tag:blogger.com,1999:blog-26034980910761794012024-02-21T08:17:00.490+02:00The secret - with love Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.comBlogger1197125tag:blogger.com,1999:blog-2603498091076179401.post-87353850575049386262019-02-20T13:12:00.004+02:002019-02-20T13:12:57.378+02:00Бифтек с яйце<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkR7qkXtAKrz1ZnYDlRzPyJqSRp86PohVGS3uM9kCaRQsJsJ2App2n6F5zCPtRpk41xI1TzPzuK8lhxgzXAP6xcFfa19D8gFFPjJ49W6dYWDb4IniZzNV59BWAlbVv9pLxIfv3SRfPYTQ1/s1600/%25D0%2591%25D0%25B8%25D1%2584%25D1%2582%25D0%25B5%25D0%25BA+%25D1%2581+%25D1%258F%25D0%25B9%25D1%2586%25D0%25B5+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkR7qkXtAKrz1ZnYDlRzPyJqSRp86PohVGS3uM9kCaRQsJsJ2App2n6F5zCPtRpk41xI1TzPzuK8lhxgzXAP6xcFfa19D8gFFPjJ49W6dYWDb4IniZzNV59BWAlbVv9pLxIfv3SRfPYTQ1/s640/%25D0%2591%25D0%25B8%25D1%2584%25D1%2582%25D0%25B5%25D0%25BA+%25D1%2581+%25D1%258F%25D0%25B9%25D1%2586%25D0%25B5+6.jpg" width="640" /></a></div>
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Мама правеше това ястие при много специални случаи. Много вкусно става и със свинско филе.<br />
<b><br /></b>
<b>Продукти:</b><br />
за 1 порция<br />
<br />
1 телешки стек<br />
малко разбито яйце<br />
1 ч.л. прясно мляко<br />
1 филия престоял хляб<br />
1 цяло яйце<br />
1 резен синьо сирене или кашкавал /по желание/<br />
сол<br />
черен пипер<br />
20 г краве масло<br />
1 с.л. зехтин<br />
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1. Почистете стека от всички ципи и сухожилия. Посолете го със сол и черен пипер.<br />
2. Смесете разбитото яйце с малко прясно мляко и щипка сол. Потопете филията хляб в него.<br />
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3. Загрейте маслото и зехтина в тиган. Сложете стека, яйцето и филийката хляб. Пържете ги до зачервяване.<br />
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4. В чиния поставете първо пържената филийка.<br />
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Отгоре сложете стека и резен синьо сирене.<br />
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Може да го замените с хубав кашкавал или да го пропуснете. Най отгоре поставете яйцето.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com2tag:blogger.com,1999:blog-2603498091076179401.post-59844030088524854812019-02-11T10:54:00.003+02:002019-02-11T10:54:43.259+02:00Пилешка пържола с чесън, розмарин и домати на тиган<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcl0s2q4ivJnSnVaIyOJrcxnfJ81NLzGJpeOI2CZishyphenhyphensdp4YoT5b6SWQANa6LQme8C_oM6mUKGc3u_TLiLH-wCADbmbtDMIhbPZFEqVdn4HEew0krmDuaOGnVcN6OCq3thyppVTbpHey/s1600/%25D0%259F%25D0%25B8%25D0%25BB%25D0%25B5%25D1%2588%25D0%25BA%25D0%25B0+%25D0%25BF%25D1%258A%25D1%2580%25D0%25B6%25D0%25BE%25D0%25BB%25D0%25B0+%25D0%25BE%25D1%2582+%25D0%25B1%25D1%2583%25D1%2582+%25D1%2581+%25D1%2581%25D0%25B0%25D0%25BD%252C+%25D1%2580%25D0%25BE%25D0%25B7%25D0%25BC%25D0%25B0%25D1%2580%25D0%25B8%25D0%25BD+%25D0%25B8+%25D0%25B4%25D0%25BE%25D0%25BC%25D0%25B0%25D1%2582%25D0%25B8+%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25B8%25D0%25B3%25D0%25B0%25D0%25BD4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcl0s2q4ivJnSnVaIyOJrcxnfJ81NLzGJpeOI2CZishyphenhyphensdp4YoT5b6SWQANa6LQme8C_oM6mUKGc3u_TLiLH-wCADbmbtDMIhbPZFEqVdn4HEew0krmDuaOGnVcN6OCq3thyppVTbpHey/s640/%25D0%259F%25D0%25B8%25D0%25BB%25D0%25B5%25D1%2588%25D0%25BA%25D0%25B0+%25D0%25BF%25D1%258A%25D1%2580%25D0%25B6%25D0%25BE%25D0%25BB%25D0%25B0+%25D0%25BE%25D1%2582+%25D0%25B1%25D1%2583%25D1%2582+%25D1%2581+%25D1%2581%25D0%25B0%25D0%25BD%252C+%25D1%2580%25D0%25BE%25D0%25B7%25D0%25BC%25D0%25B0%25D1%2580%25D0%25B8%25D0%25BD+%25D0%25B8+%25D0%25B4%25D0%25BE%25D0%25BC%25D0%25B0%25D1%2582%25D0%25B8+%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25B8%25D0%25B3%25D0%25B0%25D0%25BD4.jpg" width="640" /></a></div>
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<span style="background-color: white;"><b>Продукти:</b></span><br />
<span style="background-color: white;">за 1 порция</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">1 пилешка пържола от бут с кожа</span><br />
<span style="background-color: white;">1 с.л. зехтин</span><br />
<span style="background-color: white;">1 стрък розмарин</span><br />
<span style="background-color: white;">сол</span><br />
<span style="background-color: white;">черен пипер</span><br />
<span style="background-color: white;">2-3 склидки чесън</span><br />
<span style="background-color: white;">шепа чери доматчета</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">1. Овкусете пържолата със сол и черен пипер половин час преди приготвяне.</span><br />
<span style="background-color: white;">2. Загрейте тиган. Добавете 1 с.л. зехтин в него и пържолата, с кожата надолу. Накъсайте розмарин. Прибавете и чесъна. Пържете докато кожата се зачерви добре.</span><br />
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<span style="background-color: white;"><br /></span>
<span style="background-color: white;">3. Обърнете месото и добавете доматите. Посолете ги. Пържете докато се сготви и от другата страна.</span><br />
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<span style="background-color: #fff9c0;"><br /></span>Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-71334319670218409882019-02-10T18:03:00.002+02:002019-02-10T18:03:56.514+02:00Черен дроб по провансалски<br />
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<b>Продукти:</b><br />
<br />
800 г телешки черен дроб<br />
2 с,л, брашно<br />
сол<br />
черен пипер<br />
3 с.л. краве масло<br />
1 с.л. олио<br />
2 с.л. дижонска горчица<br />
1 малка главичка нарязан на ситно лук /около 1 препълнена супена лъжица/<br />
1 голяма филия стар хляб<br />
подправки от Прованс /розмарин, босилек, мащерка, магданоз, риган/<br />
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1. Тайната на крехкия черен дроб е в доброто му почистване. Отстранете външната ципа, както и стените на кръвоносните съдове.<br />
