tag:blogger.com,1999:blog-50419841458595532882024-03-05T07:25:50.376+02:00На вкусен път с ТатянаБлог за вкусовете преди... по време на...
и след пътуване!Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.comBlogger183125tag:blogger.com,1999:blog-5041984145859553288.post-79144007572033029962023-01-29T09:17:00.001+02:002023-01-29T09:47:10.551+02:00Шакшука със сладки картофи, пикантно масло и маринован лук<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Доста различно от класическата
шакшука е днешното ми предложение, но ако авторитет като Yotam Ottolenghi счита, че това ястие може да се нарече така, и аз ще се придържам към него. За разлика от традиционното изпълнение, където </span><span style="font-family: Georgia, serif; font-size: 16px;">яйцата се разполагат върху доматен сос, тук са си "полегнали" удобно върху пюре от сладък картоф и чедър, и, да ви кажа, се чувстват много комфортно - така както и вие ще се почувствате, докато ги хапвате. </span><span style="font-family: Georgia, serif; font-size: 12pt;">В крайна сметка, няма значение как се
нарича едно ястие, важното е да „хваща“ окото и да е вкусно, а тази „шакшука“ е
точно такава – цветна и вкусна, идеална за неделния <a href="http://navkusenpat.blogspot.com/search/label/%D0%B1%D1%80%D1%8A%D0%BD%D1%87" target="_blank">брънч</a>. </span><span style="font-family: Georgia, serif; font-size: 16px; text-align: left;">И няма нужда да ходите (или поне не днес) до Лондон, за да се почувствате като в ресторант на Ottolenghi.</span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZYENgbLEaycZCKXN2ucR-Oi9WP2Z67pS817-fNS52S4gbJ7QdZsIt7V0L4B6hmvWx3BmiGXFAk-nJj7HksyAnWWKBUbEO353idf6BLsHCeA9um78v-AKq31-if0-vivqGEGDT54-cDFyNWyhSDUsPW5P2Bi2Pb8ZmyQwVL42Ae2JKKZEKTc0TrJhcg/s3134/C948AFBA-39F2-4080-B314-73187A445FEC.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3134" data-original-width="2254" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZYENgbLEaycZCKXN2ucR-Oi9WP2Z67pS817-fNS52S4gbJ7QdZsIt7V0L4B6hmvWx3BmiGXFAk-nJj7HksyAnWWKBUbEO353idf6BLsHCeA9um78v-AKq31-if0-vivqGEGDT54-cDFyNWyhSDUsPW5P2Bi2Pb8ZmyQwVL42Ae2JKKZEKTc0TrJhcg/w461-h640/C948AFBA-39F2-4080-B314-73187A445FEC.jpeg" width="461" /></a></div><div class="separator" style="clear: both; text-align: center;"><span> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc74AE6lr8OxsH7HfZaaT0R04D4hrTooBrw1eJYTbtSrMYIWnXr9r5o2L6OHrKvfQFaIX_neU3C8xQlbqCPWvIA61-BE1Gp_tDY10bx70Lb3Peqgxyutb4r1WqRCGN9IOlOU_qR4jmuzYF_Mpp-1bWCuq8S9C2-vy_IXIP65Vd42zfajqii64gV454RA/s2731/992DDD77-1BE1-4463-BAE2-16654AD40A9B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2731" data-original-width="2048" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc74AE6lr8OxsH7HfZaaT0R04D4hrTooBrw1eJYTbtSrMYIWnXr9r5o2L6OHrKvfQFaIX_neU3C8xQlbqCPWvIA61-BE1Gp_tDY10bx70Lb3Peqgxyutb4r1WqRCGN9IOlOU_qR4jmuzYF_Mpp-1bWCuq8S9C2-vy_IXIP65Vd42zfajqii64gV454RA/w462-h638/992DDD77-1BE1-4463-BAE2-16654AD40A9B.jpeg" width="462" /></a></div><span><a name='more'></a></span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Рецептата е от книгата OTK Shelf Love на Noor Murad & Yotam Ottolenghi.</span><div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span><p></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Необходими продукти за 2 порции:<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: Georgia, serif; font-size: 12pt;">400 г</span><span style="font-family: Georgia, serif; font-size: 12pt; mso-spacerun: yes;"> </span><span style="font-family: Georgia, serif; font-size: 12pt;">сладки картофи,
необелени и почистени</span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">30 г червен лук, тънко нарязан на кръгчета <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">2 чаени лъжици лимонов сок<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">2 супени лъжици зехтин<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">50 г зрял чедър, едро настърган<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 скилидки чесън, счукани<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">¼<span style="mso-spacerun: yes;"> </span>ч. л. млян кимион<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">4 средни яйца<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">15 г несолено масло<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">¾ супена лъжица сос шрирача/табаско или др. чили сос<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Кориандър или магданоз за поръсване<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">сол и черен пипер</span><span style="font-family: Georgia, serif; font-size: 12pt;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGb8ij4OFyBdaE8B7ZpceY7FdTOXpZKxT0cltDPbM-h_5yYdnNz3paY_7zwHY83poGEFBtJr3JjtheZdJKL_ByZZIo-nEAunApw21-5Gj__vFgO3ZbIUhuxKA9TO-D_UD_t9Ql3Wct6re5554oUV2eJCcrXCOC9uKdB11NwvZqqpGyQSgry9DWHj8Qw/s2493/A7E5BA44-F43E-40A9-A4DE-8F61100326DB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2493" data-original-width="1488" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGb8ij4OFyBdaE8B7ZpceY7FdTOXpZKxT0cltDPbM-h_5yYdnNz3paY_7zwHY83poGEFBtJr3JjtheZdJKL_ByZZIo-nEAunApw21-5Gj__vFgO3ZbIUhuxKA9TO-D_UD_t9Ql3Wct6re5554oUV2eJCcrXCOC9uKdB11NwvZqqpGyQSgry9DWHj8Qw/w474-h640/A7E5BA44-F43E-40A9-A4DE-8F61100326DB.jpeg" width="474" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcl6f4tSpesBPbWWoAX8CwibhJgS3B6wGviEH0UF82SAQZ-WF5c5KuBPubXqXkY6vZ_fcnMoF6eUfsTY3IXaigJyvwjfYs8Wh4iEQfz4uip4zSYw7edvH_Wtmd8K36-SZOTZZv9VkPtnE0E5sz-f_Ce_VqsIwlASBW57rbyvJMysRhaKUX_BlROY1Fw/s3192/BBA32A30-FA9D-4042-A11E-E7CAD554A029.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3192" data-original-width="2399" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcl6f4tSpesBPbWWoAX8CwibhJgS3B6wGviEH0UF82SAQZ-WF5c5KuBPubXqXkY6vZ_fcnMoF6eUfsTY3IXaigJyvwjfYs8Wh4iEQfz4uip4zSYw7edvH_Wtmd8K36-SZOTZZv9VkPtnE0E5sz-f_Ce_VqsIwlASBW57rbyvJMysRhaKUX_BlROY1Fw/w482-h640/BBA32A30-FA9D-4042-A11E-E7CAD554A029.jpeg" width="482" /></a></span></div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span><p></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Начин на приготвяне:<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Загрейте фурната на 200°C с
вентилатор. Набодете сладките картофи отвсякъде с вилица и ги поставете в
покрита с хартия за печене тава. </span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9IGp-5Vj73zBm-5PohF08HUdj50P9MwSfyrmGlGXn4tNoRasnM7gbke0N-km4IqnQpP_5AEPFZHa657PAPL4MYLD9nGMhPTf84MOvnISUJB7XElq9aHEpEb76HJQ-A5OSDck9k9UCmby7jQpBIGk9p5A62J8A4-YxNWvUosfW7gQRlDKGDEhREihJQ/s4032/5817EADD-A0BB-4BA6-AC39-AA3403CCBD5B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9IGp-5Vj73zBm-5PohF08HUdj50P9MwSfyrmGlGXn4tNoRasnM7gbke0N-km4IqnQpP_5AEPFZHa657PAPL4MYLD9nGMhPTf84MOvnISUJB7XElq9aHEpEb76HJQ-A5OSDck9k9UCmby7jQpBIGk9p5A62J8A4-YxNWvUosfW7gQRlDKGDEhREihJQ/w480-h640/5817EADD-A0BB-4BA6-AC39-AA3403CCBD5B.jpeg" width="480" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Печете 45–50 минути или докато се сварят и
омекнат. Оставете настрана да се охладят и намалете температурата на фурната на
180°C с вентилатор.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Междувременно в малка купа
смесете заедно лука, 1 ч.л. лимонов сок и щипка сол и оставете настрана да се
маринова.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShkgwJoXaOWD7yx8qdzEMpUhSNKHb01xxgHiRwJbKisxfH2ar4yrERzvo7CM3rAP1dKCc1vPEJ-pEZ6g782rGEFrxspqqXQ2Td42Gf5wYTZW6vkPhzcVbDSkez23d33foF1tRN1PWGlDIczq_dgsv4VHZy4k1w6MuwGHj90vBuJGUi341wciZh98pbQ/s3614/B6B25C32-E522-41FB-B839-8A1994FB6611.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3614" data-original-width="2821" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShkgwJoXaOWD7yx8qdzEMpUhSNKHb01xxgHiRwJbKisxfH2ar4yrERzvo7CM3rAP1dKCc1vPEJ-pEZ6g782rGEFrxspqqXQ2Td42Gf5wYTZW6vkPhzcVbDSkez23d33foF1tRN1PWGlDIczq_dgsv4VHZy4k1w6MuwGHj90vBuJGUi341wciZh98pbQ/w500-h640/B6B25C32-E522-41FB-B839-8A1994FB6611.jpeg" width="500" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Отстранете кората на сварените
картофи и ги накъсайте на парчета от около 4 см. </span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJ9l1z69LiaIgoDbPYmGrUmpxq16XYnjD8fdYf4S-tr7regi7NOXTVwsYjfFJaIjh-q5y47hBdon6WYK6yU1_9-avEGAxUj5dSLeSFHLbKn3opa2olr0exeOaHSsVGjEwwbDVlkl5iK7FXUThelXNxwQLWXYWTSWgycFbi1kcc4XHAfsdJRRxr0Ff4g/s4032/B660E67B-2C1F-4E7E-ACE5-0F619293F6A0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJ9l1z69LiaIgoDbPYmGrUmpxq16XYnjD8fdYf4S-tr7regi7NOXTVwsYjfFJaIjh-q5y47hBdon6WYK6yU1_9-avEGAxUj5dSLeSFHLbKn3opa2olr0exeOaHSsVGjEwwbDVlkl5iK7FXUThelXNxwQLWXYWTSWgycFbi1kcc4XHAfsdJRRxr0Ff4g/w480-h640/B660E67B-2C1F-4E7E-ACE5-0F619293F6A0.jpeg" width="480" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Прехвърлете обелените картофи
в голяма купа и оставете настрана. Поставете обелките обратно в тавата за печене
и ги поръсете с 1 супена лъжица зехтин, ¼ чаена лъжичка сол и смлян черен
пипер. Печете за 8 минути, или докато се запекат леко и започнат да стават
хрупкави. Оставете настрана да изстинат и да станат още по-хрупкави.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBgNs-of1GaPdw8p8EYO4VLFH1wP76FoszlA01yQW0z2Nawhhe3mDgEXXGS5N0JkUgBmHw0ZwUbtNERoTVvJp8RoHgutNKX6rXFYzBxSqVHQwGGEhGI7vc9X_TtHX4dS7_z5miK_1dMG8I_NYMbq7e0nwvzVsDzAa0ouEzYb5EHnyANSMrdp0j3snpOw/s4032/069419BB-88B5-4C2E-8FA9-8966CD87576B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBgNs-of1GaPdw8p8EYO4VLFH1wP76FoszlA01yQW0z2Nawhhe3mDgEXXGS5N0JkUgBmHw0ZwUbtNERoTVvJp8RoHgutNKX6rXFYzBxSqVHQwGGEhGI7vc9X_TtHX4dS7_z5miK_1dMG8I_NYMbq7e0nwvzVsDzAa0ouEzYb5EHnyANSMrdp0j3snpOw/w480-h640/069419BB-88B5-4C2E-8FA9-8966CD87576B.jpeg" width="480" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Използвайте вилица, за да
намачкате картофите до гладкост, след това добавете чедъра, чесъна, кимиона, ½
с.л. зехтин, останалата ч.л. лимонов сок, ¼<span style="mso-spacerun: yes;">
</span>ч.л. лъжичка сол и черен пипер и разбъркайте, за да се комбинират.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX66i1s1BQJbnsqRrLJaZPeUycDG8qWE7wPeIDAfbwuSUKcm8rOSHYsY43hVnzmPbLB3GmpQDE0Ak9N8DmX1gENa5BTNB3X7rsSdWAXLA1TsZWx4gfZsvRxirMHASqLukw7uwKMp9qo9zHXw2CZfTg1TFRKQqhXn6AWAnW1uQrhINKfS-Cpe7iYLzvpg/s2048/A89F557C-C6ED-4468-A2A4-035360290DB4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX66i1s1BQJbnsqRrLJaZPeUycDG8qWE7wPeIDAfbwuSUKcm8rOSHYsY43hVnzmPbLB3GmpQDE0Ak9N8DmX1gENa5BTNB3X7rsSdWAXLA1TsZWx4gfZsvRxirMHASqLukw7uwKMp9qo9zHXw2CZfTg1TFRKQqhXn6AWAnW1uQrhINKfS-Cpe7iYLzvpg/w400-h400/A89F557C-C6ED-4468-A2A4-035360290DB4.jpeg" width="400" /></a></div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Сложете ½ с.л. зехтин в тиган, за
който имате капак. Изсипете сместа от картофено пюре в тигана, е я разпределите
равномерно. </span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmbAPytwTj7ZgHVtdIbrIZyN2uapxxo3RFYU2X2jySYRkwBLjgF8pfoOoHVzHYSa3VpTxmqcQHlDYN_-D_D4upIcqehzUDcIIRPeyetoFG5-ITATtyJ6pnzMn_mnCF1g6L9WDm5oUK2j8LQNiF0RCsGuRA-HaW7DQ07zEMiCcsrok-WlM-6PlsvrcsQ/s4032/9026B629-D1F8-42CD-AC3A-55F8672853E0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmbAPytwTj7ZgHVtdIbrIZyN2uapxxo3RFYU2X2jySYRkwBLjgF8pfoOoHVzHYSa3VpTxmqcQHlDYN_-D_D4upIcqehzUDcIIRPeyetoFG5-ITATtyJ6pnzMn_mnCF1g6L9WDm5oUK2j8LQNiF0RCsGuRA-HaW7DQ07zEMiCcsrok-WlM-6PlsvrcsQ/w480-h640/9026B629-D1F8-42CD-AC3A-55F8672853E0.jpeg" width="480" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Сложете на средно силен котлон и оставете да се готви около 7
минути, за да започне да се оцветява дъното. Намалете котлона до среден и
използвайте лъжица, за да направите четири кладенчета в картофената смес, като
счупите по едно яйце във всяко. </span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXGM0IOBgYREO5UbR3Qf3AYga_S1aaPtpi4L0-bWQkhbxTK9GLckngb9DW5wBlQCfK9DRRdxu-tj1UE9CmbwWuxO6Ps9AnRUw3n3lgUPKlVqk_eL0bgfy2m4rGDta_8pc5XiZqdWlEJvAMR8nHSrhztJAOwgWbPrOUU5c58q-hEnTx_g3zJRU8OINsA/s4032/36D86C96-4971-4ACA-93CE-88D1F0CB85B9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXGM0IOBgYREO5UbR3Qf3AYga_S1aaPtpi4L0-bWQkhbxTK9GLckngb9DW5wBlQCfK9DRRdxu-tj1UE9CmbwWuxO6Ps9AnRUw3n3lgUPKlVqk_eL0bgfy2m4rGDta_8pc5XiZqdWlEJvAMR8nHSrhztJAOwgWbPrOUU5c58q-hEnTx_g3zJRU8OINsA/w480-h640/36D86C96-4971-4ACA-93CE-88D1F0CB85B9.jpeg" width="480" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Поръсете леко със сол и черен пипер, покрийте с
капака и гответе 4–5 минути, докато белтъците стегнат, а жълтъците все още са
леко течни.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Докато яйцата се приготвят,
сложете маслото и шрирачата в малко джезве или касеролка на среден огън и
докато маслото се разтопи.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Разпределете с лъжица пикантното
масло върху яйцата, след това поръсете отгоре от хрупкавите картофени кори,
половината маринован лук и магданоза. </span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqnXkuD8ukktyOg5gVNcjwkM1MF1H17wUNMJt7Q7OwyQAwtF37DSYV0SKBzueaBkxhvsQ6Epa7L1LuIRpSGFTJ-y9SihNfnW6giNhBfuozwk9xkGBpVRJmxDTGfUCgMHXtVRM6So_jxxVHxpeXM8f53qMAZRJmJwD1K3pVYL8n24EV_6D8CvDKlGXcug/s4032/8D75A9AF-CC31-40AA-8ABB-BDC2F1DEB872.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqnXkuD8ukktyOg5gVNcjwkM1MF1H17wUNMJt7Q7OwyQAwtF37DSYV0SKBzueaBkxhvsQ6Epa7L1LuIRpSGFTJ-y9SihNfnW6giNhBfuozwk9xkGBpVRJmxDTGfUCgMHXtVRM6So_jxxVHxpeXM8f53qMAZRJmJwD1K3pVYL8n24EV_6D8CvDKlGXcug/w480-h640/8D75A9AF-CC31-40AA-8ABB-BDC2F1DEB872.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUg2-HHitWwHd6yQ8Oa9PhIeRa9caR_-ypvZcXL7kvGvnePcsJLh3yQV_018Sfrfq9lAjjTx93G6xo2o7hMOEYzf1wwfa5rHhoZi5hune53sJeBL2CwviJvb1ixXRIKg9dB_f0tFuR89S8WPKV05TPtKSp3NV1O4ySOcfQ5q1TfDif1YShyRf1XwjAA/s4032/8088FF27-05B8-4497-B6BE-7F0B8F5E7317.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUg2-HHitWwHd6yQ8Oa9PhIeRa9caR_-ypvZcXL7kvGvnePcsJLh3yQV_018Sfrfq9lAjjTx93G6xo2o7hMOEYzf1wwfa5rHhoZi5hune53sJeBL2CwviJvb1ixXRIKg9dB_f0tFuR89S8WPKV05TPtKSp3NV1O4ySOcfQ5q1TfDif1YShyRf1XwjAA/w480-h640/8088FF27-05B8-4497-B6BE-7F0B8F5E7317.jpeg" width="480" /></a></div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span><p></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Сервирайте веднага, с останалите корички
от картофи и маринован лук.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0EVHtl7SVgHTWXPApfRs5M-WMEIRNQYxcQnOoqX4gdQOVxxc_rdkmfUkn0g5mRUVqcJUEPSVfyly01qoe9f_KUg_Zq-ek9x3mx95BZAkeH-7HmZhDdQrzFkz_NXgOtkEP_pRvSQAELkhXeQ8HJi0adTr3oeI6z8OoCaG7xxGO5tGyRAv-bkGUFw1WQ/s3408/DD54FF59-2DD0-4D9B-A7A7-DEEE0513970D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3408" data-original-width="2798" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0EVHtl7SVgHTWXPApfRs5M-WMEIRNQYxcQnOoqX4gdQOVxxc_rdkmfUkn0g5mRUVqcJUEPSVfyly01qoe9f_KUg_Zq-ek9x3mx95BZAkeH-7HmZhDdQrzFkz_NXgOtkEP_pRvSQAELkhXeQ8HJi0adTr3oeI6z8OoCaG7xxGO5tGyRAv-bkGUFw1WQ/w494-h640/DD54FF59-2DD0-4D9B-A7A7-DEEE0513970D.jpeg" width="494" /></a></div><br /><br /></div>Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com0tag:blogger.com,1999:blog-5041984145859553288.post-958429245282873342022-10-23T11:23:00.001+03:002022-10-23T11:58:32.999+03:00Чеснов хляб с подправки в прекрасна фотосесия<div class="separator"><br /></div><div class="separator" style="text-align: justify;"><span style="font-family: Georgia, serif; font-size: 12pt;">Обичам да правя хляб. </span><span style="font-family: Georgia, serif; font-size: 12pt;">И колкото и пъти да го правя, няма да спра, надявам
се, леко да се вълнувам – дали и този път ще се получи, дали и този път като
извадя хляба от фурната и го поднеса на масата, ще изпитам удоволствието от добре
свършена работа. Защото едно от големите удоволствия в приготвянето на храна е
именно това - имаш завършен продукт, който се очаква да носи наслада. </span><span style="font-family: Georgia, serif;"> </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, serif; font-size: 12pt; text-align: left;"><div class="separator"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTkav-OJQhG5sasroUfEHdsSYSbyJ0PA-_4XBkXmv7_3hXLvHB_d9kNrGExsdzE6gtgAc_-7kEPp6jG5SQLsB1DWXh4bXOyTLUhLbt2n8rz3hy8NVh7RrwAKQL6tU_h667uAhC-xvndTd-QkhZY_8dKnMMcDawrVKfMiWs7YZckENefJovRo91bMIPw/s5328/C6292BF8-AD5B-45C3-9FBF-92BD0C3BCE21.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTkav-OJQhG5sasroUfEHdsSYSbyJ0PA-_4XBkXmv7_3hXLvHB_d9kNrGExsdzE6gtgAc_-7kEPp6jG5SQLsB1DWXh4bXOyTLUhLbt2n8rz3hy8NVh7RrwAKQL6tU_h667uAhC-xvndTd-QkhZY_8dKnMMcDawrVKfMiWs7YZckENefJovRo91bMIPw/s5328/C6292BF8-AD5B-45C3-9FBF-92BD0C3BCE21.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKgs-97V14WGZaM2fq-LuKQnGhWK7hJZgQ8ydFpJKq028pQIEMljWv_TUD1dwXCLEHj0qWhlYIkfoFqfn6f2xltNtBHKHejpU-38jGuEsIf_9oIkYWh3h2S3iLAJOuQ1gY6pmr-IfW9L292ZNOPh4mpPUHUdTCJsZP-EL1VbOM3ApxEPClo6gj3AcWA/s5328/2E3FD86D-C478-4C95-868D-9583064DAEE9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5328" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKgs-97V14WGZaM2fq-LuKQnGhWK7hJZgQ8ydFpJKq028pQIEMljWv_TUD1dwXCLEHj0qWhlYIkfoFqfn6f2xltNtBHKHejpU-38jGuEsIf_9oIkYWh3h2S3iLAJOuQ1gY6pmr-IfW9L292ZNOPh4mpPUHUdTCJsZP-EL1VbOM3ApxEPClo6gj3AcWA/w480-h640/2E3FD86D-C478-4C95-868D-9583064DAEE9.jpeg" width="480" /></a></div></div></span></div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"></span><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rlYqjdn7y5EtzbgKWePb1W8SGuwMY0iDwJ1SvFfUa2VL_ON2YI8iy20NaQN4Yf4uWMy2E7tjqKBSOWGmCqT8IBpqCk6FzteXLb6BxhT6ZklOWPedJ320G0Psr255KaVsj_5AiSrcAU-IjLsXVMCkXRUrMD_EFZ_ZUyZ7AtxmMOfZ4W33T3pXRttYqg/s5328/17CA03A3-EABA-4090-8DBB-678FC5B14740.jpeg" style="font-family: Georgia, serif; font-size: 12pt; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="5328" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rlYqjdn7y5EtzbgKWePb1W8SGuwMY0iDwJ1SvFfUa2VL_ON2YI8iy20NaQN4Yf4uWMy2E7tjqKBSOWGmCqT8IBpqCk6FzteXLb6BxhT6ZklOWPedJ320G0Psr255KaVsj_5AiSrcAU-IjLsXVMCkXRUrMD_EFZ_ZUyZ7AtxmMOfZ4W33T3pXRttYqg/w480-h640/17CA03A3-EABA-4090-8DBB-678FC5B14740.jpeg" width="480" /></a></div><span></span><p class="MsoNormal" style="text-align: justify;"></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><span></span></span></p><a name='more'></a><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><div style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Този път вълнението ми беше още
по-голямо, целият процес - приготвянето на продуктите, месенето, втасването, печенето
– щеше да бъде пред камера. От доста време се уговаряме с </span><span style="font-family: Georgia, serif; font-size: 12pt;"><a href="https://instagram.com/the.lifewelltraveled?igshid=YmMyMTA2M2Y=" target="_blank">Ина</a> (която от приятелите ми е най-големият поддръжник на кулинарно-пътешественическите ми
изяви в социалните мрежи), да направим нещо такова – аз готвя, тя заснема. А нейните
снимки за мен са уникални - който си има око за тази работа, си личи. Уловените
от нейната камера моменти са най-точните, най- важните. И най-красивите.</span></div></span><p></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BRLI0MuUo4I9t5F6Q8vbTsLnSKCNUv5WBHzNn7Z8N-iOghB_gMjlLYIiG1U6Ds3-9n7LMzN_svjpxM65Bgrq87tnqes9TPd1rI_TCHAL19S1Q-97IX6NR-Ne_8lCCNerQMk1dSgJt10Yz1fHSX3nHo5OrqxdJZ_HPB-AwTXj9KGnTLmu3I6GtlAQ9w/s4846/D2016910-4F15-4569-AAD3-09D619B1F13A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4846" data-original-width="3609" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BRLI0MuUo4I9t5F6Q8vbTsLnSKCNUv5WBHzNn7Z8N-iOghB_gMjlLYIiG1U6Ds3-9n7LMzN_svjpxM65Bgrq87tnqes9TPd1rI_TCHAL19S1Q-97IX6NR-Ne_8lCCNerQMk1dSgJt10Yz1fHSX3nHo5OrqxdJZ_HPB-AwTXj9KGnTLmu3I6GtlAQ9w/w476-h640/D2016910-4F15-4569-AAD3-09D619B1F13A.jpeg" width="476" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">И ето ни най-после в тази своеобразна колаборация,
в която участва и две и половина годишната дъщеря на Ина, която не само не ни
пречи </span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">(</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">е, имаше
едно счупено яйце на пода, което леко ни отклони вниманието </span><span face=""Segoe UI Emoji",sans-serif" lang="EN-US" style="font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-font-family: Georgia; mso-char-type: symbol-ext; mso-hansi-font-family: Georgia; mso-symbol-font-family: "Segoe UI Emoji";">😊</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">), </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">но и се включва активно в приготвянето на хляба
с малките си ръчички. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9_ACUgrDb0Zj8XBQNuGqBZDLvo_MFm4GMxuzf8MjuJml7yolEPR3QjNEKDmlJw0ymZexxShSXBu1GuraVLMGVZK_Y0mqRZH5GlyKrsFPB5ugaXf4HMNtlAPO1o-iUUmbTdiCMZghBabM8PmfwmMAb5lDHHb4xoA0eY2DQC25yzcD60cRCtewf1RLcg/s5328/0236EAB7-584C-4377-B5AD-24C1869B9419.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5328" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9_ACUgrDb0Zj8XBQNuGqBZDLvo_MFm4GMxuzf8MjuJml7yolEPR3QjNEKDmlJw0ymZexxShSXBu1GuraVLMGVZK_Y0mqRZH5GlyKrsFPB5ugaXf4HMNtlAPO1o-iUUmbTdiCMZghBabM8PmfwmMAb5lDHHb4xoA0eY2DQC25yzcD60cRCtewf1RLcg/w480-h640/0236EAB7-584C-4377-B5AD-24C1869B9419.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QzXfnetCfPTOkKBLggL6UpJwnveXTKXb97Q69Lps3wuWRX1u9Befv7d5a8Ik_CqFLJdXyNCxGc04WCUDhSN-tos2vL_yf7EqPpP_EsN_CbEuS5GMcnVflq0zdkhb977djP4JV9BdTtFPVUDcOCkR4Q24hsU4PQsAsl7d_gKB7rtoh8JC1oUaBWBbQQ/s5017/4F385978-D643-4729-9452-3F4EF978FFC9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3627" data-original-width="5017" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QzXfnetCfPTOkKBLggL6UpJwnveXTKXb97Q69Lps3wuWRX1u9Befv7d5a8Ik_CqFLJdXyNCxGc04WCUDhSN-tos2vL_yf7EqPpP_EsN_CbEuS5GMcnVflq0zdkhb977djP4JV9BdTtFPVUDcOCkR4Q24hsU4PQsAsl7d_gKB7rtoh8JC1oUaBWBbQQ/w400-h289/4F385978-D643-4729-9452-3F4EF978FFC9.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0u8f-VWu2VRAUmJk1_is-E80QLjHJptv2J3xAqhCMR48nOqpvvetiCIHL94LVE8oLcWu3HChETi2zvG9P6cf72cZfREtdhMJ_A3TgQjZmgBCc_4KMnRM_Xo0y5Pkkcz5tzAMjmW9CdCi4hM9scil4nJ-Th6678nyh5hlEzzyiFuNsrvLTOMqmwAydug/s5328/E43D7BB7-E609-41F7-873B-AF25DBD1D246.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5328" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0u8f-VWu2VRAUmJk1_is-E80QLjHJptv2J3xAqhCMR48nOqpvvetiCIHL94LVE8oLcWu3HChETi2zvG9P6cf72cZfREtdhMJ_A3TgQjZmgBCc_4KMnRM_Xo0y5Pkkcz5tzAMjmW9CdCi4hM9scil4nJ-Th6678nyh5hlEzzyiFuNsrvLTOMqmwAydug/w480-h640/E43D7BB7-E609-41F7-873B-AF25DBD1D246.jpeg" width="480" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Така, в слънчевия неделен
следобед миналата седмица, се събираме в прекрасната кухня на Ина и… мисля
всичко ни се получи</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">. Ето вижте сами – всичко е документирано.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mJvKH7STbtb3Sm0NdfEcq2Nrul90TxvmEd20V1T9WQKWSsBmqrRNN3N-ZtbLuMT6oKZZd2_XAnKQ42yRjWHiP4Dj7myBx4Q1eHYx9lO1oyW2t-TPfKjKH-uHOzl2Zmz5F5PFYdSlcHraaeDUiD4MVACqGwsVj6uUUpvKwjQwRibvtluQhU53bPOYEg/s5328/2763F23E-0AD5-4AFB-ADF0-5B59CF728BE8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5328" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mJvKH7STbtb3Sm0NdfEcq2Nrul90TxvmEd20V1T9WQKWSsBmqrRNN3N-ZtbLuMT6oKZZd2_XAnKQ42yRjWHiP4Dj7myBx4Q1eHYx9lO1oyW2t-TPfKjKH-uHOzl2Zmz5F5PFYdSlcHraaeDUiD4MVACqGwsVj6uUUpvKwjQwRibvtluQhU53bPOYEg/w480-h640/2763F23E-0AD5-4AFB-ADF0-5B59CF728BE8.jpeg" width="480" /></a></div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Необходими продукти:<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">650 г брашно за баници + 100-150
г за доизмесване<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">11 г суха мая<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">100 мл хладко прясно мляко<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 с. л. мед<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">150 г кисело мляко<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">250 мл хладка вода<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">2 яйца<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 ч. л. морска сол<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">80 г меко масло<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 жълтък за намазване<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 с. л. прясно мляко<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">За пестото:<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">2-3 скилидки чесън, пресовани<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">50 г прясно настърган пармезан<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">50 г замразен спанак<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 с.л. пресен босилек, нарязан на
ситно<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 с.л. супени лъжици прясна
мащерка<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 с.л. пресен градински чай или
розмарин (опционално)<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">3-4 супени лъжици зехтин<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><o:p> </o:p></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhja99rA8esEB3g4hVYiJHhmL11QwUC-0A22kDaOowDM9fMf27sqe0-fkTHncw9LdQznVvAU_Ka6xTsagS-YE_H9fqrWX5NU8CDAqFVCrdSA35QPyMb3Nkd4vB-MYirvFi3F2dTu3A1TV5b9ZNR3hgE7SEhaRi1iNc9fvnx0FiYQME4A7hpgFIIoYLAKQ/s5328/26AAFC1F-B770-40C1-9DDC-4F91E99BDAA6.jpeg" style="font-family: Georgia, serif; font-size: 12pt; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4000" data-original-width="5328" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhja99rA8esEB3g4hVYiJHhmL11QwUC-0A22kDaOowDM9fMf27sqe0-fkTHncw9LdQznVvAU_Ka6xTsagS-YE_H9fqrWX5NU8CDAqFVCrdSA35QPyMb3Nkd4vB-MYirvFi3F2dTu3A1TV5b9ZNR3hgE7SEhaRi1iNc9fvnx0FiYQME4A7hpgFIIoYLAKQ/w396-h297/26AAFC1F-B770-40C1-9DDC-4F91E99BDAA6.jpeg" width="396" /></a></p><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Начин на приготвяне:<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Брашното се пресява в голяма купа
