четвртак, 19. јануар 2017.

Salata od mešanog pirinča i povrća* Mountain Rice salad with vegetables





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Mi smo ovu salata jeli kao prilog ali vrlo lako može poslužiti i kao ručak.

Sastojci

morska so i sveže mleven crni biber
250 g mešanog pirinča
mali rukohvat bosiljka
mali rukohvat nane
mali rukohvar peršuna
200 g paprike iz tegle
1/2 čili papričice
6 Kašika extar devičanskog maslinovog ulja
1 limun
1 grilovana cvekla
200 g pečene bundeve




Priprema

Skuvamo pirinač u dosta hladne vode. Kada je skuvan , ocedimo i ostavimo da se ohladi.

Cveklu i bundevu stavimo u rernu pa ih dobro isprečemo

Izmešamo sve začine i biljke i čili papričicu. i dodamo maslinovo ulje, kao i sok od limuna. Dobro promešamo, ovo će nam biti dresing.

Iseckamo papriku iz tegel i prepolovimo čeri paradajz.
Oljuštimo pečenu cveklu i bundevu i isečemo na komade
Redjamo sastojke, poćevši sa pirinčom, zatim paradajz, cveklu i iseckanu papriku iz tegle



Na ktraju komade bundeve.
Posolimo i pobiberimo
Sipamo dresing

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Mountain Rice Salad with vegetables




We used this salad as a side dish but it could easily be lunch.



Ingredients



  • • sea salt and freshly ground black pepper
  • • 250g pre-mixed long grain and wild rice
  • • a few sprigs of fresh basil
  • • a few sprigs of fresh mint
  • • a few sprigs of fresh flat-leaf parsley
  • • 200g jarred roasted red peppers in water or vinegar
  • • 1/2 a fresh red chili
  • • 6 tablespoons of extra virgin olive oil
  • 1 roasted beetroot
  • 200 g of roasted pumpkin
  • • 1 lemon

Create



 Bring a large pan of salted water to the boil 
• Add the rice and cook it according to the packet instructions 
• Once cooked, drain the rice in a sieve

• Spread it out on a tray to help it cool down quickly 
• Meanwhile, pick all the basil, mint and parsley off the stalks 
• Finely chop the peppers and halve, deseed and finely chop your chili

 Put 6 tablespoons of extra virgin olive oil into a jam jar 
• Add a pinch of sea salt and freshly ground black pepper 
• Squeeze in the juice of 1 lemon

Put the lid on the jar and shake well
• Put your cooled rice into a big serving bowl 
• Finely chop your herb leaves and add them to the bowl, together with the peppers and chili 

• Zest over your lemon
• Add 4 tablespoons of your dressing and toss together to mix well
• Taste, add salt and pepper if you think it needs it, and serve (you can keep any leftover dressing in the fridge for using another day)



среда, 18. јануар 2017.

Kinoa salata, peleno povrće, i korico * Quinoa salad, grilled vegetables, chorizo



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Sastojci

200 g kinoe
3 Kašike maslinovog ulja
1 crveni luk, očićen i isečen na kriške oko 1 cm debljine
2 papriek, babure, žuta i crvena, isečena na kriške
200 g tikvica , isečenih na veče kriške
3 čena belog luka, neočišćenog
1 limun, rendan korica i sok
100 g mladog graška, sa ljuskom
1 pasternak
1 korico
Prstohvat šećera




Priprema

Skuvamo kinou po uputsvu sa pakovanja, i dobro ocedimo



Predgrejemo rernu na 200 stepeni C .

Naredjamo povrće na ravan pleh i pospemo uljem i začinima



Pečemo oko 15 minuta



 Ispečen beli luk istisnemo i pomešamo sa začinima , sokom i koricom od limuna i šećerom i uljem pa pospemo po povrću i kinoi

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Quinoa salad,  grilled vegetables, chorizo


Quinoa lend itself very well for this type of salad , which is full lunch. Very tasty





Ingredients


  • 200 g quinoa
  • 3 tbsp olive oil
  • 1 red onion, peeled but left whole, then cut into 1cm thick round slices
  • pepper , red, yellow or mixture, deseeded and cut into chunky long wedges
  • 200g baby courgette , halved lengthways
  • 3 garlic clove, unpeeled
  • zest and juice 1 lemon
  • pinch of sugar
  • small pack flat-leaf parsley, roughly chopped
  • 100 g snow peas
  • 1 parsnip
  • 1 Chorizo sausage



Create


Cook the quinoa following pack instructions, then drain really well and set aside.

