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Savoury



Chicken thigh stuffed with cheese

23/2/2020

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Ingredients:
1 kilogram of boneless thigh (with skin)
Two to three slices of feta cheese (crumbed with your fingers)
1 filled-to-the-top tablespoon of cheese-spread (Philadephia for example)
3 pieces of dried tomato (optional)
3 cloves of garlic (chopped)
Salt, pepper, parsley and mint (as desired)
Butter and olive oil
 
You also need baking rope.

Process: 
 
Season the meat with salt and pepper.

Mix all the other ingredients in one bowl. Stuff the boneless thighs with one teaspoon of cheese fill, close carefully to form a roll and wrap with baking rope, then gently tighten. 
 
Put the pan on the stove, melt the butter and oil and fry the meat slowly, turning it on all sides. When its turned lightly brown, place in a preheated oven and bake for an additional 15 to 20 minutes on 180C.
 
Serve with champignons (baby white mushrooms) and fresh salad.


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​Zabatak punjen sirom

Potrebno vam je:

1 kilogram otkoštenog zabatka (s kožom)
Dvije – tri kriške feta sira (izdrobite prstima)
1 vrhom puna kašika mazivog sira (ja sam koristila vajkrem)
3 komada sušenog paradajza (po želji)
3 čehnice bijelog luka (usitnjenog)
So, biber, po zelji peršun I menta.
Puter I maslinovo ulje
 
Potreban vam je I konopac za pečenje

Proces:
 
Meso posolite I pobiberite.

​U jednu zdjelu pomijesajte sve ostale navedene sastojke. Zabatak filujte sa jednom kašičicom fila, pažljivo zatvorite na način da formirate rolnicu I obmotajte konopcem, pa lagano stegnite.
 
Tepsiju stavite na kolo, rastopite puter i ulje i prepržite meso lagano ga okrećući sa svih strana. Kada lijepo porumeni, ubacite u zagrijanu rernu I pecite još 15tak do 20 minuta. (180C)
 
Posluzite uz sampinjone i svjezu salatu.
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GÖZLEME

14/2/2020

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​Preparing Gözleme from scratch it is not hard work. Actually you can have it on your table in less than half an hour.
Gözleme is a much loved Turkish street food and a special part of the delicious Turkish breakfast. It can be filled with feta, spinach or minced meat. In Turkey they will use lamb meat most often, but you can use any red meat you like.
 
How to make it
First prepare the dough, by using only flour, salt and lukewarm water. Knead thoroughly to form a soft dough, and roll into several balls. Place the balls on a floured surface, cover with a cotton cloth and leave them to rest for about 30 minutes.
Meanwhile you can prepare the filling of your choice.  Below I propose three different types:

MEAT FILLING:
On preheated oil, sauté the red and white onions, fresh red peppers cut into small cubes (pepper can be omitted), minced meat and spices:
Salt, pepper, red pepper, parsley. Cumin and mint as desired.
 
FILLING WITH CHEESE
Feta cheese, full fat sour cream, parsley. Mint as desired.

FILLING WITH SPINACH
Spinach, feta, sour cream, salt and pepper.
  
Heat a non-stick pan without using oil.

Spread the dough as thin as you would for a pie. File the dough as you see in the attached photos below.  Smaller pieces will be easier and faster to fry. Make sure the filling does not leak out of the dough.

Fry on both sides until browned and butter each of the fried pieces.  Serve with slice of lemon.
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​GÖZLEME

Pripremiti Gözleme nije težak posao. U manje od pola sata možete ga imati na svom stolu. Gözleme je vrlo popularan oblik street fooda u Turskoj i obično se služi za doručak, ali je sjajan prijedlog za druženja ili lagani obrok u bilo koje doba dana.
​
Gözleme je kombinacija filovane jufke, poput one koju pripremimo za domacu pitu, przene na tavi. Mozete je punititi fetom, špinatom ili mljevenim mesom. Turci uglavnom koriste janjetinu, vi možete bilo koje crveno meso.

