tag:blogger.com,1999:blog-82687744219870541042024-03-14T03:48:13.304-07:00Smak BułgariiSmak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-8268774421987054104.post-25771192523596267502016-07-12T11:12:00.002-07:002016-07-12T11:12:32.853-07:00Drob-sarma<div style="text-align: center;">
<b><span style="font-size: large;"><i>Drob-sarma</i></span></b></div>
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(Wątróbka z ryżem)</div>
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Danie to jest dość powszechne na Bałkanach. Najczęściej przyrządza się je z wątróbki jagnięcej, ale można zrobić też z drobiowej. Podaje się zarówno jako samodzielne danie jak i jako dodatek do mięsa. Znakomicie komponuje się z zieloną sałatą polaną sosem winegret. </div>
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<u>Składniki:</u></div>
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1 szklanka ryżu</div>
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250 g wątróbki z kurczaka</div>
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1-2 zielonej dymki</div>
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1 cebula</div>
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1 szklanka jogurtu naturalnego</div>
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1-2 jajka</div>
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natka pietruszki, łyżka mąki</div>
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sól, pieprz, czubryca, dżodżen</div>
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łyżka suszonych warzyw, olej </div>
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<u>Wykonanie:</u></div>
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Wątróbkę płuczemy, zalewamy lekko osoloną wodą, dodajemy łyżkę suszonych warzyw i gotujemy 10-15 min. Odcedzamy (rosołek zachowujemy) i kroimy w kosteczkę. Cebule i dymkę też kroimy drobniutko. </div>
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Na patelni podgrzewamy 2-3 łyżki oleju i smażymy po kolei cebulę, wątróbkę, opłukany ryż. Wlewamy rosołek z wątróbki i dodajemy 2 szklanki wody. Solimy, pieprzymy, dajemy czubrycę i dżodżen. Przykrywamy i dusimy ok 10 min na wolnym ogniu.<br />
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Półgotowy ryż przekładamy do brytfanki, dodajemy posiekaną natkę i dymkę. Mieszamy i zalewamy jogurtem, który uprzednio wymieszaliśmy z jajkiem i mąką. Wstawiamy do piekarnika na 180 C z termoobiegiem na ok 30 min do zarumienienia się.</div>
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Smacznego :)</div>
Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-68260811997072901342016-06-28T08:59:00.000-07:002016-06-28T09:06:54.341-07:00Panierowany "Kaszkawał"<div style="text-align: center;">
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<b>Panierowany "Kaszkawał"</b></div>
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"Kaszkawał" to rodzaj twardego sera poddany procesowi cheddaryzacji, czyli szybkiej mlecznej fermentacji. Różni go to od pozostałych serów żółtych, do których dodaje się drożdże. Produkuje się go tylko z sera owczego lub krowiego.</div>
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Ser "Kaszkawał" firmy " Mlekowita"</div>
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1-2 jajka</div>
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bułka tarta</div>
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olej do smażenia</div>
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Ser kroimy w plasterki o grubości około 1 cm. (dobrze jest, żeby ser był dobrze schłodzony - co zapobiega rozpłynięciu się podczas smażenia). Każdy plasterek maczamy w zimnej wodzie, a następnie panierujemy w bułce i jajku - jak kotlet schabowy. Smażymy na dobrze rozgrzanym oleju z obu stron. Podajemy z ulubioną surówką. </div>
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Smacznego :)</div>
Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-70788442277642859322016-05-26T05:24:00.000-07:002016-05-26T05:24:55.530-07:00Tarator<div style="text-align: center;">
<b>Tarator</b></div>
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Tarator to tradycyjny bułgarski chłodnik, sporządzony na bazie jogurtu naturalnego z dodatkiem świeżego ogórka, czosnku i koperku. Idealny smak na upalne dni.</div>
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<u>Składniki:</u><b> </b></div>
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<b><br /></b></div>
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1 duży jogurt naturalny</div>
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1 świeży ogórek</div>
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1/2 litra wody</div>
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(mineralnej, przegotowanej lub przefiltrowanej)</div>
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1-2 ząbki czosnku </div>
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1 łyżka posiekanego koperku</div>
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1 łyżka oliwy z oliwek</div>
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sól, parę kropli octu jabłkowego </div>
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opcjonalne - 1 łyżka posiekanych orzechów włoskich</div>
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<u>Wykonanie:</u></div>
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W dzbanku lub innym naczyniu zmieszać jogurt z wodą. Ogórek obieramy, odkrawamy środek nasienny i kroimy w drobną kosteczkę ( można też zetrzeć na tarce na grube oczka). Dodajemy posiekany koperek, wyciśnięty czosnek, oliwę i ocet, solimy do smaku. Podajemy schłodzony, opcjonalnie można posypać zmielonymi orzeszkami włoskimi. </div>
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Smacznego :)</div>
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Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-14234485851390959592016-05-24T12:18:00.001-07:002016-05-24T12:18:43.246-07:00Arbuz z serem szopskim<div style="text-align: center;">
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<b>Arbuz z serem szopskim</b></div>
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Jeszcze jedno połączenie składników<b>, </b>które jest często spotykane w Bułgarii a nieznane w Polsce, to arbuz i ser biały solankowy. Najlepiej użyć do tego bułgarskiego sera szopskiego "Rosa", ale można go zastąpić serem typu "Feta". Słodki arbuz i słony ser to kombinacja wyjątkowo ciekawa i orzeźwiająca - spróbujcie, a się przekonacie. </div>
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<a name='more'></a><div style="text-align: center;">
<b> </b><u>Składniki:</u></div>
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<br /></div>
<div style="text-align: center;">
Arbuz</div>
<div style="text-align: center;">
Ser szopski "Rosa" lub "Feta"</div>
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świeża <b> </b>mięta</div>
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Arbuz kroimy w dowolne kawałki, na wierzchu kruszymy ser ( można też zetrzeć go na tarce - grube oczka) i przybieramy listkami świeżej mięty.<br />
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Smacznego </div>
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Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com1tag:blogger.com,1999:blog-8268774421987054104.post-3695988634469640772016-04-03T09:03:00.001-07:002016-04-07T12:06:56.441-07:00Zapiekany szpinak z ryżem i jajkiem<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Zapiekany szpinak z ryżem i jajkiem</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1u7-w04fFpuWtZpM0Ses8CHaDJkkFBZgH6q1GL972_iHQ1Q8hm7-Tr7hcvoCVTCGM5eLvsGznPlrZnaiABwqoLK_zmPIImWBTrS1iybVQiRQ2s971di3nq-t2YOCoZtUWvsv-uyzqNLYB/s1600/IMG_1601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1u7-w04fFpuWtZpM0Ses8CHaDJkkFBZgH6q1GL972_iHQ1Q8hm7-Tr7hcvoCVTCGM5eLvsGznPlrZnaiABwqoLK_zmPIImWBTrS1iybVQiRQ2s971di3nq-t2YOCoZtUWvsv-uyzqNLYB/s320/IMG_1601.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Lekka, a jednocześnie sycąca wiosenna propozycja. Zapiekając szpinak unikamy "papkowatej" konsystencji co powoduje że to danie "przełkną" nawet osoby nielubiące szpinaku ;)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b></b></span></div>
<a name='more'></a><div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><u>Składniki:</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">( na 4 porcje po 200 g)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b> </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">250 g świeżego szpinaku</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">100 g białego ryżu</span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">2-3 łyżki pomidorów z puszki</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cebula</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 ząbki czosnku</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 jajka</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">olej, sól, pieprz, papryka słodka i ostra, natka pietruszki</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">70 g sera szopskiego ( lub innego sera sałatkowego typu "feta")</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">150 g jogurtu naturalnego, koperek</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span><u><span style="font-family: "georgia" , "times new roman" , serif;">Wykonanie:</span></u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Szpinak myjemy i odsączamy. Cebulę kroimy w kosteczkę, podsmażamy na 2-3 łyżkach oleju. Jak się zeszkli - dodajemy wyciśnięty przez praskę czosnek. Po chwili dodajemy przepłukany ryż i smażymy do momentu kiedy się zrobi przezroczysty. Dodajemy pomidory, przyprawiamy solą, pieprzem i papryką, mieszamy. Następnie wrzucamy szpinak. Podlewamy szklanką wody. Przykrywamy i dusimy do ugotowania się ryżu od czasu do czasu mieszając. W razie potrzeby - do<span style="font-family: "georgia" , "times new roman" , serif;">l</span>ać więcej wody.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Kiedy ryż jest gotowy (musi mieć konsystencję bardzo gęstego gulaszu) - przekładamy do kokilek do zapiekania. Wbijamy do każdej po 1 jajku i wkładamy do nagrzanego piekarnika (200 C funkcja grzanie górą) na parę minut, żeby jajko się zabuliło. Przed podaniem posypujemy natką i pokruszonym serem. Wyśmienicie smakuje z dodatkiem jogurtu naturalnego z czosnkiem i koperkiem. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b> </b>Smacznego :)</span></div>
