tag:blogger.com,1999:blog-86565676585359500592024-02-18T16:37:39.949+01:00Probaj ovako!SVAŠTA POMALO O SVEMU ŠTO RADIM I VOLIM.Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.comBlogger152125tag:blogger.com,1999:blog-8656567658535950059.post-1576244762897754642024-01-27T00:18:00.003+01:002024-01-27T00:27:33.134+01:00SALATA - kako doći do sjemena salate uzgojene u svom povrtnjaku?<p><span style="color: #990000; font-size: medium;"></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjzU2um32w4fb0tkyu093w-tOoFqhr9vcCcZkWPSPIY9uWjlrt4D1HwF0YGShzql_o96glSiDUPuMf2UTE7GCUqOhIpWt02wKP5dhmacjHSmCTgx-Eu0fYP6ZvjwtaD8ZClhA2B3Y6rCERnCUFFRxB00Kop0yGrLL9GYybGgJH9pe7i9ttHGwZK63Jfmkjf" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="703" data-original-width="1560" height="288" src="https://blogger.googleusercontent.com/img/a/AVvXsEjzU2um32w4fb0tkyu093w-tOoFqhr9vcCcZkWPSPIY9uWjlrt4D1HwF0YGShzql_o96glSiDUPuMf2UTE7GCUqOhIpWt02wKP5dhmacjHSmCTgx-Eu0fYP6ZvjwtaD8ZClhA2B3Y6rCERnCUFFRxB00Kop0yGrLL9GYybGgJH9pe7i9ttHGwZK63Jfmkjf=w640-h288" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div><span style="font-size: medium;">mješavina sorti salate čije sam sjeme dobila od Biljane Banović, </span></div><div><span style="font-size: medium;">osnivačice i mentorice edukativne vrtlarske zajednice Trag Biljke</span></div></td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #990000; font-size: medium;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjv3LTELVjBT_l95DxKsnjxzJEMg8TH5Vy8z3jboamKl13Fz2jns-3awo9EpPNdz4wN5bvN7mOBsGb-dZTq1vytm0vltdabxz1ryj9vy9QeWFJd5OkGrVr-iuiC5YzQft0GkOIGiECPRNmdgNvHIuJu29RunK7tIVS5gMh8xe8Hrg544WOJtKUvBdFsfzwW" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="919" data-original-width="689" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjv3LTELVjBT_l95DxKsnjxzJEMg8TH5Vy8z3jboamKl13Fz2jns-3awo9EpPNdz4wN5bvN7mOBsGb-dZTq1vytm0vltdabxz1ryj9vy9QeWFJd5OkGrVr-iuiC5YzQft0GkOIGiECPRNmdgNvHIuJu29RunK7tIVS5gMh8xe8Hrg544WOJtKUvBdFsfzwW=w480-h640" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">hrastov list, crveni</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="color: #990000; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #990000; font-size: medium;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg1KW4MjAx_fJswFnx6MiD7BzUtSJMds3k2yuIF7U6eUJcWIEroHb9RURDzHAUUTYounYzSZkEKPqbgBxfW6_OsyzevfrOIcGBCc7n1LcFmuiL7mRIlkbNfwiI9_lkqy9dZ6EPygrzP8A3ZTO-iUGhENZXw0jQPwZb2aEzFAZbWtqXERZ1hS0i3SSthxkqk" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="919" data-original-width="689" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg1KW4MjAx_fJswFnx6MiD7BzUtSJMds3k2yuIF7U6eUJcWIEroHb9RURDzHAUUTYounYzSZkEKPqbgBxfW6_OsyzevfrOIcGBCc7n1LcFmuiL7mRIlkbNfwiI9_lkqy9dZ6EPygrzP8A3ZTO-iUGhENZXw0jQPwZb2aEzFAZbWtqXERZ1hS0i3SSthxkqk=w480-h640" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">starinska salata, zelena i crveni hrastov list</span></td></tr></tbody></table><span style="color: #990000; font-size: medium;"><br /><br /><br />Veliki sam zaljubljenik u salate. Tijekom godina stvorila sam već lijepu zbirku sorti, ali stalno sam u potrazi za još nekom. One su vrlo jednostavne za uzgoj, nije teško sačuvati njihovo sjeme, a mogu se uzgajati i konzumirati doslovno čitavu godinu. Samo treba poznavati sorte i njihove osobine, te ih maksimalno iskoristiti.<br />Na fotografijama su salate iz mog uzgoja.</span><p></p><p><span style="background-color: white; color: #990000; font-family: georgia; font-size: large; text-align: justify;">Salata za sjeme uzgaja se na isti način kao i salata za prehranu.</span></p><p style="background-color: white; line-height: 14pt; margin-top: 0px; overflow-wrap: break-word; text-align: justify;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;">Salata je član obitelji Asteraceae i vrste Latuca sativa, koja se dijeli u četiri glavne vrste:</span></p><ul style="background-color: white; list-style-type: none; padding: 0px; text-align: justify;"><li style="cursor: pointer; line-height: 14pt; padding: 0px;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;">1. Glavate salate su puterica ili maslenka - salata s glatkim, jedva udubljenim listovima i b</span><span style="color: #990000; font-family: georgia; font-size: medium;">atavia salata s hrskavim, više ili manje udubljenim listovima.</span></li><li style="cursor: pointer; line-height: 14pt; padding: 0px;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;">2. Rimska, romanska salata duguljastog oblika i dugih listova.</span></li><li style="cursor: revert; line-height: 14pt; padding: 0px;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;">3. Lisnata salata uglavnom ne oblikuje srce, a neke sorte imaju lišće s vrlo naboranim rubovima.</span></li><li style="cursor: pointer; line-height: 14pt; padding: 0px;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;">4. Šparogasta salata ili celtuce, uzgaja se najviše u Aziji, zbog svoje sočne stabljike i nježnog lišća.</span></li></ul><p style="background-color: white; line-height: 14pt; margin-top: 0px; overflow-wrap: break-word; text-align: justify;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"><span style="vertical-align: inherit;">Važna karakteristika salate je sposobnost prilagodbe klimi i godišnjim dobima. </span><span style="vertical-align: inherit;">Postoje sorte koje su posebno otporne na zimske hladnoće ili toplinske valove. </span><span style="vertical-align: inherit;">Postoje salate prilagođene svim klimatskim uvjetima.</span></span></p><p style="background-color: white; line-height: 14pt; margin-top: 0px; overflow-wrap: break-word; text-align: justify;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"><span style="vertical-align: inherit;"></span></span></p><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"><span style="vertical-align: inherit;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj176GmbFJk5V0nNiXmP2zlNI1pie8I6J4aRRJhR7rQ1LiIaEWKEFkucwwS0CFfiJzDBrYZWtCyCM_onTDvhqLKayW0LgnhZKU2Go-Ff52RZ27aI3bXfykrJmu9IWmtKcAj39oVcEuzdWc3SnK1Xpxl5qRhxJRyR8FZneqFXWiKNel1qE7ZK6BJ_EaJbWHv" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="919" data-original-width="689" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj176GmbFJk5V0nNiXmP2zlNI1pie8I6J4aRRJhR7rQ1LiIaEWKEFkucwwS0CFfiJzDBrYZWtCyCM_onTDvhqLKayW0LgnhZKU2Go-Ff52RZ27aI3bXfykrJmu9IWmtKcAj39oVcEuzdWc3SnK1Xpxl5qRhxJRyR8FZneqFXWiKNel1qE7ZK6BJ_EaJbWHv=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">salata Lollo rosso u društvu s peršinom<br /></span><br /></td></tr></tbody></table><div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEheUinWVeEleW3sSTm2j1naEsM6AlyyOSDDf9LiBPHs3jaEfylAWwJG3U4C2knDNNja0_w_TqnF1kokTaALdhpm2N8Kv75dDgnLMx96aQ97AwotOChFIIzQUvlsHN2XoJ7uRL6a9pxlZFzzWfLyt8Gym5tLsEUAKiANDOc9u4RCVo6Ha7EKEB6b_ZOI44g2" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img alt="" data-original-height="919" data-original-width="1172" height="314" src="https://blogger.googleusercontent.com/img/a/AVvXsEheUinWVeEleW3sSTm2j1naEsM6AlyyOSDDf9LiBPHs3jaEfylAWwJG3U4C2knDNNja0_w_TqnF1kokTaALdhpm2N8Kv75dDgnLMx96aQ97AwotOChFIIzQUvlsHN2XoJ7uRL6a9pxlZFzzWfLyt8Gym5tLsEUAKiANDOc9u4RCVo6Ha7EKEB6b_ZOI44g2=w400-h314" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">mješavina raznih sorti, u kombinaciji s graškom, lukom<br /> i prošlogodišnjim toskanskim keljom</span></td></tr></tbody></table><br /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEheUinWVeEleW3sSTm2j1naEsM6AlyyOSDDf9LiBPHs3jaEfylAWwJG3U4C2knDNNja0_w_TqnF1kokTaALdhpm2N8Kv75dDgnLMx96aQ97AwotOChFIIzQUvlsHN2XoJ7uRL6a9pxlZFzzWfLyt8Gym5tLsEUAKiANDOc9u4RCVo6Ha7EKEB6b_ZOI44g2" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a></div></span></span></div><span style="color: #990000; font-family: georgia; vertical-align: inherit;"><div style="text-align: center;"><span style="font-size: large;">🌿🍃🌺🍂🌿🌼🌸🌾🌱🍂🍀🌻🍃🌺</span></div></span><p></p><p style="background-color: white; line-height: 14pt; margin-top: 0px; overflow-wrap: break-word; text-align: justify;"><span style="vertical-align: inherit;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"></span></span></p><h1 style="background-color: white; font-weight: normal; margin-bottom: 15px; text-transform: uppercase;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;">OPRAŠIVANJE</span></h1><p style="background-color: white; line-height: 14pt; margin-top: 0px; overflow-wrap: break-word; text-align: justify;"><span style="vertical-align: inherit;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Cvijet salate je hermafrodit tj. samooplodan, Muški i ženski organi su u istom cvijetu i međusobno kompatibilni. </span><span style="vertical-align: inherit;">Cvijet je dakle autogaman.</span></span><br /><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Postoji mogućnost oprašivanja između različitih sorti pomoću insekata. Što je klima toplija to je mogućnost križanja veća. </span><span style="vertical-align: inherit;">U nekim regijama svijeta postoje divlje sorte salate koje se mogu križati s kultivarima.</span></span><br /><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Kako bi se izbjeglo križanje, dvije sorte salate uzgajaju se na udaljenosti od najmanje nekoliko metara jedna od druge u umjerenim krajevima, a na još većoj udaljenosti u toplim krajevima. </span><span style="vertical-align: inherit;">Sorte se također mogu izolirati korištenjem mreža protiv komaraca, pa ih naizmjence otkrivati. </span><span style="vertical-align: inherit;">Sjetva i sadnja različitih sorti u različito vrijeme također je odličan način kako bi se izbjeglo njihovo istodobno cvjetanje. </span><span style="vertical-align: inherit;">Ipak, sjeme treba posijati dovoljno rano kako bi biljka imala vremena za stvaranje sjemena.<br /><br /></span></span></span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhuyoV-adWXaSv9swvlHuZ86HI6oj9RRnK-Mds_UnurOutqPM7SkukdkVw-9jNVeNNuXfX6WOgWZrlwhemdavFJ0b48qm86afxgTr4dec47ugoedk8NK6kKGclarVLWVTyQujJq60_agWY5nPjX79wxNRUGag2u-HXeSU2wuo99lyxk1GxKJH9ZVFzlN8Sx" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="919" data-original-width="689" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhuyoV-adWXaSv9swvlHuZ86HI6oj9RRnK-Mds_UnurOutqPM7SkukdkVw-9jNVeNNuXfX6WOgWZrlwhemdavFJ0b48qm86afxgTr4dec47ugoedk8NK6kKGclarVLWVTyQujJq60_agWY5nPjX79wxNRUGag2u-HXeSU2wuo99lyxk1GxKJH9ZVFzlN8Sx=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">šparogasta i rimska crvenolisna</span></td></tr></tbody></table><p style="background-color: white; line-height: 14pt; margin-top: 0px; overflow-wrap: break-word; text-align: center;"><span style="vertical-align: inherit;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"></span></span></span></span></p><p style="background-color: white; line-height: 14pt; margin-top: 0px; overflow-wrap: break-word; text-align: center;"><span style="vertical-align: inherit;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"><span style="vertical-align: inherit;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="vertical-align: inherit;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"><span style="vertical-align: inherit;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiE9AspG2nqMfXZEFm-5s74wEvbG-WHV56lTUWa2kIq8CDEZjdrNROqVX1FX4rBx8V6fa-BQIkn4DrrW61RGNNANBqeL4_aqBOQLF14fnSVwhwNbt3MVYBNKXACRsEtNwJcXqVUZXVGghpFVYd6Vj5LoprtLmNzVw-gTFUtNjWV7jsQSbdFX1SEKZLsDgXz" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="919" data-original-width="689" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiE9AspG2nqMfXZEFm-5s74wEvbG-WHV56lTUWa2kIq8CDEZjdrNROqVX1FX4rBx8V6fa-BQIkn4DrrW61RGNNANBqeL4_aqBOQLF14fnSVwhwNbt3MVYBNKXACRsEtNwJcXqVUZXVGghpFVYd6Vj5LoprtLmNzVw-gTFUtNjWV7jsQSbdFX1SEKZLsDgXz=w300-h400" width="300" /></a></span></span></span></div><span style="vertical-align: inherit;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"><span style="vertical-align: inherit;"><div style="text-align: justify;"><span style="font-size: x-large; text-align: center;"><br /></span></div></span></span></span><p></p><p style="background-color: white; line-height: 14pt; margin-top: 0px; overflow-wrap: break-word; text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"></span></span></span></span></p><h1 style="background-color: white; font-weight: normal; margin-bottom: 15px; text-align: center; text-transform: uppercase;"><span style="color: #990000; font-family: georgia; font-size: large; vertical-align: inherit;">🌿🍃🌺🍂🌿🌼🌸🌾🌱🍂🍀🌻🍃🌺</span></h1><h1 style="background-color: white; font-weight: normal; margin-bottom: 15px; text-transform: uppercase;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;">ŽIVOTNI CIKLUS</span></h1><div><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="vertical-align: inherit;">Salata za sjeme uzgaja se na isti način kao i salata za prehranu. </span><span style="vertical-align: inherit;">Za održavanje dobre genetske raznolikosti potrebno je barem desetak biljaka za sjeme.</span></span><br style="background-color: white; text-align: justify;" /><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="vertical-align: inherit;">Mnogo pažnje se posvećuje odabiru biljaka prema specifičnim karakteristikama sorte kao što su oblik, boja ili sezona rasta. </span><span style="vertical-align: inherit;">Ako to ne učinite, s vremenom ćete izgubiti te karakteristike. </span></span></span></div><div><span style="vertical-align: inherit;"><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;">Glavata salata ima srce od kompaktnih listova. </span></span></span></div><div><span style="vertical-align: inherit;"><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;">Batavia salata ima hrskave, urezane listove. </span></span></span></div><div><span style="vertical-align: inherit;"><span style="background-color: white; color: #990000; font-family: georgia; font-size: medium; text-align: justify; vertical-align: inherit;"><span style="vertical-align: inherit;">Kao što joj naziv govori, zimska salata se uzgaja tijekom hladnog doba godine i daje sjeme sljedeće proljeće. </span><span style="vertical-align: inherit;">Na taj način zadržava sposobnost podnošenja niskih temperatura. </span></span></span></div><div><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="vertical-align: inherit;">Treba uklanjati biljke koje nemaju specifične karakteristike. </span><span style="vertical-align: inherit;">Također biste trebali eliminirati salate koje su propale i koje nisu završile svoj razvojni ciklus jer bi tako s</span><span style="vertical-align: inherit;">amo razmnožavali zakržljale salate.</span></span><br style="background-color: white; text-align: justify;" /><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="vertical-align: inherit;">Određene sorte salate imaju poteškoća s izrastanjem sjemene stabljike kroz glavicu, najčešće kada je glavica vrlo kompaktna. </span><span style="vertical-align: inherit;">Ponekad im možete pomoći tako da pažljivo zarežete prorez na vrhu glave kako se krhki pupoljak ne bi ozlijedio. </span><span style="vertical-align: inherit;">Alternativno, možete ukloniti listove koji okružuju srce jedan po jedan. </span><span style="vertical-align: inherit;">Lišće je sklono truljenju kada je vrijeme vlažno. </span><span style="vertical-align: inherit;">Kada se to dogodi, oni se također moraju ukloniti.</span></span><br style="background-color: white; text-align: justify;" /><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="vertical-align: inherit;">Rascvjetana salata može doseći prosječnu visinu od jednog metra i potrebno ju je kladiti pojedinačno ili u skupinama. </span><span style="vertical-align: inherit;">Ovisno o uvjetima okoline, potrebno je između 12 i 24 dana da se sjeme formira nakon cvatnje. </span><span style="vertical-align: inherit;">Glavice salate cvjetaju postupno i stoga sjeme ne sazrijeva u isto vrijeme. </span><span style="vertical-align: inherit;">Pupoljci, cvjetovi i sjemenke nalaze se na istoj biljci u isto vrijeme.</span></span><br style="background-color: white; text-align: justify;" /><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="vertical-align: inherit;">Zrelost sjemena utvrđuje se uzimanjem osušene glavice i gnječenjem između palca i kažiprsta. </span><span style="vertical-align: inherit;">Ako se sjemenke ne odvoje, moraju dalje sazrijevati. </span><span style="vertical-align: inherit;">Kada sjemenke lako ispadnu iz glavice, spremne su za berbu. </span><span style="vertical-align: inherit;">Najkvalitetnije sjemenke se nalaze na glavnoj, središnjoj stabljici salate. <br /></span><span style="vertical-align: inherit;">Vremenski uvjeti imaju veliki utjecaj na žetvu sjemena. </span><span style="vertical-align: inherit;">Kišovito, vlažno vrijeme oštećuje formiranje sjemena, a prevelika vlažnost čini sjeme osjetljivim na gljivične poremećaje. </span><span style="vertical-align: inherit;">U određenim regijama biljke za sjeme treba uzgajati pod zaštitom.<br /></span></span><br style="background-color: white; text-align: justify;" /><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="vertical-align: inherit;">Tri načina za uzimanje sjemena:<br /><br />1. Prve zrele sjemenke bi se trebale odmah mogu sakupiti, time se osigurava barem mali urod. </span><span style="vertical-align: inherit;">Stavite kantu, vrećicu ili plahtu ispod sjetvene glave i tresite je tako da sjeme ispada. Ostatak neka nastavi sazrijevati na biljci.</span></span><br style="background-color: white; text-align: justify;" /><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="vertical-align: inherit;">2. Također je moguće pričekati da barem polovica sjemenja sazrije, a zatim odrezati stabljiku cvijeta i staviti u veliku tkanu ili papirnatu vrećicu. </span><span style="vertical-align: inherit;">Vrećicu objesite na zaštićeno, dobro prozračeno i suho mjesto. </span><span style="vertical-align: inherit;">Sjeme će tako završiti sazrijevanje bez obzira što cvjetna grana više nije na matičnoj biljci.