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Feature recipes will be posted here mid month to allow subscribers first access to the information. However, having an online/digital version is convenient for the modern cook, so be sure to check back here to access your current monthly recipe via tablet or mobile phone while you cook! • June 2016 • April 2016 • March 2016 • February 2016 • January 2016 • December 2015 • November 2015 • October 2015 • September 2015 • August 2015 • July 2015 • June 2015 • May 2015 • April 2015 • March 2015 • February 2015 • January 2015 • December 2014 • November 2014 • October 2014 • September 2014 • August 2014 • June 2014 • May 2014 • April 2014 • March 2014 • February 2014 • January 2014 • December 2013 • November 2013 • October 2013 • September 2013 • August 2013 • July 2013 • June 2013 • May 2013 • April 2013 • March 2013 • February 2013 • January 2013 • December 2012 • November 2012 June Recipe 2016: Potatoes Cooked in Duck Fat - 1 ½ pounds Yukon Gold potatoes - 3 tablespoons rendered duck fat - ½ cup packed curly parsley leaves - 2 garlic cloves Peel potatoes, then cut into 1/4-inch-thick slices. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry. Heat fat in a 12-inch nonstick skillet over medium heat until melted. Cook potatoes with ¾ teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes. Meanwhile, finely chop parsley and garlic together. Gently stir parsley mixture into cooked potatoes & serve immediately ••• April Recipe 2016: Spring Pasta - 1/2 bag Al Dente Pasta - 3 ox. goat cheese - 1 big bunch of fresh asparagus - 1/3 cup olive oil - zest and juice of one lemon - 1 tbsp. kosher salt for pasta water Crumble the goat cheese into a serving bowl, add olive oil & lemon zest . In the meantime, bring a large pot of salted water to a boil. Add cut asparagus to the boiling water, cover & bring back to a boil. Add pasta & after 3 minutes, check to see if pasta is done. Before draining, ladle about 1/4 cup of cooking water into the bowl with the goat cheese, stir to make the sauce. Drain the pasta & asparagus immediately add it to the bowl & toss with the goat cheese mixture. Add the lemon juice, salt and pepper to taste. Garnish with chopped fresh mint. ••• March Recipe 2016: Sun-dried Tomato Cream Sauce - 3 cloves of garlic, minced - 3/4 cup chicken broth - 3/4 cup dried tomatoes, chopped - 1 Tbsp. ORO tomato paste - 1/4 teaspoon dried basil - Salt & freshy ground black pepper - 2 Tbsp. butter flour - 3/4 cup nutpods, plain - 1 clove garlic, minced dried oregano red pepper flakes - 2 handfuls baby spinach Cook pasta according to package instructions while you make the sauce. Melt butter in a large skillet over medium heat. Add garlic stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in broth until incorporated, about 2 minutes. Stir in the nutpods, sun dried tomatoes, tomato paste garlic, oregano, basil & red pepper flakes until slightly thickened, about 1 minute. Season with salt & pepper. Stir in pasta and fold in the spinach until well combined and the spinach has wilted. Serve immediately. ••• February Recipe 2016: Red Lentil Daal - 4 cups water - 1 cup red lentils - 20 g seasoning (¼ of the pouch) - ¼ cup vegetable oil - 1 tsp fresh ginger, grated - ½ yellow onion, diced - 4 cloves fresh minced garlic - 1 large tomato, diced In a medium sized sauce pan, combine the water, lentils & seasoning. Bring to a boil and cook, stirring occasionally, for about 20 minutes. In a separate pan over medium heat, combine the oil, ginger, onion, garlic & tomatoes. Cook for 3–4 minutes, until slightly brown. Once lentils are cooked, stir in ginger, onion, garlic and tomatoes. Reduce heat to medium low heat for 5–10 minutes or until texture becomes slightly thick – like a gravy. Serve with steamed basmati rice. Spice Level: Mild If you would like to make it spicier, add some fresh chilies or cayenne pepper when preparing. ••• January Recipe 2016: Roasted Roots - 4 small whole red onions peeled and cut in four - 4 carrots, peeled & thickly sliced on the diagonal - 2 parsnips, peeled & thickly sliced on the diagonal - 1 kg butternut squash skinned, seeded and cut into 2” pieces - ¼ cup olive oil - ½ cup feta cheese, crumbled - 8 dates – pitted & cut into four - ¼ cup pomegranate molasses - 3 tbsp. toasted, chopped pistachios - ¼ cup fresh chopped cilantro - salt and freshly cracked black pepper to taste Preheat oven to 375 degrees. Put the prepared carrots, parsnips, onion & squash in a roasting pan. Add oil, season with salt & pepper- toss to evenly coat the vegetables. Roast 30 minutes or until the veggies are fork tender. Remove from the oven, transfer to a large serving bowl. Sprinkle on chopped dates & the feta. Drizzle with pomegranate molasses & a drizzle of olive oil. Garnish with pistachios & cilantro. Serve warm or at room temperature. ••• December Recipe: Black Sesame Tuna - 3 x 6 oz. tuna steaks 1” thick - Salt & freshly ground pepper to taste - 4 tbsp. black sesame seeds - 1 tbsp. olive oil Generously season each tuna steak with salt & pepper. Generously crust the outside of each steak with black sesame seeds. Heat a non-stick skillet over high heat, add olive oil & heat for 30 seconds. Arrange the tuna steaks in the pan without crowding , for about 20 seconds per side, to sear the outside while keeping the inside very rare. Remove from heat & transfer the to a plate. Cool briefly, cover & refrigerate at least 2 hours or up to 8 hours. The tuna is supposed to be very rare, cooking it longer will make it difficult to slice. Wasabi Horseradish Aioli - 1 cup of