"Izilwanyana zaseBelgium" amahlumela aseBrussels aveliswa ngokugqithisileyo ngabalimi bezityalo zaseBelgium. Ngozuko lwabo, uCarl Linnaeus wabiza le klabishi encinci - eBrussels. Ngoku le iklabishi izuze ukuthandwa, izivuno ezinkulu eziqokelelwa kumazwe aseYurophu naseMelika. Ubume belizwe lonke laseBelgium asinakudityaniswa. Iklabishi inomnandi kwiisobho, imifuno yemifuno, ifomini, ibilisiwe, ibhaka. Ubuncinane bentloko buvumela iklabishi ukuba ihobise izitya zokutya. Namhlanje sibheka i-Brussels ihluma kwi-sauce ecocekileyo. Esi sidlo sinokupheka ngokukhawuleza. Iklabishi, ifakwe kwi-sauce ye-cream, kufuneka uyilawule.
Izithako:- Iklabishi yaseBrussels 400 g
- Cream 150 ml
- Ibhota 50 g
- Ityuwa 6 g
- Izikrakra 4 g
- Nutmeg 2 gr
- Ubisi obumnyama obumnyama 2 g
- Inyathelo 1 Ukulungiselela oku kutya, kufuneka uthathe amahlumela aseBrussels, i-cream, ibhotela, i-breadcrumbs, ityuwa, i-pepper, i-nutmeg yomhlaba.
- Inyathelo 2 Iintloko zeeklabishi zihlanjwe, zomisiwe, zinqunywe umgca wekhukhamba kwaye zenze i-inciform deep incision ukuze iklabishi ingabi buhlungu.
- Isinyathelo 3 Beka iklabishi kwiphirela kwaye ungeze ityuwa ngamanzi abilayo. Faka emlilweni uze upheke imizuzu eyi-10 phezu kobushushu obuphantsi.
- Isinyathelo 4 Okwangoku, yongeza ityuwa kunye neengqayi kwi-cream, ubilise, engeza ibhotela.
- Inyathelo 5 Beka iklabishi ephekiweyo ibe yi-colander ukususa amanzi amaninzi.
- Inyathelo lesi-6 Ukucofa kwiintloko kunye neentlanzi.
- Isinyathelo 7 Beka iklabishi kwisitya sokubhaka. Thela i sauce. Faka efubeni elishushu. Ukubhaka iklabishi imizuzu eyi-15 kwiqondo lokushisa lika-180 ° C.
- Isinyathelo 8 Iklabishi yokupheka kwifom efudumele kwinyama okanye njengesitya esahlukileyo.