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<br />Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-47406768898598680642016-03-19T12:43:00.000-07:002016-03-19T12:43:04.809-07:00Kozunak<div style="text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Kozunak</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Tradycyjne ciasto Wielkanocne, które trochę przypomina polską</span><span style="font-family: "georgia" , "times new roman" , serif;"> chałkę. Symbolizuje ciało Jezusa, tak jak czerwone jajko które jest symbolem jego krwi. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Składniki:</u></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">500 g mąki</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> ( ew. można dodać trochę więcej)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">150 g cukru</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">25 g drożdży</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">125 g masła</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">125 ml. mleka</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 jajka</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 łyżeczki soli</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">starta skórka z 1/2 cytryny + 1 łyżeczka soku z cytryny </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">aromat waniliowy</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">rodzynki, 1-2 łyżki br<span style="font-family: "georgia" , "times new roman" , serif;">a</span>ndy, koniaku lub innego alkoholu</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">10-15 sztuk obranych migdałów</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Składniki muszą mieć temperat<span style="font-family: "georgia" , "times new roman" , serif;">u</span>rę pokojową!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Wykonanie: </span></div>
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Drożdże rozcieńczamy w 2 łyżkach ciepłego mleka i 1/2 łyżeczki cukru. Posypujemy łyżką mąki i zostawiamy na 10 min. żeby zaczyn "zaczął pracować" <br />
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Mąkę przesiewamy. 3 jajka + żółtko z 4-go (białko zachowujemy do posmarowania na koniec) miksujemy razem z cukrem i lekko podgrzanym mlekiem. </div>
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Do mąki dodajemy skórki i sok z cytryny, wanilię, sól, zaczyn i masę jajeczną. Zagniatamy miękkie i elastyczne ciasto, w razie potrzeby dodać więcej mąki.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslcI2eTqWpjjugW5bTGAIhmCcbbR79qDEYsAAhOw91cCxyVQriQ-yTJZwls3OkFhGaVGfJFkDYJaY0hou0s4CNEc_hJccjgc33Rz2N_BhX4D3rIE07thMYYe2XPT6_Rl4Jg4lvAARqNqJ/s1600/IMG_1562.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslcI2eTqWpjjugW5bTGAIhmCcbbR79qDEYsAAhOw91cCxyVQriQ-yTJZwls3OkFhGaVGfJFkDYJaY0hou0s4CNEc_hJccjgc33Rz2N_BhX4D3rIE07thMYYe2XPT6_Rl4Jg4lvAARqNqJ/s320/IMG_1562.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUDJamHREiZDvaVFaZXGsmH61rpY849Xrx-XgI4PZcepKTZ0t5iwz2JYGO_GLs9PAPqzXz73arIZqajUrsVipYlWrymIC4ZQI0uzuAYuw-Kioubm5pq0udr6fO78MtZCdHhDdLItTQXUO/s1600/IMG_1560.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUDJamHREiZDvaVFaZXGsmH61rpY849Xrx-XgI4PZcepKTZ0t5iwz2JYGO_GLs9PAPqzXz73arIZqajUrsVipYlWrymIC4ZQI0uzuAYuw-Kioubm5pq0udr6fO78MtZCdHhDdLItTQXUO/s320/IMG_1560.JPG" width="240" /></a> <br />
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Czas na dodanie masła. Lekko rozpłaszczamy ciasto i
stopniowo dodajemy roztopione masło - zawijając jak koperta. Zagniatamy,
znowu dodajemy masła i tak do "wtłoczenia" całej ilości. Ugniatamy
długo i dokładnie ;) Chodzi o to, żeby masło wprowadzić warstwowo, tak
jak przy cieście francuskim, co w efekcie daje tzw. włóknistą
konsystencję. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsC7Olm8fi9otdK-bt0KNsylwF1BWHpcQYhoSgFtsqsmdbPJg3A4qtWVogbRDXhn-fNfoS8RKSCnjHAemwMiNlQWtsZNSL8D8pKd3RiKxJ2YXoN1GZg1jA8U3wOo50fPBcyoz8FmuWlcVK/s1600/IMG_1571.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsC7Olm8fi9otdK-bt0KNsylwF1BWHpcQYhoSgFtsqsmdbPJg3A4qtWVogbRDXhn-fNfoS8RKSCnjHAemwMiNlQWtsZNSL8D8pKd3RiKxJ2YXoN1GZg1jA8U3wOo50fPBcyoz8FmuWlcVK/s320/IMG_1571.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwY7HxiEJYuPDtLcothdgehXMwht7kylOLI4EGzOWuQT4_0R-zjPV9z12-47Ny_ALY72uGsWW8DKZEJwGFtL47Ro-NM6iTvCKvDhlQo2mwuxmbjGEtpnQ46iY6NIkIRYx4T-UZB5j6Bsxz/s1600/IMG_1570.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwY7HxiEJYuPDtLcothdgehXMwht7kylOLI4EGzOWuQT4_0R-zjPV9z12-47Ny_ALY72uGsWW8DKZEJwGFtL47Ro-NM6iTvCKvDhlQo2mwuxmbjGEtpnQ46iY6NIkIRYx4T-UZB5j6Bsxz/s320/IMG_1570.JPG" width="240" /></a> <br />
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Przykrywamy ściereczką i zostawiamy na ok godzinę w ciepłym miejscu do podwojenia objętości<br />
( ja wkładam do piekarnika nagrzanego do 50 C)<br />
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Wyrośnięte ciasto wyrabiamy jeszcze raz. Dodajemy uprzednio namoczone w alkoholu rodzynki. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EHmr3nTUlGYweDhtjvn2KQVOO_LHwYsqSZMPMNvN8R_eK1nmlxDFaHjJSf15G4nGqiWQKg0cPC3J1oeu4pM4YOXzSyPPsXBQ6UxSGhk3vhjvq1ndvnzEIeNb_dh03rXeh4zQ9C1bjNAu/s1600/IMG_1575.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EHmr3nTUlGYweDhtjvn2KQVOO_LHwYsqSZMPMNvN8R_eK1nmlxDFaHjJSf15G4nGqiWQKg0cPC3J1oeu4pM4YOXzSyPPsXBQ6UxSGhk3vhjvq1ndvnzEIeNb_dh03rXeh4zQ9C1bjNAu/s320/IMG_1575.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dZSkME-vJdK-4cmOwYQUNgCi_ZpgzfKHECoxIfjF0vEzaiHHgY0xFHmsCiho3Ip8STwhX5e2ADvZ1DXSll4tThviLoDZ_i69C7xxbVECSZtxxCiI5-gDN6_cSqUFiv28D0Ji-loXxsSD/s1600/IMG_1573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dZSkME-vJdK-4cmOwYQUNgCi_ZpgzfKHECoxIfjF0vEzaiHHgY0xFHmsCiho3Ip8STwhX5e2ADvZ1DXSll4tThviLoDZ_i69C7xxbVECSZtxxCiI5-gDN6_cSqUFiv28D0Ji-loXxsSD/s320/IMG_1573.JPG" width="240" /></a> <br />
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Ciasto dzielimy na 4 części. Z każdej formujemy wałek.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aRV96ehp6LVWzOsDbymoO0O8Ut_XBgoHAzI_GHxXZd4P7ooiWYyj9PFj55OhHF9_hzIcPJV2uvQ0OQL1NbOO3zmULMaN3NJMN9aAdHi8WrFNBdhppCACTOwCQv2b43bhYMaSe5rgwzFN/s1600/IMG_1577.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aRV96ehp6LVWzOsDbymoO0O8Ut_XBgoHAzI_GHxXZd4P7ooiWYyj9PFj55OhHF9_hzIcPJV2uvQ0OQL1NbOO3zmULMaN3NJMN9aAdHi8WrFNBdhppCACTOwCQv2b43bhYMaSe5rgwzFN/s320/IMG_1577.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLTtL2Kj2Ja2qSY1F9wskEw1b7Bl2uHG4bM78L16stzpdd0xUGwblWAyX5RkjWyS2g0Q0kkgRpOumIveTim75d00QXnmC_f4_A9T9AB-wa8E_1YaGl1rCWU845x_lDTluGiH2ikbv_4OU8/s1600/IMG_1576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLTtL2Kj2Ja2qSY1F9wskEw1b7Bl2uHG4bM78L16stzpdd0xUGwblWAyX5RkjWyS2g0Q0kkgRpOumIveTim75d00QXnmC_f4_A9T9AB-wa8E_1YaGl1rCWU845x_lDTluGiH2ikbv_4OU8/s320/IMG_1576.JPG" width="240" /></a></div>
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Zaplatamy koszyk - najpierw w lewą stronę.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvpoSD5_H_HjQmvWjgOUX_763oj8odoGO0HiBy4puwhJm2pL_QVKozDW8Xj05dHFaIyIDGYdSlbewoz0-ssNuQ-uiV4fzcrHw1y3ROExqYsze39i38V7xu2FYWfy1qaDEI1lcMSUcnE9u/s1600/IMG_1579.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvpoSD5_H_HjQmvWjgOUX_763oj8odoGO0HiBy4puwhJm2pL_QVKozDW8Xj05dHFaIyIDGYdSlbewoz0-ssNuQ-uiV4fzcrHw1y3ROExqYsze39i38V7xu2FYWfy1qaDEI1lcMSUcnE9u/s320/IMG_1579.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gubcgKmf7fl03Ngg81mE1cpWzSF1mXbdnLoRCY9utYN4zuRmuR29jIAN64OwK-Vloax5EkFe-64ejcv46A162GpjktJ98Qt0bCh2jUrF7fz4LmC8kmPYYocpGcdz4lPS7M2fS5UrYzE9/s1600/IMG_1578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gubcgKmf7fl03Ngg81mE1cpWzSF1mXbdnLoRCY9utYN4zuRmuR29jIAN64OwK-Vloax5EkFe-64ejcv46A162GpjktJ98Qt0bCh2jUrF7fz4LmC8kmPYYocpGcdz4lPS7M2fS5UrYzE9/s320/IMG_1578.JPG" width="240" /></a></div>
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Potem zmieniamy kierunek i zawijamy w prawą stronę.<br />
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Końcówki podwijamy pod spód. Kozunak wkładamy do wyścielonej papierem brytfance o średnicy 24 cm. Zostawiamy znowu do wyrośnięcia na ok 30 min.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaLdKwD4BPewcn2HmVw_pUcgrvkXaJv4ojr_Ia0bcHyj9j2ZlxRQhRH6W-ik0WTZguUdbuA9XB4txYJl4rxw2qd5DZEoLxhslw4QBt0UbJlXrkfYJGRwrbvmwzr8pEYCljZFfit1h1SP4/s1600/IMG_1582.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaLdKwD4BPewcn2HmVw_pUcgrvkXaJv4ojr_Ia0bcHyj9j2ZlxRQhRH6W-ik0WTZguUdbuA9XB4txYJl4rxw2qd5DZEoLxhslw4QBt0UbJlXrkfYJGRwrbvmwzr8pEYCljZFfit1h1SP4/s320/IMG_1582.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlVDJ4xGI6-fNqWBu-jJEsaVoNioi2kbrDvXitWKmKidwKVgglQvXz5UEq26NZq5-3D2-AVUAcG4ZuY8qlwXpdrGWXu_l8BVywwNY6Mcnl5SNJ-0oz1E89mkb2Q7tQiI_65E5COLz_JkG/s1600/IMG_1581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlVDJ4xGI6-fNqWBu-jJEsaVoNioi2kbrDvXitWKmKidwKVgglQvXz5UEq26NZq5-3D2-AVUAcG4ZuY8qlwXpdrGWXu_l8BVywwNY6Mcnl5SNJ-0oz1E89mkb2Q7tQiI_65E5COLz_JkG/s320/IMG_1581.JPG" width="240" /></a></div>
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Po tym czasie smarujemy białkiem, wciskamy migdały i posypujemy cukrem. Wkładamy do nagrzanego piekarnika w 180 C funkcja góra-dół i od razu zmniejszamy temp. na 150 C. Pieczemy do ok 40-45 min.<br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Smacznego ;)</span></div>
