Salata , komorač i poširani tamarilo*Poached Tamarilo and Fennel Salad

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Poćela sezona tamarila, jedna lepa egzotična voćkica koja se može servirati sveža uz  neki sladoled ili drugi desert, a i ovako poširana u salati. Komorač takodje jako volim.

Sastojci

6 komada tamarila crvenog  (ima i zlatne boje)
1 komad komorača
225 g mešane zelene salate
1/2 šolje balzamika
1 Kašika smedjeg šećera
1 Kašika manuka meda
1/2 šolje ulja od avokada ili maslinovo ulje
1 šolja crnog vina, so i biber po ukusu

Priprema

U vodi, vinu , šečeru i medu poširamo tamarilo. pre nego što ih spustimo u ovu mešavinu koja je provrela, yasečemo na dnu krstić d aih kasnije lakse oljuštimo.

Dakle , kada je tečnost provrela, spustimo tamarilo u to i samo par minuta  kuvamo, zatim sklonimo i ostavimo da se ohladi. Onda izvadimo i oljuštimo,

Komorać izrendamo tanko, pa redjamo salatu zelenu, komorač i na kraju poširan prepolovljen tamarilo. Kao dresing umešamo bazamik, med, so, biber i ulje i pospemo preko toga.

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Poached Tamarillo  and Fennel Salad

Its Tamarillo season. This little exotic fruit can be used as side with deserts or poached in wine and served with salads. Combined with fennel it is a real feast!

Ingredients

6 red tamarillos

1 fennel bulb large
225 gms mixed organic greens
1/2 cup aged balsamic vinegar (12 yr old)
1tbs sugar
1 tbs manuka honey
1/2 cup avocado oil
1 cup of red wine
Sea salt to taste
Fresh ground black pepper to taste



Create

Place a pot 2/3 full of water on to boil. Trim off stems of Tamarillos and with a paring knife make a small X on the bottom opposite side of stem. When water comes to a boil, plunge Tamarillos into for 20 seconds. Remove and place into ice water. Remove, and peel away skin. Cut into quarters and toss with ½ of balsamic vinegar and sugar. Let stand for 30 minutes. Meanwhile whisk together remainder of vinegar with honey and avocado oil. Season to taste with sea salt and pepper. Shave fennel as thin as possible. To serve, toss together marinating Tamarillos, fennel and greens. Season with salt and pepper. Arrange on 4-6 salad plates and serve immediately. Serves 4-6

Salata Caprese * Salad Caprese

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Jedna od vrlo jednostavnih salata koja se eto održala  od 1950 godine kaka ju je prvi put napravio  italijanski kuvar u Tratoriji Vinćenco. Pravljena je sa kravljom mocarelom jer na Kapriju nije bilo bufala. Ja sam ovd ekoristila bufalo mocarelu jer mi je ukusnija

Sastojci

4 veća zrela paradajza
400 g mocarele
rukohvat svežeg bosiljka
malo origana
so i biber , po ukusu
maslinovo ulje

Priprema


Nasečemo paradajz na kolutove, poredjamo mocarelu, posolimo pobiberimo. Pospemo bosiljak i origano i prelijemo maslinovim uljem

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 Salad Caprese

 The salad was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light lunch. They'd order a just-picked tomato and fresh fior di latte (cow's-milk mozzarella — no buffalo on Capri). The salad has evolved on the island to include a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, both local products; everywhere else in Italy it takes the form of tomato, mozzarella and basil.

The dressing is always a drizzle of extra-virgin olive oil — only. Vinegar would destroy the delicate flavor of the cheese and is never used. Because this salad is so simple, top-rate ingredients are imperative: Hothouse tomatoes and rubbery processed mozzarella are unacceptable

Ingredients

• 2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
• 1 pound fresh mozzarella, sliced1/4 inch thick
• 1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
• 1/4 teaspoon dried oregano, crumbled, if using arugula instead of basil
• 3 to 4 tablespoons extra-virgin olive oil
• fine sea salt to taste
• freshly ground black pepper to taste
• Create

1. On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.

Tajlandska salata od zelene papaje * Thai Green Papaya Salad

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Ovo je jako osvežavajuća i ukusna salata. Naravno ne može se svuda nabaviti zelena papaja ali ako je to slucaj koristite umesto toga drugo korenasto povrće , mozda i malo rendane jabuke  i dresing će dočarati ostalo.

