turetu ir rimej ar maximoj ju buti, o as tokiu makaronu nesu ragavusi, nes maniskis ryziu ne i burna pas mus tai dabar kmynu arbatos manija, iskepu sausaineliu su kmynukais ir arbata kmynineAIRENE rašė:Vat IKI kazkodel man parduotuve,kur retai uzsuku.Na,nepakeliui.Zinosiu,paieskosiu.Rimi tai zinau,kad ryziu makaronu yra,va tai jie man patinka,bet tik nedaznai gamint.Bet skoni paivairina.Nors mano seimyna dabar ,kaip,, papajai" ant spinatu pakvako.Be vistienos suktinuku su spinatais-ner savaitgalio.Uzsiciklino.O ten terliones.....Na,bet ko nepadarai del tu pagyrimu paskui
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ŠIS SKYRIUS LAUKIA REMĖJO !
ŠIS SKYRIUS LAUKIA REMĖJO !
tai,kad tie ryziu makaronai mazai ryzius primena.bent man.Tik brangus.Mano tai valgo,jei tik su mesa padarai.Jau tokie plesrunai-baisu.Sako,kad vegetarai ramesni zmones,o mesedziai-arsesni ir fiziskai stipresni.Mes kazkada bandem su vyru nevalgyt mesos.Du menesius istempem,koju nebepavilkom,tai tos minties atsisakem.ir dabar liko nuomone tokia-vegetarais gali buti tik visikai sveiki zmones ,kurie nedirba fizinio darbo.
Na,zuvi siaip irgi laikau mesa. na,o fizini darba tuo metu dirbai?Keleta dienu -tai nieko,nesakau,bet as cia apskritai kalbejau.Pabandyk taip tycia menesiuka ar du.As nesakau,kad noris.tikrai ne.Tik fizines jegos nera.Aisku,kas protini darba dirba,sutinku,netgi lengviau jauciasi.Lengvi tikrai jautemes,bet as ne apie savijauta.As apie fizini darba.Nemaciau nei vieno vegetaro,kuris sunkiai dirbtu fiziskai.Visi jie ar kokie filosofai,psichologai,na,protini darba dirbantys,ar manekenes,na nedibancios sunkiu darbu.o turint savo nama-tai neisvengiama.Aisku,cia mano nuomone.
as esu metus gyvenusi bute.Klaipedoj.Man ten nebuvo ka veikti.Viskas paprasta-nei malku pakapot,nei peciu ziuret,nei zemes ,nei sodo,nei darzo.Nesakau,turi privalumu-nepavargsti.bet mano laime -ne bute.
as esu metus gyvenusi bute.Klaipedoj.Man ten nebuvo ka veikti.Viskas paprasta-nei malku pakapot,nei peciu ziuret,nei zemes ,nei sodo,nei darzo.Nesakau,turi privalumu-nepavargsti.bet mano laime -ne bute.
As ne bute ir gyvenu, o dideliame name! Buvo ir malkos, ir pecius (kol dujomis sildymo neisirengem), ir darzas didziausias yra. O ypac dabar, kai is trieju vyru nei vieno namuose nera (dedas ligoninej, uosvis su manuoju juroj), tai viska tenka man su uosviene daryt, tai nesakyciau, kad nera fizinio darbo... yra ir nemazai!
Vadinasi tavo organizmas stipresnis,o mes zveriukai plesrunai,ne veltui tigro metais gime reik mesytes.As nenusistacius pries.Jei jau bandziau,tai isivaizduok,kad buvau labai uz.bet nesekmingas bandymas ,ir tiek.O dabar zinai ,irgi,man geriau vien mesa suvalgyt,negu koki garnyra.Na,vaisiu ir darzoviu neatsisakau.O tyre cholesteroli cia ligoninej-kaip sveikiausiai besimaitinancios.ir suprask,kad nori.turbut organizmas pats reikalauja ,ko reikia .o kiekvienam kitaip.O gal tu kitaip galvoji? Gal manai valios trukumas ,ar dar kas?
http://www.esnips.com/web/knygos?docsPage=1#files
Idejau keleta receptu knygu anglu kalba.gal kam reikia?
Idejau keleta receptu knygu anglu kalba.gal kam reikia?