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Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com2tag:blogger.com,1999:blog-8268774421987054104.post-40150329637082353052016-03-14T11:54:00.001-07:002016-03-14T11:54:25.927-07:00Ciasteczka "Brzoskwinki"<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ciasteczka "Brzoskwinki"</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Składniki:</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 jajka</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 szklanki cukru pudru</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 szklanka oleju</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3/4 szklanki jogurtu naturalnego</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 łyżeczka sody</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 łyżeczka proszku do pieczenia</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6 szklanek mąki</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">skórka z połowy cytryny, aromat waniliowy</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Do farszu:</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 szklanka grubo zmielonych orzechów włoskich</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 szklanka mleka</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 szklanka cukru</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">125 g masła</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">okruchy z wydrążonych ciasteczek</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">drzem (brzoskwiniowy lub morelowy)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">czerwony i żółty barwnik</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">cukier do obtoczenia ciastka</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ciastek wychodzi bardzo dużo, ewentualnie można zrobić z połowy składników!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Jajka ubijamy z cukrem pudrem. Dodajemy olej, jogurt, proszek do pieczenia, sodę, skórki cytryny i 5 szklanek mąki. Powstałe ciasto zostawiamy na godzinę. Po tym czasie dodajemy jeszcze 1 szklankę mąki.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Formujemy małe kuleczki i pieczemy ok 10 min w 180 C do zarumienienia. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Wydrążamy środek ciastka i napełniamy farszem.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Farsz: Mleko podgrzewamy, dodajemy masło, cukier, orzechy i okruchy z wydrążonych ciastek.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Nafaszerowane ciastka "zlepiamy" za pomocą dżemu. Barwniki rozrabiamy wodą. Jedną połówkę ciastek barwimy w żółtym kolorze, drugą - w czerwonym. Obtaczamy w cukrze. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ciastka smakują najlepiej następnego dnia.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Smacznego :)</span></div>
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Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-91829265991240571752016-03-02T14:07:00.000-08:002016-03-02T14:07:43.131-08:00Bakłażan-biurek<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Bakłażan-biurek </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Potrawa z serii "biurek" tym razem z bakłażana. Podobna jest do "czuszka-biurek", można ją wykonać również z cukinii.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Składniki:</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1-2 bakłażany</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2-3 jajka</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">100-150 g sera szopskiego owczego "Rosa"</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">(może być też krowy) </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> oliwa, sól, pieprz, koperek</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">mąka, bułka tarta </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJiRFXDC9tSUd1i198Z4C_g5cUJ6nSx2xmuGYWcpkgzQWXw3_BUj7HPLqtBLwkeeKhKvDdqmsAc60lGWNA-Qv5uQYAZRZcE8YmzgkpzAeZqdK_vWk0KQq8L3-oPyl5z7abLBTUABGGe4Hc/s1600/IMG_1455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJiRFXDC9tSUd1i198Z4C_g5cUJ6nSx2xmuGYWcpkgzQWXw3_BUj7HPLqtBLwkeeKhKvDdqmsAc60lGWNA-Qv5uQYAZRZcE8YmzgkpzAeZqdK_vWk0KQq8L3-oPyl5z7abLBTUABGGe4Hc/s320/IMG_1455.JPG" width="240" /></a></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Bakłażany myjemy, obieramy, kroimy wzdłuż na plastry ok. 1 cm, solimy i zostawiamy na 10-15 min, że by puściły gorzki sok. Płuczemy i osuszamy ręcznikiem papierowym. Patelnię grillową rozgrzewamy, lekko oliwimy i smażymy plastry bakłażana z dwóch stron. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">W miseczce kruszymy ser, wbijamy 1-2 jajka, dodajemy posiekany koperek, pieprzymy do smaku. Powstałą masą smarujemy cienko plaster usmażonego bakłażana, przykrywamy drugim plastrem. Powstałe "kanapki" panierujemy w mące, jajku i bułce tartej, i smażymy na oleju jak kotlety schabowe. </span><span style="font-family: "georgia" , "times new roman" , serif;">Taki biurek w</span><span style="font-family: "georgia" , "times new roman" , serif;">y</span><span style="font-family: "georgia" , "times new roman" , serif;">śmienic</span><span style="font-family: "georgia" , "times new roman" , serif;">i<span style="font-family: "georgia" , "times new roman" , serif;">e</span></span><span style="font-family: "georgia" , "times new roman" , serif;"> smak</span><span style="font-family: "georgia" , "times new roman" , serif;">uje<span style="font-family: "georgia" , "times new roman" , serif;"> z sałat<span style="font-family: "georgia" , "times new roman" , serif;">ką <span style="font-family: "georgia" , "times new roman" , serif;">"<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Ś</span>nieża<span style="font-family: "georgia" , "times new roman" , serif;">n</span>k<span style="font-family: "georgia" , "times new roman" , serif;">a</span>".</span></span></span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Smacznego :)</span></div>
<br />Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-63815786513258022472016-02-29T09:47:00.001-08:002016-02-29T09:47:39.378-08:00Krem-karmel<div style="text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Krem-karmel</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Krem-karmel to typowy deser kuchni bułgarskiej. Ma delikatną, aksamitną konsystencję, jest lekki i bardzo smaczny. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Składniki:</u><b> </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">500 ml. mleka</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 jajka</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">100 g cukru</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">wanilia</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">dodatkowo do zrobienia karmelu - 100 g cukru</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Jajka myszą być w temperaturze pokojowej, a mleko lekko podgrzane, ale nie gorące.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Z podanych składników wychodzi 7 foremek o pojemności 100 ml płynu. </span><span style="font-family: "georgia" , "times new roman" , serif;">Zaczynamy od robienia karmelu. Do rondelka wsypujemy 100 g cukru i podgrzewamy na średnim ogniu do skarmelizowania się - nie mieszamy w trakcie, tylko potrząsamy naczynie.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Gotowy karmel rozlewamy do foremek - około łyżeczki karmelu na 1 foremkę.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Jajka ubijamy z cukrem. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dodajemy mleko i ziarenka wanilii z 1 laski (ew. esencja waniliowa).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Rozlewamy masę jajeczno-mleczną do foremek. Możemy to zrobić przez sitko dla pewności że nie będzie żadnych grudek.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Tajemnica gładkiego kremu tkwi w pieczeniu. Robimy to oczywiście w kąpieli wodnej.</span><span style="font-family: "georgia" , "times new roman" , serif;"> Foremki wkładamy do brytfanki. Jak już są w piekarniku, dolewamy z butelki ciepłą wodę do 3/4 wysokości foremek. Pieczemy półtorej godziny na 140 C (bez termoobiegu ). W trakcie pieczenia co 1/2 godziny wrzucamy do wody parę kostek lodu. Zapobiega to powstaniu porowatej konsystencji i ważeniu się kremu. Po upieczeniu zostawiam foremki jeszcze przez 1 1/2 - 2 godziny w wodzie do ostygnięcia i dopiero przenoszę do lodówki.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Przed podaniem zanurzamy foremkę na parę minut do ciepłej wody. Krem można jeść bezpośrednio z foremki, ale ładniej jest obrócić na talerzyk. Wtedy karmel go oblewa i ładnie się rozpływa. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Smacznego :)</span></div>
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Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-46210149634180036702016-02-28T14:14:00.002-08:002016-02-28T14:14:32.876-08:00Jogurt domowy<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Jogurt domowy</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J</span><span style="font-family: "georgia" , "times new roman" , serif;">ogurt (kwa<span style="font-family: "georgia" , "times new roman" , serif;">ś</span>ne mleko) to wizytówką kuchni bułgarskiej. Uzyskuje się go w procesie fermentacji mleka. Ucz<span style="font-family: "georgia" , "times new roman" , serif;">e</span>stnicz<span style="font-family: "georgia" , "times new roman" , serif;">ą</span> w nim 2 rodzaje bakterii</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><a class="mw-redirect" href="https://bg.wikipedia.org/wiki/Lactobacillus_bulgaricus" title="Lactobacillus bulgaricus">Lactobacillus bulgaricus</a></i> i <i><a class="new" href="https://bg.wikipedia.org/w/index.php?title=Streptococcus_thermophilus&action=edit&redlink=1" title="Streptococcus thermophilus (страницата не съществува)">Streptococcus thermophilus</a></i>.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Możemy sami ukwasić jogurt. Nic trudnego. Taki domowy jogurt jest zdrowy, smaczny i jesteśmy pewni że jest bez żadnych zbędnych dodatków. Jako naturalny probiotyk wpływa bardzo korzystnie na układ trawienny i na cały organizm. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Jedyne co potrzebujemy to prawdziwe, niepasteryzowane mleko od krowy ;) - ja takie nabywam z osiedlowego Mlekomatu. Poszukajcie w swojej okolicy, może też macie taki punkt. Do tego - zakwas - ja używam parę łyżek jogurtu naturalnego typu greckiego firmy Zott. Możecie użyć też bakterie do jogurtu, które również można kupić z Mlekomatu.</span><br />
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<u><span style="font-family: "georgia" , "times new roman" , serif;">Składniki:</span></u><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 l mleka niepasteryzowanego</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2-3 łyżki jogurtu naturalnego typu greckiego Zott</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Mleko gotujemy i zostawiamy do ostygnięcia do temp. 42-43 C. Najlepiej użyć do sprawdzania temperatury termometr do pieczenia. Do czystych słoików dajemy po 1 łyżce jogurtu, rozcieńczamy kilkoma łyżkami mleka i napełniamy do pełna słoiki. Delikatnie mieszamy, zakręcamy słoiki (nie musi być szczelnie) i wstawiamy do piekarnika na 2 1/2 - 3 godziny w temperatury 40-45 C - czyli na min. Można też zawinąć słoiki w kocyk i zostawić w ciepłe miejsce - np. przy kaloryferze. Następnie przenosimy słoiki do lodówki i możemy przez tydzień cieszyć się smacznym domowym jogurtem. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Smacznego ;)</span></div>