mayonnaise - 1 tbsp. rice-wine vinegar - 1 tbsp. wasabi horseradish 2 tsp.fresh lemon juice - 2 tsp. sour cream Salt & pepper to taste In a bowl whisk together all ingredients into a smooth sauce. Cover the bowl with plastic wrap and chill at least one hour before serving. Serve the sliced tuna, drizzled with the aioli. ••• November Recipe: Fig & Manchego Stuffed Chicken Breasts - 4 boneless, skinless chicken breast halves - 1 ½ tbsp. olive oil - 4 tbsp. Brickstone Peppery Mission Fig Cheese Pleaser - 6 ounces shredded Manchego cheese - 1 clove minced garlic - 1/3 c. tawny port - ½ c. chicken stock - 1 tsp. Dijon mustard - ½ c. heavy cream With a sharp knife, butterfly chicken so that each breast opens like a book. Set each piece of chicken on a sheet of plastic wrap. Cover with another sheet of plastic wrap – using a meat pounder, pound each breast to a ¼” thickness. Remove plastic & spread 1 tbsp. of jam in the middle of each chicken breast. Sprinkle with 1 ½ oz cheese. Roll each breast lengthwise and secure with twine. Season chicken with salt & pepper. Heat olive oil over medium-high heat in a large sauté pan. When oil is shimmering, add chicken & cook , turning occasionally, until browned on all sides & internal temperature of 155°F. Transfer to a plate & tent with foil. Reduce heat to medium & add garlic. Cook, stirring, until fragrant. Add port & bring to a boil, scraping up browned bits. Simmer for 3 min., whisk in stock, mustard & cream. Cook to reduce until slightly thickened. Remove twine from chicken & return to pan. Toss in the sauce to coat. Serve immediately. ••• October Recipe: Chinese 5 Spice Noodles with Broccoli - ½ lbs cellophane noodles - 2 tbsp. soy sauce - 1 tbsp. sesame oil - 2 tsp. chili paste - 4 cloves garlic, minced - 1 tsp. fresh ginger, minced - 2 tsp. five-spice powder - 1 tbsp. vegetable oil - ½ c. onion, chopped - ¾ c. vegetable broth - 1 large bunch broccoli florets - 1 c. shredded carrots - 1 c. shredded green cabbage - 3 green onions, chopped Bring a large pot of water to a boil. Cook noodles for about 30 seconds. Drain & rinse under cold water. Let drain. Mix soy sauce, sesame oil, chili paste, ginger & five-spice powder in small bowl. In a large sauté pan over high heat, add the oil & onion. Cook, stirring often until translucent. Add garlic & cook for another minute. Add broccoli, carrots, cabbage, broth & sauce mixture. Cook for about 5 minutes until the broccoli is tender. Add green onions & noodles. Stir well & cook until the noodles are coated in sauce. Season with salt and pepper to taste. Serve immediately. ••• September Recipe: Sirop de Liège Apple Tart - 250g flour - 125g butter + more for greasing - 1 pinch of salt - 4 Golden Delicious apples - 2 tbsp. Sirop de Liège - 2 tbsp. brown sugar For the pastry: in a bowl, mix flour, salt & cut up cold butter. Moisten with a few drops of cold water to create a smooth dough, cover with plastic wrap and refrigerate for an hour. Preheat the oven to 375 degrees F. On a lightly floured surface, roll out the pastry and transfer to a buttered tart pan. Cover the pastry with parchment paper, fill with dry beans & “blind” bake for 15 min. Peel, core and slice the apples into eight pieces. Fill the par-baked tart shell with the apples and brush them with the Sirop de Liège, watered down with 1 tsp. of water. Then sprinkle brown sugar on top. Bake in a pre-heated oven for about 25 min. Let the tart cool down before serving with a scoop of vanilla ice cream. ••• August Recipe: Black Chocolate Cake - 1 ¾ c. all-purpose flour - 2 c. white sugar - ¾ c. black cocoa powder - 2 tsp. baking soda - 1 tsp. baking powder - 1 tsp. salt - 2 eggs beaten - 1 tsp. vanilla extract/paste - 1 c. buttermilk - ½ c. vegetable oil - 1 c. strong brewed cold coffee Preheat oven to 350 degrees. Grease & flour two 9 inch round cake pans or one 9×13 inch pan. In large bowl combine flour, sugar, cocoa, baking soda, baking powder & salt. Add eggs, coffee, buttermilk, oil & vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. Bake at 350 for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, remove from pans & finish cooling on a wire rack. Fill and/or frost as desired. ••• July Recipe: Scotch Quail Eggs - 12 quail eggs 1 lb. ground pork 2 tsp. dried sage 2 tsp. dried thyme 1 tsp. chili flakes salt & pepper 2 tbsp. plain flour 1 medium egg, beaten 2 cups fine breadcrumbs 1 tbsp. grapeseed oil Pre-heat oven to 400 degrees F. Place the pork in a bowl with spices and mix together. Divide the meat into 12 equal portions. Take a piece of the pork mixture & flatten it in the palm of your hand. Place one of the quail eggs in the center, stretch the pork mixture around to cover the egg completely, then roll between your hands to make an even-shaped ball. Repeat with remaining eggs & pork mixture to make 12 balls. Place flour, beaten egg & breadcrumbs in 3 separate bowls. Dip each Scotch egg first in flour to lightly coat, then in beaten egg & finally in breadcrumbs. Repeat with remaining eggs & place on a plate until ready to cook. Bake for 20-25 minutes until golden & pork is thoroughly cooked. Serve warm or cold with your favourite mustard on the side. ••• June Recipe: Marmalade Cake - ½ lb. soft unsalted butter ⅓ c. sugar ⅓ c. light brown sugar ⅔ c. Dundee Vintage Orange Marmalade 1 ½ cups all-purpose flour ½ tsp. baking soda 1 teaspoon baking powder 4 large eggs Zest and juice of 1 orange Preheat the oven to 350°F. Butter an 8” square baking dish. Put ¼ c. marmalade & juice of ½ orange into a small pan-set aside to make a glaze. With a hand mixer, cream butter & both