уторак, 21. март 2017.

Safran začinjena pileća salata* Saffron chicken and herb salad



Scroll down for Recipe in English

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




***********************************************
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.






понедељак, 20. март 2017.

Mejadra, Otolengi recept ,sočivo, pirinač i luk* Otolenghi lentils,rice and onions




Scroll down for Recipe in English

Imala sam knjigu recepata Otolengija, već izvesno vreme , a sad sam se posle nekog njegovog jela koji sam probala kod drugarice, odlučila da i isprobam neke recepte. Slažem se uglavnom sa njegovim stavom da je povrće nepravedno gurnuto u priloge i da se većinom smatra kao dosadno za spremanje. 

Ovo se naravno dosta promenilo sa popularnošću vegeterijanske kuhinje. Iako nisam vegeterijanac volim neke stavri koje se spremaju sa povrćem i budu glavno jelo.

Ovo naprimer je toliko jednostavno da će vas ukus na kraju ipak jako iznenaditi

Sastojci

1 1/4 šolje sočiva
700 g  crnog luka ( ja sam koristila crveni)
3 Kašike ulja
3 Kašike brašna
250 ml ( 1 šolja) ulja
2 kačičice kima ( cumin) u zrnu
1 1/2 kašičica korijandera u zrnu
 200 g basmati pirinča (1 šolja)
2 Kašike maslinovog ulja
1/2 kašičice kurkume
1 1/2 kašičica najgvirca
1 1/2 kašičica cimeta
1 kašičica šećera
350 ml vode ( 1 1/2 šolja)
so i sveže mleven crni biber




Priprema

Luk

Isečemo luk na listove srednje debljine. Pospemo brašnom.
U dubljoj šerpici zagrejemo ulje i ispečemo luk. Na srednjoj temperaturi , razdelimo na manje količine da ne bi smo pretrpali pa kuvali luk umesto da ga pržimo.




Sočivo

Kuvamo u slanoj vodi oko 15 minuta. Ja vodu kad ocedim sočivo ne bacim, nego koristim kad kuvam pirinač



Pirinač

U maslinovo ulje stavimo zrna korijandera i kima , pa propržimo nekoliko minuta na srednjoj temperaturi. Dodamo pirinač i promešamo.
Dodamo sočivo, ostale začine , so i biber i vodu i kuvamo.
Prvo pustimo da provri, pa zatim smanjomo tempearuturu, poklopimo i kuvamo 10 do 12 minuta, dok se sva tečnost ne upije

Pre serviranja umešamo 2 /3 crnog prženog luka pa serviramo , posipajući malo crnog luka i ako želite svežeg korijandera.

Možete poslužiti i sa malom zelenom salatom


***************************************************************

Mejadra



I have Ottolenghi's cookbook for some time, but it was not till I ate one of his dishes at a friends place, that I decided to try some recipes.

I agree with him on the subject of injustice that is done to vegetables, mostly considered as a boring side dish. Lucky this view changed somewhat with the popularity of vegetarian food but still not widely enough. I am not vegetarian although I do strive to make surečy once and sometimes 2 times a week meatless day

And the following recipe in all its simplicity will surprise you in how tasty it is

Ingredients


  • 1 1/4 cups/250 g green or brown lentils
  • 4 medium onions (1 1/2 lb/700 g before peeling)
  • 3 tablespoons all-purpose flour
  • about 1 cup/250 ml sunflower oil
  • 2 teaspoons cumin seeds
  • 1 1/2 tablespoons coriander seeds
  • 1 cup/200 g basmati rice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon sugar
  • 1 1/2 cups/350 ml water
  • Salt and freshly ground black pepper


Create





  • Heat the sunflower oil in a medium-sized heavy-based saucepan. When very hot,
     carefully add a third of the sliced onion. Fry for five to seven minutes,
    stirring occasionally with a slotted spoon until the onion takes on a nice,
     golden-brown color and turns crispy. Use the spoon to transfer the onion to
     a colander and sprinkle with salt. Repeat with two more batches of onion.



    Meanwhile, put the lentils in a small saucepan, cover with plenty of water, bring to
    a boil and cook for 12-15 minutes, or until the lentils have softened but still
    have a little bite. Drain into a colander.


    Wipe clean the saucepan in which you fried the onion and drop in the cumin and coriander

     seeds. Place over a medium heat and toast the seeds for a minute or two, until they release
     those distinctive aromas. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar,
     half a teaspoon of salt and plenty of black pepper. Stir to coat the rice with oil, then 
    add the cooked lentils and water. Bring to a boil, 


  • недеља, 19. март 2017.

