="http://feedmehard.blogspot.com/2007/07/roata.html">ovdje</a>.<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5xFk68Grs3vSPOZTuGS_pFcjfezJRuKXQHGvY4jLERnhhgliNcOfyeYkoJ45XX6Mj69JvmBiqnv5jyA9l9k8F5PhITiCvlBmT6zxHkha5OiDg7PpBb6LF32RR73I6-8YbIvbKy1dRKTU/s1600-h/Punjene+pala%C4%8Dinke+i+creme+brulee+022.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5xFk68Grs3vSPOZTuGS_pFcjfezJRuKXQHGvY4jLERnhhgliNcOfyeYkoJ45XX6Mj69JvmBiqnv5jyA9l9k8F5PhITiCvlBmT6zxHkha5OiDg7PpBb6LF32RR73I6-8YbIvbKy1dRKTU/s320/Punjene+pala%C4%8Dinke+i+creme+brulee+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5155270828642527282" border="0" /></a>Pecite oko 30 minuta tj. dok se smjesa u zdjelicama malo ne stvrdne, ali toliko da sredina još uvijek bude lagano tekuća. Ja sam pred kraj pečenja pojačala temperaturu na 200 stupnjeva i tako još pekla negdje 10 minuta. Izvadite iz pećnice i pustite da se potpuno ohlade. Nakon toga ih stavite u hladnjak. Prije posluživanja, vrh svake kreme pospijte s jednom žlicom smeđeg šećera (ja ga nisam imala pa sam iskoristila bijeli) i karamelizirajte let lampom. U slučaju da ju nemate, otopite jedno 8 žlica šećera na laganoj vatri, čekajte da dobije svijetlosmeđu boju, prelijte preko svake kreme toliko da ju pokrije i čekajte da se stvrdne.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWLxNUrqI9V-wK8UcHNFdScSLOLaHExJZ8fDet7TZFBdrvRzmF4gxVKyD1kEBOr2d5OvnfylVu1G8f5E1sEwioOmIHrMVQm1ORY7vy7WtsUtkuy1IoQ2_gd-uhepxlX75I6iaIou81CZO/s1600-h/Punjene+pala%C4%8Dinke+i+creme+brulee+031.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWLxNUrqI9V-wK8UcHNFdScSLOLaHExJZ8fDet7TZFBdrvRzmF4gxVKyD1kEBOr2d5OvnfylVu1G8f5E1sEwioOmIHrMVQm1ORY7vy7WtsUtkuy1IoQ2_gd-uhepxlX75I6iaIou81CZO/s320/Punjene+pala%C4%8Dinke+i+creme+brulee+031.jpg" alt="" id="BLOGGER_PHOTO_ID_5155270832937494594" border="0" /></a>Stvrdnuta karamela pružat će otpor, ali zato jednom kad ju probijete i čujete "krc", nema joj pomoći.bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com1tag:blogger.com,1999:blog-6273051335589974741.post-61410141697545940442008-01-06T20:33:00.000+01:002008-01-06T22:31:07.942+01:00Torto, ime ti je Dekadencija<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk8NnaYlgpJwm0u2_bsezYQMvA7bcvV94RNPDuM27bpjtrcugHZLpdYlyyDE1bezv-2z-6uMioRhGl_vimGTzsq5cqvpxWaOenWMXQMREJJCICvhJwUyp0hC60UNI_dEq3ab4-GtPVvSKj/s1600-h/Double+chocolate+cake+041.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk8NnaYlgpJwm0u2_bsezYQMvA7bcvV94RNPDuM27bpjtrcugHZLpdYlyyDE1bezv-2z-6uMioRhGl_vimGTzsq5cqvpxWaOenWMXQMREJJCICvhJwUyp0hC60UNI_dEq3ab4-GtPVvSKj/s320/Double+chocolate+cake+041.jpg" alt="" id="BLOGGER_PHOTO_ID_5152453991521314802" border="0" /></a>Odlučila sam da se više neću razbacivati obećanjima vezanima za blog. Svako toliko me primi lijenost i, iako puno kuham i slikam, nikako mi se ne da prebaciti slike na komp i onda tipkati recept. Onda puna nade i želje kažem sama sebi da ću odsada češće i redovitije postati, i opet ništa. I tako, sada, nakon što sam shvatila da niti sama sebi ne mogu vjerovati, odlučila sam jednostavno ušutiti. Sve što mogu reć jest: trudit ću se.<br /><br />No, idemo sada na važnije stvari. Svake se godine u mojoj obitelji kraj blagdana i dan kada su tri kralja posjetila malu bebu Isusa slavi maminim rođendanom. Ove je godine to bio veliki broj 60 te je to ipak trebalo malo više proslaviti. A što je rođendanska proslava bez prave torte? Zapravo, u životu rijetko nađem torte koje mi se sviđaju. Uvijek mi se nekako čine suhima s vrlo malo nekave kreme tako da i u slastičarnicama uvijek radije biram kolače. Čak sam mislila i odustati od torti generalno, ali sam prvo odlučila isprobati sama neke recepte. Inspiraciju za OVU tortu stekla sam čitajući i gledajući slike jednog drugog bloga (kako to obično i biva) koji mi trenutno spada u favorite, a riječ je o <a href="http://www.smittenkitchen.com/">Smitten Kitchen</a>. Svojim slikama i opisom torte, autorica tog bloga uvjerila me da je to najbolja čokoladna torta na svijetu. E sad, da je najbolja, ne mogu tvrditi, ali da je odlična, e, to definitivno mogu. Dekadentna je sigurno jer zahtijeva 600g kvalitetne čokolade.<br /><br />Sastojci za biskvit:<br />100 g crne čokolade za kuhanje<br />1 1/2 šalica vruće crne kave<br />3 šalice šećera<br />2 1/2 šalice brašna (ja sam koristila oštro, ali mislim da nema pravila)<br />1 1/2 šalica kakaa u prahu (ali onog za kolače, a ne onog koji se stavi u mlijeko pa popije)<br />2 žličice sode bikarbone<br />3/4 žličice praška za pecivo<br />1 1/2 žličica soli<br />3 cijela jaja<br />3/4 šalice suncokretovog ulja<br />1 1/2 šalica mlaćenice<br />3/4 žličice ekstrakta vanilije<br /><br />Sastojci za glazuru:<br />500 g crne čokolade za kuhanje<br />2 žlice šećera<br />2 žlice kukuruznog sirupa (koji se može kupiti u dućanima zdrave hrane, ali kao zamjena može se staviti i med)<br />60 g maslaca<br /><br />Za početak treba zagrijati pećnicu na 150 stupnjeva i narezati svu čokoladu na vrlo tanke komadiće. Isto tako kalup za torte treba namazati maslacem, posipati brašnom i dno prekriti masnim papirom za pečenje. Ovdje bi bila korisna 2 kalupa za pečenje jer bi tako bilo brže, ali budući da ih ja nemam, morala sam prvo čekati da se ispeče jedan dio, pa tek onda drugi. Dobro je većinom ohladiti prvi biskvit prije nego što ga se izvadi iz kalupa da bi se kalup iskoristio za drugu rundu. Pri tome balkon i hladno vrijeme znatno uštede na vremenu.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-Sd3ybjJWAyPP8YUZSP3YmoaJpicFgEM5br1Bbg3eqxeZOL8nvvtng-3t4SMDPNuAzHYmrAB4VakQNf_uJ16CMPCYn2U9lWm5W85FUafYodpcHp2o7SfTgJJ5GBbXCJCoLeubVRRs_AP/s1600-h/Double+chocolate+cake+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-Sd3ybjJWAyPP8YUZSP3YmoaJpicFgEM5br1Bbg3eqxeZOL8nvvtng-3t4SMDPNuAzHYmrAB4VakQNf_uJ16CMPCYn2U9lWm5W85FUafYodpcHp2o7SfTgJJ5GBbXCJCoLeubVRRs_AP/s320/Double+chocolate+cake+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5152450014381598514" border="0" /></a>100 g crne čokolade treba otopiti u vrućoj kavi. U međuvremenu treba pomiješati šećer, brašno, kakao, sodu bikarbonu, prašak za pecivo i sol. (Obavezno treba prosijati kakao<br /> da ne bi crne grudice poslije stvarale probleme).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuXeQ0Tw2aBPFG3m9o32jfJF-Gp7yeNgM0n76sEhk19mqGMuLDvrP2NO5EGDHWwq9GBsNCnipWcTX2GcbPsf9lSQslCuHFCRqIjP4yccw7LMCKTSe5pdtZAikmcbVX4lijJ7zB9gg-6R0/s1600-h/Double+chocolate+cake+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuXeQ0Tw2aBPFG3m9o32jfJF-Gp7yeNgM0n76sEhk19mqGMuLDvrP2NO5EGDHWwq9GBsNCnipWcTX2GcbPsf9lSQslCuHFCRqIjP4yccw7LMCKTSe5pdtZAikmcbVX4lijJ7zB9gg-6R0/s320/Double+chocolate+cake+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5152449967136958226" border="0" /></a>U praznu zdjelu treba staviti cijela jaja i miksati par minuta. Dodati ulje, mlaćenicu i vaniliju i nakon svakog dobro izmiksati da se sve poveže.