1. Nepeceni kolac od sira bez jaja (No bake cheesecake without eggs)
2. Kremasti sos za biftek (Creamy steak sauce)
3. Borovnice u medu (Blueberries in honey)
4. Kompot od suvog voca (Dried fruits compote)
5. Dunavski valovi (Danube waves)
6. Cokoladni kolac bez jaja (Chocolate cake without eggs)
7. Kako skuvati kuskus (How to cook couscous)
8. Kako ispeci bundevu u rerni (How to bake pumpkin in oven)
9. Tuniska corba od jogurta i spanaca (Tunisian buttermilk and spinach chowder)
10. Argentinsko punjeno testo (Argentine empanada)
Wednesday, October 30, 2019
Integralni hleb sa pivskim kvascem (Integral bread with brewer's yeast)
Sastojci: 300g integralnog brasna, 50g razenog brasna, 50g speltinog brasna, 50g heljdinog brasna, 50g jecmenog brasna, 100g ovsenih pahljuljica, 100g psenicnih mekinja, 1 kasicica pivskog kvasca (suvog), 1/2 kasicice soli, 1 kasicica zutog secera, 500ml tople vode, 150g semenki suncokreta (opcionalno), 150g semenki bundeve (opcionalno).
Priprema:
1) Prosejati svako brasno u ciniju. U casu staviti 100ml tople vode, secera i pivski kvasac, promesati i ostaviti da nadodje oko 10 minuta. Pomesati 50g semenki suncokreta i 50g semenki bundeve.
2) Dodati so. Napraviti rupu u sredini i dodati kvasac. Promesati varjacom pa zamesiti rukom. Testo ce biti mekane, ali treba da se odvaja od posude. Dodati 100g semenki suncokreta i 100g semenki bundeve pa ponovo zamesiti.
3) U kalup za hleb staviti papir za pecenje ili kalup namazati margarinom i blago posuti brasnom (integralnim). Sipati smesu. Posuti sa mesavinom semenki suncokreta i bundeve. Ostaviti da nadodje.
4) Zagrejati rernu na 220 C. Smanjiti na 200 C i staviti hleb da se pece oko 40 do 50 minuta.
5) Hleb izvaditi iz kalupa i uviti u cistu i vlaznu kuhinjsku krpu i ostaviti da se ohladi. Cuvati u papirnoj kesi.
Ingredients: 300g integral flour, 50g rye flour, 50g spelt flour, 50g buckwheat flour, 50g barley flour, 100g oat flakes, 100g wheat bran, 1 teaspoon brewer's yeast (dry), 1/2 teaspoon salt, 1 tsp brown sugar, 500ml hot water, 150g of sunflower seeds (optional), 150g of pumpkin seeds (optional).
Preparation:
1) Sift each flour into a bowl. Put 100ml of warm water, sugar and brewer's yeast in the glass, stir and let rest for about 10 minutes. Mix 50g of sunflower seeds and 50g of pumpkin seeds.
2) Add salt. Make a hole in the middle and add the yeast. Stir with a wooden spoon and knead by hand. The dough will be soft but should separate from the bowl. Add 100g of sunflower seeds and 100g of pumpkin seeds and knead again.
3) Put baking paper in the bread pan or spread it with margarine and lightly sprinkle with flour (integral). Pour mixture. Sprinkle with a mixture of sunflower seeds and pumpkin seeds. Leave to rise.
4) Preheat oven to 220 C. Reduce to 200 C and put bread to bake for about 40 to 50 minutes.
5) Remove the bread from the pan and wrap it in a clean and damp kitchen cloth and allow to cool. Store in a paper bag.
Priprema:
1) Prosejati svako brasno u ciniju. U casu staviti 100ml tople vode, secera i pivski kvasac, promesati i ostaviti da nadodje oko 10 minuta. Pomesati 50g semenki suncokreta i 50g semenki bundeve.
2) Dodati so. Napraviti rupu u sredini i dodati kvasac. Promesati varjacom pa zamesiti rukom. Testo ce biti mekane, ali treba da se odvaja od posude. Dodati 100g semenki suncokreta i 100g semenki bundeve pa ponovo zamesiti.
3) U kalup za hleb staviti papir za pecenje ili kalup namazati margarinom i blago posuti brasnom (integralnim). Sipati smesu. Posuti sa mesavinom semenki suncokreta i bundeve. Ostaviti da nadodje.
4) Zagrejati rernu na 220 C. Smanjiti na 200 C i staviti hleb da se pece oko 40 do 50 minuta.
5) Hleb izvaditi iz kalupa i uviti u cistu i vlaznu kuhinjsku krpu i ostaviti da se ohladi. Cuvati u papirnoj kesi.
Ingredients: 300g integral flour, 50g rye flour, 50g spelt flour, 50g buckwheat flour, 50g barley flour, 100g oat flakes, 100g wheat bran, 1 teaspoon brewer's yeast (dry), 1/2 teaspoon salt, 1 tsp brown sugar, 500ml hot water, 150g of sunflower seeds (optional), 150g of pumpkin seeds (optional).
Preparation:
1) Sift each flour into a bowl. Put 100ml of warm water, sugar and brewer's yeast in the glass, stir and let rest for about 10 minutes. Mix 50g of sunflower seeds and 50g of pumpkin seeds.
2) Add salt. Make a hole in the middle and add the yeast. Stir with a wooden spoon and knead by hand. The dough will be soft but should separate from the bowl. Add 100g of sunflower seeds and 100g of pumpkin seeds and knead again.
3) Put baking paper in the bread pan or spread it with margarine and lightly sprinkle with flour (integral). Pour mixture. Sprinkle with a mixture of sunflower seeds and pumpkin seeds. Leave to rise.
4) Preheat oven to 220 C. Reduce to 200 C and put bread to bake for about 40 to 50 minutes.
5) Remove the bread from the pan and wrap it in a clean and damp kitchen cloth and allow to cool. Store in a paper bag.
Wednesday, October 23, 2019
Tuesday, October 22, 2019
Najpopularniji recepti u 2013 (Most popular recipes in 2013)
1. Pita od jabuka bez jaja
2. Domaci sok od paradajza
3. Bela jagnjeca corba
4. Cokoladna uskrsnja jaja
5. Bozicni keksi
6. Bele stanglice
7. Marcipan kuglice
8. Vekna od mlevenog mesa
9. Nepalska salata of pirinca i graska
10. Uskrsnja pita od pirinca
1. Phyllo dough apple pie without eggs
2. Homemade tomato juice
3. White lamb chowder
4. Chocolate Easter eggs
5. Christmas cookies
6. White bars
7. Marzipan balls
8. Ground meat loaf
9. Nepalese salad with rice and peas
10. Easter rice pie
2. Domaci sok od paradajza
3. Bela jagnjeca corba
4. Cokoladna uskrsnja jaja
5. Bozicni keksi
6. Bele stanglice
7. Marcipan kuglice
8. Vekna od mlevenog mesa
9. Nepalska salata of pirinca i graska
10. Uskrsnja pita od pirinca
1. Phyllo dough apple pie without eggs
2. Homemade tomato juice
3. White lamb chowder
4. Chocolate Easter eggs
5. Christmas cookies
6. White bars
7. Marzipan balls
8. Ground meat loaf
9. Nepalese salad with rice and peas
10. Easter rice pie
Ne pecene kolacici od kokosa i oraha (No bake coconut and walnuts cookies)
Sastojci: 500g kokosovog brasna, 600g oraha (iseckanih), 300g secera, 125ml mlijeka, 125g meda, 125g margarina, 1 kasika ekstrakta vanile.
Priprema:
1) U ciniji pomesati kokos, orahe i vanila ekstrakt.
2) U serpici na srednje jakoj vatri (5) umesati secer, mleko, med i margarin. Kuvati i mesati dok smesa ne prokljuca, pustite da kljuca i mesati 4 minute. Sklonite sa sporeta.
3) Dodati smesu kokosa. Mesati oko 5 minuta, dok se smesa ne pocne hladiti i zgusnjavati.
4) Kasikom vadite kolacice na papir za pecenje. Ostavite da se stvrdne oko sat i po.
Ingredients: 500g coconut flakes, 600g walnuts (chopped), 300g sugar, 125ml milk, 125g honey, 125g butter, 1 tsp vanilla extract.
Preparation:
1) In a bowl combine coconut, walnuts and vanilla extract.
2) In a saucepan over medium high heat (5), stir sugar, milk, honey and butter. Cook and stir until mixture comes to a boil, let boil and stir for 4 minutes. Remove from stove.
3) Add coconut mixture. Stir for about 5 minutes, until mixture starts to cool and thicken.
4) Drop by tablespoon on baking paper. Let harden for about hour and a half.
Priprema:
1) U ciniji pomesati kokos, orahe i vanila ekstrakt.
2) U serpici na srednje jakoj vatri (5) umesati secer, mleko, med i margarin. Kuvati i mesati dok smesa ne prokljuca, pustite da kljuca i mesati 4 minute. Sklonite sa sporeta.
3) Dodati smesu kokosa. Mesati oko 5 minuta, dok se smesa ne pocne hladiti i zgusnjavati.
4) Kasikom vadite kolacice na papir za pecenje. Ostavite da se stvrdne oko sat i po.
Ingredients: 500g coconut flakes, 600g walnuts (chopped), 300g sugar, 125ml milk, 125g honey, 125g butter, 1 tsp vanilla extract.
Preparation:
1) In a bowl combine coconut, walnuts and vanilla extract.
2) In a saucepan over medium high heat (5), stir sugar, milk, honey and butter. Cook and stir until mixture comes to a boil, let boil and stir for 4 minutes. Remove from stove.
3) Add coconut mixture. Stir for about 5 minutes, until mixture starts to cool and thicken.
4) Drop by tablespoon on baking paper. Let harden for about hour and a half.
Nepecene kuglice od urmi i oraha (No bake dates and walnuts balls)
Sastojci: 200g urmi (bez kostica), 300g oraha, 150g mlevenih badema + 100g jos za oblaganje, 2 kasike ekstrakta vanile, 1 1/2 kasike rogaca ili kakaa u prahu, 2 1/2 kasike meda, 100ml ruma + 100ml vode.
Priprema:
1) Urme potopite u mesavini ruma i vode 1 sat. Ocedite, ali urme ne treba da budu suve. Presecite ih na pola.
2) Orahe stavite u blender ili secka i sameljite dok ne postanu prilicno praskasti bez velikih komada. Dodati 150g badema, med, rogac, ekstrakt vanile i urme i mesajte dok ne dobijete glatku smesu.
