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Tag Archives: otet

Salata cu telina si nuci

Ingrediente pentru Salata cu telina si nuci: 1 telina mica, 1 lingura suc de lamaie, 100 g cascaval, 1 paine – o felie, 5 nuci, 2 buc mere, 3 buc […]

December 27, 2011 Editor Leave a comment

Crap spaniol

Ingrediente crap spaniol Crap 1 kg ulei 100 g usturoi 15 g otet 40 ml piper sare Metoda de preparare crap spaniol Pestele se curata, se taie bucati de marime […]

January 24, 2011 LeChef Leave a comment

Ciorba de berbec

Ingrediente ciorba de berbec Carne de berbec 600 g ceapa 150 g morcovi 100 g patrunjel 50 g telina 100 g ulei 50 g ardei grasi 150 g fasole verde […]

January 21, 2011 LeChef Leave a comment

Sos picant

Ingrediente sos picant Sos brun 300 g castraveti in otet 100 g ceapa 50 g mustar 25 g unt 50 g vin 100 ml otet 40 ml piper Metoda de […]

January 21, 2011 LeChef Leave a comment

Sos Bearnez

Ingrediente Sos Bearnez Unt 250 g oua 2 buc tarhon 1 leg ceapa 25 g piper 17-18 boabe otet 40 ml vin alb 100 ml asmatui 1 fir cimbru un […]

January 21, 2011 LeChef Leave a comment

Ciorba de caprioara cu smantana

Ingrediente ciorba de caprioara cu smantana Carne de caprioara 500 g ceapa 100 g morcovi 100 g telina 100 g patrunjel 50 g ulei 50 g orez 75 g rosii […]

January 21, 2011 LeChef Leave a comment

Ciorba de peste

Ingrediente ciorba de peste Peste 1 kg morcovi 150 g patrunjel 50 g telina 100 g ceapa 150 g ulei 50 g rosii 250 g otet 50 ml patrunjel verde […]

January 21, 2011 LeChef Leave a comment

Sos Mamaia

Ingrediente Sos Mamaia Unt 50 g faina 50 g supa de oase 350 ml ceapa 250 g otet 40 ml sardelede Lissa 100 g piper sare Metoda de preparare Sos […]

January 21, 2011 LeChef Leave a comment

Sos de marar I

Ingrediente sos de marar I Unt 50 g faina 50 g smantana 300 g otet 40 ml marar 1 leg zahar 10 g sare Metoda de preparare sos de marar […]

January 21, 2011 LeChef Leave a comment

Soa alb cu usturoi

Ingrediente sos alb cu usturoi Unt 50 g faina 50 g supa de oase 300 ml smantana 100 g otet 20 ml usturoi 20 g sare Metoda de preparare sos […]

January 21, 2011 LeChef Leave a comment

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