Kako ga pripremiti?
Najprije pripremite jufke, tako sto cete koristiti brasno, so i mlaku vodu. Dobro nakuhajte tijesto, pa ga podijelite u vise dijelova I oblikujte loptice. Potom pokrijte pamucnom krpom i ostavite da omeksa kako biste tijesto lakse razvukli.
U medjuvremenu pripremite filling. Dajem vam prijedlog za tri razlicite vrste.
 
FILLING S MESOM:
Na zagrijenom ulju predinstajte crveni I bijeli luk, svjezu crvenu papriku isjecenu na sitne kockice (paprika se moze I izostaviti), mljeveno meso i zacine:
So, biber, crvena dimljena paprika, persun. Kumin i menta po zelji.
 
FILLING SA SIROM
Feta sir, punomasna pavlaka, persun. Menta po zelji.
 
FILLING SA ŠPINATOM
Špinat, feta, pavlaka, so i biber.
  
Zagrijte neprijanjajucu tavu bez ulja.

Razvucite jufke tanko gotovo kao za pitu. Filujte tijesto na nacin kako vidite na slici. Manje komade cete lakse i brze prziti. Potrudite se da fill ne curi iz tijesta.

Preprzite s obje strane dok ne porumeni I premazite puterom svaki od isprzenih komada.  Posluzite sa kriskom limuna.    
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Simple Chicken Ramen

7/2/2020

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If you have chicken stock prepared, this recipe will take you 10 minutes tops! If you don't have time for home made chicken stock you can use chicken cubes for soups, but that I call cheating! :) 
So, it would be the best to make proper chicken stock. And the rest is just a few simple moves in the kitchen. 

What we need for this recipe: 
- Chicken stock 
- Chicken breast
- Noodles 

Blend together these following ingredients until are finely chopped:   
- 2 cloves Garlic 
- 1 medium Red onion 
- Ginger (5 cm stick) 
- Celery stick (5 cm) 
- Coriander (Can be substituted for Parsley)
- Red chilly pepper (if you don't like heat take seeds out) 

You will also need:
- Olive oil, sesame oil, Oyster sauce, soya sauce, fish sauce, rice vinaigrette (can be substituted for apple vinegar), juice of one lime (can be substituted for lemon)
2 TBS brown sugar 

Process: 
Chicken breast you can serve poached or grilled. Start with that. If you poach the chicken just use your chicken stock and poach for 10 minutes. If You grill chicken breast, than fry it on the grill pot for 2 minutes each side, and then put in the oven to finish for 5 - 7 minutes more (depend how thick chicken meat is). Season with salt an pepper before cooking. 

Prepare noodles according to prescription on the box. Usually they don't need more than 4 - 5 minutes of boiling (max). I used my chicken stock for poaching chicken. So i cooked everything in one pot: Chicken stock (which I strain), my noodles and chicken breast :) 

While meat and noodles are boiling, prepare the sauce for noodles 

In a separate pot heat together the olive oil and sesame oil. Stir in finely chopped vegies and cook until red onion is translucent (couple of minutes). 
Add 2 TBS of brown sugar (muscovado or cane sugar...or coconut sugar, alternatively), stir for 30 sec before adding rice vinegar, fry again and then add splash of fish sauce and oyster sauce. 
In the end, add 1/2 cup of soy sauce and juice of one lime or lemon. Let it simmer for couple of minutes and then transfer cooked and drained noodles inside. Fry it all together for one - two minutes and it's ready to serve.

In one bowl place fried noodles, add chicken stock and chicken breast on top. Season with fresh chilly, fresh parsley (or coriander), and spring onion. 
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Pileći Ramen

Ramen je azijski nacin pripreme supe s nudlama s razlicitim proteinskim varijacijama. Sprema se brzo uz koristenje pileceg temljca, svjezeg povrca, a sluzi se s nudlama i proteinom po zelji. 
 
Vrlo je okrepljujuce, veoma lagano i pogodno za one koji paze na prehranu. 
 
