 Very tasty and soft! They require proper technique to be baked! The process may be complicated for you the first time around, but don't give up. They are worth every second! Ingredients for 7-8 pieces: 500 grams of flour (sifted) 2 bags of 7 grams of dried yeast ½ glasses of lukewarm water 1 Tablespoon of sugar 2 Teaspoons salt 170 grams of water 180 grams of liquid yogurt A spoonful of oil Butter Procedure: Pour the yeast into a glass, pour over half a cup of lukewarm water and add a tablespoon of sugar. Do not mix, just set aside for 5 minutes for the yeast to activate. Sugar helps with that. Sift the flour, remove 4 tablespoons of that flour into a separate bowl. Add salt to a larger portion of flour and mix. Pour in the water with the yeast, 170 grams of lukewarm water and yogurt and start stirring. Start from the middle, first gently making circular motions, then more energetically until you have a fine, smooth dough. Then gradually, one by one tablespoon, add the flour you have set aside. Only add the next spoon when you have nicely incorporated the previous one. Use your fingers more, trying to be as gentle with the dough as possible. You should eventually get a semi-solid ball. A little softer than dough for a pie. Put one tablespoon of oil on the palm of your hand, grab the dough and form a round shape (ball) with your hands. Leave it inside a bowl covered with cotton cloth for an hour. After that, transfer the dough to a floured surface and gently, using your fingers, not applying too much pressure, shape the dough into a roller. Cut it into 7 - 8 equal pieces. Shape these pieces into balls, gently pulling the ends inwards and using palms of your hand to form the edges. Cover the formed dough balls with a cotton cloth and allow the dough to rest for 10 minutes. After that, using a rolling pin, flatten the dough balls as much as its possible without applying extra effort and pressure. Do this with each dough ball, then cover again with a cotton cloth for 2 minutes. The dough will then be ready for further stretching. Use the rolling pin to flatten/stretch slight more, to the size of your non-stick pan, then cover again for 2 minutes until the pan is well heated. Do not use oil. The bread is baked on a hot, dry pan. After 30 seconds, flip over to the other side. When you have baked for another 30 seconds, flip it back (return) to the initial side. In a few seconds they will start to puff up. Allow them to inflate all the way, then roll over to the other side once more. When removed from the pan, coat with butter. P.S. After the first one, the pan will probably be too hot. Be careful not to burn them. Reduce heat as needed.  PogačicePreukusne i premekane. Zahtijevaju tehniku. Mozda će vam proces biti kompliciran prvog puta, ali ne odustajte. Vrijede svake izdvojene sekunde. Sastojci za 7-8 pogačica: 500 grama brašna (prosijano) 2 kesice po 7 gr suhe germe ½ čaše mlake vode 1 kašika šećera 2 kašičice soli 170 grama vode 180 grama tečnog jogurta Kašika ulja Puter Postupak: Saspite germu u čašu, prelijte s pola šolje mlake vode i dodajte kašiku šećera. Nemojte miješati, samo ostavite sa strane cc 5 minuta da se kvasac aktivira. Šećer mu u tome pomaže. Prosijte brašno, odvadite 4 kašike od tog brašna u posebnu zdjelicu. U veću količinu brasna stavite so pa izmiješajte. Ulijte vodu s kvascem, 170 grama mlake vode i jogurt pa počnite miješati. Krenite od sredine, najprije lagano praveći kružne pokrete, zatim energičnije sve dok ne dobijete fino, glatko tijesto. Potom postepeno, kašiku po kašiku dodajite ono brašno koje ste ostavili sa strane. Narednu kašiku dodajte tek kada ste lijepo inkoroporirali prethodno. Ne nakuhavajte tijesto, više koristite prste nastojeći prema tijestu biti što nježniji. Na kraju biste trebali dobiti polu – čvrstu loptu. Malo mekšu nego tijesto za pitu. Na dlan stavite jednu kašiku ulja pa i njega umasirajte u tijesto, oblikujući loptu. Ostavite u zdjeli pokrivenoj pamučnom krpom na sat vremena. Nakon toga, prebacite tijesto na pobrašnjenu površinu i nježno, prstima, ne prevaći preveliki pritisak, oblikujte tijesto u valjak. Isijecite ga na 7 – 8 jednakih kolačića (komada). Te komade oblikujte u loptice, lagano vukući krajeve ka unutra i dlanovima oblikujuci rubove. Loptice pokrijte pamučnom krpom i ostavite 10 minuta da tijesto odmori. Nakon toga, oklagijom razvijte onoliko koliko se da razviti bez dodadnog napora i pritiska. Uradite to sa svakom kuglicom, pa ponovo pokrijte na 2 minute. Tijesto ce onda biti spremno za dodatno razlačenje. Razvaljajte još malo, na veličinu vaše neprijanjajuće tave, pa opet pokrijte na 2 minute dok dobro ne zagrijete tavu. Ne koristite ulje. Pogačice se peku na vreloj, suhoj tavi. Nakon 30 sekundi prevrnite na drugu stranu. Kada ste 30 sekundi pekli na drugoj, vratite ju na početnu. Za nekoliko sekundi će početi da se pušu. Dozvolite da se napušu do kraja, pa još jednom prevrnite na drugu stranu. Kada izvadite iz tave, premažite puterom. P.S. Nakon prve, tava će vjerovatno biti prevruća. Pazite da ne zagore. Smanjite vatru po potrebi.  
