tag:blogger.com,1999:blog-8583264600210868592024-03-05T13:35:13.267+01:00a lemon tree cafeon food and simple life pleasures Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comBlogger678125tag:blogger.com,1999:blog-858326460021086859.post-12743653307725864192017-04-19T20:10:00.000+02:002017-05-07T14:53:24.993+02:00<div class="separator" style="clear: both; text-align: center;">
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-74223275982034952972017-03-28T21:09:00.001+02:002017-03-30T05:52:42.398+02:00ŁATWA SINGAPURSKA ZUPA LAKSA - EASY SINGAPOREAN LAKSA SOUP<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOmdeKpbWmRYrnotOfDRDxO64Up2iN3h1MytjTIrxezi3b3fK4iP8FhqZ3rMOdsSUYgK5pS2y-PYsEuL1Z_eVd5YcLt8KUEsncLW8OqvtyajIWFtwo7wh6OTOFsoDBNDKbuGXuY0ltDrD/s1600/IMG_1747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOmdeKpbWmRYrnotOfDRDxO64Up2iN3h1MytjTIrxezi3b3fK4iP8FhqZ3rMOdsSUYgK5pS2y-PYsEuL1Z_eVd5YcLt8KUEsncLW8OqvtyajIWFtwo7wh6OTOFsoDBNDKbuGXuY0ltDrD/s640/IMG_1747.jpg" width="426" /></a></div>
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<span style="font-family: "arial" , sans-serif;">Jaka byłam zdziwiona, kiedy zobaczyłam,
że zupa laksa, którą zamówiłyśmy w food hawkerze zwierała jajko. Jak się okazuje
to jest klasyczny sposób podania tej zupy.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Ostra, pachnąca chilli i mleczkiem
kokosowym, z makaronem ryżowym, krewetkami, jajkiem i kolendrą. Była po prostu pyszna.
<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Przygotowałam więc wersję, którą można
przygotować ze składników łatwo osiągalnych poza Singapurem, chociaż tak,
zgadza się mam gotową pastę laksa. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"><br /></span></div>
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<i><span style="font-family: "arial" , sans-serif;">I
was quite surprised when I saw an egg sitting on top of my laksa soup, that I
had gotten in the food hawker. Seems this is the classic way of serving the soup.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Hot,
redolent of chilli pepper and coconut milk, with plenty of shrimp, eggs and
cilantro. This soup was pure heaven.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">I
wanted to prepare the version of the soup, that can be prepared of the readily
available ingredients. Even if I have got the laksa paste, I made the soup
based on the Thai red curry paste, so that you can have a chance to try the
soup for yourself.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Enjoy!<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Lilia,
xoxo<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8GBGp6kFFgWqJrDARnWoT0SIVsjmG90JmO_as9qrdYp8bC0U_YFw6BLVuggqnpsGXmZeLuDIXGcpGbhucVrdqxCiipQaKn4WTsYMjs2QXjBak9HXOpQj9a8L_NTUxg4ANtq7eHQe0iKM/s1600/IMG_1753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8GBGp6kFFgWqJrDARnWoT0SIVsjmG90JmO_as9qrdYp8bC0U_YFw6BLVuggqnpsGXmZeLuDIXGcpGbhucVrdqxCiipQaKn4WTsYMjs2QXjBak9HXOpQj9a8L_NTUxg4ANtq7eHQe0iKM/s640/IMG_1753.jpg" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY61-8IvQAuBA85K3ecg0WpQILXBlw1sLfYadapyZhzZGPwCXtwAIKVihxBAuPhC3DYH9j6ZxdAckjN6uHXc66SYECZ2FWXFYcJnCFMQRiWUKZ2gkBhyphenhyphenJ5YJUzOWttXHkgVCQj6azIekhW/s1600/IMG_1748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY61-8IvQAuBA85K3ecg0WpQILXBlw1sLfYadapyZhzZGPwCXtwAIKVihxBAuPhC3DYH9j6ZxdAckjN6uHXc66SYECZ2FWXFYcJnCFMQRiWUKZ2gkBhyphenhyphenJ5YJUzOWttXHkgVCQj6azIekhW/s640/IMG_1748.jpg" width="426" /></a></div>
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<span style="font-family: "arial" , sans-serif;">Na
4 porcje <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<b><span style="font-family: "arial" , sans-serif;">Składniki:<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<u><span style="font-family: "arial" , sans-serif;">wywar<o:p></o:p></span></u></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">20-24 pancerze
i głowy świeżych krewetek<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">1 łyżka oleju<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">sól i
pieprz<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">wrzątek
1,5 litra<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 90.75pt;">
<span style="font-family: "arial" , sans-serif;">2 łodygi
trawy cytrynowej, biała część<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">1 kawałek
imbiru lub galangalu wielkości kciuka<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<u><span style="font-family: "arial" , sans-serif;">zupa<o:p></o:p></span></u></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 90.75pt;">
<span style="font-family: "arial" , sans-serif;">2 łyżki
oleju<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">1
średniej wielkości cebula, posiekana<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">1 ząbek
czosnku<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">1
łyżeczka pasty czerwonego curry<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">2 łyżki
suszonych krewetek (opcjonalnie)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 90.75pt;">
<span style="font-family: "arial" , sans-serif;">1
czerwona, ostra papryczka<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 90.75pt;">
<span style="font-family: "arial" , sans-serif;">sól i
pieprz<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 90.75pt;">
<span style="font-family: "arial" , sans-serif;">1 łyżka
masła orzechowego<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 90.75pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 90.75pt;">
<span style="font-family: "arial" , sans-serif;">1 puszka
mleka kokosowego<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<u><span style="font-family: "arial" , sans-serif;">do
podania<o:p></o:p></span></u></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">20-24
krewetki świeże bez pancerzy, przecięte wzdłuż grzbietu i usunięta żyłka
piaskowa<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">rzodkiewki<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">4 jajka
ugotowane na twardo<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">250 g
makaronu ryżowego<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">listki
kolendry<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">listki
bazylii<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">listki
mięty <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">kiełki rzodkiewki<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">ziarna
sezamu<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">W dużym
garnku, w łyżce oleju, podsmażamy pancerze i głowy krewetek, doprawiamy
pieprzem i solą, podsmażamy chwilę i zalewamy wrzątkiem. Dodajemy imbir i trawę
cytrynową i gotujemy na małym ogniu przez godzinę, aż wywar zredukuje się o
jedną czwartą. Rozdrabniamy pancerze krewetek i wszystko przecedzamy przez
gęste sito. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">W
tym samym garnku rozgrzewamy łyżkę oleju dodajemy posiekaną cebulę, ząbek czosnku, pastę
curry i suszone krewetki, podsmażamy
wszystko na dużym ogniu przez około minutę, zalewamy pastę wywarem z krewetek i
gotujemy na małym ogniu przez około 20 minut. Pod koniec gotowania dodajemy do
zupy 2 centymetrowy kawałek ostrej papryczki, masło orzechowe oraz mleko
kokosowe, zagotowujemy i na koniec dodajemy krewetki.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Podczas
gdy zupa się gotuje, zalewamy makaron ryżowy wrzątkiem i pozostawiamy na ok. 15
minut aby napęczniał. Jajka gotujemy na twardo.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Miętę
i bazylię kroimy w paseczki. Rzodkiewki ścieramy na tarce w paseczki. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Na
dno miseczki wkładamy odcedzony makaron ryżowy, układamy na wierzchu po 5-6
krewetek, kiełki rzodkiewki i słupki rzodkiewki. Zalewamy wszystko zupą,
wierzch posypujemy ziołami, dodajemy jajko przekrojone na pół i posypujemy
sezamem. <o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<b><i><span style="font-family: "arial" , sans-serif;">Ingredients<o:p></o:p></span></i></b></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<i><u><span style="font-family: "arial" , sans-serif;">stock<o:p></o:p></span></u></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">20-24 shells from the
shrimps<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 tbs oil<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">salt and pepper<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">1 qt hot water<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">2 stalks lemongrass<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">1 thumb size ginger or
galangal<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<i><u><span style="font-family: "arial" , sans-serif;">soup<o:p></o:p></span></u></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">2 tbs coconut or vegetable
oil<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">1 yellow onion, small
diced<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">2 cloves garlic, minced<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">2 tablespoons of dried
shrimp<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 2 inch piece red chili,
minced (without seeds) <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1/2 tablespoon red curry
paste<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">salt and pepper<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 tablespoon of peanut
butter<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 can coconut milk<o:p></o:p></span></i></div>
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<br /></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">20-24 shrimps without shells,
devined <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">8 radishes<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">4 eggs hard boiled<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">8 ounces rice vermicelli<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">salt and pepper<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">thai basil<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">mint<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">cilantro<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">radish sprouts<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">sesame seeds<o:p></o:p></span></i></div>
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<br /></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">Peel the shrimp, reserving
the shells and rinsing the bodies. Devein the shrimp and set aside to drain.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">In a large pot over medium
heat fry the shrimp shells with lemongrass and sliced ginger, pour hot water
over the shells, season with salt and pepper and cook over low heat until reduced
slightly. Blitz the soup with a hand
held blender and then strain through a fine sieve.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">In a large pot over medium
heat the vegetable oil then add the onion, garlic and red curry paste. Saute
over medium heat for about 10 minutes, stirring often until the onion and garlic
are golden and tender. Pour over the shrimp stock and add the dried shrimp, peanut butter and
minced red chilli pepper and cook over low heat for about 20minuts. At the end
of cooking add coconut milk, bring to a boil, and then add the shrimp and when
the soup starts to boil again turn off the heat.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">While the mixture is
cooking, bring a pot of salted water to a boil. Cook the rice vermicelli according
to manufacturers directions, about 3 minutes and then drain, rinse with cold
water and drain again. Set aside. </span></i><br />
<i><span style="font-family: "arial" , sans-serif;"><br /></span></i>
<i><span style="font-family: "arial" , sans-serif;">Hard boil the eggs. </span></i><i><span style="font-family: "arial" , sans-serif;">Shred the radishes into
julienne. Also julienne the mint and
basil.</span></i></div>
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<i style="text-align: justify;"><span style="font-family: "arial" , sans-serif;">In the bottom of the bowls
put the cooked vermicelli, arrange 5-6 shrimps on top, ladle hot broth and
garnish with eggs, cilantro, fresh basil, mint and sesame seeds. Sprinkle
radishes on top.</span></i><br />
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-6597548851372539762017-03-24T21:42:00.003+01:002017-03-25T05:31:24.739+01:00ŁOSOŚ POWOLI PIECZONY Z KOPERKOWYM PESTO - SLOW OVEN COOKED SALMON WITH DILL PESTO<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1xLm5TwGvJtXHBK4IbXNWUqRx8RImBB95tFGViv3mo9pY-MxwGIeLz_ThhCs8kYG3wpRzP_KW34JpPvCewu3Gt0K18LjMp-ewJZhxT7pDDLHQr-NJTVrIdKGm2q29ZQnNpANSUj9DFm2o/s1600/IMG_1963.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1xLm5TwGvJtXHBK4IbXNWUqRx8RImBB95tFGViv3mo9pY-MxwGIeLz_ThhCs8kYG3wpRzP_KW34JpPvCewu3Gt0K18LjMp-ewJZhxT7pDDLHQr-NJTVrIdKGm2q29ZQnNpANSUj9DFm2o/s640/IMG_1963.jpg" width="426" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #75725b;">Uwielbiam angielskie określenie ‘slow
oven’ (powolny piekarnik). Oznacza on bardzo niską temperaturę piekarnika
używanego do pieczenia przy wydłużeniu czasu pieczenia.</span><span style="color: #75725b;"><o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #75725b;">W tym przypadku pieczemy tak łososia.
Pieczemy go w temperaturze 100 stopni C przez godzinę, czego skutkiem jest
nieprawdopodobnie jedwabisty i soczysty łosoś. Jest to jeden z najlepszych
sposobów przygotowania tej ryby.</span><span style="color: #75725b;"><o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #75725b;">Do niego podaję majonez koperkowy,
bardzo świeży w smaku i w pięknym wiosennym kolorze.</span><span style="color: #75725b;"><o:p></o:p></span></span></div>
<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #75725b;">Polecam Wam serdecznie, musicie to
koniecznie wypróbować.</span><span style="color: #75725b;"><o:p></o:p></span></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">When you cook
something in a slow oven, it means you cook food in an oven set at the lowest possible temperature for a
long time.<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">In this case I roasted
the salmon in a low oven, which was 150 degrees F for 1 hour. What I got was incredibly silky
and juicy salmon. <o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Turs out it is one of
the best ways to cook salmon. Just wow!<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">I ate it with a dill
pesto made with fresh herbs, including first of the season ramps. The sause was
very fresh in taste and in a beautiful spring color.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">You should definitely
try it yourself.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Enjoy!<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Lilia, xoxo</span><o:p></o:p></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpcPX7SGdaBRsfL8ybcq9-IRUmgNKQ2bCVvMWh8WVr4UN93QRNNq39eU0PyNi-0cyPR7t8KcSJToYvgKUWNjtMYTh21IUAZy0P4bylubnZyxLZSjrzq1JCGP60qJPle20zKOFTjLZHFPS/s1600/IMG_1968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpcPX7SGdaBRsfL8ybcq9-IRUmgNKQ2bCVvMWh8WVr4UN93QRNNq39eU0PyNi-0cyPR7t8KcSJToYvgKUWNjtMYTh21IUAZy0P4bylubnZyxLZSjrzq1JCGP60qJPle20zKOFTjLZHFPS/s640/IMG_1968.jpg" width="426" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Proporcja na 4 osoby<o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Składniki:</b><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 filety łososia 200 g każdy<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">sól i pieprz<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>pesto koperkowe</u><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 pęczek kopru<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 pęczka szczypiorku<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 pęczka pietruszki<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">10 liści czosnku niedźwiedziego<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">sok z cytryny<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">sól i pieprz<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 łyżki oliwy<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 łyżki majonezu<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">czarnuszka, listki rukoli do podania<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Łososia myjemy, osuszamy, doprawiamy
solą i pieprzem. Układamy w naczyniu do pieczenia skórą do góry. Pieczemy w
piekarniku w 100 stopniach C przez godzinę. Wyjmujemy z piekarnika i zdejmujemy
z łososia skórę</span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">W międzyczasie koper, pietruszkę i
szczypior blanszujemy w gorącej wodzie i natychmiast hartujemy w lodowatej, by
zachować ich kolor. Odciskamy całą wodę. Siekamy zioła grubo a następnie
miksujemy w blenderze z pozostałymi składnikami do uzyskania gęstego i
bardzo gładkiego sosu. Na koniec mieszamy z majonezem i miksujemy chwilę aby
dokładnie wymieszać pesto z majonezem.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Na talerz wykładamy łososia, skrapiamy
go 1 łyżką zielonego majonezu i ozdabiamy listkami rukoli i nasionami
czarnuszki. <span style="color: #75725b;"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">For 4 persons<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<b><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:<o:p></o:p></span></i></b></div>
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<b><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></b></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">4 salmon fillets ¼ lb
each<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>dill pesto</u><o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 bunch of dill<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 bunch of chives<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 bunch of parsley<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">10 leaves of ramps<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">lemon juice<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons of oil<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp mayonnaise<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Nigella seeds, arugula
leaves to serve<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Wash the salmon, pat
it dry and season with with salt and pepper. <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Put the salmon on a
baking tray, skin side up. Roast it in the
oven set at 150 degrees F for an hour. Remove
the fish rom the oven and peel of the salmon skin.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">In the meantime blanch
the dill, parsley, ramps and chives in
hot water and immediately shock the leaves in ice water to retain their color. <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Squeeze out all the water and chop the herbs roughly.
Process the herbs in the blender with the remaining ingredients to get a thick
and very smooth sauce. At the end add mayo and mix for a moment to get the smooth pesto.<o:p></o:p></span></i></div>
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</span><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Arrange some arugula
leaves on a plate and top with the salmon. Smear some green mayonnaise over the salmon and sprinkle
with black cumin seeds.<o:p></o:p></span></i></div>
</div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-32434861219908632662017-03-18T20:52:00.001+01:002017-03-18T20:52:21.174+01:00CIASTO GRAPEFRUIT Z GLAZURĄ Z KOKOSA I GRANATA - GRAPEFRUIT CAKE WITH COCONUT POMEGRANATE GLAZE<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuoxX-AxSX3hw10jx0iQ2tbftJ8lvOz4QSD7JZLZOfjcKF-AENC-tCFTNZULI3QQR5uCaWgbkqODkItT29JBp-5u2Q7M3C8B9zsJ3nMdpQbNV-mTaub88nPd1Vy3T2tZkDGqQzZFAsaAS/s1600/IMG_1902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuoxX-AxSX3hw10jx0iQ2tbftJ8lvOz4QSD7JZLZOfjcKF-AENC-tCFTNZULI3QQR5uCaWgbkqODkItT29JBp-5u2Q7M3C8B9zsJ3nMdpQbNV-mTaub88nPd1Vy3T2tZkDGqQzZFAsaAS/s640/IMG_1902.jpg" width="426" /></a></div>
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<span style="font-family: "Arial",sans-serif;">O tej porze roku, kiedy trudno o świeże
owoce, a przecież jemy sezonowo, pozostają nam jabłka, gruszki i owoce
cytrusowe. Robimy więc desery z wykorzystaniem tych właśnie owoców. Aha, jest
jeszcze czekolada i owoce suszone lub mrożone.
