недеља, 22. јануар 2017.

Letnja salata sa lignjama,roket i radičio* Summer Salad with Calamari, Rocket and Radicchio


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Znam baš dosta recepta sam postavila sa salatom, ali mi zaista u letnje vreme uživamo u svežim plodovima najčešće iz naše bašte. Mada salatu jedemo i u ostalim godišnjim dobima .

Sastojci

500 g lignji
brašno 2 jaja
150 ml mleka
Polenta
3 čena belog luka so i biber
Extra devičansko maslinovo ulje
1/2 bagete
100 g rendanog parmezana
50 g kapra
2 limuna
Rukohvat peršuna
1/2 Radičio salate
100 g Roket salate

Priprema

Pripremimo lignje, sečemo na sitnije komade
Spremimo tri činijice, jedna sa brašnom, jedna sa mešavinom jaja i mleka i jedna sa polentom

Prvo kalamari provučemo kroz brašno, zatim mešavinu jaja i napokon kroz polentu
Sjedinimo u činiji sitno iseckan beli luk, maslinovo uljei malo soli i bibera. Dobro izmešamo
Bagetu isečemo jako tanko pa je premažemo gornjom mešavinom. Pospemo parmezanom i pečemo u predgrejanoj rerni na 180 stepeni C, dok hleb ne porumeni.
Za dresing , u maloj tegli izmešamo maslinovo ulje, iseckani kapar, sok od 2 limuna i rendanu koricu od 1 limuna i iseckan peršun. Dodamo so i biber.
U malo ulja pečemo lignjeoko 2 minuta sa svake strane

Slažemo salatu dodajući sve sastojke



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Summer Salad with Calamari, Rocket and Radicchio




Yes, we are making a lot of salad. That is what happens here in the summer. So much fresh produce to use up and it tastes amazing. We do eat salads in other seasons a bit different ingredients.

Ingredients

500 g squid tubes
Flour
2  eggs
150 ml milk
Polenta
3 garlic cloves
Extra virgin olive oil
Salt and Pepper
1/2 French stick
100 g grated parmesan
50 g capers
2 lemons
Handful parsley
1/2 radicchio
100 g rocket leaves



Create

Prepare the cleaned squid tubes by cutting them into small pieces.
Prepare 3 bowls: one with flour, one with egg and milk mixture and one with polenta
Coat the squid, first with flour, then with egg-milk mixture and finely with polenta


In a small bowl add crushed garlic, a good splash of olive oil and a little salt and pepper. Combine well.

Slice the French stick in a very thin slices. Brush with above mixture and sprinkle with parmesan.

Bake in preheated oven at 180 Degrees C till they are crisp and golden brown



Dressing: Good splash of olive oil, chopped capers, juice of 2 lemons and zest of 1 and the chopped parsley. Season well.


Assemble





субота, 21. јануар 2017.

Panakota sa kruškom i sosom od slanog karamela i čokolade * Panna cotta with pear and chocolate sauce



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Opet panakota. pa ne može nikakvo sakupljanje da ne prodje da se nekom od mojih drugara ne prijede panakota. Ali moram da priznam da se i ja potajno obradujem kad to požele, jer je to nešto što mogu unapred srediti za desetak minuta , a izgleda kao da sam se dobro pomučila .

Obično kad pravim panakotu, gledam koje voće imam, a treba da se pojede i to su ovoga puta bile kruške i par kajsija.

Sastojci

500 ml pavlake
1/2 šolje sitnog šećera
3 kašičice želatina u prahu, rastvorenog u 1/3 šolje vruće vode
2 kruške
2 kajsije



Čokoladni sos i slani karamel

200 g tamne čokolade za kuvanje
2 kašičice ekstrakta za slani karamel
1/2 šolje  pavlake

Priprema

Oljuštimo voće, iseckamo, pa blenderom izblendamo u pire.
U šerpu stavimo pavlaku, mleko i šečer i samo pustimo da dodje do vrenja i sklonimo sa šporeta.
Umutimo omekšali želatin i dobro sve mešamo dok se želatin potpuno sjedini sa ostatkom sastojaka.

Sipamo pire od voća, dobro promešamo pa sipamo u posudice u kojima će se hladiti
Kada se malo ohladilo, stavimo preko noći u frižider.
Ako ih vadite na tanjir, stavite samo vrlo kratko dno pod vruću vodu, tako ćete panakotu lakše izvaditi


Pospemo čokoladnim karamel sosom

Stavimo usitnjenu čokoladu u činiju. Činiju stavimo na šerpu sa malo vode na dnu. Voda kad prokuva, da ne dodiruje činiju

Kada prokuva, dodamo ekstrakt slanog karamela i pavlaku. 
Mešamo dok se čokolada ne istopi .