sugars, mix in the marmalade followed by the dry ingredients, the eggs & then finally the orange zest & juice. Put in the oven & bake for about 40 minutes until cake tester comes out clean. Remove from the oven & leave in the dish. Warm the glaze mixture in the pan until melted together, then paint the top of the cake. Use a large spoon to serve it warm with freshly whipped cream. ••• May Recipe: Prawn Saganaki - 1 tbsp. olive oil - 1 red onion, halved, thinly sliced - 2 tbsp. tomato paste - 3 garlic cloves, thinly sliced - ½ c. white wine - ½ c. Greek feta, crumbled - 2 tbsp. chopped flat leaf parsley - Crusty bread, to serve 1 jar of Papayiannides Tomato & Olive & Ouzo Sauce - 1 ½ lbs. prawns, peeled & deveined – tail on Preheat oven to 400 degrees. In a large frying pan over medium heat, sauté the onion, stirring, until soft. Add the garlic & cook, stirring, for 1 minute. Add the tomato paste & cook, stirring, for 1 minute. Add the wine & simmer until reduced by about half. Add the tomato sauce & simmer for 10 minutes or until the mixture is thick. Spread the tomato mixture over the base of a 6-cup oven proof dish. Top with the prawns & feta. Bake for 10 minutes or until cooked through. Divide among serving dishes. Top with parsley and serve with fresh bread. Serves 4 as an appetizer. ••• April Recipe: Lamb Meatball & Date Skewers - 3 tbsp. canola oil - ¼ tsp. cayenne pepper - 4 cloves minced garlic - 1 lb. ground lamb - ¾ c. freshly chopped Italian parsley - 1 ½ tsp. paprika - 2 tbsp. freshly chopped mint - 1 tsp. kosher salt - ¼ tsp. cracked black pepper - 3 tbsp. carob molasses - 12 pitted fresh dates cut in ½ lengthwise - 3 c. diced onion Heat a large sauté pan over medium heat. Add the oil & onion & garlic cook until onion is transparent. Remove the pan from the heat & let cool to room temperature. In a large bowl, combine the onion mixture with lamb, parsley, mint, paprika, cayenne, salt & pepper. Mix well with your hands to combine all the ingredients thoroughly Scoop 2 tbsp. of the meat mixture, roll it into a ball & put it on a baking sheet. Bake the meatballs in a 400 degree oven until brown & internal temperature is 155 degrees. To serve, drizzle the meatballs with carob molasses. Run a toothpick or a small skewer through the center of each date half & then through the center of each meatball. Serve on a platter warm or at room temperature. ••• March Recipe: Asparagus, Black Lentil & Potato Salad - 2 ½ cups cooked black lentils - 3 ½ cups of new potatoes, cut in half - 1 bunch asparagus, chopped - ½ medium red onion, diced - 1 tbsp. olive oil, divided - 1 handful minced fresh dill Dijon Dressing: - 2 tbsp. grainy Dijon mustard - 2 tbsp. smooth Dijon mustard - 4 tbsp. extra virgin olive oil - 1 tbsp. maple syrup - 4 tbsp. fresh lemon juice - a pinch of sea salt Preheat oven to 425F. Place potatoes on 1 baking sheet, drizzle with ½ tbsp.oil. Toss to coat, sprinkle with salt & pepper. Roast for 15 minutes. Place red onion & asparagus on another baking sheet-drizzle with ½ tbsp. oil. Flip potatoes & return to the oven with onion & asparagus for 12-15 minutes. Potatoes should be golden & asparagus tender. Add the veggies to the lentils & gently toss to combine. For the dressing whisk all of the ingredients together. Generously dress the veggies & lentils – toss to combine. Season with salt, pepper & dill. ••• February Recipe: Fried Cauliflower with Black Garlic Aioli For the Aioli: - 6 cloves of black garlic - 2 egg yolks at room temperature, beaten - ½ cup canola oil - ½ cup olive oil - 1 tbsp. fresh lemon juice - Sea salt to taste Mash the cloves of black garlic into a paste in a deep bowl & add the beaten egg yolks & salt, whisk it all together. Add the oil to garlic /egg mix very slowly – a few drops at a time & whisk. As the aioli begins to thicken, add the remaining oil & lemon juice in a slow stream while you whisk continually. When it has reached the desired consistency, refrigerate until use. For the Cauliflower: - 1 small cauliflower, cut into florets - 1 ½ cups club soda - 2 cups all-purpose flour - Salt for sprinkling Steam cauliflower florets until tender. In a deep bowl, whisk flour with the soda & a big pinch of salt until smooth, dip cooked cauliflower florets in the batter & carefully place them one at a time in a deep-fryer, preheated to 350 degrees, cook until golden brown. Remove with a slotted spoon, drain, re-season & serve with aioli. ••• January Recipe: Honey Harissa Hot Wings - Vegetable oil, for frying - ¾ cup all-purpose flour - ¼ cup cornstarch - Salt & pepper - 24 chicken drumettes - One 2-inch piece of fresh ginger, peeled - ½ cup honey - 1 tbsp. plus 2 tsps. harissa - 1 tbsp. fresh lime juice - 1 tbsp. chopped cilantro In a large pot, heat 2 inches of oil to 350° over moderately high heat. In a re-sealable plastic bag, combine flour & cornstarch-season with salt & pepper. Add wings to the bag & shake to coat. Transfer wings to a strainer set over a bowl; shake to remove any excess flour. Fry wings, in batches if necessary, until golden & crisp, about 12 min. Drain on paper towels. Grate the ginger into a fine mesh strainer set over a bowl; press on the ginger to extract the juice. In a large bowl, whisk 1 ½ tsps. of the ginger juice with honey, harissa, lime juice, 2 tsps. of cilantro, salt & pepper. Add wings to the honey–harissa sauce & toss to coat. Transfer to a platter, sprinkle with remaining cilantro & serve. ••• December Recipe: Thai Inspired Chicken Salad - 1 small tin, pineapple tidbits - 1/3 c. roasted peanut oil - 1/3 c. fresh lime juice PB2 powder - 2 tsp. finely grated