недеља, 15. октобар 2017.

Panakota sa jagodama +Strawberry Pannacotta


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Panakota je jedna od mojih omiljenih poslastica. I ne samo moja već i mnogih koji me okružuju i posećuju. Tako je jednostavna za napraviti a tako je ukusna, kremasta i svilenkasta. Kod nas je inače počela sezona jagoda


Sastojci

500 ml pavlake
1 šolja mleka
150 g sitnog šećera
 1 kašičica vanila ekstrakta
2 kašičice želatina u prahu
300 g jagoda, svežih ili smrznutih



Priprema

Pavlaku i šećer promešamo, dodamo vanilu i pustimo da prokuva. Sklonimo sa šporeta
U medjuvremenu smo u šolji mleka rastvorili želatin  .
Takodje smo iseckalli jagode i izblendovali

Kada je pavlaka skuvana, dodamo želatin i dobro mešamo dok se ne sjedini. Zatim dodamo pire od jagoda i to promešamo

Sipamo u veću ili više manjih posuda i ostavimo u frižideru, najmanje 4 sata ili preko noći.


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Strawberry Pannacotta




One of my favourite deserts. So easy to make and so light . creamy and tasty.

Strawberry season started here so here we go.

Ingredients

500 ml of cream
150 g of castor sugar
1 tsp of vanila extract
1 cup of milk
2 tsp of powder gelatine
300 g of fresh or frozen strawberries

Create


Pour cream and sugar into the pan and let it boil. Than take off the stove.
Wash and quarter the strawberries than put through the blender

Dissolve gelatin in milk than pour into the boiled cream
Add pureed strawberries and mix.

Pour into one large or 4 small dishes and put in the fridge. At least 4 hours or overnight













недеља, 01. октобар 2017.

Pohovana piletina iz rerne * Oven fried chicken


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Vrlo davno sam prestala da pohujem piletinu u ulju. Iz rerne bude istovetno hrskava i sočna i naravno mnogo manje masna. Služili smo je sa pireom od karfiola i pečenim krompirom.

Sastojci

1 kg piletine u komadima
2 jaja
15o g Panko mrvica
1 kašičica soli
1 kađićica bibera
1 kašićica dimljene paprike
1 kašičica belog luka u prahu
1 Kašika majoneza

Priprema

Umtimo jaja i dodamo začine i majonez. Piletinu dobro utrljamo sa ovom mešavinom i ostavimo u frižideru da stoji oko 2 sata.

Potom je izvadimo i svako parče ocedimo, pa provućemo kroz Panko mrvice.

Naredjamo u tepsiju i pospemo sa malo ulja
.
Pečemo na 200 stepeni C , oko 40 minuta dok lepo ne porumeni.


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Oven fried Chicken



I stopped making fried chicken in oil for some time. Since I tried baking it in the oven, to be precise. The result is the same crispy, moist chicken but with much less fat.

We served it with baked potato and cauliflower mash.

Ingredients

1 kg chicken pieces
150 g Panko breadcrumbs
1 tsp salt
1 tsp pepper

1 tsp smoked paprika
1 tsp garlic powder
1 Tablespoon mayonnaise
2 eggs



Create

Beat the eggs, mix in spices and mayonnaise and leave covered in the fridge for 2 hours.

Crumb every piece and put it on a lightly oiled baking tray. Bake for 40 minutes at 200 Degrees Celsius.





уторак, 12. септембар 2017.

Kari, krompir i grašak * Potato and Pea Curry



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Odličan i veoma jednostavan kari. Skužiti sa basmati kuvanim pirinčem i indijskim hlebom.

Sastojci

1 Kašika ulja
2 crna isečena luka
3 čili papričice, iseckane, bez semenki
komad djumbira veličine palca, isečen
2 kašičice kima ( cumin)
1 Kašika Madras karija
1/2 kašičice kurkume
750 g mladog krompira
sok od 1 limete
500 ml  neslanog jogurta
300 ml bistre supe
mali rukohvat svežeg korijandera, iseckan
300 g svežeg ili smrznutog graška


Priprema

Zagrejemo ulje u većem tiganju. Dodamo isečen luk i dinstamo 10 do 15 minuta. Dodamo čili, djumbir i začine i dinstamo nekoliko minuta.

