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уторак, 19. јун 2018.

Pileći Kari * Chicken Curry


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Jedno od naših omiljenih jela. Brzo se sprema, a sa  začinima koji idu u to je zaista preukusno.

Sastojci

600 g pilećeg mesa bez kosti.
 So i sveže  mleven biber
2 1/2 kašičice  karija
3 Kašike ulja
1 crveni luk
4 iseckana čena belog luka
1 kašičica rendanog djumbira
1 kocka pileće supe
1 Kašika  gustina
2 kašičice šečera
1/2 šolje kokosovog mleka
1/2 šolje svežeg korijandera


Ja volim da  dodam i malo mladog krmpira i ponekad i grašak. Nekoliko čili papričica

Priprema

Ispržimo iseckan luki beli luk. Dodamo piletinu i sve začine i krčkamo oko 15 mnuta.
Pri kraju dodajemo korijander i kokosovo mleko.

Služimo uz basmati pirinač i ko voli mango čatni


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Chicken Curry




One of our favourite dishes. Easy to make and because of the great spices that go into it, amazingly tasty


Ingredients



  • 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
  • Salt and freshly ground black pepper
  • 2-1/2 teaspoons curry powder, divided
  • 3 tablespoons vegetable oil, divided
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 chicken cube
  • 1 tablespoon cornstarch
  • 1 tablespoon grated fresh ginger
  • 2 cups chicken broth
  • 2 teaspoons sugar
  • 1/2 cup coconut milk
  • 1/4 cup chopped fresh coriander

Sometimes I add young potatoes or frozen peas or some tomatoes and sure couple of chillies

Create

  1. Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
  2. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken in  a clean bowl and set aside


  1. Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
  2. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened about 5 minutes.
  3. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through a few minutes. Off the heat, stir in the yoghurt and coriander then season with salt and pepper, to taste. Serve with basmati rice and if you like mango chutney
* I used coconut milk instead of yoghurt

понедељак, 11. јун 2018.

In Memoriam Anthony Bourdain 25 Juni 1956 _ 8 Juni 2018



Verujem da su mnogi od vas kao i ja bili šokirani večću da je Antoni izvršio samoubistvo za vreme svog boravka u Francuskoj. Bilo mu je 61 godina.

Meni je on predstavljao simbol čoveka koji se izborio da se obore mnoga pravila u gastronomiji. Mislim da je , iako tek poznat od svoje 40te godine života imao fantastičnu karijeru, da je kroz kuhinju video mnoge zemlje od kojih u neke nikada nećemo stići osim preko njegovih reportaža. 

Na mene je delovao kao jaka ličnost ali to je ono što su nam mediji predstavjali. Niko nema uvid u ljudsku dušu i kakve mračne tajne se tu kriju.

Da li je to možda onaj momenat kad dostigneš u svom životu neki vrhunac pa ti se sve ostalo čini besmisleno?

U svakom slučaju je šteta da nije pokušao da potraži pomoć. Počivao u miru.



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Ukoliko vi poznajete nekog koji se bori sa takvim demonima uputite ga da potraži pomoć.

Centar SRCE

Ukoliko želite da razgovarate o onome što vas tišti, možete nas kontaktirati putem:

недеља, 03. јун 2018.

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.

четвртак, 31. мај 2018.

Zapečena Zitoni pasta sa ljutim kobasicama / Baked Zitoni with spicy sausage



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Svaka provincija u Italiji ima neki svoj specijalitet ili vrstu paste. Ziti ili Zitoni vode poreklo iz Campanie. Priča se da se u nedelju ujutru ako vam je otvoren prozor svud moye cuti kako se lomi ova dugačka pasta po sokacima Napulja . Zitoni imaju mladju sestru Ziti koja je kratka. Vi možete a ne morate Zitoni lomiti već kuvati cele kao što sam ovde uradila ja.


Sastojci

500 g Zitoni
5 komada Italijanske ljute kobasice Izvadimo iz creva)
4 čena iseckanog belog luka
1 konzerva sitnog paradajza ili pardajz pirea
1 kašičica soli
1 1/2 kašičica šećera
1/4 kašićice paprika pahuljica
1 šolja pavlake
200 g sveže mocarele
1/3 šolje iscepkanog svežeg bosiljka



Priprema

Pastu skuvamo u dubokom loncu u zasoljenoj vodi, oko 15 minuta


 Kobasice izvadimo iz creva pa na malo ulja viljuskom izmrvimo i pečemo. Dodamo: beli luk, so, šećer bosiljak, i pahuljice paprike, Kad je meso ispečeno, dodamo paradajz pire. Promešamo.