ginger root - 2 tsp. soy sauce - 1 tsp. crushed red pepper flakes - 3 cloves of garlic, peeled - Leftover roasted chicken - 1 small cucumber, diced - 3 green onions, thinly sliced - 3 Tbsp. fresh cilantro - 1 bag baby spinach leaves - ¼ c. roasted peanuts Drain pineapple, reserving ¼ c juice. Combine reserved juice, oil, lime juice, PB2, ginger root, soy sauce, red pepper & garlic in a blender. Cover and process until smooth. Pour into a large bowl. Shred the chicken & add to dressing. Add cucumber, onions, pineapple & cilantro. Toss to mix well. Arrange spinach leaves on individual serving plates & top with a mound of chicken salad. Sprinkle with chopped peanuts. ••• November Recipe: Classic Cheese Fondue Swiss cheese, grated - ½ lb. Gruyere cheese, grated 3 Tablespoons all-purpose flour - 1 teaspoon ground nutmeg ½ teaspoon ground white pepper - 1 ¼ cups dry white wine 3 large garlic cloves, minced For dipping; cubed French bread, slices sausage, cornichon, steamed potatoes, blanched vegetables etc. Combine Swiss cheese, Gruyere cheese, flour, nutmeg, and white pepper in large bowl. Toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonful reach desired consistency. Transfer to fondue pot. Set fondue over candle or canned heat & serve. ••• October Recipe: Pan Seared Chicken in Tarragon Cream - 2 tbsp. olive oil - 8 ounces mushrooms, sliced - 1 medium shallot, finely diced - 1 clove garlic, chopped ½ cup white wine - 1 cup chicken broth ½ cup whipping cream - 2 tbsp. grainy mustard 1 tbsp. dried tarragon - Salt & pepper - 4 small chicken breasts, pounded thin & seasoned with salt & pepper Heat 1 tbsp. oil in a large pan over medium-high heat, add chicken to the pan & cook until browned, about 2-3 minutes per side & set aside. In the same pan, add 1 tbsp. of oil & the mushrooms. Sauté until browned, about 7-8 minutes. Add the shallot & garlic, sauté for 1 minute. Deglaze the pan with the wine, add the chicken broth & cream, bring to a boil and let simmer until reduced by half, about 5-7 minutes. Mix in the mustard & tarragon, season with salt and pepper, return the chicken to the pan and cook for 2-3 minutes. Serve immediately. ••• September Recipe: Cauliflower & Lentils with Panch Phoron - 1 tsp. turmeric - 1 tsp. salt canola oil - 1 tbsp. panch phoran - 1 large onion, diced - 2 cloves garlic, minced red pepper flakes - 1 tsp. minced ginger - 1 x 16 ounce can of diced tomatoes - 1 head cauliflower, cut into small florets Pick over & rinse the lentils, add them to a pot with 4 c. of water & turmeric. Bring to a boil & reduce heat to low. Simmer until the lentils are tender, about 30 minutes. While the lentils are cooking, heat a large, deep skillet. Add the oil & the panch phoran. Stir. When the first seed pops, immediately add onion, garlic, pepper flakes & ginger. Continue to stir until the onion softens. Add the tomatoes, cauliflower & ½ cup water. Cover & cook until the cauliflower is tender, about 10 minutes. Add the lentils to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed. Simmer gently for about 10 minutes to allow flavours to blend. Serve hot, over rice. ••• August Recipe: Pepperoni Quinoa Polenta Bake - 1 roll pre cooked Quinoa Polenta, cut into 9 rounds - 1 cup of your favourite marinara sauce - ½ teaspoon dried oregano - ½ cup sliced roasted red peppers - 9 thin slices of pizza pepperoni - ½ cup shredded mozzarella cheese - 1 tablespoon chopped fresh parsley Preheat oven to 400°F. Lightly grease an 8-inch square baking dish. Arrange polenta rounds in an even layer in the bottom of the dish. Spoon marinara sauce over the top, then scatter with oregano. Arrange peppers and pepperoni over the sauce, then top with cheese and parsley and bake until hot throughout and bubbly, about 35 minutes. Serve hot. ••• June Recipe: Herbed Summer WALTER Gazpacho - 3 tbsp. extra virgin olive oil - ¾ c. finely diced red onion - ¾ c. finely diced red bell pepper - ¾ c. finely diced green pepper - 3 large garlic cloves, minced - 3 c. tomato juice - 1 English cucumber, peeled & diced WALTER Clamato juice - 1 c. vegetable broth - 3 tbsp. chopped fresh parsley - 3 tbsp. chopped fresh basil - 3 tbsp. chopped fresh chives - salt & freshly cracked black pepper - 6 seeded diced fresh tomatoes Heat oil in large saucepan over medium heat. Add onions, bell peppers & garlic. Sauté until soft. Add tomato juice, Walter Clamato juice & broth. Season with salt & pepper to taste. Raise heat to high and bring mixture to boil. Immediately remove from heat, add tomatoes & cucumber. Stir to combine. Transfer soup to a covered container & refrigerate overnight to marry flavours. To serve, stir in the parsley, basil and chives. Transfer soup to individual bowls. ••• May Recipe: Tropical Tamarind BBQ Sauce - 8 cups homemade chicken stock - 2 tbsp. grapeseed oil - 4 cloves garlic, minced - 1 tbsp. Mexican chili powder - 1 yellow onion, coarsely chopped - 2 tbsp. tamarind paste - 1 cup chopped fresh pineapple - 3 tbsp. brown sugar - Salt & freshly cracked pepper Reduce the chicken stock in a medium saucepan over high heat to about 4 cups. In a hot pan, sauté the onion & garlic in the oil until soft. Add the chili powder & cook for 3-4 minutes. Add the reduced chicken stock and simmer, whisk in the tamarind & brown sugar. Add the pineapple & simmer over medium heat until the pineapple is very soft & starts to break down, 30-40 minutes. In a blender, blend the sauce until smooth & strain into a clean pan. Cook 15-20 minutes until slightly reduced. Season with salt & pepper to taste. Stores in the refrigerator for up to 2 weeks or freezes