|  For a long time I wrote nothing. This is because I heard the news about the new Kelly's čipsu flavor Vegeta TKO ass kicked, that is a long time since I picked up. First, I vedu, but that so Mladina zajebancija? It was not because the matter was published on the website of Kelly's .
Yesterday I've seen the horror on Petrol. Maybe you and a pile of shredded pumpkin deputies put on the windowsill to repel witches. Maybe it can be used as a poison against rats? Does anyone have any other suggestions? Season the zucchini. A porajtal you? You are not wrong because the štacuni buy flasks, 365 days a year. And I tell you that because Andraz get one package of Grandma's garden zucchini. However, we have processed. The eyes are cut up, Andraz and coat with extra virgin olive oil. We are half as popekla on grill side. Classic. 
When it is hot, you had until recently limited the possibilities of wine. The most obvious is špricer. Although, this menu is not the throat. If you want bubbles, whether in the form of champagne. Rosé wines are like a joke. Red wine at room temperature for summer can not drink so much easier to drink made from red grapes, fresh and above all wine served cold. Western neighbors still have different VIVACE, frizzante and Spumante variation, but leave this to them. In New York they came up with a new variation on the theme of wine, wine ice cream . It comes in flavors Peach White Zinfandel, Red Raspberry Chardonnay and Cherry Merlot. Liza Liza, happy happy. But only an ID card that shows the proper maturity and judgment, because the ice cream containing 5% alcohol. Juhej.
Probably should be something that women of Mediterranean nations to sweet. I think the problem is persistent. Putraste cake would melt Mon 5ih meters from the patisserie. Cake could be dried, apple pies and rotten. What could be narest, which could cope for at least a day or two at temperatures above 30 ° C?  Baklavo. + Fried dough nuts, all immersed in a thick sweet caramel syrup. Sugar is the perfect natural preservative, baked filo dough and high temperatures, so that baklavas they last a long time. However good they are ful. One, although too sweet, so they do not have to eat it in huge quantities, but one small enough baklava (eh, no one) to tidy up a taste of onions in the Greek salad that you eat before. Ingredients: - 500g dough (you can Houma mejd can purchased, in this case it is best matched those of the Ljubljana market, but do not you worry about too much about the test)
- 100g butter
- 500g sugar (brown or white cane, but from anything)
- 200g coarsely ground or chopped walnuts
Butter point of view, just as the liquid. It premažeš pan. The dough, if it is purchased, wet, best brush to it's elasticity. And then plastiš. First of three layers of dough, each one with butter premažeš. Potreseš with walnuts and preplastiš assay, which ga premažeš with butter. This is up to your peak, so that they remain at the end of three layers of dough and no nuts, because the upper three layers together have created a brochure now orehov.Tako razrežeš on arbitrary rectangles or triangles and spečeš at 175 ° C. After about an hour you would take them out and ohladiš at room temperature. During this half a liter of water skuhaš sugar, together with bark, grated lemon peel and some lemon juice, but not necessarily. For the extreme sweetness can also add a tablespoon or two of honey. Still hot sugar syrup over the cooled baklava preliješ and leave to soak until you can. When you can not wait any longer, they sing.
