Ananas punjen sirom i pekan orasima *Pineapple cream cheese ball with pecans

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Ovde  je uobičajeno na susretima krajem godine,  da se posluži i ovako spremjen sir. Ako ne možete naći pekan orahe, možete koristiti i obične ili bademe. Lako i lepo izgleda na stolu.

Sastojci

225 g krem sira
1/2 šolje kisele pavlake
225 g rikote
100 g svežeg ananasa sitno iseckanog
1/4 crvene paprike, sitno iseckane
1 grana celera , očišćenog i vrlo sitno iseckanog
1 /4 šolje seckanih pekan oraha
1/4 šolje sitno seckanog , svežeg peršuna
1 Kašika senfa
1/4 kašičica crnog mlevenog bibera
50 do 75 pekan oraha, polovine
1 ceo ananas

Priprema

Ananas presečemo na pola i izdubimo
U činiji umutimo krem sir, kiselu pavlaku i rikotu
Dodamo iseckani celer, papriku i ananas
Začinimo 
Punimo mešavinom sira , malo zaoblimo.Redjamo pravilno polutke pekana. Moj ananas nije imao naj lep zeleni vrh , pa sam koristila šišarku koja sam ukrasila zrncima nara.

Ovo možete napraviti i dan pre , pa ostaviti u frižideru ali bez pekan oraha, koje poredjate pre služenja

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Pineapple cream cheese ball with pecans

Here is tradition to make some of cheese ball as part of entertaining food at the end of the year. This one is very easy to make and look very nice on the table


Ingredients

225 g cream cheese
225 g ricotta
1/2 cup sour cream
100 g frsh , finely chopped pineapple
1 stick celery, peeled and cut finely
1/2 red bell pepper, cut in small pieces
1/4 cup chopped pecan nuts
1/4 cup finely chopped parsley
1 Tablespoon mustard
1/4 tsp black pepper
50 to 75 pecan halves
1 Fresh pineapple

Create

Cut pineapple in halve and take flesh out

Mix crem cheese, sour cream and ricotta till smooth.
Add celery, pepper and pineapple
Season
Mix well than fill the hollowed half of pineapple

I could not find one with the nice green crown, so I used pinecone, which I decorated with pomegranate seeds

You can make this in advance and leave in firidge till next day.In that case, top is covered in pecan halves ,next day , just before serving

Sveža riba na Polinezijski način * Raw Fish ,Polynesian style

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Jedno divno predjelo, naročito kad ga spremate od sveže , tek ulovljene ribe. Riba ustvari ne bude sirova, jer  se procesom mariniranja u linunu i skuva. Može se koristiti svaka bela riba, koja je mesnata.


Sastojci

500g ribe, isečene na sitne komade
3 do 6 limuna ili limete, sok
1 konzerva , 400 g kokosovog krema
1/2 vezice zelenog luka, isecjkanog
1 konzerva mango, isečen na kocke
1 avokado, očišćen i isečen na komade
1/2 crvenog luka, iseckanog
1 crvena babura, iseckana na kockice
2 crvene čili papričicce, očiščene od semena i sitno iseckane
6 čeri paradajza, četvrtinke
So i biber, po ukusu

Priprema

Isečemo ruibu na sitne kocke, 1 do 1/2 cm

Stavimo u činiju, pa uspemo dovoljno soka od limuna, da sve prekrije

Ostavimo u frižideru da se riba marinira, oko 1 do 2 sata ili duže, ako volite da meso bude čvršće.

Dodamo kokosov krem.
Ko ne voli previše kiselo može prvo ocediti sok od limuna, ja moj ostavim

Sada dodajemo zeleni i crveni luk, avokado, mango, paradajz papriku i čili , pa sve posolimo i pobiberimo

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Raw Fish, Polynesian Style

This si such a nice first course and best if you have a fresh caught fish. I used heer snapper , but you can also use other fish  with firm flesh.

Fish in this dish is actualy not raw as it cooks during marinating in lemon or lime juice

Ingredients

500g fresh Snapper filets• 

Juice of 3-6 lemons or limes

• 1 tin (400g)  Coconut Cream (Use full coconut cream if you like this dish richer)

• 1/2 bunch of spring onions

• 1 avocado

• 6 cherry tomatoes quartered

• 1red bell peper, diced

1 can of mango slices

1/2 of red onion, diced

2 red chillies , deseeded and diced

• Salt and pepper to taste

Create

1. Cut fish into small cubes roughly 1cm to 1½ cm.

2. Place in a bowl with enough lemon juice to cover, and mix well.

3. Leave in fridge for 1 to 2 hours if you like the texture slightly firmer, or 3 to 5 hours if you prefer the fish cooked through.