3) Oblikovati kuglice velicine zalogaja. Kuglice uvaljati u mlevene bademe. Ako se smesa ne lepi dodati jos malo meda ili 1 kasiku smese ruma. Ako vam je smesa previse vlazna, dodajte jos mlevenih badema.
Ingredients: 200g dates (pitted), 300g walnuts, 150g ground almonds +100g more for rolling, 2 tsp vanilla estract, 1 1/2 tbsp carob or cocoa powder, 2 1/2 tbsp honey, 100ml rum + 100ml water.
Preparation:
1) Soak dates in mixture of rum and water for 1 hour. Drain the excess liquid off but do not squeeze the dates dry.Cut them in half.
2) Place the walnuts in a food processor and blend until they are fairly powdery without big chunks. Add the 150g almonds, honey, carob, vanilla extract and dates and blend until you have a smooth mixture.
3) Form bite sized balls. Roll balls in ground almonds. If the mixture doesn’t stick add a little bit more honey or 1 tbsp of rum mixture. If your mixture is too wet, add some more ground almonds.
Priprema:
1) Urme potopite u mesavini ruma i vode 1 sat. Ocedite, ali urme ne treba da budu suve. Presecite ih na pola.
2) Orahe stavite u blender ili secka i sameljite dok ne postanu prilicno praskasti bez velikih komada. Dodati 150g badema, med, rogac, ekstrakt vanile i urme i mesajte dok ne dobijete glatku smesu.
3) Oblikovati kuglice velicine zalogaja. Kuglice uvaljati u mlevene bademe. Ako se smesa ne lepi dodati jos malo meda ili 1 kasiku smese ruma. Ako vam je smesa previse vlazna, dodajte jos mlevenih badema.
Ingredients: 200g dates (pitted), 300g walnuts, 150g ground almonds +100g more for rolling, 2 tsp vanilla estract, 1 1/2 tbsp carob or cocoa powder, 2 1/2 tbsp honey, 100ml rum + 100ml water.
Preparation:
1) Soak dates in mixture of rum and water for 1 hour. Drain the excess liquid off but do not squeeze the dates dry.Cut them in half.
2) Place the walnuts in a food processor and blend until they are fairly powdery without big chunks. Add the 150g almonds, honey, carob, vanilla extract and dates and blend until you have a smooth mixture.
3) Form bite sized balls. Roll balls in ground almonds. If the mixture doesn’t stick add a little bit more honey or 1 tbsp of rum mixture. If your mixture is too wet, add some more ground almonds.
Monday, October 21, 2019
Energetske plocice od kikiriki putera (Energy peanut butter bars)
Sastojci: 120g putera od kikirikija, 250ml bademovog mleka, 80g ovsene pahuljice, 240g surutka proteina, 45g cokolade, 50g kornflejksa, 1 kasicica meda, prstohvar soli.
Priprema:
1) U blender stavite puter od kikirikija, bademovo mleko, so i med pa blendati na niskoj brzini.
2) U ciniji pomesati surutka protein i ovsene pahuljice. Dodati polako u blender. Brzinu rada blendera malo ubrzajte pa ponovo vratite na sporu. Dodati cokoladu na kockice i kornflejks. Promesati dobro.
3) Smesu sipati u pleh i poravnati. Stavite u frizider da se ohladi stegne preko noci.
Ingredients: 120g peanut butter, 250ml almond milk, 80g oat flakes (blended in blender), 240g whey protein, 45g black chocolate, 50g cornflakes, 1 tsp honey, a pinch of salt.
Preparation:
1) Put peanut butter, almond milk, salt and honey in the blender and blend at low speed.
2) Whisk together whey protein and oat flakes. Add slowly to the blender. Speed up the speed of the blender a little and then return to slow. Add chocolate in cubes and cornflakes. Stir well.
3) Pour the mixture into a baking tray and flatten. Put in the fridge to cool overnight.
Priprema:
1) U blender stavite puter od kikirikija, bademovo mleko, so i med pa blendati na niskoj brzini.
2) U ciniji pomesati surutka protein i ovsene pahuljice. Dodati polako u blender. Brzinu rada blendera malo ubrzajte pa ponovo vratite na sporu. Dodati cokoladu na kockice i kornflejks. Promesati dobro.
3) Smesu sipati u pleh i poravnati. Stavite u frizider da se ohladi stegne preko noci.
Ingredients: 120g peanut butter, 250ml almond milk, 80g oat flakes (blended in blender), 240g whey protein, 45g black chocolate, 50g cornflakes, 1 tsp honey, a pinch of salt.
Preparation:
1) Put peanut butter, almond milk, salt and honey in the blender and blend at low speed.
2) Whisk together whey protein and oat flakes. Add slowly to the blender. Speed up the speed of the blender a little and then return to slow. Add chocolate in cubes and cornflakes. Stir well.
3) Pour the mixture into a baking tray and flatten. Put in the fridge to cool overnight.
Kolac od kornflejksa sa vocem (Corn flakes cake with fruits)
Sastojci: 500g kornflejksa (zgnjecenih), 1 kasika secera, 1 kasika margarina (rastopljenog), 1 kasika meda, 450g krem sira (sobne temperature), 185g krema od meda, 800g mesanog voca - jagode, banane i kivi (narezane).
Priprema:
1) U ciniji pomesajte kornflejks, secer, margarin i med. Ravnomerno pritisnite ovu smesu i stavite na dno tepsije za pecenje velicine 26 cm. Pecite u prethodno zagrejanoj rerni na 180 C 5 minuta. Ostavite da se potpuno ohladi.
2) Pomesajte krem sir i krem od meda i rasporedite je po kori.
3) Poredjati pvoce po vrhu kore. Ohladiti 2 sata.
Ingredients: 500g corn flakes (crushed), 1 tablespoon of sugar, 1 tablespoon of margarine (melted), 1 tablespoon of honey, 450g cream cheese (room temperature), 185g of honey cream, 800g of mixed fruits - strawberries, bananas and kiwis (sliced)
Preparation:
1) In bowl combine corn flakes, sugar, margarine and honey. Press this mixture evenly and put in the bottom of an 26cm baking pan. Bake in preheated oven at 180 C for 5 minutes. Allow it to cool down completely.
2) Combine cream cheese and honey cream and spread it over the crust.
3) Arrange the fruits on top of the crust. Chill for 2 hours.
Kolac od jabuka sa kiselom pavlakom (Apple cake with sour cream)
Sastojci: 250ml kisele pavlake, 1 jaje, 180g secera, prstohvat soli, 2 kasike brasna, 1 kasicica ekstrakta vanile, 400g jabuka (oljustenih, narezanih na kockice), 1 paket lisnatog testa, za mrvicasti preliv - 90g brasna, 120g zutog secera, 60g margarina, 1 kasicica cimeta.
Priprema:
1) Umutite jaje i kiselu pavlaku pa dodati brasno, secer, so i ekstrakt vanie. Dobro promesati dok ne postane glatko i umesati jabuke.
2) Podmazati pleh za pecenje margarinom ili stavite papir za pecenje. Razvijte lisnato testo s oklagijom. Stavite u pleh. Ravnomerno rasporedite testo.
3) Pecite u prethodno zagrejanoj rerni na 200 C oko 25 minuta.
4) Pomesati brasno, zuti secer, so i ekstrakt vanile dok ne postane mrvicasto.
5) Izvadite kolac iz rerne i namazite prelivom od mrvica i ponovo pecite jos 20 minuta. Ostavite da se ohladi.
Preparation:
1) Beat the egg and sour cream together and add flour, sugar, salt and vanilla extract. Mix well until smooth and stir in the apples.
2) Grease baking pan with margarine or place baking paper. Develop puff pastry with rolling pin. Put it in baking pan. Spread the batter evenly.
3) Bake in preheated oven at 200 C for about 25 minutes.
4) Mix the flour, brown sugar, salt and vanilla extract until crumbly.
5) Remove the pie from oven and spread with crumb topping and again bake it for another 20 minutes. Allow it to cool down.
5) Remove the pie from oven and spread with crumb topping and again bake it for another 20 minutes. Allow it to cool down.
Kolac od limuna (Lemon cake)
Sastojci: 750g brasna, 225g margarina (sobne temperature), 550g secera, 4 jaja (sobne temperature), rendana kora od 4 limuna, 1/2 kasicice praska za pecivo, 1/2 kasicice sode bikarbone, prstohvat soli, 200ml soka od limuna (svezeg), 200ml jogurta (sobne temperature), 1 kasicica ekstrata vanile, za glazuru - 500g secera u prahu (prosejanog), 4 kasike soka od limuna (svezeg).
Priprema:
1) U posudi pomesati margarin i 425g secera, i s elektricnim mikserom mesajte oko 5 minuta na srednjoj brzini dok ne postane tecno. Dodati jedno po jedno jaje, zajedno s limunovom korom.
2) U zasebnoj ciniji pomesati brasno, prasak za pecivo, sodu bikarbonu i so, a u drugoj ciniji pomesajte 100ml limunovog soka, jogurt i ekstrat vanile.
3) U smesu dodati malo smese od brasna, zatim dodati malo smese od jogurta, zavrsavajuci sa smesom od brasna.
4) Podmazite plehove za pecenje margarinom i lagano pospite brasnom ili stavite papir za pecenje. Podelite smesu ravnomjerno izmdju plehova za pecenje. Pecite u prethodno zagrejanoj rerni na 180 C oko 45 minuta do 1 sat dok se ne isapece.
5) Ostavite da se ohladi 10 minuta.
6) Pomesati 125g secera i 100ml limunovog soka u serpici. Zagrejte na srednjoj temperaturi dok se secer ne otopi.
7) Izvadite kolace iz plehova i stavite ih na zicu. Vrh pospite limun mesavinom i ostavite da se potpuno ohladi.
8) Za glazuru - pomesati secer u prahu i limunov sok u ciniji dok ne postane glatko. Prelijte glazuru odozgo.
Ingredients: 750g flour, 225g of margarine (room temperature), 550g of sugar, 4 eggs (room temperature), zest of 4 lemons, 1/2 tsp of baking powder, 1/2 tsp of baking soda, pinch of salt, 200ml of lemon juice (fresh), 200ml of buttermilk (room temperature), 1 tsp of vanilla extract, for glaze - 500g of powdered sugar, 4 tbsp of lemon juice.
Preparation:
1) Mix in a bowl the butter and 425g of sugar in a bowl and with electric mixer mix for about 5 minutes until it gets light and fluffy on medium speed. Add eggs, one by one, along with lemon zest.
