tag:blogger.com,1999:blog-12951276377466028202024-03-12T06:51:31.174+02:00В кухнята на ninfilninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.comBlogger222125tag:blogger.com,1999:blog-1295127637746602820.post-75513011959883896692016-05-09T14:15:00.001+03:002016-05-09T14:16:33.216+03:003 вида панирани тиквички на фурна <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"> Обожавам тиквичките и когато вляза в зеленчуков магазин или кварталния супермаркет не пропускам да купя няколко. Не мога да им устоявам на лъскавия и примамлив вид. Така много често се прибирам с поредната торбичка тиквички. Често ми се случва да събера по-голямо количество от потребното и започвам да мисля как да ги използвам. Пържени са ни любими, но заради мазнината напоследък ги пека във фурната. И за да не ни омръзнат съвсем, прибавям им малко "украса". Преди време попаднах на рецепта за <a href="http://ninfil.blogspot.bg/2012/02/blog-post_22.html" target="_blank">панирани тиквички </a>в едно кулинарно списание, които са много вкусни. Но този път реших да направя микс от панировки. </span></div>
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<b><span style="font-size: large;">Необходими продукти:</span></b></div>
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<ul>
<li style="text-align: justify;"><span style="font-size: large;">2-3 средни тиквички</span></li>
<li style="text-align: justify;"><span style="font-size: large;">2-3 яйца за панировка</span></li>
<li style="text-align: justify;"><span style="font-size: large;">150 гр галета</span></li>
<li style="text-align: justify;"><span style="font-size: large;">2 с.л. мак</span></li>
<li style="text-align: justify;"><span style="font-size: large;">150 гр сусам</span></li>
<li style="text-align: justify;"><span style="font-size: large;">150 гр. корнфлейкс</span></li>
<li style="text-align: justify;"><span style="font-size: large;">брашно за овалване</span></li>
<li style="text-align: justify;"><span style="font-size: large;">сол на вкус</span></li>
<li style="text-align: justify;"><span style="font-size: large;">20-30 мл олио</span></li>
</ul>
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<span style="font-size: large;"><b>Начин на приготвяне:</b></span></div>
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<span style="font-size: large;"> Измийте тиквичките и ги нарежете на тънки и дълги пръчици. Посолете на вкус и отцедете от излишната вода, която си пускат.</span></div>
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<span style="font-size: large;"> Разбийте яйцата с малко водичка.</span></div>
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<span style="font-size: large;">В няколко съда пригответе различните панировки- в един сложете цял или натрошен корнфлейкс; във втори смесете галета, мак и сусам;в трети съд сложете само сусам. Отделно си пригответе брашно за овалване.</span></div>
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<span style="font-size: large;"> Оваляйте тиквичките в брашно, след това в разбитите яйца и накрая в една от панировките. Аз разделям приблизително на три части количеството пръчици и всяка част я приготвям в един вид панировка. </span></div>
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<span style="font-size: large;">Подредете ги в тава застлана с хартия за печене и отгоре на тънка струйка полейте малко мазнина.</span></div>
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<span style="font-size: large;">Печете в предварително загрята на 200 градуса фурна до златист цвят.</span></div>
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<span style="font-size: large;">Сервирайте с чеснов сос или друг по ваш избор. Страхотно мезе за студена бира.</span><br />
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<br />ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com4tag:blogger.com,1999:blog-1295127637746602820.post-32312447738219294862016-05-05T12:11:00.002+03:002016-05-05T22:49:17.154+03:00Свинско руло с топено сирене,гъби и омлет<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"> От много време отлежава тази рецепта и ето че дойде и нейния ред. Когато реших да я приготвям нещо не дочетох както трябва и си бях създала друга представа за крайния резултат. В процеса на готвене се изненадах от омлета. И за още по-голяма моя изненада се получи много цветно и красиво роле и не по-малко вкусно. Снимките са малко тъмни и красотата не е изпъкнала в целия си блясък. Успях набързо да снимам, защото моите хора бяха прегладнели.</span></div>
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<b><u><span style="font-size: large;">Необходими продукти:</span></u></b></div>
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<span style="font-size: large;">600 г свинска плешка без кост</span></div>
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<span style="font-size: large;">суха мащерка</span></div>
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<b><span style="font-size: large;">За омлета</span></b></div>
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<span style="font-size: large;">2 яйца</span></div>
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<span style="font-size: large;">2 стръка пресен лук</span></div>
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<span style="font-size: large;">2-3 стръка магданоз</span></div>
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<span style="font-size: large;">10 г масло</span></div>
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<span style="font-size: large;">200 г топено сирене / аз използвах 100 г натурално и 100 г с гъби/</span></div>
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<span style="font-size: large;">300 г пресни печурки</span></div>
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<span style="font-size: large;">2-3 с.л. олио</span></div>
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<span style="font-size: large;">20 г масло / за задушаване на гъбите/</span></div>
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<span style="font-size: large;">1 кг картофи</span></div>
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<span style="font-size: large;">няколко стръка пресен копър</span></div>
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<span style="font-size: large;">сол и черен пипер на вкус</span></div>
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<span style="font-size: large;">Начин на приготвяне:</span></div>
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<span style="font-size: large;">Разрежете плешката на две, но не до края, така че парчето да остане цяло. Изтънете месото с чукче, докато месото стане подходящо за навиване. Поръсете със сол, черен пипер и мащерка на вкус. Оставете го да се овкуси, докато приготвяте плънката.</span></div>
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<span style="font-size: large;">Разбийте яйцата за омлета и към тях добавете ситно нарязаните пресен лук и магданоз и посолете на вкус. </span></div>
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<span style="font-size: large; text-align: justify;">В тиган загрейте 10 г масло и изпържете омлет. Готовият омлет сложете върху изтъненото парче месо.</span></div>
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<span style="font-size: large;">Върху омлета размажете половината от топеното сирене равномерно. Аз смесих от двата вида по половин пакетче, а другата половина оставих за гъбен сос.</span></div>
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<span style="font-size: large;">Почистете гъбите и ги нарежете на филийки. Задушете ги в 20 г масло със сол и черен пипер на вкус.</span></div>
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<span style="font-size: large;"> Половината гъби разпределете над останалата плънка. </span></div>
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<span style="font-size: large;">Завийте месото на стегнато руло и го оформете с алуминиево фолио. Ако е необходимо увийте в още един лист фолио. На дъното на подходяща тавичка разпределете нарязаните на филийки картофи, овкусени с черен пипер, сол на вкус и ситно нарязан пресен копър. Отгоре разположете рулото, сложете 1 ч.ч. вода и печете в загрята фурна на 180 градуса за около час и половина- два. </span></div>
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<span style="font-size: large;">Извадете ролето, отстранете фолиото и запържете за кратко месото в 2-3 с.л. сгорещено олио като непрекъснато го обръщате. Така ролето ще получи хубав загар и повече вкус. Отцедете върху домакинска хартия преди сервиране.</span></div>
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<span style="font-size: large;"> Към втората половина задушени гъби прибавете останалата половина топено сирене и 1/2 ч.ч. вода. Задушете за няколко минути на котлона да се редуцира. </span></div>
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<span style="font-size: large;"> Нарежете ролето на филийки и сервирайте полято с гъбения сос и картофките. Печените картофи не е от най-подходящата гарнитура, но у дома много ги обичаме и предпочетохме тях.</span></div>
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<span style="font-size: large;"> Ако желаете пригответе друг ваш любим сос или гарнитура. </span></div>
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Източник: Лидл</div>
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ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com0tag:blogger.com,1999:blog-1295127637746602820.post-42011729180380300662016-05-04T06:36:00.000+03:002016-05-04T06:36:06.673+03:00Торта парфе<div class="separator" style="clear: both; text-align: center;">
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<br />
<i>Необходими продукти:</i><br />
<br />
<b>За блата:</b><br />
<br />
4 яйца<br />
1 чаена чаша захар<br />
1 чаена чаша брашно<br />
4 суп. лъжици вода<br />
<br />
<b>За крема:</b><br />
<br />
5 яйца<br />
1 литър прясно мляко<br />
1 чаена чаша захар + още 10 суп. лъж. захар<br />
6-7 суп. лъж. пълни брашно<br />
4 суп. лъж. желатин / 1 пакетче 25 грама /<br />
1-2 чаени лъжички какао за оцветяване на блата<br />
2 прахчета ванилия<br />
банани, праскови, кайсии - от компот<br />
сок от компот за сиропиране на блатовете<br />
<br />
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<i>Начин на приготвяне:</i><br />
<br />
<b>Блата:</b> Разделят се жълтъците от белтъците в
две купи. Белтъците се разбиват с миксер на сняг с малко повече от
половината предвидена захар + 2 суп. лъж. вода.<br />
Жълтъците се разбиват с останалата захар + другите 2 суп. лъж. вода до гладък крем.<br />
С
лъжица се смесват двете смеси като се прибавя жълтъка към белтъка и се
бърка бавно и внимателно с дървена или силиконова бъркалка.<br />
След
като смесите белтъците и жълтъците, прибавете брашно като го сеете със
ситото. Разбъркайте сместа. Форма за торта с падащо дъно се намазва или
застелете с хартия за печене. Изсипете сместа във формата. Пече се в
предварително загрята на 150 градуса фурна. Като изстине се разрязва на
3 равни блата. <br />
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Крема: Прясното мляко се сварява и от него се отделя 1 чаена чаша.<br />
Разделят се жълтъците и белтъците.<br />
Белтъците се разбиват с 10 суп. лъж. захар, докато станат на твърд сняг.<br />
Жълтъците се разбиват с брашното като едновременно се добавя и отделената чаша мляко.<br />
Желатина се накисва в 1/2 чаена чаша вода и се разбърква да стане на хомогенна кашичка. Прибавя се към голямото количество прясно мляко и се разбърква,докато се разтвори. След това прибавете жълтъците към млякото със желатина. Сложете на котлона и с непрекъснато бъркане сварете крема. Готовия крем свалете от котлона, изчакайте 5 минути да се охлади леко и прибавете белтъците бавно с непрекъснато бъркане.<br />
