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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.

Tuesday, 28 October 2014

Domaci kvasac (Homemade yeast)

Sastojci: 200g integralnog brasna, 200ml mlake vode, 1 kasicica meda ili 1 kasicica nerafinisanog maslinovog ulja.

Priprema:
1) U posudi od keramike pomesati brasno, vodu u kojoj je rastvoren med ili ulje i mesati dok masa ne postane lepljiva i glatka.
2) Ostaviti dva dana na provetrenom i toplom mestu (15 do 20 stepeni) i pokriti cistom krpom koja stalno treba da je vlazna da se na masi ne bi stvorila korica.
3) Dodati 4 kasike mlake vode i onoliko brasna koliko je neophodno da dobijete glatko testo. Opet ostaviti dva dana na toplom mestu pokriveno vlaznom krpom.

Napomena: ukoliko planirate da mesite hleb svake nedelje, ne morate uvek da pravite novi kvasac, dovoljno je odvojite kvasac velicine pesnice i cuvate u hermeticki zatvorenoj posudi, na svezem i mracnom mestu. Ukoliko se za nekoliko dana ne upotrebi gubi kvalitet.

Ingredients: 200g wholemeal flour, 200ml of warm water, 1 teaspoon honey and 1 teaspoon unrefined olive oil.

Preparation: 
1) In a bowl made ​​of ceramic, mix the flour, water containing dissolved honey or oil and stir until the mixture becomes sticky and smooth.
2) Leave two days in ventilated and warm place (15 to 20 degrees) and cover with a clean cloth that constantly needs to be moist so not to create a crust.
3) Add 4 tablespoons of water, and as much flour as necessary to get a smooth dough. Again, leave two days in a warm place covered with a damp cloth.

Note: If you plan to bake bread every week, you do not always have to create a new yeast, it is enough to take the yeast-sized fist and kept in a sealed vessel, in fresh and dark place. If  not used in a few days it will lose quality.

Sunday, 26 October 2014

Hleb sa suvim grozdjem (Bread with raisins)

Sastojci: 400g mekog brasna, 100ml ulja, 20g kvasca, 1 grancica ruzmarina, 100g suvog grozdja, 1 zumance, 250ml vode, 1 kasicica secera, 1/2 kasicice soli.

Priprema: 
1) Pomesati kvasac, secer, 1 kasiku brasna i mlaku vodu. Ostaviti da naraste. Potopiti suvo grozdje u vodu i ostaviti da naraste. Ocediti. Uvaljati suvo grozdje u brasno (da testo ne bi bilo gnjecavo).
2) Pomesati brasno, so, kvasac i dobro umesite testo.
3) Posudu premazati uljem staviti testo i ostaviti da naraste na toplom 2 sata. 4) Na ulju, na niskoj temperaturi, proprziti iglice ruzmarina oko 10 minuta. Ostaviti da se ohladi.
5) U posudu sa testom dodati ulje sa ruzmarinom. Umesiti tako da se dobro sjedini.
6) Napraviti loptu i ostaviti da narasta 1 sat.
7) Dodati suvo grozdje i mesiti opet.
8) Oblikovati okrugli hleb, premazati zumancetom, staviti u pleh namazan uljem, posut brasnom i peci u prethodno zagrejanoj rerni na 180C  oko 30 minuta.

Ingredients: 400g soft flour, 100ml oil, 20g of yeast, 1 sprig rosemary, 100g raisins, 1 egg yolk, 250ml water, 1 teaspoon sugar, 1/2 tsp salt.

Preparation: 
1) Mix the yeast, sugar, 1 tablespoon of flour and lukewarm water. Allow to rise. Soak the raisins in water and let it grow. Drain. Roll raisins in flour (so that dough would not be soggy).
2) Mix the flour, salt, yeast and knead the dough well.
3) Brush pan with oil, put the dough and let it rise in a warm two hours.
4) In the oil, at low temperature, fry rosemary needles about 10 minutes. Allow to cool.
5) In a bowl add to the dough oil with rosemary. Knead so it is well combined.
6) Make a ball and leave to rise for 1 hour.
7) Add the raisins and knead again.
8) Make round loaf, brush with the egg yolks, put in a baking pan greased with oil, sprinkled with flour and bake in a preheated oven at 180C for about 30 minutes.

Jevrejski hleb (Jewish bread)

Sastojci: 1kg mekog brasna, 2 zumanca, 400ml mlake vode, 1 kasicica secera, 1 kasicica soli, 5 kasika ulja, 70g semenki anisa, 40g kvasca.

Priprema:
1) Pomesati kvasac i secer u mlakoj vodi i ostaviti da naraste.
2) Pomesati brasno, so, ulje anis i kvasac. Mesiti dok ne dobijete glatko testo. Napravite loptu.
3) Prebaciti testo u veliku posudu pokriti vlaznom krpom i ostaviti na toplom dva sata da naraste.
4) Podeliti testo na dva dela, a zatim ta dva na jos tri dela. Svaki komad testa trljajte dlanom na povrsini posutoj brasnom tako da dobijete valjak debljine oko 2cm. Upletite ih u dve pletenice.
5) Pleh namazati uljem, posuti brasnom, staviti pletenice i premazati ih umucenim zumancima. Ostaviti da odstoje 30 minuta.
6) Peci u prethodno zagrejanoj rerni na 180C oko 45 minuta.

Ingredients: 1kg soft flour, 2 egg yolks, 400ml lukewarm water, 1 teaspoon sugar, 1 teaspoon salt, 5 tablespoons oil, 70g anise seeds, 40g yeast.