2) Mix together flour, baking powder, baking soda and salt in a separate bowl and in another bowl, mix 100ml lemon juice, buttermilk and vanilla.
3) Add a little of flour mixture to the batter, than add a little of buttermilk mixture, ending with flour mixture.
4) Grease baking pans with margarine and sprinkle lightly with flour or place baking paper. Divide the batter evenly between baking pans. Bake in prehetaed oven at 180 C for about 45 minutes to 1 hour until it is baked.
5) Allow it to cool down for 10 minutes.
6) Combine 125g sugar and 100ml lemon juice in small saucepan. Heat at medium temperature until the sugar dissolves.
7) Now remove the cakes from pans and set it on the wire rack. Spread the top with lemon mixture and allow it to cool down completely.
8) For the glaze, mix the powdered sugar and lemon juice in a bowl until smooth.
Pour glaze over the tops of the cakes.
Cokoladni hleb od malina i banana (Chocolate bread with raspberries and bananas)
Sastojci: 500g brasna, 1 kasika praska za pecivo, 1/2 kasicice sode bikarbone, 1/2 kasicice mlevenog cimeta, prstohvat soli, 1/2 kasicice mlevenog muskatnog oraha, 1/8 kasicice mlevenog djumbira, 2 jaja (lagano umucenih), 4-5 banana, 200g secera, 125ml ulja ili 125g margarina (rastopljenog), 65g oraha (seckanih), 65g slatka od malina, 125g cokolade (na komadice), 190g preliva od cimeta, 65g slatka od malina, 1/2 kasicie ulja, 85g cokolade (na komadice).
Priprema:
1) U velikoj ciniji pomesati brasno, prasak za pecivo, sodu bikarbonu, cimet, so, muskatni orah i djumbir. Na sredini smese od brasna napravite rupu.
2) U drugoj ciniji pomesajte jaja, banane, secer i ulje pa ih dobro sjedinite. Sada smesu od jaja pomesajte s brasnom i dobro promiješajte.
3) U smesu dodati orahe i 125g cokolade. Ubacite testo u pleh za hleb i uz pomoć viljuske naprsavite linije sa slatkim od malina. Pospite preliv od cimeta odozgo.
4) Zagejte rernu na 180 C. Stavite smesu u namacsen margarinom i lagano brasnom posut pleh za hleb i pecite 40 do 50 minuta dok se ne ispece (cackalicom proverite je li pecena dobro). Kako biste sprecili preteranu braon boku, zadnjih 15 minuta pecenja prekriti ga folijom.
5) Ostaviti da se ohladi 10 minuta na zici. Zatim izvadite iz pleha i potpuno ohladite.
6) Pomesati cokoladu s uljem u serpici i otopite je dok ne postane glatka. Poprskajte preko hleba.
7) Slatko od maline stavite u drugu serpicu i zagrejte 20 do 30 sekundi te je premazite preko hleba.
Ingredients: 500g flour, 1 tbsp of baking powder , 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, pinch of salt, 1/2 teaspoon of ground nutmeg, 1/8 teaspoon of ground ginger, 2 eggs (lightly beaten), 4-5 bananas, 200g sugar, 125ml oil or 125g butter (melted), 65g walnuts (chopped), 65g raspberry preserves, 125g of chocolate (broken into pieces), 190g cinnamon topping, 65g raspberry preserves, 1/2 teaspoon of oil, 85g black chocolate (broken into pieces).
Preparation:
1) In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger. Make a hole in the center of the flour mixture.
2) In another bowl, combine the eggs, bananas, sugar and oil and stir them well. Now blend the egg mixture with the flour mixture and stir it well until it is moistened.
3) Add walnuts and 125g chocolate into the mixture. Spoon the batter into the pan and swirl raspberry preserves into it with the help of a knife. Sprinkle cinnamon topping.
4) Preheat oven to 180 C. Put batter in greased with margarine and lightly floured bread baking pan and bake it for 40 to 50 minutes until baked (use a wooden tooth pick to check whether it is baked properly). To prevent over-browning, cover it with foil for the last 15 minutes of baking.
5) Allow it to cool down for 10 minutes on a wire rack. Then remove it from the pan and cool it completely.
6) Combine the 85g chocolate with oil in a saucepan and melt it until becomes smooth. Drizzle over the bread.
7) Place the raspberries in another saucepan and heat it for 20 to 30 seconds and drizzle it over the top of the bread.
Priprema:
1) U velikoj ciniji pomesati brasno, prasak za pecivo, sodu bikarbonu, cimet, so, muskatni orah i djumbir. Na sredini smese od brasna napravite rupu.
2) U drugoj ciniji pomesajte jaja, banane, secer i ulje pa ih dobro sjedinite. Sada smesu od jaja pomesajte s brasnom i dobro promiješajte.
3) U smesu dodati orahe i 125g cokolade. Ubacite testo u pleh za hleb i uz pomoć viljuske naprsavite linije sa slatkim od malina. Pospite preliv od cimeta odozgo.
4) Zagejte rernu na 180 C. Stavite smesu u namacsen margarinom i lagano brasnom posut pleh za hleb i pecite 40 do 50 minuta dok se ne ispece (cackalicom proverite je li pecena dobro). Kako biste sprecili preteranu braon boku, zadnjih 15 minuta pecenja prekriti ga folijom.
5) Ostaviti da se ohladi 10 minuta na zici. Zatim izvadite iz pleha i potpuno ohladite.
6) Pomesati cokoladu s uljem u serpici i otopite je dok ne postane glatka. Poprskajte preko hleba.
7) Slatko od maline stavite u drugu serpicu i zagrejte 20 do 30 sekundi te je premazite preko hleba.
Ingredients: 500g flour, 1 tbsp of baking powder , 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, pinch of salt, 1/2 teaspoon of ground nutmeg, 1/8 teaspoon of ground ginger, 2 eggs (lightly beaten), 4-5 bananas, 200g sugar, 125ml oil or 125g butter (melted), 65g walnuts (chopped), 65g raspberry preserves, 125g of chocolate (broken into pieces), 190g cinnamon topping, 65g raspberry preserves, 1/2 teaspoon of oil, 85g black chocolate (broken into pieces).
Preparation:
1) In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger. Make a hole in the center of the flour mixture.
2) In another bowl, combine the eggs, bananas, sugar and oil and stir them well. Now blend the egg mixture with the flour mixture and stir it well until it is moistened.
3) Add walnuts and 125g chocolate into the mixture. Spoon the batter into the pan and swirl raspberry preserves into it with the help of a knife. Sprinkle cinnamon topping.
4) Preheat oven to 180 C. Put batter in greased with margarine and lightly floured bread baking pan and bake it for 40 to 50 minutes until baked (use a wooden tooth pick to check whether it is baked properly). To prevent over-browning, cover it with foil for the last 15 minutes of baking.
5) Allow it to cool down for 10 minutes on a wire rack. Then remove it from the pan and cool it completely.
6) Combine the 85g chocolate with oil in a saucepan and melt it until becomes smooth. Drizzle over the bread.
7) Place the raspberries in another saucepan and heat it for 20 to 30 seconds and drizzle it over the top of the bread.
Visenamenska smesa za pecenje (All-purpose baking mix)
Sastojci: 250g brasna, 1 kasika praska za pecivo, 1/3 tsp of salt, 100g margarina (iseckan na kocke).
Priprema:
1) Sve sastojke staviti u blender i blendati dok se ne sjedine.
2) Cuvati u hermeticki zatvorenoj kutiji ili tegli do 2 meseca.
Ingredients: 250g flour, 1 tbsp baking powder, 1/3 tsp of salt, 100g margarine (vut into cubes).
Preparation:
1) Put all ingredients in a blender and blend until combined.
2) Store in a hermetically sealed box or jar for up to 2 months.
Priprema:
1) Sve sastojke staviti u blender i blendati dok se ne sjedine.
2) Cuvati u hermeticki zatvorenoj kutiji ili tegli do 2 meseca.
Ingredients: 250g flour, 1 tbsp baking powder, 1/3 tsp of salt, 100g margarine (vut into cubes).
Preparation:
1) Put all ingredients in a blender and blend until combined.
2) Store in a hermetically sealed box or jar for up to 2 months.
Sunday, October 20, 2019
Torta od ananasa sa orasastim plodovima (Pineapple cake with nuts)
Sastojci: 500g brasna, 150g secera + 100g jos, 100g zutog secera + 120g jos, prstohvat soli, 1 kasicica sode bikarbone, 2 jaja, 400 g ananasa (narezanog na kockice), 300g mesanih orasastih plodova (kikiriki, orasi, indijski orah, lesnik, bademi, pekan, brazilski orah), 125g margarina, 250ml mleka, 2 kasicice ekstrakta vanile.
Priprema:
1) Pomesati brasno, 150g secera, 100g zutog secera, so, sodu bikarbonu, jaja i ananas. Smesu sipati u namascen pleh.
2) Pomesati 120g zutog secera i orasaste plodove, pa pospite po nepecenom kolacu i pecite na 180 C 35 do 40 minuta.
3) Pomesati mleko, 100g secera, ekstrakt vanile i margarin u serpici dok se ne sjedine. Neka prokuva i prelijte preko pecenog kolaca dok je jos vruc.
Ingredients: 500g flour, 150g sugar + 100g more, 100g brown sugar + 120g more, pinch of salt, 1 teaspoon baking soda, 2 eggs, 400g pineapple (cut in cubes), 300g mixed nuts (peanuts, walnuts, cashews, hazelnuts, almonds, pecans, brazil nuts), 125g butter, 250ml milk, 2 teaspoons vanilla extract.
Preparation:
1) Combine flour, 150g sugar, 100g brown sugar, salt, baking soda, eggs and pineapples. Pour the mixture into a buttered baking pan.
2) Mix 120g brown sugar and nuts and sprinkle over the unbaked cake and bake it at 180 C for 35 to 40 minutes.
3) Mix milk, 100g sugar, vanilla extract and butter in a saucepan until blended.Let it boil and pour over the baked cake while it still hot.
Priprema:
1) Pomesati brasno, 150g secera, 100g zutog secera, so, sodu bikarbonu, jaja i ananas. Smesu sipati u namascen pleh.
2) Pomesati 120g zutog secera i orasaste plodove, pa pospite po nepecenom kolacu i pecite na 180 C 35 do 40 minuta.
3) Pomesati mleko, 100g secera, ekstrakt vanile i margarin u serpici dok se ne sjedine. Neka prokuva i prelijte preko pecenog kolaca dok je jos vruc.
