Sie suchten nach: nadev (Slowenisch - Englisch)

za nadev iz ocvirkov:
for the crackling cream:

ocvirki (nadev iz ocvirkov
crackling (cream)

takrat se je spremenil tudi nadev sladice.
the type of filling used in the pastry changed at that time.

nadev je vlažen in vsebuje majhne delce.
the texture filling is moist and particulate.

proti sredini je zvitemu testu primešan nadev iz makovih semen.
closer to the middle, rolls of dough are interspersed with a poppy-seed filling.

nadev iz svinjine ni prekajen ali nasoljen in ima barvo pečene svinjine.
the pork filling is uncured and the colour of roast pork.

koščki se nato zmešajo v fini nadev iz sesekljanih mesnih in nemesnih sestavin.
the pieces are then mixed with the fine stuffing consisting of the minced meat and non-meat ingredients.

industrijsko proizvedeni nadev iz ocvirkov mora prav tako izpolnjevati zahteve za pripravo nadeva.
crackling cream produced industrially must also meet the requirements for making crackling cream.

nadev iz ocvirkov mora prekriti vso moko, kar je bistveni pogoj za pripravo peciva iz krhkega testa.
in order to obtain a short consistency it is essential to cover the flour particles with the cream.

nadev iz ocvirkov se enakomerno namaže na tanko razvaljano testo, nato pa se testo najprej začne zavijati z ene strani.
the crackling cream is spread evenly on the thin layers of dough, then the dough is rolled up starting from one end.

vmešajte kuhano zelenjavo, sesekljano baziliko in koščke fete ter položite nadev v na pol pečene paprike ter jih dajte v pečico še za 10 minut.
stir in the cooked vegetables, chopped basil and feta pieces and place in the half-cooked peppers and put back in the oven for 8-10 minutes.

pri tej različici je pomembno, da so sestavine in nadev iz ocvirkov pri pripravi hladni, da se lahko z nadevom iz ocvirkov prepreči zlepljenje plasti med prepogibanjem testa.
keeping the ingredients and the crackling cream at a low temperature is important for this variety so that the crackling cream can separate the dough layers when the flaky structure is prepared.

ime te sladice izhaja iz pekarske tradicije in uživanja na martinovo (11. november), zanjo pa je značilen tudi poseben nadev, ki izhaja iz zadevne regije.
the name of this pastry derives from the tradition of baking and consuming on saint martin’s day (11 november) croissants with a characteristic filling that have been developed in the area in question.

pridevnik „tepertõs“ v imenu proizvoda se nanaša na „tepertõ“ tj. svinjske ocvirke, ki se pripravijo tako, da se mastna slanina ocvre in nato seseklja, ter se uporabijo za nadev iz ocvirkov, ki je značilna osnovna sestavina za pripravo slanega okroglega pekovskega izdelka (pogácsa).
the adjective ‘tepertős’ in the product name describes the ‘tepertő’ (pork crackling) that remains after fat bacon has been fried, which, following chopping, provides in creamy form the characteristic basic material of the ‘round savoury bakery product’ (pogácsa).