 Ideal dinner, or lunch for us who are dieting all their lives! And the good thing about it is it's even more tasty day after! Ingredients 20 gr dry meet (veal bacon) 1 large onion chopped 2 tablespoons butter divided 1 teaspoon olive oil 400-500 gr spinach soaked in hot water for couple of minutes and thawed 100 gr feta 100 gr ricotta cheese or some replacement 100 gr smoked cheese 5 eggs 1⁄2 cup yoghurt Salt and pepper Process On a foil lined pan, cook bacon in 180C until crisp. While bacon cooks, chop onion and shred cheese. Heat 1 tablespoon butter and 1 teaspoon oil in skillet over medium heat. Add chopped onion, and stir to coat. When onion turns glossy, add thawed spinach, and stir to mix. Heat about 5 minutes, then remove from heat to cool. Remove bacon from oven, and place on a paper-towel lined plate to drain. Stir together eggs, salt, pepper & yoghurt in a medium bowl. Add in cheese, onion/spinach mixture, and bacon. Stir thoroughly to mix. Butter a glass pie plate or quiche dish, pour mix in. Bake on 200C, 25-30 minutes, or until a knife inserted in the center comes out clean. Let rest 5 minutes before cutting & serving.  Dijetalni QuicheS niskim udjelom ugljikohidrata vrlo pogodno za one koji su na Keto dijeti ili one koji jednostavno paze na prehranu. Vrlo fina vecera ili rucak, a dobra stvar je sto je jos ukusnije dan poslije. Napravite vecu kolicinu :) Potrebno vam je: 20 gr suhog mesa 1 veca glavica luka (isjeckajte) 2 kasike putera maslinovo ulje 400-500 gr spinata ili blitve (blansirjte pa isjeckajte) 100 grama feta sira 100 grama zrnastog sira ili drugog nemasnog sira 100 gr dimljenog ili parmezana za narendati odozgo 5 jaja 1/2 solje jogurta so i biber Postupak Na manji pleh oblozen papirom za pecenje poredajte tanko isjeceno suho meso i stavite u rernu na 180C dok ne postane hrskavo. Za to vrijeme zagrijte tavu, stavite puter, isjeckani luk predinstajte. Kada dobije staklastu boju dodajte mu spinat ili blitvu, dinstajte 5 minuta, pa sklonite s vatre. U srednje veliku zdjelu umutite jaja, zrnasti sir, fetu, jogurt, so i biber. Izvadite meso i prohladite, pa ga dodajte smjesi. Na kraju sjedinite i spinat. Sve istresite u zdjelu za pecenje koju ste namastili maslinovim uljem. Ja sam stavila i malo kukuruznog brasna po povrsini zdjele, ali nije neophodno. Kada istresete tijesto zdjelu odozgo naribajte dimljeni ili parmezan. Pecite na 200C cc pola sata ili dok cackalica ili vrh noza ne izadju cisti. Sacekajte pet minuta prije sluzenja.  
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 A cook of Greek descent shared this recipe prepared by her father in their family. The food is very filling. I recommend it for family or other larger gatherings You need: For the Sauce: 800 - 900 grams of minced beef. (look for a finer less greasy piece) A larger piece of red onion 4 - 5 garlic cloves half A glass of red wine (I replaced it with water in which I put a few tablespoons of apple cider vinegar) 3 - 4 tablespoons tomato paste 1 can of tomato peel, Laurel Leaf, Ground Cloves, Allspice (optional), cinnamon Salt Béchamel sauce: 80g butter 80gr flour 1 liter of milk Nutmeg Pinch of salt A large handful of grated dry parmesan 4 eggs (use 4 egg yolks and two egg whites. You will use the remaining two later) Pasta: Originally we would need pastisio pasta - it looks like hollow spaghetti. If you find it use it, if not, take a tiny hollow pasta. Use half a pack (if your tray is bigger, use the whole pack) 2 - 3 tablespoons olive oil 2 remaining egg whites A handful of grated dry parmesan A pinch of salt How to prepare the sauce: Heat a frying pan with olive oil on a high heat. Add the meat. Simmer for at least 20 minutes. First it will release water, it needs to evaporate for the meat to start caramelizing. While the meat is frying, chop the onion and prepare the spices. Grate the cheese, prepare a baking tray. Do not be quick with the meat, it must turn brown nicely. You will notice that when the water evaporates, it will start to stick to the pan. It will add flavor, just keep simmering. When the water has completely evaporated and the meat has taken on a nice smell and color, add the red onion and garlic. Mix and then add the vinegar (or wine if you use it), then mix again. Then squeeze a few