tag:blogger.com,1999:blog-81096231358960531462024-03-18T16:12:53.310+01:00Food Porn, Vegan StyleFoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.comBlogger446125tag:blogger.com,1999:blog-8109623135896053146.post-13858752058232089262018-09-21T08:07:00.001+02:002018-09-21T08:07:12.909+02:00KAROBOWA OWSIANKA Z MALINAMI<div style="text-align: center;">
<span style="font-size: large;">CAROB PORRIDGE WITH RASPBERRIES</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3U39FG_DULpGAh7-jmSSQsSGNLUx2rvgZXjU5BPEsvpwR3gPJTraS6qfsM0Ud7ML45FUPdIUHNi47VfaeXm9j7DT5ybGmjT1RH94MdtyTnDKq9-N0vlrAOrAQnnQhzeZEMO6AHVqtaXc/s1600/3-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="891" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3U39FG_DULpGAh7-jmSSQsSGNLUx2rvgZXjU5BPEsvpwR3gPJTraS6qfsM0Ud7ML45FUPdIUHNi47VfaeXm9j7DT5ybGmjT1RH94MdtyTnDKq9-N0vlrAOrAQnnQhzeZEMO6AHVqtaXc/s1600/3-png.png" /></span></a></div>
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<a name='more'></a><span style="font-size: large;">Skończyły się wakacje, zaczął się rok szkolny, a niedługo zacznie się też ten studencki. Dlatego pomyślałam, że przyda się Wam przepis na pożywne śniadanie, które doda dużo energii na pracowity dzień. Moją propozycją dla Was jest sycąca karobowa owsianka. Dzięki karobowi jest bardzo słodka i aromatyczna, a także odżywcza. Produkty z karobu kupicie z łatwością w sklepie firmy Bakra (<a href="http://sklep.bakra.pl/index.php"><b><span style="color: #6aa84f;">o tutaj</span></b></a>). Polecam</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0m-fL-l4p0yKZAl-M1-LAdM4lWCBDD_nDu8qCHrTujqrXkiAY4lxQu34DDngjI7vw-6H1vuidhix5112Jd_o9vxupcoSXJrp9waFFgXveY231lHG1tp-birE-MSrB6woxDLWsBcbw-JVH/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1263" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0m-fL-l4p0yKZAl-M1-LAdM4lWCBDD_nDu8qCHrTujqrXkiAY4lxQu34DDngjI7vw-6H1vuidhix5112Jd_o9vxupcoSXJrp9waFFgXveY231lHG1tp-birE-MSrB6woxDLWsBcbw-JVH/s1600/1-png.png" /></span></a></div>
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<span style="font-size: large;"><b><u>SKŁADNIKI</u></b> (2 porcje):</span><br />
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<li><span style="font-size: large;">1 szklanka płatków owsianych</span></li>
<li><span style="font-size: large;">2 szklanki mleka roślinnego</span></li>
<li><span style="font-size: large;">2 łyżki karobu w proszku</span></li>
<li><span style="font-size: large;">2 łyżki melasy z karobu</span></li>
<li><span style="font-size: large;">maliny</span></li>
<li><span style="font-size: large;">kruszone strąki karobu, do podania (opcjonalnie)</span></li>
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<b><u><span style="font-size: large;">PRZYGOTOWANIE:</span></u></b></div>
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<span style="font-size: large;">Do rondelka wlewamy mleko, dodajemy karob w proszku i melasę z karobu i mieszamy energicznie trzepaczką, aby wszystko się dokładnie połączyło.</span></div>
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<span style="font-size: large;">Dodajemy płatki owsiane i doprowadzamy do wrzenia.</span></div>
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<span style="font-size: large;">Gotujemy kilka minut, od czasu do czasu mieszając.</span></div>
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<span style="font-size: large;">Rozlewamy do misek, dodajemy maliny oraz kruszone strąki karobu.</span></div>
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<span style="font-size: large;">Smacznego</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/42944513080/in/dateposted-public/" title="Carob oatmeal with raspberries / Karobowa owsianka z malinami"><img alt="Carob oatmeal with raspberries / Karobowa owsianka z malinami" height="1289" src="https://farm2.staticflickr.com/1872/42944513080_0695a12fe0_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Holidays are over, the school year has begun. That's why I thought that you could use a recipe for a nutritious breakfast that would add a lot of energy to a busy day. My proposal for you is this fulfilling carob porridge. Thanks to the carob it is very sweet and aromatic, as well as nutritious.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnEoJE3JtyF4LCJyEnNq_o_tKkZexgrjEw_P4ytPsYpyz2qkuHd_FpPJDB4ZDcCZp6E3i3S_sZcs_OxOG7t5vEfeiX1j2-92VUJqiGaYvZrTr2VfZ91USbCTEm0mZMzP4QtmIvNdedoA4/s1600/2-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1191" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnEoJE3JtyF4LCJyEnNq_o_tKkZexgrjEw_P4ytPsYpyz2qkuHd_FpPJDB4ZDcCZp6E3i3S_sZcs_OxOG7t5vEfeiX1j2-92VUJqiGaYvZrTr2VfZ91USbCTEm0mZMzP4QtmIvNdedoA4/s1600/2-png.png" /></span></a></div>
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<span style="font-size: large;"><b><u>INGREDIENTS</u></b> (2 servings):</span><br />
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<ul>
<li><span style="font-size: large;">1 C porridge oats</span></li>
<li><span style="font-size: large;">2 C vegan milk</span></li>
<li><span style="font-size: large;">2 tbsp carob powder</span></li>
<li><span style="font-size: large;">2 tbsp carob molasses</span></li>
<li><span style="font-size: large;">raspberries</span></li>
<li><span style="font-size: large;">crushed carob pods, for serving (optional)</span></li>
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<b><u><span style="font-size: large;">PREPARATION:</span></u></b><br />
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<span style="font-size: large;">Pour the milk into the saucepan, add the carob powder and carob molasses, and stir vigorously with a whisk.</span><br />
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<span style="font-size: large;">Add porridge oats and bring to a boil.</span><br />
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<span style="font-size: large;">Cook for a few minutes, stirring occasionally.</span><br />
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<span style="font-size: large;">Pour into bowls, and add raspberries.</span><br />
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<span style="font-size: large;">Enjoy.</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/42944512510/in/dateposted-public/" title="Carob oatmeal with raspberries / Karobowa owsianka z malinami"><img alt="Carob oatmeal with raspberries / Karobowa owsianka z malinami" height="1279" src="https://farm2.staticflickr.com/1867/42944512510_83e3c4049c_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com30tag:blogger.com,1999:blog-8109623135896053146.post-39456184910743249972018-07-30T08:33:00.002+02:002018-07-30T08:36:33.169+02:00PIECZONA MŁODA KAPUSTA Z SOSEM CURRY<div style="text-align: center;">
<span style="font-size: large;">ROASTED YOUNG CABBAGE WITH CURRY SAUCE</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6h1SLgPKco3MkOJnUGDN12G7ZKvffBikUzMvb0j9LefLEj9RPXQDgPSciHLUIFM7e95P3h9UGl2vgDUhs3XsIoJDONrcV6rnw5-VB-Iy8J9q6rEkP59j-ifwwQenSne2ro8pc7GBZoru/s1600/2-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="638" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6h1SLgPKco3MkOJnUGDN12G7ZKvffBikUzMvb0j9LefLEj9RPXQDgPSciHLUIFM7e95P3h9UGl2vgDUhs3XsIoJDONrcV6rnw5-VB-Iy8J9q6rEkP59j-ifwwQenSne2ro8pc7GBZoru/s1600/2-png.png" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3yWclMAgMxp0WUhANF7A2yYB_3Bj0N6b5ckK6ue9VjbplRCCP2Z8UecFnHORbgD_FKcg5-wlsGOsdvci-HBoW6OX7OWobhMLY5hQSO7pj8y1RnKwYtm2sxL84xzBsYXtDYVNGNllmCYy/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"></span></a></div>
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<a name='more'></a><span style="font-size: large;">Fajna przekąska, lunch, dodatek do obiadu, czy też lekka kolacja.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/29859278338/in/dateposted-public/" title="Roasted young cabbage with curry sauce / Pieczona młoda kapusta z sosem curry"><img alt="Roasted young cabbage with curry sauce / Pieczona młoda kapusta z sosem curry" height="1353" src="https://farm1.staticflickr.com/930/29859278338_41eda007f1_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Młoda kapusta pieczona w piecu staje się miękka, krucha i lekko słodkawa</span><br />
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<span style="font-size: large;"><br a="" data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/29859278098/in/dateposted-public/" title="Roasted young cabbage with curry sauce / Pieczona młoda kapusta z sosem curry" /></span>
<span style="font-size: large;"><img alt="Roasted young cabbage with curry sauce / Pieczona młoda kapusta z sosem curry" height="1270" src="https://farm1.staticflickr.com/937/29859278098_cdb1943663_o.jpg" width="900" /></span><br />
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<span style="font-size: large;">Zrobienie takiego dania nie wymaga wiele pracy, a jest świetną opcją na smaczne wykorzystanie młodej kapusty, której teraz mamy dostatek.</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/43013800084/in/dateposted-public/" title="Roasted young cabbage with curry sauce / Pieczona młoda kapusta z sosem curry"><span style="font-size: large;"><img alt="Roasted young cabbage with curry sauce / Pieczona młoda kapusta z sosem curry" height="1273" src="https://farm1.staticflickr.com/854/43013800084_4496fa884f_o.jpg" width="900" /></span></a><br />
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<span style="font-size: large;">Ja po upieczeniu podaję ją z sosem curry na bazie tahini, który świetnie współgra z tym warzywem.</span><br />
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<span style="font-size: large;">Po dokładną recepturę zapraszam Was na portal "Hello Zdrowie" (<a href="https://www.hellozdrowie.pl/blog-pieczona-mloda-kapusta"><b><span style="color: #6aa84f;">o tutaj</span></b></a>)</span><br />
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<span style="font-size: large;">Smacznego!</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/29859278978/in/dateposted-public/" title="Roasted young cabbage with curry sauce / Pieczona młoda kapusta z sosem curry"><img alt="Roasted young cabbage with curry sauce / Pieczona młoda kapusta z sosem curry" height="1250" src="https://farm1.staticflickr.com/940/29859278978_a8651f3498_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Nice snack, lunch, addition to dinner, or a light supper. Young cabbage, baked in the oven becomes soft, tender and slightly sweet. Making this dish does not require much work, and is a great option for a tasty use of young cabbage, which we now have plenty. After baking, I serve it with a tahini-based curry sauce that goes well with this vegetable.</span><br />
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<span style="font-size: large;">The recipe was created for a polish website called "Hello Zdrowie" and you can find it <a href="https://www.hellozdrowie.pl/blog-pieczona-mloda-kapusta"><b><span style="color: #6aa84f;">here</span></b></a>.</span><br />
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<span style="font-size: large;">Enjoy!</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/29859278618/in/dateposted-public/" title="Roasted young cabbage with curry sauce / Pieczona młoda kapusta z sosem curry"><span style="font-size: large;"><img alt="Roasted young cabbage with curry sauce / Pieczona młoda kapusta z sosem curry" height="1353" src="https://farm1.staticflickr.com/937/29859278618_0eee67508e_o.jpg" width="900" /></span></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com14tag:blogger.com,1999:blog-8109623135896053146.post-30288075806687707132018-07-17T11:40:00.001+02:002018-07-17T14:54:39.854+02:00KAROBOWE CRUMBLE Z BRZOSKWINIAMI<div style="text-align: center;">
<span style="font-size: large;">CAROB CRUMBLE WITH PEACHES</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3EUdknRub343yVlqee1nkH95nNyaQ9cifMhns8s4BIvQZH8IQHSCNIHlTx5AJBuPGsb7tQbo4diFIlOYHCrJx63M1Wtono_gKg4OkwSyEeO2OWdFFmxpopXukK03WgktldCk0qPJxdwe/s1600/1-png2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="632" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3EUdknRub343yVlqee1nkH95nNyaQ9cifMhns8s4BIvQZH8IQHSCNIHlTx5AJBuPGsb7tQbo4diFIlOYHCrJx63M1Wtono_gKg4OkwSyEeO2OWdFFmxpopXukK03WgktldCk0qPJxdwe/s1600/1-png2.png" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3QIOMGK9xiixEto2ZnqoFDGs0xvEjRw3UWCawI9aCuDesIwiJEGa-vWraIL9feCRUGh0mYYsSDUB49PPPiI5JZfJ7TQF_YZvXER7Znpxx-YntYtuL4d3EUiFqtgkVI-SYh1WGfQrLpTT/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"></span></a></div>
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<span style="font-size: large;">Niedawno publikowałam przepis na pyszny i prosty deser z brzoskwiniami, a były to </span><a href="http://foodpornveganstyle.blogspot.com/2018/07/pieczone-brzoskwinie-z-domowym.html"><b><span style="color: #6aa84f; font-size: large;">pieczone brzoskwinie z domowym marcepanem</span></b></a><span style="font-size: large;">. Dzisiaj kolejny prosty deser z ich udziałem. Owoce zapiekłam tym razem pod owsianą kruszonką z dodatkiem karobu. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Dza7Drv49l9jtIGJgSWGmDCp0XQliqgwW9W42hcBnre1A4Ux1WM5CZNJ048x_7k7juj7sXoFwkaYFgPE4CqiALyBxNsAmjRlCmRy4U88nD7OGsjz4F22AlEvjsdbbpPlqIbC4KRTwgEF/s1600/3-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1353" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Dza7Drv49l9jtIGJgSWGmDCp0XQliqgwW9W42hcBnre1A4Ux1WM5CZNJ048x_7k7juj7sXoFwkaYFgPE4CqiALyBxNsAmjRlCmRy4U88nD7OGsjz4F22AlEvjsdbbpPlqIbC4KRTwgEF/s1600/3-png.png" /></span></a></div>
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<span style="font-size: large;">Deser ten nazywa się crumble i jest idealny na lato. Na blogu znajdziecie go też w innych wersjach smakowych. </span><span style="font-size: large;"><a href="http://foodpornveganstyle.blogspot.com/2015/05/crumble-z-rabarbarem-weganskie.html"><b><span style="color: #6aa84f;">Crumble z rabarbarem</span></b></a> z dodatkiem migdałów oraz <a href="http://foodpornveganstyle.blogspot.com/2015/10/kasztanowe-crumble-z-jabkami.html"><b><span style="color: #6aa84f;">kasztanowe crumble z jabłkami</span></b></a>. Wszystkie te wersje są pyszne i idealne n</span><span style="font-size: large;">a ciepłe dni, kiedy nie chce nam się piec ciasta, a nachodzi ochota na coś słodkiego. Składniki na kruszonkę wystarczy wymieszać, a następnie posypać tak utworzoną kruszonką dowolne owoce i zapiec. Wersja z brzoskwiniami jest niezwykle soczysta, a dodatek karobu sprawia, że jest słodka, aromatyczna i ciekawa. Polecam</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/42559948105/in/dateposted-public/" title="Carob crumble with peaches / Karobowe crumble z brzoskwiniami"><img alt="Carob crumble with peaches / Karobowe crumble z brzoskwiniami" height="1313" src="https://farm1.staticflickr.com/926/42559948105_5cfee80e3c_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><b><u>SKŁADNIKI</u></b> (forma 18x26cm, 6 porcji):</span><br />
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<li><span style="font-size: large;">3-4 brzoskwinie</span></li>
<li><span style="font-size: large;">1 szklanka mąki owsianej</span></li>
<li><span style="font-size: large;">1 szklanka płatków owsianych</span></li>
<li><span style="font-size: large;">1/2 szklanki <a href="http://sklep.bakra.pl/index.php?id_product=56&controller=product"><b><span style="color: #6aa84f;">karobu w proszku</span></b></a></span></li>
<li><span style="font-size: large;">5 łyżek oleju kokosowego</span></li>
<li><span style="font-size: large;">1/3 szklanki <a href="http://sklep.bakra.pl/index.php?id_product=50&controller=product"><b><span style="color: #6aa84f;">melasy z karobu</span></b></a></span></li>
<li><span style="font-size: large;">szczypta soli</span></li>
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<span style="font-size: large;"><b><u>PRZYGOTOWANIE:</u></b></span></div>
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<span style="font-size: large;">Brzoskwinie myjemy, osuszamy, usuwamy pestki i kroimy na ósemki.</span></div>
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<span style="font-size: large;">Suche składniki wsypujemy do miski i mieszamy.</span></div>
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<span style="font-size: large;">Następnie dodajemy olej i melasę i wyrabiamy masę ręką.</span></div>
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<span style="font-size: large;">Nagrzewamy piekarnik do 175 C.</span><br />
<span style="font-size: large;">W formie układamy pokrojone brzoskwinie i posypujemy je kruszonką.</span><br />
<span style="font-size: large;">Pieczemy 30 minut.</span><br />
<span style="font-size: large;">Smacznego! ☺</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/28577465517/in/dateposted-public/" title="Carob crumble with peaches / Karobowe crumble z brzoskwiniami"><img alt="Carob crumble with peaches / Karobowe crumble z brzoskwiniami" height="1268" src="https://farm2.staticflickr.com/1808/28577465517_eb9bb0eaba_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">I recently published a recipe for a delicious and simple dessert with peaches, and these were <a href="http://foodpornveganstyle.blogspot.com/2018/07/pieczone-brzoskwinie-z-domowym.html"><b><span style="color: #6aa84f;">baked peaches with homemade marzipan</span></b></a>. Today is time for another simple dessert using peaches. This time I baked those lovely fruits under oat crumble with the addition of carob. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6cU4SAYyWfQNHru6zicUkAX1S0YSnutyIx3ggOk0JbAU2UkvnfAfVY_CvRRzXNbbxvwkwiUVmu-6uZt85gEGBY96Jfvim9a5duyBsjMsVUl5kZ_dvRSxefkXuGtRmswjBdVUrSCTpyRh/s1600/2-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1256" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6cU4SAYyWfQNHru6zicUkAX1S0YSnutyIx3ggOk0JbAU2UkvnfAfVY_CvRRzXNbbxvwkwiUVmu-6uZt85gEGBY96Jfvim9a5duyBsjMsVUl5kZ_dvRSxefkXuGtRmswjBdVUrSCTpyRh/s1600/2-png.png" /></a></div>
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<span style="font-size: large;">This dessert is called crumble and is perfect for summer. On the blog you will also find it in other flavors. <a href="http://foodpornveganstyle.blogspot.com/2015/05/crumble-z-rabarbarem-weganskie.html"><b><span style="color: #6aa84f;">Rhubarb crumble</span></b></a> with the addition of almonds and <a href="http://foodpornveganstyle.blogspot.com/2015/10/kasztanowe-crumble-z-jabkami.html"><b><span style="color: #6aa84f;">chestnut crumble with apples</span></b></a>. All of these versions are delicious and perfect for warm days, when we do not want to bake a cake, and craving for something sweet. Ingredients for the crumble are just mixed in a bowl, and then sprinkled over any fruit. Today's version with peaches is extremely juicy, and the addition of carob makes it sweet, aromatic and interesting. Enjoy</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/42559947355/in/dateposted-public/" title="Carob crumble with peaches / Karobowe crumble z brzoskwiniami"><img alt="Carob crumble with peaches / Karobowe crumble z brzoskwiniami" height="1353" src="https://farm1.staticflickr.com/916/42559947355_3b68a7427b_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><b><u>INGREDIENTS</u></b> (18x26cm baking pan, 6 portions):</span><br />
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<ul>
<li><span style="font-size: large;">3-4 peaches</span></li>
<li><span style="font-size: large;">1 C oat flour</span></li>
<li><span style="font-size: large;">1 C porridge oats</span></li>
<li><span style="font-size: large;">1/2 C carob powder</span></li>
<li><span style="font-size: large;">5 tbsp coconut oil</span></li>
<li><span style="font-size: large;">1/3 C carob molasses</span></li>
<li><span style="font-size: large;">pinch of salt</span></li>
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<span style="font-size: large;">PREPARATION:</span></u></b><br />
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<span style="font-size: large;">Peel the peaches, dry them, remove the seeds and cut into eight parts.</span><br />
<span style="font-size: large;">Sift the dry ingredients into a bowl and mix.</span><br />
<span style="font-size: large;">Then add oil and molasses and knead the mixture with your hand.</span><br />
<span style="font-size: large;">Heat the oven to 175 C.</span><br />
<span style="font-size: large;">In the form, arrange chopped peaches and sprinkle them with crumble.</span><br />
<span style="font-size: large;">Bake for 30 minutes.</span><br />
<span style="font-size: large;">Enjoy!☺</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/42559947575/in/dateposted-public/" title="Carob crumble with peaches / Karobowe crumble z brzoskwiniami"><img alt="Carob crumble with peaches / Karobowe crumble z brzoskwiniami" height="1353" src="https://farm2.staticflickr.com/1825/42559947575_bee19945b6_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com3tag:blogger.com,1999:blog-8109623135896053146.post-80628015940837295262018-07-06T07:53:00.000+02:002018-07-06T07:53:00.318+02:00PIECZONE BRZOSKWINIE Z DOMOWYM MARCEPANEM<div style="text-align: center;">
<span style="font-size: large;">ROASTED PEACHES WITH A HOMEMADE MARZIPAN</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzbL5s5UvzklH1_BuUXhsbd4xSQbGDeXcvKjDt_SFsa28IeL0vNxGQxLo9YyiK7SehHVnZAKKikrGoLinnefxLCJ6e_KnwIsm_06h5b6_VFTo0Sx3g9MDJA8tYapIsRX1g0m07bTydna0/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1280" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzbL5s5UvzklH1_BuUXhsbd4xSQbGDeXcvKjDt_SFsa28IeL0vNxGQxLo9YyiK7SehHVnZAKKikrGoLinnefxLCJ6e_KnwIsm_06h5b6_VFTo0Sx3g9MDJA8tYapIsRX1g0m07bTydna0/s1600/1-png.png" /></span></a></div>