Dodamo krompir, sok od limete i dobro promešamo.

Dodamo bistru supu i iseckan korijander. Kuvamo na niskoj temperaturi 35 do 40 minuta dok krompir ne omekša. Dodamo grašak i kuvamo još 5 minuta. Uspemo jogurt i pospemo seckanim korijanderom






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Potato and Pea curry



Very easy tasty curry. Serve with basmati rice and Indian flat bread


Ingredients



  • 1 tbsp vegetable oil
  • 2 onions , sliced
  • 3 red chilies, deseeded and finely sliced
  • thumb-sized piece ginger , roughly chopped
  • 2 tsp cumin seed
  • 1 tsp Madras curry powder
  • ½ tsp turmeric
  • 750g new potato , halved
  • juice 1 lime
  • 500ml pot natural yogurt
  • small bunch coriander, stalks and leaves finely chopped
  • 200-300ml vegetable stock, or pea stock (see tip, below)
  • 300g podded fresh pea  (or use frozen)
  • lime  wedges, to serve
Create

Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chilies, ginger, and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.

Add the yogurt, coriander stalks, and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir in the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.





субота, 09. септембар 2017.

Jagnjeći KormaKari *Lamb Korma Curry


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Još jedan kari. Od mesa sam koristila jagnjeći vrat. Ja sam imala gotovu pastu za korma kari, a za vas sam izlistala sve sastojke da je možete napraviti i sami.

Sastojci

1/2 kašičice mlevenih karanfilića
1 kašičica zrna bibera
5  zelenih zrna kardamoma
1 Kašikaa zrna korijandera
1 kašičica zrna kima (cumin)
5 Kašika kanolailisusam ulja
3 crna luka , srednje veličine
2 čena belog luka
1 Kašika djumbira u prahu
2 kašičice kurkume
1 kašičica aleve paprike
1 štapić cimeta
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4 velika paradajza
1 kg jagnjećeg vrata
2 1/2 šolje vode
 1 1/3 šolje Grčkog jogurta
so



Priprema

Korma kari pasta

Izmeljemo seme korijandera, kardamoma, bibera i karanfilića

Izdinstamo crni luk, u tiganju sa poklopcem, na niskoj temperaturi oko 10 minuta. Dodamo kurkumu, kim papriku i cimet. Zatim uspemo izmlevene začine , promešamo i dinstamo još oko 2 minuta.
Dodamo djumbir i sitno iseckan beli luk.

Uspemo isečen paradajz i dinstamo oko 4 minuta.Dodamo meso dobro promešamo i dinstamo još 4 minuta

Uspemo vodu i jogurt i dinstamo sve još oko 2 sata. Promešamo svakih 15 minuta..

Služimo uz basmati kuvani pirinač.



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Lamb Korma Curry




Another nice lamb curry. This time with inexpensive lamb necks. I used ready Korma curry paste, but for one that can not find it, listed ingredients to make it at home.

Ingredients





  • 8 whole cloves (or 1/2 teaspoon ground cloves)
  • 1 Tbsp black peppercorns (or 4 teaspoons ground pepper)
  • 5 green cardamom pods (or 1/2 teaspoon ground cardamom)
  • 1 Tbsp coriander seeds (or 3 1/2 teaspoons ground cardamom)
  • 1 heaping teaspoon cumin seeds (1 1/2 teaspoons ground cumin)
  • 5 Tbsp of light sesame oil or canola oil
  • 3 medium yellow onions, roughly chopped
  • 2 garlic cloves, crushed
  • 1 heaping Tbsp grated ginger
  • 2 teaspoons turmeric
  • 1 heaping teaspoon paprika
  • 1 stick of cinnamon, ground, or 1 teaspoon of ground cinnamon
  • 4 very big, very ripe tomatoes, cut into 1-inch chunks OR 1 28-ounce can whole, peeled tomatoes, cut in quarters
  • 1 kg lamb necks 
  • 2 1/2 cups water
  • 1 1/3 cups full-fat plain yogurt (can use Greek style)
  • Salt


  • Create

    Grind and crush the spices: Using a mortar and pestle, grind the cloves until fine. Add the peppercorns and grind them roughly. Add the cardamom pods and crush them with the cloves and peppercorns.
    2 Cook the onions, add spices: Heat the oil over medium-low heat in a large, thick-bottomed pot with a lid. Add the chopped onions and cook, stirring often, until golden, about 10 minutes.
    Add the turmeric to the onions, and stir to coat. Add the cumin, coriander, paprika, and cinnamon. Stir in the ground cloves, cardamom, and peppercorns. Add the crushed garlic and the grated ginger. Cook for 2 minutes.


