The Minuette Food Recipes & Face Masks

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Saturday, July 23, 2016

Kuvana boranija bez mesa (Cooked green beans without meat)


Sastojci: 250-300g boranije (sveze ili smrznute), 2 sargarepe, 2 korena persuna, 1 komad korena celera, 2 kasike persunovog lista (sitno seckanog), 1/4 kasicice mirodjije, 1/4 kasicice majcine dusice, prstohvat djumbira (u prahu), so ili vegeta ili 1/2 kocke za supu, 600ml vruce vode.

Priprema:

1. Sveza boranija - oprati i ocistiti. Smrznuta boranija - odmrznuti ili ne. Sargarepu, koren persuna i koren celera oljustiti i sitno iseckati.
2. U serpu staviti boraniju, naliti vodom (da prekrije boraniju) i pustiti da prokljuca.
3. Smanjiti na srednju temperaturu, dodati sargarepu, koren persuna i celera i kuvati do 1 sata. Za vreme kuvanja ako je potrebno doliti vrucu vodu.
4. 10 minuta pred kraj kuvanja dodati so ili vegetu po ukusu. Ja sam dodala samo pola kocke za supu. Dodati mirodjiju, majcinu dusicu i djumbir. Promesati.
5. 5 minuta pred kraj kuvanja dodati persunov list.

Ingredients: 250-300g green beans (fresh or frozen), 2 carrots, 2 parsley root, 1 piece of celery root, 2 tablespoons parsley leaf (finely chopped), 1/4 tsp dill, 1/4 teaspoon Breckland thyme, a pinch of ginger (powder), salt or vegetable seasoning or 1/2 bouillon cube, 600ml of hot water.

Preparation:

1. Fresh green beans - wash and clean. Frozen green beans - thawed or not. Carrots, parsley root and celery root peel and finely chop.



2. In pot, put the green beans, pour water (to cover the green beans) and let it boil.



3. Reduce to medium temperature, add carrots, parsley and celery root and cook for up to 1 hour. During the cooking if necessary add hot water.



4. 10 minutes before end of cooking add salt or vegetable seasoning to taste. I've added only half a bouillon cube. Add dill, Breckland thyme and ginger. Stir.

5. 5 minutes before end of cooking add the parsley.



Bilje i Zacini (Herbs & Spices)

Sta se slaze sa cime

Avokado - 

Aleva paprikabeli luk, djumbir, piment, kim, kardamom,  mahunarke, origano, persun, ruzmarin, safran, timijan, kurkuma, povrce.

Ananas karmel, kokos, orah (Makadamija), tropsko voce.


Anis - jabuke, cvekla, karamel, sargarepa, cokolada, limun, cimet, kokos, korijander, brusnica, komorac, smokve, riba, beli luk, breskve, nar, bundeva.


Anis (zvezdasti) - 

Articoke -


Bademi - jabuke, kajsije, banana, karamel, tresnje, kafa, smokve, med, pomorandze, breskve, kruske, sljive.


Banana -


Beli luk - bosiljak, korijander, kim, majoran, menta, origano, persun, ruzmarin, paradajz (suseni), timijan, brokoli.


Bobicasto voce (jagode, maline, borovnice, crvene i crne ribizle, kupine, brusnice, dud) - 


Boranija - mirodjija, majcina dusica, djumbir, bademi.


Saturday, July 16, 2016

Bilje i zacini za povrce (Herbs and spices to vegetables)

Boranija - majoran, beli luk, sok od limuna, balzamiko sirce, bademi.

Brokoli - origano, kim, mirodjija, sok od limuna.

Bundeva - djumbir, med.

Karfiol kim, mirodjija.

Krompir (kuvani) - persunov list, mirodjija, ruzmarin, praziluk, beli luk.

Kupus (crveni, zeleni, kineski) - kim, mirodjija.

Paradajz - origano, majcina dusica, zalfija, praziluk.

Sargarepa - persunov list, mirodjija, menta, muskatni orah.


Green beans - marjoram, garlic, lemon juice, balsamic vinegar, almonds.

Broccoli - oregano, cumin, dill, lemon juice.

Pumpkin - ginger, honey.

Cauliflower - cumin, dill.

Potatoes (boiled) - parsley leaf, dill, rosemary, leeks, garlic.

Cabbage (red, green, Chinese) - cumin, dill.

Tomato - oregano, thyme, sage, leek.

Carrot - parsley leaf, dill, mint, nutmeg.