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<span style="font-size: large;">To chyba jeden z najprostszych deserów jaki można sobie przygotować latem.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/43179826642/in/dateposted-public/" title="Roasted peaches with a homemade marzipan / Pieczone brzoskwinie z marcepanem"><img alt="Roasted peaches with a homemade marzipan / Pieczone brzoskwinie z marcepanem" height="1357" src="https://farm2.staticflickr.com/1766/43179826642_7364588073_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Pieczenie brzoskwiń wydobywa z nich niezwykłą soczystość, a w akompaniamencie domowego i niezwykle prostego do zrobienia domowego marcepanu smakują naprawdę wybornie.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/43179826992/in/dateposted-public/" title="Roasted peaches with a homemade marzipan / Pieczone brzoskwinie z marcepanem"><img alt="Roasted peaches with a homemade marzipan / Pieczone brzoskwinie z marcepanem" height="1225" src="https://farm1.staticflickr.com/926/43179826992_6c4019ab70_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Na koniec, dla kontrastu słodkości, świeża mięta i posiekane migdały dla ciekawszej struktury i deser gotowy!</span><br />
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<span style="font-size: large;">Szczegółowe instrukcje wykonania znajdziecie na portalu "Hello Zdrowie" (<a href="https://www.hellozdrowie.pl/blog-pieczone-brzoskwinie-z-marcepanem"><b><span style="color: #6aa84f;">o tutaj</span></b></a>). </span><br />
<span style="font-size: large;">Zapraszam i życzę smacznego ☺</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/43179826792/in/dateposted-public/" title="Roasted peaches with a homemade marzipan / Pieczone brzoskwinie z marcepanem"><img alt="Roasted peaches with a homemade marzipan / Pieczone brzoskwinie z marcepanem" height="1284" src="https://farm2.staticflickr.com/1828/43179826792_faef3b9faf_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">This is probably one of the simplest desserts that you can prepare in the summer. Baking peaches extracts their extraordinary juiciness, and with the accompaniment of home-made and extremely simple home-made marzipan, it really tastes delicious.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/43179826132/in/dateposted-public/" title="Roasted peaches with a homemade marzipan / Pieczone brzoskwinie z marcepanem"><img alt="Roasted peaches with a homemade marzipan / Pieczone brzoskwinie z marcepanem" height="1281" src="https://farm2.staticflickr.com/1805/43179826132_708c8350d0_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">At the end, for the contrast of sweetness, fresh mint and chopped almonds for a more interesting structure and dessert is ready!</span><br />
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<span style="font-size: large;">The recipe was created for a polish website "Hello Zdrowie" and you can find it <a href="https://www.hellozdrowie.pl/blog-pieczone-brzoskwinie-z-marcepanem"><b><span style="color: #6aa84f;">here</span></b></a>.</span><br />
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<span style="font-size: large;">Enjoy☺</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/43179826442/in/dateposted-public/" title="Roasted peaches with a homemade marzipan / Pieczone brzoskwinie z marcepanem"><img alt="Roasted peaches with a homemade marzipan / Pieczone brzoskwinie z marcepanem" height="1328" src="https://farm1.staticflickr.com/927/43179826442_9f8188e8c9_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com5tag:blogger.com,1999:blog-8109623135896053146.post-17310978905696390282018-06-25T08:15:00.000+02:002018-06-25T08:15:07.997+02:00KAROBOWE CIASTO Z RABARBAREM I LAWENDĄ<div style="text-align: center;">
<span style="font-size: large;">CAROB RHUBARB CAKE WITH LAVENDER</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLP31lYNZgw741bmzR6nDKOaiAFs0QsenWQoB_qN8sAVjci5n9t3VpidZEziXxEMsbr5xvnZ-z4K7G3YtkMcGdjfskMFozoUydOoh86V6FKcL0xvCeQqpTQuYm1AEdjG6iEWpG-ooy2Yp/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="716" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLP31lYNZgw741bmzR6nDKOaiAFs0QsenWQoB_qN8sAVjci5n9t3VpidZEziXxEMsbr5xvnZ-z4K7G3YtkMcGdjfskMFozoUydOoh86V6FKcL0xvCeQqpTQuYm1AEdjG6iEWpG-ooy2Yp/s1600/1-png.png" /></span></a></div>
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<span style="font-size: large;">Na kończący się powoli sezon rabarbaru, proponuję dzisiaj pyszne ciasto. Tym razem w wersji karobowej, słodzone melasą z karobu zamiast cukru.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rvH_U5boEYaohd2mqM_o4cFbAVq9C3r9I1c1AUpywktKeTB95EG9JGUFtsYIvDFqWLP5vFJ21RCUp-cJkqYTsHgVPv3hXwnaM19ev8PUrqx_T928xxLrPT8ghXR1-ok7EIykAHdtjlwl/s1600/2-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1170" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rvH_U5boEYaohd2mqM_o4cFbAVq9C3r9I1c1AUpywktKeTB95EG9JGUFtsYIvDFqWLP5vFJ21RCUp-cJkqYTsHgVPv3hXwnaM19ev8PUrqx_T928xxLrPT8ghXR1-ok7EIykAHdtjlwl/s1600/2-png.png" /></span></a><br />
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<span style="font-size: large;">Dodatkowym akcentem smakowym w cieście jest lawenda, która razem z rabarbarem tworzy ciekawy duet. Ciasto jest karobowe w smaku, słodkie, a kwaskowy rabarbar fajnie przełamuje słodycz wypieku. </span><br />
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<span style="font-size: large;">Firma Bakra, od której pochodzi melasa przygotowała dla wszystkich niespodziankę, w postaci 40% rabatu na cenę melasy, i teraz, do końca lipca dostępna jest w cenie 10,20 zł. Znajdziecie ją <a href="http://sklep.bakra.pl/index.php?id_product=50&controller=product"><b><span style="color: #6aa84f;">tutaj</span></b></a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4lQfFp_5r6XDxY7GiT9SMz2GzurxF_5YGyOf0jxjxK89dhARgHybr689OCNd_lQigZB7g-BmznrtdtToq6hrqKIU9M8UWYb5fYRQfSppuNNHxwHsjaV-2tf4gbbKBZnVypiYOInSPWyl/s1600/3-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1231" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4lQfFp_5r6XDxY7GiT9SMz2GzurxF_5YGyOf0jxjxK89dhARgHybr689OCNd_lQigZB7g-BmznrtdtToq6hrqKIU9M8UWYb5fYRQfSppuNNHxwHsjaV-2tf4gbbKBZnVypiYOInSPWyl/s1600/3-png.png" /></span></a></div>
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<span style="font-size: medium;"><br /><b><u>SKŁADNIKI</u></b> (okrągła forma o średnicy 17cm): </span></span><br />
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<ul>
<li><span style="font-size: large;">240 g mąki orkiszowej </span></li>
<li><span style="font-size: large;">1 łyżeczka proszku do pieczenia </span></li>
<li><span style="font-size: large;">1 łyżeczka sody </span></li>
<li><span style="font-size: large;">180 ml melasy z karobu</span></li>
<li><span style="font-size: large;">180 ml wody lub bardzo rzadkiego mleka roślinnego </span></li>
<li><span style="font-size: large;">60 ml oleju </span></li>
<li><span style="font-size: large;">szczypta suszonej wanilii lub ziarenka z połowy laski wanilii </span></li>
<li><span style="font-size: large;">1-2 pędy rabarbaru</span></li>
<li><span style="font-size: large;">2 pączki suszonej lawendy</span></li>
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<span style="font-size: large;"><b><u>PRZYGOTOWANIE:</u></b></span></div>
<span style="font-size: large;"><br />Pędy rabarbaru myjemy, osuszamy i kroimy na 1 cm kawałki.<br /><br />Nastawiamy piekarnik na 180 ° C. <br /><br />Przesiewamy suche składniki do dużej miski i mieszamy, rozkruszamy pączki lawendy i dodajemy do mieszanki. <br /><br />W drugiej misce łączymy dokładnie mokre składniki (olej,syrop i wodę lub mleko). <br /><br />Dolewamy mokre do suchych i mieszamy energicznie trzepaczką, aż masa będzie gładka. <br /><br />Rozlewamy masę do formy, na wierzchu posypujemy rabarbarem i wkładamy do nagrzanego piekarnika. <br /><br />Pieczemy 45 minut, sprawdzamy patyczkiem, gdy wychodzi czysty i suchy, wyjmujemy ciasto i chwilę studzimy przed podaniem. <br /><br />Smacznego ☺</span></div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41994425385/in/dateposted-public/" title="Carob rhubarb cake with lavender / Karobowe ciasto z rabarbarem i lawendą"><img alt="Carob rhubarb cake with lavender / Karobowe ciasto z rabarbarem i lawendą" height="1244" src="https://farm2.staticflickr.com/1748/41994425385_2109e3f270_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">At the end of the rhubarb season, I am presenting a delicious cake today. This time in the carob version, sweetened with carob molasses instead of sugar.</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41994425145/in/dateposted-public/" title="Carob rhubarb cake with lavender / Karobowe ciasto z rabarbarem i lawendą"><img alt="Carob rhubarb cake with lavender / Karobowe ciasto z rabarbarem i lawendą" height="1173" src="https://farm2.staticflickr.com/1805/41994425145_dfccc20a8c_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">An additional flavor is lavender, which together with rhubarb creates an interesting duo. The cake has a carob flavor, it's sweet, and the sour rhubarb greatly breaks the sweetness of this cake.</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/28025904277/in/dateposted-public/" title="Carob rhubarb cake with lavender / Karobowe ciasto z rabarbarem i lawendą"><img alt="Carob rhubarb cake with lavender / Karobowe ciasto z rabarbarem i lawendą" height="993" src="https://farm2.staticflickr.com/1768/28025904277_557bca973f_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><b><u>INGREDIENTS</u></b> (round form with a diameter of 17cm):</span></div>
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<ul>
<li><span style="font-size: large;">240 g spelt flour</span></li>
<li><span style="font-size: large;">1 tsp baking powder</span></li>
<li><span style="font-size: large;">1 tsp baking soda</span></li>
<li><span style="font-size: large;">180 ml carob molasses</span></li>
<li><span style="font-size: large;">180 ml water or very thin vegetable milk</span></li>
<li><span style="font-size: large;">60 ml oil</span></li>
<li><span style="font-size: large;">pinch of dried vanilla or grains from 1 vanilla pod</span></li>
<li><span style="font-size: large;">1-2 rhubarb pods</span></li>
<li><span style="font-size: large;">2 buds dried lavender</span></li>
</ul>
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<span style="font-size: large;"><b><u>PREPARATION:</u></b></span></div>
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<span style="font-size: large;">Wash the rhubarb, dry and cut into 1 cm pieces.</span></div>
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<span style="font-size: large;">Set the oven at 180 ° C.</span></div>
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<span style="font-size: large;">Sift the dry ingredients into a large bowl and mix, add torned lavender buds and mix well.</span></div>
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<span style="font-size: large;">In the second bowl, combine the wet ingredients (oil, syrup and water or milk).</span></div>
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<span style="font-size: large;">Pour wet ingredients to dry ingredients and stir vigorously with a whisk, until the mass is smooth.</span></div>
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<span style="font-size: large;">Pour the mass into the mold, sprinkle with rhubarb on top and put in a preheated oven.</span></div>
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<span style="font-size: large;">Bake 45 minutes, check with a stick, when it comes out clean and dry, take out the cake and cool it for a while before serving.</span></div>
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<span style="font-size: large;">Enjoy ☺</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41994424875/in/dateposted-public/" title="Carob rhubarb cake with lavender / Karobowe ciasto z rabarbarem i lawendą"><img alt="Carob rhubarb cake with lavender / Karobowe ciasto z rabarbarem i lawendą" height="1192" src="https://farm2.staticflickr.com/1783/41994424875_8a197ee3b5_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com7tag:blogger.com,1999:blog-8109623135896053146.post-61642857780041116962018-06-13T07:09:00.000+02:002018-06-13T07:09:18.919+02:00PUSZYSTY BISZKOPT Z PORZECZKAMI (Z MĄKI ORKISZOWEJ, SŁODZONY SYROPEM KLONOWYM ZAMIAST CUKRU)<div style="text-align: center;">
<span style="font-size: large;">FLUFFY RED CURRANT CAKE (MADE WITH SPELT FLOUR AND SWEETENED WITH MAPLE SYRUP INSTEAD OF SUGAR)</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3nr4PgXz3l58RB3pcyTER7i21UHmVH7HIp1NYPEdqONXR9bXdbbYo6IunfaDomvJoothiNoe5y0x-5bf9CibkKPkybR7vi87tr8tVhjqfWWAVIQlxKOlKjuEuFnESBOia9DOYLglH9Ju/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="625" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3nr4PgXz3l58RB3pcyTER7i21UHmVH7HIp1NYPEdqONXR9bXdbbYo6IunfaDomvJoothiNoe5y0x-5bf9CibkKPkybR7vi87tr8tVhjqfWWAVIQlxKOlKjuEuFnESBOia9DOYLglH9Ju/s1600/1-png.png" /></span></a></div>
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<a name='more'></a><span style="font-size: large;"><br /></span>
<span style="font-size: large;">Głównym bohaterem, a raczej bohaterkami tego wypieku są porzeczki.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/28815142698/in/dateposted-public/" title="Fluffy red currant cake"><img alt="Fluffy red currant cake" height="1385" src="https://farm2.staticflickr.com/1735/28815142698_4eb3165c05_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
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<span style="font-size: large;">Te kwaskowate kuleczki świetnie smakują w ciastach, zwłaszcza tych prostych. Tak też jest w tym przepisie, bo porzeczki połączyłam z prostym biszkoptem, który jest wyjątkowo puszysty i bardzo smaczny. </span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/28815143208/in/dateposted-public/" title="Fluffy red currant cake"><img alt="Fluffy red currant cake" height="1318" src="https://farm2.staticflickr.com/1721/28815143208_94bec64bd4_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Masa ciasta bazuje na mące orkiszowej, a słodzona jest syropem klonowym, zamiast cukru. Całość jest nieprzesadnie słodka, z orzeźwiającym akcentem od porzeczek.</span><br />
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<span style="font-size: large;">Polecam i zapraszam na portal "Hello Zdrowie" po szczegółowe instrukcje wykonania (<a href="https://www.hellozdrowie.pl/blog-weganski-biszkopt-nadziany-porzeczkami"><b><span style="color: #6aa84f;">o tutaj</span></b></a>).</span><br />
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<span style="font-size: large;">Smacznego</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/28815143348/in/dateposted-public/" title="Fluffy red currant cake"><img alt="Fluffy red currant cake" height="1232" src="https://farm2.staticflickr.com/1723/28815143348_a76be88a1f_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The main hero, or rather the heroes of this cake are currants. These acidic little balls taste great in cakes, especially the simple ones. This cake is very simple to prepare, I combined currants with a simple, fluffy and very tasty cake. The dough is based on spelt flour and is sweetened with maple syrup instead of sugar. This dessert is not too sweet, with a refreshing touch from currants.</span><br />
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<br />
<span style="font-size: large;">The recipe was created for a polish website "Hello Zdrowie" and you can find it <a href="https://www.hellozdrowie.pl/blog-weganski-biszkopt-nadziany-porzeczkami"><b><span style="color: #6aa84f;">here</span></b></a>.</span><br />
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<span style="font-size: large;">Enjoy!</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/28815142998/in/dateposted-public/" title="Fluffy red currant cake"><span style="font-size: large;"><img alt="Fluffy red currant cake" height="1376" src="https://farm2.staticflickr.com/1726/28815142998_82f62b16d4_o.jpg" width="900" /></span></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com5tag:blogger.com,1999:blog-8109623135896053146.post-72284595562031574202018-06-01T10:07:00.000+02:002018-06-01T10:07:18.584+02:00KAROBOWO-BANANOWE CIASTO LODOWE<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">CAROB-BANANA ICE-CREAM CAKE</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxW24qNrgRRFSIGbHvw_p_oi1oiLdyaypwvGPSFXjsWEzXc83HBNGDckOdmBYpMuhUc2yFzWPtVSG_nrDV-fKR_ZTnXQ2I0wFewF91rbOVYEnombUsUZ0iftQsROs3uERgsVxTCDM6-kKJ/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1235" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxW24qNrgRRFSIGbHvw_p_oi1oiLdyaypwvGPSFXjsWEzXc83HBNGDckOdmBYpMuhUc2yFzWPtVSG_nrDV-fKR_ZTnXQ2I0wFewF91rbOVYEnombUsUZ0iftQsROs3uERgsVxTCDM6-kKJ/s1600/1-png.png" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"></span><br />
<a name='more'></a><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Wprawdzie mamy dopiero wiosnę, to temperatury wskazują na lato. Gorące dni zachęcają do jedzenia zimnych posiłków, a w tym też lodów. Wszyscy weganie znają chyba najlepszy i najprostszy sposób, jak sobie przygotować proste lody w domu; wystarczy chwycić za zmrożone, bardzo dojrzałe banany, które wymagają tylko chwili miksowania. Ja tym razem jeszcze bardziej uprościłam taki zabieg i używam bananów świeżych, które po miksowaniu wylewam na bakaliowy spód i podaję to w formie ciasta. Banany łączę tutaj z karobem, który występuje w aż 3 wersjach: melasy, karobu w proszku i kruszonego karobu. Wszystkie produkty z karobu z łatwością kupicie w sklepie firmowym Bakra (</span><span style="font-size: large;"><a href="http://sklep.bakra.pl/index.php" style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: #6aa84f;">o tutaj</span></b></a><span style="font-family: "arial" , "helvetica" , sans-serif;">)</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiakVToTHIDARDZDORWZNKymL9cLz8MxRNR9sbXOuHd9120wJe6N3pEFvPjkehWQqdfC7_CQaqt2UWeF5dVFeJ18Cfqyajc6ZtYhKMty0cNiV5QnvY5P0rX5-UbbYCyGk_76LIYqrPpO6IY/s1600/2-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1112" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiakVToTHIDARDZDORWZNKymL9cLz8MxRNR9sbXOuHd9120wJe6N3pEFvPjkehWQqdfC7_CQaqt2UWeF5dVFeJ18Cfqyajc6ZtYhKMty0cNiV5QnvY5P0rX5-UbbYCyGk_76LIYqrPpO6IY/s1600/2-png.png" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">A samo ciasto jest słodkie, karobowe w smaku i bardzo orzeźwiające. Fajnie jest mieć takie coś w zamrażarce, bo gdy najdzie nas ochota na lody, wystarczy po nie sięgnąć i ukroić kawałek. Świetnie smakuje samo, jak i w towarzystwie mrożonej kawy czy herbaty. Polecam</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/42490123951/in/dateposted-public/" title="Banana-carob ice-cream cake"><img alt="Banana-carob ice-cream cake" height="1302" src="https://farm2.staticflickr.com/1756/42490123951_bb712d56aa_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="color: black;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u>SKŁADNIKI</u></b>
(okrągła forma o średnicy 17 cm):</span></span></div>
<div style="margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<div style="font-style: normal; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u>SPÓD:</u></b></span></span><br />
<span style="color: black;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u><br /></u></b></span></span></div>
<ul>
<li><div style="font-style: normal; font-weight: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">100
g orzechów laskowych</span></span></span></div>
</li>
<li><div style="font-style: normal; font-weight: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">150
g rodzynek</span></span></span></div>
</li>
<li><div style="font-style: normal; font-weight: normal; orphans: 2; widows: 2;">
<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2
płaskie łyżki karobu w proszku</span></span></span></div>
</li>
</ul>
<div style="font-style: normal; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u><br /></u></b></span></span>
<span style="color: black;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u>MASA
LODOWA:</u></b></span></span><br />
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<ul>
<li><div style="font-style: normal; font-weight: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">5
bardzo dojrzałych bananów (takich z brązowymi plamkami)</span></span></span></div>
</li>
<li><div style="font-style: normal; font-weight: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2
łyżki melasy z karobu</span></span></span></div>
</li>
<li><div style="font-style: normal; font-weight: normal; orphans: 2; widows: 2;">
<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2
łyżki karobu w proszku</span></span></span></div>
</li>
<li><span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">kruszony karob (do dekoracji, opcjonalnie)</span></span></span></li>
</ul>
<div style="margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<div style="margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<div style="margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<div style="margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<div style="font-style: normal; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u>PRZYGOTOWANIE:</u></b></span></span></div>
<div style="margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<div style="margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Najpierw
przygotowujemy spód. W robocie kuchennym najpierw miksujemy orzechy
na piasek. Następnie dodajemy rodzynki i karob i miksujemy 1-2 minuty,
aż powstanie masa o konsystencji mokrej ziemi. Tak powstałą masą
wykładamy spód naszej formy (najlepiej silikonowej) dokładnie ją dociskając.</span></span></span></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0cm; orphans: 2; widows: 2;">
<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Następnie
w blenderze kielichowym lub ręczną "żyrafą" miksujemy
składniki na masę lodową, na gładki krem. Wylewamy go na
wcześniej przygotowany spód, wyrównujemy i wkładamy do zamrażarki na całą noc. Przechowujemy w
zamrażarce do 2 miesięcy.</span></span></span></div>
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<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Smacznego</span></span></span><br />
