ponedeljek, 02. december 2013

Pašteta
Pâté



Paštete so najboljše tiste, kjer veš, kaj je v njih, tiste, ki jih naredi mami, pa so sploh čez vse. Tokrat jo je pripravila takole:
Na čebuli je popražila jetrca in jih čez noč ohladila. Potem jih je zmlela v mešalniku skupaj z maslom, timijanom, origanom, soljo in poprom. Na peki papir je položila rezine pečene hamburške slanine, nanjo namazala dobljeno maso, zavila v priročno obliko in dala za nekaj časa v hladilnik. To potem režeš in mažeš na kak dober kruh. [Na posnetku je seveda samo še skorajšnji konec dolgega zavitka.]

The best pates are the ones where you know what is in there and if prepared by my mum, it is especially delicious. This time she did it this way:
She fried liver on onion and cooled it down through the night. Then she mixed it together with butter, thyme, oregano, salt and ground black pepper. She put slices of baked Hamburg bacon on baking paper, then she added the pate on, rolled it and put it in refrigerator for a while. You slice it and spread it on bread. [In the photo above, there is of course just the end of what used to be a long piece.]

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