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2. Нарежете дроба на фили с дебелина около 1 см. Оваляйте ги в смес от бяло брашно, сол и черен пипер.<br />
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3. Загрейте тиган с кравето масло и 1 с.л. олио или зехтин. Изтръскайте излишното брашно и запържете дроба съвсем леко. Трябва само да побелее, а не да се пържи.<br />
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4. Подредете парчетата дроб в тавичка.<br />
5. Смелете в кухненски робот филията хляб, щипка сол, черен пипер, 1 ч.л. от билките и 2 с.л. от мазнината, в която се пържи дроба.<br />
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6. В останалата мазнина в тигана задушете лука до омекване. Добавете горчицата и разбъркайте.<br />
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7. Намажете дроба със сместа с горчица.<br />
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Покрийте отгоре с хлебните трохи. До тук ястието може да се приготви предварително, дори и преден ден и да се съхранява покрито в хладилник.<br />
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8. Преди сервиране загрейте горния реотан на фурната. Сложете ястието за няколко минути докато трохите се запекат и дроба се затопли.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com1tag:blogger.com,1999:blog-2603498091076179401.post-80353058489036462972019-02-09T18:18:00.002+02:002019-02-09T18:18:35.638+02:00Лимонови бисквити с целувчена глазура<div class="separator" style="clear: both; text-align: center;">
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<b>Продукти:</b><br />
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2 белтъка<br />
60 г пудра захар<br />
1 ч.л. лимонов сок<br />
250 г свинска мас<br />
кората на 1 лимон<br />
ванилия<br />
30 г пудра захар<br />
2 ч.ч. брашно<br />
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1. Разбийте два белтъка на сняг, като прибавяте малко по малко 60 г пудра захар. Добавете капка по капка лимоновия сок.<br />
2. Разбийте свинската мас с 30 г пудра захар. Тя трябва да е мека. Може да ползвате и масло.<br />
Добавете настърганата лимонова кора, ванилията и 2 препълнени супени лъжици от белтъците.<br />
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Прибавете брашното и замесете меко тесто.<br />
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Приберете го в хладилник, завито в найлоново фолио, за да се охлади.<br />
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3. Разточете тестото на лист с дебелина 1 см. Нарежете го на пръчици с ширина около 2,5 см.<br />
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Намажете го отгоре с целувчената глазура.<br />
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Подредете бисквитите в тава, покрита с хартия за печене.<br />
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Печете ги в предварително загрята фурна на 160 С до зачервяване.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com2tag:blogger.com,1999:blog-2603498091076179401.post-45951149777575592812019-02-09T15:53:00.003+02:002019-02-09T15:53:25.692+02:00Хрупкави сладки с кленов сироп<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
<b><br /></b>
<b>Продукти:</b><br />
<br />
1 ч.ч. брашно<br />
1 бакпулвер<br />
щипка сол<br />
1 ч.л. канела<br />
220 г краве масло<br />
1 ч.ч. бяла захар<br />
1/2 ч.ч. кафява захар<br />
1 с.л. кленов сироп<br />
1 яйце<br />
<br />
1. Смесете в купа брашното, бакпулвера, солта и канелата.<br />
2. Разбийте маслото с бялата и кафявата захар. Добавете яйцето и кленовия сироп. Прибавете сухите съставки и разбийте добре.<br />
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Приберете тестото, покрито с найлоново фолио в хладилник за няколко часа да стегне добре.<br />
3. С лъжичка оформяйте топчета в тава, покрита с хартия за печене. Когато се загреят, те ще се разлеят и слегнат. Печете ги в предварително загрята на 180 С фурна за 5-6 минути. Оставете ги да се охладят и така ги извадете.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-76356130760190252572019-02-07T20:14:00.001+02:002019-02-07T20:14:33.978+02:00Баклава с готови кори<br />
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<b>Продукти:</b><br />
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2 пакета по 500 г кори за баница<br />
800 г орехови ядки<br />
1 с.л. канела на прах<br />
1/2 ч.ч. захар<br />
250 г краве масло<br />
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за сиропа:<br />
500 мл вода<br />
500 г кристална захар<br />
сока и кората на 1/2 лимон<br />
2 пак.ванилия<br />
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1. Смелете на едро ореховите ядки заедно с канелата и захарта. Може да използвате и други ядки - лешници или шам-фъстък.<br />
2. Извадете корите от пакета. Обикновено в един пакет има около 14 кори. Така ще имате общо 28 кори. Отбележете с дъното на тавата, в която ще редите баклавата кръг и изрежете с остър нож корите по него. Така ще имате около 800 г кори. Изрезките може да намачкате и използвате за баница.<br />
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3. Разтопете маслото.<br />
4. Намажете тавата с масло. Подредете 7 кори, като мажете с масло всяка от тях.<br />
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5. Разпределете отгоре 1/3 от ореховата смес.<br />
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6. Отново наредете 7 кори, намазани с масло. Отново 1/3 орехи, пак намазани кори, орехи. Завършете със седем намазани кори. Така ще получите 4 пласта кори и три пласта орехи между тях.<br />
7. Нарежете баклавата на парчета. Аз правя красива снежинка като първо режа на четири. После всяка четвъртинка режа на две.<br />
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Правя разрези, успоредни на бедрата на образувания триъгълник. Всеки ред започвам от средната линия.<br />
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След това правя разрези, успоредни на основния.<br />
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Намажете останалото масло, така, че да влезе в направените разрези.<br />
