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Dzoli volinet.kuvar

Sugar and spice and all things without price

понедељак, 15. октобар 2018.

Kuligre: Tražimo najbolji Recept Azije: Competition: Looking for best Asian Recipe


English: Scroll down
Vreme je za nove Kuligre. Mnogi koji su učestvovali znaju već pravila
Osim nečeg novog, a to je da tražimo video zapis jela, da ne bude duži od 4 minuta.
Pod Azijom podrazumevamo sve zemlje Azije u najširem smislu. Tako da ne bi trebalo biti tesko da nadjete nesto što vam se dopada a i šta se našem žiriju može dopasti.
Igre počinju 18 Oktobra i traju do  14 Novembra do ponoći po evropskom vremenu. Šalje se samo jedan video zapis,  uz pisani recept.

Ulogu žirija preuzela je moja draga prijateljica  Che Sue sa svojim suprugom
Oni su vrlo izverzirani kuvari i narocito specijalisti za kolače u svojoj poslastičarnici u. Kuala Lumpur, Malezija

Zapratite Che Sue na Fejsbuku i uverite se i sami. https://www.facebook.com/ChefCheSueBakery

Prva nagrada u ovom takmičenju za najbolji recept je: 400 Evra

i 5 utešnih nagrada : Kineski Kuvar Zdravlja


Sve video zapise uz pisani recept šaljite na : kuligre3@gmail.com
Delite na svojim stranicama
SRETNO SVIMA


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Searching for the best Asian Recipe

Competition is open to find: The best Asian Recipe. We hold this competition from time to time and the idea is to have fun, learn from others and if chosen win awesome prices.
 We ask for the video of your recipe not longer than 4 minutes with one Asian dish of your choice. 
Competition starts on the 18th of October and finishes 14th of November at midnight, European time.
Jury judging the entries will be a couple from Malaysia: Che Sue and her husband both excellent Chefs and owners of a bakery in Kuala Lumpur. 


Do follow Che Sue on facebook to find out for yourselves.
https://www.facebook.com/ChefCheSueBakery

First prize for the best-chosen entry will be 400 Euros and there are
5 consolation prices  a book: Serbian Cook Book



Your video entries with the written recipe can be sent to: kuligre3@gmail.com
Share on Social media
Good luck everyone!

недеља, 14. октобар 2018.

Vegan Punjene Paprike/ Vegan Filled Peppers


Da mi je neko rekao da ce mi se dopasti Vegan kuhinja , ne bih mu nikada poverovala. Kod nas u kuci je jelo bez mesa uvek nepozeljno, ovo izuzima mene jer ja volim sve da jedem. I do sada bih ja ubacivala tu i tamo u nedelji po koje jelo bez mesa ali uvek iako pojedeno nije bilo to to.

Na predlog jedne drugarice koja je vegan odlucila sam da i to pronžbam. I mogu vam reći da sam se prijatno iznenadila. Da nisam znala da je vegan mleveno meso koje sam koristila u ovom receptu , tesko da bih primetila  razliku.

 A što je najvažnije ostali ukućani su ovo jeli bez ikakve primedbe.
Nisam još postala vegan ali ću svakako i dalje skromno ispitivati mogućnosti , koje ova svakako zdrava kuhinja pruža.

Sastojci
6 paprika babura, očišćenijh i rasečenih na pola
300 g kuvanog pirinča
1 pakovanje Vegan mlevenog mesa, 350 g
1 Kašika suvog začina
300 ml paradajz sosa
so i biber po ukusu
1 crni iseckan luk
3 čena iseckanog belog luka
3 iseckana sveža paradajza
1 kašičica dimljene paprike




Priprema

Izdinstamo u malo ulja crni i beli luk. Dodamo vegan mleveno meso i propržimo


Ubacimo kuvani pirinač i sve začine.

Sa ovom mešavinom , punimo polutke babure i slažemo u pleh.  Na vrh poredjamo paradajz koji smo isekli na kolutove. Prelijemo sa paradajz sosom


Pečemo u rerni na 220 stepeni Celzija oko 35 minuta.
Povremeno dolivamo po malo vode.

Služimo uz kuvan krompir

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Vegan Filled Peppers




Honestly, I did not taste any difference between ordinary and vegan mince! And I was very happy about that.