Priprema bilja i zacina za meso (Preparing herbs and spices for meat)

1. Bilje i zacine za potopiti u maslinovo ulje ili ulje od uljane repice i ostavite 30 minuta.
2. Premazati meso koje trebate da przite, pecete ili dinstate.
3. Ako je potrebno da se meso duze priprema, bilje i zacine dodati 10-15 minuta pred kraj pripreme. 

1. Herbs and spices soak in olive oil or canola oil and leave for 30 minutes.
2. Coat meat that you need to fry, bake or simmer.
3. If you need to prepare meat longer, add herbs and spices 10-15 minutes before the end of the preparation.

Bilje i zacini za meso (Herbs and spices for meat)

Za pilece meso - aleva paprika, persunov list, majcina dusica, zalfija, mirodjija, korijander, ruzmarin, limun.

Za svinjsko meso - beli luk, crveni luk, zalfija, senf.

Za jagnjece meso - menta, kari, ruzmarin, beli luk. 

Za govedje meso - majcina dusica, zalfija, ruzmarin, majoran, beli luk, crveni luk, ren, balzamiko sirce.

Za ribu - majoran, mirodjija, korijander, lovorov list, kari, senf, limun.

For chicken meat - cayenne pepper, parsley, thyme, sage, dill, coriander, rosemary, lemon.

For pork meat - garlic, red onion, sage, mustard.

For lamb meat - mint, curry, rosemary, garlic.

For beef meat - thyme, sage, rosemary, marjoram, garlic, red onion, horseradish, balsamic vinegar.

For fish - marjoram, dill, coriander, bay leaf, curry, mustard, lemon.

Sunday, July 10, 2016

Sok za jacanje imuniteta (Juice to strengthen immunity)

Sastojci: 7 listova kelja, 1 jabuka, 1 manji limun, 1 komad djumbira (oko 2cm), 2 listica sveze mente, 150ml vode.

Priprema:

1. Listove kelja oprati pod mlazom vode. Jabuku oljustiti, ocistiti i iseci na kriske. Limun oljustiti i izvaditi semenke (ako ima). Djumbir oljustiti i iseci na 3 dela.
2. U blender staviti sve satojke i blendirati dok se sastojci ne sjedine.

Ingredients: 7 sheets of kale, 1 apple, 1 small lemon, 1 piece of ginger (about 2 cm), 2 leaves of fresh mint, 150ml of water.

Preparation:

1. Wash kale under running water. Peel apple, clean from seeds and cut into slices. Peel lemon and remove the seeds (if any). Peel ginger and cut into 3 parts.

2. In a blender put all the ingredients and blend until all ingredients are well combined.

Slane kocke od piletine (Salty chicken squares)

Sastojci: 600g pileceg belog mesa, 100g sunke, 100g suvog vrata, 100g kackavalja (u listicima), za preliv - 100g rendanog kackavalja, 200g kisele pavlake, 100-150ml jogurta, 1/2 kasicice suvog bosiljka, 1/2 kasicice suve majcine dusice, 1/2 kasicice suvog vlasca, 1/2 kasicice suvog persuna. 

Priprema:

1. Belo meso staviti u serpu, naliti vodu i pustiti da se skuva, na srednjoj temperaturi, povremeno skidajuci penu. Ohladiti. Iseckati na kockice i/ili trakice. 
2. U vatrostalnu posudu staviti belo meso, preko poredjati listove sunke, zatim staviti kackavalj u listovima, preko poredjati listove suvog vrata.
3. Za preliv - pomesati kiselu pavlaku sa jogurtom. Dodati bosiljak, majcinu dusicu, vlasac i persun. Zatim dodati rendan kackavalj i sve dobro sjediniti.
4. Preliti preko suvog vrata i ostaviti u frizider da se ohladi. Seci na kocke.

Ingredients: 600g of chicken breasts, 100g of ham, 100g of dried pork neck, 100g yellow cheese (slices), for dressing - 100g grated yellow cheese (for coarse grater), 200g sour cream, 100-150 ml of buttermilk, 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon dried chives, 1/2 teaspoon dried parsley.

Preparation:

1. Put chicken breasts in the pot, add water and let it cook on medium heat, occasionally removing the foam. Cool down. Dice and/or cut into strips.
2. In a baking dish put the chicken, place the ham slices, then put the cheese slices on top, place the dried pork neck slices. 
3. For the dressing - mix sour cream with buttermilk. Add basil, thyme, chives and parsley. Stir. Then add the grated cheese and combine well.

4. Spread evenly over dried pork neck and leave in the fridge to cool. Cut into cubes.

Nepecen kolac od mlevenog keksa i brusnica (No bake cake with ground biscuits and cranberries)

Sastojci: 900g mlevenog obicnog keksa (bevita, ptiber), 300g margarina (sobne temperature), 120g secera u prahu, 130g suve brusnice, 70g suvog grozdja, 70g zele bombona, 100g lesnika (seckanih) + 50g mlevenih, 70g badema (seckanih), 300-350ml soka od pomorandze.

