Wednesday, October 11, 2006

twarogowy rożek


250g twarogu
250g mąki
duze jajo
powidlo jako nadzienie + zoltko do posmarowania + cukier puder do posypania
i juz mozna przystapic do produkcji okolo 30 wysmienitych serowych rozkow (w Awiteksie na Placu Solnym dalo sie takie kupic raz na ruski rok - dodam, ze najlepsze sa swiezutkie - wlasna praca wtedy cieszy dodatkowo).

3 comments:

Joasia said...

Wygloda wysmienicie - Dzieki za przepis

Joasia said...

Basia - U Was zapewne juz chlodna jesien, tak jak u nas. Polecam wiec: Cream of Butternut Squash and Apple Soup

3 Tbs. unsalted butter
1 Bermuda onion, chopped
1 butternut squash, about 3 lb.,
peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken stock
4 Granny Smith apples, peeled, cored and
chopped
4 pinches of Spanish saffron threads, about
1 tsp.
Pinch of freshly grated nutmeg
2 cups heavy cream
Salt and freshly ground pepper, to taste

In a large soup pot over medium heat, melt the butter. When the butter is foamy, add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the squash and stock, bring to a boil and reduce the heat to medium-low. Simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 20 minutes.

Add the apples, saffron and nutmeg and simmer, stirring occasionally, until the apples are tender, about 15 minutes. Using a food processor or a blender, puree the soup in batches until smooth. Return the soup to the pot, stir in the cream, and season with salt and pepper. Warm gently as needed.

SMACZNEGO

buruuberii said...

Ach Joasiu, uwielbiam dyniowate rzeczy - zrobie przeglad czeskich warzyw i sprobuje :) dzieki za przepis i pomysl!