понедељак, 16. јануар 2017.

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



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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



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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



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 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.

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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



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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





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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


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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




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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.

петак, 13. јануар 2017.

Oliebollen, Holandske krofne * Oliebollen, Dutch donuts




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Ove krofnice se tradicionalno prave u Holandiji za doček nove godine. Mi ih pravimo i tokom godine , jer se zaista lako prave i veoma su ukusne.


Sastojci

1 Kašika šećera
20 g svežeg kvasca
4 šolje brašna
1a/4 šolje šećera
2 jaja
2 šolje mleka
100 g suvog groždja
1 kašičica soli
8 šolja ulja za pržnje
Šečer u prahu za posipanje

Priprema

U pola šolje mlake vode izmešamo kvasac i šećer i ostavimo da procveta.
Prosejemo brašno, pa dodamo šećer, promešamo i napravimo malo udubljenje u sredini. Dodamo jaja i kvasac i izmešamo.
Zagrejemo mleko d abude mlako, pa polovinu sipamo u brašno i izmešamo da se svi sastojci spoje.
Zatim dodamo preostalo mleko, suvo groždje i so i umeismo meko testo .



Zagrejemo ulje. Ako hoćete da proverite da li je ulje dovoljno vruće, stavite drvenu varjaču, pa ako se oko nje stvaraju mehurići, ulje je zagfrejano. Ja često puta stavim mali komad testa i tako proverim.

Sada sa dve kašike formirajte loptice i spuštajte uvruće ulje. Kada isplivaju na površinu, okrenite ih. Sve ukupno oko 4 minuta.
Vadite kašikom sa rupicma i odlažite na kuhinjski papir da se ocede.



Još tople uvaljamo u šečer u prahu





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Olibollen, Dutch donuts



These donuts are mostly made during New Year Eve in Holland. However, we like them very much and eat them during the year too.


Ingredients


  • 1 Tablespoon of sugar
  • 20 g of fresh yeast
  • 4 cups  of flour
  • 1/4 cup of  sugar
  • 2 eggs
  • 2 cups of  milk 
  • 100 g of soaked currants or sultanas
  • 1 tsp salt
  • 8 cups of oil 
  • Icing sugar


Create

 Mix tablespoon of sugar into 1/2 cup of lukewarm water. Sprinkle the yeast on top and allow to bloom for10 minutes. Mix to combine.
Put together the flour and sugar in a large bowl and make a well in the middle. Add the eggs as well as the yeast mixture. Warm up milk till lukewarm
Pour half of the milk in the well and mix till all ingredients are well combined. Add the remaining milk and whisk until you have a smooth dough.
Cover the bowl and let the batter rest in dry place for approx 1 hour., till doubled in size.
Add salt and fruit and mix through



Heat the oil in deep pot. A little trick to know if the oil is hot enough put wooden spoon in it. If the bubbles form around it, it is hot enough. Sometimes I throw a piece of dough in there to check. 
I use two tablespoons to form a little ball, which I than put in the hot oil. When olieball floats up I turn it around. All together about 4 minutes., till oliebollen are nice and brown
Take it out on a piece of kitchen paper and let it dry a bit.
Than dip them in the bowl with icing sugar and cover on all sides.


четвртак, 12. јануар 2017.

Mango, kokos žele* Mango, coconut Jelly


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Ovo je veoma jednostavan recept za pripremu, a izgleda fantastično i kada vidite sastojke , znaćete da mu je i ukus predobar.
Meni je ostalo agar agar ( biljnog želea), koji sma koristila u mom receptu za Kolač Kap Kiše i odlučila sam da ovo napravim

Sastojci

Za Mango deo

250 g manga, možete koristiti svež ali ja kad pravim ovakve poslastice uvek koristim konzerviran
Od ovoga vam je potreban pire i komadići manga . U mom slučaju, 3 konzerve od 325 ml
1/2 šolje soka od pomorandže
1 1/4 šolje vode
2 kašičice agar agar
1/3 šolje šećera
Malo soka od limete ili limuna, po ukusu
15 malih listića nane , opcionalno

Kokos deo

2/3 šolje vode
1 kašičica agar agar
4 Kašike šećera
1/8 kašićice soli
2/3 šolje kokosovog mleka


Priprema

Mango deo

U blenderu izblendamo ocedjeni mango iz dve konzerve i sok od pomorandže. Pire mota biti sasvim glatak.
U manju šerpu sipamo vodu i agar agar  i mešamo sve dok ne provri. Agar agar mora biti sasvim istopljen. Da proverite možete jednom kašikom proći kroz tečnost, pa ako se na njoj ne vidite nikakva zrnca, onda je sve istopljeno.

