 This could be a great side meal for tomorrow's Eid lunch. It goes great with all kinds of meat. This also is a great dish for vegetarians, aubergine lovers and one of the recipes I found in cookbook called "When Suzanne Cooks". For 12 Servings. 3 Large Aubergines 1/3 Cup Olive Oil 2 tbs olive oil 1 onion, chopped finely 6 cloves of garlic, sliced thin 12 tomatoes, diced 1 tsp all spice 1 tsp cinnamon 2 tbs sugar 1 tbs pomegranate syrup salt and pepper 1 can (about 3/4 cup) chickpeas, rinsed and drained 1/2 cup pine nuts, toasted 1/2 cup chopped mint Process: Preheat the oven to 230C. Peel the aubergines and cut lengthways (about 1 cm thick). You should get 4 slices from each aubergine. Brush both sides with olive oil and place on a baking sheet. Roast until golden brown. Remove to cool completely. In a large skillet, heat 2 tbs of olive oil. Add in the garlic and onions and sautee until soft and translucent. Add in the chopped tomatoes, allspice, cinnamon, sugar, pomegranate syrup, salt and pepper. Allow to come to a boil. Add the drained chickpeas to the tomato sauce. Lower the heat and leave to simmer and thicken slightly (about 5 minutes). Lastly, stir in half the amount of pine nuts and set aside. To serve, put one roasted slice of aubergine on a platter, spoon the tomato chick pea sauce over the thicker side and fold over to cover the filling. Proceed with the other slices. Garnish with mint and the remaining toasted pine nuts. Serve with a salad.  Musaka od patlidzana i slanutka Ova musaka s patlidzanom i slanutkom moze da bude sjajan dodatak bilo kojem jelu od mesa, takodjer izvrsno je vegeterijansko jelo posebno za ljubitelje patlidzana.
Za 12 Posluzivanja 3 Velika Patlidzana 1/3 Solje maslinovog ulja 2 velike kasike maslinovog ulja 1 luk, sitno isjeckani 6 cehnica bijelog luka, sitno isjeckanog 12 cherry paradajza 1 mala kasicica all spice zacina 1 mala kasicica cimeta 2 velike kasike secera 1 velika kasika narovog sirupa So I biber 1 konzerva (3/4 solje) slanutka (prethodno skuhan, ispran i procjedjen) 1/2 solja tostiranih pinjola 1/2 solje isjeckane mente Proces Zagrijte rernu na 230C. Ogulite patlidzan i izrezite ga na kriske debljine 1cm. Trebali bi ste dobiti po 4 kriske od svakog patlidzana. Poprskajte maslinovim uljem patlidzan s obje strane i kriske slozite u pleh za pecenje oblozen papirom za pecenje. Pecite dok ne dobije zlatnu boju a potom ostavite da se potpuno ohlade. U velikoj tavi zagrijte 2 kasike maslinovog ulja, dodajte bijeli i crveni luk i dinstajte dok ne omeska i dobije staklastu boju. Dodajte isjecene paradajze, all spice zacin, cimet, secer, narov sirup, so i biber. Pustite da zavriji. Potom uspite procjedjeni slanutak, smanjite temperature, i ostavite da krcka oko 5 minuta. Na kraju uspite pola kolicine pinjola i promjesajte. Prilikom sluzenja, kasiku paradajz sosa stavite na siru stranu patlidzana i preklopite da pokrijete fil. Ukrasiti svjezom mentom i preostalim pinjolama.
