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Tuesday, 16 December 2014

Kari u prahu (Powder curry)

Sastojci: 2 kasike kima u prahu, 2 kasike kardamoma, 2 kasike korijandera, 60g kurkume, 1 kasicica aleve paprike, 1 kasicica muskatnog oraha, 1 kasicica cimeta, 1/2 kasicice bibera.

Priprema:
1) Staviti sve sastojke u posudu sa poklopcem. Promesati.
2) Cuvati na hladnom i suvom mestu.

Ingredients: 2 tablespoons cumin powder, 2 tablespoons cardamom, 2 tablespoons coriander, 60g turmeric, 1 teaspoon cayenne pepper, 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1/2 teaspoon pepper.

Preparation:
1) Put all ingredients in the bowl with a lid. Shake to mix.
2) Store in a cool, dry place.


Sunday, 23 November 2014

Egipatski hleb od jecma (Egyptian barley bread)

Sastojci: 500g jecmenog brasna, 20g kvasca, 125ml mlake vode, 2 kasike meda, 1/2 kasicice soli, 1 jaje, 2 kasike margarina, malo ulja.

Priprema:
1) Pomesati kvasac, vodu i med i ostaviti da nadodje.
2) Pomesati brasno i so. Dodati margarin i jaja i zamesiti testo. Staviti u ciniju, premazati uljem, pokriti i ostaviti da naraste na toplom mestu oko 2 sata.
3) Premesiti testo i oblikovati krug debljine oko 1,5-2cm. Staviti u ciniju, blago premazati uljem, pokriti i ostaviti da naraste na toplom mestu jos 1 sat.
4) Zagrejati rernu na 200C. Staviti hleb u pleh i peci oko 20-30 minuta.

Ingredients: 500g barley flour, 20g yeast, 125ml lukewarm water, 2 tablespoons honey, 1/2 tsp salt, 1 egg, 2 tablespoons margarine, a little oil.

Preparation:
1) Mix the yeast, water and honey and let it rise.
2) Mix the flour and salt. Add margarine and eggs and knead the dough. Put in a bowl, coat with oil, cover and leave to rise in a warm place for about 2 hours.
3) Knead the dough again and form a circle thick 1,5-2cm. Put in a bowl, lightly coated with oil, cover and leave to rise in a warm place for 1 hour.
4) Preheat oven to 200C. Place the bread in a baking pan and bake for about 20-30 minutes.

Wednesday, 19 November 2014

Poslasticarski krem (Confectioner cream)

Sastojci: 500ml mleka, 50g brasna, 4 zumanca, 150g secera u prahu, kora od jednog limuna.

Priprema:
1) Sipati mleko u serpu, pa dodati koru od limuna i pustiti da provri. Skloniti. Blago umutiti zumanca sa secerom, pa dodati prosejano brasno. Dodati mleko uz neprestano mesanje. Kuvati na tihoj temperaturi dok se krem ne zgusne. Izvaditi koru od limuna i ostaviti da se prohladi.

Ingredients: 500ml milk, 50g flour, 4 egg yolks, 150g powdered sugar, rind of one lemon.

Preparation:
1) Pour the milk in a saucepan and add the lemon peel and let it boil. Remove. Lightly whisk egg yolks with sugar, and add sifted flour. Add the milk while stirring. Cook over low heat until the cream thickens. Remove lemon peel and leave to lightly cool.

Saturday, 8 November 2014

Rokfor sos (Roquefort sauce)

Sastojci: 50g rokfor sira, 1 kasika maslinovog ulja, 200ml jogurta, 1 kasika jabukovog sirceta.

Priprema:
1) Viljuskom izgnjeciti sir i dodati jogurt. Mesati dok ne dobijete ujednacen krem.
2) Polako dodati ulje. Promesati. Dodati sirce i jos jednom promesati.

Ingredients: 50g Roquefort cheese, 1 tablespoon olive oil, 200ml of yogurt, 1 tablespoon of apple cider vinegar.

Preparation:
1) Squeeze cheese with fork and add yogurt. Mix until you get well combined cream.
2) Slowly add the oil. Stir. Add vinegar and stir again.

Friday, 7 November 2014

Kari sos (Curry sauce)

Sastojci: 200ml supe, 100ml kisele pavlake, 15g brasna, 15 grama margarina, 1 manji crni luk, 1/2 limuna, 1 kasicica karija, prstohvat timijana, 1 kasicica muskatnog oraha, 1 list lorbera.

Priprema:
1) Crni luk oljustiti i sitno iseckati.
2) Na margarinu proprziti crni luk. Dodati lorber, timijan i brasno pomesano sa karijem. Kad blago pozuti dodati supu i pustiti da provri. Posuti sa muskatnim orahom i kuvati na srednjoj temperaturi oko 15 minuta. Dodati kisleu pavlaku i nekoliko kapi limuna.