    Add the tomatoes (with their juices) to the pot and bring to a simmer.  Cook for 4 minutes.
    4 Add the lamb pieces to the pot, stir to coat with the spices, onions, and tomatoes, and let cook for 4 minutes.
    5 Stir in the water and yogurt and mix well. Add salt to taste. Cover the pot, bring to a simmer and reduce heat to a very low simmer. Cook very gently for 2 hours or more, stirring every 15 minutes or so. The stew should cook at a bare simmer until the lamb is very tender.

    Serve with basmati rice and/or flatbread.



    субота, 02. септембар 2017.

    Crveni somotni kapkejks* Red velvet cupcakes




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    Za rodjendan jedne naše male prijateljice pravili smo ove kapkejks. Za dekoraciju smo koristili ove jestive sličice


    Sastojci

    2 1/2 šolje brašna
    1/2 šolje kakao
    1 kašičica sode bikarbone
    1/2 kašičice soli
    1 šolja omekšanog putera
    2 šolje šećera
    4 jaja
    1 šolja kisele pavlake
    1/2 šolje mleka
    nekoliko kapi crvene boje za hranu



    Priprema

    Predgrejemo rernu na 185 stepeni C. Umešamo, kakao, sodu bikarbonu, brašno i so u činiji.
    U drugoj činiji umiksamo puter , jaja, šećer, puter, kiselu pavlaku i boju oko 5 minuta.
    Postepeno odajemo mešavinu brašna, miksamo dok se sve lepo ne ujedini u glatku masu
    Uspemo u 12 korpica za kapkejks i pečemo oko 20 minuta. Ostavimo da se ohladi.
    Filujemo vrh sa vanila filom : umešamo 2 šolje šečera u prahu, 1 kašičica vanila ekstrak
    ta i jedna kašičica vode

    Dekorišemo sa jestivim slikicama

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    Red velvet cupcakes




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    Redvelvet cupcakes
    Made for our little friend who turned 5 and is a big fan of Paw Patrol. Decorated with edible Paw Patrol images




    недеља, 27. август 2017.

    Tart Tatan *Tarte tatin


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    Ovo se zaista veoma brzo pravi, a možete koristiti jabuke, kruške , breskve...

    Sastojci

    300 g gotovih kora za pitu
    4 do 6 jabuka
    100 g smedjeg šećera
    85 g neslanog putera

    Priprema


    Izrolamo testo 4 mm debljine pa isečemo krug 24 cm.

    Izbodemo viljuškom, zavijemo u plastičnu foliju i ostavimo u friz ,dok pripremimo jabuke.

    Predgrejemo rernu na 180 stepeni C.
    Zagrejemo šećer u tiganju  dok se karamelizuje pa dodamo 60 g putera

    Dodamo očišćene i isečene jabuke. Zavisno od velićine sečemo na pola ili četvrtinke.

    Ubacimo jabuke i izmešamo

    Izvadimo koru iz friza.
     Na dno okruglog pleha sa dnom koje se vadi uspemo jabuke i pećemo u rerni oko 5 minuta

    Izvadimo pa rekrijemo korom koja se otopila.
    Premažemo puterom i pečemo još oko 45 minuta.



    Kada je tart gotov prevrnemo ga na tanjir i malo ohladimo. Serviramo sa pavlakom ili sladoledom


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    Tarte Tatin


    This tart is easy to make.
    You can use different fruits like pears, apricots, peaches...



    Ingredients


    • 300g all butter puff pastry
    • plain flour, for dusting
    • 6 dessert apples  (about 900g/2lb), such as Braeburn, Cox’s Orange Pippin or Adam’s Pearmain
    • 100g golden caster sugar
    • 85g unsalted butter (60g/2¼oz chilled and diced, 25g/1oz melted)

    Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, wrap in cling film on a baking sheet and freeze while preparing the apples.

    Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic Tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.

    To assemble the Tarte Tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.

    Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.


    Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.





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