Latest on forum

Conversations free and frivolous Diet and corner a big fussy eater Gallery Give back / Change Greetings and wishes Health and Beauty Kitchen tips Parents and Toddlers or chatting Pranks on the needle and weeding the garden Stories of food The idea or problem? Zoo

Chat

article

recipe

gallery

movie

Latest recipes
Bread (2) Cakes (28) Casseroles (7) Christmas (17) Cookies (11) Cuisines of nations (34) Desserts (3) Diets (2) Dishes flour (8) Dishes with mushrooms (3) Drinks (2) Easter (11) Eggs in the lead role (0) Fishes (1) For kids (5) Grilled (0) Homemade sweets (1) Meat (16) Meatless (24) Pasta in a leading role (2) Prepared (1) Recipes for the lazy (6) Rice and cereal (2) Salads (9) Sauces and dips (1) Seafood (0) Snacks (3) Soups (12) Steaming and steam cooker (0) Vegetables (4) With the pressure cooker (0)

Latest articles
Christmas traditions (0) Cooking School (0) Creativity (0) Cuisines of the world (0) Culinary columns (0) Curiosities (0) Eko corner (0) For the little ones (0) Ingredients (0) Other (0) Rallys (0) Reports (0) Tips (0) Tutorials (0)

Latest galleries
Animals (0) Entertainment (0) Food (0) Hobby (0) Others (0) Sport (0)

Latest movies
Entertainment (0) Hobby (0) Recipes (0)

Animals Crafts Creativity Culinary Garden Health and Beauty House / Flat Personal

You are here: Main page / Recipes / Makaron z niespodzianką (Seffa medfouna) / Comments

Comments for recipe „Makaron z niespodzianką (Seffa medfouna)”

Write comment Back to recipe "Makaron z niespodzianką (Seffa medfouna)"

jannaj (2013-05-28 11:44)

Czy makaron vermicelli to taki makaron do chińszyzny?

W przepisie piszesz o pietruszce - rozumiem, że ma to być korzeń a nie natka?

Czy imbir ma być z torebki - mielony?

I na koniec - jaki miałaś związek z krajami arabskimi? Czy mieszkałaś tam czy może tak po porstu zainteresowałaś się kuchnią?

selmaa (2013-05-28 12:11)

jannaj, makaron tak, a dokładnie taki: http://www.gotuj.pl/uploads/ingredients/logo/thumbnails/large_528-vermicelli-jpg-1331131367-51.jpg

Pietruszka oczywiście natka, a imbir - może być swieży, mielony - ważne, by była ilośc podana w przepisie.

Co do pytania końcowego - od ponad 4 lat mam związek z tą kuchnią, z tym krajem. Tak więc moje przepisy pochodzą ze źródła :)

Write comment

Most active

mania233

Recipes: 19
Articles: 0

Movies: 0
Galleries: 0

ekkore

Recipes: 274
Articles: 7

Movies: 0
Galleries: 0

goplana2

Recipes: 29
Articles: 5

Movies: 0
Galleries: 0

smakosia

Recipes: 23
Articles: 0

Movies: 0
Galleries: 7

gabigold

Recipes: 10
Articles: 0

Movies: 0
Galleries: 0

Smosia

Recipes: 56
Articles: 0

Movies: 0
Galleries: 1

The rules on cookies

As part of our website we use cookies to provide you with services at the highest level. Using the site without changing the settings for cookies is that they will be included in your terminal device. You can change the settings for cookies at any time. More details in our" „<% gt "Polityce Cookies” %>".