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj7IAF454bj4Kw-HbtYBeXaz4uan7o6DD15cP82nfVMLY2urlfetkwjVJeE2VJTpaiY_QbyVjojp-zgd9_VIzAojd5V2Z8qCuiNm8O6AB7-0g2JIpd0egkre_1LMXjbPHnH0YHwpijYDeJ/s1600-h/Double+chocolate+cake+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj7IAF454bj4Kw-HbtYBeXaz4uan7o6DD15cP82nfVMLY2urlfetkwjVJeE2VJTpaiY_QbyVjojp-zgd9_VIzAojd5V2Z8qCuiNm8O6AB7-0g2JIpd0egkre_1LMXjbPHnH0YHwpijYDeJ/s320/Double+chocolate+cake+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5152449997201729314" border="0" /></a>Sada treba kavu sa čokoladom preliti u tekućinu s jajima i svemu tome dodati suhe sastojke i miksati dok se ne poveže. Uliti polovicu smjese u kalup (nešto više od 3/4 kalupa treba biti puno) i peći jedno sat i pol. Sve to ponoviti i s ostatkom smjese tako da na kraju zapravo ispadnu 2 biskvita koji će se kasnije prepoloviti. Torta će tako imati 4 dijela. Kad se izvade iz pećnice, biskvite treba ostaviti da se potpuno ohlade i to u kalupu.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6V7SE3AweRuZjFX8-CQnpuoXYM-MVhUS4WBgSl1uHdlfuqa4h2fusrf0M9iT1y8dWCKa6DsXGDRSrkn7XNl-zXqr8L1iC3WuSuWspv70uEjKtGgbKRow_2A3c7sbTIQih1AsOAK6Tzxug/s1600-h/Double+chocolate+cake+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6V7SE3AweRuZjFX8-CQnpuoXYM-MVhUS4WBgSl1uHdlfuqa4h2fusrf0M9iT1y8dWCKa6DsXGDRSrkn7XNl-zXqr8L1iC3WuSuWspv70uEjKtGgbKRow_2A3c7sbTIQih1AsOAK6Tzxug/s320/Double+chocolate+cake+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5152450048741336914" border="0" /></a>Za glazuru treba promiješati sve sastojke, osim čokolade, u loncu, zagrijati ih i na laganoj vatri i miješati dok ne zakipi odnosno dok se šećer ne otopi. Maknuti s vatre i sve to preliti preko 500g čokolade i miješati dok se cijela čokolada ne otopi. Pred kraj umiješati maslac, pustiti da se ohladi i staviti na jedno 1/2 sata na hladno da se još zgusne.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZV9JA2g4eGRWXayQ096MR-Xqc3gPNzoAdLvpXkoc2PwdVvpaKfMw-OsX5gxx7LJ16S9ZBdttwPKtAwOVJfCxt-kJ9pRNnTRDgiswWqYMQ3I9iFBdVa2irGNfHRFUpilkXMnwnhvJSjDW/s1600-h/Double+chocolate+cake+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZV9JA2g4eGRWXayQ096MR-Xqc3gPNzoAdLvpXkoc2PwdVvpaKfMw-OsX5gxx7LJ16S9ZBdttwPKtAwOVJfCxt-kJ9pRNnTRDgiswWqYMQ3I9iFBdVa2irGNfHRFUpilkXMnwnhvJSjDW/s320/Double+chocolate+cake+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5152450027266500418" border="0" /></a><br />U međuvremenu ohlađene biskvite treba prepoloviti i to tako da se prvo cijeli krug zareže nožem. E sad, nakon toga, možete nastaviti nožem, ali ja tada volim koristiti jednostavniju metodu i to s koncem tako da njime prođem kroz tortu dok nisam sigurna da su obje polovice potpuno odvojene.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVN0N0CH0HBNCZbkZAUX-rz_g0o9WsNaBpkOYWCUMg0ExRYpdYxJRaSjxX_ywYnZATvEdi3oILneHrRE6SH7hn7dLHnOzMmr81mL6WbT7cpZApOqZ0_DcagfN0LEOGXPc_YGuE7Ho5cMC/s1600-h/Double+chocolate+cake+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVN0N0CH0HBNCZbkZAUX-rz_g0o9WsNaBpkOYWCUMg0ExRYpdYxJRaSjxX_ywYnZATvEdi3oILneHrRE6SH7hn7dLHnOzMmr81mL6WbT7cpZApOqZ0_DcagfN0LEOGXPc_YGuE7Ho5cMC/s320/Double+chocolate+cake+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5152452831880144738" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWOugQvIlc8it4uIxqDNJJykJ9SkNjArIM3P7nStfkjrdvn5p0unTMBgHiXNO28LSpv19ZEwOuNDDwYZt1QDM93htKyJ-AfXBMhZrhLWl9u1NJJgJrUg3VZFdFyoas9ICGYG-_GLi3a4Gj/s1600-h/Double+chocolate+cake+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWOugQvIlc8it4uIxqDNJJykJ9SkNjArIM3P7nStfkjrdvn5p0unTMBgHiXNO28LSpv19ZEwOuNDDwYZt1QDM93htKyJ-AfXBMhZrhLWl9u1NJJgJrUg3VZFdFyoas9ICGYG-_GLi3a4Gj/s320/Double+chocolate+cake+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5152452849060013954" border="0" /></a>Ako imate problema i ne znate kamo sa sve 4 polovice, s malo šećera u prahu pospite na nekakvu površinu i slobodno stavite polovicu biskvita na to. Tako se biskvit neće priljepiti za površinu pa poslije nećete imati problema s podizanjem.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_v-X9XpAhX4b3WUQOPThd8hL0gpfBfaLDaqu6LJNMcfT4XkhMgyhAbTnjO4itBsWvDubelA2YqzPQy8ADvijpk_Zdul2Qd23YfGse4gXH89dvsjp_DAbp2yy4ftFMGA3yPNdJng2nawq/s1600-h/Double+chocolate+cake+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_v-X9XpAhX4b3WUQOPThd8hL0gpfBfaLDaqu6LJNMcfT4XkhMgyhAbTnjO4itBsWvDubelA2YqzPQy8ADvijpk_Zdul2Qd23YfGse4gXH89dvsjp_DAbp2yy4ftFMGA3yPNdJng2nawq/s320/Double+chocolate+cake+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5152452844765046642" border="0" /></a>Slaganje torte:<br />Svaku polovicu namažite tankim slojem glazure (pazite da bude dovoljno za 3 polovice i za potpuno prekrivanje torte na kraju). Evo kako je to kod mene teklo:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG62YIapb2kiuredc4rSzPjxlLBvQg1UW8qZd1o-gFPWEEefCYZvEBb0L0KLbcPdJ3H0rv9W4THBxBWACNCu0lUqhmoh5Lm4725P6iGf1aIfE4DVypztQpkD2YrNS-fgMOBz0h-BworGJH/s1600-h/Double+chocolate+cake+014.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG62YIapb2kiuredc4rSzPjxlLBvQg1UW8qZd1o-gFPWEEefCYZvEBb0L0KLbcPdJ3H0rv9W4THBxBWACNCu0lUqhmoh5Lm4725P6iGf1aIfE4DVypztQpkD2YrNS-fgMOBz0h-BworGJH/s320/Double+chocolate+cake+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5152456632926201858" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyS9Zxk1FMqYIikrEvlyPvWoSmnBeXhTIY6qjCfXaava2nBBuYEF-urcmrlRR7Jd_J9vjmAUavChyphenhyphenhhBEfKPpDZkjJZdqo1OiSrr38Pm_JrhKjlXbhxUbkRRnf_XgeRJfFBhJ_4xsAZHke/s1600-h/Double+chocolate+cake+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyS9Zxk1FMqYIikrEvlyPvWoSmnBeXhTIY6qjCfXaava2nBBuYEF-urcmrlRR7Jd_J9vjmAUavChyphenhyphenhhBEfKPpDZkjJZdqo1OiSrr38Pm_JrhKjlXbhxUbkRRnf_XgeRJfFBhJ_4xsAZHke/s320/Double+chocolate+cake+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5152452857649948562" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3n_f0__VjX0ZAanYb4x8Y6VnuGrjm6YY4G0tlQ8DSGar208XU_bumcO_eOII2cRJN8DHVmEy7BvnmUACNJh3pZyPt5BuLacaX1O4gYUSeiEv6seTnXodDyIKmLYSYMxDmC3O_ViaMec2/s1600-h/Double+chocolate+cake+021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3n_f0__VjX0ZAanYb4x8Y6VnuGrjm6YY4G0tlQ8DSGar208XU_bumcO_eOII2cRJN8DHVmEy7BvnmUACNJh3pZyPt5BuLacaX1O4gYUSeiEv6seTnXodDyIKmLYSYMxDmC3O_ViaMec2/s320/Double+chocolate+cake+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5152452866239883170" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3sNCbvSzjhL7KaWxRX_DlUp-m2t_CE0YSTQduFV9JvWaIarixhfEW6eU3zSQ_wPJkwvkN9cif2rHkqJN4sJ-u1jzpDaKBhA0v-0QYA34443pVdLgrph-QBhzewK3XqF11eNqxgqJzbmW/s1600-h/Double+chocolate+cake+025.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3sNCbvSzjhL7KaWxRX_DlUp-m2t_CE0YSTQduFV9JvWaIarixhfEW6eU3zSQ_wPJkwvkN9cif2rHkqJN4sJ-u1jzpDaKBhA0v-0QYA34443pVdLgrph-QBhzewK3XqF11eNqxgqJzbmW/s320/Double+chocolate+cake+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5152453961456543666" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdqtG0iBhwn47VINzGiyluNzfAEet0UXpQrX01FZr-PPDa9ZPoA8G5klD2-cP17Y6xiHPC3Mw58stkdtINahyphenhyphen51H5LSCXq6PxvolTWbh1xX1k6dWyI9rO2zGj1m6wMF-pYonIHr8HlE19/s1600-h/Double+chocolate+cake+032.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdqtG0iBhwn47VINzGiyluNzfAEet0UXpQrX01FZr-PPDa9ZPoA8G5klD2-cP17Y6xiHPC3Mw58stkdtINahyphenhyphen51H5LSCXq6PxvolTWbh1xX1k6dWyI9rO2zGj1m6wMF-pYonIHr8HlE19/s320/Double+chocolate+cake+032.jpg" alt="" id="BLOGGER_PHOTO_ID_5152453974341445570" border="0" /></a>Kada sve obložite glazurom, ukrasite po želji i stavite preko noći na hladno (opet, balkon je tu jako dobrodošao).<br /><br />Ovako to izgleda sa 60 svjećica na vrhu.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2d0Nc0CmIW9SJsNnwYUlnMN_cYf-0KlypCKg2mWDd07Wr0nDVfz1Gl014Ey9sooSlT6_A2YRN1nc3H-paDfZcCANFqXl8qk2ZqT_f_gJZ2s_L1z0J4YMGcrEPEMJZG56YpbzcnZklZwZ/s1600-h/Double+chocolate+cake+037.