well for up to 3 months. Delicious on just about anything you want to BBQ! ••• April Recipe: Smokey Spice Rub - 3 tbsp. smoked Spanish paprika - ¼ tsp. dried oregano - 3 tsp. freshly ground black pepper - 1 tsp. cayenne pepper - 3 tbsp. coarse salt - 4 tsp. granulated onion powder - 2 tsp. granulated garlic ¼ tsp. dried thyme In a small bowl, combine all of the ingredients and mix until well combined. Store the rub in an airtight container in a cool, dry place, for up to 3 months. As we get our grills ready for spring & summer, you will be putting this on everything! This blend is extremely versatile but especially excellent when generously sprinkled on beef, pork, prawns or chicken! Fresh spices are the key to your success! ••• March Recipe: Pork Tenderloin with Pears - 1 ¼ lb. pork tenderloin, trimmed - 1 tsp. olive oil Salt & pepper - 2 tbsp. unsalted butter ½ cup finely chopped shallots - 2 tbsp. sherry vinegar 2/3 cup apple cider - 3 tbsp. heavy cream 1 ½ tsp. dijon mustard - 2 tsp. fresh thyme, minced 2 firm-ripe Anjou pears, peeled, cored – cut into 8 wedges Pre heat oven to 500°F. Pat the pork dry, rub it with oil & season with salt & pepper. In a large pan over med-high heat, sear pork on all sides until golden brown. Transfer to a small baking sheet & roast until a thermometer inserted into the thickest part registers 140°F, 10-15 min. Transfer pork to a cutting board, tent with foil & rest. Melt 1 tbsp. of butter in the same pan, add pears & cook, until tender & lightly browned. Transfer to a plate to keep warm. Add remaining 1 tbsp. butter & shallots to the pan & cook, stirring, until shallots begin to turn golden. Add vinegar & stir, scraping up any brown bits. Add the cider & cook until slightly reduced, 2 to 3 min. Whisk in cream, mustard, & thyme-cook until slightly thickened. Season with salt & pepper. Slice pork & serve with sauce & pears. ••• February Recipe: Sweet Spicy Sambal Beans - ½ pound fresh green beans - ½ teaspoon freshly minced garlic - ½ teaspoon Sambal Oelek - ¼ cup of Ketjap Manis - 1 tablespoon vegetable oil - ¼ cup of water Wash & trim the stem ends from the green beans. Heat the oil in a large sauté pan over medium high heat. Add the green beans and let sizzle for a minute or two. Add the water – creating some steam, allowing the water to boil off. Once the water is mostly gone, add the garlic and Sambal Oelek, stirring thoroughly to coat the green beans. Add the Ketjap Manis and stir some more. Cook until the Ketjap manis starts to bubble and caramelize. At this point your green beans should still be cooked but not mushy. If you like mushy green beans, turn down the heat and cook longer (perhaps adding a bit more water). Remove from heat and serve. To make the beans spicier, add more Sambal Oelek. Serve immediately. ••• January Recipe: Paella **NOTE: We regret to inform you that the printed card that went out in the January 2014 box has the incorrect instructions. The recipe below has been corrected. We apologize for any inconvenience. - ½ tsp. red pepper flakes - 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces - 16 large shrimp, peeled & deveined - 1 tsp. Spanish paprika - Freshly cracked black pepper - 8oz Spanish chorizo, cut into ¼“ rounds - 2 tbsp. olive oil - 1 med. yellow onion, diced - 2 medium garlic cloves, minced - 1 large pinch saffron threads - 2 c. paella rice - 1 tsp. kosher salt - 4 c. chicken broth - 16 fresh mussels, clams, or a combination, scrubbed - 2 tbsp. chopped fresh Italian parsley - 2 lemons, cut into 8 wedges each, for serving Pre-heat your oven to 400°F. Place the shrimp in a medium bowl, add ¼ teaspoon of the paprika, & season with salt & pepper. Toss to combine & refrigerate. Place the chicken in a medium bowl, season generously with salt & pepper; set aside. Heat a large paella pan or sauté pan over medium-high heat, add the chorizo & cook, stirring occasionally, until it has started to brown & the fat has rendered, 2-3 minutes. Using tongs, transfer sausage to a large bowl; set aside. There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the chicken to the pan in a single layer & sear until golden brown, about 6 minutes total. Using tongs, transfer the chicken to the bowl with the chorizo. Reduce the heat to medium. Add the onion, & cook until softened, about 5 minutes. Add the garlic, remaining paprika & saffron, stir to combine. Add the rice & the salt- stir to coat. Increase the heat to medium high. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.) Bring to a simmer and allow it to cook until most of the liquid has been absorbed and the rice starts to make a crackling sound, about 12 minutes. Remove the pan from the heat. Tuck the reserved shrimp & shellfish into the rice. Place the pan in the oven and bake until the shellfish have opened, the shrimp are just cooked through, & rice is tender but still al dente, about 12 minutes. Remove the pan from the oven and place on a wire rack. Tent with foil & let stand for 5 minutes. Sprinkle the dish with the parsley & serve with the lemon wedges. ••• December Recipe: Tacos Al Pastor - ½ of a 3.5 oz pkg of achiote paste - 2 canned chipotle chilies in adobo, plus 2 tbsp. sauce from the can - 2 tbsp. vegetable oil - 1 ½ pounds pork shoulder, thinly sliced (about 1/8 “ thick, ask your butcher to do this for you) - 1 medium onion, sliced into ¼ inch-thick rounds - Salt to taste - 1 small fresh pineapple, cored & peeled – sliced into ¼ inch-thick rounds - 20 fresh corn tortillas & your favorite salsa In a blender, combine the achiote paste, chilies & sauce, oil & water – blend until smooth. Spread