и в средата се прави кладенче. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFiNIKKMqvGh8WBAynici1n6v5tM__oGuEnn1c8UKby4HKS8072kOeTslNAMGy_vR4fsCRvd6zRdc8l0U5fu7UFMgxyRT-64c5wNuRszX3zTb9v7F5YvErWISoatmnaALQWbahqMp2EGtX0h5VCYUspWdrCmmDqMCxNTS1yMOLzXEZAp2kHpU8iMSTSg/s5091/FF123B19-9B6B-4CEF-8B8B-93B3A2365A46.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5091" data-original-width="3822" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFiNIKKMqvGh8WBAynici1n6v5tM__oGuEnn1c8UKby4HKS8072kOeTslNAMGy_vR4fsCRvd6zRdc8l0U5fu7UFMgxyRT-64c5wNuRszX3zTb9v7F5YvErWISoatmnaALQWbahqMp2EGtX0h5VCYUspWdrCmmDqMCxNTS1yMOLzXEZAp2kHpU8iMSTSg/w480-h640/FF123B19-9B6B-4CEF-8B8B-93B3A2365A46.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeguP5AAT3gvDvzOjG_iKwJ1TWPwcLnGhIe9w9uTS1beBnm6jRtOyK8wy57Jks1U1IBbfJ1G5ympttE5qMfxXE6pwJxtJekmtG4g3QlXPtZOwBwyF2bNVIOUBdUyKd-dqRHdLd4jHYwSnTtDZ8FrjsUYFtMtAjlpdoJbXX-9oO7Ec3o4PinFdXxEfTSQ/s4576/C2D14672-4B2F-4150-B8B5-89369B5B74C3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3537" data-original-width="4576" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeguP5AAT3gvDvzOjG_iKwJ1TWPwcLnGhIe9w9uTS1beBnm6jRtOyK8wy57Jks1U1IBbfJ1G5ympttE5qMfxXE6pwJxtJekmtG4g3QlXPtZOwBwyF2bNVIOUBdUyKd-dqRHdLd4jHYwSnTtDZ8FrjsUYFtMtAjlpdoJbXX-9oO7Ec3o4PinFdXxEfTSQ/w400-h309/C2D14672-4B2F-4150-B8B5-89369B5B74C3.jpeg" width="400" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">В него се сипват маята, яйцата,
водата, меда, прясното мляко, киселото мляко и солта. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaRnywPPvirL86SmXzgusp74LtDEHZ0Nxi9pA20YROfdeoeEaUQQvaXILYanxrYdVdQEej8qW5yQLenNu9NoLKqDeytC0eAujRyFqUHGONfO0-jN8CGm2yfqnZs-eqrcpj7Rzccky6z63eiTx1KGZQkkHWoEVivon0ZJFlSCEjKGqskvZumDiQ1gre3g/s4878/BFE37D6D-7384-4732-B0AF-F8F167F8584D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4878" data-original-width="3662" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaRnywPPvirL86SmXzgusp74LtDEHZ0Nxi9pA20YROfdeoeEaUQQvaXILYanxrYdVdQEej8qW5yQLenNu9NoLKqDeytC0eAujRyFqUHGONfO0-jN8CGm2yfqnZs-eqrcpj7Rzccky6z63eiTx1KGZQkkHWoEVivon0ZJFlSCEjKGqskvZumDiQ1gre3g/w480-h640/BFE37D6D-7384-4732-B0AF-F8F167F8584D.jpeg" width="480" /></a></div><br /><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Замесва се меко тесто. Доизмесва
се с допълнителното брашно за около 7-8 мин.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxar4hu5xSL0of25GRQRHmVj-xXGw_JYRlXBJGGSflnSMHw5KTPkStmypb3dKDQTKEoeSNAilIyYkIiM3CSB_Wu8vxbBfeo61Oi2ekuw4WbaXcW4FHPeyj81yhWtRows8QpgKMqYQ7VeT5GRpEJd3fH8ZVl05BdOhdwr7HVhKjbpVdxWYtMu3aZMMFg/s5328/B20DF1E4-7453-4438-BA20-46360B0E82F5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="5328" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxar4hu5xSL0of25GRQRHmVj-xXGw_JYRlXBJGGSflnSMHw5KTPkStmypb3dKDQTKEoeSNAilIyYkIiM3CSB_Wu8vxbBfeo61Oi2ekuw4WbaXcW4FHPeyj81yhWtRows8QpgKMqYQ7VeT5GRpEJd3fH8ZVl05BdOhdwr7HVhKjbpVdxWYtMu3aZMMFg/w400-h300/B20DF1E4-7453-4438-BA20-46360B0E82F5.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgH3Z8lqxYSPitEMghD0cnYrtbNCNgprREYZQa30tSljfQQc3lQo70CdrRr1SIDE5NRmCd4FFZ1qI4hJKueKzzRXh1YMhxMvVOBQUA6MThax_ZX4gCVNsfXefrd0o_IWbaigptZ147Fge0sOQWWO56Bhi7166UQybg5fY4zvcS8jTJJSg_GT5ttnOmA/s5328/C768D8B7-9871-4B0F-89FE-D0AD3847B919.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="5328" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgH3Z8lqxYSPitEMghD0cnYrtbNCNgprREYZQa30tSljfQQc3lQo70CdrRr1SIDE5NRmCd4FFZ1qI4hJKueKzzRXh1YMhxMvVOBQUA6MThax_ZX4gCVNsfXefrd0o_IWbaigptZ147Fge0sOQWWO56Bhi7166UQybg5fY4zvcS8jTJJSg_GT5ttnOmA/w400-h300/C768D8B7-9871-4B0F-89FE-D0AD3847B919.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Щом тестото стане гладко и
престане да лепне, с ръка се взема по малко от мекото масло и се намазва върху
тестото, след което се омесва и така на няколко пъти, докато се поеме цялото
масло и отново стане гладко. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4bafV6-nj1ZqQh8twcU83YECHde7uQ5c0Uvim0e5am-pKsPGpk0TF6ykH6jKjuAFqs-uo-9cDb3MUvpMEQ5v_p41oDy0nus71Xdew-6iec_2QEArUIo-nQvPoGjLHL2i3bEQurZtXM4iHElMS2chMrBwrdSp7m8BIEKRGa3yGjejlnUuHvX8mzrIlg/s4890/9EB1615F-99A5-4573-A3A0-FB0DF096AA11.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4890" data-original-width="3479" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4bafV6-nj1ZqQh8twcU83YECHde7uQ5c0Uvim0e5am-pKsPGpk0TF6ykH6jKjuAFqs-uo-9cDb3MUvpMEQ5v_p41oDy0nus71Xdew-6iec_2QEArUIo-nQvPoGjLHL2i3bEQurZtXM4iHElMS2chMrBwrdSp7m8BIEKRGa3yGjejlnUuHvX8mzrIlg/w456-h640/9EB1615F-99A5-4573-A3A0-FB0DF096AA11.jpeg" width="456" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTx3W07pUH-af6Nfr3Y5gD6lXAYa0iOqR9VYw9dnsST2oxcbihGGGzZAuQ9v53pKiG3pUzHxt0CJCHzvvofELpG0MBCgPcXoTiZwYq8s48ojSSKoOXKjNxvwe4GJV13TUoUfQWwk39sZ2BPxCdBx8nKFttt3haRJBzhaPc-xmUybNopjExX3bfNZ34Pg/s4796/BDE1BDCA-B9EA-45D1-9CBC-C41D4E8EF37F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4796" data-original-width="3428" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTx3W07pUH-af6Nfr3Y5gD6lXAYa0iOqR9VYw9dnsST2oxcbihGGGzZAuQ9v53pKiG3pUzHxt0CJCHzvvofELpG0MBCgPcXoTiZwYq8s48ojSSKoOXKjNxvwe4GJV13TUoUfQWwk39sZ2BPxCdBx8nKFttt3haRJBzhaPc-xmUybNopjExX3bfNZ34Pg/w458-h640/BDE1BDCA-B9EA-45D1-9CBC-C41D4E8EF37F.jpeg" width="458" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbamZPYEC6NynJikcExOuQpsQI9T5IEWvJXbTPzbaXpGBH_AqoUBfRRWbTTXbT3bZJtQVXR419NG75paEQeIEaXnBbR96yFFXMt7lpLzeG-Mp2zwo-CLIjYDOmlrJxnpxA-1w0Wn_YemRCKGBhhL-Ra5-_q7cqhPdwCOp6I_w9EztssuAwcHHIhfd1zw/s5216/0E2A7F71-8096-48A1-9DEC-F5013C168AD8.jpeg" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="5216" data-original-width="3916" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbamZPYEC6NynJikcExOuQpsQI9T5IEWvJXbTPzbaXpGBH_AqoUBfRRWbTTXbT3bZJtQVXR419NG75paEQeIEaXnBbR96yFFXMt7lpLzeG-Mp2zwo-CLIjYDOmlrJxnpxA-1w0Wn_YemRCKGBhhL-Ra5-_q7cqhPdwCOp6I_w9EztssuAwcHHIhfd1zw/w455-h640/0E2A7F71-8096-48A1-9DEC-F5013C168AD8.jpeg" width="455" /></a></div><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Слага се в голяма купа. Покрива
се с прозрачно фолио. Оставя се да втасва докато си удвои обема.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKEM0Rt4XLmmwewzxngipPWMupIrgeApmov-JSQrALWY1VNjMR04JGMITnQpldU0KKczBDNyBPaXGz1lDHN1EcrXARmwQsV_FugH6ih-8nKZA8nhgVLzuqAPA5_oR6qVFMQ9m5P94LMxYC9s_iITRF52U21XcRcVGY-ATyxHkDs3zEvgB4pP4NCg84g/s3999/24BE43CA-C783-4826-BED1-BF3E17E7D261.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3999" data-original-width="2944" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKEM0Rt4XLmmwewzxngipPWMupIrgeApmov-JSQrALWY1VNjMR04JGMITnQpldU0KKczBDNyBPaXGz1lDHN1EcrXARmwQsV_FugH6ih-8nKZA8nhgVLzuqAPA5_oR6qVFMQ9m5P94LMxYC9s_iITRF52U21XcRcVGY-ATyxHkDs3zEvgB4pP4NCg84g/w472-h640/24BE43CA-C783-4826-BED1-BF3E17E7D261.jpeg" width="472" /></a></div><br /><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Всички съставки за пестото се смесват.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0kUeDhsjcDo_z7qq-T66oAbGNcRdN8qqNyRSiUqgcqkYcTg87-T0TRBrBX09XmSUHBy0ivCMVOXcOXQ-94QltpcjuNtQ6-4oVMbr_y80mXHXQGE6YO-HYa97Z6wwL0EeSGHvaI3XFu1VH8y0pbH6wbLV4zk5ASCA5yXvEl9FGWucv4RgPLzA_dmJvCw/s5328/11780B47-B5C4-4B23-8AC2-25FE942D0D56.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5328" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0kUeDhsjcDo_z7qq-T66oAbGNcRdN8qqNyRSiUqgcqkYcTg87-T0TRBrBX09XmSUHBy0ivCMVOXcOXQ-94QltpcjuNtQ6-4oVMbr_y80mXHXQGE6YO-HYa97Z6wwL0EeSGHvaI3XFu1VH8y0pbH6wbLV4zk5ASCA5yXvEl9FGWucv4RgPLzA_dmJvCw/w480-h640/11780B47-B5C4-4B23-8AC2-25FE942D0D56.jpeg" width="480" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Приготвя се голяма правоъгълна
тава (тавата на фурната), застлана с хартия за печене.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Тестото се разточва на голям
правоъгълник с размери около 20х60 см.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBjskzL8dycGiqeEefQ2hKbjSLfZME_qAjk2-Gj_aMw-VVTeHxTvYp1iVzNr7mM5_qwGKO_9uvCBDy9-ID3Z8tjD6Bprw1jWrVX1Mfv7HHgVMIiY8yq2wmrmIMJdfZZD3e13onCvTQhzMpwdL-WVn9AJs0zvRo_R78yN8pbxGSnhiNCiu5zzo2dwaWw/s4989/065CD480-9502-4DAD-8465-BBCFCCFF53BF.jpeg" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3574" data-original-width="4989" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBjskzL8dycGiqeEefQ2hKbjSLfZME_qAjk2-Gj_aMw-VVTeHxTvYp1iVzNr7mM5_qwGKO_9uvCBDy9-ID3Z8tjD6Bprw1jWrVX1Mfv7HHgVMIiY8yq2wmrmIMJdfZZD3e13onCvTQhzMpwdL-WVn9AJs0zvRo_R78yN8pbxGSnhiNCiu5zzo2dwaWw/w400-h286/065CD480-9502-4DAD-8465-BBCFCCFF53BF.jpeg" width="400" /></a></div><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Намазва се с пестото.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmzWGBmMHUNnWwOoZrK3UmVBrnyMXeAAErPQO3CUPyxPEKZLuMVQ5ljXINp_X1MP_iJ4f40pbdH-Q41_6EI9EIEIW4_4wg_TkFs7EFgAOqS1jYJMMrr1BIZBUwXVXV6lIkk5KcAlVhJIXH9ZxzfunOUNfRcajChhuZThbY1LHF6HNVM2TzR3aB1S7Rg/s5328/23189E5C-9C1B-48A8-9C3D-CA22E5A7C102.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5328" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmzWGBmMHUNnWwOoZrK3UmVBrnyMXeAAErPQO3CUPyxPEKZLuMVQ5ljXINp_X1MP_iJ4f40pbdH-Q41_6EI9EIEIW4_4wg_TkFs7EFgAOqS1jYJMMrr1BIZBUwXVXV6lIkk5KcAlVhJIXH9ZxzfunOUNfRcajChhuZThbY1LHF6HNVM2TzR3aB1S7Rg/w480-h640/23189E5C-9C1B-48A8-9C3D-CA22E5A7C102.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBzKv9kO4WgBpSdl2xRmHXPMGNvWVutdVVaqTWIFEpmWsSNbTDL-x1N50c2h-gbORfoXUcBQbuLbH8e-uYpkRqjePYwVke3_7PlKUjjgWh88VGNKjfjx6pFtZmTlpxL2yVR-2Y7ezZeqbu94iI3Oa93lKjrmPKSsmE6ynuoF6nKu2EfuU287bDgVx2g/s1600/156A2549-45EA-4BE8-86E8-ECBD52B5BD30.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1167" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBzKv9kO4WgBpSdl2xRmHXPMGNvWVutdVVaqTWIFEpmWsSNbTDL-x1N50c2h-gbORfoXUcBQbuLbH8e-uYpkRqjePYwVke3_7PlKUjjgWh88VGNKjfjx6pFtZmTlpxL2yVR-2Y7ezZeqbu94iI3Oa93lKjrmPKSsmE6ynuoF6nKu2EfuU287bDgVx2g/w466-h640/156A2549-45EA-4BE8-86E8-ECBD52B5BD30.jpeg" width="466" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Навива се на руло.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGCp2domUoDQs9pZZUHaE9FS6Mg8OLDGvxzSHrViZ58zG8TiakzcpwS_vvA3DZEOF4eKsoETdcmJXNYAzvG16wY3OrtxzcK93qkozKmXObQ4NeM2kwu0n-2FFcLgax9H98QKmWA2eca9Oa2c46KUFJr9s-dTo9SjzfB1SV2AE1PcxGyWY736P0mGrZg/s5328/F5028BD0-BE7D-4095-9CA3-0433F897CD93.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="5328" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGCp2domUoDQs9pZZUHaE9FS6Mg8OLDGvxzSHrViZ58zG8TiakzcpwS_vvA3DZEOF4eKsoETdcmJXNYAzvG16wY3OrtxzcK93qkozKmXObQ4NeM2kwu0n-2FFcLgax9H98QKmWA2eca9Oa2c46KUFJr9s-dTo9SjzfB1SV2AE1PcxGyWY736P0mGrZg/w400-h300/F5028BD0-BE7D-4095-9CA3-0433F897CD93.jpeg" width="400" /></a></div><div><br /></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmsj9N8K_tU-Tb-v5m1vQ-EXNkmB_MSUksJhy5T52GH3lHKS5bNrQLTQIYu9ErzGhg1F_GDiXpN2Gs3ELZwrqTweH8ZKwXXU5ht1kgyHe2O4LkYSQMgEDOWMWkdS4JJPX-GjjvG0lFUjm-6ZrpGJbFvt9DmSe-9fqVVNzCdv7gotXkDblpASV0CQcrA/s5328/46F05E3F-E555-40C4-9162-0921FE5F57F0.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="5328" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmsj9N8K_tU-Tb-v5m1vQ-EXNkmB_MSUksJhy5T52GH3lHKS5bNrQLTQIYu9ErzGhg1F_GDiXpN2Gs3ELZwrqTweH8ZKwXXU5ht1kgyHe2O4LkYSQMgEDOWMWkdS4JJPX-GjjvG0lFUjm-6ZrpGJbFvt9DmSe-9fqVVNzCdv7gotXkDblpASV0CQcrA/w480-h640/46F05E3F-E555-40C4-9162-0921FE5F57F0.jpeg" width="480" /></a><br /><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Рулото се разрязва през средата по
дължина до последните 5-6 см.. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, serif; font-size: 12pt;">Двете половини се завъртат леко
нагоре, за да се вижда плънката и се увиват една в друга на плитка.</span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejrmmf-so2BFsEq7G_swyMY6KaVyRxAoupM2LuRK-Hhpom2jO6TQir_NpBWFzqRsAd04Uvod7a9V-dpEiIMxOc0SYZ1k9v4PQliuuwcRTsPu14rFCnwsASplIJljY9MDhIh4586GvkAj17Z2aNNLLcG3c7GKC-zeeLLh9htefl3dASNvtb7yabKIOgg/s3904/31D1878B-E3A6-492D-BC10-DDCD328C92C1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2677" data-original-width="3904" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejrmmf-so2BFsEq7G_swyMY6KaVyRxAoupM2LuRK-Hhpom2jO6TQir_NpBWFzqRsAd04Uvod7a9V-dpEiIMxOc0SYZ1k9v4PQliuuwcRTsPu14rFCnwsASplIJljY9MDhIh4586GvkAj17Z2aNNLLcG3c7GKC-zeeLLh9htefl3dASNvtb7yabKIOgg/w400-h274/31D1878B-E3A6-492D-BC10-DDCD328C92C1.jpeg" width="400" /></a></div><br /><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Хваща се единият край и се навива на
руло до средата на плитката, след това другият се навива в другата посока, така
че да се получи нещо подобно на осмица.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAuKz983fp3XhxiV4n0W7PC3d3duQ99FTpqgaqIzynrfj6CrmtkuW6QB35Q9J1VMeKSoV3R0JJ2tzSEsuUWuEMcSw8z0w8kCj0rMNI4aTm8nA9hGhRp74UkkKjolywX0wkbGJsH_fHz9uBEwDJvouzihLMcQnDW8azvY_iJWqmzMyydakr9D7mw-q6Q/s5104/5BAE4C63-6D92-485E-BD96-DEB9A1C98EAD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3542" data-original-width="5104" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAuKz983fp3XhxiV4n0W7PC3d3duQ99FTpqgaqIzynrfj6CrmtkuW6QB35Q9J1VMeKSoV3R0JJ2tzSEsuUWuEMcSw8z0w8kCj0rMNI4aTm8nA9hGhRp74UkkKjolywX0wkbGJsH_fHz9uBEwDJvouzihLMcQnDW8azvY_iJWqmzMyydakr9D7mw-q6Q/w400-h278/5BAE4C63-6D92-485E-BD96-DEB9A1C98EAD.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJ1Dk5kL0yc2-8AN6IGPHiUKc7mVB9gdWHiaIhYeSTTiEOLgCIkjUOD2w123sqSrJHlwB3qIeUt42IKAxcksseC4bENm6ORr2Ox_rg7d4kJAOm6Ta1mAPhnigrBsiZhZUYDn1vyFbXBgHDMSCwJ2N2N58zm2nE0G1aJdxFWcjFPCvU_V8rJIHPv0WPw/s5017/B44069A6-A87F-4C32-8B2A-3E839665702F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5017" data-original-width="3767" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJ1Dk5kL0yc2-8AN6IGPHiUKc7mVB9gdWHiaIhYeSTTiEOLgCIkjUOD2w123sqSrJHlwB3qIeUt42IKAxcksseC4bENm6ORr2Ox_rg7d4kJAOm6Ta1mAPhnigrBsiZhZUYDn1vyFbXBgHDMSCwJ2N2N58zm2nE0G1aJdxFWcjFPCvU_V8rJIHPv0WPw/w480-h640/B44069A6-A87F-4C32-8B2A-3E839665702F.jpeg" width="480" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Хлябът внимателно се пренася в
тавата и се оставя да втасва около 30-45 минути.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Фурната се загрява на 180 градуса
С.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Хлябът се намазва с разбития с
млякото жълтък.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Пече се около 50 минути или
докато се зачерви. Охлажда се върху решетка.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyN6DCxfRX00ZfAX0DOMTYGKWUEtTzu_866S1it-Ro7Pe_8FAAg28311vRA7x6bgSbW0pUEditlakQr8FmxJSr86TcdtJOkByS5Xq-S-Y9EUkVfdDlZe5h8M0JB-Yxb8YhgYVKAr3kg9C69p2T8UQ9Km4SG4EBdrNaU3crMSsOWJ12ikYDcxLPeNXJuA/s5328/515110A5-24A0-4084-8C59-091B9F559E1D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="5328" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyN6DCxfRX00ZfAX0DOMTYGKWUEtTzu_866S1it-Ro7Pe_8FAAg28311vRA7x6bgSbW0pUEditlakQr8FmxJSr86TcdtJOkByS5Xq-S-Y9EUkVfdDlZe5h8M0JB-Yxb8YhgYVKAr3kg9C69p2T8UQ9Km4SG4EBdrNaU3crMSsOWJ12ikYDcxLPeNXJuA/w400-h300/515110A5-24A0-4084-8C59-091B9F559E1D.jpeg" width="400" /></a></div><br /><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Поднася се със салата, сирена и
плодове или както ви харесва. Чаша розе си пасва идеално.</span><span style="font-family: Georgia, serif; font-size: 12pt;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBdz4MhT3XwvCQfsktAFShvw4X0hRCELZWSkfu1vc7YFuIcWnKjRlGNLAl6PGexxn3yFT6M9G5TmCoO01yqwbj9ghl80ZAmu_jRH_xUqKUnWIQwH8VbRaaO8CHbmgN-YJs2evRdlhFTvTZjMk_UnUHF64qfVGLMNHB3UP_r0y_4SHp78AMdRzySmMLYQ/s5328/03885814-34EE-4D9D-9DF4-1686D86E85C8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5328" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBdz4MhT3XwvCQfsktAFShvw4X0hRCELZWSkfu1vc7YFuIcWnKjRlGNLAl6PGexxn3yFT6M9G5TmCoO01yqwbj9ghl80ZAmu_jRH_xUqKUnWIQwH8VbRaaO8CHbmgN-YJs2evRdlhFTvTZjMk_UnUHF64qfVGLMNHB3UP_r0y_4SHp78AMdRzySmMLYQ/w480-h640/03885814-34EE-4D9D-9DF4-1686D86E85C8.jpeg" width="480" /></a></span></div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyCPKO_HdDBN8V3iHnvlPs6EbibClT_PYRu6Mf1Q1nJ6xA99T9X2QhDw1JKTfbrdSE6DsnUcQ6ib5IU0O7tXlQ0Eh7F7f8qWIpeJNahAS2F7SV9J4SCxgpdgpm9H3PXGpEgyrqSaCKeL7eKxdAXK7xekADW--dUOCaFM8MgtYusWGJgI7pqD9l3Twxw/s5328/731E20FB-70EB-4D0B-A413-E747EE028FF8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="5328" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyCPKO_HdDBN8V3iHnvlPs6EbibClT_PYRu6Mf1Q1nJ6xA99T9X2QhDw1JKTfbrdSE6DsnUcQ6ib5IU0O7tXlQ0Eh7F7f8qWIpeJNahAS2F7SV9J4SCxgpdgpm9H3PXGpEgyrqSaCKeL7eKxdAXK7xekADW--dUOCaFM8MgtYusWGJgI7pqD9l3Twxw/w400-h300/731E20FB-70EB-4D0B-A413-E747EE028FF8.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lyqVIdkBnGHBt68eNU_64MG0ADIUF5I1fxUcWCkQWXZqg2qam5Os3w8aM11-UwlcCP_47eHh7SyCMp88kPGObPSlzLYyQjscpr9ttLYgjHsOLfZG8l1nd2_6cdO8q6J0XxU4Vgnc0eLncyqAp0wqXQUJP0WJAvyODsK_ojyJ09aVCFbtamZTL_d2hA/s5328/9D921F5E-4179-4D30-BC7D-CEDCE9C4D0A5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5328" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lyqVIdkBnGHBt68eNU_64MG0ADIUF5I1fxUcWCkQWXZqg2qam5Os3w8aM11-UwlcCP_47eHh7SyCMp88kPGObPSlzLYyQjscpr9ttLYgjHsOLfZG8l1nd2_6cdO8q6J0XxU4Vgnc0eLncyqAp0wqXQUJP0WJAvyODsK_ojyJ09aVCFbtamZTL_d2hA/w480-h640/9D921F5E-4179-4D30-BC7D-CEDCE9C4D0A5.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdk-FYUpYePVqGzpjF-nstFt7xs1UxFMIBaG9dD62eMOF37nK5TniSTQz8fsYQ7_cQ4s9Ph5JC5gEEFfP7JLTXDPQH9ZweR5r8mpFDOO-TB-tr99C1qjh4wzMq9KXsXEQbiEVshQoYJHgsYjt0DYsoag4t6mowGnvgPibJDtmadvgyBPSU8xLtKtna_w/s5039/1F39895E-E2D1-4DBE-866F-E0948CA22811.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3783" data-original-width="5039" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdk-FYUpYePVqGzpjF-nstFt7xs1UxFMIBaG9dD62eMOF37nK5TniSTQz8fsYQ7_cQ4s9Ph5JC5gEEFfP7JLTXDPQH9ZweR5r8mpFDOO-TB-tr99C1qjh4wzMq9KXsXEQbiEVshQoYJHgsYjt0DYsoag4t6mowGnvgPibJDtmadvgyBPSU8xLtKtna_w/w400-h300/1F39895E-E2D1-4DBE-866F-E0948CA22811.jpeg" width="400" /></a></div><div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span></div>Мноооого благодаря за прекрасното преживяване, Ина (и Анна)! 🥰<br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><o:p> </o:p></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKZWWyHvqpgfThM-zH3Hq-k8MW2XwSa5bEemhAVfoIhadMn_g7v9_TIKVkLovALjeJekQXNmKtGsn_j96Yip_FNf2BDQoYNLs7HjfiXVkz2QX_bsG9fFuYvgslPe172AdIm4S7aopffVs7XJIX_FJOggPQL8HdODAUAaoVg1cEKdzSuHQEtSAFFIVUA/s5201/F3E44321-4F11-4404-AAB8-6DFB02255CF5.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="5201" data-original-width="3900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKZWWyHvqpgfThM-zH3Hq-k8MW2XwSa5bEemhAVfoIhadMn_g7v9_TIKVkLovALjeJekQXNmKtGsn_j96Yip_FNf2BDQoYNLs7HjfiXVkz2QX_bsG9fFuYvgslPe172AdIm4S7aopffVs7XJIX_FJOggPQL8HdODAUAaoVg1cEKdzSuHQEtSAFFIVUA/w480-h640/F3E44321-4F11-4404-AAB8-6DFB02255CF5.jpeg" width="480" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div>Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com1tag:blogger.com,1999:blog-5041984145859553288.post-68521179109344247842022-03-21T18:13:00.000+02:002022-03-21T18:13:54.814+02:00Страта с чедър, горчица и песто от кейл<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Страта е ястие, което се прави от
стар, полуизсъхнал хляб и продукти, каквито се намират в почти всеки хладилник. Освен хлябът, другият задължителен продукт е прясното мляко. Сиренето е по избор, каквото харесвате и с каквото разполагате, а за цвят и свежест могат да се включат
освен къдраво зеле </span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">(</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">кейл</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">), което аз използвам тук, </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">също спанак, настъргана тиквичка, магданоз или босилек.</span> <span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">За да се напои добре хляба в прясното мляко и да поеме всички
вкусове, е добре стратата да престои няколко часа (мин. 4-5 часа) в хладилника,
покрита с хартия и притисната с тежест, да не изплува хляба отгоре. А най-добре
да се подготви от предния ден и да се изпече един час преди сервирането й. Хлябът
е сочен, напоен с аромати, докато се пече, се надига като суфле във фурната, а на повърхността се образува златиста коричка - пухкаво отвътре, хрупкаво отгоре! <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjq3IcGMRfM9MZwMdD3U5GrpIDvZ73Nzkn_j9oQDLc_yWF6vq0hKHGW0EMA34JmLm0SPsl8u4WZyPTqeKTlcZGyyjcboEpL-E1JnLiq8WG3IOqag8IJJbHn1G7IpFxMiVskKmEN-OWtbLVHFIQi1KyDT6EDuXD4DiBedXsKWmkY1F1Z0f6e5x9NwAqLuQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjq3IcGMRfM9MZwMdD3U5GrpIDvZ73Nzkn_j9oQDLc_yWF6vq0hKHGW0EMA34JmLm0SPsl8u4WZyPTqeKTlcZGyyjcboEpL-E1JnLiq8WG3IOqag8IJJbHn1G7IpFxMiVskKmEN-OWtbLVHFIQi1KyDT6EDuXD4DiBedXsKWmkY1F1Z0f6e5x9NwAqLuQ=w538-h640" width="538" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7cLASGQ84xhHTPXXbqEmXyM4NYK7Ogrzx9eBqqkBNqLxfN2W1WmeeHXPuAdGS1MUVo7nwbPsKxrV8SzLnF-2O1tVZQaIsh-d7i2Hmvo3hgUtc76Zy6xhHUiMih3MsVKcMjOc8r_cBjuL4V6gmrdh3gC_cws6dhJjy2cBq93QXSiKbuJkorF19b6EGwA=s3564" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3564" data-original-width="2993" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7cLASGQ84xhHTPXXbqEmXyM4NYK7Ogrzx9eBqqkBNqLxfN2W1WmeeHXPuAdGS1MUVo7nwbPsKxrV8SzLnF-2O1tVZQaIsh-d7i2Hmvo3hgUtc76Zy6xhHUiMih3MsVKcMjOc8r_cBjuL4V6gmrdh3gC_cws6dhJjy2cBq93QXSiKbuJkorF19b6EGwA=w538-h640" width="538" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><span></span></span></p><a name='more'></a><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><div style="text-align: justify;"><span style="font-size: 12pt;">Аз използвах хляб с квас и сушени
домати, който сам по себе си е много вкусен, а съчетан и запечен с пармезан и
чедър, хубаво напоен с мляко, яйца и подправки, се превръща в супергерой на
</span><a href="http://navkusenpat.blogspot.com/2018/10/blog-post_21.html" style="font-size: 12pt;">неделния брънч</a><span style="font-size: 12pt;">, на приятелска вечеря с избрани вина или на простичко семейно
похапване.</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhofamIO68LLdjMVNGbRJ6IiifXJju-4RmGmUzTjtCadI7CJbUvm7G5Bbwz5WImMxds0VNHy6o-Whtx8IMjIKZ_esApEp1gSTUd-UwN04Y7YjKrg0XO2ljYt75RfW-y6OB32dQnxXmL149WdqVTwNClUUQ2xq9Y0h_2B6wEjV1PUkDEWOHKGEz_jgMGuQ=s3852" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3852" data-original-width="2878" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhofamIO68LLdjMVNGbRJ6IiifXJju-4RmGmUzTjtCadI7CJbUvm7G5Bbwz5WImMxds0VNHy6o-Whtx8IMjIKZ_esApEp1gSTUd-UwN04Y7YjKrg0XO2ljYt75RfW-y6OB32dQnxXmL149WdqVTwNClUUQ2xq9Y0h_2B6wEjV1PUkDEWOHKGEz_jgMGuQ=w511-h640" width="511" /></a></div></div></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGvCnZf8pTMGjjpQMParHImjHHyMSOi__eHFsCz9jWJS0_f8tksRKdNtFrErctyDSeeHWAISFILzQy5HRvuxgAnk6LUHeAJXF6QH_8RxfJws9Bk-TAkwkztTKFJioQl83wwRv4EZQyRm6-UdwLuCycSaWZxlxoMtv0vyorXjUFadq1kvnnNKx5sR2L7g=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGvCnZf8pTMGjjpQMParHImjHHyMSOi__eHFsCz9jWJS0_f8tksRKdNtFrErctyDSeeHWAISFILzQy5HRvuxgAnk6LUHeAJXF6QH_8RxfJws9Bk-TAkwkztTKFJioQl83wwRv4EZQyRm6-UdwLuCycSaWZxlxoMtv0vyorXjUFadq1kvnnNKx5sR2L7g=w517-h640" width="517" /></a></span></div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br />Използвах рецепта от най-новата
ми придобивка, книгата на </span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">Noor
Murad & Yotam Ottolenghi, Ottolenghi Test Kitchen, Shelf Love </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">като
единствено замених сиренето грюер с чедър.</span><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;"> </span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjPZKHLBuQOflBc-effTgbTMcWjaaHOODGhLfKYVO577XaGtX1A3rOfjxU0KE7DSRfww2S4BeJIGml_qHCp-TT8wjst9KrSoP6Tnrb2h-obfnQxaWVxllcK68ARaVYQ7lfSZvVLRpXbfvUqd8TqPv984Dzt8VduSVmVb_Ce2s5qSudiH1NAzSJ-7BRrEg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjPZKHLBuQOflBc-effTgbTMcWjaaHOODGhLfKYVO577XaGtX1A3rOfjxU0KE7DSRfww2S4BeJIGml_qHCp-TT8wjst9KrSoP6Tnrb2h-obfnQxaWVxllcK68ARaVYQ7lfSZvVLRpXbfvUqd8TqPv984Dzt8VduSVmVb_Ce2s5qSudiH1NAzSJ-7BRrEg=w506-h640" width="506" /></a></span></div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Необходими продукти:<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">500 г хляб с квас, нарязан на
филийки с дебелина 5 мм, около 10-12 филийки<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">135 мл зехтин, плюс допълнително
за намазване<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">75 г листа от кейл </span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">(</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">къдраво зеле</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">)</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">, грубо накъсани<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">40 г листа магданоз, нарязани на
ситно<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">15 г листа от риган/мащерка<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 ч.л. лют червен пипер на люспи<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 голям шалот, обелен и нарязан
на ситно (75 г нетно тегло)<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">2 скилидки чесън, обелени и
нарязани на ситно<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Сол и черен пипер<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">50 г пармезан, едро настърган<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">60 г чедър, грубо настърган<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">3 яйца, плюс 3 жълтъка<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">700 мл пълномаслено мляко<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">300 мл пълномаслена сметана<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1½ с. л. дижонска горчица<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1½ с. л. каперси, изплакнати или
отцедени, след това грубо нарязани<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1½ с. л. ябълков оцет</span><span style="font-family: Georgia, serif; font-size: 12pt;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjYFunD2vICDvtCxQPz1FSFYQ8Dudy_0SmfBobYpV2ltLXoki4UqbYmetkDyKHtnj5Ojrcx8z4ZoiGybJdLOy5k5BQxjJcevz1hVG2gqFseD3GERAO2x5G2fEvcBlJGD4Boo93_1-igqSZE6RmNgvtjFSZIzSDNWDlqDh7gRxD2vpoFcdyei7blAOH87w=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjYFunD2vICDvtCxQPz1FSFYQ8Dudy_0SmfBobYpV2ltLXoki4UqbYmetkDyKHtnj5Ojrcx8z4ZoiGybJdLOy5k5BQxjJcevz1hVG2gqFseD3GERAO2x5G2fEvcBlJGD4Boo93_1-igqSZE6RmNgvtjFSZIzSDNWDlqDh7gRxD2vpoFcdyei7blAOH87w=w495-h640" width="495" /></a></span></div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Начин на приготвяне:<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Намажете тава с размери 30 см х
20 см и поне 6 см дълбока с масло.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Сложете къдравото зеле (кейла),
подправките, червения пипер, шалота и чесъна в кухненски робот, пулсирайте
няколко пъти, докато се нарежат на ситно, след това добавете 90 мл зехтин, три
четвърти чаена лъжичка сол и щипка млян черен пипер и разбийте до едра паста.