Ingredients

6 bell peppers, cleaned and halved
300 g of cooked rice
30 g of Vegan mince
1fresh tomato, sliced
1 onion, chopped
3 cloves of garlic, chopped
parsley, chopped
Tomato sauce 200 ml
oil, water
mixed spices
1 tsp  smoked paprika




Create

Saute onion and garlic, then add vegan mince and saute another 5 to 6 minutes
Add cooked rice your herbs and spices. Mix all well and fill halves. Arrange on Baking tray
Put sliced tomatoes on top and pour tomato juice and water( 1 cup).
Bake for approx 30 minutes on 220 Degrees Celsius

I served it with boiled potatoes









уторак, 09. октобар 2018.

Kupus bez mesa * Cabbage meal soup


Moje omiljeno povrće i verujte mi na blogersku reč i bez mesa super ukusan ručak.

Sastojci


1 mali praziluk, isečen na kolutove
1/2 glavice slatkog kupusa, isečenog na krupne komade
1 veći krompir, isečen na kocke
2 šargarepe isečene na kolutove
1 crni luk , sitno iseckan
2 čena belog luka, iseckanog
3 lista lorbera
3 sveža paradajza
1 šolja Sofrito
so i biber po ukusu



Priprema

Prodinstamo crni i beli luk pa dodamo nasečen kupus i ulijemo vodu ali malo ispod kupusa.
Dodamo isečen krompir i šargarepu.  Ubacimo lorberov list, posolimo i pobiberimo.
Poklopimo i krčkamo oko 35 minuta.
Pri kraju dodamo isečen paradjaz i sofrito.Promešamo i krčkamo još deset minuta.

Jako je bitno da kupus pre ovoga ne mešate inače će vam se raspasti.

Uz sveđ domaći hleb ovo je jelo koje će se svima dopasti


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Cabbage Meal Soup 


 It is no secret that cabbage is ma favourite vegetable. I prepare it many ways and when it is prepared as a meal soup, you really have nice lunch which only need s a slice of good homemade bread.




Create


Saute onion and garlic. Add cabbage, add carrots and potato. Add water(Just under the cabbage level), salt and pepper and bay leaves. Cover and simmer for 35 minutes

Towards the end add tomatoes and sofrito, and leave uncovered on medium for another 10 minutes.
Important is that before adding tomatoes and sofrito you do not stir in the cabbage otherwise it will all fall apart.

Serve with fresh homemade bread



петак, 05. октобар 2018.

Nigerijski Jolof pirinač sa piletinom* Nigerian Joloff Rice




Scroll down for Recipe in English
Ovo je jedno vrlo aromatično jelo. kome skoro da nije potreban dodatak mesa. 

Sastojci

3 Kašike ulja
1/2 glavice crnog luka, iseckanog
1 konzerva paradajza ( 720 ml)
1 konzerva kokosovog mleka (720  ml)
3 šolje polu skuvanog pirinča
Mešavina biljnog začina
so i biber po ukusu
1 babura, iseckana
2 šarfgarepe, isečene na kolutove
750 g piletine
1 šolja vode
1 Kašika karija
3 ćena belog luka, iseckanog
300 ml bistre supe
1 kašičica kajenskog bibera



Priprema


Stavimo piletinu u tepsiju, pošto smo je prethodno dobro utrljali mešavinom začina.
Pečemo sa svih strana oko 5 minuta,dodamo vodu , poklopimo i krčkamo oko 15 minuta pa sklonimo na stranu

Predgrejemo rernu na 200 stepeni Celzija. Stavimo tepsiju u rernu i pečemo oko 30 minuta.




Zagrejemo 3 Kašike ulja u tiganju, pa dodamo luk i prodinstamo. Dodamo papriku i šargarepu i sve dinstamo. pa dodamo kokosovo mleko i začine.

Sve ovo prespemo u polukuvani pirinač, dodamo paradajz, i bistru supu, pa mešajuči nekoliko minuta sve sjedinimo. Prespemo u tepsiju sa pirinčem i vratimo u rernu da se malo zapeče , oko 5 minuta na 200 stepeni C.


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Nigerian Joloff Rice with chicken




This aromatic rice is almost meal in itself. Very popular dish in Nigeria but made it worldwide. Worth Trying.



Create


  1. Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat.
  2. Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
  5. Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes.
  6. Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy about 5 minutes.
  7. Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with fried plantains and serve with chicken.
  8. Ingredients






недеља, 30. септембар 2018.

Tart sa breskvama i bademom* Peach and almond tart



Scroll down for recipe in English
 Tart je brz način da napravite poslasticu za svoje goste i ili za svoju porodicu. Breskve na ovaj način dolaze svojim divnim ukusom do najboljeg izražaja, a bademi dodaju malo luksuza.