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 Beetroot not only gives an interesting color, but also a special aroma to this recipe. Don't overdo it though. Excessive amount of beetroot can have a bad effect on the texture and increase the dough humidity, which the gnocchi do not like. Use three smaller beetroots on three medium sized potatoes. That would also be your amount for 3-servings. Cook the potatoes in their crust so they soak in as little water as possible. Ingredients: Potato Beetroot Sage (Ideally it would be fresh but if you don't have it use dry) Butter Egg Flour Salt and pepper Olive oil Procedure: Start with beetroot. Peel the beetroot, cut into medium-sized pieces, season with salt, pepper and olive oil, wrap in foil and bake for 30 - 40 minutes. While the beetroot is baking, cook the potatoes. Grind the beetroot into tiny pieces using a blender. Crush the potatoes with a spoon, then combine with the potatoes and combine them all together. Transfer the dough to a floured surface (keeping the remaining ½ cup (or more) close by in case you need it), make a dent in the middle and place the egg, a little salt and pepper in it and combine by kneading well into one mass. Add the flour gradually. Do not overdo it and handle the dough gently until it loses stickiness and becomes more solid. You don't want to activate gluten, or get gnocchi with a lot of dough. The amount of flour depends on the type of potato, but as a rule you should not put more than 20-25% compared to the other ingredients. Divide the dough into four parts, rolling out 1 part at a time into a long rope, about 3cm wide, cutting into smaller pieces and cook in boiling, salty water. Repeat with remaining parts of dough. Melt the butter and toss the sage into the pan. They are cooked for about 1-2 minutes and as soon as they float to the surface and they are ready for butter. Transfer drained gnocchi to hot butter with sage. Fry briefly and enjoy.  Krompir & Cvekla NjokeCvekla ne daje samo zanimljivu boju, vec i posebnu aromu ovom receptu. Ipak ne pretjerujte s njom. Pretjerana količina cvekle može loše utjecati na teksturu i pojačati vlažnost tijesta, što njoke nikako ne vole. Na tri krompira srednje veličine koristite jednu manju cveklu. To bi vam ujedno bila kolicina za 3 porcije. Krompir kuhajte u kori kako bi primio sto manje vode. Sastojci: Krompir Cvekla žalfija (Idealno bi bilo svježa, no ako je nemate koristite suhu) Puter Jaje Brašno So, biber Maslinovo ulje Postupak: Počnite s cveklom. Cveklu ogulite, isijecite na srednje krupnije komade, začinite koristeći so, biber i maslinovo ulje, zamotajte u foliju i pecite cc 30 – 40 minuta. Dok se cvekla pece, skuhajte krompir. Cveklu usitnite koristeci stapni blender. Krompir zgnječite kašikom za pire, pa sastavite s cveklom i sve skupa sjedinite. Prebacite tijesto na pobrašnjenu površinu, u sredini napravite udubljenje i u njega stavite jaje, malo soli I bibera te prstima dobro sjedinite u jednu masu. Brašno dodajite postepeno. Ne pretjerujte s njim i tijestom rukujte nježno. Ne želite aktivirati gluten, niti dobiti njoke s puno tijesta. Količina brašna ovisi o vrsti krompira, ali u pravilu ne bi trebalo da stavite vise do 20-25% u odnosu na ostale sastojke. Tijesto podijelite u više manjih dijelova, razvaljajte ih u oblik oklagije, isijecite na manje komade i kuhajte u vreloj slanoj vodi. Rastopite puter i u tavu ubacite žalfiju. Kuhaju se otprilike 1-2 minute, cim isplivaju na povrsinu spremne su za puter. Ocijedjene njoke prebacite na vreo puter sa žalfijom. Kratko prepržite i uživjte.   