</span></span><br style="background-color: white; text-align: justify;" /><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="vertical-align: inherit;">3. U slučaju lošeg vremena u razdoblju sazrijevanja, treća mogućnost je iščupati biljku s korijenom, staviti vrećicu oko korijena kako se zemlja ne bi pomiješala sa sjemenom te objesiti biljku naglavačke na suho, dobro prozračeno mjesto. </span><span style="vertical-align: inherit;">Dobra količina sjemena nastavit će dalje sazrijevati.</span></span></span></div><div><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></div><div><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="vertical-align: inherit;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiu1zfVD2Ad6KoezPWcYBXZH9MBxwI5l8Gel1toA8KrdSLsFfWRl60dGzrgEP0rmUlkpgboW4DvFA3wVS0x4QTNSML6ff4qqcxDSez7G7CrZ-BdLsNtnA-P7fNkxwdCa3XO_UKcZsh3-U5i1PA82OgiGAP0SfiEhlikUeaXWy0VsVRIyDdkwpbZXBFsP8bL" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="930" data-original-width="1144" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiu1zfVD2Ad6KoezPWcYBXZH9MBxwI5l8Gel1toA8KrdSLsFfWRl60dGzrgEP0rmUlkpgboW4DvFA3wVS0x4QTNSML6ff4qqcxDSez7G7CrZ-BdLsNtnA-P7fNkxwdCa3XO_UKcZsh3-U5i1PA82OgiGAP0SfiEhlikUeaXWy0VsVRIyDdkwpbZXBFsP8bL" width="295" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">cvjetna grana salate</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhwg_mlHx1QKYud_YPqEYktwYLsh--tIQIdlPr4czAa-cuJ8PoUwuMStFVKLWP4YqefN0n_3knzZpSRWCKDpSamoKtX0ckoHMyn1y5b2JhNfhuPoUX09ED5BAQO5RzgpcD-hxXsWULCRoijZ_Cj77Oqc-6L47RKBebUmGxJQKm0-q8mSdy9mBrAP3w0MH13" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="866" data-original-width="1164" height="238" src="https://blogger.googleusercontent.com/img/a/AVvXsEhwg_mlHx1QKYud_YPqEYktwYLsh--tIQIdlPr4czAa-cuJ8PoUwuMStFVKLWP4YqefN0n_3knzZpSRWCKDpSamoKtX0ckoHMyn1y5b2JhNfhuPoUX09ED5BAQO5RzgpcD-hxXsWULCRoijZ_Cj77Oqc-6L47RKBebUmGxJQKm0-q8mSdy9mBrAP3w0MH13" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">zrelo sjeme na cvjetnoj grani</span></td></tr></tbody></table><br /><span style="font-size: x-large;">🌿🍃🌺🍂🌿🌼🌸🌾🌱🍂🍀🌻🍃🌺</span></div></span></span></span></div><div><span style="vertical-align: inherit;"><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"><br /></span></span></span></div><div><span style="vertical-align: inherit;"><span style="background-color: white; text-align: justify; vertical-align: inherit;"><span style="color: #990000; font-family: georgia; font-size: medium; vertical-align: inherit;"><div style="font-weight: normal; margin-bottom: 15px; text-align: left; text-transform: uppercase;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">IZDVAJANJE – SORTIRANJE – POHRANJIVANJE</span></span></div><p style="line-height: 14pt; margin-top: 0px; overflow-wrap: break-word;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Cvjetne stabljike trebaju biti potpuno suhe kada se sjemenke uklanjaju. </span><span style="vertical-align: inherit;">Glavice se trljaju između dlanova i većina sjemenki se lako odvoji. </span><span style="vertical-align: inherit;">Neoprašeni cvjetovi dat će prazno sjeme. Zbog toga je dobro učiniti odvajanje puhanjem. Sjeme usipajte u pliću posudu, tresite i istovremeno pušite po površini, tako ćete ispuhati svo prazno i neklijavo sjeme, te ostatke lišća i stabljike. </span></span><br /><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Sjeme se zatim usipa u plastičnu vrećicu u koju treba staviti papirić s nazivom vrste, sorte, godine proizvodnje i mjesta uzgoja. </span><span style="vertical-align: inherit;">Čuvanje sjemena u zamrzivaču nekoliko dana, ubija ličinke parazita.</span></span><br /><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Sjemenke salate klijaju u prosjeku 5 godina, a one čuvane u zamrzivaču do 9 godina ili duže. </span><span style="vertical-align: inherit;">Kada su uvjeti skladištenja neadekvatni, sjeme salate vrlo brzo gubi sposobnost preživljavanja. </span><span style="vertical-align: inherit;">Jedna biljka može proizvesti 10 do 15 grama sjemena.<br />U 1 gramu ima do 1000 sjemenki.</span></span></p><p style="line-height: 14pt; margin-top: 0px; overflow-wrap: break-word; text-align: center;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"></span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiZVuWxcCT86x6OApNfdSwEQpHWyzq7qL1PrkocjQnuM4cZCwCh3KAb5YeFVJlaJIo0VLokk6RZW4wGDmOv1eyQx65KEhLfb1k2FDlEAVBZW_aBuzDI9nJY_QsMtpbLkKVnmTZPyLFMJ_-LWIlefKY2Ne1X3SvEx2lEnJ2TBEbSnbUVotGW3yn_YS9VuMly" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="919" data-original-width="919" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiZVuWxcCT86x6OApNfdSwEQpHWyzq7qL1PrkocjQnuM4cZCwCh3KAb5YeFVJlaJIo0VLokk6RZW4wGDmOv1eyQx65KEhLfb1k2FDlEAVBZW_aBuzDI9nJY_QsMtpbLkKVnmTZPyLFMJ_-LWIlefKY2Ne1X3SvEx2lEnJ2TBEbSnbUVotGW3yn_YS9VuMly=w640-h640" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">razne sorte salate iz mog uzgoja, od presadnica do berbe</span></td></tr></tbody></table><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /><br /></span></span><p></p></span></span></span></div><p style="background-color: white; color: #98643e; font-family: "Avenir Book"; font-size: 13.3333px; line-height: 14pt; margin-top: 0px; overflow-wrap: break-word; text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="font-size: 13.3333px; vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></span></p>Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com1tag:blogger.com,1999:blog-8656567658535950059.post-17422723903604140912023-07-10T18:02:00.185+02:002024-01-12T20:40:11.768+01:00Oformite svoj vrt iz bajke, posadite svoje povrće, proizvedite svoju hranu uz pomoć jedinstvene Zajednice TRAG BILJKE <p><br /></p><p></p><div style="text-align: center;"><i style="color: #cc0000;"><span style="font-family: georgia;">Prije dvije godine sam divnom igrom sudbine i na poziv Biljane Banović, postala članica fantastične Viber zajednice Trag Biljke. </span></i><i style="color: #cc0000;"><span style="font-family: georgia;">Tu je okupljeno nekoliko stotina vrtlara-baštovana (broj se svakodnevno povećava) koji žele sami uzgojiti svoju hranu, ali u skladu sa prirodom i njenim zakonitostima.</span></i></div><span style="color: #cc0000;"><div style="text-align: center;"><i><span style="font-family: georgia;"><span style="white-space-collapse: preserve;">Osnivači, voditelji i organizatori "Prve online regionalne baštovanske zajednice Trag Biljke" su Biljana Banović i Goran Pivašević.</span></span></i></div></span><p></p><p><span style="color: #cc0000;"><i><span style="font-family: georgia;"><span style="white-space-collapse: preserve;"></span></span></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #cc0000;"><i><span style="font-family: georgia;"><span style="white-space-collapse: preserve;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHdkGaYlQK9cj1CbjvaOUHuTMNs5qVWKxqNSPBvssN4D7xmwMxKvX6Dr7ulxE65DYvEwzQ8LRlyGOGG09i0G8FHJZyqi3P79aLao-9ELGKL32LiePLDbubYF9g5K67vs0diWi0Q9zF2NdBEplKncmRVPYsNFeafUzcomBkFnCDtZNssZsl-wb7-r7o5Mk/s464/logo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="270" data-original-width="464" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHdkGaYlQK9cj1CbjvaOUHuTMNs5qVWKxqNSPBvssN4D7xmwMxKvX6Dr7ulxE65DYvEwzQ8LRlyGOGG09i0G8FHJZyqi3P79aLao-9ELGKL32LiePLDbubYF9g5K67vs0diWi0Q9zF2NdBEplKncmRVPYsNFeafUzcomBkFnCDtZNssZsl-wb7-r7o5Mk/s320/logo.jpg" width="320" /></a></span></span></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cc0000;"><i><span style="font-family: georgia;"><span style="white-space-collapse: preserve;"><br /></span></span></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cc0000;"><i><span style="font-family: georgia;"><span style="white-space-collapse: preserve;"><br /><br /></span></span></i></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrhARVeC-lk7LKc911B8HglyQhAzUYkk9crMwD138-L3Yuo5mwZgx3PGX9DA8PIaL9GrYHRrWpZ_f5K13_b6AgA420WQRE0L9rPNsOg4vv0utdMq8zEvoxgKyGhWzUtUpJdnbdhWATBGR8kCnqMkseATdebx_IkifJYwpA-thm14DclCD854yAvNKdDdb/s720/385774015_3593845160897220_2300374345432894308_n.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="720" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrhARVeC-lk7LKc911B8HglyQhAzUYkk9crMwD138-L3Yuo5mwZgx3PGX9DA8PIaL9GrYHRrWpZ_f5K13_b6AgA420WQRE0L9rPNsOg4vv0utdMq8zEvoxgKyGhWzUtUpJdnbdhWATBGR8kCnqMkseATdebx_IkifJYwpA-thm14DclCD854yAvNKdDdb/s320/385774015_3593845160897220_2300374345432894308_n.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Biljana Banović, predana mentorica i izuzetna bio-vrtlarica</td></tr></tbody></table><span style="color: #cc0000;"><br /><br /><div style="text-align: center;"><span style="font-family: georgia;"><i>Članstvo zajednice je vrlo šaroliko. Tu su oni koji imaju velike vrtove, kao i oni koji svoje povrće uzgajaju na balkonima. Tu su potpuni početnici tj. bez ikakvog predznanja o sjetvi, sadnji i uzgoju, a također i oni iskusniji koji su poput mene godinama tražili savršeni način vrtlarenja i u metodama Biljane Banović pronašli svoju "trešnju na torti".</i><br /><br /><span style="font-size: x-large;"><b>🌻🌺🌻🌿🌻🍅🌻🍐🌻🍃🌻🌸🌻🌾🌻</b></span></span></div><span style="font-family: georgia; font-style: italic;"><br />Prenosim tekst sa službene <a href="https://tragbiljke.com/" target="_blank"><b>web stranice Zajednice Trag Biljke</b></a> i pozivam sve koji žele biti bio-vrtlari u punom smislu te riječi da krenu Tragom Biljke:</span></span><div><div style="text-align: center;"><span style="color: #cc0000;"><span style="font-family: georgia; font-size: x-large;"><b>👇 👇 👇 👇 👇 👇 👇</b></span></span></div><span style="font-family: georgia;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Učinite svoj prvi korak, promenite sebe, unapredite svoje baštovanstvo i postanite nezavisni u proizvodnji vlastite hrane.</span></p><div class="lc-block" style="box-sizing: border-box; margin-bottom: 4rem; margin-top: 3rem; text-align: center;"><div style="box-sizing: border-box;"><p class="rfs-8" style="background-color: #ecedd4; box-sizing: border-box; color: #204116; font-family: Nunito; font-size: 1.2rem; margin-bottom: 1rem; margin-top: 0px;">Uz pomoć dugogodišnjeg iskustva u oblasti bio uzgoja u skladu sa prirodom, upoznaćemo vas sa svim potrebnim tehnikama pomoću kojih ćete proizvesti zdravu hranu, nahraniti vaše tlo i uspostaviti prirodni balans u vašem mikrosvetu – u vašoj bašti i njenoj okolini.</p><p style="background-color: #ecedd4; box-sizing: border-box; color: #204116; font-family: Nunito; font-size: 17.6px; margin-bottom: 1rem; margin-top: 0px;"></p><p style="background-color: #ecedd4; box-sizing: border-box; color: #204116; font-family: Nunito; font-size: 17.6px; margin-bottom: 1rem; margin-top: 0px;"></p><p class="rfs-8" style="background-color: #ecedd4; box-sizing: border-box; color: #204116; font-family: Nunito; font-size: 1.2rem; margin-bottom: 1rem; margin-top: 0px;">Pored toga, u mogućnosti smo, da kroz dugogodišnje iskustvo planiranja i projektovanja prostora, isprojektujemo funkcionalan prostor vaše bašte na osnovu raspoloživog prostora i uslova koji su vam na raspolaganju.</p><p style="background-color: #ecedd4; box-sizing: border-box; color: #204116; font-family: Nunito; font-size: 17.6px; margin-bottom: 1rem; margin-top: 0px;"></p><p class="rfs-8" style="background-color: #ecedd4; box-sizing: border-box; color: #204116; font-family: Nunito; font-size: 1.2rem; margin-bottom: 1rem; margin-top: 0px;">U istom tom prostoru naći ćemo prostora za svaku biljku koju izaberete i kreirati potpuno funkcionalnu šemu smene kultura kroz celu sezonu, koja će biti u skladu sa onim što propagiramo – bio uzgoj u skladu sa prirodom!</p><div style="box-sizing: border-box;"><br /></div><span style="font-size: x-large;">🐛🐸🐞🌻🌱🌻🌳🌻🌺🌻🌿🌻🍀</span></div><div style="box-sizing: border-box;"><br /><span style="font-size: medium;"><i><span style="color: #6aa84f;">Moj način vrtlarenja je oduvijek bio biološki, bez mineralnih gnojiva, bez pesticida, herbicida i svih ostalih "cida". Vrtlarim preko 15 godina, proučila sam raznu literaturu, primjenjivala razne tehnike, ubrala mnogo plodova i trebala bih zapravo biti zadovoljna.<br />Ali, mi istinski bio vrtlari nikad nemamo mira. Gledamo na svoj vrt kao na živo biće (što vrt zapravo i je), pa želimo taj život podržati, njegovati i sačuvati. To je moguće jedino oponašajući samu prirodu, najbolji primjer je šuma - prirodno izrasla šuma, ne ona zasađena ljudskom rukom. Šuma sama o sebi brine, o svakom svom biljnom, životinjskom ili mikrobiološkom članu. Sve je savršeno posloženo i funkcionira do zadnjeg detalja. Šuma je savršeni primjer "no-dig" sistema. Ne ore se, ne kopa, tlo je uvijek rahlo, vlažno, plodno i plodonosno. <br />Srećom, već na početku sam to shvatila i nakon par sezona uspjela sam se izboriti da kopačica (freza) na mojim gredicama nema nikakvog posla. Čitavu sezonu sam malčirala gredice pokošenom travom, sijenom, raznim zelenim materijalima, a u jesen sam ih pokrivala biljkama koje su završile plodonošenje, lišćem, biljnim otpacima iz kuhinje i biljnom masom koju sam sakupila tokom godine. U proljeće me dočekala divna, rahla zemlja spremna sa sjetvu i sadnju. <br /> Tražila sam idealne kombinacije biljaka jer mi tabele "dobrih i loših susjeda" u praksi većinom nisu davale dobra rješenja. Put me doveo do Biljaninog fejsbuk profila gdje sam pronašla saznanja koja su mi nedostajala. </span></i></span></div><div style="box-sizing: border-box;"><span style="font-size: medium;"><i><span style="color: #6aa84f;"><br /></span></i></span></div><div style="box-sizing: border-box;"><span style="font-size: medium;"><i><span style="color: #6aa84f;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5WQJa4MrS8VQ-6vG0OtCOTR1MayDPM-DJbBnciS0bJcfn36PIo4x4ONq46LT2RwAa_fVOD10qoN0zx2rAb_Re6x2pT3dsihN4k_4n6oGKAiUSpVjvvi4qpSxGmz8Y_VUPbFJHMr-0cLArQBJRN3d8BlbDoI80b7m6DWVN3-3m5UKs1W66rwWiEtD5TSR/s607/IMG_20220629_083027-COLLAGE.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="607" data-original-width="607" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5WQJa4MrS8VQ-6vG0OtCOTR1MayDPM-DJbBnciS0bJcfn36PIo4x4ONq46LT2RwAa_fVOD10qoN0zx2rAb_Re6x2pT3dsihN4k_4n6oGKAiUSpVjvvi4qpSxGmz8Y_VUPbFJHMr-0cLArQBJRN3d8BlbDoI80b7m6DWVN3-3m5UKs1W66rwWiEtD5TSR/w400-h400/IMG_20220629_083027-COLLAGE.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">plodovi iz mog povrtnjaka, uzgojeni isključivo biološkim metodama</td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscQi1oYimtzDHPNgzM1azLQB0K2vM21ABwtL8msbxlDs1C66Q-9RFtHO8XxkI3PTTDUM0BLBlHouw03rkRuleM2OKVwsV8leo1XCVuM-_-9UKhvE9oqY5j_YbdWrPfZKwtW9kxPJPFlEEgNaryHo7MAONJOHfySK3kmdT2XXKNck9cobbAVbIH8w8CwRt/s1249/IMG_20220802_200511.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="937" data-original-width="1249" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscQi1oYimtzDHPNgzM1azLQB0K2vM21ABwtL8msbxlDs1C66Q-9RFtHO8XxkI3PTTDUM0BLBlHouw03rkRuleM2OKVwsV8leo1XCVuM-_-9UKhvE9oqY5j_YbdWrPfZKwtW9kxPJPFlEEgNaryHo7MAONJOHfySK3kmdT2XXKNck9cobbAVbIH8w8CwRt/w400-h300/IMG_20220802_200511.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">moj povrtnjak (šest gredica, zapadni dio)<br /><br /></td></tr></tbody></table><div style="box-sizing: border-box;"><span style="font-size: medium;"><i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTw0xIss_zqodHx3fJ0hmpC34JJHAiovEL-OPQnzW6MGHXO5kocZjloRyjT9wfk37lCur0gkT7Mn2RVCzBsnQTMysRzM2WkHpBCTZ_OnVfObSu9yrPSdz9piefs5nLUnUQiFvn6DzWJWeG-OmnfEJ7DKY0G0Iu4jryb9ytvPX0nD5YSt2jkbBZxBNQVhX/s3235/vrt%20prolje%C4%87e.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2957" data-original-width="3235" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTw0xIss_zqodHx3fJ0hmpC34JJHAiovEL-OPQnzW6MGHXO5kocZjloRyjT9wfk37lCur0gkT7Mn2RVCzBsnQTMysRzM2WkHpBCTZ_OnVfObSu9yrPSdz9piefs5nLUnUQiFvn6DzWJWeG-OmnfEJ7DKY0G0Iu4jryb9ytvPX0nD5YSt2jkbBZxBNQVhX/w400-h366/vrt%20prolje%C4%87e.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">tri gredice, istočni dio</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNd0dWicHXZsQhNtMb8T5nAUc2k6dpXZgLAZ9chc1w8baeNKYYxevTYkrtKnzLQ6XsJrEuTpPpDzjZjMmCW87pO5TTUaRAH-kxk0CkoehiOGOhaF6elMLHvbzeUZKErafnA0j-o1FrBrVJdS4zpq3jG3tCXDyHqUBjBdppleYV7BEWD3cdCm7Uk5ys4fpP/s3719/2%20gredice,%20sjeverni%20dio.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3719" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNd0dWicHXZsQhNtMb8T5nAUc2k6dpXZgLAZ9chc1w8baeNKYYxevTYkrtKnzLQ6XsJrEuTpPpDzjZjMmCW87pO5TTUaRAH-kxk0CkoehiOGOhaF6elMLHvbzeUZKErafnA0j-o1FrBrVJdS4zpq3jG3tCXDyHqUBjBdppleYV7BEWD3cdCm7Uk5ys4fpP/w335-h400/2%20gredice,%20sjeverni%20dio.jpg" width="335" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">dvije gredice, zapadni dio<br /><br /><br /></td></tr></tbody></table></i></span></div><br />Danas je moj povrtnjak zapravo jedna vesela životna zajednica koja je na dobrom putu da postigne savršeni sklad između divljih i uzgojenih biljaka, životinja, kukaca... kako iznad tla, tako i u samom tlu.<br />Cilj je doći do razine kada vrt odnosno tlo samo sebe hrani vlastitim resursima.</span> <br /></i></span><br /><span style="font-size: x-large;">🌻🌲🌻🍊🌻🍐🌻🍎🌻🍑🌻🌽🌻🐌</span><br /><br /></div><div style="box-sizing: border-box;"><div style="text-align: center;"><span style="font-family: georgia;"><span style="color: #cc0000;"><i>Pratite youtube kanal na kojem sada već ima preko 600 edukativnih videa koji prolaze kroz nekoliko vrtlarskih sezona, prilagođavajući se prilikama svake pojedine sezone i unaprjeđujući ih novim saznanjima. </i></span></span></div><div style="text-align: center;"><span style="font-family: georgia;"><span style="color: #cc0000;"><i>U njima Biljana pokazuje kako doći od sjemena do hrane na način koji minimalno narušava prirodnu ravnotežu, čuva biološku raznolikost, a vas čini praktično ostvarenim i ponovo zaljubljenim u sebe i svijet oko sebe.