Отделете 1/3 количество от крема и го оцветете с какаото като го добавяте с помощта на сито и много леко се бърка с бъркалка. Останалия крем ароматизирайте с 2 пак. ванилия.<br />
<br />
Начин на нареждане:<br />
Във формата, в която сте пекли блата, на дъното се слага голям найлон, който трябва да може да покрива стените на формата и да остане за завиване на тортата най-отгоре.<br />
На дъното върху найлона се подреждат плодове от компот или пресни такива. В случая съм нарязала банани на колелца и съм ги подредила в кръг. Много вкусна става тортата и с киви, портокал, праскови или кайсии от компот. Върху плодовата украса се сипва повече от половината жълт крем. Внимавайте да не разместите плодовете! От разрязания на три части блат се слага първо най-горната като е поставен с лицето на долу / разрязана му част да е отгоре /. С лъжица сиропирайте блата със сока от компот. Изберете компота да не е от червени плодове- череши, вишни, за да не оцвети блатовете. Намажете блата с кафявия крем. Върху него поставете средния блат, отново сиропирайте.Намажете с останалия жълт крем. Може да подредите резенчета банани. Последния пласт от блата се сиропира предварително и се подрежда в тортата като сърцевината му да е към крема, а отгоре остава дъното на печения блат. Понякога сиропирам леко и отгоре, ако ми се вижда, че е сух най-горния блат. Завийте тортата отгоре със стърчащите парчета найлон. Крема, който е в повече и е излязъл извън блатовете не се маха, а като се завие с найлона крема ще се разнесе навсякъде и ще се получи намазана и загладена отвън.Най-отгоре натиснете с чиния, която да държи найлона. Сложете тортата в хладилника или най- добре във фризера за 2-3 часа да се стегне. <br />
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<br />ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com0tag:blogger.com,1999:blog-1295127637746602820.post-4447163481109710642016-03-28T11:21:00.003+03:002016-03-28T11:21:35.343+03:00Калифорнийска салата<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bcqOnThSyYzHj5x9vUHlZSbYLjKQXFHrZn-PODraOw7PyBendZ9SHudSs9VRYEv6TBF-c-9Dqsdo5eqbHRcDGwKr2zwa4iLHrFuxvdAUC_UbDZHU4YowmFnA_MsxVPbIjjpBYD_sm18/s1600/%25D0%25BA%25D0%25B0%25D0%25BB%25D0%25B8%25D1%2584%25D0%25BE%25D1%2580%25D0%25BD%25D0%25B8%25D0%25B9%25D1%2581%25D0%25BA%25D0%25B0+%25D1%2581%25D0%25B0%25D0%25BB%25D0%25B0%25D1%2582%25D0%25B0+%25D0%25BE%25D1%2582+%25D0%25BB%25D0%25B8%25D0%25B4%25D0%25BB+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bcqOnThSyYzHj5x9vUHlZSbYLjKQXFHrZn-PODraOw7PyBendZ9SHudSs9VRYEv6TBF-c-9Dqsdo5eqbHRcDGwKr2zwa4iLHrFuxvdAUC_UbDZHU4YowmFnA_MsxVPbIjjpBYD_sm18/s320/%25D0%25BA%25D0%25B0%25D0%25BB%25D0%25B8%25D1%2584%25D0%25BE%25D1%2580%25D0%25BD%25D0%25B8%25D0%25B9%25D1%2581%25D0%25BA%25D0%25B0+%25D1%2581%25D0%25B0%25D0%25BB%25D0%25B0%25D1%2582%25D0%25B0+%25D0%25BE%25D1%2582+%25D0%25BB%25D0%25B8%25D0%25B4%25D0%25BB+%25288%2529.JPG" width="320" /></a></div>
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Една лека и свежа салата,наподобяваща салата Цезар заради пилешкото в нея. Предложението е на Лидл и много ми допадна, тъй като съчетава вкусовете на всички у дома. Много ми е лесно с тази салата. Трудно успявам да убедя сина ми да яде салати, но щом има панирано пилешко в нея - първи е на масата.</div>
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<b>Необходими продукти:</b></div>
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<ul>
<li style="text-align: justify;">салата Айсберг</li>
<li style="text-align: justify;">зелена салата </li>
<li style="text-align: justify;">100 г чери домати</li>
<li style="text-align: justify;">50 г сладка царевица от консерва</li>
<li style="text-align: justify;">маслини </li>
<li style="text-align: justify;">500 г пилешко филе- пеперуда или бон филенца по желание</li>
<li style="text-align: justify;">80 мл зехтин или олио</li>
<li style="text-align: justify;">1 с.л. балсамов оцет</li>
<li style="text-align: justify;">сол на вкус</li>
<li style="text-align: justify;">черен пипер на вкус</li>
<li style="text-align: justify;">корнфлейкс или галета за паниране на пилешкото месо</li>
<li style="text-align: justify;">1 яйце</li>
</ul>
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<b>Начин на приготвяне:</b></div>
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Овкусете пилешкото месо със сол и черен пипер на вкус. Аз предпочетам да използвам пилешко тип пеперуда, разрязвам двете половини и ги оставям цели. В купа разбийте яйцето, а в друг съд пригответе корнфлейкса предварително натрошен. Загрейте 50 мл от мазнината и панирайте месото като го потопите първо в яйцето и след това в корнфлейкса. Готовите панирани филенца отцедете върху кухненска хартия.</div>
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Измийте и нарежете салатите и чери доматите на половинки. Разпределете ги на порции в чинии за сервиране. Добавете царевицата. Пилешкото филе нарежете на филийки и подредете върху салатите. Украсете с няколко маслини и овкусете със зехтин, балсамов оцет и сол.</div>
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Можете да направите дресинг по желание и с него да овкусите салатата.</div>
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<a href="http://www.lidl.bg/bg/4523.htm" target="_blank">Източник</a>ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com0tag:blogger.com,1999:blog-1295127637746602820.post-91293297174756926222015-11-04T16:54:00.001+02:002015-11-04T16:54:25.628+02:00МАСЛЕНИЦА<div class="separator" style="clear: both; text-align: center;">
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Тази масленица открих преди няколко дни и реших,че няма да чака дълго,както повечето набелязани неща за приготвяне. Музата да замеся нещо тестеничко ме хвана по-късно вечерта. Но щом е за идеята, запрятам ръкавите. Крайният резултат си заслужава. Много ароматна и вкусна, цялата на конци. И задължително шарена сол!<br />
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Необходими продукти:<br />
<br />
300мл хладка вода<br />
1 кубче мая<br />
3 с.л. олио<br />
1 ч.л. сол<br />
1 ч.л. захар<br />
2 яйца / отделих единия жълтък за намазване/<br />
600 гр. брашно<br />
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Плънка: 300 гр. сирене; 70 мл олио и толкова разтопено масло<br />
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<b>Начин на приготвяне:</b><br />
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Маята се разтваря в хладката вода заедно с 1 ч.л. захар и 1-2 с.л. брашно. Разбърква се на кашичка и се оставя да шупни.<br />
Пресейте брашното и направете кладенче в средата му. Прибавете останалите продукти и втасалата мая. Омесете на меко тесто. Оставете тестото да удвои обема си покрито с кърпа или найлон.<br />
Смесете олиото и разтопеното масло в купичка.<br />
Готовото втасало тесто се дели на 4 топки без много да се премесва. Всяка топка се разточва на кора, намазва се с 2-3 с.л. от мазнината, поръсва се със сирене. По същия начин се приготвят и останалите топки тесто. Корите се подреждат една върху друга като най- горната само се намазва с мазнина и не се слага сирене. Целия куп с кори се разрязва на 4 широки ленти. Всяка лента се усуква и леко разтегля с ръце на фитил. След това можете да подредите масленицата в намазнена тава във вид на кравай или на прави фитили в правоъгълна тава. Аз предпочетох да е като вита баница.<br />
Оставете да втаса още веднъж. Намажете с разбит жълтък. Печете в предварително загрята на 180 градуса фурна до златисто.<br />
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Източник: Красимира Караатанасоваninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com3tag:blogger.com,1999:blog-1295127637746602820.post-24657888317422897532015-07-21T09:32:00.001+03:002015-07-21T09:32:15.740+03:00Рибник с цаца<br />
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Обхванала ме е рибната вълна. Продължавам с вариантите за приготвяне на цаца. Рибника може да се приготви с всякакъв вид дребна рибка. Не е задължително да имате цаца- става с атерина или малки речни рибки (честно казано с речната риба не съм запозната). Преди време предпочитахме рибника с атерина, тъй като тя е малко по-стегната рибка и се запазва цяла в яденето. Но пък цацата е по-мека и нежна на вкус. За това сменихме предпочитанията си.<br />
В приготвянето на този рибник няма абсолютно нищо сложно и непознато. Най-общо казано това е стандартно сготвеното ядене<span style="font-size: large;"> <a href="http://ninfil.blogspot.com/2013/02/blog-post_9.html" target="_blank"><span style="color: red;">домати с ориз</span></a></span>, но с добавка риба.<br />
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<b>Необходими продукти:</b><br />
<ul>
<li><i><b> около 300 грама цаца или друг вид дребна рибка</b></i></li>
<li><i><b>1 гл. лук</b></i></li>
<li><i><b>1 ч.ч. ориз</b></i></li>
<li><i><b>5-6 домата или домати от консерва(1/2 буркан от компот),доматен сок </b></i></li>
<li><i><b>1 ч.л. червен пипер</b></i></li>
<li><i><b>сол на вкус</b></i></li>
<li><i><b>магданоз или джоджен - и в двата варианта обичаме</b></i></li>
</ul>
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<b> Начин на приготвяне:</b><br />
<br />
Рибата се измива без да се махат главите. Но ако желаете можете и това да направите. <br />
В тенджера се слага малко мазнина (около 2-3 с.л.) и в нея се задушава
ситно нарязания лук. Оризът се измива и се добавя към лука, също да се
запържи малко. Добавете червения пипер, разбъркайте и след това изсипете
предварително обелените, нарязани на ситно или настъргани домати, а за
по-лесно аз използвам домати от консерва. Слагам на око и ми е трудно да
преценя какво е количеството- може би по-малко от 1/2 компотен буркан с
домати. <br />
Оставете яденето да покъкри с доматите 5 минути и долейте вода.
Обикновено на 1 чаша ориз, слагам 4 чаши вода. Оставям да се вари на
по-бавен огън почти до готовност. Не го правете много гъсто яденето.Посолете и подправете с магданоз или
джоджен.<br />
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Махнете тенджерата от котлона, добавете към доматите с ориз рибата.Разбъркайте леко и прехвърлете ястието в подходяща тава. Запечете в предварително загрята на 220-230 градуса фурна. На рибата й е необходимо много малко готвене, за да е готова за консумация.<br />
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<br />ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com3tag:blogger.com,1999:blog-1295127637746602820.post-65543388132459828192015-07-14T12:01:00.000+03:002015-07-14T12:09:26.153+03:00БУРГАС, МОРЕТО И ......панирана цаца<div class="separator" style="clear: both; text-align: center;">
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/k8BHuLLR070/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/k8BHuLLR070?feature=player_embedded" width="320"></iframe> </div>
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Лятото- сезонът на родния Бургас! Време за море, ваканция и летни емоции. В Бургас кипи лятното настроение, плажът е препълнен,а на капанчетата покрай брега, предлагащи риба и студена бира, трудно можеш да намериш място. Прохладата на морския бриз, мирисът на водорасли, шумът на вълните-всичко това те изпълва с емоции, настроение и те зарежда положително. Не може да се опише духът на тази атмосфера. Този, който не е идвал никога в Бургас, го свързва по-скоро с
морето и може би с моста. Онези обаче, които са посещавали този град,
винаги се връщат или просто никога не си тръгват. </div>
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Не мислимо е да се отбиете до Бургас и да не се потопите в цялата тази атмосфера и да не изядете една пържена цаца с бира- запазена марка на града. </div>