Ingredients: 500g flour, 150g sugar + 100g more, 100g brown sugar + 120g more, pinch of salt, 1 teaspoon baking soda, 2 eggs, 400g pineapple (cut in cubes), 300g mixed nuts (peanuts, walnuts, cashews, hazelnuts, almonds, pecans, brazil nuts), 125g butter, 250ml milk, 2 teaspoons vanilla extract.
Preparation:
1) Combine flour, 150g sugar, 100g brown sugar, salt, baking soda, eggs and pineapples. Pour the mixture into a buttered baking pan.
2) Mix 120g brown sugar and nuts and sprinkle over the unbaked cake and bake it at 180 C for 35 to 40 minutes.
3) Mix milk, 100g sugar, vanilla extract and butter in a saucepan until blended.Let it boil and pour over the baked cake while it still hot.
Kolac od grejpfruta (Grapefruit cake)
Sastojci: 3 jaja, 150g brasna + 1 1/3 kasicice praska za pecivo + prstohvat soli, 150g secera u prahu, 150g margarina, 1 kasika praska za pecivo, 3 kasike soka od grejpfruta (svezeg), rendana korica jednog grejpfruta, za sirup od grejpfruta: 100g secera u prahu, 15 kasika soka od grejpfruta (svezeg).
Priprema:
1) U ciniji prosejte brasno. Dodajte secer i prasak za pecivo. Dodajte koricu od grejpfruta.
2) Margarin rastopite malo dok ne postane mekan. Dodajte margarin, jaja i sok od grejpfruta i pomesajte sve sastojke dok ne postane glatko.
3) Sipajte u pleh za hleb. Pecite u prethodno zagrejanoj rerni na 180 C 35-40 minuta ili do zlatno smedje boje.
4) Izvadite iz rerne i ostavite da se ohladi nekoliko minuta.
5) Pomesajte sok od grejpfruta sa secerom u prahu i sirup polako rasporedite po jos toplom kolacu. Ostavite da se potpuno ohladi.
Ingredients: 3 eggs, 150g flour + 1 1/3 tsp baking powder + pinch of salt, 150g powdered sugar, 150g butter, 1 tsp baking powder, 3 tbsp grapefruit juice (fresh), zest of one grapefruit, for the grapefruit syrup: 100g powdered sugar, 15 tbsp grapefruit juice (fresh).
Preparation:
1) In a bowl sift flour. Add sugar and baking powder. Add the zest from one earlier washed grapefruit.
2) Melt butter a little until is soft. Add the butter, eggs and grapefruit juice and mix all the ingredients until smooth.
3) Pour into bread baking pan. Bake in the preheated oven at 180 C for 35-40 minutes or until golden brown.
4) Remove from the oven and allow it to cool for few minutes.
5) Mix the grapefruit juice with powdered sugar and spread syrup slowly all over, still warm cake. Leave to cool completely.
Priprema:
1) U ciniji prosejte brasno. Dodajte secer i prasak za pecivo. Dodajte koricu od grejpfruta.
2) Margarin rastopite malo dok ne postane mekan. Dodajte margarin, jaja i sok od grejpfruta i pomesajte sve sastojke dok ne postane glatko.
3) Sipajte u pleh za hleb. Pecite u prethodno zagrejanoj rerni na 180 C 35-40 minuta ili do zlatno smedje boje.
4) Izvadite iz rerne i ostavite da se ohladi nekoliko minuta.
5) Pomesajte sok od grejpfruta sa secerom u prahu i sirup polako rasporedite po jos toplom kolacu. Ostavite da se potpuno ohladi.
Ingredients: 3 eggs, 150g flour + 1 1/3 tsp baking powder + pinch of salt, 150g powdered sugar, 150g butter, 1 tsp baking powder, 3 tbsp grapefruit juice (fresh), zest of one grapefruit, for the grapefruit syrup: 100g powdered sugar, 15 tbsp grapefruit juice (fresh).
Preparation:
1) In a bowl sift flour. Add sugar and baking powder. Add the zest from one earlier washed grapefruit.
2) Melt butter a little until is soft. Add the butter, eggs and grapefruit juice and mix all the ingredients until smooth.
3) Pour into bread baking pan. Bake in the preheated oven at 180 C for 35-40 minutes or until golden brown.
4) Remove from the oven and allow it to cool for few minutes.
5) Mix the grapefruit juice with powdered sugar and spread syrup slowly all over, still warm cake. Leave to cool completely.
Frape protiv celulita (Smoothie against cellulite)
Sastojci: 150g malina, 150g borovnica, 150g jagoda, 1 breskva
Priprema:
1) Oljustite breskvu i isecite na kocke.
2) Stavite sve sastojke u blender i dobro izblendajte.
Ingredients: 150g raspberries, 150g blueberries, 150g strawberries, 1 peach
Preparation:
1) Peel peach and cut into cubes.
2) Put all the ingredients in a blender and blend well.
Grcka sladoled torta (Greek icecream cake)
Sastojci: 1 kg slag krema ili obicnog slaga, 1.5 L kisele vode, 30g kremfiksa, 400g mlevenog keksa, 200g zele bombona, 2 kasicice cimeta, piskote ili bevita ili petitber + mleko ili sok ili rum razblazen sa vodom za potapanje keksa.
Priprema:
1) Zele bombone iseckati na kockice. Umutiti slag krem sa kiselom vodom. Podeliti na tri dela.
2) U jedan deo staviti zele bombone, u drugi mleveni keks, a u treci cimet.
3) Potopiti keks u mlako mleko i poredjati na posluzavnik. Preko staviti deo sa keksom, zatim deo sa zele bombonama i na kraju deo sa nes kafom.
Ingredients: 1 kg of whipping cream (powder), 1.5 L of carbonated water, 3 tbsp of cornstarch, 400g of ground biscuits, 200g of jelly candy, 2 tsp of cinnamon, plain biscuits + milk or juice or rum diluted with water for dipping biscuits.
Preparation:cinnamon
1) Cut the jelly candy into cubes. Whisk cream with carbonated water. Divide into three parts.
2) Put jelly candy in one part, ground biscuits in the second, and in the third.
3) Dip the biscuits in lukewarm milk and line on a platter. Put the biscuits part over, then the jelly candy part and the necafe part.
Priprema:
1) Zele bombone iseckati na kockice. Umutiti slag krem sa kiselom vodom. Podeliti na tri dela.
2) U jedan deo staviti zele bombone, u drugi mleveni keks, a u treci cimet.
3) Potopiti keks u mlako mleko i poredjati na posluzavnik. Preko staviti deo sa keksom, zatim deo sa zele bombonama i na kraju deo sa nes kafom.
Ingredients: 1 kg of whipping cream (powder), 1.5 L of carbonated water, 3 tbsp of cornstarch, 400g of ground biscuits, 200g of jelly candy, 2 tsp of cinnamon, plain biscuits + milk or juice or rum diluted with water for dipping biscuits.
Preparation:cinnamon
1) Cut the jelly candy into cubes. Whisk cream with carbonated water. Divide into three parts.
2) Put jelly candy in one part, ground biscuits in the second, and in the third.
3) Dip the biscuits in lukewarm milk and line on a platter. Put the biscuits part over, then the jelly candy part and the necafe part.
Ovsene pahuljice sa vocem (Oatmeal with fruits)
Sastojci: 500g ovsenih pahuljica, 2 kasicice cimeta, 2 kasika meda, 350ml bademovog mleka, 400g jagoda, 400g aronije, 400g malina.
Priprema:
1) Potopiti ovsene pahuljice u vodu na nekoliko sati. Ocediti.
2) Pomesati ovsene pahuljice, cimet, med i mleko i ostaviti par sati u frizideru.
3) Dodati vode i promesati.
Ingredients: 500g of oat flakes, 2 tablespoons of cinnamon, 2 tablespoons of honey, 350ml of almond milk, 400g of strawberries, 400g of aronia, 400g of raspberries.
Preparation:
1) Soak oat flakes in water for several hours. Drain.
2) Mix oatmeal, cinnamon, honey and milk and leave in the refrigerator for a couple of hours.
3) Add fruits and stir.
Priprema:
1) Potopiti ovsene pahuljice u vodu na nekoliko sati. Ocediti.
2) Pomesati ovsene pahuljice, cimet, med i mleko i ostaviti par sati u frizideru.
3) Dodati vode i promesati.
Ingredients: 500g of oat flakes, 2 tablespoons of cinnamon, 2 tablespoons of honey, 350ml of almond milk, 400g of strawberries, 400g of aronia, 400g of raspberries.
Preparation:
1) Soak oat flakes in water for several hours. Drain.
2) Mix oatmeal, cinnamon, honey and milk and leave in the refrigerator for a couple of hours.
3) Add fruits and stir.
Proso kasa (Millet porridge)
Sastojci: 250g proso (oljusten), 600ml vode, prstohvat soli, 1 kasika margarina.
Priprema:
1) U dublju serpu staviti proso i proprziti na srednjoj temperaturi (4) oko 5 minuta, povremeno mesajuci.
2) Dodati vodu i so i promesati. Pojacati temperaturu na jaku i pustiti da prokljuca. Zatim smanjiti srednju (3 ili 4)i kuvati 10 minuta. Dodati margarin i kuvati jos 10 do 15 minuta. Skloniti sa sporeta i ostaviti da odstoji 10 minuta.
Ingredients: 250g millet (peeled), 600ml water, a pinch of salt, 1 tbsp margarine.
Preparation:
1) Put the millet in a deeper pot and fry at medium temperature (4) for about 5 minutes, stirring occasionally.
2) Add water and salt and stir. Increase the temperature to high and let it boil. Then reduce to medium (3 or 4) and cook for 10 minutes. Add margarine and cook for another 10 to 15 minutes. Remove from the stove and allow to stand for 10 minutes.
Priprema:
1) U dublju serpu staviti proso i proprziti na srednjoj temperaturi (4) oko 5 minuta, povremeno mesajuci.
2) Dodati vodu i so i promesati. Pojacati temperaturu na jaku i pustiti da prokljuca. Zatim smanjiti srednju (3 ili 4)i kuvati 10 minuta. Dodati margarin i kuvati jos 10 do 15 minuta. Skloniti sa sporeta i ostaviti da odstoji 10 minuta.
Ingredients: 250g millet (peeled), 600ml water, a pinch of salt, 1 tbsp margarine.
Preparation:
1) Put the millet in a deeper pot and fry at medium temperature (4) for about 5 minutes, stirring occasionally.
