skoro pa hrushkovizlata wrote:A oskoruse?silentbob wrote:kako se saransak kaze na ceskom?
ZUTE DUNJE!
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novalic
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#53
zlata wrote:Na portugalskom, naranca je laranja. A "marmelo" kupujem kod Portugalca na portugalskom. Govorim "portugues"!novalic wrote:pazi.. ja mislim da portugalci za narancu kazu marmelo.. otkuda mi ovdje zovemo portugal marmelo cuntry...
eto, moja je rosa iz Armaçao da Pera.. jug Portugala.. jos mi se nije javila..ali sam to od nje cula.. pa sad.. mozda sam pobrkala sta...
sigurno znam da ona za narancu kaze marmel' i skoro ne izgovori o.. rodjena ja u Tomar, bila sam tamo u petom mjesecu.. a poslije otisli u Algarve.. al' opet velim, mozda sam pobrkala
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zlata
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#55
Aphrodite, the Greek goddess of love, was known to consider apples sacred. Historians believe the apple favored by Aphdrodite were really quince. The legendary golden apple of Hesperides that Paris gave to Aphrodite was really a quince.
The ancient Greeks considered quinces to be the symbol of fertility and dedicated them to the goddess of love.
An Athenian wedding tradition of the ancient Greeks had friends and family tossing quinces into the bridal chariot as the groom was escorting his bride to her new home. Once they arrived, the bride ate a ceremonial cake flavored with honey and sesame. To insure fertility, she was then presented a quince.
One myth says that pregnant women who indulge their appetites in generous quantities of quinces will give birth to industrious and highly intelligent children.
The Greeks referred to the ordinary quince as strythion but with their skills in cultivating fruits and vegetables, developed a finer quality in an area called Kydonia on the island of Crete. The new variety was eventually named Cydoni or mela Kudonia translated as apples of Cydonia.
The Romans also favored the quince and sweetened their quince preserves with honey. They took the Greek word for "honey apple" and called the quince melimelum.
Other names given to the quince include coines, coing, Cydonian apple, elephant apple, maja pahit, ma-tum, pineapple quince, quitte, and vilvam.
In Medieval times, Europeans thought quinces aided the digestion and prepared them frequently along with meats. The English called the combination chardeqynce meaning flesh of quince.
http://72.14.203.104/search?q=cache:Cvv ... wing&hl=en
The ancient Greeks considered quinces to be the symbol of fertility and dedicated them to the goddess of love.
An Athenian wedding tradition of the ancient Greeks had friends and family tossing quinces into the bridal chariot as the groom was escorting his bride to her new home. Once they arrived, the bride ate a ceremonial cake flavored with honey and sesame. To insure fertility, she was then presented a quince.
One myth says that pregnant women who indulge their appetites in generous quantities of quinces will give birth to industrious and highly intelligent children.
The Greeks referred to the ordinary quince as strythion but with their skills in cultivating fruits and vegetables, developed a finer quality in an area called Kydonia on the island of Crete. The new variety was eventually named Cydoni or mela Kudonia translated as apples of Cydonia.
The Romans also favored the quince and sweetened their quince preserves with honey. They took the Greek word for "honey apple" and called the quince melimelum.
Other names given to the quince include coines, coing, Cydonian apple, elephant apple, maja pahit, ma-tum, pineapple quince, quitte, and vilvam.
In Medieval times, Europeans thought quinces aided the digestion and prepared them frequently along with meats. The English called the combination chardeqynce meaning flesh of quince.
http://72.14.203.104/search?q=cache:Cvv ... wing&hl=en
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zlata
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#56
Moram vam jav'ti da sam spremala dunje na cet'ri nacina. Jedne samo zaseker'la i kuhala citave...pa sam ih slagala u tegle. Te ce biti za punjenje...k'o za tufahije. Sirup im je vrlo gust i pun zelatina...jer sam spice izvad'la tek nakon kuhanja.
Al'mi je najukusnije slatko ispalo sa polu limuna, dosta secera, i malko prirodnog koncetrata "fruit de la passion"! Kako se kaze Novalicko? De, prevedi!