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Днес, обаче,съм решила да ви почерпя с малко по различно приготвена цаца - панирана във вид на малки питчици ( не знам точно как да ги определя). Този начин на приготвяне е доста стар. Възможно е да го знаят много кулинари, но в моя блог ще присъства за първи път. </div>
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Цацата, която купих се случи да е уловена от далян. <i>Далян е морско неподвижно риболовно приспособление изградено в близост до брега и се състои от мрежи, опънати между колове. Плуващата край брега риба влиза в мрежите и бива улавяна. </i>Разликата между уловената цаца с риболовен кораб или далян е, че по втория начин рибата не се мачка от тежките мрежи на корабите. Тази от даляните седи някак по-лъскава и цяла. Друго важно нещо е, когато купувате цаца да не взимате такава с напукани кореми. Гарантирано е, че не е съвсем прясна. </div>
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<b> Необходими продукти:</b><br />
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<ul>
<li>около половин кг прясна цаца</li>
<li>2 яйца</li>
<li>2 равни супени лъжици брашно</li>
<li>около 100 мл вода( аз слагам на око)</li>
<li>сол на вкус</li>
</ul>
брашно за овалване<br />
олио за пържене<br />
<br />
Начин на приготвяне;<br />
<br />
<ul>
<li>Махнете главите на цацата. </li>
<li>Измийте я на течаща вода. </li>
<li>Осолете на вкус рибата. </li>
</ul>
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<ul>
<li>В не много дълбока купа разбийте двете яйца с около 100 мл вода. Прибавете към тях брашното до получаване на рядка кашичка. Ако ви се получи по-гъста каша, капнете още малко вода. Посолете на вкус.</li>
<li>В друг съд си пригответе брашно за овалване на рибките.</li>
<li>Загрейте тигана с олиото за пържене </li>
<li>Отцедете посолената риба от водата, която си е пуснала.</li>
<li>Вземете голяма част от рибата, сложете я в брашното и набрашнете хубаво. </li>
<li>Щом мазнината е загряла, взимате в ръка около 7-8 рибки леко изтупани от брашното. Всички заедно ги потапяте в яйчената смес и колкото ви е възможно пак ги взимате заедно и ги пускате в горещото олио на една купчинка. Гледам да не ги слагам едно върху друго, а да се разпределят на ширина. Идеята е да станат като малки питчици.</li>
<li>Пържете до зачервяване от двете страни.</li>
<li>Готовата риба отцедете върху домакинска хартия преди сервиране.</li>
</ul>
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Препоръчвам да я пържите до по-тъмно златисто, за да не остане вътре съвсем като варена. А и ние я обичаме по-хрупкава отвън. <br />
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Не забравяйте да сервирате с чаша студена бира и лимон. А най-важното е и с добра компания!<br />
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ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com3tag:blogger.com,1999:blog-1295127637746602820.post-70631350480211484482015-07-12T23:00:00.004+03:002015-07-12T23:00:31.452+03:00Магданозените кюфтета на Пепи <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2YVzVKLePMs0LXWw_W5cuw-eQOQ8DFUSW8o5RmH1Igge7SS6tdwjMsoRtozE2R88uI3c3bvdYOInanRkAc0ohD2DOpGs90ReDl_A7L9h4tJPA16OP2g_h28MtusrfNUGmlcaysz_No4/s1600/%25D0%25BC%25D0%25B0%25D0%25B3%25D0%25B4%25D0%25B0%25D0%25BD%25D0%25BE%25D0%25B7%25D0%25B5%25D0%25BD%25D0%25B8+%25D0%25BA%25D1%258E%25D1%2584%25D1%2582%25D0%25B5%25D1%2582%25D0%25B0+%25D0%25BF%25D0%25B5%25D0%25BF-4%25D0%25BE+%25284%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2YVzVKLePMs0LXWw_W5cuw-eQOQ8DFUSW8o5RmH1Igge7SS6tdwjMsoRtozE2R88uI3c3bvdYOInanRkAc0ohD2DOpGs90ReDl_A7L9h4tJPA16OP2g_h28MtusrfNUGmlcaysz_No4/s320/%25D0%25BC%25D0%25B0%25D0%25B3%25D0%25B4%25D0%25B0%25D0%25BD%25D0%25BE%25D0%25B7%25D0%25B5%25D0%25BD%25D0%25B8+%25D0%25BA%25D1%258E%25D1%2584%25D1%2582%25D0%25B5%25D1%2582%25D0%25B0+%25D0%25BF%25D0%25B5%25D0%25BF-4%25D0%25BE+%25284%2529.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32W0YmzTRzSCXLhWJZNzY2GU-zJOk1foCQcNDXdpREkBgSAlobXksrtqqGPyFHOwuj6nhIj5ckXZuDq5ShjuhxhcfkMYuAMZJ3UHmpkZPTpl9Aio8MWM1wRXwcFOs-c-_QoPgRl2-Esg/s1600/%25D0%25BC%25D0%25B0%25D0%25B3%25D0%25B4%25D0%25B0%25D0%25BD%25D0%25BE%25D0%25B7%25D0%25B5%25D0%25BD%25D0%25B8+%25D0%25BA%25D1%258E%25D1%2584%25D1%2582%25D0%25B5%25D1%2582%25D0%25B0+%25D0%25BF%25D0%25B5%25D0%25BF-4%25D0%25BE+%252822%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32W0YmzTRzSCXLhWJZNzY2GU-zJOk1foCQcNDXdpREkBgSAlobXksrtqqGPyFHOwuj6nhIj5ckXZuDq5ShjuhxhcfkMYuAMZJ3UHmpkZPTpl9Aio8MWM1wRXwcFOs-c-_QoPgRl2-Esg/s320/%25D0%25BC%25D0%25B0%25D0%25B3%25D0%25B4%25D0%25B0%25D0%25BD%25D0%25BE%25D0%25B7%25D0%25B5%25D0%25BD%25D0%25B8+%25D0%25BA%25D1%258E%25D1%2584%25D1%2582%25D0%25B5%25D1%2582%25D0%25B0+%25D0%25BF%25D0%25B5%25D0%25BF-4%25D0%25BE+%252822%2529.JPG" width="240" /></a><br />
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Преди известно време ми подхвърлиха идея за магданозени кюфтета. Нямах никаква представа какъв е вкусът им, нито как биха изглеждали. Представях си,че най-вероятно ще са много мазни и едни сплескани- нещо, което никой няма да хареса у дома. И идеята я подминах с лека ръка. Обаче, цяла седмица ме занимаваше мисълта за употребата на магданоза. Както често правя, първо надниквам в гуугъл какво ще ми предложи и без да съм изненадана,той ме отведе отново при<a href="http://pep-4o.blogspot.com/2009/10/1-2.html" target="_blank"> <span style="color: red;">Пепи Стоева</span></a>. За пореден път с огромно доверие подходих към нейна рецепта. Тя отново успя да развенчае скептицизма ми и сега имаме нов фаворит сред кюфтетата. Получиха се едни пухкави дебеланковци, много магданозени ( и как иначе) с аромат на прясна зеленина. Използват се малко картофи, за да може все пак да се получи някакво кюфте и най-хубавото е, че не те насищат както картофените. Горещо ги препоръчвам на любителите на зелениите.<br />
Ще напиша точната рецепта на Пепи и ще уточня моите количества, тъй като промених леко пропорциите. <br />
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<b><span style="font-family: Georgia,"Times New Roman",serif;">Необходими продукти:</span></b><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">* 1 яйце / аз използвах 2 яйца/</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">* 2 с. л. кис.мляко с 1 к. л. сода за хляб / аз сложих на върха на чаената лъжичка сода/</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">* 3 връзки магданоз / моите бяха големи/</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">* 2 малки сварени картофа /2 средни картофа и един много малък/</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">* 100-150 гр настъргано сирене</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">* щипка-две сол / много малко, за да не ги пресолите/ </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
* брашно и галета за паниране</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">* олио за пържене</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">* 2 (или повече) яйца за паниране </span><br />
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<b><span style="font-family: Georgia,"Times New Roman",serif;"> Начин на приготвяне:</span></b><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Wnlx6v-QK0MVZvd4sw8y4zwWeWJJsGZBddOnoXYrzZxdsofhVTTe_lCdp8Ojc3PpSVHOcr6X8i9SOUASxO6h7eTvqDGOev_sdGKHMdXJu8Mkt1HdyEUOsV3SNKGSH4QnxuRdDPJi4B4/s1600/%25D0%25BC%25D0%25B0%25D0%25B3%25D0%25B4%25D0%25B0%25D0%25BD%25D0%25BE%25D0%25B7%25D0%25B5%25D0%25BD%25D0%25B8+%25D0%25BA%25D1%258E%25D1%2584%25D1%2582%25D0%25B5%25D1%2582%25D0%25B0+%25D0%25BF%25D0%25B5%25D0%25BF-4%25D0%25BE+%252814%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Wnlx6v-QK0MVZvd4sw8y4zwWeWJJsGZBddOnoXYrzZxdsofhVTTe_lCdp8Ojc3PpSVHOcr6X8i9SOUASxO6h7eTvqDGOev_sdGKHMdXJu8Mkt1HdyEUOsV3SNKGSH4QnxuRdDPJi4B4/s320/%25D0%25BC%25D0%25B0%25D0%25B3%25D0%25B4%25D0%25B0%25D0%25BD%25D0%25BE%25D0%25B7%25D0%25B5%25D0%25BD%25D0%25B8+%25D0%25BA%25D1%258E%25D1%2584%25D1%2582%25D0%25B5%25D1%2582%25D0%25B0+%25D0%25BF%25D0%25B5%25D0%25BF-4%25D0%25BE+%252814%2529.JPG" width="320" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">* Картофите се сваряват, обелват и топли /не горещи/ се настъргват на ренде. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">* През това време магданозът се нарязва на ситно. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">* Смесват се картофите, магданозът, настърганото или натрошено сирене, 1- 2 яйца, киселото мляко разбъркано с хлебната сода и щипка сол за вкус. Всичко се разбърква добре до получаване на хомогенна смес. <i>На мен ми бяха необходими 2 яйца, тъй като връзките магданоз и картофите бяха по-големи и с едно не успях да направя маса, от която да оформя кюфтета. Така че според количествата варирайте и с яйцето. Ако сместа ви не стане стегната като за кюфтета, можете да добавите 1-2 лъжици брашно.</i></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><i>* </i> В лъжица се взема от сместа и с мокри ръце се оформят кюфтетата. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">* Овалват се в смес от брашно и галета / при мен равни части/, потапят се в разбитите яйца и се пържат от двете страни в гореща мазнина до зачервяване.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARAdtf3Fb9yu1BjslVYVNjJZdNWFoffLGNdaelDIvdSsYRwl6ejpOgD4oy1NIHMt2kFAtYw3ubJPgzw3jSZZNXaQF9XLCZxOceH5KZZvv8cI7_S7TopSd2UhOZDMJXLUAkE_tpTppH-U/s1600/%25D0%25BC%25D0%25B0%25D0%25B3%25D0%25B4%25D0%25B0%25D0%25BD%25D0%25BE%25D0%25B7%25D0%25B5%25D0%25BD%25D0%25B8+%25D0%25BA%25D1%258E%25D1%2584%25D1%2582%25D0%25B5%25D1%2582%25D0%25B0+%25D0%25BF%25D0%25B5%25D0%25BF-4%25D0%25BE+%252816%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARAdtf3Fb9yu1BjslVYVNjJZdNWFoffLGNdaelDIvdSsYRwl6ejpOgD4oy1NIHMt2kFAtYw3ubJPgzw3jSZZNXaQF9XLCZxOceH5KZZvv8cI7_S7TopSd2UhOZDMJXLUAkE_tpTppH-U/s320/%25D0%25BC%25D0%25B0%25D0%25B3%25D0%25B4%25D0%25B0%25D0%25BD%25D0%25BE%25D0%25B7%25D0%25B5%25D0%25BD%25D0%25B8+%25D0%25BA%25D1%258E%25D1%2584%25D1%2582%25D0%25B5%25D1%2582%25D0%25B0+%25D0%25BF%25D0%25B5%25D0%25BF-4%25D0%25BE+%252816%2529.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uma8AtDjQiCq0DFrfAJI-dSV601XqMY2nPAm3RVQZyn2n-E1hbrmRe6ADuTGHjPYbQ_ur2x1xMDi8hgyBH6kuojCIR_lvPWsrDSXx6MHnk9y3KKlt8ouClJvzLDjUomVrGj-lWsIN2g/s1600/%25D0%25BC%25D0%25B0%25D0%25B3%25D0%25B4%25D0%25B0%25D0%25BD%25D0%25BE%25D0%25B7%25D0%25B5%25D0%25BD%25D0%25B8+%25D0%25BA%25D1%258E%25D1%2584%25D1%2582%25D0%25B5%25D1%2582%25D0%25B0+%25D0%25BF%25D0%25B5%25D0%25BF-4%25D0%25BE+%252819%2529.JPG" style="margin-left: 1em; margin-right: 1em;"></a><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">* Готовите кюфтета се отцеждат от излишната мазнина върху домакинска хартия.<i> </i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uma8AtDjQiCq0DFrfAJI-dSV601XqMY2nPAm3RVQZyn2n-E1hbrmRe6ADuTGHjPYbQ_ur2x1xMDi8hgyBH6kuojCIR_lvPWsrDSXx6MHnk9y3KKlt8ouClJvzLDjUomVrGj-lWsIN2g/s1600/%25D0%25BC%25D0%25B0%25D0%25B3%25D0%25B4%25D0%25B0%25D0%25BD%25D0%25BE%25D0%25B7%25D0%25B5%25D0%25BD%25D0%25B8+%25D0%25BA%25D1%258E%25D1%2584%25D1%2582%25D0%25B5%25D1%2582%25D0%25B0+%25D0%25BF%25D0%25B5%25D0%25BF-4%25D0%25BE+%252819%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uma8AtDjQiCq0DFrfAJI-dSV601XqMY2nPAm3RVQZyn2n-E1hbrmRe6ADuTGHjPYbQ_ur2x1xMDi8hgyBH6kuojCIR_lvPWsrDSXx6MHnk9y3KKlt8ouClJvzLDjUomVrGj-lWsIN2g/s320/%25D0%25BC%25D0%25B0%25D0%25B3%25D0%25B4%25D0%25B0%25D0%25BD%25D0%25BE%25D0%25B7%25D0%25B5%25D0%25BD%25D0%25B8+%25D0%25BA%25D1%258E%25D1%2584%25D1%2582%25D0%25B5%25D1%2582%25D0%25B0+%25D0%25BF%25D0%25B5%25D0%25BF-4%25D0%25BE+%252819%2529.JPG" width="320" /></a><br />