tablespoons of tomato paste and add the tomato peel. Finally season. Insert the laurel leaf, add allspice, cinnamon, ground cloves, oregano and salt. Mix, cover, reduce the temperature and let it simmer for about 40 minutes. Meanwhile, preapare the béchamel sauce. In a deep pan (pay attention to the choice of pan in which you will make bechamel because it can easily burn in lower quality ones), melt the butter over a low heat. When the butter is melted add the flour. Stir vigorously for 3-4 minutes, then remove from the heat. First add one cup of milk and mix well with a whisk to break up any lumps and combine the mass. Then add the remaining milk, mix well and return to the stove. Grate the nutmeg. I put one smaller, whole piece. Add a pinch of salt. After a few minutes it will start to change texture and become thicker. Stir constantly with a whisk so that the sauce is smooth and so that it does not stick to the pan. When you have reached the desired density, add the cheese and mix well. Remove from heat. Take 4 eggs. Separate the two egg whites from the side, and whisk 4 egg yolks and two egg whites. Add 5-6 tablespoons of ready bechamel to it, and mix well. Then pour this mass into a pan with bechamel sauce and mix well. Bechamel is now ready. Cook the pasta in salted water with a few drops of olive oil. Do not overcook it. Strain and add a little olive oil, a few tablespoons of meat sauce and mix everything well. Then lightly whisk those remaining two egg whites and add to the pasta. Now is the time to put it all together. At the bottom of the pan goes the pasta, then over it the meat sauce. Flatten with a spoon, then pour the béchamel over it. Place another handful of grated parmesan on top. Bake in a preheated oven at 180 - 190C for 45 - 50 minutes. When it is baked, leave it to cool for at least half an hour before cutting it. In the highlights on the Delicious by Arduana Instagram account, I posted a step-by-step preparation video for this recipe.  Grcka LazanjaJedna kuharica grckog porijekla podijelila je ovaj recept kojeg je u njihovoj porodoci spremao njen otac. Jelo je vrlo zasitno. Preporucujem ga za porodicna okupljanja ili druga druzenja Potrebno vam je: Sos: 800 – 900 grama fasirane junetine. (trazite finiji manje masan komad) veca glavica crvenog luka 4 – 5 cehnica bijelog luka pola case crvenog vina (ja sam ga mijenjala s vodom u koju sam stavila nekoliko kasika jabukovog sirceta) 3 - 4 kasike paradajz paste 1 konzerva paradaj pelata lovorov list, mljeveni klinčići, allspice (optional), cimet so Bešamel: 80 gr putera 80 gr brasano 1 litar mlijeka muskatni oraščić prstohvat soli velika šaka narendanog suhog parmezana 4 jaja (koristite 4 zumanca i dva bjelanca. Preostala dva cete koristiti kasnije) pasta: Orginalno bi nam trebala pastisio pasta – izgleda kao suplje spagete. Ako je nadjete koristite nju, ako ne, uzmite sitnu suplju pastu. Koristite pola pakovanja (ako vam je pleh veci, koristite cijelo) 2 - 3 kasike maslionovog ulja 2 preostala bjelanjka saka narendanog suhog parmezana prstohvat soli Kako spremiti sos: Na jakoj temperature zagrijte tavu s maslinovim uljem.Doajte meso. Dinstajte ga najmanje 20 minuta. Najprije ce pustiti vodu, ona treba da ispari da bi se meso pocelo karamelizirati. Dok se meso przi izjeckajte luk i pripremite zacine. Izrendajte sir, pripremite tepsiju za pecenje. Ne zurite s mesom, ono mora lijepo da porumeni. Primijetit cete da ce, kada voda ispari, poceti da pucketa i da se lijepi za tavu. To ce doprinijeti okusu, samo nstavite dinstati. Kada je voda potpuno isparila a meso poprimilo fini miris i boju ubacite crveni i crni luk. Izmijesajte pa dodajte sirce (ili vino ako ga koristite), pa ponovo izmijesajte. Potom ucijedite nekoliko kasika paradajz paste i dodajte paradajz pelat. Na kraju zacinite. Ubacite lovorov list, dodajte allspice, cimet, mljevene klincice, origano i so. Izmijesajte, poklopite, smanjite temperaturu i pustite da krcka 40tak minuta. Za to vrijeme spremite bešamel. U duboku šerpu (pazite na izbor šerpe u kojoj cete praviti besamel jer u nekvalitetnijim moze lako prigoriti), na laganoj vatri rastopite puter. Kada je puter otopljen dodajte brasno. Mijesajte energicno 3 – 4 minute pa sklonite s vatre. Najprije dodajte jednu casu mlijeka pa