tag:blogger.com,1999:blog-17670494020762776772024-03-16T02:12:05.575+01:00Serbian Cookbookrecepti, fotografije, saveti, naučite da kuvate... recipes, photos, advices, cooking lessons...Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comBlogger337125tag:blogger.com,1999:blog-1767049402076277677.post-78818111731473890512024-03-15T13:44:00.000+01:002024-03-15T13:44:00.704+01:00"IL MULINO" špagete - "IL MULINO" spaghetti<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pWtMvi6nASOZsDAROzGIEQKbZlRfATD2mCXiVIFPEwOd1Er7r8KIKEzvmLJN5I4ukdCFa3LgVe0NKnTmWzCMJmTTToWMzGPNIMinsugz4MIgwBu7HGctnBLl41UYa-t-ZMFhDuQzSiBe/s1600/il+mulino+spagete.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pWtMvi6nASOZsDAROzGIEQKbZlRfATD2mCXiVIFPEwOd1Er7r8KIKEzvmLJN5I4ukdCFa3LgVe0NKnTmWzCMJmTTToWMzGPNIMinsugz4MIgwBu7HGctnBLl41UYa-t-ZMFhDuQzSiBe/s200/il+mulino+spagete.jpg" width="200" /></a></div>
Propržiti slaninicu na maslinovom ulju sve dok ne postane "krckava". Dodati kolutiće praziluka, pa još malo propržiti. E sada, naliti sa malo vode u kojoj se kuvala testenina (ne treba da bude suviše tečno), oplemeniti komadom putera, ukrčkati i spustiti špagete kuvane "al dente". Ako je potrebno, posoliti po ukusu. Poslužiti tople špagete posute parmezanom i seckanim peršunom.<br />
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Ovakvim ručkom budu svi zadovoljni a naročito ja (brzo, jednostavno i spremi ga moj muž). Inače, "IL MULINO" je poznati lanac restorana.<br />
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Sastojci: 100g slaninice, jedan praziluk, 300g špageta, 50g putera, 50g parmezana, veza peršuna. Količina je dovoljna za tri odrasle osobe.<br />
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"IL MULINO" spaghetti </h2>
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Cut bacon or pancetta into thin slices. Take a large sauté pan or use a high-sided roasting tray so you can give the pasta a good toss, at the end. Add a good splash of olive oil and cook the bacon until crispy, over medium heat. Add the slices of leek and saute for few minutes. Now add some cooking water that you saved when draining pasta. Do not overdo it with liquid, because the sauce has to be thick. Enrich the sauce taste with a piece of butter and cook few more minutes. Season with salt to taste. Toss the spaghetti cooked “al dente”, stir a bit and remove from the heat. Sprinkle with Parmesan and fresh parsley leaves. Serve immediately.<br />
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It’s quick, easy and everybody likes it!<br />
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Ingredients (serves 3): 100g bacon or pancetta, salt, splash of olive oil, one leek, 300g spaghetti, 50g butter, 50g Parmesan, fresh parsley leaves. </div>
Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-36272317327968643892023-01-17T14:02:00.000+01:002023-01-17T14:02:30.247+01:00Pileći paprikaš - Chicken stew <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrNe_gG_D-Q-ZPZCU8li4a1ktjj0LQGmXERrdlfrAc42xyJeMGVPkDxAQZR04nXOQPxPJ1MWfRpk5-j9I18k2irjra1xcHqGPSkVwV6zaSrhsCc6nGfzRTMWJFNTpq5BPD_4vWj08dLFD/s1600/pileci+paprikas.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrNe_gG_D-Q-ZPZCU8li4a1ktjj0LQGmXERrdlfrAc42xyJeMGVPkDxAQZR04nXOQPxPJ1MWfRpk5-j9I18k2irjra1xcHqGPSkVwV6zaSrhsCc6nGfzRTMWJFNTpq5BPD_4vWj08dLFD/s200/pileci+paprikas.jpg" width="200" /></a></div>
Iseckati na kocke dve-tri glavice crnog luka srednje veličine, dodati pileće ili ćureće meso (krilca, belo meso i slično), dve sveže paprike, oljuštena i iseckana dva paradajza, soli po ukusu. Sve ovo stavite u veću šerpu, nalijete vodom (ali ne preterujte) i dinstajte na tihoj vatri dok meso ne bude skuvano a luk se pretvorio u kašu - obično traje oko tri sata. Pazite da u toku dinstanja ne ispari sva voda i ako je potrebno, povremeno dopunite količinu vode. E sada, oljuštite i krupno isecite tri do četiri veća krompira, spustite u šerpu i nastavite da dinstate paprikaš dok se krompir skuva (još oko dvadesetak minuta).<br />
<a name='more'></a> Kada je krompir gotov, napravite zapršku: na malo ulja (ili masti) kratko propržiti tri kašike brašna, skloniti sa vatre i dodati 1-2 kašike aleve paprike. Vruću zapršku izručiti u paprikaš. Dodajte začine po ukusu (biber, lovor, bosiljak...) i ostavite da se krčka još desetak minuta. Ako volite ređi paprikaš, dodajte malo vruće vode i tako prilagodite strukturu. <br />
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Ako nemate svež ili zamrznut paradajz, poslužiće sok od paradajza.<br />
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Da biste izbegli zapršku, neposredno pre nego što dodate krompir odvadite par kutlača luka, paradajz i papriku, izblendirajte, umešajte kašiku aleve paprike i sve vratite u lonac da se još malo krčka. Opciono, ako ste dodali suviše vode, pa je paprikaš i dalje mnogo redak, dodajte par kašika brašna razmućenih u malo tečnosti.<br />
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Paprikaš spada u ona jela koje zaposlene domaćice kuvaju nedeljom "za dva dana" i potrebno je posvetiti mu malo više vremena.<br />
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Sastojci: 2-3 glavice crnog luka srednje veličine, 2 crvene paprike, 2 paradajza, nekoliko komada pilećeg ili ćurećeg mesa po izboru, 3-4 krompira srednje veličine, so, biber, aleva paprika, začini po ukusu. <br />
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Chicken stew </h2>
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Choose a pot of appropriate size. Peel and finely chop 2-3 medium sized onions and put into the pot. Then add chicken or turkey meat (wings, breast…), two fresh peppers, peeled and chopped two tomatoes or tomato juice, salt to taste, pour some water (but do not overdo it) and bring it to the boil. Then place a lid on top and slowly cook on a low heat until the meat is tender and the onion has turned to mush. Usually this takes about 3 hours – it depends on what cut of meat you’re using. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. During the stewing make sure there is enough liquid in the pot. If necessary, add some more boiling water. When the meat is done, add to the pot four peeled and roughly cut potatoes. Cook for about twenty minutes, until the potatoes are done. Now make a roux. In a frying pan preheat few splashes of oil, pour three tablespoons of flour and stir 2-3 minutes. Remove from the heat and mix in a tablespoon of cayenne pepper. Add hot roux to the stew, add spices to taste (freshly ground black pepper, bay leaves, basil...) and let it simmer for about ten minutes. <br />
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If you want to avoid roux for thicken your stew, then just before adding the potatoes take a couple of ladles of the stew, add one tablespoon of cayenne pepper, black pepper and blend it in a food processor. Optionally you might stir in two or three tablespoons of flour. <br />
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Stew is one of those dishes, that working moms cook on sunday “for the next two days meal". <br />
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Ingredients: 2-3 onions medium sized, 2 red peppers, 2 tomatoes or tomato juice, a few pieces of chicken or turkey meat upon your choice, 4-5 medium-sized potatoes, salt, pepper, 1 tablespoon cayenne pepper, 2-3 tablespoons flour, oil, spices to taste. </div>
Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-80392657187865614522022-07-19T13:29:00.000+02:002022-07-19T13:29:42.871+02:00Non+ultra starinski kolač - Non+ultra an old-fashioned cookie with a peculiar name <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRb4rX8o2lwToFwIodramXjsEyxeaTIu6RHXf1C3EpvTpRYp58rDLg5fmk3c_3QD4lx3QcOH89vERWwESmMxn11npItNSAhO4I-T8g736xCwS2swuX7NAGskNcJlUTjJ5P3EdWRVFaOjcX/w238-h317/IMG_20200504_180236701.jpg" width="238" /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0CW9IRwb8W7UFmgvk_vA5-dBJZW6uWyymQbQEDfVJ34ZmbN6-OjTxrjAB0rxf7VCyAqdJqfL3H7UZ8QOVhhSC30CLEANBhzBjto7LU4Q0jhUUwBt9UKl_tvSnXHNrrwKJie2R24i2gKvJEBJ4JidkB_kHbVSOg9TRW2i9tPupdAKEAe7zFWPWPcbxg/s4032/IMG_20200504_180318696.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0CW9IRwb8W7UFmgvk_vA5-dBJZW6uWyymQbQEDfVJ34ZmbN6-OjTxrjAB0rxf7VCyAqdJqfL3H7UZ8QOVhhSC30CLEANBhzBjto7LU4Q0jhUUwBt9UKl_tvSnXHNrrwKJie2R24i2gKvJEBJ4JidkB_kHbVSOg9TRW2i9tPupdAKEAe7zFWPWPcbxg/w237-h315/IMG_20200504_180318696.jpg" width="237" /></a></div>
<br /><div style="text-align: justify;">Ovo je jedan starinski kolač koji se neobično zove. Izuzetno je ukusan, jednostavan, lepo izgleda, jeftin... <span><a name='more'></a></span></div>
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<div style="text-align: justify;">Iseći na kocke 250g hladnog putera (ili margarina, ili može pola putera+pola margarina), dodati 280g brašna pa vrhovima prstiju utrljati da se dobije sipkava masa. Zatim dodati 3 žumanca, 50g šećera, kesicu vanil šećera i sve rukom kratko umesiti samo da se dobije glatko testo bez grudvica. Formirati loptu, umotati je u providnu foliju, ostaviti da odstoji oko pola sata u frižideru. Ohlađeno testo oklagijom rastanjiti u koru debljine oko 5mm. Čašicom manjeg prečnika (kao za rakiju, oko 3cm) vaditi vanilice. Kružiće ređati na pleh obložen papirom za pečenje. Ostatke testa skupiti, rastanjiti i vaditi kružiće - svo testo se upotrebi.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">
Umutiti u čvrst sneg 3 belanca. Dodati 200g šećera, još malo mutiti mikserom. Na svaku vanilicu staviti šne, kao puslicu - može da posluži kašičica, poslastičarski špric ili šne staviti u kesu za zamrzivač pa iseći jedan ćošak. Puslice istiskivati malo manjeg prečnika nego što je krug od vanilice, jer će tokom pečenja belanca malčice da narastu. Kolačići se peku na 170<span lang="EN-US" style="text-align: left;">°</span><span lang="EN-US" style="text-align: left;">C. Gotovi su kada donja strana malo porumeni a puslice se prosuše spolja. </span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Kada se dobro ohlade, po dva kolačića lepiti džemom ali pažljivo da puslice ne bi pucale. Najlepši su sa domaćim džemom od kajsija, mada može i neki drugi da se upotrebi - bitno da je gušći i bez komadića voća. Ako džem ima malo komadića voća, štapnim mikserom ga kratko izblendirati. Ako je džem malo ređi, "ukrčkati" ga do željene gustine, na umerenoj temperaturi i uz mešanje. Dobro ohladiti pre upotrebe. </div>
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Sastojci: 250g putera (ili margarina), 280g brašna, 3 jaja, 50+200g šećera, kesica vanil šećera, oko 150g džema po ukusu.</div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">Non+ultra an old-fashioned cookie with a peculiar name </h1><div><div><br /></div><div style="text-align: justify;">This cookie is so delicious, simple, beautiful and it is made with just a few humble ingredients... </div><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;">Cut into cubes 250g of cold butter (or margarine, or half butter + half margarine) add 280g of flour and make a crumble using finger tips. Add 3 egg yolks, 50g sugar, a sachet of vanilla sugar and knead briefly with your hands, just to make smooth pastry dough without lumps. Form a ball, wrap it in transparent foil and let it rest for about half an hour in the refrigerator. Roll out the cooled dough into a crust about 5 mm thick. Use a shot glass with a smaller diameter (about 3cm) to cut crust circles. Arrange the circles on a baking tray lined with baking paper. Collect the remaining dough, make a ball, roll it, cut the circles - all the pastry is used. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Whip 3 egg whites until stiff. Add 200g sugar, whip few more minutes. Put a meringue on top of each circle - you can use a teaspoon, piping bag, or a freezer bag (cut off one corner). Pipe the meringue with a slightly smaller diameter than the crust circles. Bake cookies at 170°C. They are done when the bottom side is slightly browned and the meringue is dried on the outside. Let the cookies cool completely.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Stick two cookies with jam, but be careful not to break the meringue. Homemade apricot jam works wonders in this dessert, although any other will work well, as long as it is thick and of smooth texture. If jam has some fruit pieces, make it smooth by using immersion blender. If jam seems to be runny, just reduce it on a medium heat to the desired thickness, stirring constantly. Cool well before use. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients: 250g of butter (or margarine), 280g of flour, 3 eggs, 50+200g of sugar, a bag of vanilla sugar, about 150g of jam to taste.</div></div></div>
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Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-29015223966043438812022-07-08T16:00:00.006+02:002022-07-10T19:21:53.197+02:00Baka Nadina pašteta od patlidžana - Granny Nada's aubergine pâté <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggqJiyWxV7YN37xq13kyp8aknCfQ9TZVuOg0fPvC1OGqe1GpV3JmcX3GozABDhswLCNb2xSUhHbuOfyvPj4SkNJehFBZjjFlIB0CpYYcto2qK5PvM40naD_mu8ZTzNjfs0jQJuGtbvw5n/s1600/pasteta+od+patlidzana.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggqJiyWxV7YN37xq13kyp8aknCfQ9TZVuOg0fPvC1OGqe1GpV3JmcX3GozABDhswLCNb2xSUhHbuOfyvPj4SkNJehFBZjjFlIB0CpYYcto2qK5PvM40naD_mu8ZTzNjfs0jQJuGtbvw5n/s200/pasteta+od+patlidzana.jpg" width="200" /></a></div><div><br /></div><div style="text-align: justify;">Pašteta od plavog patlidžana je ukusan i zdrav namaz. Priprema se jednostavno. Možete je poneti na posao, poslužiti kao lagani obrok...</div>
<span><a name='more'></a></span><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Jedan plavi patlidžan srednje veličine ispeći na 180⁰C (oko 45-60 min, da lepo smekša), oljuštiti, ocediti od sokova da pašteta ne bi bila suviše retka. Kada se ohladi, sitno ga iseckati ili izblendirati. Dodati 1 sirovo žumance, soli po ukusu, 1-2 kašičice senfa, malo ulja, dva čena belog luka, omanju glavicu crnog luka i sve zajedno izmiksati. Ako se ne koristi blender, onda je potrebno sve sastojke sitno iseckati i promešati. Na kraju, u paštetu može da se doda nekoliko kapi limunovog soka, ali ne previše, da ne bi bilo suviše retko. </div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bitno je napomenuti da treba napraviti količinu koja će se potrošiti u toku dana, a najkasnije sutradan.</div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sastojci: 1 plavi patlidžan srednje veličine, 1 sirovo žumance, soli po ukusu, 1-2 kašičice senfa, malo ulja, 2 čena belog luka, 1 omanja glavica crnog luka, nekoliko kapi limunovog soka.</div><div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">Granny Nada's aubergine pâté </h1><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Roasted aubergine pâté is a delicious and healthy spread. It is simple and easy to make. You can take it to work, serve it as a light meal...</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Roast one medium-sized aubergine (at 180⁰C, 45-60min), peel it, drain the juices in a colander (the pâté should not be runny). When it cools completely, finely chop it or blend it. Add 1 raw egg yolk, salt to taste, 1-2 teaspoons of mustard, a little splash of oil, two peeled cloves of garlic, one small onion and mix everything together (in a food processor, or with a hand mixer). If you don't want to use food processor, just finely chop all the ingredients with a sharp knife, and mix with a spoon. Finally, a few drops of lemon juice can be added to this pâté, but not too much - in order to stay thick and spreadable, not runny. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It is important to note that you should make the amount that will be consumed during the day, eventually the next day.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients: 1 medium-sized blue eggplant, 1 raw egg yolk, salt to taste, 1-2 teaspoons of mustard, a little oil, 2 cloves of garlic, 1 small onion, a few drops of lemon juice.</div></div>Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-91096347499840950242022-06-08T07:35:00.001+02:002022-06-08T07:35:33.017+02:00Zeleno bezalkoholno osveženje - Green refreshing drink<div dir="ltr" style="text-align: left;" trbidi="on">
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Nekoliko lepih, sočnih limeta iseći na četvrtine i staviti u veći bokal. Posuti ih smeđim šećerom (demerara, svetli maskovado) i grubo izgnječiti drvenim tučkom. Ne brinite ako nemate drveni tučak, sasvim lepo može da posluži i oklagija, ili neki drugi predmet... Sipati oko 100ml sirupa od nane, staviti dosta leda i cele listiće sveže nane. Naliti soda vodom, gaziranom mineralnom vodom ili tonikom. Moj izbor je soda-voda, ako nađete neku sodadžijsku radnju...</div>
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Sirup od nane napraviti ovako: U šerpicu staviti svežu nanu, nekoliko kašika smeđeg šećera, 200-300ml vode. Pustiti da provri, kuvati nekoliko minuta. Skinuti sa ringle, ostaviti da odstoji poklopljeno, oko 15min, pa procediti. Treba da se dobije gust, sladak sirup tamno zelene boje, sa jakim ukusom nane. Nije loše napraviti veću količinu sirupa od nane i čuvati je u frižideru do upotrebe (nekoliko dana), ili napuniti modlu za led (smrznuti sirup može dugo da stoji u zamrzivaču). </div>
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Sastojci: 3-4 limete, svceža nana, smeđi šećer (demerara, svetli maskovado), kocke leda, soda-voda (gazirana mineralna voda, tonik).</div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">Green refreshing drink</h1><div><div style="text-align: justify;">Cut a few nice, juicy limes into quarters and put in a larger jug. Sprinkle with brown sugar (demerara, light muscovado) and smash with a cocktail muddler. Don't worry if you don't have a muddler, a rolling pin or some other object can serve quite well... Pour about 100ml of mint syrup, put a lot of ice and whole leaves of fresh mint, mix with a spoon. Add some sparkling water or tonic. My choice is seltzer water (club soda-water), if you can find in a shop... </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Mint syrup: Put a handful of fresh mint leaves in a pan, add few tablespoons of sugar (brown or caster), 200-300ml water. Bring to a boil, cook for a few minutes. Remove from a stove, cover and let it to infuse 15min, then strain. A thick, sweet, dark green syrup should be obtained, with strong mint aroma. Good idea is to make a larger amount of mint syrup and keep it in the fridge few days or fill some ice molds and put it in the freezer for a longer period of time.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients: 3-4 limes, fresh mint, brown sugar (demerara, light muscovado), ice cubes, sparkling water (carbonated mineral water, tonic).</div></div>