Ukoliko imate spreman pileci temeljac, dalja priprema ce vam uzeti desetak minuta. Ako ga nemate spremnog i nemate vremena za pripremu, mozete koristiti i pilece kocke u vodi, ali da znate da to smatram varanjem! 
Najbolje je spremiti pileci temeljac, procijediti ga i krenuti s daljom pripremom. 
 
Za ovaj recept vam je potrebno:
-Pileći temeljac
-Pileća prsa 
-Nudle 
 
U blender stavite sljedeće povrće i sve zajedno sitno izblendajte. (nemojte pretjerati I pretvoriti u pastu)
 

- 2 čehnice bijelog luka 
- 1 srednje velika glavica crvenog luka
- Djumbir (komad cc 5cm debljine prsta)
- Celer cc 5 cm od stabljike celera) 
- Korijander ili peršun)
- Crvena chilly papricica (ako ne volite ljuto odstranite joj sjemenke)
 
Takodjer ce vam biti potrebno:
-Maslinovo I sesamovo ulje, Oyster sos, riblji sos, rizino sirce (mozete mijenjti sa jabukovim), soja sos I sok jedne limete ili limuna
2 kasike tamnog secera (Muscovdo, kokosov secer ili secer secerne trske)
 
Priprema:
 
Pocnite s piletinom. Mozete je prziti na tavi ili obariti. Ukoliko je przite u tavi, posilite je i pobiberite te preprzite s obje strane po dvije minute prije nego je ubacite u vrelu rernu na dodatnih 5 - 7 minuta, ovisno o debljini mesa.
Ako je barite, onda je ubacite u procijedjeni temeljac i lagano kuhajte 10 minuta. 
 
Nudle spremite prema uputama s pakovanja. Obicno im ne treba duze od 4 - 5 minuta i ja ih kuham u temeljcu pored mesa. Sve zajedno u istoj serpi, s tim da meso stavim ranije. 
 
Dok se meso i nudle kuhaju, zagrijte tavu i u nju sipajte maslinovo i sesamovo ulje. Usitnjeno povrce na tom ulju dinstajte dok crveni luk ne poprimi staklastu boju - cc 2 minute. Dodajte 2 kasike tamnog secera pa mijesajte jednu minuticu. Potom sipajte rizino sirce, Oyster sos I fish sos – svega po dvije – tri kasike. Na kraju dodajte pola manje čaše soya sosa i sok jedne limete ili limuna. Sve neka skupa krcka nekoliko minuta prije nego u to dodate procijedjene nudle. Onda sve to lagano preprzite zajedno, nekoliko minuta i spremno je za serviranje.
 
U dublju zdjelu stavite nudle, zalijte temeljcom i na vrh stavite izrezana pileća prsa. Preko isijecite svjezu chilly papricicu (uklonite sjemenke ako ne volite mnogo ljuto), svjezi persun ili korijander i mladi luk.
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Baked Brussel Sprouts with 3 Dressings Variation

4/2/2020

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Lovers of sprouts, I reveal to you a super technique thanks to which, in just 10 minutes of baking, you can get fine sprouts with caramelized crispy edges, relieved of specific bitter taste characteristic of this vegetable rich in vitamins and antioxidants.
I also share with you few different dressings for them. Serve them as a side dish or main course.

Basic recipe for baked sprouts:

- Fresh curds
- Salt, pepper, olive oil
- Alu foil

Process:

Turn the oven on to 190C, lower the baking in the oven and turn on the lower heater. Put a few tablespoons of olive oil in a saucepan and let it heat in the oven. Peel the sprouts, cut in half, season and oil slightly.
When the olive oil is hot in the oven, remove sprouts and quickly transfer to the pan, spreading all over it and cover with the aluminum foil. It will help you get the taste of the bare sprouts and eliminate their strong bitter taste. Bake for 10 minutes at 190 - 200C (depending on oven strength).  Prepared in this way, they will be a great side dish. If you serve them as a meal, you can enrich them with nuts, dried fruits and a variety of dressings. Here are some suggestions from which you can make a combo that suits you:

SPICES: In addition to salt and pepper, as the basic spices, the following spices are a good match for the sprouts:

-Turmeric
-Smoked red pepper
-Cumin
-Chilly powder
-Susan Chilly seeds
-Parsley, thyme, oregano…

​
HONEY BALSAMIC BRUSSELS SPROUTS
•  Follow recipe for Roasted Brussels Sprouts. 
•  Whisk 1 1/2 tablespoons balsamic vinegar with 1 ½ teaspoons honey.
•  Toss roasted Brussels Sprouts with balsamic/honey after they’ve finished cooking.

