ja sam polozila ispit padobranstva placajuci ga pjenom od cokolade instruktorima..
ps
dobro da mi nisu trazili sta drugo
Ljudi sta da kuham?
Moderator: anex
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Alfons Kauders
- Posts: 37198
- Joined: 24/09/2004 13:39
- Location: Glavni Stan NVZ
- Contact:
#528
novo, ja ne smijem ni gledati ovu temu, vazda me spuca glad, utovicu se ko sumo hrvac... 
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novalic
- Posts: 4807
- Joined: 07/02/2003 00:00
#531
to ostavljamo tebi, ko je navik'o, navik'o..Drumer wrote:Hej ako niste probali pohovane chireve i tuchije shupke, vrijeme bi bilo.
dakle, pjena od cokolade...
6 do 8 jaja (zavisi od velicine, naravno), friskih ali ne potpuno hladnih..
razdvojiti pazljivo zumance od bjelanca...
zumance tuci mixerom, sa kasikom secera dok ne postane svijetlo zuta smjesa..
na pari, u plasticnoj vecoj posudi istopiti 200 grama crne cokolade za kuhanje, dodati zumanjce u polu ohladjeno i delikatno "dizati".. promijesati...
ovamo tuci mixerom bijelanjca sa malo soli, na vrh noza.. dok ne postane potpuno cvrsto, da se skoro moze sjeci nozem....
dodati po malo cokolade i zutanjca, dizati.. i delikatno sve pomijesati ali da bjelnjak ne splasen, nego da ostane spuzvasta masa...
staviti najmanje 3-4 sada u frizider (ja vec stavim u posude u kojim cu sluziti) i poslije ukrasim ruzicom slaga i usecerenom visnjom...
ja bih da vam napisem recept piletine.. vrijedi, casna rijec
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novalic
- Posts: 4807
- Joined: 07/02/2003 00:00
#533
eto bas ti hvala, alek..
a tako jednostavan recept...
mlado pile dobro ocistiti od dlakica (ono paperje mi se gaadiiii)
ovamo se naparavi smesa od ulja, bijelog luka, ljute papricice, soli, sok od zelenog limuna.. i tim se pile natrlja i iznutra i izvana.. i tako nekoliko puta, i da odstoji u toj smjesi jedno sat vremena..
najbolje je peceno na rostilju, presjeceno po sredini, pa ga onda oni rascerece.. da se dobro ispece i iznutra i izvana..
ovamo se napravi smjesa od svjezeg oguljenog paradajza (dva komada), soli, ulja, malo bijelog luka i ljute papricice zdrobljenih zajedno, paradajz se isijece na posve sitne komadice, sok od jednog zelenog limuna... i vruca piletina se jede poljevena tim saftom...
uz to pomfrit, ili bas brazilijanski cips..
mmmmmm
a tako jednostavan recept...
mlado pile dobro ocistiti od dlakica (ono paperje mi se gaadiiii)
ovamo se naparavi smesa od ulja, bijelog luka, ljute papricice, soli, sok od zelenog limuna.. i tim se pile natrlja i iznutra i izvana.. i tako nekoliko puta, i da odstoji u toj smjesi jedno sat vremena..
najbolje je peceno na rostilju, presjeceno po sredini, pa ga onda oni rascerece.. da se dobro ispece i iznutra i izvana..
ovamo se napravi smjesa od svjezeg oguljenog paradajza (dva komada), soli, ulja, malo bijelog luka i ljute papricice zdrobljenih zajedno, paradajz se isijece na posve sitne komadice, sok od jednog zelenog limuna... i vruca piletina se jede poljevena tim saftom...
uz to pomfrit, ili bas brazilijanski cips..
mmmmmm
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novalic
- Posts: 4807
- Joined: 07/02/2003 00:00
#538
too pittteee, toooo..pitt wrote:Uhhh portugalske sardine punjenje krabinim mesom ili samo onako na zaru........njam
portugalci sto znaju sa ribom....malo ko zna...
nego, sardine, dobro ociscene, unutra narocito, noktom odrebati po kicmi, sa unutrasnje strane, jer to daje gorcinu sardini, osjeci glave, rascereciti sardine
ovamo spremiti limun ocijedjeni, persun, bijeli luk i maslinovo ulje, posoliti i potopiti svaku sardinu, poslije poslagati u pleh, zaliti smjesom, ako je ostalo
ovamo zamijesati smjesu 1 solju brasna, 1 solju mrvica, 1,5 solju piva,posoliti pa umociti svaku sardinu i odma' je gurnuti na vruce ulje
piva moze i vise i manje, sve zavisi od gustine smjese... a ulja treba pofajn, u dubokoj tavi, barem 3 prsta.. da potpuno poklopi sardinu...
pecene ocijediti na papiru, sliuziti ili sa limunom ili sa kajmakom pomijesanim sa nasjeckanim kiselim krastavcicem i posoljeno..
i ne brojiti kalorije, molim...
