18 replies to this topic

[Honey Badger]

 

 

2. Svinjska salata.

iseckati paradajz, papriku, luk, krastavac. Dodati sir.

 

Ovim se hrane svinje ili?

[vladan]

Ako nesto u kulinarstvu prezirem, to je kecap.

[vladan]

Vrlo prosto, a ja to volim:

1 kg naseckanog praziluka na krupnije komade (5x5 mm) na vrlo malo ulja izdinstajte sa 1/2 kg mlevene junetine (moze i manje mesa), dodajte paradajz (svez, iz konzerve ili pire), podesite zacine (so i biber) i uzivajte...

Ja volim da dodam i ljutu tucanu papriku, ali nije nuzno.

Inace, ne znam kako se to nekada zvalo, ali ovo je staro srpsko jelo - secam se da ga je i moja baba spremala.

[elvira]

Jednostavno, zdravo i mocno, za dorucak, rucak ili veceru:

 

Asparagus Omelet

3/4 cup asparagus, cut into 1/4-inch pieces
4 stalks garlic, chopped into small bits
1 tablespoon butter
4 eggs
2 tablespoons chives, chopped fine
salt and pepper
1 tablespoon butter
1/3 cup grated cheese

 

Melt 1 tablespoon butter and saute garlic until golden.

Add asparagus and cook until just beginning to be tender.

Add salt and pepper to taste. Keep warm.

Break eggs into a bowl, add salt, pepper and chives, and beat with a fork.

Melt 1 tablespoon butter in a large frying pan over medium heat.

Add eggs all at once.

Cook over medium (or even medium-low) heat until eggs are almost completely set, but still moist on top.

Spread warm asparagus over half the cooked eggs, and top with grated cheese.

Fold the eggy side up over the asparagus.

Cut in half and serve.

 

 

Optional ingredients: spring onions (if you skip the chives, of course) ham, mushrooms, tomatoes, bell peppers...)