<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;"><br /></span></div>
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<span style="font-family: "Arial",sans-serif;">Od długiego czasu chciałam zrobić ciasto
o smaku grapefruita. Miałam w planach to właśnie ciasto z grapefruitowym
curdem. <o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;"><br /></span></div>
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<span style="font-family: "Arial",sans-serif;">Powiem tyle, że curd mi nie wyszedł –
chciałam aby był jak najlżejszy i zrobiłam go z nasionami chia zamiast masła. <o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;"><br /></span></div>
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<span style="font-family: "Arial",sans-serif;">Natomiast ciasto wyszło wspaniałe,
puszyste, lekkie i soczyste. O bardzo wyrazistym grapefruitowym aromacie.<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;"><br /></span></div>
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<span style="font-family: "Arial",sans-serif;">Pycha!<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;"><br /></span></div>
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<i><span style="font-family: "Arial",sans-serif;">At
this time of year, when the fruits are scarce, we eat seasonally, right? what we
have left are apples, pears and citrus fruits. Okay, there still chcocolate and
frozen or dried fruits. But we do try to
make desserts with these fresh, readily abvailable fruits.<o:p></o:p></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;">I
just wanted to make this grapefruit cake for quite some time, I was planning to
adorn it with grapefruit curd. Enough to say, the curd did not work. I replaced
butter with chia seeds and did nt really
like the result.<o:p></o:p></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;">But
the caj]ke itself was moist, light and airy. Lots of grapefruit flavor and the
coconut pomegranate glaze turned out to be quite a good addition anyway.<o:p></o:p></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;">Enjoy!<o:p></o:p></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;">Lilia,
xoxo<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8vcQzgMzexbWmXsHOGU6Zgfbl9VoI9aYZNVA-TOwOWtCYaZ9mMqstC5XjJvrAvRaGI3yHin_GMN7-P1OkVPLDldSHThnr7wNgXqJjyBuxFhdhqRG03c2fn_MVgo2zwRzkC-U01RLNO24/s1600/IMG_1907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8vcQzgMzexbWmXsHOGU6Zgfbl9VoI9aYZNVA-TOwOWtCYaZ9mMqstC5XjJvrAvRaGI3yHin_GMN7-P1OkVPLDldSHThnr7wNgXqJjyBuxFhdhqRG03c2fn_MVgo2zwRzkC-U01RLNO24/s640/IMG_1907.jpg" width="426" /></a></div>
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<b><span style="font-family: "arial" , sans-serif;"><br /></span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Składniki:<o:p></o:p></span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 jajka, rozdzielone<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">6 łyżek cukru z brzozy (ksylitolu)<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 szklanka drobno zmielonych migdałów<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ szklanki mąki gryczanej lub jaglanej<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">skórka otarta z jednego grapefruita i 2
łyżki soku<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 łyżeczka syropu z wanilii<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">szczypta soli<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 łyżeczka proszku do pieczenia<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 łyżki niebieskiego maku<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ szklanki oliwy z oliwek<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<u><span style="font-family: "arial" , "helvetica" , sans-serif;">Glazura
z mleczka kokosowego i granatów<o:p></o:p></span></u></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-insideh: none; mso-border-insidev: none; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 1184;">
<tbody>
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<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 16.0cm;" valign="top" width="605"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: -5.4pt; margin-right: 0cm; margin-top: 0cm; tab-stops: 275.1pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: -5.4pt; margin-right: 0cm; margin-top: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 szklanka mleczka kokosowego<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: -5.4pt; margin-right: 0cm; margin-top: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 łyżka kwiatów hibiskusa<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: -5.4pt; margin-right: 0cm; margin-top: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 łyżki soku z granatu<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: -5.4pt; margin-right: 0cm; margin-top: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 łyżki curku z brzozy<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: -5.4pt; margin-right: 0cm; margin-top: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 łyżeczka agaru<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: -5.4pt; margin-right: 0cm; margin-top: 0cm; tab-stops: 275.1pt;">
<br /></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Rozdzielamy jajka. Białka ubijamy na sztywno
i odstawiamy na bok. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ubijamy żółtka z ksylitolem, skórką i
sokiem z grapefruita, wanilią i solą aż zbledną i potroją swoją objętość. Do żółtek
dodajemy mielone migdały, mąkę jaglaną i
proszek do pieczenia. Mieszamy bardzo dokładnie, zbierając masę z brzegów
miski. Do masy dodajemy oliwę z oliwek oraz mak.<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Na koniec, do masy dodajemy białka, w
trzech częściach, delikatnie mieszając.<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ciasto wkładamy do formy dokładnie
wysmarowanej masłem i pieczemy w piekarniku rozgrzanym do 180 stopni przez
około 35-40 minut, aż patyczek włożony do ciasta będzie suchy.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Po ostygnięciu ciasta, przekrawamy je na
pół, polewamy glazurą, przykrywamy drugim kawałkiem ciasta i polewamy drugą
częścią glazury. Posypujemy nasionami granatu.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">krem
z mleczka kokosowego<o:p></o:p></span></u></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zagotowujemy
mleczko kokosowe w rondelku, dodajemy sok z granatu i liście hibiskusa wraz cukrem
z brzozy. Gotujemy przez ok 10-15 minut, pod koniec dodajmy agar agar. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Przecedzamy krem przez sitko aby się pozbyć dużych
kawałków. Pozostawiamy do ostygnięcia i
lekkiego zgęstnienia.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<b><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:<o:p></o:p></span></i></b></div>
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<b><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></b></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">4
eggs, separated<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">6
tbs of birch sugar (xylitol) <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">zest
from one medium sized grapefruit and 2 tbs of grapefruit juice<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1
tsp wanilla syrup<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1
cup finely ground almond<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">½
cup buckwheat or millet flour<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">a
pinch of salt<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1
teaspoon of baking powder<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2
tbs of blue poppy seeds<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">½
cup olive oil<o:p></o:p></span></i></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><u>Coconut
pomegranate glaze</u></i><i><o:p></o:p></i></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1
cup coconut milk<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1
tbs hibiscus tea<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2
tbs pomegranate juice<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2
tbs of birch sugar<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1
tsp of agar agar<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Split
the eggs. Beat the egg whites until stiff and put them aside. <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Beat
the egg yolks with birch sugar, grapefruit zest and juice, vanilla and salt until pale and trippled in volume. Add the ground almonds,
millet flour and baking powder to the beaten yolks.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Mix
thoroughly, scraping down the batter from the sides of the bowl. Mix in the
oilve oil and poppy seeds. <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">At
the end, add the beaten egg whites in 3 portions, mixing gently so that not to
lose the air..<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Put
the batter into a well buttered cake pan and bake in a preheated oven at 375 degrees
F for about 45-45 minutes, until a skewer inserted into the cake comes out
clean.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">When
the cake has cooled down, cut it in half horizontally, pour over the cooled
coconut glaze, cover with the other portion of cake and pour over the
remianing glaze. Sprinkle with the
poegranate arils.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><u>coconut pomegranate
glaze</u></i><i><o:p></o:p></i></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the coconut milk in
the pan, add the sugar, hibiscus tea and
pomegranate juice. Cook for about 10-15
minutes and add the agar agar to the end of the cooking. Strain through the sieve. Let cool and thicken before using.<o:p></o:p></span></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-65217325599349869922017-03-07T22:18:00.003+01:002017-03-07T22:18:27.814+01:00CIASTKA TROPIKALNE - TROPICAL BANANA CAKES<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_24HCnLeSk7Cy4gkLv5R3r5i6EgcjusnMSqVBmJ3EoFyCRL1z0Oqv9g-TgsUf8D_dJVCrLjGQKXNIWHL-fhAUGAb_25htCqNhS9KBkQbS8X5r44nM8fVhiGfJ9bmZadmZVWRCfLE87qQq/s1600/IMG_1731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_24HCnLeSk7Cy4gkLv5R3r5i6EgcjusnMSqVBmJ3EoFyCRL1z0Oqv9g-TgsUf8D_dJVCrLjGQKXNIWHL-fhAUGAb_25htCqNhS9KBkQbS8X5r44nM8fVhiGfJ9bmZadmZVWRCfLE87qQq/s640/IMG_1731.jpg" width="426" /></a></div>
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<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: Arial, sans-serif;">Co tu dużo
mówić. Dawno nie robiłam ciasta bananowego. Zrobiłam więc ciasto
bananowo-czekoladowo-migdałowe z malinami. Pycha. Ale to już było. Trzeba było
obmyśleć jakiś nowy smak. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: Arial, sans-serif;">Z pomocą
przyszły mi cukierki – ananasowe karmelki. A gdyby tak zrobić ciasto o smaku
bananowo- ananasowo- kokosowym? To może się udać.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: Arial, sans-serif;">I tak też się
stało. Pyszne ciastka bananowe o smaku tropikalnym. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: Arial, sans-serif;">Nisko
tłuszczowe i bezglutenowe; bezcukrowe. A do tego po prostu przepyszne. Oj muszę
je zrobić ponownie.<o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span style="font-family: Arial, sans-serif;">I could not
wait to share this recipe with you. Well, it has been some time since I made a
banana cake.<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span style="font-family: Arial, sans-serif;">The best is
chocolate, banana and almond. And this is what I made a week ago: a chocolate banana cake with some raspberries. Delicious,
but this is so obvious. How about a new taste. How about some new idea, perhaps
a tropical taste?<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span style="font-family: Arial, sans-serif;">I had those
pineapple candies, sitting therein a cupboard for a long time, and looking at
those a pineapple, banana and cocnut idea came to me. <o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span style="font-family: Arial, sans-serif;">So I made
them. In a mini bundt form, beatiful shape, but the taste. Oh-so- divine. Low
fat, gluten free, refined sugar free. Moist, aromatic and delicious. Will
definitely make’em again. Hope you will too.<o:p></o:p></span></i></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span style="font-family: Arial, sans-serif;">Enjoy!<o:p></o:p></span></i></div>
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<br /></div>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span style="font-family: Arial, sans-serif;">Lilia, xoxo<span style="font-size: 10pt;"><o:p></o:p></span></span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">Ciasto w tortownicy o średnicy 20
cm lub 12 ciastek w foremkach do muffinów</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-family: "arial" , sans-serif; font-size: 10pt;">Składniki:</span></b><span style="font-size: 10pt;"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">3 banany dojrzałe<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">1 szklanka mielonych migdałów<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">½ szklanki suszonych ananasów,
sproszkowanych<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">½ szklanki wiórków kokosowych<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , sans-serif; font-size: 10pt;">1 łyżeczka sody</span><span style="font-size: 10pt;"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , sans-serif; font-size: 10pt;">1/2 łyżeczki soli</span><span style="font-size: 10pt;"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , sans-serif; font-size: 10pt;">3 duże jajka</span><span style="font-size: 10pt;"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , sans-serif; font-size: 10pt;">1/3 szklanki ksylitolu </span><span style="font-size: 10pt;"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , sans-serif; font-size: 10pt;">1 łyżeczka esencji waniliowej</span><span style="font-size: 10pt;"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">4 łyżki oleju <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">½ szklanki mleczka kokosowego<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">½ szklanki soku z ananasa <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">2 łyżki soku cytrynowego<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">4 łyżki ksylitolu<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">1 łyżeczka agar agar<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">Banany
obieramy z skórki, miksujemy na gładką masę.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">Żółtka
oddzielamy od białek. Białka ubijamy na sztywno, odstawiamy na bok.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">W osobnej
misce łączymy mielone migdały, sproszkowane, liofilizowane ananasy i wiórki
kokosowe. Dodajemy sodę i sól. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , sans-serif; font-size: 10pt;">W osobnym
naczyniu ubijamy żółtka z cukrem brzozowym aż będą jasne i puszyste. Dodajemy
sodę i sól, ubijamy chwilę a następnie dodajemy do ubitych żółtek zmiksowane
banany, sproszkowane ananasy oraz wiórki kokosowe wraz z wanilią oraz olejem i
ubijamy jeszcze przez chwilę, aż masa będzie puszysta.</span><span style="font-size: 10pt;"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , sans-serif; font-size: 10pt;">Łączymy
masę z ubitymi białkami, delikatnie mieszając.</span><span style="font-size: 10pt;"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">Przekładamy
masę do tortownicy wysmarowanej masłem i wyłożonej pergaminem, albo do foremek
od muffinów albo bundtów, jak na zdjęciu.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , sans-serif; font-size: 10pt;">Pieczemy w
piekarniku rozgrzanym do 180 stopni przez 35-40 minut, do czasu aż patyczek
włożony do ciasta wyjdzie suchy.</span><span style="font-size: 10pt;"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">Podczas gdy
ciasto się studzi zagotowujemy mleczko kokosowe z sokiem ananasowym i cukrem
brzozowym, redukujemy o około ¼ objętości
i dodajemy agar agar. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt;">Wystudzone
ciasto polewamy glazurą ananasową i posypujemy wiórkami kokosowymi.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">A cake in an 8 inch diameter or 12 mini bundt cakes or
muffins<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<b><i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">Ingredients:<o:p></o:p></span></i></b><br />
<b><i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;"><br /></span></i></b></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">3 ripe bananas<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">1 cup almond flour<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">½ cup dried pineapple, pulverized<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">½ cup coconut flakes<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">1 tsp baking soda<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">1/2 tsp salt<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">3 eggs<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">1/3 cup of birch sugar<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">1 tsp vanilla extract<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">4 tbs of almond or grapeseed oil<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">½ cup of coconut milk<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">½ cup pineapple juice<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">2 tbs lemon juice<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">4 tbs birch sugar<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">1 tsp agar agar<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">Remove the bananas from their skins and mix to have smooth
pulp..<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">Separate the eggs. Whip the egg whites until stiff, put
aside.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;"><br /></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">In a separate bowl whip the egg yolks with birch sugar until
pale and fluffy, add soda and salt and beat for a few minutes more. Then add to the beaten yolks the bananas, pulverized pineapple,
coconut flakes with vanilla and oil and beat for a while more for the
ingredients to be combined.</span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;"><br /></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">Then add the beaten whites in three additions.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;"><br /></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">Transfer the batter into
the tin coated with butter and lined with parchment paper or little bundt cakes
or muffin pans.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;"><br /></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">Bake in the preheated oven at 180 degrees for 35-40
minutes, until toothpick inserted into the cake comes out dry.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;"><br /></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;">While the cake is cooling down combine the coconut milk with pineapple juice,
birch sugar and cook until reduced by ¼. Mix in the agar agar and once the
sauce has started to boil turn off the heat.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10.0pt;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Drizzle the glaze over the cakes and sprinkle with coconut
flakes.</span><span style="font-family: "arial" , sans-serif; font-size: 10pt;"><o:p></o:p></span></span></i></div>
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<i><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;"><br /></span></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-34579722370578713832017-03-05T20:25:00.001+01:002017-03-05T20:25:15.745+01:00SINGAPUR JEDZENIE I PRZEPIS NA ŻEBERKA WIEPRZOWE - SINGAPORE FOOD AND STICKY PORK RIBS<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Kuchnia singapurska</b> to ogół tradycji kulinarnych różnych grup etnicznych tu
zamieszkujących. Tradycje te, doprowadziły do
wytworzenia odrębnej kuchni singapurskiej, nie zatracając przy tym kulinarnych
różnic etnicznych. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3; text-align: justify;">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Kuchnia chińska<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Wiele potraw przywiezionych przez wczesnych imigrantów
chińskich zostało przystosowanych do wykorzystania lokalnie dostępnych
składników. W wielu miejscach spotkacie zupę:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: windowtext;">Bak Kut Tech</span>– zupa na żeberkach wieprzowych<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Dim sum – zupa z pierożkami mięsnymi<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Kuchnia malajsko-indonezyjska <o:p></o:p></span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dania kuchni malajskiej zostały przystosowane do
lokalnych gustów i różnią się od pierwowzorów z Malezji lub Indonezji. Podobnie
jak tam, stosuje się często mleczko kokosowe. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Najpopularniejsze potrawy to:<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Gado-Gado – tradycyjna sałatka indonezyjska<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nasi goreng – smażony ryż<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lontong – zupa kokosowa z ciastkami z ryżu<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Potrawy hybrydowe<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Najbardziej ceniona jest tzw.
kuchnia Nyonya potrawy chińskie
przyprawiane na sposób malajski.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Katong laksa – moja ulubiona zupa, makaron ryżowy z gęstym sosem
na bazie mleka kokosowego, z dodatkiem owoców morza<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US" style="color: windowtext;">Fsh head curry</span><span lang="EN-US"> – curry z głów rybich<o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mee Goreng – smażony makaron jajeczny z dodatkami<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kraby w sosie pieprzowym – to królowa singapurskich
potraw<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Najlepsze i na ogół najtańsze jedzenie jest w tzw.
hawker centers, jedzenie uliczne zinstytucjonalizowane przez władze - zgrupowano sprzedawców z ich stoiskami w zadaszonych centrach o wysokich standardach
higienicznych. Jedzenie jest bezpieczne, na ogół wysokiej jakości. Jeżeli zobaczycie
kolejkę, ustawcie się w niej, na pewno
sprzedają tam pyszności. Tak więc będąc w Singapurze wizyta w hawker center to
konieczność!<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">W chińskiej dzielnicy, w hali targowej, w food hawkerze
na 2.piętrze, alejka po lewej stronie, jest stoisko Liao Fan Hong Kong Soya Sauce
Chicken Rice & Noodle, które w lipcu 2016 otrzymało gwiazdkę Michelin.
Kolejka na około godziny stania. Pięć dań, najtańszy kurczak z ryżem za 2$, maksymalna
cena jednej porcji to 3$. Zamykają około
godziny 5tej.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bardzo mi tam smakowały żeberka i kapusta w sosie
ostrygowym z orzeszkami. Żeberka próbowałam odtworzyć, przepis poniżej.<o:p></o:p></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Singaporean cuisine is generally the combination of culinary
traditions of different ethnic groups living here, especially the Chinese,
Malays and Indians. These traditions have given rise to a separate Singaporean,
without losing sight of culinary ethnic differences.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Chinese cuisine</u><o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Many of the dishes brought by the early Chinese
immigrants have been adapted for use locally available ingredients. Most
popular:<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Bak kut teh- soup pork ribs<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Dim sum - soup with meat dumplings<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><i>Malay-Indonesian cuisine</i></u><i><o:p></o:p></i></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Malay dishes have been adapted to local tastes and
differ from the originals from Malaysia
or Indonesia. Just as there the coconut milk is used in abundance.<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">The most popular dishes include:<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Gado-gado - a traditional Indonesian salad<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Nasi goreng - fried rice<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Lontong - coconut soup with rice cakes<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Hybrid dishes</u><o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">The most przed Singaporean cuisine is called Nyonya cuisine – these are Chinese dishes
spiced the Malay way. <o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Katong laksa - my favorite soup, rice noodles with
thick sauce based on coconut milk, with the addition of seafood<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Fish head curry - curry fish head<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Mee Goreng - fried egg noodles with toppings<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Crabs in pepper sauce - the queen Singaporean dishes<o:p></o:p></span></i></div>
<div style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt;">
<i><span style="color: #252525;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The
cheapest and most popular places to eat in Singapore are<span class="apple-converted-space"> </span>hawker centres, essentially former pushcart vendors directed into
giant complexes by government fiat. Prices are low ($2-5 for most dishes),
hygiene standards are high and the food can be excellent — if you see a queue,
join it! Visiting hawker centers are a
must when in Singapore. <o:p></o:p></span></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">In Chinatown, in the food hawker on
the 2nd floor, alley on the left, there is a stand Liao Fan Hong Kong Soya Sauce Chicken
Rice & Noodle, which in July 2016 was awarded a Michelin star. The queue is
for about an hour of waiting. They sell about five dishes, the cheapest chicken
with rice costs $ 2, the maximum price
per serving is $ 3. They close about 5 p.m. <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">What I loved there
were the pork ribs and cabbage in oyster sauce with peanuts. OMG.</span><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></i></div>
</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>CHINATOWN</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">BUDDA TOOTH TEMPLE</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b> LITTLE INDIA </b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>ARAB STREET</b></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtk8ZGTp5bZTdu-ijz7zZpDy32DT_s6w7ks2RlyBaaeYBfc8MmXTtdsFG-92-1HfWrxv2z-Ea7kZdha_dUAMYrubG3U3c2COlQMTB-IbqGY21JtZLJ-prpBNu3vnkMd1yy4wyQ41LwpVF/s1600/IMG_7652.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtk8ZGTp5bZTdu-ijz7zZpDy32DT_s6w7ks2RlyBaaeYBfc8MmXTtdsFG-92-1HfWrxv2z-Ea7kZdha_dUAMYrubG3U3c2COlQMTB-IbqGY21JtZLJ-prpBNu3vnkMd1yy4wyQ41LwpVF/s640/IMG_7652.jpg" width="640" /></a></div>
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<div style="text-align: center;">
<b style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">ŻEBERKA W SOSIE SOJOWYM - STICKY PORK RIBS</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJDL8B-YcY4zD_BZqi-_zA5YhpxisI_yVX60hL2s3znheQ3xgIEveaQVfxJG8grFLoO4tFyZwRJrlYN2Gys81kSSOxAJ06buy-33Y6vUav88P3i91qtpfjfK-TZQq3Dfw6nIpgLUflPrI/s1600/IMG_1716.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJDL8B-YcY4zD_BZqi-_zA5YhpxisI_yVX60hL2s3znheQ3xgIEveaQVfxJG8grFLoO4tFyZwRJrlYN2Gys81kSSOxAJ06buy-33Y6vUav88P3i91qtpfjfK-TZQq3Dfw6nIpgLUflPrI/s640/IMG_1716.jpg" width="425" /></a></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Składniki:<o:p></o:p></span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 kg żeberek<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 marchewki<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 kawałek
selera<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cebula<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">sól i pieprz<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">kawałek imbiru
wielkości ok. 5 cm<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">sos sojowy<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">szczypta przyprawy
5 smaków<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">słodki sos
chilli<o:p></o:p></span></div>
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<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Oczyszczone
żeberka wkładamy do garnka, zalewamy je zimna wodą, dodajemy obraną marchew,
seler, cebulę i posiekany imbir.<o:p></o:p></span></div>
</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zagotowujemy
wodę, następnie zmniejszamy ogień, doprawiamy pieprzem i solą i gotujemy żeberka do miękkości.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wyjmujemy żeberka
z rosołu, doprawiamy żeberka sosem sojowym, przyprawą pięciu smaków i słodkim
sosem chilli.<o:p></o:p></span></div>
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<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pieczemy w
piekarniku lub na grillu do uzyskania skarmelizowanej skórki.<o:p></o:p></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients:</b><o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">4lb of the pork ribs<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2 carrots<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 piece of celery<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 onion<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">piece of ginger the size of approx. 2
inches <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">soy sauce<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">pinch of five spice powder<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">sweet chilli sauce<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Put the cleaned ribs into the pot, cover
with cold water, add carrots, celery, onion and chopped ginger.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Bring the water to the boil, then
reduce heat, season with salt and pepper and cook the ribs until tender.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove the ribs from the broth,
season the ribs with soy sauce, five spice powder and sweet chilli sauce.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Roast in the oven or on the grill until
caramelized.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_0NNfrpQkukmYbRdAyI9pxw50qsNcJHuv3s9UVnnI7ITQNb49BmxgUZDtxYDWi-NoewlxBW_cCDCd02x90-C_mcEOMpF5EktqniVKA-KqL2bV3dphshYIIhQRnVEh89M1hWPeUkw3B6D/s1600/IMG_1711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_0NNfrpQkukmYbRdAyI9pxw50qsNcJHuv3s9UVnnI7ITQNb49BmxgUZDtxYDWi-NoewlxBW_cCDCd02x90-C_mcEOMpF5EktqniVKA-KqL2bV3dphshYIIhQRnVEh89M1hWPeUkw3B6D/s640/IMG_1711.jpg" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOhNRtwz4EWBbmqhwdD3glBRePGFS0zu9E-kf36HhmD8xyHRbvOwQBp1JN8Ks5QKp6rotaKhrpI9rR6W808foXCHq4Wpe7qDlkqCNE6tEYhplrxUWd-bxm2nPhPz9tif9Ffvj9SDno-_C/s1600/IMG_1713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOhNRtwz4EWBbmqhwdD3glBRePGFS0zu9E-kf36HhmD8xyHRbvOwQBp1JN8Ks5QKp6rotaKhrpI9rR6W808foXCHq4Wpe7qDlkqCNE6tEYhplrxUWd-bxm2nPhPz9tif9Ffvj9SDno-_C/s640/IMG_1713.jpg" width="426" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-25353996549223694812017-03-03T21:43:00.002+01:002017-03-03T21:43:40.385+01:00SINGAPUR KRÓTKI PRZEWODNIK - SINGAPORE SHORT TRAVEL GUIDE<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhhnJd7ACRZC72Us6imqyU1iayfQ5u9V86pxwUhA1kfOYcshmiTSRAmqk0nWX99AOjV6_X5MiBJstHmkNy41rD_4TlZjBv5dAge5mPwaIuHc8qZnsS7SG1C1m96YjAAu4oJ22su_-B65O/s1600/IMG_7354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhhnJd7ACRZC72Us6imqyU1iayfQ5u9V86pxwUhA1kfOYcshmiTSRAmqk0nWX99AOjV6_X5MiBJstHmkNy41rD_4TlZjBv5dAge5mPwaIuHc8qZnsS7SG1C1m96YjAAu4oJ22su_-B65O/s640/IMG_7354.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Singapur to miasto-państwo wyspiarskie
położone w południowo-wschodniej Azji. Miasto to znajduje się 125 km na północ od
równika. Zajmuje powierzchnię wielkości Warszawy a liczba ludności jego to
ok.5,5 mln. Przeważająca grupa etniczna to Chińczycy ok.85%, reszta to Malajowie,
Hindusi, Europejczycy.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Nazywa się je pieszczotliwie: Mała
Czerwona Kropka, miasto Lwa, ale też określa się je mianem: Centrum Handlowe, które
jest członkiem ONZ. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Jest to miasto bardzo nowoczesne,
przeważa zabudowa z wieżowców, położonych wśród wszechobecnej zieleni. Jest tu
bardzo czysto i bezpiecznie. Miasto jest świetnie zorganizowane, z bardzo przemyślanym systemem
urbanistycznym. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">System polityczny miasta to rządy
autorytarne. Dla turystów nie ma to znaczenia, tyle, że określają przepisy
dotyczące zachowania. Lepiej przestrzegać przepisów i nie łamać zakazów, których
jest dużo.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Przed lądowaniem każdy pasażer
samolotu otrzymuje do wypełnienia wniosek imigracyjny oraz broszurkę dotyczącą
tego co można wwozić i co jest zakazane. Pewnie wszyscy słyszeli, że w
Singapurze jest zakaz żucia gumy. Przemyt lub posiadanie narkotyków jest karane
śmiercią. Dotyczy to też turystów. Za inne poważne przewinienia też może się zdarzyć
kara chłosty. Miasto jest monitorowane i za łamanie zakazów można zapłacić potężne
mandaty.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Niezależnie od tego jak śmieszny
wydaje się zakaz żucia gumy, nie dziwi mnie wcale gdy zobaczymy singapurskie
metro. Podobno to ze względu na zaklejanie gumą czujek w metrze, w roku 1992
wprowadzono ten zakaz.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">W metrze, w wielu miejscach widzimy zakazy i kary za ich
złamanie:<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">za palenie papierosów – 1000 $
kary<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">za jedzenie i picie – 500$ kary<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">za wnoszenie substancji palnych i
niebezpiecznych -5000$kary.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pamiętajmy więc o tym co nam
wolno i czego nie możemy robić, a pobyt będzie bardzo przyjemny.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Jadąc do Singapuru największym
wydatkiem jest bilet. Na miejscu możemy zatrzymać się w hostelu, który jest
tani i czysty. Koszt to około 500 zł na tydzień. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nie potrzebujemy wiz, nie
potrzebujemy też szczepień. Jedyna choroba, która może nam zagrozić to denga. Ale
na szczęście komarów też nie ma, może w odludnych miejscach. Bardzo dbają o to
by wyeliminować możliwość wylęgu.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Po mieście najlepiej jest
poruszać się metrem i autobusami, można tez pieszo. Autobusy są jednak dla tych, którzy miasto
znają. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pozostaje więc metro, 5 linii,
dzięki którym dotrzemy niemal w każde miejsce. Na lotnisku i na stacjach metra
wykupujemy kartę MRT lub EZ line, za którą zapłacimy 12$ (koszt karty to 5$ i 7$
za doładowanie) co jakiś czas, gdy zasilenie na karcie spadnie do ok.2-3 $
musimy ją doładować. Kwota jednorazowego doładowania to 10$.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Poza tym, krótsze odcinki warto
przejść pieszo. Wówczas można dobrze poznać to piękne miasto.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Jak już pisałam, w zabudowie Singapuru przeważają wieżowce.