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<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></span></div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/42490122991/in/dateposted-public/" title="Banana-carob ice-cream cake"><img alt="Banana-carob ice-cream cake" height="1191" src="https://farm1.staticflickr.com/873/42490122991_2ae8a6eaa0_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Although we have spring, temperatures indicate summer. Hot days encourage us to eat cold meals, including ice-cream. All vegans know the best and easiest way on how to prepare simple ice cream at home: the frozen, very ripe bananas, which only require a moment of mixing. This time I have simplified this procedure even more and I use fresh bananas, which after mixing I pour on a dried fruit bottom and serve it in the form of a cake. I combine bananas here with carob, which occurs in three versions: molasses, carob powder and dried carob pods. You can easily buy all of the carob products in the Bakra store (<a href="http://sklep.bakra.pl/index.php"><b><span style="color: #6aa84f;">here</span></b></a>)</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/42490122671/in/dateposted-public/" title="Banana-carob ice-cream cake"><img alt="Banana-carob ice-cream cake" height="599" src="https://farm2.staticflickr.com/1731/42490122671_6943249794_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">And the cake itself is sweet, carob-like in taste and very refreshing. It's nice to have something like that in the freezer, because when you feel like having an ice cream, you just need to reach for it and cut a piece. It tastes great on it's own, as well as in the company of iced coffee or tea.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u>INGREDIENTS</u></b> (round form, 17 cm):</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u>CRUST:</u></b></span><br />
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">100 g hazelnuts</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">150 g raisins</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 tbsp carob powder</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u>ICE-CREAM:</u></b></span><br />
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">5 very ripe bananas (those with brown spots)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 tbsp carob molasses</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 tbsp carob powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">crushed carob pods (for decoration, optional)</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><u>PREPARATION:</u></b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">First, prepare the crust. Blend the nuts into a flour. Then add the raisins and carob and mix for 1-2 minutes until the mass will be of the consistency of wet soil. Next distribute the mixture on the bottom of your mold (preferably silicone mold) pressing it firmly.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Then, in the blender cup or using a hand blender, mix the ingredients for ice cream mixture, for a smooth cream. Pour it over the previously prepared bottom, level it and put in the freezer for the whole night. Store in a freezer for up to 2 months.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Enjoy.</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/42490123831/in/dateposted-public/" title="Banana-carob ice-cream cake"><img alt="Banana-carob ice-cream cake" height="1235" src="https://farm1.staticflickr.com/890/42490123831_f74b694baa_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com14tag:blogger.com,1999:blog-8109623135896053146.post-30977617041508511062018-05-23T16:17:00.001+02:002018-05-23T16:47:53.200+02:00CURRY Z BOTWINY<div style="text-align: center;">
<span style="font-size: large;">BEET LEAVES CURRY</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OFGgrhwAQfJTIPvI6if193cGmN1hClRKyCRp_qNMuzhgIxRmOPeCto5BrGPPnVc3h-8deShsz9Z1MzIhUHwK8rNo8t2GJ9cvXb0Ekk7EGYw-DK-XokXEvyVbh6Gau7gZBTqTC15oYW5L/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="642" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OFGgrhwAQfJTIPvI6if193cGmN1hClRKyCRp_qNMuzhgIxRmOPeCto5BrGPPnVc3h-8deShsz9Z1MzIhUHwK8rNo8t2GJ9cvXb0Ekk7EGYw-DK-XokXEvyVbh6Gau7gZBTqTC15oYW5L/s1600/1-png.png" /></span></a></div>
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<a name='more'></a><span style="font-size: large;"><br /></span>
<span style="font-size: large;">Nareszcie są! Nowalijki! A wśród nich pędy młodych buraczków, czyli botwina.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41399160225/in/dateposted-public/" title="Beet leaves curry with chickpeas / Curry z botwinki"><img alt="Beet leaves curry with chickpeas / Curry z botwinki" height="1316" src="https://farm1.staticflickr.com/963/41399160225_0dd0cd3cfc_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
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<span style="font-size: large;">Zamieniłam ją tym razem w aromatyczne curry. Potrawa jest bardzo prosta do wykonania, a gotuje się ją tylko ok. 20 minut. Botwina, otulona jest sosem na bazie mleka kokosowego, doprawionego imbirem, czosnkiem oraz chili, a dodatkowego akcentu smakowego i strukturalnego dodaje jej ciecierzyca. Pysznie i prosto.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Dokładną recepturę znajdziecie na portalu "Hello Zdrowie" (<a href="https://www.hellozdrowie.pl/blog-curry-z-botwinki"><b><span style="color: #6aa84f;">o tutaj</span></b></a>).</span><br />
<span style="font-size: large;">Zapraszam i życzę smacznego.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/42300327271/in/dateposted-public/" title="Beet leaves curry with chickpeas / Curry z botwinki"><img alt="Beet leaves curry with chickpeas / Curry z botwinki" height="1286" src="https://farm1.staticflickr.com/972/42300327271_08494380df_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
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<span style="font-size: large;">At last they are here! Young vegetables, and amond them, young beet leaves. So I created a delicious curry using it. The dish is very simple to prepare, and the cooking time takes only about 20 minutes. Beet leaves are covered in a sauce based on coconut milk, seasoned with ginger, garlic and chili, and an additional flavor and structural accent comes from chickpeas.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The recipe was created for a polish website called "Hello Zdrowie" and you can find it <a href="https://www.hellozdrowie.pl/blog-curry-z-botwinki"><b><span style="color: #6aa84f;">here</span></b></a>.</span><br />
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<span style="font-size: large;">Enjoy!</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40494620440/in/dateposted-public/" title="Beet leaves curry with chickpeas / Curry z botwinki"><img alt="Beet leaves curry with chickpeas / Curry z botwinki" height="1303" src="https://farm1.staticflickr.com/979/40494620440_e259c2365c_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
<br />FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com9tag:blogger.com,1999:blog-8109623135896053146.post-52129749865702554572018-05-08T12:22:00.000+02:002018-05-08T12:36:37.149+02:00SAŁATKA Z KASZĄ BULGUR, SZPARAGAMI I PESTO Z SZAŁWIĄ<div style="text-align: center;">
<span style="font-size: large;">BULGUR SALAD WITH ASPARAGUS AND SAGE PESTO</span><br />
<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5nwMVQbfSsccrIPvUgAEhB6GDa3jRXZFdDsfzItEu9qOnnQB60-cx3-8d7TFWeuDDERcVspGDPseKCfpXbs9VQdtrk_Y9BixZVPjlEFIyaq00T3k_MtRJWy8e3MYfmAZZASUczUDPuug/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="664" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5nwMVQbfSsccrIPvUgAEhB6GDa3jRXZFdDsfzItEu9qOnnQB60-cx3-8d7TFWeuDDERcVspGDPseKCfpXbs9VQdtrk_Y9BixZVPjlEFIyaq00T3k_MtRJWy8e3MYfmAZZASUczUDPuug/s1600/1-png.png" /></a></div>
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<a name='more'></a><span style="font-size: large;"><br /></span><span style="font-size: large;">Niedawno publikowałam na blogu przepis na <a href="http://foodpornveganstyle.blogspot.com/2018/04/pieczone-bataty-z-szawia-i-tymiankiem.html"><b><span style="color: #6aa84f;">pieczone bataty z szałwią i tymiankiem</span></b></a>. Dziś pozostaję w temacie szałwii i zapraszam na pyszną sałatkę z jej udziałem.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pVcCYU7QMNDDf995S-ix1z7T4V4QQJdpiyS1tAxPhMrJc2pDdFnfKPfCdPXFZp3wlfwBhr80Xr1nJzKu3PWiZOqsg0quUVJx5cEz5pDkA70PpOwdyfN7oz6YA6ezZSV2D-IY1BenWfFb/s1600/3-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1247" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pVcCYU7QMNDDf995S-ix1z7T4V4QQJdpiyS1tAxPhMrJc2pDdFnfKPfCdPXFZp3wlfwBhr80Xr1nJzKu3PWiZOqsg0quUVJx5cEz5pDkA70PpOwdyfN7oz6YA6ezZSV2D-IY1BenWfFb/s1600/3-png.png" /></a></div>
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<span style="font-size: large;">Szałwię dodałam tym razem do bazyliowego pesto, któremu nadaje ona dodatkowego, ciekawego aromatu. Tak powstałym pesto otuliłam sycącą i wiosenną sałatkę. </span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41971354581/in/dateposted-public/" title="Bulgur salad with asparagus and sage pesto / Sałatka z kaszą bulgur ze szparagami i pesto z szałwią"><img alt="Bulgur salad with asparagus and sage pesto / Sałatka z kaszą bulgur ze szparagami i pesto z szałwią" height="1254" src="https://farm1.staticflickr.com/977/41971354581_252b6f2383_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bazą sałatki jest kasza bulgur, którą dopełniają zielone szparagi, czerwona fasola, oliwki i pomidorki koktajlowe. Sałatka świetnie nadaje się na lunch, do lunchbox'a, kolację, piknik albo po prostu przekąskę w ciągu dnia. Smacznego!</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40164142070/in/dateposted-public/" title="Bulgur salad with asparagus and sage pesto / Sałatka z kaszą bulgur ze szparagami i pesto z szałwią"><img alt="Bulgur salad with asparagus and sage pesto / Sałatka z kaszą bulgur ze szparagami i pesto z szałwią" height="1324" src="https://farm1.staticflickr.com/905/40164142070_34f0a9df23_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><b><u>SKŁADNIKI</u></b> (4-6 porcji)</span>
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<span style="font-size: large;"><b><u>SAŁATKA</u></b>:</span><br />
<span style="font-size: large;"><br /></span>
<br />
<ul>
<li><span style="font-size: large;">1 szklanka <a href="http://sklep.bakra.pl/index.php?id_product=35&controller=product"><span style="color: #6aa84f;"><b>kaszy bulgur</b></span></a> (suchej, niegotowanej) 200g</span></li>
<li><span style="font-size: large;">2 szklanki bulionu warzywnego</span></li>
<li><span style="font-size: large;">1 pęczek zielonych szparagów</span></li>
<li><span style="font-size: large;">1 szklanka ugotowanej czerwonej fasoli</span></li>
<li><span style="font-size: large;">2 garści zielonych oliwek</span></li>
<li><span style="font-size: large;">2 garści pomidorków koktajlowych</span></li>
</ul>
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<span style="font-size: large;"><b><u>PESTO:</u></b></span><br />
<span style="font-size: large;"><b><u><br /></u></b></span>
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<ul>
<li><span style="font-size: large;">1/2 pęczka bazylii</span></li>
<li><span style="font-size: large;">1/2 szklanki migdałów (50 g)</span></li>
<li><span style="font-size: large;">2 łyżki płatków drożdżowych nieaktywnych</span></li>
<li><span style="font-size: large;">1 ząbek czosnku</span></li>
<li><span style="font-size: large;">4 łyżki oliwy z oliwek extra virgin</span></li>
<li><span style="font-size: large;">1/4 łyżeczki różowej soli himalajskiej</span></li>
<li><span style="font-size: large;">1 łyżka soku z cytryny</span></li>
<li><span style="font-size: large;">2 łyżeczki suszonej <a href="http://sklep.bakra.pl/index.php?id_product=14&controller=product"><span style="color: #6aa84f;"><b>szałwii</b></span></a></span></li>
</ul>
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<span style="font-size: large;"><b><u>PRZYGOTOWANIE:</u></b></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Na początku przygotowujemy pesto</span><br />
<div>
<span style="font-size: large;">Myjemy i osuszamy bazylię.</span><br />
<span style="font-size: large;">Przygotowujemy resztę składników. Wyciskamy czosnek. Następnie wrzucamy wszystkie składniki do blendera i miksujemy na gładko, dodajemy więcej oliwy jeśli jest za gęste.</span></div>
<div>
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">W międzyczasie przygotowujemy kaszę bulgur. Przepłukujemy ją i odcedzamy. Dodajemy 2 szklanki wody/bulionu oraz sól i doprowadzamy do wrzenia. Gotujemy ok. 15 minut, zakrywamy i odstawiamy do napęcznienia na ok. 5 minut. Po tym czasie rozdrabniamy widelcem, aby ziarna zrobiły się sypkie.</span></div>
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<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">Szparagi myjemy i osuszamy, odcinamy zdrewniałe końce. Gotujemy w osolonej wodzie przez ok. 5 minut i odcedzamy, a gdy wystygną, kroimy na 1-2 cm kawałki.</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">Na końcu łączymy kaszę z pesto, a następnie dodajemy resztę składników, dokładnie mieszamy i serwujemy.</span></div>
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<span style="font-size: large;">Smacznego ☺</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40164143070/in/dateposted-public/" title="Bulgur salad with asparagus and sage pesto / Sałatka z kaszą bulgur ze szparagami i pesto z szałwią"><img alt="Bulgur salad with asparagus and sage pesto / Sałatka z kaszą bulgur ze szparagami i pesto z szałwią" height="1270" src="https://farm1.staticflickr.com/947/40164143070_34579b6259_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Recently, I published a recipe for <a href="http://foodpornveganstyle.blogspot.com/2018/04/pieczone-bataty-z-szawia-i-tymiankiem.html"><b><span style="color: #6aa84f;">roasted sweet potatoes with sage and thyme</span></b></a>. Today I remain in the sage topic and invite you to try a delicious salad which consist of sage. T</span><span style="font-size: large;">his time I added it to the basil pesto, which gives it an additional, interesting aroma. I used this pesto to coat a filling, spring salad. The base of the salad is bulgur wheat, which is complemented by green asparagus, red beans, olives and cherry tomatoes. The salad is great for lunch, to pack into lunchbox, dinner or just a snack during the day. Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHMtevEEAT2rYSkiZVVhWh7xRkgJWBH_1EKJ4Oy_S6bD6W4BKDFWufjacFibdfJ5ACQ2I7d0MHaNcWgJJqi1U8opeY_u8XviP6tLzBSRYdpLsQ2NZWOShXBB346dS6dsQGIg17WQqg2qU/s1600/2-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1178" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHMtevEEAT2rYSkiZVVhWh7xRkgJWBH_1EKJ4Oy_S6bD6W4BKDFWufjacFibdfJ5ACQ2I7d0MHaNcWgJJqi1U8opeY_u8XviP6tLzBSRYdpLsQ2NZWOShXBB346dS6dsQGIg17WQqg2qU/s1600/2-png.png" /></a></div>
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<span style="font-size: large;"><br /><br /><b><u>INGREDIENTS</u></b> (4-6 portions):<br /></span>
<span style="font-size: large;"><b><u>SALAD</u></b>:</span><br />
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<ul>
<li><span style="font-size: large;">1 C bulgur wheat (dry, uncooked) 200g</span></li>
<li><span style="font-size: large;">2 C vegetable broth</span></li>
<li><span style="font-size: large;">1 bunch of green asparagus</span></li>
<li><span style="font-size: large;">1 C cooked red beans</span></li>
<li><span style="font-size: large;">2 handfuls of green olives</span></li>
<li><span style="font-size: large;">2 handfuls of cherry tomatoes</span></li>
</ul>
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<span style="font-size: large;"><b><u>PESTO:</u></b></span><br />
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<ul>
<li><span style="font-size: large;">1/2 bunch of basil</span></li>
<li><span style="font-size: large;">1/2 C almonds (50 g)</span></li>
<li><span style="font-size: large;">2 tbsp nutritional yeast flakes</span></li>
<li><span style="font-size: large;">1 clove of garlic</span></li>
<li><span style="font-size: large;">4 tbsp extra virgin olive oil</span></li>
<li><span style="font-size: large;">1/4 tsp pink himalayan salt</span></li>
<li><span style="font-size: large;">1 tbsp lemon juice</span></li>
<li><span style="font-size: large;">2 tsp dried sage</span></li>
</ul>
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<span style="font-size: large;"><b><u>PREPARATION:</u></b></span><br />
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<span style="font-size: large;">At the beginning prepare the pesto</span><br />
<span style="font-size: large;">Wash and dry the basil. Prepare the rest of the ingredients. Press the garlic. Then put all ingredients into the blender and mix until smooth, add more olive oil if it's too thick.</span><br />
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<span style="font-size: large;">In the meantime, prepare bulgur wheat. Rinse it and drain it. Add 2 cups of water / broth and salt and bring to the boil. Cook for about 15 minutes, cover and leave to swell for about 5 minutes. After this time, mix it with a fork to make the grains become loose.</span><br />
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<span style="font-size: large;">Wash and dry the asparagus, cut off the woody ends. Cook it in salted water for about 5 minutes and strain, and when it cools, cut into 1-2 cm pieces.</span><br />
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<span style="font-size: large;">At the end, combine the bulgur with pesto, then add the rest of the ingredients, mix thoroughly and serve.</span><br />
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<span style="font-size: large;">Enjoy ☺</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41971354031/in/dateposted-public/" title="Bulgur salad with asparagus and sage pesto / Sałatka z kaszą bulgur ze szparagami i pesto z szałwią"><img alt="Bulgur salad with asparagus and sage pesto / Sałatka z kaszą bulgur ze szparagami i pesto z szałwią" height="1360" src="https://farm1.staticflickr.com/979/41971354031_6e6858c1ff_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com46tag:blogger.com,1999:blog-8109623135896053146.post-24981624459980402252018-04-27T12:28:00.003+02:002018-04-27T12:28:54.820+02:00PIECZONE BATATY Z SZAŁWIĄ I TYMIANKIEM<div style="text-align: center;">
<span style="font-size: large;">ROASTED SWEET POTATOES WITH SAGE AND THYME</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6VwtT103OM2vxN_PISpbABupjR6k29VpmSReWD27nIEHfd81Ge01pd1_mGkvG33-Js30dJLDqzL1QJoxgn00BrDi75Gak6_5xFMTYRI1JmBNAZLFUaXsHjOaz7s5u42Jyy0YYmv8AMPk/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="611" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6VwtT103OM2vxN_PISpbABupjR6k29VpmSReWD27nIEHfd81Ge01pd1_mGkvG33-Js30dJLDqzL1QJoxgn00BrDi75Gak6_5xFMTYRI1JmBNAZLFUaXsHjOaz7s5u42Jyy0YYmv8AMPk/s1600/1-png.png" /></a></div>
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<span style="font-size: large;">Eteryczna szałwia i odświeżający tymianek to świetne dodatki do pieczonych batatów. Naprawdę, w takim zestawie smakują magicznie. Ich słodki posmak doskonale pasuje do obu rodzajów ziół, które wydobywają ze słodkich ziemniaków nowy wymiar smaku. Bataty w takiej postaci są mocno aromatyczne, cytrusowo-ziołowe i po prostu pyszne. Do tego, przyprawy te, oprócz wyjątkowego smaku, mają dużo cennych właściwości. Tymianek i szałwia działają korzystnie na układ pokarmowy, mają działanie wzmacniające i przeciwwirusowe, ponadto doskonale wpływają na kondycję naszej cery.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_kSg_pYleKRsmiAIvvzoRj66NsGBQ5XN4Fe8MiLXemT8iLltlPIHyPjWd-xinW43MrazGXPx3kojqXC6OdEk-c16E6o6oP-LNw9Yd9d23JutCJSPwhq-OWzBqDsb-pRapfs4UTnTVpMK/s1600/3-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1257" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_kSg_pYleKRsmiAIvvzoRj66NsGBQ5XN4Fe8MiLXemT8iLltlPIHyPjWd-xinW43MrazGXPx3kojqXC6OdEk-c16E6o6oP-LNw9Yd9d23JutCJSPwhq-OWzBqDsb-pRapfs4UTnTVpMK/s1600/3-png.png" /></a></div>
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<span style="font-size: large;">Taka wersja słodkich ziemniaków to świetna opcja na przekąskę w domu, dodatek do obiadu lub pikniku na świeżym powietrzu, a że zbliża się majówka, to gorąco Was zachęcam do wypróbowania ich w takiej wersji, jeśli jeszcze nie mieliście okazji jej kosztować. </span><br />
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<span style="font-size: large;">Przyprawy, których tutaj używam pochodzą od firmy Bakra i serdecznie je polecam, są najwyższej jakości i zapewniają daniu ten niezwykły aromat. Kupić je możecie w większych marketach lub przez internet w sklepie firmowym (<a href="http://sklep.bakra.pl/index.php"><b><span style="color: #6aa84f;">o tutaj</span></b></a>). Smacznego</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41694154452/in/dateposted-public/" title="Roasted sweet potatoes with sage and thyme / Pieczone bataty z szałwią i tymiankiem"><img alt="Roasted sweet potatoes with sage and thyme / Pieczone bataty z szałwią i tymiankiem" height="1337" src="https://farm1.staticflickr.com/830/41694154452_c25fe4a8ca_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><b><u>SKŁADNIKI</u></b> (2-4 porcje):</span><br />
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<ul>
<li><span style="font-size: large;">1 kg batatów (3 duże sztuki)</span></li>
<li><span style="font-size: large;">2 łyżeczki suszonej <a href="http://sklep.bakra.pl/index.php?id_product=14&controller=product"><b><span style="color: #6aa84f;">szałwii</span></b></a></span></li>
<li><span style="font-size: large;">2 łyżeczki suszonego tymianku</span></li>
<li><span style="font-size: large;">2 łyżki oleju roślinnego, do obtoczenia</span></li>
<li><span style="font-size: large;">sól, do podania</span></li>
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<span style="font-size: large;"><b><u>PRZYGOTOWANIE:</u></b></span></div>
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<span style="font-size: large;">Bataty szorujemy pod bieżącą wodą i obsuszamy.</span></div>
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<span style="font-size: large;">Nastawiamy piekarnik na 220°C.</span></div>