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2d0Nc0CmIW9SJsNnwYUlnMN_cYf-0KlypCKg2mWDd07Wr0nDVfz1Gl014Ey9sooSlT6_A2YRN1nc3H-paDfZcCANFqXl8qk2ZqT_f_gJZ2s_L1z0J4YMGcrEPEMJZG56YpbzcnZklZwZ/s320/Double+chocolate+cake+037.jpg" alt="" id="BLOGGER_PHOTO_ID_5152453982931380178" border="0" /></a><br />Torta je fina, sočna, čokoladna i vrlo zahvalna jer se njome može nahraniti jako puno ljudi. :-)bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com0tag:blogger.com,1999:blog-6273051335589974741.post-24295751508061791232007-11-15T21:32:00.001+01:002007-11-15T22:19:13.188+01:00Risotto od gljiva<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoNFd4I30_tGyRBEAwNF5cJk81zOd_zGdyoSbbtMxyMNoxQlg0y0VnMjpYR4Uk7e3muLtfDFeoWSrWN9wANbmY9VSUitd8iC7JP6uoEgoDNCubqC416qz0h1fo6kYNA39VqI0T_sJvIR5/s1600-h/Krafne,+setnja,+risotto,+bagels,+sesame+butter+brownies+078.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoNFd4I30_tGyRBEAwNF5cJk81zOd_zGdyoSbbtMxyMNoxQlg0y0VnMjpYR4Uk7e3muLtfDFeoWSrWN9wANbmY9VSUitd8iC7JP6uoEgoDNCubqC416qz0h1fo6kYNA39VqI0T_sJvIR5/s320/Krafne,+setnja,+risotto,+bagels,+sesame+butter+brownies+078.jpg" alt="" id="BLOGGER_PHOTO_ID_5133168685769404514" border="0" /></a>Budući da mi je neki dan prigovoreno, od strane Kraljice Majke (a koga drugog?), da radim premalo slanih stvari (čitaj: da premalo kuham), a nedavno smo na Dolcu kupili sušene <a href="http://en.wikipedia.org/wiki/Shiitake">shiitake</a> gljive i vrganje, sjetila sam se recepta od <a href="http://www.jamieoliver.com/">Jamie Olivera</a>. Nisam slijepo pratila njegov recept već sam radila onako kako mi je bilo spretnije, ali su sastojci uglavnom njegova ideja. <br /><br />Sastojci za 2 osobe:<br /><br />za risotto<br /><br />2 žlice maslinovog ulja<br />1/2 manjeg luka<br />2 žlice nasjeckanog korijena celera<br />1 češanj češnjaka<br />130 g riže<br />1/2 dcl bijelog vina<br />4 dcl temeljca od povrća<br />sol i papar<br /><br />za gljive<br /><br />2 žlice maslinovog ulja<br />1 šalica suhih gljiva ili 2 šalice svježih/smrznutih<br />1 češanj češnjaka, nasjeckanog<br />1/2 žličice chilli papra<br />1 žlica nasjeckanog peršina<br />sol papar<br />malo limunovog soka<br /><br />2 žlice maslaca<br />oko 30 g naribanog parmezana<br /><br />(ako se koriste suhe gljive, jedno sat vremena prije kuhanja treba ih namočiti u vodu; prije kuhanja iscijediti)<br /><br />Za početak treba zagrijati ulje za gljive, dodati gljive i kuhati par minuta stalno miješajući. Nakon što gljive malo omekšaju treba dodati češnjak i opet malo kuhati. Posoliti i popapriti po volji, dodati chillija i malo limuna po volji. Posuti peršin preko gljiva i sve staviti sa strane.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhIlAZhN4Fqra8sKVtzOZHRcrUyYz2sLDsjpRRzf59FhfI_Os0JvadVSz0IsPyZbrvnuJUIk55VWnj-x89u_vvCt14Z-uMYDal6NlSVx-oqmxfwwBsuTNe_nXPhNLqfJvXsMkzxYCeuBS/s1600-h/Krafne,+setnja,+risotto,+bagels,+sesame+butter+brownies+079.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhIlAZhN4Fqra8sKVtzOZHRcrUyYz2sLDsjpRRzf59FhfI_Os0JvadVSz0IsPyZbrvnuJUIk55VWnj-x89u_vvCt14Z-uMYDal6NlSVx-oqmxfwwBsuTNe_nXPhNLqfJvXsMkzxYCeuBS/s320/Krafne,+setnja,+risotto,+bagels,+sesame+butter+brownies+079.jpg" alt="" id="BLOGGER_PHOTO_ID_5133168698654306418" border="0" /></a>Za rižu treba prvo zagrijati ulje, staviti luk i celer i pirjati dok ne omekšaju, povremeno promiješati. Netom prije nego se stavi riža, dodati češnjak i par puta promiješati.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qkU6XlPnKFzqI48Nhm7njMjQ1-UVTGoo3rVft7IBmqogx7kPZY_gwfOLR1ANrHQG_mBwSjaC8dYT8Zql-ePktc-3bEKLxuCqFnJu1js46yJT2Mn4RpuFan1k-CC3tJC1CoHebkRRLgIj/s1600-h/Krafne,+setnja,+risotto,+bagels,+sesame+butter+brownies+080.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qkU6XlPnKFzqI48Nhm7njMjQ1-UVTGoo3rVft7IBmqogx7kPZY_gwfOLR1ANrHQG_mBwSjaC8dYT8Zql-ePktc-3bEKLxuCqFnJu1js46yJT2Mn4RpuFan1k-CC3tJC1CoHebkRRLgIj/s320/Krafne,+setnja,+risotto,+bagels,+sesame+butter+brownies+080.jpg" alt="" id="BLOGGER_PHOTO_ID_5133168702949273730" border="0" /></a>Dodati rižu i pržiti ju par minuta stalno mješajući. Kada riža zamiriši treba početi dodavati temeljac malo po malo. Svaki put prije nego se nanovo doda temeljac treba pričekati da se onaj otprije pokuha. S temeljcem treba dodavati po malo soli, ali svaki put probati da ne bude preslano. Kuhati tako dok riža ne omekša i postane <a href="http://en.wikipedia.org/wiki/Al_dente">al dente.</a> Malo prije nego što je riža gotova, uliti vino i čekati da se prokuha. Dodati gljive, malo promiješati i pustiti da se ostatak tekućine pokuha, ali opet da ne bude cijelo jelo presuho.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TMS28Hy477Hhk52GggZP76drfB3kKJSYxmTp2CW7jov5V4z2SNPFV5PSfmi3wap5YQ-M__T_LvYzU6PtDmS5q62-OmdLhJDQbknxi63p5qWT36mdG2grIhA-ySy4KEThCjdaLKlkaAMQ/s1600-h/Krafne,+setnja,+risotto,+bagels,+sesame+butter+brownies+082.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TMS28Hy477Hhk52GggZP76drfB3kKJSYxmTp2CW7jov5V4z2SNPFV5PSfmi3wap5YQ-M__T_LvYzU6PtDmS5q62-OmdLhJDQbknxi63p5qWT36mdG2grIhA-ySy4KEThCjdaLKlkaAMQ/s320/Krafne,+setnja,+risotto,+bagels,+sesame+butter+brownies+082.jpg" alt="" id="BLOGGER_PHOTO_ID_5133168707244241042" border="0" /></a>Skinuti s vatre, dodati maslac i parmezan i promiješati.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix19TI1aTehhB9xvasPwd8c8Q4lL_1EECeKNajVKZzBe2_gIw2BxFjmAx38n3tyNwDSEYRBcXbCVVmTO3kJnCtOF_R1RrJXhjSFbgB6YJDELS_o-Gd6yCHHHy3WEK74l407eCbePB2gD-r/s1600-h/Krafne,+setnja,+risotto,+bagels,+sesame+butter+brownies+085.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix19TI1aTehhB9xvasPwd8c8Q4lL_1EECeKNajVKZzBe2_gIw2BxFjmAx38n3tyNwDSEYRBcXbCVVmTO3kJnCtOF_R1RrJXhjSFbgB6YJDELS_o-Gd6yCHHHy3WEK74l407eCbePB2gD-r/s320/Krafne,+setnja,+risotto,+bagels,+sesame+butter+brownies+085.jpg" alt="" id="BLOGGER_PHOTO_ID_5133168715834175650" border="0" /></a>Na tanjuru slobodno dodati još parmezana po volji.bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com1tag:blogger.com,1999:blog-6273051335589974741.post-56610710368027152792007-10-27T11:36:00.001+02:002007-10-27T12:03:11.203+02:00Pita od blitve<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXiDF42GsQX-zOXMMTOnsjRkzHQ5xPgxMuEcJfUpk0BPZT5oMv62_wt7k_FyqGTt3xVYSTtpZIkLMQQFUMaTL9xK0oWUOFAPJXX5xPRz_lAYnXLAkmWwez4R5ubou24K9yJvU61eenk2P/s1600-h/Picture+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXiDF42GsQX-zOXMMTOnsjRkzHQ5xPgxMuEcJfUpk0BPZT5oMv62_wt7k_FyqGTt3xVYSTtpZIkLMQQFUMaTL9xK0oWUOFAPJXX5xPRz_lAYnXLAkmWwez4R5ubou24K9yJvU61eenk2P/s320/Picture+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5125949096014240306" border="0" /></a>Ovo je nešto drukčija verzija od standarnog načina spravljanja ovog tradicionalnog povrća. Budući da blitva kao sama ne može nikako glumiti glavno jelo, trudila sam napraviti nešto iz nje što bi ju učinilo laganim ručkom uz dodatak salate i juhe kao predjela. Nije da se hvalim, ali kada sam ju probala, bila sam stvarno ponosna na sebe. Najbolja stvar je što se ovakva pita može kombinirati i s drugim povrćem (špinat, tikvice, luk...........ili što god je ostalo u hladnjaku), a ako imate kakav sir koji što prije treba potrošiti, samo ga ubacite unutra i stvoriti će čudo.