The Minuette Food Recipes & Face Masks

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Tuesday, March 29, 2011

Krem bananice (Small cream bananas)

Ingredients: 700g sugar, 300ml water, 30g gelatin, 2 extract - banana flavoring (2x15ml), 200g dark chocolate + 2 tablespoons of oil.

Preparation:
1. Mix gelatin with 100 ml of water.
2. Cook sugar with 200ml of water, about 5 minutes until sugar melts. Remove from heat and gradually adding gelatin stir with mixer (minimum 20 minutes).
3. Add extract. Stir.
4. Grease baking tray with oil or margarine (sprinkle with coconut flakes), pour and let it stand.
5. Melt chocolate with oil and cover banana mixture.

Sastojci: 700g secera, 300ml vode, 30g zelatina, 2 ekstrata - aroma banane, 200g cokolade + 2 kasike ulja.

Priprema:
1. Zelatin pomesati sa 100ml vode.
2. Skuvati secer sa 200ml vode, oko 5 minuta dok se secer ne rastopi. Skloniti sa sporeta i postepeno muteci mikserom (minimum 20 minuta) dodavati zelatin.
3. Dodati ekstrat. Izmesati.
4. Pleh podmazati uljem ili margarinom (posuti kokosom da se ne bi bananice zalepile), sipati i ostaviti da se stegne.
5. Rastopiti cokoladu sa uljem i preliti.

Keks torta sa zele bombonama (Biscuit cake with jelly candies)

Keks torta sa zele bombonama (Biscuit cake with jelly candies)
Ingredients: 500g of biscuits (cookies), 2 vanilla pudding (powder 2x40g), 8 tablespoons of sugar, 250g margarine, 300g of jelly candies, 100g raisins, 6 small cream bananas, 80g coconut flakes + 20g for sprinkling, for the glaze: 200-300g of chocolate, 2-3 tablespoons of oil.

Preparation:
1. Small cream bananas, jelly candies cut into cubes, and cookies break out into small pieces.
2. Mix pudding powder and sugar with 200ml water. Add to 400ml water and cook over medium heat.
3. Add margarine in cooked pudding, cook over low heat constantly stirring with wooden spoon until margarine melts.
4. Cookies, jelly candies, small cream bananas, coconut and raisins combine with pudding, put on cake plate and form into rectangle.
5. For the glaze: melt chocolate with oil (200g chocolate + 2 tablespoons of oil), pour over the cake and sprinkle with coconut.

Sastojci: 500g keksa, 2 pudinga od vanile, 8 kasika secera, 250g margarina, 300g zele bombona, 100g suvog grozdja, 6 krem bananica, 80g kokosa + 20g za posipanje, za glazuru: 200-300g cokolade, 2-3 kasike ulja.

Priprema:
1. Zele bombone i bananice iseckati na kockice, a keks izlomiti na komadice.

2. U 600ml vode skuvati puding i secer.
3. U gotov puding dodati margarin i mesati varjacom dok se ne otopi.
4. Keks, zele bombone, bananice, kokos i suvo grozdje sjediniti sa filom, staviti na tacnu za tortu i oblikovati.

5. Za glazuru: otopiti cokoladu sa uljem (200g cokolade + 2 kasike ulja), preliti preko torte i posuti kokosom.

Wednesday, March 23, 2011

Prolecna corba od povrca (Spring vegetable chowder)

Ingredients: 1 small potato, 1 zucchini, 1 carrot, 1 small celery, 1 leek, parsnip root, 1 small tomato, cauliflower, broccoli, pepper, salt, 1 tablespoon margarine (butter), chopped parsley.

Preparation:
1. Finely chop all the vegetables, pour water, cook and season.
2. Towards the end of cooking add the margarine.
3. Cooked chowder sprinkle with parsley and serve with sour cream.

Sastojci: 1 manji krompir, 1 tikvica, 1 sargarepa, 1 manji celer, 1 praziluk, koren paskanata, 1 manji paradajz, karfiol, brokoli, biber, vegeta, 1 kasika margarina (putera), seckan persun.

