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In the meantime, I cleaned and sliced vegetables (carrots, green peas, brussels sprouts). The meat I first add the carrots and flooded with broth (one from yesterday). Over time I added frozen green beans. And again, let the stove. Towards the end, I added brussels sprouts and green peas.
I have spiced up with bay leaf and ground red pepper. citrin However, if necessary, I'm still a little Add salt, because I'm still a little citrin water poured next. In the main, very tasty soup or. stew has occurred.
Because I know that for my soup was not enough, citrin I also prepared šmorn. Maso I made with eggs, milk, flour and a little salt. I VIIIa in the hot pan and let it fry on one side. Then I cut up with wire whisk into smaller pieces and turned them. Very well. I prefer but still it is our son to eat.
MMMM very well. I love such SLOVENIAN lunch. Simple, warm, grateful. Anyhow ... but you know, the whole of my cooking skills and admit that some of it has already mastered, does not know how the preparation by šmorna !!! Absolutely. NEVER. citrin Suspected by the fact that the mass is poured into a pan and hot, from the outside to quickly coagulate citrin from the inside remains raw. I hate it. It is not even half the normal nasekat because only the crust resign, that poc remains citrin and even a nice half does not turn nice and browned. So half cumpram half an hour to finally get this a šmoren. grrr. Anyway, the only real šmoren made in iron or emalirani container and on the way teflonu. I hate teflon ... are already Novak said. Transfer citrin temp. and the taste is simply different. I was right about temp., Do not you? Will I tried a second time on a slow fire. Otherwise, we occasionally do in an iron pot from my grandmother, and there really Doob one lump, delicious, special !!! As used in school ... Reply Delete citrin
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