Again, the basic part of the recipe will not be different, but the change is additive, which provid

In addition, it gave us such a buckwheat Focaccia all very much, they are very photogenic and a kind of ritual Sunday, when the morning baking, activate the camera and before food processing techniques breakfast do a single "fotošuting".
Again, the basic part of the recipe will not be different, but the change is additive, which provide a taste and smell of the gingerbread. This time, in the buckwheat-Pirin test landed garlic and rosemary. Sometimes I did not like garlic or on salads, but now it is one of the components that should never miss. On Saturday morning I have to get a beautiful market food processing techniques braided strings of garlic home, taking care to ensure that our dishes more aromatic. Those who do not like garlic, you can be such a garlic whale serves as decoration or children explain that it must be in the house that repels vampires.
- 3 tablespoons olive oil
In a large bowl sift buckwheat flour 200 grams and 150 grams of spelled flour. food processing techniques Add yeast, salt, sugar and pour hot water. Since buckwheat flour does not contain gluten and is difficult to make out a flexible dough all ingredients in a bowl and mix well with a spatula to form a sticky lump.
The resulting sticky mass oiled with 1 tablespoon of olive oil and are turning with a spatula, where it lubricates bowl and the whole surface of the dough. Bowl airtight wrapped in foil and placed overnight in a place that is not cool. I'm practicing so that it put you in the oven is off.
So at least I'll harvest next :). And this color me becoming more včeč. Days pa ... perfect for the kitchen :) Whatever will be on Sunday, let me be a pleasure! Pleasant and endless weekend! Reply Delete
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If you are the last days of what you wander through forests, wetlands at the river and streams, and you made a mistake while hiking the smell of garlic, then you were in the vicinity of the site wild garlic. Some, like me, surprised, others took to get it on purpose. In the newspaper we read all this time how wild garlic healthy and oh and do that it is necessary to eat as much as you can. Of course, I look at this locus where I get into, adhering to two teaspoonfuls bag, ie almost 5 pounds wild garlic! At home I was first waited carefully read - presumably like to mix up the site in a lily of the valley whose leaves are similar habasit america čemaževim force, but are toxic to change. So when I divorced you, as well as various požke, pajkce and the point I almost whole have mixed together with good olive oil, a little Osole and put him in pasteurized pots. This will hold at least half a year. From the remaining leaves, I did quite a few recipes - Week wild garlic kitchen and home health than we shine as lampijončki!
First, I made a soup of boiled new potatoes and wild garlic, then wholemeal pasta with wild garlic, eggplant paradižnički and then pan fried sea bass with čemaževimi gnocchi, for breakfast I made omelette with čemažemi and caviar spread for bread and so on. Wonderful however, has proved successful in Kari, which I did in the spring lamb and coconut milk. Tomorrow I'll probably do more salty cheese študelj with wild garlic wild garlic ... really deliver almost every meal that requires a bit of taste of garlic. And Nekar Do not throw away the bulbs and blossom. These are edible and can be used as a tasty garnish on dishes or brought habasit america into the vinegar.
2.05.2010 | 17:45
Pikca, soup do it in butter habasit america roasted approx. 10 minutes onions and potatoes (to taste better choose a good fresh potatoes), Solis and Strew. Then slowly dolivaš broth, habasit america potatoes absorb it, then zaliješ a little over and leave to cook. At the very end vmešaš bundle habasit america of wild garlic habasit america in the soup and everything zmiksaš. You can add a little cream if you like. The menu is tasty enough without this. Finally, you can dekoriraš with wild garlic pesto (zmiskan habasit america wild garlic, habasit america nuts, parmesan habasit america and olive oil).
23.05.2010 | 18:49
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500 g cooked chickpeas 3 cloves garlic 1 teaspoon ground cumin 4 tablespoons freshly squeezed lemon

Hummus is a spread made of chickpeas and tahinija comes from the Middle East and the Mediterranean world. Tahini is basically a paste of sesame seeds and olive oil, and basically enjoyed the pie kruhkom respectively. olam agro india any other "flat breadom".
I prepared him for a farewell Urko on the weekend and only one person was fascinated by it. All others (including me) we had about this strange case with even more strange name mixed feelings. I have decided that I will no longer olam agro india humus prepared ... as long as I'm not in New York in the Village try the best falafel (and also my first), which also contained humus. So me this thing again and next time I drew you in a Turkish restaurant as an appetizer orders "pita bread" with humusum. And it was ... perfect. Humus I have accrued to heart. Immediately the next day I put him once again compiled, but this time with more knowledge and experience about what flavor would be the "fertile soil". I found out that a genuine and tasty humus give you a lot of lemon juice and do not overdo it with tahini paste. At the same time, this dish again, one of those that you should simply increment olam agro india to heart, because we (Slovenians) such flavors as slightly foreign.