zaliti pivom.. a i vino nije za bacit'
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pitt
- Posts: 27093
- Joined: 03/12/2002 00:00
- Location: Steelers Nation
#539
Uhh kako tek ide dobar porto (malo konekcije sa temom o vinima) uz te sardine :D:D
Evo ti za sardine o sa krabinim mesom ....na maternjem:D:D
Ingredients
8 large fresh Sardines (Bela-Olhão are particularly good)
1 medium sized Crab
2 Onions
100 grams Carrots
100 grams Leeks
100 grams small Squash
100 grams Eggplant (aubergine)
2 medium Tomatoes
2 cloves of Garlic
2 Eggs
150 grams Corn Bread
8 ounces (2 dl) Tomato Sauce (Passata)
50 grams Breadcrumb
50 grams Flour
1 lemon
8 ounces (2 dl) Extra Virgin Olive Oil
8 ounces (2 dl) Cooking Oil
2 Bay Leaves
Chopped Parsley for the Garnish
Preparation
Fill a large pot with water, season with salt and pepper and bring to a boil. Add the crab. Bring the water to a boil again and cook for 5 minutes on high heat. Cool and remove all of the crabmeat from the shell. In a frying pan, add the olive oil and add the onions (chopped), garlic, one of the bay leaves, the crumbled corn bread and the crab meat. Fry and mix well. When cooked golden, turn off heat and put aside. On a chopping board, lay out the sardines and chop off the heads. Slice open the sardines, remove the bones and season with lemon juice, salt and pepper. Stuff the sardines with the crab mix from the frying pan. Coat the sardines in flour, dip in the whisked eggs and then dip in the breadcrumbs. Press the sardines slightly to close them and fry in very hot oil. When fully fried, drain them on a paper towel to remove excess oil.
Boil and mash the potatoes, adding milk, butter and one egg yolk. Slice the vegetables into thin strips and fry them in very hot oil. Drain on paper towel. Place them in a preheated oven to crisp. On a serving dish, place a mound of mashed potatoes (use a 3 inch diameter metal ring to shape the mound). Place the sardines and the crisped vegetables on top. Heat the tomato sauce (passata) in the frying pan, and then pour the tomato sauce around the edge of the plate, forming a circle. Garnish with chopped parsley and slices of lemon
:D:DEvo ti za sardine o sa krabinim mesom ....na maternjem
:D:DIngredients
8 large fresh Sardines (Bela-Olhão are particularly good)
1 medium sized Crab
2 Onions
100 grams Carrots
100 grams Leeks
100 grams small Squash
100 grams Eggplant (aubergine)
2 medium Tomatoes
2 cloves of Garlic
2 Eggs
150 grams Corn Bread
8 ounces (2 dl) Tomato Sauce (Passata)
50 grams Breadcrumb
50 grams Flour
1 lemon
8 ounces (2 dl) Extra Virgin Olive Oil
8 ounces (2 dl) Cooking Oil
2 Bay Leaves
Chopped Parsley for the Garnish
Preparation
Fill a large pot with water, season with salt and pepper and bring to a boil. Add the crab. Bring the water to a boil again and cook for 5 minutes on high heat. Cool and remove all of the crabmeat from the shell. In a frying pan, add the olive oil and add the onions (chopped), garlic, one of the bay leaves, the crumbled corn bread and the crab meat. Fry and mix well. When cooked golden, turn off heat and put aside. On a chopping board, lay out the sardines and chop off the heads. Slice open the sardines, remove the bones and season with lemon juice, salt and pepper. Stuff the sardines with the crab mix from the frying pan. Coat the sardines in flour, dip in the whisked eggs and then dip in the breadcrumbs. Press the sardines slightly to close them and fry in very hot oil. When fully fried, drain them on a paper towel to remove excess oil.
Boil and mash the potatoes, adding milk, butter and one egg yolk. Slice the vegetables into thin strips and fry them in very hot oil. Drain on paper towel. Place them in a preheated oven to crisp. On a serving dish, place a mound of mashed potatoes (use a 3 inch diameter metal ring to shape the mound). Place the sardines and the crisped vegetables on top. Heat the tomato sauce (passata) in the frying pan, and then pour the tomato sauce around the edge of the plate, forming a circle. Garnish with chopped parsley and slices of lemon
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zlata
- Posts: 2679
- Joined: 06/09/2002 00:00
#542
A je'l'ti se nije svid'la ona njihova piletina...na zaru...pa sa onim ljutim PIRI-PIRI umakom. Pa jos i kruh portugalski!pitt wrote:Sto se ribe a posebno sardine tice, portugalcima stvarno niko ne moze ni primirisatnovalic wrote:eh, 'vako ti izgledaju i moje sardine prije... pohanja
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novalic
- Posts: 4807
- Joined: 07/02/2003 00:00
#544
ja ne volim pastrmku.. ne znam, to mi je.. onako.. mada je dobro napravim.. na vise nacina...
npr..
ociscene pastrmke staviti u al foliju, nasoliti, dodati nasjeckani persun i bijeli luk, maslaca, bijelog sladjeg vina i kriske limuna, i posuti prezlama, dobro zatvoriti, i u rernu, u pleh...
tako ostanu pune soka.. i dobre su...
ili sa porilukom..
npr..
ociscene pastrmke staviti u al foliju, nasoliti, dodati nasjeckani persun i bijeli luk, maslaca, bijelog sladjeg vina i kriske limuna, i posuti prezlama, dobro zatvoriti, i u rernu, u pleh...
tako ostanu pune soka.. i dobre su...
ili sa porilukom..
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horns&drums
- Posts: 15667
- Joined: 16/03/2004 16:24
- Location: Quaff a cup to the dead already and hooray for the next to die
#547
OVAKOalek wrote:chef
:Prvo ga obrijes brenerom
:
Nekoliko njih naravno, malo je jedan
Skupis raju u zelenu contru
Onda ih namaces u kantu s vinom ( Bijeli Pinot
)
Pazi da se ne porezes dok traje tranziranje
Ide limun, papricica ljuta, zlica Vegete
:D
Peci na laganoj vatri, laganoj ne nagloj!
Bon Apetit
:D:D:D:D:D:D
Last edited by horns&drums on 14/10/2005 14:09, edited 1 time in total.
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horns&drums
- Posts: 15667
- Joined: 16/03/2004 16:24
- Location: Quaff a cup to the dead already and hooray for the next to die
#549
Samo da malo prepravim sliku br. 2 
