понедељак, 01. мај 2017.

Jagnjeće kolenice , Tika Masala* Slow roasted Lamb Shanks, Tikka Masala



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Ja sam u privilegovanoj poziciji da ovde imam veliki izbor namirnica iz cele Azije. Tako da kada nemam mnogo vremena koristim kao ovde gotove sososve, koji su zaista odlični. Za one koji to ne mogu nabaviti postavila sam listu začina i pripremu za Tika Masala sos.
Služimo uz kuvan pirinač i parata hleb.

Sastojci

2 Kašike ulja
1/2 tegle ( 150 ml) Tika Masala sosa
400 g paradajz iz konzerve
150 g čeri paradajza
1 šolja smrznutog graška (opcionalno)
2 Jagnjeće kolenice
1 veći iseckan crni luk
300 ml bistre supe




Tika Masala sos

2 Kašike zrna korijandera
2 Kašike zrnaca kiima (cumin)
1 1/2 kašićica belog luka u prahu
2 Kašike aleve paprike
1 Kašika djumbira u prahu
2 kašićice čilija u prahu
1/2 kašićice kurkume
1/ kašičice oraščicća
1/2 kašičica kardamoma
1 Kašika sušene nane
1/4 kašičice soli
2 /3 šolje vinskog sirćeta
1 kašičica soka od limuna
1/2 kašičice cimeta



Priprema

Prvo spremimo Tika masala. Semenke izmeljemo pa dodamo ostale začine . Sipamo ulje , vodu. sirće i limunski sok i ovu smesu u tiganj, pa na srednjoj temperaturi pržimo oko deserak minuta. Kada ulje ispliva na površinu sos je gotov.

Propržimo kolenice da dobiju lepu zaltnu boju sa svake strane. Izvadimo i stavimo u Krčka.
Isečen luk na niskoj temperaturi si
dnstamo u istom tiganju., dok ne omekša i porumeni. Poklopimo. Dodamo sada Tika Masala sos, pa krčkamo oko 3 minuta. Dodamo paradajz i bistru supu. promešamo pa sve uspemo u krčka.


Čeri paradajz i grašak dodamo oko 20 minuta, pre serviranja.

Krčka  uključimo na polako , 9 sati ili 3 sata na visokoj temperaturi i 3 na polako.

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Lamb Shanks, Tikka Masala 




I am privileged to live in a country, where there are many Asian shops, so when I do not have time to make paste or sauces for Asian dishes I as here buy ready made which are also excellent quality. For readers that can't do that, I have included a recipe to make it at home.
We served this dish with rice and Parata bread.




Ingredients

2 Tbsp oil
1/2 jar Tikka Masala sauce ( 150 ml)
400 g chopped canned tomatoes
150 g cherry tomatoes
1 cup frozen peas ( optional)
1 large onion, sliced
2 Lamb Shanks
300 ml clear stock




Tikka Masala Paste


To prepare the paste grind the seeds and add other spices . Mix.  Heat oil and pour the mix in the pan. Add 2 Tbsp of water. Fry on medium heat for about 10 minutes. paste is ready, when oil starts hitting the surface





Create

Place the oil and lamb shanks in a large frying pan and fry over medium heat, turning occasionally to ensure browning on all sides


Once browned place the lamb shanks in the slow cooker.

Add the onions in lamb juices and cook on low with lid on, until soft and brown

Add Tikka Masala sauce and saute another 3 minutes

Add tomatoes and clear stock and mix


Transfer mixture to slow cooker and cook on low for 8 hours or 3 hours on high and 3 hours on low.
20 minutes before serving add cherry tomatoes and peas.



субота, 29. април 2017.

Kasareči pasta sa ćufticama u pardajz sosu* Casarecci pasta, meatballs and tomato sauce





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Kasareči je duguljast pasta , malo uvijena. Idelano upija zbog toga sos.

Služili smo je u domaćem sosu  od paradajza i sa ražnjićima , čuftice, sir i paradajz.



