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Autor | Poruka |
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Abu Dabi MODERATOR
![MODERATOR MODERATOR](https://i.servimg.com/u/f96/16/33/89/73/ooo1010.png)
![Abu Dabi](https://2img.net/u/3114/13/76/21/avatars/17-50.jpg) Poruka : 130824
Učlanjen : 07.04.2011
![Zagrebačka kuhinja Empty](https://2img.net/i/fa/empty.gif) | Naslov: Zagrebačka kuhinja Pet 16 Avg - 19:37 | |
| Zagrebačka kuhinja![Zagrebačka kuhinja 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) "Z-kup szlosena zagrebechka szokachka kniga" - kuharica je koju držimo prvom na hrvatskom jeziku. Tiskana je 1812. A i ona je "Iz Nemshkoga na Horvatzko preneshena od jednoga Domovine Priatelya za hisnu potrebochu". Od Ivana Birlinga, kanonika kaptolskog. Zove se "zagrebačka", a 554 recepta su sa svih strana Europe. Ništa u njoj nije bilo pretjerano zagrebačko, ali vremenom je postalo. Je li to zagrebačka kuhinja? I je i nije. A u stvari je. Svatko tko dođe živjeti u Zagreb nešto donese, a svatko tko ode iz Zagreba nešto odnese i presadi u svom kraju. Koliko je Dalmatinaca ludo za mlincima, a koliko Zagrepčana ne može bez maslinovog ulja? Ta interakcija stvara kuhinju. (Coolinarka)
Poslednji put izmenio Abu Dabi dana Uto 26 Avg - 1:04, izmenio ukupno 2 puta |
|
![Ići dole](https://i.servimg.com/u/f96/16/33/89/73/aa20x210.png) | |
Abu Dabi MODERATOR
![MODERATOR MODERATOR](https://i.servimg.com/u/f96/16/33/89/73/ooo1010.png)
![Abu Dabi](https://2img.net/u/3114/13/76/21/avatars/17-50.jpg) Poruka : 130824
Učlanjen : 07.04.2011
![Zagrebačka kuhinja Empty](https://2img.net/i/fa/empty.gif) | Naslov: Re: Zagrebačka kuhinja Pet 16 Avg - 19:42 | |
| Zagrebački odrezak SastojciBroj osoba: 4 osobe 600 g telećih odrezaka 1 žlica Vegete 100 g prešane šunke (narezane na ploške) 150 g sira ementalera (narezanog na ploške) ulje za pečenje Za paniranje: 80 g Pšeničnog oštrog brašna tip 400 3 jaja 100 g Krušnih mrvica Za prilog: 220 g riže 40 g maslaca 150 g luka 200 g graška 1 žlica Vegete papar Priprema Vrijeme pripreme: 50 min Težina: Srednje zahtjevno 1 Narezane odreske potucite batom za meso i pospite Vegetom. 2 Na polovicu svakog odreska stavite ploške prešane šunke i sira. Odreske preklopite, a krajeve pričvrstite čačkalicama. 3 Ovako pripremljene odreske uvaljajte u brašno, razmućena jaja i krušne mrvice. 4 Odreske pecite na zagrijanom ulju sa svake strane oko 5 minuta. 5 Za prilog, rižu skuhajte, ali ne do kraja, i ocijedite. 6 Na maslacu popecite nasjeckani luk, a zatim pirjajte podlijevajući vodom dok luk ne omekša. 7 Dodajte grašak, pola količine Vegete i oko 100 ml tople vode. Kuhajte dok grašak ne omekša. 8 Na kraju umiješajte rižu, pospite preostalom Vegetom i dodajte još 100 ml tople vode. Promiješajte i kuhajte još 5 minuta. Posluživanje Rizi-bizi popaprite i poslužite kao prilog uz zagrebački odrezak. Savjet Nadjevene odreske možete dobro potući batom za meso. U tom ih slučaju ne morate pričvrstiti čačkalicama. (Coolinarka) ![](https://i.servimg.com/u/f49/16/79/98/36/bar54-10.png) |
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![Ići dole](https://i.servimg.com/u/f96/16/33/89/73/aa20x210.png) | |
ankianki ![](https://i.servimg.com/u/f62/16/33/89/73/untitl10.png)
![ankianki](https://2img.net/u/3114/13/76/21/avatars/518-25.jpg) Poruka : 40090
Lokacija : tamo daleko
Učlanjen : 21.07.2012
Raspoloženje : odlično
![Zagrebačka kuhinja Empty](https://2img.net/i/fa/empty.gif) | Naslov: Re: Zagrebačka kuhinja Pet 16 Avg - 19:51 | |
| Mahune čušpajz Sastojci
1/2 kg mahuna 15 dkg baby mrkve 10 dkg suhog mesa 1 veća svježa rajčica 1/2 svježe paprike 1 dcl pasirane rajčice (tetrapak) po želji sol po želji papar 1 ljuta papričica po želji nasjeckani peršin po želji nasjeckani kopar po želji nasjeckani vlasac Zaprška 2 žlice brašna po želji ulja 1/2 žličice mljevene crvene paprike 1 režanj češnjaka
Priprema
1 Rajčici ogulite koru, odstranite koštice i narežite na kockice. 2 U vodu stavite mahune, baby mrkvu i suho meso (možete staviti ¼ para domaće kobase ili komad slanine- po želji) te stavite kuhati. 3 Kada prokuha dodajte nasjeckanu rajčicu i papriku (možete ju nasjeckati na kockice ili veće komade), pasiranu rajčicu, ljutu papričicu, sol, papar, peršin, kopar i vlasac. 4 Kuhati 30-ak minuta. 5 Napraviti zapršku od ulja i brašna. Kada se zaprška malo ohladi, umiješajte mljevenu crvenu papriku i sitno nasjeckani češnjak. 6 Zapršku prebacimo u mahune i pustimo da prokuha kako bi se zgusnulo. Gustoća ovisi isključivo o vašem ukusu. 7 Želite li obogatiti mahune, napravite noklice. 8 Umutite jedno jaje, malo posolite, dodajte glatkog brašna, malo vode i dobro izmiješajte. 9 Žlicom grabite smjesu i stavljajte u mahune koje kuhaju. Noklice možete ukuhavati prije zaprške, kako ne bi bilo pregusto kada se skuhaju. 10 Umjesto noklica možete staviti dva krumpira narezana na kockice (stavljate ih u isto vrijeme kada i ostatak namirnica).