Ingredients: 200ml soup, 100ml sour cream, 15g flour, 15 grams of margarine, 1 small onion, half a lemon, 1 teaspoon curry powder, a pinch of thyme, 1 teaspoon nutmeg, 1 sheet bay leaf.

Preparation:
1) Peel onion and finely chop.
2) On the margarine fry onion. Add bay leaf, thyme and flour mixed with curry. When  turns light golden, add the soup and let it boil. Sprinkle with nutmeg and cook on medium heat for about 15 minutes. Add sour cream and a few drops of lemon.

Galete od krompira (Potatoe waffles)

Sastojci: 500g zutog krompira, 1 crni luk, 1 cen belog luka, 1 kasika sitno seckanog persuna, 1 kasika pera vlasca, 1 jaje, 1 kasika brasna, so i ulje.

Priprema:
1) Krompir oljustiti i narendati. Crni luk i beli luk oljustiti i sitno iseckati.
2) Pomesati krompir, crni luk, beli luk, jaje, brasno i so.
3) Na ulje, na niskoj temperaturi, staviti 2 kasike mase i pritisnuti da dobije oblik galete. Staviti na papir da upije visak ulja.

Savet: mozete posluziti uz ribu, salame, meso i sosove.

Ingredients: 500g of yellow potatoes, 1 onion, 1 clove garlic, 1 tablespoon finely chopped parsley, 1 tablespoon chives pen, 1 egg, 1 tablespoon flour, salt and oil.

Preparation:
1) Peel and grate the potatoes. Onions and garlic peel and finely chop.
2) Mix the potatoes, onion, garlic, egg, flour and salt.
3) In the oil, at low temperature, place 2 tablespoons of mixture and press to obtain a form of waffle. Put on paper to absorb excess oil.

Tip: You can serve with fish, salami, meats and sauces.

Sunday, 2 November 2014

Kako ispeci patlidzan? (How to bake eggplant?)

Sastojci: patlidzan, so, maslinovo ulje.

Ako przite patlidzan-operite patlidzan, iseci na krajeve, pa iseci na kolutove 1 do 1,5cm debljine. Na pleh staviti papirni ubrus, i svako parce patlidzana posoliti sa obe strane. Ostaviti 30 minuta. Dobro isprati hladnom vodom so. Pokupiti vodu papirnim ubrusom. Prziti na ulju.

Ako pecete u rerni- operite patlidzan, iseci na krajeve, pa iseci na pola po duzini. Izbosti na nekoliko mesta viljuskom ili na isecenoj strani zaseci nozem nekoliko puta tako da dobijete rombove, posoliti u zaseke i ostaviti 30 minuta. Obrisati so i malo pritisnuti patlidzan sa strane da izadje tecnost. Premazati maslinovim ulje, staviti na papir za pecenje i peci na 200C oko 1 sat. Kasikom izvaditi sredinu patlidzana.

Ako dinstate patlidzan-operite patlidzan, iseci na krajeve, iseci na kockice. Na pleh staviti papirni ubrus, posoliti po ukusu. Ostaviti 30 minuta. Dobro isprati hladnom vodom so. Pokupiti vodu papirnim ubrusom. U tiganj sipatu ulje, staviti patlidzan i prziti na srednjoj temperaturi povremeno mesajuci.

Ingredients: eggplant, salt and olive oil.

If you fry eggplant-Wash eggplant, cut the ends, and cut into slices 1 to 1.5 cm thick. On a baking sheet place a paper towel, and salt each piece of eggplant on both sides. Leave for 30 minutes. Rinse with cold water thoroughly. Soak up the water with a paper towel. Fry in oil.

If you bake in oven- Wash eggplant, cut the ends and cut in half lengthwise. Pierce in several places with a fork or cut with knife a few times (on cut side) so you get the rhomboids, salt in cuts and leave for 30 minutes. Wipe the eggplant and  squeeze a little to the side to get out liquid. Coat with olive oil, place on baking paper and bake at 200C for about 1 hour. Spoon the middle of eggplant.

If you saute the eggplant-Wash eggplant, cut the ends, cut into cubes. On a baking sheet place a paper towel, season with salt to taste. Leave for 30 minutes. Rinse with cold water. Soak up the water with a paper towel. In a pan pour oil, put the eggplant and fry on medium heat stirring occasionally.

Thursday, 30 October 2014

Frape od breskvi i pomorandze (Peaches and oranges frappe)

Sastojci: 4 breskve, 400ml mleka, 200ml soka od pomorandze, 2 kasike secera, malo cimeta.

Priprema: 
1) Breskve oljustiti i seci na kockice.
2) U blender staviti breskve, dodati mleko, secer i sok od pomorandze i blendati.
3) Sipati u case i posuti cimetom.

Ingredients: 4 peaches, 400ml milk, 200ml orange juice, 2 tablespoons of sugar, a little cinnamon.

Preparation: 
1) Peel peaches and cut into cubes.
2) In a blender put the peaches, add milk, sugar and orange juice and blend.
3) Pour into glasses and sprinkle with cinnamon.