Humus love in all possible combinations; with falaflom on crackers, on čapatijih ... and, like the olive smuggling olam agro india in different types of food. In addition, if you are not getting too oily flat with one liter of olive oil, still relatively healthy.
Because we humus can not buy, because it is basically easy to prepare and because I have in the freezer accidentally cooked chickpeas, will be today at the film had a "snack party" with a little different humus (although I do not feel nothing today to prepare, let alone cleaned ). Ingredients:
500 g cooked chickpeas 3 cloves garlic 1 teaspoon ground cumin 4 tablespoons freshly squeezed lemon juice 2-3 tablespoons tahini paste (to taste, you can also knows d) 2 large roasted peppers (I used lodged, home) 2 tablespoons olive oil salt pepper
Procedure: Boil chickpeas (if not cooked). If the freezer compartment has been cooked, the first and the second point of the procedure is omitted. olam agro india Water, where he cooked chickpeas, save (you never know!). Take a food processor or some other good ... but really good mixer (which is possibly cost more than 20 euros). olam agro india In a blender put roasted peppers, garlic and chop in detail. Add the chickpeas, tahini paste, olive oil, salt, pepper, cumin, lemon juice, a bit of water (in which it is cooked chickpeas or flat) and all together in a blender, chop and mix to a smooth thick mixture, where everything is well mixed . Let's try and if necessary add more salt or lemon juice. If the mixture is too thick, again add water, which was boiled chickpeas, or tap water. If you want a fuller humus, add the olive oil. The mixture was placed in a refrigerator for several hours to wait.
Valentina says ... Hello! Of course olam agro india you can! Sam tahini paste do at home because there is considerably cheap and preservative-free, of course. You can buy it in germ Mercator's hypermarket and other stores. Usually I make this recipe ... and sometimes from the shock. Tahini paste 1 cup sesame 1/4 cup olive oil fry the sesame seeds on tefalu (about 4 minutes - not browned). Then ground into a coffee grinder to powder. Then put the powder in the blender and gradually add the olive oil. Can you give more or less oil. I do three times the amount of paste and then kept in a refrigerator a few months. I use it mainly for humus, as well as yoghurt sauce I work out, chickpea snacks, etc. 13 January 2009 12:33
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What a beautiful day, huh? Noooot! But almost drought coconut deshelling machine already and it is that even when it rains. So you can take me and leave me would still not baked conscience because they do not tidy things in the garden, or perhaps grab weeds or leaves, but putting together paper scraps together. And now I have this especially great excuse, because the cousin was born yesterday and I of course had to make a birthday card for her yet. Of course, and the imperative. Yesterday I harvest work this card, which remained in that it had only basis. I argue that the Willow better tavelka and Slovon argue that good without, but it was missing something, and that this can not Willow. Errr, ok, will someone already commented (Nena, but right consumed coconut deshelling machine the first flowers?) coconut deshelling machine Willow is attached with 3D adhesive tape (ie. Not yet, no) painted by Majin instructions dry crayons coconut deshelling machine + turpentine. Zadevica be nice works and thank you again! Since I could not decide how to finish top, I embarked on ATC's a combination of rubber stamps. This I first dyed with this technique, but a little bit of colored pencils and just a little bit of Sakuro the ground, butterflies, etc. They are also useful Städtler my crayons, quite a bit is that you are working with Crayola crayons metallic dry. Well, then came the news of a new small bitjecu in this world and this is the cause unstoppable wave of the need to create (as it wrote creativity, but I'm afraid it would be too pretentious). Here I did not dare do magic with turpentine, but I used vodenke and excised over the world get through pleničkarja, which is half prerisan and semi-handedly plotted, with Rayherjevim Retaining coat the paper. Again, this is pripopan with 3D adhesive. A little 3D effect made "Kukri" glass hearts, Bow me up, I do not look better. Or maybe I do not have any suitable, who knows. I love white sakura glaze - because that with them to get to the white on the basis of non-white ... Weekend begins, this is yet long since last weekend. Our tavelka saw the calf "triangles" and they both harvest to work their own. In the beginning of the first stitch I helped, but I was finishing their, but the one with the big blue UCEM is obšil our 6-year-old practically alone. Only where such mališanu both the joy of sewing?