Sastojci


Za testo

175 g brašna
85 g putera , isečenog na sitne komade
1 Kašika šećera
2 žumanca

Za fil

100 g šećera
140 g putera

2 jajeta
140 g  mlevenih badema
50 g brašna
3 velike breskve , isečene na kriške
50 g džema, za premazivanje



Priprema

Da napravimo testo utrljamo puter u brašno dok ne dobijemo sastav kao mrvice. Umešamo šećer
Dodamo  1 zumance i 1 Kašiku vode, promešamo ap opet dodami zumance i 1 Kašiku vode. Testo urloamo, umotamo u plastičnu foliju i ostavimo u frižider da se malo stvrdne, oko 30 minuta.

Predgrejemo rernu na 180 stepeni Celzija.

Izrolamo testo pa stavimo u tart tepsiju., koju smo namastili. Isečemo krajeve koji su višak.
Stavimo pek papir i na njega sipamo one kuglice za pečenje , a ako ih kao ja nemate može i pirinač.

Pečemo 10 minuta, izvadimo skinemo pirinač i pek papir . Izbodemo testo viljuškom pa vratimo u rernu da se dopeče 10 do 15 minuta.

Dok se testo peče pripremimo fil

Umutimo puter i šećer dok dobijemo lepu svetlo žutu masu.

Dodamo jaja i mleveni badem , kao i brašno i sve dobro izmiksamo.

Ovu smesu sipamo u tart tepsiju. Odozgo naredjamo kriške breskve i pečemo
 30 do 40 minuta.

Kada je tart gotov i ohladio se, premažemo ga dzemom





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Peach and Almond tart




When you are in a hurry, this tart is quick and delicious. The taste of peaches comes fully out and almonds give it a hint of luxury.

Ingredients


For the pastry

  • 175g plain flour, plus extra for rolling
  • 85g cold unsalted butter, cut into small pieces
  • 1 tbsp caster sugar
  • 2 egg yolks

For the filling

  • 100g caster sugar
  • 140g butter
  • 2 eggs , beaten
  • 140g ground almond
  • 50g plain flour
  • 3 peaches , sliced
  • jam

Create

  1. To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
  2. Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line the tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.

  1. While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste.

  2.  Beat in the eggs and finally add the almonds and flour. Spoon into the pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. 


понедељак, 24. септембар 2018.

Govedji Gulas *Beef Goulash




Scroll down for Recipe in English

Jedno od nasih omiljenih jela uz dodatak knedlica od krompira i zelene salate. Strpljenje je najbitnije i naravno sastojci.


Sastojci

1 Kašika putera
1 kg govedine
3 kašičice soli
1 iseckan crni luk
1 grančica celera iseckana
1 šargarepa , iseckana
700 ml bistre supe
2 kašike paradajz pirea
3 lista lorbera
svež peršun za garniranje
100 ml crnog vina
3 kašičice bibera



Priprema

Zagrejemo polovinu putera u posudi u kojoj ćemo spremati gulaš.
Ubacimo komade govedine i propržimo sa svake strane. posolimo i pobiberimo. Izvadimo u činiju
i ostavimo sa strane.

Dodamo ostatak putera pa ubacimo šargarepu, celer i luk i izdinstamo.



Dodamo vino

Drvenom varjačom pokupimo šta se zalepilo za dno i promešamo.

Dodamo govedinu, lorber, i po dve kašičice soli i bibera
Dodamo bistru supu


Poklopimo i na niskoj temperaturi krčkamo 2 sata.
Garniramo sa peršunom Ja sam servirala uz zelenu salatu, i njoke.



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Beef Goulash




One of our favourites can be served with green salad and gnocchi or pasta or potatoes.


Ingredients


  • 1 tablespoon
     butter
  • 2.2 lb
     stewing beef (1 kg)
  • 3 teaspoons
     salt, divided
  • 3 teaspoons
     pepper, divided
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 3 cups
     clear stock
  • 2 tablespoons
     tomato puree
  • 2 bay leaves
  • 5 juniper berries
  • 100 ml wine
  • 1 parsley, for garnish
Create

  1. Heat half of the butter in large pot or Dutch oven.
  2. Add the beef, in batches, browning all sides of the meat. Season with 1 teaspoon of salt and pepper. Transfer the beef to a bowl and set aside. Clean the pot.
  3. In the same pan, heat remaining butter, then add in the onion, celery, and carrot. Cook until softened.
  4. Add in the wine.
  5. With a wooden spatula, scrape off the browned bits on the bottom of the pan to further flavour the stock.
  6. Add in the seared beef, tomato purée, bay leaves, juniper berries, and 2 teaspoons each of salt and pepper. Add clear stock
  7. Bring the stew to a boil, cover, and simmer for 2-4 hours, until the beef becomes tender.
  8. Serve topped with parsley. I served gnocchi and green salad on the side

четвртак, 20. септембар 2018.