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Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-88940640596061178902022-05-13T14:58:00.001+02:002022-05-13T14:58:36.775+02:00Reform torta - Reform cake (vintage walnut and chocolate cake)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4NOKo5bRYANaNKoc94BIY93jjEx9R_b3ujs0CMG5NB6YnNUspCwMjrzfYFPf2eCJi_Tc-cIDwZ_rHGAQ8c4PICuW0yC4On6SEvBZsQfNu4dSUkrFiBH0EKTmdhM-jh1u9ImopwVerLNj_R7IAY4nDgwySHfIEXf5fNWTVvmn56kMEn2e5kj31QjLasQ=s4640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4640" data-original-width="3472" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4NOKo5bRYANaNKoc94BIY93jjEx9R_b3ujs0CMG5NB6YnNUspCwMjrzfYFPf2eCJi_Tc-cIDwZ_rHGAQ8c4PICuW0yC4On6SEvBZsQfNu4dSUkrFiBH0EKTmdhM-jh1u9ImopwVerLNj_R7IAY4nDgwySHfIEXf5fNWTVvmn56kMEn2e5kj31QjLasQ=s320" width="239" /></a></div><div style="text-align: justify;">Reform torta jedna je od princeza među finim tortama. Recepti naših baka su isti, ili vrlo slični. Evo, dajem svoj doprinos, da od zaborava sačuvamo te predivne naše torte, jednostavne a ipak remek dela poslastičarstva. <br /><br /></div><div style="text-align: justify;">Za svaku tortu važi princip da se pravi natenane i uz dobro raspoloženje. Ne ide na brzaka! Prema tome, osim neophodnih sastojaka, treba imati vremena, strpljenja, da se pravi sa puno ljubavi, posvećenosti i da vam niko ne smeta! <span><a name='more'></a></span> </div>
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Prvo razmisliti koja veličina torte je potrebna i koje su veličine plehova kojima raspolažete. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Možete je napraviti na puno načina, kao na primer:</div><div style="text-align: justify;">- pravougaonu "duguljastu" (oko 13x40cm) - rerna treba da je veća od standardnih, da bi u nju stao pleh dimenzija 40x40cm, peče se jedna korica koja se nakon hlađenja podeli na tri jednaka dela. Muti se korica od 8-10 belanaca.</div><div style="text-align: justify;">- pravougaonu ali malo širu (oko 20x30cm) - to su dimenzije onih klasičnih limenih plehova koje su najčešće koristile naše mame i bake za pečenje kolača. Jedna korica - 4 belanca (125g šećera, 125g mlevenih oraha, opciono 1 ravna kašika brašna). </div><div style="text-align: justify;">- okruglu (prečnika oko 27cm). Jedna korica - 3 ili 4 belanca, a ako želite tanku koricu - 2 belanca. Ako se opredelim za 4 korice, onda mutim svaku od po 3 belanca (ukupno 12). Za tri korice, posebno mutim svaku posebno od 4 belanaca (ukupno 12). I na kraju, 6 tankih korica, posebno mutim svaku od po 2 belanca (ukupno 12). </div><div style="text-align: justify;">- po želji, može biti sa tri, četiri ili čak šest korica. Ako se odlučite za šest korica, trebalo bi da budu tanke,</div><div style="text-align: justify;">- Reforma ne treba da bude suviše visoka, nego niža, elegantna i prefinjena.</div><div style="text-align: justify;">- može da se seče na šnite, trouglove, kocke, čak i kao sitan kolač. Ako se seče kao "sitan kolač" neka bude sa dve korice, ili tri tanje.</div><div style="text-align: justify;">- Što se tiče ukrašavanja, neka bude minimalno i sa stilom! Napraviti nepravilne šare viljuškom ili kašikom, posuti mlevenim orasima, jednostavno zabosti svež pupoljak ruže ili neki drugi cvet. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div>Torta će biti fantastična bez obzira na oblik i veličinu koju odabereta. Moja omiljena varijanta je okrugla reforma sa šest tankih korica - probajte! </div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Da bih malo skratila vreme pripreme, ovaj put sam napravila pravougaonu tortu sa četiri korice (svaka 18x30cm). Pekla sam dve veće korice u plehu 36x30cm pa presekla svaku na pola po šrini.</div>
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<div style="text-align: justify;">Redosled pripreme - Prvo skuvati fil. Dok se fil hladi, ispeći korice. Zatim umutiti puter i sjediniti ga sa ohlađenim filom, za to vreme će se i korice ohladiti. Na kraju nafilovati tortu i ostaviti je da odstoji najmanje do sutradan. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div>Pripremiti 12 krupnijih jaja. Pažljivo odvojiti žumanca od belanaca. Svih 12 žumanaca stavljati u šerpu u kojoj će se kuvati fil. Za belanca pripremiti dve posude za mućenje, pa u svaku staviti po 6 belanaca i odložiti ih u frižider, dok se ne završi kuvanje fila.</div><div><br /></div><div>Fil:</div><div>Penasto umutiti 12 žumanaca sa 375g šećera u prahu, pa u to dodati 100g izlomljene kvalitetne crne čokolade. Ukoliko želite fil sa jačim ukusom čokolade - dodati 300g čokolade. U oba slučaja biće savršeno ukusan.</div><div><br /></div><div>Kada voda provri, staviti odozgo šerpu sa umućenim žumancima i izlomljenom čokoladom pa kuvati na pari, uz neprekidno mućenje žicom. Fil je skuvan kada se zgusne toliko da se vidi dno šerpe kada varjačom povučete po dnu, a žica za mućenje ostavlja tragove po površini i kada je podignete fil teže kaplje sa nje. Drugi način da se proveri da li je fil skuvan - na tacnu staviti malo fila i ostaviti kratko, da se ohladi. Ako ne curi kada se tacna postavi ukoso, znači da je gotovo. </div><div><br /></div><div>Skuvan fil pokriti providnom folijom po površini, ostaviti da se potpuno ohladi do sobne temperature!!! Ne sme da bude čak ni mlak u trenutku kada se dodaje puter.</div><div><br /></div><div>Penasto umutiti 375g putera. U puter dodavati ohlađen čokoladni krem, malo po malo, uz mućenje. </div><div><br /></div><div>Imate dve opcije:</div><div>- Puter i krem mute se mikserom - fil će biti vazdušastiji i malo će da posvetli. </div><div>- Puter i krem sjedine se varjačom - fil će imati tamniju boju.</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">
Korice:</div><div style="text-align: justify;"><br /></div>
<div style="text-align: justify;">Pleh obložiti papirom za pečenje, ili podmazati mašću i posuti brašnom. Brašno ravnomerno rasporediti po površini, laganim lupkanjem pleha odozdo, a višak ukloniti. </div>
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<div style="text-align: justify;">Izvaditi iz frižidera jednu činiju sa 6 belanaca, dodati prstohvat soli i umutiti ih u čvrst šne (sneg). Zatim dodati 187g šećera, iz nekoliko puta, uz neprekidno mućenje mikserom. Kada je šne sa šećerom dobro umućen, dodati 187g mlevenih oraha. Sve "ovlaš", lagano, izmešati varjačom. Ako reformu pravite prvi put, u mlevene orahe dodati 2 ravne kašike brašna. Na taj način pečene korice će se lakše vaditi iz pleha. Masu od belanaca i oraha izručiti u pleh, poravnati i peći na 180°C. Pošto je u pitanju fina smesa od belanaca i oraha, koja uz to nije ni suviše debela, ne treba puno vremena da se ispeče. Da bi korice bile sočne, ne treba da se prepeku!!! Gotovo je čim ivice blago porumene, malo se odvoje od stranice pleha i izvučete čistu čačkalicu kada bocnete koru negde na sredini. Ispečenu koru pažljivo izvaditi iz pleha (sa sve papirom za pečenje) ostaviti da se ohladi. Teško je "u minut" odrediti vreme potrebno da se korica ispeče. To zavisi od debljine sloja smese, tačne temperature u rerni, čak i od materijala od kog je pleh napravljen... Zato su najbolje "trivijalne" metode procene - bacite pogled kroz staklo rerne i povremeno bocnite koricu.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Dok se prva korica hladi, na isti način umutiti i drugu koricu od preostalih 6 belanaca. Ohlađene korice preseći na dva jednaka dela, tako da se dobiju 4 manje. </div><div style="text-align: justify;"><br /></div>
<div style="text-align: justify;">Na kraju, nafilovati korice. Takođe, tortu odozgo i okolo premazati istim filom. Ukrasiti po sopstvenom ukusu, ali nikako ne sme biti kič, nego jednostavno i sa stilom! Recimo, nepravilnim potezima kašike/viljuške, ili posuti mlevenim orasima i staviti svež pupoljak ruže... Treba da odstoji bar preko noći pre služenja. Može da se napravi i par dana unapred. Torta je kompaktna, može da se seče i kao sitan kolač.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ako nikad niste pravili Reform tortu, opustite se i krenite u akciju!!! Nije komplikovano.</div>
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<div style="text-align: justify;">Još par napomena:</div><div style="text-align: justify;"><div>- Korice se peku u prethodno zagrejanoj rerni na 1<span style="background-color: white;">80<span style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;">°C (bez ventilatora).</span></span></div><div>- Pleh obložiti papirom za pečenje, lakše je za manipulaciju. Drugi način je da se pleh podmaže mašću i pospe brašnom, pa se otrese višak brašna. Moje iskustvo je da je mast bolja za podmazivanje od recimo putera, margarina ili ulja, najlepše se vade korice nakon pečenja.</div><div>- Мutiti samo onoliko belanca koliko je potrebno za pečenje jedne korice (zavisi od veličine pleha), ili ne više od dve od jednom. Na taj način, smesa neće izgubiti vazdušastu strukturu, što bi moglo da se desi ako bi duže stajala.</div><div>- Reforma može da se pravi i sa orasima, i sa lešnicima. </div><div>- Paziti da se korice ne prepeku (bocnuti čačkalicom). Ako se prepeku, biće krte i krckave. Čak i ako se ovo desi, bez nervoze, biće podjednako ukusne - u tom slučaju ostaviti tortu da odstoji pre služenja dva dana.</div><div>- Napraviti tortu najmanje dan ranije. </div><div>- Tortu čuvati u frižideru ili u hladnom špajzu, ali je izvaditi pola sata pre služenja - najlepša je na sobnoj temperaturi. Leti, kada je pretoplo, ne važi pravilo za sobnu temperaturu.</div><div>- Ne verujem da će puno torte ostati, ali ako baš ostane - u frižideru može da stoji i do nedelju dana, a odlična je i nakon zamrzavanja. </div></div><div style="text-align: justify;"><br /></div>
<div style="text-align: justify;">Sastojci: 12 jaja, 375g šećera, 375g mlevenih oraha ili lešnika, 4 ravne kašike brašna (opciono), 375g šećera u prahu, 100g kvalitetne crne čokolade (ili 300g za "pojačani" fil), 375g putera.</div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">Reform cake (vintage walnut and chocolate cake)</h1><div><div style="text-align: justify;">Reform cake is one of the princesses among fine cakes. Our grandmothers' recipes are the same, or very similar. Here, I give my contribution, to save our beautiful cakes from oblivion. Vintage cakes are simple yet masterpieces of confectionery.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">For every cake, there is a ruling principle "make it when in a good mood". Don't rush! Therefore, in addition to the necessary ingredients, you need to have time, patience and to make it with love!</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div>First, think about the size of the cake you need and the sizes of the trays you have.</div><div><br /></div><div>You can do it in any shape that fits your needs:</div><div>- rectangular (about 13x40cm) - the oven should be larger than standard, to fit a larger tray 40x40cm, bake one biscuit, which after cooling is divided into three equal parts. Make it of 8-10 egg whites.</div><div>- rectangular but slightly wider (about 20x30cm) - these are the dimensions of those classic tins that were most often used for baking. One biscuit - 4 egg whites (125g sugar, 125g ground walnuts, optionally 1 flat spoonful of flour).</div><div>- round (diameter about 27 cm). One biscuit - 3 or 4 egg whites, and if you want a thin crust - 2 egg whites. If I make four layers, then I whip each layer separately, of the 3 egg whites (12 in total). For three layers, I whip each of 4 egg whites (12 in total). And finally, 6 very thin biscuit layers, I mix each of the 2 egg whites (12 in total).</div><div>- This cake can be made with three, four or even six biscuit layers. If you opt for six, they should be thin.</div><div>- Reform cake should not be too high, but lower, elegant and subtle.</div><div>- can be cut into slices, triangles, cubes, even as "amuse bouche". If it is cut as a bite size, it should have two biscuits, or three thinner ones.</div><div>- As for decorating - keep it minimal and stylish! Make some patterns with a fork or spoon, sprinkle with ground walnuts, simply stick a fresh rose bud or some other flower.</div><div><br /></div><div><div>The cake will be fantastic regardless of the shape and size you choose. My favorite variant is the round one with six thin layers - try it! It's not complicated.</div><div><br /></div><div>To save some time, this one I made rectangular with four layers (each 18x30cm). I baked two larger biscuits, in a 36x30cm tray, and cut each in half. </div><div><br /></div><div>First, make the chocolate cream. While the filling is cooling, bake the biscuits. Then whisk the butter and combine it with the cooled chocolate cream. Finally, fill the cake and leave it at least 24h before serving.</div><div><br /></div><div>Prepare 12 larger eggs. Carefully separate the egg yolks from the egg whites. Put all 12 egg yolks in the cooking pot. Take two mixing bowls for the egg whites, then put 6 egg whites in each and put them in the fridge until the filling is finished.</div></div><div><br /></div><div><div>Filling:</div><div><br /></div><div>Whisk 12 egg yolks with 375 g of powdered sugar, until pale and fluffy. Add 100g of dark chocolate, broken into pieces. Cook the cream on "Bain Marie", while constantly whisking. If you want a filling with a stronger taste of chocolate - add 300g of chocolate. In both cases, it will be perfectly tasty.</div><div><br /></div><div>The filling is cooked when it thickens at the consistency of mayonnaise. Another way to check if the filling is done - put a tea spoon of filling on the cold coffee plate and leave it a minute to cool and check the consistency. </div><div><br /></div><div>Cover the cooked filling with a cling film, leave it to cool completely to room temperature!!! It must not even be lukewarm when the butter is added.</div><div><br /></div><div>Whisk 375g of butter. Add the cooled chocolate cream to the butter, one tablespoon at a time, while whisking. Should not be runny!</div><div><br /></div><div>You have two options:</div><div>- Butter and cream are mixed with a mixer - the filling will be more airy and lighter brown color.</div><div>- Butter and cream are gently combined with a spatula - the filling will have a darker color.</div></div><div><br /></div><div><div>Biscuit layers:</div><div><br /></div><div>Line a baking tray (36x30cm) with baking paper, or grease and sprinkle with flour. Spread the flour evenly on the surface, lightly tapping the tray from below, and remove the excess.</div><div><br /></div><div>Take one bowl of 6 egg whites out of the fridge, add a pinch of salt and whisk them into a stiff peaks meringue. Now add 187g of sugar, whisking constantly with a mixer. Finally add 187g of ground walnuts. Stir gently, with spatula to incorporate walnuts. If you make the cake for the first time, feel free to add 2 tablespoons of flour to the ground walnuts. This way, you will prevent the baked biscuit from sticking or breaking. Transfer the mixture into a baking tray, level and bake at 180 °C (no ventilation). Since it is a fine mixture of egg whites, sugar and walnuts, which is not too thick, it does not take much time to bake. Do not overbake!!! It's done as soon as the edges turn slightly brown, they separate a bit from the side of the tray and inserted toothpick comes out clean. Carefully remove the baked layer from the baking tray (along with the baking paper) and leave to cool. The exact baking time depends on the thickness of the layer, the exact temperature in the oven, tray size... That is why the best method is the "trivial" one - take a look through the oven glass and occasionally prick the biscuit. It should not be dry. </div><div><br /></div><div>While the first biscuit is cooling, whisk the second one of the remaining 6 egg whites in the same way. Cut the cooled biscuit into two equal parts, so that 4 smaller ones are obtained.</div><div><br /></div><div>Finally, assemble the Reform cake by alternating layers of biscuit and filling. Also, cover the top and sides with the same chocolate buttercream. Decorate to your own taste, but keep it simple and stylish! Make some shapes with a spoon or fork, sprinkle with ground walnuts and give it a finishing touch with a fresh rose bud... Leave it overnight before serving. This cake can be made up to 2-3 days in advance and kept in a fridge. The cake holds its shape very well so it can be cut even in a smaller pieces. </div><div><br /></div><div>If you have never made a Reform cake, relax and get into action!!! It is not complicated at all - just a few ingredients which lead to delicious vintage dessert. </div></div><div><br /></div><div><div>A few more notes for recapitulation:</div><div>- Bake the layers in a preheated oven at 180 °C (without fan).</div><div>- Cover the baking tray with baking paper, it is easier to manipulate. Another way is to grease the pan and sprinkle with flour, then shake off the excess flour. My experience is that lard is better for this purpose than, butter, margarine or oil. </div><div>- Whisk only as many egg whites as needed to bake one crust (depending on the size of the pan), or no more than two at a time. That way, the mixture will not lose its airy structure, which could happen if it stays longer.</div><div>- Reform cake can be made with walnuts and hazelnuts.</div><div>- Make sure to not overbake the layers (prick with a toothpick). If they are overbaked, they will be crunchy and break easily. Even if this happens, stay calm, it will be equally delicious - just leave the filled cake for two days before serving.</div><div>- Make a cake at least a day in advance.</div><div>- Store the cake in the refrigerator or in a cold pantry, but take it out half an hour before serving - it is best served at room temperature. In summer, when it is too hot, the room temperature rule does not apply.</div><div>- I doubt that you will have a lot of leftover cake. Keep it in a fridge for up to a week, or freeze it.</div><div><br /></div><div>Ingredients: 12 eggs, 375g sugar, 375g ground walnuts or hazelnuts, 4 tablespoons of flour (optional), 375g powdered sugar, 100g quality dark chocolate (or 300g for more "chocolaty" filling), 375g butter.</div></div></div>
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Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-38471709257542500862022-04-04T13:51:00.000+02:002022-04-04T13:51:05.593+02:00Čokoladna Pavlova - Chocolate Pavlova<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCdrNUCPYLOJsmRS1p56-6AZB-ufMoronBUeBSt5EidYacZ5Jvd9rBy0_Xjx46Clyz7RKz4f-vzUY7LUgE8gd9QQUlPs4jvY0TEO1lfGl4SYnoWHFXvZMElHeHkER529bmfuk33nVCBp8/s4032/IMG_20200531_164633973.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCdrNUCPYLOJsmRS1p56-6AZB-ufMoronBUeBSt5EidYacZ5Jvd9rBy0_Xjx46Clyz7RKz4f-vzUY7LUgE8gd9QQUlPs4jvY0TEO1lfGl4SYnoWHFXvZMElHeHkER529bmfuk33nVCBp8/s320/IMG_20200531_164633973.jpg" width="320" /></a></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div>Čokoladna Pavlova - jednostavna, neodoljiva, osvežavajuća! Nežan spoj čokoladne puslice koja je spolja krckava a iznutra mekana i sočna, kremaste slatke pavlake, uz svežinu voća.<span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div>
