tag:blogger.com,1999:blog-8770889798418545942024-03-13T20:45:55.760+01:00Anna Jurksztowicz I'jemKulinarny blog piosenkarki Anny JurksztowiczAnonymoushttp://www.blogger.com/profile/03985529088360070861noreply@blogger.comBlogger286125tag:blogger.com,1999:blog-877088979841854594.post-41620517174224667642017-01-11T10:19:00.000+01:002017-01-11T10:19:01.686+01:00Sałatka japońska - zdrowa i prosta<div class="separator" style="clear: both; text-align: center;">
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Składniki:</div>
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wodorosty (mogą być z puszki)</div>
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groszek (latem świeży ugotowany, zimą konserwowy z puszki)</div>
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świeży ogórek</div>
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sezam: czarny i biały</div>
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ocet ryżowy (można go zastąpić sokiem z cytryny lub innym octem)</div>
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łyża oleju sezamowego (można go zastąpić orzechowym lub oliwą)</div>
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sól</div>
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Przygotowanie:</div>
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Obranego ogórka pokroić na cienkie plasterki, posolić i odstawić aż odcieknie woda. </div>
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<span style="text-align: start;">Osączyć groszek. Pokroić wodorosty. Wszystkie składniki wymieszać. Posypać obficie sezamem. Z octu i oleju zrobić sos. Doprawić minimalnie solą i polać sałatkę. </span></div>
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Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-31347744951929346762017-01-04T10:15:00.000+01:002017-01-04T10:15:21.028+01:0010 najchętniej czytanych przepisów w 2016 r. <div class="separator" style="clear: both; text-align: center;">
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<a href="http://annajurksztowiczijem.blogspot.com/2015/04/saatka-z-burakow-z-soczewica.html" target="_blank">10. Sałatka z buraków z soczewicą</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2013/08/zupa-z-czerwonej-kapusty-przepis.html" target="_blank">9. Zupa z czerwonej kapusty - przepis</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2014/06/pieczyste-udziec-jagniecy.html" target="_blank">8. Pieczyste - udziec jagnięcy</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2014/01/papierowe-kanapki-czyli-papier-ryzowy.html" target="_blank">7. Papierowe kanapki, czyli papier ryżowy na surowo (bez smażenia)</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2015/07/nalewka-dereniowa.html" target="_blank">6. Nalewka dereniowa</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2014/06/nalewka-z-biaych-porzeczek.html" target="_blank">5. Nalewka z białych porzeczek</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2014/09/nalewka-z-winogron.html" target="_blank">4. Nalewka z winogron</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2014/11/stek-z-tunczyka.html" target="_blank">3. Stek z tuńczyka</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2013/10/goabki-z-woskiej-kapusty-pyszne.html" target="_blank">2. Gołąbki z włoskiej kapusty - pyszne!!!</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2015/04/piers-z-gesi-pieczona.html" target="_blank">1. Pierś z gęsi pieczona</a></h3>
Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com1tag:blogger.com,1999:blog-877088979841854594.post-18994406323691155102016-12-28T10:01:00.000+01:002016-12-28T10:01:01.230+01:0010 ekspresowych przepisów na Sylwestra<br />
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<a href="http://annajurksztowiczijem.blogspot.com/2014/01/papierowe-kanapki-czyli-papier-ryzowy.html" target="_blank">Papierowe kanapki, czyli papier ryżowy na surowo (bez smażenia)</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2013/08/wino-z-brozskwiniami.html" target="_blank">Wino z brzoskwiniami</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2013/07/makaron-razowy-z-cukinia-prosty-przepis.html" target="_blank">Makaron razowy z cukinią - prosty przepis</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2013/08/smazone-sliwki-z-lodami-ekspresowy-deser.html" target="_blank">Smażone śliwki z lodami - ekspresowy deser</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2013/08/saata-peruwianska-pyszna.html" target="_blank">Sałata peruwiańska - pyszna!</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2015/10/carpaccio-z-cukinii.html" target="_blank">Carpaccio z cukinii</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2015/06/deser-z-jogurtu-greckiego.html" target="_blank">Deser z jogurtu greckiego</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2015/05/sledz-prosty-przepis-tradycyjny-polski.html" target="_blank">Śledź - prosty przepis, tradycyjny polski</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2015/03/anna-jurksztowicz-gotuje-szybkie.html" target="_blank">Anna Jurksztowicz gotuje - szybkie przekąski</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2014/12/poswiateczne-tuningowanie-potraw-w.html" target="_blank">Poświąteczne tuningowanie potraw</a></h3>
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Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-49179902187193858932016-12-23T10:53:00.001+01:002016-12-23T10:53:26.332+01:00Anna Jurksztowicz gotuje - życzenia świąteczne<iframe width="480" height="270" src="https://www.youtube.com/embed/_cl4iopMpBo" frameborder="0" allowFullScreen=""></iframe>Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-18765931232389841692016-12-14T09:30:00.000+01:002016-12-14T09:30:26.552+01:0010 najlepszych przepisów na święta Bożego Narodzenia<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #666666; font-family: 'trebuchet ms', trebuchet, verdana, sans-serif; font-size: 22px; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
Święta coraz bliżej. Oto mój zestaw przepisów bożonarodzeniowych na 2016 r.<br class="Apple-interchange-newline" /></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2015/05/sledz-prosty-przepis-tradycyjny-polski.html" target="_blank">Śledź - prosty przepis, tradycyjny polski</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2016/11/filet-z-gesi-z-patelni.html" target="_blank">Filet z gęsi z patelni</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2015/01/anna-jurksztowicz-gotuje-jak-przygotwac.html" target="_blank">Najlepsze śledzie ever</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2014/12/anna-jurksztowicz-gotuje-karp-po.html" target="_blank">Karp po żydowsku</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2014/12/anna-jurksztowicz-gotuje-karp-po-polsku.html" target="_blank">Karp po polsku w śmietanie</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2014/06/pieczyste-udziec-jagniecy.html" target="_blank">Pieczyste - udziec jagnięcy</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2014/02/flaczki-w-szafranie.html" target="_blank">Flaczki w szafranie</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2013/12/swiateczne-pierniczki-genialny-przepis.html" target="_blank">Świąteczne pierniczki - genialny przepis</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2013/12/sledzie-po-jurksztowiczowsku.html" target="_blank">Śledzie po Jurksztowiczowsku</a></h3>