Sastojci

500 g paste
500 g govedjeg mlevenog mesa
1 Kašika suvog začina
mali rukohvat bosiljka
100 g  mocarela sira isečenog na kockice
2 Kašike maslinovog ulja
2 Kašike prezli
1 žumance
100 g čeri pardajza
300 ml paradajz sosa
so i biber


Priprema

Skuvamo pastu al dente (na zub) u slanoj vodi, oko15 minuta. Ocedimo

Spremimo ćuftice mešajući mleveno meso, suvi zaćin , jaje i prezle. Proprđimo.
Zatimslađemo na štapiče, čuftica, komad mocarele, čeri paradajz. Koliko velike odlučite sami

Ponovo kratkopropršimoda sir dobije lepu boju i bude mekan.

Paradajz sos sipamo u tiganj, posolimo, pobiberimo, dodamo malo origana i bosiljka.


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Casarecci pasta , meatball , cherry tomatoes and mocarella kebabs n tomato sauce




Shaped like very narrow twisted and rolled tube, about 3 inches in length. This “S’ shaped pasta is great for holding sauce in its crevices and curves.

Served with meatball kebabs and homemade tomato sauce


Ingredients

500 g pasta
500 g beef mince
1 Tablespoon dried herbs
1 tsp fresh oregano
Fresh Basil
300 ml Tomato sauce
salt and pepper
2 Tablespoons olive oil
2 Tablespoons breadcrumbs
100 g mozzarella diced
100 g cherry tomatoes
1 egg yolk

Create

Boil pasta in salted water al dente, approx 15 minutes, Drain

Prepare meatballs by mixing mince, breadcrumbs dry herbs and egg yolk. Form little balls.
Bake briefly on all sides.

Dice mozzarella and make kebabs,, meatball, dice of mozzarella and cherry tomato.It's up to you how big you make them.

Bake again till mozzarella softens

Prepare tomato sauce, add salt and pepper and oregano and basil













среда, 26. април 2017.

Nepečen čizkejk, kuli od višanja * No bake cheesecake , sour cherry couli


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Jedan brz čizkejk koji se ne peče. Poseban ukus daje mu kuli od višanja

Sastojci

250g biskvita
250 g krem sira
150 g kisele pavlake
50 ml pavlake
1 1/4 šolje kondenzovanog mleka
11 kašika neslanog istopljenog i ohladjenog putera
1/4 šolje limuna
2 Kašike šećera
100 g višanja i soka iz tegle
1 kašičica vanila ekstrakta






Priprema

Otopimo puter
Sameljemo biskvite, dodamo šečer i puter
U okruglom dubokom plehu ( 23 cm) sipamo tu mešavimu pa dobro pritisnemo na dno.
Ostavimo u frižider oko 10 minuta

Pripremimo fil
Umutimo krem sir i šećer, pa dodajemo kiselu pavlaku konedenzovano mleko, slatku pavlaku, sok od limuna i vanilu.
Sve dobro sjedinimo,  pa sipamo u pleh.
Ostavimo u frižideru oko 3 sata ili još bolje preko noći



Služimo uz kuli od višanja , koji napravimo tako što višnje i sok izblendujemo

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No bake cheesecake with sour cherries couli




Very simple no-bake  Cheesecake which is extra tasty with sour cherries couli





Ingredients



  • 250 g  graham crackers
  • 11 tablespoons (1 3/8 sticks) unsalted butter, melted
  • 2 tablespoons sugar
  • 250 g  cream cheese, room temperature
  • 1 1/4 cups sweetened condensed milk
  • 50 ml cream
  • 150 g sour cream
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 100 g glass sour cherries in liquid

Create

  1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
  2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
  3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
  4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in sour cream, cream, the lemon juice and vanilla.Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
  5. Unclasp sides of pan, and remove cheesecake.

  1. Serve with sour cherries couli which you simply make by blending the cherries in the blender

недеља, 23. април 2017.

Jamajka, piletina , pirinač i pasulj * Jamaican jerk chicken, rice and peas




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Jamajka, divno ostrvo koje naravno ima svoje specijaltete , sa divnim karibijskim začinima.

Ja sam od jednog kuvara, prijatelja dobila oko 11 teglica začina, koje on sam pravi. pa sam naravno probala prvo one koje nisam imala do sada. Drugi deo recepta ima originalno preveden naziv jamajskog jela mada se u nazivu spominje grašak , ipak se radi o pasulju. Nisam sigurna zašto su izabrali da grašak zovu pasulj.