</i></span></span></div><span style="color: #cc0000; font-family: georgia;"><div style="text-align: center;"><i>Otkrijte što je to "motivaciono bio-baštovanstvo". </i></div><br />facebook profil Trag Biljke: <a href="http://facebook.com/kadifica" target="_blank">Trag Biljke</a><br /><br />facebook profil Biljane Banović: <a href="https://www.facebook.com/biljana.bix" target="_blank">Biljana Banović</a><br /><br /></span></div><div style="box-sizing: border-box;"><span style="color: #cc0000;"><span style="font-family: georgia;">instagram profil: <a href="https://www.instagram.com/tragbiljke/" target="_blank">Trag Biljke</a><br /><br />YouTube kanal Trag Biljke: <a href="https://www.youtube.com/@TragBiljke/videos" target="_blank">YouTube Trag Biljke</a></span></span></div><div style="box-sizing: border-box;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/kPEEmYN3vrQ" width="483" youtube-src-id="kPEEmYN3vrQ"></iframe></div><br /><span style="color: #cc0000;"><br /></span></div><div style="box-sizing: border-box;"><span style="color: #cc0000;"><span style="font-family: georgia;"><br /><br />Za ulazak u Viber zajednicu, izradu projekta vašeg vrta i mentorstvo Biljane Banović kroz čitavu sezonu, javite se koordinatoru Goranu Pivaševiću na e-mail adresu: </span><a class="yt-simple-endpoint style-scope ytd-about-channel-renderer" href="mailto:tragbiljke@gmail.com" id="email" style="background-color: white; cursor: pointer; display: inline-block; font-family: Roboto, Arial, sans-serif; font-size: 14px; text-align: start; text-decoration: var(--yt-endpoint-text-decoration,none);" target="_blank">tragbiljke@gmail.com</a><br /><br /><span style="font-size: x-large;">🌻</span><b>SRETNO VAM BILO!</b> </span><span style="color: #cc0000;"><span style="font-size: x-large;">🌻</span></span></div><div style="box-sizing: border-box;"><span style="color: #cc0000;"><br /></span></div><div style="box-sizing: border-box;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi56idjlW8T-3PHHX2WdAUm4PqOmJA5muWg6_eALT-dp8pCvNc1CEO245ISYxk7KcxW-Nw0jQt38wDbOuGpDthT2neLam0sQvfknMUkUTwg5iL8IumN8x3C5gm26Yne2qpD2AHUsqHIca5UiIoPqZbjB_AMPsPzBqTxcoRlMVeTNGumuqrVfWzUT37sdrwV/s2046/plodovi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2046" data-original-width="2046" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi56idjlW8T-3PHHX2WdAUm4PqOmJA5muWg6_eALT-dp8pCvNc1CEO245ISYxk7KcxW-Nw0jQt38wDbOuGpDthT2neLam0sQvfknMUkUTwg5iL8IumN8x3C5gm26Yne2qpD2AHUsqHIca5UiIoPqZbjB_AMPsPzBqTxcoRlMVeTNGumuqrVfWzUT37sdrwV/w400-h400/plodovi.jpg" width="400" /></a></div><br /><span style="color: #cc0000;"><br /></span></div></div></div>Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0Svačićev trg 8, 10000, Gornji Grad - Medveščak, Zagreb, Hrvatska45.813135 15.977296845.811639382295027 15.975151032788085 45.814630617704978 15.979442567211914tag:blogger.com,1999:blog-8656567658535950059.post-7057153552776925932023-01-12T16:45:00.004+01:002023-03-31T17:02:55.030+02:00ZAČINSKE I LJEKOVITE BILJKE U VRTU, KOMBINACIJE<p> </p><h4 style="background-color: #f4f5f7; box-sizing: inherit; color: #191919; font-family: oswald; font-size: 1.25rem; font-weight: 400; line-height: 1.4; margin: 0.75rem 0px 1.5rem; text-rendering: optimizelegibility;">Začinske i ljekovite biljke u vrtu</h4><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Brojne ljekovite i začinske biljke od velike su koristi u vrtnim gredicama. Njihovi cvjetovi mogu privlačiti razne oprašivače kao pčele i druge kukce, ali istovremeno mogu svojim aromatičnim mirisom odbijati nametnike, poput muha, lisnih uši, komaraca i grinja.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Poznato je da je bosiljak – <em style="box-sizing: inherit; color: #bc4618;">Ocimum basilicum</em>, poželjno saditi uz rajčice jer ih štiti od štetnika, a smatra se da rajčice koje rastu uz bosiljak daju ukusnije plodove.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Biljke iz porodice <em style="box-sizing: inherit; color: #bc4618;">Apiaceae</em> – štitarki, primjerice kopar – <em style="box-sizing: inherit; color: #bc4618;">Anethum graveolens</em> ili komorač – <em style="box-sizing: inherit; color: #bc4618;">Foeniculum vulgare</em> svojim cvatom privlače korisne kukce, poput muhe cvjetare i pčele koje obožavaju medonosni cvijet komorača, te tako osiguravaju bolje oprašivanje ostalih biljaka u vrtu, a time i veći prinos.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Kamilica – <em style="box-sizing: inherit; color: #bc4618;">Matricaria chamomila</em> predstavlja prirodni mamac za biljne uši, pogotovo crne, pa posađena uz bob, špinat, blitvu, grah ili mahune, na neki ih način štiti jer su veće šanse da će biljne uši napasti kamilicu umjesto povrća. Osim toga smatra se da djeluje ozdravljujuće na tlo, a poznato je i da kamilica štiti nasade krumpira od krumpirove zlatice. Kamilica poboljšava okus krumpirima i kupusnjačama, a koristi se i za pripremu ekoloških sredstava za zaštitu biljaka.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Stolisnik – <em style="box-sizing: inherit; color: #bc4618;">Achillea millefolium</em>, osim što privlači kukce oprašivače, pčele i bumbare, odlična je medonosna biljka. Međutim stolisnik je istovremeno i prirodni repelent koji odbija mrave, muhe i komarce, a mogu se od njega pripremati i preparati za ekološku zaštitu bilja.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Matičnjak – <em style="box-sizing: inherit; color: #bc4618;">Melissa officinalis</em> u vrt privlači korisne insekte poput bubamara i pčela. Posađen ispod voćaka jača njihovu otpornost i poboljšava aromu plodova. Poznato je i da sadnja matičnjaka ispod stabala breskve, sprječava kovrčanje lista.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">I ostale aromatične i ljekovite biljke imaju utjecaj u vrtu, pa tako kadulja, timijan i miloduh štite povrtne kulture od različitih vrsta gusjenica, dok pelin i metvica odbijaju insekte.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Puževi iz vrta mogu se potjerati sadnjom timijana i boražine. Kopriva pomaže kod suzbijanja lisnih uši te povrće i cvijeće čini otpornijim. Gavez obogaćuje tlo fosforom, kalijem, kalcijem, željezom, B vitaminima i magnezijem.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Matičnjak, mažuran i origano djeluju pozitivno na sve okolne biljke gdje su posađene, dok kamilica i valerijana poboljšavaju kvalitetu tla.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Sadnja ljekovitih biljaka u vrtu ne samo da će poboljšati zdravlje povrtnih biljaka već nam istovremeno omogućava sakupljanje i sušenje istih za kasniju upotrebu i pripravu ljekovitih čajeva, tinktura, ulja i krema od biljaka koje smo sami uzgojili.</p><h4 style="background-color: #f4f5f7; box-sizing: inherit; color: #191919; font-family: oswald; font-size: 1.25rem; font-weight: 400; line-height: 1.4; margin: 0.75rem 0px 1.5rem; text-rendering: optimizelegibility;">Cvjetnice u vrtu i voćnjaku</h4><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Osim estetskoga ugođaja cvjetnice imaju zaštitno djelovanje na biljke, osobito kao repelenti koji odbijaju štetne insekte ili kao biljke koje privlače korisne insekte za oprašivanje, te na taj način povećavaju urod.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Dragoljub – <em style="box-sizing: inherit; color: #bc4618;">Tropaeoloum majus</em> – raste kao grmić visine oko 30 cm, ali postoje i visoke sorte koje mogu narasti više od dva metara. S obzirom da nema vitice uglavnom puže po tlu stvarajući predivne grmove. Dragoljub na taj način štiti tlo od isušivanja i ispiranja. Cvijet dragoljuba privlači bumbare i veoma je privlačan lisnim ušima i gusjenicama pa ga je dobro posaditi u blizini rajčice i kupusnjača. Dragoljub štiti stabla jabuke od napada lisnih i krvavih uši. Osim toga dragoljub odbija gusjenice, puževe, mrave i miševe.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Cinija – <em style="box-sizing: inherit; color: #bc4618;">Zinnia elegans</em> sadi se u vrtu jer privlači leptire i bubamare koji se hrane lisnim ušima i tako se smanjuje napad ovih nametnika koji crpe biljne sokove i time oslabljuju biljku. Cinije se mogu naći u svim bojama, imaju snažnu i uspravnu stabljiku i vrlo su zahvalne biljke kojima odgovaraju sunčana mjesta i tla bogata hranjivima, a zahtijeva i velike količine vode. Ako želimo produžiti cvatnju, potrebno ju je obilno zalijevati i redovito dohranjivati, koje uvjete osigurava vrt koji se redovito obrađuje.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Kadifica – <em style="box-sizing: inherit; color: #bc4618;">Tagetes sp.</em> Tri su vrste kadifica – Francuska kadifica (<em style="box-sizing: inherit; color: #bc4618;">Tagetes patula</em>), Afrička kadifica (<em style="box-sizing: inherit; color: #bc4618;">Tagetes erecta</em>) i mala niska kadifica (<em style="box-sizing: inherit; color: #bc4618;">Tagetes tenuifolia</em>). Zbog njezina intenzivnoga mirisa ne podnose je mnogi štetnici i stoga služi kao prirodni insekticid, pa bi trebala biti stalni stanovnik svakoga vrta. Cvijeta od srpnja do jeseni zlatnožutim, narančastim i baršunasto smeđim cvjetovima. Uzgaja se na sunčanim gredicama, voli plodno, propusno tlo i dobro podnosi sušu.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Neven – <em style="box-sizing: inherit; color: #bc4618;">Calendula officinalis</em> bi trebao biti neizostavan cvijet u svakomu vrtu jer sprječava pojavu nematoda u tlu i tako štiti povrće od toga nametnika. Neven je jednogodišnja biljka kojoj odgovara bogato tlo, a prvi cvjetovi procvatu 40 dana nakon nicanja i cvatu sve do jačih mrazova u jesen te svojom narančastom bojom oplemenjuju vrtne gredice. U vlažnim uvjetima bez zraka biljka je sklona gljivičnim bolestima pa je važno da je posađen na sunčanoj lokaciji s dovoljnim razmakom između biljaka.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Uresnica – <em style="box-sizing: inherit; color: #bc4618;">Cosmos bipinnatus</em> – nekada je svaka kuća imala ovaj cvijet negdje u kutu svoga vrta. Od svih navedenih »Cosmos« je možda jedan od najljepših cvjetova koji će krasiti vrt cijeloga ljeta sve do prvoga mraza. Cvate u raznim nijansama, od bijele do tamnocrvene boje, a pčele najviše vole ružičaste.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Uspješno se sam zasije i traži minimalnu brigu, no ako želimo da neprestano cvate, potrebno je uklanjanje svakoga ocvaloga cvijeta. Grmolikoga je rasta i naraste više od 1.5 metara u dobrim uvjetima, ima nježne duge igličaste listove, cvate velikom cvjetovima sve do mrazova te se sama nadalje razmnožava. Najbolje uspijeva na sunčanim gredicama i dobro podnosi sušu. S obzirom na to da je prilično visoka biljka, Cosmos je najbolje saditi uz ogradu.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Lavanda privlači pčele i bumbare i smatra se da je jedna od medonosnijih biljaka kod nas istovremeno lavanda će spriječiti pojavu lisnih ušiju i mrava.</p><h4 style="background-color: #f4f5f7; box-sizing: inherit; color: #191919; font-family: oswald; font-size: 1.25rem; font-weight: 400; line-height: 1.4; margin: 0.75rem 0px 1.5rem; text-rendering: optimizelegibility;">Kombiniranje kompatibilnih biljaka za bolji urod</h4><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Ako su u vrtu planirane gredice s češnjakom ili lukom, njima najbolji susjedi bi bili krastavac, rajčice ili mrkva.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Sve mahune vole blizinu krastavca, rotkvica, salate, cikle, rajčice, celera, špinata, kelja pupčara, tikvice.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Celer i cikla bi se trebali kombinirati s grahom i salatom. Grašak bi bilo dobro posaditi uz mrkvu, kupus, salate ili rotkvice.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Nezaobilazni krumpir će najbolje uspijevati ako uz njega ide kupus, crveni luk i češnjak, grah, zelena ljetna salata i celer. Hren isto voli krumpir, samo treba pripaziti jer je hren dosta invazivan i osvaja prostor te ga je kasnije teško iskorijeniti. Stoga bi ga bilo dobro posaditi na rubna mjesta vrta gdje ga se može držati pod kontrolom.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Rajčica obožava i napreduje ako su uz nju mrkva, grah, crveni luk, kupus, salata, peršin, poriluk, celer ili rotkvice.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Špinat treba sijati uz kupus, krumpir, korabu, rotkvice, rajčice i grah.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Tikvice i bundeve idu uz crveni luk i mahune, kao i ostalo povrće, jer nepoželjnih susjeda nema.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;"><br /></p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Pojedine biljke međusobno si pomažu ispuštanjem korijenskih izlučevina, a neke od njih su: mrkva i grašak, luk i blitva, mrkva i luk, kupusnjače i krastavci, celer i luk, paprena metvica i kopriva.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;"><br /></p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Dobro je poznavati kojoj porodici pripadaju posađene biljke u vrtu, pa u nastavku slijede najčešće vrtne biljke prema sistematizaciji:</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Porodici glavočika- <em style="box-sizing: inherit; color: #bc4618;">Asteraceae</em> pripadaju salata, endivija,radič, suncokret, maslačak, artičoka.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Porodici mahunarki–<em style="box-sizing: inherit; color: #bc4618;">Fabaceae</em> spadaju grah, grašak, mahune, bob, soja, leća, slanutak, bamija, rogač i kikiriki.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">U porodicu kupusnjača – <em style="box-sizing: inherit; color: #bc4618;">Brasicaceae</em> su cvjetača, kelj, brokula, rotkvica, bijela repa, kupus, kineski kupus, hren, kelj pupčar, lisnati kelj, korabica, podzemna koraba, gorušica.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Porodica lobodnjača – <em style="box-sizing: inherit; color: #bc4618;">Chenopodiaceae</em> obuhvaća špinat, blitvu, ciklu, šećerna repa, lobodu, lubenice.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">U porodicu lukova – <em style="box-sizing: inherit; color: #bc4618;">Alliaceae</em> spadaju luk, češnjak, vlasac, luk kozjak i poriluk.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Porodici pomoćnica – <em style="box-sizing: inherit; color: #bc4618;">Solanaceae</em> pripadaju krumpir, rajčica, paprika, patlidžan, feferon.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Porodici štitarki – <em style="box-sizing: inherit; color: #bc4618;">Apiaceae</em> pripada mrkva, peršin, celer, komorač, kopar, pastrnjak, anđelika.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Te u porodicu tikvenjača – <em style="box-sizing: inherit; color: #bc4618;">Cucurbitaceae</em> su tikve, krastavci, dinje, buče, bundeve, lubenice.</p><h4 style="background-color: #f4f5f7; box-sizing: inherit; color: #191919; font-family: oswald; font-size: 1.25rem; font-weight: 400; line-height: 1.4; margin: 0.75rem 0px 1.5rem; text-rendering: optimizelegibility;">Prirodna gnojiva i insekticidi</h4><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Određene biljke smanjuju napad bolesti, pa je općenito prihvaćeno da sve vrste luka dobro djeluju protiv plijesni. Pelin u ribizu smanjuje napad rđe, a bosiljak u krastavcima napad bolesti krastavaca.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">U današnja je vremena raširena svijest da se koriste prirodna, bio sredstva za zaštitu i dohranjivanje biljaka, pa evo neke preporuke za pripremu takvih sredstava kod kuće.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;"><br /></p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Kava – <em style="box-sizing: inherit; color: #bc4618;">Coffea arabica</em>, služi za odbijanje puževa koji ne vole talog od kave, a istovremeno talog blago gnoji zemlju te tjera dosadne biljne mušice. Talog kave diže kiselost zemlje, pa je dobro dodavati ga biljkama koje traže niži pH kao aronije, agrumi, borovnice ili kruške.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Sitno nasjeckana kora banane može poslužiti služi kao gnojivo cvijeću kojem je potrebno više kalija.</p><p style="background-color: #f4f5f7; box-sizing: inherit; color: #424753; font-family: oswald; font-size: 16px; margin: 1rem 0px;">Pepelnica je poznata gljivična "bolest", tj. pokazatelj pada imuniteta biljaka. Protiv pepelnice, krastavosti i drugih bolesti učinkovito je prirodno sredstvo na bazi poljske preslice. Sredstvo djeluje preventivno tako što jača stijenku biljke i na taj način se biljka brani od prodora infekcije.<br /><br /></p><h4 style="background-color: #f4f5f7; box-sizing: inherit; color: #191919; font-family: oswald; font-size: 1.25rem; font-weight: 400; line-height: 1.4; margin: 0.75rem 0px 1.5rem; text-rendering: optimizelegibility;">autor teksta: dr. sc. Olivera CRMARIĆ<br />preuzeto sa: <a href="https://zvonimirsolin.hr/zelena/kombiniranje-biljaka-u-vrtu/">https://zvonimirsolin.hr/zelena/kombiniranje-biljaka-u-vrtu/</a></h4>Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-35258793116961614842023-01-10T17:07:00.006+01:002023-03-31T22:53:34.076+02:00PODJELA BILJAKA I ZAHTJEVI ZA MINERALIMA<p><span style="color: #444444; font-family: helvetica;"> </span></p><p><span style="color: #444444; font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444; font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiG4nCJzDArIDzANcmUILMrm0Q-eCTCAeZQ7NfwZBSVAu15TeL7gHaFMUfwQ_N1jzXXJQfL_JVm3RlBWaJq2qmBXFpvoOI39BcMZuF8XXvzSuTI34bm3ce3haQXY1xqmqXWqejCfFQlN48rhcLmz5n27iGpiqwjkoa8M0QuHkLsnJBBwkVBgM2loSmzTA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="614" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiG4nCJzDArIDzANcmUILMrm0Q-eCTCAeZQ7NfwZBSVAu15TeL7gHaFMUfwQ_N1jzXXJQfL_JVm3RlBWaJq2qmBXFpvoOI39BcMZuF8XXvzSuTI34bm3ce3haQXY1xqmqXWqejCfFQlN48rhcLmz5n27iGpiqwjkoa8M0QuHkLsnJBBwkVBgM2loSmzTA=w251-h320" width="251" /></a></span></div><span style="color: #444444; font-family: helvetica;"><br /><br /></span><p></p><p><span style="color: #444444; font-family: helvetica;"><br /></span></p><p><span style="color: #444444; font-family: helvetica;">Brassicaceae krstašice (kupusnjače) – brokula, kupus, kelj, korabica, rotkvica, repa, cvjetača, raštika, žuta repa, kineski kupus </span></p><p><span style="color: #444444; font-family: helvetica;"><br /></span></p><p><span style="color: #444444; font-family: helvetica;">Asteraceae (glavočike) – salata, endivija, radić, artičoka</span></p><p><span style="color: #444444; font-family: helvetica;"><br /></span></p><p><span style="color: #444444; font-family: helvetica;">Umbelliferae (štitarke)- peršin, pastrnjak, mrkva, celer, kopar, komorač, kim, anis</span></p><p><span style="color: #444444; font-family: helvetica;"><br /></span></p><p><span style="color: #444444; font-family: helvetica;">Liliaceae (porodica ljiljani)- luk, češnjak, poriluk, luk kozjak,vlasac,</span></p><p><span style="color: #444444; font-family: helvetica;"><br /></span></p><p><span style="color: #444444; font-family: helvetica;">Chenopodiaceae (pepeljuge) – cikla, blitva, špinat, vrtna loboda</span></p><p><span style="color: #444444; font-family: helvetica;"><br /></span></p><p><span style="color: #444444; font-family: helvetica;">Solanaceae (pomoćnice) – rajčica, paprika , patlidžan, krumpir</span></p><p><span style="color: #444444; font-family: helvetica;"><br /></span></p><p><span style="color: #444444; font-family: helvetica;">Cucurbitaceae (tikvenjače) – krastavci, tikvice, dinja, lubenica, bundeva, meksički krastavac</span></p><p><span style="color: #444444; font-family: helvetica;"><br /></span></p><p><span style="color: #444444; font-family: helvetica;">Fabaceae (mahunarke) – grah, grašak, lima grah, slanutak, bob, zelenčić, leća, soja, sjekirica</span></p><p><span style="color: #444444; font-family: helvetica;"><br /></span></p><p><span style="color: #444444; font-family: helvetica;">Poaceae (trave) – kukuruz, šećerac</span></p><p><span style="color: #444444; font-family: helvetica;"><br /></span></p><p><span style="color: #444444; font-family: helvetica;">Lisnate biljke zahtijevaju više dušika: salata, kupus, kelj, karfiola, brokula, kelj pupčar</span></p><p><span style="color: #444444; font-family: helvetica;">Biljke ploda – jači zahtjevi za fosforom i kalcijem- rajčica, paprika, patlidžan, krastavci, dinje, bundeve</span></p><p><span style="color: #444444; font-family: helvetica;">Korjenaste biljke – jači zahtjev za kalijem- luk, mrkva, češnjak, poriluk, repa, rotkvica, krumpir.