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<a href="http://annajurksztowiczijem.blogspot.com/2016/03/zurawina-po-amerykansku-do-indyka-lub.html" target="_blank">Żurawina po amerykańsku do indyka lub innych mięs (przepis p. Elżbiety Wars)</a></h3>
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Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-62574425565449085592016-11-30T09:00:00.000+01:002016-11-30T09:00:32.801+01:00Papryczki Padron<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKNj7sfghtt-wxeL5x5jCeVx8qGxEMp4tPHeB73oZkt2wDgbBzQVqAs66tMgLyXP48J_Djc8xEwXTlNJ5PfWkzvrLensIu6UOWXQ_yQxuOKAA_sFdB8Ju5gh_aBYhwUrUQzDgoTJGMbg/s1600/Screen+Shot+2016-11-27+at+10.04.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKNj7sfghtt-wxeL5x5jCeVx8qGxEMp4tPHeB73oZkt2wDgbBzQVqAs66tMgLyXP48J_Djc8xEwXTlNJ5PfWkzvrLensIu6UOWXQ_yQxuOKAA_sFdB8Ju5gh_aBYhwUrUQzDgoTJGMbg/s320/Screen+Shot+2016-11-27+at+10.04.15.jpg" width="177" /></a></div>
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Składniki:</div>
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Papryczki padron</div>
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Oliwa</div>
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Sól morska</div>
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Ząbek czosnku</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1UqOGsmil7_eo8WiZP6t2f97lbNEzyWfDDeJFGPltBWCo49Gk8D50hxQnIASQz-S4HCmhveUwgVHmkVTZOks1uSY2CsL7PUUjdhNznTgInVr7wckwXvd7el0n8V1gsFVKCtpNdHJuHc/s1600/Screen+Shot+2016-11-27+at+10.04.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1UqOGsmil7_eo8WiZP6t2f97lbNEzyWfDDeJFGPltBWCo49Gk8D50hxQnIASQz-S4HCmhveUwgVHmkVTZOks1uSY2CsL7PUUjdhNznTgInVr7wckwXvd7el0n8V1gsFVKCtpNdHJuHc/s320/Screen+Shot+2016-11-27+at+10.04.22.jpg" width="182" /></a></div>
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Przygotowanie:</div>
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Papryczki umyć i starannie osuszyć. Na szerokiej patelni rozgrzać oliwę z drobno pokrojonym czosnkiem. Smażyć papryczki, mieszając, aż będą rumiane z obu stron. Smażą się dość szybko - 2-3 minuty z każdej strony. Po wyjęciu wyłożyć na papierową serwetkę, która wchłonie tłuszcz. Posypać solą morską. Najlepiej smakują na gorąco, ale zimne też są dobre. Papryczki smażymy z gniazdami nasiennymi. Nie stanowi to problemu podczas jedzenia. Chwytamy za szypułkę i odgryzamy pozostawiając nasiona. PS Można zjadać w całości. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSG8kR4llJhDLU_7IMrEwj3EXPjEEFv-ndJEeEDrRV8jz9y-MS0bzJLaGmCkv30YBp9zCBXCroFq1fkfqu1CxnFqw_XmmrKDvBWsFaASpi4hnL7c-KcNYYj953H8i3IX-NKUdzRJTtqY/s1600/Screen+Shot+2016-11-27+at+10.04.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSG8kR4llJhDLU_7IMrEwj3EXPjEEFv-ndJEeEDrRV8jz9y-MS0bzJLaGmCkv30YBp9zCBXCroFq1fkfqu1CxnFqw_XmmrKDvBWsFaASpi4hnL7c-KcNYYj953H8i3IX-NKUdzRJTtqY/s320/Screen+Shot+2016-11-27+at+10.04.34.jpg" width="176" /></a></div>
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Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-53800246518229880272016-11-21T21:26:00.002+01:002016-11-21T21:29:38.524+01:00Okładniczki, czyli małże brzytwy - jak zrobić?<div class="separator" style="background-color: white; clear: both; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3Pkpbiy0orakjuxIFbFONud382IBoTLC0-07RQ-_ADf6UNFOLewKJGRalhkZL1qdOBmgZJox7JGT0-oTK6HVSNe2NJmJsZ6wjxhO0LoDMTzNc7ZEe3oNDmI-J-cnQdheAaduMKpf8sg/s1600/Screen+Shot+2016-11-21+at+20.53.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3Pkpbiy0orakjuxIFbFONud382IBoTLC0-07RQ-_ADf6UNFOLewKJGRalhkZL1qdOBmgZJox7JGT0-oTK6HVSNe2NJmJsZ6wjxhO0LoDMTzNc7ZEe3oNDmI-J-cnQdheAaduMKpf8sg/s320/Screen+Shot+2016-11-21+at+20.53.43.jpg" width="320" /></a></div>
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Przed przygotowaniem małże trzymajcie około pół godziny w wodzie. <span style="font-size: 13.2px; line-height: 18.48px;">Dzięki temu pozbędziecie się piasku.</span><span style="font-size: 13.2px; line-height: 18.48px;"> </span><span style="font-size: 13.2px; line-height: 18.48px;">Przepis jest bardzo prosty. Na patelnię (może być szeroki rondel) wylejcie 3-4 łyżki oliwy. Dodajcie drobno pokrojoną szalotkę, sporo posiekanej natki pietruszki. Dwa ząbki czosnku. Doprawcie solą i pieprzem. Podlejcie 1/2 szklanki białego wina. Dodajcie okładniczki. 3-4 minuty w zupełności wystarczą. Smacznego :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7l03cuBCfUrwAK0xdBml-WFpuYStPJsjknz6KYMJmkLDvDKVyManmGV_Q8mcZVLGSYJDJH10vqyODWlkZiyM4cMHF74Fhf8Fdrl6jploE6AW4lIRwgUARjFmfVgDyAbwy8p3KNp3OLpw/s1600/Screen+Shot+2016-11-21+at+20.53.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7l03cuBCfUrwAK0xdBml-WFpuYStPJsjknz6KYMJmkLDvDKVyManmGV_Q8mcZVLGSYJDJH10vqyODWlkZiyM4cMHF74Fhf8Fdrl6jploE6AW4lIRwgUARjFmfVgDyAbwy8p3KNp3OLpw/s320/Screen+Shot+2016-11-21+at+20.53.53.jpg" width="234" /></a></div>
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Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com4tag:blogger.com,1999:blog-877088979841854594.post-88220574438647723712016-11-16T07:30:00.000+01:002016-11-16T07:30:13.628+01:00Pieczone jesienne warzywa<div class="separator" style="clear: both; text-align: center;">
Pieczone warzywa ze świeżymi ziołami, oliwą to świetny dodatek, baza do sałatek czy past. </div>
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Warzywa układamy na natłuszczonej blaszce. Dodajemy zioła i pieczemy - 20-30 minut w 220 stopniach C.</div>
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Tu w wersji z pak choi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUEokmxAfjcMUM70dYk435ocj7rWuyMFdQ06fy-LJJPh3EAki0Fg3kiuCvFMQkAjXd6dCKHJQgTL771LObmmNX8_elvmXq614Og-Y_Ozj0zjZU38h3sxZgJ1kGe0k_8CJOJr44p8Qvnm8/s1600/Screen+Shot+2016-11-15+at+19.43.18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUEokmxAfjcMUM70dYk435ocj7rWuyMFdQ06fy-LJJPh3EAki0Fg3kiuCvFMQkAjXd6dCKHJQgTL771LObmmNX8_elvmXq614Og-Y_Ozj0zjZU38h3sxZgJ1kGe0k_8CJOJr44p8Qvnm8/s320/Screen+Shot+2016-11-15+at+19.43.18.jpg" width="172" /></a></div>
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I lekka sałatka z pieczonych warzyw z oliwą, czosnkiem i solą morską.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUrRFKKCTIm_Id8YfHUpGGK5PmpzHp3DasfB-uZ0fsTLRo4VEGK4AoDF7n-Q0BkpZOLgQuOgkkFjCraXYU_OzvWfas5dky2xtB0Tqn_g3es4ZUw0V5KkPwX-tEG1C3e0j_vtd6vQmzGg/s1600/Screen+Shot+2016-11-15+at+19.44.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUrRFKKCTIm_Id8YfHUpGGK5PmpzHp3DasfB-uZ0fsTLRo4VEGK4AoDF7n-Q0BkpZOLgQuOgkkFjCraXYU_OzvWfas5dky2xtB0Tqn_g3es4ZUw0V5KkPwX-tEG1C3e0j_vtd6vQmzGg/s320/Screen+Shot+2016-11-15+at+19.44.42.jpg" width="163" /></a></div>
