Se gremo igrat?

12. jan 2009 16:09

elaphus pa saj lahko ti začneš femica

12. jan 2009 18:56

o, ne, ne, rimljanki pa res ne bom olajšala zadeve, hehehe...... Ima taka lepa vprašanja, da se jih že vnaprej veselim (pa po moje drugi tudi).......

LP

cervus

12. jan 2009 20:50

Kaj bo jutri za kosilo?

Pemska juha, pečenje sv. Antona.

Kaj bo torej jutri za kosilo? Vsaj približna recepta, če še koga zamika moje kosilo....

Vidite, kdor čaka, dočaka. Elaphus, upam, da ti je vprašanje všečno.

rimljanka - zasebno mnenje

12. jan 2009 21:55

Sestavine:

fižol

kuhan riž

žafran

maslo

sol, poper muškatni orešček

 

Kruh ... (priznam, nimam pojma kaj bi lahko bilo pečenje sv. Antona).

MM

Sporočilo je spremenil(a) morska medvedka dne 12. jan 2009 21:56:19

13. jan 2009 6:34

MM, povsem drugačen je tvoj recept. Izdaš vir?

rimljanka - zasebno mnenje

13. jan 2009 8:52

Pemska juha - češka juha - http://www.gastro.hr/index.php/hr/recepti/predjela

 

Takšno je bilo pač moje razmišljanje .

Ampak, a gre v tem tvojem primeru za fižolovo juho?

MM

13. jan 2009 9:54

za pecenje sv. antona sem nasla pa tole: http://www.kidlink.org/KIDPROJ/Recipe/recipe59.htm CASSEROLE OF ST. ANTHONY My name is Ursa Ticar and I am in 8th class at Maks Pecar Elementary School. I am 13 years old and I live in Crnuce in Slovenia. Ingredients: - 2 fresh swinish hoofs - 2 swinish tails - 2 swinish ears - 1/4 l white wine - soup vegetable - half onion - 3 cloves of garlic - cloves - laurel petal - salt - pepper beans - marjoram - thyme - for baking: - 5 dag pork fat - 5 dag crumbs - salt - beat pepper Instructions: 1. Wash the hoofs, ears and tails good in running water. 2. Take a pot and put in 1l of salt water, the wine, the spices, the soup vegetable, the roasted onion and the hoofs, ears and tails. 3. Boil the water, then simmer over low heat. 4. Cook for 3 hours. 5. Cool the meal, than take the meat out of the water and dry it up completely. 6. Smear the meat thorougly with pork fat and roll it in crumbs. Add a bit of salt and a lot of ground and beat pepper to the crumbs. 7. Put the meat in a hot oven (220 degrees) and bake for half an hour. 8. Serve baked meat with grated horse radish or apple horse radish. Background: We do not know the real origin of the recipe and its strange name. Probably the name is connected with "piggies of St. Anthony", people pictured him with a pig. The meal is something special, it is made of swinish hoofs, ears and tails. LP, R.

13. jan 2009 10:41

No, veste kaj, moje kosilo bo nastalo na slovenskih tleh....recepti so s slovenskega področja.......

Dvomim, da bomo s c/p kaj naredili, bo treba v pisne vire pokukati. In, lepo prosim, odgovre v slovenščini.......

 Na veselo kuhanje!

rimljanka - zasebno mnenje

13. jan 2009 10:59

hej, rimljanka - saj tale moja zadevca je s slovenskega podrocja (Ljubljana, Crnuce) , le da je prevedena v anglescino. Do pisnih virov pa zdajle nimam dostopa. LP, R.

13. jan 2009 19:11

Ja, že, za juho pa še en vemo, kakšna je...... če je že tole angleško pečenje OK.

rimljanka - zasebno mnenje