среда, 16. август 2017.

Bečka šnicla *Wiener Schitzel



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Jela sam bečku šniclu i u Austriji i u Nemačkoj i velika razlika je u pripremi. U nemačkoj se meso tanji, izlupa, u Austriji se koristi meso koje je već tanko isečeno. Lično mi se više dopada austrijski način. Bečku smo služili sa kriškom limuna, mešanom kupus salatom  i irskim krompir pireom sa povrćem, za koji recept možete videti  OVDE.

Sastojci

4 juneće šnicle
1 jaje
4 Kašike brašna
4 Kašike prezli
so i biber
Ulje za prženje


Priprema


Šnicle posolimo, provučemo kroz brašno, ulupano jaje i prezle.

 Dobro zagrejemo ulje i pečemo oko 3 minuta., pa okrenemo i pečemo još 3 minuta
Čitavo vreme , kašikom zalivamo šnicle


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Wiener  Schnitzel




I ate Wiener schnitzel in Austria and Germany. The big difference is that German beat their meat to get it thin, Austrian just cut them thin enough.  I prefer Austrian way. We served this dish with  slaw and Irish mash with Kale for which you can see recipe HERE


Ingredients


Ingredients
4 veal cutlets
1 egg
4 Tablespoons flour
4 Tablespoons breadcrumbs
Salt
Oil for frying


Create

Salt them. Turn the slices in flour, then in beaten eggs and then in breadcrumbs. Don’t press the covering, it should be loose around the meat when cooked.


 Heat oil in a frying pan, enough oil to let the slices swim in hot oil. Fry 1 slice until it is golden brown on one side, then turn it. Fry 3-4 minutes more then remove from pan. Serve each slice with a large lemon slice to squeeze over the schnitzel.

петак, 11. август 2017.

Colcannon. Irski pire sa povrćem* Irish potato mash with kale



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Veoma ukusna kombinacija krompir pirea sa povrćem. Ja sam koristila livadski kupus , a može se koristiti i druga vrsta povrća.

Sastojci

2 veća krompira
200 g batata
1 zeleni luk
5 Kašika putera
3 šolje livadskog kupusa
1 šolja pavlake ili mleka



Priprema

U dosta slane vode skuvamo oljušten krompir i batat, oko 20 minuta
u puteru prodinstamo  livadski kupus oko 4 minuta. Dodamo isečen mlad luk i dinstamo još oko minut
Napravimo krompir pire dodamo zeleniš, pavlaku i puter i dobro promešamo



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Colcannon

 It's a mixture of creamy mashed potatoes and usually kale or cabbage.

Ingredients




  • 2 russet potatoes (2 to 2 1/2 pounds), 200 g sweet potatoes, peeled and cut into large chunks
  • Salt
  • 5-6 Tbsp unsalted butter (with more butter for serving)
  • 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
  • 3 green onions (including the green onion greens), minced (about 1/2 cup)
  • 1 cup milk or cream


  • Create



    1 Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.
    Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
    2 Cook the greens and the green onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens.
    Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.
    Add the green onions and cook 1 minute more.
    3 Mash the potatoes with milk or cream, add greens: Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
    Use a fork or potato masher and mash the potatoes, mixing them up with the greens.
    Add salt to taste and serve hot, with a knob of butter in the center.


    понедељак, 07. август 2017.

    Ciabata bez mešenja * Ciabatta without kneading


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    Vrlo jednostavan, preukusan hleb, bez imalo muke. Inače u prevodu reč ciabata na italijanskom znači papuča za parket :)


    Sastojci

    4 šolje brašna
    1/ kašičice suvog kvasca
    1/2 kašičica soli
    2 šolje tople vode



    Priprema

    Sve sastojke dobro izmešamo dok dobijemo prilično lepljivu masu. Pokrijemo činiju i ostavimo na normalnoj temperaturi da stoji oko 18 sati  ( ne duže)

    Pokvasimo radnu površinu, stavimo plastičnu foliju, pa izručimo na to testo. Oblikujemo ga u duguljastu điroku venu

    Ravan pleh pospemo projinim brašnom, pa premestimo testo na to i pospemo brašnom. Ostavimo da stoji još dva sata. Testo če narasti ali u širinu.
    Stavimo da se peče na 220 stepeni C oko 35 do 40 minuta

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    Ciabatta without kneading


    If you did not know word ciabatta in Italian when translated would mean wooden floor slipper :)

    Ingredients

    4 cups of flour
    2 tsp of dry yeast
    1 1/2 Tsp of salt
    2 cups of warm water

    Create

    Such an easy bread to make. You only need time. No kneading just mix the ingredients and let it stand for 16 hours. When it is ready wet your working surface with water, put plastic foil on it and pour your sticky dough on it. Shape it in Ciabatta and sprinkle some flour on top and let it rise again for 2 hours. Well, it will more spread in wide but do not worry. Let ciabatta slide from the plastic foil onto your flat baking tray which you have sprinkled with some corn flour ( polenta)
     Once in the oven to bake it will rise. Bake in preheated oven at 220 Degrees C for 35 to 40 minutes
    Its crust will be crispy and inside airy and soft. Imagine grilling a piece for your lunch.