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Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-15948870132950197812016-02-16T05:44:00.000-08:002016-02-16T05:44:56.853-08:00Sałatka ziemniaczana<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Sałatka ziemniaczana</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuPT2pjpFNnj7f2ut03wARPqyZTItq_nyjMZaQbjN1NPa1uTgGKDXEY6E2V1Z-kBvXDEukBazovwcOovAoOFRmxHwmjroeOH-HqVMYnjvDW0QV7ZG5O63ADcmvsih8PGQkZnN5MEKuZEe/s1600/IMG_1449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuPT2pjpFNnj7f2ut03wARPqyZTItq_nyjMZaQbjN1NPa1uTgGKDXEY6E2V1Z-kBvXDEukBazovwcOovAoOFRmxHwmjroeOH-HqVMYnjvDW0QV7ZG5O63ADcmvsih8PGQkZnN5MEKuZEe/s320/IMG_1449.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ta sałatka to znakomity dodatek do dań mięsnych lub do grilla. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Prosta i smaczna odmiana ziemniaków.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Składniki:</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5-6 ziemniaków</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">cebulka dymka</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">natka pietruszki</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">2-3</span> łyżki octu</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4-5 łyżki oleju</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">sól, pieprz</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">opcjonalnie:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> dżodżen (lub przyprawa do ziemniaków Kamis)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">łyżka majonezu </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ziemniaki gotujemy w mundurkach, w osolonej wodzie. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJwRQKAO-tkncd8bO6yST3_-GTbzg9OQAqBzvQy_deqO3eybGvtLvaRU-CepSvbUUQ_BjWm21hlZ7ijZWI_gr_Wn93OwJpEO2OwnYVPquM8DX7owfKoB0uDIsPpfBFFS-k-cMeM8K8F_6/s1600/IMG_1444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJwRQKAO-tkncd8bO6yST3_-GTbzg9OQAqBzvQy_deqO3eybGvtLvaRU-CepSvbUUQ_BjWm21hlZ7ijZWI_gr_Wn93OwJpEO2OwnYVPquM8DX7owfKoB0uDIsPpfBFFS-k-cMeM8K8F_6/s320/IMG_1444.JPG" width="240" /> </a></div>
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Ziemniaki obieramy i kroimy w kostkę. Dymkę siekamy. </div>
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W salaterce mieszamy ziemniaki, dymkę, natkę pietruszki. </div>
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Solimy, pieprzymy, dajemy ocet i olej( ewentualnie dżodżnu i majonezu).</div>
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Delikatnie mieszamy i zostawiamy do przegryzienia się smaków na parę godzin.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6CdPzdkntKsHLDwbmxnMZjLqoNbOtew4jj1zpAWHjiC8dekqPojsiz2ySsk9CH-vI-e1-LgEbs3axb5UIK0B0w9daGoBVxUwVCyv_YZU508Ejgyld3LG6conpGimTGPl2v_RfmM-Tmi8/s1600/IMG_1445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6CdPzdkntKsHLDwbmxnMZjLqoNbOtew4jj1zpAWHjiC8dekqPojsiz2ySsk9CH-vI-e1-LgEbs3axb5UIK0B0w9daGoBVxUwVCyv_YZU508Ejgyld3LG6conpGimTGPl2v_RfmM-Tmi8/s320/IMG_1445.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiF2CtfWMJNIgZWGfzGLI8uIBVT8DWFhz84cl3O-zXLrFcfPgkE1diOQvcfA5dES7jdr3u6bNIWOsxTYx5zmm_pf4k6PINYi7-2-S4RqKrqTJ9-8Sc60VkYAyxwGrDniJqa-fBE75X1dl/s1600/IMG_1446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiF2CtfWMJNIgZWGfzGLI8uIBVT8DWFhz84cl3O-zXLrFcfPgkE1diOQvcfA5dES7jdr3u6bNIWOsxTYx5zmm_pf4k6PINYi7-2-S4RqKrqTJ9-8Sc60VkYAyxwGrDniJqa-fBE75X1dl/s320/IMG_1446.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WSGseOpU52Q__X5W7h53mMoVYKAYUx_mn4wHOC6_GUCht0kboMPo3GlCmGtIAPNgvV-44NzlWSDOM2YSer-qVwLlkaisMH29L91DiK6HsJUp2BcvIe7P2qOKIEmM942ljVzmQBdxgzxN/s1600/IMG_1447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WSGseOpU52Q__X5W7h53mMoVYKAYUx_mn4wHOC6_GUCht0kboMPo3GlCmGtIAPNgvV-44NzlWSDOM2YSer-qVwLlkaisMH29L91DiK6HsJUp2BcvIe7P2qOKIEmM942ljVzmQBdxgzxN/s320/IMG_1447.JPG" width="240" /></a></div>
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Smacznego.</div>
<br />Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com1tag:blogger.com,1999:blog-8268774421987054104.post-39569882563351225512016-02-15T06:13:00.001-08:002016-02-15T06:13:27.099-08:00Kebapczeta<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Kebapczeta</b></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-LW6r0lmEKdTMAFIW-k02jLAM-2DZb8l26Xjd314vuTodCDM7xZ45IN22qUSe0PsvYi0zkgdjtqTHaRuUM9pVw2oi2K2daOgBfhX_rOqCZvSQ80Z7lEqLTsUY4wj7ORkKfkCFifvTwYG/s1600/IMG_1201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-LW6r0lmEKdTMAFIW-k02jLAM-2DZb8l26Xjd314vuTodCDM7xZ45IN22qUSe0PsvYi0zkgdjtqTHaRuUM9pVw2oi2K2daOgBfhX_rOqCZvSQ80Z7lEqLTsUY4wj7ORkKfkCFifvTwYG/s320/IMG_1201.JPG" width="240" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia, "Times New Roman", serif;">Kebapcze to tradycyjne danie kuchni bułgarskiej,przyrządzone z mięsa mielonego z przyprawami, kształtowane w formę walca, smażone na grillu. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia, "Times New Roman", serif;">Soczyste kebapczeta robi się z niezbyt chudego mięsa wieprzowego - najlepiej z łopatki. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia, "Times New Roman", serif;">Specyficzny aromat nadaje mu kumin - kminek rzymski, którego nie żałujemy w dodawaniu do potrawy. Po wymieszaniu, mięso powinno poleżeć przynajmniej 12 godzin, a najlepiej 24, żeby dobrze się przegryzło z przyprawami.</span></span> </div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Składniki:</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">500 g mięsa mielonego z łopatki wiep<span style="font-family: "georgia" , "times new roman" , serif;">r</span>zowej</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 kopiast<span style="font-family: "georgia" , "times new roman" , serif;">a</span> łyżeczk<span style="font-family: "georgia" , "times new roman" , serif;">a</span> kminku rzymskiego (kumin)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 łyżeczki pieprzu czarnego</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 łyżeczki soli</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">ok 50 ml wody</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPy8B1Bzvd0S6RGH8hkInNaP-QGMnx-k_R6rJpVhHZxJOAUZage-bUPgQg2yqxrnxWMOnq18GFmzESeZPbSINxPhBe0yNVEkpxs-iRoYsmiWmjwRB_EihlsN1GE8nuLCZ8TePL_YA41KO/s1600/IMG_1435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPy8B1Bzvd0S6RGH8hkInNaP-QGMnx-k_R6rJpVhHZxJOAUZage-bUPgQg2yqxrnxWMOnq18GFmzESeZPbSINxPhBe0yNVEkpxs-iRoYsmiWmjwRB_EihlsN1GE8nuLCZ8TePL_YA41KO/s320/IMG_1435.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mięso z przyprawami wyrabiamy bardzo dokładnie, najlepiej ręką<span style="font-family: "georgia" , "times new roman" , serif;">, </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span>dodając stopniowo wodę. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Przykrywamy folią spożywczą i odstawiamy do lodówki na noc. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> </span> </div>
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Przed smażeniem mięso wyrabiamy ponownie i formujemy kebapczeta.</div>
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Staramy się uformować porcje w kształcie walca.</div>
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Smażymy na dobrze rozgrzanej patelni grillowej lekko nasmarowanej olejem lub słoniną.</div>
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Latem najlepiej użyć prawdziwego grilla, wtedy danie jest najlepsze.</div>
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Przekręcamy kebapczeta 3-4 razy, żeby się usmażyły z każdej strony,</div>
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ale zostały soczyste w środku. </div>
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Smakują najlepiej z frytkami, szopską sałatką lub pieczoną papryką.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMa8-y2sOu8aAE3hZC3y4t9Pw-bFxv_GRWy9zEW-gX3MDDegabco-ZFUfUxtvFDKKzZLJG-FGBj0dthbBqdPjGGarV0BUnKhnNAhWGEAfFdverhscWGDm21yFVVRjzdl8NFF1QB2m1BAf/s1600/IMG_1442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMa8-y2sOu8aAE3hZC3y4t9Pw-bFxv_GRWy9zEW-gX3MDDegabco-ZFUfUxtvFDKKzZLJG-FGBj0dthbBqdPjGGarV0BUnKhnNAhWGEAfFdverhscWGDm21yFVVRjzdl8NFF1QB2m1BAf/s320/IMG_1442.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Smacznego.</span></div>
Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-84622448646037302782016-02-10T09:09:00.003-08:002016-02-10T09:09:56.145-08:00Śnieżanka<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Sałatka "Śnieżanka"</b></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7oQHdwujUf3bjYrQHKnB1Najux6__4GYSfpXWtdG8mOfYAh7vfMaMcKSZHCSNdLgSRm6VGTezfiA-3KL4Hf-rVBUyD4MWOI6beBt3182wDWb5_vJjOFgn8e_Mu1x7OpR-xNAlJgxWje-Z/s1600/IMG_1406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7oQHdwujUf3bjYrQHKnB1Najux6__4GYSfpXWtdG8mOfYAh7vfMaMcKSZHCSNdLgSRm6VGTezfiA-3KL4Hf-rVBUyD4MWOI6beBt3182wDWb5_vJjOFgn8e_Mu1x7OpR-xNAlJgxWje-Z/s320/IMG_1406.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="el"><span style="font-family: "georgia" , "times new roman" , serif;">Ta sałatka jest spokrewniona z grecką </span></span><i><span lang="el">Τζατζίκι. </span></i><span lang="el"><span style="font-family: "georgia" , "times new roman" , serif;">Serwuje się ją zawsze schłodzoną, jest świetnym dodatkiem do grilowanego mięsa lub warzyw lub jako dip do pieczywa.</span></span> </span></div>
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<u> <span style="font-family: "georgia" , "times new roman" , serif;">Składniki:</span></u></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 jogurt naturalny</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> ( najlepiej Bałkański lub inny gęsty typu greckiego)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 ogórka długiego ( lub 1 krótki, można też użyć konserwowe)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">ząbek czosnku</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">świeży koperek</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 łyżka majonezu</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">sól, pieprz</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">opcjonalnie - orzechy włoskie</span></div>
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<u><span style="font-family: "georgia" , "times new roman" , serif;">Wykonanie:</span></u></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">W salaterce mieszamy jogurt z majonezem. Ogórek obieramy i kroimy w kostkę, koperek - siekamy. Dodajemy do jogurtu. Wyciskamy czosnek. Doprawiamy solą i pieprzem. Opcjonalnie można dodać posiekane orzechy włoskie. Wszystko dobrze mieszamy i odstawiamy na 2-3 godziny do lodówki żeby smaki się przegryzły. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Smacznego</i></span><br />