Sercem miasta jest stara dzielnica kolonialna, oraz dzielnice etniczne: Chinatown,
Little India i Arab Street.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">W mieście istnieje wiele świątyń chrześcijańskich, buddyjskich,
taoistycznych, hinduistycznych i meczetów. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pomimo gęstej i systematycznie rozrastającej się
zabudowy w Singapurze znajdują się miejsca wypoczynkowe. Wyspa Sentosa to park
rozrywki, akwarium i plaże. Dojedziemy tam wagonikami kolejki górskiej lub
dojdziemy promenadą. Dojazd metrem do stacji Harbour Front. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tutaj intensywna zabudowa kontrastuje z bujną zielenią
rozlicznych parków. Do najchętniej odwiedzanych należy Ogród Botaniczny wpisany
w 2015 na <a href="https://pl.wikipedia.org/wiki/Lista_%C5%9Bwiatowego_dziedzictwa_UNESCO" title="Lista światowego dziedzictwa UNESCO"><span style="color: windowtext;">listę światowego dziedzictwa UNESCO</span></a> ze wspaniałym ogrodem orchidei. Otwarte w 2012 i
zajmujące ponad 100 ha powierzchni Gardens by the Bay stanowią także olbrzymią
atrakcję turystyczną. Znajdziemy tu dwie ogromne oranżerie – jedna o nazwie
Kopuła Kwiatów (Flower Dome) i druga to Las w chmurach (Cloud Forest) z 35
metrową budowlą obrośniętą roślinnością tropikalną. Poza tym super drzewa
(Super Trees) 25-50 metrowe konstrukcje w kształcie drzew.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Singapur to miasto zakupów, z mnóstwem centrów
handlowych. Przeważają tu sieciówki takie jak i u nas. Ale są też centra z
butikami projektantów.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Najbardziej popularne miejsce zakupów to Orchard Road,
sklepy są otwarte przez 24 godziny.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">CHINATOWN</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">SENTOSA</span></div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">LITTLE INDIA</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">ARAB STREET</span></div>
<div style="text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">ORCHARD ROAD</span></div>
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<span id="goog_564056497"></span><span id="goog_564056498"></span><br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-38334164244392074612017-03-02T22:07:00.001+01:002017-03-02T22:07:09.946+01:00SINGAPUR - SINGAPORE<div class="separator" style="clear: both; text-align: center;">
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<div style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt; text-align: justify;">
<span style="color: #252525; font-family: "Arial",sans-serif; font-size: 10.5pt; mso-bidi-font-weight: bold;">Potrzebowałam
wyjechać gdzieś daleko. Singapur</span><span class="apple-converted-space"><span style="color: #252525; font-family: "Arial",sans-serif; font-size: 10.5pt;"> wydał
się być najlepszą opcją. Miejsce dalekie, egzotyczne a zarazem nowoczesne.
Nigdy nie byłam w Azji, więc wyjazd do miejsca, które jest czyste i bezpieczne to
dla mnie idealne rozwiązanie. </span></span><span style="color: #252525; font-family: "Arial",sans-serif; font-size: 10.5pt;">Poza tym nie trzeba się szczepić,
nie potrzeba wiz i mam tam znajomych.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt; text-align: justify;">
<span style="color: #252525; font-family: "Arial",sans-serif; font-size: 10.5pt;">No i od dawna chciałam go
zobaczyć i spróbować Singapurskiej kuchni. Jedną z moich ulubionych zup jest
laksa.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt; text-align: justify;">
<span style="color: #252525; font-family: "Arial",sans-serif; font-size: 10.5pt;">Wykorzystałam więc nagromadzone
mile, dzięki którym bilet był tańszy i pojechałam. <o:p></o:p></span></div>
<div style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt; text-align: justify;">
<span style="color: #252525; font-family: "Arial",sans-serif; font-size: 10.5pt;">Singapur zrobił na mnie duże
wrażenie. Mieszanka nowoczesności, egzotyki, unikatowa mieszanka kultury
chińskiej, hinduskiej, malajskiej i europejskiej sprawiają, że jest to Azja w pigułce.<o:p></o:p></span></div>
<br />
<div style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt; text-align: justify;">
<span style="color: #252525; font-family: "Arial",sans-serif; font-size: 10.5pt;">Chciałbym Wam pokazać kilka
obrazów z tego miejsca. Zaczynam od nowoczesnego oblicza Singapuru.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt; text-align: justify;">
<i><span style="color: #252525; font-family: "Arial",sans-serif; font-size: 10.5pt;">I needed
to get away. Really away. Singapore seemed tobe the best place to go. Far away,
exotic and modern. I have never been to Asia before, so going to a place which
is clean and safe seemed to be the best option. Besides one does not have to
take vaccines, one does not need visa and I have friends who live there.<o:p></o:p></span></i></div>
<div style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt; text-align: justify;">
<i><span style="color: #252525; font-family: "Arial",sans-serif; font-size: 10.5pt;">Well, I wanted to go there for a long time. I
wanted to try the original Singaporean laksa, one of my favorite soups ever.<o:p></o:p></span></i></div>
<div style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt; text-align: justify;">
<i><span style="color: #252525; font-family: "Arial",sans-serif; font-size: 10.5pt;">Using the
frequent flyer miles, thanks to which the plane ticket was cheaper, I went to
spend a week there.<o:p></o:p></span></i></div>
<div style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt; text-align: justify;">
<i><span style="color: #252525; font-family: "Arial",sans-serif; font-size: 10.5pt;">I was
very impressed with the city. A mixture of modernizm, exotic and unique mixture
of Chinese, Hindu, Malayan and European culture make Singapore Asia in a pill.<o:p></o:p></span></i></div>
<div style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt; text-align: justify;">
</div>
<div style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt; text-align: justify;">
<i><span style="color: #252525; font-family: "Arial",sans-serif; font-size: 10.5pt;">I would
want to show you some impressions from the place. I am starting with modern Singapore.<o:p></o:p></span></i></div>
<br />
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Hotel Marina Bay Sands</div>
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Super trees grove </div>
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Flower Dome and Cloud Forest </div>
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Super trees</div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-13255177633598570812017-02-05T07:37:00.002+01:002017-02-05T07:38:03.249+01:00TARTELETKI JABŁKOWE Z MARCEPANEM JAK RÓŻA - ROSETTE APPLE MARZIPAN TARTELETTE <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , sans-serif;">Kolejna wersja tarty jabłkowej? Zawsze! Klasyczny smak tarty: jabłka z migdałowym kremem. Nowa forma? Tak! Jabłka
ułożone w kształt róży. Podobne już robiłam. <a href="http://lemontreecafe.blogspot.com/2013/09/jabkowe-tarteletki-ala-bukiet-roz-apple.html">Zajrzyjcie tutaj.</a><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">Prosta w przygotowaniu, a efekt!! No i oczywiście smak!<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">Wystarczy kilka gotowych składników: ciasto francuskie, marcepan, jabłka.
Zobaczcie jakie piękne tarteletki mi wyszły.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">Co myślicie? Warto spróbować?<o:p></o:p></span></div>
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<i><span style="font-family: "arial" , sans-serif;">The classic apple tart is my favorite dessert.
How many variations of the tart one can make? Am I ready for a new version of
this delicious classic? Always!<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">So here we have it - apple tartelette in a form of a rosette.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Not so difficult to make and the result – beautifully looking tartelette. Like
and apple rose. I <a href="http://lemontreecafe.blogspot.com/2013/09/jabkowe-tarteletki-ala-bukiet-roz-apple.html">made a similar tartelettes about four years ago</a>, but this
time the result is so much better.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">If you would have some ingredients on
hand, you can have it like in no time. Ready made puff pastry and marzipan. Of
course some apples and lo, you are all set.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">So? How about making these?<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Enjoy!</span></i><i><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Xoxo, Lilia</span></i><i><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></i></div>
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<span style="font-family: "arial" , sans-serif;">8 tarteletek<o:p></o:p></span></div>
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<b><span style="font-family: "arial" , sans-serif;">Składniki:</span></b><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
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<u><span style="font-family: "arial" , sans-serif;"><br />
</span></u><span style="font-family: "arial" , sans-serif;">1 opakowanie ciasta
francuskiego w kształcie prostokąta<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">200g marcepanu<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">1 jajko<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">likier malinowy lub
pomarańczowy<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">3 jabłka słodko-winne
(ja użyłam jabłka Rubin)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">sok z cytryny<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">1 łyżeczka masła<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">Jabłka przekrawamy na pół, wycinamy z nich gniazda nasienne i kroimy je na
szatkownicy w poprzek na cienkie plasterki i skrapiamy cytryną. Smażymy jabłka
na głębokiej patelni z masłem, aż zmiękną, ale się nie rozpadną. Studzimy i
osączamy.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">Ciasto francuskie rozwałkowujemy cienko.
Smarujemy ciasto marcepanem ubitym z likierem i jajkiem.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">Wycinamy radełkiem paski szerokości 5cm. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">Na pierwszym pasku od góry, układamy jabłka
na górnej połówce paska, tak by zachodziły na siebie. Zawijamy dolną
część paska wokół jabłek i zwijamy ciasto w ślimak. W ten sposób otrzymamy różę.
Układamy roladkę w foremce do tarteletki o średnicy ok 7-8 cm.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif;">Powtarzamy z pozostałymi paskami ciasta zawsze pierwszy pasek od góry.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif;">Wstawiamy tartetetki do piekarnika i pieczemy przez 35-40 minut, aż ciasto
i jabłka będą z wierzchu mocno złote.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="font-family: "arial" , sans-serif;">8 tartelettes <o:p></o:p></span></i></div>
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<br /></div>
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<b><i><span style="font-family: "arial" , sans-serif;">Ingredients:</span></i></b><i><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></i></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="font-family: "arial" , sans-serif;">ready made puff pastry in a shape of a rectangle<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;"> </span></i><i><span style="font-family: "arial" , sans-serif;">½ lb marzipan</span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 egg <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">orange or raspberry liquer<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">3 apples<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="font-family: "arial" , sans-serif;">lemon juice</span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span style="font-family: "arial" , sans-serif;">1 tsp butter</span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">Cut the apples in half, core them and then
cut them crosswise on a mandoline into thin slices. Drizzle with the lemon
juice.</span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">Put the apples into a flat large saucepan,
add the butter and cook over low heat until soft but still keep the shape.
Drain and cool.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">Roll out the puff pastry, spread all over
with the marzipan beaten with liqeur and egg, and cut horizontally into strips
2 inches wide.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">Starting with the strip at the very top od
the rectangle lay the cooked apple slices overlapping them. Put the apple on
the top half of the strip and fold the bottom half of the strip over the
apples. Next, starting with the left side roll the pastry into a roll. Place
the rolled tartelette onto a small 3 inch tartelette tin.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">Repeat with the remaining pastry and
apples.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">Put the tartelettes in the 350 F oven and bake for 35-40 minutes, until
the dough and the apples are evenly golden brown.<o:p></o:p></span></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-24259735290340897542017-01-30T20:16:00.001+01:002017-01-30T20:16:23.251+01:00LODY WIŚNIOWE Z WERBENĄ - LEMON VERBENA AND SOUR CHERRY ICE CREAM<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCadb-twug3uXf6VcDfO9hKyusSP93omFvWx3b74x6hRw3nC3aCES2rHe6nJabrwl5zLY1_7bmvubt9LLyzlsbAEg2THbENNpTkrP2x6HSKyQ1NC4wE7eQrefqesp773fmPL33WJmkGbF/s1600/IMG_1353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCadb-twug3uXf6VcDfO9hKyusSP93omFvWx3b74x6hRw3nC3aCES2rHe6nJabrwl5zLY1_7bmvubt9LLyzlsbAEg2THbENNpTkrP2x6HSKyQ1NC4wE7eQrefqesp773fmPL33WJmkGbF/s640/IMG_1353.jpg" width="426" /></a></div>
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<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "Arial",sans-serif;">Zrobiłam te lody równolegle z lodami z
werbeny. <o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "Arial",sans-serif;">Pomyślałam sobie, będę miała do podania dla dawno nie widzianych przyjaciół. No cóż,
trudno nam było uzgodnić termin spotkania! Dopiero po 4 miesiącach udało się
nam spotkać. A lody były gotowe i sobie spokojnie czekały. <o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "Arial",sans-serif;">Wykorzystałam do tych lodów mrożone
wiśnie, bo było już nieco po sezonie. Kiedy nie są w sezonie, mrożone owoce
zebrane w swoim najbardziej dojrzałym
stanie są świetnym zamiennikiem. <o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "Arial",sans-serif;">Znajdziemy w tych lodach mocny smak
wiśni z tym tak trudnym do określenia, a cytrynowo-ziołowym smakiem werbeny.<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "Arial",sans-serif;">The
sour cherry verbena ice cream was made at the same time as the verbena ice
cream. Much lighter than the other ones with the pronounced flavor of the
verbena.<o:p></o:p></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;">Well,
I said: I’m gonna have those ready for my friends that I haven’t seen for quite
a while. Boy, was it difficult to agree on a date. It took us four months to
set the date! So busy they are!<o:p></o:p></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "Arial",sans-serif;">Luckily
the ice cream was ready, sitting in the frezer waiting for the moment.<o:p></o:p></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "Arial",sans-serif;">I
used frozen cherries for the ice cream here as it was well off the season. It
is good to buy the frozen berries off the season, as they are usually picked at
the high season and are so very ripe.<o:p></o:p></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;">So
here we have sour cherry ice cream with a hint of lemony-herbal flavor of
verbena. <o:p></o:p></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;">Enjoy!<o:p></o:p></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;">Lilia,
xoxo<o:p></o:p></span></i></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Składniki:<o:p></o:p></span></b></div>
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<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 16.0cm;" valign="top" width="605"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">½
szklanki wody<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2
łyżki liści cytrynowej werbeny (świeżych lub suszonych) lub 2 torebki herbaty
werbenowej<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">½
szklanki ksylitolu<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4
szklanki mrożonych lub świeżych wiśni<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">sok
i skórka z połowy cytryny<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2
szklanki jogurtu greckiego<o:p></o:p></span></div>
</td>
</tr>
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<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 16.0cm;" valign="top" width="605"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<br /></div>
</td>
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<tr>
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<br /></div>
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<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 16.0cm;" valign="top" width="605"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Zagotowujemy wodę i dodajemy do niej liście
cytrynowej werbeny, skórkę i sok z cytryny. Zmniejszamy ogień i gotujemy werbenę
z dodatkiem cukru z brzozy do uzyskania gęstego syropu. Przecedzamy syrop
przez sito, przelewamy do garnka, dodajemy wypestkowane wiśnie i gotujemy na
małym ogniu aż wiśnie będą rozgotowane.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Odstawiamy na około pół godziny do
ostudzenia.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Miksujemy wiśnie na gładką masę. Możemy przetrzeć
przez gęste sito, aby pozbyć się zanieczyszczeń a krem był gładki. Mieszamy
dokładnie z jogurtem.<o:p></o:p></span></div>
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</td>
</tr>
<tr>
<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 16.0cm;" valign="top" width="605"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<i><u><span style="font-family: "arial" , "helvetica" , sans-serif;">Wersja
z maszynką do lodów:<o:p></o:p></span></u></i></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Przelewamy masę do pojemnika, zamykamy
szczelnie i wstawiamy do lodówki na około 24 godziny.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">W międzyczasie mrozimy pojemnik z maszynki do
lodów. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Po schłodzeniu masy, nastawiamy maszynkę do
ucierania lodów, wlewamy masę i ucieramy lody do uzyskania zmrożonej i
puszystej, gładkiej masy.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Przekładamy do pojemnika i przechowujemy w
zamrażarce.<o:p></o:p></span></div>
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<br /></div>
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<i><u><span style="font-family: "arial" , "helvetica" , sans-serif;">Wersja
z blenderem:<o:p></o:p></span></u></i></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Przekładamy krem do płaskiego pojemnika lub
torebki z zamkiem. Mrozimy przez noc lub minimum 2 godziny.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zmrożony krem dzielimy na mniejsze kawałki,
przekładamy do miksera i miksujemy na gładką i puszystą masę.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Przekładamy do pojemnika i przechowujemy w
zamrażarce.<o:p></o:p></span></div>
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<br /></div>
</td>
</tr>
<tr style="height: 295.6pt; mso-yfti-irow: 6; mso-yfti-lastrow: yes;">
<td style="height: 295.6pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 16.0cm;" valign="top" width="605"><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;">
<b><i><span lang="EN" style="color: #212121;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:<o:p></o:p></span></span></i></b></div>
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<br /></div>
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<i><span lang="EN" style="color: #212121;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup of water<o:p></o:p></span></span></i></div>
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<i><span lang="EN" style="color: #212121;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons of lemon verbena (fresh or dried) or 2 verbena tea bags<o:p></o:p></span></span></i></div>
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<i><span lang="EN" style="color: #212121;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup of birch sugar<o:p></o:p></span></span></i></div>
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<i><span lang="EN" style="color: #212121;"><span style="font-family: "arial" , "helvetica" , sans-serif;">zest and juice of one lemon<o:p></o:p></span></span></i></div>
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<i><span lang="EN" style="color: #212121;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 cups sour cherries<o:p></o:p></span></span></i></div>
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<i><span lang="EN" style="color: #212121;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups plain Greek yogurt<o:p></o:p></span></span></i></div>
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<br /></div>
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<i><span lang="EN" style="color: #212121;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Boil the water, add verbena leaves, zest and juice of lemon, lower the heat and cook over low heat with birch
sugar, until you have thick syrup. Let stand for about half an hour for the
infusion to get stronger. Strain through a sieve to get rid of impurities.<o:p></o:p></span></span></i></div>
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<br /></div>
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<i><span lang="EN" style="color: #212121;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Put the suryp back into the pot, add deseeded sour cherries, and cook
until the fruit starts to fall apart.<o:p></o:p></span></span></i></div>
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<i><span lang="EN" style="color: #212121;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Blitz in the blender until smooth. Once cool mix in the yogurt.<o:p></o:p></span></span></i></div>
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<br /></div>
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<i><span lang="EN" style="color: #212121;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Version 1 - no ice cream churner: <o:p></o:p></span></span></i></div>
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<br /></div>
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<i><span lang="EN" style="color: #212121;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Put the cream into a flat container or a zip lock bag. Freeze overnight
or for at least 2 hours.<o:p></o:p></span></span></i></div>
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<br /></div>
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<i><span lang="EN" style="color: #212121;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Chop the frozen cream roughly, put in a blender and mix on high speed to get
a smooth and fluffy mass.<o:p></o:p></span></span></i></div>
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<i><span lang="EN" style="color: #212121;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Transfer into a container and store in the freezer.<o:p></o:p></span></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Version 2 – ice cream
maker</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Put the cream into a
container and chill in the refrigerator overnight. Freeze the ice cream
churner bowl in a frezer for around 24 hours. <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Start the ice cream machine
running, pour in the chilled cream and churn until smooth and fluffy.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Transfer the ice
cream into the container and store in the freezer.</span><span style="font-family: "arial" , sans-serif; font-size: 10pt;"><o:p></o:p></span></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-28160888353694298752017-01-25T21:55:00.002+01:002017-01-25T21:55:28.030+01:00ZIMOWA SAŁATKA OCZYSZCZAJĄCA - WINTER FENNEL DETOX SALAD<div class="separator" style="clear: both; text-align: center;">
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<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Delikatny,
anyżkowy koper włoski, jako podstawa tej sałatki doskonale komponuje się z
pozostałymi jej składnikami.<o:p></o:p></span></div>
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<br /></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Użyłam do niej persymony, dla koloru i słodyczy. Marchew i czerwoną kapustę dla chrupkości. Rzodkiewki
i czerwoną cebulę dla ostrości. Sałatę frisbee dla świeżości i gorzkiego smaku.<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mocno cytrynowy sos z małą ilością oleju dla właściwości oczyszczających i Kwasów Omega-3. Słodycz granatu
jako kontrapunkt oraz czarnuszka dla zdrowia oraz smaku.<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Powstała sałatka wielkiej urody. Pełna zdrowia, mocno
zasadowa i bardzo oczyszczająca.<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<i><span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This is my favorite
detox salad. Very refreshing and lucious.
<o:p></o:p></span></span></i></div>
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<i><span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i></div>
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<i><span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Anisidic taste and
fresh crunch of the fennel combines beautifully with the other ingredients in
the salad. Here the pesrimmon is for
sweetness and color. Carrot and cabbage for crunch. Radishes and onion for the
sharpness. Frisee for the freshness and bitterness.<o:p></o:p></span></span></i></div>
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<i><span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i></div>
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<i><span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lemony dressing with
only small amount of canola oil for taste, alkaline properties and Omega-3.
