 They are ideal for movie house nights, various gatherings, children's birthdays. Ah, the kids really love these chicken tendres! Fun to prepare and fingers to lick - they're delicious. You need: Chicken breast Bread Crumbs Flour 2 eggs Oil (1/2 cup) Spices: Vegeta, and the following Vegeta Maestro spices: pepper, cinnamon, cumin, red ground pepper, onion in granules, chives and dill. Preparation: Cut the chicken breasts into sticks (tenders) and rub one tablespoon of Vegeta into them. In one plate, mix the bread crumbs and the following Vegeta Maestro spices: cumin (mash it a little to release the aroma and aromas), ground red pepper, pepper, onion granules, cinnamon. First roll the sticks in flour, then into beaten egg and finally in breadcrumbs with the mentioned spices. Fry over medium heat. Lightly burn, take care of it. Just a minute and a half on both sides is enough and they are done. Serve the sticks with the sauce prepared from 3 tablespoons of sour cream, and a cup of Greek yogurt. Mix well and add Vegeta Maesto chives and dill. (Squeeze garlic as desired).  Aromaticni pileći štapići s Vegetom Maestro Idealni su za filmske kućne noći, različita druženja, dječije rodjendane. Ah, djeca jako vole ove štapiće! Zabavni za pripremu i prste da poližeš ukusni.
Potrebno vam je: Pileća prsa Prezla Brašno 2 jaja ulje (1/2 šolje) Začini: Vegeta, te sljedeći Vegeta Maestro začini: biber, cimet, kim, crvena mljevena paprika, luk u granulama, vlasac i kopar. Priprema: Pileća prsa isijeći na prutiće i utrljati u njih jednu kašiku Vegete. U jednom tanjiru pomiješati prezlu i sljedeće Vegeta Maestro začine: Kim (njega malo zgnječite da otpusti miris i avoje arome), mljevena crvena paprika, biber, luk u granulama, cimet. Štapiće najprije uvaljati u brašno, potom u umućeno jaje i naposljetku u prezlu sa spomenutim začinima. Pržiti na srednje jakoj vatri. Lagano zagore, voditi računa o tome. Dovoljno je po minut i po sa obje strane i gotovi su. Poslužiti štapiće uz umak pripremljen od 3 kašike pavlake, i šolju grčkog jogurta. Dobro izmiješajte pa tome dodajte Vegeta Maesto vlasac i kopar. (Protisnuti bijeli luk po želji).
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 Almost in a few minutes, and able to turn a modest pasta or gnocchi into an excellent meal. The recipe is for 4 people. You need: 50 g of fresh basil 40 g almonds 2 - 3 garlic cloves 120 ml of olive oil 25 grams of parmesan Salt and pepper Lemon juice (one slice, ie 1/4 lemon) Preparation: In a preheated oven, toast the almonds briefly, cool them and put them together with the basil in a blender. Add the garlic and start blending. Gradually add the olive oil, in a thin stream, stirring constantly so that you get a slurry. Grate dry parmesan and season it all with salt and pepper and finally squeeze the juice from 1/4 lemon (juice from one slice) Pictured is a pesto with gnocchi. I cooked the gnocchi in boiling water for 2-3 minutes. Strain, put pesto, then add crushed toasted almonds and a little grated Parmesan cheese. If you want homemade gnocchi, you can also find a recipe for simple potato gnocchi on the blog.  Pesto s bademima Gotovo u nekoliko minuta, i sposobno da skromnu pastu ili njoke pretvori u izvrstan obrok.