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Umutiti u čvrst sneg 6 belanaca sa prstohvatom soli. Kada je umućeno, dodati malo po malo 24 kašike šećera i nastaviti mućenje mikserom. Na kraju dodati 3 kašike brašna (ili 3 kašike kakao praha), 6 štangli otopljene čokolade (oko 60g) i lagano promešati varjačom. Masu izručiti u pleh prečnika 27cm, obložen papirom za pečenje. Peći par minuta u rerni zagrejanoj na 250 ⁰C, a posle smanjiti temperaturu na 170 ⁰C. Korica se brzo ispeče, pazite da se ne presuši! Treba proveriti čačkalicom da li je pečena (bocne se i ako izvadite čistu čačkalicu znači da je pečeno). Kada se korica dobro ohladi, grubo je nafilovati sa 3 umućene slatke pavlake (750ml).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Opciono, fil može da se "pojača" sa 250g umućenog maskarpone sira koji se pomeša sa 500ml umućene slatke pavlake.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">
Neposredno pred služenje odozgo obilno poređati oprano i osušeno sveže sezonsko bobičasto voće: maline, jagode, ribizle, kupine, borovnice... i preko voća narendati čokoladu. Pavlova je odlična ma koje bobičasto voće da se upotrebi (ili kombinacija nekoliko vrsta). Ne štedite voće, treba da ga bude baš dosta, da se napravi brdašce. </div>
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Čokoladna Pavlova je desert koji se brzo sprema, a toliko je ukusna da se brzo i pojede. Napravite odmah dve!</div>
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Sastojci: 6 belanaca, 24 kašike šećera, 3 kašike brašna (ili 3 kašike kakao praha), 6 štangli čokolade (60g), 750ml slatke pavlake, oko 500g bobičastog crvenog voća (jagode, maline, kupine, borovnice, ribizle...).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h1>Chocolate Pavlova</h1><div>Chocolate Pavlova - simple, irresistible, refreshing! A gentle combination of chocolate meringue that is crunchy on the outside and soft on the inside, whipped cream, with the freshness of fruit.</div><div><br /></div><div>Beat 6 egg whites with a pinch of salt until soft peaks form. Then add 24 tablespoons of sugar (one at a time) while mixing. Finally add 3 tablespoons of flour (or 3 tablespoons of cocoa powder), 6 bars of melted dark chocolate (about 60g) and fold gently with a spatula. Transfer the meringue into a 27cm round baking tray lined with parchment paper. Bake for a few minutes in an oven preheated to 250 ⁰C, and then reduce the temperature to 170 ⁰C. The crust is quickly baked, so be careful not to overbake! Check with a toothpick if it is done (insert the toothpick, if it comes out clean - it is baked). When the meringue is completely cooled, top it with 750ml whipped heavy cream.</div><div><br /></div><div>Optionally, the filling can be improved by adding 250g of whipped mascarpone cheese to the 500ml of whipped heavy cream, and fold it lightly with spatula.</div><div><br /></div><div>Just before serving, scatter generously with fresh seasonal berries: raspberries, strawberries, currants, blackberries, blueberries... and grate some dark chocolate over the fruit. Pavlova is a great dessert no matter which fruit is used (or combination of several varieties). Just be generous, make a "fruit mountain" on the top of the cream. </div><div><br /></div><div>Chocolate Pavlova is quickly made, it is so delicious that it disappears from the plate in a minute. So, it is good idea to make two!</div><div><br /></div><div>Ingredients: 6 egg whites, 24 tablespoons of sugar, 3 tablespoons of flour (or 3 tablespoons of cocoa powder), 6 bars of chocolate (60g), 750ml of heavy whipping cream, about 500g of fresh berries (strawberries, raspberries, blackberries, blueberries, currants...).</div></div>
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Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-9035293174602067212022-03-17T10:16:00.002+01:002022-03-17T10:19:04.380+01:00Dva brza preliva, Pesto i sos sa gorgonzolom (za testeninu, njoke...) - Two simple sauces, Pesto and Gorgonzola sauce (for pasta, gnocchi...)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB81zCXEKsF1BGLgF6T4fVFHN9Pe19slYgYLVtuIRwi5AdYs-HcwlAK1nAo8FcMoEx3MSNGEHf1Y5FjgifByj85CcsVdUfQzWXrbXOfv2_buGL3sRZTu8QPN24xjuPK8oS9g6IrZbbX8Ly/s1600/pesto.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB81zCXEKsF1BGLgF6T4fVFHN9Pe19slYgYLVtuIRwi5AdYs-HcwlAK1nAo8FcMoEx3MSNGEHf1Y5FjgifByj85CcsVdUfQzWXrbXOfv2_buGL3sRZTu8QPN24xjuPK8oS9g6IrZbbX8Ly/s200/pesto.jpg" width="200" /></a></div><div style="text-align: justify;">Dva jednostavna, očas gotova ukusna preliva, za testeninu ili njoke. Onih dana, kada niste raspoloženi da se mnogo petljate oko ručka - dok se testenina kuva, napravite preliv, poslužite i uživajte. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Osim toga, bareni krompir će se uz njih pretvoriti u ukusan, lagani ručak. Vrlo lepo idu i uz razno povrće (bareno, pečeno, prženo...), meso (bareno, pečeno, pohovano...), ribu... </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"></div><span><a name='more'></a></span><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Pesto</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Domaći pesto može da se napravi i u malo većoj količini pa da se čuva nekoliko dana u dobro zatvorenoj tegli, u frižideru - prilagodite količinu svojim potrebama. Oko 50g svežeg bosiljka, 2 čena belog luka, 40-100g parmezana sitno narendanog, 40g pinjola. Mere su okvirne, odnos količina sira, bosiljka i pinjola prilagoditi sopstvenom ukusu. Sastojke gnječiti u avanu uz dodatak nerafinisanog, hladno ceđenog maslinovog ulja. Ulje se dodaje u malim porcijama, sve dok se ne dobije sos željene gustine. Na kraju posoliti po ukusu. U blenderu, pesto će biti gotov za manje od minut.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I još par napomena oko zamene pojedinih sastojaka. Da, ukus će biti malčice drugačiji, ali podjednako izvanredan. Ukoliko se odlučite za alternativne sastojke, nazovite preliv "A LA PESTO" ili mu nadenite neko drugo ime, da biste formalno zadovoljili zagrižene ljubitelje italijanske kuhinje. Na taj način izbegavate komentare tipa "ovo ti je vrlo ukusno, ali to nije autentični pesto jer ima bademe umesto pinjola". </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">- Umesto parmezana - može pekorino, grana padano, kombinacija ovih sireva, pa čak i neki lokalni jako tvrdi sir slične "mrvičaste" teksture.</div><div style="text-align: justify;">- Nemate pinjole - izostavite ih i povećajte količinu sira, ili upotrebite blanširane bademe, pa čak mogu i orasi. </div><div style="text-align: justify;">- Nestalo maslinovog ulja, ili ga neko od ukućana ne voli - upotrebite drugo ulje koje volite (hladno ceđeno suncokretovo, susamovo...). </div> <div style="text-align: justify;"><br /></div>
<div style="text-align: justify;"><b>Sos sa gorgonzolom</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">U manju šerpu staviti vrlo malo ulja, 200g gorgonzole iskidane na komade i polako zagrejati na blagoj temperaturi da se malo rastopi. Zatim naliti sa 200ml pavlake za kuvanje. Ukrčkati na nižoj temperaturi do željene gustine, uz neprekidno mešanje žicom. Po potrebi posoliti.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Napomena: </div><div style="text-align: justify;">- Umesto gorgonzole, može da se upotrebi i neki drugi mekši "plavi buđavi" sir (npr. rokfor, bavaria...).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sastojci: </div><div style="text-align: justify;">Pesto - oko 50g svežeg bosiljka, 2 čena belog luka, 40-100g parmezana (ili pekorino, ili grana padano), 40g pinjola, nerafinisano hladno ceđeno maslinovo ulje, malo soli.</div><div style="text-align: justify;">Sos sa gorgonzolom - 200g gorgonzole (ili neki drugi mekši "plavi sir"), 200ml pavlake za kuvanje, malo soli. </div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">Two simple sauces</h1><div style="text-align: justify;"><br /></div><div style="text-align: justify;">These are two quick, simple and tasty sauces for pasta or gnocchi. Handy on those days when not in the mood to spend too much time in the kitchen - while the pasta is cooking, make a sauce, serve and enjoy.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">They are oh so versatile. Pour one of the sauces over the humble boiled potatoes and turn it into light, delicious lunch. They go very well with various vegetables (boiled, roasted, fried...), meat (boiled, roasted, fried...), fish...</div><div style="text-align: justify;"><div><br /></div><div><br /></div><div><b>Pesto</b></div><div><br /></div><div>Homemade pesto can be made in a bigger batch. Put it in a well-closed jar and store in a fridge for several days. The measures are not strict, adjust the amount of pesto to your needs. About 50g fresh basil leaves, 2 cloves of garlic, 40-100g finely grated parmesan, 40g pine nuts. You can alter the cheese, basil and pine nuts ratio to taste. Grind the ingredients using the pestle and mortar, by adding splashes of extra virgin olive oil, until desired consistency paste is obtained. Finally add salt to taste. By using a food processor, the pesto will be ready in less than a minute.</div><div><br /></div><div>Few more notes about substituting certain ingredients. Yes, the taste will be slightly different, but equally extraordinary. If you use alternative ingredients, call the sauce "A LA PESTO" or give it another name, just to formally satisfy avid fans of Italian cuisine. That way you avoid comments like "this is very delicious, but it's not an authentic pesto because it has almonds instead of pine nuts". </div><div><br /></div><div>- Instead of parmesan - use pecorino, grana padano, a combination of these cheeses, or some local very hard cheese with a similar "crumbly" texture.</div><div>- You don't have pine nuts - omit them and increase the amount of cheese, or use blanched almonds, or even walnuts.</div><div>- No olive oil in a pantry, or kid doesn't like it - use another oil that you like (cold pressed sunflower, sesame...).</div><div><br /></div><div><b>Gorgonzola sauce</b></div><div><br /></div><div>Put a dash of oil in a sauce pan, add 200g of gorgonzola cheese (broken into pieces) and heat on a low temperature to melt it. Then pour over 200ml of cooking cream. Continue to simmer on low, stirring constantly with a whisk, to the desired consistency. Add salt if necessary.</div><div><br /></div><div>Note:</div><div>- Instead of gorgonzola, some other soft "blue" cheese can be used (like Roquefort, Bavaria...).</div><div><br /></div><div>Ingredients: </div><div>Pesto - about 50g fresh basil leaves, 2 cloves garlic, 40-100g parmesan (or pecorino, or grana padano), 40g pine nuts, unrefined cold pressed olive oil, a pinch of salt.</div><div>Gorgonzola sauce - 200g gorgonzola (or some other soft "blue" cheese), 200ml cooking cream, a pinch of salt.</div></div></div>Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-22776646169476728802022-02-21T09:43:00.000+01:002022-02-21T09:43:02.646+01:00"Žur vekna" (beli komisbrot) - Vintage "Party Loaf" (White pound cake )<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://i1238.photobucket.com/albums/ff500/popovicflorina/recepti/zurvekna.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="http://i1238.photobucket.com/albums/ff500/popovicflorina/recepti/zurvekna.jpg" width="259" /></a></div>"Žur vekna", još jedan starinski kolač - sjajan način da se potroši višak belanaca. <span><a name='more'></a></span><br /></div><div style="text-align: justify;">Jednostavno i brzo se priprema. Belanca mogu da se skupljaju u tegli, čuvaju u frižideru nekoliko dana, pa kada se nakupi dovoljan broj onda ih upotrebiti. Na teglu zalepiti nalepnicu i zapisati koliko ukupno ima belanaca, svaki put kada se neko doda.</div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Kolač se može peći u plehu kao za kuglof (u obliku prstena), ili u rebrastom duguljastom plehu (kao za "Srneća leđa"), ili u običnoj duguljastoj modli (kao za terin).</div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Kalup podmazati mašću i posuti brašnom, (obložiti papirom za pečenje ako pleh ima ravne ivice). Iseckati koštunjavo voće (orasi, bademi, lešnici), seckanu crnu čokoladu, kandiranu koru od pomorandže, suvo voće (grožđe, brusnica, kajsije, urme...) - šta se već nađe u špajzu. Izbor i količinu naseckanih sastojaka prilagoditi ukusu, veličini pleha - okvirno, potrebno je 5-7 kašika. U pripremljene komadiće dodati onoliko kašika brašna koliko ima belanaca i sve lepo promešati kašikom.</div></div><div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Umutiti u čvrst šne belanca sa prstohvatom soli. Kada su belanca čvrsto umućena, dodati onoliko punih kašika šećera koliko je bilo belanaca i još malo mutiti mikserom. U šne izručiti pripremljeno seckano voće pomešano sa brašnom, dodati onoliko kašika ulja koliko je bilo belanaca i sve ovlaš (lagano) promešati varjačom. Masu sipati u pripremljen kalup. Kolač treba da bude debljine oko 5-7cm. Peći u prethodno zagrejanoj rerni na 170°C (paziti da sredina ne ostane "živa", ali ne valja ni da se prepeče - bocnuti čačkalicom, ako je čista kada se izvuče, onda je pečeno). Ukoliko se učini da će površina da zagori, a sredina je i dalje nepečena, kolač pokriti papirom za pečenje i nastaviti. Kada je kolač pečen, izručiti ga na tacnu, ostaviti da se potpuno ohladi.</div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Žur veknu poslužiti uz kakao, toplu čokoladu, čaj, kafu...</div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Napomena:</div><div style="text-align: justify;">- Postupak za pripremu kandirane kore od pomorandže <a href="https://serbiancookbook.blogspot.com/2011/03/kandirana-kora-od-pomorandze.html" target="_blank">možete videti ovde.</a></div><div style="text-align: justify;">- Potrebno je 6-10 belanaca ako se kolač peče u plehu za kuglof ili u rebrastom duguljastom plehu dužine oko 40cm (za "srneća leđa"). </div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sastojci: 10 belanaca, 10 kašika šećera, 10 kašika brašna, 10 kašika ulja, 5-7 kašika mešanih komadića (orasi, bademi, lešnici, čokolada, suvo voće - grožđe, kajsija, brusnica, urma, kandirana kora pomorandže...).</div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">Vintage "Party loaf" (White pound cake)</h1><div><div style="text-align: justify;">"Party loaf" - another old-fashioned pound cake. Great way to use leftover egg whites from the fridge. This cake is simple, easy, quick and delicious. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Egg whites can be collected in a glass jar, stored in the fridge for a few days, used when you have enough to make this cake. Put a sticker on the jar and write down how many egg whites there are each time you add some.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The cake can be baked in a bundt pan, or in a rehrucken pan/Scandinavian almond cake pan, or in a loaf pan. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Grease the pan with some lard, sprinkle all the sides with flour (line with baking paper if the baking pan has straight edges). Chop the nuts (walnuts, almonds, hazelnuts), dark chocolate, candied orange peel, some dried fruit (raisins, cranberries, dates, apricots...) - whatever you find in the pantry. Adjust the choice and amount of chopped ingredients to taste, to the size of the pan - roughly, you need 5-7 tablespoons. Add as many tablespoons of flour, as there are egg whites, to the prepared chopped ingredients and combine with a spoon. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Whisk the egg whites with a pinch of salt until firm and fluffy. To the firm egg whites, add as many tablespoons of sugar as there were egg whites and mix few more minutes. Now put the prepared chopped ingredients, mixed with flour, into the egg whites, add as many tablespoons of oil as there were egg whites and mix everything lightly with a spatula. Pour the cake batter into the greased baking pan. The cake should be about 5-7cm high. Bake in a preheated oven at 170°C (make sure that the middle is well baked, but also it should not be overbaked - as always, insert the toothpick in the middle, if it comes out clean, it is done). If it seems that the surface will burn, and the middle is still unbaked, cover the cake with baking paper and continue to bake. When done, leave the cake in the pan for 5-10 minutes, after you should carefully revert it onto a wire rack, let it cool completely before serving.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Serve the loaf along with cocoa, hot chocolate, tea, coffee... </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Note:</div><div style="text-align: justify;">- See how to make <a href="https://serbiancookbook.blogspot.com/2011/03/kandirana-kora-od-pomorandze.html" target="_blank">candied orange peel</a>.</div><div style="text-align: justify;">- You will need 6-10 egg whites if the cake is baked in standard bundt pan, or in an almond cake pan about 40cm long.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients: 10 egg whites, 10 tablespoons sugar, 10 tablespoons flour, 10 tablespoons oil, 5-7 tablespoons chopped mix (walnuts, almonds, hazelnuts, chocolate, dried cranberries, dried apricots, dried dates, raisins, candied orange peel...).</div></div></div>
Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-80399653165210275062022-02-14T09:50:00.003+01:002022-02-14T10:48:46.392+01:00Kandirana kora od pomorandže - Candied orange peel <div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02__AMPLekULPMsv2XCIohhEcbThT0SbnUFjD0Shi6iRajT_GCvh1yU4WJMg45eNahp23AsIsuSpiYWa2kUZV-jxK4kxcp6_UbljqFkaQVuzTmuHPFERifXR61PPUrMzM6qr-UGjn58Mq/s1600/kandirana+kora+pomorandze1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5582092042329811890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02__AMPLekULPMsv2XCIohhEcbThT0SbnUFjD0Shi6iRajT_GCvh1yU4WJMg45eNahp23AsIsuSpiYWa2kUZV-jxK4kxcp6_UbljqFkaQVuzTmuHPFERifXR61PPUrMzM6qr-UGjn58Mq/s200/kandirana+kora+pomorandze1.jpg" style="float: right; height: 127px; margin: 0px 0px 10px 10px; width: 177px;" /></a><div style="text-align: justify;">Ovo je starinski način pripreme kandirane kore od pomorandže. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Skupiti koru od nekoliko pomorandži (najbolje neprskane, organske), odabrati lepe i zdrave delove. Koru treba oprati pod mlazom vode i nožem potpuno ukloniti onaj beli deo. Ovako pripremljenu koru skuvati u 9 voda da lepo omekša. Nije ovo ništa komplikovano, a i ne traje predugo. Dakle, koru naliti vodom da ogrezne, staviti da provri i vri 2-3 minuta, onda ovu vodu odliti, naliti novom... Postupak se tako ponovi 9 puta. Kada je gotovo, koru osušiti na ubrusu i iseckati na sitne kockice. </div>
