Vegan majonez* Vegan Mayonaise

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Ne samo za one koji ne mogu zbog alergije koristiti jaja ili su vegan, ovo je super alternativa tradicionalnom majonezu i morate mi verovati na reč dok ga ne napravite da u ukusu nema nikakve razlike.. Ja sam koristila već kuvan pasulj iz konzerve , a vi možete koristiti i pasulj koji ste potopili u vodi preko noči, što će dati majonez bele boje.

Sastojci

1  1/2 šolja pasulja ) ja sam koristila gotov iz konzerve)
2 Kašike ulja
so, po ukusu
1 limun, sok i korica
Gaza za cedjenje

Priprema

Ocedimo pasulj, pa u blenderu izmeljemo kao pire
Sipamo u gazu, pa cedimo koliko možemo.

 Ocedjenu tečnost sipamo u šerpu, dodamo ulju , korisu limuna i sok i posolimo, pa mešamo dok se ne zgusne ( oko 10 minuta)

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Eggless Mayonnaise

For one that has an egg allergy or is vegan, this is a great alternative. Taste is the same. You can use the same method with dry white beans which you soaked overnight. This will also produce whiter mayonnaise.

Ingredients

• 1¾ cups drained cooked or canned white beans (one 15 or 16 oz can)
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon white wine vinegar or additional fresh lemon juice
• ½ teaspoon salt
• ¼ teaspoon dry mustard
• ⅓ cup extra-virgin olive oil
• ⅓ cup organic canola or safflower oil

Create

1. Place the beans, lemon juice, vinegar, salt, and dry mustard in a blender (for the smoothest dressing) or food processor fitted with a metal blade.
2. Process until very creamy. With the appliance running, drizzle in the oils in a slow, steady stream through the cap opening in the lid.
3. Continue processing until well blended and completely smooth, stopping to scrape down the sides of the container as needed.
4. Chill thoroughly before using.
5. Keeps about 7 days in the refrigerator May be frozen.

Testo za pizza, lako i ukusno! _ Pizza dough , easy and tasty

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Mislim da ne postoji lakše testo za pravljenje od testa za pizzu. Nikako se kvalietom ne može uporediti sa pizzom koju kupite., toliko je dobro. A vrlo je jednostavno za napraviti. Možete ga i smrznuti i koristiti kad vam zatreba. A takodje je i odlčna zabava za decu, koja sama mogu razviti testo i stavjati na njega ono što vole da jedu.

Sastojci

600 g brašna
300 ml mlake vode
20 grama kvasca u prahu
prstohvat soli
2 Kašike ulja
1 Kašika šećera

Priprema

Sipamo bršno u dublju činiju pa razgrnemo malo u sredini. Uspemo kvasac i šečer i malo mlake vode.

 Drvenom kašikom malo promešamo pa ostavimo da kvasac nadodje , nekoliko minuta. Uspemo ulje i ostatak vode i promešamo. Dodamo so i promešamo. 

Mešamo drvenom kašikom dok može, pa umesimo glatko testo rukama. Ne morate mesiti ko kod testa za hleb , samo toliko da dobijete glatko testo. Polijte sa malo ulja na vrhu da se ne bi sušilo dok stoji.
Pokrijete činiju palstičnom folijom i kuhinjskom krpom, pa ostavite da stoji na tamnom i toplom mestu sat, dva. 

Kad je testo dovoljno naraslo, uduplalo se

Izručite ga na radnu površinu i premesite tek toliko da isterate vazduh. Oblikujete ga pa sečete na loptice , veličina zavisi koliko velika želite da vam bude pizza.

Sada loptice pokrijete i ostavite da stoje još 20 minuta.

Posao je većinom  završen. Izrolate testo debljine koja vam odgovara pa na vrh stavjate šta god želite

Pečete u predgrejanoj rerni na  200 stepeni Celzija oko 15 minuta.

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Pizza dough, easy tasty

When you see how easy it is to make pizza dough you will prefer it to bought ready pizza million times. No long kneading, few ingredients which we most have in our cupboard.

You can also make more than needed and than use it for a later occasion.
And kids love it rolling out and topping whichever they like to eat.

Ingredients

600 g of plain flour
300 ml of lukewarm water
20 g of instant yeast
1 Tablespoon of sugar
2 Tablespoons of oil
Sprinkle of salt

Create

Pour the flour in a deep dish. Make a well in the middle and add yeast and sugar. Add a little water and mix lightly. Let the yeast rise for a couple of minutes. add the rest of the water, oil and salt and mix well. In the beginning, you can do it with a wooden spoon and later with your hands.

You do not need to kneed it long like for bread dough. Just enough to get a smooth soft dow, Pour some oil on the top to prevent crust when the dough is resting.

Cover with clingfilm and teatowel and put in a dark warm place for one hour or two.