the marinade over each piece of meat & refrigerate for 2 hours. On a very hot BBQ, char-grill the pineapple & onion. Set aside. Next char-grill the sliced pork. Chop the cooked pork, pineapple & onion into 1″ cubes – season with salt to taste . Fill warm tortillas with the pork mixture & garnish with salsa. Serve immediately. ••• November Recipe: Escargot Baked in the Shell - 1 garlic clove - 1 small shallot 2 stems flat leaf parsley - ¼ c salted butter 1 tbsp. cognac,wine or brandy - freshly cracked black pepper Pre-heat the oven to 400 degrees F. Finely chop the garlic, shallot & parsley. Put the softened butter in a food processor and blend for several seconds, add the garlic & shallot – process until they are thoroughly combined. Add the wine, parsley & pepper, pulse a few times until it has mixed into the butter. Open the can of snails & rinse them under cold water, drain well. Put a little of the butter mixture into each empty shell & then push a snail into the shell. Fill the remaining space completely with butter. Put the filled shells in a pan, into the oven for aprox. 10 minutes, or until the butter has melted and bubbling. Serve immediately with slices of fresh bread. If you don’t have snail plates and tongs, use small forks or cocktail sticks to eat the snails. ••• October Recipe: Moroccan Chicken with Dried Apricots - 1 ½ lbs. chicken thighs - 2 tbsp. olive oil - 1 large onion, chopped - 2 cloves of fresh garlic, minced - 2 tbsp. Ras El Hanout - ½ tsp. cayenne pepper (optional) - 1 tsp. freshly grated ginger - ½ c. chicken stock - 2 tbsp. honey - 1 14 oz can plum tomatoes - 1 14 oz can chick peas - 12 dried apricots roughly chopped - 2 carrots, roughly chopped - Salt & cracked black pepper - Cilantro Steamed Couscous/Rice Pre-heat oven to 350 degrees. Heat oil in a large pan & brown chicken. Remove & set aside. In the same pot sauté onion & garlic until translucent – add spices & ginger, a bit of salt & pepper. Add stock, tomatoes, honey & combine. Add chicken pieces, carrots, chick peas & apricots – stir to combine. Cover & transfer to the oven for 2 hours. Serve with freshly chopped cilantro over steamed couscous or rice. ••• September Recipe: Chocolate Orange Espresso Loaf - 1 ½ c. flour 2 eggs - ½ c. cocoa powder - 1 tbsp. instant espresso powder - 2 tbsp. baking powder - ½ tsp. salt - Zest of 1 small orange - 1 c. granulated sugar - ½ c. canola oil Greek style, 2% fat yogurt - ½ tsp. vanilla extract - ½ c. + 4 tbsp. chopped walnuts Grease & flour an 8- by 4-inch loaf pan. Preheat oven to 350°F. In a bowl, combine the dry ingredients set aside. In a large bowl, whisk eggs, sugar & zest until smooth. Add oil, yogurt, & vanilla extract, whisk to combined. Add dry ingredients to wet, whisk until just combined. Stir in ½ c of walnuts. Pour batter into prepared pan. Sprinkle remaining walnuts over top. On a rack in the middle of the oven, bake until top is dry and a cake tester comes out clean, 45-50 minutes. Let cool. Slice & serve. ••• August Recipe: Chicken in Pink Peppercorn Sauce - 4 boneless, skinless chicken breasts - 4 tbsp. unsalted butter ½ tsp. kosher salt - ½ tsp. cracked black pepper 3 tbsp. dry Sherry - 2 small shallots, finely chopped 2 tbsp. whole pink peppercorns - 1 cup whipping cream In a large frying pan with a lid, over medium-high heat, melt butter. Season chicken generously with salt & pepper. Pan sear the chicken for 3-4 minutes per side until cooked through. Turn off the heat, cover the chicken & allow to sit for 5 minutes. Transfer chicken to a plate covered in foil to rest while you finish the sauce. Gently crack the peppercorns with the side of a heavy knife. Reserve 1 tbsp. of pan juices, re-heat pan to medium high & add sherry to deglaze. Add shallots stirring constantly until soft, stir in peppercorns & cream. Stir sauce constantly over low heat until thickened. Put chicken on a serving platter, pour over the hot sauce & serve. ••• July Recipe: Kabocha Tart with Maple Flakes Preheat the oven to 325°F. For Roasted Kabocha Squash; - 2 cups Kabocha cut in ½ inch cubes - 1 tbsp. Maple Flakes & 1 tbsp. vegetable oil For the tart; - 1 cup plus 1 tbsp. sugar - 2 eggs 1 cup flour - 1 tsp. baking powder 1 tsp. salt - Zest from ½ a lemon 2 tbsp. Maple Flakes - 1 tsp. cinnamon ¼ cup room temp, unsalted butter Toss kabocha with brown sugar & veg. oil, and then bake on a baking sheet for 15 min. at 325°F. Cream together butter & 1 cup of sugar with a hand mixer until smooth. Add eggs & 1 tbsp. maple sugar, mix. Combine flour, baking powder, salt & zest in a separate bowl. Fold in the dry ingredients. Pour batter into a greased 9’ baking dish. Dot with baked kabocha & press halfway into the tart, careful not to put more than a single layer of squash. Sprinkle cinnamon, sugar, &1 tbsp. maple flakes over the top. Bake for aprox. 