<a name='more'></a><div style="text-align: justify;">Količina sirupa koju treba ušpinovat zavisi od količine kora. Početi sa 250g šećera koji se nalije sa malo vode (oko 50ml, ili 1 mala šoljica za crnu kafu vode), pustiti da vri na tihoj vatri - treba da počne da "šapuće", da se po površini pojave beli mehurići koji pucaju, što će reći "da bude gusto ušpinovano kao za slatko". Kada je dobro ušpinovano, spustiti seckanu koru od pomorandže i promešati. Kockice pomorandžine kore treba da su obložene šećernim sirupom sa svih strana. Neće smetati i ako ima malo više sirupa. Ako ste pak pripremili veću količinu kora nego što može da stane u ušpinovan sirup, onda dodajte samo onoliko koliko može da primi sirup, a onda skuvajte još jednu turu sirupa za preostalu količinu kora. Kandiranu koru od pomorandže staviti u čistu, sterilisanu teglu koju ste držali u rerni na 100⁰C oko 45minuta, dobro zatvoriti neoštećenim poklopcem. </div>
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<div style="text-align: justify;">Kandirana kora pomorandže može da se koristi za razne kolače (na primer komisbrot ili razni drugi), kao dodatak sladoledu, za ukrašavanje, ili šta god da smislite. Kada imate vremena, napravite veću količinu, pa koristite po potrebi. Pošto nema konzervansa, kandiranu koru treba čuvati u frižideru - može da se stoji i do nekoliko meseci.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ukoliko niste u mogućnosti da nabavite neprskane pomorandže, onda koru pomorandže potopiti u vodu sa rastvorenom sodom bikarbonom, da odstoji oko 1h, posle isprati pod mlazom vode, osušiti ubrusom i nastaviti pripremu. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Na isti način može da se napravi kandirana kora od drugih citrusa - limun, limeta, grejpfrut, mandarina...</div>
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Sastojci: kora od nekoliko pomorandži, šećer, voda.</div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">Candied orange peel</h1><div><div style="text-align: justify;">This is an old-fashioned way of making candied orange peel at home.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Collect the peel of a few oranges (organic if possible), choose undamaged parts, wash them under running water, pat dry with paper towel and using the sharp knife carefully remove the white layer of the peel. Cook the prepared peel in "9 waters" to soften nicely. This is nothing complicated, and it doesn't take too long. So, put some water just to cover the orange peel, bring to a boil, cook for 2-3 minutes, drain the water, pour a new one... Repeat the procedure 9 times. When done, transfer the orenge peel on a paper towel, dry it, cut into small cubes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The amount of sugar depends of the amount of orange peel. Start with putting 250g of sugar into the saucepan, add about 50ml water (1 small espresso cup) and let it boil over a low heat - until white bubbles are formed, becomes thick. When the syrup is well cooked, add chopped orange peel and stir a minute or two. You should assess the amount of orange peel cubes that is added to the thick syrup - to be nicely coated with thick syrup. If you have orange peel in excess, make another batch of sugar syrup. Put the candied orange peel into a clean, sterilized jar (in the oven at 100⁰C for about 45 minutes), close well with an undamaged lid.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Candied orange peel can be used for a variety of cakes (bundt cake, pound cake...), as an addition to ice cream, for decoration, or whatever else... When you have some time, make a larger amount, then use as needed. Since there are no preservatives, store the candied orange peel in the fridge up to several months.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">If you are not able to get organic oranges, then soak the orange peel for 1h in cold water with some baking soda, then rinse under running water, dry with a towel and continue with cooking procedure.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The same way you can make candied peel from other citrus fruit - lemon, lime, grapefruit, tangerine...</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients: peel of a few oranges, sugar, water.</div></div>
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Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-91192504165942479232022-01-23T13:13:00.001+01:002022-01-23T13:13:17.998+01:00London štangle - "London bars" <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhS4QbXDCU8QF2pYYLroQDgoht0QCoHecH9PV6JTlOvAYcodSJQltI3G0o5HBtfR4WCIQC2zgzP2hTODon6agyTxQYgcE4N7HECb77Xf_U2OhtlVVUMGLK6IyUCjDcF_fsalGFAE_kUdIoL3W3WrXgMbu5aIirlgHpTSqtVVQhwSEVLFANSJKStnK6gVg=s4640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3472" data-original-width="4640" height="169" src="https://blogger.googleusercontent.com/img/a/AVvXsEhS4QbXDCU8QF2pYYLroQDgoht0QCoHecH9PV6JTlOvAYcodSJQltI3G0o5HBtfR4WCIQC2zgzP2hTODon6agyTxQYgcE4N7HECb77Xf_U2OhtlVVUMGLK6IyUCjDcF_fsalGFAE_kUdIoL3W3WrXgMbu5aIirlgHpTSqtVVQhwSEVLFANSJKStnK6gVg=w224-h169" width="224" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivOrgJqON-RNP0lhfi1rnIbWBiB2FOJnj7SxAug5Uj2lspU2QpgRhT_9N-1oAZv3zPSvttd6BwvO0eeSgHixKoI7ILuqm0bkRY1ldUy5XJQQj0VTokRGyoZasbYS_idFYEI5HMwnIh6ymtHyywYwMRcFrhSpUBXI66YAz4sQtf6-3QpH6-_WEHwYg73Q=s4640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3472" data-original-width="4640" height="170" src="https://blogger.googleusercontent.com/img/a/AVvXsEivOrgJqON-RNP0lhfi1rnIbWBiB2FOJnj7SxAug5Uj2lspU2QpgRhT_9N-1oAZv3zPSvttd6BwvO0eeSgHixKoI7ILuqm0bkRY1ldUy5XJQQj0VTokRGyoZasbYS_idFYEI5HMwnIh6ymtHyywYwMRcFrhSpUBXI66YAz4sQtf6-3QpH6-_WEHwYg73Q=w227-h170" width="227" /></a></div></div><div style="text-align: justify;"><br />London štangle - biser među finim starinskim kolačima! Jedinstvena harmonija nekoliko tekstura i ukusa. </div><span><a name='more'></a></span><div style="text-align: justify;">Penasto (mikserom) umutiti 250g putera ili margarina (ako se koristi mast onda 200g masti) sa 4 žumanca i 120g šećera. U to dodati 370g brašna, 7 kašika mleka i sve varjačom izmešati da se dobije ujednačena masa. Masa za koricu je prilično čvrsta, pa može i vlažnom rukom da se utapka, ili da se polako kašikom rastanji. Testo izručiti u pleh dimenzija oko 25x30cm obložen papirom za pečenje, peći na 200 ⁰C. Kada je "na pola pečeno", izvaditi pleh iz rerne, premazati domaćim džemom od kajsija (alternativa su džem od šipka, džem od bresaka). </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ukoliko džem ima komadiće voća, treba ga propasirati kroz cediljku, ili izblendirati, da bude glatke teksture. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Šta znači "na pola pečeno"? Testo sadrži dosta putera, pa kada se ubaci u zagrejanu rernu na početku pečenja površina bude "sjajna", a posle nekog vremena postane "mat", blago porumeni po ivici - to je trenutak kada je "na pola pečeno".</div><div style="text-align: justify;"><br /></div>
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Preko džema izručiti fil od oraha, koji se pravi ovako: Umutiti u čvrst šne 4 belanca sa prstohvatom soli. Kada su belanca umućena, dodati 150g šećera i još malo mutiti mikserom, da šećer ne krcka. Na kraju varjačom, ovlaš (lagano), umešati 180g mlevenih oraha - sve izručiti preko testa premazanog džemom.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">
Kolač vratiti u rernu, smanjiti temperaturu na 170 ⁰C, nastaviti pečenje dok fil blago porumeni, odvoji se od ivice pleha. Bocnuti čačkalicom, ako bude čista, gotovo je. Paziti da se fil ne presuši. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">London štangle dobro ohladiti pre sečenja. Da fil ne bi pucao - nož zamastiti puterom. </div>
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Sastojci: 250g putera ili margarina (ili 200g masti), 4 jaja, 270g šećera, 370g brašna, 7 kašika mleka, par kašika džema od kajsija (ili džem od šipka, ili od bresaka), 180g mlevenih oraha.</div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">"London bars"</h1><div><div style="text-align: justify;">London bars - a true pearl among fine vintage desserts! Unique harmony of three different textures and flavors.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Whisk 250g of butter or margarine (if you use lard - 200g) with 4 egg yolks and 120g of sugar, until pale and fluffy. Add 370g of flour, 7 tablespoons of milk, mix everything with wooden spatula to get a smooth texture. This dough base is quite firm, so it can be spread in the baking tray with a wet hand, or it can be pressed with a back of the spoon. Use a baking tray about 25x30 cm lined with baking paper, bake in a preheated oven at 200 ⁰C. When it is "half baked", take the baking tray out of the oven, spread the crust with homemade apricot jam (alternatives are rosehip jam, peach jam).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">If the jam has some pieces of fruit, it should be passed through a strainer, or blended, to have a smooth texture.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">What does "half baked" mean? The dough contains a lot of butter, so when it is put in a preheated oven at the beginning of baking, the surface becomes "shiny", and after a while it becomes "matte", slightly browned along the edge - that's when it is "half baked".</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pour the walnut filling over the jam, which is made as follows: Whisk 4 egg whites with a pinch of salt until fluffy. When the egg whites are well beaten, gradually add 150g of sugar and whisk few more minutes with a mixer. To the egg whites add 180g of ground walnuts, and mix gently with the spatula, to incorporate. Spread this filling over the crust coated with jam.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Put the cake back into the oven, reduce temperature to 170 ⁰C, continue baking until the filling is slightly browned, separates from the edge of the pan. Be careful not to overbake. The toothpick inserted should come out clean. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Let the "London bars" cool completely before cutting. To prevent the filling from cracking - grease the knife with butter before cutting the cake.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients: 250g butter or margarine (or 200g lard), 4 eggs, 270g sugar, 370g flour, 7 tablespoons milk, few tablespoons apricot jam (or rosehip jam, or peach jam), 180g ground walnuts.</div></div>
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Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-1788030442913281752021-12-31T09:16:00.006+01:002021-12-31T09:21:03.828+01:00Spiced Daiquiri Cocktail<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgx3Ek07dL7JQF5_TYEgQ6NzpLianwRMA9e9EOe9SUlmSoL7-IMaHzPSm4nnMhprY7Dq_xDne5tLq8njFsOt9vKF_WhtusjVXlRedO1beGZ9FawnCR6G5zTDJKt8MPiXPI2mtiNf_ss5IspA9TNrKlRttXSVif-bKnASnj6oOv3IY_zNnDhIxuMWtq_cw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="280" src="https://blogger.googleusercontent.com/img/a/AVvXsEgx3Ek07dL7JQF5_TYEgQ6NzpLianwRMA9e9EOe9SUlmSoL7-IMaHzPSm4nnMhprY7Dq_xDne5tLq8njFsOt9vKF_WhtusjVXlRedO1beGZ9FawnCR6G5zTDJKt8MPiXPI2mtiNf_ss5IspA9TNrKlRttXSVif-bKnASnj6oOv3IY_zNnDhIxuMWtq_cw=w211-h280" width="211" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfMCbb_PXH-u7nlHLRoO_RYVkFvA8yi249kOQtVyt8EC2x3RI84qng6ottimQBvK2YISYf7s2l9iB3s5MpQELmAT-G1c5Sr2oNJkfna_WN7IrWF5Fo_VjTCHNiIE4cPPqs2JJKlpvrhm1ah6y5VPROqTNq5PEeDC3l_t1RSDtbSnihvs50pmLHCfziCw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="282" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfMCbb_PXH-u7nlHLRoO_RYVkFvA8yi249kOQtVyt8EC2x3RI84qng6ottimQBvK2YISYf7s2l9iB3s5MpQELmAT-G1c5Sr2oNJkfna_WN7IrWF5Fo_VjTCHNiIE4cPPqs2JJKlpvrhm1ah6y5VPROqTNq5PEeDC3l_t1RSDtbSnihvs50pmLHCfziCw=w212-h282" width="212" /></a></div><span style="text-align: justify;"><p><span style="text-align: justify;"><br /></span></p><div style="text-align: justify;">Priča kaže da je Hemingvej mnogo voleo koktele. Omiljeno mesto za uživanje u njima bio mu je "La Florida Bar" na Kubi. Često je i sam smišljao kombinacije različitih sastojaka. Mnogi kokteli i danas se u ovom baru prave po njegovim receptima.</div></span><p></p><p><span style="text-align: justify;">"Spiced Daiquiri" je jedan p</span><span style="text-align: justify;">redivan, osvežavajući koktel, čija je osnova "začinjeni" rum (spiced rum). Ovo je recept koji smo napravili i u njemu uživali na jednoj "master class" radionici.</span></p><p><span style="text-align: justify;"><span></span></span></p><a name='more'></a>Sastojci:<p></p><p></p><ul style="text-align: left;"><li>60ml Captain Morgan Spiced Rum (ili neki drugi kvalitetan "začinjeni" rum)</li><li>20 ml Šećerni sirup (jednaka masa šećera i vode prokuva se, pa ohladi)</li><li>20ml sveže isceđen sok limete bez pulpe - proceđen kroz gustu cediljku (može i limun)</li><li>5-6 listića sveže nane (ne treba da su izgnječeni, nego se samo stave na dlan i pljesnu da bi počeli da otpuštaju etarska ulja)</li></ul><p></p><p style="text-align: justify;">Koktel se služi bez leda, ali u dobro ohlađenoj "kup" (coup) čaši. Čaša u kojoj će se poslužiti koktel pripremi se tako što se napuni ledom, nalije vodom i ostavi da se hladi dok se priprema koktel.</p><p style="text-align: justify;">Zbog bržeg odmeravanja sastojaka, zgodno je koristiti merice koje inače koriste barmeni (jigger), ali mogu da posluže i bilo koje druge posude za odmeravanje tečnosti. U običnu čašu sipati sve sastojke, promešati i čistom kašičicom probati ukus (po potrebi izbalansirati sastojke). Profesionalni barmeni pridržavaju se svih higijenskih mera - ukus koktela probaju tako što cevčicu urone u mešavinu sastojaka, prstom zatvore gornji kraj cevčice da bi se mala količina tečnosti zadržala u njoj, probaju ukus, cevčicu posle bace. </p><p style="text-align: justify;">Izmešani sastojci izruče se u staklenu čašu "Boston šejkera" ili nekog drugog. Šejker se onda napuni kockama leda, zatvori se i snažno mućka 40-50 puta. To su sad finese majstora zanata, ali suština je da mućkanje ne treba da traje predugo jer će se led otopiti i voda će uticati na ukus koktela. Međutim, mućkanje ipak treba da traje dovoljno dugo, da bi se dobro izmešali ukusi, kao i da se koktel ohladi. Ako baš nemate šejker, u kućnoj varijanti sasvim dobro može da se upotrebi tegla.</p><p style="text-align: justify;">Čim je koktel "izmućkan", brzo prosuti led i vodu iz ohlađene kup čaše za posluženje. Na tacnu sipati kristal šećer, prevrnuti čašu i vratiti, tako da se kristali šećera zadrže po rubu čaše (ovo nije neophodno). Kroz cediljku sipati koktel (da ne bi bilo leda i pulpe voća), u<span style="text-align: left;">krasiti kolutom dehidrirane limete ili limuna. Naravno, za takozvani "garniš" može da se upotrebi i kolut ili kriška sveže limete/limuna. Odmah poslužiti!</span></p><p></p><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><b>Varijanta 2. Daiquiri cocktail</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Količine sastojaka su iste kao za "spiced daiquiri", samo umesto začinjenog ruma ide kvalitetan beli rum. Tehnika, način pripreme i služenja je isti.</span></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Varijanta 3. Hemingvejev daikiri koktel</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">Hemingvej je pio puno koktela, pa je zato više voleo varijantu bez šećera.</div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">Sastojci: </div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>60ml kvalitetan beli rum</li><li>20ml sveže isceđen sok limete (bez pulpe, proceđen kroz gustu cediljku)</li><li>15ml kvalitetan maraskino liker</li><li>15ml sveže isceđen sok crvenog grejpfruta (bez pulpe, proceđen kroz gustu cediljku)</li></ul></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Tehnika, način pripreme i služenja je isti.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: left;">U zdravlje!!!</div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br /></span></div><br /><h2 style="text-align: left;">Spiced Daiquiri Cocktail</h2><p></p><div style="text-align: justify;">The story goes that Hemingway loved cocktails, a lot! His favorite place to enjoy them was "La Florida Bar", Cuba. He often came up with combinations of different ingredients himself. Many vintage cocktails are still made in this bar according to his recipes.</div><div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">"Spiced Daiquiri" is a beautiful, refreshing cocktail, based on "spiced" rum. This is a recipe we made and enjoyed in a "master class" workshop.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><ul><li>60ml Captain Morgan Spiced Rum (or some other quality "spicy" rum)</li><li>20ml simple syrup (equal quantity of sugar and water is boiled, then cooled)</li><li>20ml freshly squeezed lime juice without pulp (or lemon juice)</li><li>5-6 fresh mint leaves (they should not be crushed, but just put on the palm and clap with other palm, just to start releasing essential oils)</li></ul></div><div style="text-align: justify;">The cocktail is served without ice, but in a well-chilled "coup" glass. The glass in which the cocktail will be served is prepared by filling it with ice, pouring water over it and leaving it to cool while the cocktail is made.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">For faster measuring of ingredients, it is good to use cocktail measuring cups that bartenders usually use (jigger), but feel free to use any other cup for liquids measuring. Pour all the ingredients into an ordinary glass, stir and taste the taste with a clean spoon (balance the ingredients if necessary). Professional bartenders adhere to all hygienic measures - so they taste the cocktail by immersing the straw into the mixture of ingredients, closing the upper end of the straw with a finger to keep a small amount of liquid in it, then trying the taste, discard the straw.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The mixed ingredients are poured into a glass part of the "Boston Shaker" or some other type of shaker. The shaker is then filled with ice cubes, closed and shaken vigorously 40-50 times. These are the secrets of the masters of the craft, but the essence is that the shaking should not last too long because the ice will melt and the water will affect the taste of the cocktail. However, the shaking should last long enough for the flavors to mix well, as well as for the cocktail to cool down. If you don't have a shaker, at home, you can use a jar with a lid for shaking.