dobro izmijesajte mutilicom da razbijete sve grudvice i sjedinite masu. Potom dodajte preostalo mlijeko, dobro izmijesajte pa vratite na sporet. Izrendajte muskatni orascic. Jas am stavila jedan manji, cijeli. Dodajte prstohvat soli. Nakon nekoliko minuta ce poceti da mijenja teksturu i postaje gusce. Neprestano mijesajte mutilicom kako bi sos bio glatak I kako ne bi prionuo za serpu. Kada ste postigli zeljenu gustocu, dodajte sir i dobro izmijesajte. Sklonite s vatre. Uzmite 4 jaja. Dva bjelanca odvojite sa strane, a 4 zumanca i dva bjelanca umutite. U to dodajte 5 – 6 kasika pripremljenog besamela, pa dobro izmijesajte. Potom tu masu saspite u serpu s besamel sosom i dobro izmijesajte. Besamel je spreman. Tjesteninu skuhajte u posoljenoj vodi s nekoliko kapi maslinovog ulja. Nemojte je prekuhati. Procijedite pa dodajte malo maslinovog ulja, nekoliko kasika sosa s mesom i sve dobro izmijesajte. Potom lagano umutiti ona preostala dva bjelanca i dodajte u tjesteninu. Sada je vrijeme da sve slozite zajedno. Na dno pleha ide tjestenina, preko stavite sos s mesom. Izravnajte kasikom, pa preko izlijte bešamel. Po vrhu stavite jos jednu saku izrendanog parmezana. Pecite u zagrijanoj rerni na 180 – 190C, 45 – 50 minuta. Kada je pecena ostavite je makar pola sata da se ohladi prije nego je izrezete. U naglascima na IG nalogu Delicious by Arduana imate video pripreme korak po korak.    I will just say it’s worth every calorie! You will need: Chicken breast (cut into cubes) For the batter: 6 Tbsp cornstarch 6 Tbsp plain flour 9 Tbsp water 1 Egg Salt, pepper, chili powder (1/2) tsp each Mix it all together to make smooth, lumps free batter For spicy coating: 6 Tbsp cornstarch 9 Tbsp plain flour 1 tsp chilly powder 1,5 tsp onion powder 1,5 tsp garlic powder ½ tsp paprika powder Salt, pepper Mix it all together For the sauce ½ cup Mayonnaise, 1/3 cup sweet chilly sauce Few Tbps sriracha (chilli suuce) Mix it all together Using tongs of fork, dip the chicken into the batter, followed by the spicy coating and set aside on the clean plate. Heat oil on medium heat, and deep fry chicken in several batches for 7-10 minutes until crispy and golden. Drain on a plate lined with kitchen towel. Mix up all the sauce ingredients and coat the chicken with it. Serve with shredded lettuce.
 Dynamite piletina Vrijedi svake kalorije! Potrebno vam je: Pileca prsa (izrezite na kockice) Za poh tijeso: 6 kasika kukuruznog skroba (ili kukuruznog brasna) 6 kasika obicnog brasna 9 kasika vode 1 jaje so, biber, chilli puder (svega po pola kasicice) Sve dobro izmijesajte dok ne dobijete glastko tijesto bez grudica Za gornji sloj: 6 kasika kukuruznog skroba 9 kasika obicnog brasna 1 kasicica chilli pudera 1,5 kasicica luka u prahu 1,5 kasicica bijelog luka u prahu ½ kasike aleve paprika so, biber Izmijesajte Za sos: ½ solje majoneze 1/3 solje sweet chilli sosa nekoliko kasicica Srirache izmijesajte Koristeci kuhinjska pomagala ili obicnu viljusku prebacite piletinu u poh tijesto, dobro uvaljajte, pa dio po dio prebacujte u drugu – suhu smjesu (za gornji sloj) i uvaljajte. U medjuvremenu na srednje jakoj vatri zagrijte ulje. Prebacujte piletinu u duboko ulje I przite u nekoliko tura, da svaki komad ima prostora za fino przenje. Przite 7 – 10 minuta (ovisno o velicini komada), dok ne porumeni i bude fino hrskavo. Izvadite na papirni ubrus, a potom prebacite u sos. Posluzite uz listove zelene salate.   Very tasty and soft! They require proper technique to be baked! The process may be complicated for you the first time around, but don't give up. They are worth every second! Ingredients for 7-8 pieces: 500 grams of flour (sifted) 2 bags of 7 grams of dried yeast ½ glasses of lukewarm water 1 Tablespoon of sugar 2 Teaspoons salt 170 grams of water 180 grams of liquid yogurt A spoonful of oil Butter Procedure: Pour the yeast into a glass, pour over half a cup of lukewarm water and add a tablespoon of sugar. Do not mix, just set aside for 5 minutes for the yeast to activate. Sugar helps with that. Sift the flour, remove 4 tablespoons of that flour into a separate bowl. Add salt to a larger portion of flour and mix. Pour in the water with the yeast, 170 grams of lukewarm water and yogurt and start stirring. Start from the middle, first gently making