Peceno svinjsko, mini praziluk i gnječen krompir* Pork Roast, baby leeks and smashed potatoes



Scroll down for Recipe in English

Obicno nedeljom ovde pravimo neku vrstu pečenja. Ovoga puta na red je došla svinjetina. Mislim po praznim tanjirima posle ručka da je bilo ukusno.

Sastojci

1 parce svinjetine 1,5 do 2 kg
2 Kasike svinjske masti
1 Kasika ulja
1 iseckan crni luk
3 cena iseckanog belog luka
2 sargarepe
grancica celera
1kg maldog krompira
300 g mini praziluka
so i biber
300 ml bistre pilece supe
zacinnsko  bilje: timijan, ruzmarin,kadulja
sok od 1/2 limuna





Beli sos
2 Kasike brasna
2 Kasike putera i
1 solja mleka


Priprema


Svinjetinu posolimo i pobiberimo
Iseckamo sve povrce , koje stavimo na dno tepsije.
Na to stavimo svinjetinu i na to zacinske biljke
Dodamo mast i ulje i pecemo na 200 stepeni oko 80 minuta. U medjuvremenu zalivamo bistrom pilecom supom

Dodamo krompir, koji smo prethodno ( ako je mlad neoljusten) kuvali oko 15 minuta i pecemo sve , zalivajuci sa sokovima iz tepsije povremeno, jos oko 30 minuta. Samo kad dodamo krompir , viljuskom ga prignjecimo i smanjimo temperaturu na 160 stepeni Celzija.







Dok se sve pece, u malo ulja dodamo opran mini praziluk, malo posolimo i dodamo sok od pola limuna i dinstamo oko 10 minuta na niskoj temperaturi


Pripremi beli sos

istopima puter, pa dodamo brasno i mesajuci proprzimo nekoliko minuta.
Uspemo mleko i mesamo dok se sos ne zgusne.




Kada je svinjetina ispecena, izvadimo je i ostavimo oko 10 minuta da odmori. Izvadimo i krompir



Sipamo tecnost i povrce iz tepsije u cediljku i ocedjeno ostavilo da malo stoji, pri cemu ce mast isplivati na povrsinu a ostace samo sos. mast ne bacim vec odvojim, jer se u njoj jako lepo isprze jaja, krompir i sl.

Vratimo ispeceno povrce u ostatak sosa pa mikserom isitnimo. To nam je ujedno jedan vrlo ukusan sos uz pecenje

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Pork Roast,baby leeks and smashed potatoes



Sundays are mostly reserved for a nice roast dinner. This time I chose pork. With all side dishes and according to the empty plates at the end of dinner, it was very tasty

Ingredients

1,5 to 2kg pork loin roast
1 kg of potatoes
2 carrots
1 onion
300 g of mini leeks
3 cloves of garlic
1 celery stick
300 ml of chicken stock
salt and pepper
herbs: thyme, rosemary and sage
juice of half lemon

White sauce

2 TBS of flour
2 TBS of butter
1 cup of milk

Create

Rub salt and pepper on the pork roast
Cut all the vegetables and put in the baking pan with 2 TBS of pork fat and 2 TBS of oil. Put pork roast on the top, arrange herbs on top and pour some of the chicken stock in the pan

Bake on 240 Degrees Celsius for 80 minutes. Pour from time to time chicken stock over it.
Then put in the potatoes that you boiled( with skin if those are young potatoes) for 15 minutes. Smash them with the fork. Bake for another 30 minutes on 160 Degrees Celsius.

While the pork is baking braise leeks in some butter and lemon juice for about 10 minutes

Prepare white sauce by melting butter and adding flour, constantly mixing. After a couple of minutes add milk and stir till it thickens. Pour over braised leeks

Take the pork out and let it rest for about 10 minutes.

Pour the vegetable and liquid from the baking pan through the sieve. Let the liquid stand for a couple of minutes and fat will float to the top. The rest will be base for a delicious sauce. Take pork fat out and return vegetable to the liquid. I do save the pork fat as it is great to fry eggs and potatoes in it.

Return some of the vegetables in the sauce and blend it to smooth shiny sauce.

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