уторак, 25. јул 2017.

Mandarine, sirup kolač *Mandarin Syrup Cake




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U zimsko vreme kad samo poneko voća uspeva u bašti , pokušavam da to i koristim. Mandarine su jedna od tih voćki.

Ovaj kolač je posebno dobar jer se ne koristi brašno niti mlečni proizvodi. Bude zaista mirisan i sočan , idealan uz poslepodnevno druženje , čaj ili kaficu.

Sastojci

Kolač

Oko 400 g mandarina
200 g mlevenih badema
1 šolja šećera
5 jaja
1 kašičica vanila ekstrakta
1 kašičica praška za pecivo

Sirup

1 pomorandža, sok
1 limun ili limeta , sok
1/4 šolje šećera


Priprema

Za ovaj kolač morate imati neprskano voće, jer se ono kuva zajedno sa koricom.

Predgrejemo rernu na 180 stepeni C. Ja sam koristila  3 manja okrugla pleha sa dnom koje se vadi, vi možete koristiti i veći pleh, 21 cm.

Mandarine operemo pa u dosta hladne vode kuvamo oko sat vremena na niskoj temperaturi.

Kada su skuvane pustimo da  se ohlade. Presečemo na pola, i odstranimo koštice ( moje nisu imale).
Sada izblendamo u pire.

Dodamo  sve ostale sastojke pa izmiksamo sve u glatku masu.



Sipamo u pleh i pečemo oko sat vremena. Na polovinu vremena pokrijemo vrh srebrnom folijom da nam ne izgori.

Dok se kolač peče, pripremimo sirup, Sok od pomorandže, limuna i šećer prokuvamo dok se zgusne.

Kad je kolač gotov sipamo još topli sirup preko njega. Ostavimo da kolač upije sirup. Može se služiti toplo ili hladno

Najukusnije je sa malo šlaga ili grčkog jogurta.





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Mandarin Syrup cake




Typical winter cake here, as we still have some fruits in the garden, mostly mandarins, oranges, lemons and limes.
Very aromatic and moist cake which is flourless and without any diary. Very taste at afternoon tea or coffee gathering.





Cake

  • mandarins 330-370g (3-6 whole mandarins, depending on size)
  • ground almonds 200g
  • sugar 1 cup
  • eggs 5
  • vanilla extract or essence 1 teaspoon
  • baking powder 1 teaspoon

Syrup

  • sugar ¼ cup
  • orange juice of 1
  • lime juice of 1

To serve

  • natural unsweetened Greek yogurt or crème fraîche (optional)
Create

  1. Place whole mandarins in a large saucepan and cover with plenty of cold water. Cover with a lid and boil gently for about 1 hour (this softens the fruit and also gets rid of some of the bitter taste from the skins). Drain and allow mandarins to cool slightly.
  1. Preheat oven to 180°C/355 Fahrenheit. Grease and line a 21cm round springform cake tin with baking paper.
  1. Remove the stem of the mandarins, then cut in half and remove any pips. Place fruit (skin, pith, flesh and all) in a food processor or blender and blitz until smooth. Add all other cake ingredients and blitz until well combined.
  1. Pour into prepared cake tin and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean. Cover cake with tin foil halfway through cooking time to avoid the top browning too much.
  1. Remove cake from oven and leave in the tin while you make the syrup.
  1. Mix sugar, orange and lime juice together and pour over cake while warm. Allow cake to cool slightly before removing from tin.

  • Serve warm or cold with Greek yogurt or crème fraîche.



четвртак, 20. јул 2017.

Marokanska piletina, pasulj i pirinač * Morrocan chicken with beans and rice



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Sa malo začina dobićete ovu preukusnu kombinaciju.