    четвртак, 03. август 2017.

    Srnetina, fondant krompir i tamarilo čatni* Venison filet, fondant potatoes and tamarillo chutney


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    Slabo idemo u lov , nemamo vremena. Ali na sreću mnogo prijatelja lovaca, koji nam donesu ponešto iz svoga ulova. Ovo je divan komad divlje srnetine, koja se brzo sprema. Umesto tamarilo čatnija možete koristiti i druge voćne čatnije . 

    Sastojci
    Za srnetinu
    400 g srnećeg file
    malo maslinovog ulja
    kocka putera
    so i sveđe mleven crni biber
    2 čena belog luka iseckanog
    4 grančice svežeg timijana


    Fondant krompir

    Recept možete naći na mom blogu OVDE 

    Tamarilo čatni


    24 tamarila
    200 g smedjeg šećera
    475 ml malt sirćeta
    1 Kašika soli
    450 g oljuštenih i iseckanih jabuka
    400 g iseckanog crnog luka
    1 kašičica dimljene paprike
    15 g mešanih začina

    Priprema

    Čatni

    Od ove količine dobicete oko 3 tegle šatnija, koji je najbolje čuvati na hladnom mestu ili u frižideru gde se može održati i nekoliko meseci.

    Presečemo tamarilo, i kašikom lako možemo izvaditi unutrašnji deo.
    Sipamo u šerpu  sa ostalim sastojcima i krčkamo oko dva sata.

    Srnetina

    Zagrejemo puter u tiganju. Premažemo srnetinu maslinovim uljem , posolimo i pobiberimo. Pospemo belim lukom i timijanom
    .
    Pečemo 5 minuta sa svake strane. Tako smo dobili lako pećenu (rare) srnetinu . Ako želite srednje pečenu ond adodajte na vreme prženja još 2 minuta.
    Srnetinu pre sečenja ostavimo da odmori oko 5 minuta.




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    Venison filet , fondant potatoes and tamarillo chutney





    Ingredients


    For the venison

    • 400 g venison fillet
    • dash olive oil
    • salt and freshly ground black pepper
    • knob of butter
    • 2 garlic cloves, peeled and crushed
    • 4 sprigs fresh thyme, leaves only
    Fondant potatoes

    Recipe for fondant potatoes can be found on my blog Here

    Tamarillo chutney

    24 tamarillos
    900g brown sugar
    475ml malt vinegar
    1 Tbsp salt
    450g apples, cored and chopped (do not skin)
    450g onion, peeled and chopped
    1 tsp smoked paprika
    15g (half a packet) mixed spices
    Create
    Chutney
    Pour boiling water over the fruit and leave for 5 mins.
    Remove the skin and cut into pieces roughly. Place in a stockpot with all the other ingredients; bring up to a boil and simmer for two hours.
    Store in clean jars with lids in the fridge.
    Venison
    Melt some butter in a frying pan.  Oil the filet and season with salt and pepper- Sear on each side for 5 minutes. That would be rare. If you wish medium rare add another 2 minutes to frying time. Let rest for 5minutes before slicing the meat

    Fondant krompir + Fondant potatoes





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    Pravili smo srnetinu i trebao nam je krompir spremljen da odgovara ovom jelu. Odlučili smo se za fondant krompir i zaista je super kombinacija.

    Sastojci

    150 g putera
    4 krompira, oljušten i isečena kruđno u približno ite komade
    75 ml bistre supe
    2 čena belog luka, grubo isečenog
    2 do 3 grančice timijana
    so i sveže mleven crni biber

    Priprema

    Istopimo puter dok ne zapeni.
    Spustimo u njega krompir i na srednjoj temperaturi pržimo 5 do 6 minuta. Ne okrećemo ga.
    Okrenemo i ponovo pržimo još 5 minuta

    Uspemo zatim bistru supu ( pažljivo!) i dodamo beli luk i timijan.

