уторак, 17. јануар 2017.

Džem od šljiva sa cimetom* Cinnamon scented plum jam




Scroll down for Recipe in English

Stiže voće, obesile se grane.Polako izvlačim tegle, pa ih sterilizujem i spremamo zimnicu. Začas se tu nakupi svega i svačega. Ponekad u poznate standardne džemove i marmelade dodamo i ponešto novo. Kao ovde cimet. Verujte mi na reč , izvrsno je.
Primetićete da sam ja koristila vrlo malo šećera, jer su ove male šljive prirodno jako slatke.

Sastojci

1 kg šljiva bez koštica. Ako koristite veće šljive malo ih nasečete.
200 g šećera
1 kašičica cimeta
1 Kašika soka od limuna
2 štapića cimeta
malo putera



Priprema

Sterilizujemo teglu ili tegle ako koristite veće količine voća.
Stavimo u friz jednan tanjirić, sa kojim ćemo lako kasnije proveriti da li nam je džem skuvan.
Stavimo oljuštene šljive u šerpu, dodamo 100 ml vode.
Prokuvamo oko 5 minuta.


Zatim dodamo šećer, cimet i sok od limuna i krčkamo oko 10 minuta, mešajući s vremena na vreme.

Posle toga pojačamo temperaturu i pustimo džem da vri oko 5 minuta.
Izvadimo tanjirić iz friza pa sipamo malo džema na njega. Ako se odmah stegne, džem je gotov. Ukoliko imate termometar za šećer onda bi to bilo na 105 stepeni C.

Ostavimo oko 15 minuta da se ohladi, ovo će sprečiti veće komade voća da potonu na dno. Zatim dodamo puter, koji će pokupiti suvišnu penu. Uspemo u teglu i dobro zatvorimo.
Ovaj džem može u špajzu stajati do godinu dana. Kada ga otvorite , čuvajte u frižideru.


***********************************************************

Cinnamon scented plum jam





Abundance in a fruit orchard. Time to move jars to day light and start preparing preserves for winter. Sofar, peppers, rock melon, melon rind, and now plums. Sometimes I add some new spices to old recipes. This time its cinnamon



Ingredients


  • 1 kg plums , stoned and roughly chopped
  • 200 g white granulated sugar
  • 1 tsp ground cinnamon
  • 1 tbsp lemon  juice
  • 2 cinnamon sticks (optional)
  • knob of butter



Create

Sterilise the jars and any other equipment before you start. Put one saucer in the freezer, as you’ll need this for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 100ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.


  1. Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
  2. Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.


понедељак, 16. јануар 2017.

Špageti Pescatore sa svežim morskim plodovima i paradajz sosom* Spaghetti Pescatore with Fresh Seafood and tomato sauce



Scroll down for Recipe in English

Jedan od recepta koje sam skoro pravila pod budnim okom ovde poznatog Chef . gospodina Dronjak. 
Recept je veoma jednostavan, preukusan, zbog svih svežih namirnica i ribe.

Sastojci

250 g sveže ribe, sa čvrstim mesom
500 g svežih školjki
300 g svežih kapica ( clams)
12  neoljuštenih  gambora
750 ml bistre riblje supe
1 kg svežeg zrelog paradajza
Extra devičansko maslinovo ulje
2 čena belog luka
1 manji crni luk
rukohvat svežeg peršuna
250 ml suvog belog vina
200 g špageta
so i biber, po ukusu




Priprema

Prvo očistimo školjke od brade, Dobro ih operemo i ostavimo sa strane

Zagrejemo bistru riblju supu.


Isečemo vrh paradajza i zasečemo blago na dnu. Kada supa provri ubacimo dvadesetak selundi. Izvadimo u činiju sa hladnom vodom. Oljuštimo.Ovo će ići veoma lako.Isečemo na krupnije komade .To ćemo koristiti u sosu.


Zagrejemo u većem tiganju malo više maslinovog ulja. Dodamo iseckan beli i crni luk, zatim iseckan peršun. Na visokoj temperaturi , mešamo dok luk ne postane staklast. Uspemo paradajz i mešamo. Dodamo belo vino.. Sada smanjimo temperaturu i dobro promešamo. Dodamo malo bistre supe ako nam se čini premalo tečnosti. Kasnije će biti  više tečnosti kad skuvamo špagete


Kada riblja bistra supa kuva, uspemo špagete. Redovno mešamo, da se ne zalepe. Kuvamo al dente (na zub)
Iscedimo ali zadržimo višak bistre supe.

Sada dodajemo morske plodove, prvo školjke, zatim gambore i na kraju komade ribe.
Dodajemo bistru supu, ako je potrebno.

Uspemo špagete i dobro promešamo. Pospemo peršunovim listom



****************************************************************

Spaghetti Pescatore with Fresh Seafood and Fresh Tomato Sauce




This is one of the Recipes to well-known Chef in New Zealand and beyond, Mr. Dronjak.
I tried to recreate it under his watchful eye.

Recipe is easy to make, but because of the freshness of all the ingredients, it tastes fantastic.