circular motions, then more energetically until you have a fine, smooth dough. Then gradually, one by one tablespoon, add the flour you have set aside. Only add the next spoon when you have nicely incorporated the previous one. Use your fingers more, trying to be as gentle with the dough as possible. You should eventually get a semi-solid ball. A little softer than dough for a pie. Put one tablespoon of oil on the palm of your hand, grab the dough and form a round shape (ball) with your hands. Leave it inside a bowl covered with cotton cloth for an hour. After that, transfer the dough to a floured surface and gently, using your fingers, not applying too much pressure, shape the dough into a roller. Cut it into 7 - 8 equal pieces. Shape these pieces into balls, gently pulling the ends inwards and using palms of your hand to form the edges. Cover the formed dough balls with a cotton cloth and allow the dough to rest for 10 minutes. After that, using a rolling pin, flatten the dough balls as much as its possible without applying extra effort and pressure. Do this with each dough ball, then cover again with a cotton cloth for 2 minutes. The dough will then be ready for further stretching. Use the rolling pin to flatten/stretch slight more, to the size of your non-stick pan, then cover again for 2 minutes until the pan is well heated. Do not use oil. The bread is baked on a hot, dry pan. After 30 seconds, flip over to the other side. When you have baked for another 30 seconds, flip it back (return) to the initial side. In a few seconds they will start to puff up. Allow them to inflate all the way, then roll over to the other side once more. When removed from the pan, coat with butter. P.S. After the first one, the pan will probably be too hot. Be careful not to burn them. Reduce heat as needed.  PogačicePreukusne i premekane. Zahtijevaju tehniku. Mozda će vam proces biti kompliciran prvog puta, ali ne odustajte. Vrijede svake izdvojene sekunde. Sastojci za 7-8 pogačica: 500 grama brašna (prosijano) 2 kesice po 7 gr suhe germe ½ čaše mlake vode 1 kašika šećera 2 kašičice soli 170 grama vode 180 grama tečnog jogurta Kašika ulja Puter Postupak: Saspite germu u čašu, prelijte s pola šolje mlake vode i dodajte kašiku šećera. Nemojte miješati, samo ostavite sa strane cc 5 minuta da se kvasac aktivira. Šećer mu u tome pomaže. Prosijte brašno, odvadite 4 kašike od tog brašna u posebnu zdjelicu. U veću količinu brasna stavite so pa izmiješajte. Ulijte vodu s kvascem, 170 grama mlake vode i jogurt pa počnite miješati. Krenite od sredine, najprije lagano praveći kružne pokrete, zatim energičnije sve dok ne dobijete fino, glatko tijesto. Potom postepeno, kašiku po kašiku dodajite ono brašno koje ste ostavili sa strane. Narednu kašiku dodajte tek kada ste lijepo inkoroporirali prethodno. Ne nakuhavajte tijesto, više koristite prste nastojeći prema tijestu biti što nježniji. Na kraju biste trebali dobiti polu – čvrstu loptu. Malo mekšu nego tijesto za pitu. Na dlan stavite jednu kašiku ulja pa i njega umasirajte u tijesto, oblikujući loptu. Ostavite u zdjeli pokrivenoj pamučnom krpom na sat vremena. Nakon toga, prebacite tijesto na pobrašnjenu površinu i nježno, prstima, ne prevaći preveliki pritisak, oblikujte tijesto u valjak. Isijecite ga na 7 – 8 jednakih kolačića (komada). Te komade oblikujte u loptice, lagano vukući krajeve ka unutra i dlanovima oblikujuci rubove. Loptice pokrijte pamučnom krpom i ostavite 10 minuta da tijesto odmori. Nakon toga, oklagijom razvijte onoliko koliko se da razviti bez dodadnog napora i pritiska. Uradite to sa svakom kuglicom, pa ponovo pokrijte na 2 minute. Tijesto ce onda biti spremno za dodatno razlačenje. Razvaljajte još malo, na veličinu vaše neprijanjajuće tave, pa opet pokrijte na 2 minute dok dobro ne zagrijete tavu. Ne koristite ulje. Pogačice se peku na vreloj, suhoj tavi. Nakon 30 sekundi prevrnite na drugu stranu. Kada ste 30 sekundi pekli na drugoj, vratite ju na početnu. Za nekoliko sekundi će početi da se pušu. Dozvolite da se napušu do kraja, pa još jednom prevrnite na drugu stranu. Kada izvadite iz tave, premažite puterom. P.S. Nakon prve, tava će vjerovatno biti prevruća. Pazite da ne zagore. Smanjite vatru po potrebi.    