 For this delicious recipe please visit following link (which carried it from "My Moroccan Food"). https://bake-street.com/en/moroccan-chicken-and-almond-bastila/ (Photos hereby attached are from above web-site)
 Marokanska pastillaStranica Bake street je prenijela ovaj recept iz kuhara "My Moroccan Food", a ja ga donosim vama. Pastilla je jedan od najslavnijih marokanskih recepata. To je pita s piletinom i bademima, u tankim hrskavim jufkama. Kroz nju se prožimaju slatki i slani tonovi. Neponovljivog je okusa. Preporučujem je za posebne prigode. Najprije u pretis loncu predinstajte 350 grama fino narezanog luka, na njega dodajte cijelo pile ili 3-4 batka sa zabatkom. Prelijete sa svega 2-3 manje solje vode a u vodu stavite: 40 g narezanog svježeg peršuna 15 g korijandera (ako nemate izostavite). Dodajte i sljedeće začine: po kašičica kurkume, bijeli luk u granulama, đumbira u prahu, prstohvat šafrana, cimet, so, biber. Kada se piletina raskuha, meso izvadite i isčopajte na male komade i skolonite u posebnu zdjelu sa strane. U raskuhani temeljac dodajte 1 kašiku meda i pustite da se temeljac dalje kuha dodatnih 15tak minuta kako bi se reducirao. U posebnu zdjelicu umutite 6 jaja, pa ih postepeno dodajite u temeljac neprestano miješajući. Kada dobijete fini, gusti fil, istresite to u posebnu posudu. Sada spremate i posljednji sloj fila. 150 grama badema prelijte s kašikom maslinovog ulja pa to lagano tostirajte u rerni. Potom sameljite bademe i dodajte im kasicicu cimeta i kasiku šećera u prahu. Sve izmiješajte. Time je spreman i treći sloj fila. Sada je vrijeme da složite vasu patillu Priložila sam vam vise fotografija, kako bi vam bilo lakše. Od navedenih sastojaka složit ćete dvije pastilje. U jedan okrugli manji pleh (onaj kojeg koristite za pečenje kora za torte), složite tri sloja lufke. Jednu preko druge. Izmedju premažite puterom. Potom kao prvi fil, stavite piletinu, preko nje fil s jajima, pa na kraju bademe. Zapakujte pa prebacite u još jedan sloj jufke - kako je prikazano na fotografijama. Obje pastille složite jednu pored druge na jedan veći pleh i pecite u zagrijanoj rerni na 220C - 20 do 25 min. Ukrasite šećerom u prahu i cimetom. 
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 Did you know that Paprikash is a traditional Hungarian dish? In essence, in preparing this modest meal, we have not significantly deviated from the traditional Hungarian approach. What they definitely add is sour cream, just before the end of the simmering and before serving. I like a milder variant, without sour cream, which I sometimes replace with a spoonful of Greek yogurt with just serving. Ingredients for 4 people: 800 grams of meat (I made stew in the above photo from turkey slices but you can use chicken or veal. The length of the simmering depends on the choice of meat.) 2 onions (medium size) 3 yellow peppers 2 red peppers 1 larger tomato 2 tablespoons tomato puree 2 full tablespoons of red grounded pepper Salt, pepper, dry parsley and celery 3 cups of stock of your choice (or 3 cups of water with soup cube) Spoon butter and olive oil. Process: Sautee the onion in the butter melted with a few tablespoons of olive oil. Add the tomato puree, spices, and simmer for a few more minutes before adding the diced meat. When the meat changes color, add the peppers and tomatoes, also cut into cubes. Simmer for about ten minutes before adding the first cup of stock. Cover and simmer over low heat, gradually adding the remaining two cups of stock. If you mix it with chicken, simmer the stew for at least 40 minutes, with turkey for about an hour and with veal around 80 minutes.  Paprikaš Jeste li znali da je Paprikaš tradicionalno mađarsko jelo?