Sastojci

5 Kašika soka od limete

3 Kašika  šećera od palme ili  smeđeg šećera

2 Kašike i 2 kašičice ribljeg ulja

2 kašike sušeneih kozica,

4 čena iseckanog belog luka

1  paprika

 1 1 / 2- do 1 3/4-kilogram zelene papaje, oljušteen, prepolovljene, pa isečene  žilijen

2 paradajza iseckana u kocke

1 šolja iseckanog svežeg korijandera 

2 zelena luka, vrlo tanko rezanih

1 sveže crvene tajlandske cili sa semenkama, sitno iseckane 

2 Kašike  seckanog slanog kikirikija

Priprema

Umešamo prvih 5 sastojaka u posudi. Ovo nam je dresing za našu salatu

Izrežemo žilijen papriku i očišćenu papaju, Stavite u veliku posudu. Dodajte paradajz,korijander, zeleni luk, čili.

Sipamo dresing na to pa promešamo . Pospemo iseckanim kikirikijem

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Thai Green Papaya Salad

Very refreshing and tasty salad. Even if you an not lay your hands on green papaya , you can use other root vegetable and add some apple. Dressing is the king of this salad.

Ingredients

5 tablespoons fresh lime juice

3 tablespoons (packed) palm sugar or golden brown sugar

2 tablespoons plus 2 teaspoons fish sauce

2 tablespoons dried shrimp, chopped

4 garlic cloves, minced

1 long pepper

1 1 1/2- to 1 3/4-pound green papaya, peeled, halved, seeded

2 tomatoes in cubes

1 cup chopped fresh cilantro

2 green onions, very thinly sliced

1 fresh red Thai cili with seeds, thinly sliced

2 tablespoons coarsely chopped salted peanuts

Create

Whisk first 5 ingredients in medium bowl. Set dressing aside.

. Using julienne peeler, peel enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chilli, and pepper . Pour dressing over; toss. Sprinkle peanuts over and serve.

Salata , tunjevina ,cvekla, rukola

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Leto je . Vreme da se tamani što više zeleniša. Kad se doda još i  meso ili riba, to je ceo ručak. Kao ovde. Ja posebno volim cveklu kad je ispečem onako neoljuštenu u rerni.


Sastojci

200 g tunjevine u ulju , iz konzerve
1/2 iseckanog crvenog luka
2 trdo kuvana jaja
sok od pola limuna

so i biber
3 Kašike majoneza
Veći rukohvat rukole
2 pečene cvekle

Priprema

Neoljuštene cvekle zavijemo u srebrnu foliju i pečemo u rerni oko 30 minuta na 220 stepeni Celzija.
Ovako pečena cvekla nije samo ukusna nego se i ljušti bez problema.
Skuvamo jaja, oko 7 minuta.
U činiju umešamo tunjevinu,iseckani luk, majonez, so,biber i malo limunskog soka.
Oljuštimo jaja pa isečemo na četvrtinke
Oljuštimo cvekle pa isečemo na kocke

Sve lepo poredjamo na tanjiru i dodamo rukolu sa strane

Serviramo sa kriškama limuna

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Tuna salad with rocket and rosted beetroot

It is summer. Perfect time to use all delicious greens and vegetables. If you add couple of boiled eggs , it easy becomes a tasty lunch. I find that oven baked beetroot, not only taste better but is easier to peel.

Ingredients

200 g of tuna in oil, from the can

1/2 chopped red onion

2 hard boiled eggs

juice of half a lemon



salt and pepper

3 spoons of mayonnaise

Some rocket leaves


2 roasted beets

Create


The unpeeled beets covered into silver foil and baked in oven for about 30 minutes at 220 degrees Celsius.
 Baked oven is not only delicious but it also peels without any problems.

We cook eggs, about 7 minutes.

In the bowl mix tuna, chopped onion, mayonnaise, so, pepper and a little lemon juice.

Peel the eggs and cut it into quarters

We peel the beets and cut into cubes



We arrange nicely on a plate and add some rocket on the side

Proleće *Spring

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Ova divna salata nije samo divna za gledanje već budi sve ukuse. Prženo povrće, ukiseljeno, pečeno, sveže i začinske biljke. Sve doprinosi  da uživate ne samo gledajući već i probajući. U jesen npr možete koristiti povrće i voće koje je onda pristupačno.

Sastojci

3 cvekle
3 rotkvice
pola krastavca
1 paradajz
1 jaje
1 mlad beli luk
rukohvat mirodjije i korijandera
so i biber , po ukusu,
3 tamarila
zrna nara
jestivo cveće
2 bele rotkvice
vezica zelja
1 patlidžan
1 praziluk
crvena, naranžasta i zelena paprika

Priprema

Povrće isečemo na sitne komade. Cveklu zamotamo celu u srebrnu foliju i pečemo u rerni oko 30 minuta. Onda je oljuštimo i isečemo na kocke.
Rotkvice prepolovimo i krastavac isečemo na kocke pa ukiselimo sa malo soli , jabukovog sirćeta i malom kašičicom šećera.

Dno tiganja premažemo debljim slojem putera i poredjamo ostalo isečeno povrće pa na srednjoj temperaturi pržimo povremeno okrećemo.