<br /><br />Sastojci za 2-3 osobe:<br /><br />175 g brašna<br />75 g omekšalog maslaca<br />prstohvat soli<br />hladna voda<br /><br />700 g blitve (jedan veći svezak)<br />1 dcl vrhnja za kuhanje<br />3 žlice kiselog vrhnja<br />1 jaje<br />100 g mozzarelle<br />sol<br />papar<br /><br />Za početak treba prstima umrviti maslac u brašno da izgleda kao krušne mrvice. Dodati soli i dovoljno hladne vode da se zamijesi fino prhko tijesto (vodu dodavajte žlicu po žlicu). Zamotati tijesto u foliju i staviti u hladnjak na barem sat vremena. Izvaditi iz hladnjaka i pustiti da omekša jedno pola sata na toplom mjestu. Zagrijati pećnicu na 200 stupnjeva. Razvaljati u kakav-takav krug i utisnuti u namašćeni okrugli kalup za pite. Dno probosti vilicom kako se u pećnici ne bi nadiglo i puklo. Staviti u pećnicu i peći 10 minuta. Izvaditi van.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4RKXUA3beSIVsQUxbWfz-kdKu0DKpXl1T1YQw6Epy8MiX_fXJ3woeMyi1hbByTsn_LY_LG7cmGlsifBk6rHOiAFabkPcWzxkUdRsTOHXaB2urAeE8np5uW5TxSFygtLli0CG5lRdl9TY/s1600-h/Picture+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4RKXUA3beSIVsQUxbWfz-kdKu0DKpXl1T1YQw6Epy8MiX_fXJ3woeMyi1hbByTsn_LY_LG7cmGlsifBk6rHOiAFabkPcWzxkUdRsTOHXaB2urAeE8np5uW5TxSFygtLli0CG5lRdl9TY/s320/Picture+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5125949070244436482" border="0" /></a>Blitvu dobro očistiti i oprati. Kuhati ju u kipućoj slanoj vodi dok ne omekša. Procijediti, istisnuti višak vode i ostaviti da se malo ohladi. U međuvremenu pomiješati vrhnje za kuhanje, kiselo vrhnje, jaje i dodati soli i papra po želji. Blitvu sitno nasjeckati i ubaciti u smjesu vrhnja i jaja. Promiješati i ravnomjerno rasporediti po napola pečenom tijestu. Mozzarellu narezati na kockice i posipati ravnomjerno po blitvi.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifN1giBAl3yweS47w1lfU9TPGjjZaEHnicoyGotEuLnwSvTHiag4i1DkKn2PPb-q_TP5QPmsWuD5t1hO6ikPWLkH0ysIWpSVLgKosQhLQuHJMFalS3qeNGGIdgvkQBhH9lGUqwaVV-IMXa/s1600-h/Picture+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifN1giBAl3yweS47w1lfU9TPGjjZaEHnicoyGotEuLnwSvTHiag4i1DkKn2PPb-q_TP5QPmsWuD5t1hO6ikPWLkH0ysIWpSVLgKosQhLQuHJMFalS3qeNGGIdgvkQBhH9lGUqwaVV-IMXa/s320/Picture+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5125949087424305698" border="0" /></a>Peći na 200 stupnjeva kojih 30 minuta tj. dok mozzarella ne dobije zlatnosmeđu boju.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOkbgXiWga5vt35i8EeFa1unoeGV9Eig-DjB0rWKUc2XUXb8Ytd8BZm-emlbnyG_iKzMS-k2QdyhUqmtNFm3-SjG8OCR0KsA-VDY6Jh1k909BV_1GSVOYiY-gdDQ5AIdGIPaU0lKPGlnx/s1600-h/Picture+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOkbgXiWga5vt35i8EeFa1unoeGV9Eig-DjB0rWKUc2XUXb8Ytd8BZm-emlbnyG_iKzMS-k2QdyhUqmtNFm3-SjG8OCR0KsA-VDY6Jh1k909BV_1GSVOYiY-gdDQ5AIdGIPaU0lKPGlnx/s320/Picture+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5125949529805937234" border="0" /></a>Uz to fino paše salata od rajčica.bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com1tag:blogger.com,1999:blog-6273051335589974741.post-87929953507227741422007-10-21T16:20:00.001+02:002007-10-21T17:12:03.610+02:00Gateau au Chocolat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUb1HBpb8dSWBJQPjPgDSBQTgmxSidpAH6BqL0105-M4mNr7iYJZSdc7bUDU9adSRRwbYOjwkpJv77JFkGsikqOFG81JRKCDXHX3_eh8OYuky-KmIvomzyt-0iQrMRVovLYk5tm5_FTBq/s1600-h/Tarte+au+Chocolat+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUb1HBpb8dSWBJQPjPgDSBQTgmxSidpAH6BqL0105-M4mNr7iYJZSdc7bUDU9adSRRwbYOjwkpJv77JFkGsikqOFG81JRKCDXHX3_eh8OYuky-KmIvomzyt-0iQrMRVovLYk5tm5_FTBq/s320/Tarte+au+Chocolat+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5123797111994556146" border="0" /></a>Upozorenje: ovaj kolač NIJE za one koji pate od visokog kolesterola i šećera. Iako izgleda vrlo nevino, ubitačan je i postaje najbolji prijatelj u onim trenucima kada vas ništa ne može utješiti osim dobre stare čokolade. Sistem priprave nije nešto posebno drukčiji od onoga za brownie, a mjere sastojaka su isto vrlo zapamtljive. Ali nemojte reći da vas nisam upozorila.<br /><br />Sastojci:<br /><br />200 g crne čokolade za kuhanje<br />200 g maslaca<br />5 jaja<br />250 g šećera<br />1 žličica ekstrakta vanilije (opcionalno)<br />1 žlica brašna (da, SAMO jedna)<br /><br />Zagrijati pećnicu na 190 stupnjeva.<br /><br />Na pari otopiti čokoladu i maslac i pustiti 10-ak minuta da se malo ohladi. U međuvremenu maslacem namastiti kalup za torte, izrezati papir za pečenje tako da se pokrije dno pa i to namastiti.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpKc-n7Cq0XZTx2D4NvEVzS-_1n0xrba3-SJJQc1sOQOdQpxGHoX2iuWmW8CeoNlt52BmuTZJ-edd6Tt1p3IHfUp85Y5wlzYkMSt84kuiBXEuLCslykDmK-wF2-1kTT8QnyEq9n0RG39L/s1600-h/Tarte+au+Chocolat+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpKc-n7Cq0XZTx2D4NvEVzS-_1n0xrba3-SJJQc1sOQOdQpxGHoX2iuWmW8CeoNlt52BmuTZJ-edd6Tt1p3IHfUp85Y5wlzYkMSt84kuiBXEuLCslykDmK-wF2-1kTT8QnyEq9n0RG39L/s320/Tarte+au+Chocolat+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5123797120584490754" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqaBpLIMF0aHBq9DBHYz8x-I9_ngQV1zp8YtnChsHoZeM49tflKB7Cp3nIslwpt2wBwvUCtahxnpHeMrUGYlFryq5YhdZwWjwTxv5Gwb1CDLaWON9ZHDzKYD-yegQYi3xrC0NZslVGB17A/s1600-h/Tarte+au+Chocolat+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqaBpLIMF0aHBq9DBHYz8x-I9_ngQV1zp8YtnChsHoZeM49tflKB7Cp3nIslwpt2wBwvUCtahxnpHeMrUGYlFryq5YhdZwWjwTxv5Gwb1CDLaWON9ZHDzKYD-yegQYi3xrC0NZslVGB17A/s320/Tarte+au+Chocolat+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5123797124879458066" border="0" /></a>U smjesu s čokoladom umiješati jedno po jedno jaje. Dodati vaniliju i šećer te opet dobro promiješati. Lagano umiješati žlicu brašna i uliti u pripremljeni kalup.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTjYixWr05B6VWE3EaNbAI_sEP2JK1i-2gCiwO2KU_tEy7eO1Fw2K9G-8Hy2SbhNBsAAdOAiwL7WL3i1bLmJST59-okcdfAaTU3EUApdlT-2ZEgOFMaIGMGTkoeIdLzVByI2nDk-mi2hk/s1600-h/Tarte+au+Chocolat+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTjYixWr05B6VWE3EaNbAI_sEP2JK1i-2gCiwO2KU_tEy7eO1Fw2K9G-8Hy2SbhNBsAAdOAiwL7WL3i1bLmJST59-okcdfAaTU3EUApdlT-2ZEgOFMaIGMGTkoeIdLzVByI2nDk-mi2hk/s320/Tarte+au+Chocolat+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5123797137764359970" border="0" /></a>Peći 25-27 minuta dok se kolač ne stvrdne ( kada protresete kalup, sredina kolača ne bi smjela djelovati tekuće). Kolač će se u pećnici nadignuti i površina će puknuti, ali to nije razlog za paniku jer tako treba biti. Izvaditi van i pustiti da se potpuno ohladi pa onda staviti u hladnjak. (Ovaj kolač najbolje je napraviti dan prije).<br /><br />Bit ćete mi zahvalni.bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com1tag:blogger.com,1999:blog-6273051335589974741.post-50733627553748984982007-10-17T15:57:00.000+02:002007-10-17T17:23:12.127+02:00Black and White Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhmBTFKlaAv7oKYEpBlV4QAlpsG8KR2dNPgQM7oYfuGc721bTOS3KbReiajF1fgIXskv42j65PflUd0G8dSSQ2QiIsjMVm5bTaE4EJJHMFcDFsGkrNZQl5AOwXleng7MzNMbNhITDqT5m/s1600-h/B&W+Cookies,+Dzem+od+sljiva+034.