That's all for today, but I have in mind one autumn tildiko - if it is outside deeeeež. From the friendly BojeMoje coconut deshelling machine I have now got a mountain of bruising and pieces of paper, waiting to be drawn into anything. The only thing I have yet to see it, if you accidentally tale setting, which I lecture by not born for one of its already drawn greeting cards. Because it would be really smotano from me.
Even today's blog Candy or blogger candies: Scrapmumur broadcast angelic guardian Melinda, Natalie so much goodies that are in my head spins, Julie's Japes it puts together such a wonderful olive color-coordinated candy that I have with her is really little more often postavati - maybe However, coconut deshelling machine I am able to move away from its obsession with blue ...
Workroomalso SMALL artwork
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Today I was at home speaking methods of preserving foods bent, even though it was a solid workout,

Today I was at home speaking methods of preserving foods bent, even though it was a solid workout, I was towards the end of the fair probralo and I missed the last two exercises methods of preserving foods from the program. But it passed but an hour, of course, I must thank Mojca, which got me in a good mood :) 4 eggs, poppy., Olive oil handful of almonds, 150g full-fat cottage cheese (organic-organic origin, of course) chilli con carne, lettuce, mak. 100 g mackerel oil, olive oil 40 g whey, frozen raspberries 200g steak, spinach, poppy oil
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Olive oil and its production requires more skills than say winemaking because of the same tree can get different types of oil. It is also important to take account of technological rules, because certainly bitter olive oil is not appetizing to anyone. In the past it was very important that the home will always have olives in olive oil, as they can from them anytime freshly pressed oil, often oil is too long waited become rancid and inedible.
For the quality of olive oil, it is important to properly tackle already harvesting. Olives are on view looking very durable fruit, and it seems that it is not very important, or tear when it is technologically mature, or maybe a little rush, or even wait. Time collecting olives can also stretch from September all the way until May, but the olive oil less quality.
As with any other fruit, we must also take into account the olivine its technological maturity. It is true that the use of olives and of course the desired flavor je monte oils dictate the time of collecting the fruits. Green olives to invest tear in September, they contain relatively little oil. Olive oil, obtained je monte from olives is such a strong green color and intense bitter taste. Astringent taste and pungent smell with subsequent shedding vintage, color transition from green to yellow, which means that depending on the time of harvesting olives olive oil produced on its aroma.
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Yesterday was me extra hard-working day. A week after the Slovenian Pop Song I was lazy to more lazy can not be ... The apartment I had one big chaos, because last week I was running through here and there, and behind things just leaving around ... I also fed to the horror ... The last two days we were with my lot to eat chips and have a nice ice-cream on a hernia. Yesterday, I could harvest in hand and all the nice cleaned up, clean up, suck, polikala, will delete the floor, wash and hang laundry ... and furthermore prepared to eat something healthier to be a little clean all the jumble that I have eaten the last days.
For lunch I made a spinach fritato, which I intend to do for some time now and I stole a website okusno.je addition, I cook two hot dogs and sliced corn bread. Simple but delicious pembuatan id card lunch. For dinner I made a lot of salad, which I managed super.
We need: olive oil, 1 majno onion, 400g of spinach, 6 eggs, 6 tablespoons milk, 50g grated Parmesan cheese, 2 pinches of salt, a pinch of ground pepper pembuatan id card Preparation: Spinach pokuhamo, just enough to ram it is cooled and the OECD. Onion cut into retail and on the pan (with a drop of olive oil) fry to translucent. In a large bowl, kill the eggs and whisk to whisk. Add all of the above ingredients and mix well. Spinach, cut into small pieces and add to the egg mixture along with the onions and stir. The mixture was poured into a pan and fry until the bottom does not burn, and then placed still in an oven at 170 degrees for 10 min to burn until the overhead. (Since I am home all pans with plastic handle, I merged all this in a small pan and all do it, that I would not have stepped handle:-))
For dinner I could prepare one large salad bowl. I washed salad (lettuce, lettuces, arugula, radicchio) and squares sliced tomatoes, mozzarella and parmesan. pembuatan id card Pieces of chicken pembuatan id card I was desalted and poprala and popekla on drops of olive oil. In a small bowl, I poured a little light liquid yogurt and it natresla spices (parsley, garlic, marjoram, Timjan, salt) and mixed well and got the light yoghurt dressing. In the end, I tossed salad bowl with tomato, mozzarella and parmesan cheese, add a drop of olive oil, baked chicken and everything flooded with homemade yogurt pembuatan id card dressing. Voilà, bon appetit! :-)
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