понедељак, 08. август 2011.

*** Scroll down for English text

Tako,vikend je prošao i uopšte ne osećam krivicu da sam se eto jednog vikenda kao što sam i planirala..odmorila.
Malko sam ponešto i jela ali lako i brzo za spremanje kao ova salata od kus kusa.

Ako se i vama otvorio apetit onda je ova salata idealna, jer se može prilagoditi onome što je momentalno u frižideru.
ovo je takodje idealno da se odnese na parti ili barbakju



Sastojci


  • 1 - 3 velika rukohvata peršuna
  • 1 šolja kus kusa
  • 1 kašika putera
  • 6 zrelih paradajza
  • 1-2 crvena luka
  • 2-6 češnjaka belog luka
  • Sok od dva linuma
  • Oko 1/4 šolje extra maslinovog ulja
  • So i biber
  • Grilovane semenke npr pinjale

Priprema

Pripremi kus kus po uputstvu na pakovanju.Obično je to dodavanje ili bistre supee ili vruće vode pa se ostavi poklopljeno da stoji 20tak minuta.Ne stavljajte ostale sastojke u kus kus dok se ne ohladi.Začini kus kus sa biberom i solju.

Grilajte pinjale oko 10 minuta u rerni.

Ova salata dobija na ukusu kada se svi dodatci iseckaju sitno.Tako da fino iseckajte,paradajz, luk crveni i beli i peršun
Sve ovo promešajte dodajući sok od limuna i maslinovo ulje.

Mogu  vam reći da se ova salata odlično ordrži u frižideru 3do 4 dana ,mada kod mene nema šanse da tako dugo opstane.
Pravila sam naravno još nešto i kad su ovakvi lenji dani ,onda biram nešto brzo ali naravno i ono što volim da jedem.Kao npr pečurke.

Pečurke u kafanskom stilu.




Sastojci

  • Pakovanje velikih portobelo pečuraka.Neko mi skoro reče da ih zovu livadnjače zato što rastu u livadi
  • Oko 6 malih braon ili belih šampinjona
  • 3 češnjaka belog luka
  • Malo belog vinskog sirćeta
  • Maslinovo ulje i dobar komad putera
  • Svež timijan
  • Rendan svež parmezan
  • 1/2 šolje šlaga
  • Malo belog vina
  • Tost od domaćeg hleba je naravno najbolji
  • Tajni sastojak



    Tajni sastojak ovog jela je upotreba šampinjona kao osnove.To je baza u sosu i dovoljno zgusne sos.Bez njih vino i šlag ne bi imali za šta da se zalepe i sve bi nekako bilo nehomogeno

  • Počnite tako što ćete sitno iseckati nekoliko šampinjonaDodajte ovo u vruć tiganj u koji ste stavili maslinovo ulje,puter 3 česnjaka belog luka i malo svežeg timijana.Sada dodajte i malo belog vinskog sirćeta..

    Posle oko 30 sekundi dodajte portobelo pečurke ili livadnjače.Ja lakše radim sa njima ako ih isečem na pola ili u četvrtine.

           

    Dodajte sos

    Sos je vrlo jednostavan sa šlagom i malo belog vina.Pomešano sa satojcima koji su već u tiganju ovo će biti vrlo ukusno.Možete dodati polovinu od količine izrendanog parmezana.Sve ovo će zgusnuti sos.Ostatak sira  sačuvajte da pospete kad je sve gotovo.Dodaj polako vinoi mešaj oko 3 minuta dok si zadovoljan sa gustinom.
  •       Serviraj na svežem domaćem tostu
  •  A jele su se i veće količine domaćeg sladoleda Hokey Pokey
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So I finally managed to spend a weekend once as I planned..doing nothing and do not feel guilty at all.I rested well and ate in between but only easy to prepare  like this couscous salad.
Fancy a yummy couscous salad that can be adapted easily depending on wat you have in the fridge?Great for barbeques and parties, this is something that you can take along anytime. 

Ingredients

The quantities are flexible. Feel free to experiment.
  • 1 - 3 large bunches of parsley (flat or plain)
  • 1 cup couscous
  • 1 Tablespoon of butter (optional, stir into the couscous)
  • 6 ripe tomatoes
  • 1-2 red onions
  • 2-6 cloves garlic
  • Juice of 2 lemons
  • Approx 1/4 cup extra virgin olive oil
  • Salt and pepper
  • Optional - roast nuts or seeds

  • Cooking
Start by cooking the couscous according to pack directions and leave to cool. Season the couscous with salt and pepper. Don't mix the salad ingredients into the couscous until it has cooled, otherwise it will wilt the parsley.

If you are using them, roast the nuts/seeds in the oven with a little oil for about 10 minutes. Pine nuts and cashews work particularly well, but pumpkin and sunflower seeds are a cheaper way to go.

This salad comes out extra-special when the ingredients are super-finely chopped. Make sure you have a sharp knife for this. Finely chop the tomatoes, onions, garlic, parsley.

Mix everything together and add stir through the olive oil and lemon juice. Add the lemon juice slowly and taste as you go, just to make sure it isn't too acidic or bitter.

Also...

This salad refrigerates well - 3 to 4 days although at my place it never lasts that long.
Of course I prepared more things.When I have lazy days ,I opt for things that don't ask for lot of time but that I like to eat.Like this
I call this recipe "Cafe-style creamy mushrooms" because they are every bit as good as what you get when you go out for breakfast on a Sunday. The cafes seem to be able to cook their mushrooms perfectly - just the right amount of Garlic and herbs, while the creamy sauce isn't too runny and not all thick and chunky either. Mmmmmmm.

This recipe does a pretty good job of capturing the flavor, making for a great Sunday breakfast.



We use portobello or field mushrooms for the main event, and then a number of button mushrooms (if you have them) for making the sauce - I like to keep the big mushrooms nice and big, it seems a waste to chop them up small.

Ingredients

  • A bag of large mushrooms
  • About 6 button mushrooms, brown or white
  • 3 cloves of garlic
  • A dash of white wine vinegar
  • Olive oil + a good knob of butter
  • Fresh thyme
  • Grated fresh parmesan cheese
  • 1/2 a cup of cream
  • A splash of white wine (optional)
  • Toast - fresh and homemade is best


The quantities here are all very approximate. There is no magic formula to work with, and the key to making this a success is to add the liquid slowly so it doesn't end up too runny.

The secret ingredient



The secret ingredient to this dish is to use chopped up button mushrooms as the base. This forms the base of the sauce, and thickens the sauce enough that it works nicely. Without this, the wine and cream has nothing to stick to, and the whole dish seems to fall apart.

Take a few button mushrooms and chop them finely. Add to a hot pan with olive oil, butter, 3 cloves of chopped garlic and some fresh thyme. At this stage, add a splash of white wine vinegar.

After about 30 seconds, add the portobello or field mushrooms to the pan. I find them easier to work with when chopped into halves or quarters.


Adding the sauce

The sauce is simply fresh cream and a little white wine, it will mix with the ingredients already in the pan and taste delicious. You can add half of your parmesan cheese as you add the cream, and this thickens the sauce and adds to the flavor. Reserve the rest of the cheese for sprinkling over the final product.


Add the wine very sparingly, and add the cream a little at a time, stirring constantly. Continue adding cream and stirring slowly over about 3 minutes, until you are happy with the consistency.

Serve on fresh toast and enjoy - I like a thick homemade multigrain toast.
There was shameless amounts of Home made Hokey Pokey Icecream
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