Priprema:
1. Sve povrce isitniti, naliti vodom, kuvati i zaciniti.
2. Pred kraj kuvanja dodati margarin.
3. Gotovu corbu posuti persunom i sluziti s kiselom pavlakom.

Krem corba od kima (Cream cumin chowder)

Ingredients: 2 l of cold water, 1/2 l milk, 1 kg of cooked and mashed potatoes, 2 tablespoons of flour, 100 ml of olive oil, 100 ml sour cream, 8 g cumin and salt.

Preparation:
1. Heat the olive oil and add the flour constantly stirring - until get light brown color.
2. Add water, milk, cumin and salt.
3. Let it boils, then add mashed potatoes and sour cream and cook shortly.
4. Serve warm.

Sastojci: 2 l hladne vode, 1/2 l mleka, 1 kg skuvanog i propasiranog krompira, 2 kasike brasna, 100 ml maslinovog ulja, 100 ml kisele pavlake, kesica kima i so.

Priprema:
1. Zagrejati maslinovo ulje i dodati uz mesanje brasno; propziti.
2. Dodati vodu, mleko, kim i so.
3. Kad malo provri, dodati propasiran krompir i pavlaku i jos malo kuvati.
4. Sluziti toplo.

Saturday, March 19, 2011

Narandzasti sok (Orange juice)

Ingredients: 2 slices of melon, 1 peach, 3-4 apricots, 6 tablespoons of sugar, 100g strawberries, 10 ice cubes, a few drops of lemon juice, 3 cups water.

Preparation:
1. Peel and cut all fruit into small pieces and place in blender; add sugar, a few drops of lemon juice, ice cubes and cold water.
2. Mix and serve.

Sastojci: 2 kriške dinje, 1 breskva, 3-4 kajsije, 6 kašika šećera, 100g jagoda, 10 kockica leda, nekoliko kapi limunovog soka, 3 čaše vode.

Priprema:
1. Oljustite i isecite sve voće na komadiće i ubacite u blender; dodati šećer, nekoliko kapi limunovog soka, kockice leda i hladnu vodu.
2. Izmiksajte i posluzite.

Thursday, March 17, 2011

Pekarske kifle (Bakery rolls)

Ingredients: 1 kg flour, 1 /4 l water, 1 /4 l milk, 40g fresh yeast, 1 teaspoon sugar, 3 flat teaspoons salt, 250 ml oil, 1 egg, sesame seeds for sprinkling.

Preparation:
1. In deeper bowl add flour and salt. Stir.
2. Crumble yeast, sprinkle a teaspoon of sugar and pour warm water. When yeast begins to rise, add lukewarm milk and oil and knead the dough.
3. Leave it to rise until it doubles in volume.
4. Board on which you will work the dough coat with oil and transfer dough from the bowl. Divide dough into eight slices (makes 24 balls).
5. Rolling pin also coat with oil and develop ball in only one direction (to be thinner).
6. Roll and then form a roll; place in greased baking pan.
7. Whisk egg and coat all the rolls, sprinkle them with sesame seeds and immediately put in preheated oven (200°C).

Sastojci: 1 kg brašna, 1/4 l vode, 1/4 l mleka, 40g svezeg kvasca, 1 kafena kašičica šećera, 3 ravne kafene kašičice soli, 250 ml ulja, 1 jaje, susam za posipanje.

Priprema:
1. U dublju posudu staviti brašno, dodati so i izmešati.
2. Izmrviti kvasac, posuti ga kašičicom šećera i naliti mlaku vodu. Kad kvasac počne da nadolazi, dodati mlako mleko i ulje, pa zamesiti testo.
3. Ostaviti ga da narasta dok ne udvostruči zapreminu.
4. Dasku na kojoj će se testo raditi premazati uljem i izručiti testo iz posude. Podeliti testo na osam delova (dobiju se 24 loptice).
5. Oklagiju takođe premazati uljem i lopticu razvijati samo u jednom pravcu da bi bila što tanja.
6. Zatim urolati i formirati kiflu, pa stavljati u podmazan pleh.
7. Umutiti jaje i premazati sve kifle, posuti ih susamom i odmah staviti da se peče u zagrejanu rernu (200°C).