Ako sledite recept koji sam prenela kao da nemate taj začin gotov, dobićete isti rezultat.

Sastojci


2 Kašike vode
1/2 šolje sirćeta
10 struka mladog luka
4 čena belog usitnjenog luka
2 Kašike suvog timijana
2 Habanero čili. Ja ih nisam imala pa sam koristila sušene crvene čili
2 Kašike ulja
4 kašičice mlevenog najgvirca
4 kašičice djumbira u prahu
4 kašičice cimeta
2 kašičice oraščića
2 kašičice soli
2 kašićice crnog bibera
1 šolja kečapa
2 Kašike smedjeg šećera
3 Kašike soja sosa
1/2 šolje soka od limuna
800 g piletine




Priprema

U blender stavimo sve začine, dodamo sirće i sve dobro izblendamo

U dublju tepsiju poredjamo piletinu, sipamo na nju sok od limuna
Zatim prelijemo marinadom i dobro utrljamo u meso. Ostavimo nekoliko sati ili preko noći da se meso marinira.



Zatim premestimo u drugu tepsiju sa malo ulja i prelijemo malo marinade , pa pečemo u rerni koju smo predgrejali na 175 stepeni C , oko 50 minuta.

Serviramo uz pirinač i pasulj ( recept je niže). Ovakvu piletinu možete staviti i na BBQ.



Pirinač i pasulj

Sastojci

1/2 šolje krema od kokosa
300 g pirinča
300 g sitnog braon pasulja
2 zelena luka, sitno iseckana
2 Kašike svežeg timijana
1/2 kašičice najgvirca u prahu
2 čena belog usitnjenog luka
1 kašičice mlevenog crnog bibera
1 1/2 kašičica morske soli
1 halapeno čili papričica ili 2 obične čili papričice
1 Kašika smedjeg šećera
700 ml bistre supe



Priprema

Pasulj potopimo u vodu pa ostavimo nekoliko sati da malo nabubri. Ocedimo

Propržimo luk, dodamo ostale začine , pa pirinač i pasulj, nalijemo bistru supu i krčkamo sve oko 15 minuta. Dobro rastresemo viljuškom, pospemo malo timijana.



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Jamaican jerk chicken, rice, and peas




Recently I got 11 jars of spice mixes from around the world. My friend a Chef makes this mixes himself and I was very excited to try some of them that I never used before. Like Jamaican mix. And as every nation, Jamaicans also have their national dishes from which I chose Jamaican jerk chicken and rice and peas. Great blend from Caribian and I hope you will give it a try. 
Not sure why they named rice dish, rice, and peas as they clearly use beans

The recipe is based on the idea that you do not have ready made spice.



Ingredients



    • 2 tablespoons water
    • 1/2 cup malt vinegar
    • 10 green onions, chopped
    • 4 garlic cloves, peeled, chopped
    • 2 tablespoons dried thyme
    • 2 Scotch bonnet chiles or habanero chiles with seeds, chopped
    • 2 tablespoons vegetable oil
    • 4 teaspoons ground allspice
    • 4 teaspoons ground ginger
    • 4 teaspoons ground cinnamon
    • 2 teaspoons ground nutmeg
    • 2 teaspoons salt
    • 2 teaspoons ground black pepper
    • 2 teaspoons dark brown sugar
    • 1 cup ketchup
    • 3 tablespoons soy sauce
    • 2pound chicken, halved lengthwise, rinsed, patted dry
    • 1/2 cup fresh lemon juice




Create

    1. In a blender, add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make the sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)
    2. Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
    3. Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If a roasting chicken in the oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with a fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly about 50 minutes.
    4. Cut each chicken half into pieces and serve with sauce.

  1. Rice and peas


Ingredients

  • 12cup coconut cream
  • 2teaspoons fresh thyme leaves
  • 12teaspoon ground allspice
  • 2scallions, finely chopped
  • 12cup  onion, chopped
  • 2minced garlic cloves
  • 1teaspoon black pepper
  • 12teaspoons kosher salt
  • 1scotch bonnet pepper (left whole) or 2 chili peppers
  • 1teaspoon brown sugar
  • 300 g  small brown beans
  • 14cups uncooked long grain rice
Create



Drain and rinse the beans, and heat the oil in a heavy-based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped chili and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained beans. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes.
Check the rice is cooked through and the liquid is all absorbed - give the rice another 5 minutes if it needs it. Sprinkle with the freshly chopped thyme and season with salt if desired, mixing it through.