Pomegranate arils for color and sweet-sourness and nigella seeds for health
and outstanding taste.<o:p></o:p></span></span></i></div>
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<i><span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i></div>
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<i><span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">All these combined
together result in the most strikingly looking, lushious, refreshing, full of health, alkaline and
detoxifying salad.<o:p></o:p></span></span></i></div>
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<i><span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i></div>
<br />
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<i><span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lilia, xoxo</span><span style="font-size: 12pt;"><o:p></o:p></span></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FrvEq_Ew-sqKLYeSh39pFfBdEoGYepyO0l4N92aEWvKoa285E5fqbkxciQycc3nRdY75JVRb3Pmq75zNJqKRGKPXv1Gohp5AJTlDfJEX_hfmmWMSKNKmv3S4iKVzbWxTEj0DdUvfKp_k/s1600/IMG_1392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FrvEq_Ew-sqKLYeSh39pFfBdEoGYepyO0l4N92aEWvKoa285E5fqbkxciQycc3nRdY75JVRb3Pmq75zNJqKRGKPXv1Gohp5AJTlDfJEX_hfmmWMSKNKmv3S4iKVzbWxTEj0DdUvfKp_k/s640/IMG_1392.jpg" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTC-O266RhapcUy5UuGanfzV5TsTUJ0-qUStO4C4sSScGsa-3rAqnkUw1toIEuWL1F5ADe7dJfRmHOpk1kLMxKeOSyj59IKrez5jwJQfu5tVqysAblFu7pcK2BzLx1Wj5wEUC2FmNSaf1P/s1600/IMG_1386.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTC-O266RhapcUy5UuGanfzV5TsTUJ0-qUStO4C4sSScGsa-3rAqnkUw1toIEuWL1F5ADe7dJfRmHOpk1kLMxKeOSyj59IKrez5jwJQfu5tVqysAblFu7pcK2BzLx1Wj5wEUC2FmNSaf1P/s640/IMG_1386.jpg" width="426" /></a></div>
<br />
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Porcja na 4
osoby<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<b><span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Składniki:<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></b></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 bulwa kopru
włoskiego<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 persymona<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">garść poszatkowanej
czerwonej kapusty<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 marchewka
starta na grubej tarce<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">8 rzodkiewek<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 mała
czerwona cebula cienko poszatkowana<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 garście frisee<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">sok z jednej
cytryny<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">sól i pieprz<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 łyżka
oleju rzepakowego<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 ćwiartka
kiszonej cytryny<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 łyżeczki
czarnego kminu <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">natka fenkuła<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 łyżki
owocu granatu<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fenkuł oczyszczamy z zewnętrznych liści i szatkujemy w poprzek
na cieniutkie plasterki. Zachowujemy natkę do posypania sałatki.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Persymonę kroimy na bardzo cienkie plasterki. Rzodkiewki szatkujemy
na bardzo cienkie plasterki. Czerwoną cebulę obieramy i szatkujemy na cienkie
plasterki.<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Marchewkę obieramy i ścieramy na grubej tarce. Czerwoną
kapustę szatkujemy bardzo cienko. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Liście frisee myjemy i suszymy. <o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Kiszoną cytrynę drobno siekamy. W małej miseczce łączymy sok z cytryny z kiszoną
cytryną oraz olejem. Doprawiamy pieprzem i solą.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mieszamy poszatkowany fenkuł, marchewkę, kapustę, rzodkiew,
cebulę i persymonę. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Wykładamy frisee na 4 talerze. Na wierzchu układamy dekoracyjnie sałatkę.
Posypujemy czarnym kminem i granatem. Polewamy
całość sosem cytrynowym. Ozdabiamy natką fenkuła.<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>For 4 portions</i></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i><br /></i></b></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Ingredients:</b><o:p></o:p></i></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 fennel bulb<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 persimmon<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>a handful of thinly shredded red cabbage<o:p></o:p></i></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 grated carrot <o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>8 radishes<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 small red onion thinly sliced<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>4 handfuls of frisee<o:p></o:p></i></span></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>juice of one lemon<o:p></o:p></i></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>salt and pepper<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 tbsp canola oil<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 quarter of pickled lemons<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>2 tsp of black cumin<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>fennel fronds<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>2 tablespoons pomegranate arils<o:p></o:p></i></span></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Clean the fennel and remove the outer, damaged leaves and shred fennel crosswise into thin slices. Keep the fronds aside. <o:p></o:p></i></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Cut the persimmon into very thin slices. Shred the radishes into
very thin slices. Peel the red onion and shred it into very thin slices.<o:p></o:p></i></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Peel the carrots and grate’em on a coarse grater. Shred the red cabbage very thinly.<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Wash and dry the frisee leaves. <o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Mince the pickled lemon. In a small bowl, combine the lemon
juice with pickled lemon and the canola oil. Season with salt and pepper.<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Mix the shredded fennel, carrots, cabbage, radish, onion and persimmon.<o:p></o:p></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></span></div>
<i style="font-family: arial, helvetica, sans-serif; text-align: justify;">Put the frisee on four plates and arrange the fennel on top
of the frisbee leaves. Sprinkle with black cumin and pomegranate arils.
Sprinkle the salad with the lemon dressing and decorate with fennel fronds. </i><br />
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-72431346938898867942016-12-21T20:36:00.003+01:002016-12-21T20:37:31.149+01:00TARTA MAŚLANA Z MAKIEM I AMARETTI - BUTTERY ALMOND POPPY SEEDS TART<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zamiast makowca, łatwa w przygotowaniu,
tarta makowa z żurawiną i ciastkami amaretti.<o:p></o:p></span><br />
<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Z makowca najbardziej lubię masę makową.
Więc w moim przypadku to albo strudel z ciasta filo albo próba zrobienia tarty
makowej.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tak więc, tym razem stanęło na tarcie. I
to tarcie bardzo prostej do zrobienia, wystarczy mieć kilka gotowych składników,
połączyć je odpowiednio i voilá tarta makowa gotowa.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zaopatrzcie się w ciastka maślane,
włoskie bezy amaretti, nawet gotowa masa makowa będzie dobra. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , sans-serif;">Efekt: bardzo maślana, niezbyt słodka,
migdałowa i makowa. Jak to określiła koleżanka z pracy – petarda </span><span style="font-family: "wingdings"; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Wingdings;">J</span><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Wingdings;"><br /></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">For
the Christmas there is always poppy seed yeasted strudel in my family home. Nowi
t it being made by my sister.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">However,
what I like the most is the poppy seed filling. So any kind of pastry with lots
of poppy seeds would be best for me – be it the poppy seed strudel with filo
pastry or poppy seed tart.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">This
time I made the tart. Not only is the tart delicious but easy make. If only you
would have a couple ingredients on hand:
butter cookies or oat butter cookies, Italian amaretti biscuits, some store
bought ready to bake poppy seed filling or ground poppy seeds. Combining these
together and voila you have delicious poppyseed tart.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">So
here it is – buttery, almondy, not
overly sweet, poppy seed tart. As a friend who tied it said a tart with a wow factor!<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Enjoy!<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
<i style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lilia,
xoxo</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXgWUDAhYf64BzWtLNd-hirEAdwWzymYByQ6PfaOXB_KsREq0sZWFFQzgTrX999vublQq-43v9r4RCa2vSl9QwHsrKGEGUmVYqfzsoaJGE4yThysYmGW4tNTYQXy3PE_QcFRqDY-lobOi/s1600/IMG_1139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXgWUDAhYf64BzWtLNd-hirEAdwWzymYByQ6PfaOXB_KsREq0sZWFFQzgTrX999vublQq-43v9r4RCa2vSl9QwHsrKGEGUmVYqfzsoaJGE4yThysYmGW4tNTYQXy3PE_QcFRqDY-lobOi/s640/IMG_1139.jpg" width="426" /></a></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Składniki:<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 szklanki
ciasteczek maślanych <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 łyżki masła
pokrojonego na kawałki<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2
szklanki maku<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 szklanki
pokruszonych ciasteczek amaretti<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 jajka,
rozdzielone<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1
łyżeczka esencji waniliowej<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">skórka
otarta z dużej pomarańczy<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">skórka otarta
z cytryny<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">sok wyciśnięty
z połowy cytryny<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 – 3 łyżki
likieru pomarańczowego, np. Cointeau<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">½ szklanki
suszonych owoców żurawiny<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">½ szklanki dżemu z żurawiny<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; mso-fareast-font-family: Calibri;">W mikserze wyrabiamy masło z ciastkami
maślanymi, aż składniki się połączą.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; mso-fareast-font-family: Calibri;">Wykładamy formę do tarty pokruszonymi
ciastkami i ubijamy płaskim rondelkiem aby wyrównać spód i boki.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; mso-fareast-font-family: Calibri;">Mak moczymy w zimnej wodzie przez pół godziny
a następnie gotujemy do miękkości. Odsączamy mak i studzimy a następnie go miksujemy
lub mielimy. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; mso-fareast-font-family: Calibri;">Przygotowujemy krem: w mikserze miksujemy żółtka,
aż potroją objętość, dodajemy mielone amaretti oraz wanilię. Miksujemy przez
chwilę, a następnie dodajemy skórkę z pomarańczy i cytryny, sok z cytryny oraz
likier pomarańczowy. Na koniec dodajmy ubite białka, delikatnie, w 3 partiach.
Do masy dodajemy żurawinę.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; mso-fareast-font-family: Calibri;">Spód tarty smarujemy dżemem z żurawiny a na
wierzch wylewamy wylewamy masę z maku, wyrównujemy wierzch szpatułką.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; mso-fareast-font-family: Calibri;">Pieczemy w temperaturze 180 stopni przez 30-35
minut.<o:p></o:p></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients:</b><o:p></o:p></span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups butter cookies<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons butter<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups poppy seeds<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups amaretti cookies<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2 eggs, separated <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon vanilla extract<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">zest from one big orange<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">zest of one lemon<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">juice from ½ lemon<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2-3 tablespoons orange liqeur</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup dried cranberries<o:p></o:p></span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup cranberry jam<o:p></o:p></span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">In the mixer blitz together the butter cookies with two
tablespoons of butter until crumbly. Press the crumbed cookies to the tart pan
and press with a flat saucepan to even out the crust.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Soak the poppy seeds in
cold water for half an hour and then cook on a low heat until soft. Drain and
cool. Blitz the poppy seeds in a blender or grind.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Beat the egg whites until
stiff and put them aside. <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Beat the yolks until
light, fluffy and tripled in volume. Then mix in poppy seeds, crushed amaretti
cookies and vanilla. Add the orange and lemon zest, lemon juice and orange
liqeur. Mix until the ingedients form a unfirm mass. Mix in cranberries and
then add beaten egg whites in three parts.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Spread the cranberry jam
over the crust and then pour over the poppy seed mass. Even the mass out with a
spatula.<o:p></o:p></span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Bake the tart at 350 degrees F for 30-35 minutes.</span></i><br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-74361927328977916522016-12-19T18:57:00.004+01:002016-12-19T23:33:14.819+01:00JABLKA NADZIEWANE CZERWONĄ KAPUSTĄ I ŻURAWINĄ - APPLES STUFFED WITH RED CABBAGE AND CRANBERRIES<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9c01klBx_3k3j1o0d0Jg4RJHONCb-GCeJjnf-C7X2w5Cw84WVg_5h5bl2JmjKEAI05riIU-lg6huBvjfvgNzXpvwoCWvR0zkrCXgXNRz8iOYFWAPEiMB621ktka7z0S-xOto1XjvVfLE3/s1600/IMG_1106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9c01klBx_3k3j1o0d0Jg4RJHONCb-GCeJjnf-C7X2w5Cw84WVg_5h5bl2JmjKEAI05riIU-lg6huBvjfvgNzXpvwoCWvR0zkrCXgXNRz8iOYFWAPEiMB621ktka7z0S-xOto1XjvVfLE3/s640/IMG_1106.jpg" width="426" /></a></div>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Te
jabłka będą doskonałym dodatkiem do świątecznego obiadu. Nadziewane czerwoną
kapustą duszoną z żurawiną, słodko-kwaśne,
maślane i karmelowe, w pięknym kolorze.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Jeszcze
jest czas, zróbcie je koniecznie. Smakują wspaniale na ciepło i na zimno, jako
dodatek lub samodzielne danie. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">These apples would make a perfect
side dish to Christmas dinner. Apples stuffed with red cabbage and cranberries. Sweet
and sour, buttery and caramelised at the
same time.<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Beautifully colored, these look extremely festive and are sure to strike the right mood at the holiday table.</span><span style="font-family: "arial" , sans-serif; font-size: 11pt;"><o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span style="font-family: "arial" , sans-serif;">Enjoy!<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<i><span style="font-family: "arial" , sans-serif;">Lilia, xoxo</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nVac_3G_idWRmRwHxmoq2SwglcIstchilBiHJhvKcdZTvo5p_Hq7twvlzg2WrZ4rVTEO_UqXHL_uqItWkTF_0aLPYQf3cc5dJhvBmaigzTJuXlTPRJRhJJP9Zpg1hBNdiFcgK0NXLm-b/s1600/IMG_1100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nVac_3G_idWRmRwHxmoq2SwglcIstchilBiHJhvKcdZTvo5p_Hq7twvlzg2WrZ4rVTEO_UqXHL_uqItWkTF_0aLPYQf3cc5dJhvBmaigzTJuXlTPRJRhJJP9Zpg1hBNdiFcgK0NXLm-b/s640/IMG_1100.jpg" width="426" /></a></div>
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<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Proporcja na 8 osób<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Składniki:</b><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">8 jabłek
średniej wielkości (ok 7 cm średnicy)<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">jedna mała
główka czerwonej kapusty<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 duże
jabłko<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ szklanki
cydru<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">sól i
pieprz czarny<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">szczypta
pieprzu kajeńskiego<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ szklanki
suszonych żurawin<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">masło
palone lub olej rzepakowy<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">galaretka z
żurawiny<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Kapustę
szatkujemy cienko. Wkładamy kapustę do płaskiego rondla, dolewamy odrobinę
wody. Zagotowujemy. Jabłko ścieramy na grubej tarce i dodajemy do kapusty. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Doprawiamy kapustę
pieprzem, solą oraz pieprzem kajeńskim, dodajemy żurawinę i podlewamy cydrem. Dusimy
pod przykryciem aż kapusta będzie miękka, około 20 minut.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Odkrawamy
czubki jabłek i łyżeczką do wykrawania kulek wydrążamy jabłka. Wkładamy do
wydrążonych jabłek duszoną kapustę, na kapuście kładziemy po łyżce galaretki z
żurawiny i po 1 łyżeczce masła, przykrywamy odkrojonym czubkiem jabłka i
wkładamy do żaroodpornego naczynia.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pieczemy
jabłka w temperaturze 180 stopni przez 40 minut. Podlewamy jabłka od czasu do
czasu sokiem, który wypłynął podczas pieczenia.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">For 8 portions<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<b><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:<o:p></o:p></span></i></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></b></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">8 apples, average size (about 3 inches)<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">one small head red cabbage<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large apple<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup cider or cider
vinegar<o:p></o:p></span></i></div>
<div class="MsoNormal" style="text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and black pepper<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">a pinch of cayenne pepper<o:p></o:p></span></i></div>
<div class="MsoNormal" style="text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup dried cranberries<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">burnt butter or canola oil<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">cranberry jelly or cranberry mostarda<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Shred the cabbage thinly.
Put the cabbage into a flat saucepan, pour a little water. Cook over low heat
until it gets soft. Grate the apple on a
coarse grater and add it to the cabbage.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Season the cabbage with
salt, black pepper and cayenne pepper, add cranberries and cider vinegar. Cook,
covered, until the cabbage is tender, about 20 minutes.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Cut off the tops of the apples and hollow them with a melon
baller. Stuff the hollowed apples with the stewed cabbage, put a tablespoon of
cranberry jelly and one teaspoon of beurre noiosette on the cabbage, cover the
cut off apple tip and place the apples into an ovenproof dish.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<div class="MsoNormal" style="text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Bake the apples at 350
degrees F for 40 minutes basting the apples occasionally with the juice that leaks out from the apples during
baking.<o:p></o:p></span></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-55446547917415423092016-12-14T20:28:00.001+01:002016-12-14T20:28:20.538+01:00TARTA BARDZO PIERNIKOWA - GINGERBREAD OVERLOAD TART<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTj17IYHX7tWfXteSiqJVdWeZfZaqle9ZhPLE8PMcJgn5rF25XEc-DMpfLpqzXDNPpuseWZ5gyGjU9djMwgWhxF1kMVUutnrTgjCdhVurQM_QPVXsk8S2lUpgyV67nHUiFhMr5jmkUGgK/s1600/IMG_1044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTj17IYHX7tWfXteSiqJVdWeZfZaqle9ZhPLE8PMcJgn5rF25XEc-DMpfLpqzXDNPpuseWZ5gyGjU9djMwgWhxF1kMVUutnrTgjCdhVurQM_QPVXsk8S2lUpgyV67nHUiFhMr5jmkUGgK/s640/IMG_1044.jpg" width="426" /></a></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 12.0pt; text-align: justify;">
<span style="color: #75725b; font-family: Arial, sans-serif;">Jak co roku, już od wielu lat, planowałam zrobić na Boże
Narodzenie moje ulubione panforte. Toskański keks, wywodzący się ze Sieny i robiony
tam nieprzerwanie od czasów Średniowiecza. </span><span style="color: #75725b; font-family: Arial, sans-serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #75725b; font-family: Arial, sans-serif;">Niepowtarzalna
mieszanka przypraw, orzechów i owoców kandyzowanych z miodem sprawia, że ten deser
o niezwykłym smaku, wyjątkowo nadaje się na okres świąteczny.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #75725b; font-family: Arial, sans-serif;">No cóż,
przyznaję się, zrobiłam panforte, ale chciałam zaoszczędzić na cukrze i miodzie.
Wyszło słabo. Otóż to cukier, niestety, podczas karmelizacji spaja orzechy i
owoce.<o:p></o:p></span></div>
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<span style="color: #75725b; font-family: Arial, sans-serif;">W poszukiwaniu lżejszej postaci dla tego
smaku, postanowiłam zrobić tartę w kremem frangipane doprawionym dokładnie tak
jak panforte. Nie dość tego, spód do tarty zrobiłam z piernika. <o:p></o:p></span></div>
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<span style="color: #75725b; font-family: Arial, sans-serif;">I to był bardzo dobry pomysł!<o:p></o:p></span></div>
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<i><span style="color: #75725b; font-family: Arial, sans-serif;">Like every Christmas, for many years now, I have been making panforte di Siena. This Tuscan fruitcake has
been made traditionally since medieval times.<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: Arial, sans-serif;">Laced with spices, nuts, candied fruits, sugar and honey it is the perfect
dessert to be made at Christmas.<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: Arial, sans-serif;">Well, I admit, I made panforte, yet trying to make it less rich, I skimped
on the sugar and honey, and soi t didnt really work out as I expected. I am
afraid sugar, when crystallized, binds the concoction together.<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: Arial, sans-serif;">Okay, I thought, what can I make to have this intense flavor and yet the
dessert to be lighter? The answer turned out to be easy – frangipane. Flavored
the same way as panforte, it turned out to be perfect. What more the bottom of
the tart was made from the gingerbread.<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: Arial, sans-serif;">Get ready for the gingerbread overload. Delicious.<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: Arial, sans-serif;">Enjoy!<o:p></o:p></span></i></div>
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</div>
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<i><span style="color: #75725b; font-family: Arial, sans-serif;">Lilia, xx<span style="font-size: 10pt;"><o:p></o:p></span></span></i></div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span></span>
<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Składniki:</b><o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 ½ szklanki mąki<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¾ łyżeczki proszku do pieczenia<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ łyżeczki sody<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ łyżeczki soli<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 łyżki imbiru<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 łyżeczka cynamonu<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ łyżeczki mielonego kardamonu <o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 łyżki masła<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 szklanki brązowego cukru<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 jajko<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 szklanki miodu<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 łyżeczka wanilii<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>krem orzechowy - frangipane</u><o:p></o:p></span></span></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¾ szklanki orzechów laskowych<o:p></o:p></span></span></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ szklanki migdałów<o:p></o:p></span></span></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ szklanki suszonych i kandyzowanych owoców: skórka pomarańczowa, <o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¾ łyżeczki cynamonu<o:p></o:p></span></span></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ łyżeczki ziela angielskiego<o:p></o:p></span></span></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ łyżeczki gałki muszkatołowej<o:p></o:p></span></span></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ łyżeczki kolendry<o:p></o:p></span></span></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ łyżeczki czarnego pieprzu<o:p></o:p></span></span></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 jajka<o:p></o:p></span></span></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 łyżki mąki ziemniaczanej<o:p></o:p></span></span></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 łyżeczki proszku do pieczenia<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 łyżeczki soli<o:p></o:p></span></span></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">likier pomarańczowy<o:p></o:p></span></span></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 łyżki miodu<o:p></o:p></span></span></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 łyżki masła<o:p></o:p></span></span></div>
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<br /></div>
<div style="border-bottom: dashed #E5E2DB 1.0pt; border: none; mso-border-bottom-alt: dashed #E5E2DB .75pt; mso-element: para-border-div; padding: 0cm 0cm 9.0pt 0cm;">
<div class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dashed #E5E2DB .75pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0cm 0cm 9.0pt 0cm; padding: 0cm;">
<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">W misce mieszamy dokładnie mąkę,
proszek, sodę, sól, imbir, cynamon i kardamon.<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">W drugiej misce ubijamy masło, cukier i
jajko aż połączą się w gęstą i gładką masę. <o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Dodajemy miód i wanilię i wyrabiamy do
połączenia się składników.<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dashed #E5E2DB .75pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0cm 0cm 9.0pt 0cm; padding: 0cm;">
<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Stopniowo dodajemy suche składniki i
mieszamy do otrzymania gładkiego i elastycznego ciasta. <o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dashed #E5E2DB .75pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0cm 0cm 9.0pt 0cm; padding: 0cm;">
<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Owijamy ciasto folią i odstawiamy aby
odpoczęło na minimum dwie godziny do 8 godzin.<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Rozgrzewamy piekarnik do 180 stopni. <o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dashed #E5E2DB .75pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0cm 0cm 9.0pt 0cm; padding: 0cm;">
<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Wykładamy ciasto na stolnicę i
rozwałkowujemy do grubości pół centymetra. Wyściełamy ciastem formę do
pieczenia tarty (ja użyłam kwadratową). Nakłuwamy spód widelcem i wkładamy do
piekarnika na około 7-10 minut, aby ciasto trochę wyschło.<o:p></o:p></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<span style="color: #353a3b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Wyjmujemy z piekarnika i wylewamy na
spód przygotowaną masę, wyrównujemy szpatułką i ponownie wstawiamy tartę do
piekarnika. Pieczemy około 30 minut, uważając by spód się nie przypalił.<o:p></o:p></span></span></div>
</div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">W międzyczasie, gdy ciasto piernikowe
odpoczywa, przygotowujemy frangipane.<o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Rozgrzewamy piekarnik do 160 stopni. Na
blachę z jednej strony wysypujemy orzechy laskowe i z drugiej strony blachy
migdały. Prażymy w piekarniku przez około 10 minut.<o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Studzimy orzechy. Orzechy laskowe
przekładamy do miski i trzemy je pomiędzy dłońmi, tak aby usunąć spaloną
skórkę.<o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Przekładamy orzechy i migdały do blendera
i mielimy na mąkę. <o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Przyprawy: cynamon, ziele angielskie,
gałkę muszkatołową, kolendrę i pieprz mielimy w młynku do przypraw lub
rozdrabniamy w moździerzu. Dodajemy przyprawy do zmielonych orzechów..<o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Do orzechów dodajmy żółtka, cukier i
miód i wyrabiamy na gładką masę, po czym do masy dodajemy mąkę, sól i proszek
do pieczenia wraz z roztopionym masłem i chlustem likieru pomarańczowego.<o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Wyrabiamy przez chwilę. Dodajemy
posiekaną drobno kandyzowaną skórkę pomarańczową.<o:p></o:p></span></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Czystymi ubijakami ubijamy białka na
sztywno. Dodajemy białka do masy orzechowej. </span><span style="font-family: "arial" , sans-serif; font-size: 10pt;"><o:p></o:p></span></span><br />
<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<br />
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><b>Ingredients</b><o:p></o:p></span></i><br />
<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">1 ½ cups all-purpose flour<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">¾ teaspoon baking
powder<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">½ teaspoon baking soda<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">1⁄4 teaspoon salt<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">½ tablespoon ground
ginger<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">1 teaspoon ground cinnamon<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">1⁄2 teaspoon ground
cardamom<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">3 tablespoons unsalted
butter<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">1/3 cup dark brown
sugar<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">1 small egg<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">1⁄3 cup honey<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">1 teaspoon vanilla<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><u>frangipane</u><o:p></o:p></span></i></div>
</div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">¾ cup hazelnuts<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">½ cup almonds<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">½ cup candied orange <o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">¾ tsp cinnamon<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">¼ tsp allspice<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">¼ tsp nutmeg<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">¼ tsp coriander<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">¼ black peppercorns<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">2 eggs, separated<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">2 tbs cornstarch<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">1/2 tsp BP<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">1/4 tsp salt<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">orange liqueur<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">3 tbs honey<o:p></o:p></span></i></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">2 tbs butter<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">In a small bowl, whisk
together flour, baking powder, baking soda, salt, ginger, cinnamon, and cardamom
until well blended.<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">In a large bowl beat butter, brown sugar, and egg on medium
speed until well blended.<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i></div>
<div class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dashed #E5E2DB .75pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0cm 0cm 9.0pt 0cm; padding: 0cm;">
<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Add honey and vanilla,
and continue to mix until well blended.<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i></div>
<div class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dashed #E5E2DB .75pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0cm 0cm 9.0pt 0cm; padding: 0cm;">
<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Gradually stir in dry
ingredients until blended and smooth.<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i></div>
<div class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dashed #E5E2DB .75pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0cm 0cm 9.0pt 0cm; padding: 0cm;">
<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Wrap the dough in
plastic and let stand at room temperature for at least 2 hours or up to 8
hours.<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i></div>
<div class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dashed #E5E2DB .75pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0cm 0cm 9.0pt 0cm; padding: 0cm;">
<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Preheat oven to 375 degrees.
