The Minuette Food Recipes & Face Masks

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Saturday, February 23, 2013

Kacamak s pasuljem (Polenta with beans)

Sastojci: kacamak, 300g kuvanog pasulja (moze iz konzerve), 150g mesa (pileceg, svinjskoj, juneceg, ...), 150g slanine, 200ml paradajz pirea+50ml vode (ili 250ml soka od paradajza), 1 glavica crnog luka, so i ulje.

Priprema:
1) Crni luk ocistiti i sitno iseckati. Meso i slaninu iseckati na kockice. Paradajz pire pomesati sa vodom. Pasulj ocediti.
2) Na ulju proprziti crni luk, dodati meso. Kad je meso peceno dodati slaninu i jos malo prziti. Zatim dodati paradajz pire (ili sok od paradajza) i pasulj i jos malo kuvati.
3) Posudu za pecenje podmazati margarinom, sipati kacamak, preko njega sos od pasulja i mesa i kratko zapeci u rerni.

Ingredients: polenta, 300g cooked beans (can be canned), 150g of meat (chicken, pork, beef, ...), 150g bacon, 200ml tomato puree+50 ml water (or 250ml tomato juice), 1 onion, salt and oil.

Preparation:
1) Clean onion and finely chop. Meat and bacon cut into small cubes. Mix tomato puree with water. Drain beans.
2) In oil, fry onion, add meat. When the meat is roasted add the bacon and fry a little more. Then add the tomato puree (or tomato juice) and beans and cook some more.
3) Grease baking pan with margarine, pour the polenta, over polenta put bean and meat sauce and shortly bake in the oven.

Knedle od krompira sa mesom (Potato dumplings with meat)

Sastojci: 500g krompira (kuvanog) ili krompir pirea, 200g brasna + jos za valjanje, 1 jaje, 250g mlevenog mesa, 1 glavica crnog luka, 1 cen belog luka, 2 kasike persuna (sitno seckanog), so, prezle i ulje.

Priprema:
1) Krompir izgnjeciti i pomesati sa brasnom i jajetom. Posoliti po ukusu i dobro sjediniti. Ostaviti sa strane.
2) Crni luk i beli luk ocistiti i sitno iseckati. Mleveno meso isprziti.
3) Pomesati mleveno meso, crni luk, beli luk i persun.
4) Od testa praviti knedle, u sredinu staviti nadev od mesa. Svaku knedlu uvaljati u brasno, pa u prezle i prziti u vrelom ulju dok ne porumene sa svih strana.

Ingredients: 500g potatoes (cooked) or mashed potatoes, 200g flour + more for rolling, 1 egg, 250g of minced meat, 1 onion, 1 clove of garlic, 2 tablespoons parsley (finely chopped), salt, bread crumbs and oil.

Preparation:
1) Mash potatoes and mix with the flour and egg. Add salt to taste and combine well. Set aside.
2) Clean onion and garlic, and finely chop. Fry minced meat.
3) Combine ground meat, onion, garlic and parsley.
4) From dough form dumplings, put the meat stuffing in the center. Every dumpling roll in flour, then in bread crumbs and fry in hot oil until golden brown on all sides.

Sos od karija (Curry sauce)

Sastojci: 2 glavice crnog luka, 5 kasika kisele pavlake, 2 kasike vlasca (sitno seckanog, svezeg), 2 kasike maslinovog ulja, 1/4 kasicice karija u prahu, prstohvat soli.

Priprema:
1) Crni luk oljustiti i sitno iseckati.
2) Pomesati kiselu pavlaku, kari i so. Zatim dodati maslinovo ulje. Dobro promesati, pa dodati crni luk i vlasac.

Ingredients: 2 onions, 5 tablespoons sour cream, 2 tablespoons chives (finely chopped, fresh), 2 tablespoons olive oil, 1/4 teaspoon curry powder, a pinch of salt.

Preparation:
1) Peel onion and finely chop.
2) Mix the sour cream, curry and salt. Then add the olive oil. Stir well, then add onion and chives.

Monday, February 11, 2013

Nepalska salata od pirinca i graska (Nepalese salad with rice and peas)

Sastojci: 250g pirinca, 500ml vode, 200g graska, 150ml jogurta, so, 1/2 kasicice karija u prahu, 1 kasika persuna (svezeg, sitno seckanog) ili 1 kasicica suvog, 1 kasika mirodjije (sveze, sitno seckane) ili 1 kasicica suve.

Priprema:
1) Skuvati pirinac u vodi, na umerenoj temperaturi, oko 20 minuta ili dok sva voda ne ispari. Ostaviti da se ohladi.
2) Skuvati grasak. Procediti.
3) Pomesati pirinac i grasak, dodati jogurt, so po ukusu, kari, persun i mirodjiju.

