Kajsije sa Nila.. Appricots on the Nile

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Ma ne, nisam odputovala u Egipat, nego ovo je naslov knjige koju sam pronašla u mojoj Misteriji Kutiji.Mislim da sam jednom ranije pisala ,kako obično u nekoj antikvarnici knjiga kupim punu kutiju knjiga, onako daj šta daš cena ,nemajuci pojma šta je u njoj .Ali nikad se do sad nisam razočarala uvek je tu bilo ponešto za mene.Interesantnih inskripcija ,ako su knjige bile poklonjene,a po neki put i pravo malo bogatstvo..kao npr.knjiga o našem slikaru, Stjepanu Vukmanoviću koga su još zvali  Utrilo von Schwabing   ,koju sam poklonila dalje, a koja vredi malo bogatstvo.

E u takvoj kutiji sam našla i ovu knjigu sa  naslovom u blogu.I gle moje neizmerne sreće..knjiga nije samo autobiografija pisca ,vrlo vrlo interesantna i odvija se, se izmedju Pariza i Kaira i naravno kuhinja u oba grada.

Sad moram da se obuzdam da ne počnem da je prepričam od početka do kraja.Puna je interesatnih recepata, posete pijacama,interesantnih kuvara koji su prolazili kroz obe kuće i naravno emocija, jer opisuje sve od detinjstva pa do kasne starosti pisca.

Neke od jela već znam, a na neke me je podsetila da nisam odavno pravila, a neke ću tek još da učim da pravim, pa ću vam javiti.A da, pisac je:

Colette Rossant

A recept je:

Srž sa karamelizovanim crvenim lukom

 Operi 6 govedjih kostiju u hladnoj vodi.Moj mesar je meni ovo lepo isekao.Stavi u lonac 2 litre bistre supe.Dodaj ovome jedan crni luk,isecenu šargarepu i nekoliko komada celera.Ovo kuvaj na niskoj vatri 15 minuta.Dodaj koske i kuvaj jos 20 minuta..

Onda ih izvadi i stavi u tepsiju i peci u predgrejanoj rerni  na 200 stepeni Celzija oko 15 minuta..

Služi sa grubom morskom solju i karamelizovanim crvenim lukom.

Karamelizuj crveni luk,tako što čes ga iseći na tanke kriške i dinstati na puteru .Potrebno je oko 6 glavica srednje veličine.Ja dodam malo šečera i malo crvenog vina,so i biber.Gotovi su za oko 30 minuta.S vremena na vreme mešaj.

Oh no,I didnćt travel to Egypt.This is the title of the book from my Mistery box.

I wrote about this box some time ago.How I buy it in Antique bookshop.Box is, pay as you can price and it is always very exiting what you can find there.Inscription to people if those were gifts,books of interest to ,me ,books of interest(so my gifts) to  my friends and family.

Once I found really rare book about our artist ,painter Stjepan Vukmanovic who lived in Munich and was known as Utrillo von Schwabing.Real treasure and evry expansive .I gifted it to an artist in Belgrade,friend of mine.

So, this time it was the book from Colette Rossant.She is describing her life from  childhood till older days, which took place between Cairo and Paris.I will contain myself not to start writing the whole text from the book.

Of course the kitchen of both places are central ,surrounded by the cooks that worked in them,visits to the markets and some fantastic dishes with recpies.

Some of them I know,some of them she reminded me to make and some of them are totally new, so a challenge.Will let you know how that goes.

I have chosen a simply but o so tasty recepie .If you dare to try you won't regret.

Marrowbones with caramelized red onion

Wash 6 marrowbones(my butcher cut them for me) in running cold water.

Put a pan with 2 l of clear stock with pieces of 2 carrots ,some celery sticks and whole onion, to simmer for 15 minutes.Add marrowbones and simmer further 20 minutes.Take them out wit a slot spoon and put them with a little oil  in baking dish.Bake  in preheated oven 200 degrees Celzius for about 15 minutes.

Serve on bread with caramelized onion salt and pepper.

Caramelized red onion.You will need 6 pieces of finely sliced red onion,some red wine,some brown sugar and knob of buter.Simmer this for about  30 minutes.Stir occasionally to  prevent sticking.