U suštini, mi se u pripremi ovog skromnog obroka, nismo bitno odmakli od tradicionalnog mađarskog pristupa. Ono što oni obavezno dodaju je pavlaka (vrhnje), pred sami kraj krčkanja a prije serviranja. Ja volim blažu varijantu, bez vrhnja, kojeg ponekad zamijenim kašikom grčkog jogurta uz samo serviranje. Za 4 osobe: 800 grama mesa (paprikaš sa fotografije sam radila od pureće šnicle. Možete koristiti piletinu ili teletinu. Od izbora mesa ovisi dužina krškanja.) 2 glavice luka (srednje veličine) 3 žute paprike 2 crvene paprike 1 veći paradajz 2 kašike paradajz pirea 2 vrhom pune kašike aleve paprike So, biber, suhi peršun i celer. 3 šolje temeljca po izboru (ili 3 šolje vode s kockom za supu) Kašika putera i maslinovo ulje. Process: Na puteru rastopljenom s nekoliko kašika maslinovog ulja predinstajte luk. Dodajte paradajz pire, začine, pa dinstajte još nekoliko minuta prije nego dodate meso isječeno na kocke. Kada meso promijeni boju, dodajte paprike i paradajz, također isječeno na kocke. Dinstajte desetak minuta prije nego dodate prvi šolju temeljca. Poklopite i krčkajte na laganoj vatri uz postepeno dodavanje preostale dvije čaše temeljca. Ako ga sremate s piletinom, paprikaš krškajte najmanje 40tak minuta, s puretinom blizu sat a s teletinom cc 1:20h.  Ingredients 1 can chickpeas (drained) Sea Salt Handful Fresh Parsley, chopped fine Juice & Zest of 1 Lemon 2 Tbs Tahini 1 cup/85g Cooked Spinach, chopped roughly 1 cup/250ml Milk 1 cup Flour 1 Tsp Baking Powder 2 eggs Pinch of Sea Salt & Pepper 1 Chilli, finely chopped 1 Leek, finely chopped 2 Tbs Olive Oil, for frying Method Blend shortly, the chickpeas, salt, parsley & lemon so you still have some texture to it. You can use a masher or fork, give the chickpeas a little crush instead of blending. Next to the bowl add the rest of the ingredients (except the leek) & mix well with a spatular. Place a large non-stick frying pan over a medium heat & add a little olive oil. When the pan is hot, spoon a couple of tablespoons of the batter into the pan, and using the back of the spoon form the batter into a rough circle. I tend to fry 3 fritters at a time. Fry each fritter for 3-4 minutes on each side. Before flipping, I lay a few pieces of the leek onto each fritter. The leek caramelises nicely, but it’s mainly to make them look a little fancy. During cooking, the fritters should fluff up & more or less double in thickness. Once fried & the fritters are golden, remove them from the pan & continue to cook until you’ve used up all the batter. Alternatively, if you don’t want to eat that many fritters right away, you can store the batter in a sealed container for up to 2 days in your fridge. Poprženci s leblebijom i špinatom Proteinom nabijeno vegetarijansko jelo za prste polizati. Odlično ide uz humus ili grčki jogurt. Potrebno vam je: Konzerva leblebije (procijeđeno) Ili 1 1/5 šolje kuhane leglebije šaka peršuna Sok jednog limuna Korica limuna So 2 kašike tahini paste 1 šolja mlijeka 1 šolja blanširanog špinata (narezano) 1 šolja brašna ( ja sam koristila GF) Pola vrećiće praška za pecivo 2 jaja Prstohvat soli i bibera 1 chilli papričica (izrezana) 1 struk poriluka Maslinovo ulje za prženje Postupak: U blender stavite leblebiju, peršun, limun (koricu i sok), malo soli pa kratko zblendajte. Svega nekoliko sekundi, ne želimo pastu, želimo zadržati teksturu. Potom sve istresite u jednu veću zdjelu, pa dodajte i preostale navedene sastojke, osim poriluka. Sjedinite i pržite na maslinovom ulju. Stavljate po dvije kašike smjese na zagrijano ulje, a onda površinom kašike lagano oblikujte popečenac. Na vrh poredajte nekoliko krugova poriluka. Sa svake strane, na laganoj vatri pržite po 3 minute. Strana s porilukom izgleda fancy pa prilikom serviranja tu stranu okrenite prema gore. Ako nežete sve odmah popržiti, tijesto možete čuvati u frižideru i do dva dana.   