Ingredients

250 g fresh fish, with firm flesh
750 ml Fish stock
1 kg vine ripened tomatoes
 500 g fresh green mussels
300 g clams
12 whole prawns, raw, head, shell on
Extra Virgin olive oil
2 garlic cloves
1 middle onion
1 handful of parsley
250 ml dry white wine
200 g spaghetti
Salt and pepper


Create

Prepare the shellfish, by cleaning it well, removing any barnacles
rinse well. Portion the fish in bite size.
Set aside


Heat fish stock in a pot and bring to a boil. Score the bottom and tops of the tomatoes and place in the boiling stock for about 20 seconds. Take them out with slotted spoon and place in cold water. They will be very easy to peel. Chop them for the sauce.

Heat another pan with a good splash of olive oil. Add the finely chopped garlic, onion and parsley and stir.
Add the chopped tomato and cook on a high heat stirring well. When cooked out a little add the white wine. Add a little of fish stock while cooking if sauce becomes dry.
You will have more liquid when your pasta is cooked.

In the pot with boiling fish stock add your pasta and cook until al dente (firm to bite).
When cooked, strain pasta keeping the fish stock which you can add to sauce if necessary
Do not make the sauce too thin.
Add the seafood in order of cooking time, shellfish first, then prawns and as last fish medallions. Add the spaghetti to the sauce. Combine all ingredients well.
















недеља, 15. јануар 2017.

Grčka salata*Greek Salad



Scroll down for Recipe in English

 Već je mnogima od vas poznata stvar. Posle obilnih prazničnih trpeza salate dodju kao pravi spas. Tako i kod nas. Ovu salatu često pravimo ili ovako na klasićan način ili malo izmenjenu ali uvek rado vidjenu na stolu. Uz malo svežeg krckavog hleba ( onog koji može da se namoči u sos na dnu činije), pravo uživanje!

Sastojci


200 g zrelih čeri  paradajza
1 paradajz srednje veličine
1 mesnati paradajz
1 crveni luk, oljušten
1 krastavac
1 zelena paprika
mali rukohvat sveže mirodjije
mali rukohvat nane
10tak crnih ili zelenih maslina, isečenih
1 Kašika crvenog vinskog sirćeta
3 Kašike kvaitetnog grčkog ekstra devičanskog maslinovog ulja
so, po ukusu
200 g feta sira
1 kašičica svežeg ili suvog origana


Priprema

Isečemo  paradajz i stavimo u činiju. Oljuštimo krastavac i isečemo na krugove. Očistimo ppariku i isečemo na režnjeve. Luk oljuštimo i isečemo na veoma tanke listove.

Usitnimo mirodjiju i nanu i uspemo u činiju. Na to dodamo masline koje prvo blago zgnječimo preko ostalog povrća.

Dodamo so, ulje i sirće i rukama izmešamo.
Sipamo izmrvljenu fetu.

********************************************************

Greek Salad




I am sure many of you feel the same. After tons of foods that we or family or friends prepared during the festive season, this kind of salads accompanied by fresh crusty bread( one that you can dip in salad dressing, save us!
We often make Greek salad, sometimes traditional way like here and sometimes with the twist.


Ingredients


  • 1 medium ripe tomato
  • 200 g ripe cherry tomatoes
  • 1 beef tomato
  • 1 medium red onion , peeled
  • 1 cucumber
  • 1 green pepper
  • 1 handful fresh dill
  • 1 handful fresh mint leaves
  • 1 large handful green or black olives , stoned
  • sea salt
  • 1 tablespoon red wine vinegar
  • 3 tablespoons good-quality Greek extra virgin olive oil
  • 200 g block feta cheese
  • 1 teaspoon dried or fresh oregano 


Create


  1. Cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Peel the cucumber, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
  2. Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in
  3. Add a pinch of salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavors start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavors if need be.
  4. To serve, pop crumbled feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. 


субота, 14. јануар 2017.

Salata od grilovane cvekle, fete i začina* Roasted Beetroot, salad with feta and herbs



Scroll down for Recipe in English


Ovo je jedna od naših omiljenih salata. Velika je razlika (pozitivna) , kad grilujete celu cveklu) Sa medom i liminom uz ostale začine i fetu , ovo je pravo uživanje.

Sastojci

Rukohvat mešane zelene salate
500 g grilovane cvekle( zavijena u foliju, na 220 stepeni C oko 30 minuta)
200 g izmrvljenog feta sira
rukohvat sveže iseckane nane
rukohvat  vlašca ili zelenog luka
2 čili papričice , očišćene od semenki i sitno naseckane



Za dresing

5 Kašika ulja , ja sam koristila od groždja, vi možete i drugo
5 Kašika meda sa limunom (ponovo ja imam takav med, a vi možete koristiti med i limun posebno)
1 kašićica senfa ( Dižon ili neki drugi kao ja : sa belim lukom i mirodjijom)



Priprema

U činiju prvo stavimo salatu, pa preko nje cveklu, koju smo isekli na kocke. Zatim nanu i vlašac i sve pospemo izmrvljenim  feta sirom




