 Found this recipe on the internet, modified it a little bit and fell in love. So tasty, yet so easy to make. It is not just easy it's time saver. Takes only 30 minutes. Ingredients for 4 servings: 800 gr ground chicken 1 red onion finely chopped 3 cm fresh ginger, grate 2 cloves garlic, minced or grated Black Pepper Sauce ingredients 2 tablespoons sesame oil, or extra virgin olive oil 1/3 cup low sodium soy sauce 1/3 cup pomegranate juice 3 tablespoons hoisin sauce (make sure to use GF, if needed) 2 tablespoons honey 2 tablespoons rice vinegar or apple cider vinegar 1/2 teaspoon crushed red pepper flakes, using more or less to taste steamed rice, sesame seeds, and pomegranate arils, for serving Process: Preheat the oven on 220 C and line a baking sheet with parchment. Place meatball ingredients in one bowl and mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on one side of the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Transfer to the oven and bake for 15- 18 minutes or until the meatballs are crisp and cooked through. Meanwhile, combine the 1 tablespoon oil, the soy sauce, pomegranate juice, hoisin sauce, honey, vinegar, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil around 10 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat. Pour about half the sauce over the meatballs, tossing to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs. Serve the meatballs and sauce over bowls of rice topped with additional green onions, pomegranate arils, and sesame seeds. I serve Hokkaido pumpkin on the side.  Pileće ćufte s Hoisin glazurom Pronasla sam ovaj recept na internetu, malo ga modificirala i zaljubila se! Preukusan i jednostavan. Gotov za samo pola sata. Sastojci potrebni za 4 osobe: 800 grama mljevene piletine 1 srednja glavica crvenog luka (usitnjeno) 2 cehnice bijelog luka (protisnite) cc 3 cm djumbira (usitnite ili izrendajte) malo bibera Sastijci za sos: 2 kasike sesamovog ulja (mozete zamijeniti maslinovim) 1/3 solje soja sosa (s manjim udjelom soli) 1/3 solje sosa od šipka (imate kupiti u vecim marketima, pakirano kao dressing za salatu) 3 kasike Hoisin sosa 2 kasike meda 2 kasike rizinog ili jabukovog sirceta 1/2 kasicice sjemenki ljute, suhe papricice Za serviranje: kuhana riza, zrna šipka, malo peršuna. Proces: Zagrijte rernu na 220, a pleh presvucite papirom za pečenje. Sastojke za kuglice stavite u jednu zdjelu, sjedinite, ruke lagao nauljite pa dlanovima oblikujte kuglice. Prebacite ih na papir za pecenje i pecite 15 - 18 minuta. U medjuvremenu u manju serpicu sjedinite sastojke za sos i pustite da zavri na laganoj vatri. Neka krčka 10tak minuta dok se lagano ne zgusne. 2/3 sosa iskoristite premazujući kuglice nakon sto su u rerni ostale dovoljno da budu pečene, pa ih vratite jos 2 minutice da sos na njih prione. Servirajte uz kuhanu rizu, ostatak glazure prelijte preko, zrna sipka i malo persuna na vrh i to je to! 
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 I often prepare this recipe, not only because it is simple and quick, but also because I can use it in different ways as an appetizer, as a supplement to protein meals, or as a meal itself. If you love eggplant, don’t miss to try it. Ingredients: Eggplant Bimal Omega oil (The reasons why I use it are the guarantee of GMO Free in composition, vitamin E and unsaturated omega-3 acid deficiencies that this oil is rich in.) Greek yogurt Tahina cream Lemon juice Garlic (optional) Salt, pepper, walnuts, parsley and pomegranate Process: Cut the eggplant in half, lengthwise. Cut the inside with a knife as if you were slicing baklava. Add salt, pepper, oil and bake at 180 - 190C until golden brown, about 40 minutes. While the eggplant is baking, prepare the coating. A small pack of Greek yogurt and one full tablespoon of tahini cream are enough for one whole eggplant. Add the juice of half a lemon, a little salt and, if desired, a clove of crushed garlic. Mix well. If the products were not at room temperature, heat this dressing with steam. Coat the roasted eggplant with the prepared dressing, then sprinkle with walnuts on top (you can lightly toast them), pomegranate seeds and fresh parsley.  Patlidžan s tahina kremom Vrlo cesto pripremam ovaj recept, ne samo jer je jednostavn i brz već zbog toga sto ga mogu koristiti na razlicite načine kao predjelo, dopunu proteinskim obrocima, ili kao sam obrok. Ukoliko volite patlidžan, ne propustite probati ga.