    Baskijski zagoreo Čizkejk * Basque Burnt Cheesecake





    Scroll down for Recipe in English

    Ozbijno nas uhvati panika kad nam zagori nešto. E ovde treba da vas uhvati ako ne zagori.
    Baskijski kolač , čiji recept ima kafić   La Vina u San Sebastijanu, u
     kome ga je probala jedna novinarka, nisu hteli da joj daju recept, ipak je provaljen, pa sad možemo i mi bez brige napraviti Baskijski zagoreo Čizkejk. 
    Interesantno je da kada je zamolila da joj kažu bar koji sir su koristili, vlasnik je promprljao: ilidelija.
    Verovatno neki lokalni proizvodjač koji ga snabdeva, pomislila je  i zamolila je da joj napišu ime.
    Zaprepastila se kad su napisali: Filadelfia

     Ako ste još skeptićni onda vam mogu reći da ja nisam više ali tek pošto sam ga napravila.
    Možda ću sledeći put samo malo manje puta da otvaram rernu i mašem glavom. 

    Člzkejk je fantastičan.




    Sastojci

    1 kg krem sira ( ja sam koristila Filadelfiju)
    1 3/4  šolje sitnog šećera
    7 celih jaja
    2 šolje punomasne pavlake
    1/4 šolje brašna



    Priprema

    Predgrejemo rernu na 220 stepeni C

    Okruglu tepsiju prečnika 23 cm , sa dnom koje se vadi, prekrijemo pek papirom tako da papir bude iznad tepsije oko 5 cm

    Sa mikserom umutimo krem sir i šečer dok dobijemo finu glatku smesu.

    Dodajemo jaja , jedno po jedno dok se i ona ne sjedine sa smesom. S vremena na vreme spatulom skidamo smesu sa zidova činije

    Kao poslednje umešamo brašno.



    Sipamo u pleh i pečemo 50 do 60 minuta u sredini rerne , dok vrh ne dobije bađ tamnu boju ( kao da je zagoreo). Čizkejk će biti čvrst.



    Ostavite da se potpuno ohladi u plehu.

    ************************************************************
    Basque Burnt Cheesecake




    Mostly we panic when we get burned cake. Here we should panic if it does not burn. True? Yes, true. Traveling journalist ate this cake in a Cafe in Spain and they refused to give her Recipe. She turned to her friends, enthusiastic bakers and they got the Recipe.

    The funniest detail was when she asked the owner from the Cafe which cheese they use, he said:  iladelia. Oh, she thought that must be from a local producer that makes that especially for them. She asked waiter to write that down for her and he wrote: Filadelfia :)


    Maybe next time I would not open the oven door this often and nod my head in disbelief.
    It is a fantastic cake, give it a try. Burn a cake once in your life without fear:)



    Ingredients
    1 kg Philadelphia cream cheese
    1  3/4 c castor sugar
    7 whole eggs
    2 c double cream or heavy whipping cream
    1/4 c flour


    Create

    Preheat oven to 425 F. Grease a 23cm spring-form pan and line with parchment paper, making sure the paper comes at least three inches above the top of the pan.
    In the bowl of an electric mixer, cream together the cream cheese and sugar until smooth. Add the eggs one at a time, making sure to scrape the sides of the bowl a few times. Pour in the double cream and mix until incorporated. Fold in the flour with a rubber spatula.
    Pour batter into the prepared pan and place into the center of the oven. Bake for 50-60 minutes, or until the top is deeply golden
    andthe center barely jiggles.

    Let cool completely before removing the sides of the pan.


    четвртак, 16. март 2017.

    Patin 15ti Krem Karamel





    Pata nam je zadala u igrici Patin 15ti da napravimo Krem Karamel

    Krem Karamel  nije teško napraviti. Najvažnije je da vam karamel u pripremi ne zagori.
    Ako bi ste od karamela napravili čvrst karamel na vrhu to bi onda bio Krem brule.