Ingredients:
250g rice, 500ml water, 200g peas, 150ml buttermilk, salt, 1/2 teaspoon curry powder, 1 tablepoon parsley (fresh, finely chopped) or 1 teaspoon dried, 1 tablespoon dill (fresh, finely chopped) or 1 teaspoon dry.

Preparation:
1) Cook rice in water, over medium heat, for about 20 minutes or until all the water has evaporated. Allow to cool.
2) Cook peas. Drain.
3) Combine rice and peas, add the buttermilk, salt to taste, curry, parsley and dill.

Garam masala

Sastojci: 5 kasicica korijandera (mlevenog), 4 kasicice kima (mlevenog), 2 kasicice kardamoma, 1 kasicica crnog bibera (mlevenog), 1 kasicica karanfilica (mlevenog), 1 kasicica cimeta (mlevenog), 1 kasicica muskatnog orascica (mlevenog).

Priprema:

1) Pomesati sve zacine.

Ingredients: 5 teaspoons coriander (ground), 4 teaspoons cumin (ground) 2 teaspoons cardamom, 1 teaspoon black pepper (ground), 1 teaspoon cloves (ground), 1 teaspoon cinnamon (ground), 1 teaspoon nutmeg (ground).

Preparation:
1) Mix all the spices.

Sunday, February 10, 2013

Besamel sos sa paradajzom (Bechamel sauce with tomatoes)

Sastojci: besamel sos, 2 kasike soka od paradajza, 20g margarina (putera), 50g parmezana.

Priprema:
1) Istopiti margarin, dodati besamel sos, sok od paradajza i kuvati oko 5 minuta.
2) Pre serviranja posuti parmezanom.

Predlog: ovaj sos mozete posluziti uz bareno pilece meso, jaja ili omlet sa aromaticnim biljem.

Ingredients: bechamel sauce, 2 tablespoons tomato juice, 20g margarine (butter), 50g Parmesan.

Preparation:
1) Melt the margarine, add the bechamel sauce, tomato juice and cook about 5 minutes.
2) Before serving sprinkle with Parmesan cheese.

Suggestion:
this sauce can be served with cooked chicken breasts, eggs or omelet with aromatic herbs.

Omlet sa aromaticnim biljem (Omelette with aromatic herbs)

Sastojci: 3 jaja, 125ml kisele pavlake, so po ukusu, 1 kasika majorana (sitno seckanog) ili 1 kasicica suvog, 1 kasika bosiljka (sitno seckanog) ili 1 kasicica suvog, 1 kasika majcine dusice (sitno seckanog) ili 1 kasicica suvog, 2 kasike persuna (sitno seckanog) ili 2 kasicice suvog, 20g margarina (putera), 40g parmezana.

Priprema:
1) Umutiti jaja sa kiselom pavlakom, posoliti po ukusu. Dodati majoran, bosiljak, timijan, persun i 30g parmezana. Dobro promesati.
2) Otopiti margarin na umerenoj temperaturi, sipati jaja i prziti nekoliko minuta sa obe strane.
3) Pre serviranja posuti sa preostalim parmezanom.

Ingredients: 3 eggs, 125ml sour cream, salt to taste, 1 tablespoon marjoram (finely chopped) or 1 teaspoon dried, 1 tablespoon basil (finely chopped) or 1 teaspoon dried, 1 tablespoon thyme (finely chopped) or 1 teaspoon dried, 2 tablespoon of parsley (finely chopped) or 2 teaspoons dried, 20g margarine (butter), 40g Parmesan.

Preparation:
1) Whisk eggs with sour cream, add salt to taste. Add marjoram, basil, thyme, parsley and 20g Parmesan cheese. Stir well.
2) Melt butter on medium heat, pour the eggs and fry a few minutes on both sides.
3) Before serving sprinkle with the remaining Parmesan.

Domaci sok od paradajza (Homemade tomato juice)

Sastojci: 3kg paradajza, 2 kasicice soli, 2 kasicice secera, 10 kasika persuna (sitno seckanog).

Priprema:
1) Oljustiti i ocistiti paradajz. Samleti na masini za meso.
2) Sipati u serpu paradajz, dodati so, secer i persun. Kuvati oko 30 minuta. Ostaviti da se malo prohladi.
3) Sok sipati u staklene tegle. Pokriti krpama i ostaviti da se potpuno ohladi.

Ingredients:
3kg tomatoes, 2 teaspoons salt, 2 teaspoons of sugar, 10 tablespoons parsley (finely chopped).