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhmBTFKlaAv7oKYEpBlV4QAlpsG8KR2dNPgQM7oYfuGc721bTOS3KbReiajF1fgIXskv42j65PflUd0G8dSSQ2QiIsjMVm5bTaE4EJJHMFcDFsGkrNZQl5AOwXleng7MzNMbNhITDqT5m/s320/B&W+Cookies,+Dzem+od+sljiva+034.jpg" alt="" id="BLOGGER_PHOTO_ID_5122308424790154914" border="0" /></a>Priznajem da sam zaglibila. Po mojem zadnjem "ambicioznom" postu ovdje je sve vec trebalo vrviti s novim receptima. Ali bila sam stvarno neinspirirana. Prvo mi je Seka otisla, onda sam trebala zagrijati stolicu i evo, već su prošla skoro dva mjeseca od zadnjeg posta, a 3 od zadnjeg recepta. Nije da mi se nije kuhalo. Isprobavala sam ja recepte, radile juhe, guste i bistre, ali zbog nekog razloga nisam ništa slikala. Činilo mi se da mi ništa od toga neće uspjeti pa tako nisam htjela riskirati. Znam da sam obećala recept za pekmez od šljiva, ali budući da je sezona šljiva već odavno prošla, ostavit ću to za sljedeću godinu jer sad nekako nema smisla.<br /><br />No, vrijeme je da krenemo dalje. Keksi koje sam baš danas isprobala toliko su moćan simbol New Yorka da je čak i jedna epizoda <a href="http://www.sonypictures.com/tv/shows/seinfeld/">Seinfelda</a> posvećena njima. "Look to the cookie, Elaine! Look to the cookie!". Kao jeftinu ispriku da isprobam ove keksiće poslužio mi je rođendan vrlo drage mi prijateljice (bez brige, to nije jedino što će dobiti). Recept sam pokupila od <a href="http://www.marthastewart.com/">Marthe</a> samo što za razliku od nje nisam radila mini kekse već srednje veličine. Iskreno govoreć, keksi nisu ništa posebno, ali su lijepa promjena za one koji vole probati nešto malo drukčije.<br /><br />Sastojci za otprilike 35 komada:<br /><br />90 g omekšalog maslaca<br />1/2 šalice šećera<br />1 1/4 šalice bijelog brašna<br />1/2 žličice sode bikarbone<br />1/2 žličice soli<br />1 jaje<br />1/2 žličice ekstrakta vanilije<br />1/4 šalice mlijeka<br /><br />Sastojci za glazuru:<br /><br />2 šalice šećera u prahu<br />1 žlica kukuruznog slada (prodaje se u trgovinama <a href="http://www.biovega.hr/Default.aspx?tabid=30">bio&bio</a>)<br />1/2 žličice ekstrakta vanilije<br />1 žlica kakaa<br />( oni koji vole mogu također dodati 2 1/2 žličice limunovog soka; ja ga osobno ne volim u kolačima pa sam ga i izostavila)<br /><br />Zagrijati pećnicu na 180 stupnjeva.<br /><br />Prosijati brašno u zdjelu, dodati sodu bikarbonu i sol.<br />U plastičnoj zdjeli miksati maslac i šećer dok ne postanu kremasti.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWCqB6xLVYi-T6sO2cErD81ou2kRdfq1fNeKHkiOaiJRu252UXwd5aGr2H1roiX4Xc0ZKg9g-7ahNHA03_XScWgFLsfLgcTak9y1cSFnvh2AX3PEfcQIEF9uxJjdQ78JufwavShpyhUHD/s1600-h/B&W+Cookies,+Dzem+od+sljiva+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWCqB6xLVYi-T6sO2cErD81ou2kRdfq1fNeKHkiOaiJRu252UXwd5aGr2H1roiX4Xc0ZKg9g-7ahNHA03_XScWgFLsfLgcTak9y1cSFnvh2AX3PEfcQIEF9uxJjdQ78JufwavShpyhUHD/s320/B&W+Cookies,+Dzem+od+sljiva+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5122305907939319266" border="0" /></a>Dodati vaniliju i jaje maslacu i šećeru i dobro promiješati. (Ja imam tu sreću da sam na poklon dobila čisti ekstrakt vanilije, ali ako toga nemate vanili šećer će poslužiti.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCBPY1ggX1GC6veFsxk4A8A83v8rZKrpt4yW7DUfu3x1mhIEEcvaQy-c_MnmqKdQg4Q2pj9yrpuCr_SeHr7m1TPPEldMWl3VtZHYObF9LTluQFMH6v5toQ5S-K1uGXq7Zx5yxDcqmbzt4/s1600-h/B&W+Cookies,+Dzem+od+sljiva+012.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCBPY1ggX1GC6veFsxk4A8A83v8rZKrpt4yW7DUfu3x1mhIEEcvaQy-c_MnmqKdQg4Q2pj9yrpuCr_SeHr7m1TPPEldMWl3VtZHYObF9LTluQFMH6v5toQ5S-K1uGXq7Zx5yxDcqmbzt4/s320/B&W+Cookies,+Dzem+od+sljiva+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5122305920824221170" border="0" /></a>Nakon toga, u smjesu s maslacem naizmjenično dodavati brašno i mlijeko, malo po malo.............<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2bs7zpXfOz5F8KBP3g5Kk9dDt-0na-VwLAFF5f-T14oJq1OlMK0J05dAKQysxnGLR-z-IMc7-s7U_ZeVhyphenhyphenGNfLM9x-GpqNNuA_LnCO4C1QU1gKzUE1ijmeuVs0sqQjG2r17dxb-7Wfz3/s1600-h/B&W+Cookies,+Dzem+od+sljiva+023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2bs7zpXfOz5F8KBP3g5Kk9dDt-0na-VwLAFF5f-T14oJq1OlMK0J05dAKQysxnGLR-z-IMc7-s7U_ZeVhyphenhyphenGNfLM9x-GpqNNuA_LnCO4C1QU1gKzUE1ijmeuVs0sqQjG2r17dxb-7Wfz3/s320/B&W+Cookies,+Dzem+od+sljiva+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5122307278033886786" border="0" /></a>...............dok smjesa ne počne ličiti ovoj gore odnosno dok ne postane kao neka gusta krema. Na lim na koji se prethodno stavi papir za pečenje stavljati smjesu veličine veće bobice grožđa. Paziti da razmak između "bobica" bude najmanje 4 cm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQoC8a5T8o7pCPNB_UnyhulOU90ZlrLWRlpk6nUKTwpcODW7dFiHVoGclyLy3dMaNxyvGoZu714826GaIYxlbSZBQskEgmJoKkfzjUgLgexBtl6ahBytgMvhfnSm2J5K_wBPfeysE5boM/s1600-h/B&W+Cookies,+Dzem+od+sljiva+025.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQoC8a5T8o7pCPNB_UnyhulOU90ZlrLWRlpk6nUKTwpcODW7dFiHVoGclyLy3dMaNxyvGoZu714826GaIYxlbSZBQskEgmJoKkfzjUgLgexBtl6ahBytgMvhfnSm2J5K_wBPfeysE5boM/s320/B&W+Cookies,+Dzem+od+sljiva+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5122305989543697954" border="0" /></a>Peći 10 minuta dok dno ne bude vidljivo smeđe. Izvaditi ih van i pustiti da se potpuno ohlade.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfL6WQj9pR5yz_t15j_YuEpppsy6v3BNwQPYbZkps2bSS_5FXtgPrjMx8h18YzoIFv7zB69bPKWJtwhTk4jP3xit2QEKwl3SN7bmijSP_om_q5v48oh8dMZTO7bw7YA3dOU2e3LPLTW036/s1600-h/B&W+Cookies,+Dzem+od+sljiva+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfL6WQj9pR5yz_t15j_YuEpppsy6v3BNwQPYbZkps2bSS_5FXtgPrjMx8h18YzoIFv7zB69bPKWJtwhTk4jP3xit2QEKwl3SN7bmijSP_om_q5v48oh8dMZTO7bw7YA3dOU2e3LPLTW036/s320/B&W+Cookies,+Dzem+od+sljiva+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5122307312393625186" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeriws83OfS0I1MH2Hi3_4h3DmuT-79T_-hrgtLn9uo1cz0LpuYqdoivKSBsCTZ537nni_HBj9-nnQ3frqkxHKqOGqtQ9avhzZsumAq8movNfvFCT_HIRN2o414Ns_KagFORU71bi5qL2Y/s1600-h/B&W+Cookies,+Dzem+od+sljiva+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeriws83OfS0I1MH2Hi3_4h3DmuT-79T_-hrgtLn9uo1cz0LpuYqdoivKSBsCTZ537nni_HBj9-nnQ3frqkxHKqOGqtQ9avhzZsumAq8movNfvFCT_HIRN2o414Ns_KagFORU71bi5qL2Y/s320/B&W+Cookies,+Dzem+od+sljiva+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5122305955183959554" border="0" /></a>Za glazuru treba promiješati šećer, slad i vaniliju s jedno 4-5 žlica hladne vode (vodu dodajte postepeno, žlicu po žlicu, jer ne želite da glazura bude rijetka) dok ne postane nešto gušća od meda (barem tako Martha kaže).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCOTE0gyMS9KvBulMZ6Mo-8inkhbkQqH4A3b_DwN_M540v3_5SglGbqBTzwQYshm2G0uvuOpSP8yuOTbFPosPxhX4SXW9k4pcENbLSx8gSiVPvnmgLA8M7UpbK3iV5IYfIOba4ySdgiTA/s1600-h/B&W+Cookies,+Dzem+od+sljiva+024.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCOTE0gyMS9KvBulMZ6Mo-8inkhbkQqH4A3b_DwN_M540v3_5SglGbqBTzwQYshm2G0uvuOpSP8yuOTbFPosPxhX4SXW9k4pcENbLSx8gSiVPvnmgLA8M7UpbK3iV5IYfIOba4ySdgiTA/s320/B&W+Cookies,+Dzem+od+sljiva+024.jpg" alt="" id="BLOGGER_PHOTO_ID_5122307320983559794" border="0" /></a>Polovicu glazure odvojiti i umiješati kakao. Pazite da ne ostanu grudice kakaa.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXTP_vYyjukGmVvfCebaMVuqmXFltUujdLwG_Zm8H9RpOd_ho1VQ_boBCy2DXGDfUKHkWxuph63U4IsC1IgloKRjIidVfBAdt4nDuEIX9Kx31XVBfkDOCiKuVuMNSOiVqkZBFS_hHKaNQ/s1600-h/B&W+Cookies,+Dzem+od+sljiva+028.