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Savoury



Bademjan (Persian Stew)

24/1/2020

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Picture
Ingredients:

3 eggplants (medium size)
700 grams beef or veal (in case of beef you will need to cook it longer, 40 minutes to an hour) 
1 onion , thinly sliced
3 cloves garlic , crushed
2 Tbsp tomato paste
1 can of crushed peeled tomato
juice of 1 lemon 
1 tablespoon turmeric
½ teaspoon saffron , diluted in 1 tablespoon of water
Vegetable oil
Salt
Pepper

Smoked paprika  

Process:

Sautee onion and garlic until translucent. Slightly season with salt and pepper, stir for couple of second and place the meat inside the pot. Cover with the lid, and let it cook on mild temperature until it’s juices evaporate. 
Stir in tomato pure, and after one or two minutes, add a can tomatoes as well. 
Season with additional salt, pepper, turmeric and smoked paprika.
Let it simmer on low temperature with the lid on top. 
Meanwhile, peel and trim the eggplants. Halve eggplants lengthwise or quarter the regular eggplants lengthwise. Fry the eggplants in a large skillet with 8 tablespoons of hot oil for about 10 minutes or until brown. Remove from skillet and add it to the meat. 

Keep the low temperature, and lid on top, while simmering for 2 – 2,5 hours if you use veal. In case of beef you need to cook it for additional 40 minutes to one hour – depending on the quality of the meat. 

When it’s cooked, squeeze juice of one lemon and stir well. 

Before serving, mix Greek yoghurt with saffron water and put on top of your bademjan stew and finish with pomegranate seeds. 

Serve with steamed rice
Picture

Bademjan (Bademdzan, perzijski gulaš)  ​

Potrebno vam je:

3 patlidzana (srednje velicine)
700 grama teletine ili junetine bez kosti (ukoliko koristite junetinu, kuhajte je duze 40 min do sat)
1 glavica crvenog luka (tanko izrezanog)
3 cehne bijelog luka (protisnutog)
2 kasike paradajz pirea 
1 konzerva paradjz pelata (kvalitetniji su oni cijeli konzervirani)
Sok jednog limuna 

Začini:
So, biber, maslinovo ulje, kurkuma, aleva paprika
Pola kasicice šafrana (potpite u pola fildžana vrele vode i pustite da stoji dok se gulaš krčka.) 

Plus:
Grčki jogurt i zrna nara
Temeljac 
​

Proces: 

U dubljoj serpi, pogodnoj za dinstanje i dugo kuhanje, na zagrijanom maslinovom ulju predinstajte crveni i bijelu luk. Lagano posolite i pobiberite da luk pusti aromu. Dodajte meso isjeceno na veće kocke. Poklopite i pustite da se dinsta na laganoj vatri sve dok prirodni sokovi mesa ne ispare. 
Potom dodajte paradjz pire, dobro izmijesajte, pa dodajte i paradajz iz konzerve. 
Potom začinite: dodajte jednu kasiku kurkume, soli i bibera po želji i jednu kašičicu slatke dimljene paprike. 
Poklopite i pustite neka lagano krcka. 
U posebnoj posudi na maslinovom ulju predinstajte patlidzan, kada lijepo porumeni, dodajte ga mesu.
Bademjan (citamo bademdžan) bi se trebao lagano dinstati 2 – 2 i pol sata – ako smo koristili teletinu, a u slucaju junetine dodatnih 40 minuta ili cak sat, ovisno o kvaliteti mesa. 
Po potrebi dodajite po pola case temeljca. 
Kada je Bademjan skuhan, iscijedite u njega sok jednog limuna i izmijesajte. Potom pripremite preliv od grckog jogurta. Vrlo jednostavno u cvrsti jogurt dodajte natopljeni šafran, mozete i nekoliko kasika safta bademjana, sve izmijesajte i prilikom serviranja prelijte preko mesa. 
Prespite zrnom svježeg nara. 
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Cauliflower and Kale Pizza

9/1/2020

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Picture
Ingredients: 
 
Cauliflower pizza base: 
Half of cauliflower (bigger piece) 
50 grams of ground almonds
2 eggs
20 - 30 grams grated parmesan 
Salt and pepper 
 
Topping: 
6 stalks kale, trimmed 
Splash of olive oil 
2 cloves garlic, sliced 
1 fresh chilly 
Lemon zest of one lemon
Plus:
Grated Mozzarella
Mozzarella buffalo 
Basil leaves
 
Method: Preheat oven to 200°C (400°F). 

  1. To make the cauliflower pizza base: Place the cauliflower in a food processor and process until the mixture resembles fine crumbs. 
  2. Add almond meal, parmesan, egg, salt and pepper to form dough 
  3. Divide the mixture in half and use removable cake ring to shape the dough into two separate pizza bases. Bake for 20–25 minutes or until golden and crisp. (200 C)

While it’s baking, prepare topping: place the kale, oil, garlic, chilly and lemon zest in a bowl and toss to coat.

Divide the mixture between the bases and top with the grated mozzarella. Bake for 8–10 minutes or until the kale is crisp. 

In the end, top each pizza with buffalo mozzarella and basil to serve

Karfiol & Kelj Pizza

Za vas koji ste na dijeti, koji izbjegavate brašno i gluten ali i za sve nas koji želimo uživati u zdravoj hrani. 
Sastojci za bazu:

Pola veće glavice karfiola 
50 grama mljevenih badema/
2 jaja
20-30 grama rendanog parmezana
So i biber 

Za topping: 
6 većih listova kelja, isijecite 
Nekoliko kašika maslinovog ulja 
2 čehne bijelog luka, usitnite 
1 svježa chilly papričica
Narendana kora jednog limuna 

Još: 
Rendana Mozzarela
Buffalo Mozzarella 
Bosiljak 

Postupak: 
Da spremite koru za pizzu stavite cvjetove karfiola u blender i usitnite. Prebacite u zdjelu, dodajte preostale sastojake za bazu: mljevene bademe, jaja, parmezan, so i biber. Dobro imijesajte da formirate tijesto. Razdvojite na pola. Koristite obruce od kalupa za torte da formirate pravilne oblike. 
Koristite papir za pecenje, malo ga nauljite, stavite preko obruc i u njega premjestite tijesto koje ste dobili. (Sastojci su za dvije pizze promjera cc 18 cm.) 
Pecite na 200 C - 20 do 25 minuta, dok ne dobije lijepu rumenu boju na vrhu.
Za to vrijeme pripremite topping: 
Isijecite kelj, dodajte maslinovo ulje, rendanu koru limuna, chilly, bijeli luk. 
Podijelite izmedju dvije kore za pizzu i kada je baza pečena rasporedite topping preko. Dodajte rendanu Mozzarellu i ponovo pecite 10tak minuta dok se sir ne rastopi a kelj ne postane hrskav. 
Prije serviranja dodajte i komade svježe buffalo mozzarelle i svježeg bosiljka. 
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