Preparation: 
1) Mix the yeast and sugar in warm water and leave to rise.
2) Mix the flour, salt, oil, anise and yeast. Knead until you have a smooth dough. Make a ball.
3) Transfer the dough into a large bowl covered with a damp cloth and leave in a warm two hours to grow.
4) Divide the dough into two parts, and then that two to three more. Each piece of dough roll with the palm on the surface covered in flour so that you get the roller thickness of about 2cm. Make into two braids.
5) Line baking pan with oil, sprinkle with flour, put braids and coat them with beaten yolks. Allow to stand for 30 minutes.
6) Bake in the preheated oven at 180C for about 45 minutes.

Glatko testo-osnovni recept (Smooth dough-basic recipe)

Sastojci: 400g brasna, 250g margarina (iz frizidera), 6 kasika hladne vode

Priprema:
1) Pomesati brasno i margarin isecen na kockice i mesiti vrhovima prstiju tako da se dobiju krupni komadi.Dodati vodu, malo mesiti a zatim mesiti na brasnom posutoj povrsini dok testo ne postane ujednaceno i glatko.
2) Napraviti loptu, posuti brasnom, staviti u posudu a onda u frizider 1 sat.
3) Pre upotrebe ponovo mesiti na podlozi posutoj brasnom nekoliko minuta.

Ingredients: 400g flour, 250g margarine (from the fridge), 6 tbsp cold water

Preparation: 
1) Mix the flour and butter cut into cubes and knead with your fingertips so you can get a big pieces.Add water, knead a little and then knead on the flour covered surface until the dough is evenly and smooth.
2) Make a ball, sprinkle with flour, put in a bowl and then in the refrigerator for 1 hour.
3) Before use, knead again on a surface covered in flour a few minutes.

Thursday, 23 October 2014

Salata od pacetine sa pecurkama (Salad of duck with mushrooms)

Sastojci: 1 pacje grudi, 300g pecuraka, 50g margarina, 300ml belog vina, 1 grancica ruzmarina, 1/2 kasicice estragona, 1 cen belog luka (sitno iseckanog).

Priprema: 
1) Pomesati belo vino, beli luk, ruzmarin, estragon. Potopiti pacje grudi i ostaviti 2 sata.
2) Pleh namazati margarinom. Pacje grudi obrisati i staviti u pleh. Peci u prethodno zagrejanoj rerni na 180C oko 40 minuta, cesto prelivajuci belim vinom. Ostaviti da se ohladi i iseci na kocke.
3) Pecurke obrisati vlaznom krpom i prziti na margarinu i ostaviti da se ohlade.
4) Posluziti pacje grudi sa pecurkama.

Predlog: mozete pripremiti Pacje grudi sa suvim grozdjem i pinjolama.

Ingredients: 1 duck breast, 300g mushrooms, 50g butter, 300ml white wine 1 sprig of rosemary, 1/2 tsp tarragon, 1clove of garlic (finely chopped).

Preparation: 
1) Combine white wine, garlic, rosemary, tarragon. Soak duck breasts and leave for 2 hours.
2) Line baking tray smeared with margarine. Dry duck breasts and put in a baking pan. Bake in the preheated oven at 180C for about 40 minutes, often overflowing with white wine. Leave to cool and cut into cubes.
3) Wipe mushrooms with a damp cloth and fry in margarine and leave to cool.
4) Serve duck breast with mushrooms.

Suggestion: you can make Duck breasts with raisins and pine nuts.

Tuesday, 21 October 2014

Rolnice od slanine (Bacon rolls)

Sastojci: 20 reznjeva slanine, 200g fete, 100g sredine od hleba, 400g soka od paradajza, 2 kasike persuna, malo mleka, 1 kasika svezeg bosiljka ili 1 kasicica suvog, so.

Priprema:
1) Sok od paradajza pomesati sa bosiljkom. Fetu izgnjeciti viljuskom.
2) Potopiti hleb u mleko, ocediti i pomesati sa fetom, persunom i solju. Formirati 20 loptica i obmotati ih slaninom.
3) Rolnice posluziti uz sos.

Ingredients: 20 lobes bacon, 200g feta cheese, 100g middle of bread, 400g of tomato juice, 2 tablespoons parsley, a little milk, 1 tbsp fresh basil or 1 tsp dried, salt.

Preparation: 
1) Tomato juice mix with basil. Squeeze feta with fork.
2) Soak bread in milk, drain and mix with feta cheese, parsley and salt. Form 20 balls and wrap them with bacon.
3) Serve rolls with sauce.

Rolnice od racica i tikvica (Shrimp and zucchini rolls)

Sastojci: 16 racica, 2 tikvice, 1 crni luk, 16 pera vlasca, 2 kasika maslinovog ulja, so.

Priprema:
1) Kuvati racice u kljucaloj slanoj vodi 2 minuta. Sacuvati vodu.
2) Oprati tikvice, odseci krajeve i iseci na tanke reznjeve. Kuvati tikvice 1 minut u vodi od racica.
3) Crni luk ocistiti, sitno iseckati i proprziti na ulju. Dodati racice, posoliti po ukusu i prziti 2 minuta na jakoj vatri. Ostaviti da se ohladi. Na jedan rezanj tikvice staviti jedan racic, urolati i vezati jednim perom vlasca.

Ingredients: 16 shrimps, 2 zucchini, 1 onion, 16 feathers chives, 2 tbsp olive oil, salt.

Preparation: 
1) Cook shrimp at boiling salted water for 2 minutes. Conserve water.
2) Wash the zucchini, snips the ends and cut into thin flap. Cook zucchini for 1 minute in shrimp water.
3) Clean onion, finely chopped and fry in oil. Add shrimps, salt to taste, and fry for 2 minutes on high heat. Allow to cool. On one slice of zucchini put one shrimp, roll it and tie a chive feather.