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXTP_vYyjukGmVvfCebaMVuqmXFltUujdLwG_Zm8H9RpOd_ho1VQ_boBCy2DXGDfUKHkWxuph63U4IsC1IgloKRjIidVfBAdt4nDuEIX9Kx31XVBfkDOCiKuVuMNSOiVqkZBFS_hHKaNQ/s320/B&W+Cookies,+Dzem+od+sljiva+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5122308399020351122" border="0" /></a>Polovicu donje (smeđe) strane keksa namazati bijelom, a drugu polovicu crnom glazurom. Pustiti par sati na sobnoj temperaturi da se stvrdne.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LoXqfzg24txJ_kc5Nm6Uzf1Fo2mCfJEqcGcb5UZBprs1hDPNP8wCsXswpGl5yKXiFiD-MfrHC_4GrLtByDH-wfrc8tnBEPeiNgefFyxXau5jDEI9FH9w_zoKMa5Vj38MflzG7fCuLpoN/s1600-h/B&W+Cookies,+Dzem+od+sljiva+029.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LoXqfzg24txJ_kc5Nm6Uzf1Fo2mCfJEqcGcb5UZBprs1hDPNP8wCsXswpGl5yKXiFiD-MfrHC_4GrLtByDH-wfrc8tnBEPeiNgefFyxXau5jDEI9FH9w_zoKMa5Vj38MflzG7fCuLpoN/s320/B&W+Cookies,+Dzem+od+sljiva+029.jpg" alt="" id="BLOGGER_PHOTO_ID_5122308368955580034" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhmBTFKlaAv7oKYEpBlV4QAlpsG8KR2dNPgQM7oYfuGc721bTOS3KbReiajF1fgIXskv42j65PflUd0G8dSSQ2QiIsjMVm5bTaE4EJJHMFcDFsGkrNZQl5AOwXleng7MzNMbNhITDqT5m/s1600-h/B&W+Cookies,+Dzem+od+sljiva+034.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhmBTFKlaAv7oKYEpBlV4QAlpsG8KR2dNPgQM7oYfuGc721bTOS3KbReiajF1fgIXskv42j65PflUd0G8dSSQ2QiIsjMVm5bTaE4EJJHMFcDFsGkrNZQl5AOwXleng7MzNMbNhITDqT5m/s320/B&W+Cookies,+Dzem+od+sljiva+034.jpg" alt="" id="BLOGGER_PHOTO_ID_5122308424790154914" border="0" /></a><br />Hm, čak postoji i cijeli <a href="http://blackandwhitecookiereview.blogspot.com/">blog</a> posvećen njima.........................................bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com0tag:blogger.com,1999:blog-6273051335589974741.post-1532252870751931442007-08-31T13:27:00.000+02:002007-08-31T14:16:53.372+02:00Nakon skoro mjesec dana neproduktivnosti, vraćamo se još jače i spremnije za novu sezonu recepata! Tj. ja, Seka Bibi je otišla iz zemlje, ali se svejedno nadam da će mi se svako toliko pridružiti s novim receptima. Budući da će u ove krajeve uskoro doći jesen, vrijeme je za spremanje zimnice. E sad, moja obitelj nikad nije bila posebno kivna u rađenju pekmeza, ajvara, kiseljenja krastavaca i sl. Uvijek je bilo lakše kupiti zimnicu od nekoga ili jednostavno otići u dućan (znam, znam, sve je to neusporedivo s domaćim, ali......). Ove godine ćemo isto tako nastaviti uz jednu malu iznimku: staklenku i pol domaćeg pekmeza od šljiva s rumom. Ali to slijedi tek kasnije. Sada prvo evo malo slika hrane koja se jede u dalekim krajevima arapskog poluotoka, točnije u Omanu. Seka i ja bile smo spremne probati sve što se dalo probat (osim mesa) i naravno sve smo to dokumentirale. Mislim da slike same govore, a kile tek slijede.............<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPANGyEdbopweE8AgTBsa0cg1c4BNAtdnr31IuSRZn0jTX8waEWV3C3XM_L3_R_6swoR5Z3z7TtJ0Tnc6NQwLr505HiVJe4aeRhoXn89NzzVoLGORPPmgZsAElkyxein1J-VrYucM5kDB7/s1600-h/IMG_1149.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPANGyEdbopweE8AgTBsa0cg1c4BNAtdnr31IuSRZn0jTX8waEWV3C3XM_L3_R_6swoR5Z3z7TtJ0Tnc6NQwLr505HiVJe4aeRhoXn89NzzVoLGORPPmgZsAElkyxein1J-VrYucM5kDB7/s320/IMG_1149.JPG" alt="" id="BLOGGER_PHOTO_ID_5104829423651578978" border="0" /></a>Mašina za cijeđenje soka iz šećerne trstike.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6tqWjBFyYrWVqZ1Zg4mZZWxpik5ZuY2ipAPBbtNzHjhe2VgqscLWXQl2yFDKLPLSNv0B5LiGlJzhaj_MN8YVN3bqYQzhaFOymQmXs1Qj4glfD2TA3s-WBg5IjELLJO7aTXAJuUbtERFf/s1600-h/IMG_1150.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6tqWjBFyYrWVqZ1Zg4mZZWxpik5ZuY2ipAPBbtNzHjhe2VgqscLWXQl2yFDKLPLSNv0B5LiGlJzhaj_MN8YVN3bqYQzhaFOymQmXs1Qj4glfD2TA3s-WBg5IjELLJO7aTXAJuUbtERFf/s320/IMG_1150.JPG" alt="" id="BLOGGER_PHOTO_ID_5104829427946546290" border="0" /></a>Produkt onoga gore. Zanimljivo, nije preslatko jer stave puno leda.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqYz7EJ3LV-5NqVNEtGCwIFGGJx9PU0l3Ta1Da-Pi08G6W0dV7n52x0RgAzO3aTkSzPGF8r_C1CyOejMQJ-snGz4R_6ecHs2bOzoVkCp1NwMrfPwwLYXrm-uBW4kBw2ouQCdbg_k8qq1l/s1600-h/IMG_1152.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqYz7EJ3LV-5NqVNEtGCwIFGGJx9PU0l3Ta1Da-Pi08G6W0dV7n52x0RgAzO3aTkSzPGF8r_C1CyOejMQJ-snGz4R_6ecHs2bOzoVkCp1NwMrfPwwLYXrm-uBW4kBw2ouQCdbg_k8qq1l/s320/IMG_1152.JPG" alt="" id="BLOGGER_PHOTO_ID_5104829432241513602" border="0" /></a>Omanska palačinka s povrćem.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTur21oDd_EPLyrgPg9RRQ-yu-F1FlFnAiA_KJhRZIIrA53H3_Mt8sqSxJJTDCN7ixW1840piTVbhJyOygdd8EoBCr9-rCtW_7ZKr9iqwx6c693mBzsuktPjwTyxmLlx2nXasNUf6cqIo4/s1600-h/IMG_1271.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTur21oDd_EPLyrgPg9RRQ-yu-F1FlFnAiA_KJhRZIIrA53H3_Mt8sqSxJJTDCN7ixW1840piTVbhJyOygdd8EoBCr9-rCtW_7ZKr9iqwx6c693mBzsuktPjwTyxmLlx2nXasNUf6cqIo4/s320/IMG_1271.JPG" alt="" id="BLOGGER_PHOTO_ID_5104828878190732306" border="0" /></a>Budući da u Omanu ima puno Indijaca i Pakistanaca, utjecaj njihove kuhinje je vrlo velik. Zeleni curry od povrća, parathe (masni kruh) i salata (koju se začinjava samo sokom od limete).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwmaq_F6POXrLxv2nKw5_oMpXCL0Ieb-Zuen34uhV-XPn01EG4Ba5J3AiGDEp9EXWM2sSBuQcGhshJiNfoztiDlc99GginXVeLafroG0qsXB3MAKBrBfkJP7I2ad0vCFHHpk3qYslotz0/s1600-h/IMG_1302.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwmaq_F6POXrLxv2nKw5_oMpXCL0Ieb-Zuen34uhV-XPn01EG4Ba5J3AiGDEp9EXWM2sSBuQcGhshJiNfoztiDlc99GginXVeLafroG0qsXB3MAKBrBfkJP7I2ad0vCFHHpk3qYslotz0/s320/IMG_1302.JPG" alt="" id="BLOGGER_PHOTO_ID_5104828882485699618" border="0" /></a>Crni čaj s mentom.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafuMZ9vy5Cg0_YERIAOTdEIMchGi3mOnJSe38jvaySpUhdf-CHAWwvPIM6vG0YKqFMvGKRncjsWjzSTmGNGLuOiKTvirVGMlMAqip2o43CxRvrcD8ZIWm0mOANLbfVM4gQKa9RYF7b5Rz/s1600-h/IMG_1068.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafuMZ9vy5Cg0_YERIAOTdEIMchGi3mOnJSe38jvaySpUhdf-CHAWwvPIM6vG0YKqFMvGKRncjsWjzSTmGNGLuOiKTvirVGMlMAqip2o43CxRvrcD8ZIWm0mOANLbfVM4gQKa9RYF7b5Rz/s320/IMG_1068.JPG" alt="" id="BLOGGER_PHOTO_ID_5104828886780666930" border="0" /></a>Gusti sok od guave.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzunnL7RiEbaWsRmNji6PUkMwoLfrkFCwpfV9L-iOLZNIagFcOmpcURGi9g9YxyzaDO3mgOdtX3OOrEdbb9alnbsCv5_fkzrgTs8OoH13v_mAZTgHlqb-yXRnSHix-quIYQCGj0Ou_EDj6/s1600-h/IMG_1123.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzunnL7RiEbaWsRmNji6PUkMwoLfrkFCwpfV9L-iOLZNIagFcOmpcURGi9g9YxyzaDO3mgOdtX3OOrEdbb9alnbsCv5_fkzrgTs8OoH13v_mAZTgHlqb-yXRnSHix-quIYQCGj0Ou_EDj6/s320/IMG_1123.JPG" alt="" id="BLOGGER_PHOTO_ID_5104828895370601554" border="0" /></a>Riba s roštilja, riža sa cimetom i grožđicama, salata, i vrlo vrlo ljuti umak za rižu.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWP3CHYnsfqD2UUWKU92Gf8EqDenyfTkz4Z5RLqqB2wN10lDlsqfL6xccH5RIzpOcKGOyUkE5qGU58fAB5gFvIdBFLOcCmYn2tVMXaIcHVLCJjoBoy5WdmPRrmtUROR7s20fqoLsXRK3c1/s1600-h/IMG_0895.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWP3CHYnsfqD2UUWKU92Gf8EqDenyfTkz4Z5RLqqB2wN10lDlsqfL6xccH5RIzpOcKGOyUkE5qGU58fAB5gFvIdBFLOcCmYn2tVMXaIcHVLCJjoBoy5WdmPRrmtUROR7s20fqoLsXRK3c1/s320/IMG_0895.JPG" alt="" id="BLOGGER_PHOTO_ID_5104828117981520834" border="0" /></a>Vrsta baklave koja se radi od posebne tjestenine, oraha i pistacija.