</span></p><p><span style="color: #444444; font-family: helvetica;"><br /></span></p><p><span style="color: #444444; font-family: helvetica;">veće zahtjeve za sumporom imaju luk i kupusnjače</span></p><p><span style="color: #444444; font-family: helvetica;">veće zahtjeve za željezom imaju: špinat, cvjetača, cikla, blitva, brokula, grah i rajčica</span></p><p><span style="color: #444444; font-family: helvetica;">veće zahtjeve za magnezijem imaju: rajčica, patlidžan, blitva i luk</span></p><p><span style="color: #444444; font-family: helvetica;">veće zahtjeve za borom: celer, brokula, cvjetača, postrna repa, pri čemu je potreban oprez jer prevelike koncentracije bora mogu biti toksične, naročito kada se koriste podzemne vode u blizini termalnih izvora. </span></p><p><span style="color: #444444; font-family: helvetica;">visoke zahtjeve za manganom imaju: krastavac, salata, luk, grašak i špinat</span></p><p><span style="color: #444444; font-family: helvetica;">na nedostatak molibdena osjetljive su: brokula, cvjetača, kupus, salata, luk i špinat.</span></p>Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-17009809780443863422022-12-19T12:59:00.005+01:002022-12-20T18:04:50.085+01:00Medenjaci, odmah mekani<p><span> </span><span style="color: #cc0000; font-family: georgia; font-size: medium;">Ovi medenjaci su odmah mekani i spremni za jelo, što znači da ih možete raditi samo dan prije nego što vam trebaju. 😊</span></p><p><span style="color: #cc0000; font-family: georgia; font-size: medium;">Vrlo ukusni, meki, sočni i jednostavni za pripremu.</span></p><p><span style="color: #cc0000; font-family: georgia;"></span></p><div style="text-align: left;"><br style="-webkit-text-stroke-width: 0px; color: #cc0000; font-family: georgia; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /></div><p style="text-align: center;"><span style="color: #cc0000; font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #cc0000; font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhrAVURdmTPPfZ93t09tONa-Y7elOA1AUWL_diyv8AiWKNqWZbaWBTPs2sjU2Y5zxONzEbSGjMQwuro5Um96S8RRAlIgLHjNH1lnVksLY_9-Zr4ZjB4HRXBM8P4SOyvMSTZxi5257Qv3kSDQIPd5zrS7Oc8wwnuNrcCSOIyoCcxJHspmacG0iQ95prngA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="843" data-original-width="1312" height="258" src="https://blogger.googleusercontent.com/img/a/AVvXsEhrAVURdmTPPfZ93t09tONa-Y7elOA1AUWL_diyv8AiWKNqWZbaWBTPs2sjU2Y5zxONzEbSGjMQwuro5Um96S8RRAlIgLHjNH1lnVksLY_9-Zr4ZjB4HRXBM8P4SOyvMSTZxi5257Qv3kSDQIPd5zrS7Oc8wwnuNrcCSOIyoCcxJHspmacG0iQ95prngA=w400-h258" width="400" /></a></span></div><p></p><p style="text-align: center;"><br /></p><p></p><p><span style="color: #cc0000; font-family: georgia; font-size: medium;">Sastojci: </span></p><p></p><ul style="text-align: left;"><li><span style="color: #cc0000; font-family: georgia; font-size: medium;">2 žutanjka (60 g)</span></li><li><span style="color: #cc0000; font-family: georgia; font-size: medium;">pola jajeta (30 g) razbijte jaje, izmiješajte vilicom žumanjak i bjelanjak, pa vagnite potrebnu količinu</span></li><li><span style="color: #cc0000; font-family: georgia; font-size: medium;">300 g meda</span></li><li><span style="color: #cc0000; font-family: georgia; font-size: medium;">1 dl ulja</span></li><li><span style="color: #cc0000; font-family: georgia; font-size: medium;">100 g šećera</span></li><li><span style="color: #cc0000; font-family: georgia; font-size: medium;">1 vanilin šećer</span></li><li><span style="color: #cc0000; font-family: georgia; font-size: medium;">50 ml mlijeka</span></li><li><span style="color: #cc0000; font-family: georgia; font-size: medium;">2 vrhom pune žličice začina za medenjake (ja koristim "Kotany")</span></li></ul><p></p><ul style="text-align: left;"><li><span style="color: #cc0000; font-family: georgia; font-size: medium;">550 g brašna (pola glatkog, pola oštrog) </span></li><li><span style="color: #cc0000; font-family: georgia; font-size: medium;">20 g sode bikarbone</span></li></ul><p><span style="color: #cc0000; font-family: georgia; font-size: medium;">Priprema:</span></p><p><span style="color: #cc0000; font-family: georgia; font-size: medium;">Jaja, med, ulje, šećer, vanilin šećer, mlijeko i začine izmiješajte u posudi, Ne treba mikser, miješa se lagano kuhačom ili pjenjačom, jer je smjesa tekuća.</span></p><p><span style="color: #cc0000; font-family: georgia; font-size: medium;">Kada se sve povezalo u homogenu smjesu, dodati brašno prosijano sa sodom bikarbonom i rukom zamijesiti tijesto dok se ne počne odvajati od posude.</span></p><p><span style="color: #cc0000; font-family: georgia; font-size: medium;">Tijesto je mekano i podatno. Na površinu tijesta staviti plastičnu foliju ili vrećicu i staviti u hladnjak nekoliko sati, a najbolje preko noći, pa sljedeći dan peći medenjake.</span></p><p><span style="color: #cc0000; font-family: georgia; font-size: medium;">Nakon stajanja u hladnjaku rukom uzimati tijesto iz posude, dlanovima formirati kuglice, slagati na pleh obložen pek papirom. Malo ih više razmaknite jer će se tokom pečenja raširiti.</span></p><p><span style="color: #cc0000; font-family: georgia; font-size: medium;">Savjetujem vam da tijesto držite u hladnjaku, a uzimate si količinu koja vam je potrebna za jedan pleh, otprilike trećinu. Lakše je raditi s tijestom kada je hladno.<br /></span></p><p><span style="color: #cc0000; font-family: georgia; font-size: medium;">Peći u prethodno zagrijanoj pećnici na 180°C, oko desetak minuta. Moraju ostati mekani na dodir, slobodno na kratko otvorite pećnicu i probajte pritiskom prsta.</span></p><p><span style="color: #cc0000; font-family: georgia; font-size: medium;">Iskusnijima ovo neće predstavljati problem, a one koji prvi puta rade ohrabrujem da uzmu malo tijesta iz hladnjaka, za otprilike dva medenjaka i stave peći, pa će po njima lako procijeniti potrebno vrijeme pečenja. </span></p><p><span style="color: #cc0000; font-family: georgia; font-size: medium;">Kada se upoznate s ovim tijestom, predlažem da radite medena srca kao ja. Pipljivo je, ali vrijedi truda. Pošto je tijesto meko, potrebno je dosta pobrašniti podlogu, a svako izrezano srce odvojiti od podloge uz pomoć pobrašnjene špahtlice.</span></p><p><span style="color: #cc0000; font-family: georgia; font-size: medium;">Manju količinu tijesta razvaljam na pobrašnjenoj podlozi, debljine pola centimetra, kalupićem u obliku srca izrezujem medenjake (kalupić obavezno svaki puta utisnem u brašno). </span></p><p><span style="color: #cc0000; font-family: georgia; font-size: medium;">Pečena srca spajam džemom od šljiva u koji dodam rastopljenu čokoladu i nakon par sati stajanja umačem ih u čokoladnu glazuru (čokolada za kuhanje + ulje)</span></p><p><span style="color: #cc0000; font-family: georgia;"><span style="font-size: medium;"><span>I na kraju, najvažnije je da se medenjaci ne prepeku. Čim počnu tamniti vade se iz pećnice. <br /></span>Prepečeni medenjaci će biti tvrdi bez obzira na recept, a također im se okus izmijeni i izgube svoju prepoznatljivu aromu.</span><br /> </span></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p></p><p></p></blockquote><p><br /></p><p style="text-align: center;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjtL7cv5Hx1Zn0J0lPjyshEyBAGlo5k6wnnELCLuzukqGrya_vARt-l8NwZQCoSHNIbacwDY0qLDfimvBN5XahEhDuX8Jezk8vNPjqH2IXoViDvQWKtgBue2myvlzER_uw34qWLXAsgQOzSpBP2EW0ahAESQKVOFZLn93z1VpM_5SG-u4W2qmJtynl1hA" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="920" data-original-width="690" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjtL7cv5Hx1Zn0J0lPjyshEyBAGlo5k6wnnELCLuzukqGrya_vARt-l8NwZQCoSHNIbacwDY0qLDfimvBN5XahEhDuX8Jezk8vNPjqH2IXoViDvQWKtgBue2myvlzER_uw34qWLXAsgQOzSpBP2EW0ahAESQKVOFZLn93z1VpM_5SG-u4W2qmJtynl1hA=w240-h320" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">tijesto</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiZiAZ7BzbBoWNOWlEK3KF-PxG_KUq9s1LfWB1q9P9ge4vEfJWO9Qxu45mKHX1F4XYqFms4r1A_6b5D9CiaPENdQXqJrbrLOcgekX9ukQj86HCm_fGmmzKHIZi-ECZQ3ojoHIbtMJVTZWt0TVKi5lSbSnW_jYCzVc9kDnz9MfNeycfSvO4d5j2zxojehQ" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="920" data-original-width="690" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiZiAZ7BzbBoWNOWlEK3KF-PxG_KUq9s1LfWB1q9P9ge4vEfJWO9Qxu45mKHX1F4XYqFms4r1A_6b5D9CiaPENdQXqJrbrLOcgekX9ukQj86HCm_fGmmzKHIZi-ECZQ3ojoHIbtMJVTZWt0TVKi5lSbSnW_jYCzVc9kDnz9MfNeycfSvO4d5j2zxojehQ=w240-h320" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">ako radite okrugle medenjake, tijesto formirajte u dugi valjak, <br />nožem podijelite na jednake dijelove težine 10 g <br />i dlanovima formirajte loptice koje stavite peći.<br />Tijekom pečenja loptice će se formirati kao na slici ispod.<br /><br /></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh6jNoKWG5TjlEjTJasKo8E3iQgc7fRZvr2HkYXt4B--T4btMpu15CdH-_f0rYjNgtVGzsDW6MxFNOjvLjC-rVo9Yp0tqBi4dWYHQxMppoetTkkiHrNCxmL1KQsvyrsHAee1PvMvS3lgoNbZ4AZCaDst-WLbNB-TJEeS5W-jIYhQ2bC3jEfq-tZCoPcnA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="920" data-original-width="690" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh6jNoKWG5TjlEjTJasKo8E3iQgc7fRZvr2HkYXt4B--T4btMpu15CdH-_f0rYjNgtVGzsDW6MxFNOjvLjC-rVo9Yp0tqBi4dWYHQxMppoetTkkiHrNCxmL1KQsvyrsHAee1PvMvS3lgoNbZ4AZCaDst-WLbNB-TJEeS5W-jIYhQ2bC3jEfq-tZCoPcnA=w240-h320" width="240" /></a></div><br /><br /><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjPFe52K80aHJDMt2mwvwtSGvmjCBDfOdCFbm-4oQXA3lIb2HcGRQxK2Myye3iIKJ7QQ2ycNjmaKcZlGCXAA0K3tDTTAzBUT4gy-hlaEzXFkMq2g6_q1HdcUJA7RUMM7LmpRFyXWlJIl2SCe943FyateUJagefpxHY--bJz2YqZmrq2lRB2YTm08lVVdA" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="920" data-original-width="1227" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjPFe52K80aHJDMt2mwvwtSGvmjCBDfOdCFbm-4oQXA3lIb2HcGRQxK2Myye3iIKJ7QQ2ycNjmaKcZlGCXAA0K3tDTTAzBUT4gy-hlaEzXFkMq2g6_q1HdcUJA7RUMM7LmpRFyXWlJIl2SCe943FyateUJagefpxHY--bJz2YqZmrq2lRB2YTm08lVVdA" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">kalupić za izrezivanje</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiHbb2Kr0IK551fu98FO-L979k2SoNHAiejHSXhisOyAsevfv4_zLe9EfRd6V2zXirAIniOCyWQViD0Mz7AZ0WwKmM0ylnRE5PX3xJD6vD_RPv0tH1hTU_lz0OD1CI3ne_ddKck6aQPieV5aGdphXuGNLvXPgsN_K2tFGvFYXNpp6Dv9qn1cr0Zeah5BQ" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="920" data-original-width="690" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiHbb2Kr0IK551fu98FO-L979k2SoNHAiejHSXhisOyAsevfv4_zLe9EfRd6V2zXirAIniOCyWQViD0Mz7AZ0WwKmM0ylnRE5PX3xJD6vD_RPv0tH1hTU_lz0OD1CI3ne_ddKck6aQPieV5aGdphXuGNLvXPgsN_K2tFGvFYXNpp6Dv9qn1cr0Zeah5BQ=w240-h320" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">pobrašnjenom špahtlicom podignuti izrezano tijesto s podloge</td></tr></tbody></table><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEitEL-_WNNxSqhdieUW0Uhr_9DP9qZRNbwnULhjsSc4lDbrwJVftJjjPcKogBylTsMuXELHiwNIIKE2hX9cSTSxWmDzrHEbQ1ISvWS68ImnJ2L2E64BMn4MVQ2SwAsqQl_EstQs54_eIM0L3Qs2GZHETTPi3JIjcCcJV84uevvmMcizLe55mocI7UKpbA"><img alt="" data-original-height="920" data-original-width="690" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEitEL-_WNNxSqhdieUW0Uhr_9DP9qZRNbwnULhjsSc4lDbrwJVftJjjPcKogBylTsMuXELHiwNIIKE2hX9cSTSxWmDzrHEbQ1ISvWS68ImnJ2L2E64BMn4MVQ2SwAsqQl_EstQs54_eIM0L3Qs2GZHETTPi3JIjcCcJV84uevvmMcizLe55mocI7UKpbA=w240-h320" width="240" /></a></div>složiti oblike na pleh obložen pek papirom</div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEieK3IYSB4VHOotQEfNverJ1j8gdOni57D6jga61RSoLWYj30Zh40L5UN9d9H75YmEs-Nbi2eWcEW-W9qfx60nglCsfw9GPF7zlvZeCmrN9MbXuwmGxZYYqKdA1TkktlOpcfus-TYVaPbw_SwNuiXiZj46lqpq0VN3gYhdpEblNDQzWhVDN0SX9mTXJMA" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="920" data-original-width="690" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEieK3IYSB4VHOotQEfNverJ1j8gdOni57D6jga61RSoLWYj30Zh40L5UN9d9H75YmEs-Nbi2eWcEW-W9qfx60nglCsfw9GPF7zlvZeCmrN9MbXuwmGxZYYqKdA1TkktlOpcfus-TYVaPbw_SwNuiXiZj46lqpq0VN3gYhdpEblNDQzWhVDN0SX9mTXJMA=w240-h320" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">pečeni medenjaci</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiEJ8-w14OFMbxf5jepbpvvsmFMWl7nSTUxxyoFnuq4wgIElxCNTisiPzpLI5MXWKrVaO5aW2L_Br6zw5X8nP91JaAY98TU-zl_Euj6nrI5UL2jL8NWft2T4w9j70lPHy22N8zG5s5S_ZyCj5ULMzoqrnnAkF4dDByrbAaa2cVsS07oxOKo9k-ZoSbe_w" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="919" data-original-width="722" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiEJ8-w14OFMbxf5jepbpvvsmFMWl7nSTUxxyoFnuq4wgIElxCNTisiPzpLI5MXWKrVaO5aW2L_Br6zw5X8nP91JaAY98TU-zl_Euj6nrI5UL2jL8NWft2T4w9j70lPHy22N8zG5s5S_ZyCj5ULMzoqrnnAkF4dDByrbAaa2cVsS07oxOKo9k-ZoSbe_w=w252-h320" width="252" /></a></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjWGI1UVBSAI-6uPf1oLlKcxNQ-LLov413qgRfLnYX52dET3aGZ2z5Suwc44-0C0H_PwUA7rjqaeMFFEz2XXbX28w8GL60hyV4Rop_8UT01pK7M4bFMvr35KapgHfMHGn4Wn6reotezI7qbJ45a1BaN1ltP6N7waoP2OYtEvEpUbBHmndVV2ZKsZmaoeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="920" data-original-width="690" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjWGI1UVBSAI-6uPf1oLlKcxNQ-LLov413qgRfLnYX52dET3aGZ2z5Suwc44-0C0H_PwUA7rjqaeMFFEz2XXbX28w8GL60hyV4Rop_8UT01pK7M4bFMvr35KapgHfMHGn4Wn6reotezI7qbJ45a1BaN1ltP6N7waoP2OYtEvEpUbBHmndVV2ZKsZmaoeg=w240-h320" width="240" /></a></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj6FetZWn6UhgpkCAo59h3bULk_eSIiVVrW50ya9e975c_Bd-EvpkhFztx-K_7iHF9gfEa9ltXlTG8ub8JhIdX0o8cedDBldN3QCefdxzS4HYzHYJJ_u3yiIdKaBxFmDyNb_4VDjAfcrDfi3l1XKZY2ibtyAvscTY-RDyJO5PoDlW24vNDi1NZlAsBIDA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="920" data-original-width="1078" height="273" src="https://blogger.googleusercontent.com/img/a/AVvXsEj6FetZWn6UhgpkCAo59h3bULk_eSIiVVrW50ya9e975c_Bd-EvpkhFztx-K_7iHF9gfEa9ltXlTG8ub8JhIdX0o8cedDBldN3QCefdxzS4HYzHYJJ_u3yiIdKaBxFmDyNb_4VDjAfcrDfi3l1XKZY2ibtyAvscTY-RDyJO5PoDlW24vNDi1NZlAsBIDA=w320-h273" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjvdpbYejgyI8Bcg7zRwGDfp7x_82HHgZFHNpqE0DIZyyG0l5FcpBILbwffLgSfOKSHQ9R366_ZmJjCHyp9dX_t8p3kDewxaAXqMlCItmsndWLyHpAUe7M8JxAmLbowL6_BAHjilUH9Ne0zNPBvhUL91Nc-Gg3RZKLbmYi1wTIaqoK4KX4VDopEty97Tw" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="899" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/a/AVvXsEjvdpbYejgyI8Bcg7zRwGDfp7x_82HHgZFHNpqE0DIZyyG0l5FcpBILbwffLgSfOKSHQ9R366_ZmJjCHyp9dX_t8p3kDewxaAXqMlCItmsndWLyHpAUe7M8JxAmLbowL6_BAHjilUH9Ne0zNPBvhUL91Nc-Gg3RZKLbmYi1wTIaqoK4KX4VDopEty97Tw=w400-h225" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">medenjaci preliveni glazurom</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><br /><br /><br /><p></p>Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-66320637009549701542022-12-13T16:10:00.001+01:002022-12-20T18:05:22.865+01:00Prijedlog za blagdanske kolače: Nutella keksići<p><br /></p><p><span style="color: #990000; font-family: inherit;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgVio-WBPrtbzVZc_uybi16nFqYID5Ka_Np_5pAgRupS9Sz1Ikq-_3OzTIuU5rBQYbRW-zZlSKtdiah4F4GZIY8dNswFKWYnwjMakyi80F-p_xM5IqsRqCPBXFIbqT_U0ttxp53K4QNiV5EyDeHDo7ZD2sMGRKhbBA8VQOVWEJ5mPeZwPdlkjPkFdbvmg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="920" data-original-width="1227" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgVio-WBPrtbzVZc_uybi16nFqYID5Ka_Np_5pAgRupS9Sz1Ikq-_3OzTIuU5rBQYbRW-zZlSKtdiah4F4GZIY8dNswFKWYnwjMakyi80F-p_xM5IqsRqCPBXFIbqT_U0ttxp53K4QNiV5EyDeHDo7ZD2sMGRKhbBA8VQOVWEJ5mPeZwPdlkjPkFdbvmg=w400-h300" width="400" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiF0_u0MYjk099fQsXb1LHCC73i1N2Z0wGuSo92lXt-RJB-iIlJa8VxpZtxc64XttCbl_9iUFFrfyG4IyOLepTSa-x8UKtvbMLheNUAxf6O4qj_sVVfIei_4ZyokPdERfFTCjgeO6kr9wE9BBY9cgiacyQoiMhrYl4HWHtWecHRT4BI1TL0fBAL1to_kw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="920" data-original-width="1227" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEiF0_u0MYjk099fQsXb1LHCC73i1N2Z0wGuSo92lXt-RJB-iIlJa8VxpZtxc64XttCbl_9iUFFrfyG4IyOLepTSa-x8UKtvbMLheNUAxf6O4qj_sVVfIei_4ZyokPdERfFTCjgeO6kr9wE9BBY9cgiacyQoiMhrYl4HWHtWecHRT4BI1TL0fBAL1to_kw=w400-h300" width="400" /></a></div><br /><br /><p></p><p><br /></p><p style="text-align: center;"><span style="color: #990000; font-family: georgia; font-size: medium;">2 jaja</span></p><p style="text-align: center;"><span style="color: #990000; font-family: georgia; font-size: medium;">360 g Nutelle</span></p><p style="text-align: center;"><span style="color: #990000; font-family: georgia; font-size: medium;">280 g glatkog brašna</span></p><p style="text-align: center;"><span style="color: #990000; font-family: georgia; font-size: medium;">Jaja i Nutellu izmiješati mikserom.