    Poklopimo i krčkamo oko 10 minuta



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    Fondant potatoes



    We needed some potatoes prepared to match the flavor of our wild venison filet. These were perfect match.
    Ingredients
    • he150g/5oz butter
    • 4 potatoes, peeled, cut into barrel-shapes using a cookie cutter
    • 75ml/3fl oz chicken or vegetable stock
    • 2 garlic cloves, peeled, crushed lightly with the edge of a knife
    • 2-3 sprigs fresh thyme
    • sea salt flakes and freshly ground black pepper
    Create

    понедељак, 31. јул 2017.

    Crveni tajlandski kari i lychees* Thai Red Chicken Curry with lychees



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    Malo sam bila skeptična kad sam naišla na ovaj recept. Pravim često crveni tajlandski kari ali još nikad sa
    lychees ( ne znam kako se ovo voće zove na srpskom. Naravno to je samo dodalo još jednu dimenziju veoma ukusnom kariju. Ja sam koristila gotovu crvenu kari pastu ali prilažem i recept kako se može napraviti.


    Sastojci

    1 Kašika ulja
    1 mali crni iseckan luk
    1 duguljasti patlidzan, isečen na kriške
    100 g buranije
    1 Kašika rendanog djumbira
    2 čena iseckanog belog luka
    2 do 3 Kašike crvene kari paste *
    1 kg pilečeg mesa isečenog na kocke
    mali rukohvat korijandera
    300 ml kososvog mleka
    1 konzerva ( 370 g) lychees 




    Crvena kari pasta




    1. 1 kašičica kima (cumin)
    2. 2 kašičice korijandera u zrnu
    3. 1/2 kašićice bibera u zrnu
    4. 1/2 kašičice soli
    5. 10 (20g) velikih suvih čili  papričica koje potopimo u vodu oko 25 minuta, pa iseckamo
    6. 1 kašičica rendanog djumbira
    7. 1 grana limunske trav izgnječene ,samo beli deo
    8. Kora kafirske limete oko 1/4 sitno iseckana


    Priprema

    Kari pasta

    U malom tiganju stavimo kim, korijander i zrna bibera i na srednjoj temperaturi propržimo sve oko 2 minuta. Sklonimo sa šporeta i ostavimo da se ohladi.

    U avanu izmeljemo dok dobije prah. Sada dodamo i sve ostale sastojke i meljemo dok ne dobijemo glatku pastu. Ako je presuvo dodamo 1/4 šolje vode i koristeči ručni blendar sve izblendujemo. Neiskoriščenu kari pastu možemo držati nedelju dana u frižideru ili mesec dana ako je zamrznemo 

    Kari

    U većem tiganju ili voku prepržimo luk, beli luk i djumbir. Oko 3 minuta. Dodamo kari pastu i izmešamo. Pržimo još oko 1 minut.
    Dodamo piletinu i pržimo još 2 minuta. Dodamo isečen patlidžan.


    Dodamo kokosovo mlekoi pustimoda prokuva, smanjomo temperaturu i krčkamo oko 20 minuta dok se sos ne zgusne.

    Dodamo buraniju i krčkamo još 5 minuta. Odstarnimo ulje koje ispliva na površinu.
    5 minuta pre kraja uspemo lychees.

    Serviramosa iseckanim korijanderom i kuvanim pirinčem.

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    Thai Red curry with lychees


    I admit I was skeptical when came across this recipe. I have made Thai red curry many times but never with lychees. However pleasantly surprised at the end with the new level of taste this fruit added to the dish. I used bought red curry paste but am adding ingredients to make it at home.





    Ingredients


    • 1tbsp vegetable oil
    • 1 small brown onion, finely chopped
    • 2 cloves garlic, chopped
    • 1tsp grated fresh ginger
    • 2-3tbsp Thai red curry paste
    • 1kg (1lb) chicken thigh fillets, cut into 3cm (1 1/4in) pieces
    • 300ml (9fl oz) coconut milk
    • 250g (8oz) green beans, chopped into 5cm (2in) lengths
    • 1-2tbsp fresh coriander leaves
    • 100 g fresh green beans
    • 1 can ( 370 g) can lychees)
    • 1 long egg plant
    Red curry paste

    1. 1 teaspoon cumin seeds.
    2. 2 teaspoons coriander seeds.
    3. 1/2 teaspoon black peppercorns.
    4. 1/2 teaspoon salt.
    5. 10 (20g) large dried chilies, soaked in warm water for 25 minutes, then finely chopped.
    6. 1 teaspoon grated galangal.
    7. 1 stalk lemongrass, white part only, finely chopped.
    8. Rind of 1/4 kaffir lime, finely chopped.