Slažemo u dublju posudu/pleh.  Prvo sipamo na dno mešavinu mesa i paradajza.
Naredjamo zatim red Zitoni, koji smo ocedili, pa opet ostatak mesa i paradajza.

 Ulijemo pavlaku, pa a vrh naredjamo mocarelu koju smo isekli na kriške.

Pečemo u rerni oko 15 minuta dok se mocarele ne istopi idobije lepu zlatnu boju


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Baked Zitoni with spicy sausage





Ziti and Zitoni from Campania;   “It is said that on Sunday mornings, the noise of women breaking ziti by hand can be heard in the alleys of Naples” Quintessentially Neapolitan, Ziti or Zitoni are THE pasta for feasts and holidays in Campania. The famously sumptuous Campanian pasta dish is baked zitoni with spicy sausage.






Ingredients


  • 1 lb zitoni noodles
  • 1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
  • cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 teaspoon salt
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup heavy cream
  • 200 g fresh Mozzarella
  • 1/3 cup chopped fresh basil, plus more for serving
  • 8 oz whole milk mozzarella cheese, shredded (about 2 cups)

Create


  1. Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.

  1. Preheat the oven to 450°F and set the oven rack in the middle position.
  1. Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes
  2. Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, about 15 minutes. Sprinkle with more basil and serve.



субота, 26. мај 2018.

Sultanova slatka Sarma / Paša Lokum


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Možda ste primetili da sam u poslednje vreme pripremila više recepta iz Bosanske kuhinje. Razlog tome je što sam dobila Bosanski Kuvar i neka jela i poslastice su me posebno zainteresovale. Ova jdesert je jako lako napraviti , najveći posao ako se tako može nazvati, je napraviti puding od čokolade. Krajnji rezultat nije samo ukusna poslastica, već i jako dekorativno izgleda kad je poslužite.


Sastojci
  • 1 litar mleka
  • 150 grama šećera
  • 100 grama gustina
  • 70 grama brašna
  • 30 grama kakaoa
  • 250 ml slatke pavlake
  • 200 grama kokosa
  • 50 gr putera

Priprema

Pomešati gustin, brašno, šećer, kakao, vanilin šećer i 200 – 300 ml mleka.

Preostalo mleko staviti da provri.
Dok čekamo u veliki pleh posuti sav kokos i rasporediti ravnomerno po celoj tepsiji.

Kad mleko provri zakuvati smesu i mešati.
Prvo je retka, pa ima malo grudvica, pa se stegne i grudvice nestanu.
Skloniti sa vatre i dodati puter pa mešati dok semasa ne sjedini. 
Preko kokosa sipati puding

Šarajte svuda, po celoj tepsiji, da što manje razvlačite.
Kada uspete i razvučete ravnomerno svuda ostavite da se ohladi, pa stavite 30 minuta u frižider.
Ulupajte slatku pavlaku pa premažite preko pudinga .
Isecite u štrafte i uvijajte do pola štrafte.
Uvijete u krug, pa presečete.
Desnom rukom držite a levom nožem presečete.
Svaku sarmu još malo uvaljati u kokos koji je ispod i posuti još sa tim kokosom.

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Pasha Locum

Maybe you noticed I have made lately few dishes with Bosnian online. Reason being that I got Bosnian Cookbook gifted to me and I liked some of the Recipes, which I will be sharing with you. This dessert is very easy to make and is not only tasty but looks great when you served it.


Ingredients

1 l milk
150 g sugar
100 g cornflour
70 g flour
50 g butter
30 g cocoa
250 ml cream
200 g shredded coconut


Create
First, mix all dry ingredients and add little milk.

Boil the rest of the milk and when boiling, slowly add dry ingredients. Mix while cooking and till your pudding is smooth.

In the meantime use your baking dish (flat) and spread coconut evenly.

When the pudding is done pour it evenly over coconut and with a spatula slowly even it.

Let it cool down on the kitchen bench and after put it in the fridge for approx 30 minutes.

Take out of the fridge and cut lengthwise lines about 6 cm wide. Carefully roll the mixture. Sprinkle with some more coconut and serve




петак, 25. мај 2018.

Prženi kupus , slaninica / Fried cabbage and crispy bacon



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Poznato je da sam ja veliki ljubitelj kupusa , kako god da je spremljen. Ovo sam skoro jela u jednom kineskom restoranu i naravno tako mi se dopalo da sam ga napravila i kd kuće. Pecivo sam kupila gotovo mada nameravam da se i na tome oprobam. Ono je vrlo meko i sasvim pogodno da se napuni nekim finim stvarima.