<br />Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-82353551067439765422016-11-09T09:00:00.000+01:002016-11-09T09:00:23.652+01:00Filet z gęsi z patelni<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmrFAZ4GFnTCSKPuxZUcm8E-a7R9XY4QpCKiaUfvi4Rsz1sUFGyuuwJoJ_kh061sv_9EJpf4WLZYejoOFZ7ICkSAPhgIHdyc5W2Iy9QPKJXKDdtoXJm_z9mAZYn0nKu0nL7_sYC3jPZKw/s1600/Screen+Shot+2016-11-06+at+09.16.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmrFAZ4GFnTCSKPuxZUcm8E-a7R9XY4QpCKiaUfvi4Rsz1sUFGyuuwJoJ_kh061sv_9EJpf4WLZYejoOFZ7ICkSAPhgIHdyc5W2Iy9QPKJXKDdtoXJm_z9mAZYn0nKu0nL7_sYC3jPZKw/s320/Screen+Shot+2016-11-06+at+09.16.09.jpg" width="320" /></a></div>
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Smażona pierś z gęsi to szybki i prosty sposób na gęś ;) Niech Was nie zmyli kolor tych zdjęć - wyszły ciemne, prawie jak spalone, ale zapewniam Was, że nic z tych rzeczy. Smakują wybornie. Mięso podałam z puree z ziemniaków i selera. Przepis: <b><a href="http://annajurksztowiczijem.blogspot.com/2016/11/pure-z-selera-i-ziemniakow.html" target="_blank">TU </a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbCc_RWJnMuz_5bxRvpi0IIyygaAIKoI-CgjZ7t7ddtF5NGylZUknCx4JzYsVUBLINY5DLZ654VN9NR9OhEc_rq7xjD52Oc4i-SMLHd9cWOh6eDES8kvhGkVi-2lDJc0vpOAO8zi7Ixs/s1600/Screen+Shot+2016-11-06+at+09.16.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbCc_RWJnMuz_5bxRvpi0IIyygaAIKoI-CgjZ7t7ddtF5NGylZUknCx4JzYsVUBLINY5DLZ654VN9NR9OhEc_rq7xjD52Oc4i-SMLHd9cWOh6eDES8kvhGkVi-2lDJc0vpOAO8zi7Ixs/s320/Screen+Shot+2016-11-06+at+09.16.34.jpg" width="228" /></a></div>
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<br /></div>
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Składniki:</div>
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Filet z gęsi</div>
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sos sojowy</div>
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sos z granatów</div>
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miód</div>
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wino</div>
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Przygotowanie: </div>
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Pierś z gęsi ułożyć skórą u dołu. Dusić na minimalnym ogniu około pół godziny. Naprawdę na bardzo małym ogniu, tak by wytopił się tłuszcz, a skórka zrumieniła. Wtedy delikatnie posolić i popieprzyć. Zlać tłuszcz z patelni. Odwrócić porcję, podlać winem, dodać łyżeczkę miodu, kilka kropel solu sojowego i 4 łyżki sosu z granatów. Odparować na małym ogniu. Raz na jakiś czas zamieszać. </div>
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<br />Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com2tag:blogger.com,1999:blog-877088979841854594.post-285081873547710582016-11-02T08:30:00.000+01:002016-11-02T18:09:42.390+01:00Puree z selera i ziemniaków<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkEz8nOvClJEcArKIWgT_uDk3sfVxVpK6T_AO6A3PZxxZ7rGxaQy4y1eEQghHD3oB1MuPBBnr4VSSJcyHKHsgreCucP9XtWjXrTHSH2u_D5x2tRPtWEsHcgvYunng872f0eIH7BTBx64/s1600/Screen+Shot+2016-11-01+at+20.25.38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkEz8nOvClJEcArKIWgT_uDk3sfVxVpK6T_AO6A3PZxxZ7rGxaQy4y1eEQghHD3oB1MuPBBnr4VSSJcyHKHsgreCucP9XtWjXrTHSH2u_D5x2tRPtWEsHcgvYunng872f0eIH7BTBx64/s320/Screen+Shot+2016-11-01+at+20.25.38.jpg" width="320" /></a></div>
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Składniki:</div>
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<br /></div>
<div style="text-align: center;">
około 8 średniej wielkości ziemniaków</div>
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3 średnie selery</div>
<div style="text-align: center;">
masło</div>
<div style="text-align: center;">
oliwa</div>
<div style="text-align: center;">
sól</div>
<div style="text-align: center;">
pieprz</div>
<div style="text-align: center;">
gałka muszkatołowa</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlF4j8OItrcnsIVeHipejfR3UpVWksmM3zDqHD95mygmgm8XO-lVbwdDMFcCflNskURjyb0EkR5xu44hfU2YoLGQEgJuT0yeyMU-TNm-aCx4bw6w-VF6MJTSqvf867RN0h6-uG5SnfzQ/s1600/Screen+Shot+2016-11-01+at+20.24.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlF4j8OItrcnsIVeHipejfR3UpVWksmM3zDqHD95mygmgm8XO-lVbwdDMFcCflNskURjyb0EkR5xu44hfU2YoLGQEgJuT0yeyMU-TNm-aCx4bw6w-VF6MJTSqvf867RN0h6-uG5SnfzQ/s320/Screen+Shot+2016-11-01+at+20.24.42.jpg" width="175" /></a></div>
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Przygotowanie:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Warzywa pokrójcie w drobną kostkę i smażcie na patelni na rumiano na oliwie. Jak się zrumienią zmniejszcie ogień i smażcie jeszcze 10 minut, cały czas mieszając. Po tym czasie zalać wodą około pół centymetra ponad wysokość warzyw. Przykryjcie pokrywką. Duście do miękkości. W tym czasie woda powinna odparować. Rozgniećcie warzywa. Doprawcie solą, pieprzem i gałką według uznania. Na koniec dodajcie łyżkę masła dla smaku. Dodałam jeszcze suszony szczypiorek, ale to nie był dobry pomysł :(</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzNG2UYuRhqeGS5CIv2S4oLXdDdlJqOUIeXtIjb3DC8zX7aEykvqqg84pctYDUc7pVZl8K6wLiUpkJdGwiWMkvwzTqZxUZYljSjrKu6Dh71HaYWVOW_MgTnrb9uCRoLlBp5J0L4lIX0Q/s1600/Screen+Shot+2016-11-01+at+20.25.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzNG2UYuRhqeGS5CIv2S4oLXdDdlJqOUIeXtIjb3DC8zX7aEykvqqg84pctYDUc7pVZl8K6wLiUpkJdGwiWMkvwzTqZxUZYljSjrKu6Dh71HaYWVOW_MgTnrb9uCRoLlBp5J0L4lIX0Q/s1600/Screen+Shot+2016-11-01+at+20.25.45.jpg" /></a></div>
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Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-23130599333169564052016-10-26T08:00:00.000+02:002016-10-26T08:00:22.481+02:00Polędwica z tuńczyka po japońsku<div class="separator" style="clear: both; text-align: center;">
Składniki:</div>
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polędwica z tuńczyka</div>
<div class="separator" style="clear: both; text-align: center;">
sos śliwkowy słodko kwaśny</div>
<div class="separator" style="clear: both; text-align: center;">
sos teriyaki i sojowy w proporcji 2:1</div>
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oliwa</div>
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sezam</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbN25P33EnwqHwF9bQ47ozucGaCrTfYtFDnDlGzO7A5zmHTmOcJN7R2JP4Op4zZbTWjLT0WOXmO5rAyZqUyMv4fPfyjdW0S_C3294TSiQigcw_XjM64ZLWEVcueC4ZHLNSri2ld2jrug/s1600/Screen+Shot+2016-10-24+at+20.02.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbN25P33EnwqHwF9bQ47ozucGaCrTfYtFDnDlGzO7A5zmHTmOcJN7R2JP4Op4zZbTWjLT0WOXmO5rAyZqUyMv4fPfyjdW0S_C3294TSiQigcw_XjM64ZLWEVcueC4ZHLNSri2ld2jrug/s320/Screen+Shot+2016-10-24+at+20.02.08.jpg" width="175" /></a></div>
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Przygotowanie:</div>
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Filety z tuńczyka zamarynować w sosach i dostawić na noc. </div>