    Create


    Curry paste

    Place cumin, coriander and peppercorns in a small frying pan and dry roast over medium heat for 2 minutes or until fragrant. Remove from heat and cool to room temperature.


    Using a pestle and mortar, grind roasted spices until fine powder forms. Add remaining ingredients and pound until a very smooth paste forms. (It is important that the paste is smooth.) Alternatively, add 1/4 cup water and, using a hand-held blender, blend until smooth. The paste will keep, covered in the refrigerator for up to 1 week, or frozen for 1 month.

    Curry
    1. Heat the oil in a large saucepan and add the onions, garlic, and ginger. Cook over a medium heat, stirring occasionally, for 3 minutes. Add the curry paste and cook, stirring for 1 minute. Add the chicken and cook, stirring occasionally for 2 minutes.Add the sliced egg plant
    2. Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage.
    3. Add the beans, stir well, and cook for about 5 minutes, or until tender. There should be enough sauce to easily coat the meat. If the mixture is very liquid, increase the heat and simmer until reduced. Use a spoon to remove any oil that rises to the top.  in the last 5 minutes add lychees. Season to taste and serve in bowls topped with a handful of coriander leaves, accompanied with steamed rice.

    субота, 29. јул 2017.

    Krem čorba krompir i slanina * Potato and bacon chowder


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    Vrlo jednostavan recept i odličan ručak uz hrskavi hleb.

    Sastojci

    3 do 4 krompira, isečenih na kocke
    400 g slanine,dimljene isečene na kocke
    1 crveni iseckan luk
    3 Kašike brašna
    1/ 2šolje mleka
    2 šolje bistre supe
    1 šolja rendanog kačkavalja
    so i biber, po ukusu


    Priprema

    Prvo skuvamo krompir, oko 10 minuta. Ocedimo i ostavimo sa strane

    U tiganju na malo ulja prodinstamo crveni luk , dodamo slaninu i pečemo reš, Dodamo krompir, i bistru supu. Kuvamo oko 15 minuta.

    Umutimo mleko i brašno i dodamo u čorbu , mešajuči dok se ne zgusne.Posolimo i pobiberimo. Dodamo rendani kačkavalj i prokuvamo par minuta


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    Potato and bacon chowder



     Simple recipe , great lunch with some crusty bread
    Ingredients

    3 to 4medium russet potatoes, unpeeled, scrubbed, and diced
    1/2 pound bacon, cut into 3/4-inch pieces
    1 cup chopped onion
    3 - 4 tablespoons all-purpose flour
    1/2 cup milk
    2 cups clear stock
    Salt and pepper, to taste
    1 cup grated Cheddar cheese, plus more for garnish

    Create


    1. Bring a large pot of water to boil. Add potatoes and cook until tender. Drain and set aside.

    2. While potatoes are cooking, in a large Dutch oven or pot, brown bacon over medium or medium-high heat. Transfer bacon to paper towel to drain. Empty all but 3 tablespoons of bacon grease from Dutch oven.

    3. Add onion to Dutch oven and sauté until softened and browned, about 8 minutes. Stir in flour until well mixed with onion, creating a paste. Slowly stir in evaporated milk, until entirely incorporated. (If it becomes too thick, add a little milk.) Once a light sauce-like consistency is reached (3 or 4 minutes), add cooked potatoes, hot sauce, and salt and pepper, to taste. Stir to combine. Add milk until soup reaches desired consistency, stirring constantly. (You may have leftover milk.) Simmer 30 minutes over low heat, adding more milk if mixture becomes too thick.

    4. Remove soup from heat. Stir in grated Cheddar and three-fourths of the cooked bacon. Ladle into bowls, topping with Cheddar and remaining bacon. Serve hot.


    среда, 26. јул 2017.

