Podsetnik..neke osnovne stvari Remembering the basics

Dakle ovih dana sam pravila nekoliko svari ,koje bih da podelim sa vama.Vrlo jednostavne.Došla sam na ideju da bi nekima moglo biti interesantno ,jer uvek polazimo od toga da svi znamo sve ali videh pre neki dan na jednom blogu uputstva kako se spremaju jela od jaja i zahvalne komentare.Ovo nije baš tako ali slično.Bar da se podsetimo ako ništa drugo.

Prezle

Prezle su dobar prijatelj sa  šniclama,ribom,hamburgerima i drugim djakonijama.Ako sami mesite hleb,kao što ja radim,onda je ovo dobar način da ono što ste napravili dodatno iskoristite.

Predgrejte rernu na 180 stepeni Celzija.Uzmite polovinu vekne bajatog (takav je najbolji za ovo)hleba,Isecite ga na velike kocke i sameljite u blenderu dok dobijete mrve. Pospite ih po plehu ravnomerno 1 do 2 mm debljine.

Pecite u rerni oko 5 minuta,pazeći na njih.Kada su gotove ,isključite rernu i ostavite ih u njoj jos 5 do 10 minuta.

Vratite ih u blender i meljite dok ne dobijete fine mrvice.,rumene .

Ja ih zatim stavim u posudu koja se dobro može zatvoriti i meni traju jednu do dve nedellje.Znam da kupovne traju zauvek ali ove domaće su bez ikakvih dodataka.

Kad ih upotrebljavate ja često jos i dodam sveže začine.

Today I would like to share some simple  things I made this week.We all assume that we know the basics in the kitchen.However I came across the blog which was describing how to prepare the eggs and comments were full of thank you readers.If you know it is ok to be reminded.

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Breadcrumbs

Breadcrumbs are great friends with schnitzel, fish, sweet-n-sour pork, hamburger patties, and plenty else. If you are baking your own bread (like I do) then this is a good way to get a bit of extra use out of your creations.

Start by preheating the oven to 180 degrees celsius. Grab half a loaf of homemade wholemeal bread - if the bread is a little bit stale, that's best. Chop it up into chunks, then throw into the blender on high until it's a pile of coarse crumbs.

Spread the breadcrumbs out on a baking tray, about 1-2cm deep. Put them into the oven for about 5 mins, keeping a careful eye on them and stirring once. Turn the oven off, and leave the crumbs in the warm oven for a further 5-10 mins.

Put the crumbs into the blender and blend on high-speed again - this time they will come out very fine, and a lovely golden colour. Yum.

Longevity

I'm not yet sure how long these will last - I'm storing them in an airtight plastic container at room temperature - I'm expecting them to last at least 1-2 weeks but it could be a lot longer or shorter. The commercial ones seem to last forever, but then we aren't adding all the preservative and other crap that goes into those.

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Sos od kikirikija

Ja ovo spremam sa svega 3 sastojka

1/4  šolje grubo mlevene paste od kikirikija 

1 konzerva mleka ili krema od kokosa

pola crnog luka sitno iseckanog

Počnite sa dinstanjem luka .Dodajte kikiriki pastu i promešajte još minut na vatri.Sad polako dodajte kokosovo mleko i konstantno mešajte.Sos će se zgusnuti i za nekoliko minuta biće gotov.

Ja ovo koristim da pravam sateh ,pileće komade na štapiću, koje zatim stavim ispod grila.

Satay sauce - 3 ingredients

• 1/4 cup of crunchy peanut butter
• 1 tin of coconut milk / cream
• 1/2 an onion, chopped very fine

Start by sauteeing the onions on a non-stick pan. I try to avoid adding additional oil as the peanut butter has plenty of oil. Add the peanut butter and coat the onions for a minute or so.

Then, slowly add the coconut milk to the pan, stirring constantly. The sauce will thicken up, and after a few minutes you are all done.