Sweet red bean Adzuki bean paste (Slatka pasta od crvenog azuki pasulja)

Anko paste or Hóngdòushā paste recipe. Filling for mooncakes, Japanese mochi or dorajaki.

This recipe guides you through the preparation of anko paste (sweet azuki bean paste), a traditional filling without which Asian sweets — such as Chinese mooncakes (mooncakes), Japanese mochi or dorajaki — are simply unimaginable.

Although the combination of beans and sugar often sounds unusual to people in ex YU area, azuki beans have a naturally mild, nutty and slightly sweet note. When cooked and crushed with sugar, it turns into a silky, rich and creamy paste that tastes like the finest chestnut puree.

The preparation is simple and requires only three basic ingredients, and the result is an authentic filling of perfect density, ready to be shaped and filled with your favorite treats.

Tags: vegan recipes, vegetarian recipes, lean recipe, no eggs, gluten free, lactose free, Chinese food.

Preparation time: 50 minutes.

Cooling time: 45-60 minutes.

Total preparation time: 1 hour 35 minutes - 1 hour 50 minutes.

Ingredients:

• 400 g of cooked azuki beans (red beans)
• 100 g of sugar
• A pinch of salt

Preparation:

1. Mix the cooked beans with a stick mixer or in a blender until you get a completely smooth mixture.

2. If it is too dry and the blender has difficulty working, add only 1 to 2 tablespoons of water.

How to cook azuki red beans? (Kako skuvati azuki crveni pasulj?)

How to soak azuki red beans?

Ingredients:

• 1 cup of Adzuki beans (red beans)
• Water for soaking
• A pinch of baking soda

Preparation:

1. Wash the beans well under running cold water and remove any damaged beans.
2. Place the beans in a deep pot and pour plenty of cold water over them (the water should be at least 8 cm (3.15 inches) above the beans because the beans will swell).
3. Leave the beans to soak in the refrigerator for 8 to 12 hours, preferably overnight. If you can change the water after 6 h.
4. After soaking, be sure to spill the water in which the beans were soaked and rinse them with fresh water several times before cooking.

Slani nadevi za rolat od mesa (Savory fillings for meat roll)

Rolat od mesa osnovni recept 

Kackavalj: gauda, Edamer i mladi trapist.

1. Sir + šunka

150 g kačkavalja (narendanog)

100 g šunke (u trakicama)

malo suvog origana

2. Spanać + feta

150 g blanširanog spanaća (dobro isceđenog)

100 g feta sira

3. Paprika + luk + kačkavalj

1 crvena paprika iseckana i kratko propržena

1 mali crni luk

80 g kačkavalja (gauda, Edamer, trapist)

Nemojte mocarelu, previše zrele i masne kačkavalje, dimljene sireve 

4. Pečurke + mocarela

200 g šampinjona iseckanih i proprženih

1 kuglica mocarele, iseckana

Mocarela u bloku: “mocarela za picu“, „low moisture“ „pizza mozzarella“ su neki od naziva.

Pasulji koji se cesto koriste „bez ljuske“ ili lako oljusteni (Beans that are often used "shellless" or lightly shelled)

Pasulj bez ljuske (ili delimično oljušten) postaje sve popularniji izbor u biljnim i veganskim jelovnicima, jer je lakši za varenje, brže se kuva i ima kremastu, blagu teksturu. Uklanjanjem tanke opne, zrna postaju mekša i prijatnija za digestivni sistem, što ih čini idealnim za osobe sa osetljivim stomakom.

Ove vrste pasulja zadržavaju bogat nutritivni sastav — obiluju biljnim proteinima, vlaknima, gvožđem i magnezijumom — a istovremeno se lakše kombinuju sa raznim začinima i povrćem. Odlični su za pripremu supa, pirea, humusa, paprikaša i salata, a njihova prirodna kremastost čini ih savršenom bazom za zdrave, biljne obroke.

1. Beli pasulj (lima pasulj - puterast pasulj)

Cesto se kupuje već oljusten

Kremasta tekstura, odličan za salate, pire i paprikaše

Blag ukus, brzo upija začine

2. Mungo pasulj

Može se kupiti oljusten

Lako se kuva, mekan i sladak

Pogodan za kremaste supe i kaše

Mesavine povrca za jela s smrznutih kesa (Mixed vegetables for meals from frozen bags)

Sataras = crvena paprika 35%, paradajz 35%, crni luk 30%

Ruska salata = krompir 40%, sargarepa 40%, grasak 20%

Meksicka salata = grasak 30%, kukuruz secerac 30%, sargarepa 30%, paprika 10%

Djuvec = crvena paprika 35%, paradajz 20%, sargarepa 15%, zelena boranija 15%, grasak 15%

Zlatna mesavina = grasak 40%, kukuruz secerac 30%, sargarepa 30%