U manjoj šerpi sipamo 1/4 šolje šećera i vodu . Pre toga zasečemo na vrhu tamarilo i spustimo ga u vodu koja kuva oko 30 sekundi, jer ćemo ga tako lako oljuštiti. Isečemo ga na kriške i spustimo u sirup od šećera i vode , dinstamo oko 15 minuta.

Salatu slažite po želji dodajte začinske biljke, zrna nara, so i biber i jestivo cveće. Dobrodošli u proleće!

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Spring

What a great plate to look at. It envokes all your sences . There are vegetables, braised, fruit in syrup, pomegranate seeds, fresh herbs and fresh vegetables. Some edible flowers too.

In autumn you can use what is available than which would mostly be root veg. 

Ingredients

3 red beets
3 tamarilos
1 leek
1 eggplant
fresh dill and coriander
salt and pepper to taste
red, green and orange capsicum
1 young garlic
edible flowers
seeds of pomegranate
1 toamto
3 radishes
swiss chard
half cucumber
1 hard boiled egg
1 tomatoe

Create

Cut the vegetable in small stripes or  dices. Pickle diced cucumber and halves of radish in some apple vinegar , salt and sugar.
Pack red beets in silver foil and bake in the oven for 30 minutes. When done, peel them an cut them in halves.
In a big baking pan put a layer of buter on the bottom and spread it out to cover the pan.
On low heat braise other vegetables for 5 minutes. turning once.
Make sugar syrup by puting 1/4 cup of sugar and 1 cup of water and when the sugar is dissolved, put peeled and cut tamarilo in it and let simmer for 15 minutes.. Easiest way to peel tamarillo is to cut a cross on top and sumerge it in boiling water for 30 seconds

Arrange alla your vegetables the way you like it. Decorate with fresh herbs, pomegranate seeds and edible flowers. Welcome spring .

Azijska govedja salata* Asian beef salad

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Jedna brza veoma ukusna salata i nisko kalorična ali i puna vitamina.

Sastojci


1/2 limete (sok)
1 paprika isečena na kriške
1/2 krastavca isečenog na tanke kolutove
1 šolja mladog spanaća
2 kašičice susam ulja
2 kašičice ribljeg ulja
2 kašičice susama
1 kašičica meda
300 g govedine
100 g pirinčanih tankih rezanaca

Priprema

Napravimo marinadu od ribljeg ulja, meda i susam ulja i sok od limete. Stavimo govedinu da se marinira oko 10 minuta , okrećemo meso povremeno.

U tiganju propržimo susam pa dodamo mariniranu govedinu i na srednjoj temperaturi pečemo 3 minuta sa svake strane. Ostavimo meso da odmori nekoliko minuta

Vrelu vodu sipamo preko rezanaca i ostavimo da stoji 2 minuta. Ocedimo

Sve povrće sipamo u činiju prelijemo malo susam ulja , dodamo govedinu isečenu na kriške i pospemo susamom

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Asian Beef Salad

Quick, low calories and full of vitamins

Ingredients


1/2 lime  (juice)1/2 thinly sliced cucumber
1 pepper sliced
1 cup young spinach leaves
2 tsp fish sauce
1 tsp honey
2 tsp sesame oil
300 g of steak ( sirloin or rump)
100 g of rice vermicelli
1/2 tsp of sesame seeds

Create

Place lime juice, fish sauce, honey and sesame oil in a medium bowl, whisk to combine

Add steak and marinate for 10 minutes, turning regularly

Place vermicelli in a bowl, pour boiling water over it and stand for 2 minutes. Drain and set aside

Heat little oil in a pan on medium heat. Add sesame seeds and toast for 1 minute. Remove from pan and set aside.

Add steak to fry pan and cook for 3 minutes on each side. Remove from heat and rest for  a few minutes before slicing

Toss vermicelli, cucumber, pepper, spinach and some sesame oil in a bowl. Add steak and top with sesame seeds.

Azijska salata sa svežom tunjevinom* Asian Seared Tuna Salad

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Obožavam tunjevinu. Najradije je jedem svežu, tek malko zapečenu. I najradije kao ovde u salati.