2) Add water and salt and stir. Increase the temperature to high and let it boil. Then reduce to medium (3 or 4) and cook for 10 minutes. Add margarine and cook for another 10 to 15 minutes. Remove from the stove and allow to stand for 10 minutes.
Hleb od razi, psenice i prosa (Rye seeds, wheat and millet bread)
Sastojci: 150g razi, 150g psenice, 30g proso (oljusten), 50g semenki bundeve, 20g kvasca (svezeg) ili 7g suvog + 50ml vode + malo secera, 2 kasike mekinja, 2 kasike suncokretovih semenki, 2 kasike susama, 1/2 kasicice soli, komadic masti.
Priprema:
1) Raz i psenicu potopiti u vodu, u posebnim posudama i ostaviti da stoji 48h. Proso potopiti u vodu i ostaviti da stoji 12h.
2) Staviti u cediljku i isprati. Ocediti. Potopiti kvasac u malo mlake vode i secera. Ostaviti 15 minuta da nadodje. Ako koristite svez kavasac izgnjeciti ga viljskom i promesati. Mekinje preliti sa 200ml mlake vode i ostaviti da stoji 10 minuta. Ocediti. Semenke suncokreta i susam malo preprziti. Ostaviti da se ohladi.
3) Samleti raz i psenicu u blenderu ili na masini za meso (dva puta).
4) Pomesati raz i psenicu. dodati mekinje, sunkoret semenke, susam i semenke bundeve. Promesati. Dodati proso, kvasac i so. Zamesiti rukom, Smesa ce biti mekana.
5) Ukljuciti rernu na 220 C. Kalup za hleb namazati mascu i sipati pola smese i prekriti mokrom krpom. Drugu polovinu sipajte u drugi pleh podmazan mascu i prekrite mokrom krpom. Dok se rerna greje ostaviti smesu da naraste. Kad se rerna ugrejala staviti da se pece. Kad je hleb pecen (proverite tako sto cete da zabodete cackalicu u sredinu, ako nema testa na njoj hleb je pecen) izvaditi iz pleha i umotati u cistu kuhinjsku krpu i ostaviti da se ohladi.
Ingredients: 150g rye seeds, 150g wheat seeds, 30g millet (peeled), 50g pumpkin seeds, 20g yeast (fresh) or 7g dry + 50ml water + a little sugar, 2 tablespoons of bran, 2 tablespoons of sunflower seeds, 2 tablespoons of sesame seeds, 1/2 tsp salt, a piece of lard.
Preparation:
1) Submerge rye seeds and wheat seeds in water, in separate bowls and allow to stand for 48 hours. Soak the millet in water and let stand for 12 hours.
2) Put in a strainer and rinse. Drain. Soak the yeast in lukewarm water and sugar. Allow 15 minutes to rest. If using fresh yeast, mash it with a fork and stir. Pour over the bran 200 ml of lukewarm water and let stand for 10 minutes. Drain. Sunflower seeds and sesame fry a little in a frying pan. Allow it cool.
3) Rye and wheat seeds process in blender or food processor or on a meat machine (twice).
4) Mix the rye and wheat seeds. Add bran, sunflower seeds, sesame seeds and pumpkin seeds. Mix well. Add millet, yeast and salt. Knead with your hand, the mixture will be soft.
5) Turn the oven on to 220 C. Grease the bread baking pan with lard and put half of the mixture and cover with a wet cloth. Pour the other half into the second pan greased with lard and cover with a wet cloth. While the oven is heating, allow the mixture to grow. When the oven is heated, place it to bake. When the bread is baked (check by sticking the toothpick in the center, if there is no dough on it, the bread is baked) remove from the pan and wrap in a clean kitchen cloth and allow to cool.
Priprema:
1) Raz i psenicu potopiti u vodu, u posebnim posudama i ostaviti da stoji 48h. Proso potopiti u vodu i ostaviti da stoji 12h.
2) Staviti u cediljku i isprati. Ocediti. Potopiti kvasac u malo mlake vode i secera. Ostaviti 15 minuta da nadodje. Ako koristite svez kavasac izgnjeciti ga viljskom i promesati. Mekinje preliti sa 200ml mlake vode i ostaviti da stoji 10 minuta. Ocediti. Semenke suncokreta i susam malo preprziti. Ostaviti da se ohladi.
3) Samleti raz i psenicu u blenderu ili na masini za meso (dva puta).
4) Pomesati raz i psenicu. dodati mekinje, sunkoret semenke, susam i semenke bundeve. Promesati. Dodati proso, kvasac i so. Zamesiti rukom, Smesa ce biti mekana.
5) Ukljuciti rernu na 220 C. Kalup za hleb namazati mascu i sipati pola smese i prekriti mokrom krpom. Drugu polovinu sipajte u drugi pleh podmazan mascu i prekrite mokrom krpom. Dok se rerna greje ostaviti smesu da naraste. Kad se rerna ugrejala staviti da se pece. Kad je hleb pecen (proverite tako sto cete da zabodete cackalicu u sredinu, ako nema testa na njoj hleb je pecen) izvaditi iz pleha i umotati u cistu kuhinjsku krpu i ostaviti da se ohladi.
Ingredients: 150g rye seeds, 150g wheat seeds, 30g millet (peeled), 50g pumpkin seeds, 20g yeast (fresh) or 7g dry + 50ml water + a little sugar, 2 tablespoons of bran, 2 tablespoons of sunflower seeds, 2 tablespoons of sesame seeds, 1/2 tsp salt, a piece of lard.
Preparation:
1) Submerge rye seeds and wheat seeds in water, in separate bowls and allow to stand for 48 hours. Soak the millet in water and let stand for 12 hours.
2) Put in a strainer and rinse. Drain. Soak the yeast in lukewarm water and sugar. Allow 15 minutes to rest. If using fresh yeast, mash it with a fork and stir. Pour over the bran 200 ml of lukewarm water and let stand for 10 minutes. Drain. Sunflower seeds and sesame fry a little in a frying pan. Allow it cool.
3) Rye and wheat seeds process in blender or food processor or on a meat machine (twice).
4) Mix the rye and wheat seeds. Add bran, sunflower seeds, sesame seeds and pumpkin seeds. Mix well. Add millet, yeast and salt. Knead with your hand, the mixture will be soft.
5) Turn the oven on to 220 C. Grease the bread baking pan with lard and put half of the mixture and cover with a wet cloth. Pour the other half into the second pan greased with lard and cover with a wet cloth. While the oven is heating, allow the mixture to grow. When the oven is heated, place it to bake. When the bread is baked (check by sticking the toothpick in the center, if there is no dough on it, the bread is baked) remove from the pan and wrap in a clean kitchen cloth and allow to cool.
Saturday, October 19, 2019
Kako pohovati meso (How to fry meat)
Mozete pohovati meso i povrce. Od mesa, sve sto volite, svinjsko ili junece meso, ribu. Od povrca, tikvice, patlidzan, paprike, karfiol, pecurke, articoke, crni luk, boranija, krompir, mladi luk, prokelj, zelene masline, brokoli, asparagus.
1) Meso koje nameravate da pohujete narezite na parcice jednake debljine.
2) Kako bi meso bilo mekano, potrebno ga je omeksati kuhinjskim cekicem, ali pre toga odrezak stavite u cvrstu kesicu za zamrzavanje i onda ga "istucite".
3) Zatim odreske lagano posusite papirnatim ubrusima.
4) Sastojke za paniranje pripremite u odvojenim posudama. Meso najpre umocite u brasno. Lagano odrezak stresite kako bi uklonili visak brasna. Isto vazi i nakon umakanja u jaja.
5) Važno je sastojcima za paniranje prekriti cijelu povrsinu namirnice koju nameravate da pohujete.
6) Ako niste sigurni je li masnoca dovoljno vruca za pohovanje, napravite jednostavan test – u zagrejanu masnocu ubacite malo prezli i kad se pocnu prziti, odnosno cvrcati, znaci da je postignuta dovoljno visoka temperatura za pohovanje.
7) Nakon pohovanja, odreske stavite na papirnate ubruse kako bi upili visak masnoce.
Različite vrste paniranja
1) Meso koje nameravate da pohujete narezite na parcice jednake debljine.
2) Kako bi meso bilo mekano, potrebno ga je omeksati kuhinjskim cekicem, ali pre toga odrezak stavite u cvrstu kesicu za zamrzavanje i onda ga "istucite".
3) Zatim odreske lagano posusite papirnatim ubrusima.
4) Sastojke za paniranje pripremite u odvojenim posudama. Meso najpre umocite u brasno. Lagano odrezak stresite kako bi uklonili visak brasna. Isto vazi i nakon umakanja u jaja.
5) Važno je sastojcima za paniranje prekriti cijelu povrsinu namirnice koju nameravate da pohujete.
6) Ako niste sigurni je li masnoca dovoljno vruca za pohovanje, napravite jednostavan test – u zagrejanu masnocu ubacite malo prezli i kad se pocnu prziti, odnosno cvrcati, znaci da je postignuta dovoljno visoka temperatura za pohovanje.
7) Nakon pohovanja, odreske stavite na papirnate ubruse kako bi upili visak masnoce.
Različite vrste paniranja
Domaci vanila ekstrakt (Homemade vanilla extract)
Sastojci: 8 stapica vanile, 500ml vodke (ili ruma, ili rakije).
Priprema:
1. Zavisno od velicine tegle, preseci stapice vanile na pola ili na tri dela.
2. U teglu staviti stapice vanile i sipati vodku, vodeci racuna da su stapici vanile potpuno prekriveni vodkom. Staviti poklopac i dobro promuckati.
3. Ostaviti teglu na hladnom i mracnom mestu mesec dana; s vremena na vreme promuckati. Ako zelite jacu aromu ekstrakta ostavite jos mesec dana da stoji.
4. Nakon mesec (ili dva) dana procedite zrna vanile kroz filter od kafe, koje mozete nakon susenja da iskoristite za pravljenje domaceg vanilin secera.
Ingredients: 8 vanilla sticks, 500ml vodka (or rum, or brandy).
Preparation:
1. Depending on the size of the jar, cut the vanilla sticks in half or in three.
2. Put vanilla sticks in the jar and pour the vodka, taking care that the vanilla sticks are completely covered with vodka. Put on the lid and shake well.
3. Leave the jar in a cool, dark place for a month; shake from time to time. If you want a stronger extract aroma, leave it for another month.
4. After a month (or two), process the vanilla beans through a coffee filter which you can use after drying to make homemade vanilla sugar.