You will need: 1 head of cauliflower Olive oil Juice 2 lemons Juice 1 orange Zest of orange and lemon (save some to garnish) 1 cup water 1/3 cup tahini Garlic Onion Pine nuts to garnish Preheat the oven to 220C. Take the whole head of cauliflower and cut into 4 thick slices. Place in the large baking sheet, coat with oils and season with salt. Roast until golden and crisp and cooked thorough. Turn over halfway being careful not to brake the cauliflower. It should take about 20 minutes. In the deep skillet heat the olive oil and saute the onions and garlic until light golden and soft. Meanwhile, mix well: lemon and orange juice, zest, 1 cup water and third cup tahini, and pour over onions. Bring to a simmer until flavors mingle and it thickens slightly. Taste to adjust seasonings. Serve drizzled over roasted cauliflower and garnish with toasted pine nuts.  Karfiol s citrus – tahini sosom Odličan apetajzer ili dodatak proteinu. Ja ga spremim i kao glavni obrok. Pogodan je za one koji broje kalorije jer je karfiol nisokokalorično povrće puno vitamina, koje se smatra jednom od najzdravijih namirnica. Preventivno djeluje na srčana oboljenja, razvoj reumatskih oboljenja i multiple skleroze. Karfiol je i odličan detoksikator koji pomaže izbacivanju štetnih tvari iz organizma. Trebam li vam dati više razloga da probate ovaj recept? Potrebni sastojci: 1 veći karfiol Maslinovo ulje Sok dva limuna Sok jedne narandže Korica limuna i narandže (sačuvajte malo i za ukrašavanje na kraju) 1 šolja vode 1/3 šolje tahine So Bijeli luk Crveni luk Pinjole za ukrašavanje Jedan veći karfiol isijecite na 4 deblje šnite. Posolite, lagano nauljite maslinovim uljem pa pecite na plehu kojeg ste obložili papirom za pečenje. Rerna treba biti zagrijana a temperatura podešena na 220C. Pecite ukupno 20 minuta a na pola okrenite lagano na drugu stranu. Dok se karfiol peče pripremite sos. Na maslinovom ulju karamelizirajte dvije glavice crvenog i nekoliko čehnica bijelog luka. U jednu zdjelu pomiješajte sok dva limuna, sok jedne narandže, narendajte koricu jednog limuna i jedne narandže, tome dodajte 1/3 šolje tahin kreme, te jednu šolju vode. Sve dobro izmiješajte te sipajte u karamelizirani luk. Neka krčka dok se ne reducira i dok ne postignete željenu gustoću. Probajte kako biste provjerili trebate li dodati malo soli. Sos sipajte preko karfiola, te ukrasite tostiranim pinjolima i malo korice narandze i limuna.   Ingredients · 2 eggplants · Olive oil · 300g minced turkey · 2-3 onion finely diced · 1 egg · 1/2 cup breadcrumbs (optional) · 1/2 cup water · 3 tsp cumin · 1 tsp paprika · fresh parsley finely chopped · 1/2 tbs salt · 2 tsp ground black pepper Tomato Sauce · 400 g diced canned tomato · 1 tsp tomato paste · 1/4 cup water · 2-3 cloves garlic, minced · 1 tsp cinnamon · 1 tsp salt · 1/2 tsp chilli flakes · 1 tbs olive oil · 1 tbs sugar Instructions Remove the stem and slice the eggplant long ways in thin strips. Baste eggplant with olive oil on both sides and sprinkle with sea salt. Place on baking sheet lined tray and bake until just soft... approx 15 minutes. Sate onion and season with salt, cumin, pepper, paprika. Then add meet and cook for few minutes, just to change the colour. Remove from the pot and let it cool before adding, parsley, egg, breadcrumbs and water. Knead the mince well. Squish through fingers for at least a couple of minutes ensuring that ALL ingredients are incorporated. Lay one of the eggplant slices on a chopping board, grab an amount of the meat mixture (small mandarin sized), just long enough for the largest part of eggplant to cover. Then roll. Repeat this and place neatly in your cooking tray. For the sauce, dilute tomato paste with water, add the can of tomato, salt, sugar, chilli flakes and olive oil in a bowl and stir until all combined. Pour sauce carefully over the eggplant and bake for approximately 50 minutes in a 190˚ Celsius fan forced oven. Allow to sit for about 20 minutes. Sprinkle with feta and fresh parsley  Smotuljci od patlidžana s mljevenom puretinom Sastojci:
Dva veća patlidžana Maslinovo ulje 300 g mljevene puretine 2-3 glavice luka 1 jaje ½ šolje prezle ½ šolje vode 2 kašičice cumina 1 kašičica aleve paprike malo svježeg peršuna (usitnjeno) ½ kašičice soli 2 kašičice bibera Za paradajz sos: 400 grama paradajz pelata 1 kašika paradajz paste ¼ šolje vode 2 -3 čehnice bijelog luka (usitnjeno) 1 kačićica soli ½ kašičice chilly suhih sjemenki (ili chilly u prahu) 1 kašika maslinovog ulja 1 kašika šećera Priprema: Skinite peteljsku s patlidžana, isijecite ga dužinom na ploške debljine 1 cm. Poredajte na najveći pleh za pečenje (peh obložite papirom za pečenje kako bi ste mogli lakše odvojiti patlidžan od njega) koji imate (možda će vam trebati i dva), posolite, lagano nauljite maslinovim uljem i pecite dok ne omekša. To će biti otprilike 15tak minuta. Potom pustite da se ohladi. U dubljoj tavi predinstajte luk i dodajte so, kumin, alevu papriku, biber. Potom dodajte i meso. Pržiti svega nekoliko minuta. Čim meso promijeni boju, sklonite s vatre i istresite u zdjelu neka se prohladi. U istoj tavi pripremite paradajz sos. Na maslinovo ulje istresite paradajz pelat, dodajte paradajz pire i navedene začine. Neka krčka na laganoj vatri dok pripremite punjenje. U prohlađeno meso s lukom dodajte jaje, peršun, prezlu i vodu. Sve dobro izgnječite prstima. Manju količinu mesa oblikujte dlanovima pa stavljajte na širi dio patlidžana. Potom zarolajte i redajte u pleh podmazan uljem. Potom sve pažljivo prelijte paradajz sosom i pecite 50tak minuta na 190C Prohladite 20tak minuta prije nego servirate uz malo fete i svježeg peršuna.  This Persian walnut, pomegranate, chicken stew is something you can cook in ease when you want to impress your guests, or bring some new flavour to your dining table. It will take you one and half an hour to make this dish, and pretty much common ingredients which are already stored in your kitchen cabinets. Serves 4 -5 portions INGREDIENTS · 1½ large yellow onion sliced thin and fried golden brown in 3-4 TBSP vegetable oil · 1 kg skinless chicken drumsticks or thighs (4-5 pieces) · 200 gr walnut halves (about 2 cups) · ¼ cup cold water · 1 ¼ cup pomegranate concentrate · salt · freshly cracked black pepper · 1 orange zest peeled · Pomegranate seeds for garnish · PROCESS 1. On low heat, fry the sliced onions with 3-4 TBSP vegetable oil in until golden brown. Remove from the pot. 2. Add chicken to the same stockpot, slightly brown it from both side and then top it with the fried onions. 3. Pick through the walnuts for any shells, and add to a food processor and process until it turns to a tan-colored paste. 4. With the food processor running, add ¼ cup cold water through the feed chute. Continue processing until the paste becomes uniformly beige in color. 5. Spoon the walnut paste evenly over the fried onions. Sprinkle with salt and pepper. 6. Drizzle the pomegranate concentrate over all the ingredients. 7. Bring to a boil over medium heat. The pomegranate concentrate tends to stick and burn fairly quickly so avoid high heat. 8. Reduce the heat to medium low, cover the pot and simmer for 15 minutes. 9. Add peeled orange zest. 10. Now reduce the heat to low and simmer covered for an additional 1 hour 15 minutes, or until the sauce is thickened and the chicken is fork tender and falls off the bone. Stir every 15 minutes or so to make sure the sauce does not stick to the pot. If at the end of this time period the sauce has not thickened enough, leave the pot uncovered for about 10 minutes on low heat for a thicker sauce. Transfer the Fasenjan to a serving dish and sprinkle some pomegranate seeds on top as garnish. 11. Serve with steamed rice.
