Delicious & Easy by Arduana
  • Home
  • About Me
  • Recipes
    • Savoury
    • Sweets
    • Vegan | Raw | GF
  • Work With Me

Savoury



Bosnian Pilaf with Pomegranate

20/9/2020

0 Comments

 
Picture
An excellent protein supplement of your choice. Some people also serve it as a main dish with a little fresh salad.

For 4 people you need:
Medium piece of ginger (cut into larger pieces)
2 cups rice (rinse)
6 tablespoons pomegranate syrup
15 sprigs of parsley 
100 grams of pistachios (unsalted)
Butter
Pomegranate 

Procedure
Put 3 glasses of boiling water, 6 tablespoons of pomegranate syrup and coarsely chopped pieces of ginger in a medium-sized pot. Bring to a boil, then remove from heat and set aside.

Preheat the rinsed rice on the heated butter, in a deeper pan. Strain the water with ginger and pomegranate syrup into it. When done, cover and reduce the heat.

​Separate the parsley leaves from the stem. Finely chop the stem, then add the pilaf (about five minutes from the moment you covered it). 

The pilaf is cooked for about 10 minutes. After that, turn off the wheel, add a leaf of parsley and leave it covered for about 10 minutes on a warm wheel. If you want a dry and scattered pilaf under the lid, put a cotton kitchen cloth over the pan in which the pilaf was cooked. It will pick up moisture.

Meanwhile, pre-fry the pistachios in butter. Before serving, add the pistachios and 6 tablespoons of fresh pomegranate and mix well.
Picture

​Pilav s narom

Odlican dodatak proteinu po vasem izboru.  Neko ga sluzi i kao glavno jelo uz malo svjeze salate. 
 
Za 4 osobe vam je potrebno:
 
Srednje veliki komad djumbira (isijecite na krupnije komade)
2 čaše riže (isperite)
6 kašika sirupa od nara 
15 grančica peršuna
100 grama pistaća (neslanih)
puter 
nar 
 
Postupak 
U srednje veliku šerpu stavite 3 čaše kipuće vode, 6 kašika sirupa nara i krupno narezane komade djumbira. Stavite na kolo da provri, pa sklonite s vatre i ostavite sa strane. 
 
Na zagrijanom puteru, u dubljoj tavi, predinstajte ispranu rižu. U nju procijedite vodu s djumbirom i sirupom nara. Kad zavri poklopite i smanjite vatru. 
 
Odvojite listiće peršuna od stabljike. Stabljiku sitno narežite, pa dodajte pilavu. (na nekoj petoj minuti od trenutka kada ste ga poklopili)
 
Pilav se kuha 10tak minuta. Nakon toga iskljucite kolo, dodajte mu list peršuna i ostavite 10tak minuta poklopljeno na toplom kolu. 
 
Ako želite suhi i rastresiti pilav ispod poklopca, preko tave u kojoj se pilav kuhao stavite pamučnu kuhinjsku krpu. Ona će pokupiti vlagu. 
 
U medjuvremenu na puteru predinstajte pistaće. 
 
Prije serviranja dodajte pistaće i 6 kašika svježeg nara i dobro izmiješajte.
Picture
0 Comments

Begova čorba - Bey's soup

16/9/2020

1 Comment

 
Picture
​One of the most known traditional dishes in Bosnia and Herzegovina is definitely Bey's soup. It's a specific, "strong" soup some people would say you should not be ashamed to serve even in front of a Bey :) 
It can be served as an appetizer, but also as the main dish - due to its high nutritional value. 
 
According to some legends, Ottomans brought this dish to our country, but many years later it became known as a traditional Bosnian dish. The other day I came across this and many other historical facts from all around the world, including facts about Bosnian history and culture, on the @sarajevotoredafrica profile, which inspired me to share the recipe of this amazing dish with you
 

Ingredients (Serving for up to 6 people):
 
500g Chicken Thighs
2 Egg Yolks
100g Okra
One Lemon
100g Parsley root
150g Celery root
200g Carrots
2 Tablespoons of All purpose Flour
2 Tablespoons of Butter
3 Tablespoons of Sour Cream
Salt & Pepper
Bay Leaf 
 
Process:
 
As it takes some time until it becomes soft, we should start by placing okra and sliced lemon pieces into water in a pan and letting it simmer on a low temperature (might take up to an hour).  Once done, we will strain the water and keep only the okra.
 
After washing the chicken thighs, place inside a pot with the root vegetables (carrots, parsley and celery. Don’t forget the bey leaf J) and spices and cook together.  Once cooked, separate the chicken stock from the contents and cut the chicken and root vegetables into cubes.
 
Brown the butter in a hot pot and add 2 tablespoons of flour and stir well so it’s smooth (without lumps).  Use a mild temperature because the flour can burn easily and we want to create a slightly golden texture.
 
Pour the stock into the pot with the butter and flour mix and let it simmer for 15 minutes before adding meat and veggies which you cut into cubes already.
 
Let it boil all together for a few more minutes and remove from the stove.  Add the pre-cooked okra
 
In a separate small bowl, mix together egg yolks and sour cream and gradually add to the soup while stirring all the time.  Once done, season with salt and pepper and little bit of extra butter.
 
Serve with lemon wedges, fresh parsley and additional sour cream (optional).
Picture

Begova čorba

​Jedno od najpoznatijih jela Bosne I Hercegovine sigurno je Begova čorba. Specifične arome i bogatog okusa mogla bi se, kako Bosanci vole reći, poslužiti begovima bez da se domaćin zastidi. 
 
