Kje pečete krvavice?

10. mar 2005 17:17

Loni kakšna je to pica? Lumpica

11. mar 2005 7:28

Sneto s strani Food Network Recipes Jamie jo je delal enkrat za zajtrk po dolgi neprespani noči - je pomagal kolegu v pekarni. This is an amazing pizza - so simple but so fantastic. It"s great to serve after a big night out – a terrific hangover cure. Breakfast pizza 1-ounce (30 grams) fresh yeast or 3 (7 gram) sachets dried yeast 1-ounce (30 grams) honey or sugar 1 pint (625 ml) tepid water 1 pound 2 ounces (500 grams) strong bread flour, plus extra, for dusting 1 pound 2 ounces (500 grams) semolina 1-ounce (30 grams) salt Tomato sauce: 1 clove garlic, finely chopped 2 tablespoons olive oil 1 (14-ounce) (400 gram) tin Italian plum tomatoes 1 handful fresh basil, roughly chopped Sea salt and freshly ground black pepper 4 field mushrooms 1 black pudding 5 slices back bacon 2 sausages 2 tomatoes, quartered Extra-virgin olive oil 4 ounces (115 gram) buffalo mozzarella 3 or 4 organic eggs Sea salt and freshly ground black pepper To make the bread dough, first dissolve the yeast and sugar in 1/2 of the tepid water. Put the flour and semolina into a large bowl or on a clean surface, make a well in the centre, and pour in the yeast mixture. Mix together until all the yeasty liquid is soaked up, then pour in the rest of the water and gradually incorporate all the flour to make a moist dough. Knead the dough by rolling, pushing and folding it over for 5 minutes. Flour both hands, and lightly flour the top of the dough. Make it into a roundish shape and place it on a baking tray. Score it deeply with a knife, allowing it to relax and proof with ease until it"s doubled in size. Ideally you want a warm, moist, draught-free place to get the wickedest proof. To make the tomato sauce, gently fry the garlic with the olive oil, then add the tomatoes. Bring to the boil, then simmer for 10 minutes, add the basil and season well to taste. When the dough has doubled in size, knock the air back by bashing it around for 1 minute. Now it is time to roll out your pizza into an irregular thin shape, and put it on a large baking sheet. Preheat the oven to 400 degrees F/200 Gas Mark 6. Loni Makaroni

11. mar 2005 13:52

Tudi moja tašča dela dobre krvavice. V njih da vedno ječmenovo kašo in tudi bari jih takoj. Jaz imam rada krvavice iz drobih črev, ker so zelo hrustljave. Zraven pa matevža (krompir, fižol, kisla smetana, maslo in veliko česna) ter z ocvirki zabeljeno kislo zelje ali kislo repo. Mljask

14. mar 2005 11:04

Krvavice uspele - s kislim zeljem in krompirjem v kosih. Sem jih odtajala, dala v posodo, obloženo s peki papirjem v pečico, vmes sem jih obrnila in na koncu še lepo zapekla. Loni Makaroni

17. mar 2005 23:46

Jojojoj, dobra slo hrana. Pa ce to ni nekaj posebnega. Prebiram tele forume, ki sem jih zamudila in razmisljam, kaj bi dala za ene krvavice s kislim zeljem.... In se tako socno ste pisale, da kar cutim vonj po njih... julia

21. mar 2005 14:21

En majhen nasvet pri pečenju krvavic. Skupaj z maščobo damo v ponev malo mrzle vode. Baje potem ne počijo. Lp oliva

29. dec 2005 20:43

Hi, je čas krvavic,mojo priljubljeno jed.Konzumiram pa samo te, ki jih pripravi stric.Uporablja domača čreva, ki pa jih opere v 20 vodah, ja, v dvajsetih.Kupljene jim ne sežejo niti do kolen. Loni, bodi prs. prijazna in pošlji prevod recepta : pica z krvavicami. Častna pionirska, da se spomnim nate,ko bom Lp > siba

29. dec 2005 21:45

Še nikoli nisem pekla krvavic v pečici. Priznam, da niti pomislila nisem na to. Prejšnji mesec sem se spet lotila krvavic za kosilo in sem čisto znorela, ker je bila cela kuhinja usrana od špricanja. In sem si rekla, da nikoli več ne bom delala krvavic. Bom požrla besedo in jih naslednjič spekla v pečici. Pa me zanima ali tudi v pečici šprica vse naokoli? Migla! Kakšna je "nižja temperatura" in koliko časa pečeš na 230 C? Lp, Asja

29. dec 2005 23:22

Jaz pa vedno pečem krvavice v pekaču v pečici skupaj s kislim zeljem, ki ga malo operem, če je prekislo, zamešam vanj nasekljan česen in malo pokapam z oljčnim oljem. Imam ventilatorsko pečico. Pečem 1 uro na 200 stopinj. Poleg skuham krompir v olupkih, ter olupljenega brez vsake zabele ponudim h krvavicam in zelju. Je zelo okusno, pa nobenega pacanja. Ker pa krvavice (ki jih seveda prešpikam z zobotrebcem) spustijo tudi maščobo, pekač postavim na mizo in ga na enem koncu podložim, da se olje nabere ob robu in tako zelje ni premastno. Dušanka

30. dec 2005 7:52

Živjo! Mi pa krvavice pečemo v pečici. V posodo žar damo kar zmrzjene in jih pečemo eno uro pri 170 stopinjah. Do sedaj so bile vedno super. Seveda pa je bolj pomembno iz kakšne mase so krvavice narejene in kakšna čreva so! To vpliva na pokanje krvavic in čas pečenja! Pa dober tek ) matejčica