Špargla sa jagnjećim file * Asparagus with lambs filet

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Sastojci

250 g jagnjeći file
500 g bele špargle
3 krompira
rukohvat svežeg peršuna, so i biber
sos holandez

Priprema

Šparglu oljuštimo. Ja nebacam ljuske kao ni mali komad koji odsečem. Sve kuvam zajedno i tečnost koristim kao bazu za supu od špargle.

Kuvamo na srednjoj temperaturi oko 20 minuta.

Oljuštimo i krompir i prepolovimo. U zasoljenoj vodi kuvamo 20 minuta

Napravimo marinadu za jagnjeći file od peršuna, malo ulja so i biber i ostavimo mesto da odstoji sa marinadom oko 10 minuta. Zatim pečemo u dobro zagrejanom ulju 3 minuta sa svake strane

U medjuvremenu skuvamo sos holandez, koji je jednostavno naprvaiti osim kao ja što sam se ovoga puta žurila i koristila gotovo pakovanje-

Poslužimo

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Asparagus with Lambs Filet

Ingredients 1 lambs filet, 200 g 500 g fresh white asparagus 3 potatoes pack of hollandaise sauce butter and oil Create peel asparagus. I do not throw the peel away neither pieces I cut of as I boil everything together and use the liquid as a base for asparagus soup. Boil clean asparagus for ca. 20 minutes. Drain. Peel and boil halved potatoes, ca 20 minutes. I used ready-made hollandaise sauce. Heat oil with little butter and put marinated( parsley, pepper, salt and mint) lambs filet. Bake it on high 3 minutes each side. Let it rest for 5 minutes. Serve

Tetkin kupus sa flekicama* Aunties cabbage with pasta

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1 kg	svežeg kupusa
1 glavica	crnog luka
3-4 češnja	belog luka
10 kašika	ulja
300 ml	bujona (od goveđe supe)-za posno od povrća
2 kašike	šećera
2 kašike	sirćeta (belo vinsko)
3-4 lista	lorbera
	so, biber
400 g	testenine (flekice)

1

Zagrejati ulje, dodati na listiće tanko iseckan crni luk, malo propržiti, dodati šećer i pržiti dok se šećer ne karamelizira. Dodati sirće, sitno iseckan kupus (malo deblje nego za salatu) naliti supom, smanjiti temperaturu, poklopiti i oko 40 –45 min. uz povremeno mešanje dinstati. Kada kupus dobije lepu braonkastu boju, izvaditi lorberov list, dodati biber, posoliti po ukusu i dodati kuvane flekice. Promešati, poklopiti, pomeriti s ringle i ostaviti 5 min. da stoji. Servirati vruće.

2

P. S. Flekice kuvati u slanoj vodi, procediti tj. odstraniti vodu, ostaviti malo da je sacede, sa malo zagrejanog ulja ih posuti i onda pomešati sa kupusom.

3

Ko voli ljuto može izrezati na kolutove malo ljute papričice i pomešati s flekicama i kupusom ili jednu kašičicu tucane ljute paprike.

Ingredients

1 kg of fresh cabbage

1  onion

3-4  garlic cloves

10 tablespoons of oil

300 ml of broth

2 teaspoons of sugar

2 tablespoons of vinegar

3-4 bay leaf

salt, pepper

400 g of pasta 

Create

1Heat the oil, add thinly chopped onions,e fry, add sugar and fry until sugar is caramelized. Add vinegar, finely chopped cabbage (slightly thicker than salad), squeeze it, reduce temperature, cover for about 40 -45 min. with occasional mixing  When the cabbage gets a nice brownish colour, remove the bay leaf, add pepper, salt to taste and add cooked pastry. Shake, cover, shake leave for 5 minutes. to stand. Serve hot.
 cook pastry in salty water,. remove water, leave a little bit sprinkle with a little warm oil and then mix it with cabbage. If you like you can cut into]  a few hot peppers and mix with pastry and cabbage or a spoon of hot-diced peppers.

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

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

Nigerijski Jolof pirinač sa piletinom* Nigerian Joloff Rice

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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

• 3 tablespoons vegetable oil
• 1/2 large onion, diced
• 1 (14 ounces) can tomato sauce
• 1 (14 ounces) can coconut milk
• 1 teaspoon herbes de Provence
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 3 cups parboiled rice 
• 750 g chicken
•  pieces

• 1/2 large onion, diced
• 1 (2 inches) piece fresh ginger root, peeled and thinly sliced
• 2 cubes chicken bouillon, crushed
• 2 cloves garlic, diced
• 1 tablespoon curry powder, or more to taste
• • 1 teaspoon herbes de Provence
  • freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 cup water

Govedji Gulas *Beef Goulash

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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

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

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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.