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<span style="font-size: large;">Każdy z batatów kroimy wzdłuż na 4 grube kawałki i obtaczamy w oleju z przyprawami.</span></div>
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<span style="font-size: large;">Wykładamy na blasze wyłożonej papierem do pieczenia i pieczemy 25 minut.</span></div>
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<span style="font-size: large;">Serwujemy od razu.</span></div>
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<span style="font-size: large;">Smacznego!</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41694153832/in/dateposted-public/" title="Roasted sweet potatoes with sage and thyme / Pieczone bataty z szałwią i tymiankiem"><img alt="Roasted sweet potatoes with sage and thyme / Pieczone bataty z szałwią i tymiankiem" height="1244" src="https://farm1.staticflickr.com/956/41694153832_56e9616ea6_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Ethereal sage and refreshing thyme are great additions to roasted sweet potatoes. Really, this combination tastes magically. Their sweet taste perfectly matches both types of herbs. Sweet potatoes in this form are very aromatic, citrus-herbal and simply delicious. Apart from the unique taste, these spices have a lot of valuable properties. Thyme and sage have a beneficial effect on the digestive system, strengthening and antiviral effect, moreover, they also perfectly affect the condition of our skin.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6v0Y2WLacwsP7rK5UL03jryAejEnrA6sFlzAjhUdswAFLAXl2pC5n1bOECepPz54E7oA8SIdk59SROe9nkeSgdronPXVPt0PC7GJLk36hZgu0QajGeII6rLvJo0rMkAu1C4OJHWpTlxqw/s1600/2-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1211" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6v0Y2WLacwsP7rK5UL03jryAejEnrA6sFlzAjhUdswAFLAXl2pC5n1bOECepPz54E7oA8SIdk59SROe9nkeSgdronPXVPt0PC7GJLk36hZgu0QajGeII6rLvJo0rMkAu1C4OJHWpTlxqw/s1600/2-png.png" /></a></div>
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<span style="font-size: large;">This version of sweet potatoes is a great option as a snack at home, an addition to lunch or picnic in the open air, and therefore the picnic season is approaching, I strongly encourage you to try them in this version if you have not yet had the opportunity to taste it.</span><br />
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<span style="font-size: large;">The spices I use in this recipe come from the Bakra company and I strongly recommend them, they are of the highest quality and provide this unusual aroma. You can buy them in larger markets or online at the company store (<a href="http://sklep.bakra.pl/index.php"><b><span style="color: #6aa84f;">here</span></b></a>). Enjoy</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41734669371/in/dateposted-public/" title="Roasted sweet potatoes with sage and thyme / Pieczone bataty z szałwią i tymiankiem"><img alt="Roasted sweet potatoes with sage and thyme / Pieczone bataty z szałwią i tymiankiem" height="1229" src="https://farm1.staticflickr.com/827/41734669371_94c4a714c3_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><b><u>INGREDIENTS</u></b> (2-4 servings):</span><br />
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<ul>
<li><span style="font-size: large;">1 kg sweet potatoes (3 large pieces)</span></li>
<li><span style="font-size: large;">2 tsp dried sage</span></li>
<li><span style="font-size: large;">2 tsp dried thyme</span></li>
<li><span style="font-size: large;">2 tbsp vegetable oil, for coating</span></li>
<li><span style="font-size: large;">salt, for serving</span></li>
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<span style="font-size: large;"><b><u>PREPARATION:</u></b></span><br />
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<span style="font-size: large;">Scrub the sweet potatoes under running water and dry.</span><br />
<span style="font-size: large;">Set the oven to 220 ° C.</span><br />
<span style="font-size: large;">Cut each of the sweet potatoes along for 4 thick pieces and coat them in oil with the spices.</span><br />
<span style="font-size: large;">Put on a baking tray lined with baking paper and bake for 25 minutes.</span><br />
<span style="font-size: large;">Serve right away.</span><br />
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<span style="font-size: large;">Enjoy!</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41734669061/in/dateposted-public/" title="Roasted sweet potatoes with sage and thyme / Pieczone bataty z szałwią i tymiankiem"><img alt="Roasted sweet potatoes with sage and thyme / Pieczone bataty z szałwią i tymiankiem" height="611" src="https://farm1.staticflickr.com/832/41734669061_9bf1175195_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com3tag:blogger.com,1999:blog-8109623135896053146.post-64131277058353684842018-04-26T07:36:00.000+02:002018-04-26T07:36:07.749+02:00KASZOTTO Z NIEPALONEJ KASZY GRYCZANEJ Z ZIELONYM GROSZKIEM I BAZYLIĄ<div style="text-align: center;">
<span style="font-size: large;">WHITE BUCKWHEAT RISOTTO WITH GREEN PEAS AND BASIL</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2wg7q-M5yOXS7vhKkXyrzDtILVa_lWbr4TKWAoyumt2Z-xDf46KPJwogMqO_qnXr03SPmR484daLBiN1UwLgfc43W0LJwPMPyxAXQB9JZNensRPLw0kToUt8fK2zxtaP1dKdtzS0ZiR45/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="658" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2wg7q-M5yOXS7vhKkXyrzDtILVa_lWbr4TKWAoyumt2Z-xDf46KPJwogMqO_qnXr03SPmR484daLBiN1UwLgfc43W0LJwPMPyxAXQB9JZNensRPLw0kToUt8fK2zxtaP1dKdtzS0ZiR45/s1600/1-png.png" /></span></a></div>
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<span style="font-size: large;">Nadeszła już wiosna, a wraz z nią czas nowalijek, dlatego na zbliżający się sezon świeżego zielonego groszku przygotowałam takie oto pyszne i proste danie obiadowe.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41640057051/in/dateposted-public/" title="White buckwheat risotto with green peas and basil / Kaszotto z niepalonej kaszy gryczanej z zielonym groszkiem i bazylią"><img alt="White buckwheat risotto with green peas and basil / Kaszotto z niepalonej kaszy gryczanej z zielonym groszkiem i bazylią" height="1263" src="https://farm1.staticflickr.com/926/41640057051_0e89c58e04_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Niepalona kasza gryczana gotowana jak risotto, pełna zielonych kuleczek groszku i bazylii. Potrawa smakuje wiosną, jest lekka i bardzo odżywcza. </span><br />
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<span style="font-size: large;">Szczegółowe instrukcje przygotowania znajdziecie na portalu Hello Zdrowie (<a href="https://www.hellozdrowie.pl/blog-gryczane-kaszotto-z-zielonym-groszkiem"><b><span style="color: #6aa84f;">o tutaj</span></b></a>).</span><br />
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<span style="font-size: large;">Smacznego!</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40929855924/in/dateposted-public/" title="White buckwheat risotto with green peas and basil / Kaszotto z niepalonej kaszy gryczanej z zielonym groszkiem i bazylią"><img alt="White buckwheat risotto with green peas and basil / Kaszotto z niepalonej kaszy gryczanej z zielonym groszkiem i bazylią" height="1148" src="https://farm1.staticflickr.com/887/40929855924_e2d5504fb6_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Spring has come, so it's time for some fresh young vegetables, that's why </span><span style="font-size: large;">I prepared such a delicious and simple dinner dish</span><span style="font-size: large;"> for the upcoming season of fresh green peas . Raw buckwheat is cooked like a risotto, and it's full of green peas and basil. The dish is very nutritious, light and great for spring dinner.</span><br />
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<span style="font-size: large;">The recipe was created for a polish website "Hello Zdrowie" and you can find it <a href="https://www.hellozdrowie.pl/blog-gryczane-kaszotto-z-zielonym-groszkiem"><b><span style="color: #6aa84f;">here</span></b></a>.</span><br />
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<span style="font-size: large;">Enjoy!</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41640057391/in/dateposted-public/" title="White buckwheat risotto with green peas and basil / Kaszotto z niepalonej kaszy gryczanej z zielonym groszkiem i bazylią"><img alt="White buckwheat risotto with green peas and basil / Kaszotto z niepalonej kaszy gryczanej z zielonym groszkiem i bazylią" height="586" src="https://farm1.staticflickr.com/924/41640057391_a62ec0ffd1_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com0tag:blogger.com,1999:blog-8109623135896053146.post-27965212830602939782018-04-16T11:14:00.002+02:002018-04-16T11:25:08.486+02:00KRUCHE BABECZKI Z KREMEM KAROBOWO-SEZAMOWYM I MALINAMI<div style="text-align: center;">
<span style="font-size: large;">GLUTEN-FREE TARTLETS WITH CAROB-TAHINI CREAM AND RASPBERRIES</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DdO1frIhRhK38pUJL0dDYPPjEd-NMXSIhguhDxwE8rrx2Qmm07nOQuMsNIDDYSSQtMjaqsA5wecMJt7OCrDq9Cuu3QJy9F5kz7F421p0PBtbKadieOeku1r15gAiSZFKd4AyYNx3Tn8V/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="664" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DdO1frIhRhK38pUJL0dDYPPjEd-NMXSIhguhDxwE8rrx2Qmm07nOQuMsNIDDYSSQtMjaqsA5wecMJt7OCrDq9Cuu3QJy9F5kz7F421p0PBtbKadieOeku1r15gAiSZFKd4AyYNx3Tn8V/s1600/1-png.png" /></span></a></div>
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<span style="font-size: large;">Witajcie. Dzisiaj mam dla Was drugą propozycję na smaczne wykorzystanie fajnego, słodkiego kremu firmy <a href="http://bakra.com.pl/"><b><span style="color: #6aa84f;">Bakra</span></b></a>. Krem ten pojawił się już w przepisie na <a href="http://foodpornveganstyle.blogspot.com/2018/04/kruche-ciastka-karobowe-z-kremem.html"><b><span style="color: #6aa84f;">kruche ciastka</span></b></a>, a dziś nadziewam nim kruche babeczki. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQ1eeBH0q4cDuOEWslCgrccZai1Mx1qtjTJ-jlOgY861Yoom_wTVZ68cOJQZjQAaL50rTFU-FvVLY3QaONekEK1UMFDeE2EjOpVS6LD88-Ay-bJZctxat24bfxZ_hhOK8ThYzem1Yw3aQ/s1600/2-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1214" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQ1eeBH0q4cDuOEWslCgrccZai1Mx1qtjTJ-jlOgY861Yoom_wTVZ68cOJQZjQAaL50rTFU-FvVLY3QaONekEK1UMFDeE2EjOpVS6LD88-Ay-bJZctxat24bfxZ_hhOK8ThYzem1Yw3aQ/s1600/2-png.png" /></span></a></div>
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<span style="font-size: large;">Ten krem, jak już wspominałam, to tylko dwa składniki: tahini oraz melasa z karobu. Krem jest pyszny i bardzo wartościowy. Świetny na kanapkach, jak i w deserach.</span><span style="font-size: large;"><span style="font-size: small;"><br /><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/39683290080/in/dateposted-public/" title="Gluten-free tartlets with carob-tahini cream and raspberries / Kruche babeczki z kremem karobowo-sezamowym i malinami"><img alt="Gluten-free tartlets with carob-tahini cream and raspberries / Kruche babeczki z kremem karobowo-sezamowym i malinami" height="1155" src="https://farm1.staticflickr.com/787/39683290080_25403ecf55_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Babeczki, które z nim przygotowałam są bardzo smaczne, słodkie, a dodatek malin fajnie przełamuje ich słodycz. </span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/39683290340/in/dateposted-public/" title="Gluten-free tartlets with carob-tahini cream and raspberries / Kruche babeczki z kremem karobowo-sezamowym i malinami"><img alt="Gluten-free tartlets with carob-tahini cream and raspberries / Kruche babeczki z kremem karobowo-sezamowym i malinami" height="1203" src="https://farm1.staticflickr.com/878/39683290340_b0a8ebfdf9_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><span style="font-size: medium;">Spód babeczek jest bezglutenowy i bardzo prosty do zrobienia. Jego wykonanie zajmuje tylko kilka minut, zanim wyląduje w piecu.Piecze się go zaledwie 20 minut, a potem, po lekkim przestudzeniu wystarczy już tylko nadziać go słodkim, gęstym kremem i przybrać malinami. </span></span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/39683290920/in/dateposted-public/" title="Gluten-free tartlets with carob-tahini cream and raspberries / Kruche babeczki z kremem karobowo-sezamowym i malinami"><img alt="Gluten-free tartlets with carob-tahini cream and raspberries / Kruche babeczki z kremem karobowo-sezamowym i malinami" height="1252" src="https://farm1.staticflickr.com/809/39683290920_0ca543b93d_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: medium;">Pychota! Polecam</span></span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/27620658458/in/dateposted-public/" title="Gluten-free tartlets with carob-tahini cream and raspberries / Kruche babeczki z kremem karobowo-sezamowym i malinami"><img alt="Gluten-free tartlets with carob-tahini cream and raspberries / Kruche babeczki z kremem karobowo-sezamowym i malinami" height="1167" src="https://farm1.staticflickr.com/816/27620658458_05fa9ccbb4_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><b><u>SKŁADNIKI</u></b> (10 babeczek):<br /><br /><br /><b><u>KRUCHE CIASTO:</u></b></span><br />
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<li><span style="font-size: large;">1/2 szklanka mąki jaglanej (75 g) </span></li>
<li><span style="font-size: large;">1/2 szklanki mąki ryżowej (60 g) </span></li>
<li><span style="font-size: large;">1 łyżka skrobi ziemniaczanej </span></li>
<li><span style="font-size: large;">50 ml rozpuszczonego oleju kokosowego lub zwykłego </span></li>
<li><span style="font-size: large;">4 łyżki ksylitolu </span></li>
<li><span style="font-size: large;">2-4 łyżki wody </span></li>
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<span style="font-size: large;"><b><u>DODATKI:</u></b></span></div>
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<li><span style="font-size: large;"><a href="http://sklep.bakra.pl/index.php?id_product=45&controller=product" style="color: #6aa84f;">krem karobowo-sezamowy</a> </span></li>
<li><span style="font-size: large;">owoce, np. maliny</span></li>
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<br /><b><u>PRZYGOTOWANIE:</u></b><br /><br />Suche składniki na kruche ciasto przesiewamy do miski, mieszamy i wsypujemy wszystko do robota kuchennego. Dolewamy olej oraz 2 łyżki wody, miksujemy chwilę, aż masa zbije się w kulę, około 1 minuty; jeśli trzeba dodajemy jeszcze 1-2 łyżki wody, masa powinna mieć konsystencję klejącej plasteliny.<br /><br />Foremki na babeczki smarujemy olejem za pomocą pędzla i wylepiamy ciastem, na grubość kilku mm. Nakłuwamy spody widelcem i pieczemy w 180°C przez ok. 20 minut. Wyjmujemy i studzimy, przed wyjęciem ciasta z formy.</span><br />
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<span style="font-size: large;">Gdy nasze spody babeczek są już przestudzone, wypełniamy je kremem karobowo-sezamowym, na górę układamy owoce i serwujemy.</span></div>
<span style="font-size: large;"><br />Przechowujemy w lodówce do 3 dni.<br /><br />Smacznego ☺</span></div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/39683289560/in/dateposted-public/" title="Gluten-free tartlets with carob-tahini cream and raspberries / Kruche babeczki z kremem karobowo-sezamowym i malinami"><img alt="Gluten-free tartlets with carob-tahini cream and raspberries / Kruche babeczki z kremem karobowo-sezamowym i malinami" height="1279" src="https://farm1.staticflickr.com/798/39683289560_42a6e02231_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Hello. Today I have for you the second recipe for a tasty use of <a href="http://bakra.com.pl/"><b><span style="color: #6aa84f;">Bakra's</span></b></a> sweet cream. This cream has already appeared in the recipe for <a href="http://foodpornveganstyle.blogspot.com/2018/04/kruche-ciastka-karobowe-z-kremem.html"><b><span style="color: #6aa84f;">shortbread cookies</span></b></a>, and today I use it to fill those lovely tartlets.</span><br />
<span style="font-size: large;">This cream, as I have already mentioned, is made with only two ingredients: tahini and carob molasses. It's delicious and very nutritious. Great on sandwiches, as well as in desserts.</span><br />
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<span style="font-size: large;">Today's tartlets are very tasty, sweet, and the addition of raspberries greatly breaks their sweetness.</span><br />
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<span style="font-size: large;">The bottom of the tartlets is gluten-free and very simple to prepare. It takes only few minutes before baking in the oven. And it takes only 20 minutes to bake, after that a moment for cooling down, and you just have to fill it with sweet, thick cream and top it with raspberries.</span><br />
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<span style="font-size: large;">Delish! </span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/39683289020/in/dateposted-public/" title="Gluten-free tartlets with carob-tahini cream and raspberries / Kruche babeczki z kremem karobowo-sezamowym i malinami"><img alt="Gluten-free tartlets with carob-tahini cream and raspberries / Kruche babeczki z kremem karobowo-sezamowym i malinami" height="1224" src="https://farm1.staticflickr.com/812/39683289020_0ef1685a7a_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><b><u>INGREDIENTS</u></b> (10 tartlets):</span></div>
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<span style="font-size: large;"><b><u>PIE CRUST:</u></b></span></div>
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<li>1/2 C millet flour (75 g)</li>
<li>1/2 C rice flour (60 g)</li>
<li>1 tbsp potato starch</li>
<li>50 ml dissolved coconut or regular oil</li>
<li>4 tbsp xylitol</li>
<li>2-4 tbsp water</li>
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<b><u>ADDITIONAL INGREDIENTS:</u></b></div>
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<li><a href="http://sklep.bakra.pl/index.php?id_product=45&controller=product"><span style="color: #6aa84f;">carob-tahini cream</span></a></li>
<li>fruits, e.g. raspberries</li>
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<b><u>PREPARATION:</u></b></div>
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<span style="font-size: large;"> Sift dry ingredients for a pie crust into a bowl, stir and transfer them to a food processor. Add oil and 2 tablespoons of water and mix until the mixture will get sticky, about 1 minute; if it's too dry, add 1-2 more tablespoons of water.<br /><br />Grease the tartlet molds with a little bit of oil (using a brush) and fill them with the dough (about 3-5 mm thick). Puncture the bottoms with a fork and bake at 180 ° C for about 20 minutes. Cool them down before removing the crust from the mold.<br /><br />When the crust has cooled down and hardened, fill it with the cream, add the fruits on top and serve.<br /><br />Store in the fridge for up to 3 days.</span><span style="font-size: large;"><span style="font-size: medium;"><br /></span>
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<span style="font-size: medium;">Enjoy ☺</span></span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/27620658178/in/dateposted-public/" title="Gluten-free tartlets with carob-tahini cream and raspberries / Kruche babeczki z kremem karobowo-sezamowym i malinami"><img alt="Gluten-free tartlets with carob-tahini cream and raspberries / Kruche babeczki z kremem karobowo-sezamowym i malinami" height="1273" src="https://farm1.staticflickr.com/820/27620658178_bb1eed3250_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com2tag:blogger.com,1999:blog-8109623135896053146.post-43772611255138887712018-04-11T08:20:00.000+02:002018-04-11T08:20:47.065+02:00SAŁATKA Z ROSZPONKĄ, PIECZONYM BURAKIEM BAZYLIĄ I OLEJEM Z PESTEK DYNI<div style="text-align: center;">
<span style="font-size: large;">LAMB'S LETTUCE SALAD WITH BAKED BEETROOT, BASIL AND PUMPKIN SEED OIL</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARZAwEXj6ZKGRZC71nWSS_1UFLxbqC4laNWmJDl0PR4D5DhDCSDbaZPVjmlqoFUA_fvALPNgMMSqDppIA7_GLhrqtFwyqOq2zewUCMmEagAu8upwSRZdedNkrqMEsxtJzRgYAu_lVCMhq/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="613" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARZAwEXj6ZKGRZC71nWSS_1UFLxbqC4laNWmJDl0PR4D5DhDCSDbaZPVjmlqoFUA_fvALPNgMMSqDppIA7_GLhrqtFwyqOq2zewUCMmEagAu8upwSRZdedNkrqMEsxtJzRgYAu_lVCMhq/s1600/1-png.png" /></a></div>
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<span style="font-size: large;">Uwielbiam połączenie buraka z bazylią, a także smak oleju z pestek dyni, który nadaje sałatkom fajnego charakteru. Nie zdziwi więc zatem Was, jak napiszę, że ta sałatka należy do moich ulubionych. </span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41293622312/in/dateposted-public/" title="Lamb's lettuce salad with baked beetroot, basil and pumpkin seed oil / Sałatka z roszponką, pieczonym burakiem i olejem z pestek dyni"><img alt="Lamb's lettuce salad with baked beetroot, basil and pumpkin seed oil / Sałatka z roszponką, pieczonym burakiem i olejem z pestek dyni" height="1184" src="https://farm1.staticflickr.com/784/41293622312_8034f88c59_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Jeśli jeszcze nie próbowaliście takiego połączenia, to gorąco zachęcam. Sałatka jest słodko-kwaśna od cytryny i buraka i fajnie w niej chrupią podprażone pestki dyni, które dodają oprócz smaku, fajnej tekstury. A łagodna w smaku zielona baza sałatki czyli roszponka, w takim wydaniu smakuje naprawdę świetnie. </span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40440274285/in/dateposted-public/" title="Lamb's lettuce salad with baked beetroot, basil and pumpkin seed oil / Sałatka z roszponką, pieczonym burakiem i olejem z pestek dyni"><img alt="Lamb's lettuce salad with baked beetroot, basil and pumpkin seed oil / Sałatka z roszponką, pieczonym burakiem i olejem z pestek dyni" height="1216" src="https://farm1.staticflickr.com/800/40440274285_015644688e_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><b><u>SKŁADNIKI</u></b> (4-6 porcji):</span><br />
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<span style="font-size: large;"><b><u>SAŁATKA:</u></b></span><br />