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 These sweet and sour meatballs will take you straight to Middle East in best possible way. Ingredients for Cherry sauce: 1 cup cherries 1 tbs honey juice of 1 lemon 1/2 cup water 1/2 tsp cinnamon 2 tbsp olive oil 2-3 garlic clove (minced) 1/2 cup fresh mint (chopped) Ingredients for meatballs: 500 gr ground lamb or ground beef 1/2 cup sparkling water 4 garlic cloves, minced 2 tsp coriander 1/2 tsp cloves 1/2 tsp cinnamon 1 tsp cumin 1/2 tsp allspice salt and pepper 3 tbs olive oil Process: First, make the cherry sauce, and let it simmer while you make the meatballs. In a small saucepan combine the cherries, honey, lemon juice, water and cinnamon and healthy to boil. Lower heat and allow to simmer for 5 minutes. Set aside. In another saucepan, heat the olive oil and sautée garlic. Pour in the hot cherry mixture and cook on medium heat until tender and slightly thickened. Add salt and pepper to taste. Lastly stir in mint. In large bowl place the ground meat, soda water, garlic, coriander, cloves, cinnamon, cumin, allspice, salt and pepper. Mix lightly to incorporate all the ingredients and shape the small meatballs. Set aside until ready to cook. When the sauce is ready, start by heating olive oil. Place meat balls to fry and brown all over. Remove and keep warm until all are ready to serve. Serve hot and drizzle the cherry sauce over meatballs. Kofta u slatko - kiselom sosu od tresnje Egzoticne, romanticne, preukusne! Za sladokusce.
Potrebno za sos od tresnje: 1 solja iskostenih tresanja 1 kasika meda sok jednog limuna 1/2 solje vode 1/2 kasicice cimeta 2 kasike maslinovog ulja 2 - 3 cehnice bijelog luka (sitno isjeckanog) 1/2 solje svjeze mente Potrebno za mesne okruglice: 500 gr mljevene janjetine ili junetine 1/2 solje mineralne vode 4 cehne bijelog luka 1 kasika korijandera 1/2 kasicice mljevenih klinčića 1/2 kasicice cimeta 1/2 kasicice kima 1/2 kasicice zacina all spice (ja sam ga donijela iz Emirata, ako nemate izostavite) so, biber 3 kasike maslinovog ulja Najprije spremite sos kako bi se on mogao krčkati dok vi spremate okruglice. U manjoj šerpici kombinirajte tresnje, med, sok limuna, vodu, cimet i pustite da prokljuca. Smanjite temperturu i ostavite da krčka 5 minuta. Sklonite s vatre. U tavi preprzite bijeli luk i dodajte tresnjama i kuhajte na laganoj vatri dok tresnje ne smeksaju i dok sos ne dobijete teksturu gustog soka. Na kraju dodajte svjezu, isjecenu mentu. U dublju zdjelu stavite fasirano meso, kiselu vodu, bijeli luk, korijander, mljevene klinčiće, cimet, kim, allspice, so i biber. Sve sjedinite i oblikujte male okruglice. Ostavite sa strane dok sos ne bude spreman. Kada je sos spreman, zagrijte ulje i przite okruglice. Servirajte toplo i lagano naprskajte sos od tresnje. Mozete ga sluziti i sa strane u slucaju da strahujete od kombinacije slatko - kiselog i mesa.  Oriental Mezze, great side dish, lovely aubergine dip which is best served with some hot, fresh bread. I find This recipe from in a very popular cook book in The Middle East, it's called "When Suzanne cooks". Highly recommend. 2 medium aubergines 2 tbs tahini 1/4 cup yogurt 1/2 juice of lemon (maybe more) 1 garlic clove (crushed to a paste) sea salt extra virgin oil toasted pine nuts to garnish Pierce the aubergines with a fork all over and place them directly on an open medium flame (or in the oven on the highest heat). Keep turning them to evenly char the skin. The aubergines will begin to collapse. Remove them at this point and place on a rack to allow some of the juices to drain. When cool enough, slice in half lengthways, scoop out the flesh and place in a colander to continue to drain. Place the aubergine in a bowl and mash with a fork or a potato masher, making sure to to over - mash since you want to keep some texture. Add the tahini, yoghurt and garlic and mix well. Gradually pour n the lemon juice and salt and keep testing to adjust, if necessary. Scoop the mixture in small decorative plates and drizzle with extra virgin olive oil and garnish with pine nuts. Mutabbal Beitinjan Finger food na Bliskom istoku nezamisliv je bez Mezze zvane Muttabal. Najbolje ga posluziti uz topao hljub, ali ja ga volim i sa svjeze izrezanom mrkvom ili krastavcem. I naravno, najsladje se pojede ako se jede prstima :) Preporucujem svim ljubiteljima patlidzana!