субота, 22. април 2017.

Bakina pogača Ruža * Grandmas Rose Bread


Ovaj post je kod moje bake Jelene u gostima koja je nenadmašni majstor za peciva ali i za mnoge druge delicije. Obavezno posetite njen Jutjub kanal , gde če vas baka dočekati svojim umilnim glasom i korak po korak objasniti svaki detalj recepta , pa i oni koji nisu baš vični lako mogu napraviti divne recepte.


Dear reader, today we are guests on my Grandmas YouTube channel and she is a maestro in making bread but also many other delicacies. You can enjoy her soft-spoken manner and detailed step by step explanation, so that also ones that are not very experienced in baking can achieve great results. As recipes are in Serbian you can hit translation button or visit her blog: http://kodbakeugostima.blogspot.co.nz/



петак, 21. април 2017.

Bostonka * Boston Cream Pie


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Bostonka je jedan od najstarijih američkih kolača. Jednostavna ali veoma dobrog ukusa. Kao kod mnogih kolača i oko ovoga se lome koplja gde je zaista nastao ali jedno je sigurno da nije u Bostonu. Tamo je početkom 19 veka stekao veliku popularnost, a oni su mu dodali čokoladnu glazuru, pa ga danas svi tako i zovemo.

Sastojci

Puding

2 šolje mleka
1 1/2 kašićica vanila ekstrakta
2/3 šolje šećera
1/3 šolje brašna i 3 Kašike brašna ili 2 Kašike gustina
prstohvat soli
2 jaja , umućena
2 Kašike neslanog putera

Testo

1 2/3 šolje prosejanog brašna
1 šolja šećera
2 kašičice praška za pecivo
1/2 kašičice soli
1/3 šolje omekšalog putera
3/4 šolje mleka
1 1/2  kašičica vanila ekstrakta
1 jaje

Gornji fil

85 g čokolade za kuvanje
2 Kašike šećera
2 Kašike vode
3 Kašike neslanog omekšalog putera
1/2 kašičice vanila ekstrakta



Priprema

Puding

Zagrejemo mleko u šerpi  , dodamo vanilu i  2 Kašike šećera i na srednjoj temperaturi zagrevamo dok se ne pojave mehurići oko tečnosti.

Skinemo sa šporeta, pa ostavimo da stoji oko 10 minuta
U činiji izmešamo ostatak šečera, brašno,gustin i so. Postepeno dodajemo toplo mleko i mešamo

Vratimo na šporet pa mešajući na srednjoj temperaturi kuvamo oko 5 minuta.

Skinemo sa šporeta pa polovinu mleka umutimo sa jajima. Onda to dodamo u preostalo mleko i kuvamo mešajući oko 2 minuta.
Sipamo u posudu pa vrh prekrijemo plastičnom folijom da nam se ne bi okoričilo.

Testo

Predgrejemo rernu na 175 stepeni C. Namastimo okrugli pleh ,kome se vadi dno ( 23 cm). Namastimo i pobrašnamo.

U činiji umešamo, brašno, šećer, prašak za pecivo i so. Dodamo vanilu  , puter i 1/4 šolje mleka.
Miksamo na srednjoj brzini oko 3 minuta.

 U 1/2 šolje mleka umutimo jaja , pa smesu polako dodajemo u testo, dok se sve lepo ne sjedini.
Testo sipamo u pleh pa pečemo oko 35 minuta.

Izvadimo i na žici sasvim ohladimo.

Sada sastavljamo
Presećčmo koru na pola pa filujemo pudingom. Ostavimo u frižider dok napravimo glazuru
Na šerpu koja ima na dnu malo vode koja vri, stavimo činiju tako da ne dodiruje vodu, pa stavimo sve sastojke i mešamo dok se sve lepo ne sjedini u glatku čokoladnu masu.