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<ul>
<li><span style="font-size: large;">1 paczka roszponki (100g)</span></li>
<li><span style="font-size: large;">6 średnich buraków</span></li>
<li><span style="font-size: large;">1/2 pęczka bazylii</span></li>
<li><span style="font-size: large;">2 łyżki pestek dyni</span></li>
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<span style="font-size: large;"><b><u>DRESSING:</u></b></span><br />
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<li><span style="font-size: large;">4 łyżki oleju z pestek dyni</span></li>
<li><span style="font-size: large;">2 łyżki soku z cytryny</span></li>
<li><span style="font-size: large;">szczypta soli</span></li>
<li><span style="font-size: large;">szczypta pieprzu</span></li>
</ul>
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<div>
<span style="font-size: large;"><b><u>PRZYGOTOWANIE:</u></b></span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">Buraki szorujemy pod bieżącą wodą, suszymy i wykładamy na blasze wyłożonej papierem. </span></div>
<div>
<span style="font-size: large;">Pieczemy 1 godzinę w 220°C, a następnie studzimy.</span></div>
<div>
<span style="font-size: large;">W międzyczasie myjemy roszponkę oraz listki bazylii, a pestki dyni podprażamy na suchej patelni, aż zaczną pęcznieć.</span></div>
<div>
<span style="font-size: large;">Wystudzone buraki obieramy i kroimy w kostkę, a składniki dressingu mieszamy dokładnie w szklance.</span></div>
<div>
<span style="font-size: large;">Do dużej miski wrzucamy wszystkie składniki sałatki, polewamy dressingiem i zajadamy. Przechowujemy w lodówce do 3 dni.</span></div>
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<div>
<span style="font-size: large;">Smacznego</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/39527227490/in/dateposted-public/" title="Lamb's lettuce salad with baked beetroot, basil and pumpkin seed oil / Sałatka z roszponką, pieczonym burakiem i olejem z pestek dyni"><img alt="Lamb's lettuce salad with baked beetroot, basil and pumpkin seed oil / Sałatka z roszponką, pieczonym burakiem i olejem z pestek dyni" height="1210" src="https://farm1.staticflickr.com/897/39527227490_aaf70fa9fe_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">I love the combination of beetroot and basil, as well as the taste of pumpkin seed oil, which gives the salads a character. Therefore, it will not surprise you when I say that this salad belongs to my favorites. If you have not yet tried this combination, I strongly encourage you to taste it. The salad is sweet and sour from lemon and beetroot and have a nice texture thanks to roasted pumpkin seeds. A mild flavor of green base: lamb's lettuce, in this dish tastes really great.</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40440273985/in/dateposted-public/" title="Lamb's lettuce salad with baked beetroot, basil and pumpkin seed oil / Sałatka z roszponką, pieczonym burakiem i olejem z pestek dyni"><img alt="Lamb's lettuce salad with baked beetroot, basil and pumpkin seed oil / Sałatka z roszponką, pieczonym burakiem i olejem z pestek dyni" height="1228" src="https://farm1.staticflickr.com/821/40440273985_f00210ebf2_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><b><u>INGREDIENTS</u></b> (4-6 servings):</span><br />
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<span style="font-size: large;"><b><u>SALAD:</u></b></span><br />
<br />
<ul>
<li><span style="font-size: large;">1 pack of lamb's lettuce (100g)</span></li>
<li><span style="font-size: large;">6 medium beets</span></li>
<li><span style="font-size: large;">1/2 bunch of basil</span></li>
<li><span style="font-size: large;">2 tbsp pumpkin seeds</span></li>
</ul>
<br />
<br />
<span style="font-size: large;"><b><u>DRESSING:</u></b></span><br />
<br />
<ul>
<li><span style="font-size: large;">4 tbsp pumpkin seed oil</span></li>
<li><span style="font-size: large;">2 tbsp lemon juice</span></li>
<li><span style="font-size: large;">pinch of salt</span></li>
<li><span style="font-size: large;">pinch of pepper</span></li>
</ul>
<br />
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<span style="font-size: large;"><b><u>PREPARATION:</u></b></span><br />
<span style="font-size: large;"><br /></span>
<br />
<span style="font-size: large;">Scrub the beetroot under running water, dry it and put it on a baking tray lined with baking paper.</span><br />
<span style="font-size: large;">Bake 1 hour at 220 ° C and then set aside to cool down.</span><br />
<span style="font-size: large;">In the meantime, wash the lamb's lettuce and basil leaves, and toast the pumpkin seeds in a dry pan until they start to pop.</span><br />
<span style="font-size: large;">Peel the beetroot and cut into cubes, mix the ingredients of the dressing in a glass.</span><br />
<span style="font-size: large;">Put all the ingredients of the salad into a large bowl, pour the dressing over and eat. </span><br />
<span style="font-size: large;">Store in the fridge for up to 3 days.</span><br />
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<span style="font-size: large;">Enjoy</span><br />
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<span style="font-size: large;"><br /></span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41293622522/in/dateposted-public/" title="Lamb's lettuce salad with baked beetroot, basil and pumpkin seed oil / Sałatka z roszponką, pieczonym burakiem i olejem z pestek dyni"><img alt="Lamb's lettuce salad with baked beetroot, basil and pumpkin seed oil / Sałatka z roszponką, pieczonym burakiem i olejem z pestek dyni" height="1286" src="https://farm1.staticflickr.com/796/41293622522_1f2e1d79c2_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com2tag:blogger.com,1999:blog-8109623135896053146.post-61360334992532995952018-04-09T07:22:00.000+02:002018-04-09T07:27:04.711+02:00KRUCHE CIASTKA KAROBOWE Z KREMEM KAROBOWO-SEZAMOWYM<div style="text-align: center;">
<span style="font-size: large;">CAROB THUMBPRINT COOKIES WITH CAROB-TAHINI CREAM</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZbKqS0QJuPsVJ4smX-RMEwJMRgfOD1ZwrGAf98bq3oVoz7joQcPn6fjNxdT9Jqyp15MMceWA0B_bZ9wqxq0fhwRytFMaw3dcoJX4bh8TYhqvTghQiG_RYplYN2x6Y02sYkJosdhQJ-rb/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="524" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZbKqS0QJuPsVJ4smX-RMEwJMRgfOD1ZwrGAf98bq3oVoz7joQcPn6fjNxdT9Jqyp15MMceWA0B_bZ9wqxq0fhwRytFMaw3dcoJX4bh8TYhqvTghQiG_RYplYN2x6Y02sYkJosdhQJ-rb/s1600/1-png.png" /></a></div>
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<a name='more'></a><br />
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<span style="font-size: large;">Kruche ciastka karobowe wypełnione słodkim kremem, który składa się z melasy z karobu i tahini. </span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/27439448768/in/dateposted-public/" title="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym"><img alt="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym" height="1198" src="https://farm1.staticflickr.com/789/27439448768_2320dd4d0a_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Taki krem można zrobić samemu, łącząc te dwa składniki w proporcji 1:1, lub też kupić gotowy (<a href="http://sklep.bakra.pl/index.php?id_product=45&controller=product"><b><span style="color: #6aa84f;">o tutaj</span></b></a>). To jeden z moich ulubionych kremów, a teraz nie trzeba go nawet robić samemu, a wystarczy kupić. Jego skład moim zdaniem bije na głowę wszystkie inne gotowe kremy do chleba i deserów (to tylko 2 składniki), jest naturalny i bardzo wartościowy. Melasa z karobu ma </span><span style="font-size: large;">wysoką zawartość magnezu, fosforu oraz żelaza i wapnia. Dlatego regularne spożywanie karobu wspomaga działanie układu nerwowego i odpornościowego, pozwala zachować prawidłowy metabolizm i wzmacnia kości. To produkt bezpieczny dla alergików i osób z nietolerancją glutenu. Nie zawiera kofeiny i teobrominy. A tahini zawiera podobną ilość białka, co jajka. Ziarna te są ponadto źródłem magnezu, potasu, żelaza i wapnia oraz lecytyny i nienasyconych kwasów tłuszczowych. </span><br />
<span style="font-size: large;">Krem świetnie smakuje na chlebie, w deserach, a także wyjadany prosto ze słoika ;)</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPTXLpDaYd45OtChKNb0N8-KOVestuOs__g6dZP2Ff3GmelUPCfjZdXUJQE7ejNBqvgTL3AN2k0MAy7taz86S6hCaPEJ0BXykiFbmviZoHPeNJGMnatcpv256BxEULMrpgmOzpANMythw/s1600/2-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="901" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPTXLpDaYd45OtChKNb0N8-KOVestuOs__g6dZP2Ff3GmelUPCfjZdXUJQE7ejNBqvgTL3AN2k0MAy7taz86S6hCaPEJ0BXykiFbmviZoHPeNJGMnatcpv256BxEULMrpgmOzpANMythw/s1600/2-png.png" /></a></div>
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<span style="font-size: large;">Ciastka, które przygotowałam są chrupiące, bardzo karobowe w smaku, a z kremem smakują wybornie. Ponadto ich skład jest o wiele lepszy niż różnych gotowych ciastek ze sklepu. Proste do zrobienia i bardzo smaczne, polecam</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/39502189440/in/dateposted-public/" title="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym"><img alt="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym" height="599" src="https://farm1.staticflickr.com/867/39502189440_32e8832fcb_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<b><span style="font-size: large;"><u>SKŁADNIKI</u> ( ok. 13 sztuk): </span></b><br />
<span style="font-size: large;"></span><br />
<div>
<ul><span style="font-size: large;">
<li>2 szklanki mąki owsianej (200 g) </li>
<li>1 łyżka skrobii ziemniaczanej (15 g)</li>
<li>5 łyżek <a href="http://sklep.bakra.pl/index.php?id_product=50&controller=product"><b><span style="color: #6aa84f;">melasy z karobu Bakra</span></b></a> (100 ml)</li>
<li>50 g oleju kokosowego (1/5 szklanki rozpuszczonego) </li>
<li>szczypta soli </li>
<li><a href="http://sklep.bakra.pl/index.php?id_product=45&controller=product"><b><span style="color: #6aa84f;">krem karobowo-sezamowy Bakra</span></b></a>, do wypełnienia</li>
</span></ul>
</div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/39502190190/in/dateposted-public/" title="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym"><img alt="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym" height="663" src="https://farm1.staticflickr.com/800/39502190190_0e3992cf48_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/39502190960/in/dateposted-public/" title="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym"><img alt="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym" height="654" src="https://farm1.staticflickr.com/783/39502190960_119124119c_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><b><u>PRZYGOTOWANIE: </u></b></span><br />
<div>
<span style="font-size: large;"><br /> Rozpuszczamy olej kokosowy w małym rondelku, dodajemy melasę i dokładnie mieszamy trzepaczką. <br />Przesiewamy do miski suche składniki i ponownie dokładnie mieszamy. Łączymy mokre składniki z suchymi.</span></div>
<div>
<span style="font-size: large;">Zagniatamy całość w kulę i w zakrytej misce wkładamy do lodówki na 30 minut. <br />Po tym czasie urywamy małe kawałki i formujemy kulki, które następnie spłaszczamy w środku. <br />Nagrzewamy piekarnik do 180°C i pieczemy je ok. 15 minut. <br />Gdy lekko ostygną, wypełniamy dziurki kremem. <br />Upieczone ciastka przechowujemy w szczelnie zamkniętym pojemniku do tygodnia. </span></div>
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<span style="font-size: large;">Smacznego</span></div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40416014815/in/dateposted-public/" title="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym"><img alt="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym" height="1311" src="https://farm1.staticflickr.com/887/40416014815_f2be03eb91_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Shortbread cookies filled with sweet cream, which consists of carob and tahini molasses. This cream can be made by yourself, combining these two ingredients in a 1: 1 ratio, or you can buy a ready made one (<a href="http://sklep.bakra.pl/index.php?id_product=45&controller=product"><b><span style="color: #6aa84f;">here</span></b></a>)</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/39502191150/in/dateposted-public/" title="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym"><img alt="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym" height="599" src="https://farm1.staticflickr.com/821/39502191150_31310ba052_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Cookies are crispy, with a strong carob taste, and topped with cream taste delicious. In addition, their composition is much better than various ready-made cookies from the store. Simple to make and very tasty.</span></div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/39502189840/in/dateposted-public/" title="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym"><img alt="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym" height="1083" src="https://farm1.staticflickr.com/795/39502189840_9752a72a4e_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><b><u>INGREDIENTS </u>(approx. 13 cookies):</b></span></div>
<span style="font-size: large;">
</span>
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<div>
<ul><span style="font-size: large;">
<li>2 C oat flour (200 g)</li>
<li>1 tbsp potato starch</li>
<li>5 tbsp carob molasses (100 ml)</li>
<li>50 g coconut oil (1/5 cup dissolved oil)</li>
<li>pinch of salt</li>
<li>carob-tahini cream, for topping</li>
</span></ul>
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEuT2ERF9p0T1QPB7dyuc1-OWr5KUfRvSjly28nGaEbLwj7jjwF5tMn7bj23sMP2-6FZwSridLg4tRnQGwJluYk2bLsuQqKiGpHkBngZ1BT8NJ0rwEiG0-bd0xkydqv8O6YgNQk3CPtIN/s1600/3-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEuT2ERF9p0T1QPB7dyuc1-OWr5KUfRvSjly28nGaEbLwj7jjwF5tMn7bj23sMP2-6FZwSridLg4tRnQGwJluYk2bLsuQqKiGpHkBngZ1BT8NJ0rwEiG0-bd0xkydqv8O6YgNQk3CPtIN/s1600/3-png.png" /></a></div>
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<span style="font-size: large;"><b><u>PREPARATION:</u></b></span></div>
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</span>
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<div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Dissolve the coconut oil in a small saucepan, add the molasses and mix thoroughly with a whisk.</span></div>
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</span>
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<span style="font-size: large;">Sift dry ingredients to the bowl and mix thoroughly.</span><br />
<span style="font-size: large;">Combine dry ingredients with wet ingredients.</span></div>
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</span>
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<div>
<span style="font-size: large;">Knead the whole mixture into a ball and put in a covered bowl for 30 minutes in the fridge.</span></div>
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<div>
<span style="font-size: large;">After that, break small pieces and form balls, then flatten them in the middle using your thumb.</span></div>
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<span style="font-size: large;">Preheat the oven to 180 ° C and bake them for about 15 minutes.</span></div>
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<span style="font-size: large;">When they cool slightly, fill the holes with the cream.</span></div>
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<span style="font-size: large;">Store the cookies in a sealed container for up to a week.</span></div>
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<span style="font-size: large;">Enjoy</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/27439447668/in/dateposted-public/" title="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym"><img alt="Carob thumbprint cookies with carob-tahini cream / Kruche ciastka karobowe z kremem karobowo sezamowym" height="588" src="https://farm1.staticflickr.com/863/27439447668_627683ebe6_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com1tag:blogger.com,1999:blog-8109623135896053146.post-88522390909975656722018-04-03T09:17:00.000+02:002018-04-03T09:17:32.332+02:00ŚNIADANIOWE CIASTKA JAGLANE<div style="text-align: center;">
<span style="font-size: large;">MILLET BREAKFAST COOKIES</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZkoTtqswEeAvI5g1q9A4a2Qd6E_m1eqO6vwbuaQLGRwwM24fGWsm-kT361W92q4HRKbxeYO-mS9eTMtFGyzQ5yphgpCNEEkcHhTGHkjkTVPOK7lrLblGY7Zymic6c5NtN74TsK6lm9lt/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="599" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZkoTtqswEeAvI5g1q9A4a2Qd6E_m1eqO6vwbuaQLGRwwM24fGWsm-kT361W92q4HRKbxeYO-mS9eTMtFGyzQ5yphgpCNEEkcHhTGHkjkTVPOK7lrLblGY7Zymic6c5NtN74TsK6lm9lt/s1600/1-png.png" /></span></a></div>
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<a name='more'></a><span style="font-size: large;">Ciastka śniadaniowe. Nazwałam je tak, ponieważ świetnie mogą one nam zastąpić śniadanie, czy to spożywane w postaci tradycyjnej owsianki czy też np. jaglanki. </span><br />
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<span style="font-size: large;">Ciastka są zrobione z kilku naturalnych składników i bardzo dobrze się sprawdzą, gdy nie mamy rano czasu na inny posiłek.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40307009665/in/dateposted-public/" title="Millet breakfast cookies / Jaglane ciastka śniadaniowe"><img alt="Millet breakfast cookies / Jaglane ciastka śniadaniowe" height="1194" src="https://farm1.staticflickr.com/868/40307009665_e070a750fb_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
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<span style="font-size: large;">Bazą jest mąka z kaszy jaglanej, a do posłodzenia użyty jest cukier brzozowy.</span><br />
<span style="font-size: large;">Ciastka przygotowane wcześniej, zaoszczędzą nam czasu rano. Można je zajadać do porannej kawy lub herbaty, albo zabrać ze sobą na wynos, do pracy lub na zajęcia.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/27328904208/in/dateposted-public/" title="Millet breakfast cookies / Jaglane ciastka śniadaniowe"><img alt="Millet breakfast cookies / Jaglane ciastka śniadaniowe" height="570" src="https://farm1.staticflickr.com/868/27328904208_928839e99a_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
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<span style="font-size: large;">Szczegółowy przepis znajdziecie na portalu "Hello Zdrowie" (<a href="https://www.hellozdrowie.pl/blog-sniadaniowe-ciastka-jaglane"><b><span style="color: #6aa84f;">o tutaj</span></b></a>).</span><br />
<span style="font-size: large;">Zapraszam i życzę smacznego.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40307009145/in/dateposted-public/" title="Millet breakfast cookies / Jaglane ciastka śniadaniowe"><img alt="Millet breakfast cookies / Jaglane ciastka śniadaniowe" height="1297" src="https://farm1.staticflickr.com/813/40307009145_d5dc210114_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Breakfast cookies. I called them that, because they can replace breakfast, whether it is eaten in the form of traditional porridge or, for example cooked millet.</span><br />
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<span style="font-size: large;">Those cookies are made with several natural ingredients and will work well when we do not have time for another meal in the morning.</span><br />
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<span style="font-size: large;">The base of the recipe is millet flour, and xylitol, which is used for sweetening.</span><br />
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<span style="font-size: large;">Those cookies will save us time in the morning. You can eat them with the morning coffee or tea, or take it with you to work or to classes.</span><br />
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<span style="font-size: large;">The recipe was created for a polish website "Hello Zdrowie" and you can find it <a href="https://www.hellozdrowie.pl/blog-sniadaniowe-ciastka-jaglane"><b><span style="color: #6aa84f;">here</span></b></a>.</span><br />
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<span style="font-size: large;">Enjoy.</span><br />
<br />FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com6tag:blogger.com,1999:blog-8109623135896053146.post-54031124152836755812018-03-27T10:23:00.000+02:002018-03-28T07:52:28.733+02:00BABECZKI KAKAOWE NAJPROSTSZE (BEZ CUKRU RAFINOWANEGO)<div style="text-align: center;">
<span style="font-size: large;">SIMPLE COCOA MINI BUNDT CAKES (NO REFINED SUGAR)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuCzSN0XlQgcU2jSfWQ-JW-GO_gd-slMTB9s32dQ4ULgzT6tWMnkPn1Q3FxXFQfpTiP4aSXEx96M75JwLWt8uJ85bgUNOA7UB4DZanMzZKTvZo3PA-Vrtw1cPOY37zsq1T_C00xOwt9tv/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="589" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuCzSN0XlQgcU2jSfWQ-JW-GO_gd-slMTB9s32dQ4ULgzT6tWMnkPn1Q3FxXFQfpTiP4aSXEx96M75JwLWt8uJ85bgUNOA7UB4DZanMzZKTvZo3PA-Vrtw1cPOY37zsq1T_C00xOwt9tv/s1600/1-png.png" /></a></div>
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<span style="font-size: large;">Prosty przepis na babeczki, na nadchodzące Święta, bądź też na co dzień. Tylko kilka dobrych składników, chwila mieszania i gotowe. W smaku bardzo kakaowe i słodkie, choć słodzone syropem daktylowym zamiast cukru. Smacznego</span><br />
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<span style="font-size: large;"><b><u>SKŁADNIKI</u></b> (6 babeczek z <a href="https://shop.silikomart.com/prodotti/3_View.asp?Articolo=&n=0&np=0&ar_codart=20.061.41.0063&P=SF%20061%20FANTASY&#TopMenu">takiej</a> formy lub ok. 10 muffinek)</span><br />
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<ul>
<li><span style="font-size: large;">1 szklanka mąki orkiszowej (140 g)</span></li>
<li><span style="font-size: large;">2 łyżki kakao</span></li>
<li><span style="font-size: large;">1/2 łyżeczki proszku do pieczenia</span></li>