Измерете 75 г от това песто и оставете настрана. Използвайте остатъка, за да
намажете двете страни на всяка филия хляб. Наредете филийките хляб в тавата за
печене под ъгъл, така че да се припокриват малко, и поръсете сирената между </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgw-dwloBxkE67skReMbqjQdmRimcWldX4J1-VW0FZEVZy-XIIJqFjUPNFsPXUIKt9XtTw7DfoahouS8aZd4gZO80eZbsxVk9S3DwrwusvdOkmmdWa83wa1Lig9TROxmM_0oV_qp1CIlueyG6h-SQTqtyTFiOxL67Dm8bhwtp9hIWLKckCPUX-0LfCbkQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgw-dwloBxkE67skReMbqjQdmRimcWldX4J1-VW0FZEVZy-XIIJqFjUPNFsPXUIKt9XtTw7DfoahouS8aZd4gZO80eZbsxVk9S3DwrwusvdOkmmdWa83wa1Lig9TROxmM_0oV_qp1CIlueyG6h-SQTqtyTFiOxL67Dm8bhwtp9hIWLKckCPUX-0LfCbkQ=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhW0VW6AAuSDdqiWErWKQYnT_iAJc8xrlPHhKAl-iQuaBTzDMdsU9ssA1dAEyEwO7tKTOJHQMlHx54Xe2dXbJICLMRw_0svozYcWoVmdQkN2UJQ_z9hkgpyM9P5fJBl4HkYJokgTzpFzAz777gxvaJejEjLwjGQfTjlYf5M6LipELby-_nnHcRmTSmRzw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhW0VW6AAuSDdqiWErWKQYnT_iAJc8xrlPHhKAl-iQuaBTzDMdsU9ssA1dAEyEwO7tKTOJHQMlHx54Xe2dXbJICLMRw_0svozYcWoVmdQkN2UJQ_z9hkgpyM9P5fJBl4HkYJokgTzpFzAz777gxvaJejEjLwjGQfTjlYf5M6LipELby-_nnHcRmTSmRzw=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">В средна купа разбийте яйцата,
жълтъците, млякото, сметаната, горчицата, три четвърти чаена лъжичка сол и
щипка млян черен пипер. Изсипете смес върху хляба, покрийте с лист хартия за
печене, след това притеснете с тежък съд отгоре – керамична тавичка с малко по-малки
размери от тази, в която е нареден хляба, е идеална. Приберете в хладилник за
поне четири часа, а за предпочитане за една нощ.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiiyzYQQTh27mjL0sHipMvyk4_j_orUMkkfMlvrypcjKAEN22Q9n63tEQLNhsCpvNnAg5YrufAhQOUBpQgpTlr2mpnQYD7-iplNALKY0LOXJ_q63Cy1lqfQ6bx4ASKW9PLkra1Bi8PrOTydiltb_iwJbUqtTVKLYLg26gqa1WUTE_NHIZCIqEvFf7Di5Q=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiiyzYQQTh27mjL0sHipMvyk4_j_orUMkkfMlvrypcjKAEN22Q9n63tEQLNhsCpvNnAg5YrufAhQOUBpQgpTlr2mpnQYD7-iplNALKY0LOXJ_q63Cy1lqfQ6bx4ASKW9PLkra1Bi8PrOTydiltb_iwJbUqtTVKLYLg26gqa1WUTE_NHIZCIqEvFf7Di5Q=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjJzIspaqKUiiSZ9RpTZiebPSTZdDAj4W2ecCiv-V7eZxURtisqX6zJfDhW2W8LYMVz5nSJa-oduI-o_UGaV6MF4I0j4Bo17u3W3TPG6-YHY8iEQVAxG72FVwYn6zKUchh9CbaDU9TWglWdnKW-_BA-HwlHo8cX68XD9NiWd0k5wQd4J_iGF7M0fIsC6Q=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjJzIspaqKUiiSZ9RpTZiebPSTZdDAj4W2ecCiv-V7eZxURtisqX6zJfDhW2W8LYMVz5nSJa-oduI-o_UGaV6MF4I0j4Bo17u3W3TPG6-YHY8iEQVAxG72FVwYn6zKUchh9CbaDU9TWglWdnKW-_BA-HwlHo8cX68XD9NiWd0k5wQd4J_iGF7M0fIsC6Q=w480-h640" width="480" /></a></div><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Извадете тавата от хладилника час
преди печене и отстранете тежестта и хартията за печене. Загрейте фурната до
190C (180C вентилатор). Покрийте тавата плътно с фолио, печете за 30 минути,
след това отстранете фолиото и печете още 25 минути или до хубаво златисто.
Оставете да се охлади за поне 15 минути преди сервиране.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgkpsM0kTFlE2Gw71hlUJpW-XUFH-RGSF4tD44a2lteZoBXKMVEx0h1TgowZm-ch4S6UEJ_1FQCPH9e-zlChqf_i0Lj0XYXL0QSDYcDaxqlTAFw0APGps0GhCJMWGiwSZGtBg21kAPTvFF66stKPoeb8gouC8Dwjo5zhCgxB45zONEGqnH5zrMW2r80Lw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgkpsM0kTFlE2Gw71hlUJpW-XUFH-RGSF4tD44a2lteZoBXKMVEx0h1TgowZm-ch4S6UEJ_1FQCPH9e-zlChqf_i0Lj0XYXL0QSDYcDaxqlTAFw0APGps0GhCJMWGiwSZGtBg21kAPTvFF66stKPoeb8gouC8Dwjo5zhCgxB45zONEGqnH5zrMW2r80Lw=w480-h640" width="480" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Междувременно смесете запазеното
песто с каперсите, оцета и останалите три супени лъжици олио. Сервирайте пудинга
директно от тавата с пестото.<o:p></o:p></span></p>
<p><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 107%; text-align: justify;">А ако се поглезите и с чаша добре
охладен</span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 107%; text-align: justify;"> <span lang="EN-US">Sauvignon Blanc</span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 107%; text-align: justify;">, напр. </span><span lang="EN-US" style="font-family: Georgia, serif; font-size: 12pt; line-height: 107%; text-align: justify;">Levski</span><span lang="EN-US" style="font-family: Georgia, serif; font-size: 12pt; line-height: 107%; text-align: justify;"> </span><span lang="EN-US" style="font-family: Georgia, serif; font-size: 12pt; line-height: 107%; text-align: justify;">Vineyard Sauvignon Blanc 2020</span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 107%; text-align: justify;"> на </span><span lang="EN-US" style="font-family: Georgia, serif; font-size: 12pt; line-height: 107%; text-align: justify;">Chateau Copsa, </span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 107%; text-align: justify;">светът ще ви се стори не толкова
лош, поне за кратко.</span> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiEikuKzx4G48kqu9NrGW_IwKbyhzqsZikYNzTCqXmUCK_YvLe4H_kGJHm5P3i_21Xk9H4I42-42W6EXKB2BM0jHmhBbxFaOSMuhBtRY3xdJKELhS75RU9WQmK_rjJBZJ_6_7jIr_tBwHiYTB1Vj-ekM3RAmdguaklAc5e3iU3VPYirMlvxClfo4OxXOw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiEikuKzx4G48kqu9NrGW_IwKbyhzqsZikYNzTCqXmUCK_YvLe4H_kGJHm5P3i_21Xk9H4I42-42W6EXKB2BM0jHmhBbxFaOSMuhBtRY3xdJKELhS75RU9WQmK_rjJBZJ_6_7jIr_tBwHiYTB1Vj-ekM3RAmdguaklAc5e3iU3VPYirMlvxClfo4OxXOw=w480-h640" width="480" /></a></div><br /><p></p>Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com0tag:blogger.com,1999:blog-5041984145859553288.post-37764334142079963942022-01-31T18:47:00.008+02:002022-02-02T11:58:31.684+02:00Баница със спанак и сирене<p></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; mso-ansi-language: EN-US;"></span></p><div class="separator" style="clear: both; text-align: center;"></div><span lang="EN-US" style="font-family: "Georgia",serif; mso-ansi-language: EN-US;"><div style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; mso-ansi-language: EN-US;">Чудили ли сте се защо </span><span style="font-family: "Georgia",serif;">обикновено спанакът се съчетава с мляко, сирене или други млечни продукти? Освен, че е вкусна и полезна, тази комбинация е и препоръчителна заради съдържащия се в спанака оксалат. Въпреки че се нарежда сред най-здравословните зеленчуци, честата му консумация в големи количества може да доведе до проблеми със здравето като напр. образуване на камъни в бъбреците. Топлинно обработен, зеленчукът има намалена до известна степен концентрация на оксалат, а комбинирането му с храна, богата на калций (като млякото и сиренето), неутрализира до голяма степен вредата от оксалата.</span></div></span><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">Съчетаването
на спанака със сирене е доста популярно и е намерило място в редица типични за
съответната кухня рецепти като тези за италианските равиоли или лазаня със
спанак и рикота, френския <a href="http://navkusenpat.blogspot.com/2018/10/blog-post_21.html" target="_blank">киш със спанак и козе сирене</a>, гръцката спанакопита с
фета сирене и накрая нашата българска баница със спанак и бяло саламурено
сирене. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;"><br /></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiki9d7Oub-9zIGFqiNH5KiY_LRmRtNkpxZM_467tBcBgYWPc65K2Nwxz-4vKw5Ag20wzcq-gEQcKTq9t6x8-MceD3NwPBd8XwpRtTUfwLVlZWMqX384PrVygDwcaljXwyWJ6Vju2G7MeHLh4GpXWYX9bS7Vjd1cz6aYUJgotb2VFcvXL46WEV3bRA6gA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiki9d7Oub-9zIGFqiNH5KiY_LRmRtNkpxZM_467tBcBgYWPc65K2Nwxz-4vKw5Ag20wzcq-gEQcKTq9t6x8-MceD3NwPBd8XwpRtTUfwLVlZWMqX384PrVygDwcaljXwyWJ6Vju2G7MeHLh4GpXWYX9bS7Vjd1cz6aYUJgotb2VFcvXL46WEV3bRA6gA=w509-h640" width="509" /></a></span><span style="font-family: Georgia, serif; text-align: left;"> </span></div><span style="font-family: "Georgia",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjaSPO9_3NAZYJ5RjuGIezB6ALJzkbClFRKHR8Le5SjKEcuh6DyH8ls7r83VNwQElHqKsFxED7g5eINAcFLRjBEvqa3qVnmVXCE9HtNafbFrvu5DDFWQpZm4AO08X3wlZS1aJBOhQQKBjKhJfXR4Vi6BnQ2tHLt4tajGhzw-MJ9sisabjU5Pb_R76Ba0w=s3334" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3334" data-original-width="2581" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjaSPO9_3NAZYJ5RjuGIezB6ALJzkbClFRKHR8Le5SjKEcuh6DyH8ls7r83VNwQElHqKsFxED7g5eINAcFLRjBEvqa3qVnmVXCE9HtNafbFrvu5DDFWQpZm4AO08X3wlZS1aJBOhQQKBjKhJfXR4Vi6BnQ2tHLt4tajGhzw-MJ9sisabjU5Pb_R76Ba0w=w509-h640" width="509" /></a></div><br /></span><span><a name='more'></a></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">Необходими
продукти:<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">12-14
фини кори за баница<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">3-4
с.л. разтопено масло<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">1
жълтък за намазване<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">за
плънката:<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">1
с.л. зехтин<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">1
малка глава лук ситно нарязана<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">1
пакет (300-350 г) листа от спанак<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">2
големи яйца<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">2-3
с.л. кисело мляко<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">350
г сирене</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, serif;"><br /></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, serif;">Начин
на приготвяне:</span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">Листата
от спанак се измиват и се нарязват на ситно.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">В
тиган се загрява зехтинът<span style="mso-spacerun: yes;"> </span>и се добавя
лукът да се задуши до омекване, добавя се спанакът и той се задушава докато му
спадне обема. Тиганът се маха от котлона и се оставя настрана да изстине.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">В
купа се разбиват двете яйца, добавя се киселото мляко и натрошено сиренето,
добавя се и изстиналият спанак с лука и се разбърква.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjQAnLrzB6PtH_bI0PxcmIAcHzeRXHBevQTWv4V56pB8uGZjwLkkUNQIfGdr9C5jA6f2N-Krx0Vp_xeE3mfsYNs8Ui42xfVjDVh3jZWwy8Lx7Glciysfm0MPcN_5Yu6CPBjggIWMOI6EtqVyQLXeamCX7phQ6Ya8eJemv6FV9wMWK6s0J04zfzqCisN6A=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjQAnLrzB6PtH_bI0PxcmIAcHzeRXHBevQTWv4V56pB8uGZjwLkkUNQIfGdr9C5jA6f2N-Krx0Vp_xeE3mfsYNs8Ui42xfVjDVh3jZWwy8Lx7Glciysfm0MPcN_5Yu6CPBjggIWMOI6EtqVyQLXeamCX7phQ6Ya8eJemv6FV9wMWK6s0J04zfzqCisN6A=w490-h640" width="490" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">Приготвя
се тавичка с диаметър 28-30см като се намазва с част от разтопеното масло. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">Фурната
се загрява на 190 градуса С.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">Върху
плота се разстилат две кори една върху друга, около 1/6 от плънката се
разпределя върху корите</span><span style="font-family: Georgia, serif;">, </span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh0xkjlW9kOcdvXN1Vdu-B8XV2aBaGPQ5Dc0tQ4-yvZCr-XTRBRaOpA2iWvee6rY2On5vNREFW3jsaeQd-7d34wsads7LWJCCML8v7mdmR-9LJL27J5uPBJak4QkKqFedeGueekl_drrB72rGgvGdLmaDvut_BF5Z3uTFylfCRfEFnFG483xKx5b59mzw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh0xkjlW9kOcdvXN1Vdu-B8XV2aBaGPQ5Dc0tQ4-yvZCr-XTRBRaOpA2iWvee6rY2On5vNREFW3jsaeQd-7d34wsads7LWJCCML8v7mdmR-9LJL27J5uPBJak4QkKqFedeGueekl_drrB72rGgvGdLmaDvut_BF5Z3uTFylfCRfEFnFG483xKx5b59mzw=w480-h640" width="480" /></a></div><span style="font-family: Georgia, serif;"><br /></span><p></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, serif;">навиват се на руло по дългата страна, след това на
охлювче и се поставят в средата на тавата. </span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjbU_g1AOMW0qU4G_fPeSUa1ACs1SrUwSaxaxliVbX9qy6ZJdN7sLoNiWEePfdPlb_ffhk42xz3mLEjB0H_GqOuaHBetI2bkIFFUMYb-8sE2o5HUcyS8ivIyHenEFlntmy3Mks7xQQUiI9oLROYGAih30NJnMmJoRNdjmrhc8STLaND7dwPgmgW-qgU4A=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjbU_g1AOMW0qU4G_fPeSUa1ACs1SrUwSaxaxliVbX9qy6ZJdN7sLoNiWEePfdPlb_ffhk42xz3mLEjB0H_GqOuaHBetI2bkIFFUMYb-8sE2o5HUcyS8ivIyHenEFlntmy3Mks7xQQUiI9oLROYGAih30NJnMmJoRNdjmrhc8STLaND7dwPgmgW-qgU4A=w480-h640" width="480" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, serif;">Продължава се така с останалите кори
като след като се навият на руло, се завиват около предходните две кори в
тавата.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif;">Отгоре
баницата се намазва с останалото разтопено масло и с разбития жълтък.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEguF_55b6jZ5_sXlXk9MP4swVOXWU1IqyxdKApa9oWvmsUgf0Wd-PFa1elePPfv3sGmDV8UBusfbDBZ9yDoBV6w47exYPJACqXZ5vyhrqkdAG1PmAQ1ndeWwzQWEAWnPqZFA4gLetlyFNe3jsQVqVcrg5NFbcKvCHRpt75lOCB-1FgArBRlE9QaqcuPKA=s3544" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3544" data-original-width="2516" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEguF_55b6jZ5_sXlXk9MP4swVOXWU1IqyxdKApa9oWvmsUgf0Wd-PFa1elePPfv3sGmDV8UBusfbDBZ9yDoBV6w47exYPJACqXZ5vyhrqkdAG1PmAQ1ndeWwzQWEAWnPqZFA4gLetlyFNe3jsQVqVcrg5NFbcKvCHRpt75lOCB-1FgArBRlE9QaqcuPKA=w487-h640" width="487" /></a></span></div><span style="font-family: "Georgia",serif;"><br /><o:p></o:p></span><p></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, serif;">Баницата
се пече 40-50 минути до зачервяване.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjyOezk84iAo7Fd6M8spv4BiahAmsH4bJPRLCnlAdfiL9uf-5nNysXsnmsbKG0-kS7K-Rk5JY1w9aZSpep-mEyNfrclB8S42THZIPlOTUgHLdyQ39ihd0tCYby2Pz7rR8bUndGgfzVQG3VPbATVH7kC8I16F2-5CKhv4UMqcC-Q6BBJcDTwLkrqwgn0fA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjyOezk84iAo7Fd6M8spv4BiahAmsH4bJPRLCnlAdfiL9uf-5nNysXsnmsbKG0-kS7K-Rk5JY1w9aZSpep-mEyNfrclB8S42THZIPlOTUgHLdyQ39ihd0tCYby2Pz7rR8bUndGgfzVQG3VPbATVH7kC8I16F2-5CKhv4UMqcC-Q6BBJcDTwLkrqwgn0fA=w498-h640" width="498" /></a></span></div><span style="font-family: "Georgia",serif;"><br /><o:p></o:p></span><p></p><p class="MsoNormal" style="text-align: justify;"><br /></p><p></p>Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com2tag:blogger.com,1999:blog-5041984145859553288.post-23841482397677933882021-12-06T19:56:00.002+02:002022-03-21T15:24:29.108+02:00Печен на фурна лаврак със зеленчуци и таханов сос<p><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;"></span></p><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;"><span style="font-size: 12pt;">Никулден е! По традиция се яде шаран, но и друга риба с люспи не е в разрез с традицията, а и винаги е добре да има алтернатива. Такова е и моето предложение, алтернативно - лаврак на фурна със зеленчуци и таханов сос, сервиран с класическа картофена салата.</span></div><div style="text-align: justify;"><span style="font-size: 12pt;"><br /></span></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHIUQyDcWKgtRm0_26C1llI8TqzV8m5uqidxPkHU65LarYt_LgV9bN0Rj98Uwb5hdwYcgemu72zODH9ajKWy1PG5mEUEOl-3XNhkwritBzyPhlcy7fpkc1B78aWrlzTR8FbmZtktIWtyw/s2048/A1EE2FCD-DC10-423F-B9B7-82D9FC6384BA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1714" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHIUQyDcWKgtRm0_26C1llI8TqzV8m5uqidxPkHU65LarYt_LgV9bN0Rj98Uwb5hdwYcgemu72zODH9ajKWy1PG5mEUEOl-3XNhkwritBzyPhlcy7fpkc1B78aWrlzTR8FbmZtktIWtyw/w538-h640/A1EE2FCD-DC10-423F-B9B7-82D9FC6384BA.jpeg" width="538" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqevf8WlBHYurBH_cL3SyAYnCaK_qbbs4wM2RAbbCoItLbLVgR83zCEB3AxXvrp3emsl3gYJG-J7E9w_5xHNZ9Y-0fv91t5Q45i_fVlCsnR5tm5r4sYbMZOGUDLOLBu37qtDOmaeu0kGOT/s2048/BA760CC4-31C8-464B-915D-3844A0C07975.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqevf8WlBHYurBH_cL3SyAYnCaK_qbbs4wM2RAbbCoItLbLVgR83zCEB3AxXvrp3emsl3gYJG-J7E9w_5xHNZ9Y-0fv91t5Q45i_fVlCsnR5tm5r4sYbMZOGUDLOLBu37qtDOmaeu0kGOT/w535-h640/BA760CC4-31C8-464B-915D-3844A0C07975.jpeg" width="535" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-epR0iRKoAgRODC_4Tf11HtbTiowlonmCIodN04MrKVZsLrdA9Jvo8zf3Lc9TYxij48qUEAaIAfa2MOsRKGbVjO1DnFNTpLz3PhNA2IrGKHvmhocumbCNl-GbK87gWkfbz3D-ahYz9Gs/s2048/F6CA2218-27CB-4EDE-B85A-06716A1F7C78.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1658" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-epR0iRKoAgRODC_4Tf11HtbTiowlonmCIodN04MrKVZsLrdA9Jvo8zf3Lc9TYxij48qUEAaIAfa2MOsRKGbVjO1DnFNTpLz3PhNA2IrGKHvmhocumbCNl-GbK87gWkfbz3D-ahYz9Gs/w537-h640/F6CA2218-27CB-4EDE-B85A-06716A1F7C78.jpeg" width="537" /></a></div><br /></div><p><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;"><span></span></span></p><a name='more'></a><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;">Необходими продукти:</span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">2 лаврака от по 500-600 г всеки,
почистени<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">2 ч.л. смлян кориандър<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">4 скилидки чесън<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">2 ч.л. хариса* <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">6 с.л. </span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">(</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">90 мл</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">)</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"> зехтин екстра върджин<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">250 </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">г чери доматчета, нарязани на половинки<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 глава лук, средно голяма,
нарязана на полумесеци<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 лимон<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Свежи подправки: магданоз,
мащерка, розмарин и др.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Сол и черен пипер<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">За тахановия сос:<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">75 г сусамов тахан<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 скилидка чесън<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">3 с.л. ситно нарязан пресен
магданоз<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">*За хариса:<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">3 големи печени червени чушки или
100 г чушково пюре<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">½ ч.л. лют червен пипер<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 ч.л. смлян кимион<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 ч.л. смлян кориандър<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 скилидка чесън<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">30 г джинджифил<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Сок от ½ лимон<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">60 мл зехтин<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Сол на вкус<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, serif; font-size: 12pt;">Начин на приготвяне:</span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Фурната се загрява на 200 градуса
С. Тавичка с големина, достатъчна да събере рибите, се намазва със зехтин.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">От двете страни на рибата с остър
нож се правят по три-четири разреза на кожата и се посоляват леко. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3Kw_h0oCk4F7qUFqFnEKwOv-7rFnmlksJHvr-0gXT3gVekbC1LFh4uyYSRrAF1_ghSYU1RYZkXwuIxnamfZ2TIk2ZFZ5WKTLHTNKIzWJ8RMfBUkYdqcR3tQoxpuQHmK6J0RxapNjN9w8/s2048/78EB4309-9A0B-4FBA-A168-BDD798D904DE.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3Kw_h0oCk4F7qUFqFnEKwOv-7rFnmlksJHvr-0gXT3gVekbC1LFh4uyYSRrAF1_ghSYU1RYZkXwuIxnamfZ2TIk2ZFZ5WKTLHTNKIzWJ8RMfBUkYdqcR3tQoxpuQHmK6J0RxapNjN9w8/w488-h640/78EB4309-9A0B-4FBA-A168-BDD798D904DE.jpeg" width="488" /></a></div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">В хаванче се счуква чесъна със
смления кориандър докато се получи паста, добавя се 2 ч.л. хариса и около 60
мл. от зехтина. <o:p></o:p></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Рибите се обтриват добре отвътре
и отвън с получената смес и се оставят да се мариноват 30 мин.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"></span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">В тавичката се разпределят
доматите, лука и резенчета лимон, разбъркват се с останалия зехтин, сол и черен
пипер и се пъхат във фурната за десетина минути.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyesJdFJISCqcP_Ci9xYjW4u_wLGvXv1_-VGZFYii-iSKrl7zWHncY59KvUIf7YIAAnufGDIUCu7kHoYnlBFCbUfAtwe-Z-HGTkcuMognJ5IAbblHERirclW8Pva8PledTFnrjzXrTuQce/s2048/D8D70F16-4D54-4BB1-BE82-3278916491B6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyesJdFJISCqcP_Ci9xYjW4u_wLGvXv1_-VGZFYii-iSKrl7zWHncY59KvUIf7YIAAnufGDIUCu7kHoYnlBFCbUfAtwe-Z-HGTkcuMognJ5IAbblHERirclW8Pva8PledTFnrjzXrTuQce/w490-h640/D8D70F16-4D54-4BB1-BE82-3278916491B6.jpeg" width="490" /></a></span></div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br />Тавата със зеленчуците се изважда
и върху тях се поставят двете риби, в кухината им се слагат от пресните
подправки.</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDArgGBVb9IyKBYB8nXclYd7vcNTV71SdRb-dJ1GE2qIF30aZ3y5KDhEdc2qqgcKTksRp17lKz_w06BC9-ASaV9jhZpIfQCTVP3MEOvomjE1exdNeCqlf_U3g7QGMnQjIi20ReivWg45He/s2048/E12FEFBC-E322-4F71-BD11-470BC55564C3.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDArgGBVb9IyKBYB8nXclYd7vcNTV71SdRb-dJ1GE2qIF30aZ3y5KDhEdc2qqgcKTksRp17lKz_w06BC9-ASaV9jhZpIfQCTVP3MEOvomjE1exdNeCqlf_U3g7QGMnQjIi20ReivWg45He/w492-h640/E12FEFBC-E322-4F71-BD11-470BC55564C3.jpeg" width="492" /></a></div><div><span style="font-family: Georgia, serif;"><br /></span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><o:p></o:p></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Рибите се пекат непокрити около
10 минути на 200 градуса, след това фурната се засилва на 220 градуса и рибите
се пекат още 15 минути.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pS4oSN6LIP5MQByDTjxTcUG0RvH87EzgzUY3NNkDvCRv3P9Qw_u5A3zTyPwOWpy3oyXY96Vs3K5EihL_31RPyiI2b0yC_YZgPhH0z9U03t2i6nxFXNpBLZaDgGMhZEi5TKuV5qvC7bCI/s2048/C2310B9B-6A9A-47E7-8575-44C08EACE0EF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pS4oSN6LIP5MQByDTjxTcUG0RvH87EzgzUY3NNkDvCRv3P9Qw_u5A3zTyPwOWpy3oyXY96Vs3K5EihL_31RPyiI2b0yC_YZgPhH0z9U03t2i6nxFXNpBLZaDgGMhZEi5TKuV5qvC7bCI/w487-h640/C2310B9B-6A9A-47E7-8575-44C08EACE0EF.jpeg" width="487" /></a></span></div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /><o:p></o:p></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">През това време се приготвя
тахановия сос като всички съставки се слагат в малка касерола заедно с 120 мл
вода, сол и черен пипер. Вари се на слаб огън докато стане гладък и се загрее
напълно.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Рибата се прехвърля в чиния за
сервиране, разпределят се и зеленчуците и се сервира със соса.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsiW70YIUwMKDHxZw19yciuH7MAwUSKz_b6DdMdt0WEfH1IJEvE57RBo-twphubZJSqv43oiP6ajBl8CbARCP1GbZtZPHS6yQhgDF2TreclvjfrFJg4HsyNZwxc6_R-iVCncaWh1nVwAl/s2048/049829DD-E3CC-4CFB-9569-E78F1D2ECEDA.jpeg" style="font-family: Georgia, serif; font-size: 16px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsiW70YIUwMKDHxZw19yciuH7MAwUSKz_b6DdMdt0WEfH1IJEvE57RBo-twphubZJSqv43oiP6ajBl8CbARCP1GbZtZPHS6yQhgDF2TreclvjfrFJg4HsyNZwxc6_R-iVCncaWh1nVwAl/w484-h640/049829DD-E3CC-4CFB-9569-E78F1D2ECEDA.jpeg" width="484" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImhZPGgVdEZvHVt2DlCMsw-axidH4JTNoyRyTLZyOl-4I5d9IAnGdQtzqFkNMv0-WJHdqnIridi5GWYVqg8fjG2-FZFYVuokyTQ8zr-sOtT2tKwo5TDFzKddfaQhj55GKA9MruzuVIETZ/s2048/4BFA4EF4-7823-482B-9443-566480ABF9D7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1538" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImhZPGgVdEZvHVt2DlCMsw-axidH4JTNoyRyTLZyOl-4I5d9IAnGdQtzqFkNMv0-WJHdqnIridi5GWYVqg8fjG2-FZFYVuokyTQ8zr-sOtT2tKwo5TDFzKddfaQhj55GKA9MruzuVIETZ/w483-h640/4BFA4EF4-7823-482B-9443-566480ABF9D7.jpeg" width="483" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">А иначе, приготвям и класически пълнен шаран, но само ако е див, защото само тогава ни е вкусен.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCIxSAGajuEi9uSIeMgTYsP8TxAmkkLpoHDWVPQVHnirfNdOAJgpuZbDdovyredEQlk0_ydW2wyicAp4MbpoAsWM5FoLMTZ4Ek1dnWX3ubsH9_3mI0fCln-rwrckYr_EvGaC4SuZDQ_rJ/s2048/C7994607-E098-49E7-BCAC-DA4F7BCB231D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1576" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCIxSAGajuEi9uSIeMgTYsP8TxAmkkLpoHDWVPQVHnirfNdOAJgpuZbDdovyredEQlk0_ydW2wyicAp4MbpoAsWM5FoLMTZ4Ek1dnWX3ubsH9_3mI0fCln-rwrckYr_EvGaC4SuZDQ_rJ/w492-h640/C7994607-E098-49E7-BCAC-DA4F7BCB231D.jpeg" width="492" /></a></div>Честит Никулден!</div><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><o:p></o:p><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;"></span></span></p></div>Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com1tag:blogger.com,1999:blog-5041984145859553288.post-17186759847484988992021-06-09T19:22:00.000+03:002021-06-09T19:22:08.104+03:00Черешово-бадемов галет от бутер тесто<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Юни е месецът на черешите и
месецът на десертите с череши, защото този плод колкото е вкусен, толкова е и нетраен
и ако случайно се снабдиш с по-голямо количество, се налага бързо-бързо да го употребиш. А какво по-хубаво от това, към пресните череши да добавиш още
сладост с някой десерт като немските </span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"><a href="http://navkusenpat.blogspot.com/2017/06/kirschenmichel.html" target="_blank">Kirschenmichel</a>
</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">и
<a href="http://navkusenpat.blogspot.com/2016/06/blog-post.html" target="_blank">торта Шварцвалд</a>, френското <a href="http://navkusenpat.blogspot.com/2018/05/blog-post_22.html" target="_blank">клафути</a> и</span><span style="font-family: Georgia, serif; font-size: 12pt;">ли, още по-добре, нещо съвсем
ново - един черешово-бадемов галет от бутер тесто.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Новото предложение се базира на
френски класики като <a href="https://navkusenpat.blogspot.com/2018/02/blog-post_25.html" target="_blank">бутер тестото</a> и <a href="http://navkusenpat.blogspot.com/2018/09/blog-post.html" target="_blank">галета</a>, но ако използваш готово бутер тесто, в приготвянето му няма нищо сложно или
времеемко, така присъщи иначе за френската кухня. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">И така представям ти моя <a name="_Hlk74151074">черешово-бадемов галет от бутер тесто</a>:</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVOLkzXdAbkp7KFzXmcQPgSs1plCgf_DzASnLPamNXMGhM6qh00Via5WP0Z992VTYhlWJ71fOdCAjXYRewE9nIfq8SDhnF8_E0t9bOCEVCshGABNkKI5kjcvHDYohP64aAFruLaRXXWl0/s2048/653A5054-580E-4F23-B2CE-3EF181952037.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1677" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVOLkzXdAbkp7KFzXmcQPgSs1plCgf_DzASnLPamNXMGhM6qh00Via5WP0Z992VTYhlWJ71fOdCAjXYRewE9nIfq8SDhnF8_E0t9bOCEVCshGABNkKI5kjcvHDYohP64aAFruLaRXXWl0/w520-h640/653A5054-580E-4F23-B2CE-3EF181952037.jpeg" width="520" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyVw-Clj1TvdnYSVVMRf0s12ZtGsKSGvcEM9gPrqYrbtNjDQkr9H78IlT3EasrCtICzBp_-oVZ8VBMkj28Dmi4eDh84i46PVghThDQxSpLjF3ER77aQSOaDw5rsqNIs3YN6km3zg80xBh/s2048/D1E38480-B23F-46E3-951E-997891DFE405.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1485" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyVw-Clj1TvdnYSVVMRf0s12ZtGsKSGvcEM9gPrqYrbtNjDQkr9H78IlT3EasrCtICzBp_-oVZ8VBMkj28Dmi4eDh84i46PVghThDQxSpLjF3ER77aQSOaDw5rsqNIs3YN6km3zg80xBh/w520-h640/D1E38480-B23F-46E3-951E-997891DFE405.jpeg" width="520" /></a><span><a name='more'></a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdBYScdVQ_zx6eSib7v30foCZ9AbNGN0EwznIQHtFCe8Evbhv0oRT74-thNqL5LdWkmcfb9yW1u8CEs6ywPxRoU5wWiKwFvasEgMiNeCAZ-LGwG-OQ07Q1zmrId-fk_jlctrcNYIUtvQI/s2048/F83C92E3-B53F-4F9A-9153-6EF03AA37D77.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1902" data-original-width="2048" height="571" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdBYScdVQ_zx6eSib7v30foCZ9AbNGN0EwznIQHtFCe8Evbhv0oRT74-thNqL5LdWkmcfb9yW1u8CEs6ywPxRoU5wWiKwFvasEgMiNeCAZ-LGwG-OQ07Q1zmrId-fk_jlctrcNYIUtvQI/w521-h571/F83C92E3-B53F-4F9A-9153-6EF03AA37D77.jpeg" width="521" /></a></div><span></span><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;"><span><!--more--></span>Рецептата е адаптирана от тази
</span><a href="https://butterandbliss.net/cherry-almond-galette-for-two/" style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;" target="_blank">тук</a><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;">. </span></div>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFOtr3a_Vi-dPE8lBJIZ3O4UjCMnlXy-WlH_aHYtv78OyN2JfpVUaYw6-qUNIruF24y5Pi6iPfSiWl4Xc55SZyi1rOkO4tS0gVY0rno5DsFkA3ucH0Mz0kDPS-t3n02iHEU07OsPv5IdX/s2048/5EF3EABF-8EC6-460C-A784-7722F58365A7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFOtr3a_Vi-dPE8lBJIZ3O4UjCMnlXy-WlH_aHYtv78OyN2JfpVUaYw6-qUNIruF24y5Pi6iPfSiWl4Xc55SZyi1rOkO4tS0gVY0rno5DsFkA3ucH0Mz0kDPS-t3n02iHEU07OsPv5IdX/w496-h640/5EF3EABF-8EC6-460C-A784-7722F58365A7.jpeg" width="496" /></a></span></div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /> </span><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Необходими
продукти:<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">275 гр бутер тесто<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">1 с.л. галета<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">1 жълтък за намазване на тестото<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">30 гр. бланширани бадеми, нарязани надлъжно<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">1 ч.л. кристална захар<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">пудра захар за поръсване</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">За черешовия пълнеж:<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">3</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">50 гр обезкостени череши<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">1 ч.л. лимонов сок<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"> </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">с</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">.л.