Meanwhile heat oven to 200C/180C fan/gas 6. 

Toss the courgettes,garlic and onion and  with the rest of the veg and chorizo,  in oil, season and roast for  20mins.




Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. 




Govedji file i gratinirane pečurke* Beef Filet with mushroom gratin



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Pogledajte kako se lako spremi ovaj recept. Meso je divno, meko, topi se u ustima. Pečurke na vrhu u pavlaci i začinima je prava kombinacija za balans celog jela. Poslužite uz pečene krompiriće i zelenu salatu ili kao ja sa mešanom pirinač salatom

Sastojci

1 file, dobrog kvaliteta , 800 g , isečen na 4 dela
2 šalote, sitno iseckane
2 čena belog luka
6 Kašika maslinovog ulja
400 g šampinjona, nasečenih
4 Kašike vlašca , iseckanog
8 Kašika punomasne pavlake
1 žumance
Sveže rendan parmezan


Priprema

Predgrejemo rernu na 20 stepeni C
U tiganju srednje veličine izdinstamo luk i beli neoljušten luk u 2 kašike maslinovog ulja, oko 5 minuta. Izvadimo beli luk.
Dodamo još 2 Kašike ulja i pojačamo temperaturu pa uspemo pečurke. Pržimo oko 7 minuta na srednjoj temperaturi. Skinemo sa šporeta, uspemo u činiju.
Ulupamo pavlaku. Dodamo pečurke, sa žumancetom, začinima i kašikom rendanog parmezana.
Posolimo i pobiberimo.

Posolimo i pobiberimo file. Zagrejemo ulje u većem tiganju, koji može da se stavi u rernu, pa sa svake strane propržimo file jedan do dva minuta.



Odozgo sipamo pečurke. Pospemo rendanim parmezanom



Pečemo oko 7 minuta dok se sir ne istopi.
Ostavimo da miruje nekoliko minuta.

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Beef filet with mushroom gratin




Just look how easy to make, this recipe is. And meat is so soft and tender, it melts in your mouth. Mushrooms just give it a right amount of balance. Serve with baked potatoes and green salad or like me with mountain rice salad

Ingredients
1 good quality beef fillet steak /ca. 800 g). Cut in 4
2 shallots, finely chopped
2 garlic clove,(skin on and lightly bashed)
6 tablespoons olive oil
400g mixed mushrooms(roughly chopped)
4 tablespoons chives (finely chopped)
8 tablespoons double cream
1 egg yolk
freshly grated Parmesan
Create




Preheat oven to 220°C
In a medium frying pan, over a medium heat fry the shallot and garlic in 2 tablespoons of olive oil for about 5 minutes until nicely softened. Add 2 more tablespoons of olive oil, turn up the heat slightly and fry the mushrooms, stirring for about 7 minutes until browned and fairly dry, drain a little if not. Remove the garlic cloves and transfer the mushrooms to a bowl to cool. Whip the cream until softly stiff. Fold in the mushrooms along with the egg yolk, herbs and a tablespoon of grated Parmesan and season with salt and pepper. Set aside.


Sprinkle a little salt & pepper over the steaks. Heat a large non-stick frying pan until very hot. Cook the steaks for about 1-2 minutes either side. Remove from the pan. Put the steaks on a baking tray and then pile the mushroom mixture on top of the steaks quite liberally. Then sprinkle a little parmesan over each. Cook in the oven uncovered, for about 7 minutes until the topping is bubbling and golden. Remove from the oven and rest for 1-2 minutes before serving.

уторак, 17. јануар 2017.

Džem od šljiva sa cimetom* Cinnamon scented plum jam




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Stiže voće, obesile se grane.Polako izvlačim tegle, pa ih sterilizujem i spremamo zimnicu. Začas se tu nakupi svega i svačega. Ponekad u poznate standardne džemove i marmelade dodamo i ponešto novo. Kao ovde cimet. Verujte mi na reč , izvrsno je.
Primetićete da sam ja koristila vrlo malo šećera, jer su ove male šljive prirodno jako slatke.