Potrebno vam je: Patlidžan Bimal Omega ulje (Razlozi zbog kojeg ga koristim su garancija GMO Free u sastavu, vitamin e i nezasićene omega-3 mane kiseline kojima ovo ulje obiluje.) Grčki jogurt Tahini krema sok limuna bijeli luk (po želji) So, biber, orasi, peršun i nar Proces: Patlidžan presijecite dužinom na pola. Po unutrašnjosti zarežite nožem kao da crtate baklave. Posolite, pobiberite, nauljite pa pecite na 180 - 190C dok ne porumeni, otprilike 40 minuta. Dok se patlidžan peče pripremite premaz. Na jedan cijeli patlidžan dovoljno je malo pakovanje grčkog jogurta i jedna vrhom puna kašika tahini kreme. Tome dodajte sok pola limuna, malo soli i po želji čehnicu protisnutog bijelog luka. Dobro izmiješajte. Ako proizvodi nisu bili sobne temperature, ovaj preliv zagrijte na pari. Premažite pečeni patlidžan pripremljenim prelivom, pa odozgo pospite orasima (možete ih lagano tostirati), zrnom nara i svježim peršunom.  Lunch or dinner, it's ready in 25 minutes. I bring you this light and tasty suggestion in collaboration with Bimal OMEGA oil, which is an ideal choice for those who care about a balanced diet. It is rich in unsaturated Omega - 3 acids and vitamin E, and as such contributes to maintaining normal cholesterol levels in the blood. P.S. At the fish market, ask them to fillet your sea bream. Use the head and bones for fish stock. Soup as an appetizer will go perfectly with this recipe. Ingredients: Fillet of Sea bream Bimal OMEGA oil Orange Lemon Spices: Salt, pepper, Mediterranean spice mix and fresh rosemary. Aluminum foil Process: Preheat the oven to 190C. Place one sea bream fillet on a piece of aluminum foil. Add salt, pepper, Mediterranean spice and a slice of orange and lemon. Add a small sprig of rosemary. Fold in with the other half of the fillet. Put another slice of lemon and orange on top, fold and wrap in a roll. Bake at 190C for 20 minutes. Serve with rice or chard and potatoes.  Orada s narandžomRučak ili večera spremni za 25 minuta. Ovaj lagani i ukusni prijedlog vam donosim u suradnji s Bimal OMEGA uljem, koje je idealan izbor za one koji brinu o uravnoteženoj ishrani. Bogat je nezasićenom Omega – 3 kiselinom i vitaminom E, te kao takav doprinosi održavanju normalnog nivoa holesterola u krivi.
P.S. U ribarnici zamolite da vam filetiraju Oradu. Glavu i kosti iskoristite za riblji temeljac. Supica kao predjelo ići će idealno uz ovaj recept. Potrebno vam je: File Orade Bimal OMEGA ulje Narandža Limun Začini: So, biber, mediteranska mješavina začina i svježi ruzmarin. Alu folija Proces: Zagrijte rernu na 190C. Na komad Alu folije stavite jedan file orade. Posolite, pobiberite, stavite i mediteranski začin na preko poredajte po jednu kriščicu narandže i limuna. Dodajte i manju grančicu ružmarina. Preklopite drugom polovinom filea. Na vrh stavite po još jednu kriščicu limuna i narandže, pouljite i zamotajte u smotuljak. Pecite na 190C 20 minuta. Poslužite uz rižu ili blitvu i krompir. |
AuthorFull time food lover, spare time - delicious & easy recipes creator Archives
February 2022
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