45 min. until golden. ••• June Recipe: Smoke on Wheels Pork Spedini Spedini or Spiedini is an Italian “skewer” – we think it spells delicious & we are particularly partial to Andy’s recipe; - ½ bottle Smoke on Wheels BBQ Marinade - 1 – 12 inch piece boneless pork loin roast - 2/3 cup panko breadcrumbs - 1/3 cup grated Parmesan cheese - 2 tbsp chopped fresh parsley - 2 garlic cloves, minced - 2 tbsp your favorite BBQ rub With a sharp knife, butterfly the pork loin, cover with plastic wrap & gently pound with a meat mallet to make the piece even & fairly thin. Transfer the pork to a Ziploc bag with the marinade& refrigerator for 4 hours. On a sheet waxed paper, combine bread crumbs, cheese, parsley, BBQ rub & minced garlic. Remove the pork from the marinade and coat with the bread crumb mixture. Tightly roll & toothpick the pork to hold it. Cut into 1″ thick pieces; thread onto metal skewer. Remove toothpicks. Repeat with remaining pork. Place skewers on oiled grill over medium high. Cover and grill for 5 minutes per side or until the pork is cooked through. Your meat thermometer should read about 155 degrees. Allow meat to rest for a few minutes and serve. ••• May recipe: Za’atar - 3 tablespoons cup sumac - 2 tablespoons dried thyme - 1 tablespoon roasted sesame seeds - 2 tablespoons dried marjoram - 2 tablespoons Mediterranean oregano - 1 teaspoon kosher salt Grind the sesame seeds in food processor or with mortar and pestle. Add the remaining ingredients and mix well. Store Za’atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, Za’atar can be used from 3-6 months. ••• April recipe: Salad Rolls - ½ bag of glass noodles - 12 sheets rice paper - 1 c. each fresh mint & basil - 1 c. matchstick strips cucumber - 1 c. fresh cilantro leaves - 1 c. matchstick strips carrots - 24 cooked shrimp, cut in half lengthwise - 1 c. prepared peanut sauce for dipping Place glass noodles in large bowl & add enough hot water to cover. Let stand until softened, about 15 minutes & drain. Cut the noodles with kitchen shears into roughly 6” pieces. Fill a large bowl with warm water & add 1 rice paper sheet & turn until beginning to soften, about 30 seconds. Work only with 1 sheet at time. Remove from the water; drain on kitchen towel. Lay four shrimp halves, and some of other ingredients onto bottom third of sheet. Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll, just like a burrito. Place roll, seam side down, on a plate. Repeat with remaining rice-paper sheets. Cover with damp paper towel & plastic wrap, chill. Serve with peanut sauce for dipping. See our bonus peanut sauce recipe here! ••• March recipe: Black Chocolate Cake - 1 ¾ c. all-purpose flour - 2 c. white sugar - ¾ c. black cocoa powder - 2 tsp. baking soda - 1 tsp. baking powder - 1 tsp. salt - 2 eggs beaten - 1 tsp. vanilla extract/paste - 1 c. buttermilk - ½ c. vegetable oil - 1 c. strong brewed cold coffee Preheat oven to 350 degrees. Grease & flour two 9 inch round cake pans or one 9×13 inch pan. In large bowl combine flour, sugar, cocoa, baking soda, baking powder & salt. Add eggs, coffee, buttermilk, oil & vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. Bake at for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, remove from pans & finish cooling on a wire rack. Fill and/or frost as desired. Makes 1 – 9×13 pan or 2 – 8×8 rounds ••• February recipe: Roasted Roots - 4 small whole red onions peeled and cut in four - 4 carrots, peeled & thickly sliced on the diagonal - 2 parsnips, peeled & thickly sliced on the diagonal - 1 kg butternut squash skinned, seeded and cut into 2” pieces - ¼ cup olive oil - ½ cup feta cheese, crumbled - 8 dates – pitted & cut into four - ¼ cup Pomegranate Molasses - 3 tbsp. toasted, chopped pistachios - ¼ cup fresh chopped cilantro - salt and freshly cracked black pepper to taste Preheat oven to 375 degrees. Put the prepared carrots, parsnips, onion & squash in a roasting pan. Add oil, season with salt & pepper- toss to evenly coat the vegetables. Roast 30 minutes or until the veggies are fork tender. Remove from the oven, transfer to a large serving bowl. Sprinkle on chopped dates & the feta. Drizzle with pomegranate molasses & a drizzle of olive oil. Garnish with pistachios & cilantro. Serve warm or at room temperature. ••• January recipe: Asparagus & Sausage Orecchiette for 2 - 1 bunch fresh asparagus cut into 1″ chunks - 2 cups button mushrooms, sliced - Orecchiette (little ears) or Penne Pasta - 4 sweet Italian sausages, casings removed - 1 small cooking onion, roughly chopped - 3 tbsp. Masseria Rocco Garlic Olive Oil - 2 tbsp. Taste # 5 Umami Paste - ½ cup freshly grated Parmesan Cheese - Fresh flat leaf Italian parsley - Salt & Pepper to taste In a large pot of boiling, salted water cook your pasta. The last two minutes of cooking add your asparagus. Drain, reserving about ½ cup of the pasta water. Meanwhile, in a frying pan sauté mushrooms, onion & sausage in the olive oil until browned. Add the Umami Paste and stir in your cooked pasta & asparagus. Add the Parmesan & the cooking water, a little at a time until you have coated all of the pasta. Season with freshly cracked black pepper. Garnish with freshly chopped flat leaf parsley and a bit more Parmesan, serve immediately. ••• December recipe: Bamboo Coconut Risotto - 1 cup bamboo rice - 1 can coconut milk & ½ cup chicken stock - 1 inch of fresh ginger, peeled & minced - 2 pieces of dried lemongrass & 1 Tbsp. granulated honey - ¼ tsp. each salt & pepper (adjust to taste) - 4 oz. shiitake mushrooms, sliced - ¼ lb. sugar snap peas, sliced diagonally & 2 Tbsp. fresh chives for garnish Heat the coconut milk & chicken stock in a medium sized pot. Add chopped ginger, lemon grass & powdered honey. Simmer for a few moments to infuse the flavors into the broth. Add the rice, stirring well, and bring to a boil. Reduce heat to very low and cover. Cook covered for 15 minutes, stirring occasionally to make sure the bottom does not stick or burn. Add a little water if the rice seems too dry. Stir in the mushrooms and snap peas, cover again and return to low heat. Cook for an additional 10 minutes or until the rice is nice & tender. ••• November recipe: Birch Syrup Glazed Carrots - 4 large fresh carrots - ¼ cup homemade chicken stock - 1 tbsp Birch Syrup - 1 tsp butter - 1 tbsp chopped fresh flat leaf Italian parsley - Salt & freshly cracked black pepper to taste Peel your carrots and cut them to the desired size, put them in a pot with the chicken stock, Birch Syrup and the butter. Bring to a boil, reduce the heat to medium and let the carrots simmer, not boil – simmer, for about 15 minutes. The liquid will start to reduce and eventually disappear leaving you with a glaze. Shake the pan to coat the carrots when you are happy with how done & how shiny they are. Season to taste with salt & pepper, garnish with the fresh parsley. ••• Subscribers get this recipe (featuring their included Sweet Tree Ventures Birch Syrup made in Quesnel) in their November Missing Ingredient box along with the double up recipe Spinach Couscous Salad with Sweet Birch Vinagrette. Subscribe now!