2 patlidzana srednje velicine (nikako mala) 2 kasike tahina paste 1/4 solje yogurta sok pola limuna (mozda vise, ovisi o ukusu) 1 cehna bijelog luka (sto sitnije izrezana) extra djevicanko malinovo ulje prepeceni pinjoli za dekoraciju Viljuskom izbockajte patlidzane i pecite ravnomjerno na otvorenoj vatri stalno prevrcuci. Ovo je moguce uraditi ukoliko imate pec na plin ili ako nemate onda ih pecite u rerni na najvecoj temperaturi. Preporucujem da pleh oblozite papirom za pecenje jer je boju, koju patlidzan pusta tokom pecenja, tesko oprati s pleha. Ako koristite rernu trebat ce vam 30 - 40 minuta prije nego primjetite da je patlidzan poceo da gubi na svom volumenu i da iznutra smeksava. Tada ga izvadite van i ostavite da se malo prohladi i ispusti tecnost. Potom prerezite vodoravno i ostavite da jos malo tecnosti izadje van. Kasikom ostruzite meso patlidzana i prebacite ga na papirni ubrus koji ce pokupiti dodatni visak tecnosti. Ostavite minut - dva. Prebacite meso patlidzana u zdjelu i izgnjavite viljuskom ili kasikom za pire krompir. Ne pretjerujte s pasiranjem. Dodajte tahini pastu, jogurt i bijeli luk i dobro izmijesajte. Potom iscijedite sok limuna i posolite. Kusajte prije nego ste sigurni da je sasvim slano i da vam intenzitet limunova soka odgovara. Servirajte u malim dekorativnim posudama, popsrkajte maslinovim uljem i dekorisite pinjolima. Ako imate sipak i njega iskoristite za dekoraciju.  Great appetizer! Who doesn't like chicken wings after all? Ingredients:
 Pileca Krila u BBQ Sosu Ko ih ne voli?! Svaki put kada su na stolu otimamo se oko posljednjeg komada :)
Potrebno vam je: Pileca krilca (najmanje kilogram. Odstranite nozem isusene krajeve i ukoliko su veca presijecite ih na pola.) So, biber 3-4 Velike, pune kasike meda 150 ml soya sosa 3/4 solje BBQ sosa. (Imate ga u Bingovim trgovinama) 1/4 solje ulja 3 cehne sito sjeckanog ili mljevenog bijelog luka Postupak Krilca ocistite i zacinite koristeci so i biber. Pouljite papir za pecenje kojeg ste stavili na pleh za pecenje. Preko poredajte krilca. Neka svako dobije svoj prostor. Pecite na 200 C - 45 minuta. Okrenite ih jednom tokom pecenja. Dok se peku napravite sos tako sto cete pomijesati BBQ sos, soja sos, med, bijeli luk i dodati malo ulja. Prespite sos preko krilaca. Preko svakog pojedinacno, koristeci veliku kasiku tako da mozete kontrolirati ravnomjernu raspodjelu sosa. Pokrijte alu folijom i pecite jos 15tak minuta. Uzivajte!  I've been making this Turkish dish for years, and I love it very much. Mint gives it that oriental touch, and fresh lemon in combination makes it so refreshing! I find it an exquisite suggestion for iftar's menu. You will need: 2 Tbsp butter 2 Onions 1 Cup of red lentil 2 tsp dry and 1 Tbsp fresh mint 1 tsp cumin 1 Cup tomato sauce Salt Pepper 1 liter Beef or chicken broth 2 Tbsp Tomato Concentrate Process In the pressure cooker, melt the butter then add finely chopped onions and let it saute until soft. Add dry mint and cumin and mix well (fresh you will use later - you can even use dry mint from tea bags). Pleasant mint flavor will overtake onion flavor in a second. Saute the mint, onion and cumin for a minute before adding red lentil. Then steer again for another minute. Pour tomato sauce in, and let it simmer all together for couple of minutes. Then add beef or chicken broth, season and cover the pressure cooker. Let it simmer on medium low temperature for 20 minutes. Once it is done, add fresh mint and blend it all together until you get nice and creamy texture. Serve with fresh lemon. Merdzimek Čorba Ovaj tradicionalni turski recept spremam godinama I veoma volim ovu supu. Menta joj daje neodoljivu orjentalnu notu a u kombinaciji s limunom ova supa je pravo osvježenje. Posebno ukoliko se nađe na iftarskom meniju.