Beetroot not only gives an interesting color, but also a special aroma to this recipe. Don't overdo it though. Excessive amount of beetroot can have a bad effect on the texture and increase the dough humidity, which the gnocchi do not like. Use three smaller beetroots on three medium sized potatoes. That would also be your amount for 3-servings. Cook the potatoes in their crust so they soak in as little water as possible. Ingredients: Potato Beetroot Sage (Ideally it would be fresh but if you don't have it use dry) Butter Egg Flour Salt and pepper Olive oil Procedure: Start with beetroot. Peel the beetroot, cut into medium-sized pieces, season with salt, pepper and olive oil, wrap in foil and bake for 30 - 40 minutes. While the beetroot is baking, cook the potatoes. Grind the beetroot into tiny pieces using a blender. Crush the potatoes with a spoon, then combine with the potatoes and combine them all together. Transfer the dough to a floured surface (keeping the remaining ½ cup (or more) close by in case you need it), make a dent in the middle and place the egg, a little salt and pepper in it and combine by kneading well into one mass. Add the flour gradually. Do not overdo it and handle the dough gently until it loses stickiness and becomes more solid. You don't want to activate gluten, or get gnocchi with a lot of dough. The amount of flour depends on the type of potato, but as a rule you should not put more than 20-25% compared to the other ingredients. Divide the dough into four parts, rolling out 1 part at a time into a long rope, about 3cm wide, cutting into smaller pieces and cook in boiling, salty water. Repeat with remaining parts of dough. Melt the butter and toss the sage into the pan. They are cooked for about 1-2 minutes and as soon as they float to the surface and they are ready for butter. Transfer drained gnocchi to hot butter with sage. Fry briefly and enjoy.  Krompir & Cvekla NjokeCvekla ne daje samo zanimljivu boju, vec i posebnu aromu ovom receptu. Ipak ne pretjerujte s njom. Pretjerana količina cvekle može loše utjecati na teksturu i pojačati vlažnost tijesta, što njoke nikako ne vole. Na tri krompira srednje veličine koristite jednu manju cveklu. To bi vam ujedno bila kolicina za 3 porcije. Krompir kuhajte u kori kako bi primio sto manje vode. Sastojci: Krompir Cvekla žalfija (Idealno bi bilo svježa, no ako je nemate koristite suhu) Puter Jaje Brašno So, biber Maslinovo ulje Postupak: Počnite s cveklom. Cveklu ogulite, isijecite na srednje krupnije komade, začinite koristeći so, biber i maslinovo ulje, zamotajte u foliju i pecite cc 30 – 40 minuta. Dok se cvekla pece, skuhajte krompir. Cveklu usitnite koristeci stapni blender. Krompir zgnječite kašikom za pire, pa sastavite s cveklom i sve skupa sjedinite. Prebacite tijesto na pobrašnjenu površinu, u sredini napravite udubljenje i u njega stavite jaje, malo soli I bibera te prstima dobro sjedinite u jednu masu. Brašno dodajite postepeno. Ne pretjerujte s njim i tijestom rukujte nježno. Ne želite aktivirati gluten, niti dobiti njoke s puno tijesta. Količina brašna ovisi o vrsti krompira, ali u pravilu ne bi trebalo da stavite vise do 20-25% u odnosu na ostale sastojke. Tijesto podijelite u više manjih dijelova, razvaljajte ih u oblik oklagije, isijecite na manje komade i kuhajte u vreloj slanoj vodi. Rastopite puter i u tavu ubacite žalfiju. Kuhaju se otprilike 1-2 minute, cim isplivaju na povrsinu spremne su za puter. Ocijedjene njoke prebacite na vreo puter sa žalfijom. Kratko prepržite i uživjte.   Nutritional values of nettle are multiple. It is rich in vitamin C, carotene, vitamins B2, K. In terms of minerals, it contains: calcium, phosphorus, iron, magnesium, sodium, potassium. It cleanses and reinvigorates the body. It is advised for rheumatic diseases, arthritis, kidney stones. It repairs iron in the blood, helps with fatigue and weakness, lowers blood sugar, has an anti-inflammatory effect. It soothes and helps with chronic skin conditions, eczema and acne by restoring the skin's natural tone. And I have forgotten a lot more what it's good for. It can be found all year round, but it is most suitable and most favorable for consumption in April and May. You can do anything with it. I'll share the cream soup recipe with you. Very fine and quick to prepare. We only use nettle