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">As soon as the cocktail is "shaken", quickly pour out ice and water from a chilled serving coup glass. Pour some sugar on the saucer, turn the coup over, so that the sugar crystals stay on the edge of the glass (this is not necessary). Pour a cocktail through a strainer (ice and fruit pulp should not get into the serving glass), garnish with a slice of dehydrated lime or lemon. Of course, a slice of fresh lime/lemon can also be used for the garnish. Serve immediately!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Variant 2. Daiquiri Cocktail</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The quantities of ingredients are the same as for "spiced daiquiri", only instead of spiced rum, use quality white rum. The technique, the way of preparation and serving is the same.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Variant 3. Hemingway Daiquiri Cocktail</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;">Hemingway drank a lot of cocktails, so he preferred it sugarfree.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><ul><li>60ml quality white rum</li><li>20ml freshly squeezed lime juice (without pulp, strained through a thick strainer)</li><li>15ml quality maraschino liqueur</li><li>15ml freshly squeezed red grapefruit juice (without pulp, strained through a thick strainer)</li></ul></div><div style="text-align: justify;">The technique, the way of preparation and serving is the same.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cheers!!!</div></div>Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-84243002972956114902021-11-03T15:10:00.001+01:002021-11-03T15:10:30.060+01:00Bečka pita sa jabukama (brza varijanta, od gotovih kora) - Viennese apple strudel (quick and easy way, with phyllo pastry)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4NNou5YAcIwZmyjJnC56lvtJ5vqowp_U5i-bPpRPzr7KgynKa_YWzSCFaugIHGOq_yvu6KTCNKelOSSbkrTktXHhAggE2phshMRG2oNDzw1P1s38GiyeQWQbnSa4jN7PcpU8JVhhe0LWk/s1600/becka+pita+sa+jabukama.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4NNou5YAcIwZmyjJnC56lvtJ5vqowp_U5i-bPpRPzr7KgynKa_YWzSCFaugIHGOq_yvu6KTCNKelOSSbkrTktXHhAggE2phshMRG2oNDzw1P1s38GiyeQWQbnSa4jN7PcpU8JVhhe0LWk/s200/becka+pita+sa+jabukama.jpg" width="200" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Čuvena kraljevska bečka štrudla sa jabukama pravi se od "tegljenih" kora - pogledajte recept <a href="https://serbiancookbook.blogspot.com/2014/05/becka-strudla-sa-jabukama-viennese.html" rel="nofollow">ovde</a>. Tradicionalni postupak zahteva malo veštine, strpljenja, vremena... Ovo je jedan jednostavan i brz način da se od gotovih kora napravi podjednako ukusna pita sa jabukama, koja podseća na originalnu. <span><a name='more'></a></span></div><div style="text-align: justify;">Potrebno je pakovanje od 0.5 kg tankih kora, kvalitetnih. Jednu koru staviti na radnu površinu, poprskati kašičicom ulja ili rastopljenim puterom i posuti sa malo šećera. Preko staviti drugu koru, pa i nju poprskati uljem/rastopljenim puterom. Duž kraće ivice kore, obilno poređati oljuštene jabuke isečene na tanke listiće. Voće posuti sa malo cimeta, pa preko toga sa 2-3 kašike mlevenih oraha i na kraju sa 2-3 kašike šećera. Prvo saviti levi i desni kraj da fil ne ispada, onda srolati pitu i slagati rolne u pleh obložen papirom za pečenje (ili podmazan pleh). Postupak ponoviti da se utroše sve kore. Peći u prethodno zagrejanoj rerni na 170 ०C. Pita je gotova kada porumeni.</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">
Ohlađenu pitu iseći na rombove i posuti prah šećerom. Izuzetno ukusan slatkiš, sprema se brzo, a nije ni skup.</div>
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Sastojci: 0.5 kg tankih kora, 5-6 većih jabuka, 12-15 kašika šećera, 12-15 kašika oraha, malo ulja, malo cimeta, šećer u prahu za posipanje.</div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">Viennese apple strudel (quick and easy way, with filo pastry)</h1><div><br /></div><div><div style="text-align: justify;">The famous royal Viennese apple strudel is made with hand-stretched dough - see the recipe <a href="https://serbiancookbook.blogspot.com/2014/05/becka-strudla-sa-jabukama-viennese.html" rel="nofollow">here</a>. Traditional procedure requires some skill, patience, time... This is a simple and quick way to make equally delicious apple strudel with phyllo sheets, which resembles the original. Just make sure to by the best quality thin phyllo dough. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">You will need 0.5 kg of thin phyllo dough (about 12-16 sheets). Put one sheet on the work surface, sprinkle with a teaspoon of oil or melted butter and sprinkle with some sugar (1 teaspoon). Lay another phyllo sheet on top of the first, sprinkle it with oil/melted butter. Along the shorter edge of the phyllo, arrange generous amount of peeled apples slices (very thinly cut). Sprinkle the fruit with few pinches of cinnamon, then with 2-3 tablespoons of ground walnuts and finally with 2-3 tablespoons of sugar. First fold 2-3cm of left and right edge of phyllo sheet over the apples - this will prevent the filling to fall out, then roll the strudel and place the roll in a tray lined with baking paper (or just grease the tray). Repeat the same procedure until all phyllo is used - 6-8 apple rolls. Bake in a preheated oven at 170 ०C. It is done when nice golden brown.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cut the cooled strudel into rhomboid pieces, sprinkle with powdered sugar, serve, enjoy. This dessert has all qualities needed - simple inexpensive ingredients, quick, easy, tasty!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients: 0.5 kg of thin phyllo dough (12-16 sheets), 5-6 large apples, 12-15 tablespoons of sugar, 12-15 tablespoons of ground walnuts, some oil, some cinnamon, powdered sugar for sprinkling.</div></div>
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Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-10542611377872813002021-08-18T19:58:00.000+02:002021-08-18T19:58:06.226+02:00Ajmokac - Turning leftover chicken into lunch (traditional recipe)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7JhnRuGHS9FjSfdyi0HX1cUVnTBCWviq_t1N2PptX3vvZii3Gwxo-3VzQkN55zuUUtHtFQPSdLeIKmgzj_T5jL2lMxNodQe3h1LCv4qCgJUqgOUtYpdnSHUmSnSSSSGbhNwFyGEKmQGn/s1600/ajmokac.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7JhnRuGHS9FjSfdyi0HX1cUVnTBCWviq_t1N2PptX3vvZii3Gwxo-3VzQkN55zuUUtHtFQPSdLeIKmgzj_T5jL2lMxNodQe3h1LCv4qCgJUqgOUtYpdnSHUmSnSSSSGbhNwFyGEKmQGn/s200/ajmokac.jpg" width="200" /></a></div><div style="text-align: justify;">Zaboravili ste na ajmokac??? Još jedna ukusna kombinacija, da se upotrebi ne baš omiljeno "belo meso iz supe" ili ostaci pilećeg pečenja.<span><a name='more'></a></span></div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pileće meso iz supe (skuvano) iseći na krupnije komade. Uzeti šerpu odgovarajuće veličine u zavisnosti od količine mesa i na komadu putera, ili na malo ulja kratko propržiti sitno iseckan čen belog luka. Dodati 2-3 kašike brašna, promešati da se brašno kratrko proprži (minut-dva). Zatim naliti sa nekoliko kutlača supe (da ne bude suviše retko), neprestano mešati jer sos treba da ima glatku strukturu, da ne bude ni redak ni suviše gust. Kada počne lagano da ključa spustiti komade mesa, posoliti i ostaviti da se lagano krčka dvadesetak minuta. Ako je suviše gusto, ajmokac treba razrediti dodavanjem supe ili vode. Kada je gotovo, skloniti sa ringle i dodati malo sirćeta ili limunovog soka - po ukusu. </div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ajmokac poslužiti uz baren krompir, obareno razno povrće (grašak, karfiol, brokoli, šargarepa...), pire, njoke, pirinač...</div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">I još jedna napomena: supu je bolje skuvati od veće količine mesa (cela kokoška, pile...). Bareno meso iseći na odgovarajuće komade, podeliti u nekoliko porcija, spakovati u zamrzivač i upotrebiti drugi put. Ne može baš da stoji nekoliko meseci, ali desetak dana mu ništa neće smetati. Isto važi i za supu. Podeliti je u porcije od oko 1 litar, zamrznuti i u toku nedelje samo zakuvati rezancima, knedlama ili pretvoriti u čorbu, dodavanjem bešamela.</div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sastojci: bareno živinsko meso, 1 čen belog luka, komad putera ili malo ulja, 2-3 kašike brašna, so, malo sirćeta ili limunov sok.</div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">Ajmokac - Turning leftover chicken into lunch (traditional recipe)</h1><div><div style="text-align: justify;">Did you heard about ajmokac??? It is another simple and tasty traditional recipe, which turns leftover chicken meat (cooked or roasted) into lunch. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Remove the bones from the cooked or roasted chicken, cut into larger pieces. In a cooking pot put a nice knob of butter or some oil, add finely chopped clove of garlic and fry shortly, just to release the aroma before adding 2-3 tablespoons of flour, stir about a minute. Pour few ladles of chicken stock, stirring constantly, to obtain smooth sauce - not too thick, not too runny. When it starts to simmer, drop in the pieces of meat, add salt to taste and let it simmer very lightly for about twenty minutes. If it seems too thick, add some soup or water to adjust consistency. When done, remove from the heat and carefully add some vinegar or lemon juice - add small amount of vinegar, taste it and adjust.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Serve Ajmokac with boiled potatoes, boiled mixed vegetables (peas, cauliflower, broccoli, carrot...), mashed potatoes, gnocchi, rice...</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Additional note: cook the soup with a larger amount of meat (whole chicken). When cooked, remove the bones and cut the meat into pieces, divide into several portions, pack in the freezer and use it another time. It can be kept in the freezer for up to 3-4 weeks. The same goes for the soup. Divide it into portions of about 1 liter, freeze and during the week just bring toa boil and add some noodles, semolina dumplings or turn it into vegetable broth by more vegetables and bechamel sauce.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients: leftover chicken meat, 1 clove of garlic, a piece of butter or some oil, 2-3 tablespoons of flour, salt, a little vinegar or lemon juice</div></div>Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-30895541597427267022021-05-22T18:36:00.005+02:002021-05-22T18:39:50.774+02:00Dudina keks torta - "Petit beurre biscuits" cake (no bake)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcLJFBHpNgvdXhw6NymLQkxdPSoSzrWD9KEwwVzcVMzlORcnMsUR3f9BksezsHs5FeYAYLjj2thGkvKWXZZRsEBaztWjKlUanU4LiIbtfCuf4Ho-PPYJo0-_aXQJzQGJKrx2W9B7ucwPV/s4640/IMG_20210501_091955.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3472" data-original-width="4640" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcLJFBHpNgvdXhw6NymLQkxdPSoSzrWD9KEwwVzcVMzlORcnMsUR3f9BksezsHs5FeYAYLjj2thGkvKWXZZRsEBaztWjKlUanU4LiIbtfCuf4Ho-PPYJo0-_aXQJzQGJKrx2W9B7ucwPV/w230-h173/IMG_20210501_091955.jpg" width="230" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-feRaTtjJYKynrUSP84xH4QPGcPW13s-Wni2hlMM1S-waGD7BkUhCs79qcBMhmVE5UEKR29PExEYJQcs0VG6bW5fywpFF_K-rkC5mEfS6lo07s_4rNyaayaeqiq3dX6HiOuc4BTlyQQl/s4640/IMG_20210501_092014.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3472" data-original-width="4640" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-feRaTtjJYKynrUSP84xH4QPGcPW13s-Wni2hlMM1S-waGD7BkUhCs79qcBMhmVE5UEKR29PExEYJQcs0VG6bW5fywpFF_K-rkC5mEfS6lo07s_4rNyaayaeqiq3dX6HiOuc4BTlyQQl/w230-h172/IMG_20210501_092014.jpg" width="230" /></a></div></div>
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Pripremiti oko 500g kvalitetenog "petit beurre" keksa - na našem tržištu neprevaziđeni su "Štark" i "Kraš". Keks drugih proizvođača bude preterano sipkav i "brašnast"... Za slaganje keks torte koristite pleh veličine oko 25x30cm ili takozvani "đuveč".</div>
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Za fil je potrebno penasto umutiti 4 cela jaja sa 300g šećera. Kada je umućeno, dodati 200ml mleka, 2 kašike brašna (ili gustina) i sve ovlaš izmešati. U masu od jaja staviti 6 izlomljenih štangli crne čokolade (oko 120g), sve ovo kuvati na pari uz neprekidno mućenje žicom. Kada je fil gust, lepo ukuvan, ostaviti ga da se potpuno ohladi. Na kraju, u ohlađen fil dodati 400g umućenog putera.</div>
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Keks umakati u mleko (ne treba ga dugo natapati) i slagati naizmenično redove keksa, i fila... Treba da bude 3 reda keksa. Tortu premazati filom i odozgo. Ako Vam se učini da nema dovoljno fila i za odozgo, ostaviti poslednji sloj da bude sloj keksa ili napraviti glazuru od čokolade, pa njom preliti kolač. Još jedna opcija je da se odozgo premaže fil u tankom sloju, a zatim obilno posuti mleveni keks ili kakao prah.</div>
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Torta treba da odstoji u frižideru najmanje nekoliko sati, a najbolje je seći je sutradan - kada keks smekša. Seći manje parčiće, kao sitan kolač, ili parče veličine celog keksa. </div>
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<div style="text-align: justify;">Keks torta ne spada u kategoriju pravih, klasičnih torti. Ipak, ima svoje posebno mesto kada treba izabrati: "Šta ćemo slatko da napravimo?". Ukusna je, brzo se priprema, ne zahteva naročitu veštinu, svi je vole... </div>
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Sastojci: oko 500g kvalitetnog pti ber keksa, 4 cela jaja, 300g šećera, 200ml mleka + za umakanje keksa, 2 kašike brašna (ili gustina), 120g crne čokolade, 400g putera.</div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">"Petit beurre biscuits" cake</h1><div style="text-align: justify;">Quick, easy and no bake dessert!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div>You will need about 500g of quality "petit beurre" biscuits. To assemble the cake, use a deeper baking tray (other dish or adjustable square cake ring) about 25x30cm.</div><div><br /></div><div>For the filling - whisk 4 whole eggs with 300g of sugar until pale yellow and fluffy. When done, add 200ml of milk, 2 tablespoons of flour (or cornstarch) and mix with a whisk, to incorporate. Finally, add 120g of dark chocolate. Cook on double boiler (Bain-Marie), constantly whisking, until thickens. Remove from the heat, cover the surface with cling film and let it cool to room temperature. In a separate bowl whisk 400g of butter softened at room temperature, until creamy ant fluffy. Add few tablespoons of chocolate cream at a time, to the butter, and mix with hand mixer at high speed - repeat until all the chocolate cream is used. </div><div><br /></div><div>Dip the biscuits in milk (you don't need to soak it for a long time) and arrange the cake: alternating the layers of biscuit and filling. There should be 3 layers of biscuit. Spread the top with the filling. If you do not have enough filling to cover the top, leave the last layer to be a layer of biscuit or make a chocolate glaze and pour over the cake. Another option is to cover the top of the cake with very thin layer of filling and sprinkle generously with ground biscuits or cocoa powder.</div><div><br /></div><div>The cake should set in the fridge for at least few hours or over night. Cut into smaller pieces, or cut a piece the size of a whole biscuit.</div><div><br /></div><div>Biscuit cake is not a classic cake. However, it has a special place among childhood memories. It is delicious, quickly prepared, does not require special skills, everybody loves it...</div><div><br /></div><div>Ingredients: about 500g quality petit beurre biscuits, 4 whole eggs, 300g sugar, 200ml milk + extra for dipping the biscuits, 2 tablespoons flour (or cornstarch), 120g dark chocolate, 400g butter.</div></div>
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Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-66543131188988946602021-04-09T09:05:00.011+02:002021-04-14T08:26:33.325+02:00Pilav - Humble rice pilaf (oven baked)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8ORXkq85NAFvevRQmro6ha7Nk8_q9MNN_og6xwK81bqdXGTpl3eONQ1pD79jr4PmdUvwJtEpy2u5iyqAE0A7YcgflYVxH-14r3KKgkXlhbhGZxWLAoeopT4oqPqiBC23S5QE4tU-WJRx/s4640/IMG_20210413_182932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4640" data-original-width="3472" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8ORXkq85NAFvevRQmro6ha7Nk8_q9MNN_og6xwK81bqdXGTpl3eONQ1pD79jr4PmdUvwJtEpy2u5iyqAE0A7YcgflYVxH-14r3KKgkXlhbhGZxWLAoeopT4oqPqiBC23S5QE4tU-WJRx/s320/IMG_20210413_182932.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">Jednostavan i ukusan pilav - podseća na detinjstvo. Svaka domaćica ima neku svoju verziju, a ovako su mene naučili kako se pravi "tanak pilav"... </div><span><a name='more'></a></span><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Zagrejati u tepsiji ulje (da pokrije dno), iseckati na rebarca dve veće glavice crnog luka, posoliti (po želji, dodati začin od suvog povrća) i propržiti na umerenoj temperaturi tako da postane "staklast". Zatim dodati pirinač i još malo pržiti, dok pirinač ne počne da se lepi za dno. Voditi računa da ne preterate sa količinom pirinča, pošto pilav treba da bude tanak, dodajte ga toliko da ne pokrije celu površinu tepsije nego oko dve trećine. Skloniti sa ringle, dobro pobiberiti, dodati pileće meso iz supe ili ostatke pečenog pileta, kolutove barene šargarepe i drugog povrća iz supe (ali ne mora), naliti vodom ili supom tako da bude "s prsta" iznad pirinča, promešati i staviti u zagrejanu rernu da se peče na oko 180℃ sve dok ne ispari tečnost, a po površini treba da se formira fina korica. Zrna pirinča su mekana, sočna, ali pilav ne treba da pliva u tečnosti. Za pilav mogu da se iskoriste ostaci pečenog pilećeg mesa, ali i sveži komadi mesa. Služiti uz mileram i sezonsku salatu.</div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Luk se prži u tepsiji u kojoj se kasnije peče pilav, da se izbegne višak prljavih sudova. Pilav je zgodan da se iskoristi meso iz supe ili belo meso pečenog pileta koje najčešće niko ne voli. Brzo se priprema, ukusan je, može da se napravi veća količina "za dva dana", jeftin, sastojci "iz špajza".</div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sastojci: dve veće glavice crnog luka, ulje, pileće meso iz supe (ili ostaci pečenog pileta, ili komadi sveže piletine), pirinač (okvirno jedna šolja), so, biber, opcionioi - začin od sušenog povrća, šargarepa (sveža ili kuvana), komadići skuvane zeleni iz supe (koren peršuna, paškanat, celer).</div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">Humble rice pilaf (oven baked)</h1><div style="text-align: justify;">Rice pilaf is a simple, yet delicious one-pot dish, made with leftover chicken. I make it this way, which I learned from my mom and granny - we call it "thin pilaf" (because the rice layer is thin).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">To keep it super simple, take one shallow dish which can be used both on the stove and in the oven (the size depends on how many persons you need to feed). Cut two large onions into strips (julienne). Put some sunflower oil into the dish, to cover the bottom, heat it, add onions, salt to taste, optionally 1-2 tablespoons dried vegetable mix. Fry over medium heat few minutes until translucent and softens a bit. Rinse and drain some rice, add it to the onion, fry for few more minutes, stirring constantly. When rice starts to stick to the bottom, remove it from the heat. </div><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;">Be careful not to "get nuts" with the amount of rice - remember, this is a "thin" pilaf. The rice will expand during the baking, so when you add dry rice, it should not cover the entire surface of the dish (but about 2/3). </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pilaf is usually made to use leftovers from the chicken soup or roast, but of course you can use small pieces of fresh chicken or turkey meat. Arrange meat along wit the rice, add some sliced carrot (fresh or cooked). If you have some cooked parsley root or parsnip root from soup, feel free to slice them and toss into pilaf. Sprinkle evenly with generous amount of ground black pepper (do not stir, pepper should remain over the surface). Pour some chicken stock (soup) or water over the rice - the level of liquid should be about 1cm over the surface of rice. With a wooden spoon just evenly distribute ingredients. Bake uncovered at about 180℃ until the liquid evaporates almost completely, a kind of gentle crust is formed on the surface. The rice should be well cooked and soft, but not immersed in liquid. Serve with sour cream, and fresh seasonal salad.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The onion is fried in a pan in which the pilaf would be baked in order to avoid excess dirty dishes. Pilaf is great solution to use leftover chicken from soup or roast. Pilaf is simple, easy made dish, so delicious... Larger quantity can be made for "two days lunch", you only need few cheap pantry ingredients. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients: two large onions, some oil, chicken soup, rice (about one cup), salt, pepper, leftover chicken roast (or cooked chicken from soup, or fresh chicken pieces), optionally - dried vegetable mix, carrot (fresh or cooked), cooked "white" roots from soup (parsley, parsnip, celeriac) .</div></div></div>
Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-38263127796740043082021-02-19T13:52:00.001+01:002021-02-19T13:52:17.125+01:00Puškinove šnicle - Pushkin's schnitzel<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8Qz-XNtgSTIO3OlDT_04hkHm1b0EzGqj5xlaAfrrjNaJ7OhNPcMlESya3NjTM2nRkmBb-RglZfnJrP4q9UEXm74tS9GykF0czvYdN2mQVnqbHT4OVY3DU3qbwmWO5jPNs_FDHp-w1NbD/s1600/puskinove+snicle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8Qz-XNtgSTIO3OlDT_04hkHm1b0EzGqj5xlaAfrrjNaJ7OhNPcMlESya3NjTM2nRkmBb-RglZfnJrP4q9UEXm74tS9GykF0czvYdN2mQVnqbHT4OVY3DU3qbwmWO5jPNs_FDHp-w1NbD/s200/puskinove+snicle.jpg" width="150" /></a></div><div style="text-align: justify;"><br /></div>Pohovane šnicle, na malo drugačiji način... Vrlo jednostavne i ukusne.<span><a name='more'></a></span>Samleti oko 400g ćurećih grudi. Komad hleba potopiti u mleko i ocediti. Napraviti masu od mlevenog mesa, hleba, 2 kašike putera, 2 kašike kisele pavlake, dodati 1 jaje, so i biber po ukusu. Masu ostaviti da odstoji oko pola sata u frižideru, pa od nje praviti loptice. Loptice valjati u brašno, jaja i prezle - pržiti. Pržene staviti na papirni ubrus, da upije ulje.</div>
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Kao prilog može da posluži pire, bareno ili grilovano povrće, tartar sos, sveža sezonska salata...</div>
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Sastojci: 400g ćurećih grudi, komad hleba, malo mleka, 2 kašike putera, 2 kašike kisele pavlake, 1 jaje+nekoliko za pohovanje, so, biber, malo brašna, prezle, ulje ili mast za prženje.</div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">Pushkin's schnitzel</h1><div style="text-align: justify;">Deep fried schnitzel, another way... Simple and tasty.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a bowl put 400g turkey breast mince. Take 3-5 slices of bread, remove the crust, soak with milk, squeeze with hands the excess milk and transfer into the bowl. Now add 2 tablespoons butter (softened at room temperature), 2 tablespoons crème fraiche, 1 egg, salt and pepper to taste. Combine all the ingredients with hands and set for 30min in a fridge. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Take 3 soup plates - one for flour, one for bread crumbs and in third lightly beat 2-3 eggs with a pinch of salt.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Form the meat balls, approximately the size of a golf ball (or smaller - to your preferences). Coat them in flour, next dip into the egg and finally coat with breadcrumbs. Deep fry in hot oil until golden brown. When done, put them on a paper towel to soak up excess oil. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Serve with potato puree, cooked or grilled vegetables, tartar sauce, fresh salad...</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients: 400g turkey breast mince, few slices bread, some milk, 2 tablespoons butter, 2 tablespoons crème fraiche, 1 egg+few more for coating, salt, pepper, flour, breadcrumbs, oil or lard for frying.</div>
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Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-79019284856076554392021-02-10T11:44:00.001+01:002021-02-10T11:44:07.899+01:00Monaška salata - Monk's salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Kupus salata, samo malo drugačija... za promenu. </span></div>
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</blockquote><div style="text-align: justify;"><span><a name='more'></a></span>Odabrati glavicu mladog kupusa, srednje veličine. Kupus očistiti, iseći na tanke rezance, posoliti po ukusu i ostaviti da stoji u frižideru oko 1h, a zatim odliti vodu koja se izdvojila. Domaću dimljenu slaninicu ili pančetu iseći na kockice i malo propržiti. Pržene komadiće slanine izvaditi i vruće staviti u činiju sa pripremljenim kupusom. U vruću masnoću koja je ostala u tiganju dodati malo vinskog sirćeta, ostaviti par minuta da vri i vrelo sipati preko kupusa i slaninice. Promešati.</div><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Salatu posuti biberom, ohladiti i poslužiti uz prepečen hleb, kao poseban obrok, ili kao prilog uz neko drugo jelo.</div>
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</blockquote><div style="text-align: justify;">Ova salata može da se posluži i topla, samo je postupak malčice drugačiji. Salatu ne treba ohladiti. Kada se prelije sirćetom koje se kratko kuvalo sa masnoćom od prženja slanine, poklopiti i ostaviti da stoji 5min. Ocediti sirće i mast u tiganj i staviti da ponovo provri. Preliti kupus kao prvi put. Ovaj postupak treba ponoviti još jednom. Na kraju, toplu salatu posuti biberom i čvarcima (duvan ili običnim). Odmah poslužiti, dok je još topla.</div>
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</blockquote><div style="text-align: justify;">Sastojci: 1 glavica mladog kupusa, dimljena slanina, malo vinskog sirćeta, so, biber, čvarci (za toplu varijantu).</div><div style="text-align: justify;"><br /></div><h2 style="text-align: justify;">Monk's salad</h2><div>This is one more version of cabbage salad - give it a try. </div><div><br /></div><div style="text-align: justify;">Take one medium sized cabbage, core, clean, cut into long thin strips (julienne), transfer into a bowl, add salt to taste, put it in the fridge for 1h - drain the water. Cut bacon (homemade smoked bacon, guanciale or pancetta) into cubes and fry it on high heat. Take out fried bacon cubes and while hot put into a bowl with cabbage. Do not discard the fat, but add some wine vinegar and let it cook for a minute or so, while hot pour over the salad - mix with hands to evenly coat the cabbage (this is your salad dressing). </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sprinkle generous amount of pepper, let it cool and serve with some bruschetta - as a meal (large portion), or as a side salad (small portion). </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This salad can also be served warm, but it requires some adjustments of preparation procedure. Cut cabbage, add salt and let sit for 1h at room temperature - drain water, add fried bacon cubes. Add some wine vinegar to the bacon fat in the frying pan, cook for a minute and pour over the salad - cover with a lid, let sit for 5 min. Drain the excess fat and vinegar into the frying pan, cook for a minute, pour over the salad, cover, let sit for 5 min. Repeat the same procedure one more time. When done, sprinkle the warm salad with generous amount of pepper and pork cracklins. Serve immediately, while warm. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients: 1 cabbage, smoked homemade bacon (pancetta or guanciale), wine vinegar, salt, pepper, pork cracklins (for warm salad). </div></div>
Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-18006473475447621252020-12-11T14:25:00.004+01:002020-12-11T14:26:41.162+01:00"Damen kapric" - "Lady's caprice" (simple, old fashioned dessert)<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjk-uPwtflV8JUO6OPZRe5mIRJ1tmaWmbrG6roWZc3mopiwvVVdswZh1knMvsp-QnCzXAT5HM66tofe-rwK_gLcc7QMtvPHU0GkOXX55SWgp6Oq-dw2uo1aizveV7whf4cDgeIyrLtVkc/s4032/IMG_20200614_175132707.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjk-uPwtflV8JUO6OPZRe5mIRJ1tmaWmbrG6roWZc3mopiwvVVdswZh1knMvsp-QnCzXAT5HM66tofe-rwK_gLcc7QMtvPHU0GkOXX55SWgp6Oq-dw2uo1aizveV7whf4cDgeIyrLtVkc/w217-h162/IMG_20200614_175132707.jpg" width="217" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHL8yXBYQTcEB27e1VoS_VjAklfTM4Mc5BW8a7bIzICSD2n5_JxvUPo866Ds33K8TUbhIR0oBpkEzjBYUr8ETRhcRwP2FZmDgxjbfBI2mP8F8cffl-aXixu3kbwAmKddVSfp4JKyu0csd/s4032/IMG_20200614_172508145.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHL8yXBYQTcEB27e1VoS_VjAklfTM4Mc5BW8a7bIzICSD2n5_JxvUPo866Ds33K8TUbhIR0oBpkEzjBYUr8ETRhcRwP2FZmDgxjbfBI2mP8F8cffl-aXixu3kbwAmKddVSfp4JKyu0csd/w215-h162/IMG_20200614_172508145.jpg" width="215" /></a></div><br /></div><div class="separator" style="clear: both; text-align: justify;">"Damen kapric" - jednostavan i prefinjen kolač "za svaki dan"... </div><div class="separator" style="clear: both; text-align: justify;"><span><a name='more'></a></span><br /></div><div class="separator" style="clear: both; text-align: justify;">Korica - varjačom penasto umutiti 80g masti, dodati 4 žumanca, 4 kašike šećera, 100ml mleka, sve lepo ujednačiti. Na kraju dodati 200g brašna, 1 kašičicu praška za pecivo, opciono 1 kašičicu rendane kore limuna, lepo izmešati u glatku masu. Izručiti u podmazan okrugli pleh prečnika oko 28cm, poravnati (ne mora da bude savršeno). Peći na 180 ०C "do pola" - to znači da se odozgo formirala korica, da se blago rumeni i da nema sjaj koji je imala masa na samom početku pečenja. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Izvaditi koricu iz rerne, premazati sa 200-250g džema od kajsija, da lepo pokrije osnovu pa i još malo više. Osim džema od kajsija, može da posluži džem od šipka, šljiva, vinogradarskih breskvica, pa čak i od bobičastog voća... </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Dok je kolač i dalje van rerne, čvrsto umutiti 6 belanaca sa prstohvatom soli, dodati 12 kašika šećera i mutiti još par minuta da se šećer rastopi (ne osećaju se kristali šećera pod prstima). U umućena belanca može, a ne mora, da se doda 1 kašika soka od limuna. Kad imam - dodam, kad nemam pri ruci - ne dodam.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Preko džema "čupavo" rasporediti šne od belanaca. Kolač vratiti u rernu na oko 120-150 ०C, da se belanca odozgo delimično sasuše i blago porumene (ovo može da potraje i više od pola sata).</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">"Damen kapric" ostaviti da se ohladi do sobne temperature i poslužiti.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Sastojci: 4 žumanca, 4 kašike šećera, 80g masti, 100ml mleka, 200g brašna, 1 kašičica praška za pecivo, opciono 1 kašičica rendane kore limuna, 200-250g džema od kajsija (ili neki drugi), 6 belanaca, 12 kašika šećera, opciono 1 kašika soka od limuna.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><h1 style="clear: both; text-align: justify;">"Lady's caprice" (simple, old fashioned dessert)</h1><div><br /></div><div>Simple and super fine everyday dessert...</div><div><br /></div><div><div style="text-align: justify;">The crust - with wooden spatula whisk 80g lard, add 4 egg yolks, 4 tablespoons sugar, 100ml milk, mix to incorporate. Finally add 200g flour, 1 teaspoon baking powder, optionally 1 teaspoon grated lemon zest, whisk whisk until smooth. Transfer the mixture into a greased round baking tray, 28cm diameter, spread evenly (it doesn't have to be perfect). Bake at 180 ०C "until half-baked" - this means that a crust has formed on top, it is slightly browned, and there is no shine that the the mixture had at the very beginning of baking (some observations are required while baking). </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Remove the crust from the oven, spread a generous layer of apricot jam (200-250g), to nicely cover the base and add a little more. You can also use rose hip, plum jam, or even some berry jam…</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">While the cake is still out of the oven, make a meringue. Beat 6 egg whites with a pinch of salt until hard peaks are formed and then add gradually 12 tablespoons sugar. Continue mixing on a high speed for a few more minutes until the sugar is melted (feel no sugar crystals between the fingers). At this stage, you can also add 1 tablespoon of lemon juice, but it is optional. When I have some lemon at hand - I add it, when I don't - I omit it. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Top the dessert (over the jam) with "shaggy" meringue. Return to the oven at 120-150 ०C, so that meringue becomes dried and crunchy on the outside, it should be slightly browned (depending on the oven this can take even more than half an hour).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Leave the "Lady's caprice" to cool to room temperature and serve.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients: 4 egg yolks, 4 tablespoons sugar, 80g lard, 100ml milk, 200g flour, 1 teaspoon baking powder, optionally 1 teaspoon finely grated lemon zest, 200-250g apricot jam (or other jam up to taste), 6 egg whites, 12 tablespoons sugar, optionally 1 tablespoon lemon juice.</div></div><p></p>Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-9074127137604636972020-11-27T12:47:00.006+01:002020-11-27T12:47:54.364+01:00Zapečena sarmica od slatkog kupusa - Stuffed cabbage rolls <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdUzIiDIOqEenPFNZcsBawwJcuPR78yC8CEko8KfeFbwS0YnQJsq850lKHGEoNqliFtLJT9k-AFXc29_6C7HMl2bhmLcIqQWWxeK_7Wzq39bE2Kzy8XrR5eWarr4Up84KI1Un9OhIjx8g/s4640/IMG_20201120_143920.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3472" data-original-width="4640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdUzIiDIOqEenPFNZcsBawwJcuPR78yC8CEko8KfeFbwS0YnQJsq850lKHGEoNqliFtLJT9k-AFXc29_6C7HMl2bhmLcIqQWWxeK_7Wzq39bE2Kzy8XrR5eWarr4Up84KI1Un9OhIjx8g/s320/IMG_20201120_143920.jpg" width="320" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Čini mi se da su ove sarmice nepravedno zaboravljene... Jesu drugačije, ali vrlo ukusne!</div><span><a name='more'></a></span><div style="text-align: justify;">Sitno iseckati jednu glavicu crnog luka srednje veličine i propržiti je na malo ulja, malo posoliti. Kada postane staklast, dodati oko 300-400g mlevenog mesa (juneće, svinjsko, mešano, može čak i pileće, ćureće), propržiti. Na kraju posoliti, pobiberiti, dodati malo aleve paprike da se zarumeni, 3-4 kašike pirinča - promešati. Jaje može da se doda u masu, ali ne mora.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Listove manje glavice mladog kupusa pažljivo odvojiti i kratko blanširati u kipućoj vodi, samo da smekšaju. Manji listovi, manje sarmice - lepše "na oko". Umesto mladog kupusa može da se upotrebi i kineski kupus ili kelj - ko voli. Kada su lisovi izblanširani, prohlađeni i oceđeni, prvo nožem istanjiti srednji čvrsti deo lista (žila). Na širi kraj lista staviti 1-2 kašike fila od mesa (količina zavisi od veličine lista) i srolati sarmu onako kako ste naučili. Svako ima neku svoju "najbolju" tehniku. Na primer ovako - preko fila prvo preklopiti levu i desnu stranu lista, a onda čvrsto uvijati do kraja lista. Kada je sarmica srolana, palcem i kažiprstom još malo nabiti krajeve sarme. Ređati ih u podmazanu posudu za pečenje, čije je dno obloženo sa par listova kupusa, da ne zagori. Najlepše je kada je sarma poređana u jedan red, gusto zbijena, pa ako se pravi malo veća količina onda bolje uzeti posudu šireg prečnika nego ređati u više redova (mada može i tako).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Složenu sarmu zaliti sokom od paradajza ili pireom od paradajza koji je razmućen u vodi. Količina tečnosti treba da bude do oko 2/3 sloja sarme. Za ovu količinu to je oko 500ml-750ml soka od paradajza (ili toliko vode + 3 kašike pirea od paradajza). Posudu čvrsto poklopiti aluminijumskom folijom (ili poklopcem) i peći poklopljenu, na 180 ૦C 45min do 1h, posle skinuti foliju i ostaviti da se fino ukrčka i zapeče odozgo.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sastojci: 300-400g mlevenog mesa po izboru, manja glavica mladog kupusa, so, biber, aleva paprika, 1 glavica crnog lukac, 3-4 kašike pirinča, 1 jaje (opciono), oko 500ml soka od paradajza ili 3 kašike pirea od paradajza. </div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">Stuffed cabbage rolls</h1><div style="text-align: justify;"><span style="text-align: left;">These rolls are unfairly forgotten in comparison with the sauerkraut version</span><span style="text-align: left;">… They are different but also very tasty!</span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;">Finely chop one medium-sized onion and fry in some oil, add a pinch of salt. When it soft add 300-400g of minced meat (beef, pork, mixed, maybe even chicken, turkey), fry. Finally, add salt and pepper, ground paprika just to add a nice reddish color, 3-4 tablespoons of rice - mix to combine. An egg can be added too, but it is optional. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Carefully separate the leaves of small to medium fresh cabbage, blanch them in boiling water, just to soften - to be rolled easily. Smaller leaves, smaller rolls - more "eye-catching". As an alternative Chinese cabbage or kale can be used - if you like the taste. When the leaves are blanched, cooled and drained, first thin the middle part of the leaf (midrib) with a knife. At the wide end of the leaf put 1-2 tablespoons of meat filling (the amount depends on the size of the leaf) and roll it using any technique. For example - first fold the left and right sides of the leaf over the filling, and then roll tightly from the bottom part to the top of the leaf. When the roll is done, press the ends with thumb and forefinger to tighten. Take a baking dish of appropriate size, grease it with some oil and cover the bottom completely with a layer of cabbage leaves - to prevent from burning. Arrange the rolls tightly to form one layer. If you make larger quantity, then it is better to use wider baking dish than to form several layers (although it can be done that way).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pour tomato juice or tomato puree mixed with water over the rolls. The amount of liquid should be up to about 2/3 of the rolls layer. For smaller baking dish it is about 500ml - 750ml tomato juice (or 500-750ml water + 3 tablespoons tomato puree). Cover the dish tightly with aluminum foil (or lid) and bake covered, at 180 ૦C for about 45 min to 1 hour, then remove the foil and leave it to cook until the liquid become thick and soft, and the rolls are nicely browned on top.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients: 300-400g minced meat of your choice, a small head of cabbage, salt, pepper, ground paprika, 1 medium sized onion, 3-4 tablespoons rice, 1 egg (optionally), about 500ml tomato juice or 3 tablespoons tomato puree.</div><p></p>Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-11141009825801029732020-10-26T14:52:00.005+01:002020-10-26T15:22:41.220+01:00Šumadijska Gibanica - Gibanica (Šumadija region traditional phyllo dough pie, filled with cheese) <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStr3NGhtsr7HaYynlGvd8RIHujXwylQ7U3N9K3LHJcnP0SlyE18AizI1PRIE40HCNv3vxisfj2nf_ET9WYac5uEVPuXfHKtn4M6ngTffl5aNPdfoAL_BYc0TePASBZsDHBhFNIMZAct81/s3968/IMG_20201023_195449.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2976" data-original-width="3968" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStr3NGhtsr7HaYynlGvd8RIHujXwylQ7U3N9K3LHJcnP0SlyE18AizI1PRIE40HCNv3vxisfj2nf_ET9WYac5uEVPuXfHKtn4M6ngTffl5aNPdfoAL_BYc0TePASBZsDHBhFNIMZAct81/s320/IMG_20201023_195449.jpg" width="320" /></a></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><br /></b></div><div style="text-align: justify;">Kraljica - <b>Gibanica!!! </b></div></div><div dir="ltr" style="text-align: justify;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Ali ne neka tamo razmažena, raskalašna, ohola kraljica... Nego jednostavna, skromna, prefinjena i svima omiljena!!! </div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: justify;">Nabaviti 500g finih, svežih, tankih, "domaćih" kora za pitu - najbolje od proverenog "koradžije" (prave se još uvek na tradicionalan način u malim zanatskim radionicama). Mogu i one debele da se upotrebe, ali je gibanica ipak lepša od tankih kora. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Izgnječiti 400-500g mladog punomasnog sira (ili koristiti sitan punomasni sir). Nije obavezno, ali je lepo kada se doda i kašika-dve kajmaka (to je oko 100-150g). Kašikom promešati sir i kajmak, dodati 6 celih jaja, pola šolje ulja (oko 50-100ml), 1 šolju (oko 200ml) nečeg tečnog - kisela voda, obična voda, mleko, jogurt. Treba da se dobije žitka masa koja može kašikom da se sipa. Probati fil i po potrebi dosoliti. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Podmazati šerpu ili okrugli pleh prečnika oko 30cm i na dno složiti četiri kore, tako da prekriju dno šerpe, ali da polovina kore viri preko ivica šerpe. Kašikom sipati malo fila, pa staviti dve zgužvane kore - jedna zgužvana kora da prekrije pola površine šerpe. Opet mestimično sipati fil, pa dve zgužvane kore i tako naizmenično dok se ne utroše sve kore i fil. Ostaviti par kašika fila za odozgo. Kada su sve kore potrošene, preklopiti odozgo krajeve one četiri prve kore koje su ostavljene da vire iz šerpe. U preostalih par kašika fila dodati kašiku-dve ulja i isto toliko obične ili kisele vode i time odozgo zaliti gibanicu - u toku pečenja dobiće lepu rumenu boju. Peći u rerni zagrejanoj na 180 ०C. Da ne bi izgorela odozgo, u toku pečenja (kada se uhvati gornja korica), gibanicu pokriti papirom za pečenje koji je zgužvan i malo pokvašen vodom. Peče se oko 45 minuta, ali tačno vreme ipak zavisi od rerne. </div><div style="text-align: justify;"><br />
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E, ovako Šumadinci prave gibanicu. Obavezno poslužiti vruću i naravno, uz domaće kiselo mleko ili jogurt. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Napomene:</div><div style="text-align: justify;">- Gibanica može da se složi par sati ranije, odloži u frižider i peče neposredno pred služenje.</div><div style="text-align: justify;">- Složena, nepečena gibanica može par nedelja da stoji u zamrzivaču, samo je potrebno lepo pokriti šerpu providnom folijom (kad zatreba, bez odmrzavanja staviti je u zagrejanu rernu i ispeći). </div><div style="text-align: justify;">- Ako se kore umaču/potapaju u fil, pa slažu u pleh - to je onda "gužvara".</div><div style="text-align: justify;">- Za najbolji rezultat, potrebni su kvalitetni sastojci, kore, sir, kajmak.</div>
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Sastojci: 500g svežih tankih kora za pitu, 400-500g mladog punomasnog sira (ili sitan punomasan sir), opciono 100-150g kajmaka, 6 jaja, 50-100 ml ulja (pola šolje), 1 šolja (oko 200ml) nečeg tečnog (kisela voda, obična voda, mleko, jogurt), so po potrebi.</div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">Gibanica (Šumadija region traditional phyllo dough pie, filled with cheese) </h1><div><div>Gibanica is a gorgeous pie - simple, fine and everyone's favorite!!!</div><div><br /></div><div>Get 500g of thin, fresh and high quality phyllo dough (if possible, traditional hand crafted by some artisan master). Thicker phyllo can also be used, but I prefer delicate, thin phyllo sheets.</div><div><br /></div><div>Mash 400-500g of fresh, full-fat white soft cheese (or full-fat cottage cheese). Optionally, for improved taste, add a spoonful or two of "kajmak" (100-150g). Mix the mashed cheese and "kajmak" with a spoon, add 6 eggs, half a cup of sunflower oil (about 50-100ml), 1 cup (about 200ml) of some liquid - sparkling water, tap water, milk, yogurt. You should get a runny filling that can be easily poured with a spoon. Add a pinch of salt if necessary.</div><div><br /></div><div>Grease with some oil a round dip baking tray, about 30 cm diameter. Line baking dish with four sheets of dough - completely cover the bottom, and leave the opposite end of sheets to hang over the edges of dish. When you finish with filling the pie, you will overlap it with these "hanging" halves of the phyllo sheets. </div><div><br /></div><div>Pour few tablespoons of filling over the bottom dough layer, then put two phyllo sheets to form one layer - one rumpled sheet to cover half the surface of the baking dish. Alternate cheese filling and phyllo sheet layers until the dough and filling are used. Just leave aside a few tablespoons of filling to pour it over the top. At the end, overlap the "hanging" four halves of first phyllo sheets over the top of pie. </div><div><br /></div><div>In the few tablespoons of filling, that you set aside, add a 1-2 tablespoon of sunflower oil and the same amount of sparkling or tap water, and pour over the top of gibanica - it will form a nice brown crunchy crust while baking. Bake in a preheated oven at 180 ०C. In order to prevent the top of pie from burning, when the crust is formed, cover it with crumpled, lightly damp baking paper. The baking time takes about 45 minutes, but the exact time still depends on the oven.</div><div><br /></div><div>This is how people in Šumadija region make "Gibanica". Serve it hot, with homemade "sour milk" or yogurt.</div><div><br /></div><div>Notes:</div><div>- The gibanica can be assembled a few hours in advance, put in the fridge and baked just before serving.</div><div>- Assembled, unbaked gibanica can be frozen and kept for 2-3 weeks, you just need to tightly cover the baking with a cling film. When needed, put it frozen in a preheated oven and bake it.</div><div>- You can also take one phallo sheet, dip it completely into the cheese filling, crumple it a bit and place into the baking dish. Do the same with all the sheets. The pie assembled this way is called "gužvara". </div><div>- For the best results, do your best to find the right ingredients - cheese, "kajmak" and artisan phyllo dough. </div><div><br /></div><div>Ingredients: 500g fresh thin phyllo dough, 400-500g, full-fat white soft cheese (or full-fat cottage cheese), optionally 100-150g "kajmak", 6 eggs, 50-100 ml sunflower oil (half a cup), 200 ml (1 cup) some liquid - sparkling water, tap water, milk, yogurt; salt only if needed.</div></div>
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Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-59840913833142616392020-10-08T09:16:00.001+02:002020-10-08T09:17:22.510+02:00Bele kiflice sa džemom - Rustic jam rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: justify;">Bele kiflice - sipkave, ukusne!!! Sastojci - skromni, uvek ih ima u špajzu. Priprema - jednostavna. </div><span><a name='more'></a></span><div style="text-align: justify;">U posudu za mešenje sipati 200ml mlakog mleka, dodati 2 kašike šećera, jednu kocku svežeg kvasca (oko 40g). Kada kvasac počne da "radi", formira sloj po površini, izručiti 1kg mekog brašna, 400g penasto umućene masti (varjačom), 1 kašičicu soli - zamesiti glatko testo. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Testo podeliti na 10 jednakih loptica. Jednu lopticu staviti na komad papira za pečenje i posuti sa malo brašna. Oklagijom rastanjiti testo u krug, tako da je debljine oko 3 mm. Nožem podeliti zvezdasto na 8 jednakih delova (8 trouglova). Kašičicu džema staviti na širi kraj trougla i srolati kiflice, od kraja ka centru. Ređati ih u pleh obložen papirom za pečenje. Peći ih na 200 ०C, paziti da se ne prepeku jer treba da ostanu bele. Pečene kiflice valjati u prah šećer pomešan sa kesicom vanil šećera.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Za filovanje upotrebiti džem po želji (od šljiva, kajsija, šipka...), ili "poparene" orahe sa malo mleka i šećera. Može i fil od maka da se napravi na isti način kao i fil od oraha.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Par sugestija:</div><div style="text-align: justify;">- Ako je džem suviše redak, pomešti ga sa malo oraha, mlevenog keksa, griza ili prezli, tako da može lepo da se nafiluje kiflica, da ne iscuri suviše fila prilikom pečenja. Ne treba preterati sa suvim dodacima, jer će oni da nabubre prilikom pečenja.</div><div style="text-align: justify;">- Ako ne volite da rolate kiflice, testo podeliti na 2-3 veće lopte, razviti u pravougaonik, seći kvadrate, staviti kašičicu fila na sredinu, privući suprotne krajeve i lagano zatvoriti "paketić". </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sastojci: 200 ml mleka, 2 kašike šećera, 1 kašičica soli, 40 g svežeg kvasca, 1 kg mekog brašna (tip 400), 400 g masti, džem po izboru, šećer u prahu, 1 kesica vanil šećera.</div><div style="text-align: justify;"><br /></div><h1 style="text-align: justify;">Rustic jam rolls</h1><div style="text-align: justify;">Jam rolls - crumbly, delicious! Ingredients - humble, always in the pantry. Preparation - simple.</div><div style="text-align: justify;"><div><br /></div><div>Pour 200 ml of lukewarm milk into a mixing bowl, add 2 tablespoons of sugar, one cube of fresh yeast (about 40 g). When the yeast rise on the surface, add 1 kg of all purpose flour, 400 g of fluffy lard (mixed with a wooden spoon), 1 teaspoon of salt - knead dough few minutes until smooth.</div><div><br /></div><div>Divide the dough into 10 equal balls. Place one piece on a baking paper (this way it won't stick while rolling), sprinkle the dough with some flour, using a rolling pin form the circle about 3mm thin. Using a knife, divide the circle into 8 equal parts (8 triangles). Put a teaspoon of jam on the wider part of the triangle and roll the rolls from the outside to the center. Arrange them in a baking tray lined with baking paper. Bake at 200 ०C, but be careful not to overbake, because rolls should remain pale. While still warm, roll each piece on all sides in powdered sugar flavoured with a sachet of vanilla sugar.</div><div><br /></div><div>For filling, use any jam you like (plum, apricot, rose hip...), or ground walnuts cooked shortly with just a little bit of milk (thick mixture) and sugar to taste. A poppy seed filling can also be made the same way as the walnut filling.</div><div><br /></div><div>Just a few suggestions:</div><div>- If the jam is too runny, mix it with a ground walnuts, ground biscuits, semolina or breadcrumbs, so that the roll can be nicely filled and the filling does not leak out too much while baking. You should not add to much dry ingredients, because you don't want the filling to become too thick while baking. </div><div>- If you don't like this process of forming croissant like shape rolls, divide the dough into 2-3 larger balls, roll it out into a rectangle, cut it into squares, put a spoonful of the filling in the middle, take the opposite ends and pinch them with fingers to close it.</div><div><br /></div><div>Ingredients: 200 ml milk, 2 tablespoons sugar, 1 teaspoon salt, 40 g fresh yeast, 1 kg all purpose flour, 400 g lard, jam as preffered, powdered sugar, 1 sachet vanilla sugar.</div></div>
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Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-26227523857766241972020-09-18T10:27:00.005+02:002022-08-08T17:06:39.700+02:00Knedle sa šljivama (na još jedan način) - Plum dumplings (method 2)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5vZ2r9wD6996AkorAJAcVoxD6-BF8g0aTI20OnpOiyICQYMIbZafjxjqQBiXk9Tw7QzasEhy4T3GOW97PKu44DRikC9p3ZSUAI7AMs2KStlWlT4j57Tiiq2jGvG5g9Oh1NG2aj-Z_1zR/s4032/IMG_20200806_075153794.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="3024" data-original-width="4032" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5vZ2r9wD6996AkorAJAcVoxD6-BF8g0aTI20OnpOiyICQYMIbZafjxjqQBiXk9Tw7QzasEhy4T3GOW97PKu44DRikC9p3ZSUAI7AMs2KStlWlT4j57Tiiq2jGvG5g9Oh1NG2aj-Z_1zR/w328-h246/IMG_20200806_075153794.jpg" width="328" /></span></a><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-family: times;">Mislila sam da su jedine prave knedle sa šljivama one od "krompirovog" testa, a da su svi drugi recepti u stvari neka izmišljotina. Međutim, listajući "Veliki narodni kuvar" (koji je prvi put izdat davne 1939. godine), osim recepta za knedle sa krompirovim testom, pronašla sam i ovaj od "kuvanog" testa... </span></div><div class="separator" style="clear: both; text-align: justify;"><span><a name='more'></a></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-family: times;">Isprobala, zadovoljna - brže se pravi, testo je fino, ukus sličan! </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-family: times;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieIO6l8PBVBXfLYoO01qdxWBFHwsZzgJQEEwD4ngWJeyUVCNxpsrrRzFbMgGFQuv0MW7_Zaa_HYJsA2mmj3D4fPQ0qVF-fJ7L5nDnEho4hIMIti_GjfJC0SDzqaVK6rl3O4RQJzsSscuuv/s4032/IMG_20200806_075236612.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white; color: black; font-family: times;"><img border="0" data-original-height="3024" data-original-width="4032" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieIO6l8PBVBXfLYoO01qdxWBFHwsZzgJQEEwD4ngWJeyUVCNxpsrrRzFbMgGFQuv0MW7_Zaa_HYJsA2mmj3D4fPQ0qVF-fJ7L5nDnEho4hIMIti_GjfJC0SDzqaVK6rl3O4RQJzsSscuuv/w328-h246/IMG_20200806_075236612.jpg" width="328" /></span></a></div><span style="background-color: white; font-family: times;"><br /></span><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-size: 15px; text-align: left;"><span style="font-family: times;">Staviti da provri 500ml vode sa 50g putera (margarina ili masti), skloniti sa ringle, dodati 400g brašna. Energično izmešati varjačom, vratiti na ringlu i još minut mešati. Testo u ovoj fazi bude prilično tvrdo, pa sam dodala još par kašika vode da bih sjedinila svo brašno. U kuvaru kaže da se koristi oštro brašno - pravila sam i sa mekim, i sa oštrim, ne vidim razliku. Ostaviti kuvano testo da se prohladi do sobne temperature. </span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-size: 15px; text-align: left;"><span style="font-family: times;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-size: 15px; text-align: left;"><span style="font-family: times;">Dok se testo hladi, oprati, osušiti šljive i povaditi koštice. Šljive treba da su zrele, ali čvrste. Svaku šljivu napuniti kockicom šećera (ili pola kašičice šećera).</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-family: times;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-size: 15px; text-align: left;"><span style="font-family: times;">Na mikser staviti spiralne metlice za testo (mada može i varjačom da se muti, ali je teže). U ohlađenu skuvanu masu dodati jedno po jedno 3-4 jaja (zavisi od veličine). Kada se doda prvo jaje masa se i dalje odvaja prilikom mućenja, a kada se dodaju sva jaja treba da bude kompaktna, glatka, formira loptu oko spirala na mikseru. Paziti da ne bude suviše retko testo. Ako se ovo desi, onda dodati još malčice brašna. Meni je 3 jaja bilo dovoljno - testo je bilo taman kako treba.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-size: 15px; text-align: left;"><span style="font-family: times;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: times;"><span style="background-color: white; font-size: 15px;">U veću šerpu sipati vodu, posoliti sa 2 kašičice soli, staviti da provri. </span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-size: 15px; text-align: left;"><span style="font-family: times;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-size: 15px; text-align: left;"><span style="font-family: times;">Za to vreme praviti knedle. Ruke posuti brašnom, kidati komade testa veličine oraha, spljeskati na dlanu, staviti šljivu, lepo zatvoriti sa svih strana, oblikovati. Formirane knedle ređati na tacnu posutu brašnom. U zavisnosti od veličine voća - dobije se 16 do 20 knedli. </span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-size: 15px; text-align: left;"><span style="font-family: times;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-family: times;"><span style="font-size: 15px; text-align: left;">Knedle ubacivati u ključalu vodu, ali da ih ne bude previše u šerpi. Kada isplivaju na površinu potrebno je kuvati ih još oko 8-10 minuta. Izvadila sam jednu čim je isplivala na površinu, presekla da proverim da li je gotova, ali je sredina i dalje bila "gnjecava". Ostale knedle, koje sam ostavila da se još kuvaju nakon što su se podigle na površinu, bile su lepo skuvane i unutra. </span><span style="font-size: 15px; text-align: left;">Kuvane knedle vaditit rešetkastom kašikom, staviti ih u đevđir da se ocede. </span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-size: 15px; text-align: left;"><span style="font-family: times;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-size: 15px; text-align: left;"><span style="font-family: times;">Dok se knedle kuvaju, u plitku široku šerpu (ili tiganj) staviti suncokretovo ulje da pokrije dno i dosta prezli (7-10 kašika), propržiti na umerenoj temperaturi da porumene - mešati da ne izgore. Oceđene knedle staviti na tople propržene prezle i sa svih strana lepo uvaljati. Ređati ih u plitku činiju za služenje, ali nikako jednu na drugu. Ako nestane prezli, propržiti dodatnu količinu. Viškom posuti knedle.