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0C2PTOoYAjjdT_vYg7QxbPpOtziRFp0PfB9YOLJ14HXacYctoxJyywXlyWjqXf3lRnqj7hGVVA3f084z8DzlD1sf_m5WdFYOcdePVeqdqj7xn5DEhj-4Ux0lZJU6XKw4JABVJs01Q7LJv/s1600-h/IMG_0977.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0C2PTOoYAjjdT_vYg7QxbPpOtziRFp0PfB9YOLJ14HXacYctoxJyywXlyWjqXf3lRnqj7hGVVA3f084z8DzlD1sf_m5WdFYOcdePVeqdqj7xn5DEhj-4Ux0lZJU6XKw4JABVJs01Q7LJv/s320/IMG_0977.JPG" alt="" id="BLOGGER_PHOTO_ID_5104828126571455442" border="0" /></a>Ljuto ljuto povrće, riža, salata.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiPU_g_pHWQd-08Mctaf8C-QZMST8XjRLLnEeYjZMOYUhQ2nJqkZe0-UQq_jc2bpy0fLO62azqvJgse8-pEBfxoOoLHmsgEdvNkGdbGrohoaXUVmtGS3jxBQbUj_su5WPPULZEg4cGoew/s1600-h/IMG_1193.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiPU_g_pHWQd-08Mctaf8C-QZMST8XjRLLnEeYjZMOYUhQ2nJqkZe0-UQq_jc2bpy0fLO62azqvJgse8-pEBfxoOoLHmsgEdvNkGdbGrohoaXUVmtGS3jxBQbUj_su5WPPULZEg4cGoew/s320/IMG_1193.JPG" alt="" id="BLOGGER_PHOTO_ID_5104828130866422754" border="0" /></a>Fina svježa bijela riba koje u Omanu ima u izobilju i to po vrlo popularnim cijenama.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfszvochdYzgJRcqqR_0LV7NaRPBy4kJ-q0gas1PJ89GjQlfvOWHFjS2-ro1FND0yoC7lt_jGHh9u0d9jcTBE47uceguiONt8S8r2Sc2TAP3ynS-VzezygbLmlPWesSuN4VIujaF8plkrK/s1600-h/IMG_1194.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfszvochdYzgJRcqqR_0LV7NaRPBy4kJ-q0gas1PJ89GjQlfvOWHFjS2-ro1FND0yoC7lt_jGHh9u0d9jcTBE47uceguiONt8S8r2Sc2TAP3ynS-VzezygbLmlPWesSuN4VIujaF8plkrK/s320/IMG_1194.JPG" alt="" id="BLOGGER_PHOTO_ID_5104828139456357362" border="0" /></a>Predivni arapski kruh (ovaj je, doduše, u frizeru).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-onpZsFix2ilkuAsiZzSsKEojEJa7xA7A-PIViizVBmQmCE6X9x803JHhHiqiLgkKCjlW0G-8atpjTMie9hkH7CflrP0BGodUto49ZYEOmuQvH9Ckzk_2y3fNfLWPcqGOgelGtstEkUuz/s1600-h/IMG_1195.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-onpZsFix2ilkuAsiZzSsKEojEJa7xA7A-PIViizVBmQmCE6X9x803JHhHiqiLgkKCjlW0G-8atpjTMie9hkH7CflrP0BGodUto49ZYEOmuQvH9Ckzk_2y3fNfLWPcqGOgelGtstEkUuz/s320/IMG_1195.JPG" alt="" id="BLOGGER_PHOTO_ID_5104828143751324674" border="0" /></a>Svježe datulje (slatke, sočne i neusporedive sa sušenima).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7aD8NQJRxc6GKJ5pdHCZ1e1-KQqF5EMlOoe9pnLIPMDD5N5Q8tNJlguE-rGUqo2C9ePZflSDQWI7APLt4AxhozJZTEGXvrHIfZCqbr9cHJ9diYC9zPDWzqFN9GMpXi_pXys2RKsbCd8W/s1600-h/IMG_0878.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7aD8NQJRxc6GKJ5pdHCZ1e1-KQqF5EMlOoe9pnLIPMDD5N5Q8tNJlguE-rGUqo2C9ePZflSDQWI7APLt4AxhozJZTEGXvrHIfZCqbr9cHJ9diYC9zPDWzqFN9GMpXi_pXys2RKsbCd8W/s320/IMG_0878.JPG" alt="" id="BLOGGER_PHOTO_ID_5104826735002051458" border="0" /></a>Baklava s pistacijama (molim obratiti pažnju na količinu pistacija).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1DasHRo-5IlsjuPcuKmwk1yd0C_nQPN0YbvLF65reR7A_0YnSyITMLGshuinPF0fFTUqpkmESKLebqgb2cpY3EmsfJWVuChTetF9i5KhyphenhyphencPxLqaZP3xPet2UXsoybrArO7g7D5bPPYMO/s1600-h/IMG_0885.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1DasHRo-5IlsjuPcuKmwk1yd0C_nQPN0YbvLF65reR7A_0YnSyITMLGshuinPF0fFTUqpkmESKLebqgb2cpY3EmsfJWVuChTetF9i5KhyphenhyphencPxLqaZP3xPet2UXsoybrArO7g7D5bPPYMO/s320/IMG_0885.JPG" alt="" id="BLOGGER_PHOTO_ID_5104826739297018770" border="0" /></a>Očito.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnQMWuCR1r1k30FkCALzYiUYrDH70-GuSsnbPCWmcjsLGBYZVSb9BUqvM1Wp-i-Otxu4Z70jwrpD-8eivzjEM-C5YCd0ssUkA38zeJxx2rG-oP7PUs2k-bAbB-YBWJoVns0Fd8rmQNrRf/s1600-h/IMG_0890.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnQMWuCR1r1k30FkCALzYiUYrDH70-GuSsnbPCWmcjsLGBYZVSb9BUqvM1Wp-i-Otxu4Z70jwrpD-8eivzjEM-C5YCd0ssUkA38zeJxx2rG-oP7PUs2k-bAbB-YBWJoVns0Fd8rmQNrRf/s320/IMG_0890.JPG" alt="" id="BLOGGER_PHOTO_ID_5104826743591986082" border="0" /></a>Libanonsko ukiseljeno povrće.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUAjRx5Cc80stoArHANCi0MGzBEvuTcgBblSbw2Yqlm4gK55dJeSV0kdZoKx7XY84LqYpeos2v5Lvjh9YILsSiVsLEAK2GxHy__Lmzk6pNOGR5xb4qI6SHZWkksRJ_Sgyfd4OPNgUynQmW/s1600-h/IMG_0892.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUAjRx5Cc80stoArHANCi0MGzBEvuTcgBblSbw2Yqlm4gK55dJeSV0kdZoKx7XY84LqYpeos2v5Lvjh9YILsSiVsLEAK2GxHy__Lmzk6pNOGR5xb4qI6SHZWkksRJ_Sgyfd4OPNgUynQmW/s320/IMG_0892.JPG" alt="" id="BLOGGER_PHOTO_ID_5104826752181920690" border="0" /></a><a href="http://en.wikipedia.org/wiki/Dragonfruit">Dragonfruit. </a>Ima okus po kiwiju i jabuci, ali zapravo nije ništa posebno, samo tako izgleda.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsZ6f45N9spQSg0_wqSixu7hsj2IyyTCOJ5esF4zhMzlF8hYxb_dJLRXSt2Rp7f7VHxe-mIhi2D7Hhk7MadAWgBqlVqbS7ojokJvebzy_6CZS4SHE8Q1YDn03cxZqc0DRR7sgcpZlCQep/s1600-h/IMG_1153.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsZ6f45N9spQSg0_wqSixu7hsj2IyyTCOJ5esF4zhMzlF8hYxb_dJLRXSt2Rp7f7VHxe-mIhi2D7Hhk7MadAWgBqlVqbS7ojokJvebzy_6CZS4SHE8Q1YDn03cxZqc0DRR7sgcpZlCQep/s320/IMG_1153.JPG" alt="" id="BLOGGER_PHOTO_ID_5104835685713896594" border="0" /></a>Tipični štand s voćem na jugu Omana (limete, kokos, banane, guave, mango.........).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2x9k5uR0Kp6gFjQNI6-mtQ1voWWo7-Vskil1JgzPh0xLx7eA90TT_gcGqZA0fCKY87kHQ3s8L1cHC4epJ15alRUq7fEK0_J1op5fcBw76fQav-Bos1SMVCF5rOg-oldADrghnHyKWp1o/s1600-h/IMG_1086.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2x9k5uR0Kp6gFjQNI6-mtQ1voWWo7-Vskil1JgzPh0xLx7eA90TT_gcGqZA0fCKY87kHQ3s8L1cHC4epJ15alRUq7fEK0_J1op5fcBw76fQav-Bos1SMVCF5rOg-oldADrghnHyKWp1o/s320/IMG_1086.JPG" alt="" id="BLOGGER_PHOTO_ID_5104828891075634242" border="0" /></a>Omanske barbike.<br /><br /><br />I za kraje, neizostavne deve..........................<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE75EdB8kkxl9Z_gmDm7RonO2RSVgE_Kads7bhPJZpnLr_Hbnl-es7jPAXEIyUmgD8j5m9iCB6PJFUI3kNuSOWLujnj7T5WgogV9gt-YeJ-NhLW_UnH9dhAnxGZMbjkhGovtdUWy7G5ut_/s1600-h/IMG_1066.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE75EdB8kkxl9Z_gmDm7RonO2RSVgE_Kads7bhPJZpnLr_Hbnl-es7jPAXEIyUmgD8j5m9iCB6PJFUI3kNuSOWLujnj7T5WgogV9gt-YeJ-NhLW_UnH9dhAnxGZMbjkhGovtdUWy7G5ut_/s320/IMG_1066.JPG" alt="" id="BLOGGER_PHOTO_ID_5104837287736698018" border="0" /></a>bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com0tag:blogger.com,1999:blog-6273051335589974741.post-10859293484575261462007-08-04T22:44:00.000+02:002007-08-04T23:20:41.984+02:00Đumbirovo pivo<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7_6WFFfAgOghl0V-jFZ3l3VCOfTtlq1NgA_vQ1OZraAIHcA1IvwecImoE012wmCelWxSi9zXBvt9rpLKmLuKV0aeG_yoErSpEuFsoUsGFvHTDp1bPYhAimDU1lgbEIySZ29dPwlOvl2A/s1600-h/Ginger+Ale+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7_6WFFfAgOghl0V-jFZ3l3VCOfTtlq1NgA_vQ1OZraAIHcA1IvwecImoE012wmCelWxSi9zXBvt9rpLKmLuKV0aeG_yoErSpEuFsoUsGFvHTDp1bPYhAimDU1lgbEIySZ29dPwlOvl2A/s320/Ginger+Ale+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5094950383717994786" border="0" /></a>U ovim danima nesnosne vrućine (iako je danas, priznajem, malo prohladno) stalno tražim nekakva osvježavajuća pića. Prezašećereni prirodni sokovi mi ne pašu, Cedevite sam se odavno zasitila, a voda, iako definitivno najbolji način da se utaži žeđ, ponekad postaje dosadna. Jučer sam listajući <a href="http://www.jamieoliver.com/">Jamie Olivera</a> naišla na njegov recept đumbirovog piva iliti <a href="http://en.wikipedia.org/wiki/Ginger_ale">ginger ale-a</a>.