Nutritional values of nettle are multiple. It is rich in vitamin C, carotene, vitamins B2, K. In terms of minerals, it contains: calcium, phosphorus, iron, magnesium, sodium, potassium. It cleanses and reinvigorates the body. It is advised for rheumatic diseases, arthritis, kidney stones. It repairs iron in the blood, helps with fatigue and weakness, lowers blood sugar, has an anti-inflammatory effect. It soothes and helps with chronic skin conditions, eczema and acne by restoring the skin's natural tone. And I have forgotten a lot more what it's good for. It can be found all year round, but it is most suitable and most favorable for consumption in April and May. You can do anything with it. I'll share the cream soup recipe with you. Very fine and quick to prepare. We only use nettle leaves. For 4 people you need one good handful of these leaves. Ofcourse, when handling fresh nettle, be sure to use gloves. Ingredients: Handful of nettle cc 100 grams Medium onion head (finely chopped) 3 onions (pressed) One celery stem (4- 5 cm) finely chopped 2 medium-sized potatoes (cut into cubes) 1 liter of soup stock 1 soup cube Salt & pepper A Tbsp of butter Hemp Seeds Preparation: On the butter, saute the onion (both) and celery, lightly season with salt and pepper, add the potatoes, and cover so it all sautes over low heat. Gradually add the stock, allowing the potatoes to soften. Add one soup cube. While that simmers, on another stove burner place a pot with boiling water and insert the nettle while on the side preparing another bowl with ice-cold water (I also add ice cubes). After one minute in boiling water, transfer the nettle to the bowl with ice-cold water. This will preserve its nutritional properties and its vibrant color. When the potatoes are cooked, shake the contents of the pot into a blender, add the nettle and blend well together. If necessary, season with salt and pepper. Serve with hemp seeds.  Krem supa od koprive Nutritivne vrijednosti koprive su visestruke. Bogata je vitaminom C, karotenom, vitaminima B2, K. Od minerala sadrži: kalcij, fosfor, željezo, magnezij, natrij, kalij. Čisti i oporavlja organizam. Savjetuje se kod reumatičnih oboljenja, artritisa, bubrežnih kamenaca. Popravlja željezo u krvi, pomaze kod zamora i slabosti, snizava šećer u krvi, djeluje protuupalno. Ublažava i pomaže kod kroničnih kožnih oboljenja, ekcema i akni uspostavljajući prirodni tonus kože. I sigurno sam dosta toga zaboravila. Moze se naci tokom cijele godine, ali je najpodatnija i najpovoljnija za konzumaciju u aprilu i maju. S njom mozete raditi svasta. Ja cu s vama podijeliti recept za krem supu. Veoma finu i brzu za pripremu. Koristimo samo listove koprive. Za 4 osobe vam treba jedna dobra pregrst tih listova. Prilikom rukovanja svjezom koprivom, obavezno koristite rukavice. Sastojci: Pregršt koprive cc 100 grama Srednje velika glavica crvenog luka (sitno sjeckno) 3 cehnice bijelog luka (protisnuto) jedna stabljika celera ( 4- 5 cm) sitno sjeckano 2 srednje velika krompira (isijecite na kockice) 1 litar temeljca za supu 1 kocka za supu so I biber kasika putera Priprema: Na puteru predinstajte luk (oba) i celer, lagano poslite i pobiberite, dodajte kromir, pa poklopite neka se dinsta na laganoj vatri. Postepeno dodajite temeljac dopustajuci krompiru da omeksa. Dodajte jednu kocku za supu. Dok se to dinsta na drugom kolu u vrelu ključalu vodu ubacite koprivu a pored pripremite drugu posudu sa ledeno hladno vodom. (ja ubacim I kockice leda). Nakon jedne minute u vreloj vodi koprivu prebacite u ledeno hladnu vodu. Tako cete sacuvati njena nutritivna svojstva I njenu vibrantnu boju. Kada je krompir skuhan, istresite sadrzaj te serpe u blender, dodajte koprivu i sve skupa dobro zblendajte. Ako je potrebno dodatno začinite koristeci so i biber. Posluzite s konopljinim sjemjenkama.