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Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-73625057395740463702016-01-26T11:23:00.000-08:002016-01-26T11:23:10.722-08:00Gjuwecze<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><i>Gjuwecze</i></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Wersja mini gjuwecz </span></span></span><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">(z tureckiego </span><span style="font-family: "trebuchet ms" , sans-serif;">güveç</span>) - </span></i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">czyli rodzaj gulaszu - z kiełbaską </span></span><i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">na 4 porcje </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3-4 kawałki kiełbasy ( u mnie śląskiej) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 papryka</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3-4 ziemniaki</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cebule, ząbek czosnku</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 pomidory</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 marchewki</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">150 g pieczarek</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 jajka</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">100 g sera żółtego</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">sól, pieprz, czubryca, natka pietruszki, papryczka chili </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">liść laurowy, łyżeczka vegety, olej</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Na 2-3 łyżkach oleju podsmażamy kolejno posiekaną cebule, czosnek. kiełbasę, pieczarki, papryczkę chili (opcjonalnie), solimy, pieprzymy i dajemy sporą szczyptę czubrycy. Ziemniaki i paprykę kroimy w kosteczkę, paprykę pieczemy i obieramy ze skórki - ale nie jest to konieczne - może być i surowa. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Do glinianych kokilek do zapiekania (moje są oryginalne z Bułgarii, ale można kupić inny rodzaj ceramicznych naczyń do zapiekana w polskich sklepach) układamy kolejno - ziemniaki, marchewkę, podsmażoną kiełbaskę z dodatkami, pokrojoną w paski paprykę.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Na wierzch dajemy po parę plasterków pomidora. Solimy, pieprzymy i podlewamy bulionem - utworzony z wrzątku i łyżeczki wegety - na 1 kokilkę - 3-4 łyżki bulionu. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Dajemy listek, ziele, przykrywamy przykrywką i pieczemy w nagrzanym do 200 C piekarniku 35-40 min. Po tym czasie, do każdej kokilki wbijamy po 1 jajku i posypujemy serem żółtym, wyłączamy piekarnik i wstawiamy na jeszcze chwilę pod przykrywką żeby jajko się ścieło. Przed podaniem posypujemy natką pietruszki. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Smacznego:)</i></b></span></div>
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Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-80466050980558682002016-01-18T12:27:00.000-08:002016-01-18T12:27:03.376-08:00Pogacza - słońce<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Pogac<span style="font-family: "georgia" , "times new roman" , serif;">z</span>a - słońce</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Z drugiej części ciasta ( przepis w poście Pogacza) zrobimy słoneczko :)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ciasto dzielimy na 2 części, z jednej z nich odcinamy około 1/3. Większą połówkę dzielimy na 4 kulki.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Rozwałkowujemy na 4 placki o średnicy ok 20 cm. Każdy smarujemy roztopionym masłem i układamy jeden na drugim. Dzielimy ( nie do końca) na 8 części i wywijamy na zewnątrz. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Z <span style="font-family: Georgia, "Times New Roman", serif;">drugiej części też rozwałkowujemy 4 placki - o mniejszej średnicy - żeby się zmieściły w powstałym kółku. Dzielimy na 8 i też wywijamy na zewnątrz. Środek wypełniamy kilką, zostawioną z 1/3 części ciasta. Zostawiamy na 15-20 min żeby znowu urosło, po czym smarujemy żółtkiem, posypujemy sezamem i pieczemy w piekarniku na 180 C ok 30 min.</span></span><br />
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Można podawacz w miodem ;)<br />
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<span style="font-family: Georgia, Times New Roman, serif;">Smacznego :)</span></div>
Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-90802314249100761222016-01-06T09:32:00.003-08:002016-01-06T09:32:43.114-08:00Pogacza<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><u>Pogacza</u></i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pogacza to rodzaj chleba, kiedyś przygotowywany dość często na tradycyjny bułgarski stół. Dziś zazwyczaj robi się na święta Wielkanocne i Boże Narodzenie lub jako chleb obrzędowy z okazji zaślubin, narodziny dziecka, chrztu itd. Jeśli kogoś witamy przysłowiowym "chlebem i solą" to właśnie takim chlebem. Dlatego jest on nie tylko podstawą kuchni bułgarskiej, ale też jest nośnikiem tradycji, obyczajów, ducha słowiańskiego. Jest symbolem życia, płodności, urodzaju i dobrobytu, jest otaczany szacunkiem a niekiedy przypisuje mu się magiczną moc.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Składniki:</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">ok 1 kg. mąki</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 jajka + 1 żółtko do posmarowania</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 szklanka mleka - 200 ml</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2-3 łyżki oleju</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 łyżeczka soli</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 łyżeczka cukru</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">30 g drożdży </span></div>
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(z tej ilości składników wychodzą 2 pogacze do brytfanek o średnicy 24 cm.)</div>
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Z podanych składników można zrobić pogacze bez żadnych innych dodatków i to jest tradycyjna wersja. Często dodaje się sera szopskiego i masła ( ja tak zrobiłam poniżej), albo cukru lub miodu - w wersji słodkiej. Wybór zależy od indywidualnych upodobań lub okazji. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSzzfn1COyoD2R7kQNz7-_MLq4ypHZeqyYlslKz3-wWCfVVYEUF2RXh5DmiEZ8xhGQYmHSAwdXZdx1_XB-1ClXRpGEfOuD7NXKkfO_XrtIlAFd4Hv0unqzc8XcAKyYdobeamB_Qkswv8YH/s1600/IMG_1358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSzzfn1COyoD2R7kQNz7-_MLq4ypHZeqyYlslKz3-wWCfVVYEUF2RXh5DmiEZ8xhGQYmHSAwdXZdx1_XB-1ClXRpGEfOuD7NXKkfO_XrtIlAFd4Hv0unqzc8XcAKyYdobeamB_Qkswv8YH/s320/IMG_1358.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Wykonanie:</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Do przesianej mąki dajemy jajka, sól, cukier, olej, mleko i drożdże (rozcieńczone w odrobinie ciepłej wody). Mleko i jajka muszą mieć temperaturę pokojową. Zagniatamy miękkie ciasto, smarujemy na wierzchu olejem, przykrywamy ręcznikiem kuchennym i odstawiamy na 40-60 min w ciepłym miejscu.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQVGwW4eK3sD13hDHLhEhl0XhOZWNqGicLb_bw6VXhkQKc2SHJL1QrMLpSBUp6z7PoGGrO1wIIqrw6aLXEjcetNOv9gmzlu_iEe1aAlCeEO6rsIV6w3wknbCr-m15vV0_b8HJdJCuE1xv/s1600/IMG_1359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQVGwW4eK3sD13hDHLhEhl0XhOZWNqGicLb_bw6VXhkQKc2SHJL1QrMLpSBUp6z7PoGGrO1wIIqrw6aLXEjcetNOv9gmzlu_iEe1aAlCeEO6rsIV6w3wknbCr-m15vV0_b8HJdJCuE1xv/s320/IMG_1359.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJhwVabUpas33q4G-Bro0CYCWMSUZz4q_JSgN6ZLqHYIH87Up7I_ltTUrAU_d1U7daWrAvWg8nd1mk4xvCxPyEhV0rIoc1edriO-I604McSmu3lsjkAOUyseE9HkJYJdYcBUw1QuMi7hl/s1600/IMG_1360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJhwVabUpas33q4G-Bro0CYCWMSUZz4q_JSgN6ZLqHYIH87Up7I_ltTUrAU_d1U7daWrAvWg8nd1mk4xvCxPyEhV0rIoc1edriO-I604McSmu3lsjkAOUyseE9HkJYJdYcBUw1QuMi7hl/s320/IMG_1360.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Po tym czasie, kiedy ciasto podwoi swoją objętość, ja podzieliłam go na 2 części. Z jednej zrobiłam pogacze z serem szopskim - podana poniżej. Drugą użyłam do zrobienia pogaczy-słońce, którą pokaże w oddzielnym poście.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAk1Eag1Fmiu6SqWxc8AwV8rGOXq_TXPv1sVDmrUVFXkL9vx9BgRuukUDfdFeWg2dEn8aFpqesndGYyvpBJpE6BHXxPyrWHYee6oCXvkK4Rg_hwijsPQlWvKnd0sAATRaOtprU9eQd7vxc/s1600/IMG_1361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAk1Eag1Fmiu6SqWxc8AwV8rGOXq_TXPv1sVDmrUVFXkL9vx9BgRuukUDfdFeWg2dEn8aFpqesndGYyvpBJpE6BHXxPyrWHYee6oCXvkK4Rg_hwijsPQlWvKnd0sAATRaOtprU9eQd7vxc/s320/IMG_1361.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjFu0hLC5wmgCcROCwSYhyphenhyphenWN5tF0vWQ1j-P0Xe8UqRLBiE0NKUV4WxR04oX6foJOd8XAArjB7vI9-qIg6Wr_6t8SikHCeSnuCw213Vi0JfEtrC_OtkFyIt-gsMw62ll5c_OYTLnLW2ePt/s1600/IMG_1362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjFu0hLC5wmgCcROCwSYhyphenhyphenWN5tF0vWQ1j-P0Xe8UqRLBiE0NKUV4WxR04oX6foJOd8XAArjB7vI9-qIg6Wr_6t8SikHCeSnuCw213Vi0JfEtrC_OtkFyIt-gsMw62ll5c_OYTLnLW2ePt/s320/IMG_1362.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Tą 1 połowę ciasta dzielimy na 7 równych części. Każdą rozwałkujemy w formie prostokąta, smarujemy roztopionym masłem i dajemy pokruszony ser ( ok 150 g). Zawijamy rulonik, a rulonik zwijamy w pętelkę. Układamy w brytfance i zostawiamy na 30-40 min, żeby znowu urosło.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQj7XDx93nH2PzJB0vhGNql45rXmYuQsCHjQfsAyfmCoYDiZPQuSdvxgLBrc12JGrTuX7hNxo3bR9-Y6MjSj8q3tdmGF1FUUl54VdX5vWxaQUxS7JQL44dlurZyu8EU_vILykIu6ba1VPz/s1600/IMG_1363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQj7XDx93nH2PzJB0vhGNql45rXmYuQsCHjQfsAyfmCoYDiZPQuSdvxgLBrc12JGrTuX7hNxo3bR9-Y6MjSj8q3tdmGF1FUUl54VdX5vWxaQUxS7JQL44dlurZyu8EU_vILykIu6ba1VPz/s320/IMG_1363.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJrM91n9o4l9qNcomTovtMfBmot7F5Y5uYjwfIoryqRHI9M2VGO86EGJJKU7uEQDg899XWTXC4TZZPkXvnAsCIsaLp4npC_UGe2Xa32i4HwPaTv6gf44YdMNkACXFfzVsY0eOODv4y9ab/s1600/IMG_1364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJrM91n9o4l9qNcomTovtMfBmot7F5Y5uYjwfIoryqRHI9M2VGO86EGJJKU7uEQDg899XWTXC4TZZPkXvnAsCIsaLp4npC_UGe2Xa32i4HwPaTv6gf44YdMNkACXFfzVsY0eOODv4y9ab/s320/IMG_1364.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Po tym czasie, smarujemy wierzch rozbełtanym żółtkiem, możemy posypać sezamem. Pieczemy w nagrzanym piekarniku 180 C, funkcja góra-dół (bez termoobiegu).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmljf4rOqNnW6JGoa2FTcuHQRQmU4OYLF_lv5k9nXILQNl7OKGwvHxUIk4AweWFvtJKV6kvUTalgtdAUTf_7T4TgzULXjg6MnXZrQbxwGYdA-AApSkI2kqyXLei8yWB-49yIna52Y2E8NM/s1600/IMG_1371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmljf4rOqNnW6JGoa2FTcuHQRQmU4OYLF_lv5k9nXILQNl7OKGwvHxUIk4AweWFvtJKV6kvUTalgtdAUTf_7T4TgzULXjg6MnXZrQbxwGYdA-AApSkI2kqyXLei8yWB-49yIna52Y2E8NM/s320/IMG_1371.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Po wyjęciu z piekarnika spryskujemy lekko wodą i przykrywamy papierem lub ręcznikiem, żeby zmiękła skórka.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; text-align: start;">Ż</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: start;">yczę smacznego</span></div>
Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com2tag:blogger.com,1999:blog-8268774421987054104.post-39532746194197303492016-01-03T08:46:00.004-08:002016-01-03T08:46:53.116-08:00Tatarskie kiufte<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Tatarskie kiufte </i></span></b></div>
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<span style="background-color: white; color: #252525; font-size: 14px; line-height: 22px; text-align: -webkit-auto;"><span style="font-family: Georgia, Times New Roman, serif;">Bułgarskie słowo</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22px; text-align: -webkit-auto;"> </span><b style="background-color: white; color: #252525; font-size: 14px; line-height: 22px; text-align: -webkit-auto;">кюфте</b><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22px; text-align: -webkit-auto;"> pochodzi od arabskiego </span><i style="background-color: white; color: #252525; font-size: 14px; line-height: 22px; text-align: -webkit-auto;">kufta</i><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22px; text-align: -webkit-auto;">, razem z tureckim </span><i style="background-color: white; color: #252525; font-size: 14px; line-height: 22px; text-align: -webkit-auto;">köfte</i><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22px; text-align: -webkit-auto;"> i greckim </span><i style="background-color: white; color: #252525; font-size: 14px; line-height: 22px; text-align: -webkit-auto;">κεφτές</i><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22px; text-align: -webkit-auto;">. Robi się je z tłustego mięsa mielonego (tradycyjnie miesza się wieprzowinę i cielęcinę w proporcjach 60% na 40%, ale można użyć tylko wieprzowiny). Jeśli mięso jest zbyt chude, dodajemy zmieloną słoninę - ok 25-30%. Mięso przyprawia się cebulą, solą, pieprzem, kminkiem rzymskim (kumin), natką pietruszki i odrobiną wody lub piwa. Niekiedy dodaje się jajko i/lub namoczoną i wyciśniętą kromkę chleba. Tajemnica soczystego <b>kiufte </b>kryje się w dość tłustym mięsie, długim wyrabianiu (najlepiej ręką) i "leżakowaniu" - musi przegryźć się min. 12, a najlepiej 24 godziny. Smaży się na grillu lub na patelni grillowej.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22px; text-align: -webkit-auto;">Tatarsko kiufte różni się od tego tradycyjnego. Zazwyczaj jest większe a w środek dodaje się, w zależności od regionu, sera żółtego, papryczkę chili, pokrojone pieczarki i/lub ogórki konserwowe.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u><i><b>Składniki:</b></i></u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 kg mięsa mielonego</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">(najlepiej 60% tłustej wieprzowiny i 40% cielęciny, </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">ale można użyć samą wieprzowinę)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> 5 -7 g kminku rzymskiego (kuminu) - ok 1 łyżeczkę z górką</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 g pieprzu czarnego - płaska łyżeczka</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 g soli </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 drobno pokrojona cebula</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">pęczek natki pietruszki</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">100 ml wody</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">ser żółty</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u><i><b>Wykonanie</b></i></u></span></div>
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Wyrabiamy bardzo dobrze mięso z przyprawami, cebulką i wodą. Odstawiamy do lodówki na 24 godz. a minimum na noc. przed smażeniem dobrze jest jeszcze raz wyrobić. Formujemy w miarę płaskie kotlety - do środka każdego dajemy kawałek sera żółtego. Smażymy na dobrze rozgrzanej patelni grillowej, lekko posmarowanej tłuszczem. Gotowe kotlety smakują najlepiej z frytkami i szopską sałatką. </div>
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<u><b><i>Smacznego</i></b></u></div>
Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com2tag:blogger.com,1999:blog-8268774421987054104.post-406175497755485152016-01-01T10:38:00.000-08:002016-01-01T10:38:00.180-08:00Gołąbki z liści z kiszonej kapusty<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Gołąbki z liści kiszonej kapusty</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSUZON5N-kik1dLwSJ7Rk5U14Ho-oEu4-TvEVR7UnMoFHgIlg84TybghyphenhyphenByGC9Sixgh5id_WNH8YK2Uc6VEhA3ue9IpJo5lBw7y8O4EEVVwhkkIKVvtfLtY9yXgXnU6LvMK_H6yKSdDA7/s1600/IMG_1345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSUZON5N-kik1dLwSJ7Rk5U14Ho-oEu4-TvEVR7UnMoFHgIlg84TybghyphenhyphenByGC9Sixgh5id_WNH8YK2Uc6VEhA3ue9IpJo5lBw7y8O4EEVVwhkkIKVvtfLtY9yXgXnU6LvMK_H6yKSdDA7/s320/IMG_1345.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Kapusta ukiszona - czas na gołąbki </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Składniki:</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>(wersja postna)</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">liście z kapusty kiszonej</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 główka cebuli</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">szklanka ryżu</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 marchewka</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 łyżeczka koncentratu pomidorowego</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">sól, pieprz, czubrica, natka pietruszki, olej,</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2-3 łyżki masła, 1 łyżka mąki, 1/2 szklanki mleka</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>(wersja mięsna)</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">do składników z wersji postnej dodajemy 500 g mięsa mielonego</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">(zazwyczaj wieprzowego, </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">ale można dać udziec z indyka - drobniutko pokrojony)</span></div>
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<u><span style="font-family: Georgia, Times New Roman, serif;">Wykonanie:</span></u></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Poszatkowaną w kosteczkę cebulę podsmażamy na 2-3 łyżkach oleju. Jak się zeszkli dodajemy umyty ryż, a po chwili koncentrat pomidorowy. Chwilę smażymy i dodajemy szklankę cieplej wody lub bulionu. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Przyprawiamy, solą, pieprzem, ew. wegettą, czubricą i dajemy startą marchewkę. Dusimy parę minut, dopóki ryż nie wchłonie wody.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dodajemy posiekaną natkę pietruszki. W tum momencie postny farsz jest gotowy i możemy faszerować gołąbki. Jeśli robimy z mięsem - zdejmujemy z ognia i dodajemy mięso. Wszystko ładnie łączymy i mięsny farsz gotowy. Z liści odkrajamy zgrubienie przy środkowej żyłce i zawijamy szczelnie. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Na dnie garnka dajemy odkrojone kawałki, lub 1-2 liście żeby nie przywarło. Gołąbki układamy ściśle (można zrobić </span> 2-3 rządki). Przykrywamy talerzem, żeby nie wypływały i zalewamy wodą lub na pół wodą i sokiem z kapusty jak ktoś woli bardziej kwaśne. Gotujemy na wolnym ogniu do miękkości kapusty - około 1.5- 2 godziny. Do gotowych gołąbków robimy sos w oddzielnym garnku - do roztopionego masła dodajemy mąkę, chwilę smażymy i rozcieńczamy mlekiem </div>
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Wlewamy do gołąbków i gotujemy jeszcze parę minut. Na koniec gołąbki można przerzucić do żaroodpornego naczynia i zapiec w piekarniku, ale nie jest to konieczne. </div>
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Smacznego</div>
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<br />Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com1tag:blogger.com,1999:blog-8268774421987054104.post-50320066749217859172015-12-29T12:51:00.002-08:002015-12-29T12:51:25.539-08:00Kiszone główki kapusty<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Kiszone główki kapusty</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Kiszenie całych główek kapusty to w Bułgarii tradycja narodowa - normalnie każdy na zimę kisi kapustę. Po co? A po to, żeby robić gołąbki z kiszonej kapusty. W świętach Bożego narodzenia, czy na Sylwestra to obowiązkowa potrawa. A tak ogólnie przez cały okres zimowy to wszyscy się zajadają gołąbkami - smak takich gołąbków jest zupełnie inny. Farsze mogą być postne lub mięsne kto jak lubi - przepis na gołąbki zamieszczę w oddzielnym poście. A teraz kisimy.... </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Najlepiej kisić w beczce - jak ktoś taką posiada, ale można też w głębokim garnku. Ważne żeby dopasować naczynie do ilości główek - tak żeby kapusta była całkowicie zanurzona. Ja ukisiłam 1 główkę w garnku, ale lepiej zrobić więcej ;).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Kapustę myjemy i usuwamy liście z wierzchu, jeśli są naderwane. Wykrawamy głąba. Układamy w naczyniu i zalewamy 3% solanką - na przykład na 10 l. zimnej nieprzygotowanej wody dodajemy 300 g. soli. Obciążamy czymś ciężkim - kamieniem lub talerzem żeby zapobiec wypłynięciu kapusty. Przykrywamy przykrywką i odstawiamy np. do garażu, piwnicy lub innego pomieszczenia w temp. 15-20 C. Po tygodniu zaczynamy co 2-3 dzień "przedmuchiwać" solankę - wkładając do środka gumowy wężyk lub rurkę. Jeśli zbierze się szumowina na wierzchu to trzeba zebrać łyżką cedzakową i wyrzucić. Po 3-4 tygodniach kapusta jest gotowa i wtedy można wstawić do chłodniejszego pomieszczenia lub na zewnątrz - jeśli nie ma dużego mrozu. Najlepszy okres na wstawienie kapusty to listopad - wtedy na święta będziemy się cieszyć gołąbkami, ale można kisić i później.</span></div>