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Panna cotta, with chocolate ,salty caramel sauce




Panna Cotta again?
I know, but it is not my fault. There is always someone who requests it when we have guests. 
Honestly, I do not mind. Not only I never get tired of this light recipe, but in secret I am glad when guest request it, as it can be made easy and day in advance. And it always looks like it was a lot of work to make it. On top, it is always great opportunity to use some fruit that's overdue,


Ingredients

500 ml cream
1/2 cup of sugar
3 tsp of powder gelatine, dissolved in 1/3 cup hot water
2 pears
2 apricots

Chocolate salty caramel sauce

200 g of dark cooking chocolate
1/2 cup of cream
3 tsp of  salty caramel extract

Create





Peel the fruit and cut in small chunks. Blend to a puree.
Dissolve gelatin in hot water and stand aside to bloom.
Put cream in a pan and just let it boil. Remove and let it cool a little. Pour in gelatin and mix till its all dissolved.
Add fruit puree and mix again
Pour in dishes you want it to cool and put in a freezer overnight.


When serving, pour chocolate salty caramel sauce

Put chunks of chocolate in a bowl that fits in a pan which contains little water on the bottom. Make sure when water is boiling, that it does not reach the bottom of the bowl.
Add cream and salty caramel extract and mix well until chocolate is dissolved.







петак, 20. јануар 2017.

Kimči sa livadskim kupusom *Kale Kimchi




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Kimči je jedan od najboljih probiotika koje znam. Redovno ga pravim u manjim količinama, i onda mu je  glavni sastojak kineski kupus. Tražeći recepte  sa livadskim kupusom (Kale), naišla sam i na ovaj za kimči. Izvrstan je!

Sastojci

Veoma hladna voda
2 rukohvata livadskog kupusa
2 Kašike krupne morske soli
1 Kašika slatkog pirinčanog brašna
1 Kašika izgnječenog belog log luka (oko 5 čena)
2 zelena luka sitno siečena
1 palac djumbira
1 šargarepa, isečena na tanke štrafte
3 Kašike sitno mlevenog čilija
3 Kašike krupno mlevenog čilija
1 Kašika usoljenih škampi ili ribljeg ulja
1/4 šolje šečera
1 Naši kruška isečena na režnjve ( opcionalno)



Prirpema

Sipamo u činiju hladnu vodu.
U šerpu sipamo dosta vode, pustimo da prokuva, pa spustimo livadski kupus , koji smo očistili od peteljki i isekli na sitne komade i blanširamo 2 do 3 minuta. Izvadimo livadski kupus i stavimo u činiju sa hladnom vodom.
Kad se livadski kupus sasvim ohladio, izvadimo iz vode u kuhinjsku krpu i dobro iscedimo. Stavimo u činiju i pospemo so.

U malo posudu stavimo pirinčano brašno i 1/2 šolje vode. Pustimo da provri i kuvamo oko 2 minuta, dok se zgusne. Ostavimo da se ohladi.

U posebnoj činiji umešamo : beli luk, rendani djumbir, zeleni luk,sitno isečenu šargarepu, sitno mleveni čili, grubo mleveni čili. slane škampe i šećer.



Dodamo pirinčano brašno.
Dodamo livadski kupus i kinesku krušku. Promešamo.
Mođe se koristiti odmah ili čuvati u frižideru nedelju dana.




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Kale Kimchi




It is well-known fact that Kimchi is fantastic probiotic. In my humble opinion the best.
Looking on the net which uses I could have for my Cale ( Cavalero Nero), I came across this recipe. And it is fantastic.