Služi se kao predjelo, ali zbog svoje nutritivne vrijednosti, može biti poslužena i kao glavno jelo. 
 
Prema odredjenim predajama, u naše je krajeve stigla za vrijeme Osmanlija, no kasnije je prepoznata kao tradicionalno bosansko jelo. Prije nekoliko dana čitala sam o ovome na profilu @sarajevotoredfrica. Tamo sam pored brojnih svjetskih, historijskih činjenica, pronašla divne zapise o našoj kulturi i historiji. Upravo inspirirana njima s vama dijelim sljedeći recept. 
 
Sastojci: 
500 grama pilećeg batka/zabatka 
2 žumanca, 
100 grama bamije 
1 limun 
100 grama peršuna 
150 grama korijena celera 
200 grama mrkve 
2 kašike brašna 
2 kašike putera
3 kašike pavlake 
so, biber 
lovorov list 
 
 
Priprema: 
Najprije u jednu šerpu stavite suhu bamiju i limun isječen na kolutove. Kuhajte na laganoj vatri dok bamija ne omekša. U medjuvremenu možete početi s ostalom pripremom, a kada bamija bude gotova, ocijedite je i ostavite po strani. 
 
Piletinu operate i stavite u pretis lonac zajedno s korjenastim povrćem ( mrkvom, peršunom i celerom. Dodajte i lovorov list). Malo posolite i pobiberite. U pretis loncu će biti gotovo za 15 – 20 minuta. 
Izvadite iz lonca te sve nasijecite na kocke.  Temeljac kojeg ste dobili  ćete koristiti u narednom koraku. 
 
U šerpi rastopite puter, kada lijepo porumeni dodajte mu dvije kašike brasna i dobro izmiješajte, da dobijete glatku zapršku bez grudica. Ovo radite na laganoj vatri jer brašno lagano zagori, a to ne želimo. 
 
U zapršku izlijte temeljac, dobro izmiješajte i pustite da krčka 15 minuta prije nego dodate meso i povrće isječeno na kocke. Nakon nekoliko minuta krčkanja, sklonite sa vatre i dodajte bamiju. 
 
U jednoj manjoj zdjelici izmiješajte zajedno žumanca i pavlaku, pa postepeno dodajite čorbi koju ste vratili na laganu vatru. Na kraju začinite koristeći so, biber i malo putera ukoliko želite.
 
Poslužite uz krišku limuna i kašiku pavlake. 
Picture
1 Comment

Kofte

7/9/2020

0 Comments

 
Picture
​Spice mix is the secret of this recipe. That is what makes it so special. I recommend you use one jar for all these spices so you can mix it together and keep it for later usage. 
 
 
Mix of spices: 
 
3 TBS pepper 
1 TBS powdered garlic 
4 TBS chilly 
3 TBS coriander  
6 TBS sweet paprika  
2 TBS dried mint 
 
 
Köfte ingredients 
 
800 grams minces meet. 
3 cloves garlic (minced) 
1 onion (minced)
1 egg 
4 - 5 TBS olive oil
2 slices of bread (crumb the middle of it)
2 TBS cream or spreadable cheese  
 
Proccess: 
 
Mix together all Köfte ingredients and add 3 - 4 TBS mixed spices.

Blend well, and form small balls.

Using the palm of your hands press each ball into a köfte shape. Fry on olive oil 2 minutess each side. Serve with flatbread, fresh salad and Greek yoghurt with fresh spices. 
Picture

Kofte

Tajna je u mjesavini začina koji mesu daju specifičnu aromu. Trebat ce vam jedna srednje velika teglica u kojoj ćete sjediniti sve začine i u kojoj ih možete čuvati za ubuduće. Od navedene količine moći ćete recept ponoviti makar četiri puta. 
 
Mješavina začina: 
 
3 supene kašike bibera 
1 kašika češnjaka u prahu 
4 kašike čilija u prahu 
3 kašike korijandera 
6 kašika slatke mljevene paprike 
9 kašika kumina 
2 kašike suhe mente 
 
Sastojci za köfte 
 
800 grama mljevene junetine (neka bude šarena, nek ima malo masnoće) 
3 čehnice bijelog luka (protisnuti) 
1 srednje veliika glavica crvenog luka (naribati)
1 jaje
4 - 5 kašika maslinovog ulja 
2 veće kriške hljeba (izmrvite sredinu) 
2 kašike kajmaka (ili vajkrema) 
 
Proces: 
 
Sastojke za köfte sjedinite, pa dodajte 3 - 4 kašike mješavine začina. Sve dobro izmiješajte, oblikujte loptice, dlanovima ih malo stisnite da dobijete oblik köfti pa pržite na zagrijanom maslinovom ulju. Po dvije minute s obje strane. 
 
Poslužite uz somun, svježu salatu i grčki jogurt sa začinskim biljem 
Picture
0 Comments

    Author

    Full time food lover, spare time - delicious & easy recipes creator

    Archives

    February 2022
    July 2021
    April 2021
    March 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    October 2019
    August 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    August 2018
    July 2018
    June 2018
    May 2018
    February 2018
    January 2018
    December 2017
    November 2017

  • Home
  • About Me
  • Recipes
    • Savoury
    • Sweets
    • Vegan | Raw | GF
  • Work With Me