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Przepisy / sk³adniki / przygotowanie
Narzêdzie Zakres Czas Przepisy / sk³adniki / przygotowanie
1/2 Zio³a i zielenina (z wyj¹tkiem szczypiorku)
Iloæ: 10 do 50 g
S Zio³a lub zieleninê w³o¿yæ do suchej miski.
M Czosnek i cebula
Iloæ: od 1 cebuli do 300 g poæwiartowane
od 1 z¹bka czosnku do 300 g
S Siekaæ, a¿ do odpowiedniego stopnia rozdrobnienia.
2/M wielokrotnie
po
2Ăsekundy
Jarzyny i ziemniaki, surowe
(do zupy, sosu, farszu)
Iloæ: 50 do 300 g
S Jarzyny podzieliæ na wiêksze kawa³ki i w³o¿yæ
doĂmiski.
2 Twardy ser (np. parmezan)
Iloæ: 10 do 200 g
S Ser pokroiæ w kostkê i siekaæ do odpowiedniego
stopnia rozdrobnienia.
2 Bu³ka tarta
Iloæ: 1 do 4 suche bu³ki
S Bu³ki pokroiæ na æwiartki i siekaæ do odpowiedniego
stopnia rozdrobnienia.
2 Miêso, w¹troba
(na siekane miêso, tatar itd.)
Iloæ: 10 do 500 g
S Usun¹æ koci, chrz¹stki, skórê i ciêgna.
Miêso pokroiæ w kostkê.
Ciasta miêsne, farsze i pasztety:
S Miêso (wo³owina, wieprzowina, cielêcina, drób, jak
równie¿ ryba itd.) w³o¿yæ do miski razem
zĂpozosta³ymi sk³adnikami i przyprawami, i siekaæ,
a¿Ădo wyrobienia ciasta.
2 ok. 1min Ciasto dro¿d¿owe
maks. 500 g m¹ki
25 g dro¿d¿y lub 1 paczka dro¿d¿y suszonych
225 ml letniego mleka
1 jajko
1 szczypta soli
80 g cukru
60 g t³uszczu (letniego)
otarta skórka z ½ cytryny (aromat skórki cytrynowej)
Wszystkie sk³adniki powinny mieæ tak¹ sam¹
temperaturê.
Je¿eli ciasto jest ju¿ g³adkie, pozostawiæ je w ciep³ym
miejscu do wyroniêcia.
96


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