INGREDIENTS

Ice water
2 bunches curly green kale--washed, dried, stalk removed and leaves torn into bite-size pieces
2 teaspoons coarse sea salt 
1 tablespoon sweet rice flour
1 tablespoon garlic paste (about 5 cloves crushed in a mortar and pestle or with a back of a knife)
One 1-inch piece fresh ginger, scraped and finely grated 
2 scallions, cut into 1-inch strips
1 medium carrot, peeled and thinly sliced into 3-inch pieces
3 tablespoons finely ground  red chile powder
3 tablespoons coarsely ground  red chile powder)
1 tablespoon small salted shrimp
 or fish sauce
¼ cup granulated sugar
¼(optional)


Create


 Fill a large bowl with ice water and set aside. Bring a large pot of water to a boil. Add the kale and blanch until softened, 2 to 3 minutes depending on the toughness of the kale. Remove the kale from the boiling water and add to the ice water. Once the kale is completely cool, remove it from the ice water, place it in a dish towel and squeeze as much moisture out of the kale as possible. Place the kale in a large bowl and toss with the salt.
2. In a small saucepan, add the rice flour and ½ cup water. Place over medium-high heat and whisk until thickened, about 2 minutes. Remove from the heat and set aside to cool.
3. In a large bowl, combine the garlic, ginger, scallions, carrot, fine chile powder, coarse chili pepper, salted shrimp and sugar. Add the rice powder-paste and mix together. Add the kale and pear, and mix until well combined. Serve immediately or store in the refrigerator in a glass or stainless-steel airtight container for up to one week.


четвртак, 19. јануар 2017.

Salata od mešanog pirinča i povrća* Mountain Rice salad with vegetables





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Mi smo ovu salata jeli kao prilog ali vrlo lako može poslužiti i kao ručak.

Sastojci

morska so i sveže mleven crni biber
250 g mešanog pirinča
mali rukohvat bosiljka
mali rukohvat nane
mali rukohvar peršuna
200 g paprike iz tegle
1/2 čili papričice
6 Kašika extar devičanskog maslinovog ulja
1 limun
1 grilovana cvekla
200 g pečene bundeve




Priprema

Skuvamo pirinač u dosta hladne vode. Kada je skuvan , ocedimo i ostavimo da se ohladi.

Cveklu i bundevu stavimo u rernu pa ih dobro isprečemo

Izmešamo sve začine i biljke i čili papričicu. i dodamo maslinovo ulje, kao i sok od limuna. Dobro promešamo, ovo će nam biti dresing.

Iseckamo papriku iz tegel i prepolovimo čeri paradajz.
Oljuštimo pečenu cveklu i bundevu i isečemo na komade
Redjamo sastojke, poćevši sa pirinčom, zatim paradajz, cveklu i iseckanu papriku iz tegle



Na ktraju komade bundeve.
Posolimo i pobiberimo
Sipamo dresing

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Mountain Rice Salad with vegetables




We used this salad as a side dish but it could easily be lunch.



Ingredients



  • • sea salt and freshly ground black pepper
  • • 250g pre-mixed long grain and wild rice
  • • a few sprigs of fresh basil
  • • a few sprigs of fresh mint
  • • a few sprigs of fresh flat-leaf parsley
  • • 200g jarred roasted red peppers in water or vinegar
  • • 1/2 a fresh red chili
  • • 6 tablespoons of extra virgin olive oil
  • 1 roasted beetroot
  • 200 g of roasted pumpkin
  • • 1 lemon

Create



 Bring a large pan of salted water to the boil 
• Add the rice and cook it according to the packet instructions 
• Once cooked, drain the rice in a sieve

• Spread it out on a tray to help it cool down quickly 
• Meanwhile, pick all the basil, mint and parsley off the stalks 
• Finely chop the peppers and halve, deseed and finely chop your chili

 Put 6 tablespoons of extra virgin olive oil into a jam jar 
• Add a pinch of sea salt and freshly ground black pepper 
• Squeeze in the juice of 1 lemon

Put the lid on the jar and shake well
• Put your cooled rice into a big serving bowl 
• Finely chop your herb leaves and add them to the bowl, together with the peppers and chili 

• Zest over your lemon
• Add 4 tablespoons of your dressing and toss together to mix well
• Taste, add salt and pepper if you think it needs it, and serve (you can keep any leftover dressing in the fridge for using another day)



среда, 18. јануар 2017.

Kinoa salata, pečeno povrće, i korico * Quinoa salad, grilled vegetables, chorizo



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Sastojci

200 g kinoe
3 Kašike maslinovog ulja
1 crveni luk, očićen i isečen na kriške oko 1 cm debljine
2 papriek, babure, žuta i crvena, isečena na kriške
200 g tikvica , isečenih na veče kriške
3 čena belog luka, neočišćenog
1 limun, rendan korica i sok
100 g mladog graška, sa ljuskom
1 pasternak
1 korico
Prstohvat šećera




Priprema

Skuvamo kinou po uputsvu sa pakovanja, i dobro ocedimo



Predgrejemo rernu na 200 stepeni C .