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За да се застраховам, че домашните няма да останат гладни, реших да сложа още малко картофи да се сварят. И с тях направих картофени кюфтета. Обикновено ги пържа оваляни само в брашно, но този път използвах сместа от галета и брашно и потопих в яйце по препоръка на една колежка. Тя ги панирала винаги с яйце и не се получавали толкова мазни. Наистина станаха по-малко наситени с мазнина.<br />
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<br />ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com1tag:blogger.com,1999:blog-1295127637746602820.post-83866273367027617992015-07-02T16:50:00.002+03:002015-07-02T16:50:51.683+03:00Пилешко руло "Пролет" със сос "Бристол"<div class="separator" style="clear: both; text-align: center;">
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Нямам представа защо рулото се казва "Пролет",но ви уверявам, че е перфектно и за летните жеги с чаша студена бира. Рецептата я открих преди време във вестника на Кауфланд и ми се стори интересна. Единствено бях малко скептична към чесъна в рецептата, защото не съм му особен фен. Само че се изненадах приятно от съчетанието и ми хареса. Сосът към рулото е много приятен и е страхотно допълнение. Можете да направите и канапе от ориз и зеленчуци както е в рецептата от вестника. Ние предпочитаме с любима салата.<br />
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<b>Необходими продукти за 1 руло: </b><br />
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<ul>
<li>200 гр. пилешко филе /пеперуда/</li>
<li>100 гр. пресни картофи</li>
<li>1-2 скилидки чесън</li>
<li>3-4 стръка копър</li>
<li>сол и черен пипер на вкус</li>
<li>брашно за паниране / аз използвах галета и 1 яйце/</li>
<li>олио за пържене</li>
</ul>
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<b>За соса "Бристол":</b><br />
<br />
<ul>
<li>75 гр майонеза</li>
<li>1-2 с.л. кисело мляко</li>
<li>10 г лук / пропуснах го/</li>
<li>1/2 сварено яйце / може 1 цяло/</li>
<li>сол и черен пипер на вкус</li>
<li>дижонска горчица</li>
<li>кетчуп</li>
</ul>
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Начин на приготвяне:<br />
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Пилешкото филе се начуква много леко и внимателно и се овкусява със сол и черен пипер.<br />
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<br /> Картофите са сваряват и се пасират или настъргват на ренде. Смесват се със ситно нарязания копър,пресования чесън, сол и черен пипер на вкус. Пюрето се разстила върху пилешкото филе, завива се на руло.<br />
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Панира се в брашно или както аз предпочетох в яйце и галета, за да стане по- хрупкаво. Пържи се в горещо олио от всички страни до златисто и готовност на месото. Не пържете на много силен огън, за да не ви остане в средата сурово месо.<br />
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<br /> Майонезата се смесва със ситно нарязания или настърган лук. Аз , както споменах по-горе, пропуснах лука. Яйцето можете да нарежете на ситно или да настържете на едро ренде. Смесете трите съставки и овкусете готовия сос със сол и черен пипер на вкус. Накрая добавете 1-2 с.л. кисело мляко до получаване на желаната гъстота на соса.<br /> Сервирайте ,ако желаете, с канапе от ориз и зеленчуци. Отгоре подредете нарязаното пилешко руло и се залива със сос. Сосът може да се поднесе и отделно в сосиера.<br />
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ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com0tag:blogger.com,1999:blog-1295127637746602820.post-75694892353312326242015-06-16T14:45:00.000+03:002015-06-16T14:45:18.495+03:00КЕКС СЪС СЛАДКО ОТ ПРАСКОВИ<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXX-a9h92GA7ZfTAedKK_ar8YTjrbO-gokpoCqTBClM0JCYBs15K6QKQhXO5UD9l1o2oB6VsneeeX9Hy5crH2o_Os1reRHBLJyxUyds1jrF4pTxo4igASc_plZeTdkIEQYyulXZJkuk4/s1600/DSC00885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXX-a9h92GA7ZfTAedKK_ar8YTjrbO-gokpoCqTBClM0JCYBs15K6QKQhXO5UD9l1o2oB6VsneeeX9Hy5crH2o_Os1reRHBLJyxUyds1jrF4pTxo4igASc_plZeTdkIEQYyulXZJkuk4/s320/DSC00885.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBysj7BasRPvPDcas-UcOI4QDYNk27p4kXi6EkrfnjYVYeAcbD9eaWmho1fr-NtQytVA0RoHiQ0m9VzJPG7-4w8jb2XHXsVlN9KmTALpUH2OmJd92CMTZIGljhchZnIXilgPrNxT_Msdc/s1600/DSC00880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBysj7BasRPvPDcas-UcOI4QDYNk27p4kXi6EkrfnjYVYeAcbD9eaWmho1fr-NtQytVA0RoHiQ0m9VzJPG7-4w8jb2XHXsVlN9KmTALpUH2OmJd92CMTZIGljhchZnIXilgPrNxT_Msdc/s320/DSC00880.JPG" width="320" /></a><br />
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Едно лесно, бързо и ароматно кексче.Много пухкаво и сочно.<br />
В оригинален вариант трябваше да бъде със сладко от портокалови корички, но поради липса на такова, сложих от праскови. Следващата зима ще събирам корите на портокалите и ще приготвя кекса в оригинал. А сега ще се наслаждаваме на летните сладка.<br />
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<b>Необходими продукти:</b><br />
<b><br /></b>
<br />
<ul>
<li>3 яйца</li>
<li>1 чаена чаша захар</li>
<li>1/2 чаена чаша олио</li>
<li>1/2 чаена чаша топла вода</li>
<li>1 пак. бакпулвер</li>
<li>1 1/2 чаена чаша брашно</li>
<li>2 ванилии</li>
<li>2-3 с.л. сладко от праскови</li>
<li>кората на 1 лимон или портокал (може и на двете)</li>
</ul>
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<b>Начин на приготвяне:</b><br />
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Пресейте брашното и прибавете бакпулвера към него.<br />
В купа разбийте яйцата със захарта с помощта на миксер. <br />
На тънка струйка прибавете олиото като продължавате да разбивате с миксера.<br />
Когато се поеме мазнината от сместа, сложете и топлата вода. Водата не трябва да е вряла.<br />
Към сместа добавете настърганите кори от лимон и/или портокал, двете ванилии и пресятото брашното + бакпулвера. Разбъркайте с бъркалка до хомогенна смес.<br />
Най-накрая добавете сладкото и разбъркайте кексовата смес.<br />
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Правоъгълна форма за кекс се намазнява и застила с хартия за печене или се набрашнява.<br />
Печете кекса в предварително загрята на 180 градуса фурна. За крайната му готовност пробвайте с клечка.<br />
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Колкото повече стои, толкова по- хубав ставаше. Прекрасно допълнение към следобедното кафе или закуска.</div>
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Източник : една колежка</div>
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<br />ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com0tag:blogger.com,1999:blog-1295127637746602820.post-77656285941559317392015-06-14T09:10:00.003+03:002015-06-14T09:10:53.054+03:00СЛАДКО ОТ ЯГОДИМиналата година пропуснах сезона на ягодите и цяла зима ми липсваше. Наскоро пътувахме из Б-я и в един магазин имаше доста добре изглеждащо на вид бурканче със сладко от ягоди. Реших да не го подминавам. И с огромен мерак сътворих една планина от палачинки и през цялото време си мислех кога ще свърши сместа и ще отворя ягодовото сладко. Няма да ви казвам какво разочарование изпитах след отварянето му. Беше една желатинова маса само с ягодови семки. От ягода и помен нямаше. За пореден път се убедих, че от домашното по-хубаво и вкусно няма.<br />
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Та тази година издебнах момента и си направих, че миналата от много изчакване ягодите свършиха.<br />
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<b><br /></b><br />
<b> Необходими са ви :</b><br />
<ul>
<li>1 кг ягоди</li>
<li>1 кг захар</li>
<li>1 чаена чаша вода (с вместимост 240 мл)</li>
<li>1 ч.л. лимонена киселина</li>
</ul>
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Начин на приготвяне:<br />
<br />
<ul>
<li> Почистете ягодите от дръжките и ги измийте. Ако са много едри може да ги нарежете на по-малки парчета. Аз обикновено ги оставям цели. Обичаме да се усещат, когато хапваме.</li>
<li> Посипете ягодите със захарта и ги оставете поне 2-3 часа да си пуснат малко сок.</li>
<li> След това ги сложете в подходящ съд на котлона, добавете 1 чаша вода. Внимателно разбъркайте и започнете да варите сладкото на не много силен огън като периодично разбъркате бавно.</li>
<li> По време на варенето се образува пяна, която е добре да отстранявате своевременно. </li>
<li> Варете до желаната гъстота. Използвайте метода с празна чинийка и капка от сладкото върху нея. Капката трябва да се задържи,а не да се разтича. Но, внимавайте! За първи път, когато правих сладко от ягоди се водих по този принцип с чинийката. Варих, варих, пробвах незнайно колко пъти с тези капки и накрая реших, че стига толкова. И след като леко поизстина, сладкото стана толкова гъсто, че трудно го изваждах от бурканчетата при консумация. Така че внимавайте да не прекалите като мен. </li>
<li> Накрая добавете лимонената киселина и разбъркайте добре.</li>
<li> Можете да затворите горещото сладко в чисти и сухи бурканчета и без да стерилизирате бурканчетата след това. Аз предпочитам леко да изстине и след това варя бурканчетата 5 мин. за капачката. </li>
</ul>
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<br />ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com1tag:blogger.com,1999:blog-1295127637746602820.post-43952137750150425132015-06-08T15:04:00.001+03:002015-06-08T15:36:35.859+03:00<h2>
<span style="font-size: large;">КЕКС С ЧЕРЕШИ, КРЕМА СИРЕНЕ И ШОКОЛАД</span></h2>
<h3>
божествено вкусен</h3>
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<i>Да си призная за първи път правя сладкиш с крема сирене. Нямам обяснение защо до сега избягвах рецепти с подобен род сирена. И с ръка на сърцето си признавам, че доста съм изпуснала. </i><br />
<i><br /></i>
<i>Благодарение на апетитните снимки на <a href="http://ilrai.blogspot.com/2015/06/blog-post.html" target="_blank">ilrai</a> ме хвана кулинарната муза. А едно определено количество черешки намигаха от хладилника. С две думи имах почти всичко за направата на кекса - продукти и мерак. Първоизточника е <a href="http://trydiani.blogspot.com.es/2013/06/blog-post_14.html" target="_blank">Дианка </a> от "Опитайте..." с нейния кекс публикуван още през 2013. Препоръчвам ви горещо тази свежа, лятна и шоколадова комбинация. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6ybxEimifnzFgxtgZX0oXtaM8dlXYcaVKNliy-DF9kb3egDw6L1T4IvFL8VXFxWRGBHQ9Ecnuw2EG-X2h2KfNoTL_Id54I5USk9au6jcc6_iuc8NQJ9OTE6wP_8-Cn1ZnP2VTXuPaTc/s1600/DSC00867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6ybxEimifnzFgxtgZX0oXtaM8dlXYcaVKNliy-DF9kb3egDw6L1T4IvFL8VXFxWRGBHQ9Ecnuw2EG-X2h2KfNoTL_Id54I5USk9au6jcc6_iuc8NQJ9OTE6wP_8-Cn1ZnP2VTXuPaTc/s320/DSC00867.JPG" width="320" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE22gfS2tyJ7ahLbs4gH5b4IGBQnCVlxSxF38WmQKCuYwrccehbL_o7ttNKFCOdlD7RoQMXD5miXbC04IvGAh1pRU28IxvdY1WcO1J0xLwf1aVcuaBffjVwstNVecMWfZI_5RvsUBEbmU/s1600/DSC00868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE22gfS2tyJ7ahLbs4gH5b4IGBQnCVlxSxF38WmQKCuYwrccehbL_o7ttNKFCOdlD7RoQMXD5miXbC04IvGAh1pRU28IxvdY1WcO1J0xLwf1aVcuaBffjVwstNVecMWfZI_5RvsUBEbmU/s320/DSC00868.JPG" width="320" /></a><br />
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<b>НЕОБХОДИМИ ПРОДУКТИ:</b><br />
<br />
100 г шоколад<br />
125 г масло<br />
150 г захар <i>(аз сложих около 200 гр, защото захарта не сладнеше достатъчно )</i><br />
3 големи яйца<br />
120 г брашно<br />
1 ч.л. бакпулвер<br />
250 гр. крема сирене<br />
2 ванилии<br />
1 ч.ч. изчистени череши<br />
1 щипка сол<br />
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<br />
<br />
1 с.л коняк / аз заместих с амарето/<br />
1/4 ч.л. канела<br />
1 ч.л. захар<br />
1 ч.л. нишесте<br />
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<br />
<b>Глазура</b><br />
<br />
50 г шоколад<br />
1 с.л. масло<br />
