The Minuette Food Recipes & Face Masks

Search This Blog

Sunday, November 23, 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, November 19, 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, November 8, 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.

Predlog: ovaj sos mozete posluziti uz Puding od radica.

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.

Suggestion: with this sauce you serve Radicchio pudding.

Friday, November 7, 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.

Predlog: ovaj sos mozete posluziti uz Mus od jastoga.

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.

Suggestion: you can serve this sauce with Lobster mousse.

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, November 2, 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 uljem, staviti na papir za pecenje (isecenom stranom na dole) 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 (cut side down) 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.