Naredjamo povrće na ravan pleh i pospemo uljem i začinima



Pečemo oko 15 minuta



 Ispečen beli luk istisnemo i pomešamo sa začinima , sokom i koricom od limuna i šećerom i uljem pa pospemo po povrću i kinoi

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Quinoa salad,  grilled vegetables, chorizo


Quinoa lend itself very well for this type of salad , which is full lunch. Very tasty





Ingredients


  • 200 g quinoa
  • 3 tbsp olive oil
  • 1 red onion, peeled but left whole, then cut into 1cm thick round slices
  • pepper , red, yellow or mixture, deseeded and cut into chunky long wedges
  • 200g baby courgette , halved lengthways
  • 3 garlic clove, unpeeled
  • zest and juice 1 lemon
  • pinch of sugar
  • small pack flat-leaf parsley, roughly chopped
  • 100 g snow peas
  • 1 parsnip
  • 1 Chorizo sausage



Create


Cook the quinoa following pack instructions, then drain really well and set aside.

Meanwhile heat oven to 200C/180C fan/gas 6. 

Toss the courgettes,garlic and onion and  with the rest of the veg and chorizo,  in oil, season and roast for  20mins.




Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. 




Govedji file i gratinirane pečurke* Beef Filet with mushroom gratin



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Pogledajte kako se lako spremi ovaj recept. Meso je divno, meko, topi se u ustima. Pečurke na vrhu u pavlaci i začinima je prava kombinacija za balans celog jela. Poslužite uz pečene krompiriće i zelenu salatu ili kao ja sa mešanom pirinač salatom

Sastojci

1 file, dobrog kvaliteta , 800 g , isečen na 4 dela
2 šalote, sitno iseckane
2 čena belog luka
6 Kašika maslinovog ulja
400 g šampinjona, nasečenih
4 Kašike vlašca , iseckanog
8 Kašika punomasne pavlake
1 žumance
Sveže rendan parmezan


Priprema

Predgrejemo rernu na 20 stepeni C
U tiganju srednje veličine izdinstamo luk i beli neoljušten luk u 2 kašike maslinovog ulja, oko 5 minuta. Izvadimo beli luk.
Dodamo još 2 Kašike ulja i pojačamo temperaturu pa uspemo pečurke. Pržimo oko 7 minuta na srednjoj temperaturi. Skinemo sa šporeta, uspemo u činiju.
Ulupamo pavlaku. Dodamo pečurke, sa žumancetom, začinima i kašikom rendanog parmezana.
Posolimo i pobiberimo.

Posolimo i pobiberimo file. Zagrejemo ulje u većem tiganju, koji može da se stavi u rernu, pa sa svake strane propržimo file jedan do dva minuta.



Odozgo sipamo pečurke. Pospemo rendanim parmezanom



Pečemo oko 7 minuta dok se sir ne istopi.
Ostavimo da miruje nekoliko minuta.

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Beef filet with mushroom gratin




Just look how easy to make, this recipe is. And meat is so soft and tender, it melts in your mouth. Mushrooms just give it a right amount of balance. Serve with baked potatoes and green salad or like me with mountain rice salad

Ingredients
1 good quality beef fillet steak /ca. 800 g). Cut in 4
2 shallots, finely chopped
2 garlic clove,(skin on and lightly bashed)
6 tablespoons olive oil
400g mixed mushrooms(roughly chopped)
4 tablespoons chives (finely chopped)
8 tablespoons double cream
1 egg yolk
freshly grated Parmesan
Create




Preheat oven to 220°C
In a medium frying pan, over a medium heat fry the shallot and garlic in 2 tablespoons of olive oil for about 5 minutes until nicely softened. Add 2 more tablespoons of olive oil, turn up the heat slightly and fry the mushrooms, stirring for about 7 minutes until browned and fairly dry, drain a little if not. Remove the garlic cloves and transfer the mushrooms to a bowl to cool. Whip the cream until softly stiff. Fold in the mushrooms along with the egg yolk, herbs and a tablespoon of grated Parmesan and season with salt and pepper. Set aside.


Sprinkle a little salt & pepper over the steaks. Heat a large non-stick frying pan until very hot. Cook the steaks for about 1-2 minutes either side. Remove from the pan. Put the steaks on a baking tray and then pile the mushroom mixture on top of the steaks quite liberally. Then sprinkle a little parmesan over each. Cook in the oven uncovered, for about 7 minutes until the topping is bubbling and golden. Remove from the oven and rest for 1-2 minutes before serving.

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