<li><span style="font-size: large;">1/4 łyżeczki sody</span></li>
<li><span style="font-size: large;">1/2 szklanki syropu daktylowego (125 ml)</span></li>
<li><span style="font-size: large;">1/2 szklanki mleka roślinnego (125 ml)</span></li>
<li><span style="font-size: large;">2 łyżki oleju roślinnego </span></li>
</ul>
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<span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;"><b><u>PRZYGOTOWANIE:</u></b></span></span></span></div>
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<span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;">Ustawiamy piekarnik na 180 ° C.</span></span></div>
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<span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;">Przesiewamy suche składniki do miski i mieszamy.</span></span></div>
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<span style="font-size: large;"><br style="margin: 0px; outline: 0px; padding: 0px;" /></span></div>
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<span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;">W drugiej, małej misce mieszamy mokre składniki trzepaczką (syrop, mleko i olej).</span></span></div>
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<span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;">Wlewamy mokre składniki do suchych i ponownie energicznie mieszamy wszystko trzepaczką.</span></span></div>
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<span style="font-size: large;"><br style="margin: 0px; outline: 0px; padding: 0px;" /></span></div>
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<span style="font-size: large;">Przelewamy ciasto do foremek na 3/4 ich wysokości i wstawiamy do nagrzanego piekarnika. </span></div>
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<span style="font-size: large;">Pieczemy je 30 minut, jeśli są to większe babeczki, a 20-30 jeśli mniejsze. Najlepiej przed wyjęciem, sprawdzić patyczkiem, czy środek jest suchy. </span></div>
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<span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;">Przechowujemy w szczelnym pojemniku w chłodnym, suchym miejscu, przez ok 5 dni. Babeczki nadają się też dobrze do zamrożenia, wtedy, gdy ostygną, owijamy każdą folią, wkładamy do woreczka z zapięciem i przechowujemy w zamrażarce do 2 miesięcy.</span></span></div>
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<span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;"><br style="margin: 0px; outline: 0px; padding: 0px;" /></span></span></div>
<span style="font-size: large;"><span style="background-color: white; color: #444444; font-family: "arial"; margin: 0px; outline: 0px; padding: 0px;"></span><span style="background-color: white; color: #444444; font-family: "arial";"></span><span style="background-color: white; color: #444444; font-family: "arial"; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"></span><span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"></span><span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"></span><span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"></span><span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"></span><span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"></span><span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"></span></span></span><br />
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<span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;">Smacznego ☺</span></span><br />
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<span style="font-family: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;"><br /></span></span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/41003481532/in/dateposted-public/" title="Simple cocoa mini bundt cakes / Proste babeczki kakaowe"><img alt="Simple cocoa mini bundt cakes / Proste babeczki kakaowe" height="1184" src="https://farm1.staticflickr.com/867/41003481532_c3564b92c4_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Very simple recipe for mini bundt cakes, for upcoming Easter holidays, or just for an ordinary dessert or a snack. Only few good ingredients and few minutes needed to create those lovely pastries. Full of cocoa flavor and very sweet, though sweetened with date syrup instead of sugar. Enjoy</span><br />
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<span style="font-size: large;"><b><u>INGREDIENTS</u></b> (6 mini bundt cakes from <a href="https://shop.silikomart.com/prodotti/3_View.asp?Articolo=&n=0&np=0&ar_codart=20.061.41.0063&P=SF%20061%20FANTASY&#TopMenu">this</a> form or about 10 muffins)</span><br />
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<ul>
<li><span style="font-size: large;">1 C spelt flour (140 g)</span></li>
<li><span style="font-size: large;">2 tbsp cocoa powder</span></li>
<li><span style="font-size: large;">1/2 tsp baking powder</span></li>
<li><span style="font-size: large;">1/4 tsp baking soda</span></li>
<li><span style="font-size: large;">1/2 C date syrup (125 ml)</span></li>
<li><span style="font-size: large;">1/2 C plant milk (125 ml)</span></li>
<li><span style="font-size: large;">2 tbsp vegetable oil</span></li>
</ul>
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<span style="font-size: large;"><b><u>PREPARATION:</u></b></span><br />
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<span style="font-size: large;">Set the oven at 180 ° C.</span><br />
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<span style="font-size: large;">Sift the dry ingredients into a bowl and mix well.</span><br />
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<span style="font-size: large;">In a second, small bowl, mix the wet ingredients with a whisk (syrup, milk and oil).</span><br />
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<span style="font-size: large;">Pour wet ingredients into the dry ingredients and stir again vigorously with a whisk.</span><br />
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<span style="font-size: large;">Pour the dough into the molds at 3/4 of their height and put in a preheated oven.</span><br />
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<span style="font-size: large;">Bake them for 30 minutes, if they are larger mini bundt cakes, or 20-30 minutes if smaller muffins. Ideally, before removing from the oven, check with a stick to see if the inside is dry.</span><br />
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<span style="font-size: large;">Store in an airtight container in a cool, dry place for about 5 days. Those cakes are also good for freezing, when they cool down, wrap each one in foil, put in a zipper bag and store in the freezer for up to 2 months.</span><br />
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<span style="margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;"></span></span><br />
<span style="font-size: large;">Enjoy ☺</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/39236481870/in/dateposted-public/" title="Simple cocoa mini bundt cakes / Proste babeczki kakaowe"><img alt="Simple cocoa mini bundt cakes / Proste babeczki kakaowe" height="1117" src="https://farm1.staticflickr.com/902/39236481870_5f7faa16bb_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com0tag:blogger.com,1999:blog-8109623135896053146.post-77253383952520432762018-03-16T07:22:00.000+01:002018-03-16T07:22:10.997+01:00ŚLIWKI W CZEKOLADZIE Z MIGDAŁAMI<div style="text-align: center;">
<span style="font-size: large;">CHOCOLATE COVERED PRUNES WITH ALMOND BUTTER</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigP3pUy95CLfyD04SHdc3sNm935c8Ff_5HUKwdyt_4BLyNOETR9ZInTcinCK5xBk98JYl3QkBQkKP4wwdPowlXo1ymPsRxN_yqdcRl49iANkJaN4P-JcEMalK2xKq05pRf53Ru8eUa1vG5/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="599" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigP3pUy95CLfyD04SHdc3sNm935c8Ff_5HUKwdyt_4BLyNOETR9ZInTcinCK5xBk98JYl3QkBQkKP4wwdPowlXo1ymPsRxN_yqdcRl49iANkJaN4P-JcEMalK2xKq05pRf53Ru8eUa1vG5/s1600/1-png.png" /></span></a></div>
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<span style="font-size: large;">Ostatnia propozycja z serii przepisów na <a href="https://www.hellozdrowie.pl/artykul-bombonierka-pelna-milosci"><b><span style="color: #6aa84f;">domową bombonierkę</span></b></a>.</span><br />
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<span style="font-size: large;">Śliwki w czekoladzie, nadziane masłem migdałowym.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40835916511/in/dateposted-public/" title="Chocolate covered prunes with almond butter / Śliwki w czekoladzie z migdałami"><img alt="Chocolate covered prunes with almond butter / Śliwki w czekoladzie z migdałami" height="1280" src="https://farm1.staticflickr.com/811/40835916511_51020ec9a7_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
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<span style="font-size: large;">Śliwki namaczamy w gorącej wodzie, odcedzamy, nadziewamy masłem migdałowym i obtaczamy w rozpuszczonej czekoladzie. Smacznie i prosto. Polecam</span><br />
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<span style="font-size: large;">Cały przepis znajdziecie na portalu "Hello Zdrowie" <a href="https://www.hellozdrowie.pl/artykul-bombonierka-pelna-milosci/strona/2"><b><span style="color: #6aa84f;">o tutaj</span></b></a>.</span><br />
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<span style="font-size: large;">Smacznego</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/25964464237/in/dateposted-public/" title="Chocolate covered prunes with almond butter / Śliwki w czekoladzie z migdałami"><img alt="Chocolate covered prunes with almond butter / Śliwki w czekoladzie z migdałami" height="584" src="https://farm5.staticflickr.com/4771/25964464237_d12b5e6383_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">The last recipe from a series of recipes for a home-made <a href="https://www.hellozdrowie.pl/artykul-bombonierka-pelna-milosci"><b><span style="color: #6aa84f;">box of chocolate</span></b></a>.</span><br />
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<span style="font-size: large;">Prunes coated in chocolate and filled with almond butter. </span><br />
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<span style="font-size: large;">Soak the prunes in hot water, strain, fill with almond butter and coat in melted chocolate. Tasty and simple.</span><br />
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<span style="font-size: large;">The recipe was created for a polish website "Hello Zdrowie" and you can find it <a href="https://www.hellozdrowie.pl/artykul-bombonierka-pelna-milosci/strona/2"><b><span style="color: #6aa84f;">here</span></b></a>.</span><br />
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<span style="font-size: large;">Enjoy</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/26965943798/in/dateposted-public/" title="Chocolate covered prunes with almond butter / Śliwki w czekoladzie z migdałami"><img alt="Chocolate covered prunes with almond butter / Śliwki w czekoladzie z migdałami" height="1371" src="https://farm1.staticflickr.com/783/26965943798_a9873667db_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com14tag:blogger.com,1999:blog-8109623135896053146.post-46604302769120605942018-03-15T08:09:00.000+01:002018-03-15T08:13:13.158+01:00PRALINKI ORZECHOWE I OWOCOWE<div style="text-align: center;">
<span style="font-size: large;">VEGAN PRALINES WITH PEANUT BUTTER AND JAM</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWiiaeZ5gqj7TfhHXL-Qi9RAWwfwW1yZy4xt_Zt2ib5xl4PsRAEU3NP4oWNAZX_LytiJHAm0AXmFMuk_t07QFZ3sJqX-M4MCePFz7BpAN87V_JjC1_1FGAB7ThIbWWD2RpH9SXHjfMGv6/s1600/1-png2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="762" data-original-width="894" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWiiaeZ5gqj7TfhHXL-Qi9RAWwfwW1yZy4xt_Zt2ib5xl4PsRAEU3NP4oWNAZX_LytiJHAm0AXmFMuk_t07QFZ3sJqX-M4MCePFz7BpAN87V_JjC1_1FGAB7ThIbWWD2RpH9SXHjfMGv6/s1600/1-png2.png" /></a></div>
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<span style="font-size: large;">Efektowne i pyszne, a przy tym proste do zrobienia. Jedne nadziane domową konfiturą, a drugie masłem orzechowym.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4yzCKkEo0IY99XkETErg6Uq83O7BYrDc28IBLLHJmXi0s8sM7DUtUS8_1d3NFe4YF_lNSz-QjvM0AIw3C39zXFilA20u67NXgr51OSne8o1X625Inp1O4LZfZVWkwr9F2zsHw1gjd5o8/s1600/4-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1353" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4yzCKkEo0IY99XkETErg6Uq83O7BYrDc28IBLLHJmXi0s8sM7DUtUS8_1d3NFe4YF_lNSz-QjvM0AIw3C39zXFilA20u67NXgr51OSne8o1X625Inp1O4LZfZVWkwr9F2zsHw1gjd5o8/s1600/4-png.png" /></span></a></div>
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<span style="font-size: large;">Do ich wykonania potrzebna jest silikonowa foremka, którą najpierw wypełniamy czekoladą, do 1/3 wysokości, obkręcamy aby pokryła ścianki,</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifa1TB3GdClRwIutpW5D_ceetknId03vWRHHaHjXWJAR4RKz1G8jEqFAzfowA9CfPZwRs6jPp4NWjbsJ5nmOJDqhd_p-u3Tfohn8jIRPB9NilXweV3ZlY0InHRQrZiceNrCbwK962Ic9nx/s1600/3-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1343" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifa1TB3GdClRwIutpW5D_ceetknId03vWRHHaHjXWJAR4RKz1G8jEqFAzfowA9CfPZwRs6jPp4NWjbsJ5nmOJDqhd_p-u3Tfohn8jIRPB9NilXweV3ZlY0InHRQrZiceNrCbwK962Ic9nx/s1600/3-png.png" /></span></a></div>
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<span style="font-size: large;">czekamy aż stwardnieje w lodówce, a następnie dodajemy nadzienie i ponownie zalewamy czekoladą i wstawiamy do lodówki lub zamrażarki aby stężały.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNH6yOiCasfRpi52cNLrQVz1WTNGgvcZZApwKQxpnTKnU3O8JGP5mBoUVA5b8YHtgLWk2iVDT6mgvPnZokxXDOU35CvmIKBD_9wkBHLkvUacV_YYAuhFvahQJhOLy7dj_eluQTdrzdnZi/s1600/2-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1367" data-original-width="901" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNH6yOiCasfRpi52cNLrQVz1WTNGgvcZZApwKQxpnTKnU3O8JGP5mBoUVA5b8YHtgLWk2iVDT6mgvPnZokxXDOU35CvmIKBD_9wkBHLkvUacV_YYAuhFvahQJhOLy7dj_eluQTdrzdnZi/s1600/2-png.png" /></span></a></div>
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<span style="font-size: large;">Cały przepis znajdziecie na portalu "Hello Zdrowie" <a href="https://www.hellozdrowie.pl/artykul-bombonierka-pelna-milosci/strona/2"><b><span style="color: #6aa84f;">o tutaj</span></b></a>.</span><br />
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<span style="font-size: large;">Smacznego.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/25947604737/in/dateposted-public/" title="Peanut butter and jam pralines / Pralinki orzechowe i owocowe"><img alt="Peanut butter and jam pralines / Pralinki orzechowe i owocowe" height="1010" src="https://farm1.staticflickr.com/816/25947604737_1e91cf9d2e_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Effective and delicious, yet simple to prepare. Half of them filled with home-made jam and the other with peanut butter. You just need a silicone mold, which is first filled with chocolate, 1/3 of the height, then rotated to cover the walls, wait until it hardens in the fridge, then add the filling and pour the rest of the chocolate and put into the fridge or freezer to make them solid. </span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/25947605407/in/dateposted-public/" title="Peanut butter and jam pralines / Pralinki orzechowe i owocowe"><img alt="Peanut butter and jam pralines / Pralinki orzechowe i owocowe" height="1320" src="https://farm5.staticflickr.com/4778/25947605407_2851d3acce_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span></div>
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<span style="font-size: large;">The recipe was created for a polish website "Hello Zdrowie" and you can find it <a href="https://www.hellozdrowie.pl/artykul-bombonierka-pelna-milosci/strona/2"><b><span style="color: #6aa84f;">here</span></b></a>.</span><br />
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<span style="font-size: large;">Enjoy</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40818791001/in/dateposted-public/" title="Peanut butter and jam pralines / Pralinki orzechowe i owocowe"><img alt="Peanut butter and jam pralines / Pralinki orzechowe i owocowe" height="1159" src="https://farm1.staticflickr.com/822/40818791001_16ec139a1e_o.jpg" width="894" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com1tag:blogger.com,1999:blog-8109623135896053146.post-45448533807930416712018-03-14T08:37:00.001+01:002018-03-14T08:37:46.963+01:00CZEKOLADKI Z RÓŻĄ<div style="text-align: center;">
<span style="font-size: large;">ROSE CHOCOLATES</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfeCL1GjrBlnLZ5AgU4eiSf6lqqVwsgW-4JKD2c8ERXfdlYHCnhwM9hDWuAjYB4E3xy9lqH2WkjGi-04fDbMNznBeK2zHJBI-GCl3dw6kaYeH35xzMXB1-Tmj76NU_W1E7OZ8ErwEJvdB/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="586" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfeCL1GjrBlnLZ5AgU4eiSf6lqqVwsgW-4JKD2c8ERXfdlYHCnhwM9hDWuAjYB4E3xy9lqH2WkjGi-04fDbMNznBeK2zHJBI-GCl3dw6kaYeH35xzMXB1-Tmj76NU_W1E7OZ8ErwEJvdB/s1600/1-png.png" /></span></a></div>
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<span style="font-size: large;">Te czekoladki to zaledwie dwa składniki. Dobrej jakości gorzka czekolada i ekologiczne płatki róży.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/25929764567/in/dateposted-public/" title="Rose chocolates / Czekoladki z różą"><img alt="Rose chocolates / Czekoladki z różą" height="1279" src="https://farm5.staticflickr.com/4779/25929764567_18488d8721_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Czekoladę rozpuszczamy w kąpieli wodnej i mieszamy z płatkami, na końcu dodajemy też płatek na wierzchu.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/26931316948/in/dateposted-public/" title="Rose chocolates / Czekoladki z różą"><img alt="Rose chocolates / Czekoladki z różą" height="1353" src="https://farm5.staticflickr.com/4784/26931316948_36da52ca19_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Wlewamy całość do silikonowych foremek na wysokość ok. 5 mm i czekamy aż stwardnieje. Płatki róży można kupić w sklepach ekologicznych, sprzedawane są jako herbatka.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40091684524/in/dateposted-public/" title="Rose chocolates / Czekoladki z różą"><img alt="Rose chocolates / Czekoladki z różą" height="1303" src="https://farm5.staticflickr.com/4794/40091684524_81e859d191_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Ten prosty deser ma naprawdę bardzo ciekawy smak i efektowny wygląd.</span><br />
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<span style="font-size: large;">Szczegółowe instrukcje przygotowania znajdziecie na portalu "Hello Zdrowie"<b><span style="color: #6aa84f;"> <a href="https://www.hellozdrowie.pl/artykul-bombonierka-pelna-milosci"><span style="color: #6aa84f;">o tutaj</span></a></span></b>.</span></div>
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<span style="font-size: large;">Smacznego</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/26931316798/in/dateposted-public/" title="Rose chocolates / Czekoladki z różą"><img alt="Rose chocolates / Czekoladki z różą" height="1317" src="https://farm5.staticflickr.com/4775/26931316798_873a9b2d7d_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">These chocolates are made with only two ingredients. Good quality bitter chocolate and organic rose petals.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/25929764267/in/dateposted-public/" title="Rose chocolates / Czekoladki z różą"><img alt="Rose chocolates / Czekoladki z różą" height="1280" src="https://farm5.staticflickr.com/4788/25929764267_fd0670a2d5_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">The chocolate is dissolved in a water bath and then mixed with the rose petals, at the end we add another petal on top.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/26931316688/in/dateposted-public/" title="Rose chocolates / Czekoladki z różą"><img alt="Rose chocolates / Czekoladki z różą" height="1326" src="https://farm5.staticflickr.com/4784/26931316688_be9c7d4634_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">The mixture is poured into silicone molds at a height of approx. 5 mm and left until it hardens. Rose petals can be bought in ecological stores, they are sold as a rose tea.</span><br />
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<span style="font-size: large;">This simple dessert has a really interesting taste and impressive look.</span><br />
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<span style="font-size: large;">The recipe was created for a polish website "Hello Zdrowie" and you can find it <a href="https://www.hellozdrowie.pl/artykul-bombonierka-pelna-milosci"><b><span style="color: #6aa84f;">here</span></b></a>.</span><br />
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<span style="font-size: large;"></span><span style="font-size: large;">Enjoy</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/25929763917/in/dateposted-public/" title="Rose chocolates / Czekoladki z różą"><img alt="Rose chocolates / Czekoladki z różą" height="1312" src="https://farm5.staticflickr.com/4778/25929763917_ffc46524c1_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com1tag:blogger.com,1999:blog-8109623135896053146.post-54776414511315643372018-03-13T07:34:00.000+01:002018-03-13T07:34:05.236+01:00TRUFLE KOKOSOWE<div style="text-align: center;">
<span style="font-size: large;">COCONUT TRUFFLES</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKconsFR_uQbFlL5KJPmylsysyUciUivYVRhsh1AQiGFl5dQTXYtFUubjaWjJYYo03EPl0_GXFIgDKcpddFMtvvY9pkGgnFp-kE4_-uVjuqNv7a3Oi7VZvZsTI8VrYG6TaYqNVjtLJvU_P/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="598" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKconsFR_uQbFlL5KJPmylsysyUciUivYVRhsh1AQiGFl5dQTXYtFUubjaWjJYYo03EPl0_GXFIgDKcpddFMtvvY9pkGgnFp-kE4_-uVjuqNv7a3Oi7VZvZsTI8VrYG6TaYqNVjtLJvU_P/s1600/1-png.png" /></span></a></div>