 FASENJAN – PERZIJSKI PILEĆI GULAŠ S ORASIMA I NAROMKada želite impresionirati goste ili unijeti malo promjene na vaš porodični menu, s lakoćom možete posegnuti za ovim receptom. Sprema se u roku od sat i pol, od čega će vam na aktivan rad u kuhinji otići svega dvadesetak minuta. Sastojci su uglavnom bazni i lako dostupni. Recept je pogodan za 4 – 5 porcija SASTOJCI 1 ½ veće glavice crvenog luka, izrežite tanko na kolutove i spremite za dinstanje 1 kg pilećih bataka/zabataka, bez kože s kostima 200 grama očišćenih oraha (cc 2 šolje) ¼ šolje hladne vode 1 ¼ šolja koncentrata od šipka(nara) so biber Kora jedne narandže zrna svježeg šipka PROCES 1. Na laganoj vatri karamelizirajte luk. Izvadite ga u posebnu zdjelicu. 2. U istoj šerpici ili dubljoj tavi, u kojoj ste karamelizirali luk, lagano zarumenite piletinu s obje strane. Kada je prevrnete na drugu stranu, odozgo poredajte karamelizirani luk. 3. Očistite orahe i spremite ih u food procesor ili blender. 4. U food procesoru sameljite orahe. Kada su lijepo usitnjeni dodajte ¼ šolje vode i ponovo izblendajte dok ne dobijete svijetlu mazivu pastu. 5. Pastu od oraha nanesite preko luka. Posolite i pobiberite. 6. Prelijte preko koncentrat šipka. 7. Neka zavri na laganoj vatri. 8. Koncentrat šipka može lako da zagori zbog toga je važno da temperatura bude umjerena tokom cijelog procesa pripreme. Neka krčka 15 minuta. 9. Nakon 15 minuta dodajte grubo oguljenu koru jedne narandže. 10.Dodatno smanjite temperaturu i krčkajte gulaš 1h 15min. Svako 15 minuta promiješajte kako biste spriječili lijepljenje za šerpu. Cijelo vrijeme kuhajte poklopljeno, sve dok se piletina ne počne odvajati od kostiju a koncentrat ne krene da se zgušnjava. Koncentrat od šipka je prilično gust sam od sebe, ali tokom kuhanja, usljed temperature, će se najprije razrijediti, potom ponovno lijepo zgusnuti. Ako primijetite da je pred kraj kuhanja i dalje previše rijedak, sklonite poklopac 10tak minuta. 11.Poslužite uz kuhanu rižu (ja sam svoju spremila sa safranom) i ukrasite zrnima svježeg nara.   I usually prepare them for Ramadan iftars, large family gatherings or some other special occasions where traditional recipes are implied. I advise you not to run away from the greasy one when choosing the meat. Not too greasy, of course. Choose easily spreadable clotted cream (kaymak in Bosnia), preferably homemade. Serve with rice or grilled vegetables. Ingredients for 4 people: 850 - 900 grams of stuffed beef 1-2 heads of red onion (finely chopped) 3-4 garlic cloves (pressed) One larger slice of dry bread dipped in milk. (Squeeze the milk before adding it to the mixture, only the bread goes into the meat. Soak the bread for at least half an hour before preparation.) 1 egg Salt, pepper, olive oil, red paprika, grounded 200 - 250 gr. spreadable clotted cream 2 tablespoons butter Flour Procedure: Add red and white onions, drained bread, egg, spices and a few tablespoons of olive oil to the stuffed meat. Join with your fingers and form balls with your palms. You can put a few drops of oil on your palms so that the mass does not stick to your hands. Roll each ball in flour, then arrange on one plate. Protect the plate with cling wrap and put the meatballs in the fridge for at least half an hour before frying. This will help the meat to shrink and not fall apart, and for all the flavors to blend nicely. Turn on the oven before frying. Heat the oil and butter in a pan. Fry the meatballs in well-heated oil and butter until they turn brown on all sides. (Not longer than about 7 minutes). Arrange in a casserole bowl with a lid, then place in a preheated oven for about ten minutes. Then put the clotted cream over and return (covered) to the oven for another 4-5 minutes. Do not keep longer because the cream will completely decompose and instead of meatballs in cream you will get meatballs in oil! Best served warm.  