 Everyone loves meatballs. Why have only one recipe? You can have fun, experiment with so many different variations. For example, why not try this one. Meatballs:
½ cup water +1 tsp cornstarch (mix together) Method: Place all ingredients for meatballs in one bowl. Mix well and form meatballs by using the palms of your hands. Place them in oiled baking pan (pan should have a lid, you will use it later one) Bake on 220C for 15 minutes (without the lid), just to brown slightly while the high heat will form a layer around the meat to preserve juices inside and prevent them from falling apart. After these 15 minutes, pour in cornstarch water and glaze meat balls with half amount of prepared sauce. Lower the oven temperature down to 140C, put the lid on the baking pan and bake for 30 minutes. Then pour the rest of sweet chilly sauce on top of every metball, shake the pan slightly, and let it bake for 10 more minutes. Serve with rice and fresh salad
Slatko – ljute okruglice od mesaSvi vole mesne okruglice. Zato bi bilo steta imati samo jedan recept za njih. Toliko je razlicitih varijacija, tehnika i nacina njihove pripreme da spremanje mesnih okruglica nikada ne motra biti dosadno. Sastojci za mesne okruglice: 500 grama mljevene puretine 1 jaje ½ solje prezle 1/5 solje mlijeka (1 fildzan) 1 kasika tamnog secera 1 glavica crvenog luka (sitno sjeckano) 2-3 cehne bijelog luka (protisnuto) po jedna kasicica: soli, aleve paprika, mljevenog cumina po pola kasicice: chilli pudera i bibera Slatko – ljuti sos: ½ solje gotovog slatko – ljutog sosa ¼ solje soja sosa (vrhom pun fildzan) 1 kasika shirache Plus: ½ solje vode I 1 kasicica gustina (kukuruznog skroba) Priprema: U vecu zdjelu sjedinite sve sastojke za mesne kuglice, dobro izmijesajte pa oblikujte kuglice dlanovima. Redajte ih na pouljenu tepsiju za pecenje. Treba vam tepsija s poklopcem kojeg cete koristiti kasnije tokom pecenja. Prvih 15 minuta pecite okruglice bez poklopca. Pecite ih na 220C, trebaju lagano porumeniti a jaka vatra ce brzo formirati povrsinski sloj koji ce zadrzati sokove unutra kuglica i sprijeciti da se raspadnu. Nakon 15tak minuta u tepsiju ulijte vodu s kukuruznim skrobom, i preko kuglica kasikom ili cetkom premazite pola kolicine sosa. Poklopite tepsiju, temperature rerne smanjite na 140C i pecite 30 minuta. Potom preostalo pola sosa prelijte preko mesa. Protresite tepsjiju, vratite na pecenje jos 10 minuta. Posluzite toplo uz kuhanu rizu I svjezu salatu.   I call it that because it takes 10 minutes to prepare and the taste is not compromised. You can find dry porcini mushrooms in major markets, they are very affordable. You do not have to use porcini, you can use another type. Basically, dry mushrooms have a stronger, more prominent aroma and help to obtain depth and fullness of flavor with this quick preparation. You need: Rice, round grain for risotto 1 pack of dried (porcini) mushrooms Larger red onion Soup cube Grilled Parmesan Cup (Dry) 1 tablespoon full fat sour cream Spoonful of butter Salt, pepper, chili pepper 1/2 cup stock (if needed) Preparation: Soak the dry mushrooms in a glass of boiling water for ten minutes. Cook the risotto in salted water. Saute the red onion on butter, when softened add the water with which you soaked the mushrooms. (Pour that water out of the glass). Add the soup cube and let it simmer. Then shake out the mushrooms and gently saute. If the water has evaporated and the mushrooms still have not softened, add either half a glass of water or half a glass of stock and let it simmer a little more. Add salt, pepper and chili pepper as desired. Dump the cooked risotto inside, mix well, add grated parmesan and sour cream. And we're done! If you are serving it as a main course, add more grated parmesan, some parsley and fresh rocket to the top. Cheat RižotoZovem ga tako jer mu je za pripremu potrebno 10tak minuta, a okus nije kompromitiran. Suhe vrganje mozete naći u većim marketima, vrlo su pristupačne. Ne morate koristiti vrganje, možete i neku drugu vrstu. Uglavnom, suhe pečurke imaju jaču, istaknutiju aromu i pomažu da i kod ove brze pripreme dobijemo dubinu i punoću okusa.
Potrebno vam je: Riža, okruglo zrno za rižota 1 pakovanje suhih vrganja Veća glavica crvenog luka Kocka za supu Šolja naribanog parmezana (suhog) 1 vela kašika punomasne pavlake Kašika putera začini so, biber, ljuta paprika 1/2 čaše temeljca (po potrebi) Priprema: Suhe vrganje potopite u čašu vrelu vodu desetak minuta. Rižu skuhajte u slanoj vodi. Na puteru predinstajte crveni luk, kada omekša dodajte mu vodu kojom ste natopili vrganje. (Istresite tu vodu iz čaše). Dodajte kocku za supu i pustite da malo uvri. Potom, istresite i vrganje te lagano predinstajte. Ako je voda isparila a vrganji i dalje nisu omekšali dodajte ili pola čaše vode ili pola čaše temeljca, pa pustite da još malo krčka. Dodajte so, biber i ljutu papričicu po želji. Istresite unutra skuhanu rižu, dobro izmiješajte, dodajte naribani parmezan i pavlaku. I gotovo! Ako ga služite kao glavno jelo, na vrh dodajte još naribanog parmezana, malo peršuna i svježe rukole. |
AuthorFull time food lover, spare time - delicious & easy recipes creator Archives
February 2022
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