Al'mi je najukusnije slatko ispalo sa polu limuna, dosta secera, i malko prirodnog koncetrata "fruit de la passion"! Kako se kaze Novalicko? De, prevedi!
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novalic
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#59
ja dunje upotrebljavam i u piti od jabuka.. mijesas dunje i jabuke, vise dunja... strahota kako je dobro.. mozda zato sto je dunja prilicno brasnasta, pusta posve malo vode..zlata wrote:Moram vam jav'ti da sam spremala dunje na cet'ri nacina. Jedne samo zaseker'la i kuhala citave...pa sam ih slagala u tegle. Te ce biti za punjenje...k'o za tufahije. Sirup im je vrlo gust i pun zelatina...jer sam spice izvad'la tek nakon kuhanja.
Al'mi je najukusnije slatko ispalo sa polu limuna, dosta secera, i malko prirodnog koncetrata "fruit de la passion"! Kako se kaze Novalicko? De, prevedi!
fruit de la passion..
ne znam prevesti.. ozbiljno.. sorry
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novalic
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#62
zlato.. sada me napomenu
taret titin od dunja...
treba kila i po oguljenih dunja, isjecenih na vece komade, velicine otprilike kao veca sljiva..
u pleh staviti 150 gr secera, jednu vaniliju secer, malo maslaca, oko 50 gr, po tome dunje.. i na sporet, da se secer istopi, porumeni ali da ne izgori, ne mijesati dunje i secer, nego treskati po malo, i pomijerati pleh da ne jenom mjestu ne bi bilo.... helac...
kada su dunje na pola pecene, po tome prostrijesti jedno lisnato tijesto, okruglo, da krajevi potpuno pokriju pleh, izbusiti na par mjesta viljuskom, kako da stavite kuhinjsku krpu kad kruh nadolazi, i u rernu, pecete jos 25-30 m.. izvadite i kada se malo ohladi prevrne se... jede se vruce, sa kuglom sladoleda od vanilije...
ovo probajte, pa mi recite rezultat.. odlican.. zagarantovano...
ili peceno pile sa dunjom..
necu pile, petak je danas, postim
taret titin od dunja...
treba kila i po oguljenih dunja, isjecenih na vece komade, velicine otprilike kao veca sljiva..
u pleh staviti 150 gr secera, jednu vaniliju secer, malo maslaca, oko 50 gr, po tome dunje.. i na sporet, da se secer istopi, porumeni ali da ne izgori, ne mijesati dunje i secer, nego treskati po malo, i pomijerati pleh da ne jenom mjestu ne bi bilo.... helac...
kada su dunje na pola pecene, po tome prostrijesti jedno lisnato tijesto, okruglo, da krajevi potpuno pokriju pleh, izbusiti na par mjesta viljuskom, kako da stavite kuhinjsku krpu kad kruh nadolazi, i u rernu, pecete jos 25-30 m.. izvadite i kada se malo ohladi prevrne se... jede se vruce, sa kuglom sladoleda od vanilije...
ovo probajte, pa mi recite rezultat.. odlican.. zagarantovano...
ili peceno pile sa dunjom..
necu pile, petak je danas, postim
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Baghira
- Posts: 1170
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#63
Mahalac wrote:Imam musmulu, eno je u basci..zeleni se jos mimo svega ostalog.
Uslikacu je nocas pa cu postaviti "picture"
a dunjaaaa u komsije savila se do zemlje, ona vuna po njima ko kiwi
Ejs, sta je musmula?
Dunja, ispred stare kuce na selu, odakle je otac. To je jedina koju vidjeh u naturi
Bas skoro pricali o dunjama i nikako naum da mi padne kako se kaze na njemackom. Sad sam se sjetila A ni ovdje ih nema kupiti, osim marmelade 
Mada, ne bih je ni kupila, samo da je uzmem u ruku i primirisem i vratim u neka prosla vremena, bezbrizne djevojacke dane. Postajem melanholicna. Jos vise, nego sto vec jesam ovih dana. 
