tag:blogger.com,1999:blog-2681262875994941059.post8892643576332323495..comments2024-03-28T11:40:35.349+01:00Comments on Provereni recepti by Maja Babić: Suva pitaMaja Babićhttp://www.blogger.com/profile/00087485577635565902noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2681262875994941059.post-64348773434320705242010-04-09T12:54:30.652+02:002010-04-09T12:54:30.652+02:00This is one of the best cakes in the world!!
absol...This is one of the best cakes in the world!!<br />absolutely delicious. Makes me want to eat when I can apparently eat no moreAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2681262875994941059.post-74688401642263997172009-01-09T17:21:00.000+01:002009-01-09T17:21:00.000+01:00Suva pitaa ti je na kraju zali ..Ja pravim tu suhu...Suva pita<BR/>a ti je na kraju zali ..<BR/>Ja pravim tu suhu pitu po receptu moje svekrve,iz Loznice<BR/>gdje je ta pita redovno na stolovima domacica.<BR/>Znaci kora za baklavu,odnosno tanka da tanja ne moze biti.<BR/>Na dno pleha ili tepsije ja stavim papir za pecenje,<BR/>a postupak rada je<BR/>naizmjenicno sloj kore,pouljiti,sloj mljevenih oraha posecerenih po ukusu i uz ev.dodatak vanilin secera,opet po zelji.Svaki drugi sloj dobro poskropim iscjdjenim limunom,ili iscjedjenom narandjom.<BR/>Tako do kraja.Sto vise oraha pita je bolja.Ja obicno na jednu tepsiju stavim 1 kg mljevenih oraha.<BR/>Prijesnu pitu isjecem na kocke velicine 5X5 cm<BR/>Pecem na ne jakoj vatri<BR/>u pecnici na strujanje zraka to je 170°C,i negdje 45-50 minuta.<BR/>Pecenu pitu ne zaljevam nicim<BR/>Socnost joj daje onaj limun kojim poskropis svaki drugi sloj..Ja za tepsiju utrosim 3-4 veca limuna.<BR/>Pita je fantasticna,moze da stoji i po 20 dana u frizideru.Anonymoushttps://www.blogger.com/profile/13061159089418064755noreply@blogger.com