Prošnje za pomoč pri iskanju v forumih

12. avg 2008 19:45

13. avg 2008 8:05

Plopsa, je včasih zadosti kar po domači strani malo pobrskati

http://www.kulinarika.net/english/food/recipe.asp?sort=

http://www.kulinarika.net/english/food/recipe.asp?sort=

http://www.kulinarika.net/english/food/recipe.asp?sort=

http://www.kulinarika.net/english/food/recipe.asp?sort=

13. avg 2008 13:51

13. avg 2008 20:27

13. avg 2008 21:40

13. avg 2008 21:56

plopsa, vsa umetnost je v tem, da izbereš v Googlu hrvaščino (makedonščine žal ni) in vtipkaš potica recept

http://www.google.si/search?hl=sl&q=potica+rec

Izberi pa sama, katera je najbolj "taprava".

rimljanka - zasebno mnenje

13. avg 2008 22:34

Plopsa, izvoli:

Orehova Potica - Orah slovenski kruh

4 dl mlijeka

2 paketa suhog kvasca

1 čaša šećera

6 šalice brašna

1 cup maslac

3 jaje yellows

1 grated limunova kora

1 čajna žličica soli

1 jaje tukli žuta

Upis podataka: 1 cup maslac 4 jaja 1 čaša šećera i trunkom cimetom 1 mala žlica limunova kora grated 4 žlice vrhnja 3 šalice oraha tlo 1 žlica vanil šećer

Smjerovi: Put Tbs 4. mlijeka u zdjelu. Dodajte kvasac, Tbs. šećera i Tbs. brašna. Neka ovu smjesu i ostatak u dvokrevetnoj volumen (oko 10 minuta). Bič, maslac, jaje yellows, grated limuna oguliti i preostali šećer. Polako dodajte preostalih mlijeko. Dodajte mješavinu kvasac, sol i preostalo brašno. Izvršite vlažne glatke kvasac tijesta. Ovo bi trebalo odmoriti dok je udvostručen u veličini. Ako je previše vlažan, dodati malo brašna. Neka je ostatak ponovo. Podijelite tijesto u 3 komada, koju roll u trgovi o veličini i (3) kruh pans. Pripremite se za punjenje: uklapale u maslac, jaja, šećer, cimet, grated limunova kora, krema i zemlju orasima. Obročno preko sva tri komada tijesta. Roll 3 (jellyroll stilu) pakete i smjestite ih u maslacem (potice) pans. Neka ih stajati u toplom mjestu oko 40 minuta. Četka je pretučen žuto jaje na vrhu, breads. Peći u pećnici oko 90 minuta. (oko 180 ili 350 CELSIUS farenheit) Izrežite hlađen potica na kriške, stavite ih na pladnju i posipati ih s vanilin šećer.

Oregova Potica - Walnut Slovene Bread

4 dl milk

2 packets of dry yeast

1 cup sugar6 cups flour1 cup butter

3 egg yellows

1 grated lemon peel

1 teaspoon salt

1 beaten egg yellow

Filling:1 cup butter4 eggs1 cup sugara pinch of cinnamon1 teaspoon grated lemon peel4 tablespoons cream3 cups ground walnuts1 tablespoon vanilla sugar

Directions:Put 4 Tbs. of milk in a bowl. Add the yeast, a Tbs. of sugar and Tbs. of flour. Let this mixture rest and double in volume (about 10 minutes). Whip the butter, egg yellows, grated lemon peel and remaining sugar. Slowly add the remaining milk. Add the yeast mixture, salt and remaining flour. Make the moist smooth yeast dough. This should rest until it is doubled in size. If it is too moist, add some flour. Let is rest again. Divide the dough into 3 pieces, which you roll into squares about the size of the (3) bread pans. Prepare the filling: Blend the butter, eggs, sugar, cinnamon, grated lemon peel, cream and ground walnuts. Spread over all three pieces of dough. Roll 3 (jellyroll style)packages and place them into buttered (potice) pans. Let them stand in a warm place for about 40 minutes. Brush the beaten egg yellow on the top of the breads. Bake in the oven about 90 minutes. (at about 180 celsius or 350 farenheit) Cut the cooled potica into slices, place them on a platter and sprinkle them with vanilla sugar.

Mogoče je prevod malo čuden, uporabila sem google translate. Katerikoli tekst (imas Rimljankine linke z recepti v angleščini) lahko prevedeš v hrvaščino.

Lep pozdrav!

jasna

14. avg 2008 13:28

20. avg 2008 9:43

20. avg 2008 10:29

http://www.kulinarika.net/forum/topic.asp?TOPIC_ID=1159