кристална захар<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"> </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">с</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">.л.
брашно<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: Georgia, serif; font-size: 12pt;">За бадемовия крем:</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">1 </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">с</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">.л.
кристална захар<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">180 мл пълномаслена сметана<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">60 мл
прясно мляко<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 с</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">.л. царевично нишесте<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1/4</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"> ч.л. бадемов</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">а</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"> </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">есенция<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">1 с.л. масло<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: Georgia, serif; font-size: 12pt;">Начин на приготвяне:</span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">В купа се смесват черешите, лимоновия сок, захарта</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">,</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"> брашното и половината от бадемите. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">За бадемовия крем:<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">В малка касерола на средна температура се загряват
сметаната</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">, прясното мляко</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">, захарта
и нишестето като се бъркат докато </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">сместа</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"> се сгъсти, за около 3-4 минути.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">Касеролата се маха от котлона и се добавят бадемов</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">ата
есенция</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"> и маслото.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">Кремът се прехвърля в купа и се покрива със стреч
фолио, за да </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">н</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">е хване коричка.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">Кремът може да се направи и </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">предния
ден</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"> и да се съхранява в хладилник.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">Фурната се загрява на 190 градуса С.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">Върху набрашнен плот се разточва тестото на кръг с
диаметър около 30-35 см. Прехвърля се в </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">плитка </span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">тава, покрита с хартия за печене. Тестото се поръсва с галета като се оставя
борд около </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">5-6</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"> см.</span></p><div class="separator" style="clear: both; text-align: center;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-5RHTeafujerVIdzYuGbla0nN5ZVCufRrA4CdGTl0Dl7-Pd0uEvGCkL8oqdBFvYdI2WICzsQLXRgADaBL-mcnKOLCYaEtluIuECpOMumzrXMZZ0tiPLxPtkbEXdvT1PzoYGoI67p74nk/s2048/794C53EF-EC23-4F35-A2C1-F7559637D394.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-5RHTeafujerVIdzYuGbla0nN5ZVCufRrA4CdGTl0Dl7-Pd0uEvGCkL8oqdBFvYdI2WICzsQLXRgADaBL-mcnKOLCYaEtluIuECpOMumzrXMZZ0tiPLxPtkbEXdvT1PzoYGoI67p74nk/w480-h640/794C53EF-EC23-4F35-A2C1-F7559637D394.jpeg" width="480" /></a></span></div><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">Върху галетата
се разпределя бадемовия крем и върху него се изсипват черешите. </span></p><div class="separator" style="clear: both; text-align: center;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBk93mUMQr5yXbBi5YYBqa5_VY2_wpPYEi_UL-3P98IVigW4qo6LzkZ_MIuQOLXZtUO4pxmTxS69LBkvbnU13sFubS97U2W_Q_TtxO2SJHNBVJ_FQOkGmKrFUUMk5QRu5eXPzMmiSjJzTx/s2048/A8D1EE7E-2EBA-4E8D-A6D2-1722D389655E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBk93mUMQr5yXbBi5YYBqa5_VY2_wpPYEi_UL-3P98IVigW4qo6LzkZ_MIuQOLXZtUO4pxmTxS69LBkvbnU13sFubS97U2W_Q_TtxO2SJHNBVJ_FQOkGmKrFUUMk5QRu5eXPzMmiSjJzTx/w480-h640/A8D1EE7E-2EBA-4E8D-A6D2-1722D389655E.jpeg" width="480" /></a></span></div><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">Бордът от
тестото се загъва навътре, така че да покрие частично пълнежа. </span></p><div class="separator" style="clear: both; text-align: center;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsX-l8Q_vRom-95o6W8Bnn9y6vr-2nSE46cE8CHLfB1jf4St7tn50WQc-W7nqHKP9Bfr5b176FFeEtemM48Bm41r3OiFDieKmJSw6mRaODf2Iu_29aQIFCDyOWEfHvp1Ky6TauzyKP12Mm/s2048/475517A1-4989-47AC-9A5F-9B49EC2A66A3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsX-l8Q_vRom-95o6W8Bnn9y6vr-2nSE46cE8CHLfB1jf4St7tn50WQc-W7nqHKP9Bfr5b176FFeEtemM48Bm41r3OiFDieKmJSw6mRaODf2Iu_29aQIFCDyOWEfHvp1Ky6TauzyKP12Mm/w480-h640/475517A1-4989-47AC-9A5F-9B49EC2A66A3.jpeg" width="480" /></a></span></div><p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">Бордът се
намазва с разбития жълтък и отгоре се поръсват останалите бадеми и малко
кристална захар.</span></p><div class="separator" style="clear: both; text-align: center;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWnXeRHH4oYcWhbLAklyp0IZjEkDMgEH2IUkMicejz3wA7156hhlkdvvhjLFA9-orOsh7XR4WVJIMDU9yIRSeUJOshVsiWK7ve8yRI5ouJbn8H4N_rTuvm1PyWVSE7D-3-yoh5KTgZscv/s2048/978BBC22-EAEC-4AA0-B9A1-8B7B7074BF15.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWnXeRHH4oYcWhbLAklyp0IZjEkDMgEH2IUkMicejz3wA7156hhlkdvvhjLFA9-orOsh7XR4WVJIMDU9yIRSeUJOshVsiWK7ve8yRI5ouJbn8H4N_rTuvm1PyWVSE7D-3-yoh5KTgZscv/w480-h640/978BBC22-EAEC-4AA0-B9A1-8B7B7074BF15.jpeg" width="480" /></a></span></div><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"><br /><o:p></o:p></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">Пече се 35-40 минути до златисто.</span></p><div class="separator" style="clear: both; text-align: center;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBNqpHN_T9bOuC1lz-J9-8y4ua9sskr8n2kKkSwwbEH4xN9re1kECBCYtQhj_5a0pDGn5c2BVn_0WRYw7B1ETDIToaQvOCArxsTun4e10UttIpeOhQzX-NkxggPHUNMCRa5UCdNo7rqzq/s2048/881951C0-5B44-4A14-8D88-CF849A801685.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1281" height="629" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBNqpHN_T9bOuC1lz-J9-8y4ua9sskr8n2kKkSwwbEH4xN9re1kECBCYtQhj_5a0pDGn5c2BVn_0WRYw7B1ETDIToaQvOCArxsTun4e10UttIpeOhQzX-NkxggPHUNMCRa5UCdNo7rqzq/w497-h629/881951C0-5B44-4A14-8D88-CF849A801685.jpeg" width="497" /></a></span></div><p><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;">Галетът се сервира охладен, поръсен с пудра захар.</span> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwIVLxBnfwhOz37SJvjPFhT6dBesL-4fM2kk33yYRenColy_7UfbR0w8uGk2IT6g7kfbVDciJJGxt3wMdKZmOxuqYLTjCtjqGDQfdY5FUMza2UKgX5t5cdPHgrVB2ZiAB099RYm89QOhc/s2048/1FADAFC2-C239-4A0D-BD93-C26EC2937FCF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1755" height="619" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwIVLxBnfwhOz37SJvjPFhT6dBesL-4fM2kk33yYRenColy_7UfbR0w8uGk2IT6g7kfbVDciJJGxt3wMdKZmOxuqYLTjCtjqGDQfdY5FUMza2UKgX5t5cdPHgrVB2ZiAB099RYm89QOhc/w507-h619/1FADAFC2-C239-4A0D-BD93-C26EC2937FCF.jpeg" width="507" /></a></div><br /><p></p>Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com1tag:blogger.com,1999:blog-5041984145859553288.post-581484091556797812021-04-30T09:00:00.000+03:002021-04-30T09:00:10.706+03:00Торта от моркови за Цветница<p><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;"></span></p><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;">На щандовете на един от супермаркетите, в които пазарувам, от
известно време заглеждам едни тарелки с разноцветни моркови – освен оранжеви, още
жълти и лилави. Така привлекателно цветни неизбежно ти се приисква да ги
използваш за нещо също толкова цветно и привличащо погледите, а какво по-подходящо
от една торта за <a href="http://navkusenpat.blogspot.com/search/label/%D0%A6%D0%B2%D0%B5%D1%82%D0%BD%D0%B8%D1%86%D0%B0" target="_blank">Цветница</a>! <a href="http://navkusenpat.blogspot.com/2016/10/blog-post_31.html" target="_blank">Торта от моркови</a></span><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;">, направена във формата на пастички, съм предлагала тук, но сега използвам малко
по-различна рецепта, с повече ядки, с брашно от лимец, с по-малко мазнина и
захар, надявайки се да се впише в тренда на по-здравословните предложения.</span><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;"> </span></div><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 12pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5eWlc_4za3xiLYexUkSAGSGjG_L3T5RhjZCMu0CgzrNrnsxra5qmTVv2C6vm5IWBO23QMiAVmUN1M25nXWfVM9ZznqvNbaOtc1-9b38RuecqKHZuRmwRDXNfczDdoL60yKAJejjfveGWm/s2048/3F2EBB65-E656-4F4B-BABF-EEA1C8982199.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1681" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5eWlc_4za3xiLYexUkSAGSGjG_L3T5RhjZCMu0CgzrNrnsxra5qmTVv2C6vm5IWBO23QMiAVmUN1M25nXWfVM9ZznqvNbaOtc1-9b38RuecqKHZuRmwRDXNfczDdoL60yKAJejjfveGWm/w509-h630/3F2EBB65-E656-4F4B-BABF-EEA1C8982199.jpeg" width="509" /></a></span></div><span style="font-family: "Georgia",serif; font-size: 12pt;"><br /><span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvHTkhJECZYZhq8xq8mnLEEdcBV2JD85IrdoQW14WRaX-vjGi7SiMqD9JK0XaNUajP8AhTXrsz336Jj-cMbEFWSygbDHa13e6NJ8sTcnF9oy3Nrx6GtyxaZPF4pOO9xjvwQasOU9O3FJZ/s2048/EA7013B2-AA9F-4B2F-AB3A-7E67983C0A7A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvHTkhJECZYZhq8xq8mnLEEdcBV2JD85IrdoQW14WRaX-vjGi7SiMqD9JK0XaNUajP8AhTXrsz336Jj-cMbEFWSygbDHa13e6NJ8sTcnF9oy3Nrx6GtyxaZPF4pOO9xjvwQasOU9O3FJZ/w512-h640/EA7013B2-AA9F-4B2F-AB3A-7E67983C0A7A.jpeg" width="512" /></a><span><a name='more'></a></span></div></span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRC0AScduu_Whd67smANz9Nw-5lGrJjpqHn5brDlOfhyphenhyphenWvhZL3Hzrb0MoZyRKDYLyZjfdf9z38Rv8eBSvcLWSy0cHkd9qFWyt18TrhtC7BJYiNyYuzbz70tQMAyN6p4i7oe5R6DBfv1p5O/s2048/F12FCE74-C222-4B12-9306-F13A15CD1281.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRC0AScduu_Whd67smANz9Nw-5lGrJjpqHn5brDlOfhyphenhyphenWvhZL3Hzrb0MoZyRKDYLyZjfdf9z38Rv8eBSvcLWSy0cHkd9qFWyt18TrhtC7BJYiNyYuzbz70tQMAyN6p4i7oe5R6DBfv1p5O/w509-h640/F12FCE74-C222-4B12-9306-F13A15CD1281.jpeg" width="509" /></a></div><br /><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: Georgia, serif;">Необходими продукти:</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt;">За блатовете:<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span lang="EN-US" style="font-family: Georgia, serif; font-size: 12pt;">2</span><span style="font-family: Georgia, serif; font-size: 12pt;"> яйца, със стайна
температура</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; mso-ansi-language: EN-US;">1</span><span style="font-family: "Georgia",serif; font-size: 12pt;">00 г бяла захар<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt;">50 г кафява захар <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt;">щипка сол<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt;">1 ч.л. ванилов екстракт<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt;">1</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; mso-ansi-language: EN-US;">2</span><span style="font-family: "Georgia",serif; font-size: 12pt;">0 мл олио<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">200 г моркови, настъргани на ситно<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">50 г орехи, накълцани или едро смлени<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">50 г смлени сурови лешници<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt;">50 г кокосови стърготини<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt;">100 г брашно от лимец<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt;">1½ ч.л. бакпулвер<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt;">½ ч.л. канела на прах<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">¼ ч.л.
смлян джинджифил<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">За крема:<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">300</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"> г крем
сирене „Филаделфия“<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">200 г заквасена сметана<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">100 г пудра захар<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;">1 </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">с.л. меласа</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 чаена лъжица ванилова есенция<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: Georgia, serif; font-size: 12pt;">За декорация:</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">По един жълт, лилав и оранжев морков, нарязани на тънки пръчици
и кръгчета.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 пакетче желатин<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">1 с.л. захар<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Начин на приготвяне:<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Фурната
се нагрява на 200°C.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Подготвя
се форма за печене с диаметър 20 см, с подвижно дъно като се намацва с масло
или се напръсква със спрей срещу залепване, дъното на формата се покрива с
хартия за печене. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">В купа се
смесват яйцата, олиото, захарта и ваниловият екстракт. Разбиват се с миксер
докато се разтопи захарта. Към тях се добавят настърганите моркови и орехите и
се разбъркват добре.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZxLkghXnBk_lQ2ZL-joU9BvcikaDtg7v-GyhtcEDIsVJzW0O8QbGrv6ONQseUf_tZAcgqKKxFsWmuw2Eh7mi-6KR5K3iJbZFG-zok5a_cXSHJX3sFclhs8MFzl78sIgiWmOwRHXxd1SyB/s2048/C41270A4-22E7-4D9C-AF19-3981BDB48C05.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZxLkghXnBk_lQ2ZL-joU9BvcikaDtg7v-GyhtcEDIsVJzW0O8QbGrv6ONQseUf_tZAcgqKKxFsWmuw2Eh7mi-6KR5K3iJbZFG-zok5a_cXSHJX3sFclhs8MFzl78sIgiWmOwRHXxd1SyB/w480-h640/C41270A4-22E7-4D9C-AF19-3981BDB48C05.jpeg" width="480" /></a></div><br /><p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Отделно
се смесват брашното, смлените лешници, кокосовите стърготини, бакпулверът и
подправките. Добавят се към течните съставки и всичко се разбърква със
силиконова шпатула.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Сместа се
изсипва във формата з печене и се заглажда. Слага се на средно ниво в нагрятата
фурна и температурата на фурната се намалява на 180ºC и блатът се пече около 35-40
минути. Проверява се за готовност с клечка.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Формата с
блата се изважда от фурната и се оставя да се охлади 10-15 минути. След това
блатът се освобождава от формата, поставя се върху решетка и се оставя да се
охлади напълно.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Разрязва
се на две равни части напречно.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2fS64zmoh-9h89z9rh236AmnUg2xXVtxIGip9CUp15Fk-3udyh5B1lNDUyujtPYCbkIiEokbHIlHdMbzVkDr22m75MHwVohKFxbEux6KwnI6S-j1Ez5pwyaqyflWSBXA25YtvGHJEAR9/s2048/51233597-BF62-4507-8CFF-DEE6289E6786.jpeg" style="font-family: Georgia, serif; font-size: 16px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2fS64zmoh-9h89z9rh236AmnUg2xXVtxIGip9CUp15Fk-3udyh5B1lNDUyujtPYCbkIiEokbHIlHdMbzVkDr22m75MHwVohKFxbEux6KwnI6S-j1Ez5pwyaqyflWSBXA25YtvGHJEAR9/w439-h304/51233597-BF62-4507-8CFF-DEE6289E6786.jpeg" width="439" /></a></div><p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">За крема<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">В купа се
слагат всички продукти и се разбиват на пухкав крем. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Сглобяване
на тортата<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">В
подходяща чиния или поставка за торта се сипва една-две с.л. от крема и върху
него се поставя първия блат, сипва се и се разстила около ½ от останалия крем,
поставя се втория блат, отгоре се изсипва останалия крем, разстила се и се
заглажда с шпатула отгоре и се измазва отстрани.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">За
декорацията<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">В отделни
купички се разпределят нарязаните на пръчици и кръгчета моркови, за да не се
оцветят в лилаво жълтия и оранжевия морков.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Пакетче
желатин се накисва в 100 мл. Студена вода за 30 мин. На котлона се кипва около
100-150 мл вода със захарта и се оставя да поври известно време.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Желатинът
се разтваря на водна баня и се изсипва в захарния сироп. Сиропът се разпределя
в трите купички с морковите. Изчаква се да се охладят, но не и да стегне
желатинът и с помощта на пинсета се декорира тортата с резенчета разноцветни
моркови.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesZ4cdYEDsg9akogIQXpCw3glDX92PcMP5YyLhqp-XbU3NNOqRSam-JZlLcDTr_ft1qqqB8UVDQ8S3tbTCiG001i0dqHkb9-3DnhQA5g7P6gX6aSyH4WTC0XJqxNmrh3ticU5lcGnn-Ot/s2048/E3BB1A5F-5AD3-4C46-B7CD-2FFD78C9D02C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesZ4cdYEDsg9akogIQXpCw3glDX92PcMP5YyLhqp-XbU3NNOqRSam-JZlLcDTr_ft1qqqB8UVDQ8S3tbTCiG001i0dqHkb9-3DnhQA5g7P6gX6aSyH4WTC0XJqxNmrh3ticU5lcGnn-Ot/w493-h640/E3BB1A5F-5AD3-4C46-B7CD-2FFD78C9D02C.jpeg" width="493" /></a></span></div><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3sktLDjCyzskybaCtQPrK4JT-cz_O2NhfuPEKFXj9PIeoatIl1RtM5zqPwppM-UPxCZlFEzz35QLvJ0fRPa9G1wjBiiVzICQsXJUu2oEp9H9skSJqCIyV9j-qHd-MNP7GvSlg_01hxuk/s2048/CF994F34-1D97-40B5-B787-FC9FDC0B1316.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3sktLDjCyzskybaCtQPrK4JT-cz_O2NhfuPEKFXj9PIeoatIl1RtM5zqPwppM-UPxCZlFEzz35QLvJ0fRPa9G1wjBiiVzICQsXJUu2oEp9H9skSJqCIyV9j-qHd-MNP7GvSlg_01hxuk/w493-h640/CF994F34-1D97-40B5-B787-FC9FDC0B1316.jpeg" width="493" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjRU9SstEusB60q4lIiUnt_IoK_xi0aGWTfxR7w6Zi1oV7eaQJ37TU3dBXyERnDtNPH3wjkOQnhW3IGVbySCdygyZmeHImE3SybYEchrKz6EuE8UixYJf5G2WnJS2uSsMRiX1CdVUleSH/s2048/614A1242-1ABC-4417-B8BC-4A24E196B702.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjRU9SstEusB60q4lIiUnt_IoK_xi0aGWTfxR7w6Zi1oV7eaQJ37TU3dBXyERnDtNPH3wjkOQnhW3IGVbySCdygyZmeHImE3SybYEchrKz6EuE8UixYJf5G2WnJS2uSsMRiX1CdVUleSH/w490-h640/614A1242-1ABC-4417-B8BC-4A24E196B702.jpeg" width="490" /></a></div>Весели празници!</span><p></p>Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com1tag:blogger.com,1999:blog-5041984145859553288.post-12840755330024593192021-04-18T09:57:00.006+03:002021-04-18T09:57:39.559+03:00Аспержи с поширано яйце и лесен сос Холандез<p style="text-align: justify;"><span style="font-family: georgia;">В сезона на аспержите предлагам най-разпространената комбинация, в която се сервират те - със сос Холандез. Добавям и по едно поширано яйце, защото яйцата са си големи приятели както <a href="http://navkusenpat.blogspot.com/2016/05/blog-post_14.html" target="_blank">с аспержите</a>, така и със соса Холандез - добре познатата в обществото двойка със собствено име Яйца Бенедикт. Събрани в едно ястие, аспержи с поширано яйце и сос Холандез, ни дават една богата и много вкусна комбинация, която, поднесена с препечени филийки, е идеална за едно спокойно неделно предиобедно похапване - <a href="http://navkusenpat.blogspot.com/2018/10/blog-post_21.html" target="_blank">закуско-обяд</a> или накратко <a href="http://navkusenpat.blogspot.com/2019/03/blog-post.html">брънч</a>. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCxfgElNZeUmIpIP-3Qa5K_43XJFGqv4FQw8WC2cvdmDwAz9jJ7a-DQvfQVewSCpRSQWhSztRo5GlNoX7hHt7gr-4BB4nmCbDvOhISGXSrNe1gVAdlhyC6EKW63iN1UvbxWqgeXIG3fLc/s1104/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCxfgElNZeUmIpIP-3Qa5K_43XJFGqv4FQw8WC2cvdmDwAz9jJ7a-DQvfQVewSCpRSQWhSztRo5GlNoX7hHt7gr-4BB4nmCbDvOhISGXSrNe1gVAdlhyC6EKW63iN1UvbxWqgeXIG3fLc/w506-h675/3.jpg" width="506" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZpJkHdbfmoKwmDxM7oGB7FbaqLN7WtaaYgIZ8LU6Iq9UmUREnIhupeL5pkMJV0O1ntIHtj8DEVLUm-lqrlZmr729Kjidx2e-1mADCEfb5z34_54IsXjKmQqyl10hsR5zbM8JFoG4rtWs/s1040/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="827" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZpJkHdbfmoKwmDxM7oGB7FbaqLN7WtaaYgIZ8LU6Iq9UmUREnIhupeL5pkMJV0O1ntIHtj8DEVLUm-lqrlZmr729Kjidx2e-1mADCEfb5z34_54IsXjKmQqyl10hsR5zbM8JFoG4rtWs/w508-h640/6.jpg" width="508" /></a></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wDPjiJ6nVFWWia9_9NiW8WW55yfgpEhL1lPp1TJuAZ20MkVsqdUp9y_Nwgenq9lIzkYad6CNW7ylPdDnFF2sSFus7kGeYACppy1c32eyWQpwxFbQSf0yxz7-trX3-DYR6hFkqJJvhNIj/s1160/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="827" height="710" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wDPjiJ6nVFWWia9_9NiW8WW55yfgpEhL1lPp1TJuAZ20MkVsqdUp9y_Nwgenq9lIzkYad6CNW7ylPdDnFF2sSFus7kGeYACppy1c32eyWQpwxFbQSf0yxz7-trX3-DYR6hFkqJJvhNIj/w507-h710/4.jpg" width="507" /></a></div><br /><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;"><br /></span><p></p><p style="text-align: left;"><span style="font-family: georgia; text-align: justify;"><span style="background-color: white; box-sizing: inherit; color: #464646; outline: 0px !important;">Сос Холандез</span><span style="background-color: white; color: #464646;"> </span><span style="background-color: white; color: #222222; text-align: start;">е един от петте най-популярни сосове от френската кухня. Съставен е от яйчен жълтък, разтопено масло, вода и лимонов сок, които се разбиват на водна баня. Овкусява се със сол, черен пипер и/или бял пипер. Тук обаче ти предлагам един по-лесен начин на приготвяне, с блендер или пасатор, при който се ползва и по-малко количество масло, тъй като голямото, бих казала дори неприлично, количество масло е нещото, което винаги ме е спирало при приготвянето на този сос.</span></span></p><p><span style="font-family: Georgia, serif; font-size: 12pt; text-align: justify;">Необходими
продукти за 2 порции:</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><o:p> </o:p></span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">2</span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"> </span><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">пресни яйца</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">10-12
аспержи<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Масло<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Сол и микс
пипери<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">За сос
Холандез:<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">2 жълтъка<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">2 ч.л.