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Smażyć na oliwie na małym ogniu około 15 minut. Posypać sezamem. Tuńczyka podałam z ryżem, fasolką z wody oraz cukinią usmażoną z sosem sojowym i posypaną sezamem.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0k2VJibqKzwCiTNVbcHDg9SuYqFPdUkiJZJbvGJRmWPyWTf5vw3EWWZT-K4hQ2BDmmSTVKfTzVhlyaGfXJTadO335x-05732BQX3TjMEQLuN6PcoLurkMfDiVnzlC6KAFmGVa6A5ogLE/s1600/Screen+Shot+2016-10-24+at+20.02.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0k2VJibqKzwCiTNVbcHDg9SuYqFPdUkiJZJbvGJRmWPyWTf5vw3EWWZT-K4hQ2BDmmSTVKfTzVhlyaGfXJTadO335x-05732BQX3TjMEQLuN6PcoLurkMfDiVnzlC6KAFmGVa6A5ogLE/s320/Screen+Shot+2016-10-24+at+20.02.19.jpg" width="178" /></a></div>
<br />Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-67025580749676168682016-10-19T08:00:00.000+02:002016-10-19T08:00:00.155+02:00Włoska kolacja<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUe_f5SOBHuFM483l5qDivnaDtiXHzUVigMaou3E2xuAp3dpSDSCyFHMZR4o38QSNO07iLskNSdNnMHMfwmksGuYRN4lekB2otJfZPCnaZ1z4klrOEb_8-HeEomRcqjtstgCiTXjU6E8/s1600/Screen+Shot+2016-10-14+at+20.29.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUe_f5SOBHuFM483l5qDivnaDtiXHzUVigMaou3E2xuAp3dpSDSCyFHMZR4o38QSNO07iLskNSdNnMHMfwmksGuYRN4lekB2otJfZPCnaZ1z4klrOEb_8-HeEomRcqjtstgCiTXjU6E8/s320/Screen+Shot+2016-10-14+at+20.29.21.jpg" width="320" /></a></div>
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Składniki:</div>
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makaron penne </div>
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pomidory bez skórki</div>
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2 ząbki czosnku</div>
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boczek toskański</div>
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sól</div>
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pieprz</div>
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świeżo starty parmezan</div>
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bazylia</div>
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oliwa</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHfdrDf9khKZlynDl4X_MHrG8gnsGpy3Kts2mITAlKmJp6qSyXmdbCPffDtaVyElP8qS_eQKoKoYhiyZXMNbJGm_QHkDU_LGDFFsQTLjpXEbA5h6tZkVPrQnAx7mfgatdMJWwTa4Vm4kc/s1600/Screen+Shot+2016-10-14+at+20.29.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHfdrDf9khKZlynDl4X_MHrG8gnsGpy3Kts2mITAlKmJp6qSyXmdbCPffDtaVyElP8qS_eQKoKoYhiyZXMNbJGm_QHkDU_LGDFFsQTLjpXEbA5h6tZkVPrQnAx7mfgatdMJWwTa4Vm4kc/s320/Screen+Shot+2016-10-14+at+20.29.30.jpg" width="320" /></a></div>
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Przygotowanie:</div>
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Na patelni rozgrzać około 1 łyżkę oliwy. Dodać drobno pokrojony boczek toskański. Jak się zacznie rumienić, delikatnie podsmażyć drobno pokrojony czosnek. Dodać pomidory. Dusić około 5 minut. Przyprawić solą i pieprzem. Dodać drobno pokrojoną bazylię (na koniec, bo podgrzewana zbyt długo robi się gorzka). Na drugiej patelni podsmażyć całe liście bazylii do przybrania. Ugotować makaron wg przepisu na opakowania. Makaron podawać polany sosem, przybrany smażoną bazylią i posypany parmezanem.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYPPWF22FYeoeZCbmb8jMMB43oIXeQPts8BZiX3UoFA6yrc5Y66m77n9BQJdNlNoOqgE7wCxIPPDmSvfTEPfhGB53s-cMAPf5G3xzlHKIvklNsKANo5BK86mVqp-0M4jp8Fow4DcT0tD8/s1600/Screen+Shot+2016-10-14+at+20.29.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYPPWF22FYeoeZCbmb8jMMB43oIXeQPts8BZiX3UoFA6yrc5Y66m77n9BQJdNlNoOqgE7wCxIPPDmSvfTEPfhGB53s-cMAPf5G3xzlHKIvklNsKANo5BK86mVqp-0M4jp8Fow4DcT0tD8/s320/Screen+Shot+2016-10-14+at+20.29.41.jpg" width="187" /></a></div>
<br />Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-24598473201611421762016-10-12T08:00:00.000+02:002016-10-12T08:00:17.575+02:00Bób z serem halloumi<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1hpTS5No_8q_KjJMYb2vGaVyrKjd_V_4wPHZjqwCaFvNhEAMZ5seOabo3zfYM0FdRjViPVjaV7xkf-Pllhp79jDJBgW2CAkCay5BMR-jjjYYmFC38MKL3R5T4LueqYIxSfSC8b5dASaU/s1600/Screen+Shot+2016-10-10+at+21.15.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1hpTS5No_8q_KjJMYb2vGaVyrKjd_V_4wPHZjqwCaFvNhEAMZ5seOabo3zfYM0FdRjViPVjaV7xkf-Pllhp79jDJBgW2CAkCay5BMR-jjjYYmFC38MKL3R5T4LueqYIxSfSC8b5dASaU/s320/Screen+Shot+2016-10-10+at+21.15.35.jpg" width="320" /></a></div>
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Składniki:</div>
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świeży lub mrożony bób</div>
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sól</div>
<div style="text-align: center;">
oliwa</div>
<div style="text-align: center;">
ser Halloumi</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ckG1H4pwHALP7sHQ7_gnB1RE64iJnqSgdGh1ySW-p4rltHiegqmK_NmXDNkHnE2nETaBCPyE9hgGRsRU7ZeQuxPI3vVnVYJ37AaVcFW3ao8rBa4NFNCM0dBlVdD3wVxXBSOosesLCe0/s1600/Screen+Shot+2016-10-10+at+21.16.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ckG1H4pwHALP7sHQ7_gnB1RE64iJnqSgdGh1ySW-p4rltHiegqmK_NmXDNkHnE2nETaBCPyE9hgGRsRU7ZeQuxPI3vVnVYJ37AaVcFW3ao8rBa4NFNCM0dBlVdD3wVxXBSOosesLCe0/s320/Screen+Shot+2016-10-10+at+21.16.06.jpg" width="320" /></a></div>
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Przygotowanie:</div>
<div style="text-align: center;">
Bób ugotować do miękkości w osolonej wodzie (około 20-30 minut). Na jednej patelni podsmażyć pokrojony w plastry około 5mm grubości ser. Smażyć na rumiano z jednej i z drugiej strony. Na drugiej patelni podsmażyć bób. Podawać razem. Połączenie znakomite. </div>
Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-71290542777676665042016-09-28T08:42:00.000+02:002016-09-28T08:42:03.448+02:00Figa z makiem, czyli najprostszy deser świata ;)<div style="text-align: center;">
Będzie figa, ale bez maku ;)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__iI7kf9cuvskxp27GWqCyTjlCETw49tZwDbmhLdM4xOuVu_EIhhpJ9b9k2Hr4tjU0D2BRT2pLSR_8n8NQghyphenhyphenzYnLbBNpYkwajeeqNruI21fAAMJJKgFLjpsUL6gVnDb9NKf-3VLYPTg/s1600/Screen+Shot+2016-09-25+at+08.31.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__iI7kf9cuvskxp27GWqCyTjlCETw49tZwDbmhLdM4xOuVu_EIhhpJ9b9k2Hr4tjU0D2BRT2pLSR_8n8NQghyphenhyphenzYnLbBNpYkwajeeqNruI21fAAMJJKgFLjpsUL6gVnDb9NKf-3VLYPTg/s320/Screen+Shot+2016-09-25+at+08.31.35.jpg" width="202" /></a></div>
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Składniki:</div>
<div style="text-align: center;">
bardzo dojrzałe figi</div>
<div style="text-align: center;">
czerwone wino</div>
<div style="text-align: center;">
sporo czasu ;)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7ahDJkyem1MKlsEpdYAQZL96wLhLZomvU8LI5PBcnggq9BvGt7twuvcssRKwBkfLCUrgtRZVQ2152lYBm0IRbPrxdr-nv-gCF1pG8fbDsxGxW3BZ-qameu3fpFXTZX6BUoCOhyK5kBE/s1600/Screen+Shot+2016-09-25+at+08.32.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7ahDJkyem1MKlsEpdYAQZL96wLhLZomvU8LI5PBcnggq9BvGt7twuvcssRKwBkfLCUrgtRZVQ2152lYBm0IRbPrxdr-nv-gCF1pG8fbDsxGxW3BZ-qameu3fpFXTZX6BUoCOhyK5kBE/s320/Screen+Shot+2016-09-25+at+08.32.10.jpg" width="177" /></a></div>
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Przygotowanie:</div>
<div style="text-align: center;">
Figi pokroić na ćwiartki. Ułożyć w patelni mąższem do góry. Podlać winem do połowy. Dusić na bardzo małym ogniu. Jak wino zacznie się wygotowywać, znów podlać winem i tak 5-6 razy. Jak uzyskacie gęsty, sos danie gotowe - smakuje świetnie na ciepło i na zimno. </div>
Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com1tag:blogger.com,1999:blog-877088979841854594.post-41587776744957355242016-09-21T09:17:00.000+02:002016-09-21T09:17:00.176+02:00Gnocci z kurkami i cukinią<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQj3FZ3TegBuk0ouDPujm2cXbgrmSpbWzFgmF1mzFkmlM-UDV16d7816kMGcJteAUYMZNGb1LR_Hc4ErLtdHewet8dTpR6k_yA-4BQRdDRBaQCR_XZNSjLpwNv3w8upPz4116RO6R9dEc/s1600/Screen+Shot+2016-09-17+at+08.43.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQj3FZ3TegBuk0ouDPujm2cXbgrmSpbWzFgmF1mzFkmlM-UDV16d7816kMGcJteAUYMZNGb1LR_Hc4ErLtdHewet8dTpR6k_yA-4BQRdDRBaQCR_XZNSjLpwNv3w8upPz4116RO6R9dEc/s320/Screen+Shot+2016-09-17+at+08.43.49.jpg" width="187" /></a></div>
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Składniki na 2 porcje</div>
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gnocci (kupiłam gotowe w Heritage Shop & wine na Powiślu - Solec 117 - ponoć najlepsze w Warszawie)</div>
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Jedna bardzo mała cukinia (około 15-cm)</div>
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jedna mała cebulka</div>
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sól, pieprz, masło</div>
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2 łyżki śmietany (może być 18 proc.)</div>
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świeżo starty parmezan</div>
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pół lampki białego wina</div>
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i one: kurki! Ja lubię dużo ;) ale garść na osobę będzie akurat</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXoSS4pmMY_-y7539zl_I9cHxVULzyTUSU63MEDVpPuRXaYqmyDSJ78HCA-AUcmx-nnKXXEoXVj0V-gO1IWwZ9Aegokjum8bt2corn3fY-jHCwCvZHUIvt-q7e2FCICVUolHy2yFjplY/s1600/Screen+Shot+2016-09-17+at+08.44.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXoSS4pmMY_-y7539zl_I9cHxVULzyTUSU63MEDVpPuRXaYqmyDSJ78HCA-AUcmx-nnKXXEoXVj0V-gO1IWwZ9Aegokjum8bt2corn3fY-jHCwCvZHUIvt-q7e2FCICVUolHy2yFjplY/s320/Screen+Shot+2016-09-17+at+08.44.05.jpg" width="196" /></a></div>
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Przygotowanie:</div>
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Na maśle zeszklić drobno pokrojoną cebulkę. Dodać kurki i pokrojoną w cienkie plasterki cukinię. Jak zmiękną, podlać winem. Doprawić solą i pieprzem. Dobrze, żeby wszystko było lekko chrupiące - więc nie duście zbyt długo. Na koniec dodajcie śmietanę. </div>
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Gnocci ugotujcie w osolonej wodzie. Podawajcie polane sosem i posypane startym świeżo parmezanem. Palce lizać. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHdPzQmoeG95ZqTFJdPkhC98_QXlGvBeAp3t8jfEpPP9F2PYcpjKJBsYD2Z3DCRhWa7k64ybLaHoO9mC4dfQqbmMxclWyrT8Gk_mH9US2ItJw-pZ6GkNgaBSVswpfI6y07p551utpTeA/s1600/Screen+Shot+2016-09-17+at+08.44.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHdPzQmoeG95ZqTFJdPkhC98_QXlGvBeAp3t8jfEpPP9F2PYcpjKJBsYD2Z3DCRhWa7k64ybLaHoO9mC4dfQqbmMxclWyrT8Gk_mH9US2ItJw-pZ6GkNgaBSVswpfI6y07p551utpTeA/s320/Screen+Shot+2016-09-17+at+08.44.13.jpg" width="199" /></a></div>
<br />Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com1tag:blogger.com,1999:blog-877088979841854594.post-82912613048618421262016-09-14T08:00:00.000+02:002016-09-14T08:00:17.277+02:00Powidła śliwkowe - bez cukru<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rxtiPs_P83pC9X3FtOWHDT9ghCRIcM_un4JQWLujOXN82Z3P-vN1SIk9CJUusTJBE5AP_-1nnGaWNf-z0pCSaFyRuIyzqLc8UENiwHM9F1WSkT_9oBoirJIiPmdJcIuKzrpYa2NeJyo/s1600/Screen+Shot+2016-09-11+at+10.52.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rxtiPs_P83pC9X3FtOWHDT9ghCRIcM_un4JQWLujOXN82Z3P-vN1SIk9CJUusTJBE5AP_-1nnGaWNf-z0pCSaFyRuIyzqLc8UENiwHM9F1WSkT_9oBoirJIiPmdJcIuKzrpYa2NeJyo/s320/Screen+Shot+2016-09-11+at+10.52.24.jpg" width="222" /></a></div>
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Składniki:</div>
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2 kg śliwek</div>
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3/4 szklanki wody</div>
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rondel lub patelnia o grubym dnie</div>
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wyparzone słoiczki</div>
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czas: 7 dni</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5L2Rt-KL7BVymlro3QcW_ZdM_R53ZnDkbpJOjrRLM5ngtuXMcl0rX3LA1kKlZxVgcI5jHNAcjAaR_GMtOEH0NxBqDhy2hPjgUuKVCJ6yvsDAI_sH6NG5W4BNoYTAJwsIizpLr-aAN_9I/s1600/Screen+Shot+2016-09-11+at+08.48.05.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5L2Rt-KL7BVymlro3QcW_ZdM_R53ZnDkbpJOjrRLM5ngtuXMcl0rX3LA1kKlZxVgcI5jHNAcjAaR_GMtOEH0NxBqDhy2hPjgUuKVCJ6yvsDAI_sH6NG5W4BNoYTAJwsIizpLr-aAN_9I/s320/Screen+Shot+2016-09-11+at+08.48.05.png" width="202" /></a></div>
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Przygotowanie:</div>
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Umyte i wypestkowane śliwki przełożyć do rondla lub do patelni. Podlać wodą. Przykryć i dusić przez około pół godziny, tak by śliwki puściły wodę. Raz na jakiś czas mieszać. Potem zdjąć pokrywkę. Dusić po pół godziny 2Xdziennie. Raz na jakiś czas mieszać. Oczywiście dusimy na małym ogniu. Jak powidła będą szkliste i nie będzie już wody, nadają się do przełożenia do słoiczków. W dodatku mają znakomity smak: słodko kwaśny. Powidła do słoików nakładamy gorące i odstawiamy do góry dnem. </div>
<br />Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-47043731148375765122016-09-07T08:00:00.000+02:002016-09-07T08:00:34.373+02:00Marynowane buraczki - wspaniałe!<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxW_gj6xtLQ6WHbOzIJD4XvDXHVQsLbSMeOMxJwVCWY-XfGvDXEOLSXu5EHgn3jDQB5ikOp6HAPBuvN202WL3DEi44Ipc5RTm-8TE3Oau0W-kmIhtN18netAuQJ3iNTo5t5FtHOPXW6s/s1600/Screen+Shot+2016-09-03+at+20.10.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxW_gj6xtLQ6WHbOzIJD4XvDXHVQsLbSMeOMxJwVCWY-XfGvDXEOLSXu5EHgn3jDQB5ikOp6HAPBuvN202WL3DEi44Ipc5RTm-8TE3Oau0W-kmIhtN18netAuQJ3iNTo5t5FtHOPXW6s/s320/Screen+Shot+2016-09-03+at+20.10.21.jpg" width="176" /></a></div>
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Składniki:</div>
<div style="text-align: center;">
kg buraków (gotujemy w skórce około 45 minut, studzimy, obieramy i kroimy w średniej wielkości kawałki)</div>
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3 cebule pokrojone w piórka</div>
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1 szklanka octu</div>
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2 szklanki wody</div>
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3/4 szklanki cukru</div>
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łyżeczka soli</div>
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liście laurowe, pieprz, koper, chrzan, ziele angielskie, obrane ząbki czosnku</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaya7TwvUjZXZo43JFv86a60Qr0Hm_unmy8Q8u0esHG8NIExI2tLP2x_eCDwux6dzKj9Cgvten_AidLBxL_T65k00k8Lh7JHvgWLdHwwovot7c4VlCQgRcFMpEM8rFYUu65mdTIiUq19k/s1600/Screen+Shot+2016-09-03+at+20.10.44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaya7TwvUjZXZo43JFv86a60Qr0Hm_unmy8Q8u0esHG8NIExI2tLP2x_eCDwux6dzKj9Cgvten_AidLBxL_T65k00k8Lh7JHvgWLdHwwovot7c4VlCQgRcFMpEM8rFYUu65mdTIiUq19k/s320/Screen+Shot+2016-09-03+at+20.10.44.jpg" width="175" /></a></div>