Here's how it is. Holiday rush keeps me still. Knowing I was Andraž lajfstajla except gyrosov induced escapades and some pretty depriviran greek specialties. Who would not other than that how items are arranged and popapam himself at the sight of sailboats on the calendar on the wall. Maybe you could step with competition from where some ambiental sound Ionian Sea?  Carousel for gyros I have, therefore, be anything you choose. Let moussaka. In our blessed land of potatoes are usually part of Moussaka with potatoes, but the Greeks everywhere malancane grow and therefore make Moussaka from them. And I have been drawn up from them. Buy: - half kg faširanca
- 3 ripe tomato
- onion
- Garlic
- 2 malancani (one could also three because they were a little less)
- handful of grated Parmesan cheese
- 35 g flour
- 35 g butter
- bay leaf
On olivcu prepražiš chopped onions, then meat, and it is really fried (meet Mon brownish color), add the garlic (you can piece a can of compressed), bay leaves and tomato and naseckan all together and Solis popraš. It then dušiš until ready malancane. Malancane a nice first razgrenit. Posoliš them and leave for 15 min at odcejevalniku, then you splakneš and wiped dry. Thinly by the premažeš olivcem and grill plate spečeš. Greek Recipes otherwise advise frying floured malancan but malancane consume about as much oil as far as their volume and thus to maintain the line is not recommended. During those 15 minutes waiting to umešaš béchamel. To 35 oz of melted butter, shaken just enough flour for a while mesas, and odstaviš priliješ half a liter of hot milk. Hour to brush mesas that do not make lumps. Pristaviš švoh back to the fire, Solis, add a little nutmeg and white pepper, and cook until it loses flavor moknatega (15 - 20 min). Now everything is ready for the finals. In baking dish and explain malancane faširanca in layers above and below malancane. Over all flow into and potreseš béchamel with parmesan cheese. At 225 ° C pečeš 25 minutes, pull out zbobnaš interests to the table and Navalis. Besides srebni some fresh, slightly chilled Refosco.
Bread lazy is the law! Yea I did it on spomnu emotov pan with a lid, so that 'sm fliknu bread in a small fireproof glass dish and bake two film so the dough ball with even more film-crust. The combination of a mixture of flour for homemade bread (I guess I will not pile une for industrial, right?) And whole wheat (not written for a domestic industrial baking al), with 1kg + Fala yeast as a whole packet 42g + rise + 16ur oven at 250 ° C. Satisfakcija complete.
 Here's my half-socialized Families dinner in Parga, on the coast between the Greek and Igoumenitso Pervezo. Non-stop but really we could not gyrosov tolčt and we walked some 10m away from the studio to a calf with probably the most beautiful restaurant overlooking the city's waterfront, which apparently served since 1380th You morte mislt? For starters we took a supposedly typical assortment of Greek appetizers. Greeks tend to subscribe to these panoramas one by one until they fill the whole table. You and we decided to ICER plate: tzatziki (no this is not true), solatko from red beet (who would have thought, but beetroot is down there is really occurring in some dishes), spinach cheese croquettes (anyway), breaded fried feta beads (njamsi) šunkasto cheese croquettes (even if not), fried breaded potato cheese polpetke (ok, just) and grilled grilled shrimp (Hooray, we at sea). The main bone of course it was also in the local section of a typical authentic dishes from the tuki. In a remote corner of the table, filled with vegetables, chicken in cream and sea at the nearby end, pieces of beef stewed with tomatoes, cheese and malancani. I tried this last copy (keep tuned) because it was really great. Beef was very soft. In fact, overcooked, but it is also such a pasala in what combination of tomatoes, and cheese malancan. If it was wine from Crete a little more specific and would not have lost his nerve Andraz, it would be all better. When the sun went down, it is also Andraz fades and you clean your teeth. Stream is good. 
Meat carousel is a gift of Greek gods. Now leave the details of who has copied what from whom and what is authentic and typical. Maybe sarmice from trtinih leaves scraping down my throat, maybe you lamb smells musaka you come mal greasy gyros but the ultimate crowd pleaser. Pita bread (half an inch thick kruhast disk) coated with tzatzikijem, stuffed with roasted meats and supplemented with tomatoes, onions and fries, and wrapped in wax paper is fun when you grab an unprecedented hunger between Greek streets. Although at first glance format calls for trouble, ga in practice singing without a greasy flekov on the shirt. No greasy fingers and gyros would not be half Tolk delicious. Recipe. Bookiraš holiday in the Hellenic Republic, without half-board and then to your current physical and mental load gyrosov eat the appropriate number on the day. Optional Combine with salad and Hellenic Mythos beer.
Maybe someone current winter conditions prevented him from roštiljade. The man, the weather did not deliver: 
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