Musaka od sampinjona sa barenim jajima (Mushrooms moussaka with boiled eggs)

Ingredients: 500g mushrooms, 5 hard-boiled eggs, 2 larger rolls, 300ml buttermilk, 1 medium sized leek (cut into slices), 2x200g sour cream.


Preparation:
1. In oil cook leeks and mushrooms.
2. Cut rolls into slices and soak them in buttermilk; arrange at the bottom of greased casserole.
3. Spread sour cream.
4. Put mushrooms over sour cream.
5. Spread sour cream and bake in the oven.


Sastojci: 500g sampinjona, 5 tvrdo kuvanih jaja, 2 vece kifle, 300ml jogurta, 1 praziluk srednje velicine (isecen na kolutove), 2x200g kisele pavlake.


Priprema:
1. Na ulju izdinstati praziluk i pecurke.
2. Kifle isecite na kolutove i dobro ih umocite u jogurt; redjati po podmazanom dnu vatrostalne posude.
3. Premazati kiselom pavlakom.
4. Preko staviti sampinjone.
5. Premazati pavlakom i zapeci u rerni.

Sunday, March 13, 2011

Domaci jogurt ili kiselo mleko (Homemade buttermilk or yogurt)

Ingredients: 1 l of milk, 250 ml buttermilk or yogurt (store bought).

Preparation:
1. Put milk to boil, remove from stove and put into the pot with cold water. Stirring occasionally leave to cool - until reaches 37°C.
2. Remove the milk from pot with cold water and pour the milk in another pot with beaten buttermilk or yogurt. Stir and cover 
3. Put into preheated oven - 50°C and leave until morning.
4. Remove from oven, allow to cool and put buttermilk (yogurt) in the refrigerator 4-5 hours.

Sastojci: 1 l mleka, 250 ml jogurta ili kiselog mleka (kupljenog).

Priprema:
1. Staviti mleko da provri, pomeriti sa ringle i staviti u sud s hladnom vodom. Uz povremeno mešanje ostaviti da se prohladi - dostigne temperaturu 37°C.
2. Izvaditi sud sa mlekom iz hladne vode i sipati mleko u drugu posudu s razmućenim jogurtom. Promešati i poklopiti.
3. Staviti u zagrejanu rernu (50°C) i ostaviti do jutra.
4. Izvaditi iz rerni, ostaviti da se ohladi i staviti u frižider 4-5 sati.

Cvet salata (Flower salad)

Ingredients: 300g sweet corn, 200ml buttermilk, juice of half a lemon, 2 cloves garlic, 1 tablespoon chopped dill, 2 carrots, tablespoon of honey, 1 fresh cucumber.

Preparation:
1. Cook corn and drain. Set aside.
2. Add little salt to buttermilk, season with a little lemon juice, mashed garlic and dill. Add this to the corn.
3. Clean the carrots, grate in big chunks, season with honey and lemon juice.
4. Peel cucumber and cut into slices.
5. Divide all into 2 parts.
6. Take two plates, place the corn in the middle, around (like a wreath) carrots, and cucumber around carrots.

Sastojci: 300g kukuruza secerca, 200ml jogurta, sok od pola limuna, 2 cena belog luka, 1 kasika seckane mirodjije, 2 sargarepe, kasika meda, 1 svezi krastavac.

Priprema:
1. Skuvati kukuruz i ocediti. Ostaviti sa strane.
2. Jogurt malo posoliti, zaciniti sa malo soka od limuna, izgnjecenim belim lukom i mirodjijom. Ovu masu dodajte kukuruzu.
3. Sargarepu ocistite, narendajte na krupno rende, zacinite medom i sokom od limuna.
4. Krastavac oljustite i isecite na kolutove.
5. Sve podeliti na 2 dela.
6. Uzmite 2 tanjira, pa na sredinu stavite kukuruz, okolo (poput venca) sargarepu, a oko nje krastavac.