Kolačići u kajmaku Najčešće ih spremam za ramazanske iftare, velika porodična okupljanja ili neke druge posebne prigode u kojima se tradicionalni recepti podrazumjevaju. Savjetujem da prilikom odabira mesa ne bježite on odnog prošaranog, masnijeg. Ne previše masnog, dakako. Birajte mazivi kajmak, najbolje domaći. Služite uz rižu ili povrće sa grila. Za 4 osobe: 850 – 900 grama faširane junetine 1-2 glavice crvenog luka (sitno sječeno) 3-4 čehnice bijelog luka (protisnuto) Jedna veća šnita suhog hljeba potopljenog u mlijeko. (iscijedite mlijeko prije dodavanja u smjesu, u meso ide samo hljeb. Hljeb potopite makar pola sata prije pripreme.) 1 jaje So, biber, maslinovo ulje, crvena aleva paprika 200 – 250 gr. mazivog kajmaka 2 kašike putera Brašno Postupak: U faširano meso dodajte luk, crveni i bijeli, ocijedjeni hljeb, jaje, začine i nekoliko kašika maslinovog ulja. Sjedinite prstima pa dlanovima oblikujte kuglice. Na dlanove mozete staviti nekoliko kapi ulja da se masa ne lijepi za ruke. Svaku kuglicu uvaljajte u brašno, pa redajte na jedan tanjir. Tanjir zaštite prozirnom folijom pa kolačiće odložite u frižider makar na pola sata prije prženja. Ovo će pomoći da se meso stisne i ne raspada, te da se svi okusi lijepo povežu. Prije prženja upalite rernu. U tavi zagrijte ulje i puter. Na dobro zagrijanom ulju i puteru režite kolačiće dok ne porumene sa svih strana. (Ne duže od cc 7 min) Poredajte u vatrostalnu zdjelu s poklopcem, pa stavite u zagrijanu rernu na desetak minuta. Potom preko stavite kajmak i vratite (poklopljeno) u rernu još 4 – 5 minuta. Nemojte držati duže jer će se kajmak u potpunosti razgraditi i umjesto kolačića u kajmaku dobit ćete kolačiće u ulju. Najbolje služiti toplo.    New ideas for frequently used ingredients are always welcome, right? Chicken is often on the menu in most households, both for economic reasons and the fact that it is a favorite meat of many. Here’s how the French would make a quick dinner or lunch with chicken drumsticks. For 4 people you need: 1 kg of chicken drumsticks Smaller pack of champignons Two - three garlic cloves A stalk of fresh rosemary A stalk of fresh thyme 200 grams of dried meat cuts, cut into cubes 2 cups chicken stock Half a cup of Bourbon for flambéing (I skip it, but the original recipe implies it). 10 grams of dried mushrooms (optional) Spices: salt, pepper, cayenne pepper, bay leaf and olive oil Process: Heat a frying pan, season the drumstick using salt, pepper and hot cayenne pepper. Fry the drumsticks in heated oil until they get a nice yellow color on all sides. When the skin is browned, add the cubes of dried meat. Let it fry together for a few minutes before adding the sliced champignons. After a minute or two, add the crushed garlic, thyme and rosemary (take them off the stalks). Stir together to let the flavors permeate. If you use bourbon, then use it at this stage. Flambé before adding the chicken stock. Add two bay leaves and a handful of dried mushrooms. Cover and simmer over low heat until the juice is reduced by half. Serve with baked potatoes and fresh salad. Pileći bataci na francuski način Nove ideje za često korištene namirnice su uvijek dobrodošle, zar ne? Piletina je u većini domaćinstava cčesto na meniju, sšto zbog ekonomskih razloga, što zbog činjenice da je to omiljeno meso mnogima. Evo kako bi Frnancuzi napravili brzu večeru ili rucak s pilećim batacima.