leaves. For 4 people you need one good handful of these leaves. Ofcourse, when handling fresh nettle, be sure to use gloves. Ingredients: Handful of nettle cc 100 grams Medium onion head (finely chopped) 3 onions (pressed) One celery stem (4- 5 cm) finely chopped 2 medium-sized potatoes (cut into cubes) 1 liter of soup stock 1 soup cube Salt & pepper A Tbsp of butter Hemp Seeds Preparation: On the butter, saute the onion (both) and celery, lightly season with salt and pepper, add the potatoes, and cover so it all sautes over low heat. Gradually add the stock, allowing the potatoes to soften. Add one soup cube. While that simmers, on another stove burner place a pot with boiling water and insert the nettle while on the side preparing another bowl with ice-cold water (I also add ice cubes). After one minute in boiling water, transfer the nettle to the bowl with ice-cold water. This will preserve its nutritional properties and its vibrant color. When the potatoes are cooked, shake the contents of the pot into a blender, add the nettle and blend well together. If necessary, season with salt and pepper. Serve with hemp seeds.  Krem supa od koprive Nutritivne vrijednosti koprive su visestruke. Bogata je vitaminom C, karotenom, vitaminima B2, K. Od minerala sadrži: kalcij, fosfor, željezo, magnezij, natrij, kalij. Čisti i oporavlja organizam. Savjetuje se kod reumatičnih oboljenja, artritisa, bubrežnih kamenaca. Popravlja željezo u krvi, pomaze kod zamora i slabosti, snizava šećer u krvi, djeluje protuupalno. Ublažava i pomaže kod kroničnih kožnih oboljenja, ekcema i akni uspostavljajući prirodni tonus kože. I sigurno sam dosta toga zaboravila. Moze se naci tokom cijele godine, ali je najpodatnija i najpovoljnija za konzumaciju u aprilu i maju. S njom mozete raditi svasta. Ja cu s vama podijeliti recept za krem supu. Veoma finu i brzu za pripremu. Koristimo samo listove koprive. Za 4 osobe vam treba jedna dobra pregrst tih listova. Prilikom rukovanja svjezom koprivom, obavezno koristite rukavice. Sastojci: Pregršt koprive cc 100 grama Srednje velika glavica crvenog luka (sitno sjeckno) 3 cehnice bijelog luka (protisnuto) jedna stabljika celera ( 4- 5 cm) sitno sjeckano 2 srednje velika krompira (isijecite na kockice) 1 litar temeljca za supu 1 kocka za supu so I biber kasika putera Priprema: Na puteru predinstajte luk (oba) i celer, lagano poslite i pobiberite, dodajte kromir, pa poklopite neka se dinsta na laganoj vatri. Postepeno dodajite temeljac dopustajuci krompiru da omeksa. Dodajte jednu kocku za supu. Dok se to dinsta na drugom kolu u vrelu ključalu vodu ubacite koprivu a pored pripremite drugu posudu sa ledeno hladno vodom. (ja ubacim I kockice leda). Nakon jedne minute u vreloj vodi koprivu prebacite u ledeno hladnu vodu. Tako cete sacuvati njena nutritivna svojstva I njenu vibrantnu boju. Kada je krompir skuhan, istresite sadrzaj te serpe u blender, dodajte koprivu i sve skupa dobro zblendajte. Ako je potrebno dodatno začinite koristeci so i biber. Posluzite s konopljinim sjemjenkama.
 Everyone loves meatballs. Why have only one recipe? You can have fun, experiment with so many different variations. For example, why not try this one. Meatballs:
½ cup water +1 tsp cornstarch (mix together) Method: Place all ingredients for meatballs in one bowl. Mix well and form meatballs by using the palms of your hands. Place them in oiled baking pan (pan should have a lid, you will use it later one) Bake on 220C for 15 minutes (without the lid), just to brown slightly while the high heat will form a layer around the meat to preserve juices inside and prevent them from falling apart. After these 15 minutes, pour in cornstarch water and glaze meat balls with half amount of prepared sauce. Lower the oven temperature down to 140C, put the lid on the baking pan and bake for 30 minutes. Then pour the rest of sweet chilly sauce on top of every metball, shake the pan slightly, and let it bake for 10 more minutes. Serve with rice and fresh salad