Potrebno vam je: 2 Kašike putera 2 Glavice luka 1 šolja crvene leće 1 kašičica kumina 2 kašičice suhe mente (možete koristiti I onu iz vrećica za čaj) 5-6 listova svježe mente 1 šolja paradajz sosa (koristite pelat) So Biber 1 litar temeljca za supu 2 Kašike Paradajz Koncentrata Priprema: U pretis loncu rastopite puter pa dodajte sitno sjeckani luk. Dinstajte dok ne omekša I dobije staklastu boju. Dodajte suhu mentu, kumin I dobro promiješajte. Na minut prodinstajte mentu, luk i kumin zajedno, pa dodate crvenu leću. Dinstajte još jednu minutu prije nego dodate paradajz sos. Potom pustite da sve krčka na laganoj vatri nekoliko minuta. Na kraju ulijte temeljac, začinite I poklopite pretis lonac. Kuhajte 20 minuta na umjerenoj temperaturi. Prije serviranja dodajte svježu mentu I izblendajte supu kako biste dobili kremastu teksturu. Servirajte sa svježim limunom.  Ingredients: 1 medium #cauliflower (roughly chopped) Salt and freshly ground pepper 80 gr grated #Parmesan or Grana Padano 70 gr grated #mozzarella 1 egg Preheat oven to 200C. Pulse cauliflower in a food processor until it resembles the texture of quinoa. In a large straight-sided skillet, blanch the cauliflower in salted boiling water until just tender, 2 to 3 minutes. Drain well and add grated cheeses, egg, salt and pepper. Work with hands until very well combined and mixture holds together. Transfer mixture to a parchment-lined baking sheet and press firmly. Bake until golden brown and firm, 25 to 30 minutes. Remove from oven and let cool slightly, 5 minutes before adding toppings. Than return to the oven for 10 - 15 minutes more (depends on chosen topping)  Tijesto za pizzu od karfiola Potrebno vam je:
Jedan karfiol srednje velicine. Ociscen i usitnjen. 80 grama Parmezana 70 grama Mozzarelle (kupite pakovanje od 135 grama pa ostatak stavite kao topping) 1 jaje Zagrijte rernu na 200 C. U sjeckalici usitnite karfiol (do teksture rize ili quinoae). Potom potopite karfiol u vrelu, slanu vodu da malo omeksa. Zatim ga dobro ocijedite. Najbolje bi bilo staviti ga u pamucnu kuhinjsku krpu kako biste ocijedili sto vise vode. U isuseni karfiol dodajte jaje, narendane sireve, so i biber. Sve lijepo sjedinite rukama i prebacite na pleh za pecenje oblozen papirom za pecenje. Pecite 25 - 30 minuta. Prohladite 5 minuta prije nego dodate zeljeni topping. Ja sam koristila paradajz sos, mozzarella sir, sampinjone i komorac. Mozete sve zaciniti bosiljskom ili drugim zacinskim biljem. Vratite u rernu na 10tak minuta. (Ako koristite sir neka ostane u rerni dok se sir ne rastopi) Prohladite nekoliko minuta prije nego isijecete. Prijatno!  Time saving, easy and super, super tasty 3 ingredients homemade gnocchi! For busy days or lazy days, for ones who loves gnocchi, for those who love simple tasty food - You are going to love this gnocchi with brown butter! You need 15 -20 minutes for whole process and only 3 ingredients! For two people you need: 3 medium to large potatoes 3 and a half heaping TBSP flour Butter How you make it: Step one: Peel and cut potatoes for easier cooking. In boiling water put potatoes and add 1 tsp salt. Potatoes will need around 10 minutes to be ready for next step. Step two: Once you take boiled potatoes off the heat, put another pot with water to be ready for boiling gnocchi. Add tsp of salt and let it come to boiling point while you are making gnocchi. Step three:: Smash potatoes the same way you smash it when making mashed potato. Make a dough by adding flour. Then roll it as shown in picture. Cut and squeeze gently in your hand to get natural shape.
