burası neresi? denemeye gideyim.
- Ruprect
(14.11.14 20:49:40)
o bi kavanoz soğanı gördüm midem bulandı 3 gün aklımdan çıkmayacak şimdi :((
ekmeğin içindeki de bi tuhaf ceviz desen ceviz değil böyle çekirdek halindeki bir şeyi hamura sarıp pişirmişler.
hiç bana göre değil bu konsept cidden midem kalktı.
ekmeğin içindeki de bi tuhaf ceviz desen ceviz değil böyle çekirdek halindeki bir şeyi hamura sarıp pişirmişler.
hiç bana göre değil bu konsept cidden midem kalktı.
- neferkitty
(14.11.14 20:51:58)
kavanozdaki de soğan mı ya? ben meyve sanmıştım onu
- mula (14.11.14 20:53:33)
soğan mı ki o? yumurta gibi duruyor.
- secilmis uye (14.11.14 20:54:09)
bariz soğan kavanozdan çıkarıp kesip ekmeğin üstüne koymuşlar işte.
kenardaki eski kaşarımsı peyniden de soğanın altına koymuşlar :((
kenardaki eski kaşarımsı peyniden de soğanın altına koymuşlar :((
- neferkitty (14.11.14 20:55:13)
o kavanozdakiler yumurta
- proletarier aller lander vereinigt euch (14.11.14 20:57:18)
tatlı değil belki o? ekmek içindeki kıyma da olabilir.
- the silent enigma (14.11.14 20:57:31)
resmi google'da arattım bu sonucu verdi ne kadar yardımcı olur bilemedim ama;
Ploughman’s lunch with pickled onions and onion-rye bread
www.pinterest.com
Ploughman’s lunch with pickled onions and onion-rye bread
www.pinterest.com
- c1b2k3 (14.11.14 20:57:37)
her sey tanimlanmis. ben de kasedekinin visne receli oldugunu soylemeye geldim.
- exlibris (14.11.14 20:59:09)
arkadaşlar soğan bakın tarif de veriyor:
www.gourmettraveller.com.au
For pickled onions, combine salt and 500ml cold water in a non-reactive bowl and stir until salt dissolves. Add onions and stand overnight, then drain and rinse. Pack into sterilised jars, layering with chilli, bay leaves and spices. Combine vinegar and sugar in a saucepan, stir over medium heat until sugar dissolves, bring to the simmer and cook until a light syrup forms (4-5 minutes). Pour onto onions to completely cover, seal and stand at room temperature for at least 3 weeks for flavours to develop.
02For onion-rye bread, preheat oven to 180C. Combine flours, sugar, yeast and 2 tsp sea salt in the bowl of an electric mixer fitted with a dough hook. Combine milk and 310ml water in a saucepan, warm over low heat to lukewarm, then, with motor running, add to flour mixture, kneading until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover and stand in a warm place until doubled in size (45 minutes-1 hour). Meanwhile, heat oil in a large saucepan over medium-high heat, add onion and stir occasionally until caramelised (12-15 minutes), add fennel seeds, stir until fragrant (1 minute), season to taste and set aside. Knock down dough, roll out on a lightly floured surface to a 25cm x 30cm rectangle. Spread with onion mixture, then, with shortest side facing you, roll away from you to form a cylinder. Place in an oiled 11cm x 27cm loaf tin, cover and stand until risen (20-30 minutes). Brush top with water, scatter with extra fennel seeds and salt and bake until golden and cooked through (50-60 minutes; loaf will sound hollow when tapped). Turn onto a wire rack to cool completely. Serve thickly sliced with pickled onions, aged Cheddar and fruit chutney.
www.gourmettraveller.com.au
For pickled onions, combine salt and 500ml cold water in a non-reactive bowl and stir until salt dissolves. Add onions and stand overnight, then drain and rinse. Pack into sterilised jars, layering with chilli, bay leaves and spices. Combine vinegar and sugar in a saucepan, stir over medium heat until sugar dissolves, bring to the simmer and cook until a light syrup forms (4-5 minutes). Pour onto onions to completely cover, seal and stand at room temperature for at least 3 weeks for flavours to develop.
02For onion-rye bread, preheat oven to 180C. Combine flours, sugar, yeast and 2 tsp sea salt in the bowl of an electric mixer fitted with a dough hook. Combine milk and 310ml water in a saucepan, warm over low heat to lukewarm, then, with motor running, add to flour mixture, kneading until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover and stand in a warm place until doubled in size (45 minutes-1 hour). Meanwhile, heat oil in a large saucepan over medium-high heat, add onion and stir occasionally until caramelised (12-15 minutes), add fennel seeds, stir until fragrant (1 minute), season to taste and set aside. Knock down dough, roll out on a lightly floured surface to a 25cm x 30cm rectangle. Spread with onion mixture, then, with shortest side facing you, roll away from you to form a cylinder. Place in an oiled 11cm x 27cm loaf tin, cover and stand until risen (20-30 minutes). Brush top with water, scatter with extra fennel seeds and salt and bake until golden and cooked through (50-60 minutes; loaf will sound hollow when tapped). Turn onto a wire rack to cool completely. Serve thickly sliced with pickled onions, aged Cheddar and fruit chutney.
- neferkitty (14.11.14 21:00:00 ~ 21:02:13)
şaraplı şekerli chilli li şurup gibi karışım hazırlayıp içine soğan koyuyor
- neferkitty (14.11.14 21:01:19)
ekmek de soğanlıymış beyler :((
- neferkitty (14.11.14 21:01:39)
kaçtı bütün iştahım
- mula (14.11.14 21:02:49)
ekmeğin içindeki keten tohumu ve soğanlı bir sos.
soğan da turşu.
soğan da turşu.
- mea maxima culpa (14.11.14 21:03:50)
acaba reçel de soğanlı mı? :D
- secilmis uye (14.11.14 21:07:03 ~ 21:07:27)
ben yerim bunu.
- dimitri iskete (14.11.14 21:07:57)
da o sogan bizim yemege koydugumuz soganlardan degil. dogal tadini bilmiyorum ama kavanozdan cikmis halinin tadi baya hafif. genelde tatli biseyin yaninda, tadini eksilikle dengelesin diye konulur.
- lamartin (15.11.14 05:34:19)
Swirl bread diyorlar buna. Turlu turlu cesidi var. Soganlisini ben de ilk kez gordum.
- balli borek (15.11.14 06:10:22)
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