лимонов сок<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">2 ч.л.
хладка вода<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">80 гр. пречистено разтопено топло масло<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Сол и щипка
бял пипер</span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Начин на
приготвяне:<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Сос Холандез<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Маслото
се разтопява в малък съд на котлон, след което се оставя настрана. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">В каната
на пасатора се слагат жълтъците, водата и лимоновия сок и се разбиват на средна
степен за около 20 секунди докато се разбият добре жълтъците, след което разтопеното
масло се добавя на капки бавно (на мен ми отнема около 2 минути). <span style="mso-spacerun: yes;"> </span>Ако консистенцията е гъста, се добавя малко
вода (или лимонов сок, но внимавай за вкуса) – по една чаена лъжичка до
достигане на желана консистенция. Добавят се сол и пипер на вкус.</span></p><p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: Georgia, serif; font-size: 12pt;">Поширане
на яйцата</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Налива се
5 см вода в тенджера или дълбок тиган, добавя се по 1 с.л. оцет на литър вода.
Водата се загрява докато започне да къкри, но не и да заври. Счупваме едно яйце
и пускаме във водата. Незабавно, но внимателно, с дървена лъжица белтъкът се
побутва върху жълтъка в продължение на 2-3 секунди. Водата се поддържа да къкри
на слаб огън и се добавя и другото яйце по същия начин. След 4 минути се
отстранява първото яйце с решетъчна лъжица, поставя се в купа със студена вода,
това отнема вкуса на оцета и прекъсва готвенето. Отстраняваме и другото яйце.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Приготвяне
на аспержите<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Аспержите
се подрязват до еднаква дължина от 15 см. Стъблото на всяка аспержа се
разполовява по дължина, но не докрай – връхчето остава цяло.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">В тиган
се загряват 1-2 с.л. масло. Добавят се аспержите и се запържват за 3-4 минути. </span></p><p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIMmnwsn_21dnyC-StH6yQoFM1Fk3FfKS4rUA-cmeGz9kKrqB0reNPRdOlgY3Mfk2CL8vwfE3HKHiOkQ492dCR94HU-6u0uhmhGNbcLeedOBC8EtJaRSDoKP0SmqLzSwXn8MdyCBRLcYo/s1104/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIMmnwsn_21dnyC-StH6yQoFM1Fk3FfKS4rUA-cmeGz9kKrqB0reNPRdOlgY3Mfk2CL8vwfE3HKHiOkQ492dCR94HU-6u0uhmhGNbcLeedOBC8EtJaRSDoKP0SmqLzSwXn8MdyCBRLcYo/w480-h640/7.jpg" width="480" /></a></div><span style="font-family: Georgia, serif; font-size: 12pt;">Добавя
се сол на вкус.</span><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">Подреждане<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12pt; line-height: 107%;">В две
чинии се разпределят аспержите, отгоре се поставя по едно поширано яйце, полива
се със сос Холандез и пожелание се поръсва с пипер. Сервира се с препечени
филийки.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2Lyx7K8TqTwFh1jscfBlIXEPrFDrEmuOJ2oFMWR0CgykX50skNz4B7lB4p5hmAE1zZWq5dPgQ8FdTpj_-UFFJPblEOvquk-vF0xjZURKN34TUgA7qI4umE4Q3SkylaLfNIo8rn82XtaZ/s1062/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="827" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2Lyx7K8TqTwFh1jscfBlIXEPrFDrEmuOJ2oFMWR0CgykX50skNz4B7lB4p5hmAE1zZWq5dPgQ8FdTpj_-UFFJPblEOvquk-vF0xjZURKN34TUgA7qI4umE4Q3SkylaLfNIo8rn82XtaZ/w498-h640/1.jpg" width="498" /></a></div>Добър апетит!<br />Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com0tag:blogger.com,1999:blog-5041984145859553288.post-63690603392304022992021-04-06T16:10:00.005+03:002021-04-06T16:26:07.099+03:00Лава кейк с бял шоколад и шамфъстък, поднесен с боровинков сос<p style="text-align: justify;">Шоколадовото кексче с течен център или лава кейк е дългогодишен мой фаворит сред десертите и не случайно е <a href="http://navkusenpat.blogspot.com/2015/12/moelleux-au-chocolat.html" target="_blank">и една от първите рецепти</a>, която съм споделила в този блог още в далечната (вече) 2015 г.. За толкова години не ми омръзна да го приготвям по традиционната рецепта и за мое собствено учудване до този момент не се бях изкушила да заменя някоя от обичайните съставки, за да получа нещо по-интересно и различно. А знаеш, че имам склонност към експерименти – любимото тирамису, освен по класическата рецепта, съм го приготвяла и във <a href="http://navkusenpat.blogspot.com/2017/10/blog-post.html" target="_blank">формата на шарлота</a> с разбити на водна баня жълтъци и като <a href="http://navkusenpat.blogspot.com/2018/06/blog-post_22.html" target="_blank">бирено тирамису с шамфъстък</a>, класическата торта Захер се появи във <a href="http://navkusenpat.blogspot.com/2017/01/cafe-sacher.html" target="_blank">формата на петифури</a>, а торта Шварцвалд влезе в <a href="http://navkusenpat.blogspot.com/2016/06/blog-post.html" target="_blank">бурканчета</a>. Но, за да не изневеря на себе си, днес вече ти предлагам една изключително успешна вариация на шоколадовото лава кексче – с бял шоколад и шамфъстък. А поднесен с боровинков сос е направо шедьовър.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6v77ClyFyob_0Oqh8QczPE2Rjq2-EX3LO57cr16Oa4Ch4SAqPyAxAsRUU0SVgflUf8MwgB5v7mfRkJVJ9I40Vtlx5dWKLflNRrzw4wjCFvaA5_eodZQxmLkYdV5G-Uu-wjksoX9mZR1A/s968/6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="968" data-original-width="827" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6v77ClyFyob_0Oqh8QczPE2Rjq2-EX3LO57cr16Oa4Ch4SAqPyAxAsRUU0SVgflUf8MwgB5v7mfRkJVJ9I40Vtlx5dWKLflNRrzw4wjCFvaA5_eodZQxmLkYdV5G-Uu-wjksoX9mZR1A/w546-h640/6.jpg" width="546" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLK2jQX1JyU_GluAixdew9rEVptnWd4vnVSiQJWIYnmKKTaueBJwbz71yncoQ1msLanxL_-Cbaeibp2V5msQPY7cAZCheEQqiNohRCOi-G6scEr0RvPqiAxjV4hvBNe41pyEsgWvMFx62/s1002/9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1002" data-original-width="827" height="658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLK2jQX1JyU_GluAixdew9rEVptnWd4vnVSiQJWIYnmKKTaueBJwbz71yncoQ1msLanxL_-Cbaeibp2V5msQPY7cAZCheEQqiNohRCOi-G6scEr0RvPqiAxjV4hvBNe41pyEsgWvMFx62/w544-h658/9.jpg" width="544" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span><a name='more'></a></span>Необходими продукти за 4 бр.:</div><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb2rEYTS90NsVFPYRGKj0c6c1_4OGrRcUOnmvvNwARhAz9rQ_P0FD_ufmTwUvIW4AzzGgEZ3w5OhKYour9MJGqMBDmfzIYuUNiDWKiSitdaw9NzbM99RYl2og_GkP_iKElyJYIeTdaA_0u/s1104/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="647" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb2rEYTS90NsVFPYRGKj0c6c1_4OGrRcUOnmvvNwARhAz9rQ_P0FD_ufmTwUvIW4AzzGgEZ3w5OhKYour9MJGqMBDmfzIYuUNiDWKiSitdaw9NzbM99RYl2og_GkP_iKElyJYIeTdaA_0u/w537-h647/4.jpg" width="537" /></a></div><p></p><p style="text-align: justify;">45 гр. бял шоколад </p><p style="text-align: justify;">40 гр. масло</p><p style="text-align: justify;">30 гр. захар фин кристал</p><p style="text-align: justify;">2 яйца</p><p style="text-align: justify;">25 гр. брашно</p><p style="text-align: justify;">15 гр. смлян шамфъстък</p><p style="text-align: justify;">2 ч.л. паста от шамфъстък</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">За соса от боровинки:</p><p style="text-align: justify;">3 с.л. замразени боровинки</p><p style="text-align: justify;">1 с.л. захар</p><p style="text-align: justify;">1 с.л. лимонов сок</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7sMMDGaAsrKlDSJkz187CVaJRHCc1h7h3u067UvodLjkOO7Nnsy8QivctIYLH2UtqPW56zW_MVT7REaiqbeepBcSV9WMku2VC815B17VdurISYTjRoGWtSel4sfwvH9oPBaGHH8faRv8/s1006/7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1006" data-original-width="827" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7sMMDGaAsrKlDSJkz187CVaJRHCc1h7h3u067UvodLjkOO7Nnsy8QivctIYLH2UtqPW56zW_MVT7REaiqbeepBcSV9WMku2VC815B17VdurISYTjRoGWtSel4sfwvH9oPBaGHH8faRv8/w543-h640/7.jpg" width="543" /></a></div><p style="text-align: justify;">Начин на приготвяне:</p><p style="text-align: justify;">Шоколадът и маслото се разтапят на водна баня.</p><p style="text-align: justify;">Яйцата и захарта се разбиват докато захарта се разтопи, добавя се брашното и шамфъстъка (и двата вида) и се разбиват до получаване на гладък крем, след което се добавя сместа с разтопените масло и шоколад като се разбърква.</p><p style="text-align: justify;">Намазват се с масло и се посипват с брашно три купички за крем брюле и сместа се разпределя поравно. Формичките се оставят във фризера поне за 1 час преди печене.</p><p style="text-align: justify;">Сосът от боровинки се приготвя като в малка касерола се смесват продуктите и се варят за 3-4 минути, след което сосът се прецежда през ситна цетка.</p><p style="text-align: justify;">Фурната се загрява на 220 градуса С.</p><p style="text-align: justify;">Кексчетата се пекат между 10 и 12 мин. </p><p style="text-align: justify;">След като се извадят от фурната, се оставят за 1-2 мин. да се стегнат леко и тогава се обръщат върху чиния. Гарнират се със соса от боровинки и/или сладолед, по желание, и се сервира веднага, докато кексчето е топло и шоколадът във вътрешността течен.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSI9HrQ38hubwIX1UyiInShBGCVRFQXcpyCAoAEfuUnVlg9fi1_5QPWcXZdk9giIii3MFSb0maaKlEf1e0mXohWtrdtpMS-InWJaIrlRRY3gibE9fyqNOuzb01-U55J5XjceRAqVJ8Vkhr/s1046/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1046" data-original-width="827" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSI9HrQ38hubwIX1UyiInShBGCVRFQXcpyCAoAEfuUnVlg9fi1_5QPWcXZdk9giIii3MFSb0maaKlEf1e0mXohWtrdtpMS-InWJaIrlRRY3gibE9fyqNOuzb01-U55J5XjceRAqVJ8Vkhr/w528-h640/3.jpg" width="528" /></a></div>Изключително вкусен, приятен и атрактивен десерт!<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com4tag:blogger.com,1999:blog-5041984145859553288.post-74236218349752397552021-01-01T17:51:00.003+02:002021-04-06T16:20:58.086+03:00Зелена салата с портокал, нар, козе сирене и медено-горчичен винегрет за една здрава нова година<p></p><p style="text-align: justify;">През новата година желая на всички много, много здраве! Базата, от която се нуждаем, за да надграждаме всичко останало. Виждам и чувам, че това е първото и основно желание на всички, не само мое, и тази година го изричаме не просто като прието по традиция да си го пожелаваме, а с един голям копнеж, много надежда и от все сърце. Дано, дано, дано!</p><p>А в кулинарно отношение, нека започнем годината с една салата, свежа и полезна, защото, за да сме здрави се нуждаем не само от пожелания, късмет и надежда, а и от вкусна, здравословна и приготвена с любов храна!</p><p>Зелена салата с портокал, нар, козе сирене и медено-горчичен винегрет</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibS9nC-YHwwJvixEInXB4IDjCTsluQ4s3j40xLh51exu219GAPXQZiMeAfBQ7gAfXhLUedUQBz7bu3ZcR_nHBHczTvdVjl9UF99rE8Q4fmuGtVYN742Qg0XK6elCsa9w5mMPMxLnvhPgT6/s1302/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1302" data-original-width="827" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibS9nC-YHwwJvixEInXB4IDjCTsluQ4s3j40xLh51exu219GAPXQZiMeAfBQ7gAfXhLUedUQBz7bu3ZcR_nHBHczTvdVjl9UF99rE8Q4fmuGtVYN742Qg0XK6elCsa9w5mMPMxLnvhPgT6/w520-h626/2.jpg" width="520" /></a></div><p></p><p><span></span></p><a name='more'></a>Необходими продекти:<p></p><p>Медено-горчичен винегрет</p><p>2 скилидки чесън, пресовани</p><p>2 с.л. бял винен оцет</p><p>3 с.л. мед</p><p>2 с.л. дижонска горчица</p><p>¼ ч.л. сол</p><p>¼ ч.л. прясно смлян черен пипер</p><p>¼ чаша (60 мл) зехтин</p><p>За салатата</p><p>125 гр. микс зелени салати</p><p>30 гр. бланширани бадеми, леко запечени, нарязани на ситно</p><p>50 гр. френско козе сирене</p><p>1 портокал, обелен и нарязан на парчета</p><p>зърната от 1/2 нар</p><p>Начин на приготвяне:</p><p>В малка купа се разбъркват всички съставки за винегрета без зехтина. Зехтинът се добавя постепенно като бъркането продължава до получаването на хомогенна смес с консистенцията на рядка каша.</p><p>В голяма купа се подрежда микса от зелени салати, залива се с дресинга, разбърква се и отгоре се добавя сиренето, портокалите, бадемите и зърната нар.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDCelKxvaZBTiObVFnFfcvP6f1fwRwrRMKZL4XqxJMu1nDbTZLIXiko9IIIOMqsdXKhd4-pcWel29uaMogYiQhYBlmhUrnx77jV2mYFYJj1p4jwfucqC0SYtBltYBOAXYLNrpgNigciCt/s1114/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1114" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDCelKxvaZBTiObVFnFfcvP6f1fwRwrRMKZL4XqxJMu1nDbTZLIXiko9IIIOMqsdXKhd4-pcWel29uaMogYiQhYBlmhUrnx77jV2mYFYJj1p4jwfucqC0SYtBltYBOAXYLNrpgNigciCt/w476-h640/3.jpg" width="476" /></a></div><p>Честита Нова 2021г. <br /></p>Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com3tag:blogger.com,1999:blog-5041984145859553288.post-16116419458025473852020-12-21T18:02:00.001+02:002021-04-06T16:20:03.787+03:00Нидерландски ябълков пай<p style="text-align: justify;">Ябълки с канела, дори само споменаването на това простичко съчетание на вкусове ни кара да се усмихнем и да си представим уютна, спокойна, домашна коледна картина, а сложим ли ябълките с канела в тесто с много масло и лимонови корички, запечем ги във фурната и след това прибавим ароматите на мармалад от кайсии и ром, коледната картина се превръща в цяла приказка. Ето такава една приказка ти предлагам с този разкошен ябълков пай, традиционен за <a href="http://navkusenpat.blogspot.com/2016/05/blog-post_18.html" target="_blank">Нидерландия</a>, но посрещнат с огромно удоволствие и у нас, особено по Коледа.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2khp8QrsSldGIm6fB4SWGQDU_uCh-P1Kb2jp0D8DAQAoif_P9OJbPS5fPyZqXTiWuRDdWU_wwlI9jv6JtCpYraAFc5sDsfGb62nBfcgXokpKnhPhfHLcu7npk7on8s1h6krKJfZonmAFz/s1104/8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2khp8QrsSldGIm6fB4SWGQDU_uCh-P1Kb2jp0D8DAQAoif_P9OJbPS5fPyZqXTiWuRDdWU_wwlI9jv6JtCpYraAFc5sDsfGb62nBfcgXokpKnhPhfHLcu7npk7on8s1h6krKJfZonmAFz/w500-h640/8.jpg" width="500" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXN6MwNYu7oOQT3FYNF68IbaaNl0kgyJU29bijmw1ziHvhWMhbi4Tn0RDSVbUp-_v24vXLtW8qgHnAxAO1dEAnpuO4mBxYTgWYy_jrKKWoI0tpab7liweLbu0RYyQARa5KlzrbP00RlVB/s1104/14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXN6MwNYu7oOQT3FYNF68IbaaNl0kgyJU29bijmw1ziHvhWMhbi4Tn0RDSVbUp-_v24vXLtW8qgHnAxAO1dEAnpuO4mBxYTgWYy_jrKKWoI0tpab7liweLbu0RYyQARa5KlzrbP00RlVB/w504-h640/14.jpg" width="504" /></a></div><p style="text-align: justify;"><span></span></p><a name='more'></a>А ако си почитател на този тип печива - маслено тесто с различни сладки пълнежи, то може да опиташ и някои от другите ми подобни предложения, които са не по-малко вкусни и също гарантират добро настроение - <a href="http://navkusenpat.blogspot.com/2018/09/blog-post.html" target="_blank">галет със сини сливи, нектарини и орехи</a>, <a href="http://navkusenpat.blogspot.com/2016/01/blog-post_12.html" target="_blank">тарт с рикота и шоколад</a> или <a href="http://navkusenpat.blogspot.com/2015/12/tarte-aux-poires-frangipane.html" target="_blank">тарт с круши и бадемов крем</a> . Няма да съжаляваш нито за минута!<p></p><p style="text-align: justify;">Рецептата за Dutch Apple Pie е от книгата Dutch & Belgian Food and Cooking.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7srg0A_Gutc9gtNlI0iy6mYYWUvhQkVT4o80j1u6Pr-UY3eYk6gw2PO5U9qNbZdwW9lvXQqWua_Az31Mm2kpUYXfg7GaBlVfheEikRU3mqd8PbHMiRGlWEZ7w9xbazRiVBvZW38EtG0N/s1104/9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7srg0A_Gutc9gtNlI0iy6mYYWUvhQkVT4o80j1u6Pr-UY3eYk6gw2PO5U9qNbZdwW9lvXQqWua_Az31Mm2kpUYXfg7GaBlVfheEikRU3mqd8PbHMiRGlWEZ7w9xbazRiVBvZW38EtG0N/w480-h640/9.jpg" width="480" /></a></div><br /><p style="text-align: justify;">Необходими продукти за пай с диаметър 27 см:</p><p style="text-align: justify;">За тестото:</p><p style="text-align: justify;">250 г брашно</p><p style="text-align: justify;">1 ½ ч.л. бакпулвер</p><p style="text-align: justify;">щипка сол</p><p style="text-align: justify;">125 г захар</p><p style="text-align: justify;">125 г масло</p><p style="text-align: justify;">1 яйце</p><p style="text-align: justify;">Настъргана кора от ½ лимон</p><p style="text-align: justify;">За пълнежа:</p><p style="text-align: justify;">1 кг (4-5 бр.) ябълки</p><p style="text-align: justify;">50 гр. захар</p><p style="text-align: justify;">сок от един лимон</p><p style="text-align: justify;">2 ч.л. канела</p><p style="text-align: justify;">2 с.л. галета</p><p style="text-align: justify;">За намазване:</p><p style="text-align: justify;">2 с.л. мармалад от кайсии</p><p style="text-align: justify;">1 с.л. ром</p><p style="text-align: justify;">Начин на приготвяне:</p><p style="text-align: justify;">Брашното, бакпулверът и солта се пресяват в купа, добавя се захарта и маслото на кубчета и се втриват да се получи ронлива смес, добавя се яйцето и лимоновата кора и се омесва тесто, събира се на топка и се завива в полиетиленово фолио. Прибира се в хладилника за минимум 30 мин.</p><p style="text-align: justify;">Фурната се загрява на 190 градуса С.</p><p style="text-align: justify;">През това време се приготвя плънката. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGfbOebt2oy4YzeuMUzD0YuMpFjtgMdrDqsV4pSMfRC7068mgzqHzyq6du7Yn_0zgu51m9NXD8dfC5i77UWiBmNxGWQ2mjW1cZtbS4d2fv9qz2wFTDjf-UaCeR_NGEuvt9TXsbCHabjDU/s1104/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGfbOebt2oy4YzeuMUzD0YuMpFjtgMdrDqsV4pSMfRC7068mgzqHzyq6du7Yn_0zgu51m9NXD8dfC5i77UWiBmNxGWQ2mjW1cZtbS4d2fv9qz2wFTDjf-UaCeR_NGEuvt9TXsbCHabjDU/w480-h640/1.jpg" width="480" /></a></div><p style="text-align: justify;">Ябълките се нарязват на четвъртини, обелват се и се режат на филийки в голяма купа. Лимоновият сок, захарта и канелата се разбъркват заедно и със сместа се заливат ябълките. Разбъркват се и се оставят настрана.</p><p style="text-align: justify;">От охладеното тесто се отделя 1/3, за да се използва за покриване на пая. Останалото тесто се разточва на кора с диаметър около 30 см., която с помощта на точилката се прехвърля във форма за тарт или за торта (27 см.). Посипва се галета върху дъното и отгоре се нареждат ябълките.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzE8hfsPtRPkbELGJdF5h9YN43PfijAHIvCdydsVONaxbDLM_5YHZx6fzPrxw-safNdR29C7ul1bxpyNvdZwB8sCCkNxlW5C9EtmA7q5mmYT-K9CrRgIYw-u0tabNN9QJfwBjRDf2_7CP/s828/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="828" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzE8hfsPtRPkbELGJdF5h9YN43PfijAHIvCdydsVONaxbDLM_5YHZx6fzPrxw-safNdR29C7ul1bxpyNvdZwB8sCCkNxlW5C9EtmA7q5mmYT-K9CrRgIYw-u0tabNN9QJfwBjRDf2_7CP/w400-h300/2.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtgmzb70DftuigBUJI2NsYDEvHrToipEIvRZ4X5A66Tz_bl4UEngvvaa3V1jjlq5w_3B-7JEEdR7ob5DwlXtixli3XytURrBx22wOL52zPXskZGZ8wGVUaM28iAb4Mt3PziK3qsKKuugE/s904/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="904" data-original-width="828" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtgmzb70DftuigBUJI2NsYDEvHrToipEIvRZ4X5A66Tz_bl4UEngvvaa3V1jjlq5w_3B-7JEEdR7ob5DwlXtixli3XytURrBx22wOL52zPXskZGZ8wGVUaM28iAb4Mt3PziK3qsKKuugE/w366-h400/3.jpg" width="366" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlKtABBlcOVj-xcvYklgoqmdqirXcl0xvY3luQWw89ue7fnvlpqaUheVt88fLiM1f4yPFrJ3B40CO3dmPvd0_qpw4Qrlxe-h84HFUY1hbPQwLC8FZnLswq-CM5vJ6F38HEjY8o59W6to0/s925/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="925" data-original-width="828" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlKtABBlcOVj-xcvYklgoqmdqirXcl0xvY3luQWw89ue7fnvlpqaUheVt88fLiM1f4yPFrJ3B40CO3dmPvd0_qpw4Qrlxe-h84HFUY1hbPQwLC8FZnLswq-CM5vJ6F38HEjY8o59W6to0/w358-h400/4.jpg" width="358" /></a></div><p style="text-align: justify;">От отделеното тесто се разточва кора с диаметър 27 см. и се нарязват ленти с ширина около 1 см. и се нареждат върху плънката като решетка.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_to6gnqjGh23hyphenhyphenQFKeuSqyXpmvKj3k1Dqui5ZCucmN6uArs0yMIJqzvNV1g8UhjVhazwoM5qKCfw6ZZk8WuKyYMQMg5HyyWgjhBUxzsiSx_Kc1GaWCvFvo-r3aYb9mvvwhyVLw5YD_zfz/s946/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="946" data-original-width="827" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_to6gnqjGh23hyphenhyphenQFKeuSqyXpmvKj3k1Dqui5ZCucmN6uArs0yMIJqzvNV1g8UhjVhazwoM5qKCfw6ZZk8WuKyYMQMg5HyyWgjhBUxzsiSx_Kc1GaWCvFvo-r3aYb9mvvwhyVLw5YD_zfz/w560-h640/5.jpg" width="560" /></a></div><br /><p style="text-align: justify;">Пече се в предварително загрятата фурна на 180 градуса С за около 45-50 мин. </p><p style="text-align: justify;">Мармаладът от кайсии и ромът се разбъркват в чаша и паят се намазва след като се извади от фурната.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotqNVqfuLtipCZP2NEIjUICWKxTEu6mjFOzPC8zxMCuNH3WkzODPboLa6iqSp-5drfTASJYzYkXHynUwJdjAQvgPsVCwPCqP466IIRqH0Nte0UPak2296GbiMb6wkz_C-nNBnDthZFeRr/s1032/6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1032" data-original-width="827" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotqNVqfuLtipCZP2NEIjUICWKxTEu6mjFOzPC8zxMCuNH3WkzODPboLa6iqSp-5drfTASJYzYkXHynUwJdjAQvgPsVCwPCqP466IIRqH0Nte0UPak2296GbiMb6wkz_C-nNBnDthZFeRr/w512-h640/6.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8sb8-guTROEMd_52VmNxrfYB9EAhEcUn8W2Zn1PINMSkojAh02RcCc5NOJ0HESXo6Ly6SOHxGlp5o83Pp7Z9cs_7hozNZbVGMMRjvCnDoAgUy-kCBff9DFafHhj0xJCrTTLhUoQizVuG/s1104/7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8sb8-guTROEMd_52VmNxrfYB9EAhEcUn8W2Zn1PINMSkojAh02RcCc5NOJ0HESXo6Ly6SOHxGlp5o83Pp7Z9cs_7hozNZbVGMMRjvCnDoAgUy-kCBff9DFafHhj0xJCrTTLhUoQizVuG/w480-h640/7.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYifnDlwie1_jom8QUUADaCBFpBoi93u8Z-KCvzcclX2PlJAoNhFOcneqFA2SJoSStskhdCljz5NQFyqtzVsJuCHHz6PJAlFiF-iLoKfKWXB0MI2zkkO2BUnNp1cL0WfLB4U8NRjq0WrW/s1104/12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYifnDlwie1_jom8QUUADaCBFpBoi93u8Z-KCvzcclX2PlJAoNhFOcneqFA2SJoSStskhdCljz5NQFyqtzVsJuCHHz6PJAlFiF-iLoKfKWXB0MI2zkkO2BUnNp1cL0WfLB4U8NRjq0WrW/w480-h640/12.jpg" width="480" /></a></div><p style="text-align: justify;">Весела Коледа!</p>Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com0tag:blogger.com,1999:blog-5041984145859553288.post-73212219634739215922020-12-15T09:57:00.003+02:002021-04-06T16:17:26.053+03:00Руло Стефани - банално или уникално<p style="text-align: justify;">Руло Стефани е едно от най-популярните ястия, известно даже и на децата от детската градина. Но въпреки популярността му, малцина знаят, че това ястие, което в немско езичния свят се казва Stephaniebraten, е едно от класическите предложения на Виенската кухня наред с <a href="http://navkusenpat.blogspot.com/2015/11/wiener-schnitzel.html" target="_blank">Виенския шницел</a>, <a href="http://navkusenpat.blogspot.com/2016/10/blog-post_17.html" target="_blank">Виенския ябълков щрудел</a> и <a href="http://navkusenpat.blogspot.com/2017/01/cafe-sacher.html" target="_blank">торта Захер</a>. Името му се свързва с това на белгийската принцеса Стефани, съпругата на Ерцхерцог Рудолф Австрийски, кронпринц на Австрия, Унгария и Бохемия. Преди пристигането на принцеса Стефани във Виена някои готварски книги описват ястието като еврейско печено, използват се още имената Giselabraten и Falscher Hase или фалшив заек. Но както и да се нарича това ястие, важното е че е вкусно, не е трудно за приготвяне, комбинира се с различни гарнитури и даже може да изглежда симпатично като се сервира.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2ra5UyMGnAiEvP1uous-Kyve0x8xnr4vc0mJo__rSrbsteHq7qithssZ08NpXoJ5Ttip01YCkmNY87wVv3vZwDnm66w69sBUs4IGtoQ9gsykRzFAXdqEgNxBnRdmWtx42UjAoC6LNtrW/s828/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="828" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2ra5UyMGnAiEvP1uous-Kyve0x8xnr4vc0mJo__rSrbsteHq7qithssZ08NpXoJ5Ttip01YCkmNY87wVv3vZwDnm66w69sBUs4IGtoQ9gsykRzFAXdqEgNxBnRdmWtx42UjAoC6LNtrW/w480-h338/2.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZfRc8vlXkJ_g2_8WB1B1COd_L3R4U6RE4dXTZ1vFMAheyEntagjnvuz8tGBBPwKROQjuZ3hTmDZqEe4aQWLRnm-sFXuMfrlOiGDv5i7Uf-hHstLdvZCDDVYx8PL_YRwhyOKrDae8z1fp/s2048/8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZfRc8vlXkJ_g2_8WB1B1COd_L3R4U6RE4dXTZ1vFMAheyEntagjnvuz8tGBBPwKROQjuZ3hTmDZqEe4aQWLRnm-sFXuMfrlOiGDv5i7Uf-hHstLdvZCDDVYx8PL_YRwhyOKrDae8z1fp/w480-h640/8.jpg" width="480" /></a></div></div><p style="text-align: justify;"><span></span></p><a name='more'></a><div style="text-align: justify;">И макар почти всеки да знае как се приготвя руло Стефани дори и без да реферира към конкретна рецепта, все пак реших да споделя тук и класическата рецепта от книгата <a href="http://navkusenpat.blogspot.com/p/blog-page_10.html" target="_blank">Plachutta: Klassiker der Wiener Küche</a>, най-вече заради идеята рулото да се покрива със свинско було, което е много добър трик срещу разпукването му докато се пече, а също и за получаването на една красива и хрупкава коричка отгоре. </div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1qOaSdMumiYx-MsBwna_Pyerpbfj5vcoq7zOSWOE9A9opTdcyD96HPxKnDgVu8-Ys7oaqtHOzwPBRjhIs7bjBdonX4bNH5HYzJN-GpXvcg6a6wMJ1ko7T7to41xhCtMRRv-61VZfN4gX/s2048/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1198" data-original-width="2048" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1qOaSdMumiYx-MsBwna_Pyerpbfj5vcoq7zOSWOE9A9opTdcyD96HPxKnDgVu8-Ys7oaqtHOzwPBRjhIs7bjBdonX4bNH5HYzJN-GpXvcg6a6wMJ1ko7T7to41xhCtMRRv-61VZfN4gX/w455-h299/3.jpg" width="455" /></a></div><p style="text-align: justify;">Необходими продукти:</p><p style="text-align: justify;">1 хлебче земел или две филийки бял хляб</p><p style="text-align: justify;">50 гр. лук, ситно нарязан</p><p style="text-align: justify;">3 с.л. олио</p><p style="text-align: justify;">2 скилидки чесън, пресовани</p><p style="text-align: justify;">600 гр. кайма, смес</p><p style="text-align: justify;">1 яйце</p><p style="text-align: justify;">сол</p><p style="text-align: justify;">черен пипер</p><p style="text-align: justify;">майорана, суха</p><p style="text-align: justify;">1 с.л. ситно нарязан магданоз</p><p style="text-align: justify;">1 свинско було</p><p style="text-align: justify;">олио за намазване на тавичката</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">За плънката:</p><p style="text-align: justify;">4 яйца, твърдо сварени</p><p style="text-align: justify;">3-4 кисели краставички</p><p style="text-align: justify;">За соса:</p><p style="text-align: justify;">мазнината от печенето</p><p style="text-align: justify;">1 с.л. брашно</p><p style="text-align: justify;">бульон</p><p style="text-align: justify;">Начин на приготвяне:</p><p style="text-align: justify;">Хлебчето се накисва във вода, изстисква се от водата и се намачква в голяма купа. </p><p style="text-align: justify;">Свинското було се накисва в студена вода.</p><p style="text-align: justify;">Олиото се загрява в тиган, добавя се лукът и се запържва, добавя се чесънът и тиганът се дръпва от огъня да изстине.</p><p style="text-align: justify;">В купата с хляба се добавят каймата, яйцето, лука и подправките и сместа се омесва добре.</p><p style="text-align: justify;">Фурната се загрява на 200 градуса С. Правоъгълна тавичка се намазва с олио.</p><p style="text-align: justify;">Булото се изважда от водата, изплаква се и се отцежда добре, след което се подсушава с кухненска хартия. Върху фолио каймата се оформя във формата на корито. Във вдлъбнатината се подреждат яйцата и краставичките и се покриват с краищата на „коритото“. Рулото внимателно се пренася в тавичката и се покрива с булото. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIltNoAy9Oi9x-zhBH5c2W5N3fNapdnj9bSDAPGy_I6QjuhIv6hwDXSuQQXbDjEl1cMwdd1sXQ7AjFuyqs9onDNnVRSwhuA7te6oZMDrgVovYcGvLu99rHN9dycTClo9wOVLnvMnd_Vtq/s1104/6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIltNoAy9Oi9x-zhBH5c2W5N3fNapdnj9bSDAPGy_I6QjuhIv6hwDXSuQQXbDjEl1cMwdd1sXQ7AjFuyqs9onDNnVRSwhuA7te6oZMDrgVovYcGvLu99rHN9dycTClo9wOVLnvMnd_Vtq/w480-h640/6.jpg" width="480" /></a></div><p style="text-align: justify;">Пече се около 40-50 минути в предварително загрятата фурна като от време на време се полива с отделената мазнина.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTSaHC3TQ8jn-SPbHgQW_lG03XkBCmJQFJNaSVoham0VQDSaFCUxXzrGqtSm1EwfwuEliDBeADcwOp9C__-Cxr1mvc1DWa1ozHCSUJ33oCinbFU-Xi3Bi00XKV1__JUjYG_n4B5wMsi3n/s2048/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1674" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTSaHC3TQ8jn-SPbHgQW_lG03XkBCmJQFJNaSVoham0VQDSaFCUxXzrGqtSm1EwfwuEliDBeADcwOp9C__-Cxr1mvc1DWa1ozHCSUJ33oCinbFU-Xi3Bi00XKV1__JUjYG_n4B5wMsi3n/w524-h640/4.jpg" width="524" /></a></div><br /><p style="text-align: justify;">Отделената мазнина при печенето се изсипва в тиган, поръсва се с брашно, запържва се за кратко и се добавя 150-200 мл бульон или топла вода и се бърка докато се получи сос.</p><p style="text-align: justify;">Добавя се сол и черен пипер на вкус.</p><p style="text-align: justify;">Рулото се реже на филийки, които се подреждат в чиния. Към всяка порция се добавя и сос.</p><p style="text-align: justify;">Подходящи гарнитури са картофено пюре, задушено броколи или брюкселско зеле. </p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQ9PgdyMj_GNlJQ0HpztGxH0Irv-9D4mYUfmRRJSuWJVf_F6utr39EmJ0w35cLRjoWMrkrG8NMwq28cn7jS6nxAwCkia3-By2mNuCljAVuzwa_I3oJPS8IQ8sbG527B92vgTGB4gqt3Qe/s2048/7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQ9PgdyMj_GNlJQ0HpztGxH0Irv-9D4mYUfmRRJSuWJVf_F6utr39EmJ0w35cLRjoWMrkrG8NMwq28cn7jS6nxAwCkia3-By2mNuCljAVuzwa_I3oJPS8IQ8sbG527B92vgTGB4gqt3Qe/w480-h640/7.jpg" width="480" /></a></div><p></p>Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com0tag:blogger.com,1999:blog-5041984145859553288.post-44878415392360546002020-12-05T10:25:00.000+02:002020-12-05T10:25:31.756+02:00Маслени бисквити<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">Както стана <a href="http://navkusenpat.blogspot.com/2018/12/blog-post.html" target="_blank">вече обичайно</a> в този блог, и тази година обявявам
тук откриването на Коледния сезон, този път с едни домашно приготвени маслени
бисквити. И макар във всяко едно друго отношение 2020г. да е необичайна, то поне
заниманията, които изискват само уютна домашна обстановка и компанията на
най-близките, можем да си позволим да ги вършим по обичайния и обичания от нас
начин. Стига да сме живи и здрави, естествено.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">А ако си стоим вкъщи и се отдадем на кулинарни
занимания, то има голяма вероятност да се опазим живи и здрави и да дочакаме
края на необичайната обстановка в добро физическо и психично здраве. </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">Ето го и моето предложение за коледни сладки, които
носят наслада не само на небцето, но и на душата, защото отдавна е известно, че
готвенето е и терапия срещу депресия, тревожност и всякакви душевни терзания </span><span lang="EN-US" style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-font-family: Georgia; mso-bidi-font-family: "Times New Roman"; mso-char-type: symbol-ext; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG; mso-hansi-font-family: Georgia; mso-symbol-font-family: "Segoe UI Emoji";">😊 </span><span lang="EN-US" style="font-family: "Georgia",serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;"></span></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHykTGeKyMZru8GBfj5yuPN1c19rICCuUli00KI___jBJhAWUhjiEgs6fBn0IycpHiWvF93A_65HRML8MyxCjQeVoQaSzE7XmzW5BJS2ayiWLminHG2rsLYMoazg0GgFoZEaHVxPDh5USq/s2048/11_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHykTGeKyMZru8GBfj5yuPN1c19rICCuUli00KI___jBJhAWUhjiEgs6fBn0IycpHiWvF93A_65HRML8MyxCjQeVoQaSzE7XmzW5BJS2ayiWLminHG2rsLYMoazg0GgFoZEaHVxPDh5USq/w480-h640/11_n.jpg" width="480" /></a></div><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"></p><span><span></span></span><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsz5dTLWEWD2vSqz7HnaoOHgfe7-39JTVTnv6k1cvPSN7u_rqCbOAz4xG74Plh1Mk3Tao4n5boaATYff6vGpHdz_36W2qQ9bN8w-HEOq-tyn46mLfLQYkcMA-ilc7pRFqrpZ5qnoh4fEe/s2048/6_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="663" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsz5dTLWEWD2vSqz7HnaoOHgfe7-39JTVTnv6k1cvPSN7u_rqCbOAz4xG74Plh1Mk3Tao4n5boaATYff6vGpHdz_36W2qQ9bN8w-HEOq-tyn46mLfLQYkcMA-ilc7pRFqrpZ5qnoh4fEe/w480-h663/6_n.jpg" width="480" /> </a></div><div class="separator" style="clear: both; text-align: center;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn40AJLa4r52MujQPCfIcuWH-GEXZ72wEauHmcKYvNDpLTL1cbylWdaRcVgg4mvjLmF6_OALYuqqRwQMyIp0QBYJUPgLjiZ0dPXfU2TBi67W7KVk1PEp-kpkfQbZkuyOBDQih_hGriygga/s2048/10_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1564" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn40AJLa4r52MujQPCfIcuWH-GEXZ72wEauHmcKYvNDpLTL1cbylWdaRcVgg4mvjLmF6_OALYuqqRwQMyIp0QBYJUPgLjiZ0dPXfU2TBi67W7KVk1PEp-kpkfQbZkuyOBDQih_hGriygga/w488-h640/10_n.jpg" width="488" /></a></div><br /></div><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;"> </span><span><a name='more'></a></span><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;"></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">Необходими продукти за около 24 бисквити:</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">200 г меко масло</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">100 г захар</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">1 яйце</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">200 г бяло пшенично брашно</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">100 г царевично фино брашно</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">Щипка сол</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">1 ч.л. бакпулвер</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">½ ч.л. канела</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">¼</span><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;"> </span><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">ч.л. млян джинджифил</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">Щипка индийско орехче</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">1 ч.л. ванилов екстракт</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: BG;">1 с.л. сметана</span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Начин на приготвяне:</span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">В купа се пресяват сухите
съставки и се оставят настрана. В друга купа разбиват маслото и захарта до