4. Drain off lemon or lime juice optional (I like mine tart so I leave it in).

5. Add tin of coconut cream.

6. Add spring onion, tomatoes,mango, red pepepr, chillies and avocado and season with salt and pepper.

Witlof salata sa nar dresingom * Witlof salad with pomegranate dressing

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Ne znam da li ste nekad probali witlof. Ne znam ni kako da ga prevedem na Srpski. Samo znam da je veoma ukusan i hrskav , gorkast u salati ili kako ga Holandjani (gde sam ga prvi put i probala) prave, umotan u sir i šunku , pečen u rerni i preliven bešamel sosom. Kako god, najbitnije je da mu potpuno odstranite sredinu, cvrsto jezgro koje je nejestivo gorko!

Sastojci

2  Witlof
1/2 krastavca. očišćeno od semena i iseckano na kockice
1 madarina
1/2 granny smith jabuke, isečene na tanke listove
50 grama kozje fete
5 g pršute



Dreisng sa narom

2 Kašike semenki nara
1 Kašika soka od limuna
2 Kašike maslinovog ulja
1 usitnjen čen belog luka

Pripema

Sve sastojke za salatu pripremimo pa u slojevima redjamo na dubok tanjir
Od sastojaka za dresing umutimo sos i prelijemo preko salate

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Witlof Salad with pomegranate dressing

Before travelling hrough Holland I never tried witlof before. It is only in recent years that we can find it, sometimes in store in New Zealnd. And I bet you that Dutch who live here are growing it

Slightly bitter but crunchy in salads , Dutch prepare it by wrapping ham and cheese around it and baking it in the oven, Everzthing is that dunked in white sauce.
Main thing to remember which ever way you make it, is to remove the very ,very  bitter core



Ingredients

•  2 witlof
• 1/2 cucumber , diced
• 1 mandarin
• 1/2 granny smith aple, thinly sliced
• 50 g goats feta cheese
• 50 g prosuito
•  1 pomegranate dressing

Witlof salad dressing 

2 tablespoons pomegranate seeds

1 tablespoon lemon juice

2 tablespoons olive oil

1 clove garlic – peeled and bruised

Create

Prepare all vegetables and make layers.

Make dressing by mixing all ingredients from the list

Drizzle with pomeganate dressing

Salata od pasulja i tahinija * Salad with beans and tahini

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Salata od pasulja i tahinija

Ovaj recept sam videla u jednom od mojih novih Srpskih Kuvara: Svetogorski Kuvar. 
Veoma interesantan i inspirativan kuvar, koji se bazir ana vegeterijanskoj kuhinji i recepti su zaista fantastični


Sastojci

1/2 kg pasulja
2 glavice crnog luka, iseckanog
2 čena belog luka,iseckanog
origano
peršun, iseckan
maslinovo ulje
2 limuna, sok
mleveni biber
so
2 Kašike Tahinija*

Priprema

Za ovaj recept morate izabrati pasulj, koji nema debelu koru, brzo se kuva i neprosišpa svoju unutrašnjost kad mu opna pukne
Ja sam koristila Borletti pasulj

Kuvajte ga u slanoj vodi.Kada pasulj provri, procedite ga

U manajoj posudi pripremite preliv.Umutite tahini s alimunovim sokom. Po ukusu dodajte so i maslinovo ulje.
Kada je pasulj skuvan, prospite svu vodu, a pasulj prelijteovim sosom. Ostale sastojke, dodajte sirove, kao garnirung

*Tahini

Ja sam koristila gotov tahini, mada ga često i sama pravim, ovako:

Sastojci
1 šolja susama
3 Kašike ili više devičanskog maslinovog ulja

Od ovoga dobijete 3/4 šolje tahinija

Priprema

U većem tiganju sa debelim dnom(tučani je idealan za ovo), sipamo susam na visokoj temperaturi .Pržimo stalno mešajući. Susam lako zagori.

Kada je ispžen imaće lepu zlatno braon boju.
Ostavimo da se ohladi pa ga sipamo u blender.
Počnemo sa dodavanjem 3 Kašike maslinovog ulja. Blendamo pa dodajemo još ulja dok dobijemo gustinu koju želimo.
Tahini u dobro zatvorenom sudu možemo čuvati u frižideru nekoliko meseci



Ingredients

• 1 cup hulled sesame seeds
• 3 tablespoons or more extra virgin olive oil 
• This makes 3/4 cup tahini

Create

1. Heat a clean, dry cast iron or heavy duty skillet over medium high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily.
2. Once they're toasted, let them cool a few minutes then add them to a food processor.
3. Start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency .
4. Makes a little less than ¾ cup tahini paste, depending on how much olive oil you use.
5. Store the tahini paste in the refrigerator in an airtight jar. Will keep for several months.