Priprema:
1. Zavisno od velicine tegle, preseci stapice vanile na pola ili na tri dela.
2. U teglu staviti stapice vanile i sipati vodku, vodeci racuna da su stapici vanile potpuno prekriveni vodkom. Staviti poklopac i dobro promuckati.
3. Ostaviti teglu na hladnom i mracnom mestu mesec dana; s vremena na vreme promuckati. Ako zelite jacu aromu ekstrakta ostavite jos mesec dana da stoji.
4. Nakon mesec (ili dva) dana procedite zrna vanile kroz filter od kafe, koje mozete nakon susenja da iskoristite za pravljenje domaceg vanilin secera.
Ingredients: 8 vanilla sticks, 500ml vodka (or rum, or brandy).
Preparation:
1. Depending on the size of the jar, cut the vanilla sticks in half or in three.
2. Put vanilla sticks in the jar and pour the vodka, taking care that the vanilla sticks are completely covered with vodka. Put on the lid and shake well.
3. Leave the jar in a cool, dark place for a month; shake from time to time. If you want a stronger extract aroma, leave it for another month.
4. After a month (or two), process the vanilla beans through a coffee filter which you can use after drying to make homemade vanilla sugar.
Marokanski kuskus sa tikvicama (Moroccan couscous with zucchini)
Sastojci: 160g kuskusa + 330ml vode, 700g tikvica + maslinovo ulje, 60g oljustenih badema, 30g ribizli, 30g indijskog oraha, sok od jednog limuna, 1 cen belog luka, 1 kasika svezeg bosljka (sitno seckanog) ili 1 kasicica suvog bosiljka, 1 kasika svezeg persuna (sitno seckanog) ili 1 kasicica suvog persuna, 1 kasicica meda, 1 kasicica senfa.
Priprema:
1) Tikvice oprati, oljustiti i iseci na kolutove. Limun iseci na pola. Beli luk oljustiti i sitno iseckati.
2) U serpu staviti vodu i dodati prstohvat soli. Na srednjoj temperaturi pustiti da prokljuca. Skloniti sa sporeta. U drugu serpu staviti kuskus i preliti sa kljucalom vodom. Ostaviti dok kuskus ne upije tecnost oko 5 minuta. Promesati viljuskom.
3) Tikvice poprskati maslinovim uljem i prziti u tiganju oko 3-4 minuta sa svake strane.
4) Za preliv - pomesati med, senf, sok od limuna i beli luk. Dodati 2 kasike maslinovog ulja i dobro sjediniti.
5) 1/3 tikvica iseci na kocke. Pomesati isecene tikvice sa prelivom. Dodati kuskus, badem, ribizle, indijski orah, bosiljak i persun. Promesati dobro. Dodati ostatak tikvica.
Ingredients: 160g couscous + 330ml water, 700g zucchini + olive oil, 60g of peeled almonds, 30g currants, 30g cashews, 1 lemon juice, 1 clove of garlic, 1 tsp fresh basil (finely chopped) or 1 tsp dried basil. 1 teaspoon of fresh parsley (finely chopped) or 1 teaspoon of dried parsley, 1 teaspoon of honey, 1 teaspoon of mustard.
Preparation:
1) Wash the zucchini, peel it and cut it into rings. Cut the lemon in half. Peel the garlic and finely chop.
2) Put water in a pot and add a pinch of salt. At medium temperature, let it boil. Remove from the stove. Put couscous in another pot and pour over boiling water. Leave until the couscous soaks up the liquid for about 5 minutes. Stir with a fork.
3) Sprinkle the zucchini with olive oil and fry in the pan for about 3-4 minutes on each side.
4) For dressing - mix honey, mustard, lemon juice and garlic. Add 2 tablespoons of olive oil and combine well.
5) Cut the 1/3 of zucchini into cubes. Mix the chopped zucchini with the dressing. Add couscous, almonds, currants, cashews, basil and parsley. Stir well. Add remaining zucchini.
Priprema:
1) Tikvice oprati, oljustiti i iseci na kolutove. Limun iseci na pola. Beli luk oljustiti i sitno iseckati.
2) U serpu staviti vodu i dodati prstohvat soli. Na srednjoj temperaturi pustiti da prokljuca. Skloniti sa sporeta. U drugu serpu staviti kuskus i preliti sa kljucalom vodom. Ostaviti dok kuskus ne upije tecnost oko 5 minuta. Promesati viljuskom.
3) Tikvice poprskati maslinovim uljem i prziti u tiganju oko 3-4 minuta sa svake strane.
4) Za preliv - pomesati med, senf, sok od limuna i beli luk. Dodati 2 kasike maslinovog ulja i dobro sjediniti.
5) 1/3 tikvica iseci na kocke. Pomesati isecene tikvice sa prelivom. Dodati kuskus, badem, ribizle, indijski orah, bosiljak i persun. Promesati dobro. Dodati ostatak tikvica.
Ingredients: 160g couscous + 330ml water, 700g zucchini + olive oil, 60g of peeled almonds, 30g currants, 30g cashews, 1 lemon juice, 1 clove of garlic, 1 tsp fresh basil (finely chopped) or 1 tsp dried basil. 1 teaspoon of fresh parsley (finely chopped) or 1 teaspoon of dried parsley, 1 teaspoon of honey, 1 teaspoon of mustard.
Preparation:
1) Wash the zucchini, peel it and cut it into rings. Cut the lemon in half. Peel the garlic and finely chop.
2) Put water in a pot and add a pinch of salt. At medium temperature, let it boil. Remove from the stove. Put couscous in another pot and pour over boiling water. Leave until the couscous soaks up the liquid for about 5 minutes. Stir with a fork.
3) Sprinkle the zucchini with olive oil and fry in the pan for about 3-4 minutes on each side.
4) For dressing - mix honey, mustard, lemon juice and garlic. Add 2 tablespoons of olive oil and combine well.
5) Cut the 1/3 of zucchini into cubes. Mix the chopped zucchini with the dressing. Add couscous, almonds, currants, cashews, basil and parsley. Stir well. Add remaining zucchini.
Domaci rostilj sos (Homemade barbecue sauce)
Sastojci: 500ml kecapa, 125ml jabukovog sirceta, 60g zutog secera, 2 kasike meda, 1 kasika Worcestershire sosa, 1 kasika limunovog soka, 1 kasicia vegete, 1/4 kasicice ljutog sosa (opciono)
Priprema:
1) Pomesati sve sastojke u serpici na srednje jakoj vatri. Ostavite da dodje do mehurica, a zatim smanjite na nisku. Ostavite da se krcka dok se ne zgusne, oko 10 minuta.
Posluzite odmah ili ostavite da se malo ohladi i cuvajte u hermeticki zatvorenoj posudi u frizideru do nedelju dana.
Ingredients: 500ml ketchup, 125ml apple cider vinegar, 60g brown sugar, 2 tablespoons honey, 1 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon seasoning, 1/4 teaspoon hot sauce (optional)
Instructions:
1) Whisk together all ingredients in a saucepan over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes.
Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.
Priprema:
1) Pomesati sve sastojke u serpici na srednje jakoj vatri. Ostavite da dodje do mehurica, a zatim smanjite na nisku. Ostavite da se krcka dok se ne zgusne, oko 10 minuta.
Posluzite odmah ili ostavite da se malo ohladi i cuvajte u hermeticki zatvorenoj posudi u frizideru do nedelju dana.
Ingredients: 500ml ketchup, 125ml apple cider vinegar, 60g brown sugar, 2 tablespoons honey, 1 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon seasoning, 1/4 teaspoon hot sauce (optional)
Instructions:
1) Whisk together all ingredients in a saucepan over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes.
Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.
Kako zamrznuti I odrmznuti voce? (How to freeze and defrost fruit?)
1) Za pripremu zimnice treba koristiti najkvalitetnije voce koje je sveze I neosteceno. Manja ostecenja se moraju ocistiti, da se cela zimnica ne bi pokvarila.
2) Voce se pre zamrzavanja moze posuti secerom ili preliti secernim sirupom. Za pripremu sirupa na 1 L vode dodati 3 kg seccera I sok od 3 limuna. Sacekati da se secer otopi. Kuvati na laganoj temperaturi. Penu koja se skupi treba pokupiti. Voce staviti u tegle I ostaviti 2 cm prazno. Svo voce treba da bude pokriveno sirupom.
3) Voce se preliva vrelim sirupom.
4) Kod pasterizacije voce se zagreva u rerni u dobro zatvorenoj tegli na 75-100 C.
5) Voca koja su najbolja zamrzavanje su breskve, dinje, jagode, kajsije, kupine, limun, maline, pomorandze, ribizle, tresnje I visnje bez kostica, sljive. Jabuke I kruske se ne zamrzavaju a mogu se cuvati u kompotu.
Breskve I kajsije – oprati. Staviti u cediljku uroniti u serpu sa vrelom vodom, a zatim u serpu sa hladnom vodom. Ocediti, oljustiti I izvaditi kostice. Preliti secernim sirupom I spakovati u plasticne kutije. Ja sam kajsije zamrzavala bez secernog sirupa I bile su ok za kompot.
Dinje – oprati, oljustiti I ocistiti od semenki. Iseci na kocke posuti secerom I sokom od limuna. Poredjati u plasticne kutije I zamrznuti.
Jagode, kupine I maline – oprati, ocediti I posuti secerom tj. dobro ih uvaljati u secer. Poredjati na posluzavnik I brzo zamrznuti, a onda spakovati u kese I vratiti u zamrzivac. Ja sam jagode zamrzavala bez secera I odlicne su za kompot.
2) Voce se pre zamrzavanja moze posuti secerom ili preliti secernim sirupom. Za pripremu sirupa na 1 L vode dodati 3 kg seccera I sok od 3 limuna. Sacekati da se secer otopi. Kuvati na laganoj temperaturi. Penu koja se skupi treba pokupiti. Voce staviti u tegle I ostaviti 2 cm prazno. Svo voce treba da bude pokriveno sirupom.
3) Voce se preliva vrelim sirupom.
4) Kod pasterizacije voce se zagreva u rerni u dobro zatvorenoj tegli na 75-100 C.
5) Voca koja su najbolja zamrzavanje su breskve, dinje, jagode, kajsije, kupine, limun, maline, pomorandze, ribizle, tresnje I visnje bez kostica, sljive. Jabuke I kruske se ne zamrzavaju a mogu se cuvati u kompotu.