7. Печете баклавата в предварително загрята на 180 С фурна до зачервяване /около 35-40 минути/. Оставете я да изстине за една нощ.<br />
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8 Сварете сиропа, като сложите в тенджера водата, захарта и лентички лимонова кора /само жълтата част/. Може да сложите допълнителни аромати по ваш вкус - портокалова кора, пръчка канела, звездичка анасон, зърна черен пипер за пикантност и др. Щом сиропът се сгъсти и започне да образува капка в студена чиния, дръпнете го от огъня и добавете в него сока на 1/2 лимон и прахчета ванилия. Още горещ го залейте върху добре изстиналата баклава. Оставете я още за 24 часа да се напои.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-45420910027684561272019-02-06T18:55:00.002+02:002019-02-06T20:08:13.994+02:00Лимонов кекс<div class="separator" style="clear: both; text-align: center;">
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<b>Продукти:</b><br />
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70 г краве масло<br />
50 мл зехтин<br />
1 ч.ч. захар<br />
3 яйца<br />
150 г кисело мляко<br />
250 г брашно<br />
1 бакпулвер<br />
сока и кората на 1 лимон<br />
2-3 с.л. пудра захар<br />
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1. Разбийте маслото, зехтина и захарта до пухкав крем.<br />
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2. Добавете яйцата едно по едно, докато продължавате да разбивате.<br />
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3. Прибавете лимоновата кора, киселото мляко и брашното, разбъркано с бакпулвера.<br />
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Трябва да получите лека смес.<br />
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4. Изсипете тестото в кексова форма, покрита с хартия за печене. Печете го в предварително загрята фурна на 180 С до зачервяване.<br />
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5. Смесете лимоновия сок с 2-3 с.л. пудра захар. Още горещ, залейте кекса с лимоновата смес. Тя ще го направи влажен и много ароматен.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-44808348429708843782019-02-05T17:04:00.000+02:002019-02-05T17:04:11.350+02:00Говежди бохчи в сос с маслини, розмарин и чесън<div class="separator" style="clear: both; text-align: center;">
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<b>Продукти:</b><br />
<br />
5-6 телешки/говежди/ пържоли.<br />
30 г мас, краве масло или зехтин<br />
50г настърган кашкавал<br />
50г пикантен колбас<br />
3-4 склидки чесън<br />
150 г натурални маслини<br />
стрък розмарин<br />
няколко стръка магданоз<br />
1 малка глава лук, нарязана на ситно<br />
700 г смлени домати<br />
сол<br />
черен пипер<br />
<br />
1. Начукайте добре пържолите. Посолете ги със сол и черен пипер.<br />
2. Нарежете колбаса на ситно. Пасирайте чесъна. Отделете няколко цели маслини за соса, останалите нарежете. Смесете в купичка нарязаните маслини, колбас, чесън, розмарин и малко магданоз.<br />
3. Сложете върху всяка пържола по 1 с.л. от сместа.<br />
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Загърнете като бохча и забодете с клечка за зъби. Не се притеснявайте, че остават отвори. Като се разтопи кашкавала по време на готвенето ще излезе от тях заедно с част от плънката и ще сгъсти и овкуси соса.<br />
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4. Загрейте мазнината в тенджера. Сложете лука и го оставете леко да се запържи. Добавете доматите. Щом заври, поставете внимателно бохчите вътре. Посолете със сол и черен пипер. Оставете ястието да къкри на тих огън. След час добавете останалите цели маслини. Гответе около 1,5 - 2 часа. Ако е необходимо прибавете малко вода.<br />
Пържолите не е задължително да са от филе, може да са от бут. Ястието може да се приготви и със свинско или пилешко месо. В този случай намалете времето за готвене.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-66868555455109563912019-02-04T18:17:00.005+02:002019-02-04T18:17:53.051+02:00Винени пурички с локум<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
<b><br /></b>
<b>Продукти:</b><br />
<br />
300 г свинска мас, мека<br />
200 мл бяло вино<br />
1 ч.л сода<br />
600 г брашно<br />
<br />
300 г локум за плънка<br />
<br />
за овалване:<br />
200 г пудра захар<br />
2 пак. ванилия<br />
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1. Свинската мас трябва да е прясна и мека, почти течна. Изсипете в купа свинската мас, виното и брашното, объркано със содата. Замесете меко тесто.<br />
2. Разточете тестото на лист с дебелина около 1/2 см.<br />
3. Нарежете ленти, като по дължината им подредите лентички локум.<br />
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4. Завийте рула и ги нарежете на пурички.<br />
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5. Подредете сладките в тава, покрита с хартия за печене. Печете ги в предрателно загрята на 180 С фурна за около 15-20 минути.<br />
6. Още топли ги оваляйте в пудра захар, размесена с ванилия.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-88865821037592984642019-02-04T12:44:00.000+02:002019-02-04T12:44:11.288+02:00Кюфтенца с риба тон консерва<br />
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<b>Продукти:</b><br />
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1 консерва риба тон<br />
1 яйце<br />
1 стрък зелен лук<br />
1 с.л. ситно нарязан копър<br />
2 с.л. галета<br />
смлян черен пипер<br />
сол /ако е необходимо/<br />
зехтин за пържене<br />
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1. Сложете купа рибата, яйцето, копъра, лука, нарязан на ситно, галетата. Подправете с черен пипер и сол /ако е необходимо, рибата е солена/ и ги разбъркайте.<br />
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2. Загрейте зехтин в тиган. С лъжица изсипете от сместа и оформете кюфтенца. Леко ги притиснете с гърба на лъжицата. Изпържете ги от двете страни.<br />