<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i></div>
<div class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dashed #E5E2DB .75pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0cm 0cm 9.0pt 0cm; padding: 0cm;">
<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Place the dough on a
lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough
to a scant 1/4-inch thick. Use
additional flour to avoid sticking. <o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i></div>
<div class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dashed #E5E2DB .75pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0cm 0cm 9.0pt 0cm; padding: 0cm;">
<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Line the bottom of a
tart pan (I used square one) with the dough,
prick it with a fork and bake for 7 to 10 minutes until it starts to dry out.<o:p></o:p></span></i></div>
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<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i></div>
<div class="MsoNormal" style="border: none; line-height: normal; mso-border-bottom-alt: dashed #E5E2DB .75pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0cm 0cm 9.0pt 0cm; padding: 0cm;">
<i><span style="color: #353a3b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Remove from the oven
and fill with the panforte flavored frangipane. Put it back in the oven and
bake for about 30 minutes watching carefully so that the bottom does not burn.<o:p></o:p></span></i></div>
</div>
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;">
<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">While the gingerbread
dough is resting, prepare the frangipane.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;">
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Preheat the oven to
325 degrees. Pplace the almond and hazelnuts on opposite sides of the baking
tray. Roast in the oven for about 10 minutes.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;">
<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">When the nuts have
cooled down, rub the hazelnuts between the palms to rub off the skin.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;">
<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Transfer the nuts to a
blender and ground to have the coarse meal. Add to the nuts the ground spices:
cinnamon, allspice, coriander and black pepper.<o:p></o:p></span></i></div>
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<br /></div>
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;">
<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Mix to distribute
evenly and then add the yolks, sugar and honey and mix to combine. Add to the
mass dry ingredients: flour, salt and baking powder together with melted butter
and a big glug of orange liquer.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;">
<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Blend everything well
and mix in the chopped candied orange zest.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="color: #75725b; font-family: "arial" , sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Beat the egg whites
until stiff and mix into the batter. <o:p></o:p></span></i></div>
<span style="color: #75725b;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
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</div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-18537907443987687342016-12-06T20:50:00.002+01:002016-12-06T20:50:55.924+01:00TORT Z ORZECHÓW WŁOSKICH Z KREMEM Z BIALEJ CZEKOLADY I GRUSZEK - WALNUT CAKE WITH BURNT WHITE CHOCOLATE AND PEAR CREAM<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_a-PzKjGrn-ki9u6lkLb0_KNH9Gj7A88AuZtXq5xshelkQIFHOMEY7hen1KvbmGGLnj9AGf0IPEAUPGtbc1BrXSp6O8z4VEssWVjB-HUwI8crAfi0H3m2W3Aq4e-032P6yhKE6AJzdEZB/s1600/IMG_0973.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_a-PzKjGrn-ki9u6lkLb0_KNH9Gj7A88AuZtXq5xshelkQIFHOMEY7hen1KvbmGGLnj9AGf0IPEAUPGtbc1BrXSp6O8z4VEssWVjB-HUwI8crAfi0H3m2W3Aq4e-032P6yhKE6AJzdEZB/s640/IMG_0973.jpg" width="425" /></a></div>
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<span style="font-family: "Arial",sans-serif;">Rok temu w ramach przygotowywania
prezentów świątecznych, Gosia, moja urocza koleżanka, kupiła krem z białej czekolady
z gruszką. Nie próbowałam go, ale zapowiadał się smakowicie. Niestety w składzie miał
całe mnóstwo cukru. Bardzo mnie to zainspirowało do zrobienia swojej wersji
kremu. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-top: 12.0pt; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "Arial",sans-serif;">Jestem ostatnio na etapie robienia
kremów. I tak przygotowałam krem kajmakowy (dulce de leche), krem z solonego
karmelu, nową wersję nutelli i ten wspaniały krem z palonej białej czekolady z
gruszką.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-top: 12.0pt; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "Arial",sans-serif;">Użyłam kremu do tortu z orzechów
włoskich. Ciasto jest proste do wykonania. Tylko mąka orzechowa i trochę
gryczanej, whisky, jajka, cukier z brzozy i olej z orzechów. No i krem z palonej czekolady z gruszką, orzechy
w karmelu i sól morska.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-top: 12.0pt; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "Arial",sans-serif;">Byłam w niebie.<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "Arial",sans-serif;">Last
year when we were preparing presents for our clients, my friend Gosia, found a
white chocolate pear cream. I did not have a chance to try it, and while
reading the list of ingredients we found out that there was about 45% of the sugar in a
jar. <o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "Arial",sans-serif;">Well
it inspired me to make my own version of the cream, with a minimal quantity of
sugar.<o:p></o:p></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;">As
it is with me recently, I am in a mood of making creams. I have ready some
delicious milk jam or dulce de leche, salted caramel cream, a new version of
nutella and this wonderful burnt white chocolate and pears cream.</span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;">The
white chocolate and pear cream was used for the wonderful walnut cake. A quite easy
cake, just walnut and buckwheat flour, whisky, eggs, birch sugar and walnut
oil. And the cream, and walnuts in caramel and the fleur de sel flakes.<o:p></o:p></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "Arial",sans-serif;">I
found myself in heaven. <o:p></o:p></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;">Enjoy!<o:p></o:p></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "Arial",sans-serif;">Lilia,
xoxo<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7k7Yt731oayZKGnKj8qeciGAmBtwy6lxDcmrxEFpueDs4Gqob0x1iet2T-dWcTh2eAGGXdknyYBoyl4vFxHybv_y-3QwIg1-NcJvn7YAHlFTRsrewPB81-fZUneoijqlhXEnSpQbWhBh/s1600/IMG_0962.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7k7Yt731oayZKGnKj8qeciGAmBtwy6lxDcmrxEFpueDs4Gqob0x1iet2T-dWcTh2eAGGXdknyYBoyl4vFxHybv_y-3QwIg1-NcJvn7YAHlFTRsrewPB81-fZUneoijqlhXEnSpQbWhBh/s640/IMG_0962.jpg" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0xnzBS4YAE6SF-qm-JwXYmHnwwemMnC65j7dRJ33b3xDryZoiEHndX41enwMdQ6wC0_cMx-aX4jdtoXO0EpqfQo6JjtaGnIZe-s-cHUnDXwTFvpzewj7wLKIXW7NZfKBFSdGUH-Ukzwr/s1600/IMG_0975.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0xnzBS4YAE6SF-qm-JwXYmHnwwemMnC65j7dRJ33b3xDryZoiEHndX41enwMdQ6wC0_cMx-aX4jdtoXO0EpqfQo6JjtaGnIZe-s-cHUnDXwTFvpzewj7wLKIXW7NZfKBFSdGUH-Ukzwr/s640/IMG_0975.jpg" width="426" /></a></div>
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<b><span style="font-family: "arial" , sans-serif;">Składniki:<o:p></o:p></span></b></div>
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<b><span style="font-family: "arial" , sans-serif;"><br /></span></b></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">5 jajek, rozdzielonych<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">1/2 szklanki ksylitolu<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">2 szklanki drobno zmielonych orzechów włoskich<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">¼ szklanki mąki gryczanej lub jaglanej<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">¼ szklanki whisky<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">1 łyżeczka syropu z wanilii<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">szczypta soli<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">1 łyżeczka proszku do pieczenia<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">½ szklanki oleju z orzechów włoskich<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<u><span style="font-family: "arial" , sans-serif;">krem
z palonej białej czekolady i gruszek<o:p></o:p></span></u></div>
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<tbody>
<tr>
<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 16.0cm;" valign="top" width="605"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: -5.4pt; margin-right: 0cm; margin-top: 0cm; tab-stops: 275.1pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: -5.4pt; margin-right: 0cm; margin-top: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">2 tabliczki białej czekolady<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: -5.4pt; margin-right: 0cm; margin-top: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">1 szklanka suszonych gruszek<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">1 szklanka śmietany<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">1 łyżka masła<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">szczypta soli<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
</td>
</tr>
</tbody></table>
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<span style="font-family: "arial" , sans-serif;">Rozdzielamy jajka. Białka ubijamy na
sztywno i odstawiamy na bok. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , sans-serif;">Ubijamy żółtka z ksylitolem, whisky,
wanilią i solą aż zbledną i potroją swoją objętość. Do żółtek
dodajemy mielone orzechy włoskie, mąkę i
proszek do pieczenia. Mieszamy bardzo dokładnie, zbierając masę z brzegów
miski. Do masy dodajemy olej z orzechów włoskich.<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Na koniec, do masy dodajemy białka, w
trzech częściach, delikatnie mieszając.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Ciasto wkładamy do formy dokładnie
wysmarowanej masłem i pieczemy w piekarniku rozgrzanym do 180 stopni przez
około 35-40 minut, aż patyczek włożony do ciasta będzie suchy.<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Po ostygnięciu ciasta, przekrawamy je na
pół, skrapiamy syropem waniliowym z dodatkiem whisky, smarujemy kremem
gruszkowym. Przyozdabiamy orzechami włoskimi w karmelu i posypujemy całość
solą.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"><br /></span></div>
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<u><span style="font-family: "arial" , sans-serif;">krem
z palonej białej czekolady i gruszek<o:p></o:p></span></u></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Białą
czekoladę łamiemy na kawałki. Układamy czekoladę z suszoną gruszką do naczynia
żaroodpornego, wkładamy do rozgrzanego piekarnika i pieczemy do chwili, gdy
czekolada nabierze brązowego koloru.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif;">Zagotowujemy
śmietanę w rondelku, dodajemy do niej pieczoną czekoladę i gruszki wraz ze
szczyptą soli. Gotujemy przez ok 10-15 minut, aż gruszki zmiękną i czekolada
się rozpuści. Dodajemy łyżkę masła i mieszamy do połączenia się składników.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif;">Przekładamy
krem do miksera i blendujemy do uzyskania gładkiej masy. Pozostawiamy do
ostygnięcia.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<b><i><span style="font-family: "arial" , sans-serif;">Ingredients:<o:p></o:p></span></i></b></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<b><i><span style="font-family: "arial" , sans-serif;"><br /></span></i></b></div>
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<i><span style="font-family: "arial" , sans-serif;">5
eggs, separated<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">½
cup birch sugar (xylitol) <o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">¼
cup whisky<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">1
tsp wanilla syrup<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">2
cups finely ground walnuts<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">¼
cup buckwheat or millet flour<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">pinch
of salt<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">1
teaspoon of baking powder<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">½
cup walnut oil<o:p></o:p></span></i></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><u><span style="font-family: "arial" , sans-serif;">burnt
white chocolate and dried pears cream</span></u></i><i><span style="font-family: "arial" , sans-serif;"> <o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><u><span style="font-family: "arial" , sans-serif;"><br /></span></u></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">2
bars of dark chocolate (7 oz.)<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">1cup
dried pears<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">1
cup heavy cream<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">1
tablespoon butter<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">pinch
of salt<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">Split
the eggs. Beat the egg whites until stiff and put them aside. <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Beat
the egg yolks with birch sugar, vanilla, salt and whisky until pale and trippled in volume. Add the ground
hazelnuts, flour and baking powder to the beaten yolks.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Mix
thoroughly, scraping down the batter from the sides of the bowl. Mix in walnut
oil.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">At
the end, add gently the beaten egg whites in 3 portions.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Put
the batter into a well buttered cake pan and bake in a preheated oven at 375 degrees
F for about 45-45 minutes, until a skewer inserted into the cake comes out
clean.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">When
the cake has cooled down, cut it in half horizontally, sprinkle the cake with
the vanilla whisky syrup, and smear with the cream of burnt white chocolate and
pears.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Adorn
with walnuts in caramel and sprinkle with fleur de sel.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<i><u><span style="font-family: "arial" , sans-serif;">burnt white chocolate and
dried pears cream<o:p></o:p></span></u></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">Break the white chocolate
into pieces, put the chocolate into a heatproof pan together with the dried
pears. Bake in the oven heated to 325
degrees F for about 20 minutes, until the chocolate will turn brown.<o:p></o:p></span></i></div>
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<br /></div>
<i style="text-align: justify;"><span style="font-family: "arial" , sans-serif;">Heat the cream in the pan,
add the burnt chocolate and pears and cook until the pears get soft and mushy.
Add the butter and mix well. Blend with a hand held blender until smooth. Let
it cool before using.</span></i><br />
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-87718159299477211942016-12-02T20:35:00.000+01:002016-12-02T20:35:06.383+01:00SMAŻONE WARZYWA Z CZARNYM RYŻOWYM MAKARONEM - VEG STIR FRY WITH BLACK RICE NOODLES<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Według mnie brukselka najlepiej smakuje,
kiedy jest tylko lekko podgotowana. Dlatego wybrałam przygotowanie jej w ten
sposób, czyli szybkie podsmażenie z imbirem, sosem sojowym i sezamem. Z
dodatkiem grzybów i jarmużu otrzymaliśmy danie pełne smaku umami.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Do tego jest to danie wegańskie i
bezglutenowe, lekkie, łatwe, szybkie i pełne zdrowia. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">I believe Brussels sprouts taste best when only
barely cooked. That is why I usually stir fry them. This is also what I did
with this time.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;"><br /></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">Brussels sprouts were stir fried with with
ginger, soy sauce and sesame oil. With the company of kale and cremini
mushrooms we have a dish full of umami flavor.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;"><br /></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">Last but not least, the pasta is vegan and
gluten free. So here it is Brussel sprouts in a dish that is light, easy, fast
and very healthful.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;"><br /></span></i></div>
<div class="MsoNormal" style="line-height: normal; tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">Enjoy!<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;"><br /></span></i></div>
<i style="text-align: justify;"><span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">Lilia, xoxo</span></i><br />
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<span style="font-family: "arial" , sans-serif;">Proporcja na 4 osoby<o:p></o:p></span></div>
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<b><span style="font-family: "arial" , sans-serif;"><br /></span></b></div>
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<b><span style="font-family: "arial" , sans-serif;">Składniki:<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , sans-serif;">4 wiązki
makaronu z czarnego ryżu jaśminowego<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">olej<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">jeden
2-3 cm kawałek imbiru<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">1 ząbek
czosnku<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">1 por,
biała część<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">2
szklanki brukselki<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">2
szklanki jarmużu<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">2
szklanki grzybów<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">1
szklanka zielonego groszku<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">sos
sojowy<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">sól i pieprz<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">mały
kawałek ostrej, zielonej papryczki chili<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">olej
sezamowy<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">1 cebula
dymka<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">zielona
pietruszka<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif;">czarny
sezam<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif;">Makaron
ryżowy gotujemy w osolonej wodzie, odcedzamy i mieszamy z łyżeczką oleju.
Odstawiamy na bok.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif;">Brukselkę
czyścimy i rozdzielamy na pojedyncze listki; środki siekamy. Jarmuż rwiemy na
kawałki ok 3 cm. Grzyby czyścimy i kroimy na cienkie plasterki. Por myjemy
dokładnie i kroimy na plasterki o grubości 0,5 cm.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif;">Na
patelni rozgrzewamy olej, dodajemy do
niego drobno starty imbir, pokrojony por i ząbek czosnku przeciśnięty przez
praskę. Podsmażamy aż por będzie szklisty. Dodajemy do pora, brukselkę, jarmuż
i grzyby. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">Smażymy
5 minut często mieszając, dodajemy zielony groszek, sos sojowy, ostrą papryczkę,
sól i pieprz i podsmażamy następne 2 minuty.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif;">Zdejmujemy
patelnię z ognia, dodajemy dymkę pokrojoną na plasterki i posiekaną pietruszkę
oraz makaron ryżowy. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">Mieszamy,
skrapiamy olejem sezamowym, przekładamy do misek i podajemy posypane czarnym
sezamem.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"><br /></span></div>
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<i><span style="font-family: "arial" , sans-serif;">For 4 portions<o:p></o:p></span></i></div>
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<b><i><span style="font-family: "arial" , sans-serif;">Ingredients:<o:p></o:p></span></i></b></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">4 bundles of black jasmine
rice noodles<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">peanut oil<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">ginger, inch size<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 clove garlic<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 leek, white part only<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">2 cups Brussels sprouts<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">2 cups kale<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">2 cups cremini mushrooms<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 cup green peas (fresh or
frozen)<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">soy sauce<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">salt and pepper<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">a small piece of sharp,
green chilli peppers<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">toasted sesame oil<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 spring onion<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Italian parsley<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">black sesame seeds<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">Cook the rice noodles in
salted water, drain off and mix with a teaspoon of oil. Leave it aside.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Clean the Brussels sprouts
and divide them into individual leaves; what can not be separated may be
chopped thinly. Wash and tear the kale leaves into pieces of about 1 inch.
