Dressing salate – Salad Dressing (episode 24)

Romana / English / Persian (فارسی) Ziba Collinary Project este un proiect de suflet, un proiect unde eu cred ca dau inapoi ce mi-a dat universul. Vreau sa impartasesc cu cei pasionati, ceea ce am invatat. Imi doresc ca acest proiect sa ajute cat mai multe persoane pasionate de gatit, amatori, profesionisti la inceput de drum si de ce nu oameni cu experienta. Fiindca imi doresc sa ajunga la cat mai multe persoane din lume, episoadele vor fi realizate in limba romana si subtitrate in persana, romana si engleza. Ziba Collinary Project is a soul project, a project where I think I give back what the universe has given me. I want to share with those who are passionate, what I have learned. I want this project to help as many people who are passionate about cooking, amateurs, professionals at the beginning of the journey and why not experienced people. Because I want to reach as many people in the world as possible, the episodes will be made in Romanian and subtitled in Persian and English. زیبا کولیناری پروجکت، پروژه ای است که احساس می کنم آنچه جهان هستی به من داده است را به اطرافیانم منتقل میکنم می خواهم آنچه را که آموخته ام با کسانی که هنر آشپزی را دوست دارند به اشتراک بگذارم دوست دارم که این پروژه به تعداد هر چه بیشتر علاقه مندان به آشپزی، تازه کار، حرفه ای و چرا که نه، حتی به افراد باتجربه کمک کند قسمت ها به زبان رومانیایی تهیه شده اند و زیرنویس فارسی و انگلیسی خواهند داشت Sponsori: KAUFLAND FUCHS FRANKE Parteneri: Euphoria Kitchen Studio Hausmann World Microgreens Romania Blue Life VINEGRETA DE PERE Ulei de masline ex virgin - 150 ml Otet balsamic – 50 ml Para – 50 g Sare – 5 g Piper proaspat macinat VINEGRETA CU MUSTAR Ulei de samburi de struguri – 150 ml Otet de vin alb – 50 ml Mustar – 30 ml Sirop de artar – 20 ml (in loc de sirop de artar putem folosi si miere, dar gustul va fi diferit!) Sare – 5 g Piper alb - ½ g VINEGRETA CU GRAPEFRUIT Ulei de rapita – 150 ml Fresh de grapefruit – 70 ml Usturoi pisat – 3 g Orgenao – 0.5 g Chilli cayyene – 0.2 g Sare – 5 g DRESSING CAESAR (reinterpretat) Ulei de masline – 60 g Smantana de gatit 35% grasime – 60 g Capere – 15 g Mustar – 10 g Lamaie fresh – 4 ml Sare – 5 g Usturoi – 2 g (pisat) Parmezan ras – 6 g Piper alb – 1 g Apa – 100 ml PEAR VINAIGRETTE Extra virgin olive oil – 150 ml Balsamic vinegar – 50 ml Pear – 50 g Salt – 5 g Freshly ground pepper MUSTARD VINAIGRETTE Grapeseed oil – 150 ml White wine vinegar – 50 ml Mustard – 30 ml Maple syrup – 20 ml (instead of maple syrup we can also use honey, but the taste will be different!) Salt – 5 g White pepper – ½ g GRAPEFRUIT VINAIGRETTE Canola oil – 150 ml Fresh grapefruit juice – 70 ml Crushed garlic – 3 g Oregano – 0.5 g Cayenne chilli – 0.2 g Salt – 5 g CAESAR DRESSING (reinterpreted) Olive oil – 60 g Cooking cream 35% fat – 60 g Capers – 15 g Mustard – 10 g Fresh lemon juice – 4 ml Salt – 5 g Garlic – 2 g (crushed) Grated parmesan – 6 g White pepper – 1 g Water – 100 ml