пухкав крем, добавя се яйцето и се разбива докато се поеме. Постепенно се
добавят сухите съставки и с ръка или с приставката за тесто на миксера се разбъркват,
така че да се разпределят различните съставки навсякъде равномерно. Оформя се гладко
тесто. Тестото се разделя на две, оформят се две топки, увиват се в стреч фолио
и се прибират в хладилника за 1 час.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Приготвят се две тави, покрити с
хартия за печене. </span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Фурната се загрява на 175 градуса
С.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Върху набрашнена повърхност се
разточва тестото (първо едната част, след това другата) с дебелина 4-5 мм. И ако
имаш печати за бисквити сега е момента да ги използваш, след което с кръгла
форма за изрязване на бисквити с диаметър 6 см се изрязват бисквитите. </span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyKSGFPOt6TRZpi4N2MH8SYidM3BEllDVStNHscXQ4B5Mir2mxIV9AAwJb8GAds-5wsI5f7bwdNYWQKlThT38r9TidfgUBPDEgRT5pKqAAQp4nnlRieqhG56duPNifiNXmENXcmxpUUs19/s2048/2_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyKSGFPOt6TRZpi4N2MH8SYidM3BEllDVStNHscXQ4B5Mir2mxIV9AAwJb8GAds-5wsI5f7bwdNYWQKlThT38r9TidfgUBPDEgRT5pKqAAQp4nnlRieqhG56duPNifiNXmENXcmxpUUs19/w480-h640/2_n.jpg" width="480" /></a></div>Бисквитите
се нареждат в тавата върху хартията за печен и се пекат в загрятата фурна 12-15
минути. След което се изваждат, оставят се за 1-2 минути в тавата да се
стегнат, след което се изваждат върху решетка до пълното им изстиване.<p></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg125coXVEaEw0NOi11VrXpeEnti3H6Xg1w1biJrP2dTZ_8yaCt3px4_QvB3IRm3Ji52l6kWLkcxsiD4MX70YjVkBcl2RbWBFlZaN9R0n3081f4Fbj_j9jIXyh9ypHiHCwjUNHGhwLoI-i7/s2048/3_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg125coXVEaEw0NOi11VrXpeEnti3H6Xg1w1biJrP2dTZ_8yaCt3px4_QvB3IRm3Ji52l6kWLkcxsiD4MX70YjVkBcl2RbWBFlZaN9R0n3081f4Fbj_j9jIXyh9ypHiHCwjUNHGhwLoI-i7/w480-h640/3_n.jpg" width="480" /></a></div><p><br /> По същия начин се процедира и с
втората топка тесто.</p><p>Весела Коледа! 💖</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTsNlmo_qNtmeabg0CX87yqe5ETLUiLNqc1nD4pvdiMS4oBV0CTIHH_s2j_PFaloy2z99vz5LqptWNR0EGTSRAJXk0flnDPr1YCmUVMpfTfUnHn9a6YVDQph6eOaBYmKU8XRJHASSldaut/s2048/13_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1684" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTsNlmo_qNtmeabg0CX87yqe5ETLUiLNqc1nD4pvdiMS4oBV0CTIHH_s2j_PFaloy2z99vz5LqptWNR0EGTSRAJXk0flnDPr1YCmUVMpfTfUnHn9a6YVDQph6eOaBYmKU8XRJHASSldaut/w526-h640/13_n.jpg" width="526" /></a></div><br /><br /><p></p><p></p>
Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com0tag:blogger.com,1999:blog-5041984145859553288.post-46808596591970369632020-11-09T17:14:00.002+02:002022-02-14T08:13:20.509+02:00Да си останем вкъщи с парче тиквеник и чаша горещ шоколад<p style="text-align: justify;">Ако австрийците си имат <a href="http://navkusenpat.blogspot.com/2016/10/blog-post_17.html" target="_blank">ябълков щрудел</a>, то ние си имаме тиквеник. Думата „тиквеник“ не звучи така изискано и гурме, даже в разговорния език никак не е приятно, ако нарекат някого с нея😉, но чисто кулинарно вкусът на домашно приготвения български тиквеник не отстъпва, даже напротив, на популярното в немско езичния свят сладко печиво с плънка от ябълка. </p><p style="text-align: justify;">И тъй като сега не е време за пътуване, нека си останем вкъщи с един хубав, топъл и мно-о-ого вкусен тиквеник.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcmVO7Z-roG_6MOPhdHrkV9muV5mTN4F_88vW9gubGURuEw37itPlzwR952vQ2VWT0FziM5_C_cviVqSJVhnk1VwjF3aTRgW2RduG7dIcKoZgq5DCq0Qm-SKYpcu6u53ctCXflk_4cX0Z/s1104/4.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1104" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcmVO7Z-roG_6MOPhdHrkV9muV5mTN4F_88vW9gubGURuEw37itPlzwR952vQ2VWT0FziM5_C_cviVqSJVhnk1VwjF3aTRgW2RduG7dIcKoZgq5DCq0Qm-SKYpcu6u53ctCXflk_4cX0Z/w480-h640/4.jpg" width="480" /></a></div><p style="text-align: justify;">Тиквеникът всъщност си е една баница с плънка от тиква, захар, орехи и канела. Ако имаш повечко време и желание, можеш да си направиш тиквеник с <a href="http://navkusenpat.blogspot.com/2016/10/blog-post_17.html" target="_blank">домашно точени кори</a>, но ако не ти се занимава, то и с готови кори за баница тиквеникът си е достатъчно вкусен и изобщо не е труден.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyNZdw1uWzemfZ5-z7yFN2a4UYdsHOq4-hLv9QI1RiiNrteaBcw7Ffs2TlOSeTevB7m4fmlwrg4caHK1TD-FPqQerGTez2CX-ZrC2zH8qrOj-v3ZR-PVl73P7bwT1Wr06tYmIhBE_2RLG/s828/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="828" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyNZdw1uWzemfZ5-z7yFN2a4UYdsHOq4-hLv9QI1RiiNrteaBcw7Ffs2TlOSeTevB7m4fmlwrg4caHK1TD-FPqQerGTez2CX-ZrC2zH8qrOj-v3ZR-PVl73P7bwT1Wr06tYmIhBE_2RLG/w400-h300/5.jpg" width="400" /></a></div><p></p><p style="text-align: justify;">Аз предлагам рецепта за тиквеник така, както го прави моята майка. Не задушавам настърганата тиква с олиото, както е популярната рецепта и както правеше и баба ми. Слагам тиквата „на сурово“, като преди това съм я оставила за час-два да постои поръсена със захарта, за да си пусне сока. Така тиквеникът става по-лек, ни се струва (на майка ми и мен), и вкусът на самата тиква се откроява по-отчетливо, допълван от уханието на канелата и ореховите ядки.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-FVXMQlnJYYdZNbNxcVHb1zQt6iPzlLZUFRr6EcPrg5-PNpkAPBOecS0PONf-BDtIwH4bv7MF89AD3AnvGFJeTF5YbHT_Hfh3lm6iATEnzwz1gYU-BYXOzmJ8OlHQiWBGoZ8Uz6aHZYe/s1104/10_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-FVXMQlnJYYdZNbNxcVHb1zQt6iPzlLZUFRr6EcPrg5-PNpkAPBOecS0PONf-BDtIwH4bv7MF89AD3AnvGFJeTF5YbHT_Hfh3lm6iATEnzwz1gYU-BYXOzmJ8OlHQiWBGoZ8Uz6aHZYe/w480-h640/10_n.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;"><span><a name='more'></a></span>Необходими продукти:</span></div><p style="text-align: justify;">1 голям пакет (500 гр.) кори за баница</p><p style="text-align: justify;">1 кг. почистена от кората тиква</p><p style="text-align: justify;">140 г захар</p><p style="text-align: justify;">4 с. л. олио и допълнително за намазване на тавата и тиквеника отгоре</p><p style="text-align: justify;">100 г смлени орехи</p><p style="text-align: justify;">1 ч. л. канела</p><p style="text-align: justify;">Начин на приготвяне:</p><p style="text-align: justify;">Тиквата се настъргва в голяма купа и се поръсва със захарта, разбърква се и се оставя да престои в купата за час-два, така захарта се разтапя и тиквата си пуска сока.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIUyiPazFn6nqCc5tHXX_YflwAbCr8n84tt4NzR6L_FPsCNyHaaNFI5LYV40nX7N89osFjb0b5TNU0BsVCybRqddrQRD8JpJbpmnwYVdm8gK8LVpjlATBhq9nGMuGpQWrAQmZLy1_KDYKc/s1104/1_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIUyiPazFn6nqCc5tHXX_YflwAbCr8n84tt4NzR6L_FPsCNyHaaNFI5LYV40nX7N89osFjb0b5TNU0BsVCybRqddrQRD8JpJbpmnwYVdm8gK8LVpjlATBhq9nGMuGpQWrAQmZLy1_KDYKc/w480-h640/1_n.jpg" width="480" /></a></div><br /><p style="text-align: justify;">Към тиквата и захарта се добавят 4 с.л. олио, орехите и канелата.</p><p style="text-align: justify;">Кръгла тава с диаметър 30 см. се намазва с олио.</p><p style="text-align: justify;">Вземат се две кори за баница и върху горната се разпределя част от плънката.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nhB_5fmnCK06AiOGRbpVUX8CgNtwZoNA1GX16QCPcOwwpJBOKHa6dQwYwDDPUTNEqTW1W7QtY2_SYIu4AUhOdIsopB4Bb37GLCINvNq-5p7guLa_o0Vsx1D3f6n3p-IC0G9xmOiNKm7e/s1104/2_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nhB_5fmnCK06AiOGRbpVUX8CgNtwZoNA1GX16QCPcOwwpJBOKHa6dQwYwDDPUTNEqTW1W7QtY2_SYIu4AUhOdIsopB4Bb37GLCINvNq-5p7guLa_o0Vsx1D3f6n3p-IC0G9xmOiNKm7e/w480-h640/2_n.jpg" width="480" /></a></div><br /><p style="text-align: justify;">Навива се на руло, след това на охлюв и се поставя в центъра на тавата. След това се вземат следващите две кори, слага се плънка, навиват се на руло, което се навива в тавата около охлювчето и така докато тавата се запълни. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6rViicz0jg2ADeGIft0siGw5ukNB_0tA4z48q13CMeKZeoksvqzCW9LrR1UfmVQbBVHNnV0ht1mE4u8FhA1zMrWLHTAlQdc9E0Y8hiWXVutrVNcb2Ob7bsYmGR6E1MEiKDt7BERpxy-9/s1104/3_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6rViicz0jg2ADeGIft0siGw5ukNB_0tA4z48q13CMeKZeoksvqzCW9LrR1UfmVQbBVHNnV0ht1mE4u8FhA1zMrWLHTAlQdc9E0Y8hiWXVutrVNcb2Ob7bsYmGR6E1MEiKDt7BERpxy-9/w480-h640/3_n.jpg" width="480" /></a></div><br /><p style="text-align: justify;">Баницата отгоре се намазва с малко олио. Пече се в предварително нагрята на 180°C фурна за 40 минути.</p><p style="text-align: justify;">Оставя се да се охлади леко и се поръсва с пудра захар.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRbirUDAMEdR7Op6u_NNdmRaLaFsLDjHNt0XuRqCLjBbuznQJSqQXs07daPvKNWvwhTtZcKRczzTh1Z_tiJ4jl6C8dQAqX7IZULdP3ne9p2ZxcEc7wmYwleh0CGiSOIsAWUCP5HBJnROQ/s1104/6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRbirUDAMEdR7Op6u_NNdmRaLaFsLDjHNt0XuRqCLjBbuznQJSqQXs07daPvKNWvwhTtZcKRczzTh1Z_tiJ4jl6C8dQAqX7IZULdP3ne9p2ZxcEc7wmYwleh0CGiSOIsAWUCP5HBJnROQ/w480-h640/6.jpg" width="480" /></a></div><p style="text-align: justify;">Поднася се с напитка по вкус като аз мога да предложа рецепта за <a href="http://navkusenpat.blogspot.com/2017/12/palmiers.html" target="_blank">Френски горещ шоколад</a>.</p>Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com0tag:blogger.com,1999:blog-5041984145859553288.post-83250677842153874332020-08-21T20:41:00.001+03:002020-08-22T01:06:42.402+03:00На Испания с любов: Андалусия за пет дни – Малага, Гранада, Кордоба, Севиля, Ронда<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Минаха повече от пет месеца от пътуването ни до Андалусия, но тъй като буквално броени дни след завръщането ни новият корона вирус удари с такава сила точно Испания, че цялото ни добро настроение и хубави впечатления помръкнаха и желанието за споделяне на видяното и преживяното изчезнаха. Чаках нещата да се нормализират и животът да си потече нормално, но уви, както изглежда, това няма да се случи скоро. И понеже явно ще си останем за по-дълго време само със спомените от пътуванията, днес все пак реших да ти разкажа за слънчева Андалусия, пък дано с този разказ предизвикам връщане към нормалното, когато пак ще можем да пътуваме без притеснения и да се отдаваме на вкусовете на живота свободно. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">За един от личните ни празници съвсем в началото на март избрахме Андалусия, една от седемнайсетте автономни области на Испания, разположена достатъчно на юг, за да сме сигурни, че хубавото време ни е гарантирано. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Пътуването ни започна със самолет до Малага, от там с кола под наем, с която се придвижвахме от място на място. Предварително бяхме резервирали четирите нощувки в четирите прекрасни града на Андалусия – Малага, Гранада, Кордоба и Севиля, всеки от които, макар и не много отдалечени един от друг, предлага различен пъстър свят, повлиян както от географското местоположение, така и от различното историческо и културно минало.<o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Първата ни спирка е Малага - голямо пристанище на Средиземно море и център на едноименната провинция в област Андалусия. Населяван е от над половин милион жители, родно място на Пабло Пикасо и на Антонио Бандерас.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">В исторически план, градът е основан от финикийци през 10-ти век пр.н.е. През 3-ти век пр.н.е. попада под римско владение, а през 5-ти век е завладян от вестготите. През 8-ми век при завладяването на Испания от маврите, Малага става важен търговски център в границите на халифата на Кордоба. В края на 15-ти век Малага е завзета от кастилските войски, с което приключва мюсюлманското присъствие в района.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">През втората половина на 20-ти век Малага се превръща в голям туристически център, какъвто е и до днес.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Настаняваме се в резервираното апартаментче, близо до </span><span lang="EN-US" style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Teatro Cervantes </span><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">и централната част на града и нямаме търпение да се отправим към някое от многобройните места за хранене, без особено предпочитание все още - тапас, риба, местни или друго, искахме да опитаме от всичко </span><span lang="EN-US" style="font-family: "segoe ui emoji" , sans-serif; font-size: 12.0pt; line-height: 115%;">😊</span><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">. В Малага ще намериш по нещо за всеки вкус. </span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Кухните на заведенията в града затварят към полунощ, така че ако първият избор не е добър, може да повториш.<span style="mso-spacerun: yes;"> </span>Ние имаме препоръки за El Pimpi и затова се насочваме натам. </span><span lang="EN-US" style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">El Pimpi </span><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">е ресторант, в който може да се загубиш, има входове откъм две улици, а интериорът е повече от приятен. </span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Оказа се, че El Pimpi е препоръчан не само на нас </span><span style="font-family: "segoe ui emoji" , sans-serif; font-size: 12.0pt; line-height: 115%;">😊</span><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">, така че без резервация е наивно от наша страна да очакваме да намерим свободна маса. Оставяме </span><span lang="EN-US" style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">El Pimpi</span><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;"> за следващия ден на обед, вече с резервация, и се настаняваме в рибно ресторантче недалеч. Няма да изпадам в подробности, но прясната риба и морски дарове са винаги добър избор, а придружени с бутилка бяло вино те карат да забравиш бързо за умората от четиричасовия полет до Малага.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">След вечерята следва разходка из нощна Малага, която съвсем не бърза да заспива, улиците към полунощ са пълни с хора, дори и с родители с бебешки колички.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Фунийка със сладолед за разходката е много добра идея.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDm6T7OtqCyN6EG5lpy_j3Bjg9MtkloQCKv2MCtc8O7swrDaVjHAkvqaQ6YzxRJ8g7UkurJrlv1_iRTKlgaob24d81b2-yqQeMTEhiUIRN0wGHTKvOB7PQ82bd2OMoKKiHVI4XQTChsuAg/s1600/IMG_7702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDm6T7OtqCyN6EG5lpy_j3Bjg9MtkloQCKv2MCtc8O7swrDaVjHAkvqaQ6YzxRJ8g7UkurJrlv1_iRTKlgaob24d81b2-yqQeMTEhiUIRN0wGHTKvOB7PQ82bd2OMoKKiHVI4XQTChsuAg/s400/IMG_7702.jpg" width="300" /></a></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Андалусия, освен да заспива късно, не обича да се буди рано, но все пак е добре да закусим преди 9-10 часа, че да можем да се насладим и на обяда. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">За закуска препоръчвам силно <span style="mso-spacerun: yes;"> </span></span><a href="https://www.blogger.com/null" name="_Hlk45110003"><span lang="EN-US" style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Churrería La Malagueña</span></a><span style="mso-bookmark: _Hlk45110003;"><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;"> - чудесно местенце</span></span><span style="mso-bookmark: _Hlk45110003;"><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;"> </span></span><span style="mso-bookmark: _Hlk45110003;"><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">за чурос, както е ясно от името на заведението и където закусват и местните.<o:p></o:p></span></span></div>
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<span style="mso-bookmark: _Hlk45110003;"><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Разходката из централните улички на Малага ни отвеждат </span></span><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">до Катедралата, издигната е между<span style="mso-spacerun: yes;"> </span>1528 г. и 1782 г.<span style="mso-spacerun: yes;"> </span>на мястото на стара джамия. </span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Точно там край катедралата е историческият център на града, с интересни улички, площадчета и множество заведения.<o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Стигаме и до родната къща на Пабло Пикасо (Casa Natal), която се намира на красив площад – Plaza de la Merced, северно от катедралата<a href="https://www.blogger.com/null" name="_Hlk47538626">.<o:p></o:p></a></span></div>
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<span style="mso-bookmark: _Hlk47538626;"><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Не пропускаме и Римския амфитеатър, който се намира в подножието на замъка Алказаба. Театърът е построен през І век пр.н.е. при управлението на император Август и е бил използван до III век;<o:p></o:p></span></span><br />
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<span style="mso-bookmark: _Hlk47538626;"><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">И така неусетно идва време за обяд и в </span></span><span style="mso-bookmark: _Hlk47538626;"><span lang="EN-US" style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">El Pimpi </span></span><span style="mso-bookmark: _Hlk47538626;"><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">този път имаме запазена маса.</span></span><br />
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<span style="mso-bookmark: _Hlk47538626;"><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Поръчваме си прословутото испанско ястие с произход точно Андалусия </span></span><span style="mso-bookmark: _Hlk47538626;"><span lang="EN-US" style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Rabo de toro </span></span><span style="mso-bookmark: _Hlk47538626;"><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">или яхния от опашка на бик - без да имам база за сравнение, смея да твърдя, че ястието, което опитахме, беше на високо ниво. </span></span></div>
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<span style="mso-bookmark: _Hlk47538626;"><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Завършваме естествено с десерт и сме готови да потеглим за следващата ни спирка. <o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Малага много ни хареса и с голямо удоволствие бихме се върнали отново.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">На път за Гранада, се отбиваме в Нерха, селцето от детския испански филм „Синьо лято“, любим на всеки от моето поколение. Околностите на Нерха са плътно застроени с ваканционни селища и са далеч от романтичните спомени от филма, но пък навлезеш ли в сърцето на селцето, няма как да не се върнеш десетилетия назад и да не те обхване носталгично настроение.<o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Южна Испания има досадния навик да става доста гореща следобед дори и през март и това време е идеално за придвижване от град до град с климатик в колата.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">И така стигаме до Гранада - този мистичен град в подножието на планината Сиера Невада, е бил столица на мавритански царство от 13-ти до 15-ти век. </span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Тук хотелът ни се намира в Albaicín (старият арабски квартал), което отчитаме като грешка, тъй като тесните, калдъръмени улички са много трудни за придвижване както с кола, така и пеш. Но за следващия път ще знаем и ще си вземем хотел някъде около Катедралата. Неудобството от придвижването обаче е компенсирано от красотата на живописните малки улички и бели къщи и от близостта на площадчето пред църквата Сан Никола, откъдето се открива невероятна гледка към </span><span lang="EN-US" style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Alhambra </span><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">и планината Сиера Невада. <o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12pt; line-height: 115%;">На другия ден се отправяме към основната ни цел в Гранада – дворецът <span style="mso-spacerun: yes;"> </span>Alhambra. За да влезеш безпроблемно, задължително си купи билет предварително на alhambra.org. Построен през 14 век изцяло в ислямски стил с типичните белези на религията и културата, това е единственият в света запазен в своя цялостен блясък дворцов комплекс на мавърската династия Насриди. След прогонването на маврите от испанските земи, дворецът е позабравен до към 20 век, когато се превръща в музей, който ежегодно привлича изключително голям поток от любопитни туристи. И няма как да е по друг начин – дворцовият комплекс може да бъде декор на арабска приказка. Състои се от дворец с уникални орнаменти по стените и таваните </span><span lang="EN-US" style="font-family: "georgia" , serif; font-size: 12pt; line-height: 115%;">(</span><span style="font-family: "georgia" , serif; font-size: 12pt; line-height: 115%;">като на мен лично не ми хареса липсата на каквото и да било обзавеждане</span><span lang="EN-US" style="font-family: "georgia" , serif; font-size: 12pt; line-height: 115%;">)</span><span style="font-family: "georgia" , serif; font-size: 12pt; line-height: 115%;">, джамия, красиви градини</span><span style="font-family: "georgia" , serif; font-size: 12pt; line-height: 115%;"> </span><span style="font-family: "georgia" , serif; font-size: 12pt; line-height: 115%;">и шадравани, фигурални елементи и вековни дървета и всичкото това – обградено с величествена крепостна стена.</span><br />
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<span style="font-family: "georgia" , serif; font-size: 16px; line-height: 18.4px; text-align: justify;">Изморени от обиколката, спираме да се подкрепим.</span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Тръгваме си от Гранада и на път за Кордоба се отбиваме в малкото селце Zuheros. Белите къщи на селото се виждат отдалече, високо над пътя. Отбивката е само 6 километра. Освен с гледките и малък замък, това селце е известно и с ресторантчето си, което на пръв поглед изглежда невзрачно и занемарено и не бихме възлагали големи очаквания, но след като опитахме храната, си дадохме сметка, че бивши и настоящи звезди на „Реал Мадрид“, Том Круз и Дейвид Бекъм не са идвали до тук само за едната гледка. Снимките на собственика на ресторанта със завиден брой знаменитости е безспорна атестация за високото качество на всичко приготвено в заведението.<o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">След вкусния обяд продължаваме към Кордоба, където се настаняваме току до основния експонат на открито в града - La Mezquita. La Mezquita означава джамия, но всъщност е стара вестготска базилика, върху която е построена джамия, в която пък по-късно е построена католическа катедрала. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Никой не знае кога е строена базиликата, но мюсюлманите я купуват заедно със земята под нея и в периода 768 - 991 г. кипи строеж, подчинен като че ли на едно-единствено желание: да направим нещо, което да кара хората и след хиляда години да онемяват, когато го видят. <o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Точно зад Катедралата се намира триумфална арка, която води римския мост над река Гуадалкивир. <o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12pt; line-height: 115%;">Разхождахме се почти безцелно из града и стигнахме и до Plaza de la Corredera, старият градски площад, на който някога са се намирали кметството и затворът, а днес са се разположили множество заведения.</span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Кордоба се счита за град, който е спасен от Свети Рафаел. Има много скулптури, посветени на покровителя на града. <o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Докато се разхождаме, много ресторанти привличат окото ни, но още е рано за вечеря и ще изчакаме. </span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">През това време влизаме в Casa de Pedro Ximenez и се вземаме бутилка вино от традиционния за Андалусия сорт грозде</span><span lang="EN-US" style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">, </span><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">който влиза в състава на световноизвестните испански вина херес и малага.<o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Изборът ни на ресторант не е впечатляващ, но не мога да кажа и че сме разочаровани или поне аз със сигурност не бях от избора ми на салата, в която се съчетаваха на пръв поглед несъвместими съставки – риба, портокали, червен лук, маслини и ядки. </span><span lang="EN-US" style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">На следващата сутрин потегляме към Севиля. </span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Според легендата Севиля е основана от Херкулес. Когато през 45 година пр.н.е. Юлий Цезар стъпва на тази земя, основава римска колония. Наричана е Хиспалис през римското владение и Исбилия в епохата на арабите. Кулминация в своята история достига след откриването на Америка от Колумб. Това е най-големият град в Южна Испания, градът на Кармен, Дон Жуан и Фигаро.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Два дни не ни стигнат да разгледаме Севиля, но пък не се отказваме да видим каквото можем. Първото нещо, което привлича погледите ни, след като намираме паркинг за колата, е катедралата на Севиля. Както La Mezquita в Кордоба, тя също е построена на мястото на джамия с основната разлика, че тук от джамията е останало само минарето - Ла Хиралда, най-емблематичната забележителност на Севиля. Това минаре е построено от арабите между 1184 и 1197г. и достига височина от 76 метра.<span style="mso-spacerun: yes;"> </span>През 1568 г. християните добавят към минарето камбанария, каквато е ролята му и днес. Освен в третата по големина църква в света и първа по големина сред готическите църкви се озоваваш и на мястото, където лежат останките на Христофор Колумб. Според някои историци последното никак не е сигурно, но пък наскоро направен ДНК анализ го потвърждава. <o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Четвърти ден сме в Андалусия и е крайно време за фламенко. Оказва се, че точно до хотелчето, в което се настаняваме, има зала, в която се правят представления. Вземаме си билети за тази по-скоро туристическа атракция, <span style="mso-spacerun: yes;"> </span>отколкото автентично преживяване, но не съжаляваме и за минута от прекараното време. И сега едно от първите неща, които се сещам за прекарването ни в Андалусия е фламенко представлението.<o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Но до вечерта има време, сега е време за обяд и макар и далече от Валенсия, от където произхожда паелята, ние все пак сме в Испания и искаме да опитаме това прословуто ястие. Питаме в хотела дали могат да ни препоръчат място с истинска паеля и имаме късмет - от рецепцията ни упътват към заведение, далеч от туристическите места, в жилищен район, където наистина ни сервират превъзходна паеля. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Докато чакаме паелята да се сготви, ни поднасят уникално приготвен артишок за компания на превъзходното бяло вино. Паелята е невероятна, <span style="font-family: "georgia" , serif;">а </span>десертът <span style="mso-spacerun: yes;"> </span>поставя финалния щрих на обяда.<o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Накрая имаме и малко гостенче на масата – не си спомням откога не бях виждала врабче!<o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">След обяда тръгваме към Plaza de España. Вървим по алеите на парка Мария Луиза и пред очите ни се редят едно след друго редки растения и дървета, фонтани и статуи. Най-забележителното място в парка без съмнение е площадът Испания. Великолепен архитектурен ансамбъл, чийто автор е архитектът Анибал Гонзалес, загражда в полукръг площада в диаметър 200 метра, като двата му края завършват с високи кули. От вътрешната част на този полукръг има воден канал, който пък носи другото име на този площад „Испанската Венеция“. На лицевата част на постройката чрез пана с керамични плочки са представени 54-те испански провинции, всяка със своите символи: герб, карта и фрагмент от някое изключително важно за нея историческо събитие. <o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Петък вечер е и след като излизаме от фламенко представлението към 9 часа попадаме сред плътен поток от хора по тесните, криволичещи улички. Тапас заведенията са препълнени, а отпред стоят и чакат или просто си говорят тълпи хора. Някак си успяваме да се вмъкнем в едно от тези заведения, поръчваме си по една бира накрак, докато не се освободи малка маса в ъгъла, която бързо заемаме. Следват традиционните тапас – хамон и сирене, придружени вече с бутилка чудесно вино. Последната ни вечер се оказва и най-хубава, прекарваме си чудесно и си обещаваме, че непременно ще се върнем в този магнетичен град.<o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">На сутринта си тръгваме по тясната уличка на хотела, отбиваме се за закуска в заведение, което предишната вечер буквално се пръскаше по шевовете, а сега ни посрещна тихо и спокойно с невероятно еспресо и току-що изпечени кроасани и потегляме към летището на Малага като по пътя ще се отбием в Ронда.<o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Севиля ни изпраща със златната си кула Торре дел Оро - емблема на Севиля, тя е получила това име защото в миналото е била покрита с позлатени плочки. Представлява част от старите крепостни стени на града и се намира на брега на реката. Построена е през 1220г.<span style="mso-spacerun: yes;"> </span>Вече в християнски времена в нея се е помещавало седалището на морската администрация. В наши дни подслонява музея на корабоплаването.<o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Ронда е задължителна спирка по пътя от Севиля към Малага. Уникалното местоположение на Ронда е това, което го прави неповторим. Градът се намира в планинска местност на 723 м. надморска височина, от двете страни на река Гуадалевин, която е издълбала величествения каньон Ел Тахо. Дълбочината на каньона достига до 120 м. Емблематичният за града мост Puente Nuevo (Новият мост) е прекрасно инженерно творение на архитекта Хосе Мартин де Алдехуела. Строежът на Puente Nuevo е започнал през 1751 г. и е продължил до 1793 г. Височината на моста е 98 м. и свързва мавританската част с новите квартали. Ронда е и мястото, където се намира една от най-старите арени за бикоборство, където се е подвизавал известният тореадор Педро Ромеро. <o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Разхождаме се по уличките на стария град, които присъстват и на страниците на "За кого бие камбаната" на Хемингуей и си спомням стиховете на Джон Дън, които имаме нужда да си припомняме по-често: <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">“Човекът не е Остров, вътре в себе си затворен;<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Човекът има връзка с Континента, той е част от всичко друго;<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">отмъкне ли Морето буца Пръст, по-малка става територията на Европа,<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">както ако откъсне Полуостров цял или събори Замък<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">на твой приятел или твоя собствен Замък;<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">всяка човешка смърт ме намалява,<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">аз съм част от цялото Човечество;<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">и затова недей да питаш за кого бие камбаната:<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">камбаната бие за теб.“<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Джон Дън .<o:p></o:p></span></div>
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Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com4tag:blogger.com,1999:blog-5041984145859553288.post-25980589697180655742020-01-03T10:34:00.000+02:002020-01-03T10:34:07.058+02:00Питка с масло и семена, за здраве и късмет през Новата 2020 година<br />
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Честита Нова Година! </span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Желая на
всички една здрава, късметлийска и успешна година!<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Нека да посрещнем новата година с една вкусна и красива питка, символ на добруването и споделянето, за да ни върви заедно на добро. За много години!</span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;"></span></div>
<a name='more'></a><br /><br />
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Необходими продукти:<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">650 г брашно за баници + 100 г
за доизмесване<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">9 г суха мая<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">100 мл хладко прясно мляко<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">1 ч. л. захар<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">150 г кисело мляко<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">250 мл хладка вода<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">2 яйца<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">1 ч. л. морска сол<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">80 г меко масло<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">1 жълтък за намазване<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">1 с. л. прясно мляко<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">2 с.л. микс от семена (от <span style="mso-spacerun: yes;"> </span>лен, сусам и мак)<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Начин на приготвяне:<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Брашното се пресява в голяма
купа и в средата се прави кладенче. В него се сипват маята, яйцата, водата, захарта,
прясното мляко, киселото мляко и солта. Замесва се меко тесто. Доизмесва се с
допълнителното брашно около 6 мин.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Щом тестото стане гладко и
престане да лепне, ръцете се топят в мекото масло и тестото се меси, докато се
поеме цялото масло и отново стане гладко. Слага се в голяма намаслена купа.
