380547
198
Zoom out
Zoom in
Previous page
1/202
Next page
SRPSKI198
- kari
-so
- biber
-oraščić
B
Isecite sir. Pripremite pire od prokula sa barenim
krompirom i nešto vode od kuvanja prokula. Pire
od prokula, supu u kocki, i tečnost od kuvanja
sipajte u mericu do oznake za 750 ml. Presipajte
supu u tiganj i ostavite je da proključa, uz stalno
mešanje. Umešajte sir i začinite karijem, solju,
biberom i oraščićem, a zatim dodajte šlag.
Milkšejk od svežeg voća
Sastojci:
- 100g banana ili jagoda
- 200ml svežeg mleka
- 50g sladoleda od vanile
- kristal šećer po ukusu
B
Oljuštite banane ili operite jagode. Isecite voće na
manje komade. Stavite sve sastojke u posudu
miksera. Mešajte dok smesa ne postane glatka.
B
Možete koristiti voće po izboru za pripremanje
vašeg omiljenog milkšejka.
Pica
Sastojci za testo:
- 400g brašna
- 1/2 kašike soli
- 20g svežeg kvasca ili 1,5 kesica suvog kvasca
- 2 kašike ulja za kuvanje
- oko 240ml vode (35cC)
Za preliv:
- 300ml procedjenog paradajza (iz konzerve)
- 1 kašika mešanih italijanskih začina (sušenih ili
svežih)
- 1 crni luk
- 2 češnja belog luka
- so i biber
- šećer
Sastojci za prelivanje preko sosa:
- masline, salama, artičoke, pečurke, brgljunm
mocarela sir, paprike, rendani prevreli sir i
maslinovo ulje po ukusu.
B
Postavite dodatak za mešenje u posudu. Stavite
sve sastojke u posudu i podesite regulator brzine
na najveću brzinu (položaj 2).Testo mesite oko
90 sekundi, dok ne formira glatku loptu. Stavite
testo u odvojenu činiju, prekrijte ga vlažnom
krpom i ostavite oko 30 minuta da naraste.
B
Iseckajte crni i beli luk koristeći metalno sečivo u
posudi za preradjivanje hrane, i pržite ih u tiganju
dok ne postanu staklasti. Dodajte procedjeni
paradajz i začine, i ostavite ih da se krčkaju oko
10 minuta. Začinite po ukusu solju, biberom i
šećerom. Ostavite sos da se ohladi.
B
Zagrejte pećnicu na 250cC.
B
Izvaljajte testo na površini posutoj brašnom, i
napravite dva kruga. Postavite krugove od testa na
plitak podmazan pleh. Rasporedite preliv preko
pice, ostavljajući ivice slobodne. Pospite picu
željenim sastojcima, dodajte rendani sir i nekoliko
kapi maslinovog ulja preko sira.
B
Pice pecite 12 do 15 minuta.
198


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Philips hr 7755 essence at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Philips hr 7755 essence in the language / languages: English, Polish as an attachment in your email.

The manual is 3,12 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info