Sastojci

200 g pilećeg mesa
1 crveni iseckan luk
1 čena belog luka
1 1/2 Kašika marokanskog začina
150 g pasulja
150 g pirinča
50 g mladog graška
rukohvat peršuna

Priprema

Pileće meso namastimo uljem, pa utrljamo marokanski zalin
Izdinstamo beli i crveni luk, pa dodamo piletinu i pečemo oko 5 minuta sa svake strane.

Posebno skuvamo pirinač i dodamo ocedjenom pirinču, pasulj ( iz konzerve) , začinimo i pospemo peršunom.






Marokanski začin


1 kašičica kima ( cumin)
1 kašičica djumbira u prahu
1 kašičica soli
3/4 kašičice crnog bibera
1 kašičica cimeta
1/2 kašičice korijandera
1/2 kašičice kajunskog bibera
1/2 kašičice najgvirca
1/2 kašičice karanfilića



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Morrocan chicken with beans and rice





With little bit of spice, this becomes very tasty dish

Ingredients

200 g of chicken breast
1 sliced red onion
1 cloves of minced garlic
150g of rice
1 can of black beans
1 1/2 tablespoons of Morrocan spice
a handful of parsley
50 g of young peas


Create





Morrocan Spice



  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

  • Oil chicken meat and rub Morrocan spice in.
  • Saute onion and garlic then bake chicken for 5 minutes on each side. Boil rice for 10 minutes and drain. Add beans and rice. Mix well. Sprinkle with parsley.

уторак, 18. јул 2017.

Kolač jabuka suvo groždje i orasi *Walnut, raisins and walnut cake





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Jedan lep jednostavan kolač sa jabukama.

Sastojci

 2 šolje oljuštenih jabuka isečenih na komade
1 šolja šećera
1 jaje
1/2 šolje otopljenog putera
1 1/2 šolje brašna
1 kašičica cimeta
1 kašićica djumbira
50 g suvog groždja
1 šolja iseckanih oraha
1 kašičica sode bikarbone
1/2 kašičice soli

Priprema

Predgrejemo rernu na185 stepeni C.
Oljuštimo i isečemo jabuke. Dodamo šećer,  i cimet. Umešamo orahe , djumbir i suvo groždje.
Dodamo prosejano brašno, so i sodu bikarbonu

Pečemo u okruglom plehu 26 cm , oko 45 minuta

Pre služenja dodamo umućenu pavlaku . Ko voli može premazati i ugrejanim džemom od kajsije.




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Walnut, raisins, apple cake


Ingredients
    • 2 cups diced peeled tart green apples (such as Granny Smith; about 1 1/2 large)
    • 1 cup sugar
    • 1/2 cup (1 stick) unsalted butter, melted, cooled
    • 1 large egg
    • 1 1/4 cups all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup coarsely chopped walnuts
    • 1 teaspoon ginger
    • 50 g raisins




PREPARATION

    1. Preheat oven to 375°F. Butter and flour 8x8x2-inch baking pan. Mix diced apples, sugar, butter and egg in large bowl to blend. Sift flour, cinnamon, baking soda, and salt over. Add chopped walnuts, ginger, mix thoroughly. Transfer mixture to prepared pan.
    2. Bake until cake is brown and crusty on top and tester inserted into the center comes out clean, about 45 minutes. Cool cake in pan on rack. Before serving put some dollops of cream and if desired can be brushed over the top with warm apricot jam.

понедељак, 10. јул 2017.

Azijska govedja salata* Asian beef salad



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Jedna brza veoma ukusna salata i nisko kalorična ali i puna vitamina.

Sastojci


1/2 limete (sok)
1 paprika isečena na kriške
1/2 krastavca isečenog na tanke kolutove
1 šolja mladog spanaća
2 kašičice susam ulja
2 kašičice ribljeg ulja
2 kašičice susama
1 kašičica meda
300 g govedine
100 g pirinčanih tankih rezanaca



Priprema

Napravimo marinadu od ribljeg ulja, meda i susam ulja i sok od limete. Stavimo govedinu da se marinira oko 10 minuta , okrećemo meso povremeno.