1 с.л. олио<br />
1 с.л. прясно мляко<br />
1 с.л. марината от накиснатите в алкохол плодове<br />
1 ч.л. мед<br />
<b><br /></b>
<b>НАЧИН НА ПРИГОТВЯНЕ:</b><br />
<ul>
<li>Черешите се поръсват с коняка, захарта и канелата и се оставят да се овкусят. </li>
<li>Шоколадът се стопява на водна баня с маслото и се охлажда леко.</li>
<li>Двете яйца се разбиват с 1/4 ч.ч. захар, 1 ванилия и щипка сол. </li>
<li>Крема сиренето се разбива отделно с останалото яйце, останалата захар и ванилия. </li>
<li>Брашното се смесва с бакпулвера. </li>
<li>Към двете разбити яйца се прибавя шоколадовата смес и брашното с бакпулвера. Разбърква се добре. </li>
<li>Тава или форма за кекс се намазва с мазнина и се застила с хартия за печене. </li>
<li>Черешите се отцеждат и се поръсват с нишестето. </li>
<li>На дъното на формата се излива 1/3 от шоколадовата смес. Върху нея се слага пласт от 1/2 от бялата смес. Отгоре се разпределят черешите. Върху тях се слага още 1/3 от кафявата смес, следва втората половина на бялата и се завършва с последната 1/3 на шоколадовата смес.<i>/ Можете да разпределите на дъното 1/2 кафява, цялата бяла смес в средата, пласт от плодовете и да завършите с кафява смес. /</i></li>
<li>Пече се в загрята на 170 градуса фурна. Проверява се с клечка за готовност. </li>
<li>Оставете да се охлади преди да полеете с шоколадовата глазура.</li>
</ul>
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За шоколадовата глазура - В купа натрошете шоколада и прибавете останалите продукти. Заедно ги разтопете на водна баня. Готовата глазура полейте върху охладения сладкиш и го оставете поне 3 часа преди да го сервирате.<br />
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<br />ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com4tag:blogger.com,1999:blog-1295127637746602820.post-16547936091276901652015-04-09T17:19:00.000+03:002015-04-09T17:19:15.852+03:00БЕЛИ СЛАДКИ за Великден<div class="separator" style="clear: both; text-align: center;">
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Винаги, когато правя тези сладки си спомням за моята кръстница. Години наред спазвахме традицията на Великден да й ходим на гости и тя не е пропускала да направи от тези сладки. Сега е ред моя син да ходи на гости на своята кръстница, но този път ние носим сладките. Хубаво нещо е традицията и с огромно умиление виждам моето дете как се вълнува за Великия ден, така както аз се вълнувах на неговите години.<br />
Тези бели сладки много от вас ги знаят. Само че аз незнайно защо не съм им отредила местенце тук и сега поправям грешката си. Рецептата, както вече стана ясно, е дългогодишна и много сполучлива. Реших да пробвам едно топче, а едва се отлепих от чинията. Пристрастяващи са. И не са за хора със слаби ангели :)<br />
<br />
<b>Необходими продукти:</b><br />
<br />
<ul>
<li>1 яйце</li>
<li>1 чаена чаша размекната свинска мас (аз добавям + 1 препълнена с.л.)</li>
<li>1 кафяна чашка пудра захар</li>
<li>1 ванилия</li>
<li>около 500 грама брашно</li>
</ul>
пудра захар за поръсване<br />
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<b>Начин на приготвяне:</b><br />
<br />
<ul>
<li>Предварително оставете маста на стайна температура да се размекне. Ако забравите като мен, може да я размекнете за няколко секунди в микровълновата. </li>
<li>Разбийте яйцето с тел или вилица добре. </li>
<li>Към яйцето прибавете размекнатата мас и хубаво разбъркайте с ръка. </li>
<li>Добавете пудрата захар и всичко заедно разбъркайте до пухкава смес.</li>
<li>Накрая се прибавя ванилията и брашното. Тестото трябва да се получи гладко и да могат да се оформят топчета.</li>
<li>Направете топчета, колкото орех.</li>
<li>Подредете ги в тава застлана с хартия за печене.</li>
<li>Печете в предварително загрята на 200 градуса фурна до бледо розово. </li>
<li>Още горещи ги прехвърлете в подходящ поднос или чиния и ги поръсете обилно с пудра захар.</li>
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<br />ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com1tag:blogger.com,1999:blog-1295127637746602820.post-55276072247476627312015-04-07T00:01:00.000+03:002015-04-22T14:23:46.017+03:00 ДОМАШЕН КОЗУНАК <div class="separator" style="clear: both; text-align: center;">
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Трета година по ред правим козунаци- по няколко пъти преди Великден. Това тук е генералната репетиция с последните промени от моя страна. <br />
Преди много време /и аз вече не помня кога/ си навих на мерака,че искам пекарна,за да мога да правя козунаци. То хубаво,купих я,ама после беше зора. Ставаха не козунаци,а кексчета. Отказах се от "услугите й" и прилежно си я прибрах,след като й се наситих на вкусно изпечения хляб. Но от козунаците и мерака да се науча да ги правя не се отказах. Казвахме си с моята майка- месенето на ръце му е тайната. И така почти три години- на ръце.<br />
И без нищо да подозира <a href="http://tanitaang.blogspot.com/" target="_blank">Танита</a> , ме накара да извадя отново пекарната. Тя споменава,че от 6 години вече не меси на ръка и козунаците й се получават с толкова желаните от всички нас конци. Доверих се и на рецептата й и снимките са крайния резултат.<br />
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<h4>
Искрено ти благодаря, Танита! </h4>
Спести ми невероятно много блъскане, тъй като за празника правим козунаци за 3 къщи, а всички искат поне 3-4 броя. <br />
Рецептата е изцяло нейна и можете да я видите <a href="http://tanitaang.blogspot.com/2008/04/k.html" target="_blank">ТУК</a>, но аз направих 1-2 незначителни корекции, които не влияят на крайния резултат.<br />
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<b> Необходими продукти:</b><br />
<ul>
<li>4 яйца / отделя <b> </b>се 1 жълтък за намазване /- моите бяха размер L</li>
<li>1 чаена чаша /240 мл/ топло прясно мляко</li>
<li>1/4 чаена чаша разтопено масло</li>
<li>1 чаена чаша захар / 250 грама /1/2 чаена лъжичка сол</li>
<li>4 и 1/2 чаени чаши брашно ( използвам на София Мел- за козунаци или екстра)</li>
<li>1 кубче прясна мая (42гр)</li>
<li>1/2 ч.л. сол </li>
<li>2 ванилии</li>
<li>4 супени лъжици олио </li>
<li>настъргана кора на 1 лимон</li>
<li>настъргана кора на един портокал</li>
<li>стафиди - по желание</li>
<li>бадеми- по желание</li>
<li>кристална захар за поръсване</li>
</ul>
<br />
<b>Начин на приготвяне:</b><br />
<br />
<ul>
<li> Всички продукти трябва да бъдат със стайна температура</li>
<li>Пресейте брашното два пъти.</li>
<li>Разтворете маята в половината топло прясно мляко<b> </b>като добавите 1 ч.л. от захарта и 1 с.л. брашно. Оставете сместа да шупне.</li>
<li>В друг съд разбийте яйцата като отделите един жълтък за намазване. Към тях прибавете останалото количество захар, разтопеното и не горещо масло, останалото прясно мляко, 2 ванилии, настърганите кори от лимона и портокала. Добре разбъркайте с тел и най- накрая прибавете вече втасалата мая. </li>
<li>В машината за хляб се слагат първо течните съставки. Върху тях се слагат 4 ч.ч. пресято брашно и върху него солта. Пекарната се включва на програма "Тесто".Когато тестото започне да се оформя на топка, малко по малко добавете останалата 1/2 чаша брашно. Аз слагам брашното,докато не спре да маже под бъркалките. Може да поеме всичкото количество, да остане 1 лъжица или да добавите такава. На предната проба сложих 5 чаши и тестото стана много твърдо, макар че пак мажеше под бъркалките. Така че придържайте се към 4 и 1/2 чаши. Моята пекарна има две програми - едната за тесто с мая, другата- без мая. Ако тестото ви втасва в пекарната, можете да използвате първата като няколко пъти включвате да измесва и на последното измесване малко по малко прибавяте 4 с.л. олио.Чак тогава оставяте вътре да втаса тестото. Аз се изхитрих и използвам програмата без втасване. Тя е 15 минути. Пускам я два пъти да измесва и на третия път добавям мазнината. </li>
</ul>
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<ul>
<li>Изваждам тестото и го прехвърлям в един специално купен съд с капак за
втасване на козунаците. И там оставям тестото да се надигне. Нямам друг
избор,тъй като както споменах ще правя много козунаци. И съответно
няколко измесени теста събирам в съда и втасват заедно. </li>
</ul>
<ul>
<li>Вече втасалото тесто ,без да премесвам, разделям на топки. Оформям фитили и се сплитат козунаците с намаслени ръце.</li>
</ul>
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<ul>
<li>Слагат се в намазнени и набрашнени форми. </li>
</ul>
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<ul>
<li> Изчакайте да се надигнат и намажете с разбит жълтък. Може да му добавите няколко капки прясно мляко за лъскавина. </li>
<li>По желание поръсете козунаците с кристална захар, цели ядки бадеми или филирани такива.</li>
</ul>
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<ul>
<li>Печете в предварително загрята на 180 градуса фурна. Когато получат лек загар можете да сложите отгоре им вестник, за да не се препичат много. </li>
</ul>
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Получиха се много ароматни, пухкави и на конци козунаци.</div>
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Дори след два дни при отчупване на парче фитилите продължаваха да стоят. Късаха се на конци. <br />
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Още веднъж благодаря на Танита. Със сигурност това е моята рецепта фаворит. ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com1tag:blogger.com,1999:blog-1295127637746602820.post-38099509154206245462015-03-24T14:19:00.002+02:002015-03-26T08:51:54.514+02:00АРОМАТЕН ХЛЯБ С КАШКАВАЛ<br />
БЕЗБОЖНО ВКУСЕН!<br />
Само това мога да кажа за този толкова ароматен и вкусен хляб с кашкавал.<br />
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На следващия ден продължава да е пухкав и не по- малко вкусен от току- що изпечения. Единствено съжалявам, че толкова време отлагах приготвянето му. В интерес на истината решаващи бяха снимките на <a href="http://vinagi-vkusno.blogspot.com/2015/02/blog-post.html" target="_blank">Светлана</a> и най- вече онази последна снимка с разтегленото кашкавалче.<br />
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<b>НЕОБХОДИМИ ПРОДУКТИ:</b><br />
<br />
<br />
<ul>
<li>2 яйца / 1 жълтък за намазване/ </li>
<li>100 мл прясно мляко</li>
<li>200 мл топла вода / не гореща/</li>
<li>20 г мая</li>
<li>1 ч.л. сол</li>
<li>1 ч.л. захар</li>
<li>1 с.л. олио</li>
<li>550-600 г брашно</li>
<li>20 г краве масло</li>
<li>100 г кашкавал</li>
<li>риган</li>
<li>сусам за поръсване</li>
</ul>
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<div>
<b>НАЧИН НА ПРИГОТВЯНЕ:</b></div>
<div>
<b><br /></b></div>
<div>
<ul>
<li>Прясното мляко се затопля и в него се разтваря маята заедно със захарта и 1 лъжица брашно. Разбърква се добре и се оставя да шупне. </li>
<li>Брашното се пресява и в средата се прави кладенче.</li>
<li> Добавят се останалите продукти- яйцето + белтъка от второто, водата, солта, олиото.</li>
<li>Замесва се меко и еластично тесто.</li>
<li>Готовото тесто слагаме в съд, покриваме със свежо фолио или чиста кърпа и оставяме на топло да удвои обема си.</li>
<li>Вече втасалото тесто премесете съвсем леко и на набрашнен плот разточете на кора с дебелина около 0,5 см. </li>
<li>Изрежете еднакви квадрати, намажете ги с разтопеното масло / става и с олио/. Поръсете с риган и настърган кашкавал.</li>
<li>За по- лесно и удобно, слагаме 3-4 парчета едно върху друго и ги подреждаме в правоъгълна форма за кекс, предварително застлана с хартия за печене. И така докато се запълни формата.</li>
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<ul>
<li>Оставяме хляба да втаса още веднъж.</li>
<li>Намазваме с отделения и разбит жълтък и поръсваме хляба със сусам по желание.</li>