Sada uspete pire od manga i šećer,
 probate da li je možda potrebno još malo soka od limete ili više šećera.

Gotovu masu uspete u plitku posudu. Dodajemo komadiće manga (oko 1 cm), pritiskajući ih da budu pokriveni. Ako želite možete ovde ravnomerno dodati i listiće nane.

Agar agar za razliku od standardnog želea se jako brsto sčvrsti, pa radite ovo brzo.




Kokos deo

Ovde ponovimo ovo iz prvog dela.
Skuvamo vodu i agar agar. Ostavimo da prokuva, dok se agar agar potpuno rastvorio.

Dodamo kokosovo mleko, so i šećer, promešamo, pa skinemo sa šporeta.
Tako vruće sipamo na mango red u posudi i kada se prohladilo ostavimo u frižideru.
Jako je bitno da mešavinu kokosa sipate na mango dok je još vruća da bi se masa sjedinila. Ovo uradite pažljivo. Mango masa mora biti na vrhu ćvrsta.

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Mango coconut Jelly




Very nice looking and great taste in this , so simply to prepare desert.
I had some leftover from agar agar ( vegetable gel),  which I used to make my Rain drop Cakeand decided to make this .







Mango Layer
  • 250 g mango flesh (for purée), roughly cubed (from about 1 ½ – 2 mangos, scant 2 cups). For this type of recipes I always use canned mango, so needed 3 cans of 325 ml each
  • ½ cup orange juice
  • 1 ¼ cups water
  • 2 tsp agar agar powder
  • ⅓ cup sugar
  • Lime juice, to taste
  • 15 small mint leaves, optional

Coconut Layer
  • ⅔ cup water
  • 1 tsp agar agar powder
  • 4 Tbsp sugar
  • 1/8 tsp salt
  • ⅔ cup coconut milk


Create

For the mango layer:In a blender, blend the mango cubes (for purée) and orange juice until
smooth. In a small pot, add water and agar agar powder and stir to distribute the powder.
Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved.
 Add sugar and mango purée and whisk until smooth. Remove from heat and taste, adding
more sugar and/or lime juice as needed.
Pour the mango mixture into a mold. You can use whatever mold you like; I used a square pan,
 but you can also make individual ones using cups, glasses, etc. Add the 1-cm mango cubes in to
the mango base, distributing the cubes evenly throughout, and pushing them down to make sure
 they are submerged. If desired, you can add mint leaves all throughout, pushing them in to
the mango base. Note: Agar agar jelly sets at room temperature, so work quickly especially 
if you are making small ones. 
Refrigerate or leave at room temperature until the surface is set and no longer moves when
 you jiggle the mold.
For the coconut layer:In a small pot, combine water and agar agar powder and stir to distribute
the powder.
 Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. 
Add sugar, salt, and stir until dissolved. Add coconut milk, stir to mix and remove from heat. 
You can use this immediately if the mango layer has set, if the mango layer has not set, keep 
this mixture hot, covered, over the lowest heat setting on the stove to prevent it from setting and 
becoming clumpy.
TIP: A few people have told me that their coconut layer is not sticking to the mango layer and 
it slides off when cut. This happens because the coconut mixture is not hot enough when you pour it
 on to the mango layer. The heat from the coconut mixture dissolves the surface of the mango layer,
 and the two layers will be fused together when set, so make sure your coconut mixture is steaming
 hot when you pour it on. It’ll also help if your mango layer isn’t too cold.  
Once the surface of the mango layer has set, gently pour the coconut layer over the back
 of a spoon on to the mango base (if you pour too hard it might break or cause dents in 
the mango layer). Refrigerate for a few hours until cold.


When cold, cut into cubes with a sharp knife and enjoy!

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