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<span style="font-size: large;">Dziś zapraszam na trufle kokosowe. Ich skład to jedynie daktyle i kokos.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40072220014/in/dateposted-public/" title="Coconut truffles / Trufle kokosowe"><img alt="Coconut truffles / Trufle kokosowe" height="1286" src="https://farm5.staticflickr.com/4771/40072220014_3823f0fe3f_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Suszone daktyle moczone są w gorącej wodzie, a po odcedzeniu zmiksowane z wiórkami.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40072219894/in/dateposted-public/" title="Coconut truffles / Trufle kokosowe"><img alt="Coconut truffles / Trufle kokosowe" height="1353" src="https://farm5.staticflickr.com/4783/40072219894_17883a473b_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To naprawdę banalnie prosty w przygotowaniu deser, tudzież przekąska. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Szczegółowe instrukcje przygotowania znajdziecie na portalu "Hello Zdrowie" (<a href="https://www.hellozdrowie.pl/artykul-bombonierka-pelna-milosci"><b><span style="color: #6aa84f;">o tutaj</span></b></a>).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Smacznego</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40072219694/in/dateposted-public/" title="Coconut truffles / Trufle kokosowe"><img alt="Coconut truffles / Trufle kokosowe" height="1353" src="https://farm5.staticflickr.com/4789/40072219694_963c81f3c8_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Today I invite you to make coconut truffles. Their composition consist of only 2 ingredients: dates and coconut.</span><br />
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<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40072219594/in/dateposted-public/" title="Coconut truffles / Trufle kokosowe"><img alt="Coconut truffles / Trufle kokosowe" height="1353" src="https://farm5.staticflickr.com/4798/40072219594_4e2e6f04c4_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Dried dates are soaked in hot water and, after draining, blended with the shredded coconut.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">They are really easy to prepare and you can eat them for a dessert or as an energy snack.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The recipe was created for a polish website "Hello Zdrowie" and you can find it <a href="https://www.hellozdrowie.pl/artykul-bombonierka-pelna-milosci"><b><span style="color: #6aa84f;">here</span></b></a>.</span><br />
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<span style="font-size: large;">Enjoy</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40072219524/in/dateposted-public/" title="Coconut truffles / Trufle kokosowe"><img alt="Coconut truffles / Trufle kokosowe" height="1353" src="https://farm5.staticflickr.com/4784/40072219524_4352615b89_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
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<br />FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com4tag:blogger.com,1999:blog-8109623135896053146.post-29866283978785163422018-03-12T09:20:00.002+01:002018-03-13T07:35:51.045+01:00TRUFLE CZEKOLADOWE Z MIĘTĄ<div style="text-align: center;">
<span style="font-size: large;">CHOCOLATE TRUFFLES WITH MINT</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFcfkVQ223XFOHpTR6GtPdrVgjrj1fbSNjpXkD5krmdOOQ3JAJVfD3naoPazSFqZkaGebY3Iu2vNiOwPT64LmZzH0tQ8awuPNlRc6WmWtvkwZgZibL0YmUiRBA84CEQYEiAEyXOXm7sRs/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGmK4RYyA3_Ny7NOMcgxaZq73njXR56rh4nRPk4B89l3u-TmYv8G2fD_GdQmWGD0v_xdSvXe5Nh2V8vj8gd6Za8utGglTZcqjpprtYNyTiLDEu2UCaiq59sue1F7BsuedYSSNTncQXy_uL/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="596" data-original-width="879" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGmK4RYyA3_Ny7NOMcgxaZq73njXR56rh4nRPk4B89l3u-TmYv8G2fD_GdQmWGD0v_xdSvXe5Nh2V8vj8gd6Za8utGglTZcqjpprtYNyTiLDEu2UCaiq59sue1F7BsuedYSSNTncQXy_uL/s1600/1-png.png" /></a></div>
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<a name='more'></a><span style="font-size: large;"><br /></span>
<span style="font-size: large;">Zbliża się Wielkanoc i zajączek. Warto na tę okazję przygotować domowe słodkości. Polecam zatem zrobić domową bombonierkę, która składa się z naturalnych i pysznych łakoci. Cały zestaw przepisów na nią znajdziecie (<a href="https://www.hellozdrowie.pl/artykul-bombonierka-pelna-milosci"><b><span style="color: #6aa84f;">tutaj</span></b></a>). </span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40053055214/in/dateposted-public/" title="Chocolate truffles with mint / Trufle czekoladowe z miętą"><img alt="Chocolate truffles with mint / Trufle czekoladowe z miętą" height="1353" src="https://farm5.staticflickr.com/4778/40053055214_35824e236f_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">A dziś przedstawiam pierwszą opcję. To proste trufle czekoladowe z miętą. Ich skład jest bardzo prosty: daktyle, kakao i świeża mięta. Trufle są bardzo proste do zrobienia i bardzo smaczne. Mięta fajnie przełamuje ich słodkość, co sprawia, że ich smak jest ciekawy.</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/38952643050/in/dateposted-public/" title="Chocolate truffles with mint / Trufle czekoladowe z miętą"><img alt="Chocolate truffles with mint / Trufle czekoladowe z miętą" height="1288" src="https://farm5.staticflickr.com/4789/38952643050_96985c1edf_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Polecam i zapraszam na portal "Hello Zdrowie" (<a href="https://www.hellozdrowie.pl/artykul-bombonierka-pelna-milosci"><b><span style="color: #6aa84f;">o tutaj</span></b></a>), gdzie znajdziecie szczegółowe instrukcje ich przygotowania. Smacznego</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/38952642420/in/dateposted-public/" title="Chocolate truffles with mint / Trufle czekoladowe z miętą"><img alt="Chocolate truffles with mint / Trufle czekoladowe z miętą" height="1359" src="https://farm5.staticflickr.com/4797/38952642420_99b337707e_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Easter is approaching. That's why it's worth to prepare some homemade sweets for the occasion. I recommend to make a homemade box of chocolate, which consists of natural and delicious sweets. The whole set of recipes is <a href="https://www.hellozdrowie.pl/artykul-bombonierka-pelna-milosci"><b><span style="color: #6aa84f;">here</span></b></a>.</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40053054584/in/dateposted-public/" title="Chocolate truffles with mint / Trufle czekoladowe z miętą"><img alt="Chocolate truffles with mint / Trufle czekoladowe z miętą" height="1325" src="https://farm5.staticflickr.com/4772/40053054584_95c8bc73d7_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">And today I present the first option. Simple chocolate truffles with mint. Their composition is very simple: dates, cocoa and fresh mint. Truffles are very easy to make and very tasty. Mint breakes their sweetness, which makes their taste interesting.</span><br />
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<span style="font-size: large;"><br /></span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40053055644/in/dateposted-public/" title="Chocolate truffles with mint / Trufle czekoladowe z miętą"><img alt="Chocolate truffles with mint / Trufle czekoladowe z miętą" height="1282" src="https://farm5.staticflickr.com/4794/40053055644_6e2fd3f1cc_o.jpg" width="900" /></a><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The recipe was created for a polish website "Hello Zdrowie" and you can find it </span><span style="font-size: large;"><a href="https://www.hellozdrowie.pl/artykul-bombonierka-pelna-milosci"><b><span style="color: #6aa84f;">here</span></b></a>.</span><br />
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<span style="font-size: large;">Enjoy</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/38952643620/in/dateposted-public/" title="Chocolate truffles with mint / Trufle czekoladowe z miętą"><img alt="Chocolate truffles with mint / Trufle czekoladowe z miętą" height="596" src="https://farm5.staticflickr.com/4782/38952643620_4d9c12793f_o.jpg" width="879" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><br /></span>FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com3tag:blogger.com,1999:blog-8109623135896053146.post-75378937253860461402018-03-08T09:55:00.001+01:002018-03-11T07:24:57.845+01:00OWSIANKA MARCHEWKOWA, JAK CIASTO MARCHEWKOWE<div style="text-align: center;">
<span style="font-size: large;">CARROT CAKE PORRIDGE/OATMEAL</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_etCXyefXnnP_XqEoHpbN2I7P_3bGsvwz3pN2PysWODzjZU1lCi2vIfwwdr0chJx9lNy4HrFmzs3vGz8P2RwPLcWMMSo1oteuN4JGTMdx4efwvVeFcmL5NGE4N5Cqc9qsyWm7rQsz1CF/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_etCXyefXnnP_XqEoHpbN2I7P_3bGsvwz3pN2PysWODzjZU1lCi2vIfwwdr0chJx9lNy4HrFmzs3vGz8P2RwPLcWMMSo1oteuN4JGTMdx4efwvVeFcmL5NGE4N5Cqc9qsyWm7rQsz1CF/s1600/1-png.png" /></a></div>
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<span style="font-size: large;">Inspiracją do tego przepisu była marchew i to</span><span style="font-size: large;"> <a href="http://foodpornveganstyle.blogspot.com/2014/02/surowe-ciasto-marchewkowe-raw-carrot.html"><b><span style="color: #6aa84f;">ciasto marchewkowe</span></b></a></span><span style="font-size: large;">, które uwielbiam. Receptura składa się z podobnych składników, ale występują one tym razem w roli śniadaniowej owsianki, w której chciałam odtworzyć smak ciasta.</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/26815543698/in/dateposted-public/" title="Carrot cake oatmeal / Owsianka marchewkowa"><img alt="Carrot cake oatmeal / Owsianka marchewkowa" height="1228" src="https://farm5.staticflickr.com/4772/26815543698_070fd9de42_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">To ciepła, sycąca i bardzo smaczna opcja na rozpoczęcie dnia. Polecam.</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40644741122/in/dateposted-public/" title="Carrot cake oatmeal / Owsianka marchewkowa"><img alt="Carrot cake oatmeal / Owsianka marchewkowa" height="1280" src="https://farm5.staticflickr.com/4788/40644741122_668351c048_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><b><u>SKŁADNIKI</u></b> (2 porcje):</span><br />
<span style="font-size: large;"><br /></span></div>
<ul>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">1 szklanka płatków owsianych
(100g)</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">1 duża, drobno starta marchewka
(ok. 100g)</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">3 szklanki niesłodzonego mleka roślinnego (np. <a href="http://foodpornveganstyle.blogspot.com/2016/01/domowe-mleko-sezamowe.html"><b><span style="color: #6aa84f;">mleka sezamowego</span></b></a> , migdałowego, <a href="http://foodpornveganstyle.blogspot.com/2014/02/domowe-mleko-z-orzechow-laskowych.html"><b><span style="color: #6aa84f;">laskowego</span></b></a>) (750 ml)</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">2 łyżki syropu daktylowego lub
klonowego</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">1 łyżka posiekanych orzechów włoskich</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">1 łyżka rodzynek</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">1 łyżka wiórek kokosowych</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">1 płaska łyżeczka cynamonu</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">1/2 łyżeczki suszonego imbiru</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">szczypta gałki muszkatołowej</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">szczypta soli</span></div>
</li>
</ul>
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<span style="font-size: large;"><b><u>PRZYGOTOWANIE:</u></b></span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: large;">Wszystkie składniki umieszczamy w
rondelku i doprowadzamy do wrzenia.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: large;">Gotujemy 10 minut, od czasu do czasu mieszając. Serwujemy od razu.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: large;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: large;">Smacznego</span></div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40687044231/in/dateposted-public/" title="Carrot cake oatmeal / Owsianka marchewkowa"><img alt="Carrot cake oatmeal / Owsianka marchewkowa" height="1302" src="https://farm5.staticflickr.com/4786/40687044231_8fdfedc19b_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: large;">The inspiration for this recipe was carrot and this </span><a href="http://foodpornveganstyle.blogspot.com/2014/02/surowe-ciasto-marchewkowe-raw-carrot.html"><b><span style="color: #6aa84f; font-size: large;">carrot cake</span></b></a><span style="font-size: large;">, which I love. The recipe consists of similar ingredients, but they occur this time as a breakfast porridge in which I wanted to recreate the taste of the cake.</span></div>
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<span style="font-size: large;">It's a warm, filling and very tasty option to start the day. Enjoy</span></div>
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<span style="font-size: large;"><b><u>INGREDIENTS</u></b> (2 servings):</span></div>
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</div>
<ul>
<li><span style="font-size: large;">1 C porridge oats (100g)</span></li>
<li><span style="font-size: large;">1 large, finely grated carrot (about 100g)</span></li>
<li><span style="font-size: large;">3 C unsweetened vegan milk(for ex. <a href="http://foodpornveganstyle.blogspot.com/2016/01/domowe-mleko-sezamowe.html"><b><span style="color: #6aa84f;">sesame milk</span></b></a> or almond milk or <a href="http://foodpornveganstyle.blogspot.com/2014/02/domowe-mleko-z-orzechow-laskowych.html"><b><span style="color: #6aa84f;">hazelnut milk</span></b></a>) (750ml)</span></li>
<li><span style="font-size: large;">2 tbsp date syrup or maple syrup</span></li>
<li><span style="font-size: large;">1 tbsp chopped walnuts</span></li>
<li><span style="font-size: large;">1 tbsp raisins</span></li>
<li><span style="font-size: large;">1 tbsp shreded coconut flakes</span></li>
<li><span style="font-size: large;">1 flat tsp cinnamon</span></li>
<li><span style="font-size: large;">1/2 tsp dried ginger</span></li>
<li><span style="font-size: large;">pinch of nutmeg</span></li>
<li><span style="font-size: large;">pinch of salt</span></li>
</ul>
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<div style="margin-bottom: 0cm;">
<span style="font-size: large;"><b><u>PREPARATION:</u></b></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: large;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: large;">Place all ingredients in a saucepan and bring to a boil.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: large;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: large;">Cook for 10 minutes, stirring occasionally. Serve right away.</span></div>
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<div style="margin-bottom: 0cm;">
<span style="font-size: large;">Enjoy</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span></div>
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40644741302/in/dateposted-public/" title="Carrot cake oatmeal / Owsianka marchewkowa"><img alt="Carrot cake oatmeal / Owsianka marchewkowa" height="599" src="https://farm5.staticflickr.com/4801/40644741302_8d7d710376_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com1tag:blogger.com,1999:blog-8109623135896053146.post-87920533503295868462018-03-06T12:38:00.000+01:002018-03-06T13:57:08.520+01:00PASTA 'RYBNA' Z FASOLI I GLONÓW NORI<div style="text-align: center;">
<span style="font-size: large;">VEGAN BEAN "FISH" PASTE/PATE</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmSeXJJjL_1wHhdkwxHMxn9Hlycz-dfXQdpaZ1IBoFNx5jaLpQUSIw3YjGmAWqJdDjBBzimiCWRrJ-mLr5aufLiJi0BUjCdONKHa1ohp4l_rtGWsLWAOYFHLXLCoUzK4lRCSYlOIgn3rV/s1600/AGD_7263-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="699" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmSeXJJjL_1wHhdkwxHMxn9Hlycz-dfXQdpaZ1IBoFNx5jaLpQUSIw3YjGmAWqJdDjBBzimiCWRrJ-mLr5aufLiJi0BUjCdONKHa1ohp4l_rtGWsLWAOYFHLXLCoUzK4lRCSYlOIgn3rV/s1600/AGD_7263-png.png" /></span></a></div>
<span style="font-size: large;"><br /></span>
<br />
<a name='more'></a><span style="font-size: large;"><br /></span><span style="font-size: large;">To jedna z moich ulubionych past do chleba, którą bardzo często przygotowuję. Jest co prawda niezbyt urodziwa, ale za to pyszna, i zaspokajająca głód na rybne smaki.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/25780974547/in/dateposted-public/" title="Vegan "fish" pate/paste / Wegańska pasta "rybna" z fasoli"><img alt="Vegan "fish" pate/paste / Wegańska pasta "rybna" z fasoli" height="1136" src="https://farm5.staticflickr.com/4799/25780974547_063343c615_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bardzo prosta do przygotowania (tylko 3 składniki) i bardzo odżywcza, jako pasta do chleba, tudzież dip.</span><br />
<span style="font-size: large;">Składa się jedynie z fasoli, glonów nori i sosu sojowego, a smakuje naprawdę pysznie; jest słonawa i bardzo "rybna".</span><br />
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<div>
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/38841260500/in/dateposted-public/" title="Vegan "fish" pate/paste / Wegańska pasta "rybna" z fasoli"><img alt="Vegan "fish" pate/paste / Wegańska pasta "rybna" z fasoli" height="1171" src="https://farm5.staticflickr.com/4749/38841260500_f41befa858_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Szczegółowe instrukcje przygotowania znajdziecie na portalu "Hello Zdrowie" (<a href="https://www.hellozdrowie.pl/blog-pasta-rybna-z-fasoli"><b><span style="color: #6aa84f;">o tutaj</span></b></a>).</span><br />
<span style="font-size: large;">Zapraszam i życzę smacznego.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/25780975597/in/dateposted-public/" title="Vegan "fish" pate/paste / Wegańska pasta "rybna" z fasoli"><img alt="Vegan "fish" pate/paste / Wegańska pasta "rybna" z fasoli" height="1260" src="https://farm5.staticflickr.com/4651/25780975597_0517aa9b4d_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span><span style="font-size: large;">One of my favorite bread spreads, which I often prepare. It doesn't look beautiful, but it's delicious. A bean "fish" paste which will satisfy hunger for fish flavors. Very simple to prepare (only 3 ingredients) and very nutritious as a bread paste, or dip.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The paste consists only of beans, nori algae and soy sauce, and really tastes wonderful. It's salty and "fishy".</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The recipe was made for a polish website "Hello Zdrowie" and you can find it <a href="https://www.hellozdrowie.pl/blog-pasta-rybna-z-fasoli"><b><span style="color: #6aa84f;">here</span></b></a>.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Enjoy</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/25780975947/in/dateposted-public/" title="Vegan "fish" pate/paste / Wegańska pasta "rybna" z fasoli"><img alt="Vegan "fish" pate/paste / Wegańska pasta "rybna" z fasoli" height="1258" src="https://farm5.staticflickr.com/4667/25780975947_b7d99b6b12_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</span><br />
<div>
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FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com6tag:blogger.com,1999:blog-8109623135896053146.post-30100612152345766292018-03-05T08:00:00.000+01:002018-03-05T08:00:51.033+01:00SURÓWKA Z CZERWONEJ KAPUSTY Z POMARAŃCZAMI I DRESSINGIEM NA BAZIE TAHINI<div style="text-align: center;">
<span style="font-size: large;">PURPLE CABBAGE SLAW WITH ORANGES AND TAHINI DRESSING</span></div>
<span style="font-size: large;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBCe2fMfwK0am5ZEhI6vIofsLQJ5jcNZpbcAUKmkaUS4ZM0dVP32hUF32-GCD9zUCFVNPuDIS9PmxmDS6ldtbm_4vqNZz7WlGW9YQTyRtbElFp_5IiLPR6WVduvgJ0hOmw9eFg9SWCNRN/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBCe2fMfwK0am5ZEhI6vIofsLQJ5jcNZpbcAUKmkaUS4ZM0dVP32hUF32-GCD9zUCFVNPuDIS9PmxmDS6ldtbm_4vqNZz7WlGW9YQTyRtbElFp_5IiLPR6WVduvgJ0hOmw9eFg9SWCNRN/s1600/1-png.png" /></a></div>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Prosta zimowa surówka z kapustą w roli głównej. Akompaniują jej słodkie pomarańcze, marchewka i aromatyczne zioła. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40569202461/in/dateposted-public/" title="Surówka z czerwonej kapusty z pomarańczami i dressingiem na bazie tahini / Red cabbage slaw with oranges and a tahini dressing"><img alt="Surówka z czerwonej kapusty z pomarańczami i dressingiem na bazie tahini / Red cabbage slaw with oranges and a tahini dressing" height="1206" src="https://farm5.staticflickr.com/4630/40569202461_40a4e342a9_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">A wszystko to, otulone prostym dressingiem na bazie tahini. Używam tahini od firmy Bakra, które bardzo polecam. Kupić je możecie <a href="http://sklep.bakra.pl/index.php?id_product=11&controller=product"><b><span style="color: #6aa84f;">tutaj</span></b></a>. </span><br />
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<span style="font-size: large;"><br /></span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40569201851/in/dateposted-public/" title="Surówka z czerwonej kapusty z pomarańczami i dressingiem na bazie tahini / Red cabbage slaw with oranges and a tahini dressing"><img alt="Surówka z czerwonej kapusty z pomarańczami i dressingiem na bazie tahini / Red cabbage slaw with oranges and a tahini dressing" height="1300" src="https://farm5.staticflickr.com/4617/40569201851_2368b57b05_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Taki dressing to fajna odmiana od tradycyjnej oliwy, do tego jest nawet bardziej wartościowy, zawiera dużo wapnia, białka, fosforu oraz miedzi.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUSNZn68fi85JAAZeLDIxPx0SI9EHt00hxCayOb0aXxkqo-3gWXk-MVk_JuVi8zVIIDdWFUOdQnDSS93sW5mSFfjgTb3dGUaTbx9mMi5qb5SPB-afBROAYfO7kHQSNOEDjWKEK3HUACjL/s1600/2-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1209" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUSNZn68fi85JAAZeLDIxPx0SI9EHt00hxCayOb0aXxkqo-3gWXk-MVk_JuVi8zVIIDdWFUOdQnDSS93sW5mSFfjgTb3dGUaTbx9mMi5qb5SPB-afBROAYfO7kHQSNOEDjWKEK3HUACjL/s1600/2-png.png" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span><span style="font-size: large;">A sama surówka jest lekko słodkawa i przyjemnie chrupie. Idealna jako lekki posiłek lub dodatek do obiadu. Smacznego</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/39858752764/in/dateposted-public/" title="Surówka z czerwonej kapusty z pomarańczami i dressingiem na bazie tahini / Red cabbage slaw with oranges and a tahini dressing"><img alt="Surówka z czerwonej kapusty z pomarańczami i dressingiem na bazie tahini / Red cabbage slaw with oranges and a tahini dressing" height="1353" src="https://farm5.staticflickr.com/4654/39858752764_f307a1a6c3_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<div style="margin-bottom: 0cm;">