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3. Сервирайте с лимон и прясна салата.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-38115053649816551812019-02-03T20:20:00.000+02:002019-02-03T20:20:15.183+02:00Круши в тесто с карамелен сос с уиски<div class="separator" style="clear: both; text-align: center;">
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<b>Продукти:</b><br />
<br />
<b>за соса:</b><br />
100 г захар<br />
30 г краве масло<br />
100 мл течна сметана<br />
1 с.л. уиски или бренди<br />
<br />
500 г многолистно тесто<br />
2-3 круши<br />
50 г орехови ядки<br />
2 с.л. захар<br />
1/2 ч.л. канела<br />
<br />
<b>за намазване:</b><br />
1 яйце<br />
1 ч.л. прясно мляко<br />
1 ч.л. олио<br />
<br />
за соса:<br />
1. Изсипете захарта в тенджера с маслото и я загрейте да се карамелизира. Дръпнете от огъня и добавете сметаната, като разбърквате. Пазете се за да не се изгорите. Сместа започва да кипи. Добавете уискито и оставете соса да се охлади. Може да го съхранявате в бурканче в хладилник. Студен леко се втвърдява като на снимките. Ако искате по течен сос, трябва да го затоплите малко преди сервиране.<br />
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1. Обелете крушите, разполовете ги и ги почистете от семките.<br />
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2. Счукайте орехите и ги смесете със захарта и канелата. По формата на крушите изрежете бутертестото. За всяка половинка круша ви трябват 2 парчета - едното по-щироко от всяка страна от крушата с 1/2 см за основа, а другото - по-широко с около 2 см от всяка страна - за капаче. / Големината на капачето зависи от големината на крушите./ От изрезките изрежете листенца за украса.<br />
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3. Напълнете всяко парче круша с малко от ореховата плънка.<br />
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Захлюпете го върху по-малкото парче тесто. Покрийте отгоре с другото. Притиснете в краищата за да се запечатат добре. Сложете крушите в тавичка, покрита с хартия за печене. Украсете ги с изрязаните листенца.<br />
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Намажете ги с разбитото с малко прясно мляко и олио яйце. Печете ги в предварително загрята на 180 С фурна до зачервяване.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-59642124557616703192019-02-03T16:40:00.000+02:002019-02-03T16:40:01.034+02:00Картофена торта на тиган<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjm7-o7iPmaEBPa806Ya-mhh2FGaUDRer26pBM64Z84fuAG51mEyclmnOpBa-UqbPDaf_ZfPF96ip1gJrQCdKk11astJBa1tUPdCpaijebYfI9KXbf8vNiXqYxxm8DfuWw7_y3YtZ0-86/s1600/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjm7-o7iPmaEBPa806Ya-mhh2FGaUDRer26pBM64Z84fuAG51mEyclmnOpBa-UqbPDaf_ZfPF96ip1gJrQCdKk11astJBa1tUPdCpaijebYfI9KXbf8vNiXqYxxm8DfuWw7_y3YtZ0-86/s640/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B013.jpg" width="640" /></a></div>
<b><span style="font-family: inherit;"><br /></span></b>
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<b><span style="font-family: inherit;"><br /></span></b>
<b><span style="font-family: inherit;">Продукти:</span></b><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 кг картофи</span><br />
<span style="font-family: inherit;">2-3 с.л. олио</span><br />
<span style="font-family: inherit;">2 с.л. масло</span><br />
<span style="font-family: inherit;">1 голяма глава лук</span><br />
<span style="font-family: inherit;">сол</span><br />
<span style="font-family: inherit;">черен пипер</span><br />
<span style="font-family: inherit;">5 яйца</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">за плънката:</span><br />
<span style="font-family: inherit;">сирена по избор, шунка</span><br />
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<span style="font-family: inherit;">1. Нарежете картофите на малки кубчета.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HfustLywsxVOwdFTodYcRM7-t_rZbzXK2t4XvDpdL2LJLuE8uEbfkAuc044OtHwA83HLjFBOAFG3NEMO8BbU2t1IdZ4AFe5jeK3LPiL2yXTMRmLw0cjkcnEYtktCQuPp5Dj3557Yvz4U/s1600/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HfustLywsxVOwdFTodYcRM7-t_rZbzXK2t4XvDpdL2LJLuE8uEbfkAuc044OtHwA83HLjFBOAFG3NEMO8BbU2t1IdZ4AFe5jeK3LPiL2yXTMRmLw0cjkcnEYtktCQuPp5Dj3557Yvz4U/s400/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B01.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">2. Загрейте в тиган маслото и олиото. Добавете картофите и ги пържете, като често разбърквате. Прибавете лука, нарязан на ситно. Посолете със сол и черен пипер. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQ_Y0AGnm7a-jGGem_fobbHHdzn5PSgGiOV50ivo3NuBvBM7ftBb7u7JzWr7tMHHG2L-uDVNLSCmeMd8YzaDqYmgGH-lJk2Oez9rZSMulCWg8rmZi0pWNaZqzqwzY8rFENzkQSu0LRqJ9/s1600/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQ_Y0AGnm7a-jGGem_fobbHHdzn5PSgGiOV50ivo3NuBvBM7ftBb7u7JzWr7tMHHG2L-uDVNLSCmeMd8YzaDqYmgGH-lJk2Oez9rZSMulCWg8rmZi0pWNaZqzqwzY8rFENzkQSu0LRqJ9/s400/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B02.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">Пържете докато картофите омекнат напълно. Дръпнете ги от огъня да поизстинат леко.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1kLPmVARt9FWqZNYjEVXhFVftf8dekusWALIQgsC1Q9YDk_JjoqoV_xs1P6IjaSr0UAk6F9YZXJSI6ji5hL6m8Lj7pxtC8N2yn4Hr7CSSF58NqIem9RiahwKeSKNQ7hJxydpsJhu8Jpi/s1600/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1kLPmVARt9FWqZNYjEVXhFVftf8dekusWALIQgsC1Q9YDk_JjoqoV_xs1P6IjaSr0UAk6F9YZXJSI6ji5hL6m8Lj7pxtC8N2yn4Hr7CSSF58NqIem9RiahwKeSKNQ7hJxydpsJhu8Jpi/s400/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B03.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">3. Разбийте в купа яйцата. Посолете. Добавете картофите и разбъркайте добре. Картофите трябва да са поизстинали, иначе бързо ще получите бъркани яйца.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuur2iMhJiRACOeKLCrtyGbwB0gc0X9aMdd4lFMhlI1Z_U2BzyuNAGtcpLQKZYXSxbJPRflK1I3B2XioIAVgQ19WcDefTCkyLWIgYByiN3XGkZvRjnc31CCj3eF946boFrznW9og-AUuGN/s1600/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuur2iMhJiRACOeKLCrtyGbwB0gc0X9aMdd4lFMhlI1Z_U2BzyuNAGtcpLQKZYXSxbJPRflK1I3B2XioIAVgQ19WcDefTCkyLWIgYByiN3XGkZvRjnc31CCj3eF946boFrznW9og-AUuGN/s400/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B05.