The dough will double in size.
Pour it out on a work surface and re kneed it just to get the air out. Form the dough and cut pieces as big as you want your pizza to be, Form balls of that dough and cover it, letting it to rest another 20 minutes.

Now, most of the work is done. Roll it to a thickness that you desire, top it up with whatever you like.

Bake for 15 to 20 minutes in preheated oven at 200 Degrees Celsius.

Čoko Mace i Ganaš sa 3 sastojka, bez pavlake / Choc Cats and Ganashe , 3 ingredients, no heavy cream

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Za dobar  ganaš nije vam potrebna pavlaka. Sa ova tri sastojke dobićete sasvim dobar ganaš , koji je jeftiniji i zdraviji.

Sastojci

 2 Kašike neslanog putera
1/4 šolje mleka
250 g tamne čokolade, 70% kakao

Priprema

Mleko i puter stavimo u šerpu, pa pustimo da se puter istopi ali mleko da ne provri.
Zatim sklonimo sa šporeta i stavimo izmrvljenu čokoladu, pa sve dobro promešamo.

Ganaš se najčešće koristi kao čokoladni fil za torte a ja sam ga ovde sipala u silikonski kalup u obliku maca. Kada se ganaš ohladi mace izvadimo.

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Choc cats and Ganache 3 ingredients, no heavy cream

That's right you do not need heavy cream to make a good ganache. It is cheap it is easy and it is healthier. Try!

• Ingredients
• 2 Tablespoons unsalted butter softened
• 1/4 cup cow's milk (2% or greater milk fat)
• 4 ounces bittersweet chocolate, finely chopped or grated
• 
  

Create

1. Place chopped or grated chocolate into a medium-sized, heatproof bowl and set aside.
2. Place milk and butter into a small saucepan over medium heat. Cook 2-3 minutes, stirring occasionally, until butter has melted completely. Increase heat to medium-high and allow mixture to cook another couple of minutes until you see tiny bubbles around the edge of the saucepan. Do not allow the milk to boil or it will burn.
3. Pour hot milk into the bowl of chocolate and allow it to sit for 5 minutes, then stir until the chocolate has completely melted and the mixture is shiny and smooth.
4. 
   

Ušećeren limun,limeta i pomorandža* Candied lemon,lime and orange slices

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Veoma lako a prelepo izgleda na kolaču. Ovo sam pravila za moju pavlovu sa limun kremom.

Sastojci

1 veliki limun
1 limeta
1 pomorandža
2 šolje šećera

Priprema

Isečemo na tanke krugove , odstranimo krajeve i izvadimo koštice i spustimo u vodu koja vri nekoliko minuta. Izvadimo i ostavimo da se ocede.
Sipamo šećer i vodu i spustimo kriške u nju. Krčkamo( ne sme prokuvati) oko 15 minuta dok se sirup ugusti.

Izvadimo na žicu i pustimo da se dobro osuše. Pre upotrebe možete provući kroz sitan šečer

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Candied citrus

Candied citrus is a great addition to any cake or dessert. I made those for my lemon curd Pavlova.



Ingredients

1 large lemon
1 large orange
1 lime

• 2 cups sugar
• 
  
• Create

1. Using a mandoline or sharp knife, cut lemon, orange, and lime in thin slices; discard seeds and ends of the rind.
2. Bring a medium saucepan of water to a rolling boil. Remove from heat, and add all slices; stir until softened, about 1 minute. Drain.
3. Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add all slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
4. Transfer to a baking sheet lined with parchment. Let stand until ready to serve.
   

   

Laban Mutboukh ( Kuvani Jogurt) * Cooked Yogurt

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Interesantan recept iz Libanonske kuhinje . Ovakav jogurt dodaje se raznim jelima. Ja sam pravila sa jajima.

Sastojci

2 šolje običnog jogurta ( ne sme imati želatin)
1  belance dobro umućeno
2 kašičice gustina
1 kašičica soli

Priprema

Sipamo jogurt u šerpu
Dodamo umućeno belance
I so i gustin
Mešamo u jednom pravcu dok sve nije dobro izmešano
Sada na srednjoj temperaturi konstantno mešajuči u istom pravcu ( ovo je bitno), kuvamo dok se jogurt ne zgusne

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Laban Mutboukh ( Cooked Yogurt )

An interesting recipe from Lebanese kitchen that is used as an addition to different dishes. I have made eggs with it.


Ingredients

• 2cups plain yogurt (cannot have gelatin in it)
• 1egg white, beaten until frothy
• 2teaspoons cornstarch
• 1teaspoon salt
  
• 
  

Create

1. Place yogurt in a heavy saucepan.
2. Blend beaten egg white into the yogurt.
3. Add cornstartch& salt.
4. Stir in the same direction until well blended.
5. Place pan over medium heat and stir constantly with a wooden spoon.
6. Heat until it starts to boil, always stir in the same direction (this is important).
7. Lower heat and let it simmer 3-5 minutes until thick.