Dresing pravimo u teglici u koju uspemo sastojke, pa dobro izmućkamo.
Sipamo pre služenja na salatu





**********************************************************************
Roasted beetroot salad, feta and herbs




One of our favorite salads , so refreshing and tasty. Roasted beetroot does make a difference in this salad. Honey dressing and lemon make fantasting combination alongside other herbs


Ingredients

  • Handfull of salad greens
  • 500g roasted beetroot
  • 200g packs feta cheese, crumbled
  • bunch mint  leaves, roughly chopped
  • bunch chives , finely sliced
  • 2 long red chilli, halved, deseeded and finely sliced


For the dressing

  • 5 tbsp grapeseed oil
  • 5 tbsp  lemon honey ( or lemon juice and honey
  • 1 tbsp Dijon mustard ( I used garlic and parsley mustard)

Create

Scatter the salad leaves into a bowl Cube roasted  beetroot  and arrange on top of the salad. Scatter over the feta, mint, chives and chillies.
Beetroot is easily roasted with skin and all in oven for 30 minutes wrapped in silver foil.




To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.





Kolač od Tahinija i sirupa od urme*Tahini and Dates syrup Cake


Scroll down for Recipe in English

Da se malo prošetamo do Arapskih zemalja. Jedan od važnih sastojaka u njihovoj kuhinji su i urme. I naravno tahini. Jako mi se dopao ovaj kolač i uopšteno ideja kako da se umesto ogromnih količina šećera koristi npr sirup od datula. Velo je jednostavan da se napravi i pored slatkoće daje i svoju posebnu aromu kolačima koje pravite.

Priprema

Sirup od urme




20 do 25 suvih urmi, bez koštica
3 šolje vode


Priprema

Urme stavimo u vodu i pustimo da prokuvaju. Ako su urme veoma suve, prethodno ih potopimo u hladnu vodu i ostavimo da malo nabubre (oko 1 sat)
Ako se počnu peniti skinemo penu.
Varjačom redovno promešamo i gnječimo.Posle oko 15 minuta skinemo sa šporeta

Za ovo vam je potrebno ili jako sitno sito, kao što sam ja koristila ili ako imate krupnije obložite ga gazom.

Sada pritiskamo urme i cedimo sok iz njih.

Vratimo na šporet i krčkamo redovno mešajuči još nekih 20 minuta , kada će se sirup ugustiti.



Kolač

Sastojci

4 jaja
1 šolja šečera
3/4 šolje ulja
1 kašičica praška za pecivo
1 kašičica sode bikarbone
3 Kašike Tahini
3 Kašike sirupa od urme



Priprema

Predgrejemo rernu na 180 stepeni C
Umutimo jaja i šećer u penastu masu
Dodamo prosejano brašno, prašak za pecivo, sodu bikarbonu i ulje
Sve dobro sjedinimo
U činijici umutimo tahini i sirup od urme i umešamo u testo


Sipamo u pleh 26 cm, sa dnom koje se vadi i koji smo obložili pek papirom.
Pečemo u predgrejanoj rerni 30 minuta na 180 stepeni C

* Ja sam imala višak urme pa sam cele ,oljuštene dodala u testo




**********************************************************

Tahini and Dates syrup Cake



I quite like Middle Eastern cuisine. The smells that go through the house makes you feel like flying on a magic carpet.
I also liked discovering this date syrup which I made and will keep making it, to be able to reduce the amount of sugar in baking. Not only is it very sweet, but so easy to make.
Dates syrup


Ingredients


  • 20 – 25 dates, pitted
  • 3 cups of water

Create

Put the dates and water in a medium saucepan on medium-high heat to bring to a boil. Then turn the heat down to med-low and allow the mixture to simmer. If you see foam appearing on the top, skim it off (same thing you do when making soup stock or jam). Using a wooden spoon, mix occasionally and smash the dates with the back of the spoon. After about 15 minutes of simmering, take it off the heat and let it cool.

Now set your strainer lined with cheesecloth on the top of the bowl and pour the mixture through. Use the wooden spoon to push much of the liquid out of the dates. Then wrap the cheesecloth around the date mixture and wring it out as you can.The liquid will keep coming. Don’t leave any behind.

Now put it back on a stove and stir occasionally till ith thickens and gets desired sweetness.



Cake

Ingredients


  • 4 eggs
  • 1 cup of sugar
  • 3/4 cups of cooking oil
  • 2 cups of flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 tbs of tahini
  • 3 tbs of date syrup


Create

  1. Preheat the oven to 180˚C.
  2. In a bowl, mix the eggs with the sugar until light and creamy.
  3. Mix in the oil and flour.
  4. Pour in the cake tin.
  5. In a small bowl, combine the tahini and date syrup.
  6. Drizzle over the cake mixture and then swirl through the mixture using a teaspoon.


  1. Bake for approximately 20 mins on 180˚C.
  2. * I had few dates over from making syrup so I pushed them in the dough. First peel.
  3. Serve with tea or coffee.

// Pinintrest on image Pinintrest on image Social footer