<br />Ne znam kako drugi, ali ja sam dosad o tom napitku slušala samo u američkim serijama i filmovima. Nedavno sam probala mizernu Schweppes-ovu verziju istog, ali to nije niti vrijedno spomena..........Unaprijed upozoravam da ovo <span style="font-weight: bold;">nije</span> piće za one koji ne vole đumbir. Đumbir je (gle čuda!) najvažniji i najdominantniji sastojak ovog pića tako da nije za one koji ne podnose malo vrućine u grlu.<br /><br />Sastojci za otprilike 1 l napitka:<br /><br />140 g đumbira (otprilike 1 veći korijen)<br />4 žlice smeđeg šećera<br />3 limuna ( i kora i sok)<br />1 l gazirane vode<br /><br />Za početak treba ugrubo naribati đumbir (ne treba ga oguliti prethodno). Dodati šećer, koricu 2 limuna i sok od sva tri limuna.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF401zrUF5bPWwbn17UZn-wQBWJjc8ypX35DIpK6AUeswMaWuVcKB4M6tV6Pz3krjloIcnfLHjPVrj1HtbyfI927C3f0ERf_pWgFCUedC4npJow6z5RVay3PE5h8uQylPm-yBFZG_tzIUE/s1600-h/Ginger+Ale+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF401zrUF5bPWwbn17UZn-wQBWJjc8ypX35DIpK6AUeswMaWuVcKB4M6tV6Pz3krjloIcnfLHjPVrj1HtbyfI927C3f0ERf_pWgFCUedC4npJow6z5RVay3PE5h8uQylPm-yBFZG_tzIUE/s320/Ginger+Ale+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5094950370833092850" border="0" /></a>Tada to sve treba lagano izgnječiti (kao <a href="http://feedmehard.blogspot.com/2007/04/caipirinha.html">caipirinhu</a>) par sekundi da što više soka izađe van.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72Y6kbeNQTIJGpqdJktKP8KfeQUf2QiHQ9YQxpfBaCHFn2FDoCk_xO3imOEB5izXBWPe5kP4FOaR6iNkh1edPLRpGvaipbIk1owRRE_IP6fvaYF0PboJJOj3-grfOehyphenhyphenr252JYoM16gJ6/s1600-h/Ginger+Ale+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72Y6kbeNQTIJGpqdJktKP8KfeQUf2QiHQ9YQxpfBaCHFn2FDoCk_xO3imOEB5izXBWPe5kP4FOaR6iNkh1edPLRpGvaipbIk1owRRE_IP6fvaYF0PboJJOj3-grfOehyphenhyphenr252JYoM16gJ6/s320/Ginger+Ale+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5094950375128060162" border="0" /></a>Na kraju preliti litrom gazirane vode, ostaviti da stoji 10-ak minuta, procijediti sok kroz cjediljku i staviti ga u hladnjak, a ostatak baciti. Prije nego ga stavite u hladnjak, kušajte pa po potrebi dodajte još šećera ili limunovog soka. Ja sam svojem dodala još malo šećera.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsEv_ZqUd-vEl4KkHG_GjG3LfV3U7o0TRhUI3FPLsDN2slYPm_VpgZeRERaaDsVZFGNamMZiVMsGotkyKP6UOJ1-EkEafdWjvm8FG9a4S3URoYxTqkOSloz-BwW0oKtdf-uy3zSew2JoV/s1600-h/Ginger+Ale+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsEv_ZqUd-vEl4KkHG_GjG3LfV3U7o0TRhUI3FPLsDN2slYPm_VpgZeRERaaDsVZFGNamMZiVMsGotkyKP6UOJ1-EkEafdWjvm8FG9a4S3URoYxTqkOSloz-BwW0oKtdf-uy3zSew2JoV/s320/Ginger+Ale+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5094950392307929394" border="0" /></a>Sok je stvarno osvježavajuć, okus đumbira toliko pecka da zaboravite na vrućinu, a tu je i limunov sok koji je uvijek dobrodošao za ovakve dane. Po želji ukrasite listićima mente.bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com10tag:blogger.com,1999:blog-6273051335589974741.post-88580713650847014942007-07-22T19:34:00.001+02:002007-07-22T20:07:17.405+02:00Rožata<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEr8UM7FqA-Tz_dYjyxpK336c7qETWx-3gy4KB1esuLlmNIOr1VmWpKHw10LSdxbAhyajRfADG6FO6UHs413tqls_rio4Yln_y89In0re1elbdCBYlR7MGiiXgd6AxTzBVCxhB1RRoXf2l/s1600-h/kuhanje+i+izlet+024.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEr8UM7FqA-Tz_dYjyxpK336c7qETWx-3gy4KB1esuLlmNIOr1VmWpKHw10LSdxbAhyajRfADG6FO6UHs413tqls_rio4Yln_y89In0re1elbdCBYlR7MGiiXgd6AxTzBVCxhB1RRoXf2l/s320/kuhanje+i+izlet+024.jpg" alt="" id="BLOGGER_PHOTO_ID_5090078460580221138" border="0" /></a>Evo recepta za jedan klasik s mora. Našla sam razne recepte na internetu s različitih foruma gdje se vode diskusije s čime i kako se zapravo rožata radi, ali ovaj recept koji sam našla u jednoj kuharici iz '74. činio mi se najjednostavnijim a bome i sastojke je lako zapamtiti. Sastojci za otprilike 6 osoba su:<br /><br />Za karamelu:<br /><br />7 žlica šećera<br />7 žlica vode<br /><br />Za "kremu":<br /><br />6 jaja<br />6 žlica šećera<br />1 vrećica vanili šećera<br />korica limuna ili limete<br />1/2 l mlijeka<br />2 žlice ruma<br /><br />Zagrijati pećnicu na 200 stupnjeva.<br /><br />Za početak treba napuniti jedan srednje veliki lonac vodom, staviti na vatru i pustiti da voda zakipi. Tada treba ugasiti vatru i staviti lonac sa strane. Za karamelu pomiješati šećer i vodu, pustiti da zakipi i postane zlatnosmeđe boje. Tekuću karamelu treba uliti u vatrostalnu posudu u kojoj će se peći rožata i preliti ju ravnomjerno preko cijele posude. Ona će se tada stvrdnuti pa ju treba pustiti da se ohladi.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pk5bTC1df_9NpC_AaNwVXr7pojam_VMhPXYhEbpxobFFgoneOnUh51yuQtDfdktuTE8uJ4X3tvl4b9Q2JxdpRxcMQcFESTZvvQ3qiIndLn4iqWsq3cibZU9sXteWn2-cLQBMen5GtEvB/s1600-h/kuhanje+i+izlet+017.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pk5bTC1df_9NpC_AaNwVXr7pojam_VMhPXYhEbpxobFFgoneOnUh51yuQtDfdktuTE8uJ4X3tvl4b9Q2JxdpRxcMQcFESTZvvQ3qiIndLn4iqWsq3cibZU9sXteWn2-cLQBMen5GtEvB/s320/kuhanje+i+izlet+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5090078430515450018" border="0" /></a><br />Tada treba dobro istući jaja sa šećerom i vanilijom, dodati naribanu koricu limuna/limete, mlijeko, rum i dobro promiješati.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5zLV5CZLQ4z4oc3W0Cbv8R7sO5KbqySUvEzf7HpRnsmHqD_WSxQ8uJIOiaphFj7UtGiECh1SakWeAXXbFT3vdQxZEt8KxISgrmLXG-_6-AwU0u7r7rARnktv555PNDObbE-3Likh1znQ/s1600-h/kuhanje+i+izlet+012.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5zLV5CZLQ4z4oc3W0Cbv8R7sO5KbqySUvEzf7HpRnsmHqD_WSxQ8uJIOiaphFj7UtGiECh1SakWeAXXbFT3vdQxZEt8KxISgrmLXG-_6-AwU0u7r7rARnktv555PNDObbE-3Likh1znQ/s320/kuhanje+i+izlet+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5090078443400351922" border="0" /></a>Tekućinu preliti u posudu s karamelom i posudu staviti u veliki pravokutni kalup za kolače. U kalup uliti vruću vodu iz lonca do polovice posude.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNNma7PEYwnOQ4x4O_igc-w8Ns-yaQniu3S2VobGRMAaltP0NEdcXkrOOkWfd5t0G0VKdxPQ_JbBS3nvPEcg82u4TNI5t4Qx13Px_2wwDz71h6V6eaAxsP5E5LI8E1kOcy-LjirEsE7e4/s1600-h/kuhanje+i+izlet+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNNma7PEYwnOQ4x4O_igc-w8Ns-yaQniu3S2VobGRMAaltP0NEdcXkrOOkWfd5t0G0VKdxPQ_JbBS3nvPEcg82u4TNI5t4Qx13Px_2wwDz71h6V6eaAxsP5E5LI8E1kOcy-LjirEsE7e4/s320/kuhanje+i+izlet+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5090078447695319234" border="0" /></a>Staviti u zagrijanu pećnicu i peći oko 3o minuta tj. dok se ne stvrdne. Izvaditi van, pustiti da se potpuno ohladi i preokrenuti na veliki tanjur. Rožata će biti žuta, gornja strana će biti zlatnosmeđa, a sve skupa će "plivati" u divnom soku od karamele.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_40gbbSIxRFTUXG3ffaP3oBOtqopDAmx28b10aMMttpZ7j5olRykqBko-cUhBctR0hHXywj_kgwIgnfD30UweDjZSI1Wr3HImZgkZQ1wAS-n8FYRbWkJb8jfzihnDSMiHRsi5wQPbnQE5/s1600-h/kuhanje+i+izlet+022.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_40gbbSIxRFTUXG3ffaP3oBOtqopDAmx28b10aMMttpZ7j5olRykqBko-cUhBctR0hHXywj_kgwIgnfD30UweDjZSI1Wr3HImZgkZQ1wAS-n8FYRbWkJb8jfzihnDSMiHRsi5wQPbnQE5/s320/kuhanje+i+izlet+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5090078469170155746" border="0" /></a>bibihttp://www.blogger.com/profile/14609902412226011013noreply@blogger.com0