    Recept nisam ispisivala, samo postupak u slici























    Prokuvati na vatri 3/4 litra mleka, 150 grama kristal-šećera i šipku nerasečene, cele vanile. Zatim skinuti sa vatre i ostaviti da se ohladi. Za to vreme u jedan sud odvojiti 6 žumanaca i 4cela jajeta. Sve dobro izmutiti s prohlađenom masom od mleka, šećera i vanile, dobro izmešati i kroz sito procediti. U kalup u kome će se kuvati masa treba prvo sipati već pripremljeni karamel koji se pravi na ovaj način: 50 grama Kristal-šećera staviti u tiganju na štednjak i mešati šećer dok se sasvim ne rastopi. Kad dobije lepu žutu boju, onda ga sipati na dno kalupa, a preko karamela izručiti mleko s jajima i celu masu kuvati u pari jedan sat. Kuvati u pari znači: u pećnicu staviti duboko đuveč veličine 3 litra u koji treba sipati litar vrele vode. U đuveč s vodom spustiti kalup s kremom i kuvati u zatvorenoj pećnici 1 sat. Kad je krem gotov, izvaditi ga sa kalupom zajedno, spustiti u hladnu vodu ili metnuti na led da se ohladi. Kad je krem hladan, izručiti ga na staklenu zdelu na kojoj će se krem izneti na sto.



    петак, 10. март 2017.

    Bobanova Torta * Bobans Cake


    Scroll down for Recipe in English

    Jede mu se nešto slatko. Bobanu. Ok , šta? Pa nešto kao Tiramisu. Nemam maskarpone ni vremena da ga sama napravim. Imam krem sir. Može ali da nije čizkejk.
    Ok onda tiramisu sa krem sirom, a da ne naljutimo one koji strogo prate da je naziv kolača naročito ovih svima poznatih , isključivo sa sastojcima tradicionalnim, neka bude Bobanova Torta. Nije da se uvek toga pridržavam, naprotiv ali nemam volje ni vremena za objašnjavanje. Tortica je super , kremasta , pomalo hrskava zbog piškota i pomalo kiselkasta zbog komadića svežeg ananasa koji sam takodje ubacila. Samo je malo nezgodna, jer se ne seče baš lepo za slikanje.

    Sastojci

    300 g krem sira
    100 g smedjeg šećera
    500 ml slatke pavlake
    3  Kašike omekšalog putera
    36 piškota
     Oko 500  ml jake kafe ( ja sam koristila instant moku sa kokosom)
    Oko 100 g rendane tamne čokolade
    200 g ananasa u komadićima
    Ja sam posipala sa malo usitnjenih pistacija koje sam imala od nedeljne baklave



    Priprema
    Umutimo fil sa krem sirom, pavlakom, puterom i šećerom

    Napravimo rastvor kafe
    U to umačemo piškote ( ovde se zovu damini prsti)?. Ne previše tek kratko sa jedne i druge strane
    Slažemo red piškota, red fila , pospemo rendanom čokoladom, pa red ananasa.

    Tako dok istrošimo sve sastojke.
    Poslednji red je fil , posut čokoadom i mrvljenim pistacijima



    Ostavimo u frižideru da stoji nekoliko sati, ko nema Bobana , može i preko noći

    *********************************

    Bobans Cake

    He craves something sweet, something like Tiramisu. Have no mascarpone at home and no time to prepare it. I do have cream cheese. Ok but no cheesecake.

    Ok than tiramisu with cream cheese. And not to provoke discussions from traditionalists who would say this is not Tiramisu, we will call it Boban's Cake.

    Ingredients

    300 g cream cheese
    100 g brown sugar500 ml cream
    30 g butter
    100 g fresh pineapple in chunks
    36 lady fingers
    500 ml strong coffee ( I used  instant coconut mocha)
    100 g grated chocolate
    I also sprinkled some ground pistachio on top, which remained from baklava on Sunday.

    Prepare

    First, make the cream filling.
    Combine cream cheese, cream, sugar, and butter and mix well.

    Make coffee and dip ladyfingers in it, but very short as those get soggy, quickly
    Start making layers in the bowl wit it, then add cream filling than pineapple chunks and then grated chocolate.
    Repeat till u use all ingredients. Last one to be cream filling. Sprinkle with chocolate and ground pistachio

    Leave it in the fridge for a couple of hours. If you don't have Boban best is overnight

    четвртак, 09. март 2017.

    Piletina u sirćetu *Poulet au Vinagre * Chicken in Vinegar




    Scroll down for  Recipe in English

    Čudno da ovo jelo nije našlo veću popularnost. Ima malo neobičan sastojak, sirće , ali verujte mi na reč ukus je fantastičan. Uz to smo služili Kari od sočiva i krompira, napravivši fuziju francuskog i indijskog jela, i odlično su se složili.