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">4. Загрейте отново тигана. Може да добавите още масло, ако сметнете за необходимо. Изсипете половината от картофената смес. Подредете отгоре съставките за плънката. Колкото повече, толкова по-добре. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitC2B7Co4JtItJrA0s3xn4o0SH2HTAv4QVewiToubXZTAl3JQ5ffKK0H0tdJM3ur_y873e5dlBl6uNSjj4UDedqSZ0PFCk60MbuqHrFqxCbftlLv2gwG-LOJT9JvJvo2GNddd3K_X_G4xu/s1600/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitC2B7Co4JtItJrA0s3xn4o0SH2HTAv4QVewiToubXZTAl3JQ5ffKK0H0tdJM3ur_y873e5dlBl6uNSjj4UDedqSZ0PFCk60MbuqHrFqxCbftlLv2gwG-LOJT9JvJvo2GNddd3K_X_G4xu/s400/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B06.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">Покрийте с останалите картофи. Пържете така докато покафенее отдолу и стане хубава коричка.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBwsR_ZFVPcYLxkP2EpfN_92JW0rNGTdaTPk7abGP7I2TSYJXdnRIkroND-4Z8CaBBd_Edxea-qC1j6X3ssygqPtFF42UA3b9dGDOV_gr3gVxaz6qO9XOCSN_QyoKYxrLzUwVadcfciAc/s1600/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBwsR_ZFVPcYLxkP2EpfN_92JW0rNGTdaTPk7abGP7I2TSYJXdnRIkroND-4Z8CaBBd_Edxea-qC1j6X3ssygqPtFF42UA3b9dGDOV_gr3gVxaz6qO9XOCSN_QyoKYxrLzUwVadcfciAc/s400/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B07.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">5. Сложете върху тигана голяма чиния. Обърнете тортата в чинията и внимателно я плъзнете обратно в тигана. Така тортата ще се обърне да се запържи и от другата страна.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBNMKZrlcby1KmPCdcHiGp3xPCUgGKsrOonoal0tZWtLXt8fHIH62HbTOX5AL1csJ_u4c5MNgE3m1wv_aqFUK5mu8mCMloNxIg7vO92CqdjxG9tgvK3VlV1GhT6iE8BUeR2StjGyfI0sQ/s1600/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBNMKZrlcby1KmPCdcHiGp3xPCUgGKsrOonoal0tZWtLXt8fHIH62HbTOX5AL1csJ_u4c5MNgE3m1wv_aqFUK5mu8mCMloNxIg7vO92CqdjxG9tgvK3VlV1GhT6iE8BUeR2StjGyfI0sQ/s400/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B08.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">6. Пържете я до златиста коричка. Сервирайте ястието топло със салата.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-KYvKRCwSV0V86XQR_OydmPQwSInGmfu3mOTD5rCXwQcF3GctOuVwvG17C5W4R9psj7PO_cK2QN_CgEoDa-HB1o_UHBUMgbqHjk0N8Eg4GpZYx2y1chc2Exj_BGDBFEZAlD85Hd51TmQ/s1600/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-KYvKRCwSV0V86XQR_OydmPQwSInGmfu3mOTD5rCXwQcF3GctOuVwvG17C5W4R9psj7PO_cK2QN_CgEoDa-HB1o_UHBUMgbqHjk0N8Eg4GpZYx2y1chc2Exj_BGDBFEZAlD85Hd51TmQ/s400/%25D0%25BA%25D0%25B0%25D1%2580%25D1%2582%25D0%25BE%25D1%2584%25D0%25B5%25D0%25BD%25D0%25B0+%25D1%2582%25D0%25BE%25D1%2580%25D1%2582%25D0%25B09.jpg" width="400" /></a></div>
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<span style="font-family: inherit;"><br /></span>Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-50523568961919120952019-02-03T10:06:00.002+02:002019-02-03T10:06:36.499+02:00Бахур<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn91EG4fTmYZWRTxYpfQO8cdpNT-qR-HdeKu10WCy07XwZryTHNyyRIVe-Iikae0up-3SpEunmJHaBMSjM7WQm0waILtVYNcnovN_uJlFaDiVRdLmHNJrVu0-Dad1XDEJHyyRNXDaRhbX1/s1600/%25D0%25B1%25D0%25B0%25D1%2585%25D1%2583%25D1%25805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn91EG4fTmYZWRTxYpfQO8cdpNT-qR-HdeKu10WCy07XwZryTHNyyRIVe-Iikae0up-3SpEunmJHaBMSjM7WQm0waILtVYNcnovN_uJlFaDiVRdLmHNJrVu0-Dad1XDEJHyyRNXDaRhbX1/s640/%25D0%25B1%25D0%25B0%25D1%2585%25D1%2583%25D1%25805.jpg" width="640" /></a></div>
<b><br /></b>
<b><br /></b>
<b>Продукти:</b><br />
<br />
1,5 кг дебели свински черва<br />
1 кг мазно кърваво свинско месо<br />
1 кг свински бял дроб<br />
0,5 кг свински сърца<br />
0,5 кг свински далак<br />
50 г ориз<br />
15 г бахар смлян<br />
15 г черен пипер смлян<br />
7 ч.л. сол /около 50г/<br />
това са вътрешностите приблизително на едно прасе<br />
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1. Нарежете всички дреболии /бял дроб, сърце, далак / и месото на ситно. Не ги мелете.<br />
2. Объркайте месото с подправките и ориза. Оставете сместа да престои една нощ в хладилник.<br />
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3. Напълнете бахура в червата с помощта на машинка. Пълнете хлабаво. Нека вътре има достатъчно място. При варенето червата се свиват, а ориза набъбва.<br />
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4. Сложете бахура в голяма тенджера. Налейте вода колкото да го покрие. Затиснете го с чиния или по-малък капак за да не мърда при варенето. Варете го на слаб огън в продължение на 2 часа. Не бива да ври силно, за да не се напука. Не е необходимо да се добавя допълнително сол във водата.<br />
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4. Оставете го да изстине. Извадете го от бульона и го охладете за една нощ преди да го нарежете.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-18504625940155359802019-02-02T21:22:00.000+02:002019-02-02T21:22:12.884+02:00Джобчета с ябълки и орехов крем<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
<br />
<b>Продукти:</b><br />
<br />
500 г многолистно тесто<br />
500 г ябълки<br />
50 г мед<br />
50 г краве масло<br />
150 г орехови ядки<br />
1 ч.л. канела<br />
цели орехови ядки за украса<br />
1 с.л. захар<br />
малко яйце<br />
<br />
1. Обелете ябълките и ги нарежете на парченца. Сложете в кухненски робот орехите, канелата, маслото и меда.<br />
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Смелете всичко на крем.<br />
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2. Нарежете тестото на квадрати. Сложете във всеки от тях по 1 ч.л. от ореховия крем.<br />
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Отгоре поставете няколко парченца ябълка.<br />
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Затворете краищата на квадратите към средата.<br />
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Поставете по една цяла орехова ядка отгоре. Намажете ги с яйце и поръсете със захар.<br />