</span></p><p style="text-align: center;"><span style="color: #990000; font-family: georgia; font-size: medium;">Dodati brašno, pa još izmiksati.</span></p><p style="text-align: center;"><span style="color: #990000; font-family: georgia; font-size: medium;">Tijesto ostaviti u hladnjaku oko pola sata.</span></p><p style="text-align: center;"><span style="color: #990000; font-family: georgia; font-size: medium;">Formirati kuglice i malo ih spljoštiti. </span></p><p style="text-align: center;"><span style="color: #990000; font-family: georgia; font-size: medium;">Mogu se odmah utisnuti dodaci za ukras kao na slici 1 (komadići čokolade, šarene mrvice...)</span></p><p style="text-align: center;"><span style="color: #990000; font-family: georgia; font-size: medium;">Peći u zagrijanoj pećnici na 180°C oko deset minuta, ako se prepeku biti će tvrdi.</span></p><p style="text-align: center;"><span style="color: #990000; font-family: georgia; font-size: medium;">Ohlađene ukrasiti prema želji (na slici 2: rastopljena bijela čokolada pomiješana s malo ulja i posip od šećernih mrvica)</span></p>Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-34970996495661469392022-02-26T13:36:00.005+01:002022-02-28T13:35:36.712+01:00Kako riješiti problem sa prenaglo izraslim rasadom<p><span style="color: #990000;"> <span style="font-family: georgia;">Jednom mi se dogodilo da sam zaboravila na posudu sa posijanim zeljem koju sam stavila na toplo mjesto u kući. Sjeme je brzo proklijalo, a biljčice su u svega dva dana prejako izrasle u potrazi za svjetlom. Taj se problem može vrlo jednostavno riješiti. </span></span></p><p><span style="color: #990000; font-family: georgia;">Potrebno je najprije biljke zajedno sa zemljom izvaditi iz posude, poleći na radnu površinu i rastresti ih nježno da se odvoje od zemlje. </span></p><p><span style="color: #990000; font-family: georgia;">Izrezati traku od neke stare plastične vrećice (ne one jako tanke). Traka treba biti oko 5 cm šira od dužine biljaka, a dužinu trake ćete odrediti sami prema količini biljaka koje presađujete.</span></p><p><span style="color: #990000; font-family: georgia;">Na traku najprije stavite jedan sloj papirnatog ručnika i pošpricate ga vodom iz prskalice da bude sav mokar. Na papir stavite oko 1 cm zemlje (sitnog supstrata za sjetvu i sadnju) i također ga dobro pošpricate vodom iz prskalice. Na zemlju pojedinačno položite biljke kao na slici, ali tako da zadnji listići budu u ravnini sa rubom trake, tj. da zemlja bude sasvim do vrha biljke, kako bi kasnije iz zemlje virili samo ti zadnji listići na vrhu. Biljke udaljite jednu od druge oko 1, 5 cm. Na tako poslagane biljke ponovo stavite 1 cm zemlje, dobro navlažite špricaljkom i sada je potrebno traku s biljkama zarolati, malo čvršće kako bi biljke imale dobar kontakt sa zemljom. Rolicu još dodatno omotajte da bude stabilna i stavite u neku posudu sličnog promjera. Zalijevajte biljke na uobičajeni način, bez bojazni, jer papir i zemlja će dobro u sebe primati vlagu, a biljke će razviti korijen čitavom dužinom koja im je u zemlji. Na taj način ćete dobiti vrlo jake i čvrste sadnice. </span></p><p><span style="color: #990000; font-family: georgia;">Prednost ove metode je i ta što je kasnije biljke kasnije vrlo lako razdvojiti kada budu dovoljno velike za sadnju na gredice. Papir se na kraju skoro potpuno razgradi i ne smeta pri presadnji.</span></p><p><span style="color: #990000; font-family: georgia;">Na ovim slikama vidite kupus koji se činio kao da se ne može spasiti, ali to su kasnije bile divne i zdrave glavice kupusa. :) </span></p><p><span style="color: #990000; font-family: georgia;">1. IZREZATI PLASTIČNU TRAKU</span></p><p><span style="color: #990000; font-family: georgia;">2. POLOŽITI PAPIRNATU TRAKU, POŠPRICATI</span></p><p><span style="color: #990000; font-family: georgia;">3. STAVITI SLOJ ZEMLJE, POŠPRICATI</span></p><p><span style="color: #990000; font-family: georgia;">4. POREDATI BILJKE</span></p><p><span style="color: #990000; font-family: georgia;">5. STAVITI SLOJ ZEMLJE, POŠPRICATI</span></p><p><span style="color: #990000; font-family: georgia;">6. ZAROLATI I STAVITI U POSUDU</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjdix7M4G4Kn6Tjz2bj4CuJkXlTIHfmpqrbCtuALlO-X0UDwcDpKKjJleayYJdDQQl7oErEndH--gLi9od6X7UOTI8whPHm-B645fqJeeH-qx4wtCgWIBUBEHwMHAUc2TZ8KRkQLfvFUr_XFljE38_JdxCaCwAbgC9Ta0cme3Kz2cAoRSDWmNq8whOj8A" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2592" data-original-width="1456" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjdix7M4G4Kn6Tjz2bj4CuJkXlTIHfmpqrbCtuALlO-X0UDwcDpKKjJleayYJdDQQl7oErEndH--gLi9od6X7UOTI8whPHm-B645fqJeeH-qx4wtCgWIBUBEHwMHAUc2TZ8KRkQLfvFUr_XFljE38_JdxCaCwAbgC9Ta0cme3Kz2cAoRSDWmNq8whOj8A=w360-h640" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj5iO3UGkEC2aaHTI5C2nBn4GMF3KyvtcNzKN-Ha3ctFgIc0vGs55jfns_GtNrwo1gRMEumJBjaIzq219LU965k8QoWsugliclTJhyiAILE1Xr0ngWSmFxdFuev8zlSNccVRKKMujrrcqR4LtKEljKrCoOYhlk4gd0m-P7pQVP5fDvkpA5YBQ70UCCJCg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1456" data-original-width="1465" height="637" src="https://blogger.googleusercontent.com/img/a/AVvXsEj5iO3UGkEC2aaHTI5C2nBn4GMF3KyvtcNzKN-Ha3ctFgIc0vGs55jfns_GtNrwo1gRMEumJBjaIzq219LU965k8QoWsugliclTJhyiAILE1Xr0ngWSmFxdFuev8zlSNccVRKKMujrrcqR4LtKEljKrCoOYhlk4gd0m-P7pQVP5fDvkpA5YBQ70UCCJCg=w640-h637" width="640" /></a></div><br /><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgKZ_O1zuUDpRksFWyct_85SX41-8t0gL4ygDdv2LkP_rrE-zO1qMEheziCnojg1uv1TEih6SxhKFZoBJ-p-VcqjFUX1vJfbo7oqQ2Uq9-8D2vv5K4dcL-InfUqVQ5BZ1Qsd2vH6VPddgvKu7vqsggqOQ8YemJ3_HS98c7DumWoZxpeaUWRDmK_stJzzg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="937" data-original-width="1249" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgKZ_O1zuUDpRksFWyct_85SX41-8t0gL4ygDdv2LkP_rrE-zO1qMEheziCnojg1uv1TEih6SxhKFZoBJ-p-VcqjFUX1vJfbo7oqQ2Uq9-8D2vv5K4dcL-InfUqVQ5BZ1Qsd2vH6VPddgvKu7vqsggqOQ8YemJ3_HS98c7DumWoZxpeaUWRDmK_stJzzg=w640-h480" width="640" /></a></div><br /><br /><p></p><p>Update: Evo malo detaljnjih fotografija sa prikazom "korak po korak", radi se o preraslom celeru.</p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1buae9n6yolVKoIIYpHAs0ZrKXzpFSjWFJxyCXCjBEjZKwFcOQRtYMa82ZR6Sg1iqytpBB3JOABRIagQhzpJY1-S5XpdgoGretGEY6Blmt8nZOFwrfeJHHfN8bPf18iDuKpuldzlqT_ABm42G69Vj-1iR4x4cAsQuiU9UIFOf9Jk_14WuRYaG1GmPdg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="926" data-original-width="757" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1buae9n6yolVKoIIYpHAs0ZrKXzpFSjWFJxyCXCjBEjZKwFcOQRtYMa82ZR6Sg1iqytpBB3JOABRIagQhzpJY1-S5XpdgoGretGEY6Blmt8nZOFwrfeJHHfN8bPf18iDuKpuldzlqT_ABm42G69Vj-1iR4x4cAsQuiU9UIFOf9Jk_14WuRYaG1GmPdg=w523-h640" width="523" /></a></div><br /><br /></div><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/a/AVvXsEiUB3Dxcg1FlTtxyo2j7qOO6AxJBTJfBH92hp4WffQ8AsO2wXO1W0q1OYm_JBzApvTSr3yrkNc4WD_NYr_uhTHsQOSMUZ0OkwYQTSfSzLWTVozfAZuAczMsWH6nh4DaupgOj62Q8JBzVbv2PbvDduRQUxECIxMJj7RWgR2qT7jwbpdjncoJLfU2EIPxDQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="871" data-original-width="680" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiUB3Dxcg1FlTtxyo2j7qOO6AxJBTJfBH92hp4WffQ8AsO2wXO1W0q1OYm_JBzApvTSr3yrkNc4WD_NYr_uhTHsQOSMUZ0OkwYQTSfSzLWTVozfAZuAczMsWH6nh4DaupgOj62Q8JBzVbv2PbvDduRQUxECIxMJj7RWgR2qT7jwbpdjncoJLfU2EIPxDQ=w499-h640" width="499" /></a></div><br /><br /><p></p>Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-15549312182035198002020-06-15T20:58:00.000+02:002020-06-15T20:58:21.642+02:00Salata od kuhane govedine<font color="#b51200" face="georgia">Nakon kuhanja goveđe juhe, ostane fini komad mesa od kojeg se može napraviti još nekoliko ukusnih jela. Jedno od njih je govedina na salatu. </font><div><font color="#b51200" face="georgia">Govedina je u sebe upila sve okuse povrća s kojim se prethodno kuhala u juhi sad ju samo treba ohladiti, narezati na manje komadiće, dodati joj luka narezanog na listiće, još je bolje pomiješati mladi i stari luk. Dobro popapriti, posoliti, pouljiti i nakapati sa malo octa. </font></div><div><font color="#b51200" face="georgia">Sve treba prilagoditi sebi i svom ukusu. </font></div><div><font color="#b51200" face="georgia">Odlična je s bučinim uljem. Neki ovu salatu rade sa još toplom govedinom iz juhe, no meni je najukusnija kada se radi od ohlađenog mesa, tada upije i manje masnoće, a nakon pola sata stajanja u hladnjaku je pravi osvježavajući i zasitni obrok. </font></div><div><font color="#b51200" face="georgia">Uz to odlično idu kuhana jaja (ili samo žumanjci) koji se mogu umiješati u samu salatu ili servirati pokraj. Moj izbor je najčešće samo fini domaći kruh i pokoja svježa crvena rotkvica jer u kombinaciji sa lukom odlično pomaže probavljivosti masnoće iz ove salate.<br /></font>
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<br /></div>Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-4398541951314254622020-03-07T00:22:00.000+01:002020-06-15T22:37:35.225+02:00Rizi-bizi s kukuruzom i piletinom<div style="text-align: center;">
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Sastojci: </span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">(mjera je šalica od 2,5 dl)</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">pola pilećih prsa bez kosti, 1 glavica luka, 1 češanj češnjaka, 1 veća mrkva, 1 šalica riže (arborio), 3 šalice vode, pola šalice graška (sirovog ili smrznutog), pola šalice kukuruza šećerca (sirovog ili smrznutog), sol, papar, po želji lovorov list, par žlica masti ili ulja</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><b>Kako najjednostavnije skuhati rižu? </b></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Važno je da koristimo ARBORIO rižu i da omjer riže i vode bude 1:3 </span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">U posudu staviti par žlica masti ili ulja, zagrijati, dodati rižu i miješati na najjačoj vatri oko pola minute dok se ne počne čuti pucketanje. Tada zaliti <u>vrućom</u> vodom, posoliti, poklopiti i pustiti da zakuha. Kada riža počne kuhati, pustiti da kuha još 5 minuta, pa ugasiti vatru, ostaviti poklopljeno i ne dizati poklopac kako bi se proces kuhanja nastavio bez vatre. Nakon 30 minuta riža će biti gotova.</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Za to vrijeme pripremati meso i povrće:</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Pileći file narezati na kocke i staviti na vruću masnoću, posoliti, popapriti i pržiti povremeno miješajući dok se kocke mesa ne zarumene. Dodati luk i češnjak, pa pržiti još sve zajedno dok luk ne omekša i požuti. Dodati grašak, kukuruz i mrkvu narezanu na kockice, podliti vodom (0k0 1 dl) ili još bolje nekim povrtno/mesnim temeljcem ili ostatkom juhe. Poklopiti i pirjati uz povremeno miješanje dok grašak, mrkva i kukuruz ne omekšaju. Paziti da na dnu ima uvijek tekućine kako ne bi zagorjelo i podlijevati prema potrebi. </span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><b>Moja mala "tajna"</b>: Može se po želji dodati jedan lovorov list, na 2-3 minute na kraju kuhanja, jer on daje poseban puni okus. Nakon par minuta ga treba izvaditi da ne ostavi prejaku aromu.</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Ako se koriste već prethodno kuhani grašak i kukuruz (iz limenke) onda ih treba dodati na samom kraju. </span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Rižu pomiješati sa povrćem i mesom i rizi-bizi je gotov :) </span></div>
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Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-62062813613927700482020-01-20T21:08:00.000+01:002020-04-09T11:07:08.661+02:00Jaffa kocke: biskvit sa želeom od naranče<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Već dosta star recept, ali još uvijek ga volimo peći...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2-KIP_gohriwhfKyd4lbn9-7lo_w_ojvpkaCDV88OYjog-et-cGfLRTIlPTZSX2cvzMKhYQI03gclDobezZDRGtE-MNjoGCTAlVNiMqhrzLl9o13XJeQgyMkThuxTyevK4D8EpBk1X0A/s1600/jaffa+kocke+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><img border="0" data-original-height="1600" data-original-width="1188" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2-KIP_gohriwhfKyd4lbn9-7lo_w_ojvpkaCDV88OYjog-et-cGfLRTIlPTZSX2cvzMKhYQI03gclDobezZDRGtE-MNjoGCTAlVNiMqhrzLl9o13XJeQgyMkThuxTyevK4D8EpBk1X0A/s400/jaffa+kocke+%25281%2529.jpg" width="296" /></span></a></div>
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<b><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Biskvit:</span></b><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">3 jaja</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">10 žlica šećera (200 g)</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">10 žlica brašna (160 g)</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1 prašak za pecivo</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1 dcl mlijeka </span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">1 dcl ulja</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><u>za glazuru</u>: 150-200 g čokolade za kuhanje i 6 žlica ulja </span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Jaja umiksati sa šećerom, mlijeko i ulje pomiješati zajedno, dodati u smjesu i pomiješati mikserom. Brašno pomiješati s praškom za pecivo, pa dodati u smjesu i kratko još izmiksati.</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Uliti u namašten i pobrašnjen pleh veličine 20x30 cm (ili na dno staviti pek papir) i peći u zagrijanoj pećnici na 180°C oko 15 minuta.</span><br />
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<b><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Žele krema:</span></b><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">2 pudinga od vanilije</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">5 žlica šećera</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">5 dcl vode</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">2 dcl sirupa za razrijeđivanje od naranče</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Radi se kao puding. Pudinge i šećer pomiješati s 2 dcl vode, a ostatak vode i sirupa staviti da kuha. Kada zakuha, skloniti s vatre, dodati smjesu pudinga i šećera, miješati da se poveže, vratiti na vatru i kuhati miješajući dok se ne pojave mjehurići. Boja će prijeći iz bijele u staklasto narančastu.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Vruće izliti na biskvit, preliti čokoladnom glazurom, ohladiti i rezati na kocke.</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Prije posluživanja može se ukrasiti šlagom i narančom.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b>Čokoladna glazura: </b>150-200 g čokolade za kuhanje i 6 žlica ulja rastopiti u mikrovalnoj ili na sasvim laganoj vatri, izliti ravnomjerno na kolač i ohladiti.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><u>Savjet</u>: Ako želite da je biskvit sočan, prije nego izlijete žele, žlicom nakapajte na biskvit sok od naranče (oko 10 žlica soka). </span><br />
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<br />Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-3384487562298195902019-11-30T19:36:00.001+01:002022-12-20T18:06:05.129+01:00Stakleni keksići<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">O<span style="font-size: medium;">ve simpatične keksiće nije teško napraviti, a ako uz sebe imate bar još dvije male ručice zadovoljstvo će biti još veće.<br />Izaberite svoj ( ili moj dolje napisani) recept za vanili kekse/krancle/vanilice/zvjezdice ili kako ih sve zovemo... Treba vam još i nešto tvrdih voćnih bombona (npr. 505 s crtom).<br />Od tijesta izrežite oblike, poslažite ih na pleh obložen pek papirom, u sredinu svakog keksa stavite hrpicu izdrobljenih bombona (ja ih drobim batom za meso). Pazite da hrpica ne dodiruje tijesto jer će vam masnoća iz tijesta ući u bombon i neće biti proziran.<br />Pecite u zagrijanoj pećnici na 170°C oko 10 min dok se bomboni sasvim rastope i ispune šupljinu keksića.<br />Pleh s keksićima izvadite iz pećnice, ostavite da se sasvim ohlade i tek tada uklonite s pleha.</span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">Ako keksiće planirate vješati na bor ili slično tada prije pečenja slamčicom izbušite rupicu za konac.</span></div>
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<span style="font-size: medium;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Ako keksiće ne namjeravate jesti, već vam služe samo za ukras, tada vam može poslužiti drugi recept - bez maslaca i jaja, jer je jeftinije.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Ako želite tamne keksiće, 2-3 žlice brašna zamijenite kakao prahom, a za dodatni božićni miris dodajte 1 žličicu mljevenog cimeta.</span></span></div>
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<span style="background-color: #ea9999;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">Tijesto za staklene keksiće</span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">300 g brašna</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">1 paketić praška za pecivo</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">150 g maslaca</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">50 g šećera u prahu</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">1 vrećica vanilin šećera</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">1 jaje</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">Brašno pomiješati sa praškom za pecivo, maslac sobne temperature staviti u brašno, pa ga prstima umrviti zajedno sa brašnom (ako je maslac hladan i tvrd najbolje ga je narezati nožem na listiće ili ga naribati na ribež kao jabuku).</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">U takvu mrvičastu smjesu dodati šećer i vanilin šećer i na kraju jaje, pa umijesiti glatko tijesto.</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">Umotati ga u foliju i ostaviti do pola sata u hladnjaku.</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">Izvaditi iz hladnjaka, pustiti da najviše desetak minuta odmori i razvaljati ga na pobrašnjenoj površini (debljina oko 3 mm).</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">Vaditi oblike modlicama, slagati na pleh obložen pek papirom i peći u zagrijanoj pećnici na 170°C najviše 10 minuta, jer moraju ostati blijedi. </span></div>