Salata, pečena cvekla, pistaciji , feta * Roasted beetroot salad,pistachio and Feta

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Ovo je jedna lepa kombinacija za salatu. Ako cveklu ovako pečete u rerni ona dobije poseban ukus. Svi ostali sastojci će doprineti da potpuno uživate u ovoj ukusnoj salati


Sastojci

2 velike cvekle
1 šolja kockica ananasa
1/3 šolje mrvljenih pistacija
1 Kašika tečnog meda
60 g Feta sira mrvljenog
2 rukohvata zelene salate

Preliv

3 Kašike devičanskog maslinovog ulja
1 limun, sok
malo tečnog meda
1 kašičica balzamika
1 kašičica senfa

Priprema

Prvo ispečemo cveklu
Celu cveklu zavijemo u srebrnu foliju i pečemo na 240 stepeni Celzija, sat vremena
Kad je cvekla pečena oljuštimo je i isečemo na kriške. Pospemo med po njoj

Pripremimo preliv :maslinovo ulje malo soli i bibera, malo tečnog meda, senf i balzamik

Pre serviranja, dodamo ananas, zelenu salatu, i kockice ananasa
Pospemo prelivom i sipamo mleven pistacijo

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Roasted beetroot salad with feta and pistachio

If you roast beetroot for this salad , you will have one fine dish. Additional ingredients help lift the sweetness of beetroot.

Ingredients

2	Beetroot, purple, big, peeled and cut into 2cm-thick wedges
1 Tbsp	Maple syrup, or runny honey
2 Tbsp	Olive oil
1	Cup pineapple cubes
⅓ cup	Pistachio
60 g	Feta, goat or cow, crumbled
2 handfuls	Baby rocket

Dressing

3 Tbsp	Extra virgin olive oil
1	Lemon, juiced
1 tsp	mustard, heaped
1 tsp	Runny honey Roast you beetroot in silver oil on high, 1 hour Peel and slice in wedges. Toss through honey. Prepare dressing from olive oil, mustard, balsamic vinegar lemon juice salt and pepper. Before serving add salad leaves, pineapple cubes , feta and dressing. Sprinkle with chopped pistachio

Fingerfood, bukovača sir i jaja * Fingerfood, oyster mushroom, cheese and eggs

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Već sam u nekoliko postova pisala o tome da uzgajamo bukovaču na talogu kafe. Najbolji primerci idu u prodaju, a ostatak pojedemo. Taj ostatak nije ništa manje ukusan u sososvima, supama, sufleima ili kao ovde Fingerfood.

Sastojci

500 g bukovaće
1/2 crnog iseckanog luka
2 čena iseckanog belog luka
Malo začina
biber i so po ukusu
1 Kašika peršuna, iseckanog
100 ml pavlake
50 g feta sira
50 g rendanog kačkavačja
3 jaja
3 gotove kore za pitu
20 g putera za premazivanje kora

Priprema

Prvo iseckamo sitno bukovaču

Zatim stavimo prvo crni i beli luk i malo prodinstamo

Dodamo bukovaču, peršun i začin posolimo i pobiberimo

Dinstamo oko 10 minuta na srednjoj temperatu. Kad su gotove ostavimo da se malo ohlade
U medjuvremenu pripremimo jaja, sireve i pavlaku, sve dobro izmešamo, pa u to dodamo pečurke

Filo kore sečemo na trouglove i premažemo ih puterom

Zatim u mali mafinarnik koji smo takodje blago namastili stavimo prvo koru pa sipamo fil

Zatvorimo na vrhu i premažemop rastopljenim puterom

Pečemo na 220 stepeni Celzija 15 minuta dok kore lepo porumene

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I wrote couple of times about us growing oyster mushrooms on coffee grinds. Best goes for sale and the rest we use in our kitchen. The rest is not less tasty and ends up in soups, sauces, souffles or like here in Fingerfood.