Step four: Put gnocchi in boiling water. Don't put all at once, they need space in-between. As soon as they come to surface they are cooked. That will take minute or two. Step five: As soon as you put gnocchi in a water, melt the butter in shallow pot. Let it become gold - brown. That will bring special taste to this meal. Step six: Those gnocchi which come on the surface are ready to be transferred to the brown butter. And then you just need one more minute! Shake the pot to prevent gnocchi from burning and after one minute of cooking in a butter it's done! Serve with fresh salad. My kids like to grind some hard cheese on top.  Domace njoke sa samo 3 sastojka Meni su njoke super! Prave se jednostavno i brzo a super su ukusne. Ako volite njoke preporucujem da probate ovaj recept. Samo tri sastojka i 15 - 20 minuta za kompletnu pripremu. Za dvije osobe vam je potrebno: 3 srednja do velika krompira 3 i pol vrhom pune kasike brasna puter Priprema: Korak 1: Ogulite i isijecite krompir. Isjecen ce se brze skuhati. Kuhajte u posoljenoj vodi, Nece mu trebati vise od 10tak minuta. Korak 2: Cim skinete krompir s vatre stavite drugu serpu sa posoljenom vodom da provri. Ta ce vam voda trebati za kuhanje njoka. Korak 3: Skuhani krompir izgnjecite kao da pravite pire. Istresite krompir na pobrasnjenu povrsinu. Dodajite brasno i dobit cete tijesto koje trebate razvaljati u dva duga valjka debljine 2 - 2,5 cm. Isijecite na duzinu od 2 - 3 cm. Svaki komad stisnite njezno u dlanu kako biste dobili ljepsi oblik. Korak 4: Ubacite njoke u zavrelu slanu vodu. Kuhane su cim se popenju na povrsinu. To ce biti brzo, minut ili dva. Korak 5: Cim njoke spremite za kuhanje stavite puter u tavu. On treba da poprimi zlatno smedju boju. To je vazan korak koji ce ovom jelu dati poseban okus. Neka se puter topi i grije dok se njoke kuhaju. Korak 6: Njoke koje su na povrsini brzo prebacujte na puter. U medjuvremenu cete ubacivati i druge na kuhanje. To se radi brzo i sve skupa nece trajati duze od nekoliko minuta. Ovisno o velikicine serpe, ali ovu kolicinu njoka cete skuhati u dvije ture. Kad ste njoke prebacili na puter, energicno tresite tavu kako biste sprijecili da zagore i kako bi se kretale po tavi i tako porumenile sa svih strana. Servirajte uz svjezu salatu ili naribani sir. Ili oboje :)   Oh Sunday! Day to stay in bead longer. Enjoy with the family, cook some easy – peasy, but delicious recipes.....right?! These donuts you can have for breaky, or evening gathering with friends, or whenever you need fluffy, pillow soft pastry on your table! Let me introduce you with most easiest, fluffiest, most delicious baked donuts. Preparation time: 2 minutes Cooking time: 20 – 22 minutes 12 donuts ONLY 3 main ingredients plus salt and baking powder What You need: 1 large egg (room temperature) 1 cup (300 ml) milk 1 cup (300 ml) flour Salt and 1 ½ tsp baking powder In medium bowl first whisk egg, add milk and combine, and in the end put inside flour, salt and baking powder. Poor into cupcake cups. I used silicon cupcake cups and I lightly buttered each one of them. Bake in preheated oven on 180 C for 20 – 22 minutes. DO NOT open oven door while baking. Let it cool for few minutes before you take it out of the cups.  