Clean the mushrooms and cut them into thin slices. Wash the leek thoroughly and
cut into slices of a thickness of ¼ inch.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Warm up the oil in a wok
or deep frying pan, add the grated ginger, grated garlic, chopped green hot
chile pepper and sliced leek. Stir fry
until the leek gets translucent and then add the Brussels sprouts, kale and
mushrooms.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Stir fry for another 5
minutes, add the green peas, soy sauce, salt and pepper and fry for another 2 minutes.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Remove the pan from the heat,
add the spring onions sliced on the diagonal, minced parsley and rice noodles.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Sprinkle everything with
sesame oil, put into the bowls and serve sprinkled with black sesame seeds.<o:p></o:p></span></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-187091922607026772016-11-28T19:34:00.001+01:002017-02-05T07:31:21.933+01:00ZUPA Z DYNI Z KARMELIZOWANYMI JABŁKAMI - PUMPKIN AND CARAMELIZED APPLE SOUP<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Koniec listopada to równocześnie koniec
gotowania zupy z dyni. I to niezależnie od tego czy obchodzimy Święto
Dziękczynienia.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Myślę, że dynia miała prawo się trochę nam
znudzić. A poza tym już czas na przygotowania do Świąt Bożego Narodzenia, kiedy
to gotujemy nasze tradycyjne potrawy.<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Czas nastawić zakwas na barszcz. Pierniki,
makowce, bigos, grzyby, barszcz, pierogi; teraz to nas będzie zajmowało. <o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ale dla tych, którzy jeszcze nie mają
dość dyni, mam propozycję na bodajże najlepszą zupę dyniową z karmelizowanymi jabłkami.<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pachnąca imbirem i selerem, lekko winna,
kremowa zupa z dyni, podana z karmelizowanymi jabłkami, smażonymi w palonym
maśle. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">W sam raz na rozstanie z dynią. To chyba odpowiednie pożegnanie.<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">I believe almost
everybody loses interest in the pumpkin right after Thanksgiving. I personally am kind of tired with it. It is
even hard to come by these days. <o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Besides it
is time to move on and get ready for Xmas. <o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">I have already started my beets to get fermented for the borscht. It is time to bake
gingerbread, poppy seed strudels, panforte (my own tradition). What will interest us most these days is the sauerkraut, porcini
mushrooms, pierogies and all the Holidays delicacies.<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">However, if
you are not tired with the pumpkin, here is probably the ultimate pumpkin soup
ever - pumpkin soup with caramelized apples.<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Redolent of
celery and ginger, a little bit sharp, slightly winey and sweet
and caramely from the apples sautéed in the beurre noisette.<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Well, I
believe this is some good-bye.<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Enjoy!</i><i><o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lilia, xoxo</i><i><o:p></o:p></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPJRZNpw4x7pI94v66nZAqAvo5gNtwNxslObe4OPY_zibxzco9kHHySlzaSnojfWeGLAkmxpyiNZQR_nJdzGYrSLn8JP6l_njHulEUNE94F5l6RPfJVQo-OPgcdLh61ED6TxzTtwRgYuS/s1600/IMG_0932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPJRZNpw4x7pI94v66nZAqAvo5gNtwNxslObe4OPY_zibxzco9kHHySlzaSnojfWeGLAkmxpyiNZQR_nJdzGYrSLn8JP6l_njHulEUNE94F5l6RPfJVQo-OPgcdLh61ED6TxzTtwRgYuS/s640/IMG_0932.jpg" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFdtHiDMZP4JroifNVGll_3fb0v0Qssbo-52Znm3Qd1sdSUin0AQ-HEhpaUJKv1pWWjwEBjiPCFQ_yE5dcvFWs2y3WRW02AaxjiwwXCOuH1UPBEQ3aBrH1qZGrlVQjrBDEbXzEttsH-Tc/s1600/IMG_0929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFdtHiDMZP4JroifNVGll_3fb0v0Qssbo-52Znm3Qd1sdSUin0AQ-HEhpaUJKv1pWWjwEBjiPCFQ_yE5dcvFWs2y3WRW02AaxjiwwXCOuH1UPBEQ3aBrH1qZGrlVQjrBDEbXzEttsH-Tc/s640/IMG_0929.jpg" width="426" /></a></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Na 6-8 porcji<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="font-family: "arial" , sans-serif;">Składniki:</span></b><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 dynia Hokkaido średniej wielkości<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">½ selera, wielkości pięści<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 marchew<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 korzeń pietruszki<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">2 jabłka<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 kawałek imbiru wielkości ok 3 cm<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">liść laurowy<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">5 ziarenek ziela angielskiego<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">4 gałązki świeżego tymianku<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">sól i pieprz<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">8 szklanek wody<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">2 jabłka<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 łyżka masła<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">sól i pieprz<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">świeże zioła<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">nasiona czarnuszki lub sezamu<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">olej rzepakowy<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Dynię kroimy na duże
kawałki, układamy na blaszce, skrapiamy je olejem, doprawiamy pieprzem i solą.
Pieczemy dynię w piekarniku rozgrzanym do 200 stopni, przez ok.30 minut, aż będzie
rumiana w niektórych miejscach.<o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">W międzyczasie, w dużym
garnku gotujemy marchew, seler, korzeń pietruszki i imbir zalane wodą,
doprawione do smaku solą i pieprzem.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Przekładamy do garnka z
gotującym się wywarem upieczoną dynię, dodajemy liść laurowy i ziele angielskie,
dwa jabłka pokrojone w cząstki oraz kilka gałązek świeżego tymianku. Gotujemy
zupę na małym ogniu, aż warzywa zaczną się rozpadać. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Po zdjęciu z ognia i lekkim
ostygnięciu zupy miksujemy ją na gładko, przecieramy przez sito, aby się pozbyć
zanieczyszczeń. Sprawdzamy smak i ewentualnie doprawiamy pieprzem i solą.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Jabłka kroimy w kostkę o wielkości
1 cm. Na patelni rozpuszczamy masło, podgrzewamy aż zacznie się lekko rumienić,
dodajemy jabłka i karmelizujemy je w maśle do miękkości.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Nalewamy zupę do talerza lub
wydrążonej dyni (podpieczonej przez około 30 minut w temperaturze 200 stopni) z
dużą łyżką karmelizowanych jabłek, ziołami, czarnuszką i olejem.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;">6-8 servings</span></i></div>
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;"><br /></span></i>
<b><i><span lang="EN-US" style="font-family: "arial" , sans-serif;">Ingredients:<o:p></o:p></span></i></b><br />
<b><i><span lang="EN-US" style="font-family: "arial" , sans-serif;"><br /></span></i></b>
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;">1 Hokkaido pumpkin, medium size<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;">½ celeriac, size
of the fist<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;">1 carrot<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;">1 parsnip or
parsley root<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;">2 apples<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;">1 piece of
ginger, the size of 1 inch<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;">laurel leaf<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;">5 seeds of allspice<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;">4 sprigs thyme<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;">salt and pepper<o:p></o:p></span></i><br />
<br />
<i><span style="font-family: "arial" , sans-serif;">8 glasses of
water<o:p></o:p></span></i><br />
<br />
<i><span style="font-family: "arial" , sans-serif;">2 apples<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;">1 tbs butter<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;">salt and pepper<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;">fresh herbs<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;">black cumin or
black sesame seeds<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;">canola oil<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;"><br /></span></i>
<br />
<div style="text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;">Cut the pumpkin into large chunks. Put the
pumpkin on the baking tray, drizzle with oil, season with salt and pepper and roast
in a preheated oven at 375 degrees F for
about 30 minutes or until brown at the edges.<o:p></o:p></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;">Clean the celery, carrot and parsnip, chop
roughly and put them in a big pot, add 8 cups of water. Add the ginger and salt
and pepper and cook over the low heat. <o:p></o:p></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;">Once the pumpkin is roasted add it to the
pot with the soup together with the apples cut into chunks, the bay leaf, allspice
and thyme, and cook on a low heat for approx. 20 minutes or until the
vegetables start to fall apart.<o:p></o:p></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;">Remove the soup from the heat and let it
cool down a little and blend it with a hand held blender until smooth. Pass the
soup through a strainer or tamis to get rid of impurities. Check the taste and adjust
the seasoning if needed. <o:p></o:p></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;">Cut the apples into ¼ inch size. Melt the
butter in a frying pan, heat it until it starts to turn golden and add the
apples. Caramelize the apples in the butter until soft and sweet.<o:p></o:p></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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</div>
<div style="text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;">Serve the soup in a hollowed out pumpkin
(roasted in the 375F oven, for half an hour) topped with 2 tablespoons of
caramelized apples, with herbs, seeds and drizzled with some canola oil.<o:p></o:p></span></i><br />
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrRmQuOcvb7AJ2vC2jaM2IukthDvA0t05wd3cBJFbv83dD4VLEckTTNB8cgLCOGuHLVU34paSo4ona-8zpWwdObDOk7OfROHRHDs7ImRBK2-lXGVEfV3Wzh84H9_s3h2G7gDMMWHWKjlZ/s1600/IMG_0935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrRmQuOcvb7AJ2vC2jaM2IukthDvA0t05wd3cBJFbv83dD4VLEckTTNB8cgLCOGuHLVU34paSo4ona-8zpWwdObDOk7OfROHRHDs7ImRBK2-lXGVEfV3Wzh84H9_s3h2G7gDMMWHWKjlZ/s640/IMG_0935.jpg" width="426" /></a></div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-25419864718279930592016-11-19T06:45:00.000+01:002016-11-19T06:45:05.154+01:00NADZIEWANE DYNIE - STUFFED SQUASH<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxvxPDaPVNe0hXA_N99_kp2-4NCtKAs0lAJnsuI5H1ok2hlw2i6XUdUuTGLLxE9BtGs3dsu3766WHq3RLgaI4dHFe1pzDuFs0YUiJlI7pUYObA3fKjCzwYuYYu7OCRJUnE0mOF6afO5L8/s1600/IMG_0487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxvxPDaPVNe0hXA_N99_kp2-4NCtKAs0lAJnsuI5H1ok2hlw2i6XUdUuTGLLxE9BtGs3dsu3766WHq3RLgaI4dHFe1pzDuFs0YUiJlI7pUYObA3fKjCzwYuYYu7OCRJUnE0mOF6afO5L8/s640/IMG_0487.jpg" width="426" /></a></div>
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<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Korzystam z
dyniowej jesieni, oj korzystam. Tym razem nadeszła kolej na nadziewane dynie.<o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Ziarno
owsa, cebula, dynia i grzyby w nadzieniu, zapieczone w wydrążonej dyni o
pięknym kolorze.<o:p></o:p></span></div>
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<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Pyszny
smak, lekkie a sycące danie.<o:p></o:p></span></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Let’s do some stuffing. With the abundance of
the squashes and pumpkins. I know we can still find some loveley colored, small
squash.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">There are sooo many ways to stuff them. You can
use some grains, veggies, cheeses, even meat. I decided for the ingredients
associated with fall. <o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Just some farro grains, or oat grains if you
happen to get them, onion, mushrooms and pumpkin. A little cheddar and onion.
Flavored with garlic and my beloved thyme.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Light, delicious and satisfying dish.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Enjoy,<o:p></o:p></span></i></div>
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<br /></div>
<i style="text-align: justify;"><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Lilia, xoxo</span></i><br />
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<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Porcja na 4 osoby<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Składniki:<o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">2 małe dynie: butternut, hokkaido
lub inna<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">1 szklanka ziaren owsa albo orkiszu<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">szczypta soli<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">1 czerwona cebula<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">1 szklanka pieczarek brązowych<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">1 szklanka pieczonej dyni<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">1 szklanka sera cheddar (opcjonalnie)<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">2 ząbki czosnku<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">sól i pieprz<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">2 gałązki tymianku<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">2 łyżki oleju <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;"><br /></span>
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">czarny kmin<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: arial, sans-serif; font-size: 11pt;">2 łyżki pietruszki</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">2 łyżki posiekanej czerwonej cebuli<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 11.0pt;">Owies płuczemy, przekładamy do garnka, zalewamy wodą, solimy i gotujemy
przez około 30 minut. Odcedzamy wodę i trzymamy owies pod przykryciem.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Dynie lub
kabaczki kroimy na pół, usuwamy nasiona oraz część miąższu, który kroimy na
kawałki o wielkości 1 cm. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Wykładamy
pokrojoną dynię na blachę do pieczenia, oprószamy ją czosnkiem i tymiankiem,
doprawiamy pieprzem i solą oraz skrapiamy oliwą. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Pieczemy dynię w temperaturze 180 stopni przez
30 minut. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Cebulę
kroimy w kostkę a pieczarki oczyszczamy i kroimy w plasterki. Podgrzewamy olej
w patelni, dodajemy cebulę, podsmażamy aż się zeszkli, dodajemy pieczarki i
smażymy na małym ogniu, aż się zrumienią. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Przekładamy
ugotowany owies do miski. Dodajemy do niego usmażone pieczarki oraz upieczoną dynię.
Dodajemy ser pokrojony w kostkę i mieszamy wszystko dokładnie. Doprawiamy pieprzem
i solą.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Wykładamy
warzywa do wydrążonych dyń. Układamy dynie na blasze i pieczemy około 30 minut.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Podajemy pokropione
olejem, posypane pietruszką, czerwoną cebulą i czarnym kminem.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 11pt;"><br /></span></div>
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Serves 4 people<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;"><br /></span></i>
<b><i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Ingredients:<o:p></o:p></span></i></b><br />
<b><i><span style="font-family: "arial" , sans-serif; font-size: 11pt;"><br /></span></i></b>
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">2 small squashes: butternut,
hokkaido or acorn<o:p></o:p></span></i><br />
<br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">1 cup farro grains<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">pinch of salt<o:p></o:p></span></i><br />
<br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">1 red onion<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">1 cup brown cremini<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">1 cup roasted squash<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">1 cup grated cheddar cheese (optional)<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">2 cloves garlic<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">salt and pepper<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">2 sprigs of thyme<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">2 tablespoons olive oil<o:p></o:p></span></i><br />
<br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">2 tablespoons parsley<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">2 tablespoons chopped red onion<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">nigella seeds<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;"><br /></span></i>
<br />
<div style="text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Sort
through farro grains and rinse them under running water. Put the farro into a
pot, pour water over the grains, add salt and cook for about 30 minutes. Drain
off the water and keep in the pot covered.<o:p></o:p></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Cut the squashes
into halves, take our the insides and scoop some of the flesh, and cut the
flesh in cubes about the size of 1/8 inch. Arrange the cubes on a baking sheet,
sprinkle them with chopped garlic and thyme leaves, season with salt and pepper
and sprinkle with olive oil.<o:p></o:p></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Bake in the
oven heated to 375 degrees F for 30 minutes.<o:p></o:p></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Cut the
onion into small dice, and cut the mushrooms into slices. Heata the oil in a
frying pan, add the onion and fry until translucent, then add the mushrooms and
fry over the low heat until ready.<o:p></o:p></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Put the
cooked farro into a big bowl. Add to the bowl the fried mushrooms, the grated cheese
and the roasted pumpkin. Season with
salt and pepper and mix everything well.<o:p></o:p></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;"><br /></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Arrange the squash halves on the baking tray the cavity facing
up, fill each cavity with the mushroom pumpkin mixture.<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Bake in the
oven heated to 375 degrees F for 30 minutes.<o:p></o:p></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;"><br /></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Before serving, sprinkle with oil, some parsley
and chopped red onion and finisz with nigella seeds.<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-50200212731218724992016-11-13T08:18:00.002+01:002016-11-13T08:18:28.485+01:00ZUPA CEBULOWA Z JABŁKAMI - ONION SOUP WITH APPLES<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZbNymmABW-3AaKrZfyq5FGo_zozQmQi6ndNSvacPZGRo_21Ip7edISvOUQKb2_TceK3jp8FK8SW9Hj-u-jfkNiYQPiBx72UvvYLyyxML3n2cGlnDhwWXxWgLOpqpnH1_Ik-cEx8qq4oj/s1600/IMG_0574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZbNymmABW-3AaKrZfyq5FGo_zozQmQi6ndNSvacPZGRo_21Ip7edISvOUQKb2_TceK3jp8FK8SW9Hj-u-jfkNiYQPiBx72UvvYLyyxML3n2cGlnDhwWXxWgLOpqpnH1_Ik-cEx8qq4oj/s640/IMG_0574.jpg" width="426" /></a></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Dzisiaj zupa
cebulowa. Ten francuski klasyk został trochę odmieniony. Zrobiłam ją z suszonymi
jabłkami. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Zależało mi
na przełamaniu słodyczy cebuli i wzbogaceniu jej o winny smak jabłek. Bardzo
smaczne połączenie.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Cebula,
żubrówka, ocet jabłkowy, suszone jabłka i tymianek. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Wyszła zupa
cebulowa o wspaniałym i bogatym smaku. Francuski
klasyk po polsku.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">I made the classic French onion soup. Well, sort
of classic.<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">It would not be me if I would not try to make a twist on
it. </span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">Well, I just thought to myself: why don’t you add the apples to the onion
soup? It may have this oh-so-delicious sweet, sour, winey taste.<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">And so it went: calvados, apple cider vinegar, thyme and apple sauce. It all was added to my
soup.<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">And the sourdough bread with apple sauce and Brie cheese
for a very interesting and delicious classic soupe a l’oignon. Sort of.<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">Enjoy!</span></i><i><o:p></o:p></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">Lilia, xoxo</span></i><i><span style="font-size: 13.5pt;"><o:p></o:p></span></i></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Na 6-8
porcji <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Składniki:</b><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 łyżki oleju rzepakowego<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">8 dużych cebul<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">sól i pieprz<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">¼ szklanki żubrówki, starki lub
calvadosu<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 łyżki octu jabłkowego<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 łyżka listków świeżego tymianku<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">duża garść suszonych jabłek lub 1/2 szklanki musu jabłkowego<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">8 szklanek bulionu warzywnego </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">¼ łyżeczki pieprzu cayenne</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US">sól i pieprz</span><span lang="EN-US"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 do 8 kromek wiejskiego chleba<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 łyżki masła<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">mus jabłkowy<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">kawałek sera Brie, pokrojonego w plastry<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cebulę obieramy, kroimy wzdłuż na pół a następnie
siekamy w poprzek na półplasterki grubości ok. 1,5 - 2 mm. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;">W dużym i szerokim garnku rozgrzewamy olej rzepakowy. Dodajemy
cebulę oraz pół łyżeczki soli i smażymy na średnim ogniu przez minimum 20 minut
aż cebula będzie miękka i lekko skarmelizowana.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Zmniejszamy ogień i smażymy cebulę przez około pół
godziny aż cebula będzie mocno skarmelizowana, często mieszając cebulę
drewnianą łyżką, zeskrobując z dna garnka drobne przyrumienienia. Cebula powinna
mieć kolor ciemnego bursztynu.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Zalewamy cebulę żubrówką i octem jabłkowym. Zagotowujemy
aby alkohol wyparował, dodajemy tymianek, jabłka, paprykę cayenne i
zalewamy wszystko gorącym bulionem. Gotujemy na małym ogniu pod przykryciem
przez około 1/2 godziny. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Zupę doprawiamy solą i świeżo zmielonym czarnym
pieprzem. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Piekarnik nagrzewamy do 185 stopni.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Chleb kroimy na kromki, smarujemy masłem i opiekamy na złoty kolor z w piekarniku. Następnie
grzanki smarujemy musem jabłkowym i kładziemy na wierzchu plasterki sera Brie.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Do 6-8 żaroodpornych misek nalewamy gorącą zupę i
przykrywamy ją grzankami. </span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="color: #323232;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Wstawiamy miseczki do piekarnika i zapiekamy przez
około 5 minut aż ser się roztopi.<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span lang="EN-US">For 6 to 8 servings</span></i><span lang="EN-US"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:<o:p></o:p></span></span></i></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span lang="EN-US">4 tablespoons canola oil</span></i><span lang="EN-US"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">8 large yellow onions<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span lang="EN-US">salt and pepper</span></i><span lang="EN-US"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ cup calvados<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span lang="EN-US">1 tbs fresh thyme leaves</span></i><span lang="EN-US"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbs apple vinegar<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">a cup dried apple chips or ½ cup of applesauce<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span lang="EN-US">8 cups vegetable stock or water or chicken stock </span></i><span lang="EN-US"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ tsp cayenne pepper or Aleppo pepper<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span lang="EN-US">salt and pepper</span></i><span lang="EN-US"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 to 8 sourdough bread slices<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbs butter<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">apple puree or chips<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">a chunk of Brie cheese cut into thick slices<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Peel the onions and cut them into halves, and then cut them into 1/8 inch
thick slices.<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a big, heavy pot heat the canola oil over medium heat. Add the onions
and the salt. Stir so that the onions are covered with oil and then fry the onions
on medium heat until they turn translucent, for about 20 minutes.<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lower the heat to low and let the onions caramelize for about half an
hour to an hour, scraping the bottom of the pan and mixing the onions with a
wooden spoon. <o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">You should scrape the bottom of the pan and mix the onions quite often
so that they do not burn, yet caramelize. At the end of the cooking the onions
should have a deep amber color, be soft and sweet.<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Deglaze the onions with calvados and apple cider vinegar. Let it cook
down and then add the apples, thyme, cayenne and the stock. <o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cook on low heat for about half an hour. Add freshly ground pepper and