Mleko od soje (Soy milk)

Sastojci: 300ml soje, 400ml+500ml mlake vode, rendana kora jednog limuna, 1 kasicica cimeta, 1 kasicica vanile.

Priprema:
1) Oprati soju i potopiti u hladnu vodu. Ostaviti da stoji dva dana.
2) Ocediti, staviti u blender, dodati 500ml vode i blendati 2-3 minuta.
3) sipati u serpu, dodati 400ml vode. Kuvati 15 minuta. U cediljku staviti krpu i procediti. Baciti pulpu a tecnost sacuvati.
4) Aromatizovati korom limuna ili vanilom ili cimetom.

Napomena: cuvati u frizideru najduze jedan dan.

Ingredients: 300ml soy, 400ml + 500ml lukewarm water, grated peel of one lemon, 1 teaspoon cinnamon, 1 teaspoon vanilla.

Preparation: 
1) Wash soybeans and soak in cold water. Allow to stand for two days.
2) Drain, put in a blender, add 500ml water and blend 2-3 minutes.
3) Pour in a saucepan, add 400ml water. Cook for 15 minutes. In a strainer put a cloth and drain. Throw the pulp and preserve liquid.
4) Flavor with rind of lemon or vanilla or cinnamon.

Note: keep in the refrigerator no longer than one day.

Banane s konjakom (Bananas with cognac)

Sastojci: 600g banana, 400ml konjaka, 30 listova nane.

Priprema:
1) U blender staviti oljustene banane i konjak i blendati 3 minuta.
2) Sipati u case, dodati led i ukrasiti nanom.

Ingredients: 600g banana, 400ml cognac, 30 mint leaves.

Preparation: 
1) In a blender put hulled banana cognac and blend 3 minutes.
2) Pour into glasses, add ice and garnish with mint.

Belini (Bellini)

Sastojci: 6 breskvi, 750ml vina (proseka), 1 kasike secera.

Priprema:
1) Breskve oljustiti i iseci na kockice.
2) U blender staviti breskve dodati 200ml vina i blendati.
3) Sipati u bokal, dodati vino i secer i promesati.

Ingredients: 6 peaches, 750ml of wine (sherry), 1 tablespoon of sugar.

Preparation: 
1) Peel and slice peaches into cubes.
2) In a blender put the peaches add 200ml of wine and blend.
3) Pour into a jug, add the wine and sugar and stir.

Wednesday, 29 October 2014

Daikiri s mangom (Daikiri with mango)

Sastojci: 800g mangoa, 400ml belog ruma, 1 kasika secera, 1 limeta, led.

Priprema:
1) Oljustiti mangoe i iseckai na kockice. Iscediti limetu.
2) U blender staviti mango, sok od limete, secer, rum i dosta leda. Mesati 3 minuta.
3) Sipati u case i posluziti.

Ingredients: 800g mango, 400ml white rum, 1 tablespoon sugar, 1 lime, ice.

Preparation:
1) Peel mango and cut into cubes. Squeeze the lime.
2) In a blender put mango, lime juice, sugar, rum and plenty of ice. Mix for 3 minutes.
3) Pour into glasses and serve.

Napuljski uskrsnji hlepcici (Neapolitan Easter buns)

Sastojci: 1kg mekog brasna, 400-500ml vode, 40g kvasca, 2 kasike ulja, 50g semena komoraca, 150g crnih maslina, 1 kasicica secera, 1 kasicica soli, 2 ljute papricice.

Priprema:
1) Maslinama izvaditi kostice. Papricice sitno iseckati. Pomesati kvasac, secer, 1 kasiku brasna i mlaku vodu i ostaviti da naraste.
2) Pomesati brasno, so, kvasac. Dodati semenke komoraca, masline, papricice i mesiti.
3) Staviti testo u posudu, pokriti vlaznom krpom i ostaviti dva sata na toplom da naraste.
4) Podeliti testo na 6 delova i napraviti hlepcice. PLeh namazati uljem, posuti brasnom, staviti hlepcice, premazati uljem i peci u prethodno zagrejanoj rerni na 180C oko 30 minuta.

Ingredients: 1kg soft flour, 400-500ml of water, 40g of yeast, 2 tablespoons oil, 50g fennel seeds, 150g black olives, 1 teaspoon sugar, 1 teaspoon salt, 2 hot peppers.

Preparation: 
1) Remove pits to olives. Finely chop peppers. Mix the yeast, sugar, 1 tablespoon of flour and lukewarm water, and let it grow.
2) Mix flour, salt, yeast. Add fennel seeds, olives, peppers and knead.
3) Place the dough in a bowl, cover with a damp cloth and leave for two hours to warm to rise.
4) Divide the dough into 6 parts and make buns. Grease a baking sheet with oil, sprinkle with flour, place buns, coat with oil and bake in a preheated oven at 180C for about 30 minutes.