Uštipci sa samo 3 osnovna sastojka Obecala sam vam ustipke za koje ce vam biti potrebna samo 3 osnovna sastojka (plus so i prasak za pecivo). Idealni za dorucak ili vecernja druzenja s prijateljima, kada na stolu trebate mekano, izdasno pecivo. Onda je to to! Mekani popup jastucica i vrlo ukusni. I najbolje od svega, spremit cete ih u nekoliko poteza. Osim soli i praska za pecivo, potrebno vam je jos samo: 1 veliko jaje (sobna temperatura) 1 solja mlijeka (300 ml) 1 solja brasna (300 ml) Najprije umutite jaje. Dodajte mu mlijeko, pa onda postepeno dodajite brasno u koje ste stavili prasak i so. Dobit cete smjesu gustoce smjese za palacinke. Ja ove ustipke pecem u silikonskim kalupima za mafine. Kalupe lagano pomastim. Ali samo s kap ulja, moze i bez toga. Silikonski kalup ce ih i bez ulja izbaciti van. Pecite u zagrijanoj rerni, na 180C 20 – 22 minute. Nemojte otvarati vrata rerne dok ih pecete. Neka se ohlade 2- 3 minute prije nego ih izvadite iz kalupa.   Who on earth doesn’t love meatballs (And does eat meat)?! How about try it in some other taste than usual? Here I Have a recipe for Vietnamese beef meatballs. If you don't try, you don't now what you are missing! So tasty that you can eat it without dipping. I love to eat this alone, without any side dish. This amount of ingredients is enough for 4 people and meal will be ready in 20 minutes! Ingredients For the meatballs: 1/2 Kg Lean ground beef 2-3 Red onions, finely chopped 1/3 Cup parsley, chopped 4 Cloves garlic, finely chopped 1 Tbs ginger peeled and finely chopped 1 & 1/2 Tbs fish sauce 1/2 Tbs honey 1 Tbs ground chilly or red paprika (optional) 2 Tbs oil For the dipping sauce: 1/4 Cup hoisin sauce (optional) 1 Tbs fish sauce 2 Tbs soy sauce 2 Tbs water 1 Chili finely chopped (optional) Instructions Put all ingredients for the meatballs in a food processor and blend until everything is mixed and minced. Oil your hands, so you can easily form small meatballs using fingers and palms. Cook in deep pan with some heated oil inside, for 10 minutes, until golden brown. Mix all the ingredients for the dipping sauce in a bowl and serve together with beef meatballs. Pour over or use as a dipping sauce.  Vijetnamski mesni kolačići Ko ne voli kolačiće od mesa?! Predlazem da ih napravite na malo drugaciji nacin. Ova kolicina navedenih namirnica dovoljna je za 4 porcije, a jelo ce biti gotovo za 20 minuta!