Preparation:
1) Peel and clean tomatoes. Grind tomatoes in meat machine.
2) Pour in the pot, add salt, sugar and parsley. Cook for about 30 minutes. Allow to cool slightly.
3) Pour juice into glass jars. Cover with cloth and allow to cool completely.

Sunday, February 3, 2013

Sirijski raznjici od jagnjetine (Syrian lamb kebabs)

Sastojci: 800g jagnjetine, 4 paradajza, snite hleba, 40g margarina (putera), 2 kasike ulja, za marinadu - 1 glavica crnog luka, 2 cena belog luka, 1/2 kasicice aleve paprike, 1 1/2 kasika ruzmarina (svezeg) ili 1 kasicica suvog, 1/2 kasicice soli, 40ml limunovog soka, 80ml maslinovog ulja.

Priprema:
1) Jagnjetinu iseckati na kockice. Crni luk ocistite i sitno iseckajte. Paradajz oljustite, ocistitite i iseckajte na kocke.
2) Za marinadu - pomesati crni luk, beli luk, alevu papriku, ruzmarin, so, ulje i sok od limuna. U ciniju staviti jagnjetinu, preliti marinadom i ostaviti u frizideru preko noci.
3) Meso ocediti, nanizati na raznjice i peci u zagrejanoj rerni na 200°C, uz cesto okretanje i premazivanje marinadom.
4) Na 2 kasike ulja, proprziti paradajz, oko 5 minuta. Zatim dodati marinadu i prziti jos 3 minuta.
5) Tostirati snite hleba. Margarin otopiti. Preliti margarin preko hleba. Skinuti meso sa raznjica i preliti sa paradajz sosom.

Ingredients: 800g lamb, 4 tomatoes, bread slices, 40g margarine (butter), 2 tablespoons oil, for marinade - 1 onion, 2 cloves of garlic, 1/2 teaspoon cayenne pepper, 1 1/2 teaspoon rosemary (fresh) or 1 teaspoon dried, 1/2 teaspoon salt, 40 ml lemon juice, 80ml olive oil.

Preparation:

1) Cut lamb into cubes. Clean the onions and finely chop. Peel tomatoes, clean and chop into cubes.
2) For the marinade - combine onion, garlic, cayenne pepper, rosemary, salt, oil and lemon juice. Put the lamb in the bowl, pour marinade over and leave it in the fridge overnight.
3) Drain lamb, strung on a skewer and bake in preheated oven at 200 ° C, with frequent turning and brushing with marinade.
4) On the 2 tablespoons of oil, fry tomatoes, about 5 minutes. Then add the marinade and fry for another 3 minutes.
5) Toast bread slices. Melt margarine. Pour margarine over bread. Remove the meat from the skewers and pour over tomato sauce.

Izraelske cufte od leblebija (Israeli chickpea balls)

Sastojci: 250g leblebija, 1 glavica crnog luka, 1 cen belog luka, 100g brasna, 5g praska za pecivo, 1 kasicica kima (mlevenog), 1 kasicica korijandera (mlevenog), 1/2 kasicice aleve paprike, 2 kasike persuna (sitno seckanog), ulje.

Priprema:
1) Oprati leblebije i procediti. Preliti vodom i ostaviti da stoji 10-12 sati. Procediti.
2) Ocistiti crni luk i beli luk. Sitno iseckati.
3) Staviti u blender i izdrobiti. Dodati crni luk i beli luk, persun, kim, korijander, prasak za pecivo i alevu papriku i ponovo seckati.
4) Sipati u posudu i ostaviti u frizider 30 minuta.
5) Praviti pljosnate cufte, redjati na posluzavnik posut brasnom i ostaviti 20 minuta.
6) Cufte uvaljati u brasno i prziti u ulju dok ne porumene.

Ingredients: 250g chickpeas, 1 onion, 1 clove of garlic, 100g flour, 5g baking powder, 1 teaspoon cumin (ground), 1 teaspoon coriander (ground), 1/2 teaspoon cayenne pepper, 2 tablespoons parsley (finely chopped ), oil.

Preparation:
1) Wash and drain chickpeas. Pour water and leave to stand for 10-12 hours. Drain well.
2) Clean the onion and garlic. Finely chop.
3) Put in a blender and pulverize. Add onion and garlic, parsley, cumin, coriander, baking powder and cayenne pepper and again pulverize.
4) Pour into a bowl and leave in the refrigerator for 30 minutes.
5) Form flat balls, arrange on the plate sprinkled with flour and leave for 20 minutes.
6) Coat balls in flour and fry in oil until golden.

Sirijski krem od plavog patlidzana (Syrian eggplant cream)

Sastojci: 3 srednja patlidzana, 1 1/2 kasicice soli, 2 kasike libijskog krema od susama, 3 cena belog luka, sok od 2 limuna, 2+4 kasike maslinovog ulja, 2 kasike persuna (sitno iseckanog).