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<br />Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com3tag:blogger.com,1999:blog-8268774421987054104.post-83628776949741146292015-12-16T13:10:00.002-08:002015-12-16T13:10:49.849-08:00Korabii<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><i>Korabii</i></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>(ciasteczka z jogurtem)</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Korabii to ciasteczka, które kojarzą mi się z dzieciństwem - często piekła je moja babcia. W trakcie pieczenia unosi się wspaniały słodki aromat wanilii i cytryny. Idealne do kawy, dzieci uwielbiają je z mlekiem i z kakao. W okresie świątecznym możemy obdarować nimi rodzinę i znajomych - odpowiednio zapakowane to miły upominek. No to do roboty...</span></div>
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<u><span style="font-family: "georgia" , "times new roman" , serif;">Składniki:</span></u></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 jajka</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 szklanka jogurtu (ok 200 g)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 szklanka cukru pudru ( ok 200 g)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 szklanki roztopionego masła</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 płaską łyżeczkę proszku do pieczenia</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 płaską łyżeczkę sody oczyszczonej</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">wanilia - aromat, starta skórka z 1/2 cytryny </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">mąka - ok 400 g</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">orzechy włoskie, sezam lub inna posypka</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mieszamy suche składniki - mąka, cukier puder, proszek do pieczenia, sodę, wanilię. Oddzielnie mieszamy mokre składniki - 3 jajka (jedno zostawiamy do posmarowania na wierzch), ostudzone masło, jogurt, skórka cytryny.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Dodajemy mokre składniki do suchych i wyrabiamy miękkie i elastycznie ciasto, w razie potrzeby dodać trochę więcej mąki. Ciasto zostawiamy na ok. godzinę żeby odpoczęło po czym rozwałkowujemy - grubość ok 5-7 mm i wykrawamy ciastka - można użyć dowolne foremki, albo zwykłą szklankę.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Każde ciasteczko smarujemy na wierzchu jajkiem i posypujemy orzeszkami, sezamem, cukrem, kokosem lub inną posypką. Pieczemy do zarumienienia - ok 15-20 min na 170-180 C funkcja góra-dół.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Smacznego</span></div>
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Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-48373403342563365982015-12-02T13:36:00.002-08:002015-12-03T11:42:53.738-08:00Banica z ryżem i szpinakiem<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><i>Banica z ryżem i szpinakiem</i></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Wersja "na zielono" dla wielbicieli szpinaku - i nie tylko :)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Składniki:</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 op. ciasta Filo</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">250 g świeżego szpinaku</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">150 g sera szopskiego</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">100 g ryżu</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">50 g masła</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3-4 łyżki oleju</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">sól, pieprz</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Wykonanie:</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Masło roztapiamy i mieszamy z olejem. Ryż gotujemy w 300 ml osolonej wody. Szpinak myjemy i podsmażamy na 2-3 łyżkach przygotowanego tłuszczu. Kiedy zmięknie i zmniejszy swoją objętość zdejmujemy z ognia. Jeśli puści za dużo wody, można ją odlać. Do szpinaku dodajemy ugotowany ryż, pokruszony ser, jajko, pieprzymy. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4ecWXw9UkaikeanMeHfZDYfW_jPi7Mt_ucSJrlQ2RoeTIi6CUIBloNcvDymMaoiKqnX0NrUtOfyoFyCvzMBXlh_Itw563RWbL2KfctxJEZLtpXZcvHGURPMtwauOAYOJC2KJ38NWHtZm/s1600/IMG_1274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4ecWXw9UkaikeanMeHfZDYfW_jPi7Mt_ucSJrlQ2RoeTIi6CUIBloNcvDymMaoiKqnX0NrUtOfyoFyCvzMBXlh_Itw563RWbL2KfctxJEZLtpXZcvHGURPMtwauOAYOJC2KJ38NWHtZm/s320/IMG_1274.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbmdR59stf6jY1CwO57f4VjDxFtJIh-KmyYHUzalvsFtf14tLEaMvMC4YIaKwu_tTnVwZQUrNWNIS9UvnC0GFvWda69G-VlnJ8Fh5tAEYrkfp96hagk9kDffml7DgQQqSgpxVNV64Oe8J/s1600/IMG_1273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbmdR59stf6jY1CwO57f4VjDxFtJIh-KmyYHUzalvsFtf14tLEaMvMC4YIaKwu_tTnVwZQUrNWNIS9UvnC0GFvWda69G-VlnJ8Fh5tAEYrkfp96hagk9kDffml7DgQQqSgpxVNV64Oe8J/s320/IMG_1273.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Każdy arkusz ciasta Filo smarujemy tłuszczem, nakładamy farsz z brzegu i zawijamy w rulon. Układamy w nasmarowanej tłuszczem okrągłej brytfance, zaczynając od zewnątrz do środka. Wierzch smarujemy pozostałym tłuszczem. Pieczemy 35-40 min na 160-170 C (z termoobiegiem). Podajemy z jogurtem.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Smacznego</span></div>
Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-88072687389029115522015-11-29T11:19:00.006-08:002015-11-30T09:35:22.580-08:00Faszerowana papryka<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><i>Faszerowana papryka</i></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Faszerowana papryka to jeszcze jedna klasyczna potrawa z kuchni bułgarskiej. Zazwyczaj farsz składa się z mięsa mielonego i ryżu, ale można użyć sam ryż (wersja dla wegetarian, lub na Wigilię), fasola albo groch. Papryki są surowe, ale faszeruje się też suszone (zimą). Oczywiście jest to odmiana Ramiro, Palermo czy tzw. spiczasta.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Składniki:</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">8 papryk Ramiro</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> (wybierajcie krótsze i szersze)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">500 g mięsa mielonego (ja miałam z szynki)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cebula, 1 ząbek czosnku</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">100 g ryżu</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 jajko</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3-4 łyżki jogurtu</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 łyżka mąki</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 łyżeczka koncentratu pomidorowego</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">sól, pieprz, vegetta, czubrica, natka pietruszki, olej</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Wykonanie:</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Na 2-3 łyżki oleju podsmażamy kolejno posiekaną cebulę, czosnek i mięso. Po paru minutach, jak woda odparuje, dodajemy opłukany ryż.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZI5b6osChguslYReMz0Vvbefl2xVqSO6ZJILyStNJMFMVVhkj_OLZpexJLtOuqlzb9KL9UxG0nkO5VwWwaTDDT6ry0JKzb5A9ZvUJcW4Oi5VOpt3MAYSui3HzWm5FFpRY1l_gDV-pyZ0Y/s1600/IMG_1249.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZI5b6osChguslYReMz0Vvbefl2xVqSO6ZJILyStNJMFMVVhkj_OLZpexJLtOuqlzb9KL9UxG0nkO5VwWwaTDDT6ry0JKzb5A9ZvUJcW4Oi5VOpt3MAYSui3HzWm5FFpRY1l_gDV-pyZ0Y/s320/IMG_1249.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIucG7bN4DqpyKScI9NHnwTPJTxc7gAsA1AnbVnXC5_sDBrriHd356DXyQsU3gOGhJuiMfx_PbhRtA1i12zFiTFjWwqrwdY1wR02p5Y0jWrsx8Ht9Fe-47zfpuqDdWgNYe6JPioSgR7Pn/s1600/IMG_1246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIucG7bN4DqpyKScI9NHnwTPJTxc7gAsA1AnbVnXC5_sDBrriHd356DXyQsU3gOGhJuiMfx_PbhRtA1i12zFiTFjWwqrwdY1wR02p5Y0jWrsx8Ht9Fe-47zfpuqDdWgNYe6JPioSgR7Pn/s320/IMG_1246.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Jak się zeszkli, dodajemy koncentrat pomidorowy i niepełną szklankę wody.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcGGdwfhsONUEhszgrlNbz1tF9oAZLgBU-rFROIempR_InT8UuU5rRiO58J-ZTWNLfGt8K2EY5EoxdXwoC4epWU0e8OuEiNoFSxe78WE3HeXTxCSRxz9D0k1l_ggF0gFmIcm_IMDRDFnR/s1600/IMG_1252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcGGdwfhsONUEhszgrlNbz1tF9oAZLgBU-rFROIempR_InT8UuU5rRiO58J-ZTWNLfGt8K2EY5EoxdXwoC4epWU0e8OuEiNoFSxe78WE3HeXTxCSRxz9D0k1l_ggF0gFmIcm_IMDRDFnR/s320/IMG_1252.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Przyprawiamy solą, pieprzem, papryką słodką, czubricą i vegettą. Dusimy do momentu aż ryż wchłonie wodę, zdejmujemy z ognia, dodajemy posiekaną natkę.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiC6mttVfedAU64FVyH04QMaqcxGdpbolqEEMGjCCGM_IYBrW5mO7ISQHrpunk_S1hkb6zZe-04fZNeKfdemaHvzphqhP6T723BdC6yyetYlLSOcZCOEOJkhFsZmwTbAiLGJ9qr5gIBr2/s1600/IMG_1254.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiC6mttVfedAU64FVyH04QMaqcxGdpbolqEEMGjCCGM_IYBrW5mO7ISQHrpunk_S1hkb6zZe-04fZNeKfdemaHvzphqhP6T723BdC6yyetYlLSOcZCOEOJkhFsZmwTbAiLGJ9qr5gIBr2/s320/IMG_1254.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoHPIlXjz9O9j0mgJoX8qv0nF9bakpUu6qBiS_6YXBDiu2K8D9TtQ_ab1tS5doVcsd5VAuL2AdUOfUY4GqxaYRScORlC8c_-OEfD_QmQ56edYAZ-s3zV4T97ehX1X8-_4liCLNMpGd7hyphenhyphen/s1600/IMG_1253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoHPIlXjz9O9j0mgJoX8qv0nF9bakpUu6qBiS_6YXBDiu2K8D9TtQ_ab1tS5doVcsd5VAuL2AdUOfUY4GqxaYRScORlC8c_-OEfD_QmQ56edYAZ-s3zV4T97ehX1X8-_4liCLNMpGd7hyphenhyphen/s320/IMG_1253.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> <span style="font-family: "georgia" , "times new roman" , serif;">Papryki myjemy, usuwamy gniazdo nasienne i napełniamy farszem. Zasklepiamy trochę mąką, żeby farsz nie wypadł. Układamy w brytfance, wlewamy ciepłą wodę na 1 palec, solimy i skrapiamy olejem. Pieczemy 35-40 min. w nagrzanym do 160-170 C piekarniku.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyodZoWUEsgonddmAX2toyo-fRzeMLYy9cf2B-CmgbVI-T6224K61pp2gwDJEeiOvGcvjsjslvEpAfAiIaOoxPQCfvD-Ri2ptcw80v4Ixf9baBvnOZeSKOGE60efAtX68zW7qEng8iR_0V/s1600/IMG_1255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyodZoWUEsgonddmAX2toyo-fRzeMLYy9cf2B-CmgbVI-T6224K61pp2gwDJEeiOvGcvjsjslvEpAfAiIaOoxPQCfvD-Ri2ptcw80v4Ixf9baBvnOZeSKOGE60efAtX68zW7qEng8iR_0V/s320/IMG_1255.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Kiedy papryki są upieczone, wyjmujemy z piekarnika i dodajemy do powstałego sosu rozbełtane jajko z mąką i jogurtem. Mieszamy do uzyskania gładkiego sosu. Wstawiamy z powrotem do piekarnika i wyłączamy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtene5ssQTZ7Ak8KxpUFJ9xkuBKGN_3iVLpp9PDk8_TnpfpP1xM8yQXJ0qbmGoN6PdgJRrFAFycHyxaQlNEbhYvIBNonSUybCoAbIBEPQ_dRQivDFda-08tGvxEUnaTf-0SNpMQNpQgXvb/s1600/IMG_1268.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtene5ssQTZ7Ak8KxpUFJ9xkuBKGN_3iVLpp9PDk8_TnpfpP1xM8yQXJ0qbmGoN6PdgJRrFAFycHyxaQlNEbhYvIBNonSUybCoAbIBEPQ_dRQivDFda-08tGvxEUnaTf-0SNpMQNpQgXvb/s320/IMG_1268.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIvkeRGz94CYOsKaMQ1hyphenhyphenrJOR_ontu_7f67naPSONtwpRYXTzC8sqjpUTet14m-EK-rhj6zCFRS-6HLeAsxK3PW_i6jKQ5Y2mpcopcQfG7pqM0exLtzKkCXCSwtMNWTs063GJmen3SIwWr/s1600/IMG_1264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIvkeRGz94CYOsKaMQ1hyphenhyphenrJOR_ontu_7f67naPSONtwpRYXTzC8sqjpUTet14m-EK-rhj6zCFRS-6HLeAsxK3PW_i6jKQ5Y2mpcopcQfG7pqM0exLtzKkCXCSwtMNWTs063GJmen3SIwWr/s320/IMG_1264.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Smacznego</i></span></div>
Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-2789974206564990882015-11-25T13:41:00.003-08:002015-12-11T00:43:50.540-08:00Musaka<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><i>Musaka</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7D3Eshunm0AroqZq7GTaOeJw-oXc8vTi4sFqJg4KaG4VkHqr3wDeT8hwtKAvguufSSsXtb2NlMmdo8haepx_qQRbLnfvRE29U0ZEuLfD77dzLJjeezq5IYrzDRkqEqfbdadP_mHgDYBo/s1600/IMG_1238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7D3Eshunm0AroqZq7GTaOeJw-oXc8vTi4sFqJg4KaG4VkHqr3wDeT8hwtKAvguufSSsXtb2NlMmdo8haepx_qQRbLnfvRE29U0ZEuLfD77dzLJjeezq5IYrzDRkqEqfbdadP_mHgDYBo/s320/IMG_1238.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ta potrawa jest bardzo popularna na Bałkanach. Robią ją Grecy, Turcy, Bułgarzy, Serbowie. W Bułgarii często spotyka się wariant bez bakłażanów - tylko ziemniaki, mielone, pomidory i sos beszamelowy. Przedstawiam wzbogaconą wersję, bo wydaję mi się bardziej aromatyczną i soczystą.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Składniki:</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">500 g mięsa mielonego ( tu z szynki wieprzowej)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 bakłażany </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 ziemniaki</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cebula, ząbek czosnku</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 pomidory</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">puszka pomidorów </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">500 ml mleka</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 jajka</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">70 g masła</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 łyżki mąki</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">sól, pieprz, cukier, cynamon (opcjonalnie) </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">natka pietruszki</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">bułka tarta do posypania brytfanki </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ziemniaki obgotowujemy na półtwardo (ok 15 min). Studzimy, obieramy i kroimy w talarki. Bakłażany kroimy w plastry, solimy, odstawiamy na 10-15 min, po czym płuczemy, układamy na papier do pieczenia, smarujemy oliwą i pieczemy w piekarniku do zarumienienia. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRtmS6kHg_pJBgTgYnHX9cqZKZ4voKT4tokb5EHSeSnbZpEaw4z094qidpc3vfBcUb3kx8ZePXmLc5XAT7eGNduySSGJgkPIFKNLHF5uxxZU9dwsuKLoArqDnqrlEliAVrj_gTiScnuRk/s1600/IMG_1222.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRtmS6kHg_pJBgTgYnHX9cqZKZ4voKT4tokb5EHSeSnbZpEaw4z094qidpc3vfBcUb3kx8ZePXmLc5XAT7eGNduySSGJgkPIFKNLHF5uxxZU9dwsuKLoArqDnqrlEliAVrj_gTiScnuRk/s320/IMG_1222.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgLqMPLS-xSDbEKp4K-Ce2mp2OaxI2ZDMLU6pdTSvdk9QAhYSq6osnEC7MWGV0wQJHTlsQCLtx8_c4CC7vJ1LzvEmUpkneZ8_X8KZaJIhziSOokSf92PYilrXhMP8N6WwPE7p7ZTeWNl4/s1600/IMG_1216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgLqMPLS-xSDbEKp4K-Ce2mp2OaxI2ZDMLU6pdTSvdk9QAhYSq6osnEC7MWGV0wQJHTlsQCLtx8_c4CC7vJ1LzvEmUpkneZ8_X8KZaJIhziSOokSf92PYilrXhMP8N6WwPE7p7ZTeWNl4/s320/IMG_1216.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Na patelni podsmażamy pokrojoną cebulkę, dodajemy posiekany czosnek i mięso. Smażymy chwilę i wlewamy 3-4 łyżki wody. Po 5 minutach dodajemy puszkę pomidorów, solimy, pieprzymy, dodajemy łyżeczkę cukru i ew. opcjonalnie cynamon (ok 1/2 łyżeczki).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> Gotujemy ok 10 min, wyłączamy i posypujemy natką. Brytfankę (25-35 cm) oliwimy i posypujemy bułką tartą. Układamy warstwowo bakłażany, ziemniaki (solimy, pieprzymy), mięso, znów bakłażany (solimy, pieprzymy).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ostatnia warstwa to sparzone, pokrojone w plasterki pomidory. Zalewamy sosem beszamelowym i pieczemy ok 30 min na 170 C.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Wyśmienicie smakuję z dodatkiem jogurtu, przyprawionym czosnkiem, solą i koperkiem.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>Sos beszamelowy</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Podgrzewamy masło, dodajemy mąkę mieszając. Kiedy się zarumieni dolewamy mleko, dokładnie wszystko ubijając. Doprowadzamy do wrzenia i gotujemy 2-3 min, solimy, pieprzymy. Odstawiamy od ognia i dodajemy 2 jajka, łączymy na gładką masę.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Smacznego</span><br />
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Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com1tag:blogger.com,1999:blog-8268774421987054104.post-45576207757432370072015-11-22T12:08:00.001-08:002015-11-22T12:08:11.440-08:00Mleczna banica<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Mleczna banica s serem szopskim</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Kolejna propozycja z cyklu banica. Robi się szybko i znika błyskawiczne ;).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Składniki:</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 opakowanie ciasta Filo</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 opakowanie sera szopskiego krowiego (200 g)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 jajka</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">125 g masła</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 opakowanie jogurtu bałkańskiego </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">(lub greckiego- ok. 300 g)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">250 ml mleka</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 łyżki mąki</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 łyżeczki sody</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">sporą szczyptę soli</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Do jogurtu dajemy sól i sodę. Jajka ubijamy i dodajemy jogurt, 1/2 mąki, mleko i pozostałą mąkę.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Arkusze ciasta Filo kroimy na połowę i układamy w posmarowanej masłem brytfance. Każdy arkusz smarujemy masłem. Po dwóch warstwach dajemy ser i trochę masy mlecznej. Znowu 2 warstwy ciasta, ser, masę i tak do wyczerpania produktów.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> <span style="font-family: Georgia, Times New Roman, serif;">Na wierzchu musi być ciasto. Smarujemy pozostałym masłem. Kroimy banice w kwadraty i wlewamy pozostałą masę mleczną. Pieczemy w nagrzanym do 170 C (z termoobiegiem) (180 C - bez) piekarniku ok 30 min.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Smacznego</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span></div>
<br />Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0tag:blogger.com,1999:blog-8268774421987054104.post-72568830331753084822015-11-22T12:05:00.002-08:002015-11-22T12:05:17.786-08:00Zupa z dyni<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Zupa z dyni</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdfjmwHY6CGOCPZIf4guRV9o9TyhLMOSduMgBCRJTqQDyNJRtdVF6ZCS3hUFUPP0PtCpJzC3SxbWwfmQbTP6HAMAxabyu8qzqU4yHW5i3XJRINRPH9ar4zS754Q3WFJm-8ULS25Vz3Jb_/s1600/IMG_1188.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdfjmwHY6CGOCPZIf4guRV9o9TyhLMOSduMgBCRJTqQDyNJRtdVF6ZCS3hUFUPP0PtCpJzC3SxbWwfmQbTP6HAMAxabyu8qzqU4yHW5i3XJRINRPH9ar4zS754Q3WFJm-8ULS25Vz3Jb_/s320/IMG_1188.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlciqvxDiWIV4o6hZ7ivrKnBMe06xqauZuiK2kWnh3quPTuYKDHlCQR7WDoKAeAcyzYi34J8Moj471Iy2GrWloTgQz-Mc1LVTnccVQ-B9i3CA4qSu7i6l7XeGAVrnRJIpbMy69FCg2lE4O/s1600/IMG_1177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlciqvxDiWIV4o6hZ7ivrKnBMe06xqauZuiK2kWnh3quPTuYKDHlCQR7WDoKAeAcyzYi34J8Moj471Iy2GrWloTgQz-Mc1LVTnccVQ-B9i3CA4qSu7i6l7XeGAVrnRJIpbMy69FCg2lE4O/s320/IMG_1177.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Składniki:</u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">700 g obranej i pokrojonej dyni</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 marchewki</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cebula</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3-4 ziemniaki</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1-2 ząbki czosnku</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 l bulionu</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">sól, pieprz, imbir, kurkuma, vegetta</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">liść laurowy, ziele angielskie, lubczyk</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">masło klarowane</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OCzJ1EqNkKnwjh46q9avfxUZ6vJloVFDgkPvCE04F-R5YsHjt3m74nDl2xRCHRj-TJr7VfYcID0sJJoCEcfQXx2wH82wbDtGCBz48_RBsQL5Yy2y5BncV4ukyUQAywPAdWX1SxfNXkSa/s1600/IMG_1178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OCzJ1EqNkKnwjh46q9avfxUZ6vJloVFDgkPvCE04F-R5YsHjt3m74nDl2xRCHRj-TJr7VfYcID0sJJoCEcfQXx2wH82wbDtGCBz48_RBsQL5Yy2y5BncV4ukyUQAywPAdWX1SxfNXkSa/s320/IMG_1178.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Na maśle smażymy po kolei - posiekaną cebulę, marchewkę, czosnek. Wlewamy bulion, ew. dolewamy wodę. Po 10 min. ot zagotowania dajemy pokrojone ziemniaki i dynię.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Przyprawiamy zielem, listkiem, kurkumą, solą, pieprzem, vegettą i lubczykiem. Gotujemy ok 30 min. Jak warzywa będą już miękkie, zupę miksujemy. Podajemy z grzankami lub chlebkiem czosnkowym.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Smacznego</span> </div>
<br />Smak Bułgariihttp://www.blogger.com/profile/02080296498806764581noreply@blogger.com0