 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.
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 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.  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.  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.   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).  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.   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.  KofteTajna 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   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).  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.  Easy, delicious and awesome every time! There is no way something can go wrong with this recipe, which is important because Salmon is not that cheap. INGREDIENTS: 1kg raw salmon Salt & pepper 2 Teaspoons turmeric 1.5 Tablespoons honey 2 Tablespoons extra virgin olive oil Juice from 1 large lemon PROCESS: Preheat oven to 180C. Place the salmon in a glass baking dish and season with salt, pepper, and turmeric. Drizzle honey over the seasoned fish and then drizzle the fish with olive oil. Squeeze the lemon juice over the top. You can leave it like this for ten minutes minimum so ingredients come together. Bake salmon, uncovered, for 30 minutes Losos s Glazurom od MedaJednostavan i preukusan. Uspije svaki put, sto nije zanemarivo jer je losos na cijeni.
Sastojci: 1kg Lososa So Biber 1 Kasika kurkuma 1.5 Kašika meda 2 Kasike maslinovog ulja Sok jednog većeg limuna Postupak: Zagrijte rernu na 180C. U stakleni pekač poredajte losos tako da prema dole okrenete dio s kožom. Posolite, pobiberite i stavite kurkumu. Prelijete preko med i maslinovo ulje i umasirajte u ribu. Iscijedite sok limuna. Nakon ovoga možete ostaviti da se začini prožmu desetak minuta prije pečenja. Pecite nepokriveno 30 minuta. Uživajte!  Fast, delicious and low in calories! Ingredients: 2.5 dl of chicken stock 200 grams of peas (fresh or frozen) A few leaves of fresh mint 3 garlic cloves 1 Red onion Celery (7 -10 cm) Olive oil Feta cheese Sesame Salt and pepper Preparation: Cook the green peas in the chicken stock. Finely chop the garlic and red onion, mint and celery, then saute in olive oil. When soft, add to the stock and peas. Season. Cook for 15 minutes, then blend. From the feta cheese, form small balls, roll them in sesame seeds and serve with warm soup.  Krem supa od graska s feta sirom Brzo, fino i niskokaloricno!
2,5 dl pileceg temeljca 200 grama graska (svjezeg ili smrznutog) Nekoliko listica svjeze mente 3 cehnice bijelog luka 1 glavica crvenog luka Drska celera (7 -10 cm) Maslinovo ulje Feta sir Susam So i biber Priprema: U temeljcu kuhajte grasak. Sitno nasjeckajte bijeli i crveni luk, mentu i celer, pa predinstajte na maslinovom ulju. Kada omeksa dodajte temeljcu i grasku. Zacinite. Kuhajte 15 minuta pa izblendajte. Od feta sira formirajte male kuglice, uvaljate ih u susam i posluzite uz toplu supu. |
AuthorFull time food lover, spare time - delicious & easy recipes creator Archives
February 2022
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