<span style="font-size: large;"><b><u><br /></u></b></span>
<span style="font-size: large;"><b><u><br /></u></b></span>
<span style="font-size: large;"><b><u>SKŁADNIKI</u></b> (4-6 porcji):</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: large;"><br /></span></div>
<ul>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">500 g czerwonej kapusty</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">4 pomarańcze</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">2 marchewki</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">1 pęczek zielonej pietruszki lub kolendry albo bazylii</span></div>
</li>
</ul>
<div style="margin-bottom: 0cm;">
<span style="font-size: large;"><br />
</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: large;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<b><u><span style="font-size: large;">DRESSING:</span></u></b></div>
<div style="margin-bottom: 0cm;">
<b><u><span style="font-size: large;"><br /></span></u></b></div>
<ul>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">4 łyżki <a href="http://sklep.bakra.pl/index.php?id_product=11&controller=product"><b><span style="color: #6aa84f;">tahini</span></b></a></span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">2 łyżki soku z cytryny</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">1 łyżka sosu sojowego</span></div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="font-size: large;">4 łyżki wody</span></div>
</li>
</ul>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<b><u><span style="font-size: large;">PRZYGOTOWANIE:</span></u></b><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Kapustę siekamy lub ścieramy za pomocą mandoliny, marchewkę ścieramy obieraczką julienne, pomarańcze dzielimy na segmenty, a zioła drobno siekamy.</span><br />
<span style="font-size: large;">W małej miseczce łączymy składniki dressingu.</span><br />
<span style="font-size: large;">Mieszamy wszystko dokładnie w dużej misce i serwujemy.</span><br />
<span style="font-size: large;">Przechowujemy w lodówce do 3 dni.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Smacznego</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/25698595297/in/dateposted-public/" title="Surówka z czerwonej kapusty z pomarańczami i dressingiem na bazie tahini / Red cabbage slaw with oranges and a tahini dressing"><img alt="Surówka z czerwonej kapusty z pomarańczami i dressingiem na bazie tahini / Red cabbage slaw with oranges and a tahini dressing" height="878" src="https://farm5.staticflickr.com/4612/25698595297_e199370105_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Simple winter salad made with purple cabbage. I paired it with sweet oranges, carrots and aromatic herbs. And all of this, is "dressed" with a simple tahini dressing.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/25698595547/in/dateposted-public/" title="Surówka z czerwonej kapusty z pomarańczami i dressingiem na bazie tahini / Red cabbage slaw with oranges and a tahini dressing"><img alt="Surówka z czerwonej kapusty z pomarańczami i dressingiem na bazie tahini / Red cabbage slaw with oranges and a tahini dressing" height="1165" src="https://farm5.staticflickr.com/4751/25698595547_2f2a02ce85_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Salad is slightly sweet and pleasantly crispy. Ideal as a light meal or addition to dinner. Enjoy</span><br />
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<span style="font-size: large;"><br /></span>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/25698595437/in/dateposted-public/" title="Surówka z czerwonej kapusty z pomarańczami i dressingiem na bazie tahini / Red cabbage slaw with oranges and a tahini dressing"><img alt="Surówka z czerwonej kapusty z pomarańczami i dressingiem na bazie tahini / Red cabbage slaw with oranges and a tahini dressing" height="1171" src="https://farm5.staticflickr.com/4722/25698595437_dac117d012_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>INGREDIENTS</u></b> (4-6 servings):</span><br />
<br />
<ul>
<li><span style="font-size: large;">500 g red cabbage</span></li>
<li><span style="font-size: large;">4 oranges</span></li>
<li><span style="font-size: large;">2 carrots</span></li>
<li><span style="font-size: large;">1 bunch of green parsley or coriander or basil</span></li>
</ul>
<br />
<span style="font-size: large;"><br /></span>
<b><u><span style="font-size: large;">DRESSING:</span></u></b><br />
<br />
<ul>
<li><span style="font-size: large;">4 tbsp tahini</span></li>
<li><span style="font-size: large;">2 tbsp lemon juice</span></li>
<li><span style="font-size: large;">1 tbsp soy sauce</span></li>
<li><span style="font-size: large;">4 tbsp water</span></li>
</ul>
<br />
<span style="font-size: large;"><br /></span>
<b><u><span style="font-size: large;">PREPARATION:</span></u></b><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Chop the cabbage or slice it with a mandolin slicer, grate the carrot with julienne peeler, divide oranges into segments, and chop the herbs finely.</span><br />
<span style="font-size: large;">In a small bowl combine the dressing components.</span><br />
<span style="font-size: large;">Mix everything thoroughly in a large bowl and serve.</span><br />
<span style="font-size: large;">Store in the refrigerator for up to 3 days.</span><br />
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">Enjoy</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40569202751/in/dateposted-public/" title="Surówka z czerwonej kapusty z pomarańczami i dressingiem na bazie tahini / Red cabbage slaw with oranges and a tahini dressing"><img alt="Surówka z czerwonej kapusty z pomarańczami i dressingiem na bazie tahini / Red cabbage slaw with oranges and a tahini dressing" height="599" src="https://farm5.staticflickr.com/4615/40569202751_575b08a484_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
FoodPornVeganStylehttp://www.blogger.com/profile/08115503067328429392noreply@blogger.com3tag:blogger.com,1999:blog-8109623135896053146.post-71930034293024654012018-03-01T09:48:00.000+01:002018-05-06T08:06:21.651+02:00DUSZONA CZERWONA KAPUSTA Z JABŁKAMI, KUMINEM I KASZĄ BULGUR<div style="margin-bottom: 0cm; text-align: center;">
<span style="font-size: large;">STEWED RED CABBAGE WITH APPLES, CUMIN AND BULGUR WHEAT</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZNGCcUEg7ASkoEuu7aBr_w3pg41dqRZgyc-l_tFNT6p-IBrjp9UYmF5wtX8WJrarDe7p_APfmF6wToq_eaOtEvS91pbsEDf5loJqXTPr2ONa4vlf6bCgLSeaIn8Ilq2zEmY4bkNYD5-wz/s1600/1-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZNGCcUEg7ASkoEuu7aBr_w3pg41dqRZgyc-l_tFNT6p-IBrjp9UYmF5wtX8WJrarDe7p_APfmF6wToq_eaOtEvS91pbsEDf5loJqXTPr2ONa4vlf6bCgLSeaIn8Ilq2zEmY4bkNYD5-wz/s1600/1-png.png" /></a></div>
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<span style="font-size: large;">Proste, tanie, zimowe danie z kapusty, które przygotowałam z produktami, od zaprzyjaźnionej firmy <a href="http://bakra.com.pl/"><b><span style="color: #6aa84f;">Bakra</span></b></a>. Czerwona kapusta duszona do miękkości z jabłkami, kuminem, liśćmi laurowymi i ostrą papryką, podana z kaszą bulgur.</span></div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/40373294532/in/dateposted-public/" title="Stewed red cabbage with cumin, paprika and bulgur wheat / Duszona czerwona kapusta z kuminem, papryką i bulgurem"><img alt="Stewed red cabbage with cumin, paprika and bulgur wheat / Duszona czerwona kapusta z kuminem, papryką i bulgurem" height="1198" src="https://farm5.staticflickr.com/4722/40373294532_9841224029_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Kapusta jest słodkawa od jabłek, lekko pikantna od ostrej papryki, cytrusowa od laurowego liścia i bardzo aromatyczna. Dobrze smakuje zarówno na ciepło, jak i na zimno, a jej smak pogłębia się z czasem, dlatego warto przygotować od razu większą ilość i zajadać przez kilka dni, zwłaszcza, że to bardzo wartościowe danie. </span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/38589800350/in/dateposted-public/" title="Stewed red cabbage with cumin, paprika and bulgur wheat / Duszona czerwona kapusta z kuminem, papryką i bulgurem"><img alt="Stewed red cabbage with cumin, paprika and bulgur wheat / Duszona czerwona kapusta z kuminem, papryką i bulgurem" height="1381" src="https://farm5.staticflickr.com/4765/38589800350_4a97eaf911_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">"</span><i><span style="font-size: large;">Kapusta to Warzywo pochodzące z rejonu Morza Śródziemnego, bardzo popularne w starożytnej Grecji i Rzymie, gdzie już wtedy uważano je za lek na choroby wątroby, płuc i stawów. Do Polski trafiło w XIV wieku za sprawą Niemców. Bardzo szybko doceniliśmy walory smakowe kapusty i zaczęliśmy ją kwasić.<br /><br />Kapusta należy do bardzo mało kalorycznych warzyw – w 100 g jest tylko 29 kcal. Ponadto jest bogatym źródłem cennych składników mineralnych, takich jak: fosfor, siarka, potas, miedź, mangan, wapń. W zewnętrznych liściach znajduje się też duża dawka żelaza i kwasu foliowego.<br /><br />Nie każdy z nas wie, że główka kapusty to prawdziwa skarbnica witamin. Zawiera bardzo dużo witaminy C (porównywalnie do cytryny) oraz witamin z grupy B. Znajdziemy w niej też prowitaminę A, witaminy E, K, PP.<br /><br />Jakie korzyści dla zdrowia wynikają z jedzenia kapusty? Przede wszystkim dzięki niej możemy wzmocnić układ odpornościowy. Kompleks witamin i minerałów znajdujących się w tym warzywie pozytywnie działa na naszą odporność i pozwala organizmowi bronić się przed atakami wirusów i bakterii, zwłaszcza w sezonie największej liczby zachorowań na przeziębienia i grypę. </span></i><span style="background-color: white; color: #042337; font-family: , "arial" , "verdana" , "sana" , monospace; font-size: 19px;">(źródło: </span><a href="https://portal.abczdrowie.pl/kapusta" style="font-family: OpenSans-Regular, Arial, Verdana, Sana, monospace; font-size: 19px;">tutaj</a><span style="background-color: white; color: #042337; font-family: , "arial" , "verdana" , "sana" , monospace; font-size: 19px;">)</span></div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/39503804665/in/dateposted-public/" title="Stewed red cabbage with cumin, paprika and bulgur wheat / Duszona czerwona kapusta z kuminem, papryką i bulgurem"><img alt="Stewed red cabbage with cumin, paprika and bulgur wheat / Duszona czerwona kapusta z kuminem, papryką i bulgurem" height="1218" src="https://farm5.staticflickr.com/4754/39503804665_4315db2ddc_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;"><i><br /><br />"Kasza bulgur jest otrzymywana z gotowanych, wysuszonych i gniecionych ziaren pszenicy durum - najbardziej wartościowej odmiany pszenicy. Dietetycy są zgodni, że produkty na bazie pszenicy durum są zdecydowanie zdrowsze niż te na bazie zwykłej pszenicy, gdyż posiadają więcej witamin, pierwiastków mineralnych i innych substancji, które korzystnie wpływają na organizm.<br /><br />Kasza bulgur to rodzaj kaszy, której właściwości i wartości odżywcze są doceniane przez mieszkańców Bliskiego Wschodu już od ponad 4000 lat. Kasza bulgur to obok ryżu ich podstawowy składnik diety. Nic dziwnego - kasza bulgur jest bogata w substancje, które wspomagają pracę serca, koją nerwy oraz obniżają poziom cukru we krwi. Ponadto jest skarbnicą kwasu foliowego, tak ważnego dla kobiet w ciąży.<br /><br />Kasza bulgur wyróżnia się swoimi właściwościami i wartościami odżywczymi na tle innych kasz pszenicznych, czyli kaszy kuskus i kaszy manny. Przede wszystkim charakteryzuje ją największa zawartość błonnika, którego posiada ponad dwa razy więcej - bo 4,5 g/100 g po ugotowaniu, niż wspomniane kasze (niecałe 2 g w 100 g po ugotowaniu). Jest także najmniej kaloryczna - 100 g ugotowanej kaszy bulgur dostarcza 83 kcal, podczas gdy kasza manna 88 kcal, a kuskus 112 kcal. </i></span><br />
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<span style="font-size: large;"><i>Ten turecki przysmak wyróżnia się również zawartością cennego dla serca potasu oraz fosforu - jednego ze składników budulcowych zębów i kości. Jednak najwięcej posiada kojącego nerwy magnezu, bo 32 mg/100 g. To aż 4 razy więcej niż kasza kuskus, która w 100 g posiada tylko 8 mg tego cennego pierwiastka (dane: USDA National Nutrient data base)." </i>(źródło: <a href="http://www.poradnikzdrowie.pl/zywienie/co-jesz/kasza-bulgur-wlasciwosci-i-wartosci-odzywcze-kaszy-bulgur_36948.html">tutaj</a>)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOxJeOMoRXLVEhmFtObr5WdbAQfFKw37-F_Uqo6hlEBwADsz1cZosB9J1EQNyQRcZMvcuQtFTNzxfofXgVjO5s95XZxmJ2aPt1qOLl07q-1AKT6TjPk4UbBwitaJSaYFCqBRWATWAcgNf/s1600/AGD_9681-2-png.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1227" data-original-width="901" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOxJeOMoRXLVEhmFtObr5WdbAQfFKw37-F_Uqo6hlEBwADsz1cZosB9J1EQNyQRcZMvcuQtFTNzxfofXgVjO5s95XZxmJ2aPt1qOLl07q-1AKT6TjPk4UbBwitaJSaYFCqBRWATWAcgNf/s1600/AGD_9681-2-png.png" /></a></div>
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<span style="font-size: large;"><b><u>SKŁADNIKI</u></b> (4-6 porcji):</span></div>
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<b><u><span style="font-size: large;">DUSZONA KAPUSTA:</span></u></b></div>
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<span style="font-size: large;">1 kg kapusty czerwonej lub białej</span></div>
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<span style="font-size: large;">2 cebule, czerwone lub zwykłe</span></div>
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<span style="font-size: large;">2 ząbki czosnku</span></div>
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<span style="font-size: large;">4 średnie jabłka</span></div>
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<span style="font-size: large;">2 łyżki octu jabłkowego</span></div>
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<span style="font-size: large;">4 <a href="http://sklep.bakra.pl/index.php?id_product=44&controller=product"><b><span style="color: #6aa84f;">liście laurowe</span></b></a></span></div>
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<span style="font-size: large;">1 płaska łyżeczka mielonego
kuminu</span></div>
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<span style="font-size: large;">1 płaska łyżeczka <a href="http://sklep.bakra.pl/index.php?id_product=39&controller=product"><b><span style="color: #6aa84f;">ostrej papryki</span></b></a></span></div>
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<span style="font-size: large;">1/4 łyżeczki soli</span></div>
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<span style="font-size: large;">duża szczypta pieprzu</span></div>
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<span style="font-size: large;">3 szklanki bulionu warzywnego</span></div>
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<span style="font-size: large;">olej, do smażenia</span></div>
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<span style="font-size: large;">posiekana zielona pietruszka lub kolendra, do
podania</span></div>
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<b><u><span style="font-size: large;">BULGUR</span></u></b><br />
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<li><span style="font-size: large;">2 szklanki <a href="http://sklep.bakra.pl/index.php?id_product=35&controller=product"><b><span style="color: #6aa84f;">kaszy bulgur</span></b></a></span></li>
<li><span style="font-size: large;">4 szklanki bulionu warzywnego lub wody</span></li>
<li><span style="font-size: large;">szczypta soli</span></li>
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<b><u><span style="font-size: large;">PRZYGOTOWANIE:</span></u></b></div>
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<span style="font-size: large;">Siekamy drobno wszystkie warzywa oraz
jabłka, kapustę ścieramy na tarce lub drobno kroimy.</span></div>
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<span style="font-size: large;">W dużym garnku grzejemy olej i
wrzucamy cebulę oraz czosnek, po ok. 5 minutach dodajemy kapustę,
bulion, jabłka i wszystkie przyprawy. Dusimy, aż kapusta zmięknie,
ok. 30 minut.</span></div>
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<span style="font-size: large;">W międzyczasie przygotowujemy bulgur. Przepłukujemy go i odcedzamy.
Dodajemy 4 szklanki wody/bulionu oraz sól i doprowadzamy do wrzenia. Gotujemy
ok. 15 minut, zakrywamy i odstawiamy do napęcznienia na ok. 5 minut. Po tym czasie rozdrabniamy widelcem, aby ziarna zrobiły się sypkie.</span><br />
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<span style="font-size: large;">Smacznego</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/38589800820/in/dateposted-public/" title="Stewed red cabbage with cumin, paprika and bulgur wheat / Duszona czerwona kapusta z kuminem, papryką i bulgurem"><img alt="Stewed red cabbage with cumin, paprika and bulgur wheat / Duszona czerwona kapusta z kuminem, papryką i bulgurem" height="1251" src="https://farm5.staticflickr.com/4608/38589800820_d069c94362_o.jpg" width="897" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Simple, cheap, winter cabbage dish that I prepared with products from Bakra company. Red cabbage stewed with apples, cumin, bay leaves and hot paprika, served with bulgur wheat.</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/38589799410/in/dateposted-public/" title="Stewed red cabbage with cumin, paprika and bulgur wheat / Duszona czerwona kapusta z kuminem, papryką i bulgurem"><img alt="Stewed red cabbage with cumin, paprika and bulgur wheat / Duszona czerwona kapusta z kuminem, papryką i bulgurem" height="1305" src="https://farm5.staticflickr.com/4768/38589799410_5009b7c67b_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="font-size: large;">Cabbage is sweetish from apples, slightly spicy from hot paprika, citrusy from the beay leaves and very aromatic. It tastes good when hot and cold, and its taste deepens with time, so it's worth to prepare a larger amount and eat for few days. Enjoy</span><br />
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<span style="font-size: large;"><b><u>INGREDIENTS</u></b> (4-6 servings):</span></div>
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<b><u><span style="font-size: large;">STEWED CABBAGE:</span></u></b><br />
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<li><span style="font-size: large;">1 kg red or white cabbage</span></li>
<li><span style="font-size: large;">2 onions, red or white</span></li>
<li><span style="font-size: large;">2 cloves of garlic</span></li>
<li><span style="font-size: large;">4 medium apples</span></li>
<li><span style="font-size: large;">2 tbsp apple cider vinegar</span></li>
<li><span style="font-size: large;">4 bay leaves</span></li>
<li><span style="font-size: large;">1 flat tsp ground cumin</span></li>
<li><span style="font-size: large;">1 flat tsp hot paprika or ground chili </span></li>
<li><span style="font-size: large;">1/4 tsp salt</span></li>
<li><span style="font-size: large;">large pinch of pepper</span></li>
<li><span style="font-size: large;">3 C vegetable broth</span></li>
<li><span style="font-size: large;">oil, for frying</span></li>
<li><span style="font-size: large;">chopped green parsley or coriander, for serving</span></li>
</ul>
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<b><u><span style="font-size: large;">BULGUR WHEAT:</span></u></b><br />
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<ul>
<li><span style="font-size: large;">2 C bulgur grains</span></li>
<li><span style="font-size: large;">4 C vegetable broth or water</span></li>
<li><span style="font-size: large;">pinch of salt</span></li>
</ul>
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<b><u><span style="font-size: large;">PREPARATION:</span></u></b></div>
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<span style="font-size: large;">Chop all the vegetables and apples, grate the cabbage on a grater or finely slice it.</span></div>
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<span style="font-size: large;">Heat the oil in a large pot, add the onions and garlic and fry for 5 minutes, after that add the cabbage, apples, broth and all the spices. Cook until the cabbage softens, about 30 minutes, stirring occasionally.</span></div>
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<span style="font-size: large;">In the meantime, prepare the bulgur. Rinse it and drain. Add 4 glasses of water or broth with salt and bring to the boil. Cook for about 15 minutes, cover and leave to absorb all the liquid for about 5 minutes. After that, stir with a fork to make the grains loose.</span></div>
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<span style="font-size: large;">Serve and enjoy</span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/118126242@N02/26529850118/in/dateposted-public/" title="Stewed red cabbage with cumin, paprika and bulgur wheat / Duszona czerwona kapusta z kuminem, papryką i bulgurem"><img alt="Stewed red cabbage with cumin, paprika and bulgur wheat / Duszona czerwona kapusta z kuminem, papryką i bulgurem" height="1284" src="https://farm5.staticflickr.com/4756/26529850118_8e6a8669fe_o.jpg" width="900" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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