Slatko – ljute okruglice od mesaSvi vole mesne okruglice. Zato bi bilo steta imati samo jedan recept za njih. Toliko je razlicitih varijacija, tehnika i nacina njihove pripreme da spremanje mesnih okruglica nikada ne motra biti dosadno. Sastojci za mesne okruglice: 500 grama mljevene puretine 1 jaje ½ solje prezle 1/5 solje mlijeka (1 fildzan) 1 kasika tamnog secera 1 glavica crvenog luka (sitno sjeckano) 2-3 cehne bijelog luka (protisnuto) po jedna kasicica: soli, aleve paprika, mljevenog cumina po pola kasicice: chilli pudera i bibera Slatko – ljuti sos: ½ solje gotovog slatko – ljutog sosa ¼ solje soja sosa (vrhom pun fildzan) 1 kasika shirache Plus: ½ solje vode I 1 kasicica gustina (kukuruznog skroba) Priprema: U vecu zdjelu sjedinite sve sastojke za mesne kuglice, dobro izmijesajte pa oblikujte kuglice dlanovima. Redajte ih na pouljenu tepsiju za pecenje. Treba vam tepsija s poklopcem kojeg cete koristiti kasnije tokom pecenja. Prvih 15 minuta pecite okruglice bez poklopca. Pecite ih na 220C, trebaju lagano porumeniti a jaka vatra ce brzo formirati povrsinski sloj koji ce zadrzati sokove unutra kuglica i sprijeciti da se raspadnu. Nakon 15tak minuta u tepsiju ulijte vodu s kukuruznim skrobom, i preko kuglica kasikom ili cetkom premazite pola kolicine sosa. Poklopite tepsiju, temperature rerne smanjite na 140C i pecite 30 minuta. Potom preostalo pola sosa prelijte preko mesa. Protresite tepsjiju, vratite na pecenje jos 10 minuta. Posluzite toplo uz kuhanu rizu I svjezu salatu.   I call it that because it takes 10 minutes to prepare and the taste is not compromised. You can find dry porcini mushrooms in major markets, they are very affordable. You do not have to use porcini, you can use another type. Basically, dry mushrooms have a stronger, more prominent aroma and help to obtain depth and fullness of flavor with this quick preparation. You need: Rice, round grain for risotto 1 pack of dried (porcini) mushrooms Larger red onion Soup cube Grilled Parmesan Cup (Dry) 1 tablespoon full fat sour cream Spoonful of butter Salt, pepper, chili pepper 1/2 cup stock (if needed) Preparation: Soak the dry mushrooms in a glass of boiling water for ten minutes. Cook the risotto in salted water. Saute the red onion on butter, when softened add the water with which you soaked the mushrooms. (Pour that water out of the glass). Add the soup cube and let it simmer. Then shake out the mushrooms and gently saute. If the water has evaporated and the mushrooms still have not softened, add either half a glass of water or half a glass of stock and let it simmer a little more. Add salt, pepper and chili pepper as desired. Dump the cooked risotto inside, mix well, add grated parmesan and sour cream. And we're done! If you are serving it as a main course, add more grated parmesan, some parsley and fresh rocket to the top. Cheat RižotoZovem ga tako jer mu je za pripremu potrebno 10tak minuta, a okus nije kompromitiran. Suhe vrganje mozete naći u većim marketima, vrlo su pristupačne. Ne morate koristiti vrganje, možete i neku drugu vrstu. Uglavnom, suhe pečurke imaju jaču, istaknutiju aromu i pomažu da i kod ove brze pripreme dobijemo dubinu i punoću okusa.
Potrebno vam je: Riža, okruglo zrno za rižota 1 pakovanje suhih vrganja Veća glavica crvenog luka Kocka za supu Šolja naribanog parmezana (suhog) 1 vela kašika punomasne pavlake Kašika putera začini so, biber, ljuta paprika 1/2 čaše temeljca (po potrebi) Priprema: Suhe vrganje potopite u čašu vrelu vodu desetak minuta. Rižu skuhajte u slanoj vodi. Na puteru predinstajte crveni luk, kada omekša dodajte mu vodu kojom ste natopili vrganje. (Istresite tu vodu iz čaše). Dodajte kocku za supu i pustite da malo uvri. Potom, istresite i vrganje te lagano predinstajte. Ako je voda isparila a vrganji i dalje nisu omekšali dodajte ili pola čaše vode ili pola čaše temeljca, pa pustite da još malo krčka. Dodajte so, biber i ljutu papričicu po želji. Istresite unutra skuhanu rižu, dobro izmiješajte, dodajte naribani parmezan i pavlaku. I gotovo! Ako ga služite kao glavno jelo, na vrh dodajte još naribanog parmezana, malo peršuna i svježe rukole.  Ingredients: Chicken drumsticks, thighs (1 Kg) Sweet Chilly Sauce (1 Mug) Fresh Ginger (Piece approx. 