Segebute, I am not sure if the Polish language, published by Lithuanian chefs

Original Recipe 0.75 cups of butter, 1.5 cups of flour, 3 cups milk, 6 eggs, 10 of bitter almonds, 2 tablespoons of sugar. Dissolve 0.75 cups of melted butter, add 1.5 cups of the finest wheat flour and fry stirring. Pour the boiling milk, and do not call the fire to unscrew the mixture becomes fluffy. Remove from heat and cool with stirring; then pocketed more stirring the eggs, add a handful of finely chopped sweet and bitter almonds, and pour a little sugar. After preparing the dough to overwhelm shone pusdubenį greased and bake in a hot oven. Before serving sprinkle with sugar. In order to diversify before the boiling milk instead of almond tiles can pour half the grated chocolate. The quantity of products under eight persons. Experience and advice mushrooms delicious, but my men did not like it because of the cleanliness of view, the breakfast eggs and relatives must be salty. Let it be so. And if you like sweet breakfast enderun - try the mushrooms. Takes a little time, but if Saturday or Sunday morning neskubat nowhere ... it is suitable even eating in bed. True, three breakfast their full amount of the product was sufficient: 0.3 cups of butter, 0.5-0.6 cups of flour, 1.2 cups milk, 2 eggs, 4 of bitter almonds, 1 tablespoon sugar. I baked it in the oven 180'C ... about half an hour. And maybe all of 40-45 minutes. Not remember ...
The description Zawadzki, it seems to me that this is a French soufflé recipe. Preparation enderun is always like entering bešalelis. After reikatskirti proteins from friction erase one step further into the warm mass and mixing furiously to immediately nesukeptų. After the proteins are attached to whisk 3-4 portions still stirring with a spatula. Well then baking dish from the visitors really big mushroom enderun and scrambled eggs taste possibly less. Zawadska apparently someone else wrote, and as expressed in the recipe did not mention protein stirring. If the same is which qualified this dish, it also emerged nesigautų enderun mushrooms. Reply aside
Segebute, I would think that there would Zawadzka wrote about mushrooms (lek. Mushroom), instead of the souffle. For soufflé recipes are presented in a separately. And there is already a very well written, the whip, baking enderun and so on. And like mushrooms (well, maybe a little bit unusual for us sounding enderun name) Ewa Kubicka describes his BOGE aside http://kuchnia.o2.pl/przepisy/obiekt.php?id_o=56 Reply
I also have a book Zawadzki, Lithuanian language. So far only was reading - I love the old-fashioned age tested recipes. Truptėlį my lack of technical explanations Zawadskos recipes. Because, ladies Zawadskai a lot of people and it was obvious there was no need minced. Sometimes it is very interesting the names, maybe it's the translator's contribution. I hope that the Polish language (it is paid) is much clearer. I like your page, read the record never loses. Provides inspiration for experiments. Best of luck! Reply aside
Segebute, I am not sure if the Polish language, published by Lithuanian chefs' recipes are described accurately, that the precise temperature enderun of the objectives of the cooking, the baking, the cooking time. Unless released adaptation of modern cooking. enderun After all, when the cookbook wrote VAL Zawadzka, housewives used the oven and trusted his trained eye. And every oven heats differently and retain heat differently, so the heat of the book uses the following guidelines as a heating oven as baking bread / muffins / etc. ". This was achieved and the hostess understand enderun the technical explanations. We are already causing a smile and makes digging through records and the internet. Really, sometimes you need additional enderun information in order to properly prepare the dishes described. But these days - it's not a problem :) Books transferors (white collars Publishing) declares in the introduction that sought to more accurately convey the original, not to keep the original style of the author and others. Apparently, it disturbs us, because we are accustomed to a fairly precise and strict recipes. And while the book prepared Zawadzki payzdžių it only had one other. Kulinarjos writing a book was the rather big news. On the other hand, I agree, sometimes I detect a translator / editor missed marvellousness inaccuracy. enderun And really, Zawadzki book - a great source of inspiration. When I take on a recipe - I have no idea what to enjoy, because there are not any pictures. Sometimes gaunasi than a fence or paling. Sometimes the result praleinkia expectations. But it happens via kulinrijos books written today. So I am of the opinion that all the cooking - it works :) Reply aside
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