Priprema:
1) Patlidzane preseci na pola, po duzini. Zaseci nozem po povrsini u kvadrate, ali ne do kraja. Sipati so po patlidzanu i u pukotine. Ostaviti 30 minuta. Zatim iscediti vodu. Pokupiti vodu sa papirnim ubrusom. Premazati patlidzane sa 4 kasike ulja.
2) Zagrejati rernu na 200°C. U pleh staviti papir za pecenje, staviti patlidzane, isecenom stranom na dole i peci oko 60 minuta. Ostavit da se ohladi, oko 25 minuta.
3) Izvaditi pulpu patlidzana, staviti u ciniju i izgnjeciti viljuskom. Dodati libijski krem od susama i promesati. Zatim dodati beli luk, sok od limuna, 2 kasike ulja i dobro promesati. Posuti persunom.

Ingredients: 3 medium eggplants, 1 1/2 teaspoon salt, 2 tablespoons Libyan sesame cream, 3 cloves of garlic, the juice of 2 lemons, 2+4 tablespoons olive oil, 2 tablespoons parsley (finely chopped).

Preparation:
1) Cut eggplant in half, lengthwise. Cut on the surface with a knife (but not completely) into squares. Pour salt on eggplant and in the cracks. Leave for 30 minutes. Then squeeze water. Soak up the water with a paper towel. Brush the eggplants with 4 tablespoons of olive oil.
2) Preheat oven to 200°C. In baking pan put baking paper, put the eggplant, cut side down, and bake for about 60 minutes. Leave to cool, about 25 minutes.
3) Remove the eggplant pulp, put in the bowl and squeeze with fork. Add Libyan sesame cream and stir. Then add the garlic, lemon juice, 2 tablespoons oil and stir well. Sprinkle with parsley.

Libijski krem od susama (Libyan sesame cream)

Tahini

Sastojci: 500g susama, 125ml maslinovog ulja+jos ako je potrebno.

Priprema:
1) Zagrejati rernu na 180°C. U pleh staviti papir za kolace, staviti susam i peci, uz povremeno mesanje, oko 5-10 minuta. Pazite da ne potamni previse.
2) Sipati susam u ciniju i ostaviti da se ohladi.
3) U blender staviti susam, dodati ulje i napraviti krem.
Napomena: ako zelite mozete dodati jos ulja, zavisno od gustine krema koju zelite, mada treba biti gusci.

Predlog: mozete napraviti i Krem od susama.

Ingredients:
500g of sesame seeds, 125ml olive oil + more if needed.


Preparation:
1) Preheat oven to 180°C. In pan put baking paper, put sesame seeds and bake, with occasional stirring, about 5-10 minutes. Do not allow to brown.
2) Pour the sesame seeds in the bowl and leave to cool.
3) In a blender, put the sesame seeds, add oil and make a cream.
Note: If you want, you can add more oil, depending on the density of cream you want, although it should be thicker.

Suggestion: you can make Sesame cream.

Libanski krem od leblebija (Lebanese chickpea cream)

Hummus

Sastojci: 400g leblebija, 1 cen belog luka (sitno iseckanog), 2 kasike maslinovog ulja, 2 kasike susama, sok od jednog limuna, 2 kasike persuna (sitno iseckanog), so, mlaka voda.

Priprema:
1) Oprati leblebije i procediti. Preliti vodom i ostaviti da stoji 10-12 sati.
2) Na ulju, na umerenoj temperaturi, proprziti beli luk i susam. Kad porumeni dodati leblebije i kuvati na tihoj temperaturi (oko 2 sata), postepeno dodavajuci mlaku vodu. Pola sata pred kraj kuvanja posoliti po ukusu.
3) Zatim procediti i ostaviti sa strane 300ml vode. Leblebija staviti u blender i napraviti krem, dodajucu vodu.
4) Krem sipati u ciniju, preliti sokom od limuna i posuti persunom.

Ingredients: 400g chickpea, 1 clove garlic (finely chopped), 2 tablespoons olive oil, 2 tablespoons sesame seeds, the juice of one lemon, 2 tablespoons parsley (finely chopped), salt, lukewarm water.

Preparation:
1) Wash and drain chickpea. Pour water and leave to stand for 10-12 hours.
2) On oil, over medium heat, fry the garlic and sesame. When light brown add the chickpea and cook on low temperature (about 2 hours), gradually adding warm water. Half an hour before the end of cooking add salt to taste.
3) Drain and leave aside 300ml of water. Put chickpea in the blender and make a cream, adding water.
4) Pour the cream into the bowl, pour the lemon juice and sprinkle with parsley.