    Sastojci

    30 g neslanog putera
    6 komada pilećeg mesa
    3 šalote, sitno iseckane
    6 čena belog luka
    6 Kašika belog vinskog sirćeta
    325 ml suvog belog vina
    150 ml bistre pileće supe
    3 Kašike brendija
    3 kašičice Dižon senfa
    1 1/2 kašičica paradajz pire
    100 ml punomasne pavlake
    50 g hladnog putera isečenog na kocke
    3 veća paradajza, oljuštena i izvadjeno seme ( može i iz konzerve)


    Priprema

    Predgrejemo rernu na 130 stepeni C

    U tiganju prepečemo pileće komade sa svake strane, počevši sa kožicom

    Dodamo šalote ( luk) i beli luk. Poklopimo i na niskoj temperaturi dinstamo 30 do 40 minuta.

    Premestimo u činiju u kojoj ćemo servirati i pokrijemo srebrnom folijom, pa ostavimo u donjoj rerni da bude toplo.

    Ispraznimo ulje ali ne operemo posudu


    U to uspemo sirće i na visokoj temperaturi , ostavimo da vri , dok se količina ne smanji na oko 2 kašike.

    Uspemo vino, bistru supu, brendi i paradajz pire. Krčkamo dok se ne ugusti

    Propasiramo i dodamo sitno iseckan beli luk i paradajz u posudu pa zagrejemo. Uspemo pavlaku, dodamo senf pa krčkamo par minuta. Ako je potrebno možete dosoliti. Pri kraju stavimo hladan puter ,od čega še sos dobiti naravno dodatni ukus ali i lep sjaj.

     Sipamo još vruće preko pileta.

    *************************************************************

    Chicken in Vinegar



    Pity that this dish is not that well known. It has unusual ingredient as vinegar, but the end result is stunning

    We made a fusion of French and Indian  with side dish of Lentils and potato curry and that goes very well together




    Kari od sočiva i krompira * Lentils and potato Curry


    Scroll down for Recipe in English

    Ovo jelo možete jesti i kao glavno jelo, mis mo ga napravili kao dodatak uz Pile u sirćetu za koje možete naći recept na blogu. Napravili smo francusko indijsku fuziju i odlično se slažu

    Sastojci

    2 kašike maslinovog ulja
    2 manja crvena luka, iseckana
    1 Kašika kima ( cumin)
    1 Kašika senf bobica
    1 Kašika kari praha
    1oog sočiva
    2 krompira srednje veličine ( možete koristiti i batat)
    500 ml bistre supe
    400 g paradajza u komadu . iz konzerve
    1 čili papričica iseckana
    rukohvat spanaća
    mali rukohvat korijandera, opcionalno



    Priprema

    Zagrejemo ulje , pa dinstamo luk , dok ne omekša

    Dodamo začine promešamo i dinstamo nekoliko minuta

    Uspemo sočivo, dodamo krompir i paradajz.

    Poklopimo i krčkamo oko 20 minuta.Pri kraju dodamo spanać

    Serviramo kao prilog ili glavno jelo sa malo jogurta i Naan hlebom




    ****************************************************

    Lentils and potato Curry



    This dish can be served as side dish or main. Very tasty either way.

    We served it as a side dish with Chicken in Vinegar. which Recipe is also on the blog.


    Ingredients

    • 2 tbsp vegetable or olive oil
    • 1 red onion, chopped
    • 1 tsp cumin seed
    • 1 tsp mustard seeds (any color)
    • 1 tbsp medium curry powder
    • 100g red or green lentil , or a mixture
    • 2 medium  potato , peeled and cut into chunks
    • 500ml vegetable stock
    • 400g can chopped tomato
    • 1 red chili pepper, dices and deseeded
    • ¼ small pack coriander (optional)
    • small bunch of spinach
    • natural yogurt and naan bread, to serve


    Create

    1. Heat the oil in a large pan, add the onion and cook for a few mins until softened. Add the spices and cook for 1 min more, then stir in the lentils, potatoes, stock and chopped tomatoes.
    2. Bring to the boil, then cover and simmer for 20 mins until the lentils and potatoes are tender.  Few minutes till the end of cooking time add spinach
    1. Season, sprinkle with coriander, if you like, and serve with seasoned yogurt and naan bread.

    // Pinintrest on image Pinintrest on image Social footer