ROASTED BRUSSELS SPROUTS WITH LEMON (AND PARMESAN)
•  Follow recipe for Roasted Brussels Sprouts, adding ¼ teaspoon dried thyme and ¼ teaspoon dried parsley in addition to the other seasonings.
•  Roast according to directions.
•  Toss roasted Brussels Sprouts with 1 tablespoon lemon juice, 2 teaspoons lemon zest and optional 2 tablespoons finely grated Parmesan cheese.
    

ROASTED BRUSSELS SPROUTS WITH SRIRACHA & HONEY
•  Follow recipe for Roasted Brussels Sprouts. 
•  Whisk 1 tablespoon honey with ½ tablespoon sriracha.
•  Toss roasted Brussels Sprouts with honey sriracha after they’ve finished cooking.

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Pečene prokulice uz 3 varijacije dressinga ​

Ljubitelji prokulica, otkrivam vam super tehniku zahvaljujuci kojoj, u samo 10 minuta pecenja, mozete dobiti fine prokulice s karameliziranim hrskavim ivicama, rasterecene specificnog gorkog okusa karakteristicnog za ovo povrce bogato vitaminima i antioksidansima. 
Dijelim s vama i nekoliko razlicitih dressinga za njih. Posluzite ih kao dodatak ili glavno jelo.
Osnovni recept za pečene prokulice:
-      Svjeze prokulice 
-      So, biber, maslinovo ulje 
-      Alu folija 


Proces:
Upalite rernu na 190C, rešetku za pečenje spustite nisko i upalite donji grijač. U tepsiju naspite nekoliko kašika maslinovog ulja i stavite da se grije u rerni. 
Prokulice ocistite, presijecite na pola, zacinite i malo pouljite. Kada je maslinovo ulje u rerni vrelo, izvadite van, brzo prebacite prokulice na vrelo ulje, rasporedite po cijeloj tepsiji i prekrijte alu folijom. Ona ce pomoci da dobijete okus barenih prokulica i eliminisati jaki gorki pod-ton u njihovom okusu.
Pecite 10 minuta na 190 – 200C (ovisno o jacini rerne.)
Spremljene na ovaj nacin bit ce odlican prilog. Ako ih sluzite kao obrok, mozete ih obogatiti orasastim plodovima, suhim voćem i razlicitim dressinzima. 

Evo nekih prijedloga. Vi pravite kombo koji vam odgovara: 

ZAČINI:

Osim soli i bibera, kao osnovnih zacina uz prokulice se lijepo slazu i sljedeci zacini:
-Kurkuma
-Dimljena crvena paprika 
-Kumin
-Chilly u prahu 
-Susene Chilly sjemenke 
-Peršun, majčina dušica, origano…
​

A sada dressinzi:

BALSAMIC I MED 
2 Kašike balsamica i isto toliko meda
Ovim dressingom prelijete prokulice nakon pecenja po postupku koji je gore naveden 


LIMUN I LIMUNOVA KORICA (UZ PARMEZAN PO ZELJI)
Sok jednog limuna i narendanu koru limuna prelijte preko pecenih prokulica. Po zelji zavrsite sa  permezanom. 
Uz ovaj dressing preporucijem da prokulice prije pecenja zacinite sa suhim persunom i origanom.
​

SRIRACHA I MED 
1 kasika meda plus pola kasike srirache. 
Prelijte nakon pečenja 
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    Full time food lover, spare time - delicious & easy recipes creator

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