Sastojci


Salata

2 Kašike Soja sosa
2 Kašike Pirinčanog sirćeta
1 Kašika Mirin ( pirinčano vino)
1 Kašika meda
2 kašičice rendanog djumbira
1 kašičicaa tamnog ulja od susama
3 šolje narezane radičio salate
1/2 šolje iseckanog mladog luka
2 kašičice susama

Tunjevina

300 grama sveže tunjevine
1 kašičica tamnog ulja od susama
3/4 kašičice najgvirca
ptrstohvat soli i sveže mlevenog crnog bibera

Priprema

Napravimo dresing miksajuć isve začine i ulja. Pospemo preko radičio salate

Tunjevinu utrljamo začinima, krajeve provućemo kroz ulje, pa kroz susam. U dobro zagrejanom tiganju pečemo 2 minuta sa svake strane

Stavimo na salatu


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Asian seared Tuna Salad

I love tuna. Fresh tuna. And preferably in a salad like here



Ingredients

• Salad:
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon mirin (sweet rice wine)
• 1 tablespoon honey
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon dark sesame oil
• 3 cups shredded napa  radicchio
• 1/2 cup chopped green onions
• 2 teaspoons sesame seeds, toasted
• Tuna:
• 1 teaspoon dark sesame oil
• 3/4 teaspoon five-spice powder
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 300 g  tuna steaks (about 1 inch thick)
• 
  
• Dodatak
• 1 francuska vekna od koje napravimo krostini
  
  
• 
  

1. Combine all ingredients for the dressing and pour over radicchio 
2. To prepare tuna, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Combine five-spice powder, salt, and pepper; rub over tuna. Oil ends and put them through sesame seeds Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Let stand 2 minutes. 
3. 
4. Add to salad.Serve with crostini on side

1. 
   
2. 
   

Safran začinjena pileća salata* Saffron chicken and herb salad

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Evo još jednog divnog recepta od Otolengija. Kao i uvek iznenadi vas sa sastojcima kao što je ovde pire od kuvane pomorandže, ali uz dodatak svih začinskih biljaka i začina sve se spoji u divne arome

Sastojci

1 pomorandza
50 g meda
1 kašičica safrana
1 Kašika belog vinskoog sirćeta
oko 300 ml  vode
1 kg pilećeg belog mesa, bez kosti i kožice
4 Kašike maslinovog ulja
2 mala komorača, sitno narezanog
15 g korijander lsitova, svežih
15 g lista od bosiljka svežeg
15 komada listića nane
1 crvena čili papričica, sitno iseckana
2 Kašike soka od limuna
1 čen belog luka, sitno iseckan
so i sveže mleven crni biber

Priprema

Predgrejemo rernu na 180 stepeni C
Isečemo pomorandžu, ostavimo koru ali izvadimo semenke. pa u toliko vode da pokriva komade skuvamo dodajuči safran, med i sirće. Na laganoj temperaturi krčkamo oko sat vremena.
Dobićete meku pomorandžu i oko 3 Kašike gustog sirupa
U blenderu izmiksamo pomorandžu i sirup i glatku masu. pire.

Pileće meso dobro posolimo i pobiremo pa na polovinu maslinovog ulja , prvo propržimo oko 2 minuta i zatim stavimo u rernu 15 do 20 minuta.

Kada je pile gotovo i malo se ohladilo ali još uvek toplo, iskomadamo ga rukom i stavimo u činiju. Na to sipamo polovinu pirea od pomorandže.

Drugu polovinu možete čuvati u frižideru nekoliko dana pa dodati kao salsu uz neku ribu, npr. losos

Dodamo ostatak povrča, začinsko bilje, so , biber, limunov sok i maslinovo ulje.
Pažljivo promešamo

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Saffron chicken and herb salad

Another great recipe from Ottolenghi with his own twist of adding orange mash to it. With all the ingredients it blends so well in one great salad


Ingredients

1 orange
50g honey
tsp saffron threads
1 tbsp white wine vinegar
about 300ml water
1kg skinless chicken breast
4 tbsp olive oil
2 small fennel bulbs, thinly sliced
15g picked coriander leaves
15g picked basil leaves, torn
15 picked mint leaves, torn
2 tbsp lemon juice
1 red chili, thinly sliced
1 garlic clove, crushed
salt and black pepper

Create

Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Trim and discard 1cm off the top and tail of the orange and cut it into 12 wedges, keeping the skin on. Remove any pips. 
Place the wedges in a small saucepan with the honey, saffron, vinegar and just enough water to cover the orange wedges. Bring to the boil and simmer gently for about an hour. At the end you should be left with soft orange and about 3 tablespoons of thick syrup; add water during the cooking if the liquid gets very low. Use a food processor to blitz the orange and syrup into a smooth, runny paste; again, add a little water if needed.
Mix the chicken breast with half the olive oil and plenty of salt and pepper, and place on a very hot, ridged griddle pan. Sear for about 2 minutes on each side to get clear char marks all over. Transfer to a roasting tin and place in the oven for 15–20 minutes, or until just cooked.

Once the chicken is cool enough to handle but still warm, tear it with your hands into rough and quite large pieces. Place in a large mixing bowl, pour over half the orange paste and stir well. (The other half you can keep in the fridge for a few days and would make a good addition for herb salsa to serve with oily fish such as mackerel or salmon.) Add the remaining ingredients to the salad, including the rest of the olive oil, and toss gently. 

Taste, add salt and pepper and, if needed, some more olive oil and lemon juice.