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Przygotowanie:</div>
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Do słoiczków włożyć buraki. Na wierz odrobinę cebuli, po ząbku czosnku, listku laurowym, 2-3 ziarenkach ziela, 5 ziarenkach pieprzu oraz kawałku chrzanu i kopru.</div>
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Wodę, ocet, cukier i sól przegotować. Zalać buraki. Pasteryzować 20 minut. Odstawić do góry dnem do ostygnięcia. Prawidłowy zapasteryzowane przetwory mają wklęśniętą pokrywkę, a przy pukaniu wydają "głuchy" dźwięk. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKdv4BvtbNfGws0_1b2E-82usaxxL5dU1o8YtfuHju-RDN6_VhVPzjVctC7nQw6WdaTM7ourSSNCZ8SJQ9PeMvkrzP9it82XXByRyYVxvTST1Mh2fhqrerRRjH9uIL7XVOUCeh-SbuRM/s1600/Screen+Shot+2016-09-03+at+20.11.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKdv4BvtbNfGws0_1b2E-82usaxxL5dU1o8YtfuHju-RDN6_VhVPzjVctC7nQw6WdaTM7ourSSNCZ8SJQ9PeMvkrzP9it82XXByRyYVxvTST1Mh2fhqrerRRjH9uIL7XVOUCeh-SbuRM/s320/Screen+Shot+2016-09-03+at+20.11.06.jpg" width="178" /></a></div>
Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-73347276114587590742016-08-31T08:00:00.000+02:002016-08-31T08:00:05.954+02:00Bissara, czyli bób po egipsku<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLf5yIgEngB_8QcPdrC12z4fVhS-X5U7xR7FrQZ_fM6HDY28xzpyLxllnHr087Z7EP8vVM-nafM_k7oJTghdS5PzOvJ-6SB7MtEiMj4YnZxxw6a1zdBAh_ZteSmkqvqtDsVtNpx1EKEU/s1600/Screen+Shot+2016-08-28+at+19.28.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLf5yIgEngB_8QcPdrC12z4fVhS-X5U7xR7FrQZ_fM6HDY28xzpyLxllnHr087Z7EP8vVM-nafM_k7oJTghdS5PzOvJ-6SB7MtEiMj4YnZxxw6a1zdBAh_ZteSmkqvqtDsVtNpx1EKEU/s320/Screen+Shot+2016-08-28+at+19.28.06.jpg" width="193" /></a></div>
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Składniki:<br />
3/4 szklanki ugotowanego bobu<br />
2 pomidory bez skórki<br />
2 cebule drobno pokrojone, 1 ząbek pokrojonego czosnku<br />
sól, pieprz, wędzona papryka<br />
oliwa<br />
1 łyżeczka harissy<br />
4 jajka<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gaifZ5pEzDPQS1xhCldmnc6ICQUfr4oDmy5EltTBNmqhxedwljw2WOUCT5FrJboQZHZsAosWeVNw1fBdTAGe2d7b9If2-OJjSWDHaCZZ51M-avW4qQiLYq5t-AXhvMQzDuabeQLyi-E/s1600/Screen+Shot+2016-08-28+at+19.27.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gaifZ5pEzDPQS1xhCldmnc6ICQUfr4oDmy5EltTBNmqhxedwljw2WOUCT5FrJboQZHZsAosWeVNw1fBdTAGe2d7b9If2-OJjSWDHaCZZ51M-avW4qQiLYq5t-AXhvMQzDuabeQLyi-E/s320/Screen+Shot+2016-08-28+at+19.27.33.jpg" width="179" /></a></div>
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Przygotowanie:<br />
Cebulę i czosnek podsmażyć na oliwie (najlepsza do przygotowania tego dania będzie patelnia żeliwna).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7lWKa_Cy3HELBpXUU-l-uGhyphenhyphenV_PbSaNvp0-ZyNOVd_Q-3KbvjbzI1rCexdS2KLlANwfQ3Ua0u_fqQZINVEVFJLuK3dtHvymW3QOOLyyRnAC8jImSz_TVpgPR014_rdsxRvFXJqRQ5Js/s1600/Screen+Shot+2016-08-28+at+19.27.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7lWKa_Cy3HELBpXUU-l-uGhyphenhyphenV_PbSaNvp0-ZyNOVd_Q-3KbvjbzI1rCexdS2KLlANwfQ3Ua0u_fqQZINVEVFJLuK3dtHvymW3QOOLyyRnAC8jImSz_TVpgPR014_rdsxRvFXJqRQ5Js/s320/Screen+Shot+2016-08-28+at+19.27.45.jpg" width="276" /></a></div>
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Na cebulę wyłożyć pokrojone pomidory. Doprawić solą, pieprzem, wędzoną papryką i harissą. Bób pokroić i wyłożyć na pomidory. Przykryć.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1IJXAvjE2nVJU4HY1s57ABCCxaB4nB5RND6j8sFR_VAjY8HxNzQqEpMd7lm_Twz3CISamk-3VnjqMaaxUMSi0lk4KdqCHOV4TElezxoug5bGXDOJL1PlNswNX1WAmgLbgUVbV28xaFE/s1600/Screen+Shot+2016-08-28+at+19.27.51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1IJXAvjE2nVJU4HY1s57ABCCxaB4nB5RND6j8sFR_VAjY8HxNzQqEpMd7lm_Twz3CISamk-3VnjqMaaxUMSi0lk4KdqCHOV4TElezxoug5bGXDOJL1PlNswNX1WAmgLbgUVbV28xaFE/s1600/Screen+Shot+2016-08-28+at+19.27.51.jpg" /></a></div>
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Dusić około 15 minut na wolnym ogniu.<br />
Na tak przygotowaną bissarę można wylać 3-4 jajka i dusić pod przykryciem jeszcze 5 minut. Można zjeść bez dodatków. Smakuje też w wersji zblendowanej.<br />
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<br />Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-81870951287544916662016-08-24T09:00:00.000+02:002016-08-24T09:00:18.273+02:00Fermentacja: kiszony czosnek<div style="background-color: white; color: #666666; font-family: 'trebuchet ms', trebuchet, verdana, sans-serif; font-size: 13.2px; line-height: 18.48px; margin: 0px; text-align: center;">
Wszyscy oszaleli na punkccie fermentacji. Ja też :) </div>
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Składniki:</div>
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czosnek</div>
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pół litra przegotowanej wody</div>
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4 łyżeczki soli niejodowanej</div>
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liść laurowy, 2 ziela angielskie, 5 ziarenek pieprzu, pół łyżeczki gorczycy, kawałek chrzanku, koper, liść dębu.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRdNAmQSc9iBFNJKjhMzb_-Toobq0sCE_tcO8TiTe-waXSCc0RNAHLLt7Ow0B7Rwe6pYsQwI6w1KrVt4kv9N-qlrf_q8Q-T3BBgeyXJnB170WbAMZlci_8KjveA11_y1V6gY8AmYbQS2Y/s1600/Screen+Shot+2016-08-20+at+21.12.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRdNAmQSc9iBFNJKjhMzb_-Toobq0sCE_tcO8TiTe-waXSCc0RNAHLLt7Ow0B7Rwe6pYsQwI6w1KrVt4kv9N-qlrf_q8Q-T3BBgeyXJnB170WbAMZlci_8KjveA11_y1V6gY8AmYbQS2Y/s320/Screen+Shot+2016-08-20+at+21.12.42.jpg" width="320" /></a></div>
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Przygotowanie: </div>
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Czosnek niobrany (w łupinach jest dużo aromatu, poza tym, po ukiszeniu łatwo go obrać) wrzucić do słoiczka. Dodać pozostałe składniki i zalać ostudzoną wodą z solą. Zamknąć. Po około 2 tygodniach nadaje się do jedzenia :)</div>
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Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com2tag:blogger.com,1999:blog-877088979841854594.post-950959862681911582016-08-17T08:08:00.002+02:002016-08-17T08:08:35.060+02:00Pieczone śliwki z kruszonką<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-iPgEWBW9SgxwMSAKuxoZnRB8rpc25R59VQ9rtvo9iIvZ6ZDVDTXXMZXgzJs3duDCmOw_15qXFv1gvbvOAPvkuhBXOgkGIm9hSUJraGp6w0WqnvlgtMbzt9KhmfFc9Vhcof7W4GybXg/s1600/Screen+Shot+2016-08-16+at+21.30.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-iPgEWBW9SgxwMSAKuxoZnRB8rpc25R59VQ9rtvo9iIvZ6ZDVDTXXMZXgzJs3duDCmOw_15qXFv1gvbvOAPvkuhBXOgkGIm9hSUJraGp6w0WqnvlgtMbzt9KhmfFc9Vhcof7W4GybXg/s320/Screen+Shot+2016-08-16+at+21.30.42.jpg" width="179" /></a></div>
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Składniki:</div>
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1/2 kg wydrylowanych śliwek węgierek</div>
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2 łyżki cukru</div>