<li>Печем в предварително загрята фурна на 180-190 градуса до готовност. Когато хляба стане златист може да го покриете с хартия или вестник, за да не изгори.</li>
<li>Готовия хляб изчакайте да изстине преди да го извадите от формата.</li>
</ul>
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ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com3tag:blogger.com,1999:blog-1295127637746602820.post-19139783487729222782015-03-17T16:29:00.000+02:002015-03-17T16:29:53.958+02:00КАРТОФЕНИ МЪФИНИ<div class="separator" style="clear: both; text-align: center;">
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Ако не ви се хапват мазни картофени кюфтета, а сте им голям фен като мен, можете да ги приготвите във форми за мъфини.<br />
Дори се приготвят по- лесно и бързо от пържените. Единствено не харесвам това, че трудно се отлепят хартийките.<br />
<br />
<b>НЕОБХОДИМИ ПРОДУКТИ:</b><br />
<br />
2 1/2 ч.ч. сварени и намачкани картофи<br />
3 с.л. прясно мляко<br />
2 с.л. масло<br />
1/2 ч.ч. натрошено сирене<br />
2 яйца<br />
1 ч.л. чубрица / аз слагам малко повече/<br />
сол и черен пипер на вкус<br />
няколко стръка ситно нарязан магданоз / по желание/<br />
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<b>Начин на приготвяне:</b></div>
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* Фурната се загрява на 220 градуса</div>
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* Формата за мъфини или хартийките се намазняват.</div>
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* Млякото и маслото се загряват на котлона или в микровълновата фурна без да завират. </div>
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* В купа смесете предварително сварените и намачкани картофи, натрошеното сирене, подправките,2 жълтъка и затоплените мляко и масло. Омесете добре сместа. </div>
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* Белтъците се разбиват на пяна и внимателно се прибавят към горната смес.</div>
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* Сместа се разпределя във формите.</div>
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* Пекат се около 20-25 мин. до златисто.</div>
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ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com3tag:blogger.com,1999:blog-1295127637746602820.post-41170376680496565062015-03-06T11:45:00.002+02:002015-03-06T11:45:56.135+02:00ВЕГЕТАРИАНСКА ЛАЗАНЯ С ГЪБИ И ТОПЕНО СИРЕНЕ <br />
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<span style="font-family: Georgia, Times New Roman, serif;"> <i>От много време ми се искаше да приготвя вегетарианска лазаня. Бях обещала преди време на зет ми, но честно казано не смеех да се нагърбя с тази задача. Не питайте защо. Все си мислех, че няма да е вкусна и предвид, че у дома всички сме месоядни, не можех да си представя лазаня без кайма, шунка или друго расло на кокал. Естествено, нямам рецепта и се започна едно търсене, ровене из блогове и кулинарни странички. В крайна сметка комбинирах три рецепти и направих своя най- близка до вкуса ми.</i></span><br />
<i><span style="font-family: Georgia, Times New Roman, serif;"> </span></i><br />
<i><span style="font-family: Georgia, Times New Roman, serif;"> За лазаня Болонезе винаги съм се водила по <b><span style="color: red;"><a href="http://ninfil.blogspot.com/2012/02/blog-post.html" target="_blank">рецептата</a></span></b> от опаковката на корите на " PASTA SILVA" и се придържах основно към нея. А за вегетарианския вкус се доверих на <b><a href="http://www.goodfood.bg/?go=recipes&p=detail&gf_recipeId=124" target="_blank">Маца и Наката от "Аламинут". </a> </b>Много се двоумях дали да не ползвам рецептата на<b> <a href="http://evgeniatodorova.blogspot.com/2011/03/blog-post_11.html" target="_blank">Евгения</a>, </b>но нея я оставям за следващия път и само използвах момента с гъбите, лука и чесъна. </span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Необходими продукти:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<ul>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">1 пакет кори за лазаня /без варене/</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">300 г маслини без костилки</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">200 г топено сирене / натурално/</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">800 г белени домати от консерва или доматен сок</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">400 г пресни гъби</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">1 глава лук</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">3-4 скилидки чесън</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">500 г кашкавал</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">5-6 с.л. олио / зехтин</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">1 ч.л. червен пипер</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">1 ч.л. захар</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">магданоз</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">мащерка</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">риган</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">босилек</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">млян черен пипер</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">сол на вкус</span></b></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;">за соса Бешамел:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<ul>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">50 гр. масло/ олио/</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">2 с.л. брашно</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">250 мл вода</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">250 мл сметана или мляко</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">50 гр настърган кашкавал</span></b></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">НАЧИН НА ПРИГОТВЯНЕ:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Маслините се нарязват на колелца.<br />Топеното сирене и гъбите нарежете на филийки.<br />Лукът и чесънът се почистват и нарязват на ситно.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">В тенджера се загряват 2-3 с.л. олио и в тях се запържва 1 ч.л. червен пипер. Внимавайте да не го изгорите. По- добре дръпнете тенджерата от котлона и тогава го добавете. Веднага се прибавят предварително пасираните домати или доматен сок. Оставете соса да поври и да се сгъсти. Към края на варенето добавете 1 ч.л. захар за неутрализиране на киселия вкус, зелените подправки и сол на вкус.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">В друг съд с 2- 3 с.л. мазнина се задушават нарязаните на ситно лук и чесън. Към тях се прибавят гъбите на филийки. Разбъркайте и оставете да се задуши добре гъбената смес.Накрая подправете с млян черен пипер и малко сол.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Сосът Бешамел се приготвя като в 50 гр. масло /олио/ запържите до златисто 2 с.л. брашно. Налейте водата и сметаната като внимавате сосът да не стане на бучки. Аз добавям течностите винаги на малки количества и бъркам интензивно. Към средата на варенето прибавете настърган кашкавал. Разбъркайте и изчакайте малко да се сгъсти. </span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">НАЧИН НА НАРЕЖДАНЕ:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"> Дъното на правоъгълна тава или йена се намазва със сос Бешамел. Нарежда се един ред от корите. <i>Тези, които аз използвам са без варене и се продават в хладилните витрини. Вътре са тестени и меки и нямат нужда от предварителна обработка.</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Върху корите се слага навсякъде от доматения сос, полива се няколко лъжици сос бешамел, обилно се настъргва кашкавал на едро и се разпределят маслините. Прави се втори пласт кори, отново доматен сос, върху него няколко лъжици бешамел, пласт от гъбената плънка. Трети пласт кори, дом. сос, бешамел, топеното сирене нарязано на колелца. Ако имате още кори за още редове направете четвърти ред, дом.сос, бешамел и обилно настърган кашкавал. Ако са ви останали маслини или гъбена смес разпределете ги и тях. Все пак не прекалявайте и ни претрупвайте лазанята. Няма точна последователност на подредба на плънката. Разпределете я както ви харесва. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"> Най- отгоре се завършва с ред кори покрити с тънък пласт бешамел и настърган кашкавал.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"> Лазанята се пече в предварително загрята на 200-220 градуса фурна до златисто. </span><br />
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ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com2tag:blogger.com,1999:blog-1295127637746602820.post-26745913369079860692015-02-22T18:43:00.000+02:002015-02-22T18:43:36.236+02:00На Сирни Заговезни с баницата на АниДнес е Сирни заговезни и по традиция на този ден се иска и се дава прошка. <br />
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И в този ред на мисли ще спазя отново традицията и ще ви похваля баницата на една колежка и приятелка-Ани. Обикновено обичам да експериментирам с различни баници и толкова рецепти съм опитала, че аз самата вече не помня коя от къде е взета. И не очаквах тази баница да ме изненада с кой знае какво. Та нали е все баница :) Сгрешила съм тотално с преценката си. По-дебела,шуплеста и вкусна баница не съм приготвяла,нито яла до този момент. И сама се чудя защо има такава разлика в крайния резултат на една баница като съставките на всички са почти едни и същи. Важното е, че крайния резултат на тази ни удовлетворява най- много у дома.<br />
Предварително се извинявам за не много качествените снимки. От две години поръчвам нов фотоапарат на Дядо Коледа,но той нещо не ме отразява. Явно си мисли, че в този има още малко живот,а пък аз въобще не съм на това мнение. Но ще си чакам търпеливо и ще продължавам да го пиша в следващото писмо до белобрадия старец.<br />
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Необходими продукти:</div>
<div style="text-align: left;">
<br /></div>
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1 пакет кори за баница ( аз използвам Фамилия)</div>
<div style="text-align: left;">
6 яйца</div>
<div style="text-align: left;">
1 кофичка кисело мляко- 500 гр.</div>
<div style="text-align: left;">
1 бакпулвер</div>
<div style="text-align: left;">
2 с.л. с връх брашно</div>
<div style="text-align: left;">
9 с.л. олио</div>
<div style="text-align: left;">
400-500 гр. краве сирене</div>
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щипка сол (това е моя добавка,тъй като ми е безсолна)</div>
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Начин на приготвяне:</div>
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<br /></div>
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В купа се смесват всички изброени съставки като бакпулвера е предварително разтворен в киселото мляко. </div>
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Пакета с корите се разтваря и всяка кора се намазва по цялата площ със смес. Не натрупвайте много, просто поръсете с лъжицата от сместа и я размажете по кората. Така наръсената кора се сгъва като вързопче. Събирате краищата в средата и се образува като бохча. Много е лесно. Все едно правите торбичка с краищата. Готовото оформено вързопче го обърнете с дъното нагоре и краищата надолу и така го сложете в тавата, в която ще печете. Важно е да се знае, че тавата <b>НЕ СЕ НАМАЗВА</b> с олио. Не се учудвайте, не залепва баницата, нито плънката може да изтече. </div>
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По същия начин пригответе и останалите кори. Подреждайте ги плътно една до друга в тавата,за да ви се съберат. </div>