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3. Печете джобчетата в предварително загрята на 180 С фурна докато се зачервят.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-69624518970290564252019-02-02T19:46:00.002+02:002019-02-02T19:46:44.623+02:00Бъбреци в масло и горчица<div class="separator" style="clear: both; text-align: center;">
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<b>Продукти:</b><br />
за 2 порции<br />
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2 свински бъбрека<br />
2 с.л. краве масло<br />
1 малка главичка лук, ситно нарязана /около 1 препълнена супена лъжица/<br />
1 ч.л. горчица<br />
1/2 ч.ч. бяло вино<br />
1 ч.л. студено краве масло<br />
лимонов сок<br />
сол<br />
черен пипер<br />
магданоз<br />
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1. Почистете бъбреците от ципите.<br />
2. Загрейте маслото в тенджерка с капак. Сложете бъбреците и ги гответе под капак за около 6-7 минути, като ги обръщате от време на време, но без да ги бодете с вилица. Извадете ги и ги оставете да си починат.<br />
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2. В маслото, в което се готвеха бъбреците, сложете ситно нарязания лук и го задушете докато омекне. Добавете виното и го оставете да поври и да се редуцира. Щом сосът започне да се сгъстява, дръпнете го от огъня, добавете горчицата и бучка студено масло. Разбъркайте добре.<br />
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3. Нарежете бъбреците на филийки от около 1/2 см. Върнете ги в соса, заедно със соковете, които са отделили. Посолете със сол и черен пипер. Върнете тенджерата на печката, вече на изключен котлон. Разбъркайте резенчетата бъбреци в соса за няколко минути, но внимавайте да не завира.<br />
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Сервирайте ги поръсени с магданоз.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com1tag:blogger.com,1999:blog-2603498091076179401.post-25111352954728521762017-07-01T16:14:00.000+03:002017-07-01T16:14:02.652+03:00Оризово руло със спанак<div class="separator" style="clear: both; text-align: center;">
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<br />
<b>Продукти:</b><br />
<br />
<u>за спаначената плънка:</u><br />
2-3 стръка зелен лук<br />
1 стрък зелен чесън<br />
малко магданоз<br />
500 г спанак<br />
2 с.л. олио<br />
200 г сирена по избор /топено сирене, пушено сирене, синьо сирене, бяло саламурено/<br />
1 варено яйце /може и без него/<br />
<br />
<u>за оризовата основа:</u><br />
1 с.л. краве масло<br />
1 каф. чашка ориз<br />
3 каф. чашки зеленчуков бульон<br />
100 г настърган кашкавал<br />
<br />
<u>за коричката:</u><br />
1 с.л. краве масло<br />
2-3 с.л. галета<br />
<br />
1. Нарежете на ситно лука и чесъна и ги задушете в загрятото олио. Добавете магданоза и нарязания много на ситно спанак. Щом зеленчуците омекнат - дръпнете ги от котлона и разбъркайте в тях сирената. Подправете със сол и черен пипер на вкус.<br />
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2. В тенджера разтопете маслото. Добавете ориза и го запържете докато побелее. Прибавете бульона, малко сол и черен пипер и го варете на слаб огън под капак докато омекне и поеме всичката течност. Щом леко изстине, разбъркайте в него настъргания кашкавал.<br />
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3. Разтопете маслото за коричката и с него намажете обилно хартия за печене. Поръсете с галетата.<br />
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Разпределете върху нея пласт ориз, после спанак и накрая поръсете с яйцето, нарязано много на ситно.<br />
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4. Като си помагате с хартията, навийте ориза на руло.<br />
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Печете го в загрята на 200 С фурна до златисто. Поднесете го топло със салата.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-8687447551596377652017-06-30T11:46:00.001+03:002017-06-30T11:46:30.202+03:00Лимонада от рози<a href="http://media.snimka.bg/s1/5934/038111283.jpg?r=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://media.snimka.bg/s1/5934/038111283.jpg?r=0" data-original-height="480" data-original-width="640" height="480" width="640" /></a><br />
<b><br /></b>
<b>Продукти:</b><br />
(за 1 литър)<br />
<br />
80 г почистени листенца от трендафил<br />
200 г захар<br />
сока на 2 лимона<br />
настъргана кора на 2 лимона<br />
1 л вода<br />
<br />
1. Загрейте водата и захарта да кипнат.<br />
2. Изсипете почистените розови листенца и оставете водата да кипне още веднъж. Дръпнете ги от котлона. Добавете настърганата лимонова кора. Оставете ги да изстинат напълно.<br />
3. Прецедете розовата вода. Добавете лимоновия сок.<br />
4. Сервирайте лимонадата напълно изстудена, с добавен лед, резенчета лимон и листенца мента.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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Заслужава си да отделите една чаша от тази ароматна напитка за да изненадате любимите си с тези интересни <a href="http://tarakchieva.blogspot.bg/2017/06/blog-post_83.html">бонбони</a> - истински малки бижута.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com3tag:blogger.com,1999:blog-2603498091076179401.post-55790373872625971972017-06-30T11:46:00.000+03:002017-06-30T11:46:00.621+03:00Бонбони от рози<div class="separator" style="clear: both; text-align: center;">
<a href="http://media.snimka.bg/s1/5934/038111288.jpg?r=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://media.snimka.bg/s1/5934/038111288.jpg?r=0" data-original-height="480" data-original-width="640" height="480" width="640" /></a></div>
<b><br /></b>
<b><br /></b>
<b>Продукти:</b><br />
(за 1 чаша)<br />
<br />
20 г почистени листенца от трендафил<br />
50 г захар<br />
сока на 1/2 лимона<br />
настъргана кора на 1/2 лимон<br />
250 мл вода<br />
2 пак. желатин<br />
<br />
<br />
1. Накиснете желатина в малко студена вода да набъбне.<br />
2. Загрейте останалата вода и захарта да кипнат.<br />