U tiganju propržimo susam pa dodamo mariniranu govedinu i na srednjoj temperaturi pečemo 3 minuta sa svake strane. Ostavimo meso da odmori nekoliko minuta

Vrelu vodu sipamo preko rezanaca i ostavimo da stoji 2 minuta. Ocedimo

Sve povrće sipamo u činiju prelijemo malo susam ulja , dodamo govedinu isečenu na kriške i pospemo susamom

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Asian Beef Salad




Quick, low calories and full of vitamins

Ingredients


1/2 lime  (juice)1/2 thinly sliced cucumber
1 pepper sliced
1 cup young spinach leaves
2 tsp fish sauce
1 tsp honey
2 tsp sesame oil
300 g of steak ( sirloin or rump)
100 g of rice vermicelli
1/2 tsp of sesame seeds


Create

Place lime juice, fish sauce, honey and sesame oil in a medium bowl, whisk to combine

Add steak and marinate for 10 minutes, turning regularly

Place vermicelli in a bowl, pour boiling water over it and stand for 2 minutes. Drain and set aside

Heat little oil in a pan on medium heat. Add sesame seeds and toast for 1 minute. Remove from pan and set aside.

Add steak to fry pan and cook for 3 minutes on each side. Remove from heat and rest for  a few minutes before slicing

Toss vermicelli, cucumber, pepper, spinach and some sesame oil in a bowl. Add steak and top with sesame seeds.


четвртак, 06. јул 2017.

Mutabak * Mutabbaq



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Svi pravimo slične pite. Ova dolazi iz Izraela po ideji iz Otolangijeve knjige Jerusalem. Veoma ukusno.

Sastojci

130 g neslanog putera
14 tankih kora za pitu (filo)
500 g rikote
250 g maskarpone
100 g mlevenih badema

Sirup

90 ml vode
280 g sitnog šećera
3 Kašike soka od limuna
3 oljuštene i isparčane mandarine



Priprema

Naredjamo sedam kora , premazujući svaku puterom
Pripremimo fil od maskarpone, rikote. Na sedmu koru prvo sipamo izmleven badem, pa uspemo fil
Naredjamo sedam kora na vrh i svaku premažemo puterom.



Dok se pita peče napravimo sirup. Uspemo vodu pa dodamo šećeri limunov sok. Kad prokuva odamo oljuštene i isparčane madarine i smanjomo temperaturu. Kuvamo oko 5 minuta.

Pečemo na 220 stepeni 25 minuta.
Na još vruću pitu.  sipamo sirup sa mandarinama. Služimo vruće ili toplo.

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Mutabbaq



Filo pastry is used all over the world . This recipe comes from Israel and can be found in Ottolenghi cookbook Jerusalem. Very tasty.


Ingredients

130g unsalted butter, melted
14 sheets of filo pastry, 31cm x 39cm
500g ricotta
250g mascarpone
100 g crushed almonds


Syrup:

90ml water
280g caster sugar
3 tbsp lemon juice
4 segmented mandarins

Create

Put 7 filo sheets in baking dish, spreading melted butter over each sheet. Sprinkle crushed almond over the top

Prepare filling mixing mascarpone and ricotta and pour into baking dish. Cover with remaining filo pastry , brushing each with melted butter.

Bake at 220 Degrees C for 25 minutes.
While pastry is baking prepare syrup by putting sugarinto water and adding lemon juice. Bring to the boil add segmented madarins and lower the heat. Cook for 5 minutes

When pastry is ready pour the syrup on a hot dish.








субота, 01. јул 2017.

Piletina, karamelizovan luk i kardamom pirinač* Chicken with caramelized onion and Cardamom Rice



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Ko voli Otolangijeve recepte , prepoznaće i ovaj. Može se naći u njegovoj knjizi Jersusalem. Njegovi recepti su često oni koje kad vidite pomislite da je nemoguće spojiti te sastojke i dobiti nešto ukusno. Ja sam se već posle prvog njegovog recepta koji sam pravila uverila u suprotno. Ovo je eksplozija ukusa.