Breskve I kajsije – oprati. Staviti u cediljku uroniti u serpu sa vrelom vodom, a zatim u serpu sa hladnom vodom. Ocediti, oljustiti I izvaditi kostice. Preliti secernim sirupom I spakovati u plasticne kutije. Ja sam kajsije zamrzavala bez secernog sirupa I bile su ok za kompot.
Dinje – oprati, oljustiti I ocistiti od semenki. Iseci na kocke posuti secerom I sokom od limuna. Poredjati u plasticne kutije I zamrznuti.
Jagode, kupine I maline – oprati, ocediti I posuti secerom tj. dobro ih uvaljati u secer. Poredjati na posluzavnik I brzo zamrznuti, a onda spakovati u kese I vratiti u zamrzivac. Ja sam jagode zamrzavala bez secera I odlicne su za kompot.
Thursday, October 17, 2019
Dzem od kajsija (Apricot jam)
Sastojci: 4 kg kajsija (ociscenih), 3.5 kg secera, 350ml vode.
Priprema:
1) Kajsije oljustiti, izvaditi kostice I iseci na kocke.
2) U serpi otopiti secer sa vodom I skuvati kao za slatko.
3) Dodati kajsije I kuvati oko 45 minuta na jakoj temperaturi, stalno mesajuci da ne zagori.
4) Skloniti sa sporeta I mesati dok sva pena ne nestane.
5) Vruc dzem sipati u oprane I tople tegle (sterilisane) I staviti u rernu. Ukljuciti na 80 C I kad se uhvati korica iskljuciti rernu I ostaviti da se potpuno ohlade.
6) Povezati celofanom I cuvati na suvom i hladnom mestu.
Predlog: mozete pogledati Priprema dzema - cvrsto voce.
Ingredients: 4 kg of apricots (pitted), 3.5 kg of sugar, 350ml of water.
Preparation:
1) Peel the apricots, remove the pit and cut into cubes.
2) Dissolve the sugar with water in a pot and cook as for fruit preserve.
3) Add apricots and cook for about 45 minutes at high temperature, stirring constantly to keep from burning.
4) Remove from the stove and stir until all the foam is gone.
5) Pour hot jam into washed and warm jars (sterilized) and place in oven. Switch on at 80 C and when the crust is formed on top switch off the oven and allow to cool completely.
6) Bind with cellophane and store in a dry and cool place.
Suggestion: you can look at Jam preparation - solid fruits.
Priprema:
1) Kajsije oljustiti, izvaditi kostice I iseci na kocke.
2) U serpi otopiti secer sa vodom I skuvati kao za slatko.
3) Dodati kajsije I kuvati oko 45 minuta na jakoj temperaturi, stalno mesajuci da ne zagori.
4) Skloniti sa sporeta I mesati dok sva pena ne nestane.
5) Vruc dzem sipati u oprane I tople tegle (sterilisane) I staviti u rernu. Ukljuciti na 80 C I kad se uhvati korica iskljuciti rernu I ostaviti da se potpuno ohlade.
6) Povezati celofanom I cuvati na suvom i hladnom mestu.
Predlog: mozete pogledati Priprema dzema - cvrsto voce.
Ingredients: 4 kg of apricots (pitted), 3.5 kg of sugar, 350ml of water.
Preparation:
1) Peel the apricots, remove the pit and cut into cubes.
2) Dissolve the sugar with water in a pot and cook as for fruit preserve.
3) Add apricots and cook for about 45 minutes at high temperature, stirring constantly to keep from burning.
4) Remove from the stove and stir until all the foam is gone.
5) Pour hot jam into washed and warm jars (sterilized) and place in oven. Switch on at 80 C and when the crust is formed on top switch off the oven and allow to cool completely.
6) Bind with cellophane and store in a dry and cool place.
Suggestion: you can look at Jam preparation - solid fruits.
Zeleni paradajz sa paprikom (Green tomatoes with peppers)
Sastojci: 5 kg zelenog paradajza, 30 crvenih paprika (mesnatih), 5 glavica crnog luka, 2 glavice belog luka, 350ml ulja, 8 kasika soli.
Priprema:
1) Paradajz oljustiti I iseckati na kocke. Paprike ocistiti od semenki I iseckati na kocke. Crni I beli luk oljustiti I iseci na kockice.
2) U serpi kuvati sve zajedno dok ne omeksa, bez dodavanja vode.
3) Propasirati I kuvati dok se ne zgusne.
4) Dodati ulje I so I kuvati jos nekoliko minuta dok se masa sjedini.
5) Masu sipati u oprane, suve I tople tegle dok je jos vrela. Staviti u rernu I zapeci na 80 C. Kad se ugreje na toj temperaturi ugasiti rernu. Ostaviti da se potpuno ohlade povezati celofanom.
Ingredients: 5 kg green tomatoes, 30 red peppers (meaty), 5 onions, 2 heads of garlic, 350ml of oil, 8 tablespoons of salt.
Preparation:
1) Peel tomatoes and cut into cubes. Clean peppers from seeds and chop into cubes. Peel the onions and garlic and dice.
2) Cook in the pot until cooked through, without adding water.
3) Mash in food procesor or with stick blender and cook until thickened.
4) Add oil and salt and cook for a few more minutes until the mass is combined.
5) Pour the mass into the washed, dry and warm jars while it is still hot. Put in oven and bake at 80 C. When heated at this temperature switch off oven. Allow to cool completely. Bind with cellophane.
Priprema:
1) Paradajz oljustiti I iseckati na kocke. Paprike ocistiti od semenki I iseckati na kocke. Crni I beli luk oljustiti I iseci na kockice.
2) U serpi kuvati sve zajedno dok ne omeksa, bez dodavanja vode.
3) Propasirati I kuvati dok se ne zgusne.
4) Dodati ulje I so I kuvati jos nekoliko minuta dok se masa sjedini.
5) Masu sipati u oprane, suve I tople tegle dok je jos vrela. Staviti u rernu I zapeci na 80 C. Kad se ugreje na toj temperaturi ugasiti rernu. Ostaviti da se potpuno ohlade povezati celofanom.
Ingredients: 5 kg green tomatoes, 30 red peppers (meaty), 5 onions, 2 heads of garlic, 350ml of oil, 8 tablespoons of salt.
Preparation:
1) Peel tomatoes and cut into cubes. Clean peppers from seeds and chop into cubes. Peel the onions and garlic and dice.
2) Cook in the pot until cooked through, without adding water.
3) Mash in food procesor or with stick blender and cook until thickened.
4) Add oil and salt and cook for a few more minutes until the mass is combined.
5) Pour the mass into the washed, dry and warm jars while it is still hot. Put in oven and bake at 80 C. When heated at this temperature switch off oven. Allow to cool completely. Bind with cellophane.
Zeleni paradajz sa renom (Green tomatoes with horseradish)
Sastojci: 3 kg zelenog paradajza, 120g rena, 2-3 glavica crnog luka, 130g secera, 90g senfa, 6 kasika soli, 200ml vinskog sirceta.
Priprema:
1) Paradajz samleti na masini za meso. Crni luk oljustiti I sitno iseckati. Ren oljustiti I sitno izrendati.
2) U samleven paradajz dodati so, dobro promesati I ostaviti najmanje 4h sata da odstoji.
3) U vinskom sircetu skuvati luk. Zatim dodati paradajz I kuvati dok masa ne postane gusta.
4) Tada dodati secer, ren I senf. Promesati I kuvati nekoliko minuta dok se masa ne sjedini.
5) Vrucu masu sipati u oprane I zagrejane tegle. Pokriti celofanom, umotati u cebe I ostaviti do sutra da se ohlade.
Ingredients: 3 kg of green tomatoes, 120g of horseradish, 2-3 onions, 130g of sugar, 90g of mustard, 6 tablespoons of salt, 200ml of wine vinegar.
Preparation:
1) Process tomatoes through meat machine. Peel the onions and chop them finely. Peel horseradish and finely chop.
2) Add the salt to the ground tomatoes, stir well, and leave for at least 4 hours.
3) Cook onions in wine vinegar. Then add the tomatoes and cook until the mass is thick.
4) Then add sugar, horseradish and mustard. Stir and cook for a few minutes until the mass is combined.
5) Pour hot mass into washed and heated jars. Cover with cellophane, wrap in a blanket and leave to cool until tomorrow.
Priprema:
1) Paradajz samleti na masini za meso. Crni luk oljustiti I sitno iseckati. Ren oljustiti I sitno izrendati.
2) U samleven paradajz dodati so, dobro promesati I ostaviti najmanje 4h sata da odstoji.
3) U vinskom sircetu skuvati luk. Zatim dodati paradajz I kuvati dok masa ne postane gusta.
4) Tada dodati secer, ren I senf. Promesati I kuvati nekoliko minuta dok se masa ne sjedini.
5) Vrucu masu sipati u oprane I zagrejane tegle. Pokriti celofanom, umotati u cebe I ostaviti do sutra da se ohlade.
Ingredients: 3 kg of green tomatoes, 120g of horseradish, 2-3 onions, 130g of sugar, 90g of mustard, 6 tablespoons of salt, 200ml of wine vinegar.
Preparation:
1) Process tomatoes through meat machine. Peel the onions and chop them finely. Peel horseradish and finely chop.
2) Add the salt to the ground tomatoes, stir well, and leave for at least 4 hours.
3) Cook onions in wine vinegar. Then add the tomatoes and cook until the mass is thick.
4) Then add sugar, horseradish and mustard. Stir and cook for a few minutes until the mass is combined.
5) Pour hot mass into washed and heated jars. Cover with cellophane, wrap in a blanket and leave to cool until tomorrow.
Brzi sok od paradajza (Quick tomato juice)
Sastojci: 6 paradajza, 2 krastavca, sok od jednog limuna, 1 veza lista celera, 600-750ml vode.
Priprema:
1) Oljustiti paradajz i krastavac I iseci na komade.
2) Sve staviti u blender. Vodu sipati zavisno koliku gustinu zelite.
3) Cuvati u frizideru a popiti u toku dana.
Ingredients: 6 tomatoes, 2 cucumbers, one lemon juice, 1 bunch of celery leaves, 600-750ml of water.
Preparation:
1) Peel tomatoes and cucumber and cut into pieces.
2) Put everything in a blender. Pour the water according to the density you want.
3) Store in the refrigerator and drink during the day.
Priprema:
1) Oljustiti paradajz i krastavac I iseci na komade.
2) Sve staviti u blender. Vodu sipati zavisno koliku gustinu zelite.
3) Cuvati u frizideru a popiti u toku dana.
Ingredients: 6 tomatoes, 2 cucumbers, one lemon juice, 1 bunch of celery leaves, 600-750ml of water.