ALMOND BISCOTTI
1 cup (145 grams) blanched whole almonds, toasted and chopped coarsely
1 teaspoon (5 grams) baking powder
1/8 teaspoon salt
2 cups (280 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
In a small bowl lightly beat the eggs and extracts together. Set aside.
In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. With floured hands divide dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer logs to the prepared baking sheet, spacing the logs about 3 inches (7.5 cm) apart, and bake for 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.
1 cup (145 grams) blanched whole almonds, toasted and chopped coarsely
1 teaspoon (5 grams) baking powder
1/8 teaspoon salt
2 cups (280 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
In a small bowl lightly beat the eggs and extracts together. Set aside.
In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. With floured hands divide dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer logs to the prepared baking sheet, spacing the logs about 3 inches (7.5 cm) apart, and bake for 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.
Chocolate Hazelnut Biscotti
4 ounces (125 grams) semisweet or bittersweet chocolate, coarsely chopped
1 cup (215 grams) firmly packed light brown sugar
1 3/4 (250 grams) cups all-purpose flour
1/3 cup (30 grams) unsweetened cocoa, preferably Dutch-processed
1 tablespoon (4 grams) instant espresso powder
1 teaspoon (5 grams) baking soda
1/4 teaspoon salt
3 large eggs
1 1/2 teaspoons (6 grams) pure vanilla extract
1 cup (150 grams) hazelnuts (toasted and coarsely chopped)
Preheat oven to 350 degrees F (180 degrees C). To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake. Remove from the oven and place nuts in a dish towel. Roll up the towel and let the nuts 'steam' for 5 minutes and then briskly rub the towel (with nuts inside) to remove the skins from the nuts. Cool and then chop coarsely. Set aside while you prepare the dough.
Reduce temperature of oven to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper.
In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.
Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In the bowl of your electric mixer combine the eggs and vanilla extract and beat to blend, about 30 seconds. On low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts about half way through mixing.
On a floured surface divide the dough in half. Form each half into a log 12 inches (30 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 35 - 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.
Using a long spatula transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack.
These are wonderful with a white chocolate glaze: Melt 3 ounces (90 grams) of chopped white chocolate in a small metal bowl placed over a saucepan of simmering water. Watch carefully as white chocolate can burn easily. Stir to melt. Dip one end of the biscotti into the chocolate and let it dry, on a parchment-lined baking sheet.
Store in an airtight container for several weeks.
Makes about 30 biscotti
4 ounces (125 grams) semisweet or bittersweet chocolate, coarsely chopped
1 cup (215 grams) firmly packed light brown sugar
1 3/4 (250 grams) cups all-purpose flour
1/3 cup (30 grams) unsweetened cocoa, preferably Dutch-processed
1 tablespoon (4 grams) instant espresso powder
1 teaspoon (5 grams) baking soda
1/4 teaspoon salt
3 large eggs
1 1/2 teaspoons (6 grams) pure vanilla extract
1 cup (150 grams) hazelnuts (toasted and coarsely chopped)
Preheat oven to 350 degrees F (180 degrees C). To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake. Remove from the oven and place nuts in a dish towel. Roll up the towel and let the nuts 'steam' for 5 minutes and then briskly rub the towel (with nuts inside) to remove the skins from the nuts. Cool and then chop coarsely. Set aside while you prepare the dough.
Reduce temperature of oven to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper.
In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.
Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In the bowl of your electric mixer combine the eggs and vanilla extract and beat to blend, about 30 seconds. On low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts about half way through mixing.
On a floured surface divide the dough in half. Form each half into a log 12 inches (30 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 35 - 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.
Using a long spatula transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack.
These are wonderful with a white chocolate glaze: Melt 3 ounces (90 grams) of chopped white chocolate in a small metal bowl placed over a saucepan of simmering water. Watch carefully as white chocolate can burn easily. Stir to melt. Dip one end of the biscotti into the chocolate and let it dry, on a parchment-lined baking sheet.
Store in an airtight container for several weeks.
Makes about 30 biscotti
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Paskutinį kartą redagavo AIRENE 25 Bal 2008, 21:33, redaguota 1 kartą(us).