Delicious & Easy by Arduana
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Savoury



Cauliflower with Citrus and Tahini Sauce

8/3/2021

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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. 
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​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.
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Rolled eggplants with minced turkey

4/3/2021

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 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
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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. 
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