Za 4 osobe vam je potrebno: 1 kg pilećih bataka Manje pakovanje šampinjona Dvije – tri čehnice bijelog luka Stručak svježeg ružmarina Stručak svježe majčine dušice 200 grama masnog, suhog mesa, isječenog na kockice 2 šolje pilećeg temeljca Pola šolje Burbona za flambiranje (ja preskačem, ali ga orginalni recept podrazumijeva). 10tak grama suhih vrganja (po želji) Začini: so, biber, kajenska parika, lovorov list i maslinovo ulje Proces: Zagrijte tavu, batak začinite koristeći so, biber i ljutu kajen papriku. Na zagrijanom ulju prepržite batake dok sa svih strana ne dobiju lijepo rumenu boju. Kada kožica zarumeni dodajte kockice suhog mesa. Pustite neka se zajedno prži nekoliko minuta prije nego dodate isječene šampinjone. Nakon minut – dva, dodajte zgnječeni bijeli luk, majčinu dušicu i ružmarin. (svucite ih sa drške). Prodinstajte zajedno kako bi se okusi proželi. Ako koristite burbon, onda ka koristite u ovoj fazi. Flambirajte prije nego dodate pileći temeljac. Ubacite i dva lista lovora te šaku suhih vrganja. Poklopite i krčkajte na laganoj vatri dok se sok ne reducira na pola. Poslužite uz zapečeni krompir i svježu salatu.  Sve popularniji namaz humus, možete pariti s raznim pecivima, povrćem, ili proteinom. Zdrav i zasit, odličan je izvor biljnih proteina. Ako mu dodate kašiku –dvije Podravkinomg tradicionalnog ajvara, pretvorit ćete ga u vrhunsku delikatesu, odlično predjelo ili savršen umak za povrće ili pileće štapiće, dakle savršeno za druženja! Sastojci: Podravkin domći ajvar - 2 Vrhom Pune Kasike 1 šolja leblebije (Humus će biti ukusniji ukoliko koristie suhe i sami ih skuhate i ogulite, ali su i one već gotove, iz konzerve, sasvim u redu.) 3 - 4 Kašike tahini kreme 2 - 3 čehnice bijelog luka 5 kasika jogurta 4 - 5 kasika limunovog soka So Extra djevičansko maslinovo ulje Crvena paprika i malo cijelih leblebija za serviranje Priprema: Kada skuhate leblebiju i kada ju ohladite, probajte oguliti kožicu s njih. Stavite ih u blender. Počnite blendati. Postepeno dodajite tahin, limunov sok, luk, jogurt. Blendajte dok ne dobijete finu kremastu teksturu. Na kraju dodajte 2 vrhom pune kašike Podravkinog domaćeg ajvara. Od začina koristite samo so. Na samom kraju dodajte 1-2 kasike maslinovog ulja. Prilikom serviranja poprskajte s malo maslinovog ulja i dekorišite po želji. Hummus with Ajvar (Chutney) by PodravkaAn increasingly popular spread you can pair with a variety of pastries, vegetables, or protein. Healthy and fulfilling, it is an excellent source of plant proteins. If you add a spoonful or two of Podravka's traditional ajvar (chutney) - globally available -, you will turn it into a top delicacy, a great appetizer or the perfect sauce for vegetables or chicken sticks, so perfect for socializing! Ingredients: Podravka's home-made ajvar (chutney) - 2 Tablespoons 1 cup of chickpeas (Hummus will be tastier if you use dry and cook and peel them yourself, but they are already ready, canned, just fine.) 3 - 4 tablespoons tahini cream 2 - 3 garlic cloves 5 tablespoons yoghurt 4 - 5 tablespoons Lemon juice Salt Extra virgin olive oil Red peppers and a few whole chickpeas to serve When you cook the chickpeas and when you cool it, try peeling the skin from them. Put them in a blender and start blending. Gradually add tahini, lemon juice, onion, yoghurt. Blend until you get a fine creamy texture. Finally, add 2 tablespoons of Podravka's homemade ajvar (chutney) on top. From spices use only salt. At the very end, add 1-2 teaspoons of olive oil. When serving, sprinkle with a little olive oil and decorate as desired.   