    Pad Thai


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    Mislim da je ovo jedno od najpopularnijih jela ne samo u Tajlandu odakle vodi poreklo, nego i širom sveta. Vrlo jednostavno se pravi ali izbalansirani začini i sosovi daju mu izvanredan ukus

    Sstojci


    400 g pilećeg mesa
    2 paprike babure isečene na tanke kriške
    1 čen belog luka
    sveže isečen djumbir ( veličine palca)
    2 crvena tanko isečena luka
    2 Kašike ribljeg ulja
    2 kašike belog vinskog sireta
    mali rukohvat korijandera
    malo mladog iseckanog luka
    100g izmrvljenog pečenog kikirikija

    Priprema

    Mariniramo piletinu u ribljem sosu i sirćetu oko15 minuta

    Zatim ispečemo u rerni oko15 minuta dok lepo porumeni. Piletina se takodje može seći na manje komade i dodati kroz pastu ali ja više volim ovako

    Izdinstamo  crveni i beli luk, dodamo papriku. Ispečemo u istom tiganju jaja .Uspemo kuvane rezance dodamo,, riblje ulje i malo sirćeta, kao i djumbir
    Sve promešamo

    Rezance smo pripremili tako što smo sipali na njih vruću vodu i ostavili ih da stoje oko10 minuta.

    Serviramo tako što pospemo sa korijanderom i mladim lukom. I nekoliko kriški limuna

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    Pad Thai


    One of the best known and loved dishes from Thailand. Very easy to prepare but the balance of ingredients is such, that is a truly comforting dish.





    Ingredients







    уторак, 25. јул 2017.

    Mandarine, sirup kolač *Mandarin Syrup Cake




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    U zimsko vreme kad samo poneko voća uspeva u bašti , pokušavam da to i koristim. Mandarine su jedna od tih voćki.

    Ovaj kolač je posebno dobar jer se ne koristi brašno niti mlečni proizvodi. Bude zaista mirisan i sočan , idealan uz poslepodnevno druženje , čaj ili kaficu.

    Sastojci

    Kolač

    Oko 400 g mandarina
    200 g mlevenih badema
    1 šolja šećera
    5 jaja
    1 kašičica vanila ekstrakta
    1 kašičica praška za pecivo

    Sirup

    1 pomorandža, sok
    1 limun ili limeta , sok
    1/4 šolje šećera


    Priprema

    Za ovaj kolač morate imati neprskano voće, jer se ono kuva zajedno sa koricom.

    Predgrejemo rernu na 180 stepeni C. Ja sam koristila  3 manja okrugla pleha sa dnom koje se vadi, vi možete koristiti i veći pleh, 21 cm.

    Mandarine operemo pa u dosta hladne vode kuvamo oko sat vremena na niskoj temperaturi.

    Kada su skuvane pustimo da  se ohlade. Presečemo na pola, i odstranimo koštice ( moje nisu imale).
    Sada izblendamo u pire.

    Dodamo  sve ostale sastojke pa izmiksamo sve u glatku masu.



    Sipamo u pleh i pečemo oko sat vremena. Na polovinu vremena pokrijemo vrh srebrnom folijom da nam ne izgori.

    Dok se kolač peče, pripremimo sirup, Sok od pomorandže, limuna i šećer prokuvamo dok se zgusne.

    Kad je kolač gotov sipamo još topli sirup preko njega. Ostavimo da kolač upije sirup. Može se služiti toplo ili hladno

    Najukusnije je sa malo šlaga ili grčkog jogurta.





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    Mandarin Syrup cake




    Typical winter cake here, as we still have some fruits in the garden, mostly mandarins, oranges, lemons and limes.
    Very aromatic and moist cake which is flourless and without any diary. Very taste at afternoon tea or coffee gathering.





    Cake

    • mandarins 330-370g (3-6 whole mandarins, depending on size)
    • ground almonds 200g
    • sugar 1 cup
    • eggs 5
    • vanilla extract or essence 1 teaspoon
    • baking powder 1 teaspoon

    Syrup

    • sugar ¼ cup
    • orange juice of 1
    • lime juice of 1

    To serve

    • natural unsweetened Greek yogurt or crème fraîche (optional)
    Create

    1. Place whole mandarins in a large saucepan and cover with plenty of cold water. Cover with a lid and boil gently for about 1 hour (this softens the fruit and also gets rid of some of the bitter taste from the skins). Drain and allow mandarins to cool slightly.
    1. Preheat oven to 180°C/355 Fahrenheit. Grease and line a 21cm round springform cake tin with baking paper.
    1. Remove the stem of the mandarins, then cut in half and remove any pips. Place fruit (skin, pith, flesh and all) in a food processor or blender and blitz until smooth. Add all other cake ingredients and blitz until well combined.
    1. Pour into prepared cake tin and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean. Cover cake with tin foil halfway through cooking time to avoid the top browning too much.
    1. Remove cake from oven and leave in the tin while you make the syrup.
    1. Mix sugar, orange and lime juice together and pour over cake while warm. Allow cake to cool slightly before removing from tin.

    • Serve warm or cold with Greek yogurt or crème fraîche.



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