check for the saltiness of the soup and adjust if needed.<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the oven to 350 degrees F.<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cut the bread into slices, spread some butter on top and toast the bread
in the oven until golden.<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove the toasted bread from the oven, spread some apple sauce on top
and place brie slices over the apples.<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ladle the soup into heat proof bowls, put a toast on top. Transfer the
bowls into the oven and broil them until the cheese has melted.<o:p></o:p></span></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve hot from the oven.</span></span></i><br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 11pt;"><br /></span></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-68644971110756024392016-11-08T21:19:00.001+01:002016-11-09T05:28:11.919+01:00TARTA Z ŻURAWINY Z BEZĄ AMARETTO - CRANBERRY TART WITH AMARETTO FRANGIPANE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFZ7DFTL3bZ__O2lmxOD_vrIKlVbgsAfjfidEnClYa_PG9lbbTvvqT9n5spHaW2586ZQNf4aZbVSEcKsL6WCUg1vICkHRm00yfU8V2GdGMOX7ufJgnANVsH9-2ijwqbrkDPmdHDQsX0k0/s1600/IMG_0793.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFZ7DFTL3bZ__O2lmxOD_vrIKlVbgsAfjfidEnClYa_PG9lbbTvvqT9n5spHaW2586ZQNf4aZbVSEcKsL6WCUg1vICkHRm00yfU8V2GdGMOX7ufJgnANVsH9-2ijwqbrkDPmdHDQsX0k0/s640/IMG_0793.jpg" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2oRZugdSMwGc0ai7WLIvV2wJenSU1oq5ki8HAfRf-M6A8aIztRdfSrJ_9BdVQChwYJki0s5ZGVIccvdbxxgaMIKVBX7mfsb3cAok9uaXkuLSKJMSEZcff8Zr0JjiYuB558c1zZYdlWSh/s1600/IMG_0791.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2oRZugdSMwGc0ai7WLIvV2wJenSU1oq5ki8HAfRf-M6A8aIztRdfSrJ_9BdVQChwYJki0s5ZGVIccvdbxxgaMIKVBX7mfsb3cAok9uaXkuLSKJMSEZcff8Zr0JjiYuB558c1zZYdlWSh/s640/IMG_0791.jpg" width="426" /></a></div>
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<span style="font-family: "arial" , sans-serif;">Można by ten post nazwać o miłości do
tarty. To zdecydowanie moje ulubione ciasto. Prosta w przygotowaniu, trudno ją
zepsuć. No i ten maślany smak kruchego ciasta. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , sans-serif;">Jakiś czas temu, w książce Nicka
Malgieri Pastry Perfection, odkryłam przepis na fantastyczne kruche ciasto. Bardzo
kruche, maślane i pięknie się listkujące. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , sans-serif;">Tak, maślana i krucha tarta z owocami, zwłaszcza
z jabłkami to zawsze jest hit. No i tarta z frangipanem, tę też uwielbiam -
migdałowy krem i zapieczone w nim owoce. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">Kiedy w sklepie jest tydzień włoski
kupuję paczkę ciasteczek amaretto, odkładam je do szczelnego pojemnika i zupełnie
o nich zapominam. Ale od casu do czasu, gdy nadejdzie ochota na coś słodkiego,
a nie mamy nic innego pod ręką, fajnie sięgnąć po te ciasteczka.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , sans-serif;">Więc amaretti, bezy o migdałowym smaku, bardzo się przydały w przygotowaniu kremu do tarty z żurawiną. Łatwe, aromatyczne
i pyszne.<o:p></o:p></span></div>
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<i><span style="font-family: "arial" , sans-serif;">I
could have titled the post : on the love
to the shortcrust pastry. I absolutely love the shortcrust pastry.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Easy
to make. You can have a big batch prepared and frozen until further use. But
above all I love the buttery taste of the crust.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Some
time ago, in Nick Magieri’s Pastry Perfection book, I found an absolutely gorgeous
flaky buttery dough.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Well,
there is nothing better, than a buttery, fruity tart, especially apple pie or a
tart. It always hits the right tones. The other one that I love is a tart with almond
frangipane and some fruit baked in it.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">When
there is an Italian promotin in my supermarket, I always get some of the
amaretto cookies. I put them aside into my cookie jar and literally forget
about them.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">But,
when the time comes, like when you do not have anything for your sweet tooth, there
are some amaretti cookies…<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">And
so these almond cookies, became the ingredient of the frangipane for this
cranberry tart. Easy, aromatic and delicious.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Enjoy!<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Lilia,
xoxo<o:p></o:p></span></i></div>
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<span style="font-family: "arial" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , sans-serif;">Na tartę pieczoną w prostokątnej formie<o:p></o:p></span></div>
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<b><span style="font-family: "arial" , sans-serif;"><br /></span></b></div>
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<b><span style="font-family: "arial" , sans-serif;">Składniki:<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<u><span style="font-family: "arial" , sans-serif;">kruche
ciasto <o:p></o:p></span></u></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">2 szklanki
mąki<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">½ kostki
masła pokrojonego na kawałki<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">szczypta
soli<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">1
łyżeczka proszku do pieczenia<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif;">1 żółtko<o:p></o:p></span></div>
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<br /></div>
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<u><span style="font-family: "arial" , sans-serif;">krem<o:p></o:p></span></u></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">1 jajko<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">1 białko<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">1
szklanka pokruszonych ciasteczek amaretti<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">1
łyżeczka esencji waniliowej<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif;">1
szklanka żurawiny<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">W mikserze wyrabiamy masło z mąką, proszkiem
do pieczenia i solą. Dodajemy żółtko i miksujemy aż ciasto zbierze się kulę. Formujemy
ciasto w prostokąt i owijamy folią
spożywczą. Wkładamy do lodówki aby ciasto odpoczęło przez minimum 30 minut. </span><b><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">Ciasto wyjmujemy z lodówki. Rozwałkowujemy do
ok. 3 mm grubości i wykładamy nim formę do tarty. Wykładamy ciasto papierem do
pieczenia, na który wykładamy obciążniki (ja używam do tego ziarna grochu) i
pieczemy przez 20 minut aby ciasto podpiec. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">Przygotowujemy krem: w mikserze miksujemy
jajka, mielone amaretti oraz wanilię. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">Wyjmujemy ciasto z piekarnika i usuwamy papier
z obciążnikami. Na kruche ciasto wylewamy krem, na wierzchu układamy żurawinę.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">Pieczemy w temperaturze 180 stopni przez 30-35
minut.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">Podajemy posypane cukrem pudrem i listkami
tymianku.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">For a tart baked in a rectangular form<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><b>Ingredients:<o:p></o:p></b></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">2 cups of spelt flour<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">½ cup of butter cut into pieces<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">pinch of salt</span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 teaspoon of baking powder</span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 egg yolk<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">for frangipane<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 whole egg<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 eggwhite<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 cup of crushed amaretti cookies<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">1 teaspoon vanilla extract<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">1 cup cranberries<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">In the mixer or by hand
wor the cold butter cut into small chunkw with the flour, baking powder and
salt. Add the egg yolk and mix it until the dough forms a ball. Form the dough
into a flat rectangle and wrap in
plastic wrap. Put in the refridgerator for the dough to rest for at least 30
minutes.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Remove the dough from the
refrigerator. Roll it up to approx. ¼ inch thick and press the dough in the
tart form with removablebottom. Cover the crust with the baking paper and put
some weights on the paper, (I use some
old beans) and bake blind for 20 minutes.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">Prepare the frangipane: in
a blender, beat the eggs with vanilla
and then mix in the crushed
amaretti.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Remove the partially baked crust from
the oven and remove the paper with the weights. </span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Pour the cream into the crust
and arrange the cranberries on top.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Bake at 180 degrees for 30-35 minutes,
until golden.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Serve sprinkled with powdered sugar and
thyme leaves.</span></i><br />
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-87003934591136615842016-11-05T18:13:00.001+01:002016-11-05T18:13:09.054+01:00ZUPA DYNIA PAPRYKA - PUMPKIN PEPPER SOUP<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5nzvl9CM87lbnV-98l93yP-brNlhSUZfqF04P-yyfKTbmiAFILipsJc17XRwnNOcGe5-xUzyqg-745x4LTv8BRFZ_rU-06-XUlOOhpOmej4mftVdrt9CHSrwg-NZVjjE-KRAS_aSGbVyn/s1600/IMG_0237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5nzvl9CM87lbnV-98l93yP-brNlhSUZfqF04P-yyfKTbmiAFILipsJc17XRwnNOcGe5-xUzyqg-745x4LTv8BRFZ_rU-06-XUlOOhpOmej4mftVdrt9CHSrwg-NZVjjE-KRAS_aSGbVyn/s640/IMG_0237.jpg" width="426" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Nie ma to jak zupa z dyni na chłodne,
jesienne dni. Szczególnie kiedy jest pochmurni i deszczowo, zupa z dyni w
pięknym kolorze pozwoli rozświetlić dzień.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Im ciemniejsza dynia, tym piękniejszy kolor zupy. Najładniejsze
zupy wychodzą z dyni Hokkaido o bardzo żywym kolorze miąższu. A dodanie do zupy
papryki czerwonej jeszcze bardziej wzmocniło jej słoneczny kolor.<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Zupa o wyrazistym smaku dyni, lekko pachnąca
czosnkiem, zaostrzona chile. Taka lubię najbardziej. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Można dodać do niej nieco ziołowego
serka kremowego lub śmietany. Ja podałam
ją z jajkiem, ale można je też ominąć, a
dla wersji wegańskiej dodać kawałki upieczonej dyni.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Na pewno umili wam dzień.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Nothing
beats the pumpkin soup for cold, autumnal days. When the weather is dreary and
rainy, a bowl of soup in a sunny color may help to brighten the day. <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">The
darker the color of the pumpkin flesh , the more beautiful soup you will get. I
think the most beautifully colored soup comes from Hokkaido pumpkin, and when
you would add some roasted red peppers to the soup, the color of the soup would
be even nicer.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">So,
here we have the soup with assertive taste of peppers, garlic and chilli. I
like it the most. <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">You
could add the herbal cream cheese or just some crème fraiche. My soup came with
the sunny side egg, but for vegan version you could just add chunks of roasted
pumpkin.<o:p></o:p></span></i></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Enjoy!</i><i><o:p></o:p></i></span></div>
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<br /></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Lilia, xoxo</span></i><i><span style="font-family: "arial" , sans-serif; font-size: 11pt;"><o:p></o:p></span></i></div>
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<br />
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Na 6-8 porcji<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Składniki:</b><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">połowa dyni Hokkaido lub muscat<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 duże czerwone papryki<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 por<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 łyżka oleju rzepakowego<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 ząbki czosnku<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">sól i pieprz<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">8 szklanek wywaru
warzywnego<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 ostra żółta papryka<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">jajko<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">olej rzepakowy<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">czarnuszka<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">kiełki słonecznika<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Por oczyszczamy i kroimy na grube
plastry. Dynię i paprykę kroimy na duże kawałki.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Rozdrabniamy ząbki czosnku.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Warzywa układamy na blaszce, skrapiamy je olejem, doprawiamy pieprzem i
solą oraz czosnkiem. Pieczemy warzywa w piekarniku rozgrzanym do 200 stopni, przez
ok.30 minut, aż będą rumiane w niektórych miejscach.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Przekładamy upieczone warzywa
do garnka i dodajemy wywar warzywny oraz połowę ostrej papryki. Gotujemy zupę na małym
ogniu, aż warzywa zaczną się rozpadać. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Po zdjęciu z ognia i lekkim
ostygnięciu zupy miksujemy ją na gładko. Sprawdzamy smak i ewentualnie
doprawiamy pieprzem i solą.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Podajemy zupę z jajkiem sadzonym
lub poszowanym, posypane czarnym kminem, kiełkami słonecznika i posiekaną żółtą ostrą papryką oraz skropione
olejem.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">6-8 servings<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<b><i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:<o:p></o:p></span></span></i></b><br />
<b><i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i></b>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ of medium
size Hokkaido pumpkin<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 medium size leek<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 large red bell peppers<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">canola or olive oil<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves of garlic<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">8 cups vegetable stock<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 hot yellow chilli pepper<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">egg per serving<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">nigella seeds<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">sunflower sprouts<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">olive oil to serve<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<br />
<div style="text-align: justify;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Clean the leek, wash it thoroughly and cut
into rings. Cut the pumpkin and peppers into big chunks. Mince the garlic.<o:p></o:p></span></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Put the vegetables on the baking tray,
drizzle with oil, sprinkle with minced garlic, season with salt and pepper and
roast in a preheated oven at 375 degrees F for about 30 minutes or until brown on the
edges.<o:p></o:p></span></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Transfer the roasted vegetables into the
pan, add the stock and hald of yellow hot chilli pepper and cook on a low heat for approx. 20 minutes.<o:p></o:p></span></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove the soup from the heat and let it
cool down a little and blend it with a hand held blender until smooth. Check the
taste and adjust the seasoning if needed. <o:p></o:p></span></span></i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve with a fried or poached egg,
drizzled with olive oil and sprinkled
with nigella seeds , chopped yellow hot pepper and sunflower sprouts.</span><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></span></i></div>
<div style="text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-26279363625424554642016-10-25T20:30:00.000+02:002016-10-25T20:30:20.043+02:00SAŁATKA Z PIECZONEJ DYNI - ROASTED PUMPKIN SALAD<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBu5XCqC5j_6lsw4EcE1x7LKYM0ZjpyDovvK-eQFQwG3_ASxNFGLv963UUjlfxKD3Ap8DMpgK7H20yewyqaQHwCiZrvTNetatae89GBidDcF5Xa2zXlf1ostgwm572JGSO7bXLTAYsIYeR/s1600/IMG_0267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBu5XCqC5j_6lsw4EcE1x7LKYM0ZjpyDovvK-eQFQwG3_ASxNFGLv963UUjlfxKD3Ap8DMpgK7H20yewyqaQHwCiZrvTNetatae89GBidDcF5Xa2zXlf1ostgwm572JGSO7bXLTAYsIYeR/s640/IMG_0267.jpg" width="426" /></a></div>
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<span style="font-family: "arial" , sans-serif;">Pomysł na tę sałatkę, a
konkretnie pieczoną dynię, pochodzi od Yotama Ottolenghi. W swojej książce NOPI
Cookbook, zaprezentował pieczoną dynię z imbirem i limonką oraz smażoną na
chrupko szalotką. Bardzo mi się to spodobało.<o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Wypróbowałam, i jak zawsze u
Yotama strzał w dziesiątkę. Dynia niesamowita! <o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Tak więc dynia ta to
podstawa tej sałatki. Do tego pieprzowa rukola. Smażona na chrupko czerwona
cebula. Pestki dyni i olej z pestek dyni dla wzmocnienia dyniowego smaku.<o:p></o:p></span></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Już planuję ją powtórzyć. I to prędko!<o:p></o:p></span></div>
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<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">The idea for this salad comes from Yotam Ottolenghi, who in his
NOPI Cookbook presented this roasted pumpkin with ginger and lime and the crisp
shallots. <o:p></o:p></span></i></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">Oh I just loved that and had to try it! I was not dissapointed,
the pumpkin made this way was just perfect!<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">So this pumkin was the base of the salad. I accompanied the
pumpkin with the peppery arugula. Plus, of course, crispy fried pumkin. And to
enhance the pumpkin flavor some pepitas and pumkin oil. <o:p></o:p></span></i></div>
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<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">When do you think will I make it again?<o:p></o:p></span></i></div>
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<br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">Enjoy!<o:p></o:p></span></i></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<i style="text-align: justify;"><span style="font-family: "arial" , sans-serif;">Lilia, xoxo</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjcWm_RpCznaw8sB48Hac33qxaoSg08vDlnsYWY_fw31lP0l9hBBAiIh-vwUJpMuZDmmbsGokreH9455s1NHAg3apS_Ebc3QnGFFXbHd0R0FkaI9fPnPwuK_uU0g9zmULZvqwD4Me8Fn-/s1600/IMG_0272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjcWm_RpCznaw8sB48Hac33qxaoSg08vDlnsYWY_fw31lP0l9hBBAiIh-vwUJpMuZDmmbsGokreH9455s1NHAg3apS_Ebc3QnGFFXbHd0R0FkaI9fPnPwuK_uU0g9zmULZvqwD4Me8Fn-/s640/IMG_0272.jpg" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSwj16DC8MXr4DJ5PZWBzzIz_l3-1gkdmH4sJtmzpSoZCrQs7XQY79Z65exbl1riDJeW7SgspA0Jk6LVlfpUYjZpaAXBTCCS8nsToH8mwbZLYT_juYdBhuYb-vZzIfUE8C7g2pHzMG_G09/s1600/IMG_0268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSwj16DC8MXr4DJ5PZWBzzIz_l3-1gkdmH4sJtmzpSoZCrQs7XQY79Z65exbl1riDJeW7SgspA0Jk6LVlfpUYjZpaAXBTCCS8nsToH8mwbZLYT_juYdBhuYb-vZzIfUE8C7g2pHzMG_G09/s640/IMG_0268.jpg" width="426" /></a></div>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">Porcja na 4 osoby<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="font-family: "arial" , sans-serif;">Składniki:<o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">pół dyni piżmowej, hokkaido lub muszkatołowej<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 lub 2 limonki<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">kawałek imbiru wielkości 3 cm<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">2 łyżki oleju rzepakowego<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">sól morska i świeżo
zmielony pieprz<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">2 czerwone cebule <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">olej rzepakowy<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">sól i pieprz<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">4 garście rukoli<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">4 łyżki nasion dyni<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">czarnuszka<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">nasiona granatu<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , sans-serif;">olej z pestek dyni<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="font-family: "arial" , sans-serif;">Wykonanie:<o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Dynię kroimy na grube
plastry, plastry dyni wykładamy na blachę do pieczenia, skrapiamy je olejem i
doprawiamy pieprzem i solą. Posypujemy dynię skórką startą z limonki oraz startym
imbirem.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Pieczemy w piekarniku
rozgrzanym do 200 stopni przez 30-40 minut.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Po upieczeniu polewamy dynię
sokiem wyciśniętym z limonki. Ostudzoną dynię kroimy na kawałki wielkości 3 cm.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">W międzyczasie, podczas gdy
dynia się piecze, cebulę kroimy w piórka lub plastry. Na patelni rozgrzewamy
olej, dodajemy cebulę i smażymy na złoto. Po usmażeniu doprawiamy pieprzem i
solą.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Na 4 talerzach układamy po 1
garści rukoli. Rozkładamy równomiernie kawałki dyni (około 1 szklanka na
osobę). Posypujemy usmażoną cebulą, nasionami dyni, czarnuszką oraz nasionami
granatu.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Polewamy całość olejem z
pestek dyni oraz doprawiamy pieprzem i solą.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br />
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">Serves 4 people</span></i><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><i><span style="font-family: "arial" , sans-serif;">Ingredients:</span></i></b><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">half of the pumpkin:
butternut, hokkaido or muscat<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">1 or 2 limes<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">a piece of ginger about inch
size<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">2 tbsp of canola oil<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">sea salt and freshly
ground black pepper</span></i><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">2 red onions</span></i><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">1 tbsp canola oil</span></i><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">sea salt and freshly
ground black pepper</span></i><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">4 handfuls of arugula</span></i><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">4 tbsp of pumpkin seeds</span></i><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">nigella seeds<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">pomegranate seeds</span></i><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">pumpkin oil<o:p></o:p></span><br />
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">Cut the pumpkin into thick
slices, about 1 inch thick. Place them on the baking sheet, season with salt
and pepper. Sprinkle the pumpkin with lime zest and grated ginger.<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">Roast the pumpkin in the
oven heated to 375 degrees for about 30 to 40 minutes, until slightly browned
on the edges.<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">Sprinkle with lime juice.
When cooled slightly, cut into 1 inch pieces.<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">In the meantime, peel and
cut the onions. Heat the oil in the pan, add the onion and fry until crisp and
golden. Season with salt and pepper.<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<i style="text-align: justify;"><span style="font-family: "arial" , sans-serif;">Arrange the arugula on the 4 plates. On the
arugula place evenly the roasted pumpkin (about 1 cup per portion). <o:p></o:p></span></i><br />
<i style="text-align: justify;"><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">Scatter over the fried
onion, pepitas and nigella seeds. On top of the salad scatter the pomegranate seeds and drizzle
some pumkin oil. Season with salt and pepper.</span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-2546653074197930492016-10-23T07:17:00.002+02:002016-10-23T07:17:19.944+02:00TARTA BARDZO JABŁKOWA - APPLE FULL TART<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjS88aFLurm8z3Zf2xVU6FL7fUfx7FT88zXe58yNoV6NaG4FLgD0H_qsmEb3eSsPb2Ml1JfEQU_y_zutCLZEqjLt6klnNZxRh-XcwCuK1-dUn06KFBsYCPJ9iGEijxo5Y0djuZROC_1TCL/s1600/IMG_0452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjS88aFLurm8z3Zf2xVU6FL7fUfx7FT88zXe58yNoV6NaG4FLgD0H_qsmEb3eSsPb2Ml1JfEQU_y_zutCLZEqjLt6klnNZxRh-XcwCuK1-dUn06KFBsYCPJ9iGEijxo5Y0djuZROC_1TCL/s640/IMG_0452.jpg" width="426" /></a></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Tarta jabłkowa to jesienny klasyk. Ile wersji można zrobić? Mnóstwo! Ciągle
poszukuję nowych wariantów. Ciągle mam nowe pomysły… Już teraz mam w głowie
plany na kolejne jabłkowe ciasta!<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Tym razem w małej tarcie zmieściłam aż osiem sporych jabłek. Cztery jabłka
w maśle jabłkowym i cztery na wierzchu tarty. Dlatego nazwałam ją tartą bardzo
jabłkową.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Przygotowane przeze mnie masło z jabłek, jest zupełnie bez cukru. Na
jabłkach za to znajdziemy cztery łyżki ksylitolu (możecie użyć stewii, syropu z
agawy, miodu czy też brązowego cukru).<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Tarta ta może być pysznym deserem, na ciepło z lodami lub też śniadaniem.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Co wybieracie? <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">The classic apple tart is my favorite fall
dessert. How many variations of the tart one can make? Many!<o:p></o:p></span></i></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">I am always looking for the new versions.