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Ако остане от сместа можете да я разпределите върху баницата. При мен единия път остана, втория - не, но разбих едно яйце и намазах баницата отгоре. </div>
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Печете баницата в предварително загрята на 190 градуса фурна до златисто.</div>
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Приятелката
ми ме предупреди, че задължително изпечената баница трябва да я обърна
върху 3 купички. Последвах съвета й, макар че аз нямам навика да
използвам този метод. И тъй като резултата е превъзходен, сега вече не
смея да наруша това условие и да рискувам баницата да спадне.</div>
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<br />ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com2tag:blogger.com,1999:blog-1295127637746602820.post-86702840630770939352014-10-26T13:35:00.000+02:002014-10-26T13:35:10.651+02:00Десерт в чаша с аромат на портокал<div class="separator" style="clear: both; text-align: center;">
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Не намерих подходящо име за този десерт, който е пълна импровизация и сътворен много спонтанно. За първи път попадам в магазина на пакет с пандишпанови изрезки. Доста се чудих какво мога да приготвя с тях, умувах, държах пакета няколко минути в ръце и в крайна сметка го купих без никаква идея. Прибрах се вкъщи и чуденето ми продължи. Признавам си не можах да измисля нищо друго, освен да е във вид на бисквитена торта, но с изрезки. Учудването ми беше невероятно голямо, когато опитах получилия се десерт. Много вкусен с аромат на портокалови корички. Сега ме осенява идеята, че могат да се добавят ситно нарязани парченца портокал или ананас от консерва. А ако някой друг има по- добра идея, ще се радвам да я сподели.</div>
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За импровизацията ми бяха нужни:<br />
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<ul>
<li><b>прясно мляко (количеството според указанието за направа на крем-нишестето- между 0,600л до 1 л))</b></li>
<li><b>1 пакетче нишесте ванилия </b></li>
<li><b>10 с.л. захар (ние обичаме да ни е по-сладко)</b></li>
<li><b>1 пак. ванилия</b></li>
<li><b>кора на 1 портокал</b></li>
<li><b>пандишпанови изрезки </b></li>
</ul>
<b> </b>Пригответе крема според указанието на опаковката. Варете на слаб огън до желаната гъстота. Ароматизирайте с ванилията.<br />
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В чаши или купички направете един ред за основа от пандишпановите пръчици. Покрийте с горещ крем. Сложете втори ред от изрезките, пак крем и така редувайте до запълване на чашките. Завършете с крем. Когато десерта се охлади, настържете на ситно портокалови корички.<br />
Най- добре е да се консумира след няколко часа. Ако желаете охладете в хладилника. <br />
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<br />ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com0tag:blogger.com,1999:blog-1295127637746602820.post-4543282310589587362014-10-25T12:47:00.001+03:002014-10-25T12:47:43.490+03:00ВАРЕНИ ГЕВРЕЧЕТА<div class="separator" style="clear: both; text-align: center;">
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Като дете, когато се налагаше татко да ме гледа, много често ме водеше в любимата ми закусвалня. Сутришната ни закуска беше от онази стара "Божилова фурна", в която винаги имаше опашка от хора. И как няма- миришеше на "улични мекичета", а варените гевречета бяха толкова изкушаващи,че човек да не може да им устои.</div>
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С днешна дата, татко не е между нас (за огромно съжаление), "Божиловата фурна" е превърната в стара изоставена сграда,а рядко срещаните варени гевречета в някоя друга закусвалня, са бледо подобие на онези от онова време.</div>
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И какво ми остава освен да запретна ръкави и да се опитам да пренеса милите спомени в моята кухня и дом.</div>
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За целта са необходими скромно количество продукти:</div>
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<ul>
<li>1 яйце</li>
<li>1 чаена чаша (200мл) топла вода</li>
<li>1 чаена лъжичка захар</li>
<li>1 чаена лъжичка сол</li>
<li>1/2 кубче прясна мая (20 гр)</li>
<li>около 600 гр брашно</li>
</ul>
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Разтворете маята в топлата вода (не гореща) и разбъркайте заедно със захарта и 1-2 лъжици брашно да се получи кашичка. Оставете я да шупне.</div>
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Омесете тесто от всички продукти,след което го оставете да втаса покрито с чиста кърпа. Готовото втасало тесто премесете с малко брашно, колкото да не ви лепи по ръцете. </div>
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Разделете тестото на топки и от всяка топка оформете фитил с желаната дължина.Оформете на гевреци. <br />
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В тенджера с вряща вода се пускат един по един гевреците за около 1-2 мин. <br />
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Извадете ги с решетъчна лъжица и ги наредете върху тава покрита с домакинска хартия или намазана с мазнина.<br />
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Изпечете гевречетата в предварително загрята на 200 градуса фурна до златиста коричка.<br />
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<br />ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com2tag:blogger.com,1999:blog-1295127637746602820.post-74802826642277389692014-10-22T16:53:00.002+03:002014-10-22T16:53:44.523+03:00Сладко от праскови<div class="separator" style="clear: both; text-align: center;">
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След дълго отсъствие отново се завръщам в любимото ми местенце. Радвам се,че през това време блогът ми е бил интересен за много хора. И на мен ми липсваха моментите прекарани в разглеждане и сега възнамерявам да наваксам.<br />
Разбира се през това време не съм стояла и имам какво да покажа. Месец и половина се "посветих" на зимнини и ако вече е късно за показването им, то поне ще са готови за догодина :)<br />
Започвам с любимото ми сладко от праскови. Обожавам го върху палачинки, а на аромата му не мога да се наситя. Честно казано нямам точна рецепта за приготвяне на сладка,с изключение на сладкото от смокини. Придържам се към основни количества продукти, а именно&<br />
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1 кг праскови<br />
1 кг захар<br />
1 чаша вода /с вместимост 250 мл/<br />
1 ч.л. лимонена киселина <br />
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Прасковите се почистват от костилките и ако желаете можете да ги обелите. По лесния начин за това е да потопите плодовете във вряща вода, след това веднага се охлаждат в студена вода и кожата им се отстранява много лесно. Аз лично си играя да ги беля. Хем ми е забавно, хем хвърлям по едно око на телевизора :)<br />
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Обелените праскови нарежете на средно големи парченца . Може да
нарежете плодовете и на едри резени, но моята идея е сладкото да е
по-удобно за намазване върху палачинки.<br />
В подходящ съд за
варене,сложете прасковите, захарта и водата. Сладкото отначало се вари
на тих огън като често се бърка и отделя пяната. Варенето продължава до
желаната гъстота. На повечето от вас е известен метода с капката върху
чинийката. За тези, които правят сладко за първи път- капвате една капка
от сладкото върху чинийка и ако капката не се разтече,то сладкото ви е
готово.<br />
Няколко минути преди да свалите сладкото от огъня, добавете 1 ч.л. лимонена киселина (по желание). Аз лично не обичам вкусът на лимонтозу и се старая да го избягвам. <br />
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Готовото сладко можете да напълните в бурканчета докато е горещо и да не ги стерилизирате. Необходимо е пълните бурканчета да обърнете с капачките надолу. Аз предпочитам да изчакам да се охлади малко и тогава го пълня. А за по сигурно стерилизирам бурканчетата само 5 минути.</div>
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ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com1tag:blogger.com,1999:blog-1295127637746602820.post-29970298138282267982014-07-06T09:15:00.000+03:002014-07-06T09:15:17.233+03:00Пържени картофи с чеснова марината или как да рециклираме останали пържени картофи<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuLHnbkhNfAMeDeHgNk8-l_nCRoAerQb1uagqyK-h3BPMSLry0RKWKXbCcCPs0PMbJGOCXI7Jjwsf0bN7VGH7Qp1oruK1gbdNzmE8VZ2i1uN1Jz-taLIG3LDl1KKDUSuIiFfPuAvkNrmk/s1600/%D0%BF%D1%8A%D1%80%D0%B6%D0%B5%D0%BD%D0%B8+%D0%BA%D0%B0%D1%80%D1%82%D0%BE%D1%84%D0%B8+%D1%81%D1%8A%D1%81+%D1%81%D0%BE%D1%81+%D1%81%D0%BA%D0%BE%D1%80%D0%B4%D0%B0%D0%BB%D1%8F+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuLHnbkhNfAMeDeHgNk8-l_nCRoAerQb1uagqyK-h3BPMSLry0RKWKXbCcCPs0PMbJGOCXI7Jjwsf0bN7VGH7Qp1oruK1gbdNzmE8VZ2i1uN1Jz-taLIG3LDl1KKDUSuIiFfPuAvkNrmk/s1600/%D0%BF%D1%8A%D1%80%D0%B6%D0%B5%D0%BD%D0%B8+%D0%BA%D0%B0%D1%80%D1%82%D0%BE%D1%84%D0%B8+%D1%81%D1%8A%D1%81+%D1%81%D0%BE%D1%81+%D1%81%D0%BA%D0%BE%D1%80%D0%B4%D0%B0%D0%BB%D1%8F+%285%29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuLHnbkhNfAMeDeHgNk8-l_nCRoAerQb1uagqyK-h3BPMSLry0RKWKXbCcCPs0PMbJGOCXI7Jjwsf0bN7VGH7Qp1oruK1gbdNzmE8VZ2i1uN1Jz-taLIG3LDl1KKDUSuIiFfPuAvkNrmk/s1600/%D0%BF%D1%8A%D1%80%D0%B6%D0%B5%D0%BD%D0%B8+%D0%BA%D0%B0%D1%80%D1%82%D0%BE%D1%84%D0%B8+%D1%81%D1%8A%D1%81+%D1%81%D0%BE%D1%81+%D1%81%D0%BA%D0%BE%D1%80%D0%B4%D0%B0%D0%BB%D1%8F+(5).JPG" height="240" width="320" /> </a></div>
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Сигурно и на вас ви се е случвало да изпържите повече картофи, отколкото можете да изядете. Аз никога немога да преценя кой колко ще изяде и все беля в последния момент още малко картофи. И разбира се остатъци често има.</div>
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От време на време ги рециклирам в гювечета с кюфтенца и картофки или сирене и стават разкошни. Но от моята майка имам и този вариант- поляти със сос марината. Маринатата е с чесново-кисел вкус и всеки може да я направи според вкусовите си предпочитания. </div>
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Тъй като няма точни пропорции, ще дам ориентировъчни такива, но с уговорката, че соса го правя винаги на око. Трябва да бъде средно гъст- нито да тече като вода, нито много гъст, защото после се сгъстява още.</div>
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<b>Необходими са ви:</b></div>
<ul>
<li> 5-6 скилидки чесън</li>
<li>около 50 мл растителна мазнина</li>
<li>1 - 1 1/2 с.л. брашно</li>
<li>20- 30 мл оцет / според предпочитанията за кисело/</li>
<li>5-6 зърна черен пипер </li>
<li>1 дафинов лист</li>
<li>1 зрънце бахар</li>
<li>сол на вкус</li>
</ul>