Posluživanje
Servirati se može sa vrhnjem, octom ili bez ikakvih dodataka…ovisi kako volite čušpajz.
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| Kotlovina![Zagrebačka kuhinja Kotlo_02asirovoBB](https://2img.net/h/oblizeki.com/wp-content/uploads/2011/09/kotlo_02asirovoBB.jpg) ![Zagrebačka kuhinja 511feea1b7297ba9ac09eb5b9477809c_view_l](http://cdn.coolinarika.net/image/511feea1b7297ba9ac09eb5b9477809c_view_l.jpg?v=0) Kotlovina je autentični specijalitet Zagreba i sjeverozapadne Hrvatske. U metalnome, nekad kovanome šeširu, izvorno se peku, pa u vlastitom soku, vinu i začinima dinstaju najčešće svinjski kotleti i kobasice. Katkad im dodaju i prosušenog mesa, a sve češće, zbog toga što poprima osobit okus, obvezno i povrće - luk, krumpir, rajčica, paprika... Najvažnije je da se kotlovina priprema na otvorenom. Tek se nedavno s nekadašnjih sajmišta i cesta ispred gostionica kojima su bile promocija i poziv na kušanje, preselila u restorane. |
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Abu Dabi MODERATOR
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Daksi Elita
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| A jel sva ova hrana samo za vas ? ![happy](/users/3114/13/76/21/smiles/1870918564.gif) |
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| Neeeeeeeeeeeee za vas. To je sve za nas. Tko voli, neka izvoli. ![runing](/users/3114/13/76/21/smiles/2682420977.gif) |
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Daksi Elita
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| TNX ![happy](/users/3114/13/76/21/smiles/3842085980.gif) |
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| Šufnudle Sastojci za 5 osoba:cca 400 g glatkog brasna 1 kgkrompira 1 kasika margarina 3jaja 4 kasike ulja 200 g krusnih mrvica Priprema:Vrijeme pripreme: 60 min 1 Oguliti krompir i skuhati ga u slanoj vodi, kad je skuham, dobro ga izgnjeciti i dodati margarin. 2 Ostaviti da se ohladi. Kad se ohladilo dodati jaja i dobro izmjesati. 3 Nakon toga dodati brasno, dok se smjesa ne ujednaci, tj dok se tijesto ne lijepi za prste. 4 Radnu povrsinu posuti brasno i istresti tijesto.Premijesiti tijesto jos malo. 5 Od tijesta napraviti valjak, pa taj valjak sijeci komad po komad. Svaki komad jos razvaljati u valjkic i sijeci “kurcice” tj valjcice 6 Staviti ih kuhati u kipucu posloljenu vodu. Kuhati cca pola sata tj dok ne isplivaju na povrsinu. 7 Za to vrijeme na vruce ulje staviti prezle i posuti tijesto prezlama, ako zelite slatku varijantu mozete u prezle dodati secer i cimet ili samo posuti s tim, s dodatkom vrhnja, bude jako finooooooo PSOvo je jelo moje bake ona je to tako cesto pravila, nekada u slanoj nekada u slatkoj verziji, ja sam naravno uvijek bila za onu sladju, posuti secerom i staviti malo vrhnja(coolinarka.com) ![](https://i.servimg.com/u/f49/16/79/98/36/bar54-10.png) |
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Poslednji put izmenio Abu Dabi dana Uto 7 Apr - 18:39, izmenio ukupno 3 puta |
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| ZLEVANKA Sastojci
tjesto 3 jaja šalica šećera šalica ulja šalica oštrog brašna 2 šalice kukuruznog brašna šalica mlijeka pecilni prah fila šećer orasi Priprema
1 sve sastojke za tjesto izmješati, polovicu tjesta sipati u namašten i brašnom posut pleh na tjesto posipati orahe i šećer zaliti sa ostatkom tjesta i peći u pećnici na 200 C do zlatno žute boje 2 pečeni kolač posipati šećerom u prahu |
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