3. Изсипете почистените розови листенца и оставете водата да кипне още веднъж. Дръпнете ги от котлона. Добавете настърганата лимонова кора и желатина да се разтопи.<br />
4. Оставете сместа да изстине. Разпределете я в силиконови формички за бонбони или лед и ги оставете да се стегнат. Изненадайте с тях любимите си хора.<br />
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Непосредствено преди поднасянето им може да ги оваляте в кристална захар за повече блясък.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-58687548993726796572017-06-29T16:45:00.000+03:002017-06-29T16:45:38.947+03:00Черешов сладкиш с мед и бадеми<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
<b><br /></b>
<b>Продукти:</b><br />
<br />
250 г краве масло<br />
150 г бяло пшенично брашно<br />
100 г бадемово брашно<br />
100 г мед<br />
1 яйце<br />
3 с.л. филирани бадеми<br />
<br />
за плънката:<br />
500 г череши<br />
2 с.л. захар<br />
1 с.л. брашно<br />
50 мл портвайн<br />
<br />
1. В купа смесете брашната, меда и маслото (студено, нарязано на малки кубчета). Претрийте с пръсти докато се получат малки бучици. Може да замените бадемовото брашно с пшенично, пълнозърнесто или да смелите друг вид ядки - лешници, орехи.<br />
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2. Отделете 1/3 от маслените трохи и сложете към тях филираните бадеми.<br />
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3. В останалата 2/3 от тестото добавете яйцето и замесете тесто. Покрийте го с найлоново фолио и го оставете в хладилник да стегне.<br />
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4. Почистете черешите от костилките и ги сложете в тиган със захарта да поврат. Щом им изври течността, изсипете портвайна ( може и без него) да се изпари алкохола. Дръпнете ги от котлона и добавете брашното. То ще поеме останалата течност по време на печенето. Оставете плънката да изстине напълно.<br />
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5. Разпределете с пръсти тестото на дъното на тавичка.<br />
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Изсипете отгоре плънката.<br />
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Поръсете с маслените трохи.<br />
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6. Печете сладкиша в загрята на 180 С фурна до зачервяване.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-24892538096367379102017-06-09T17:48:00.000+03:002017-06-09T17:48:08.546+03:00Агнешки книжен кебап<a href="http://media.snimka.bg/s1/5912/038068028.jpg?r=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://media.snimka.bg/s1/5912/038068028.jpg?r=0" data-original-height="480" data-original-width="640" height="480" width="640" /></a><br />
<b><br /></b>
<b>Продукти:</b><br />
<br />
1 агнешка плешка, обезкостена или около 1 кг агнешко месо<br />
2 връзки зелен лук<br />
1 връзка магданоз<br />
1 връзка джоджен<br />
1 ч.л. сол<br />
1 ч.л. челен пипер<br />
1 ч.л. червен пипер<br />
60г краве масло<br />
<br />
1. Нарежете месото на хапки. Сложете го в купа с подправките и нарязаните на ситно делен лук, магданоз и джоджен. Объркайте го добре, покрийте го с найлоново фолио и го оставете да се маринова за 2 часа /или цяла нощ/ в хладилник.<br />
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2. Поставете голям лист хартия за печене в тавичка, изсипете в нея месото, поставете отгоре му маслото, нарязано на кубчета и го загърнете като плик. Може да разделите месото на 6 порции и да загърнете 6 отделни пакета, Така ще получите 6 индивидуални порции.<br />
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3. Печете кебапа в загрята на 180 С фурна за два и половина-три часа.<br />
<span style="text-align: center;">4. Може да го сервирате в хартията или да го извадите в друг съд. При индивидуалните кебапи може да оставите всеки сам да си разкъса пакета.</span><br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com1tag:blogger.com,1999:blog-2603498091076179401.post-83205897018738911102017-05-22T16:56:00.000+03:002017-05-22T16:56:45.235+03:00Кашкавал на фурна<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
<b><br /></b>
<b>Продукти:</b><br />
<br />
2 с.л. краве масло<br />
4 с.л. брашно<br />
1 ч.ч. прясно мляко<br />
200 г настърган кашкавал<br />
2 яйца<br />
сол<br />
черен пипер<br />
щипка индийско орехче<br />
олио за намазване на тавичката<br />
<br />
1. В тенджера разтопете маслото. Добавете брашното и го запържете добре. Дръпнете ги от котлона. Малко по малко добавяйте прясното мляко, като разбърквате непрекъснато. Трябва да получите много гъста каша, почти като меко тесто.<br />
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2. Добавете настъргания кашкавал и оставете сместа да изстине до телесна температура.<br />
3. Прибавете яйцата, подправете със сол, черен пипер и индийска орехче и разбъркайте добре.<br />
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4. Намаслете тавичка обилно с олио. Изсипете в нея сместа и я запечете в загрята на 200 С фурна до зачервяване.<br />
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5. Сервирайте ястието със салата за обяд или лека вечеря. Може да се пече и в по-малка тавичка за по-дебели парчета. Аз го харесвам на тънък слой за повече хрупкава коричка.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-21222250507992778482017-05-19T13:02:00.000+03:002017-05-19T13:02:01.451+03:00Спанак с ориз на фурна<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
<b><br /></b>
<b>Продукти:</b><br />
<br />
500 г спанак<br />
3 стръка зелен лук<br />
1 стрък зелен чесън<br />
1/2 китка магданоз<br />
3 с.л. олио<br />
1 каф. чашка ориз<br />
3 каф. чашки вода<br />
сол<br />
черен пипер<br />
<br />
<u>за поливката:</u><br />
2 яйца<br />
1 ч.ч. прясно мляко<br />
щипка сол<br />
<br />
1. Нарежете лука и чесъна на ситно. Задушете ги в олиото до омекване. Добавете ориза и той да се позапържи. Подправете със сол и черен пипер.<br />