Sipamo na kolač tako da malo glazure curi niz njega



Bostonka je najbolja da se odmah jede, oko čega niko ne pravi pitanje. Inače se može držati u frižideru do 2 dana


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Boston Cream Pie

Unlike the name suggests this pie is not invented in Boston and it is very hard to determine exactly where. Similar cakes were made in Europe and also in the USA but the beginning of 19 Century it became popular in Boston where they added the chocolate glaze.

Nevermind who's it is, it is very scrumptious cake





Ingredients

Custard



  • 2 cups milk 
  • 1/2 vanilla bean, split lengthwise, or 1½ teaspoons vanilla extract
  • 2/3 cup granulated sugar 
  • 1/3 cup all-purpose flour, or 3 tablespoons flour and 2 tablespoons cornstarch 
  • 1/8 teaspoon salt
  • 2 large eggs, lightly beaten 
  • 2 tablespoons unsalted butter 

  • Cake Batter





  • 2 cups sifted cake flour or 1 2/3 cups all-purpose flour, sifted 
  • 1 cup granulated sugar 
  • 2 teaspoons  baking powder
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter or vegetable shortening, softened 
  • 3/4 cup milk
  • 1 1/2 teaspoons vanilla extract, or 1 teaspoon vanilla and 1 teaspoon almond extract
  • large egg 
  • Glaze Ingredients

    • 3 ounces semisweet or bittersweet chocolate
    • 2 tablespoons granulated sugar 
    • 2 tablespoons water
    • 3 tablespoons unsalted butter, softened 
    • 1/2 teaspoon vanilla extract
  • Create

  • Custard

  • In a  heavy bottomed saucepan, heat the milk, vanilla bean, and 2 tablespoons sugar over medium heat, stirring occasionally, until small bubbles appear around the edges. (The sugar helps to prevent the milk from scorching.) Remove from the heat, cover, and let steep until the vanilla infuses the milk, about 10 minutes. Remove the vanilla bean and return to a simmer. Meanwhile, in a medium bowl combine the remaining sugar, flour, and salt. Gradually stir in the warm milk.

  • Return to the saucepan and cook, stirring constantly, over medium heat until the mixture bubbles, then boil for an additional 2 minutes. Remove the saucepan from the heat and gradually beat half of the milk mixture into the eggs. Scrape the egg mixture back into the saucepan, stirring constantly. Cook over medium heat, whisking constantly until the mixture thickens or reaches 160°F, about 2 minutes.Remove from the heat and, if using, add the butter.
  • Continue to whisk for about 20 seconds, then pour into a bowl. If using vanilla extract and/or rum, add it now. Press a piece of plastic wrap against the surface and let stand at room temperature until cool, about 1 hour. The custard can be stored in the refrigerator for up to 3 days. Do not beat the cooled custard or it will break down.

  • Batter
  • Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease two 9-inch round baking pans or one 9-inch springform pan, line the bottom with parchment paper or wax paper, grease again, and dust with flour.
  • In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter, 1/4 cup milk, and vanilla.
    On low speed, blend together, about 30 seconds. Increase the speed to medium-high and continue beating for 2 minutes. Beat the egg with the remaining ½ cup milk. In 3 parts, beat the egg mixture into the flour mixture, about 20 seconds after each addition, until smooth.
    Divide the batter equally between the prepared pans. Bake until a tester inserted in the center comes out clean and the cake springs back when lightly touched, about 25 minutes for 2 pans or 30 to 40 minutes for a springform pan.
  • Let cool in the pans for 10 minutes, then remove the cake to a wire rack and let cool completely, at least 1½ hours. The cake can be wrapped and stored at room temperature for up to 3 days or in the freezer for up to 3 months.

    Assemble

  • If using a springform pan, cut the cake horizontally in half. Place a cake layer on a serving plate, spread with the filling, and top with the second cake layer. Refrigerate while preparing the glaze.
    To make the glaze: In the top of a double boiler, combine the chocolate, sugar, and water and place over barely simmering water until melted. Remove from the heat and stir in the butter and vanilla. Let stand, stirring occasionally, until slightly thickened, 15 to 30 minutes.
  • Pour the glaze over the cake, allowing a little to drip over the sides. Refrigerate until chilled. Boston cream pie is best the day it is made, but can be covered and stored in the refrigerator for up to 2 days. Remove the cake from the refrigerator about 20 minutes before serving.











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