Sastojci

1 kg šljiva bez koštica. Ako koristite veće šljive malo ih nasečete.
200 g šećera
1 kašičica cimeta
1 Kašika soka od limuna
2 štapića cimeta
malo putera



Priprema

Sterilizujemo teglu ili tegle ako koristite veće količine voća.
Stavimo u friz jednan tanjirić, sa kojim ćemo lako kasnije proveriti da li nam je džem skuvan.
Stavimo oljuštene šljive u šerpu, dodamo 100 ml vode.
Prokuvamo oko 5 minuta.


Zatim dodamo šećer, cimet i sok od limuna i krčkamo oko 10 minuta, mešajući s vremena na vreme.

Posle toga pojačamo temperaturu i pustimo džem da vri oko 5 minuta.
Izvadimo tanjirić iz friza pa sipamo malo džema na njega. Ako se odmah stegne, džem je gotov. Ukoliko imate termometar za šećer onda bi to bilo na 105 stepeni C.

Ostavimo oko 15 minuta da se ohladi, ovo će sprečiti veće komade voća da potonu na dno. Zatim dodamo puter, koji će pokupiti suvišnu penu. Uspemo u teglu i dobro zatvorimo.
Ovaj džem može u špajzu stajati do godinu dana. Kada ga otvorite , čuvajte u frižideru.


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Cinnamon scented plum jam





Abundance in a fruit orchard. Time to move jars to day light and start preparing preserves for winter. Sofar, peppers, rock melon, melon rind, and now plums. Sometimes I add some new spices to old recipes. This time its cinnamon



Ingredients


  • 1 kg plums , stoned and roughly chopped
  • 200 g white granulated sugar
  • 1 tsp ground cinnamon
  • 1 tbsp lemon  juice
  • 2 cinnamon sticks (optional)
  • knob of butter



Create

Sterilise the jars and any other equipment before you start. Put one saucer in the freezer, as you’ll need this for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 100ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.


  1. Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
  2. Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.


понедељак, 16. јануар 2017.

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



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Jedan od recepta koje sam skoro pravila pod budnim okom ovde poznatog Chef . gospodina Dronjak. 
Recept je veoma jednostavan, preukusan, zbog svih svežih namirnica i ribe.

Sastojci

250 g sveže ribe, sa čvrstim mesom
500 g svežih školjki
300 g svežih kapica ( clams)
12  neoljuštenih  gambora
750 ml bistre riblje supe
1 kg svežeg zrelog paradajza
Extra devičansko maslinovo ulje
2 čena belog luka
1 manji crni luk
rukohvat svežeg peršuna
250 ml suvog belog vina
200 g špageta
so i biber, po ukusu




Priprema

Prvo očistimo školjke od brade, Dobro ih operemo i ostavimo sa strane

Zagrejemo bistru riblju supu.


Isečemo vrh paradajza i zasečemo blago na dnu. Kada supa provri ubacimo dvadesetak selundi. Izvadimo u činiju sa hladnom vodom. Oljuštimo.Ovo će ići veoma lako.Isečemo na krupnije komade .To ćemo koristiti u sosu.


Zagrejemo u većem tiganju malo više maslinovog ulja. Dodamo iseckan beli i crni luk, zatim iseckan peršun. Na visokoj temperaturi , mešamo dok luk ne postane staklast. Uspemo paradajz i mešamo. Dodamo belo vino.. Sada smanjimo temperaturu i dobro promešamo. Dodamo malo bistre supe ako nam se čini premalo tečnosti. Kasnije će biti  više tečnosti kad skuvamo špagete


Kada riblja bistra supa kuva, uspemo špagete. Redovno mešamo, da se ne zalepe. Kuvamo al dente (na zub)
Iscedimo ali zadržimo višak bistre supe.

Sada dodajemo morske plodove, prvo školjke, zatim gambore i na kraju komade ribe.
Dodajemo bistru supu, ako je potrebno.