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2. Прибавете нарязания на ситно спанак, объркайте го в мазнината и ориза да се попари и омекне. Добавете 3 кафени чашки вода. Захлюпете тенджерката и оставете ориза да набъбне и да се посвари.<br />
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3. Прехвърлете го в тавичка и да го запечете.<br />
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4. Щом оризът поеме почти всичката течност, разбийте яйцата с прясното мляко и щипка сол и залейте ястието. Запечете го до златисто.<br />
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5. Сервирайте ястието топло или на стайна температура с лъжица кисело мляко.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0tag:blogger.com,1999:blog-2603498091076179401.post-58281909339718581842017-05-18T13:21:00.000+03:002017-05-18T13:21:35.420+03:00Двуцветен орехов сладкиш<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
<b><br /></b>
<b>Продукти:</b><br />
<br />
100 г краве масло<br />
100 мл олио<br />
5 яйца<br />
200 г захар<br />
200 г брашно<br />
3 с.л. какао<br />
1 ч.ч. орехи, нарязани<br />
<b>Няма </b>набухвател<br />
<br />
1. Разбийте маслото, олиото и захарта.<br />
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2. Добавяйте 1 по едно яйцата, като не спирате да разбивате.<br />
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3. Добавете брашното.<br />
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3. Изсипете половината от тестото в намазана и поръсена с брашно тавичка или покрита с хартия за печене.<br />
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4. Добавете в останалата половина от тестото какаото, разбъркайте добре.<br />
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Изсипете кафявата смес върху бялата.<br />
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5. Поръсете с нарязаните орехи и печете в загрята на 180 С фурна за 30-40 минути.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com1tag:blogger.com,1999:blog-2603498091076179401.post-19364671614925791572017-05-10T12:54:00.003+03:002017-05-10T12:54:58.266+03:00Торта Ябълков цвят<div class="separator" style="clear: both; text-align: center;">
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<b>Продукти</b>:<br />
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100 г бишкоти<br />
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<u>за пошираните ябълки</u>:<br />
500 г ябълки<br />
1 ч.ч. бяло вино<br />
1 ч.ч. вода<br />
1/2 ч.ч. захар<br />
пръчка канела<br />
звездичка анасон<br />
3-4 зърна черен пипер<br />
кората на 1/2 лимон, обелена на лентички<br />
прахче ванилия<br />
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<u>за крема</u>:<br />
500 г сирене Маскарпоне<br />
500 г заквасена сметана<br />
100 г мед или на вкус<br />
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2 пакетчета желатин<br />
шепа филирани бадеми<br />
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1. Обелете ябълките, почистете ги от семките и ги нарежете на четвъртинки.<br />
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Сложете ги в тенджерка, залейте ги с водата и виното, добавете захарта и подправките и ги варете на тих огън докато леко омекнат, но да останат леко хрупкави. Оставете ги да изстинат в течността за да поемат ароматите. (виж <a href="http://tarakchieva.blogspot.bg/2011/12/blog-post_13.html">Поширани круши</a>)<br />
2. Нарежете бишкотите на малки парченца и ги разпределете на дъното на поднос или тортена форма. Сложете ринга отстрани.<br />
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3. Отцедете ябълките и ги нарежете на кубчета. В част от сиропа от поширането на ябълките сложете желатина да набъбне. Разтопете го на водна баня и го добавете към охладения сироп.<br />
4. Разбийте сиренето, сметаната и меда. Ако желаете добавете повече мед. Прибавете 4-5 с.л. от сиропа и нарязаните на кубчета ябълки.<br />
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Изсипете сместа върху нарязаните бишкоти.<br />
5. Загладете тортата добре. Залейте отгоре останалия сироп от поширането на ябълките. Приберете тортата в хладилник да стегне за една нощ.<br />
6. Прекарайте острието на остър нож внимателна по стените на ринга за да отделите тортата. Облепете я отстрани с бадемите. Украсете я със свежи ябълкови цветове. Това е много лека и ароматна торта, подходяща за гости на следобедно кафе. Страхотно би се получила и с компот от обелени праскови или ананас.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com1tag:blogger.com,1999:blog-2603498091076179401.post-9001180566794843852015-11-04T18:22:00.001+02:002015-11-04T18:22:56.861+02:00Хрупкав паниран патладжан<div class="separator" style="clear: both; text-align: center;">
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<b>Продукти:</b><br />
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2 патладжана<br />
2 с.л. брашно<br />
2 яйца<br />
сол<br />
черен пипер<br />
2 филийки хляб<br />
20 г пармезан<br />
пресни билки - риган, мащерка<br />
олио за пържене<br />
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1. Нарежете патладжана на филийки с дебелина от 1 см. Посолете ги и ги оставете да престоят за 15-20 минути за да пуснат горчивата си вода. Изплакнете ги и ги подсушете.<br />
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2. Сложете в кухненски робот хляба, пармезана, билките и щипка черен пипер.<br />
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Миксирайте до получаване на трохи.<br />
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3. Разбийте яйцата. Оваляйте резенчетата патладжан в брашното, изтупайте излишното. Потопете ги в яйцата и хубаво ги притиснете в трохите.<br />
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4. Изпържете ги в загрятото олио да златисто.<br />
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5. Сервирайте патладжаните с резенчета лимон или поръсени със сладки летни домати и козе сирене.<br />
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<br />Емилия Таракчиеваhttp://www.blogger.com/profile/12236616302953580797noreply@blogger.com0