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  • Janjetina Ispod Peke

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    marinpavletic
    26 views2 pages
    Janjetina ispod peke is a traditional Croatian recipe for roasting lamb under a baking lid. [1] The lamb is marinated for at least two hours in olive oil, salt, pepper, paprika and vegeta seasoning. [2] Along with the lamb, potatoes, onions, zucchini and carrots are seasoned and roasted under the baking lid with the lamb for 45 minutes before being turned and roasted for another 40 minutes. [3] The recipe produces tender, flavorful lamb and vegetables roasted with the smoky flavors of cooking under the baking lid.

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    Janjetina Ispod Peke

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    Janjetina ispod peke is a traditional Croatian recipe for roasting lamb under a baking lid. [1] The lamb is marinated for at least two hours in olive oil, salt, pepper, paprika and vegeta seasoning. [2] Along with the lamb, potatoes, onions, zucchini and carrots are seasoned and roasted under the baking lid with the lamb for 45 minutes before being turned and roasted for another 40 minutes. [3] The recipe produces tender, flavorful lamb and vegetables roasted with the smoky flavors of cooking under the baking lid.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    26 views2 pages

    Janjetina Ispod Peke

    Uploaded by

    marinpavletic
    Janjetina ispod peke is a traditional Croatian recipe for roasting lamb under a baking lid. [1] The lamb is marinated for at least two hours in olive oil, salt, pepper, paprika and vegeta seasoning. [2] Along with the lamb, potatoes, onions, zucchini and carrots are seasoned and roasted under the baking lid with the lamb for 45 minutes before being turned and roasted for another 40 minutes. [3] The recipe produces tender, flavorful lamb and vegetables roasted with the smoky flavors of cooking under the baking lid.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 2

    Autor: Yaja

    Janjetina ispod peke


    Toliko puta sam je poslikala, a nikako da je i opjevam..Bez nje naš vikend
    teško može proć.Ne morate nužno imat komin,( a ni janjetinu, može i
    teletina) sasvim se lipo može spremit i doma u špakeru u nekoj posudi sa
    poklopcem ili dobro pokrivena sa folijom...nema onaj miris i šmek komina, ali
    prolazi...dakle ovako ja to radim

    Sastojci
    2 kg janjetine
    1 kg krompira
    kapula
    tikvica
    karota
    pome
    ružmarin
    sol, papar, vegeta, crvena paprika
    maslinovo ulje
    ulje
    2 žlice masti
    1 dcl bilog vina

    Jednostavno

    Priprema
    1. Napravite marinadu od maslinovog ulja, soli papra,vegete i crvene paprike,Posložite
    meso i ostavite ga bar dva sata u marinadi.
    2. Naložite dobru vatru i neka gori bar 45 min.Morate imat dosta žara. Dok se meso
    marinirinira,a vatra gori, očistite i narežite povrće (krompir režem na četvrtine...i neke
    u cilo napunjene pancetom)... posolite , popaprite dodajte i malo crvene paprike i par
    žlica maslinovog ulja.
    3. Sve skupa posložite u posudu za pečenje dodajte još malo ulja i 2 žlice masti.. Sad
    dolazi vrime i za peku ugrijati (10-15 min prije početka pečenja ) Kad se napravio dobar
    žar, razgrnite ga,stavite posudu sa mesom i poklopite pekom,zatrpajte je žarom i ne
    dirajte 45 min. Nakon 45 min dignite peku ,prevrnite meso zalite sa vinom i ponovno
    poklopite i ostavite da se peče još nekih 4o-ak min. Provjerite jer sve ovisi o jačini
    žara...E sad ako ste zadovoljni...prepustite se užitku, koji je po meni neprocjenjiv :)

    www.coolinarika.com
    Janjetina ispod peke
    Doar vam tek.
    4. ...kako ne uspijem svaki put poslikat gotovu...i ova je moja iz neke druge
    priče...ovoako bi to tribalo izgledat kad je gotovo.

    www.coolinarika.com

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