Покрива се с прозрачно фолио. Оставя се да втасва докато си удвои обема.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Тестото се изважда от купата,
премесва се и се разделя на 16 еднакви топки, които се заглаждат и се оставят
да починат 10 мин.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Приготвя се кръгла тава с
диаметър около 27 см като се намазва с масло и се поръсва с брашно. Топките тесто
се нареждат в тавата, така че се оставя малко разстояние между тях, което
заемат след като си увеличат обема по време на втасването и печенето.
Наредената питка се оставя да втаса около 30-40 мин. <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Фурната се загрява на 180° С.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Питката се намазва с разбития с
млякото жълтък и се поръсва със семената.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Пече се в загрятата фурна около
<span style="mso-spacerun: yes;"> </span>40-50 минути.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Изважда се от фурната, оставя се в тавата няколко минути, след което се прехвърля върху решетка да се охлади и да се запази хрупкава.</span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">С чубрица и сирена е направо неустоима, дори и след богатите коледни и новогодишни трапези!</span></div>
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Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com2tag:blogger.com,1999:blog-5041984145859553288.post-90616995777881958712019-12-31T18:32:00.000+02:002020-01-03T22:59:46.398+02:00Шоколадова торта за новогодишната трапеза<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Тази
година като цяло премина за мен под британски знак, основно защото дъщеря ни първо
избираше и кандидатстваше, а след това и стана студентка в Англия. Разбираемо и публикациите ми, колкото и малко да бяха, имаха английски привкус – още през
февруари „сервирах“ <a href="http://navkusenpat.blogspot.com/2019/02/blog-post.html" target="_blank">едни селски пайчета ала Гордън Рамзи</a>, а след това през март
направих <a href="http://navkusenpat.blogspot.com/2019/03/blog-post.html" target="_blank">тост с авокадо и поширано яйце заедно с идеи за брънч в Бирмингам и Манчестър</a>. Днешната шоколадова торта не е по английска рецепта, но е с една
основна съставка, изключително популярна във Великобритания и Ирландия - стаут
(stout), вид тъмен малцов ейл, който първоначално се прави в Ирландия като
разновидност на портъра - </span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Stout</span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">
</span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Porter</span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">. За разлика от чистия
Porter, Stout оцелява и дори просперира, сигурно поради острия си контраст
по цвят и вкус с така популярния </span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Pilsener</span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">. За
голямата популярност на стаута най-вероятно огромна заслуга има и
маркетинговата стратегия на една от най-известните марки стаут в света Guinness.
<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12pt;">Рецептата
за тази торта </span><a href="https://tasty.co/recipe?0=%2Fthe-ultimate-chocolate-cake&slug=the-ultimate-chocolate-cake&canonicalUrl=https%3A%2F%2Ftasty.co" style="font-family: Georgia, serif; font-size: 12pt;" target="_blank">беше открита</a><span style="font-family: "georgia" , serif; font-size: 12pt;"> през лятото от дъщеря ми, първо тя я направи (с
мааалка помощ от мен) за рождения ден на дядо си, а след това аз я иззех, така
да се каже, и я приготвям вече няколко пъти от тогава, всеки път много
сполучливо.</span><br />
<br />
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<br /></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Хубавото
на тази торта е, че като използваш различни плодове за украса, на практика
всеки път получаваш различна на външен вид торта, но винаги с перфектен
шоколадов вкус.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"><o:p> </o:p></span><span style="font-family: "georgia" , serif; font-size: 12pt;"> </span></div>
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">За
блатовете:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">185
г брашно <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">120
г какао<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">½<span style="mso-spacerun: yes;"> </span>ч.л. сол<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">1
½ ч.л. сода бикарбонат<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">½
ч.л. бакпулвер<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">360
мл тъмна бира (стаут)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">1
с.л. ванилов екстракт<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">1
с.л. разтворимо кафе<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">235
г меко масло<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">300
г захар<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">3
яйца<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">120
г майонеза<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">100
г тъмен шоколад, нарязан на ситно<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">За
крема:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">175
г крема сирене<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">1
с.л. ванилов екстракт<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">30
г какао<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">90
г пудра захар<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">300
мл пълномаслена течна сметана<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Пресни
плодове за декорация<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Начин
на приготвяне:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Три
формички за торта с диаметър 20 см се намазват с масло и дъното им се покрива с
хартия.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">В
голяма купа се смесват брашното, какаото, солта, содата и бакпулвера. Оставя се
настрана.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">В
кана се смесват бирата, ваниловата есенция и разтворимото кафе. Оставя се настрана.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">В
друга голяма купа маслото и захарта се разбиват докато се получи светла,
пухкава смес, за около 5 минути.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Едно
по едно се добавят яйцата и се разбиват, докато се поемат от маслената смес.
Добавя се майонезата и отново се разбива.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Фурната
се загрява на 160 градуса С.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Към
маслената смес на три пъти се добавят сухите и мокрите съставки като се започва
със сухите и се разбива, докато се поемат.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Добавя
се нарязаният на ситно шоколад като се разбърква внимателно с гумена шпатула.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Сместа
се разпределя във формите за торта.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Блатовете
се пекат около 45-50 минути или до готовност, която се проверява с дървена
клечка.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Формите
се изваждат и се оставят да се охладят за 10-15 минути, след което блатовете се
преместват върху решетка до пълното му охлаждане. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">За
крема. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">В
голяма купа се смесват всички продукти за крема и се разбиват докато се получи
лек и пухкав крем.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Тортата
се сглобява като между всеки блат се маже крем и се редят плодове. Отгоре се
завършва с крем и плодове.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">А
сега искам да ви пожелая весело посрещане на Новата 2020г. и много, много
здраве и късмет.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Тортата
се аранжира като върху голяма чиния или поставка за торта се поставя първия
блат, намазва се 1/3 крем, разпределят се част от плодовете,след това втория
блат, крем, плодове, блат, крем и най-отгоре се декорира с останалите плодове. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2o05mqOB3n-aP6ehe51Fev4w7fhC85h0n1pUvtgVUIvmIQ0eao2Pm6XLqT-igqYs7lM43RYx4seFBi-1gzHlMULocdJ2MXA8F7S7IG1oBhzV1luIgmx0At5nlOJSXzq74twRYEM00f-D5/s1600/DSC_2091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1070" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2o05mqOB3n-aP6ehe51Fev4w7fhC85h0n1pUvtgVUIvmIQ0eao2Pm6XLqT-igqYs7lM43RYx4seFBi-1gzHlMULocdJ2MXA8F7S7IG1oBhzV1luIgmx0At5nlOJSXzq74twRYEM00f-D5/s640/DSC_2091.JPG" width="428" /></a></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">А
сега искам да ви пожелая весело посрещане на Новата 2020г. и много, много
здраве и късмет.</span></div>
Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com1tag:blogger.com,1999:blog-5041984145859553288.post-48294199399815603422019-10-27T08:45:00.001+02:002019-12-16T16:59:32.834+02:00Лятна почивка на Пелион и рецепта за спецофай<br />
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">След почти тримесечно отсъствие
успявам най-после да се включа с публикацията си за лятната ни ваканция и не че
си търся или дължа извинение за дългото си мълчание, но все пак да кажа, че си
имам такива</span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>- изпращане на студентка в чужбина (Англия),
ангажираност със строително-довършителни дейности по нещо ново, за което
тепърва ще разкажа, горещото време и т.н. Но ето че днес, след смяната на
времето, когато денят е с един час по-дълъг, вече съм седнала пред компютъра и
ще се опитам да споделя не само малко снимки за почивката ни на п-в Пелион <span style="font-family: "georgia" , "serif";">в Гърция </span>и еднодневната
екскурзия с корабче до о-в Скиатос, но и да те накарам да „вкусиш“ от един от
специалитети за този регион – спецофай.<o:p></o:p></span></div>
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<br />
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">За селцата на п-в Пелион съм ти
разказвала не веднъж – основно в <a href="http://navkusenpat.blogspot.com/2016/09/blog-post.html" target="_blank">Септемврийска почивка на Пелион и какво да правим, когато времето не става за плаж!</a> и в <a href="http://navkusenpat.blogspot.com/2017/06/blog-post.html" target="_blank">Да похапнем кюфтенца от тиквички на балкона на Пелион</a>, както и в една от първите ми публикации за <a href="http://navkusenpat.blogspot.com/2015/10/blog-post.html" target="_blank">Гръцката мусака</a>. Но за
разлика от преди, когато впечатленията ни бяха септемврийски, от края на лятото,
тази година почти открихме сезона с една почивчица в началото на юли. И какво
да ти кажа, всичко си беше не просто както трябва, а направо в повече – и слънцето,
и морето, и плажа, и кръчмата, и храната, със само един-единствен недостатък –
не ни стигна времето, малко ни беше, искахме още поне някой и друг ден, но ...,
знаеш как е. От друга страна, почивките може би затова са кратки, за да не ни
стигат, да не ни дадат време да видим недостатъци, да копнеем цяла година за
тях и да чакаме с нетърпение мига, в който пак ще чуем успокояващото </span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">No</span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"> </span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">stress</span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">! </span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">No</span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">
</span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">stress</span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">!, произнесено
провлачено, със силен гръцки акцент от сина на собственика на любимата кръчма...
Пелион е мястото!<span style="mso-spacerun: yes;"> ... и за малко Скиатос!</span><o:p></o:p></span></div>
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<br />
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Рецептата, която споделям е
традиционна за този регион, в която основните продукти са чушки и наденица. И
като се замисля, съвсем навреме ти я казвам, защото по пазарите все още има
чушки в изобилие, а независимо, че октомври се оказа изключително топъл, то все
пак е есен и храната следва да е малко по-питателна, а тази роля се пада на
наденицата</span><span style="font-family: "wingdings"; font-size: 12.0pt; line-height: 115%;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Рецептата е от книгата </span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">The Complete Book of Greek Cooking.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Необходими продукти за четири до шест порции:<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">75 мл зехтин<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">По две червени, жълти и зелени
чушки (или само шест червени)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">2 големи глави лук, едро
нарязан<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">3 скилидки чесън, едро нарязани<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">500 гр. сурова пикантна
наденица<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">400 гр. домати, белени прести
или от консерва<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">1 ч.л. сух риган или няколко
стръка прясна мащерка<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Сол и черен пипер<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">3 с.л. ситно нарязан магданоз<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Начин на приготвяне:<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Приготвя се керамична тавичка,
фурната се загрява на 200 градуса С.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Чушките се изчистват от
дръжките и семките и се нарязват на едри ивици. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Наденицата се нарязва на
парчета от по 5-6 см. В дълбок тиган се загрява половината зехтин. Парчетата
наденица се запържват от всички страни и се изваждат в приготвената тавичка. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">В тигана се добавя останалият
зехтин, добавя се и лукът, чесънът и чушките и се задушават за около десетина
минути. Изсипват се в тавичката. Добавят се доматите, 150 мл. топла вода и
подправките. Продуктите се разбъркват и ястието се пече в загрятата фурна за
около 40-50 минути, докато водата се изпари и продуктите се зачервят отгоре. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Сервира се топло, гарнирано с
магданоз с пресен хляб или някое тестено изделие като <a href="http://navkusenpat.blogspot.com/2019/05/blog-post.html" target="_blank">орзо (критараки) </a>или ориз
и настроение по гръцки. </span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">No
stress!<o:p></o:p></span></div>
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<br />Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com0tag:blogger.com,1999:blog-5041984145859553288.post-30904335036982023032019-07-27T09:15:00.000+03:002019-07-27T09:15:03.814+03:00Лятна шоколадова торта с малини<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Лятото
е времето на леките десерти и тази торта е точно такава – лека, свежа и сочна. И
всичко това с едни най-обикновени продукти. Лекотата и сочността на блатовете
идва от употребата на олио вместо масло и на нискомаслено прясно мляко с
лимонов сок (в оригиналната рецепта се използва </span><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;">buttermilk</span><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;"> </span><span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">или
мътеница), а свежестта е от малините в съчетание с крема сиренето. По същата
рецепта приготвях вече <a href="http://navkusenpat.blogspot.com/2019/03/blog-post_22.html" target="_blank">кексчета, украсени с ананасови цветчета</a>, и когато дойде време за избор на торта за рождения ден на дъщеря ми преди три
дни, изобщо не се чудих този път каква да е тя – шоколадова с малини,
естествено!<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Необходими
продукти:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">За
блатовете:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">95
г брашно<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">42
г какао, неподсладено<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">¾
ч.л. бакпулвер<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">½
ч.л. сода<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">¼
ч.л. сол<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">2
големи яйца на стайна температура<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">100
г бяла кристална захар<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">100
г кафява захар<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">80
мл олио<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">2
ч.л. ванилов екстракт<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">120
мл мътеница (120 мл ниско маслено прясно мляко с 1 ч.л. лимонов сок)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">За
крема:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">175
г сирене Филаделфия<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">75
г пудра захар<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">1
с.л. какао, неподсладено<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">100
мл пълномаслена течна сметана<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">За
декориране:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">200
гр. малини<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Малко
черен шоколад за настръгване <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Начин
на приготвяне:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">В
голяма купа се пресяват брашното, какаото, бакпулвера, содата и солта.
Разбъркват се хубаво и се оставят на страна. В друга купа се смесват яйцата,
двата вида захар, олиото и ваниловата есенция. Разбиват се с миксер докато
сместа изсветлее и захарта се разтвори.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">В
чаша към прясното мляко се добавя лимоновия сок и се разбърква.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Половината
от яйчената смес се добавя към сухите съставки, добавя се и половината от
прясното мляко и се разбърква добре, след което се добавя другата половина от
яйчената смес и прясното мляко като сместа се разбърква само докато се получи еднородна
смес, не повече.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Фурната
се загрява на 180 градуса С.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Изрязват
се два кръга от хартия за печене с диаметър 23-24 см, за да се покрие дъното и
частично стените на формата за торта с диаметър 20 см. Хартията се намаслява
леко. Сместа за блатовете се разделя на две и последователно се изпичат, освет
ако не разполагаш с две еднакви форми за торта. Блатовете се пекат<span style="mso-spacerun: yes;"> </span>в предварително загрятата фурна 18-21 минути
всеки. След изваждане от фурната, блатовете се оставят във формата за няколко
минути, след което се освобождават от формата и хартията и се оставят да се
охладят напълно върху решетка. Трябва да са напълно изстинали, преди да се сглобят
на торта и украсят с крем.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">За
крема всички продукти се разбиват в купа докато сместа с сгъсти. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Сглобяване
на тортата - единият блат се поставя върху поднос за торта. Сипва се крем върху
него и се разстила по повърхността му. Нареждат се малини, добавя се още крем
върху тях. Поставя се вторият блат. Върху него се разстила останалият крем като
се оставя малко от него ако ще се правят „розички“ за украса с него. С шпатула
излезлият отстрани крем се разнася, но без да се покриват напълно блатовете
отстрани, за да се постигне ефект на почти „гола“ торта.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Отгоре
се нареждат още малини, шпричоват се „розички“ от крем (по желание) и се
настъргва малко черен шоколад. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Сервира
се с много настроение</span><span style="font-family: Wingdings; font-size: 12.0pt; line-height: 115%; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">.</span></div>
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<br />
<br />
<o:p></o:p><br />
<br />Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com1tag:blogger.com,1999:blog-5041984145859553288.post-50668346431747469882019-06-23T21:26:00.000+03:002019-06-23T21:26:23.761+03:00Фокача с тиквички<br />
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Фокачата или
традиционния италиански плосък хляб, гарниран със зехтин и подправки, или със зеленчуци,
сирена или маслини, е поредното тестено изделие от италианската кухня, наред с <a href="http://navkusenpat.blogspot.com/2015/10/blog-post_29.html" target="_blank">пицата</a> и <a href="http://navkusenpat.blogspot.com/2019/03/vermicelli-alla-siracusana.html" target="_blank">пастата</a>, които сравнително често с удоволствие приготвям вкъщи. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Когато приготвям фокача,
си позволявам за основно ястие да предложа само супа или салата, и според мен
това е напълно достатъчно, но често се случва впоследствие да добавям на масата
я сирена, я колбаси, защото аромата на топлия хляб с подправки отваря такъв апетит,
че една супичка или салатка не са достатъчни, да го задоволят </span><span style="font-family: "wingdings"; font-size: 12.0pt;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">. Но какво пък, ако
веднъж на седмица или две, му отпуснем края! Чаша вино, бяло или червено,
според сезона и предпочитанията, е задължителна. Фокачата, също като пицата и
пастата, е благодатна за интерпретации. Може да е най-простичка, гарнирана само
със зехтин и чесън или по-богата, с маслини, лук, сирене или различни зеленчуци.
<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Днес ти предлагам фокача
с тиквички, много свежо съчетание, подходящо за началото на лятото, също като
<a href="http://navkusenpat.blogspot.com/2017/06/blog-post.html" target="_blank">кюфтенцата от тиквички</a> или <a href="http://navkusenpat.blogspot.com/2018/06/blog-post.html" target="_blank">фритатата с тиквички и цветовете им</a>.<o:p></o:p></span></div>
<div class="MsoNormal">
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<br />
<span style="font-family: "georgia" , serif; font-size: 12pt;">Необходими
продукти:</span><br />
<br />
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">500
гр бяло брашно<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">7
гр суха мая<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">1
с.л. зехтин (плюс още 1 с.л. намазване тестото преди втасване)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">1
½ ч.л. смляна морска сол<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">350
мл хладка вода<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">За
гарниране:<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">2
средно големи тиквички, нарязани много на тънко<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">2
с.л. зехтин<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">2
скилидки чесън<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Сол<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Начин
на приготвяне:<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Нарязаните
тиквички се посоляват и се оставят в гевгир за няколко часа да се отцедат от
водата.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">В
голяма купа се пресява брашното, разбърква се със солта, офорвя се кладенче и
се сипва маята, зехтинът и водата. Разбърква се с дървена лъжица, докато се
оформи меко тесто. Тестото се прехвърля върху набрашнен плот и се меси десетина
минути, докато стане гладко и еластично.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Тестото
се намазва със една супена лъжица зехтин и се слага в голяма купа, покрива се
със стреч фолио и се оставя да втасва около 2 часа, докато си удвои обема.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuAc8KO9RWC8jq7heWhQgBDjEL2xS-8Bra2mrXokwdiqan89zYDFoboKu_-cbYXfTSZ6dkmQ5p1fHYhKMVBczxA9cedCTgVSzVTDw2lpZPH2BfRf46G7xFFEZmGJvHk4uxD4pfceoJ_FR/s1600/DSC_2007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1070" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuAc8KO9RWC8jq7heWhQgBDjEL2xS-8Bra2mrXokwdiqan89zYDFoboKu_-cbYXfTSZ6dkmQ5p1fHYhKMVBczxA9cedCTgVSzVTDw2lpZPH2BfRf46G7xFFEZmGJvHk4uxD4pfceoJ_FR/s640/DSC_2007.JPG" width="428" /></a></div>
<br />
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Приготвя
се правоъгълна тава с размери 35х40 см. като се покрива с хартия за печене.
Тестото се изсипва от купата в тавата </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsLSzOKD07bzpD2RxRRw7Z9FCIKsJJhB1fKoD5eze2sswz2uVvoT3atBTP7_GK3ITUy4_WuzBJ0zHncR4hS7gH84BnW_dcxmt3QrwayW3vlr36h_WBpNK0D_VgWrmKu6sktTMGKT3gX_o/s1600/DSC_2013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsLSzOKD07bzpD2RxRRw7Z9FCIKsJJhB1fKoD5eze2sswz2uVvoT3atBTP7_GK3ITUy4_WuzBJ0zHncR4hS7gH84BnW_dcxmt3QrwayW3vlr36h_WBpNK0D_VgWrmKu6sktTMGKT3gX_o/s400/DSC_2013.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">и се разстила, докато стигне до краищата.
Оставя се да почине 30 минути. <o:p></o:p></span></div>
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<br />
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Фурната
се загрява на 250 градуса С. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Тиквичките
се подсушават с кухненска хартия и в купа се овкусяват със зехтина и
пресованите скилидки чесън. Тиквичките се разпределят върху тестото.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;"><o:p> </o:p></span><span style="font-family: "georgia" , serif; font-size: 12pt;"> </span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
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<br />
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Фокачата
се пече 15 минути в загрятата на 250 градуса фурна, и се допича на 220 градуса
С още 20-25 мен. Сервира се топла.<o:p></o:p></span></div>
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<br />
<br />Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com3tag:blogger.com,1999:blog-5041984145859553288.post-66086549589009428362019-06-09T16:54:00.002+03:002019-06-09T16:54:55.651+03:00Ягодова шарлота<br />
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Шарлота
е класическа <a href="https://en.wikipedia.org/wiki/Charlotte_(cake)" target="_blank">френска торта</a> като под това име не се разбира торта с определен вкус и по определена рецепта,
а се крие начина на приготвяне – форма, покрита с бишкоти, пaндишпaн или мacлeн
xляб, която ce пълни c плoдoвe, ĸpeм, най-често <a href="http://navkusenpat.blogspot.com/2016/04/blog-post_13.html" target="_blank">баварски</a>, мyc или cмeтaнa, ĸoитo ce
жeлиpaт. Toзи дecepт изглeждa cлoжeн зa нaпpaвa, нo вcъщнocт изиcĸвa caмo мaлĸo
пoвeчe вpeмe. За произхода и наименованието на тортата се разказват различни
истории като най-популярната е, че шарлотата е измислена от прочутия френски
готвач Мари-Антоан Карем, който я нарича така в чест на единственото дете на
бившия си работодател Джордж IV, принцеса Шарлот и на дъщерята на неговия нов работодател
Цар Александър I като в негова чест шарлотата е наречена и руска или </span><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;">russe</span><span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">. Шарлотите са много подходящи за празничен повод, защото позволяват да се направят различни украси, да се завържат с панделка и ефектно да се поднесат. Във формата на шарлота могат да се поднесат някои от класическите десерти като <a href="http://navkusenpat.blogspot.com/2017/10/blog-post.html" target="_blank">тирамису</a> напр., но най-често те са посветени на определен плод като ягодовите са едни от
най-вкусните и най-атрактивните, каквато е и тази, която ти предлагам аз.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;"><o:p><br /></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Необходими
продукти:<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">32
бишкоти савоярди<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">1
кг ягоди<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">400
г кисело мляко 2 %<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">100
г захар<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">350
г<span style="mso-spacerun: yes;"> </span>течна сметана<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">1
пакетче желатин<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">1
с.л. кокосови стърготини<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Начин
на приготвяне:<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">От
ягодите се отделят 5-6 ягодки (най-красивите). Останалите ягоди се измиват, почистват
от дружките, половината се нарязват на кубчета и се слагат в голяма купа.
Другата половина от ягодите се пюрират в блендер заедно с киселото мляко и се
добавят в купата с нарязаните на ситно ягоди.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Желатинът
се разтваря в огнеупорен съд с 6 с.л. вода и се оставя да набъбне, след което
се разтопява на водна баня. Добавя се към ягодово-млечната смес като хубаво се
разбърква. Сметаната заедно със захарта се разбива на крем и се добавя към
ягодите и млякото. Купата с крема се прибира в хладилника за 10-15 минути да
стегне лекичко.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Върху
подложка за торта се слага ринг за торта с диаметър 23 см или използваш направо
форма за торта с диаметър 23 см.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Приготвят
се 22 бишкоти като се изрязва по два сантиметра от всяка.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Сипва
се тънък пласт от получения крем на дъното така че да остане от страни
непокрито място около 1 см. Нарежда се един ред от изрязаните по-къси парченца
бишкоти върху крема като се оставя празно пространство между бишкотите и ринга.
