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QO oçÄÉêí=_çëÅÜ=e~ìëÖÉê®íÉ=dãÄe
Óïýðá ëá÷áíéêþí
ÕëéêÜ
1 êáñüôï êáé áðü Ýíá ìéêñü êïììÜôé
óåëéíüñéæá, ðñÜóï, êïëïêõèÜêé, êïõíïõðßäé
Þ Üëëï åßäïò ëá÷áíéêïý,1 ìÝôñéá âñáóìÝíç
ðáôÜôá, ¾ l æùìüò êñÝáôïò, ìáúíôáíüò,
âáóéëéêüò (êáôÜ ðñïôßìçóç), áëÜôé, ìáýñï
ðéðÝñé, 100 g ãëõêéÜ êñÝìá ãÜëáêôïò,
ñüêïò áâãïý
Åñãáëåßï: Ìá÷áßñé
ÐáñáóêåõÞ
Êáèáñßóôå ôá ëá÷áíéêÜ êáé êüøôå ôá óå
÷ïíôñÜ êïììÜôéá.
ÂÜëôå ôï æùìü êñÝáôïò ìå ôá ëá÷áíéêÜ
íá êï÷ëÜóïõí.
Ñßîôå ôç âñáóìÝíç óïýðá êáé ôá ëá÷áíé-
êÜ óôï ðïôÞñé êáé ðïëôïðïéÞóôå ôá.
×ýíåôå ôçí ðïëôïðïéçìÝíç óïýðá îáíÜ
óôçí êáôóáñüëá êáé ôçí êáñõêåýåôå ìå
ôá áñùìáôéêÜ ÷üñôá, áëÜôé êáé ðéðÝñé.
ÁíáêáôÝøôå ôïí êñüêï áâãïý êáé ôç
ãëõêéÜ êñÝìá ãÜëáêôïò êáé ðñïóèÝóôå
ôï ìßãìá óôç óïýðá, áíáêáôåýïíôáò.
Ìçí áöÞóåôå ôç óïýðá íá âñÜóåé ðëÝïí.
ÌéëêóÝéê
ÕëéêÜ
300 ml êñýï ãÜëá, 100 g öñÜïõëåò Þ Üëëï
öñïýôï, 1 öáê. âáíßëéá, 2–3 ê.ó. ðáãùôü
âáíßëéá
Åñãáëåßï: Ìá÷áßñé
ÐáñáóêåõÞ
ÂÜëôå üëá ôá õëéêÜ óôï ðïôÞñé êáé
áíáìßîôå ôá åðß ðåñ. 30 äåõôåñüëåðôá.
Óåñâßñåôå áìÝóùò.
ÓÜëôóá óáëÜôáò
ÕëéêÜ
200 g îéíÞ êñÝìá ãÜëáêôïò, 200 g ãéáïýñôé,
3 óêåëßäåò óêüñäï, 2–3 ê.ó. êÝôóáð, ðñÝæá
áëÜôé êáé æÜ÷áñç, 3–6 ê.ó. îßäé
Åñãáëåßï: Ìá÷áßñé
ÐáñáóêåõÞ
ÂÜëôå üëá ôá õëéêÜ óôï ðïôÞñé êáé
áíáìßîôå ôá åðß ðåñ. 20 äåõôåñüëåðôá.
ÌáãéïíÝæá
ÕëéêÜ
1 áâãü, 1 ê.ó. ìïõóôÜñäá, 1 ê.ó. îßäé, áëÜôé,
ðéðÝñé, 100 ml ëÜäé êáé åðéðëÝïí Üëëá 150 ml
ëÜäé
Éä
Ôñüöéìá Åñãáëåßï ÌÝãéóôç ðïóüôçôá Áñéèìüò
äéáêïðþí
ëåéôïõñãßáò
(É)
ÄéÜñêåéá/
äåõôåñüëåðôá
ÃõÜëéíï
ðïôÞñé
Ðëáóôéêü
ðïôÞñé
Áìýãäáëá,
êáñýäéá
Ìá÷áßñé 250 g 200 g 20–30 s
Ôõñß Ìá÷áßñé 200 g 150 g 20–30 s
ÊñÝáò Ìá÷áßñé 200 g 200 g 15–25 s
ÐáéäéêÝò ôñïöÝò Ìá÷áßñé 200 g 200 g 10–20 s
Æýìç ãéá êñÝðåò Ìá÷áßñé 1,0 l 0,7 l 30–45 s
ÊïêôÝéë Ìá÷áßñé 1,5 l 0,8 l –30 s
ÈñõììáôéóìÝíïò
ðÜãïò
Ìá÷áßñé
èñõììáôéóìïý
ðÜãïõ
200 g Þ ðåñ.
8 ðáãÜêéá
4–6 (I)
×ôýðçìá
ìáñÝãêáò
Äßóêïò
÷ôõðÞìáôïò
4
áóðñÜäéá
áâãþí
60–90 s
×ôýðçìá óáíôéãß Äßóêïò
÷ôõðÞìáôïò
400 ml 15–20 s
42


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