Uspemo špagete i dobro promešamo. Pospemo peršunovim listom



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Spaghetti Pescatore with Fresh Seafood and Fresh Tomato Sauce




This is one of the Recipes to well-known Chef in New Zealand and beyond, Mr. Dronjak.
I tried to recreate it under his watchful eye.

Recipe is easy to make, but because of the freshness of all the ingredients, it tastes fantastic.

Ingredients

250 g fresh fish, with firm flesh
750 ml Fish stock
1 kg vine ripened tomatoes
 500 g fresh green mussels
300 g clams
12 whole prawns, raw, head, shell on
Extra Virgin olive oil
2 garlic cloves
1 middle onion
1 handful of parsley
250 ml dry white wine
200 g spaghetti
Salt and pepper


Create

Prepare the shellfish, by cleaning it well, removing any barnacles
rinse well. Portion the fish in bite size.
Set aside


Heat fish stock in a pot and bring to a boil. Score the bottom and tops of the tomatoes and place in the boiling stock for about 20 seconds. Take them out with slotted spoon and place in cold water. They will be very easy to peel. Chop them for the sauce.

Heat another pan with a good splash of olive oil. Add the finely chopped garlic, onion and parsley and stir.
Add the chopped tomato and cook on a high heat stirring well. When cooked out a little add the white wine. Add a little of fish stock while cooking if sauce becomes dry.
You will have more liquid when your pasta is cooked.

In the pot with boiling fish stock add your pasta and cook until al dente (firm to bite).
When cooked, strain pasta keeping the fish stock which you can add to sauce if necessary
Do not make the sauce too thin.
Add the seafood in order of cooking time, shellfish first, then prawns and as last fish medallions. Add the spaghetti to the sauce. Combine all ingredients well.
















недеља, 15. јануар 2017.

Grčka salata*Greek Salad



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 Već je mnogima od vas poznata stvar. Posle obilnih prazničnih trpeza salate dodju kao pravi spas. Tako i kod nas. Ovu salatu često pravimo ili ovako na klasićan način ili malo izmenjenu ali uvek rado vidjenu na stolu. Uz malo svežeg krckavog hleba ( onog koji može da se namoči u sos na dnu činije), pravo uživanje!

Sastojci


200 g zrelih čeri  paradajza
1 paradajz srednje veličine
1 mesnati paradajz
1 crveni luk, oljušten
1 krastavac
1 zelena paprika
mali rukohvat sveže mirodjije
mali rukohvat nane
10tak crnih ili zelenih maslina, isečenih
1 Kašika crvenog vinskog sirćeta
3 Kašike kvaitetnog grčkog ekstra devičanskog maslinovog ulja
so, po ukusu
200 g feta sira
1 kašičica svežeg ili suvog origana


Priprema

Isečemo  paradajz i stavimo u činiju. Oljuštimo krastavac i isečemo na krugove. Očistimo ppariku i isečemo na režnjeve. Luk oljuštimo i isečemo na veoma tanke listove.

Usitnimo mirodjiju i nanu i uspemo u činiju. Na to dodamo masline koje prvo blago zgnječimo preko ostalog povrća.

Dodamo so, ulje i sirće i rukama izmešamo.
Sipamo izmrvljenu fetu.

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Greek Salad




I am sure many of you feel the same. After tons of foods that we or family or friends prepared during the festive season, this kind of salads accompanied by fresh crusty bread( one that you can dip in salad dressing, save us!
We often make Greek salad, sometimes traditional way like here and sometimes with the twist.


Ingredients


  • 1 medium ripe tomato
  • 200 g ripe cherry tomatoes
  • 1 beef tomato
  • 1 medium red onion , peeled
  • 1 cucumber
  • 1 green pepper
  • 1 handful fresh dill
  • 1 handful fresh mint leaves
  • 1 large handful green or black olives , stoned
  • sea salt
  • 1 tablespoon red wine vinegar
  • 3 tablespoons good-quality Greek extra virgin olive oil
  • 200 g block feta cheese
  • 1 teaspoon dried or fresh oregano 


Create


  1. Cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Peel the cucumber, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
  2. Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in
  3. Add a pinch of salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavors start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavors if need be.
  4. To serve, pop crumbled feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. 


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