В пространството между наредените бишкоти и ринга се подреждат по-дългите
парчета бишкоти със захаросаната част навън, така че бишкотите да бъдат плътно
една до друга. Изсипва се 1/4 от крема така че да се покрие първия ред бишкоти
и формата се прибира в хладилника за около половин час да стегне крема, след
което се изсипва нова порция крем (още ¼) и отново се прибира формата в
хладилника да стегне. Реди се втори ред бишкоти и се залива с останалия крем,
формата се прибира в хладилника да стегне крема за минимум 3 часа, най-добре за
цяла нощ или 12 часа. <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Отделените
за украса ягоди се измиват, почистват от дружките и се нарязват<span style="mso-spacerun: yes;"> </span>на четири или на шест и се подреждат отгоре
на тортата за украса. Могат да се поръсят с кокосови стърготини, натрошен
шоколад или ядки.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Рингът
се отстранява внимателно и тортата е готова за сервиране. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-U_w2J2CaXyYnGIHHhIEiUf6L0-a8KYVV0Y1uI-CHeD_sVnYnQWNqw9VElZmxrRSd5XAlYvXoUhItN_8odEFifu4ZIHl56jbpS1Y3sW4kuHsx_aNN0KvEi9MsNZz3bvjX5NEPVl1oxjQY/s1600/IMG_4864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-U_w2J2CaXyYnGIHHhIEiUf6L0-a8KYVV0Y1uI-CHeD_sVnYnQWNqw9VElZmxrRSd5XAlYvXoUhItN_8odEFifu4ZIHl56jbpS1Y3sW4kuHsx_aNN0KvEi9MsNZz3bvjX5NEPVl1oxjQY/s640/IMG_4864.JPG" width="512" /></a></div>
<br />
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt; line-height: 115%;">Сладкишът
се реже с нож, потопен преди това в гореща вода, така желираният крем не
полепва по ножа и се получават по-красиви парчета.<o:p></o:p></span></div>
<br />Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com1tag:blogger.com,1999:blog-5041984145859553288.post-53455588268230956112019-05-14T10:17:00.001+03:002019-05-14T10:17:36.789+03:00Мъфини с много семена<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Georgia, serif; font-size: 12pt;">Въпреки, че с поддържането на този блог най-вероятно
създавам впечатлението, че предпочитам „чужди“ вкусове и начин на хранене, то
истината е, че в ежедневието си съм по-скоро привърженик на сезонното и локално
хранене. Убеждението ми, че най-полезни за човека са продуктите, които се добиват
около обичайното му местопребиваване и в естествени условия, си остава твърдо,
макар и често, поради различни причини като любопитство, удобство, желание за
разнообразие и др., да не се съобразявам с него. Именно това ми убеждение ме
накара една вечер да не изпълня желанието на дъщеря ми да сготвя за нея киноа
със зеленчуци, а да заменя киноата с просо. Тъкмо бях прочела, как просото има почти
същите „супер“ хранителни качества, но е за предпочитане, тъй като се отглежда
и по нашите географски ширини. Да, но доброто ми намерение, не беше прието с
одобрение, тъй като вкусът на просо със зеленчуци, не беше съвсем същия като на
киноа със зеленчуци, да не говорим, че отне повече време за приготвянето му или
накратко получи се една невкусна, закъсняла вечеря </span><span style="font-family: Wingdings; font-size: 12pt;">L</span><span style="font-family: Georgia, serif; font-size: 12pt;">. Наченатият пакет с
просо получи място в кутията ми с различни видове брашно, захар, семена, ядки и
др., с които мисля всеки уважаващ себе си кулинарен блогър разполага във всеки
един момент, за да е готов, ако му попадне някоя интересна рецепта </span><span style="font-family: Wingdings; font-size: 12pt;">J</span><span style="font-family: Georgia, serif; font-size: 12pt;">. И точно такава се оказа рецептата, публикувана
преди няколко дена от <a href="https://www.davidlebovitz.com/multiseed-muffins-birdseed-nancy-silverton-recipe/" target="_blank">Дейвид Лебовиц в блога му – рецепта за мъфини с много семена</a> (и зърна). Веднага привлече вниманието ми, защото аз обичам наличните ми
продукти да влизат в употреба, а какво по-добро нещо от рецепта с има-няма 17 съставки, вкл. и просо.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7UELOmtbUR_oBy6CjLHsB-uGEtXkn1MrQIhy10J9euBa5OnzUR30DYZAmLnsXA6WJkj-4YwhxQzUTRiON0QoNPGxUKOiYbvXvo2dpFVRvUghcLmrvfzdTGzdm8btAGo7E8VlpcrCBWK4S/s1600/DSC_1997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1069" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7UELOmtbUR_oBy6CjLHsB-uGEtXkn1MrQIhy10J9euBa5OnzUR30DYZAmLnsXA6WJkj-4YwhxQzUTRiON0QoNPGxUKOiYbvXvo2dpFVRvUghcLmrvfzdTGzdm8btAGo7E8VlpcrCBWK4S/s400/DSC_1997.JPG" width="400" /></a></div>
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</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZA9dS9pkEFQ0lAKPyhYHsp6f-ui68cPEslQz1XduOLLSXvBqo7tQNnW1gGAR53SsfTomMoknpgK71T6SjwVsHHvM0ISIGxwYW4pG7fnuhmCelcm-ogWZhFlVmSp1Og4it5PPcEzhS7Gx/s1600/IMG_4653.JPG" imageanchor="1" style="font-family: Georgia, serif; font-size: 12pt; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZA9dS9pkEFQ0lAKPyhYHsp6f-ui68cPEslQz1XduOLLSXvBqo7tQNnW1gGAR53SsfTomMoknpgK71T6SjwVsHHvM0ISIGxwYW4pG7fnuhmCelcm-ogWZhFlVmSp1Og4it5PPcEzhS7Gx/s640/IMG_4653.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">***</td></tr>
</tbody></table>
<br />
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<br /></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Необходими продукти за 12 мъфина:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">50 гр. слънчогледови семки (сурови)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">55 гр. овесени ядки, едри<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">2 с.л. пшеничени трици<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">55 гр. просо<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">40 гр. бял сусам<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">1 с.л. ленено семе, натрошено<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">210 гр. бяло пшенично брашно<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">75 гр. пълнозърнесто пшенично брашно<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">1 ¼ ч.л. бакпулвер<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">½ ч.л. сода бикарбонат<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">¼ ч.л. сол<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">1 с.л. маково семе<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">115 гр. масло, безсолно, меко<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">100 гр. захар кристална<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">2 яйца<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">80 гр. мед<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">330 мл прясно мляко с 1 с.л. лимонов сок (или
330 мл мътеница)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">За поръсване:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">По 1 ч.л. сусам, просо, маково семе и ленено
семе<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWF3VLHf0iL9p5Mpkumj1IFOWmkSmpeC_75c0fMz6eTOHQw62nlKuY58c3WDe_mNFTo46pBSghDjxDlyUqTr0AKiA5t6Xtl9yfkov9ROtVsxXdi3mKRmuMYdiwf7gLXBI5L-Nwv_RNhM6/s1600/IMG_4628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWF3VLHf0iL9p5Mpkumj1IFOWmkSmpeC_75c0fMz6eTOHQw62nlKuY58c3WDe_mNFTo46pBSghDjxDlyUqTr0AKiA5t6Xtl9yfkov9ROtVsxXdi3mKRmuMYdiwf7gLXBI5L-Nwv_RNhM6/s640/IMG_4628.JPG" width="512" /></a></div>
<br />
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Начин на приготвяне:<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Фурната се загрява на 180 градуса С. Приготвя се
плитка тавичка като се покрива с хартия за печене. Върху хартията се изсипват
слънчогледовите семки, овесените ядки, просото и сусама и се запичат във
фурната за 5-6 минути. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1eY4RplKuNAUdjweIlkxPjPNMpBO4KZc5F52WdVOR4HZLxXsTrNLvCF1SXks4oT-0XRYwgRFoapGoEe1tZoRzF2jre2yOM7M6LsF9W7TGSk26hbliCcyJ4Yt2N-i5MPCkxhu5cxe8VlXx/s1600/IMG_4635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1eY4RplKuNAUdjweIlkxPjPNMpBO4KZc5F52WdVOR4HZLxXsTrNLvCF1SXks4oT-0XRYwgRFoapGoEe1tZoRzF2jre2yOM7M6LsF9W7TGSk26hbliCcyJ4Yt2N-i5MPCkxhu5cxe8VlXx/s640/IMG_4635.JPG" width="512" /></a></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Изваждат се и се оставят да се охладят напълно. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">В голяма купа се сипват двата вида брашно, бакпулвера,
содата и солта, пшеничните трици, маковото и лененото семе.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">В купата на чопъра се изсипват слънчогледовите
семки, просото, овесените ядки и сусамът, смилат се добре и се добавят в
брашнената смес. Сухите съставки се разбъркват така, че да се смесят добре. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">В купата на миксера се слага маслото и се
разбива за 2-3 минути. Добавя се захарта и сместа се разбива докато се получи
лек крем. Добавя се едното яйце и се разбива докато се поеме, след това се
добавя второто яйце. На бавна скорост се добавя меда и се разбърква само докато
се поеме от сместа.<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDC2kuABpIludmrJhHt03LFZu-p0-zdG4kpkGow0QcOwTNr0k59X0_2kC7H97XDiali_tfcVDNpIFrnz1T4rzzTj5Er9x212-6Firwffr21RjeSl5YlD0rNmR8-MVa3geDJnVcwi5drGFS/s1600/IMG_4639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDC2kuABpIludmrJhHt03LFZu-p0-zdG4kpkGow0QcOwTNr0k59X0_2kC7H97XDiali_tfcVDNpIFrnz1T4rzzTj5Er9x212-6Firwffr21RjeSl5YlD0rNmR8-MVa3geDJnVcwi5drGFS/s640/IMG_4639.JPG" width="425" /></a></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Към маслената смес се добавят на три пъти сухите
съставки и млякото като се редуват, разбъркват се колкото да се поемат, за да
не се пресече маслото. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Приготвя се форма за 12 мъфина като гнездата се
покриват с хартиени формички. Сместа се разпределя между хартиените формичките
като се пълнят до ръба.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Отгоре се поръсват със семената за поръсване. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmNwLUKpU4Wl_btq-8IJG04UBwsmKiu9Xe4Ivc_9-eqwl3FkAaAScQLQa6bHiIHdxjLCVVE-AEfzvVJNcp5GW_oJGecN4s0Qp5BTshX0ALtr332HwJ-zEvnaGEm5Khf7_iSkjp6oeS9b6/s1600/IMG_4642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmNwLUKpU4Wl_btq-8IJG04UBwsmKiu9Xe4Ivc_9-eqwl3FkAaAScQLQa6bHiIHdxjLCVVE-AEfzvVJNcp5GW_oJGecN4s0Qp5BTshX0ALtr332HwJ-zEvnaGEm5Khf7_iSkjp6oeS9b6/s640/IMG_4642.JPG" width="480" /></a></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;"><br /></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Мъфините се пекат 25-30 минути в загрятата на
180 градуса С фурна. Изваждат се и се охлаждат върху решетка.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">На мен лично тези мъфини много ми харесаха, не
са много сладки и са с определен ядков вкус, който аз обичам.<o:p></o:p></span></div>
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<span style="font-family: Georgia, serif;">***</span><span style="font-family: Georgia, serif; font-size: xx-small;"> снимките са с различно качество, тъй като част от тях са с мобилен телефон - правих опити за обработка с различни приложения, за което моля да ме извиниш :)</span><br />
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Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com2tag:blogger.com,1999:blog-5041984145859553288.post-70804365832998826362019-05-05T15:41:00.004+03:002019-05-05T15:41:46.578+03:00Пилешко с паста орзо, алтернатива на агнешко с ориз<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">По Гергьовден менюто е предопределено – зелена
салата, агнешка чорба с дреболийки, агнешко по гергьовски, дроб сърма и това е. Ама има хора, които не ядат агнешко, и за тях остава една
зелена салатка, с репички за цвят </span><span style="font-family: Wingdings; font-size: 12.0pt; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: "Georgia","serif"; font-size: 12.0pt;">. Затова днес предлагам алтернатива –
пилешко с един вид дребна паста, приличаща на ориз - орзо по италиански или
критараки по гръцки, много разпространена в средиземноморската кухня, а</span><span style="font-family: "Georgia","serif"; font-size: 12.0pt;"> у нас се среща и под името
"арпа фиде"<span style="mso-spacerun: yes;"> </span>и я има почти във
всеки магазин при пастите. Готви се бързо и е много подходяща за съчетаване с
пилешко, което също се готви бързо (освен ако не става дума за някоя домашна
кокошка). </span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Поема между 2 и 3 части вода, в зависимост от това дали ще се готви
на котлон, или в тава във фурната, с вентилатор или без, така че тук точна
мярка няма как да дам.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Необходими продукти за 3-4 порции: <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Около 400 г, два броя, пилешки гърди <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">1 ч.л. смес от подправки – риган, мащерка, лют
червен пипер и черен пипер<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">2-3 с.л. зехтин<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">2 с.л. олио<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">1 връзка зелен лук <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">2 скилидки чесън <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">1 чаша (от 250мл)<span style="mso-spacerun: yes;"> </span>орзо (критараки) <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">1 тиквичка <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">10-на чери или карпари доматчета <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">50 г сирене кефалотири или пармезан<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">сол на вкус<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieg7E22DAV9gPhAS8bNY4DewNwD0O31DW4rp6ROWXmexDgCrCH7WezaqwYSlsWmjyppDRL2uioHkGNaqgqk9a_FA5nH5yn9rP2yt5tZe2gmkEPZ_XetsAtSOIgNYLsJ1RIFCQ3FexiYwek/s1600/P1140128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieg7E22DAV9gPhAS8bNY4DewNwD0O31DW4rp6ROWXmexDgCrCH7WezaqwYSlsWmjyppDRL2uioHkGNaqgqk9a_FA5nH5yn9rP2yt5tZe2gmkEPZ_XetsAtSOIgNYLsJ1RIFCQ3FexiYwek/s400/P1140128.JPG" width="400" /></a></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Начин на приготвяне: <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Пилешкото месо се маринова с подправките и
зехтина и оставя в хладилник за 30-на мин. <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Тиквичката се измива, почиства и нарязват на
дребни кубчета. <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Лукът се нарязва, чесънът също се нарязва, но на
много ситно.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Фурната се загрява на 220 градуса С. Приготвя с
огнеупорна тавичка с размери 18х26 см.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">В дълбок тиган се загрява олиото и месото се
запържва от всички страни, така че първо да побелее, посто да добие лек загар. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_SQiyAWlI3G2om4QQp40WDqP_J8ZIQPEfIG7QV3aa4cQrkVrjoTUFsBPzTbWVgi07k5QPCBUHB9_IrlLOWD-3xA8mBf7s182_4Gsl4JTfZVkDr_5R9mGbzFFQvFmnEy7rpudn5oNNRg4/s1600/P1140127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_SQiyAWlI3G2om4QQp40WDqP_J8ZIQPEfIG7QV3aa4cQrkVrjoTUFsBPzTbWVgi07k5QPCBUHB9_IrlLOWD-3xA8mBf7s182_4Gsl4JTfZVkDr_5R9mGbzFFQvFmnEy7rpudn5oNNRg4/s400/P1140127.JPG" width="400" /></a></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Прехвърля се в тавичката и се слага във фурната да се пече. В тигана се добавят
тиквичката, лука и чесъна и се задушават за 5-6 минути, добавят се
разполовените на две чери или кампари доматчета, пастата орзо, добавят се три
чаши пилешки бульон или вода. <span style="mso-spacerun: yes;"> </span>Добавят се
сол и черен пипер на вкус и тиганът се дръпва от котлона. <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Тавичката с пилешкото месо се изважда от
фурната. Месото се изважда върху дъска за рязане и се нарязва на филийки с
дебелина 1 см. В тавичката се изсипва съдържанието на тигана и отгоре се
подрежда пилешкото месо.</span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Поръсва се с половината настъргано сирене и се слага
във фурната да се пече за петнадесетина минути или докато водата изври. <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">Сервира се като се поръси с останалото сирене.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmrToMK2GKTntLkI94a8KVgofYB3ffZcNPxBvZhIBvMFBXlM3LJ4cQAiLxdzeW0wZin8qttYwMKEMjt9tzlAY4Gx_jVddRRrANIsknjn5ZTEAbCm0gq0JNnz5u5Gd3ZtaZsG0ptsEnsoGO/s1600/DSC_1994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmrToMK2GKTntLkI94a8KVgofYB3ffZcNPxBvZhIBvMFBXlM3LJ4cQAiLxdzeW0wZin8qttYwMKEMjt9tzlAY4Gx_jVddRRrANIsknjn5ZTEAbCm0gq0JNnz5u5Gd3ZtaZsG0ptsEnsoGO/s400/DSC_1994.JPG" width="400" /></a></div>
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<span style="font-family: "Georgia","serif"; font-size: 12.0pt;">И всичко това може да се случи, докато агнешкото се е изпекло и леко си почива :)</span></div>
<br />Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com1tag:blogger.com,1999:blog-5041984145859553288.post-74325202584865811132019-04-21T11:42:00.000+03:002019-04-21T23:35:52.190+03:00Торта Колибри (Hummingbird Cake) за Цветница<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">За Цветница, имения ден на
дъщеря ми, правя торта. Всяка година различна, за да е по-интересно и да има
изненада, но все гледам да е или с цветна украса като <a href="http://navkusenpat.blogspot.com/2016/04/blog-post_24.html#more" target="_blank">Шоколадовата торта с желирани цветя</a> или <a href="http://navkusenpat.blogspot.com/2017/04/blog-post.html" target="_blank">козуначената торта с крем муселин</a>, или с цветно име като
<a href="http://navkusenpat.blogspot.com/2018/04/blog-post.html" target="_blank">торта Маргарита</a>. Тази година тортата е по-скоро плодова, но цветният елемент
отново присъства.<span style="mso-spacerun: yes;"> </span>Избрах да направя торта
Колибри, която първо ме заинтригува с името си, след това със съставките си. Тя
е доста необичайна - приготвя се с олио, а не с масло, съдържа повече плодове,
отколкото брашно, сместа не изисква разбиване, и противно на името си, не
съдържа никакви птици</span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">И въпреки леко загадъчното име,
произходът на рецептата за торта Колибри е известен, а това, което подсказва
родното й място, всъщност са ключовите съставки - банани и ананас. Замечта ли
за нещо екзотично<span style="font-family: "georgia" , "serif";">? </span><span style="mso-spacerun: yes;"></span>И<span style="font-family: "georgia" , "serif";"> </span>правилно, рецептата
е създадена в Ямайка, вероятно в края на 60-те години.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Първоначално тя се наричала
"Торта Докторска птичка", прякор за ямайски сорт колибри, наречен
Red-<span style="font-family: "georgia" , "serif";">B</span>illed Streamertail. Името идва от начина, по който дългият клюн на
птичката изследва цветята<span style="font-family: "georgia" , "serif";"> -</span> като лекар, който проверява пациент. Но какво общо
има това с торта от ананас и банани? Някои казват, че тортата е кръстена на
птицата, защото е достатъчно сладка, за да привлича колибри (които ядат само
нектар), докато други <span style="font-family: "georgia" , "serif";">разправят</span>, че жълтите парченца ананас из блатовете напомняли
на оперението на птицата. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-7Zs1M4dZ1L_rYz3BOWCjPwEAbySkN2VISRNWrf0UuGNmUiq3_Xyy72ph2HlvEN82vKiwriAKWhasSuW-9KhdSGZnDrTV7vbFLXYECiTiyrve-wsw_zGMDGsCH6DL8hz1iEYiySoeug7/s1600/DSC_1969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-7Zs1M4dZ1L_rYz3BOWCjPwEAbySkN2VISRNWrf0UuGNmUiq3_Xyy72ph2HlvEN82vKiwriAKWhasSuW-9KhdSGZnDrTV7vbFLXYECiTiyrve-wsw_zGMDGsCH6DL8hz1iEYiySoeug7/s640/DSC_1969.JPG" width="426" /></a></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">През 1968г. ямайският
туристически съвет решава да опита да привлече туристи, като изпрати материали
до пресата в САЩ. В пакетите имало и няколко рецепти от острова, включително и
една за тортата „Докторска птичка“. Така тази рецепта се появява в местни
вестници и готварски книги най-вече в южните щати под различни имена,
включително и „Торта, която не трае дълго“.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXK3ZBpMMhldwo5ZnjS-ZjvbeKGWBAODRZXVqCTYCHVSZegKheaBqf8JC6GK6AjQyOOrOuUAyrZP7WbiUUIefpVrRovNCEh4-PHSxrFGwx4Q40F18PJJ9IcKZwe-M4r7wd5CYNLcGSErG/s1600/DSC_1965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXK3ZBpMMhldwo5ZnjS-ZjvbeKGWBAODRZXVqCTYCHVSZegKheaBqf8JC6GK6AjQyOOrOuUAyrZP7WbiUUIefpVrRovNCEh4-PHSxrFGwx4Q40F18PJJ9IcKZwe-M4r7wd5CYNLcGSErG/s400/DSC_1965.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Естествено рецептата има множество
вариации като аз избрах <a href="http://mondomulia.com/2015/01/20/hummingbird-cake-jamie-oliver-comfort-food/" target="_blank">тази на Джейми Оливър</a>. <span style="mso-spacerun: yes;"> </span>Винаги силно желаещ да постави своя собствен
печат върху рецептите, Джейми Оливър е взел традиционната рецепта и я е
допълнил с няколко нови елемента, основните от които са сокът и настърганата
кора от лайм. Безспорно лаймът добавя повече свежест и засилва усещането за
екзотичност, така присъщо за тази торта.</span><span style="font-family: "georgia" , serif; font-size: 12pt; line-height: 115%;"><o:p> </o:p></span><span style="font-family: "georgia" , serif; font-size: 12pt;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHhoRyahNq8sSclHDgqtB9V3LOZEdRCBZHqHP9esddBYzflb2jW6UmXnIg__L1rKH4bc22_j3YusjGlHpKYW6H5J-Qq5yZCoO2Ay60pQmOKutWbcmhupEFJOmPresodKZA-Qe-dT0tdGw/s1600/DSC_1962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHhoRyahNq8sSclHDgqtB9V3LOZEdRCBZHqHP9esddBYzflb2jW6UmXnIg__L1rKH4bc22_j3YusjGlHpKYW6H5J-Qq5yZCoO2Ay60pQmOKutWbcmhupEFJOmPresodKZA-Qe-dT0tdGw/s400/DSC_1962.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Необходими продукти за торта с
три блата 20 см:<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">За блатовете:<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">250 мл растително олио<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">350 г брашно с набухвател<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">1 ч.л. канела<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">350 г фина нерафинирана захар<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">4 зрели банана<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">1 консерва от 425 г ананас на
кубчета <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">2 яйца<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">1 ч.л. ванилов екстракт<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">50 г орехи пекан<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">сол<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">За крема:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">275 г пудра захар<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">125 г безсолно масло<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">250 г крем-сирене<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">1 лайм<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">За пралината:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">50 г фина захар<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">25 г орехи пекан<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">25 мл сироп от консерва ананас<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Ядливи цветя или <a href="http://navkusenpat.blogspot.com/2019/03/blog-post_22.html" target="_blank">цветя от ананас</a><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLP5YyGudBfg0vvsIM5v-6g09XioaklTi_IGK3XyyQepfRv2dZ85Bz1o0esgO3nwwjC5EDZ2-mFlgFJOcqRMvQhnaD_xp_GqO8STF9uYYAi25y7k6bsVK17OkLX0XjLCWK9wEk1y8LEoc/s1600/DSC_1958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLP5YyGudBfg0vvsIM5v-6g09XioaklTi_IGK3XyyQepfRv2dZ85Bz1o0esgO3nwwjC5EDZ2-mFlgFJOcqRMvQhnaD_xp_GqO8STF9uYYAi25y7k6bsVK17OkLX0XjLCWK9wEk1y8LEoc/s400/DSC_1958.JPG" width="400" /></a></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Начин на приготвяне:<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Фурната се загрява на 180
градуса С. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">За блатовете в голяма купа се
смесват сухите съставки - брашното, захарта, канелата, солта и нарязаните
орехи. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">В друга купа се намачкват
обелените банани. Ананасът се изцежда от сока и се нарязва на по-ситни парчета.
Добавят се олиото, ваниловият екстракт и яйцата и се разбъркват. Течните
съставки се добавят към сухите и се разбъркват до хомогенност.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Изрязват се три кръга от хартия
за печене, за да се покрие дъното на формата за торта с диаметър 20 см.
Хартията се намаслява леко. Сместа за блатовете се разделя на три и
последователно се изпичат, освет ако не разполагаш с три еднакви форми за торта.
Блатовете се пекат<span style="mso-spacerun: yes;"> </span>в предварително
загрятата фурна 35-40 минути всеки. След изваждане от фурната, блатовете се оставят
във формата за няколко минути, след което се освобождават от формата и се
оставят да се охладят напълно върху решетка.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">За крема - маслото със стайна
температура се слага в купа заедно с крем-сиренето и пудрата захар. Разбиват се
с миксер - първо на ниска скорост, тъй като иначе захарта ще се разхвърчи, а
след това на по-висока. Добавя се фино настърганата кора на половин лайм, както
и сока на целия. Разбърква се отново, до гладкост.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">За пралината се постила лист
хартия за печене върху голяма дъска за рязане. В тиган се сипва захарта заедно
с малко вода и сиропът от ананасовата консерва. Захарта се оставя да се разтопи
без да се разбърква. Добавя се щипка сол и щом карамелът стане светлозлатист,
се добавят целите ядки орехи пекан. Тиганът се раклаща, зада се облеят ядките с
карамела. Щом карамелът стане тъмнозлатист, орехите се изсипват върху листа
хартия, като се разстилат. Оставят се да се втвърдят.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Сглобяване на тортата - единият
блат се поставя върху поднос за торта. Сипва се една трета крем върху него и се
разстила по повърхността му. Поставя се вторият блат. Върху него се разстила
половината от останалия крем, поставя се и третия блат и се намазва с останалия
крем. С шпатула излезлият отстрани крем се разнася, но без да се покриват
напълно блатовете отстрани, за да се постигне ефект на почти „гола“ торта.
Карамелизираните орехи се счукват в хаванче и се поръсват<span style="mso-spacerun: yes;"> </span>върху тортата. Накрая се поси<span style="font-family: "georgia" , "serif";">п</span>ва с фино настъргана
кора от лайм и се подреждат цветята.<o:p></o:p></span></div>
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Весели празници!Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com0tag:blogger.com,1999:blog-5041984145859553288.post-71539594774567774672019-04-15T07:09:00.000+03:002019-04-15T07:09:17.037+03:00Козуначена плетеница<br />
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Великден наближава, така
че е крайно време да се включа и аз с някое печиво, което доста прилича на
козунак, но в никакъв случай не е толкова трудоемко и времеемко. Все пак е
добре да си пестим силите за самия Великден </span><span style="font-family: "wingdings"; font-size: 12.0pt;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">. Предлагам ти едни подобни на кифлички
или руло плетеници с плънка от сушени плодове и орехи. Съставките са почти същите
като на всяко великденско печиво, независимо дали става дума за <a href="http://navkusenpat.blogspot.com/2016/03/hot-cross-buns.html" target="_blank">английските великденски кифлички Hot Cross Buns</a>, за <span style="mso-spacerun: yes;"> </span><a href="http://navkusenpat.blogspot.com/2017/04/schiacciata-di-pasqua.html" target="_blank">Schiacciatadi Pasqua от Тоскана</a> или за <a href="http://navkusenpat.blogspot.com/2018/03/blog-post.html" target="_blank">лимецовите козуначета с орехова плънка</a>, но тъй като
все пак има известни разлики, които не са само във формата, мисля, че и
днешното ми предложение заслужава специален пост в блога. <o:p></o:p></span></div>
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</span><br />
<br />
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Рецептата е адаптирана
от тази в книгата </span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt;">The</span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt;"> </span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Complete</span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt;"> </span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Book</span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt;"> </span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt;">of</span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt;">
</span><span lang="EN-US" style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Baking</span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">.<o:p></o:p></span><br />
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;"><br /></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Необходими продукти за 2
големи плетеници или 1 голяма и три малки плетеници:<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">9 г суха мая<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">50 мл хладка вода<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">200 мл прясно мляко,
хладко<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">400 г бяло брашно + 50 г
за доизмесване<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">150 г брашно от лимец<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">щипка сол<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">100 г кафява захар
демерара<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">2 яйца със стайна
температура<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">50 г масло със стайна
температура<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">за пълнежа:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">1 белтък<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">2 с.л. пудра захар <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">50 г обезкостени фурми,
нарязани на по-ситно<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">50 г стафиди<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">50 г орехи, нарязани на
дребно<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">1 с.л. ванилов екстракт<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">За намазване:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">1 жълтък, <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">1 с.л. прясно мляко<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">3-4 с.л. захар кристална<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Начин на приготвяне:<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Маята се разтваря във
водата. Брашното и солта се пресяват в голяма купа. Яйцата се разбъркват със
захарта. Добавя се млякото.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">В средата на брашното се
прави кладенче и се сипва млечно-яйчната смес, добавя се маята. Замесва се
средно твърдо тесто. Малко по малко се добавят кубчета масло, като се меси
непрекъснато, докато се поеме напълно и се получи гладка мека топка. Оставя се
на стайна температура да втаса покрито около 2 часа или докато си удвои обема.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">За пълнежа белтъкът се
разбива със захарта, добавят се сушените плодове, орехите и ваниловият екстракт
и се разбърква добре. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Правоъгълна форма за
тарт с размери <span style="mso-spacerun: yes;"> </span>10х36 см и тавичка с размери
24х36 см се приготвят като се покриват с хартия за печене. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Тестото се разделя на
две и всяка част се разточва на правоъгълник със страни приблизително 34х27 см.
От двете по-дълги страни се нарязват ленти широки по сантиметър и половина,
така че да могат да се прихлупват върху плънката.</span><br />
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Половината от плънката се
разпределя по средата на правоъгълника, след което се покрива с изрязаните
ленти от двете страни на тестото, така че да се получи плетеница. </span><br />
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">С другата половина
се действа по същия начин или големия правоъгълник се разделя на три по-малки и
се правят три малки плетеници. Плетениците се подреждат в тавичките, покриват се леко със стреч фолио и се оставят да втасат за около час или докато видимо си увеличат обема.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">Плетениците се намазват
с разбития жълтък, към който е добавена 1 с.л. мляко, поръсват се със захар.
Големите плетеници се пекат 30-35 минути, малките 20-25 минути в загрята фурна
на 180° С. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;">По същия начин се
процедира и с другата половина от тестото, като вместо 12 малки козуначета,
може да се направи един по-голям, 20 см. Форма за торта с диаметър 20 см се
намаслява и се поръсва с брашно. Полученото руло от втората част на тестото се
разрязва на 6 парчета, които се подреждат като цвете във формата за торта и се
оставя да втаса около 60 мин. Козунакът се намазва с разбития жълтък, към който
е добавена 1 с.л. мляко, поръсва се със захар. Пече се 30-35 минути в загрята
на 180° С. Охлаждат се върху решетка.</span><br />
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<span style="font-family: "georgia" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
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<br />Татяна Димитроваhttp://www.blogger.com/profile/08644315022326497907noreply@blogger.com0