Have may new ideas! I have already some new ideas on my mind at the moment!<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">In this tart you will find eight, not so small apples. That is why I called
it ‘the apple full tart’.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">The apple butter which is on the bottom of the tart was cooked without
sugar. Just make sure you use those
sweet, winey varieties of the apples. <o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">On the apples on the other hand you will find 4 tablespoons of birch sugar
( you can use stevia, agave syrup, honey or demerara sugar).And that is it!</span></i><i><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">This tart can be a tasty dessert, eaten warm with a spoon of my lemon
verveine ice cream, but it could be a delicious breakfast.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">So, which option do you choose?</span></i><i><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">Enjoy!</span></i><i><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Xoxo, Lilia</span></i><i><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></i></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">jedna prostokątna tarta<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="font-family: "arial" , sans-serif;">Składniki:</span></b><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<u><span style="font-family: "arial" , sans-serif;"><br />
kruche ciasto<o:p></o:p></span></u></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 i ½ szklanki mąki
orkiszowej<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">pół kostki masła<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 jajko<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">szczypta soli<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">1 łyżeczka proszku do
pieczenia<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<u><span style="font-family: "arial" , sans-serif;">masło jabłkowe</span></u><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">4 jabłka słodko-winne (
ja użyłam jabłka Rubin)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">4 łyżeczki solonego masła<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">4 jabłka słodko-winne (
ja użyłam jabłka Rubin)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">sok z cytryny<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">4 łyżeczki solonego
masła<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;">4 łyżki cukru z brzozy
(ksylitolu) lub cukru palmowego <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Do
malaksera wkładamy mąkę, sól i masło. Miksujemy masło będzie rozdrobnione, dodajemy
proszek do pieczenia oraz jajko i miksujemy
aż ciasto zbierze się w kulę.</span><span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;"> </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">Formujemy z ciasta dysk, owijamy folią
spożywczą i wkładamy do lodówki aby
ciasto odpoczęło. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;">Wykładamy ciastem formę do tarty, najlepiej prostokątną,
schładzamy jeszcze raz, nakłuwamy spód widelcem, pieczemy 20 minut „na ślepo” w
temp. 200 st. C, aż ciasto będzie lekko wysuszone. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Obieramy jabłka, przekrawamy je na pół i usuwamy gniazda nasienne. Kroimy
jabłka w grubą kostkę o wielkości 2-2,5 cm.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Wkładamy jabłka do płaskiego rondla lub dużej patelni, dodajemy masło i
smażymy na małym ogniu aż jabłka się rozpadną i zbrązowieją.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">W trakcie gotowania rozgniatamy jabłka tłuczkiem do ziemniaków i gotujemy
na małym ogniu aż mus będzie gęsty. To jest właśnie masło jabłkowe. Odstawiamy
masło na bok.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"> <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Jabłka przekrawamy na pół, wycinamy z nich gniazda nasienne i kroimy je na
szatkownicy w poprzek na cienkie plasterki. Skrapiamy jabłka cytryną.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Na podpieczony spód wykładamy ugotowane masło jabłkowe, na wierzchu
umieszczamy wszystkie pokrojone jabłka, bardzo gęsto jak na zdjęciu. Na
jabłkach układamy kawałeczki masła i posypujemy je cukrem brzozowym.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Wstawiamy tartę do piekarnika i pieczemy przez 35-40 minut, aż ciasto z
wierzchu będzie mocno złote.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;"><i>one rectangular tart<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><b><span style="font-family: "arial" , sans-serif;">Ingredients:</span></b><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<u><span style="font-family: "arial" , sans-serif;"><i>flaky crust<o:p></o:p></i></span></u></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;"><i>1 i ½ cup of spelt flour<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;"><i>¼ lb butter<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;"><i>a big pinch of salt<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;"><i>1 egg<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;"><i>1 tsp of BP<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><u><span style="font-family: "arial" , sans-serif;">apple butter</span></u><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;"><i>4
sweet apples (I've used Rubin apples)<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;"><i>lemon juice<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;"><i>4 tsp of salted butter<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;"><i>4 apples<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , sans-serif;"><i>cinnamon<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><i>Start with making the crust. Put the flour, butter and salt in the mixer,
and work the ingredients until the butter is the pea size. Add the egg and
baking powder, mix until the ingredients are gathered into a ball. <o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><i>Take the pastry out of the bowl and form it into a flat disk. Wrap tightly
and refrigerate for at least half an hour so that the crust rests.<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;"><i>Remove the crust from the refrigarator, roll it
out into a thickness of ½ inch and fit
into the tart tin. Prick the bottom of the crust with a fork a place the
form back in the refrigarator (or best yet the frezer) for about half an hour.<o:p></o:p></i></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;"><i><br /></i></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;"><i>When the crust has rested bake it blind in the
200 degrees oven for 30 minutes, until the crust is slightly golden at the edges.<o:p></o:p></i></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "arial" , sans-serif; mso-fareast-font-family: Calibri;"><i><br /></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><i>When the crust is resting peel the apples, cut them in half and
remove the cores. Cut the apples into thick cubes about one inch size.<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><i>Put the apples into a flat large saucepan, add the butter and cook over low
heat until the apples fall apart and are lightly browned.<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><i>Mash the apples with a masher a cook over low heat until it gets very thick. This
is the apple butter. Put the butter aside.<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><i>Cut the remaining apples in half, core them and then cut them crosswise on
a mandoline into thin slices. Drizzle with the lemon juice.<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><i>Remove the crust from the oven, smear the top with all the apple butter
and cover with the apple slices put upright just like on the photo.
Sprinkle the apples with birch sugar and place small pieces of butter on top.<o:p></o:p></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">Put the tart back in the oven and bake for 35-40 minutes, until the dough
and the apples are evenly golden brown.</span><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"><o:p></o:p></span></i></div>
<br />
<div class="MsoNormal">
<br /></div>
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<br />
<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-23146244548813386262016-10-22T06:30:00.003+02:002016-10-22T06:30:38.581+02:00LODY Z CYTRYNOWEJ WERBENY - LEMON VERBENA ICE CREAM<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Wiele lat temu kupiłam maszynę do
robienia lodów. Niestety wylądowała gdzieś na strychu, bo nie miałam wtedy odpowiedniego
zamrażalnika, aby móc z niej korzystać.<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">A plany miałam zakrojone szeroko. Tyle
smaków lodów do zrobienia….<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Ponad rok temu zaczęłam robić proste
lody jogurtowe, miksowałam zmrożone kremy w blenderze. A maszyna do lodów czekała
sobie spokojnie na odpowiedni moment.<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Również wiele lat temu kupiłam numer Bon
Appetit poświęcony Prowansji. Oczarowały mnie zamieszczone tam prowansalskie desery, a pośród
nich pot de crème (budyń) o smaku cytrynowej werbeny.</span><br />
<span style="font-family: "arial" , sans-serif;"><br /></span>
<span style="font-family: "arial" , sans-serif;"></span><br />
<div class="MsoNormal">
<span style="font-family: "Arial",sans-serif;">Więc podczas kolejnego pobytu w
Prowansji, kupiłam herbatę z cytrynowej werbeny. I robiłam z niej budynie,
crème brulee i inne pyszności.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial",sans-serif;"><br /></span></div>
</div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">A maszynka do lodów czekała…<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">Tego lata, kupiłam świeżą werbenę
cytrynową. Część wykorzystałam do zrobienia mrożonej ziołowej herbaty,
a część ususzyłam, aby cieszyć się smakiem zimową porą.<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;">No i w końcu maszyna do
lodów poszła w ruch.<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">Many
years ago I happened to buy an ice cream churner. Well, it landed somewhere in the
attic, as I just did not have at the time a freezer the bowl could fit in.</span></i><br />
<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">And
I had so many ideas for the ice cream…<o:p></o:p></span></i><br />
<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">Over a year ago, I started making some simple frozen yogurt and fruit ice cream, and
it was delicious. Yet my ice cream churner was being waiting on the attic.</span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">Just
about the same time I had gotten myself the churner, I bought the Bon Appetit
Magazine. The entire magazine was dedicated to the Provencal cuisine. I was
enchanted by the desserts, among them lemon verbena pot de crème.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">So
when being in Provence on vacation I bought the lemon verbena tea. At that time I started making verbena flavored desserts - creams, crème brulee and other dessers.
This was the time I really fell in love with the lemon verbena.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">And
the ice cream machine was being waiting.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">This
summer I had gotten fresh bunches of lemon verbena, part of it was used to make iced tisane and part of it was dried, so that i could enjoy the verbena flavor in winter.<o:p></o:p></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<div class="MsoNormal" style="tab-stops: 275.1pt; text-align: justify;">
<i><span style="font-family: "arial" , sans-serif;">But guess what! I finally got to use the ice cream churner and it is being used the full time!<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Enjoy!<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;"><br /></span></i></div>
<i style="text-align: justify;"><span style="font-family: "arial" , sans-serif;">Lilia,
xoxo</span></i><br />
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<table border="0" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-insideh: none; mso-border-insidev: none; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 1184;">
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<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 16.0cm;" valign="top" width="605"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<b><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Składniki:<o:p></o:p></span></b></div>
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<br /></div>
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<tr>
<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 16.0cm;" valign="top" width="605"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt;">
<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">1
szklanka wody<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">4
łyżki liści cytrynowej werbeny (świeżych lub suszonych)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">½
szklanki ksylitolu<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">skórka
i sok z jednej cytryny<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">3
żółtka<o:p></o:p></span></div>
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<span style="font-family: arial, sans-serif; font-size: 10pt;">1
szklanka mascarpone</span></div>
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<tr>
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<br /></div>
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<tr>
<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 16.0cm;" valign="top" width="605"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Zagotowujemy wodę i dodajemy do niej liście
cytrynowej werbeny. Zmniejszamy ogień i gotujemy werbenę na małym ogniu z
dodatkiem ksylitolu oraz soku i skórki z cytryny do uzyskania konsystencji gęstego syropu.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Odstawiamy na około pół godziny do
ostudzenia.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Ucieramy żółtka z syropem z cytrynowej
werbeny w misce nad garnkiem gotującej się wody do czasu gdy zgęstnieją. Dodajemy
mascarpone, mieszamy dokładnie oraz
sprawdzamy smak. Doprawiamy cytryną lub ksylitolem.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;"> </span><span style="font-family: "arial" , sans-serif; font-size: 10pt;"> </span></div>
</td>
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<tr>
<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 16.0cm;" valign="top" width="605"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Krem przecieramy przez gęste sito, aby pozbyć
się zanieczyszczeń a krem był gładki. <o:p></o:p></span></div>
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<br /></div>
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<u><span style="font-family: "arial" , sans-serif; font-size: 10pt;">Wersja
z maszynką do lodów:<o:p></o:p></span></u></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Przelewamy masę do pojemnika, zamykamy
szczelnie i wstawiamy do lodówki na około 24 godziny.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">W międzyczasie mrozimy pojemnik z maszynki do
lodów. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Po schłodzeniu masy, nastawiamy maszynkę do
ucierania lodów, wlewamy masę i ucieramy lody do uzyskania zmrożonej i
puszystej, gładkiej masy.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Przekładamy do pojemnika i przechowujemy w
zamrażarce.<o:p></o:p></span></div>
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<br /></div>
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<u><span style="font-family: "arial" , sans-serif; font-size: 10pt;">Wersja
z blenderem:<i><o:p></o:p></i></span></u></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Przekładamy krem do płaskiego pojemnika lub
torebki z zamkiem. Mrozimy przez noc lub minimum 2 godziny.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Zmrożony krem dzielimy na mniejsze kawałki,
przekładamy do miksera i miksujemy na gładką i puszystą masę.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 275.1pt; text-align: justify;">
<span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Przekładamy do pojemnika i przechowujemy w
zamrażarce.<o:p></o:p></span></div>
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<br /></div>
</td>
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<tr style="height: 295.6pt; mso-yfti-irow: 6;">
<td style="height: 295.6pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 16.0cm;" valign="top" width="605"><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;">
<b><i><span lang="EN" style="color: #212121; font-family: "arial" , sans-serif; font-size: 10.0pt;">Ingredients:<o:p></o:p></span></i></b></div>
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<br /></div>
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<i><span lang="EN" style="color: #212121; font-family: "arial" , sans-serif; font-size: 10.0pt;">1 cup of water<o:p></o:p></span></i></div>
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<i><span lang="EN" style="color: #212121; font-family: "arial" , sans-serif; font-size: 10.0pt;">4 tablespoons of lemon verbena (fresh or dried)<o:p></o:p></span></i></div>
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<i><span lang="EN" style="color: #212121; font-family: "arial" , sans-serif; font-size: 10.0pt;">½ cup of birch sugar<o:p></o:p></span></i></div>
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<i><span lang="EN" style="color: #212121; font-family: "arial" , sans-serif; font-size: 10.0pt;">zest and juice of one lemon<o:p></o:p></span></i></div>
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<i><span lang="EN" style="color: #212121; font-family: "arial" , sans-serif; font-size: 10.0pt;">3 egg yolks<o:p></o:p></span></i></div>
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<i><span lang="EN" style="color: #212121; font-family: "arial" , sans-serif; font-size: 10.0pt;">1 cup mascarpone<o:p></o:p></span></i></div>
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<br /></div>
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<i><span lang="EN" style="color: #212121; font-family: "arial" , sans-serif; font-size: 10.0pt;">Boil the water, add verbena leaves, lower the heat and cook over low heat
with sugar, lemon zest and juice until you have a thick syrup. Let stand for
about half an hour for the infusion to get stronger. <o:p></o:p></span></i></div>
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<br /></div>
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<i><span lang="EN" style="color: #212121; font-family: "arial" , sans-serif; font-size: 10.0pt;">In a bowl over a pan of boiling water beat the yolks with the verbena
syrup until they thicken. Add the mascarpone cream and cook for five minutes more
stirring constantly.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span lang="EN" style="color: #212121; font-family: "arial" , sans-serif; font-size: 10.0pt;">Pass the cream through a fine mesh sieve to get rid of impurities for the sauce to be smooth.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span lang="EN" style="color: #212121; font-family: "arial" , sans-serif; font-size: 10.0pt;"><u>Version 1 - no ice cream churner: </u><o:p></o:p></span></i></div>
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<br /></div>
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<i><span lang="EN" style="color: #212121; font-family: "arial" , sans-serif; font-size: 10.0pt;">Put the cream into a flat container or a zip lock bag. Freeze overnight
or for at least 2 hours.<o:p></o:p></span></i></div>
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<br /></div>
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<i><span lang="EN" style="color: #212121; font-family: "arial" , sans-serif; font-size: 10.0pt;">Chop the frozen cream roughly, put in a blender and mix on high speed to get
a smooth and fluffy mass.<o:p></o:p></span></i></div>
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<i><span lang="EN" style="color: #212121; font-family: "arial" , sans-serif; font-size: 10.0pt;">Transfer into a container and store in the freezer.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;"><u>Version 2 – ice cream
maker </u><o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Put the cream into a
container and chill in the refrigerator overnight. Freeze the ice cream
churner bowl in a frezer for around 24 hours. <o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Start the ice cream maker running, pour in the chilled cream and churn until smooth and fluffy.<o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif; font-size: 10.0pt;">Transfer the ice
cream into the container and store in the freezer.<o:p></o:p></span></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/03690611228183334802noreply@blogger.comtag:blogger.com,1999:blog-858326460021086859.post-13025205906946784852016-10-15T08:03:00.001+02:002016-10-15T08:11:22.128+02:00ZUPA RATATUJ Z PAKIECIKAMI - RATATOUILLE SOUP WITH VEG PACKETS <div class="separator" style="clear: both; text-align: center;">
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<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span lang="EN-US" style="font-family: "arial" , sans-serif;">To już koniec pomidorów na ten sezon, cukinie też się
kończą, papryki i bakłażany również. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span lang="EN-US" style="font-family: "arial" , sans-serif;">Zrobiło się zimno! Poranne przymrozki to codzienność. Wczoraj
rano szron na trawie. Jesień.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span lang="EN-US" style="font-family: "arial" , sans-serif;">A ja, na pożegnanie lata, proponuję zupę w stylu
ratatuj. Wspaniałego prowansalskiego gulaszu warzywnego, pełnego smaku ziół i
odchodzącego lata. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span lang="EN-US" style="font-family: "arial" , sans-serif;">Ciekawym dodatkiem są pakieciki (gołąbki) z tych
samych warzyw, które były składnikiem zupy. Możecie zrobić je z samej cukinii.
Ja nadziałam moje bryndzą i pecorino, ale w wersji wegańskiej możemy nadziać je
tą samą ratatuj. Pakieciki mogą być również nadziane mięsem zupełnie jak
gołąbki, <a href="http://lemontreecafe.blogspot.com/2013/09/cukiniowe-pakieciki-nadziane-miesem.html">przepis tutaj</a>.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span lang="EN-US" style="font-family: "arial" , sans-serif;">I co o tym myślicie? Warto spróbować?<o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;">Well, seems
like the summer is definitely over. Last week I bought last of the season tomatoes, harvested and ripened on the
shelf (not vine unfortunately). I hear the zucchinis start to become scarce
these days, not to mention eggplants and peppers.<o:p></o:p></span></i></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;">It is getting
really cold. Yesterday, the frost was on the grass all over the place. I had to
defrost the car! Oh my, the fall is in full swing.<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;">But, let us
throw the summer a good-bye party! Let us cook this ratatouille soup! From the
last summer veg, soup made from the base of the Provencal stew, full of herb
and late summer flavor.<o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;">The
vegetable packets in the soup are a lovely addition. I made mine with all the same
veg as in the soup, but the sole zucchini packets would be nice too. <o:p></o:p></span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;">My packets
were stuffed with sheep ricotta and pecorino. For the vegan version these can
be stuffed with the ratatouille stew. Or you can stuff them with meat just like
stuffed cabbage rolls, <a href="http://lemontreecafe.blogspot.com/2013/09/cukiniowe-pakieciki-nadziane-miesem.html">recipe here</a>.<o:p></o:p></span></i></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<i><span lang="EN-US" style="font-family: "arial" , sans-serif;">So, what do
you think? Have I tempeted you enough to make the soup?<o:p></o:p></span></i></div>
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<br /></div>
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<i><span style="font-family: "arial" , sans-serif;">Enjoy!</span></i><i><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></i></div>
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<i><span style="font-family: "arial" , sans-serif;">Lilia, xoxo</span></i><i><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></i></div>
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<div align="center" class="separator" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Na 4-6 porcji<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Składniki:</b><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">oliwa z oliwek<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 duża cebula<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 duże pomidory<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cukinia, średniej wielkości<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 bakłażan, średniej wielkości<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 duża czerwona papryka<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 ząbki czosnku<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">sól i pieprz<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 łyżki przecieru pomidorowego<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 łyżeczki ziół prowansalskich<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">lub 2 gałązki tymianku, 1 gałązka rozmarynu, 2 gałązki oregano<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 gałązki bazylii<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">8 szklanek wywaru
warzywnego<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">oliwa z oliwek do podania<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cebulę obieramy i kroimy na grubą
kostkę. Pomidory, cukinie, bakłażan i paprykę kroimy w kostkę wielkości 1,5 cm x
1,5 cm.<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cukinię, bakłażan i paprykę smażymy osobno w oliwie z oliwek aż będą szkliste
i brązowe na brzegach.<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Przekładamy usmażone warzywa
i pomidory do garnka, doprawiamy je pieprzem i solą, dodajemy zioła oraz
przecier pomidorowy oraz czosnek, podlewamy
odrobiną wody i dusimy na małym ogniu przez ok. 20 minut. <o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Po tym czasie odkładamy
połowę ratatouille (około 10 łyżek) a do garnka dolewamy wywar warzywny.
Gotujemy zupę na małym ogniu, aż warzywa zaczną się rozpadać. <o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Po zdjęciu z ognia i lekkim
ostygnięciu zupy miksujemy ją na gładko. Sprawdzamy smak i ewentualnie
doprawiamy pieprzem i solą.<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Podajemy z gołąbkiem na
środku, pokropione oliwą i posypane listkami tymianku. .<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"> 6 pakiecików o boku ok.10 cm<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Składniki:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 długa zielona cukinia <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 długa żółta cukinia<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 długi bakłażan<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 duże czerwone papryki<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">sól i pieprz<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">oliwa z oliwek<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 ząbki czosnku<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">wersja wegańska: 10-12 łyżek ratatouille <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">wersja wegetariańska: <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 szklanka owczego sera<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 szklanka startego pecorino <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 małe jajko<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 łyżka listków tymianku<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">sól i pieprz<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cukinie kroimy na mandolinie na cienkie podłużne plastry, solimy i
odstawiamy aby zmiękły. Bakłażan kroimy na mandolinie na cienkie plastry,
solimy i odstawiamy.</span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Papryki pieczemy w piekarniku rozgrzanym do 200 stopni, przez ok.30 minut,
aż poczernieje w niektórych miejscach, po tym przekładamy do miski, przykrywamy
folią i pozostawiamy do ostygnięcia.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">W tym samym czasie co papryka pieczemy plastry cukinii i bakłażana rozłożone
na blaszce, doprawione pieprzem i solą oraz posypane rozgniecionym czosnkiem i
skropione oliwą. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Układamy po jednym plastrze: cukinię zieloną i żółtą, bakłażan oraz jedną ćwiartkę
lub ósemkę papryki, przeplatając je jak w koszyku. Na wierzch kładziemy 2 łyżki
ratatouille lub wymieszany farsz z sera. Zakładamy plastry warzyw na farszu
przeplatając je tak, aby pakiecik się nie rozpadał .<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Przekładamy pakieciki do żaroodpornego naczynia, polewamy oliwą. Doprawiamy pieprzem i solą i posypujemy
ziołami i pieczemy w piekarniku rozgrzanym do 180 stopni C przez 30 minut.<o:p></o:p></span></div>
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<br /></div>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">4-6 servings<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<b><i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:<o:p></o:p></span></span></i></b><br />
<b><i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i></b>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">olive oil<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large onion<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 large tomatoes<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 zucchini, medium size<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 eggplant, medium size<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large red bell pepper<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves of garlic<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons of tomato paste<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp Provencal herbs<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">or 2 sprigs of thyme, 1 sprig rosemary, 2 sprigs
oregano<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 sprigs of basil<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">8 cups vegetable stock<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">olive oil to serve<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Peel the onion and cut into thick cubes. Cut
the tomatoes, zucchini, eggplant and peppers into cubes the size of ¾ inch by ¾
inch.<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fry the zucchini, eggplant and pepper
cubes separately in olive oil until they
are glazed and brown on the edges.<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Put the fried vegetables with tomatoes to
the pan, season them with salt and pepper, add the herbs, tomato paste and
garlic together with a little water and cook on low heat for approx. 20
minutes.<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">After this time, we put aside about half
of the stew (about 10 tablespoons) and to
the pot add vegetable broth. Cook the
soup over low heat until the vegetables begin to fall apart.<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">After having removed the soup from the heat
and having it cooled down belnd it with a hand held blender until smooth. Check
the taste and adjust the seasoning if needed. <o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve with a packet in the middle, drizzled with olive oil and sprinkled with thyme
leaves. <o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 packets side about 3 inches <o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<b><i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:<o:p></o:p></span></span></i></b><br />
<b><i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i></b>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 long green zucchini<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 long yellow zucchini<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 long eggplant<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large red peppers<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">olive oil<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves of garlic<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">vegan filling: <o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">10-12 tablespoons of ratatouille<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">vegetarian filling:<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup soft sheep cheese<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup grated pecorino<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 small egg<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon thyme leaves<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cut the zucchini into thin ribbons, season
with salt and leave to soften. Cut the eggplant on the mandolin into thin
slices, season with salt and leave aside to soften.<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Roast the peppers n a preheated oven at 375
degrees F for about 30 minutes until
blackened in some places, after that put into a bowl, cover with foil and leave
to sweat.<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">At the same time as the pepper are roasting,
roast the slices of zucchini and eggplant spread on a baking tray, seasoned
with salt and pepper and sprinkled with crushed garlic and drizzled with olive
oil.<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">We put one slice of each vegetable
crosswise on a counter and weave them as in the basket. <o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">In the middle of the packet put 2
tablespoons of ratatouille or 2 tablespoons of mixed cheese stuffing. Fold the
vegetable slices back over the stuffing securing them so that the packet is not falling apart.<o:p></o:p></span></span></i><br />
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span lang="EN-US"><span style="font-family: "arial" , "helvetica" , sans-serif;">Put
the packets into an ovenproof dish, pour over the olive oil. Season with salt
and pepper and sprinkle with herbs and bake in a preheated oven at 350 degrees F
for 30 minutes.</span></span></i><span lang="EN-US" style="font-family: "arial" , sans-serif; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
</div>
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