Priprema:

1. Penasto umutiti margarin sa secerom u prahu. Suvo grozdje potopiti u mlaku vodu i ostaviti 15-20 minuta da nabubri. Ocediti. Zele bombone sitno iseckati
2. Dodati mleveni keks, brusnice, suvo grozdje, zele bombone, lesnike (seckane i mlevene), bademe i sok od pomorandze. Dobro sjediniti.
3. Na tacni formirati zeljeni oblik.
4. Ostaviti u frizideru 3-4 sata. Seci zeljene oblike.

Ingredients: 900g ground plain biscuits, 300g butter (room temperature), 120g powder sugar, 130g dried cranberries, 70g raisins, 70g jelly beans, 100g hazelnuts (chopped) + 50g of ground, 70g almonds (chopped) , 300-350ml orange juice.

Preparation:

1. Whisk butter with powdered sugar until foamy. Soak raisins in warm water and leave for 15-20 minutes to swell. Drain. Jelly beans finely chop.
2. Add ground biscuits, cranberries, raisins, jelly beans, hazelnuts (chopped and ground), almonds and orange juice. Combine well.
3. On the tray form the desired shape.

4. Allow to stand in the fridge for 3-4 hours. Cut desired shapes.

Palacinke od kelerabe (Kohlrabi pancakes)

Sastojci: 4 kelerabe, 1 cen belog luka, 1 jaje, 70g brasna (jos po potrebi), 1/4 kasicice mlevenog korijandera, 1/4 kasicice djumbira u prahu, 2 kasike svezeg sitno seckanog persunovog lista ili 2 kasicice suvog, maslinovo ulje, morska ili himalajska so.

Priprema:

1. Oljustiti kelerabu. Oljustiti i sitno iseckati beli luk. Jaje blago umutiti.
2. Kelerabu izrendati na krupno rende. 
3. U cistu kuhinjsku krpu staviti izrendanu kelerabu, uviti krajeve i iscediti visak tecnosti.
4. Pomesati kelerabu, beli luk, jaje, brasno, korijander, djumbir, persun i so. Promesati.

Napomena: ako je smesa vlazna dodati jos jednu kasiku brasna pa promesati. Smesa treba da bude malo cvrsta, kao smesa za pohovane tikvice. Ako je potrebno dodavati po jos jednu kasiku brasna. Koliko cete dodati jos brasna zavisi od toga koliko ste iscedili kelerabu.

5. U tiganj staviti maslinovo ulje i na srednjoj temperaturi pustiti da se ugreje. 
6. Sipati kutlacom smesu u tiganj, lagano pritisnuti zadnjim delom kutlace po smesi i prziti sa obe strane dok ne postane zlatno braon.
7. Przene palacinke staviti na par salveta ili ubrusa da upije visak ulja.

Predlog: ove palacinke mozete posluziti uz jogurt ili kiselo mleko ili brzi kajmak.

Ingredients: 4 kohlrabi, 1 clove of garlic, 1 egg, 70g flour (more if needed), 1/4 tsp ground coriander, 1/4 teaspoon ginger powder, 2 tablespoons fresh chopped parsley leaf or 2 teaspoons dried, olive oil, sea ​​or Himalayan salt.

Preparation:

1. Peel kohlrabi. Peel and finely chop the garlic. Whisk egg lightly.
2. Grate kohlrabi on large holes of grater.
3. In a clean kitchen towel put grated kohlrabi, twist the ends and squeeze out excess liquid.
4. Mix kohlrabi, garlic, egg, flour, coriander, ginger, parsley and salt. Stir.

Note: if the mixture is moist add another tablespoon of flour and stir. Mixture should be slightly firm, as a mixture for fried zucchini. If you need add another tablespoon of flour. How much more flour you'll add depends on how well you squeezed kohlrabi.

5. In a frying pan put olive oil on medium heat and let it warm up.
6. Pour ladle of the mixture into the pan, gently pressing the mixture with the back of the ladle and fry on both sides until golden brown.
7. Fried pancakes put on a couple of napkins or paper towels to absorb excess oil.


Suggestion: these pancakes can be served with buttermilk or yogurt (sour milk) or quick cheese spread.