Sastojci

3 kašičice šećera
3 Kašike vode
2 1/2 Kašike suvog groždja
4 Kašike maslinovog ulja
2 luka, isečena na tanke kolutove
1 celo pile isečeno na komade ili oko 1 kg pilećeg mesa
10 komada zelenog kardamoma
1/4  kašičice karanfilića
1 Kašika cimeta
1 2/3 šolje basmati pirinča
2 1/4 šolje vrele vode
1 1/2 Kašika iseckanog peršuna
1/2 Kašike iseckane mirodjije
1/4  šolje iseckanog korijandera
so i sveže mleven crni biber



Priprema

Suvo groždje stavimo u vodu da malo odstoji
Zagrejemo 2 Kašike maslinovog ulja i sipamo isečen luk. Na niskoj temperaturi, dinstamo 10 do 15 minuta dok se luk karamelizuje. Povremeno promešamo. Izvadimo i ostavimo u činijici.
Umešamo so biber, 2 kašike maslinovog ulja, kardamom , cimet i karanfilić.
U većem tiganju zagrejemo ulje pa dodamo piletinu i mešavinu začina.Pržimo meso sa svake strane oko 5 minuta dok lepo porumeni. Izvadimo meso i ostavimo sa strane.
Uspemo karamelizovan luk i pirinač i sve promešamo. Posolimo i pobiberimo. Dodamo ocedjeno suvo groždje i šečer. Dodamo vruću vodu i piletinu. Prespemo u tepsiju, Pokrijemo srebrnom folijom i pećemo na 200 stepeni oko 30 minuta

Poklopimo i na niskoj temperaturi  kuvamo oko 30 minuta. Izvadimo iz rernesa , odklopimo pa stavimo kuhinjsku krpu i ponovo poklopimo. Ostavimo d astoji oko10 minuta
Dodamo mirodjiju i korijander i ako je potrebno dosolimo i dobiberimo. Viljuškom rastresemo pirinač. Serviramo vruće ili toplo
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Chicken with caramelized onion and cardamom rice

Who loves Ottolenghi will recognize this Recipe from his cookbook Jerusalem.
Bold spices and herbs, unusual combinations will tantalize your taste buds.



Ingredients




3 tablespoons of sugar
3 tablespoons of water
2 1/2 tablespoons currants
4 tablespoons of olive oil
2 onions, thinly sliced
1 whole chicken, quartered, or 2 1/4 pounds of chicken pieces
10 green cardamom pods
rounded 1/4 teaspoon of whole cloves
4 cinnamon sticks (or 2 long, broken in half)
1 2/3 cup of basmati rice
2 1/4 cups of boiling water
1 1/2 tablespoons of flat-leaf parsley leaves, finely chopped
1/2 cup of dill, finely chopped
1/4 cup of cilantro finely chopped
kosher salt and freshly ground black pepper

Create
1. Soak currents in little water
2. Heat 2 tablespoons of olive oil in a sauté pan. Add the onion and cook for 10-15 minutes, stirring occasionally, until it is golden and caramelized. Transfer onion to a small bowl.
3. Combine the chicken with salt, pepper, 2 tablespoons of olive oil, cardamom pods, cloves, and cinnamon. Mix everything together with your hands.
4. Heat a large dutch oven over medium-high. Add the chicken, along with the spices, to the pot and cook for 5 minutes on each side. You want it to get golden, and for the skin to crisp up a bit. Use a pair of tongs to remove the chicken from the pot and set aside.
5. Add the rice, caramelized onion, salt, and pepper to the Dutch oven. Stir until the rice is coated in the oil/leftover chicken fat. Drain the currants and add them to the pot. Stir and then re-add the chicken to the pot, tucking it into the rice.