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garść rodzynek</div>
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szczypta kardamonu</div>
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1/4 kostki zimnego masła</div>
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100 gram cukru</div>
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100 gram mąki</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsTa6K68o-sBPMnCAjHfrffmRi_PEdPQt_6wQC5IgvNzw2JTMODFksyocHBzxjdgSofRxEwt8-sy4LyONkx0n1oQaLvnLo1haBSxGAB59uoDzEV-RIEVnMVUgZF2hQUVpSlN9FDQdbGo/s1600/Screen+Shot+2016-08-16+at+21.30.50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsTa6K68o-sBPMnCAjHfrffmRi_PEdPQt_6wQC5IgvNzw2JTMODFksyocHBzxjdgSofRxEwt8-sy4LyONkx0n1oQaLvnLo1haBSxGAB59uoDzEV-RIEVnMVUgZF2hQUVpSlN9FDQdbGo/s320/Screen+Shot+2016-08-16+at+21.30.50.jpg" width="197" /></a></div>
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Przygotowanie:</div>
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Formę żaroodporną wysmarować masłem. Położyć śliwki i zasypać cukrem. Na wierzch posypać rodzynkami i kardamonem. Z pozostałych składników zrobić kruszonkę - najlepiej składniku rozetrzeć palcami aż powstaną grudki. Następnie wysypujemy je na śliwki. </div>
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Piec przez około 30-40 minut w temperaturze 180 stopni. Można podawać z łyżką śmietany lub jogurtu.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVb3Dg22PMUZ0voo1-PGSACNLU5qtdecHsasBgUBmVzo37LXrk0jNaD2fy77lqipkC9KP39NeaPWBCVuJgyOCq5v_VsToExJL3GU_xA6h4QgD5xjgs2SE4RZuTg8y6dd28tPzLdbvdi4/s1600/Screen+Shot+2016-08-16+at+21.50.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVb3Dg22PMUZ0voo1-PGSACNLU5qtdecHsasBgUBmVzo37LXrk0jNaD2fy77lqipkC9KP39NeaPWBCVuJgyOCq5v_VsToExJL3GU_xA6h4QgD5xjgs2SE4RZuTg8y6dd28tPzLdbvdi4/s320/Screen+Shot+2016-08-16+at+21.50.31.jpg" width="179" /></a></div>
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Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-71760166702947875762016-08-10T08:00:00.000+02:002016-08-10T08:00:44.865+02:00Suszone grzyby<div style="text-align: center;">
Suszycie grzyby? Jakie grzyby suszycie? Piszcie w komentarzach</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHm19VLnb7zB0xjdWl1YvGXrwwXl3z0rabytZ2Qw2Il9S14zjobeFRWkkF-fFygRb60HtQVpCgysHRWRr4vvyeGtXPIdjKKUzMYndGC5XQEzitp-un-8NWNfPagnIhpO_soD546sAoQgU/s1600/Screen+Shot+2016-08-07+at+15.32.14.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHm19VLnb7zB0xjdWl1YvGXrwwXl3z0rabytZ2Qw2Il9S14zjobeFRWkkF-fFygRb60HtQVpCgysHRWRr4vvyeGtXPIdjKKUzMYndGC5XQEzitp-un-8NWNfPagnIhpO_soD546sAoQgU/s320/Screen+Shot+2016-08-07+at+15.32.14.png" width="320" /></a></div>
Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com1tag:blogger.com,1999:blog-877088979841854594.post-44697838581255130372016-08-03T09:55:00.000+02:002016-08-03T09:55:04.932+02:00Ciapkapusta - wspaniałe danie kuchni śląskiej<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCw4qnGyC8U_ghS9AQ-RrVIsqtq2VhxwWhcyzzDJsDlu-ibdgQ2TZDi7xI06cTNdGWFrjQgLZO_LX5sAgF6gLvhWaB8X7k-Ap0SEV5YdlGpy2VeI_oLhf3bCfF2zXvDqUEVSWipRfmhk/s1600/Screen+Shot+2016-07-31+at+09.41.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCw4qnGyC8U_ghS9AQ-RrVIsqtq2VhxwWhcyzzDJsDlu-ibdgQ2TZDi7xI06cTNdGWFrjQgLZO_LX5sAgF6gLvhWaB8X7k-Ap0SEV5YdlGpy2VeI_oLhf3bCfF2zXvDqUEVSWipRfmhk/s320/Screen+Shot+2016-07-31+at+09.41.13.jpg" width="242" /></a></div>
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Składniki:</div>
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1 kg ziemniaków</div>
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1/2 kg kapusty kiszonej</div>
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1 cebula</div>
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masło</div>
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kminek, sól, pieprz</div>
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opcjonalnie: wędzonka np. boczek</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9V31rR1e_jg5E7ZKYG-VoU7xZzqKZLO964c1jRn_gwEKaqYRLQ5Z1z4mLDgePniCSSS5PoSsKUmJ8GncChjet3BBeNYNwUIUtB4D9upN8HuXsrGfE7g_MLEMSe5fX9LGgdCw3zaMQO8/s1600/Screen+Shot+2016-07-31+at+09.41.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9V31rR1e_jg5E7ZKYG-VoU7xZzqKZLO964c1jRn_gwEKaqYRLQ5Z1z4mLDgePniCSSS5PoSsKUmJ8GncChjet3BBeNYNwUIUtB4D9upN8HuXsrGfE7g_MLEMSe5fX9LGgdCw3zaMQO8/s320/Screen+Shot+2016-07-31+at+09.41.19.jpg" width="240" /></a></div>
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Przygotowanie:</div>
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Ziemniaki ugotujcie w osolonej wodzie.</div>
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Wędzonkę pokrójcie i podsmażcie z pokrojoną cebulą. Dodajcie kapustę i duście aż zmięknie. Dodajcie ziemniaki i masło. Doprawcie solą i pieprzem. Ugniećcie tłuczkiem i wymieszajcie. Posypcie kminkiem.</div>
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<br />Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com1tag:blogger.com,1999:blog-877088979841854594.post-48391566358813599342016-07-27T08:30:00.000+02:002016-07-27T08:30:25.344+02:00Ratafia - nalewka dla cierpliwych<div style="text-align: center;">
Ratafia to nalewka z różnych rodzajów owoców sezonowych. Zwykle nastawiam kilka :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0RhQ-agxLvgSeo8gpBlC9l5SiRsia66eDRFcThOBh_IdB0rCjmu0wP3eukkedOku-zJSvIRHBfOwNtEBQerq4xXq78hLCKHKP4aoNHzutgN8S7f4xSyhMZMTHr5yLqprylCOCR3uHYw/s1600/Screen+Shot+2016-07-25+at+18.44.44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0RhQ-agxLvgSeo8gpBlC9l5SiRsia66eDRFcThOBh_IdB0rCjmu0wP3eukkedOku-zJSvIRHBfOwNtEBQerq4xXq78hLCKHKP4aoNHzutgN8S7f4xSyhMZMTHr5yLqprylCOCR3uHYw/s320/Screen+Shot+2016-07-25+at+18.44.44.jpg" width="320" /></a></div>
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Składniki:</div>
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owoce sezonowe (umyte, wyszypułkowane)</div>
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skorupy po orzechach włoskich (opcjonalnie, nastawiłam tylko w jednym słoju)</div>
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cukier (3/4 kg na kg owoców)</div>
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alkohol (ja używam wódki, może być też spirytus) - 700 ml na kg owoców</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9y-1lGaWP7B_dCQYKBWTwZtsBgxffHohCh7eRqIc6KCq7OfWxnOT2Z9cSI1xT6ZXlCigzwRiB2mIUT2P9qM6mv7-W257mbDWCGK1gHaNUiqrcN_QHDKuiINJMrM9A41CfJhQHfWmf4Lg/s1600/Screen+Shot+2016-07-25+at+18.44.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9y-1lGaWP7B_dCQYKBWTwZtsBgxffHohCh7eRqIc6KCq7OfWxnOT2Z9cSI1xT6ZXlCigzwRiB2mIUT2P9qM6mv7-W257mbDWCGK1gHaNUiqrcN_QHDKuiINJMrM9A41CfJhQHfWmf4Lg/s320/Screen+Shot+2016-07-25+at+18.44.54.jpg" width="187" /></a></div>
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Przygotowanie:</div>