Preparation:
1) Peel tomatoes and cucumber and cut into pieces.
2) Put everything in a blender. Pour the water according to the density you want.
3) Store in the refrigerator and drink during the day.
Domaca pasteta od paradajza (Homemade tomato pate)
Sastojci: 5 kg paradajza, 250g crnog luka, pola glavice belog luka, 3 sargarepe, 3 korena persuna, ¼ korena celera, pola veze lista persuna, 25g soli.
Priprema:
1) Paradajz oljustiti. Crni I beli luk oljustiti I sitno iseckati. Sargarepu I koren persuna oljustiti I iseckati na kocke. Koren celera oljustiti I iseci na vece komade.
2) Staviti sve u serpu I kuvati dok ne se povrce ne skuva.
3) Zatim propasirati sve osim korena celera koji treba izvaditi iz serpe. Kuvati dok sve ne postane gusto.
4) Sipati u oprane I ciste tegle. Zaviti tegle u ciste kuhinjske krpe I kuvati u serpi oko 20 minuta. Ostaviti da se ohladi.
5) Kada se tegle ohladi cuvati na suvo, tamno I hladno mesto.
Ingredients: 5 kg of tomatoes, 250g of onion, half a head of garlic, 3 carrots, 3 parsley roots, 1/4 celery root, half a bunch of parsley leaf, 25g salt.
Preparation:
1) Peel tomatoes. Peel onions and garlic and chop. Peel the carrot and parsley root and chop it. Peel the celery root and cut into larger pieces.
2) Put everything in the pot and cook until the vegetables are cooked (soft).
3) Then mash all but the celery root. Remove celery root from pot. Cook until everything is thick.
4) Pour into washed and clean jars. Wrap jars in clean kitchen towels and cook in pot for about 20 minutes. Allow to cool.
5) When the jars are cooled, store in a dry, dark and cool place.
Priprema:
1) Paradajz oljustiti. Crni I beli luk oljustiti I sitno iseckati. Sargarepu I koren persuna oljustiti I iseckati na kocke. Koren celera oljustiti I iseci na vece komade.
2) Staviti sve u serpu I kuvati dok ne se povrce ne skuva.
3) Zatim propasirati sve osim korena celera koji treba izvaditi iz serpe. Kuvati dok sve ne postane gusto.
4) Sipati u oprane I ciste tegle. Zaviti tegle u ciste kuhinjske krpe I kuvati u serpi oko 20 minuta. Ostaviti da se ohladi.
5) Kada se tegle ohladi cuvati na suvo, tamno I hladno mesto.
Ingredients: 5 kg of tomatoes, 250g of onion, half a head of garlic, 3 carrots, 3 parsley roots, 1/4 celery root, half a bunch of parsley leaf, 25g salt.
Preparation:
1) Peel tomatoes. Peel onions and garlic and chop. Peel the carrot and parsley root and chop it. Peel the celery root and cut into larger pieces.
2) Put everything in the pot and cook until the vegetables are cooked (soft).
3) Then mash all but the celery root. Remove celery root from pot. Cook until everything is thick.
4) Pour into washed and clean jars. Wrap jars in clean kitchen towels and cook in pot for about 20 minutes. Allow to cool.
5) When the jars are cooled, store in a dry, dark and cool place.
Paradajz sa biljem (Tomatoes with herbs)
Sastojci: 6kg paradajza, 4 glavice belog luka, 8 lista lovora, 4 kasike suve majcine dusice, 4 grancice ruzmarina, 800 ml maslinovog ulja, 5g konzevansa, 30 g soli.
Priprema:
1) Paradajz oljustiti i sitno iseckati. Beli luk oljustiti I sitno iseckati.
2) U dublju serpu na ulju proprziti paradajz, na umerenoj temperaturi uz povremeno mesanje. Dodati beli luk, list lovora, majcinu dusicu I ruzmarin I kuvati dok voda ne ispari a paradajz se zgusne.
3) Tada dodati konzervans, sipati u oprane, ciste, zagrejane I suve tegle ili flase. Umotati u cebe I ostaviti do sutra da se sasvim ohlade. Povezati celofanom.
Ingredients: 6kg of tomatoes, 4 heads of garlic, 8 bay leaves, 4 tablespoons of dried thyme, 4 sticks of rosemary, 800 ml of olive oil, 5g of preservative, 30 g of salt.
Preparation:
1) Peel tomatoes and chop finely. Peel garlic and chop finely.
2) Fry the tomatoes in a deeper pot in oil, at a medium temperature with occasional stirring. Add the garlic, bay leaf, thyme and rosemary and cook until the water evaporates and the tomatoes thicken.
3) Then add the preservative, pour into washed, clean, heated and dry jars or bottles. Wrap in a blanket and leave to cool down until tomorrow. Bind with cellophane.
Priprema:
1) Paradajz oljustiti i sitno iseckati. Beli luk oljustiti I sitno iseckati.
2) U dublju serpu na ulju proprziti paradajz, na umerenoj temperaturi uz povremeno mesanje. Dodati beli luk, list lovora, majcinu dusicu I ruzmarin I kuvati dok voda ne ispari a paradajz se zgusne.
3) Tada dodati konzervans, sipati u oprane, ciste, zagrejane I suve tegle ili flase. Umotati u cebe I ostaviti do sutra da se sasvim ohlade. Povezati celofanom.
Ingredients: 6kg of tomatoes, 4 heads of garlic, 8 bay leaves, 4 tablespoons of dried thyme, 4 sticks of rosemary, 800 ml of olive oil, 5g of preservative, 30 g of salt.
Preparation:
1) Peel tomatoes and chop finely. Peel garlic and chop finely.
2) Fry the tomatoes in a deeper pot in oil, at a medium temperature with occasional stirring. Add the garlic, bay leaf, thyme and rosemary and cook until the water evaporates and the tomatoes thicken.
3) Then add the preservative, pour into washed, clean, heated and dry jars or bottles. Wrap in a blanket and leave to cool down until tomorrow. Bind with cellophane.
Ljuti kuvani paradajz (Spicy cooked tomatoes)
Sastojci: 10 kg paradajza (zrelog), 1 kg paprika, 5 feferona (ljutih papricica), 1 veza celerovog lisca, 1 veza persunovog lisca, 50 g soli.
Priprema:
1) Paradajz oprati I na masini za meso samleti. Papriku I feferone oprati, ocistiti od semenki I usitniti u secku. Lisce celera I persuna sitno iseckati.
2) Sve staviti u serpu I na srednjoj temperaturi kuvati. Kada se masa smanji za 1/3 posoliti, dodati celer I persun I kuvati jos 20 minuta.
3) Toplu masu sipati u oprane, ciste, zagrejane I suve tegle ili flase. Povezati celofanom, umotati u cebe I ostaviti do sutra da se sasvim ohlade.
Ingredients: 10kg of tomatoes (ripe), 1 kg of peppers, 5 chili peppers, 1 bunch of celery leaves, 1 bunch of parsley leaves, 50g of salt.
Preparation:
1) Wash the tomatoes and grind on the meat grinder. Wash peppers and chili peppers. Remove seeds and chop them in a food procesor. Celery and parsley leaves finely chop.
2) Put everything in a pot and cook over medium heat. When the mass is reduced by 1/3 add salt, celery and parsley and cook for another 20 minutes.
3) Pour warm mass into washed, clean, warmed and dry jars or bottles. Bind with cellophane, wrap in a blanket and leave to cool down until tomorrow.
Priprema:
1) Paradajz oprati I na masini za meso samleti. Papriku I feferone oprati, ocistiti od semenki I usitniti u secku. Lisce celera I persuna sitno iseckati.
2) Sve staviti u serpu I na srednjoj temperaturi kuvati. Kada se masa smanji za 1/3 posoliti, dodati celer I persun I kuvati jos 20 minuta.
3) Toplu masu sipati u oprane, ciste, zagrejane I suve tegle ili flase. Povezati celofanom, umotati u cebe I ostaviti do sutra da se sasvim ohlade.
Ingredients: 10kg of tomatoes (ripe), 1 kg of peppers, 5 chili peppers, 1 bunch of celery leaves, 1 bunch of parsley leaves, 50g of salt.
Preparation:
1) Wash the tomatoes and grind on the meat grinder. Wash peppers and chili peppers. Remove seeds and chop them in a food procesor. Celery and parsley leaves finely chop.
2) Put everything in a pot and cook over medium heat. When the mass is reduced by 1/3 add salt, celery and parsley and cook for another 20 minutes.
3) Pour warm mass into washed, clean, warmed and dry jars or bottles. Bind with cellophane, wrap in a blanket and leave to cool down until tomorrow.
Saturday, October 5, 2019
Kako zamrznuti i odmrznuti povrce? (How to freeze and thaw vegetables?)
Kako zamrznuti I odmrznuti povrce?
Osnovni saveti:
1) Povrce treba dobro oprati, ocistiti I iseci na krupnije komade da bi se sacuvao vitamin C.
2) Povrce je najbolje kratko blansirati pre zamrzavanja, da bi se unistile bakterije od kojih nastaje kvarenje. Povrce se spusta u vrelu vodu a kada ponovo dolijete vodu, vreme blansiranja se racuna od trenutka kada voda prokljuca.
3) Nakon toga treba prekinuti proces kuvanja tako sto se povrce ohladi u hladnoj vodi, ili u ciniju sipati hladnu vodu I potopiti povrce onoliko minuta koliko se blansiralo ili pod mlazom hladne vode.
4) Zatim povrce ocediti, osusiti I spakovati u kese za zamrzavanje. Prilikom pakovanja u kese potrudite se da izduvate/izbacite sto vise vazduha iz kese. Jednom odmrznuto povrce ne zamrzavati ponovo.
Kako I koliko dugo blansirati povrce?
Boranija – oprati I iseci vrhove. Ostaviti je celu, a ako je duza iseci na pola. Blansirati 3 minuta. Obavezno prekinuti proces kuvanja. Ocediti, obrisati. Spakovati u kese (izbaciti vazduh) i zamrznuti. Smrznutu boraniju mozete cuvati do 8 meseci.
Cvekla – dobro oprati, pa ispeci u rerni. Oljustiti I iseci na kolutove. Spakovati u kese I zamrznuti. Ako blansiranje cveklu pre zamrzavanja, za manje cvekle trebace vam 30 minuta za vece 50-60 minuta. Obavezno prekinuti proces kuvanja. Obrisati. Spakovati u kese (izbaciti vazduh) i zamrznuti.
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