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<span style="background-color: #ea9999;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">Dr. Oetker keksići bez maslaca i jaja (za ukras)</span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">400 g glatkog brašna</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">250 g margarina</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">150 g šećera</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">1 vrećica vanilin šećera</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">sok jednog limuna</span></div>
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<span style="font-size: medium;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Postupak kao u prethodnom receptu</span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">bomboni za keksiće npr:</span></div>
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Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-73272543151220064182019-05-16T09:28:00.002+02:002022-11-05T19:57:32.600+01:00Varivo od poriluka s ječmom i suhim mesom ili kobasicom<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Ukusno i zasitno jelo, a jednostavno za pripremu.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">U 2 l hladne vode staviti pola šalice ječma prethodno ispranog u mlakoj vodi, suho meso prema izboru (špek, rebrica, kobasice...), jednu mrkvu narezanu na kockice i jedan sitno narezan češanj češnjaka. Posoliti i pustiti da se kuha. Prije nego ječam sasvim omekša dodati na kockice narezana dva krumpira i dvije šalice narezanog poriluka. Dodati žličicu mljevene crvene paprike, malo papra i nastaviti kuhati dok ječam i krumpir sasvim ne omekšaju. </span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Po želji se može napraviti zaprška ili se jedan dio krumpira zdrobi u pire kako bi se dobila </span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">gustoća jela.</span><br />
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Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-24615029567634871672019-04-02T17:12:00.001+02:002021-03-23T13:28:17.071+01:00Uskrsno ukrašavanje jaja i nekoliko zgodnih ideja :) <div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000;">Dok su djeca još mala i veseli ih šarenilo na uskrsnom stolu, možemo dati mašti na volju i na razne načine se poigrati s ukrašavanjem. </span><br />
<span style="color: #990000;">Moju kćer koja je uskoro tinejđerica još uvijek veseli taj kreativni dio priprema za uskrsne blagdane, pa svake godine s veseljem ponavljamo svoj mali ritual: skidanje ljuski sa luka, branje cvjetova i listova, rezanje starih čarapa, vreča od krumpira, traženje špagica i gumica po ladicama...<br />Kod nas je obavezno kuhanje jaja sa ljuskama od luka koje im daju lijepu ciglastu boju. Na jaje položimo listić ili cvijet neke biljke sa livade, čvrsto omotamo najlon čarapom, učvrstimo špagicom i stavimo u hladnu vodu s ljuskama luka da se kuha. </span><span style="color: #990000;">Što ima više ljuski, boja je intenzivnija. Kako bi spriječili da jaja prilkom kuhanja popucaju treba u vodu dodati 1 žlicu octa. </span><span style="color: #990000;">Pustiti da lagano ključa oko 10 minuta, pa ostaviti da se ohladi. </span><br />
<span style="color: #990000;">Tada se jaja vade iz vode, a to nam je najljepši dio, jer tada otkrivamo koliko smo bile uspješne i strpljive, jer nije baš lako dobro namjestiti cvjetić ili listić koji se stalno trudi pobjeći lijevo ili desno... :) </span><br />
<span style="color: #990000;">Lijepi efekt ostavljaju na ljusci i mrežaste vreće u kojima kupujemo krumpir, njih isto treba čvrsto omotati oko jaja, a još jedan zgodan način je omatanje gumice oko jaja koja ostavlja na jajetu svijetli trag. </span><span style="color: #990000;">Gumice znaju također biti svojeglave, pa taman kad sve namjestite, jedna sklizne dole i onda opet sve iz početka.</span><br />
<span style="color: #990000;">Na slikama ispod se lako može prepoznati kojom tehnikom je jaje ukrašeno. </span><br />
<span style="color: #990000;">Naravno, moja kćer voli i razne kupovne naljepnice i omotnice sa uskrsnim motivima, pa obavezno i njih koristimo za ukrašavanje. Jaja još samo treba premazati malom količinom jestivog ulja (dovoljna je samo kap po jajetu) da dobiju sjaj. </span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">i još malo jako jednostavnih ideja od kuhanih jaja koje sam pronašla na <u>internetu</u>:</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">-kuhana jaja, zrna papra upotrijebljena za oči, kuhana/sirova mrkva za kljunčiće i brkove, paprika i brokula za krijestu i nožice...</span><br />
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<span style="color: #990000;">- krema od žutanjaka (kuhani žutanjci pomiješani sa majonezom), stavljena na perece, oči od nekih crnih sjemenki i kljunčići vjerojatno od sirove ili kuhane mrkve</span><br />
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<span style="color: #990000;">- jaja punjena kremom od žutanjaka, oči od crnog papra, kljunčići od mrkve, krijestice od listića kopra...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EffU3CghLODnTwdJXBugitcux65Gxd_0xWBpvfx6fLcCPOQWUTnS_Bk45Rpuplx37QIIkmtNuA44rmkojJKYHXZx69qntqs2hfp4tS84im20qia_LXdgObty0MPWCUYW9Vg92EM21wbx/s1600/70890e6172b975ae117da9109947c196--easter-salad-baby-chicks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="739" data-original-width="700" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EffU3CghLODnTwdJXBugitcux65Gxd_0xWBpvfx6fLcCPOQWUTnS_Bk45Rpuplx37QIIkmtNuA44rmkojJKYHXZx69qntqs2hfp4tS84im20qia_LXdgObty0MPWCUYW9Vg92EM21wbx/s400/70890e6172b975ae117da9109947c196--easter-salad-baby-chicks.jpg" width="378" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJBrGVMv5InB4oN8hXbYgq6oyzIruYM0L3lyf1AlTyyVJXpwK-thauFtukZ6Y0VQvDK5f-BWppllyK_cwEiG1Vh18y_s3FA4RgHNc7hcpqVVVBQ6c-X_MXR4kl9bTasNNtWmO_oKXGq8h/s1600/Easter-Egg-Chicks-5-600x900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJBrGVMv5InB4oN8hXbYgq6oyzIruYM0L3lyf1AlTyyVJXpwK-thauFtukZ6Y0VQvDK5f-BWppllyK_cwEiG1Vh18y_s3FA4RgHNc7hcpqVVVBQ6c-X_MXR4kl9bTasNNtWmO_oKXGq8h/s400/Easter-Egg-Chicks-5-600x900.jpg" width="266" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6uMj3KsARjAFNvxD-kv6XdoDeKR2FKoJXPujlIjv3eMbE4powpSNJ6aZs8tzFpGJobvohGubhGiHT_36ujU6EvojU_n4caZvN6tELWjSHE-cVu5QAOLlS0xD_G_XJpi1jRiIh-k-dYj8/s1600/Hardboiled-egg-chicks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="318" data-original-width="500" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6uMj3KsARjAFNvxD-kv6XdoDeKR2FKoJXPujlIjv3eMbE4powpSNJ6aZs8tzFpGJobvohGubhGiHT_36ujU6EvojU_n4caZvN6tELWjSHE-cVu5QAOLlS0xD_G_XJpi1jRiIh-k-dYj8/s400/Hardboiled-egg-chicks.jpg" width="400" /></a></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">- bjelanjci za latice, žumanjci za sredinu, stabljika i listovi od vlasca</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4EYproTttLTwrvHOEGFMeMeFY7lpOakziRdumwoAuHkWt-nsTsoDi6aJopOfkj5CxtUUNNOfO-rp7dUeC3Wgm8peRSTVfqdLKJLZkiWwvITKG8gRwG_rUMMPTUIES26GA2IcWwPEbYzXm/s1600/How+to+make+a+daisy+out+of+deviled+eggs+1+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1483" data-original-width="1483" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4EYproTttLTwrvHOEGFMeMeFY7lpOakziRdumwoAuHkWt-nsTsoDi6aJopOfkj5CxtUUNNOfO-rp7dUeC3Wgm8peRSTVfqdLKJLZkiWwvITKG8gRwG_rUMMPTUIES26GA2IcWwPEbYzXm/s400/How+to+make+a+daisy+out+of+deviled+eggs+1+.jpg" width="400" /></a></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">- mišići od jaja sa ušima od rotkvica i brčićima od vlasca</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-SPq0IVWVqcyFkmUIpHlKWVPBCRG2q6EjdkGXi4J23mKIdPfuia6NU1oEXyFfWv4sVJyPD9joOnvxkk_hYH24RhyFLjurPFbyYr8N_o6EpkvF9xAt8-iGIBJX4q3NJkvnskyLJTS7J3K/s1600/how-to-make-mouse-deviled-eggs-feature.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="700" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-SPq0IVWVqcyFkmUIpHlKWVPBCRG2q6EjdkGXi4J23mKIdPfuia6NU1oEXyFfWv4sVJyPD9joOnvxkk_hYH24RhyFLjurPFbyYr8N_o6EpkvF9xAt8-iGIBJX4q3NJkvnskyLJTS7J3K/s400/how-to-make-mouse-deviled-eggs-feature.jpg" width="400" /></a></div>
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<br />Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-87962059062986806202019-03-04T22:50:00.000+01:002019-12-05T17:19:37.666+01:00Probajte napraviti: Žarbo kocke od lažnog dizanog tijesta<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Ovo tijesto hvalim gdje god imam priliku jer je jako jednostavno za izradu, a odlična je zamjena za kolače koji se inače rade sa dizanim tijestom, poput Žarbo kocki.</span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpLx01cNrvNY9FeODrJQzsjyh1IO1gSTC4Z8UNl9dKoPsWJy4NgmtIQTwCmn_ZaShuGGr1j5KQhHeDdop5sYYP8MEZCnG2n5wxf5Zkcpd2JrbXt55gCMpOHLep3f4_-GaCJvn8ingUVTT/s1600/WP_20170108_23_18_24_Pro.jpg" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="899" data-original-width="1600" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpLx01cNrvNY9FeODrJQzsjyh1IO1gSTC4Z8UNl9dKoPsWJy4NgmtIQTwCmn_ZaShuGGr1j5KQhHeDdop5sYYP8MEZCnG2n5wxf5Zkcpd2JrbXt55gCMpOHLep3f4_-GaCJvn8ingUVTT/s400/WP_20170108_23_18_24_Pro.jpg" width="400" /></a></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Tijesto:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #990000;">(za 3 kore) </span><i><span style="background-color: #fce5cd; color: #990000; font-size: x-small;">neka vas ne buni što su na slici 4 kore, pekla sam u mini-pećnici na plehu malih dimenzija, pa ih je ispalo 4 od ove količine tijesta</span></i></span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">600 g brašna</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">1,5 vrećica praška za pecivo</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">300 g svježeg kravljeg sira (manje masnog)</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">9 žlica mlijeka (ako je iz hladnjaka, malo ga ugrijati)</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">12 žlica ulja</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">150 g šećera</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">1 vrećica vanilin šećera</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">2 manja jaja (veličina «S»)</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">prstohvat soli</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><b>...</b></span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Za nadjev koristiti pekmez po želji kojem dodamo malo ruma, a preko pekmeza posipamo mljevene orahe ili mak, te šećer i grožđice.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Potrebno je oko 200 grama oraha ili maka i 100 grama šećera.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><b>...</b></span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Izrada kora:</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Sir propasirati ili usitniti vilicom ili štapnim mikserom, blenderom i sl. da postane kremast.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">U jednoj posudi pomiješati brašno zajedno sa praškom za pecivo.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">U drugoj posudi pomiješati sve ostale sastojke, te dodati u brašno.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Miješati mikserom sa spiralnim nastavcima najprije najmanjom, a zatim najvećom brzinom, ne duže od 15 - 20 sekundi da tijesto ne bi postalo ljepljivo. Može se slobodno i rukama izmiješati umjesto miksera.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Istresti na pobrašnjenu podlogu, formirati tri jednaka dijela za kore. Prvu koru razvaljati, namotati na valjak, prenijeti na pleh, premazati pekmezom, posuti orasima i šećerom, pa nastaviti i sa druge dvije kore.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Kolač prije pečenja izbockati čačkalicom da se ne napuhava.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Staviti peći u zagrijanu pećnicu na 180°C dok kolač ne porumeni.</span>Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-16356919725318451292019-01-03T15:39:00.000+01:002019-01-03T15:39:00.335+01:00ULTRA GROSS kuharice, čitajte ili preuzmite i uživajte u odličnim tradicionalnim i modernim receptimaOd njihovih odličnih kuharica imam samo jednu u papirnatom obliku, ali na sreću, neke su raspoložive na netu, pa sam ovdje stavila sve linkove na koje sam naišla.<br />
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<b><u>Blagdanska gozba, 2012.</u></b><br />
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čitajte na linku: <a href="https://issuu.com/ultragros-doo/docs/kuharica_ultra_gros" target="_blank">https://issuu.com/ultragros-doo/docs/kuharica_ultra_gros</a><br />
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<b><u>Raskošan blagdanski stol, Božić 2013.</u></b><br />
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čitajte na linku: <a href="https://issuu.com/kajgod/docs/kuharica2013_za_web" target="_blank">https://issuu.com/kajgod/docs/kuharica2013_za_web</a><br />
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<b><u>Slasna Uskrsna jela, ožujak 2015.</u></b><br />
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čitajte ili preuzmite na linku: <a href="https://www.ultragros.hr/kuharica/uskrsna-kuharica-2015-3">https://www.ultragros.hr/kuharica/uskrsna-kuharica-2015-3</a><br />
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<b><u>Ljetna kuharica, svibanj 2015</u></b></div>
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čitajte ili preuzmite na ovom linku: <a href="https://www.ultragros.hr/kuharica/ljetna-kuharica-2015-10" target="_blank">https://www.ultragros.hr/kuharica/ljetna-kuharica-2015-10</a></div>
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<b><u>Zimska kuharica, 2015</u></b><br />
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čitajte ili preuzmite na linku: <a href="http://www.ultragros.hr/kuharica/zimska-kuharica-2015-9" target="_blank">http://www.ultragros.hr/kuharica/zimska-kuharica-2015-9</a><br />
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<b><u>Zdrava, brza i ukusna jela, proljeće 2016</u></b><br />
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čitajte ili preuzmite na linku: <a href="http://lonia.hr/lonia-kutak/kupci/zdrava-brza-i-ukusna-jela" target="_blank">http://lonia.hr/lonia-kutak/kupci/zdrava-brza-i-ukusna-jela</a><br />
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<b><u>Najbolje kuhinje svijeta, prosinac 2016</u></b><br />
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čitajte ili preuzmite na linku: <a href="http://lonia.hr/images/uploads/414/kuharica-bozic-2016.pdf" target="_blank">http://lonia.hr/images/uploads/414/kuharica-bozic-2016.pdf</a><br />
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<b><u>Radost blagdanskog stola, 2017</u></b><br />
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čitajte ili preuzmite na linku: <a href="http://lonia.hr/images/uploads/416/kuharica-bozic-2017-02.pdf" target="_blank">http://lonia.hr/images/uploads/416/kuharica-bozic-2017-02.pdf</a><br />
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<b><u>Tajne dobrog roštilja & sve za piknik, ožujak 2017</u></b><br />
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<img border="0" data-original-height="800" data-original-width="562" height="400" src="https://lonia.hr/images/made/images/uploads/KUHARICA-PROLJECE-2017-01_594_846_80.jpg" width="280" /></div>
<b><u><br /></u></b>čitajte ili preuzmite na linku: <a href="http://lonia.hr/images/uploads/415/kuharica-proljece-2017.pdf" target="_blank">http://lonia.hr/images/uploads/415/kuharica-proljece-2017.pdf</a>Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-43510886242273430312018-12-18T23:24:00.003+01:002020-04-09T11:07:08.603+02:00Marijina najdraža žele rolada u oblatni<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Ovo je omiljena rolada moje kćeri. Pošto voli žele bombone i čokoladu, kreirala sam za nju ovaj recept prije nekoliko godina i od tada je svaki Božić i Uskrs na našem stolu.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Odlična je, naravno i bez žele bombona. Probajte, napravite ju po svojoj želji.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2b8x_THs3qD8xx65YqX9p-M1-DbmXU14rXxME8K8zZuyDL-dXTmfzuFjXH1rs-yCfRR6smLKHnMjKhlrQcBiEu6rcSZXAsmz9wkpg0s7ECx5BMMgLE6gKqYPhmGkvIKzHMG4jjMb5z68S/s1600/WP_20170106_16_06_50_Pro.jpg" imageanchor="1" style="font-family: Georgia, "Times New Roman", serif; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="899" data-original-width="1600" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2b8x_THs3qD8xx65YqX9p-M1-DbmXU14rXxME8K8zZuyDL-dXTmfzuFjXH1rs-yCfRR6smLKHnMjKhlrQcBiEu6rcSZXAsmz9wkpg0s7ECx5BMMgLE6gKqYPhmGkvIKzHMG4jjMb5z68S/s400/WP_20170106_16_06_50_Pro.jpg" width="400" /></a></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Količina za jednu manju oblatnu (27 x 37 cm):</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">150 g maslaca</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">100 g šećer u prahu</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">100 g čokolade za kuhanje</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">50 g mljevenih keksa</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">50 g mljevenih oraha</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">1 žlica kakaa u prahu</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">žele bomboni</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">1 kom oblatne</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Maslac sobne temperature i šećer pjenasto umutiti mikserom (oko 10-15 sekundi). Dodati otopljenu čokoladu koja ne smije biti vruća, već samo topla, u tekućem stanju. Dodati kekse, orahe i kakao, te kratko pomiješati u jednoličnu masu.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Oblatnu položiti na vlažnu kuhinjsku krpu i prekriti još jednom kuhinjskom krpom, pa kad oblatna omekša namazati ju nadjevom, rasporediti žele bombone narezane na kockice i umotati ju u roladu.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Umotati roladu u suhu krpu ili papir i staviti na hladno da se prosuši i nadjev stisne. Nakon otprilike 6-8 sati može se rezati i jesti.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6vK_6eWatK0SFeKDuxp78w_vYaLfVdslo5e20GCrI0gUG74DSu0o2b8lgPnBYko0he9Cn7oOnQ2_8AUIg-8C5NiYq2d-l62aYlpla6ib9yxzcG8kmBcv3cOzfuvPVg0N7aR9GGqy3pwI/s1600/WP_20170106_16_03_54_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="899" data-original-width="1600" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6vK_6eWatK0SFeKDuxp78w_vYaLfVdslo5e20GCrI0gUG74DSu0o2b8lgPnBYko0he9Cn7oOnQ2_8AUIg-8C5NiYq2d-l62aYlpla6ib9yxzcG8kmBcv3cOzfuvPVg0N7aR9GGqy3pwI/s400/WP_20170106_16_03_54_Pro.jpg" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNcgDUvQMkDXFkcRAP2iVtAwyFFPuYKszCixnervxQVt_iLqphNv2y7vTztwStOgIDkoyNZdDt2V5fAtp5q6a3yKKkhkFMcYdpz6wxmx0klEjuwsf2kHJx4GNTRKQea32pLrwhCtsKD6R/s1600/WP_20170106_16_09_20_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="986" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNcgDUvQMkDXFkcRAP2iVtAwyFFPuYKszCixnervxQVt_iLqphNv2y7vTztwStOgIDkoyNZdDt2V5fAtp5q6a3yKKkhkFMcYdpz6wxmx0klEjuwsf2kHJx4GNTRKQea32pLrwhCtsKD6R/s400/WP_20170106_16_09_20_Pro.jpg" width="400" /></span></a></div>
Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-45317427376034068932018-12-17T20:16:00.000+01:002020-04-09T11:07:08.614+02:00Šape sa svinjskom masti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTiTM3P5YOWtHH64gfr3sRCD1bRVhxU_3nILDEPHlTmWgbY4K32zIh2GoKPggrhFQrCGq0ULtINBbNUZ7GK263tC4OpjwYoFdngHOSSz1uQboWXBqD0D5CkrFv1vzatUI1S1N8eQopXXd/s1600/WP_20151227_16_38_28_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1101" data-original-width="1600" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTiTM3P5YOWtHH64gfr3sRCD1bRVhxU_3nILDEPHlTmWgbY4K32zIh2GoKPggrhFQrCGq0ULtINBbNUZ7GK263tC4OpjwYoFdngHOSSz1uQboWXBqD0D5CkrFv1vzatUI1S1N8eQopXXd/s320/WP_20151227_16_38_28_Pro.jpg" width="320" /></span></a></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">3 šalice brašna</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">2 šalice oraha</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">1 šalica šećera</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">1 vrećica vanilin šećera</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">1 šalica masti</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">2 jaja</span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Brašno, orahe i šećer pomiješati, jaja kratko izmiješati pjenjačom ili vilicom, pa zajedno sa mašću dodati svemu ostalom. Rukama umijesiti kompaktnu kuglu. </span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">U slučaju da se mrvi dodati 2 žlice mlijeka. Meni se to nikada nije događalo, jer sam koristila jaja veličine "L", pa nije bilo potrebno dodavati još tekućine. </span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Tijesto omotati folijom i neka odmori 15 minuta u hladnjaku. Modlice za šape treba namastiti ili nauljiti i posuti oštrim brašnom, pa puniti kuglicama tijesta koje treba utisnuti u modlicu. ne puniti do vrha jer jako narastu. Dovoljno je ostaviti jednu trećinu praznu. Peći 15 - 20 min u zagrijanoj pećnici na 180°C.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Pečene izvaditi, pa vruću modlicu preokrenuti, (ruke zaštititi kuhinjskom rukavicom ili krpom) lupnuti po dnu drškom od noža da bi šapa ispala. Najbolje ispadaju iz kalupića kad se malo ohlade, ali budu još uvijek vruće. Još tople uvaljati i šećer u prahu. </span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Da bi postigle najljepši okus i mekoću moraju stajati u zatvorenoj posudi par dana.</span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><b style="background-color: #ea9999;">ŠAPE po receptu PETRE JELENIĆ, poznate hrvatske slastičarke</b></span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><u>Sastojci</u>: 500 g brašna (pola oštrog, pola glatkog), 300 g maslaca ili masti (odlično je i s pola maslaca - pola masti), 300 g šećera, 2 jaja, 180 g mljevenih oraha, na vrh žličice mljevenog klinčića, pola žličice mljevenog cimeta, prstohvat soli, za posipanja: 200 g šećera u prahu, vanilin šećer.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Postupak: Od svih sastojaka umijesite prhko tijesto. Omotajte ga prozirnom folijom, pa stavite u hladnjak da se malo stisne. Od tijesta trgajte manje komade, pa svaki utisnite u kalupić. Kalupi moraju biti suhi, premazani masnoćom i posuti brašnom. Napunite sve kalupiće pa stavite peći na 180°C oko 15 min. Šape moraju dobiti malo boje, ali moraju ostati svijetle. Još vruće vadite iz kalupa i uvaljajte u šećer pomiješan s vanilin šećerom. Pustite da se ohlade. Spremite ih u kutiju i držite na suhom i tamnom.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Šape su ukusne i ako se jedu svježe, ali najbolje su kad odstoje nekoliko dana.</span><br />
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Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-39001138147529702992018-12-17T11:09:00.000+01:002020-04-09T11:07:08.570+02:00Starinski vanilin roščići od samo 3 sastojka<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Ove prefine, prhke kiflice samo se tope u ustima. Probala sam ih na jednom obiteljskom okupljanju i stvarno su me oduševile. Draga gospođa koja ih je radila kaže da je recept jako star i rado mi ga je dala.</span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Sastojci:</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">400 g glatkog brašna</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">250 g maslaca</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">100 g šećera u prahu i još dodatno za posipavanje kiflica</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Brašno i šećer pomiješati u zdjeli, iznad toga rezati maslac na manje komadiće, pa ga prstima dobro umrviti u brašno i šećer.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Formirati nekoliko valjaka od tijesta, omotati prozirnom folijom i ostaviti do 20 minuta u hladnjaku.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Nakon vađenja iz hladnjaka tijesto neka odstoji desetak minuta i tada treba formirati roščiće (kiflice).</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Možete uzimati komadiće, napraviti kuglicu, provaljati dlanom na radnoj površini i formirati kiflicu.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Drugi način je da napravite tanju "kobasicu" od tijesta, nožem rezdijelite na jednake dijelove i od svakog komada formirate kiflicu.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Poslagati ih na pleh sa pek papirom, peći u zagrijanoj pećnici na 170°C oko 5-7 minuta, ovisno koliko su kiflice velike. Moraju ostati bijele, a pečene su čim odozdo dobiju lagano smeđkastu boju.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Ako se uvaljaju u šećer dok su još tople primiti će više šećera. Ja to radim kada se posve ohlade, a tada je i manja mogućnost da će se polomiti. Naravno, mogu se i samo posipati šećerom, već kako tko želi.</span><br />
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Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-77337593148990965592018-12-15T22:17:00.000+01:002021-03-23T22:23:43.508+01:00BOŽIĆNI KOLAČIĆI<p><span style="color: #990000; font-family: georgia;">Jedno tijesto, puno oblika...</span></p><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/AVvXsEj19aUerkc6NTDPUL5y-KS4rNhjcX7Q7fAbf6dqhuozXIg5zRaoEoEEvPgjlLfEHdg8nUu352ssg1iMyDxpiuQu6WG9ZKuiic06f4JP5uf6mqWEoFBGOBNjXVIhjK4goIFwHhEAzELuI77w/s2048/BeFunky+Collage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1534" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19aUerkc6NTDPUL5y-KS4rNhjcX7Q7fAbf6dqhuozXIg5zRaoEoEEvPgjlLfEHdg8nUu352ssg1iMyDxpiuQu6WG9ZKuiic06f4JP5uf6mqWEoFBGOBNjXVIhjK4goIFwHhEAzELuI77w/w400-h300/BeFunky+Collage.jpg" width="400" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dj51fZ1vhIl4t5FnKf8i4zut02MYu_ZBCpnSuks13EZfpXdEJIRd4DHt9TMFz3DH3UUiHmFbOptst88kKbwH09tGs-ew_585mhLyQQeEmL5jUmOiCILn32PDBnT6xi0MMDVdI_zAKKdh/s503/0-02-05-2b41975dc2943daff985e44c59971b3852a251f3963538975893527dded6e50d_afb98c1d.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="503" data-original-width="363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dj51fZ1vhIl4t5FnKf8i4zut02MYu_ZBCpnSuks13EZfpXdEJIRd4DHt9TMFz3DH3UUiHmFbOptst88kKbwH09tGs-ew_585mhLyQQeEmL5jUmOiCILn32PDBnT6xi0MMDVdI_zAKKdh/s320/0-02-05-2b41975dc2943daff985e44c59971b3852a251f3963538975893527dded6e50d_afb98c1d.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="color: #990000; font-family: georgia;">Jednostavno prhko tijesto za keksiće: </span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #990000; font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><span style="color: #990000; font-family: georgia;">250 g glatkog brašna</span></div><div class="separator" style="clear: both;"><span style="color: #990000; font-family: georgia;">pola paketića praška za pecivo</span></div><div class="separator" style="clear: both;"><span style="color: #990000; font-family: georgia;">100 g maslaca sobne temperature</span></div><div class="separator" style="clear: both;"><span style="color: #990000; font-family: georgia;">80 šećera</span></div><div class="separator" style="clear: both;"><span style="color: #990000; font-family: georgia;">1 paketić vanilin šećera</span></div><div class="separator" style="clear: both;"><span style="color: #990000; font-family: georgia;">1 jaje (veličine M)</span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="color: #990000; font-family: georgia;">Pomiješati brašno s praškom za pecivo. Dodati ostale sastojke i lagano umijesiti glatko tijesto. Formirati kuglu, pa spljoštiti da bude iste debljine jer će se jednoliko hladiti. Omotati tijesto prozirnom folijom i staviti oko pola sata u hladnjak.</span></div><div class="separator" style="clear: both;"><span style="color: #990000; font-family: georgia;"><br /></span></div><div class="separator" style="clear: both;"><span style="color: #990000; font-family: georgia;">Radnu površinu lagano posuti brašnom, pa razvaljati tijesto na debljinu od približno ½ cm. Izrezati oblike kalupima i poslagati na pleh obložen pek papirom. Peći u zagrijanoj pećnici na 180°C oko desetak minuta. </span></div><div class="separator" style="clear: both;"><br /></div></div></div><i><span style="color: #38761d;"><b>Borići s kuglicama</b>: - šarene "Smarties" (male) bombončiće utisnuti u sirove boriće i staviti peći. </span></i><p></p><div><i><span style="color: #38761d;"><b>Borići, čizmice, okrugli keksi</b>: - čokoladnom glazurom iscrtati ili premazati keks i posuti ih šarenim mrvicama ili drugim ukrasima.</span></i></div><div><i><span style="color: #38761d;"><br /></span></i></div><div><i><span style="color: #38761d;"><b>Sobovi</b>: - kalupićima u obliku zvona izrezati tijesto, u sirove utisnuti perece za rogove, "smarties" ili "m&m" bombone (kupiti veće i manje) za noseve i oči, pa ispeći. Na ohlađene staviti točkice od čokolade za zjenice.</span></i></div><div><i><span style="color: #38761d;"><br /></span></i></div><div><i><span style="color: #38761d;"><b>Zvjezdice</b>: - pečene spajati džemom, nutellom..., umočiti u čokoladnu glazuru i kokos, orahe, bademe, šarene mrvice...</span></i></div><div><i><span style="color: #38761d;"><br /></span></i></div><div><i><span style="color: #38761d;"><b>Šareni kružići</b>: - u tijesto umiješati šarene mrvice, izrezati krugove, rubove utisnuti u mrvice i ispeći.</span></i></div>Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-50579011326510858892018-12-15T20:43:00.001+01:002021-12-21T14:50:03.714+01:00Puding kiflice (rošćići) od vanilije<p></p><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/AVvXsEgCA2BdNWKImbvD2-7MgRb4wlop1Kp8sFNU06Z5fCf4tVblYNQlrnthUn66Fas5ig6G0kV-HaZ1TJe5EZMWE6s1779CC0Uu0dWM2MAcgnLRUNRo_I8ScLaiR8mqDNXKlh5Kg-bqfVSKb0Rs/s2048/20181223_164201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCA2BdNWKImbvD2-7MgRb4wlop1Kp8sFNU06Z5fCf4tVblYNQlrnthUn66Fas5ig6G0kV-HaZ1TJe5EZMWE6s1779CC0Uu0dWM2MAcgnLRUNRo_I8ScLaiR8mqDNXKlh5Kg-bqfVSKb0Rs/w400-h225/20181223_164201.jpg" width="400" /></a></div><br /><span style="color: #990000; font-family: georgia;"><br /></span><p></p><p><span style="color: #990000; font-family: georgia;">Mirišljavi i ukusni keksići.</span> <span style="color: #990000; font-family: georgia;">Tijesto od kojeg se osim kiflica mogu raditi razni drugi oblici, svakom prema volji. </span></p><p><span style="color: #990000; font-family: georgia;">Sastojci: </span></p><p><span style="color: #990000; font-family: georgia;">125 g maslaca</span></p><p><span style="color: #990000; font-family: georgia;">50 g šećera u prahu</span></p><p><span style="color: #990000; font-family: georgia;">2 paketa pudinga od vanilije</span></p><p><span style="color: #990000; font-family: georgia;">125 g glatkog brašna</span></p><p><span style="color: #990000; font-family: georgia;">Priprema:</span></p><p><span style="color: #990000; font-family: georgia;">Maslac treba odstajati na sobnoj temperaturi da omekša, oko pola sata. Maslac i šećer izmiješati rukom, dodati prah pudinga pomiješan s brašnom, sve izmiješati rukom da nastane glatka smjesa, formirati kuglu, staviti u najlon vrećicu i ostaviti najmanje pola sata u hladnjaku.</span></p><p><span style="color: #990000; font-family: georgia;">Tijesto izvaditi iz hladnjaka, ostaviti desetak minuta da postane manje tvrdo, otkidati komadiće, formirati kiflice i slagati na pleh za pečenje obložen pek papirom. Ako se rade neki drugi oblici, tijesto razvaljati valjkom na debljinu pola centimetra i izrezivati kalupima oblike. </span></p><p><span style="color: #990000; font-family: georgia;">Peći u zagrijanoj pećnici na 180°C oko desetak minuta, ne smiju se dugo peći da ne bi bili pretvrdi.</span></p><p><span style="color: #990000; font-family: georgia;">Ohlađene kiflice ukrasiti po želji. (100 g čokolade za kuhanje pomiješati na sasvim laganoj vatri s 3 žlice ulja, čim čokolada počne mekšati, skloniti s vatre i ona će se sama otopiti od topline ulja. Dobro promiješati da se ulje i čokolada sjedine u lijepu sjajnu smjesu. Toplo koristiti za ukrašavanje.)</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAQ1IPIGKHKiPJeTxsJPBGkOMaueg4H9-ShYpMQ-9wU2EiviMr1ewuDtotTYAb5vL4jzY5vQ5cCrtoEgFXSh5IZqKCetXsSk9NBQOwXVkwnAgZudiR11QUBRtfbYGnfgHQ0nRprJsPBXz/s1280/0-02-05-2b41975dc2943daff985e44c59971b3852a251f3963538975893527dded6e50d_afb98c1d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="1280" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAQ1IPIGKHKiPJeTxsJPBGkOMaueg4H9-ShYpMQ-9wU2EiviMr1ewuDtotTYAb5vL4jzY5vQ5cCrtoEgFXSh5IZqKCetXsSk9NBQOwXVkwnAgZudiR11QUBRtfbYGnfgHQ0nRprJsPBXz/w400-h225/0-02-05-2b41975dc2943daff985e44c59971b3852a251f3963538975893527dded6e50d_afb98c1d.jpg" width="400" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpSzXCZ3_VELKrhY8ETZIisAxtWzmy1r9lLr7H6ayK_VYNSjej8-QNP5fKufXZbbVI58iHpv0AHGeTQnn0rvfqK8KoCOQZ-Qwe6Mi_cFMmUMXJjHmER7iizCcuCySDnWxK_vWUYhiy2zq/s2048/20181222_154558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1152" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpSzXCZ3_VELKrhY8ETZIisAxtWzmy1r9lLr7H6ayK_VYNSjej8-QNP5fKufXZbbVI58iHpv0AHGeTQnn0rvfqK8KoCOQZ-Qwe6Mi_cFMmUMXJjHmER7iizCcuCySDnWxK_vWUYhiy2zq/s320/20181222_154558.jpg" width="320" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJf1oFg1VdSyiUYpLS6XBh_eEvjrxGMEoTDTrBmXD-GdJIRJQNqevXOqpTVEevZj4ffOmSCKD4UNvS9oKH_QDpk0dQ4c2YLyesJ0wNuf2GUwn5xs6GjYMzeodzcNhZTocH9lWOdv3NHx1/s2048/20181222_154653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1152" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJf1oFg1VdSyiUYpLS6XBh_eEvjrxGMEoTDTrBmXD-GdJIRJQNqevXOqpTVEevZj4ffOmSCKD4UNvS9oKH_QDpk0dQ4c2YLyesJ0wNuf2GUwn5xs6GjYMzeodzcNhZTocH9lWOdv3NHx1/s320/20181222_154653.jpg" width="320" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfj9iWC0t84n8syzujp6xIWiNn87vMY8x2wP6YnUUF4BholF6I-g0v_6BRKig30HWui5lzSaCCa4SsR9f_7_c2Xz8qwvQGbKZuRrA-zZL7Kmp6_bbeq6uT8joXp_YmA92jU7lXCTSAcDW/s2048/20181222_165932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1152" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfj9iWC0t84n8syzujp6xIWiNn87vMY8x2wP6YnUUF4BholF6I-g0v_6BRKig30HWui5lzSaCCa4SsR9f_7_c2Xz8qwvQGbKZuRrA-zZL7Kmp6_bbeq6uT8joXp_YmA92jU7lXCTSAcDW/s320/20181222_165932.jpg" width="320" /></a></div><p></p>Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-547028427336932782018-11-18T01:53:00.001+01:002022-11-05T20:46:14.204+01:00Rosti sa mladom blitvom<br /><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8QYcJwF4JJDLMZHbLHP_oIGYAqUoPCvH8tZZbnm668qgIbWduWqW8NcVCZBHNTMNduVIJbAk6dWksdxGF6yBwFILmQ5ByL7RYY7-IJjM-e8sJiQsZKcHcH2flQNv6xgnthZJ02XgoqMXXA1tpe4rLXdGxDgPqc2iT_NLJ0-Nxj-GFONRsrqgU0ZXpQ/s2048/rosti2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1152" data-original-width="2048" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8QYcJwF4JJDLMZHbLHP_oIGYAqUoPCvH8tZZbnm668qgIbWduWqW8NcVCZBHNTMNduVIJbAk6dWksdxGF6yBwFILmQ5ByL7RYY7-IJjM-e8sJiQsZKcHcH2flQNv6xgnthZJ02XgoqMXXA1tpe4rLXdGxDgPqc2iT_NLJ0-Nxj-GFONRsrqgU0ZXpQ/s320/rosti2.jpg" width="320" /></a></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Jednostavno jelo sa par namirnica: krumpir, jaja, blitva, tvrdi sir i začini. Brojke su nepotrebne jer količina sastojaka je proizvoljna, a postupak je slijedeći:</span><br />
