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Sunday, September 30, 2012

Sos od blitve sa mladim lukom (Swiss chard sauce with green onions)


Sastojci: 600g blitve, 1 vezica mladog luka, 3 kasike brasna, ulje, so, 1 jaje, kiselo mleko.

Priprema:
1) Blitvu ocistite, ali nemojte da skidate debele bele zilice sa listova (one u kuvanju mnogo lakse omeksaju nego zile zelja i spanaca) i veoma su ukusne. Operite listove i isecite na rezanca.
2) Mladi luk ocistite i iseckajte (i beli i zeleni deo) i proprzite na ulju. Zatim dodati brasno, proprziti i dodati blitvu.
3) Brzo mesajte, nalite vrelom, slanom vodom, mesati drvenom varjacom po dnu posude da se brasno istopi i ostaviti da krcka na tihoj temperaturi oko 15 minuta.
Napomena: ako treba dolivajte vrelu vodu, uz stalno mesanje.
4) Umutite jaje, dodajte sosu dok je kos na sporetu.
5) Promesati, skinuti sa sporeta, malo prohladiti, pa sluziti uz meso i kiselo mleko koje obavezno ide uz ovaj sos.


Ingredients: 600g of swiss chard, 1 bunch of green onions, 3 tablespoons flour, oil, salt, 1 egg, sour milk.


Ingredients: 600g of swiss chard, 1 bunch of green onions, 3 tablespoons flour, oil, salt, 1 egg, sour milk.

Preparation:
1) Clean swiss chard, but do not remove the thick vessels on leaves (those vessels soften in cooking a lot easier than vessels on greens and spinach) and they are very tasty. Wash leaves and cut into strips.
2) Clean the onions and finely chop (white and green part) and fry in oil, over medium heat. Then add flour, fry and add the chard.
3) Quickly stir, pouring boiling, salted water, stirring with a wooden spoon across the bottom of the bowl until flour melts cooking on low temperature for about 15 minutes.
Note: If you need pour boiling water, with constant stirring.
4) Beat the egg, add to the sauce while on the stove.
5) Stir, remove from the stove, chill a little, and serve with meat and sour milk that must go along with this sauce.


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