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-size: 15px; text-align: left;"><span style="font-family: times;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-size: 15px; text-align: left;"><span style="font-family: times;">Knedle poslužiti tople ili hladne. Neposredno pred služenje, posuti ih šećerom. Po želji, može i malo cimeta da se doda.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-family: times;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-family: times;">U nedostatku svežih šljiva, budite kreativni... koristiti: kajsije, breskve, višnje iz kompota, džem+mleveni keks, nutela+mleveni keks, čokolada, fil od maka (gusto skuvan na mleku i zaslađen), pa čak i poslastičarski krem od vanile (skuvan, raspoređen u polu-loptaste modle za led, zamrznut - da bi mogao da se obloži testom)... </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white; font-size: 15px; text-align: left;"><span style="font-family: times;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: times;"><span><span style="font-size: 15px;">Sastojci: </span></span><span style="font-size: 15px;">50g putera (margarina ili masti), 400g brašna, 3-4 jaja, malo ulja, prezle, šećer za posipanje, oko 20 komada zrelih šljiva. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; text-align: justify;"><span style="font-family: times;"><br /></span></span></div><h1 style="clear: both; text-align: left;"><span style="background-color: white; text-align: justify;"><span style="font-family: times;">Plum dumplings (method 2)</span></span></h1><p></p><div style="text-align: justify;"><span style="background-color: white; font-family: times;">I always thought that the only original plum dumplings are the one made of "potato" dough, and that all the other recipes were fake. Reading a Serbian cookbook "bible" (which was first published back in 1939.), besides the recipe for dumplings with potato dough, I also found this one which is made with "cooked dough", similar to choux pastry...</span></div><div><div style="text-align: justify;"><span style="background-color: white; font-family: times;"><br /></span></div><div style="text-align: justify;"><span style="background-color: white; font-family: times;">I tested it and was pleased to find out that it is made faster, the dough is fine, the taste is similar to original "potato dough"!</span></div><div style="text-align: justify;"><span style="background-color: white; font-family: times;"><br /></span></div><div style="text-align: justify;"><span style="background-color: white; font-family: times;">Bring to a boil 500ml of water with 50g of butter (margarine or fat), remove from heat, add 400g of all purpose flour. Stir vigorously with a wooden spoon, bring back to stove and cook for another minute. The dough is quite hard at this stage, so I added a few more tablespoons of water to combine all the flour. The cookbook says that pastry flour is used - I made it with both all purpose and pastry flour, and no difference for me. Let the dough reach room temperature.</span></div></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;">While the dough is cooling, wash, dry the plums and remove the stones. Plums should be ripe but firm. Put a sugar cube (or half a teaspoon of sugar) in each plum.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;">Put the dough hook on the mixer (although it can be mixed with a wooden spoon, but it is harder). To the cooled dough add 3-4 eggs (depending on the size), one at a time. When the first egg is added, the dough is still in chunks while mixing, but when all the eggs are added, it should be compact, smooth, forming a ball around the mixer hook. Be careful not to make the dough too thin by adding more eggs than needed. If this happens, add a little more flour to adjust the texture. I used 3 eggs - the dough was just right.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;">Into a large cooking pot put water and 2 teaspoons of salt, bring to a boil.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;">Meanwhile, make dumplings. Sprinkle hands with flour, tear a piece of dough the size of a walnut, flatten on a palm, put a plum in the middle, close nicely on all sides, shape, put on a tray sprinkled with flour. Depending on the size of the fruit - you'll get 16 to 20 dumplings.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;">Cook dumplings into the boiling water, but do not overcrowd the pot. When they rise to the surface, it is necessary to cook them for additional 8-10 minutes. I took one out as soon as it started floating on the surface, cut it in half to check if it was done, but in the middle it was still "gooey". The other dumplings, which I left to cook after they rose to the surface, were nicely cooked inside as well. Take out the cooked dumplings with a slotted spoon, put them in a colander to drain.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;">Breadcrumbs coating -While the dumplings are cooking, take a shallow wide cooking pot (or skillet) put sunflower oil to cover the bottom and a lot of breadcrumbs (7-10 tablespoons), fry at a medium heat until golden brown - stir to avoid to get burned. Place the drained dumplings on warm breadcrumbs coating, roll them nicely on all sides. Arrange them in a shallow serving bowl, but not on top of each other. If you run out of the coating, make another batch. If you made more than needed, sprinkle the dumplings with the excess.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;">Serve dumplings hot or cold, sprinkle with caster sugar just before serving. If you like add a pinch of cinnamon.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;">When fresh plums are out of season, be creative, use: apricots, peaches, cherries from compote, jam+ground biscuits, nutella+ground biscuits, chocolate, thick poppy seeds filling (cooked in milk and sweetened), even vanilla pastry cream (when cooked, transfer into semi-sphere ice molds, freeze and use frozen - so that it can be easily encapsulated within dough)...</span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; font-family: times;">Ingredients: 50g butter (margarine or fat), 400g flour, 3-4 eggs, a little oil, breadcrumbs, sprinkle sugar, about 20 pieces of ripe plums.</span></div></div><p></p>Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-80879165996767039552020-08-13T13:21:00.024+02:002020-08-13T13:33:33.821+02:00Knedle sa šljivama (gomboce) - Plum dumplings with potato dough (Gomboc)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; text-align: justify;">Knedle sa šljivama - letnji ručak ili desert!</span></div><div style="text-align: justify;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERtyHKWGlGlf40igcIOcUZdsDRNBYgnNerI1tofFeLXhcLqtpVjG5BQYAaeHWFxYQ9hyrZhkXSBzYIoTNAYb9RQtkWIPh9BsDmfsnni_0V7dUnhulVNNobMSrPCNM5sbVBCtZOCkqhqfC/s4032/IMG_20200806_075525239.jpg" style="display: inline; margin-left: 1em; margin-right: 1em; padding: 1em 0px; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERtyHKWGlGlf40igcIOcUZdsDRNBYgnNerI1tofFeLXhcLqtpVjG5BQYAaeHWFxYQ9hyrZhkXSBzYIoTNAYb9RQtkWIPh9BsDmfsnni_0V7dUnhulVNNobMSrPCNM5sbVBCtZOCkqhqfC/w320-h240/IMG_20200806_075525239.jpg" width="320" /></a></div><div style="text-align: justify;"><span style="background-color: white;"></span></div><div style="text-align: justify;"><span style="background-color: white;"><br /></span></div><div style="text-align: justify;"><span style="background-color: white;"><span><a name='more'></a></span>Obariti u slanoj vodi 8 krompira srednje veličine u ljusci (beli krompir). Kada je krompir kuvan, ocediti ga, oljuštiti, ispasirati ga gnječilicom za pire i ostaviti da se prohladi.</span></div><div style="text-align: justify;"><span style="background-color: white;"><span><br /></span></span></div><div style="text-align: justify;"><span style="background-color: white;"><span>Dodati punu kašiku masti, malo soli, 2-3 jaja, brašna po potrebi da se zamesi testo (ne sme da bude mnogo tvrdo a opet mora da ima takvu strukturu da može da se oblikuje). Šljive oprati, ocediti i osušiti, očistiti od koštica pa u sredinu staviti kocku šećera (a i nije neophodno da se izvade koštice). Ako su šljive suviše zrele, kada im izvadite košticu pustiće dosta soka dok se kuvaju koji može da iscuri ako je testo oko šljive suviše tanko ili ako nije lepo zatvoreno. Otkinuti komad testa, malo rastanjiti u ruci, staviti šljivu na sredinu, zatvoriti sa svih strana i formirati knedlu. Količinu testa prilagoditi veličini voća i svom ukusu - neko voli deblji sloj testa oko voćke, a neko malo tanje. Formirane knedle poređati na površinu posutu brašnom. Knedle spuštati u kipuću vodu (koristiti veći lonac i sipati dosta vode, posoliti), kada isp</span><span>livaju na površinu kuvati ih još 4-5 minuta i gotove su. Skuvane knedle vaditi rešetkastom kašikom i spuštati na propržene prezle, dobro ih uvaljati sa svih strana. Zatim ih izvaditi u činiju, posuti preostalim proprženim prezlama. Čim se malo prohlade, posuti ih šećerom i poslužiti. Ako nešto ostane, odlične su i hladne.</span></span></div><div style="text-align: justify;"><span style="background-color: white;"><br /></span></div>
<div style="text-align: justify;"><span style="background-color: white;">Prezle za valjanje knedli - Dok se knedle kuvaju, na drugoj ringli u šerpi (ili u dubljem tiganju) propržiti prezle ili griz. Ulje treba da pokrije dno šerpe, dodati 6-8 kašika prezli ili griza. Kada se promeša, masa treba da bude suva i sipkava a ne da pliva u ulju. Ako je potrebno, propržiti novu količinu da bi bilo za sve knedle. Pržiti na umerenoj temperaturi da porumeni, pa zatim smanjiti na najnižu temperaturu - propržene prezle treba da su tople, ali da ne izgore. </span></div>
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<div style="text-align: justify;"><span style="background-color: white;">Za knedle od krompirovog testa treba odvojiti malo vremena. Mogu se praviti i sa kajsijama (birati manje kajsije ili praviti sa polovinom voćke). Može se napraviti veća količina, zamrznuti jedan deo nekuvanih knedli, kuvati kada zatreba. Takođe, mogu se praviti od smrznutog voća. </span></div>
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Sastojci: 8 belih krompira srednje veličine, 1 prepuna kašika masti, 1 kašičica soli, 2-3 jaja, 6-8 kašika prezli ili griza, ulje, oko 20 komada šljiva (zavisi od veličine).</span></div><div style="text-align: justify;"><span style="background-color: white;"><br /></span></div><h2 style="text-align: justify;"><span style="background-color: white;">Plum dumplings with potato dough (Gomboc)</span></h2><div style="text-align: justify;"><span style="background-color: white;">Plum dumplings - humble and gorgeous summer lunch or a dessert!</span></div><div style="text-align: justify;"><span style="background-color: white;"><br /></span></div><div style="text-align: justify;"><span style="background-color: white;"><div>Boil 8 medium-sized potatoes in salted water (white potatoes, do not remove skin). When done, drain, remove skin, mash it with a hand potato masher and leave to cool.</div><div><br /></div><div>Add a full tablespoon of lard, a little salt, 2-3 eggs, flour as needed to knead the dough (be careful with this dough, it must not be too hard but it should hold a texture in order to be well shaped). Wash the plums, drain and dry, remove pits, and put a sugar cube in the middle (it is not necessary to remove the stones). If the plums are too ripe and the stone is removed, they will release a juice while cooking, which can leak out if the dough around the plum is too thin. Take a piece of dough, press it with palms, put the plum in the middle, close it on all sides and form a dumpling. Adjust the amount of dough to the size of the fruit and up to your preference - if you like a thicker or thinner layer of dough around the fruit. Leave the dumplings on a floured surface. Take a large cooking pot, add water to 2/3, 2 teaspoons of salt and bring to a boil. Put the dumplings into the boiling water (do not overcrowd the pot with dumplings), when they float on the surface, cook them for another 4-5 minutes and they are done. Remove the cooked dumplings with a slotted spoon, place them on the fried breadcrumbs, roll them on all sides to be nicely covered. Then take them out into a serving bowl, sprinkle with the remaining fried breadcrumbs. As soon as they cool a bit, sprinkle with sugar and serve. Plum dumplings are great both warm and cold. </div><div><br /></div><div>Breadcrumbs coating - While the dumplings are cooking, prepare the breadcrumbs coating. Take a deep frying pan, add sunflower oil to cover the bottom, add 7-8 tablespoons of breadcrumbs or semolina, stir with wooden spoon or spatula (the coating should be dry, be careful not to be runny - if necessary add some more breadcrumbs). Fry at a medium temperature until golden, then reduce to the lowest temperature - so that the fried breadcrumbs stay warm, but should not burn. If you run out of the breadcrumbs coating, the amount is not enough for rolling all dumplings, make another batch. </div><div><br /></div><div>Making plum dumplings with potato dough takes some time, but the reward is gorgeous. These dumplings can be made with apricots (choose smaller fruit or make a dumpling with apricot split in half). You can also make a large quantity and freeze one part of uncooked dumplings. However, maybe it is better to freeze the fruit and make dumplings when needed.</div><div><br /></div><div>Ingredients: 8 medium-sized white potatoes, 1 tablespoon lard, 1 teaspoon salt, 2-3 eggs, 6-8 tablespoons breadcrumbs or semolina, sunflower oil, about 20 plums (depending on size).</div></span></div>
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Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.comtag:blogger.com,1999:blog-1767049402076277677.post-92005112931812861142020-07-31T11:24:00.009+02:002020-08-13T13:23:05.460+02:00Melitzano salata (sa plavim patlidžanom) - Melitzano salad (Greek eggplant dip)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;">Tradicionalna grčka salata-namaz od plavog patlidžana. Izuzetno ukusan doručak ili večera. Savršen dodatak uz meze, prilog uz meso... </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgx6C9yLkcnWU6MHiWtzWu9LAKLBoeHv5QFOpzC6J0nfevfznFBufwxT8koovYHdkf2WwbpU8QVFr1tTjKaLu6C7jABJrOeyEUL4Bvm3cdaotWb59cia8Vw8S26SRRrs9eW9XfoFkVVBl/s4032/IMG_20200723_115926138.jpg" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgx6C9yLkcnWU6MHiWtzWu9LAKLBoeHv5QFOpzC6J0nfevfznFBufwxT8koovYHdkf2WwbpU8QVFr1tTjKaLu6C7jABJrOeyEUL4Bvm3cdaotWb59cia8Vw8S26SRRrs9eW9XfoFkVVBl/s320/IMG_20200723_115926138.jpg" width="320" /></a></div><span style="background-color: white;"><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span><span style="background-color: white; text-align: justify;">U pleh poređati 4 lepa mlada plava patlidžana (da nisu suviše veliki) i 4 crvene sočne paprike, ispeći ih na 180 ०C oko 1h. Kada se prohlade, paprike i patlidžan oljuštiti, sitno iseckati, ostaviti u đevđiru da se ocedi i potpuno ohladi u frižideru. Masu izručiti u činiju, dodati izmrvljen feta sir i iseckan beli luk, promešati pa malo po malo dodavati i ostale sastojke - kiselu pavlaku, majonez (opciono), ren, senf, malo ulja, sirće ili limunov sok, so, biber. Treba da se dobije gusta masa a ukus da je fino izbalansiran, po želji. <br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;">Melitzano je toliko fina salata, da se dopada čak i onima kojima patlidžan nije baš omiljeno povrće.</span></div>
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Sastojci (količine su okvirne - prilagoditi sopstvenom ukusu): 4 plava patlidžana, 4 velike crvene paprike, oko 200g feta sira, par kašika kisele pavlake, 1 kašičica rena, 1 kašičica senfa, malo sirćeta (ili limunov sok), malo ulja, so, biber, 2 kašike majoneza (opciono), 2-4 čena belog luka.</span></div><div style="text-align: justify;"><span style="background-color: white;"><br /></span></div><h2 style="text-align: justify;"><span style="background-color: white;">Melitzano salad (Greek eggplant dip)</span></h2><div style="text-align: justify;"><span><font face="" style="background-color: white;">Melitzano is traditional Greek eggplant salad-dip. Great for breakfast or dinner. It is also perfect addition to mezze platters, as a side dish to meat...</font></span></div><div style="text-align: justify;"><span><font face="" style="background-color: white;"><br /></font></span></div><div style="text-align: justify;"><span style="background-color: white;"><span><span><font face="">Place 4 eggplants (young, fresh and not too large) and 4 red peppers on a baking tray, bake about 1 h at </font></span></span><span>180 ०C. When baked, let them cool a little bit, peal, finely chop and let strain in a colander until completely cold (in the fridge). Transfer vegetables in a bowl, add crumbled feta cheese and finely chopped garlic, mix gently with a spoon to combine. Now add other ingredients, in a smaller quantities, to finely adjust taste and texture (should not be runny) - creme fraiche, mayonnaise (optionally), horseradish, mustard, oil, vinegar (or lemon juice), salt, pepper.</span></span></div><div style="text-align: justify;"><span style="background-color: white;"> </span></div><div><span><font face="" style="background-color: white;"><div style="text-align: justify;">Melitzano is so delicious! Even for those who don't like eggplants.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients (quantities are approximate - adjust them to your taste): 4 eggplants, 4 red peppers, about 200 g feta cheese, few tablespoons of creme fraiche, 1 teaspoon horseradish, 1 teaspoon mustard, a little vinegar (or lemon juice), a little oil, salt, pepper, 2 tablespoons mayonnaise (optionally), 2-4 cloves garlic.</div></font></span></div><div style="text-align: justify;"><br /></div>
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Ninahttp://www.blogger.com/profile/00897297080020630290noreply@blogger.com