Recept je za 4 osobe. Potrebno vam je: 50 g svježeg bosiljka 40 g badema 2 - 3 čehnice bijelog luka 120 ml maslinovog ulja 25 grama parmezana so i biber sok limuna (jedna kriška, tj. 1/4 limuna) Priprema: U zagrijanoj rerni na kratko tostirajte bademe, ohladite ih pa ih zajedno s bosiljkom stavite u blender. Dodajte luk i krenite blendati. Postepeno dodajite maslinovo ulje, u tankom mlazu, stalno miksajući tako da dobijete žitku smjesu. Naribajte suhi parmezan te sve posolite i pobiberite i na kraju iscijedite sok iz 1/4 limuna (sok iz jedne kriske) Na slici je pesto s njokama. Njoke sam kuhala u zavreloj vodi 2 - 3 minute. Pocijedila, stavila pesto, pa preko dodala nalomljenih tostiranih badema i malo naibanog parmezana. Ako zelite domace njoke, recept za jednostavne njoke od krompira takodjer mozete naci na blogu.  Like all traditional recipes, this takes some time to prepare. Although the process is not complicated. Don't try to catch a shortcut by putting all the ingredients to cook at once, because all of them require different time to cook so they can preserve their original taste and texture. I highly recommend this dish for Sunday family lunch, or other gatherings, special occasions or on special special days when you want to please your palate. Ingredients: 2 medium eggplants 1 cup yellow lentils 3 medium whole tomatoes (pilled) 3 medium onions 800 grams of lamb (cut into cubes) 2 and 1/2 cups of beef stock Salt, pepper ( I also add smoked paprika, although it's not part of original recipe) Olive oil Process: Finely chop onions, sprinkle some olive oil in a large capacity pan, saute onions until they slightly change color. Throw in meat and cook for 20 minutes. Grate 2 peeled tomatoes and add to meat. Add 1 and 1/2 cup of beef stock, season, put the lid on top and let the meat cook for an hour. By that time wash and boil the lentil until soft. Once cooked, drain and keep aside. Prepare eggplant: Peel and slice in equal sizes. (Originally eggplants should be sliced lengthwise, so you have long parts of it in a stew, but I prefer to cut it in cubes). Soak a generous amount of salt, then wash eggplants and fry in cooking oil. After cooking meat, add lentils, eggplants and the remaining cup of beef stock and one tomato (sliced or cubed). Let it cook for 20 minutes. While stew is cooking, cut 2 potatoes into cubes and bake on 190C for 15 - 20 minutes and serve on top of Gheymeh bademjan. Serve with rice and full fat yogurt.  Gheymeh Bademjan - Perzijski gulaš s janjetinom, patlidžanom i lećom Kao i svaki tradicionalni recept i ovaj traži malo više vremena, ali sam proces nije kompliciran. Savjetujem da ne hvatate prečice kuhajući sve sastojke odjednom, jer svaki od njih treba posebno vrijeme za termičku obradu. U protivnom povrće će se pretvoriti u kašu, izgubiti svoje arome i teksturu.
Preporučujem ga za nedjeljni rucak ili neka druga druženja, specijalne prilike ili jednostavno za one dane kada želite ugoditi svom nepcu. Sastojci: 2 patlidžana srednje veličine 1 šolja žute leće (koristila sam šolju od 200 ml) 3 veća paradajza (oguljena) 3 srednje velike glavice crvenog luka (sitno nasjeckano) 800 grama janjećeg buta (isječeno na kocke) 2 & 1/2 šolje temeljca So, biber, (koristim i alevu papriku mada toga nema u receptu) 2 krompira Maslinovo i obično ulje Proces: Luk predinstati na maslinovom ulju dok lagano ne promijeni boju. Dodati mu meso, izmiješati i kuhati 20 minuta. Dva oguljena paradajza izrendati (na krupnije) i dodati mesu, potom usuti jednu i pol šolju temeljca, začiniti, poklopiti i kuhati sat vremena. Za to vrijeme operite i skuhajte leću. Kada omekša procijedite i stavite sa strane. Pripremite i patlidžan. Ogulite ga i isijecite. U orginalnom receptu patlidžan se siječe dužinom, na ploške, pa kasnije u gulašu imate velike komade patlidžana, ali ja ga više volim isijeći na kocke. Kada ste isjekli patlidžan dobro ga posolite, ostavite desetak minuta pa isperite, posušite i prepržite na ulju. Ja koristim vrlo malo ulja a kockice patlidžana konstantno miješan kako ne bi zagorio i kako bi se lijepo zarumenio sa svih strana. Kada ste ispržili i patlidžan dodajte ga mesu, uspite i onu preostalu šolju temeljca i dodajte 1 preostali paradajz. Isijecite ga na šajbe ili na kocke. Poklopite i kuhajte još 20 minuta. Za to vrijeme krompir isijecite na kocke, malo nauljite, poslite i pobiberite pa pecite na 190 C 15 do 20 minuta. Krompir stavite u gulaš na samom kraju. Bademjan servirajte uz rižu i čvrsti punomasni jogurt. |
AuthorFull time food lover, spare time - delicious & easy recipes creator Archives
February 2022
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