<span style="background-color: white;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Naribati krumpir, posoliti ga i ocijediti, popapriti i zapeći na zamašćenoj tavici kao palačinku, sa obje strane dok se ne stvori hrskava zlatna korica. </span></span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Preko toga staviti kratko blanširanu mladu blitvu, par razmućenih jaja i komadiće ementalera.</span></span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Zapeći u pećnici, ali uključiti samo gornji grijač. </span></span><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Umjesto blitve može ići špinat, kelj, raštika, brokula... </span></span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHV9Amg4X6zKdOqbh9hJVQZXA15JJgLUlun63uEbk8h2vjcgiKAQ0ZfxYX6FKibrM8NTO9W7fzAM_aI5lU5pJksSGyC4ssjUWuGr9iSjwnecjTpd40paxRJeZol80kNrcPB9Cp2w49Bxsd937XyOzDNP163vczPP5BNBX_P8JGPXbwyDrADlfVWxmHA/s2048/rosti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHV9Amg4X6zKdOqbh9hJVQZXA15JJgLUlun63uEbk8h2vjcgiKAQ0ZfxYX6FKibrM8NTO9W7fzAM_aI5lU5pJksSGyC4ssjUWuGr9iSjwnecjTpd40paxRJeZol80kNrcPB9Cp2w49Bxsd937XyOzDNP163vczPP5BNBX_P8JGPXbwyDrADlfVWxmHA/s320/rosti.jpg" width="320" /></a></div><br />Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-10985195812463478932018-11-18T01:33:00.001+01:002022-11-05T21:20:27.616+01:00Vrtićka musaka (sa kiselim zeljem, mljevenim mesom i rižom)<span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9t6j09T6eB9DERHEesFv6FWQoB6ZOIF8Yhue70dqsFNZvUdqE1UiVHlwKxZTXaB7dRyx6e4qSx5SYgZeWq42F0LigLpa_UnIsjG1oTBDxj7-6pHwoRH5UEfukKyyMtW7Xq6rzRWtjBWi3zet0GId3_k2h6UnUYRCgo_6Tq_tK7IrluapPHhMZ5LnlA/s298/vrticka%20musaka.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="220" data-original-width="298" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9t6j09T6eB9DERHEesFv6FWQoB6ZOIF8Yhue70dqsFNZvUdqE1UiVHlwKxZTXaB7dRyx6e4qSx5SYgZeWq42F0LigLpa_UnIsjG1oTBDxj7-6pHwoRH5UEfukKyyMtW7Xq6rzRWtjBWi3zet0GId3_k2h6UnUYRCgo_6Tq_tK7IrluapPHhMZ5LnlA/w320-h236/vrticka%20musaka.JPG" width="320" /></a></div><br /><div style="text-align: center;"><br /></div></span>
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<span style="background-color: white;"><span style="font-size: 13px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><br />(ne mora se strogo držati količine, jer netko voli više riže, netko više mesa...)</span></span></span><br />
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<span style="background-color: white;"><span style="font-size: 13px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">ovo je jako fini recept po kojem se kuha djeci u našim vrtićima 😊😊😊<br /></span></span></span><br />
<span style="background-color: white;"><span style="font-size: 13px;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">400 g kiselog zelja<br />200 g riže<br />300 g mljevene piletine<br />10 g pirea od rajčica</span></span></span><br />
<span style="background-color: white;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><br /><span style="font-size: 13px;">za preljev:</span><br /><span style="font-size: 13px;">2 dl mlijeka</span><br /><span style="font-size: 13px;">4 jaja</span><br /><br /><span style="font-size: 13px;">Sol i začini po želji (lovor, papar, crvena mljev. paprika...)</span><br /><br /><span style="font-size: 13px;">Skuhati zelje, skuhati rižu (ne smije biti baš do kraja kuhana), ispirjati meso, začiniti ga pireom od rajčica i listom lovora.</span><br /><span style="font-size: 13px;">Posudu namazati uljem i složiti dio zelja, prokuhanu rižu, pirjano meso i drugi dio zelja. Zaliti musaku razmućenim jajem i mlijekom, te zapeći ( 20 – 30 minuta ) u pećnici na 180°C.</span><br /><span style="font-size: 13px;">Preljev od jaja i mlijeka se upije kroz cijelu musaku, jer je rijedak, ali to bude jako fino.</span><br /><span style="font-size: 13px;">Ponekad ne stavljam preljev, već premažem musaku </span><span style="font-size: 13px;">odozgo</span><span style="font-size: 13px;"> sa kiselim vrhnjem pomiješanim sa jednim jajem ili samo sa vrhnjem.</span><br /><span style="font-size: 13px;">Probajte, pa odlučite što je bolje.</span></span></span>Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-8903964842641456932018-11-18T00:41:00.001+01:002022-11-05T13:26:32.635+01:00Gulaš svetog Bernarda<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUwN9kEj-uf-qq9FW3WM7ZiLSsxNeniRdycccFgZ7LEIY6OHI2XpdNxWbDXam15VXeTqbDfeQoPtJfGuNWjlb0mcHHs4zvsOYAC52ugrgM5WQYf-OjHipSXH3AgNGhrgQVnNivWhctmELw/s1600/gulas+sv+bernarda.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="899" data-original-width="1600" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUwN9kEj-uf-qq9FW3WM7ZiLSsxNeniRdycccFgZ7LEIY6OHI2XpdNxWbDXam15VXeTqbDfeQoPtJfGuNWjlb0mcHHs4zvsOYAC52ugrgM5WQYf-OjHipSXH3AgNGhrgQVnNivWhctmELw/s400/gulas+sv+bernarda.jpg" width="400" /></span></a></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; font-size: 14px;">Recept je sa male brošurice koju sam dobila od članova Bratovštine</span><span style="background-color: white; font-size: 14px;"> </span><span style="background-color: white;"><span class="highlightNode" style="border-bottom: 1px solid rgba(88, 144, 255, 0.3); font-size: 14px; padding: 0px 1px;">svetog</span><span style="font-size: 14px;"></span><span class="highlightNode" style="border-bottom: 1px solid rgba(88, 144, 255, 0.3); font-size: 14px; padding: 0px 1px;">Bernarda.</span></span></span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; font-size: 14px;">Oni imaju planinarski dom odnosno gostinjac u Samoborskom gorju, sami su ga obnovili tj. preinačili iz bivše lugarske kuće koja je bila napuštena i pred urušavanjem.</span><br style="background-color: white; font-size: 14px;" /><span style="background-color: white; font-size: 14px;">Dva puta sam imala priliku biti njihov gost i uživati u finim palačinkama, sarmi, Subanovom čaju i koječemu što se u toj maloj toploj kuhinjici može skuhati dok je vani metar snijega </span><span class="_47e3 _5mfr" style="background-color: white; font-size: 14px; line-height: 0; margin: 0px 1px; vertical-align: middle;" title="smile emotikon"><img alt="" class="img" height="16" role="presentation" src="https://static.xx.fbcdn.net/images/emoji.php/v9/fa5/1.5/16/1f642.png" style="border: 0px; vertical-align: -3px;" width="16" /><span aria-hidden="true" class="_7oe" style="display: inline; font-size: 0px; width: 0px;">:)</span></span><span style="background-color: white; font-size: 14px;"> </span><span class="_47e3 _5mfr" style="background-color: white; font-size: 14px; line-height: 0; margin: 0px 1px; vertical-align: middle;" title="smile emotikon"><img alt="" class="img" height="16" role="presentation" src="https://static.xx.fbcdn.net/images/emoji.php/v9/fa5/1.5/16/1f642.png" style="border: 0px; vertical-align: -3px;" width="16" /><span aria-hidden="true" class="_7oe" style="display: inline; font-size: 0px; width: 0px;">:)</span></span><br style="background-color: white; font-size: 14px;" /><span class="highlightNode" style="background-color: white; border-bottom: 1px solid rgba(88, 144, 255, 0.3); font-size: 14px; padding: 0px 1px;">Gulaš</span><span style="background-color: white; font-size: 14px;"> ima svog</span><span class="text_exposed_show" style="background-color: white; display: inline; font-size: 14px;"> autora, pa stavljam originalan recept, ali ja kuham bez Vegete i uvjeravam vas da tu nije potrebna, jer mesa ima dosta, pa je "umami" zagarantiran <span class="_47e3 _5mfr" style="line-height: 0; margin: 0px 1px; vertical-align: middle;" title="smile emotikon"><img alt="" class="img" height="16" role="presentation" src="https://static.xx.fbcdn.net/images/emoji.php/v9/fa5/1.5/16/1f642.png" style="border: 0px; vertical-align: -3px;" width="16" /><span aria-hidden="true" class="_7oe" style="display: inline; font-size: 0px; width: 0px;">:)</span></span> <span class="_47e3 _5mfr" style="line-height: 0; margin: 0px 1px; vertical-align: middle;" title="smile emotikon"><img alt="" class="img" height="16" role="presentation" src="https://static.xx.fbcdn.net/images/emoji.php/v9/fa5/1.5/16/1f642.png" style="border: 0px; vertical-align: -3px;" width="16" /><span aria-hidden="true" class="_7oe" style="display: inline; font-size: 0px; width: 0px;">:)</span></span> <span class="_47e3 _5mfr" style="line-height: 0; margin: 0px 1px; vertical-align: middle;" title="smile emotikon"><img alt="" class="img" height="16" role="presentation" src="https://static.xx.fbcdn.net/images/emoji.php/v9/fa5/1.5/16/1f642.png" style="border: 0px; vertical-align: -3px;" width="16" /><span aria-hidden="true" class="_7oe" style="display: inline; font-size: 0px; width: 0px;">:)</span></span><br />Obično radim od svinjetine i junetine zajedno, a uz peršin dodam još i celer.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OW5ilMgrpa815IeoWhJdaZTud-cyU1fAo4Z2ZFj_Fx76d8cU4zDln6Rih7TV6ADXRYLvvAnG-7PNxdL_CwEr0ZCwAEa-BvICVlc1R-Zst7IXJ2Xf66I4XbGK7UY8TZZdND-4vMs87MSD5pYpr3xaKPPVrPrNlwvaCkALbhmmfTI9rEeTFxqAME-KUg/s850/14980745_1663364767286749_8734344432638154673_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="850" data-original-width="696" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OW5ilMgrpa815IeoWhJdaZTud-cyU1fAo4Z2ZFj_Fx76d8cU4zDln6Rih7TV6ADXRYLvvAnG-7PNxdL_CwEr0ZCwAEa-BvICVlc1R-Zst7IXJ2Xf66I4XbGK7UY8TZZdND-4vMs87MSD5pYpr3xaKPPVrPrNlwvaCkALbhmmfTI9rEeTFxqAME-KUg/s320/14980745_1663364767286749_8734344432638154673_n.jpg" width="262" /></a></div><br /><div style="text-align: center;"><br /></div>
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<span class="text_exposed_show" style="background-color: white; display: inline; font-size: 14px;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span class="text_exposed_show" style="background-color: white; display: inline; font-size: 14px;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 13px;">Teta me naučila da ne dolijevam vodu na meso dok nije na pola mekano, pa se toga držim, jer inače pirjanje jako dugo traje.<br />Voda u krivom trenutku još više otvrdne meso. I jako važno: voda za podlijevanje bi trebala biti vruća, jer hladna prekida proces kuhanja i usporava omekšavanje mesa.</span></span></span></div>
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<span class="text_exposed_show" style="background-color: white; display: inline; font-size: 14px;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 13px;">Treba imati puuuno luka (koliko mesa - toliko luka) koji će pustiti svoju tekućinu,</span><span style="font-size: 13px;"> dobro ga pirjati dok ne omekša i blago požuti, pa tek onda dodati meso (prvo žilavije - recimo junetina, pa onda mekše - svinjetina...)<br />Pirja se na laganoj vatri, pod poklopcem, bez prečestog otklapanja i miješanja kako tekućina ne bi isparila.</span></span></span><br />
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Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-72351862373233093572018-11-16T09:56:00.002+01:002018-11-17T20:08:43.466+01:00Dva recepta za slane pite: QUICHE LORRAINE I QUICHE S LUKOM<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000; font-family: georgia, "times new roman", serif;">Ukusne i zasitne pite sa slanim nadjevom na prhkom tijestu.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxRch7PiU5wGIy9ECyde9m69eIr9oknTXkcZdquqI6Xl-Uowxq0xG1K64-eXX7kUQEcD3NPYEqWAvtYPO4_RMi66fY0rKmiwZvMcxvx3X6HpjiSmU8IuNbCMt3l17sYfB5YHpXi6WGb2V/s1600/quiche+lorraine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="515" data-original-width="655" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxRch7PiU5wGIy9ECyde9m69eIr9oknTXkcZdquqI6Xl-Uowxq0xG1K64-eXX7kUQEcD3NPYEqWAvtYPO4_RMi66fY0rKmiwZvMcxvx3X6HpjiSmU8IuNbCMt3l17sYfB5YHpXi6WGb2V/s400/quiche+lorraine.jpg" width="400" /></span></a></div>
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">QUICHE LORRAINE</span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Tijesto: </span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">125 g brašna, 1 jaje, malo soli, 1/4 žličice praška za pecivo, 75 g maslaca sobne temperature</span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">(Ako nemate iskustva sa izradom prhkog tijesta možete kupiti već gotovo prhko tijesto, a može se koristiti i lisnato koje se prije pečenja mora izbockati vilicom kako se nebi previše napuhalo kod pečenja.)</span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Nadjev:</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">4 jaja</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">250 g suhe mesnate slanine narezane na kockice</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">150 g sira gaude (naribati)</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">400 g punomasnog kiselog vrhnja</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">začini: sol, papar, pola šalice svježeg sjeckanog peršina, ribani muškatni oraščić</span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Za tijesto brašno pomiješati sa praškom za pecivo, dodati sol i maslac narezan na komadiće. Nakon što ste maslac utrljali u brašno dodajte razmućeno jaje i umijesite tijesto do kraja.<br />Tijesto razvaljati i položiti u namašćeni kalup promjera oko 24 cm, prekriti plastičnom folijom i ostaviti oko 20 min u hladnjaku.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Pećnicu zagrijati na 180°C.</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Za nadjev jaja, vrhnje i začine oko 15 sekundi miješati mikserom, te ručno umiješati naribani sir.<br />Rashlađeno tijesto staviti u pećnicu i peći oko 15 minuta. Izvaditi, uliti nadjev, te vratiti u pećnicu na još 30 - 40 min (čačkalicom probati dali je pečeno).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vNc__N1piXjchLpRh-ZyQYtLmIpdMkAe9fGA3p9nBzQ46eekaMpIeVPjVAfWXw_wRdtfjDDp6AsA6OpmQzTLY1EOdHE9BCCy2ZGRe0m5MTCIumN33HGYlVJO-h5xAeYlem9eOZOSOSN_/s1600/quiche+lorraine+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1263" data-original-width="1600" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vNc__N1piXjchLpRh-ZyQYtLmIpdMkAe9fGA3p9nBzQ46eekaMpIeVPjVAfWXw_wRdtfjDDp6AsA6OpmQzTLY1EOdHE9BCCy2ZGRe0m5MTCIumN33HGYlVJO-h5xAeYlem9eOZOSOSN_/s320/quiche+lorraine+2.jpg" width="320" /></span></a><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">QUICHE S LUKOM</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">200 g lisnatog tijesta</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">200 g dimljena mesnate slanine (nasjeckati na rezance)</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">3 glavice luka srednje veličine (narezati na tanke ploškice)</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">20 g maslaca ili maslinovog ulja</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">200 g sira gaude (naribati)</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">4 jaja</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">125 ml slatkog vrhnja</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">sol, papar, naribani muškatni oraščić</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Slaninu i luk kratko popržiti na maslacu i ostaviti da se ohlade. </span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Posudu za pečenje promjera oko 28 cm obložiti lisnatim tijestom, po tijestu rasporediti mješavinu luka i slanine, te naribani sir. Umutiti jaja sa vrhnjem i začinima, te preliti preko tijesta. </span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Peći u prethodno zagrijanoj pećnici na 180°C oko 25 - 30 min.</span><br />
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Probaj ovakohttp://www.blogger.com/profile/07789344503934901040noreply@blogger.com0tag:blogger.com,1999:blog-8656567658535950059.post-34686084821065319172018-05-26T09:54:00.000+02:002020-04-09T11:07:08.560+02:00Breskvice sa masti, po receptu moje tete Marije<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Volim ih jer su odmah mekane i prhke, ne treba čekati drugi dan da bi omekšale.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFCioeaBsPrK48OiMaoMBIGyKFhW5WFscV-YgbA-3lBI3SrLN9NUbY-5FcF5C-rVYoKErLLEa9FOb99uoKLXwNRTnGEpzFnaH6Yp5DgiSS91UJIkfvppgn5FT_6tohgXyK-VjnUhkGCZR/s1600/breskvice+sa+mastii+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFCioeaBsPrK48OiMaoMBIGyKFhW5WFscV-YgbA-3lBI3SrLN9NUbY-5FcF5C-rVYoKErLLEa9FOb99uoKLXwNRTnGEpzFnaH6Yp5DgiSS91UJIkfvppgn5FT_6tohgXyK-VjnUhkGCZR/s400/breskvice+sa+mastii+%25283%2529.jpg" width="400" /></span></a></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Mjera je šalica od 240 ml (koristim dozator od "1 cup")</span><br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><br />Sastojci: </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">2 jaja</span></span><br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">1 šalica šećera</span><br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">1/2 šalice mlijeka</span><br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">4 1/2 šalice glatkog brašna</span><br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">1 paketić praška za pecivo</span><br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">1 šalica masti (sobne temperature)</span><br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">prstohvat soli</span><br />
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Jaja i šećer kratko izmiksati, dodati mlijeko, brašno pomiješano sa praškom za pecivo i na kraju mast i sol. </span><br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Ako je mast slana, ne treba dodavati sol!</span><br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Rukama zamijestiti glatko tijesto, oblikovati kuglu, omotati prozirnom folijom i ostaviti da odmara u hladnjaku oko 30 min.<br />Formirati male kuglice promjera oko 2 cm. Peći u zagrijanoj pećnici na 180°C oko 10 min, dok malo ne porumene.<br />Izvaditi iz pećnice, čim se malo ohlade pažljivo im izdubiti sredinu malom žličicom ili nožićem. Najlakše se dube dok su tople, pa treba početi odmah, da se ne ohlade.</span><br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Izdubljeno tijesto izmrviti prstima i njih koristiti za nadjev. Za njega mi je teško napisati točan recept, ali otprilike bude ovako: </span><br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Obično stavim dvije žlice ruma, žlicu marmelade od marelica, žlicu kakao praha, dvije žlice maslaca otopljenog u 1 dl mlakog mlijeka (trajnog !), dvije žlice šećera da poništi gorčinu kakaa. Ako stavljam orahe, onda ih prethodno zagrijem u pećnici na 180 °C, oko 10 minuta, da im se pojača aroma. Vruće ih protrljam između dlanova da se skine tanka kožica i onda ih sameljem na mašinu.</span><br />
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Ako nema dovoljno izdubljenog tijesta može se upotrijebiti mljevene petit kekse, napolitanke, čajne kolutiće...</span><br />
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