4cm, Chopped) Garlic 2-3 Cloves (Pressed) Siracha (1 Tbsp) Soya Sauce (1/3 Mug) Lemon juice Salt, Pepper, Olive Oil You Also Need: Fresh Parsley Handful of peanuts (I use light version, baked without oil and salt) Process: Season the meat with salt and pepper. Heat the oil pan with the olive oil on the stove, and at the same time turn the oven to 190C and let it warm up. Arrange the meat in a saucepan and let it turn golden brown on one side and turn it over on the other for the same. While the meat in the pan fries, in a small bowl whisk the sweet - chilly sauce, sirachu, soya sauce, lemon juice, garlic and ginger. Mix everything well. With the resulting sauce, coat pieces of meat, place in the oven and bake for up to 30 minutes. Sprinkle with fresh chopped parsley and peanuts. Serve with cooked rice.  Brza Thai PiletinaPotrebno vam je: Pileci batak, zabatak (1 kg) Sweet chilly sos (1 šolja) Svježi djumbir (komad cc 4 cm, narendani) Bijeli luk 2-3 čehne (protisnuti) Siracha (1 kašika) Soya sos 1/3 šolje Sok pola limuna So, biber, maslinovo ulje Još vam je potrebno: Svježi peršun Jedna šaka kikirikija (ja koristim dijetani, pečeni bez ulja i soli) Priprema: Meso posolite i pobiberite. Tepsiju s malisnovim uljem zagrijte na kolu, a u isto vrijeme upalite rerun na 190C neka se i ona zagrije. Meso poredajte u tepsiju i pustite da zarumeni s jedne, pa ga okrenite I s druge strane. Dok se meso na kolu u tepsiji prži, u manju zdjelu uspite sweet – chilly sos, sirachu, soya sos, sok pola limuna, bijeli luk i izrendani djumbir. Sve dobro izmijesajte. Dobijenim sosom premažite komade mesa, ubacite u rernu i pecite do 30 minuta. Pospite usitnjenim svježim peršunom i kikirikijem. Poslužite uz kuhanu rižu.   I brought this recipe from Warsaw, Poland, where it is served as part of a national cuisine offering. The caramelized apple softens the aggressive taste of the liver, and the caramelized onion completes the taste of this interesting dish. Try it! Ingredients: Liver (chicken or veal) Apple (sour) Onion (larger head (cut into pieces)) A spoonful of sugar 3 tablespoons butter Salt & pepper Preparation: First of all, if you want to further alleviate the harsh taste of the liver, then soak it in a little water with a teaspoon of baking soda before frying. Then rinse, drain and transfer to a towel and dry. Preheat the oven to 190C. Melt 1 tablespoon of butter in a pan, then caramelize the onion over low heat. Let it saute gently until it turns brownish. Transfer the onion to a baking pan (with a lid). Put 1 tablespoon of butter in the same pan where you sauted the onions and line the apples. When they turn brownish, add a tablespoon of sugar and shake the pan lightly, so that the melted sugar spreads all over the apple pieces. Dump them all onto one large plate. Put 1 tablespoon of butter in the same pan again, then add the liver. If using veal, cut it into slices. You don't have to cut the chicken. Season with salt and pepper. Fry for two minutes on each side. Stack the liver on top of the onion and line up the apples over. Bake for about 20 - 25 minutes (depending on oven strength).  Džigerica s jabukama Ovaj sam recept donijela iz Varsave gdje ga sluze kao dio ponude nacionalne kuhinje. Karamelizirana jabuka ublazava agresivnu notu džigerice, a karamelizirani luk upotpunjuje okus ovog zanimljivog jela. Probajte! Potrebno vam je: Džigerica (pileca ili teleća) Jabuka (kisela) Luk (veća glavica (isijecite ga na ploške) Kašika šećera 3 kašike putera So i biber Priprema: Prije svega, ako želite dodatno ublažiti žestinu okusa džigerice, onda je prije prženja potopite u malo vode sa kašičicom sode bikarbone. Potopom isperite, ocijedite I prebacite na ubrus I posušite. Rernu zagrijte na 190C. U tavi rastopite 1 kašiku putera, pa na laganoj vatri karamelizirajte luk. Neka se dinsta lagano dok ne poprimi rumenu boju. Prebacite luk u posudu za pečenje (neka bude s poklopcem). U istu tavu, u kojoj ste dinstali luk, stavite 1 kašiku putera I poredajte jabuke. Kada porumene dodajte kašiku šećera i lagano protresite tavu, na način da rastopljeni šećer obgrize sve komade jabuke. Istresite ih na jedan tanjir. Ponovo u istu tavu stavite 1 kašiku putera, pa dodajte džigericu. Ako koristite teleću isijecite je na ploške. Pileću ne morate rezati. Posolite i pobiberite. Pepržite po dvije minute sa obje strane. Džigericu složite na luk, a jabuke poredajte preko. Pecite oko 20 – 25 minuta (ovisno o jačini rerne).  |
AuthorFull time food lover, spare time - delicious & easy recipes creator Archives
February 2022
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