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<span style="font-family: Georgia,"Times New Roman",serif;"> Почистете скилидките чесън и ги счукайте. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> В тенджерка загрейте 50 мл олио и задушете чесъна за кратко. Внимавайте да не изгори. Необходимо му е няколко завъртания с дървена лъжица, за да е готов. Добавете брашното. Бъркайте бързо и внимателно да не се образуват бучки, докато брашното смени цвета си. Става леко кремаво на цвят. Дръпнете тенджерата от котлона. Налейте 20-30 мл оцет и разбъркайте добре. Долива се около 500 мл вода. Отново разбъркайте. Трябва да се е получил гладък сос.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> Ако ви се вижда, че водата е малко може да сложите още. Внимавайте да не прекалите с нея и да чакате после много време да се редуцира до средно гъст сос. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> Сложете всички подправки и сол на вкус.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> Върнете соса на котлона и оставете да поври десетина минути до желаната гъстота. <br /> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KEcIlDb6jdyJ-oDQs001yWnTrr3DBJnOM1KhOx7OPSUDM33IjVLCXD09-ZrpecGiFDIdMty06oh78mxzKgw2476UoU6JO5bWM3wPO4r2Jn_0xPwcfp7ftczlVFHuu_603aJJ_Z50gK0/s1600/%D0%BF%D1%8A%D1%80%D0%B6%D0%B5%D0%BD%D0%B8+%D0%BA%D0%B0%D1%80%D1%82%D0%BE%D1%84%D0%B8+%D1%81%D1%8A%D1%81+%D1%81%D0%BE%D1%81+%D1%81%D0%BA%D0%BE%D1%80%D0%B4%D0%B0%D0%BB%D1%8F+%283%29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KEcIlDb6jdyJ-oDQs001yWnTrr3DBJnOM1KhOx7OPSUDM33IjVLCXD09-ZrpecGiFDIdMty06oh78mxzKgw2476UoU6JO5bWM3wPO4r2Jn_0xPwcfp7ftczlVFHuu_603aJJ_Z50gK0/s1600/%D0%BF%D1%8A%D1%80%D0%B6%D0%B5%D0%BD%D0%B8+%D0%BA%D0%B0%D1%80%D1%82%D0%BE%D1%84%D0%B8+%D1%81%D1%8A%D1%81+%D1%81%D0%BE%D1%81+%D1%81%D0%BA%D0%BE%D1%80%D0%B4%D0%B0%D0%BB%D1%8F+(3).JPG" height="240" width="320" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> Разпределете пържените картофки в чинии на порции и полейте със соса. По-вкусно е, ако оставите 5-10 мин. соса да попие в тях преди да сервирате. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyamL6SRcb2_p0sDHgG3cD6UvSMHIyS2xd8CEhMc30fACgc1C9yVHBjztj8VSvI8qYfwcdPDvLuHFst0IdmyXR_ZOO8h_YA0_m9KdSWrJnmXRiJ1ggriixt9w3rFM80aek3gnU-0k6RU/s1600/%D0%BF%D1%8A%D1%80%D0%B6%D0%B5%D0%BD%D0%B8+%D0%BA%D0%B0%D1%80%D1%82%D0%BE%D1%84%D0%B8+%D1%81%D1%8A%D1%81+%D1%81%D0%BE%D1%81+%D1%81%D0%BA%D0%BE%D1%80%D0%B4%D0%B0%D0%BB%D1%8F.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyamL6SRcb2_p0sDHgG3cD6UvSMHIyS2xd8CEhMc30fACgc1C9yVHBjztj8VSvI8qYfwcdPDvLuHFst0IdmyXR_ZOO8h_YA0_m9KdSWrJnmXRiJ1ggriixt9w3rFM80aek3gnU-0k6RU/s1600/%D0%BF%D1%8A%D1%80%D0%B6%D0%B5%D0%BD%D0%B8+%D0%BA%D0%B0%D1%80%D1%82%D0%BE%D1%84%D0%B8+%D1%81%D1%8A%D1%81+%D1%81%D0%BE%D1%81+%D1%81%D0%BA%D0%BE%D1%80%D0%B4%D0%B0%D0%BB%D1%8F.JPG" height="240" width="320" /></a></div>
<br />ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com3tag:blogger.com,1999:blog-1295127637746602820.post-46850038282283341592014-05-30T14:04:00.000+03:002014-05-30T14:04:14.430+03:00Баклава с кадаиф <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRB2ow1QIxBfZmRa8xTBsTtIuOf7n6mW6loKraUmUXIZyaVfASFkg-HysXV9q5Q3EXBDYUvbrkEzBkPwDsI7fG3qj50m8z853lFshKZQR02FnRLWQbQpDmEmmS8OEGQOrWd5ah25DqRJM/s1600/%25D0%25B1%25D0%25B0%25D0%25BA%25D0%25BB%25D0%25B0%25D0%25B2%25D0%25B0+%25D1%2581+%25D0%25BA%25D0%25B0%25D0%25B4%25D0%25B0%25D0%25B8%25D1%2584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRB2ow1QIxBfZmRa8xTBsTtIuOf7n6mW6loKraUmUXIZyaVfASFkg-HysXV9q5Q3EXBDYUvbrkEzBkPwDsI7fG3qj50m8z853lFshKZQR02FnRLWQbQpDmEmmS8OEGQOrWd5ah25DqRJM/s1600/%25D0%25B1%25D0%25B0%25D0%25BA%25D0%25BB%25D0%25B0%25D0%25B2%25D0%25B0+%25D1%2581+%25D0%25BA%25D0%25B0%25D0%25B4%25D0%25B0%25D0%25B8%25D1%2584.JPG" height="240" width="320" /></a></div>
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Преди време модната вълна да имаш кулинарен блог завладя и мен. Къде на шега, къде на истина, започнах да събирам приготвеното от мен в новото ми кулинарно кътче. Поради липса на повече свободно време темпото на публикуване ми е бавно и тромаво, за което искрено съжалявам. И макар с бавни стъпки, днес ще ви почерпя с нещо сладко по случай 200-та публикация.<br />
За това време успях да намеря нови приятели и съмишленици в кулинарията. Радвам се на всеки отговор или критика и с времето уча нови и нови неща от всички вас. А ако съм успяла на някого да доставя радост за небцето с някоя моя рецепта, ще съм доволна.<br />
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Тази вкусна баклава беше предвидена за дегустиране преди повече от месец. По ред причини отложих направата, колкото и да нямах търпение. И тъй като скоро имахме семеен повод, реших,че сега е момента да изненадам близките с нов десерт. Пожънах успех и дори раздавах за вкъщи.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYf9k72C-41DwLp9xG8i5kTebbOO1b8G885-Zgbvr-2MRkB0iYbI9HW0JKn3hbGX5TpYOA4FA6aBVbfkrrRHeBFHIGOVyId7SLNxA2S5AkTBcacUZo1XwcjAkj7BCk3NlHm-iUCxrVaU/s1600/%25D0%25B1%25D0%25B0%25D0%25BA%25D0%25BB%25D0%25B0%25D0%25B2%25D0%25B0+%25D1%2581+%25D0%25BA%25D0%25B0%25D0%25B4%25D0%25B0%25D0%25B8%25D1%2584+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYf9k72C-41DwLp9xG8i5kTebbOO1b8G885-Zgbvr-2MRkB0iYbI9HW0JKn3hbGX5TpYOA4FA6aBVbfkrrRHeBFHIGOVyId7SLNxA2S5AkTBcacUZo1XwcjAkj7BCk3NlHm-iUCxrVaU/s1600/%25D0%25B1%25D0%25B0%25D0%25BA%25D0%25BB%25D0%25B0%25D0%25B2%25D0%25B0+%25D1%2581+%25D0%25BA%25D0%25B0%25D0%25B4%25D0%25B0%25D0%25B8%25D1%2584+%25283%2529.JPG" height="240" width="320" /></a></div>
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<b>Ето какво ви е необходимо:</b><br />
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<ul>
<li>1 пакет кори за баница</li>
<li>200 гр кадаиф</li>
<li>1 пакет разтопено масло</li>
</ul>
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<b>За плънката: </b><br />
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<ul>
<li>1 ч.л. канела</li>
<li>1/2 ч.ч. захар</li>
<li>1 ч.ч. смлени на едро орехи</li>
<li>1 с.л. грис</li>
</ul>
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<b>За сиропа:</b><br />
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<ul>
<li>2 ч.ч. захар</li>
<li>2 1/2 ч.ч. вода</li>
<li>1 бр. канелена пръчица <i>/нямах пръчица, сложих 1-2 щипки канела на прах/</i></li>
<li>1 с.л. лимонов сок <i> / аз не сложих, тъй като не обичам киселия вкус/</i></li>
</ul>
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Начин на приготвяне:</div>
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Първо се приготвя сиропа. В малка тенджера смесете водата, захарта и канелената пръчица. Поставете на котлона и варете 5 минути. Свалете от котлона и прибавете лимоновия сок. Оставете сиропа да се охлади. /<i>Това количество сироп ми беше крайно недостатъчно за сиропиране на баклавата. Наложи се да направя втора доза./</i></div>
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Разтопете маслото. В друг съд смесете смлените орехи,захарта, канелата и гриса. Разбъркайте ги.</div>
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Разтворете пакета с корите. Вземете една кора, намажете я с разтопеното масло по цялата площ. Отгоре сложете втора кора и също я намажете с масло. Поръсете от плънката с орехи , грис, канела и захар равномерно.<br />
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Отгоре натрошете кадаиф около 1-2 шепи. Аз слагах равномерно да има на всякъде. <br />
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Двете кори ги навийте на стегнато руло едновременно.<br />
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Намазва се с масло трета кора, върху нея се поставя готовото руло и отново се навива.<br />
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Така се прави и с останалите кори. Получават се около 5-6 дебели рула. Подреждат се в намазнена тава и се нарязват на парчета. Отгоре се намазва с малко олио или с масло, ако ви е останало.Може да полеете малко мазнина и по разрезите, но не прекалявайте. </div>
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Печем в загрята на 180 градуса фурна около 40 минути до зачервяване. </div>
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Горещата баклава се залива със студен сироп. </div>
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Ако сиропът не е бил достатъчен, сварете още малко и залейте вече студената баклава с топъл сироп. </div>
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След 2-3 часа е готова за консумация, но най- хубава е на следващия ден.</div>
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Източник: Гответе с менninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com8tag:blogger.com,1999:blog-1295127637746602820.post-80210986381346236262014-04-30T19:26:00.003+03:002014-04-30T19:26:46.697+03:00Печена агнешка главичка<div class="separator" style="clear: both; text-align: center;">
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Традиционно по Великден и Гергьовден гледаме на масата да има агнешко. Когато вляза в магазина,очите ми винаги са към бутчетата и все по-рядко се спирам пред други видове месо или карантия. От време на време се сещам, че у дома има и любители на агнешките главички. Признавам си, че не съм им фен, но се съобразявам с предпочитанията на другите.<br />
Винаги когато пека агнешки главички, се сещам за разказа на моя баща.<br />
<i> </i><br />
<i>" Затворниците осъдени на доживотен затвор трябвали да изберат едно любимо ястие, което ще ядат до края на дните си. Един избрал мусака, друг пържоли, трети- боб и т.н. Но един от затворниците предпочитал всеки ден да яде агнешка главичка. Попитали го защо си избира точно това. А той отговорил: " Ако ми носите всеки ден агнешки главички мога днес да ям само очите, утре ще ям само езика, а вдругиден ще ям мозъка.И така всеки ден ще ям разнообразна храна". </i><br />
<i> </i><br />
<i> </i>Бях дете, когато татко ми разказваше тази интересна история и по детски не разбирах какво искаше да ми каже. В последствие осъзнах думите му, а именно, че храненето с една и съща храна води до липса на витамини и минерали, западане на организма и съответно се е скъсявал живота на такива затворници. А агнешката главичка е давала възможност за разнообразна храна в рамките на възможното й.<br />
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Именно, за да ви разкажа тази кратка и поучителна история избрах и днешната рецепта. Всъщност то не е и рецепта. Няма кой знае какво да се описва по приготвянето на печена агнешка главичка.<br />
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<b>Необходими са ви:</b><br />
<ul>
<li>агнешки главички</li>
<li>червен пипер</li>
<li>сол</li>
<li>олио за намазняване</li>
</ul>
Измийте агнешките главички и ги сложете в тенджера с вода да се варят. Когато са готови сварени можете да изчистите месцето и да го запечете с масло. В този случай съм оставила главичките цели. Изчакайте малко да изстинат. Намажете ги с червен пипер, малко мазнина и посолете на вкус. На дъното на тавичката сложете малко вода- около 150 мл. Загрейте фурната на 220 градуса и запечете за 10-15 минути агнешките главички ( докато добият хубав златист цвят).<br />
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След това ще трябва малко да се борите , докато разчупите черепа и стигнете до вкусния мозък. Но според ядящите у дома тези деликатеси, усилията си залужават. <br />
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Ако предпочитате, можете да сложите и нарязан пресен лук на дъното на тавата. <br />
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<br />ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com3tag:blogger.com,1999:blog-1295127637746602820.post-61125189602876981292014-04-20T16:22:00.000+03:002014-04-20T16:22:54.576+03:00Христос Воскресе!<br />
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Честит празник на всички!</div>
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Нека на този светъл празник има мир и
спокойствие в домовете ви! Нека Бог ви напътства в делата ви и винаги да
помним, че той е с нас. Вярата ни да е силна както той повярва в нас! </div>
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Бог да ви благослови!</div>
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Завърши трескавата подготовка за празника. Днес е ден за почивка и смирение. Всяка година изпитвам еуфория по наближаващия празник. Правя хиляди планове какво да приготвя и с какво да зарадвам близките си. Уви, желанията са много,но силите и възможностите ограничени. И въпреки умората се чувствам дълбоко удовлетворена, гледайки празничната трапеза и украса.<br />
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<br />ninfilhttp://www.blogger.com/profile/07994849918076208229noreply@blogger.com4