Found this recipe on the internet, modified it a little bit and fell in love. So tasty, yet so easy to make. It is not just easy it's time saver. Takes only 30 minutes. Ingredients for 4 servings: 800 gr ground chicken 1 red onion finely chopped 3 cm fresh ginger, grate 2 cloves garlic, minced or grated Black Pepper Sauce ingredients 2 tablespoons sesame oil, or extra virgin olive oil 1/3 cup low sodium soy sauce 1/3 cup pomegranate juice 3 tablespoons hoisin sauce (make sure to use GF, if needed) 2 tablespoons honey 2 tablespoons rice vinegar or apple cider vinegar 1/2 teaspoon crushed red pepper flakes, using more or less to taste steamed rice, sesame seeds, and pomegranate arils, for serving Process: Preheat the oven on 220 C and line a baking sheet with parchment. Place meatball ingredients in one bowl and mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on one side of the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Transfer to the oven and bake for 15- 18 minutes or until the meatballs are crisp and cooked through. Meanwhile, combine the 1 tablespoon oil, the soy sauce, pomegranate juice, hoisin sauce, honey, vinegar, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil around 10 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat. Pour about half the sauce over the meatballs, tossing to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs. Serve the meatballs and sauce over bowls of rice topped with additional green onions, pomegranate arils, and sesame seeds. I serve Hokkaido pumpkin on the side.  Pileće ćufte s Hoisin glazurom Pronasla sam ovaj recept na internetu, malo ga modificirala i zaljubila se! Preukusan i jednostavan. Gotov za samo pola sata. Sastojci potrebni za 4 osobe: 800 grama mljevene piletine 1 srednja glavica crvenog luka (usitnjeno) 2 cehnice bijelog luka (protisnite) cc 3 cm djumbira (usitnite ili izrendajte) malo bibera Sastijci za sos: 2 kasike sesamovog ulja (mozete zamijeniti maslinovim) 1/3 solje soja sosa (s manjim udjelom soli) 1/3 solje sosa od šipka (imate kupiti u vecim marketima, pakirano kao dressing za salatu) 3 kasike Hoisin sosa 2 kasike meda 2 kasike rizinog ili jabukovog sirceta 1/2 kasicice sjemenki ljute, suhe papricice Za serviranje: kuhana riza, zrna šipka, malo peršuna. Proces: Zagrijte rernu na 220, a pleh presvucite papirom za pečenje. Sastojke za kuglice stavite u jednu zdjelu, sjedinite, ruke lagao nauljite pa dlanovima oblikujte kuglice. Prebacite ih na papir za pecenje i pecite 15 - 18 minuta. U medjuvremenu u manju serpicu sjedinite sastojke za sos i pustite da zavri na laganoj vatri. Neka krčka 10tak minuta dok se lagano ne zgusne. 2/3 sosa iskoristite premazujući kuglice nakon sto su u rerni ostale dovoljno da budu pečene, pa ih vratite jos 2 minutice da sos na njih prione. Servirajte uz kuhanu rizu, ostatak glazure prelijte preko, zrna sipka i malo persuna na vrh i to je to!  |
AuthorFull time food lover, spare time - delicious & easy recipes creator Archives
February 2022
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