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Owoce układać warstwami, przesypywać cukrem i zalewać alkoholem. Np. w sezonie na truskawki nastawiamy truskawki (zasypujemy cukrem, zalewamy alkoholem, odstawiamy w ciepłe jasne miejsce). Jak pojawią się maliny odkręcamy słój, dodajemy maliny cukier, alkohol itd. Owoce dobieramy wg. uznania. Ja nastawiam kilka wersji. Jedną z wersji jest nalewka na bazie łupin orzechów włoskich. Po 3-4 miesiącach filtrujemy, przelewamy do butelek i odstawiamy w chłodne i ciemne miejsce. Na zdrowie :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtecPmccNFSTk9s1qzy2I6qbc5LJKKaXrXRaMjj6F5UI0elsecqh7LbMC1d5GSqfcaFJtOLXUDpS4i3IRTL60V9kZEFxHmdaAeJaUu6WSBrdQozhTBfxNIpRkv2uoXCWVszN0G19D51Wo/s1600/Screen+Shot+2016-07-25+at+18.50.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtecPmccNFSTk9s1qzy2I6qbc5LJKKaXrXRaMjj6F5UI0elsecqh7LbMC1d5GSqfcaFJtOLXUDpS4i3IRTL60V9kZEFxHmdaAeJaUu6WSBrdQozhTBfxNIpRkv2uoXCWVszN0G19D51Wo/s320/Screen+Shot+2016-07-25+at+18.50.02.jpg" width="317" /></a></div>
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Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-50157742016264482602016-07-22T21:29:00.004+02:002016-07-22T21:29:28.825+02:00Targi Książki kulinarnej<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; text-align: start;">Informacja dla tych którzy jeszcze nie byli na pierwszym spotkaniu. To będzie nasze drugie spotkanie w Warszawie :)</span><i class="_lew" style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; text-align: start;" title="Emotikon wink"><span aria-hidden="true" class="_4mcd" style="font-family: inherit; font-size: 0px;">;-)</span></i><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; text-align: start;"> Zapraszam więc :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcqAaDmt_6RT9zzEGCcUxcuCO4YOcuWk4Hks5_DMtuZwrTqVEunMVboQbxDca9D7tpCXpNIBsniWZEezG50CMrf90syHr_TIHzDgpbyoPjk2WkBQvxNaHoCau9jldSAb1Hton7EHp1kY/s1600/Screen+Shot+2016-07-22+at+21.27.14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcqAaDmt_6RT9zzEGCcUxcuCO4YOcuWk4Hks5_DMtuZwrTqVEunMVboQbxDca9D7tpCXpNIBsniWZEezG50CMrf90syHr_TIHzDgpbyoPjk2WkBQvxNaHoCau9jldSAb1Hton7EHp1kY/s320/Screen+Shot+2016-07-22+at+21.27.14.jpg" width="212" /></a></div>
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<span style="background-color: white; color: #666666; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px; text-align: start;">Serdecznie zapraszamy na spotkanie z </span><a class="profileLink" data-hovercard="/ajax/hovercard/page.php?id=317253251632219" href="https://www.facebook.com/Anna-Jurksztowicz-317253251632219/" style="background-color: white; color: #365899; cursor: pointer; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px; text-align: start; text-decoration: none;">Anna Jurksztowicz</a><span style="background-color: white; color: #666666; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px; text-align: start;"> na </span><a class="profileLink" data-hovercard="/ajax/hovercard/page.php?id=1403759659837070" href="https://www.facebook.com/targiksiazkikulinarnej/" style="background-color: white; color: #365899; cursor: pointer; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px; text-align: start; text-decoration: none;">Targi Książki Kulinarnej</a><span style="background-color: white; color: #666666; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px; text-align: start;">, które odbędą się w dniach 22-24 lipca w Warszawie.</span><br style="background-color: white; color: #666666; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px; text-align: start;" /><span style="background-color: white; color: #666666; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px; text-align: start;">Do zobaczenia w niedzielę</span><span class="text_exposed_show" style="background-color: white; color: #666666; display: inline; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px; text-align: start;"> 24 lipca w godzinach 16:00-16:30<br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipu3gR6PkmFvCfLlP68Ow6uuVmjrhPf7IPNqXLiaSfcmyFruPSvbwSFdapVEwU-tmMLoP7T5My8tvfuhMwkrp1q_MSKGwfTf1fAg16G_jbFX1pF6wKnXosozY0HhzGijAWCaFombC01N0/s1600/Screen+Shot+2016-07-22+at+21.27.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipu3gR6PkmFvCfLlP68Ow6uuVmjrhPf7IPNqXLiaSfcmyFruPSvbwSFdapVEwU-tmMLoP7T5My8tvfuhMwkrp1q_MSKGwfTf1fAg16G_jbFX1pF6wKnXosozY0HhzGijAWCaFombC01N0/s320/Screen+Shot+2016-07-22+at+21.27.21.jpg" width="205" /></a></div>
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<br />Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0tag:blogger.com,1999:blog-877088979841854594.post-70988876146851371212016-07-20T09:00:00.000+02:002016-07-20T09:00:22.414+02:00Smażony bób z serem halloumi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8aaD7FS6njK9lzwnbpr4MSCl6XcBAvx6VUnKu0t8Xggbd_95-uVJKqFqEuMGnmjr5aWt6lLiccSfLmNmKFN46d4dQdkieNz40kPUnKbSX7ydtdrOhPxsMu0YB-3E9UBgmNQz-zCymKLw/s1600/Screen+Shot+2016-07-16+at+22.13.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8aaD7FS6njK9lzwnbpr4MSCl6XcBAvx6VUnKu0t8Xggbd_95-uVJKqFqEuMGnmjr5aWt6lLiccSfLmNmKFN46d4dQdkieNz40kPUnKbSX7ydtdrOhPxsMu0YB-3E9UBgmNQz-zCymKLw/s320/Screen+Shot+2016-07-16+at+22.13.24.jpg" width="320" /></a></div>
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Składniki:</div>
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szklanka ugotowanego bobu w łupinkach</div>
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100 g sera halloumi</div>
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pół cebuli czerwonej</div>
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pół zielonej papryki</div>
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pomidor</div>
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szczypior</div>
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kolendra</div>
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oregano</div>
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sól</div>
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pieprz</div>
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oliwa</div>
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sok z połowy cytryny</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-iPb-yz5GpcjaSIXKrBA6tZwZ-OjrVnYLPImLCnApAL6tDFLpIq-mPS2zmNXExkK-A4xSXigRRovqUd2dxP-AcTi-Ev6kcZLrZ7Az8QL4MplgZnbtVS9_GGLx1OYOKHLn7z8lem69jo/s1600/Screen+Shot+2016-07-16+at+22.14.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-iPb-yz5GpcjaSIXKrBA6tZwZ-OjrVnYLPImLCnApAL6tDFLpIq-mPS2zmNXExkK-A4xSXigRRovqUd2dxP-AcTi-Ev6kcZLrZ7Az8QL4MplgZnbtVS9_GGLx1OYOKHLn7z8lem69jo/s320/Screen+Shot+2016-07-16+at+22.14.01.jpg" width="320" /></a></div>
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Przygotowanie:</div>
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Na patelni rozgrzejcie oliwę i smażcie bób oraz plastry halloumi. Pokrójcie pomidora, cebulę (drobno) i paprykę (drobno). Smażcie razem. Halloumi zrumieńcie z obu stron. Posiekajcie drobno zioła i szczypior (możecie wybrać własną mieszanę ziół). Jak skórka z bobu będzie rumiana i zacznie pękać dodajcie zioła, sok z cytryny, przyprawcie solą i pieprzem. Smażcie minutę. Smakuje świetnie na ciepło i na zimno. </div>
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Kluczykhttp://www.blogger.com/profile/00957131495183777493noreply@blogger.com0