Sastojci

1/2 glavice većeg kupusa
4 komada nedimljene slanine
50  putera
1 Kašika suvog začina
2 Kašike maslinovog ulja
1 Kašika soja sosa
1/2 šolje vode


Priprema

Zagrejemo u tiganju puter i maslinovo ulje. Kupus isečemo na tanke režnjeve. Sipamo u tiganj,
prodinstamo nekoliko minuta. promešamo.

 Dodamo suvi začin, soja sos i vodu i dinstamo još desetak minuta na srednjoj temperaturi.



U medjuvremenu  slaninu poredjamo na pek papir i u rerni na 220 stepeni Celzija pečemo dok ne bude sasvim hrskava. ( oko 15 minuta)

Ja sam servirala uz kinesko pecivo i svinjske šnicle.



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Fried cabbage , crispy bacon





It is not a secret that cabbage is my favorite whichever way its prepared. I had this other day in a Chinese restaurant and decided to make it at home. I served it with Chinese buns which I bought , but will give it a try some other time at home.

Ingredients

1/2 of big cabbage
4 slices of raw bacon
1/2 cup of water
1 Tablespoon dry spices
1 Tablespoon soy sauce
50 g butter
2 Tablespoons olive oil

Create

Slice cabbage thinly. Bake till crispy (approx 15 minutes)

Heat butter and olive oil in a pan. Add cabbage and saute on medium temperature for few minutes. Add water , soy sauce and spices and cover. Saute further 10 minutes.

In the meantime arrange bacon on a baking tray with baking paper and bake on 220 Degrees Celsius for approx 15 minutes or till crispy.


I served it with Chinese bus and pork schnizel.






понедељак, 21. мај 2018.

Urmašice na češalj / Urmašice , oriental cookie



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Odavno se spremam , ne na daleke pute (mada i to nameravam uskoro), već da spremim ovu bosansku poslasticu. Kada sam videla ovaj recept kod  blogo koleginice Sabi, tj način spremanja  na češalj, odmah sam rešila da i ja tako napravim,  jer zaista prelepo izgleda. Ne brinite češalj sam kupila nov :)

Sastojci


  • 250 gr putera
  • 1 jaje
  • 1 prašak za pecivo
  • 1 čaša jogurta
  • malo soli
  • 450 gr oštrog brašna
  • 100 g celih badema

Za sirup:
  • 600 gr šećera
  • 500 ml vode
  • 1 limun

Priprema

Za sirup, pomešajte vodu i šećer, zatim dodajte limun isečen na kolutove. Kada voda počne da vri, kuvati 8-10 minuta, zatim skloniti sa ringle i ohladiti.
Umutiti puter i jaje, zatim dodajte jogurt i nastavite da mutite. Na kraju, postepeno sipajte brašno kome ste prethodno dodali prašak za pecivo i so. Promešajte varjačom da dobijete kompaktnu smesu.

 Od smese odkidajte testo veličine većeg oraha. Lopticu istanjite i stavite na češalj, zatim pritisnite.

Uvijte u polukrug ( vidi sliku), zatim u sredinu utisnite badem. Ko voli može ih puniti i sa mlevenim orasima, pistacijima i sl.


Urmašice slažite na ne podmazan pleh. Pecite u zagrejanoj rerni na 200 °C dok ne dobiju lepu rumenu boju. Dok su vruće, prelite sa ohlađenim sirupom.


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Urmasice, oriental cookie

To be more precise this is for me memory of divine Bosnian cookie. I was planning to make it for a long time, but after I saw it on a blog of my friend Sabi I decided to give it a go. I particularly like the way those look after the dough is put on a comb ( dont worry, I bought a new comb for this purpose).
Do not know how to translate the name but you will see it is not difficult to make and sure worth trying.

Ingredients
250 g butter
450 g flour
1  egg
1 tsp baking powder
1 cup of unsweetend yoghurt
pinch of salt
100 g whole almonds
Sugar Syrup
500 ml water
600 g sugar
1 lemon

Create
To make sugar syrup, put sugar in water and add sliced lemon. Boil for 8 to 10 minutes than set aside to cool.
To make  the dough beat egg and butter till smooth. Than add flour with baking powder andpinch of salt and mix with cup of ypghurt to a soft dough.
Make balls of dough lightly bigger than a walnut. Press it against the comb* see pics, and make half moon. Put almond in the middle. Some people also make filling of walnuts, pistacio or similar.

Bake i preheated oven at 200 Degrees Celsius, till  those are golden brown. Pour on warm cookies cold sugar syrup.


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