Sunday, July 3, 2016

Sendvic od plavog patlidzana (Eggplant sandwich)

Sastojci: 1 veci plavi patlidzan, 4-5 koluta mocarele, 500g mladog spanaca, 100g izgnjecenog belog sira (mladi sir, feta, kozji sir), 100ml sosa od paradajza, 2 jaja, prezle, brasno, maslinovo ulje i so.

Priprema:

1. Patlidzanu oprati i obrisati. Iseci gornji i donji deo, pa iseci na kolutove sirine 1.5 cm. 
2. Skuvati spanac
3. Jaja razbiti u ciniji, posoliti po ukusu i umutiti viljuskom. U drugu ciniju sipati brasno. U trecu ciniju sipati prezle.
4. U tiganj staviti maslinovo ulje da pokrije dno i na srednjoj temperaturi pustiti da se ugreje.
5. Svaki kolut patlidzana uvaljati u brasno, pa u jaja, pa u prezle i prziti na ulju oko 3-4 minuta. Przeni patlidzan staviti na papirne ubruse da pokupe visak ulja.
6. Spanac pomesati sa belim sirom. Dobro promesati dok se ne sjedine. 
7. Pleh premazati maslinovim uljem, staviti kolutove patlidzana. Odozgo staviti po 1-2 kasike sosa od paradajza, a zatim po 2-3 kasike mesavine spanaca i belog sira. 
8. Peci u prethodno zagrejanoj rerni na 200 C 5 minuta.
9. Izvaditi iz rerne i odozgo staviti po kolut mocarele. Vratiti u rernu i peci jos 5 minuta ili dok se mocarela ne otopi.


Ingredients: 1 large eggplant, 4-5 slices of mozzarella, 500g baby spinach, 100g mashed white cheese (farmer cheese, feta, goat cheese), 100ml tomato sauce, 2 eggs, breadcrumbs, flour, olive oil and salt.

Preparation:

1. Wash eggplant and wipe. Cut the top and bottom, and cut into slices width of 1.5 cm.
2. Cook spinach.
3. Break eggs into a bowl, add salt to taste and whisk with fork. In another bowl put the flour. In a third bowl put the breadcrumbs.
4. In a pan, put olive oil to cover the bottom and on medium temperature let it warm up.
5. Each slice of eggplant roll in flour, then in eggs, then in breadcrumbs and fry in hot oil for 3-4 minutes. Fried eggplant put on paper towels to absorb the excess oil.
6. Mix spinach with white cheese. Mix well until combined.
7. Smear baking pan with olive oil, place eggplant slices. On top put the 1-2 tablespoons of tomato sauce, then 2-3 tablespoons of mixture of spinach and white cheese.
8. Bake in the preheated oven at 200 C for 5 minutes.

9. Remove from the oven and on top put the slices of mozzarella. Return to the oven and bake for 5 minutes or until the mozzarella is melted.

Spanac sa belim lukom (Spinach with garlic)

Sastojci: 500g mladog spanaca, 4 cena belog luka, 2 kasike maslinovog ulja, nekoliko kapi soka od limuna, morska ili himalajska so.

Priprema:

1. Spanac dobro oprati i otresti vodu. Beli luk oljustiti i sitno iseckati. 
2. U dublju serpu staviti ulje i na srednjoj temperaturi pustiti da se ugreje. Dodati beli luk i proprziti samo 1 minut. 
3. Dodati spanac, posoliti po ukusu i promesati. Staviti poklopac i kuvati 2 minuta.
4. Skinuti poklopac, pojacati na visoku temperaturu i konstatno mesajuci sa varjacom kuvati dok ne spanac ne omeksa.


Ingredients: 500g baby spinach, 4 cloves of garlic, 2 tablespoons of olive oil, a few drops of lemon juice, sea or Himalayan salt.

Preparation:

1. Wash spinach thoroughly and shake off water. Peel garlic and finely chop.
2. In deep pot put oil and on medium heat let it warm up. Add garlic and fry for 1 minute only.
3. Add the spinach, season with salt to taste and stir. Place the lid and cook for 2 minutes.
4. Remove the lid, put on high temperature and constantly stirring with a wooden spoon cook until spinach is tender (wilted).

Prezle sa zacinima (Breadcrumbs with spices)

Sastojci: 100g prezli, 1 kasicica suvog persuna, 1 kasicica belog luka u prahu, 1 kasicica suvog origana, 1/4 kasicice suvog bosiljka, 1/4 kasicice suvog timijana.

Priprema:

1. Pomesati prezle sa svim zacinima.
2. Cuvati u hermeticki zatvorenoj kutiji.

Ingredients: 100g of breadcrumbs, 1 teaspoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon dried thyme.

Preparation:

1. Mix bread crumbs with all the spices.

2. Store in hermetically sealed box.