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  • Starinski Ajvar Od Ciste Paprike

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    Linda Feco
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    1) This recipe is for a traditional ajvar made from pure paprika according to the author's grandmother's recipe. The ingredients are 30 kg of red meaty paprika, 1.5 liters of olive oil, 200 grams of salt, and 50 grams of essence. 2) The paprika is roasted, peeled, and drained overnight in plastic bags. It is then ground and fried in olive oil and salt for 2-2.5 hours with constant stirring. Essence is added at the end and stirred for 10 more minutes. 3) The ajvar is ready when a trail is left when dragging a spoon through it. It is cooled slightly then packed into clean, dry jars left uncovered for

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    coolinarika recept

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    1) This recipe is for a traditional ajvar made from pure paprika according to the author's grandmother's recipe. The ingredients are 30 kg of red meaty paprika, 1.5 liters of olive oil, 200 grams of salt, and 50 grams of essence. 2) The paprika is roasted, peeled, and drained overnight in plastic bags. It is then ground and fried in olive oil and salt for 2-2.5 hours with constant stirring. Essence is added at the end and stirred for 10 more minutes. 3) The ajvar is ready when a trail is left when dragging a spoon through it. It is cooled slightly then packed into clean, dry jars left uncovered for

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    28 views1 page

    Starinski Ajvar Od Ciste Paprike

    Uploaded by

    Linda Feco
    1) This recipe is for a traditional ajvar made from pure paprika according to the author's grandmother's recipe. The ingredients are 30 kg of red meaty paprika, 1.5 liters of olive oil, 200 grams of salt, and 50 grams of essence. 2) The paprika is roasted, peeled, and drained overnight in plastic bags. It is then ground and fried in olive oil and salt for 2-2.5 hours with constant stirring. Essence is added at the end and stirred for 10 more minutes. 3) The ajvar is ready when a trail is left when dragging a spoon through it. It is cooled slightly then packed into clean, dry jars left uncovered for

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Autor: snajp

    Starinski ajvar od ciste paprike


    Starinski ajvar od ciste paprike po bakinom receptu
    Sastojci
    30 kg Crvene mesnate paprike
    1,5 litra Zejtina
    200 grama

    So

    50 grama Esencija
    po zelji Ljute paprike

    Jednostavno
    Priprema
    1. Ispeci (ispeckati) papriku na plotni sporeta i staviti u serpu prekrivenu sa kuhinjskom
    krpom da se malo ohladi.
    2. Oljustiti papriku (odbaciti drsku i semenke) i staviti je u plasticni buskasti dzak za
    krompir ili djerdjive da se ocedi preko noci (najbolje se cedi u plasticnim dzakovima).
    3. Sutradan samleti ocedjenu papriku u masini za mlevenje mesa ili nekom elektricnom
    aparatu.
    4. Staviti serpu na sporet da se vrlo malo zagreje, sipati samlevenu papriku, dodati zejtin i
    so i promesati. Prziti samlevenu papriku otprilike 2 do 2,5 sata zavisno od jacine vatre
    uz stalno mesanje.
    5. Pri kraju przenja kada je ajvar skoro gotov dodati esenciju i mesati jos 10-tak minuta
    (moze i duze dok se ne zavrsi proces uprzavanja).
    6. Ajvar je gotov kada vidite da kada provucete kutlacu po dnu serpe iza nje ostaje trag (u
    toku pecenja ajvar se prvo zgusne, pa opusti, pa ponovo zgusne).
    7. Ostaviti ajvar da se malo prohladi (oko sat, dva) pa sipati u suve i ciste tegle. Ostaviti
    pune tegle da nepoklopljene odstoje jedno 5-6 sati, a zatim ih zatvoriti poklopcima ili
    celofanom (po zelji).
    8.
    Napomena: ko voli ljut ajvar moze da ispecka i doda ljute paprike po ukusu. Ako zelite
    mesanu kolicinu (malo ljut, malo neljut ajvar) podelite ukupnu masu samlevenih paprika
    na pola i dodajte ljutu samlevenu papriku u jednu polovinu pre przenja. Ljute paprike
    se dodaju po ukusu.

    www.coolinarika.com

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