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Comments send by the user tuchna
tuchna (2012-08-06 11:10)
jeden z domowników nabył drogą kupna większą ilość imbiru, promocja była :)
powstal problem, co zrobić z kilogramem korzenia imbirowego
padło na syrop
Czytając przepis Rzymianki pojawiło się pytanie: czy przecedzać sok, czy ma być z "farfoclami"? będę mogła zetrzeć na drobnej tarce, tarcie będzie mechaniczne, więc nie zostaną mi rzadne włókna i odpady... wolałabym sok klarowny, ale czy to nie umniejszy wartości i walorów smakowych soku? próbował ktoś może?
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Bread (2)
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Christmas (17)
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Dishes flour (8)
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Homemade sweets (1)
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