Ingredients

500 g oyster mushrooms
1/2 onion, finely diced
2 cloves of garlic, finely diced
1TBSP of celery
salt and pepper, to taste
50 g feta cheese
50 g grated cheese
3 eggs
100 ml cream
3 sheets of Puff Pastry
20 g  butter for brushing the pastry

Create

Slice mushrooms in small pcs
First saute short onion and garlic than add mushrooms , salt, pepper and parsley.
Saute 10 minutes on medium
In the meantime prepare , eggs , cheeses and cream mixing all well together
When mushrooms are done, let cool slightly
Add to other ingredients
Cut your puff pastry in triangles and put them in small muffin tin
Brush with butter and fill
Close the top and brush with butter

Bake on 220 Degrees Celsius, 15 minutes until golden brown

Baka Jeleninia Pogača * Granny Jelena Bread

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Postala sam zavisnik. Ne od droge, alkohola, ,kocke ili nedajbože nekih drugih poroka, nego od You Tube videa Bake Jelene . Od kad sam je prvi put otkrila pa do danas , ne prodje njen novi video da ga ne pogledam.  Baka Jelena me podseća jako!, na moju baku , koja nije živa. Svojim blagim glasom, načinom kako sve objasni, jelima koje sprema, čak i neke sudove koje koristi bi mogli biti iz kuhinje moje bake. I na kraju izborpm priča koje nam pročita..mudrih priča.
U čast Bake Jelene i da proslavim pronalazak svežeg kvasca za koji sam dugo godina posle traženja mislila da ga jednostavno ovde nema, napravila sam Baka Jeleninu pogaču, koju ona zove Krofna pogača, a ja u njenu čast Baka Jelenina pogača

Ako sam vam probudila radoznalost ,Baku Jelenu možete pronaći  OVDE

Sastojci

1/2 l mleka, mlakog

600 - 700 gr brašna

kockica kvasca, 20 g

3 jaja

malo soli

malo ulja

1 kašika šećera

Priprema

Kvasac rastvoriti u malo mleka pa kad se istopi, dodati 2 jaja, malo izmućkati žicom pa dodati ostatak mleka i pola brašna.

Dobro varjačom izmešati pa dodati ostatak brašna da umesite srednje tvrdo testo. Istresti testo na radnu površinu pa ga dobro izmesiti da bude glatko.

Ostaviti ga u posudi pokriti da odmara 20 min. 

Premesiti ga i razviti oko 1 cm. debljine. Vaditi  kalupom krofne i zatim sastavljati po tri. Svaki krug namazati uljem

Debljom čačkalicim pritisnuti sredinu zatim skupi ivice prstima pa opet pritisni čačkalicom

Zatim opet skupiti ivice i pritisnuti da se dobije lep cvet 

Cvetove redjati u pleh pa kad se sve završi pokriti da naraste.

Naraslu pogaču premazati razmućenim žumancetom posuti susamom i zrncima krupne soli

Peći na 180 stepeni C 40 -45 min.

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Granny Jelena Bread

I became an addict. No, not from drugs, alcohol, gambling or some other Godverbid sins. But from videos on You Tube that Granny Jelena prepares. Since the first time I watched , there is no new one I would miss. Her calming voice, her cooking, even some of the dishes she uses, remind me of my beloved late grandmother.
And the wise stories she reads us after the recipe. The way she says good buy to us, sounds so genuine.
For the first time after searching for many years and giving up hope, I found Fresh Yeast

And in Grannys Jelena  honour and as a thank you for many hours of my enjoyment, I made my first bread with it. Granny Jelena calls it Donut Cake, I will call it Granny Jelenas Bread

If you are curious who this Granny is, you can see it HERE

Ingredients

1/2 l luke warm milk
600 to 700 g flour
3 eggs
1.2 cup oil
pinch of salt
1 blok (20 g) of fresh yeast
1 TBSP of sugar

Create
Dissolve yeast in little luke warm milk and 1 TBSP of sugar. Let it aside for couple of minutes. 
Than add 2 eggs and the rest of milk, Mix it well.
Add half of the flour, 1/2 cup of oil and pinch of salt.
Keep adding flour and knead now with hands. Till you get medium hardness in the dough.

Cover with plastic foil and let it rest on a dark warm place for an hour., or till doubled.

Roll out the dough till about  1 cm thick and with cookie cutter or glass top cut rounds out.
Oil each round on top. 
Put 3 rounds on the top of each other

Than with long stick press through the middle but not all the way,

Collect it together /see pic) and press again so your round becomes a flower.

Arrange in round oiled baking dish

When full ,brush some beaten egg on the top. Sprinkle with sesame seed and  salt. Cover with tee towel and let it rise again

Bake on 180 Degrees C for 40 to 45 min

Here is the original video with English text. Enjoy