Berbere, Etiopijski začin, Ethiopian spice mix

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Čak i ovde gde ja živim teško je pronaći ovaj začin. To sam tek saznala kad sam htela da napravim jedno Etiopijsko jelo. Kad sam malo pretražila Internet videla sam da sastojke , 12 tačnije imam sve u špajzu. Pa evo da podelim sa vama.
Berbere je miks začina koji Etiopljani koriste za svoja dobro začinjena jela , pečeno meso i razne gulaše i paprikaše u koje umaću svoje lepinje , koje se zovu injere (recept za neka jela i ovaj hleb, kasnije na blogu).

Sastojci

1/2 kašičice peskavice (fenugreek)
1/2 šolj
e suvih čili pahuljica
1/4 šolje aleve paprike
1 Kašika soli
1 Kašika djumbira u prahu
1 kašičica crnog luka u prahu
1/2 kašićice kardamoma , mlevenog
1/2 kašičice  korijandera, mlevenog
1/4 kašičice oraščića u prahu
1/4 kašičice belog luka u prahu
1/8 kašičice karanfilića, mlevenog
1/8 kašičice cimeta u prahu
1/8 kašičice najgvirca

Priprema

Sameljemo zrnca peskavice, kardamoma, oraščića  i korijandera. Dodamo ostale sastojke i promešamo. Količina koju sam napravila biće dovoljna za više jela.

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Berbere, Ethiopian Spice mix

Even where I live it is hard to find this spice mix, ready-made.  However, when I looked what the ingredients are, I noticed that I have all of them in my pantry.. So, I will share it with you now.

Ingredients

1. • 1/2 teaspoon fenugreek
   • 1/2 cup ground dried  chiles
   • 1/4 cup paprika
   • 1 tablespoon salt
   • 1 teaspoon ground ginger
   • 1 teaspoon onion powder
   • 1/2 teaspoon ground cardamom
   • 1/2 teaspoon ground coriander
   • 1/4 teaspoon ground nutmeg
   • 1/4 teaspoon garlic powder
   • 1/8 teaspoon ground cloves
   • 1/8 teaspoon ground cinnamon
   • 1/8 teaspoon ground allspice
     

PREPARATION

1. Finely grind fenugreek, coriander, clove cardamom seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.
2. 
   
2. This quantity is enough for multiple dishes.

Breskva i djumbir džem* Peach and ginger jam.

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Radi se punom parom. Nema šerpi odmora, sprema se zimnica, I voće sve odjednom stiže ili se bar tako čini. Došla je na red breskva , pa slede opet šljive , druga vrsta nego ranije kad smo pravili Džem od šljiva i cimeta, onda kasjsije, a pravili smo pre neki dan granitu od lubenice, pa naravno sad i slatko od kora lubenice. 
Znam kod mnogih je zima ali možda vam nekad zatreba recept, kako ja to pravim.


Sastojci
1.5 kg zrelih breskvi
400 g šećera
2 veća komada (palac) djumbira
sok od 1 limuna

Priprema

Ja breskve oljuštim, izvadim koštice, uspem limunov sok i šećer i dodam djumbir. To ostavim u frižideru preko noći.

Sledećeg dana uspem sve u šerpu i na srednjoj temperaturi mešajući , krčkam oko 40 minuta. Imam onu specijalnu šerpu za džemove i nikako ne mogu da se setim, kome sam je prošle jeseni pozajmila, a mnogo mi je lakše u njoj, sigurna sam da kad i ne mešam redovno neće zagoreti. Tako da nema druge, moraću nabaviti novu.

Dok se džem krčka, sterilizujemo teglu, ja to u šerpi na šporetu ostavim da prokuva dobro, a pre toga sam teglu dobro oprala.

Kad je džem gotov , izvadimo djumbir i sipamo skoro punu i dobro zatvorimo.
Zaista divan džem sa daškom djumbira

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Peach and Ginger Jam

It looks like fruit is ripening all at ones and we are very busy preserving it for the winter. This time peach, then comes apricot, then another sort of plum than the one we used for Jam with cinnamon stick. Other day made granita and from watermelon skin made confiture. 


Ingredients

1.5 kg ripe peaches
1 lemon (juice)
2 pieces of ginger ( thumb size each)
400 g of sugar

Create

Peel the peaches, take the stone out. Add ginger, lemon juice and sugar. Mix and cover. Leave in fridge overnight

Next day put the fruit in a pan and on medium temperature, simmer about 40 minutes. Stir regularly. I use to have a proper jam pot for preserves, but can not remember who I borrowed it to, last autumn Was such a fine pot, even if I would not regularly stir it would not burn. Have to buy another one.
Sterilise your jar, which you cleaned beforehand. I let it in boiling water for several minutes
When the jam is done, remove ginger and put it in still warm jar.