Vrlo su ukusne, mozete ih servirati I bez ovog Hoisin sosa. Mozete i izbaciti neke od navedenih sastojaka. Ja licno volim da ih jedem bez priloga. Ako ipak zelite prilog, posluzite ih uz rizu i svjezu salatu. Uzivajte u nadolazecem vikendu. Za mesne kolacice vam je potrebno: ½ Kg fino mljevene teletine 2 – 3 sitno sjeckana crvena luka 4 cehne bijelog luka 1/3 solje sitno sjeckanog persuna 1 kasika narendnanog svjezeg djumbira ½ kasike meda 1 + ½ kasike sosa za ribu 1 kasicica cilija ili srvene paprike (po zelji) 2 kasike ulja Za sos je potrebno: ¼ solje Hoisin sosa 2 kasike sosa za ribu 2 kasike soja sosa 2 kasike vode 1 kasika cilija (po zelji) Proces: U blenderu zajedno sjedinite sve sastojke za mesne kolacice. Nauljite dlanove kako biste ih lakse formirali. U zagrijanoj tavi I na zagrijanom ulju przite kolacice. Temperatura treba da je umjerena a oni na kraju trebaju da poprime zlatno pecenu boju.Uz povremeno okretanje, pecite ih otprilke 10 minuta. Sve sastojke za sos pomijesajte i ako zelite prespite preko kolacica ili kolacice umacite u sos. Servirajte uz rizu I svjezu salatu.  Holidays are over, but with this meal on the table, you can always have a holiday in your home. Guys, this costs a fortune in the restaurant, and believe me it is worth it! But here’s good news, you can cook it at home, and it can be pure perfection! For my English speaking followers, I will put this link where Gordon Ramsay himself explain it step by step. There is no way I can explain it better then him :) https://www.youtube.com/watch?v=5uXIPhxL5XA Beef Wellington Beef Welinghton, zastitni znak Gordona Ramzija, jednog od najpoznatijih kuhara na svijetu. U restoranima cete za ovo jelo platiti bogatstvo! Dobra vijest je da ga jednako neodoljivog mozete spremiti I kuci.
Prije svega, ukoliko ce vam biti lakse, prije nego krenete s pripremom, predlazem da pogledate I video. Evo kako Ramzi sprema ovo jelo: https://www.youtube.com/watch?v=5uXIPhxL5XA A evo sta vam je potrebno: Kilogram najboljeg bifteka u jednom komadu 2 kasike (ljutog) senfa 500 grama sampinjona 50 grama meksickih oraha (po zelji) 4 cehnice bijelog luka 500 grama lisnatog tijesta 8 -10 tankih komada suhog mesa Maslinovo ulje So, biber, majcina dusica Zumance za premaz tijesta Postupak: Utrljajte biber I so u meso I potom ga lagano preprzite u veoma zagrijanom maslinovom ulju. Po minuticu sa svake strane. Sklonite s vatre, meso premazite senfom I ostavite da stoji dok spremate nadjev s gljivama. Gljive stavite u blender, dodajte im sitno sjeckani bijeli luk, so, biber, I sitno sjeckane (ili krupnije narendane) meksicke orahe. Blendajte dok se sve ne sjedini I usitni. Na zagrijanu ali suhu tavu istresite izblendane gljive, dodajte im svjezu majcinu dusicu I przite dok voda iz gljiva ne ispari I dok nadjev ne postane suh. Potom uzmite prozirnu foliju, razmotajte dio na kojem cete sloziti Welinghton. Poredajte tanko, tanko narezano suho meso. Preko njega premazite nadjev s gljivama. Na to stavite meso I sve zarolajte. Zarolajte cvrsto, lagano stiscuci meso rukama. Ako ste ikada pravili sushi, rolajte na taj nacin. Potom zavrnite foliju sa strana kako biste sto cvrste stisnuli rolu koju ste formirali I ubacite je u frizider na 15tak minuta. Razvaljajte lisnato tijesto. Budite oprezni s njim. Nemojte ga vaditi iz frizidera prije nego vam bude potrebno. Sobna temperatura mu ne odgovara. Razvaljajte ga na velicinu koja ce vam biti dovoljna da pokrije cijeli Welinghton. Ni manje ni vise od toga. Zagrijte rernu. Izvadite Welinghton iz frizidera, odmatajte foliju I umotajte ga u lisnato tijesto. Zapakujte vase meso u lisnato sa svih strana. Ponovo zamotajte u foliju I ostavite u frizider na 5 -10 minuta. Premazite razmucenim jajetom (koristite samo zumance) I ako zelite zarezite povrsinu kao sto sam uradila ja. Pecite 35 min. na 200 stepeni I prohladite 10tak minuta prije nego izrezete. Uzivajte ljudi! |
AuthorFull time food lover, spare time - delicious & easy recipes creator Archives
February 2022
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