6. Add the boiling water, cover, and dial down the heat to low. Continue cooking, over very low heat, for 30 minutes.
7. After 30 minutes, remove the pan from the heat, take off the lid and place a tea towel over the pot. Replace the lid and let sit for 10 minutes.
8. Stir in the herbs and use a fork to fluff the rice. Season with more salt and pepper, if desired. Transfer to a serving bowl. Enjoy this dish hot or warm.


недеља, 25. јун 2017.

Pavlova sa limun kremom * Pavlova with lemon curd


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Pavlovu u letnje vreme pravimo s abobičastim vočem , zimi sa kremom od limuna i ušećerenim citrusom. Obavezno za praznike na kraju godine a izmedju kad se uželimo.
Recept za krem od limuna je OVDE i za ušećereni citrus OVDE


Sastojci

6 belanaca
1 1/2 šolja sitnog šećera
2 kašičice gustina
1 kašičica belog sirćeta
prstohvat soli
500 ml pavlake



Priprema

Predgrejemo rernu na 180 stepeni C
Odvojimo belanca i žumanca
Belanca i prstohvat soli sipamo u činiju ispod miksera i miksamo dok se ne sčvrsnu. Polako dodajemo šećer i miksamo još 10 minuta na najvećoj brzini. Dodamo gustin i sirće i još kratko umiksamo.

Na ravnom plehu na pekpapiru napravimo krug oko 16 cm. Velikom kašikom vadimo šne i sipamo u taj krug. Ne ravnamo.


Pečemo 5 minuta na 180 stepeni C a potom smanjimo na 130 stepeni C i pečemo još sat vremena. Kad je gotovo otvorimo rernu i ostavimo pavlovu u rerni da se ohladi. Može i preko noći.

Na vrhu napravimo udubljenje pa uspemo 1 šolju krema od limuna. Premažemo umućenom pavlakom. Ja je nešećerim jer su svi ostali sastojci već dovoljno slatki. Ukrasimo ušećerinom citrusom



Da bi vam Pavlova uspela dobro je pridržavati se sledećeg. Da vam činije i mikser budu savršeno čiste
Da vam jaja budu najmanje nedelju dana stara i da su na sobnoj temperaturi. Da u belancu ne bude ni trunke žumanca
Izbegavajte d apravite pavlovu kad su dani vlažni jer će vam splasnuti.
Obavezno miksajte šne mikserom
Ne brinite ako vam Pavlova kad je gotova  popuca na nekim mestima. To će pokriti šlag.

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Pavlova with candied citrus and lemon curd


In the summer we make pavlova with fresh berries. In the winter with fruit curds. In this one with lemon curd decorated with edible candied citrus. Must have come Xmas time and in between whenever we want it. Recipe for lemon curd is HERE and for Candied Citrus HERE

Ingredients

6 egg whites
1 1/2 cup of castor sugar
2 tsp of corn flour
1 tsp of white vinegar
pinch of salt
500 ml of cream
1 cup of lemon curd
candied citrus


Create

Preheat oven to 180 Degrees C ( not fan bake)

Separate eggs and put egg whites and pinch of salt in the bowl under electric mixer. Mix until stiff. Add sugar and cornflour and vinegar and mix on high speed about 10 minutes till glossy and egg white mixture does not fall of the beaters.


On a flat baking pan draw with a pen circle about 16 cm.
With a big spoon transfer egg whites onto the circle. Do not flatten.
Bake 5 minutes on 180 Degrees C then reduce temperature to 130 Degrees C and bake another hour. When ready open the oven door and leave pavlova in there to cool, possible overnight.

When cool make a hole on the top and pour lemon curd. Beat cream and put around and on the top. Decorate with candied citrus

To make perfect pavlova you will need:
Eggs that are at least one week old and at room temperature.
All your equipment spank clean
No egg yolk traces in your egg whites
Avoid making pavlova on humid days as it might sink after baking
Don't panic if your pavlova has cracks after baking. The cream will cover that.



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