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601.2 602.1 603.1 604.1 605.1 606.1 607.1 608.1 609.1 610.1 611.1 612.1 613.1 614.1 614.2 614.3 614.4 615.1 615.2 615.3 616.1 617.1 618.1 618.2 619.1 619.2 620.1 621.1 622.1 623.1 624.1 625.1 626.1 627.1 628.1 629.1 630.1 631.1 632.1 633.1 634.1 635.1 636.1 637.1 637.2 637.3 638.1 638.2 639.1 640.1 641.1 641.2 642.1 643.1 644.1 645.1 646.1 647.1 648.1 649.1 650.1 651.1 652.1 652.2 652.3 653.1 653.2 653.3 654.1 654.2 654.3 655.1 655.2 655.3 655.4 655.5 656.1 657.1 658.1 659.1 660.1 661.1 662.1 663.1 664.1 665.1 666.1 667.1 668.1 668.2 669.1 670.1 670.2 671.1 672.1 672.2 672.3 673.1 673.2 674.1 675.1 676.1 677.1 678.1 679.1 680.1 681.1 682.1 683.1 684.1 684.2 685.1 685.2 685.3 686.1 687.1 688.1 689.1 690.1 691.1 692.1 693.1 694.1 695.1 696.1 697.1 698.1 699.1 700.1 701.1 702.1 703.1 704.1 705.1 706.1 707.1 708.1 709.1 710.1 711.1 712.1 713.1 714.1 715.1 716.1 717.1 718.1 719.1 720.1 720.2 721.1 722.1 723.1 724.1 725.1 726.1 727.1 728.1 729.1 730.1 731.1 732.1 733.1 734.1 734.2 734.3 734.4 734.5 735.1 736.1 737.1 738.1 739.1 740.1 741.1 742.1 743.1 744.1 745.1 746.1 747.1 748.1 749.1 750.1 751.1 752.1 753.1 754.1 755.1 756.1 757.1 758.1 759.1 760.1 761.1 762.1 763.1 764.1 765.1 766.1 767.1 768.1 769.1 770.1 771.1 772.1 773.1 774.1 775.1 776.1 777.1 778.1 778.2 779.1 779.2 780.1 780.2 780.3 781.1 781.2 781.3 782.1 783.1 784.1 785.1 786.1 787.1 788.1 789.1 790.1 791.1 792.1 793.1 793.2 793.3 794.1 795.1 796.1 797.1 798.1 799.1 800.1 800.2 800.3 801.1 801.2 802.1 803.1 804.1 805.1 806.1 807.1 808.1 809.1 810.1 811.1 812.1 813.1 814.1 815.1 815.2 815.3 816.1 817.1 818.1 818.2 819.1 820.1 821.1 822.1 823.1 824.1 825.1 826.1 827.1 828.1 829.1 830.1 831.1 832.1 833.1 834.1 835.1 836.1 837.1 838.1 839.1 840.1 841.1 842.1 843.1 844.1 845.1 846.1 847.1 848.1 849.1 850.1 851.1 852.1 853.1 854.1 855.1 856.1 857.1 858.1 859.1 860.1 861.1 862.1 863.1 864.1 865.1 865.2 865.3 866.1 867.1 868.1 869.1 870.1 871.1 872.1 873.1 874.1 875.1 876.1 877.1 878.1 879.1 880.1 881.1 882.1 882.2 882.3 883.1 884.1 885.1 886.1 887.1 888.1 889.1 890.1 891.1 892.1 893.1 894.1 895.1 896.1 897.1 898.1 899.1 901.1 902.1 903.1 904.1 905.1 906.1 907.1 908.1 909.1 910.1 911.1 912.1 913.1 914.1 915.1 916.1 917.1 918.1 919.1 920.1 920.2 921.1 921.2 922.1 922.2 922.3 923.1 923.2 923.3 923.4 924.1 924.2 925.1 926.1 927.1 928.1 928.2 929.1 930.1 931.1 931.2 932.1 932.2 933.1 934.1 934.2 935.1 936.1 937.1 938.1 939.1 940.1 941.1 942.1 943.1 944.1 945.1 946.1 947.1 948.1 949.1 950.1 951.1 952.1 953.1 954.1 955.1 956.1 957.1 958.1 959.1 960.1 961.1 962.1 963.1 964.1 965.1 966.1 967.1 968.1 969.1 970.1 971.1 972.1 972.2 973.1 974.1 975.1 975.2 975.3 976.1 976.2 977.1 978.1 978.2 979.1 980.1 981.1 982.1 983.1 984.1 985.1 986.1 987.1 988.1 989.1 990.1 991.1 992.1 993.1 994.1 995.1 996.1 997.1 998.1 999.1 1000.1 1001.1 1002.1 1003.1 1004.1 1005.1 1006.1 1007.1 1008.1 1009.1 1010.1 1011.1 1012.1 1013.1 1014.1 1015.1 1016.1 1017.1 1018.1 1019.1 1020.1 1021.1 1022.1 1022.2 1022.3 1022.4 1022.5 1022.6 1022.7 1023.1 1024.1 1025.1 1026.1 1027.1 1028.1 1029.1 1030.1 1031.1 1032.1 1033.1 1034.1 1035.1 1036.1 1036.2 1037.1 1038.1 1038.2 1039.1 1040.1 1041.1 1042.1 1043.1 1044.1 1045.1 1046.1 1047.1 1048.1 1049.1 1050.1 1050.2 1050.3 1051.1 1052.1 1053.1 1054.1 1054.2 1055.1 1055.2 1056.1 1057.1 1057.2 1057.3 1058.1 1058.2 1059.1 1059.2 1060.1 1060.2 1061.1 1062.1 1063.1 1064.1
Salata od dagnji Sastojci: 40 dkg smrznutih dagnji 20 kom crnih maslina 2 crvene paprike 8 malih kiselih krastavaca 1 srednje veliki luk 2-3 žlice maslinovog ulja 2-3 žlice bijelog vina sok od jednog limuna sol, papar Priprema: Dagnje odmrznite. Masline izrežite na komadiće, papriku i krastavce na tanke rezance dužine 1-2 cm. Luk nasjeckajte. U posudi za salatu izmiješajte maslinovo ulje, vino, limunov sok, po ukusu sol i papar, te dodajte dagnje i narezane sastojke. Promiješajte i stavite u hladnjak na oko jedan sat. Kada se salata ohladila, nekoliko puta je dobro promiješajte i servirajte. 40 dkg smrznutih dagnji 20 kom crnih maslina 2 crvene paprike 8 malih kiselih krastavaca 1 srednje veliki luk 2-3 žlice maslinovog ulja 2-3 žlice bijelog vina sok od jednog limuna sol, papar Priprema: Dagnje odmrznite. Masline izrežite na komadiće, papriku i krastavce na tanke rezance dužine 1-2 cm. Luk nasjeckajte. U posudi za salatu izmiješajte maslinovo ulje, vino, limunov sok, po ukusu sol i papar, te dodajte dagnje i narezane sastojke. Promiješajte i stavite u hladnjak na oko jedan sat. Kada se salata ohladila, nekoliko puta je dobro promiješajte i servirajte. Toskanska juha od povrća Sastojci: 1 glavica cvjetače 1/4 glavice kupusa 1 blitva 1 mladi luk 1 luk 2 krumpira 2 mrkve 2 tikvice 2 manja celera malo timjana 30 dag graška 2 rajčice 1 dcl maslinovog ulja sol i papar Priprema: U veliki lonac stavite sve povrće, osim graška, koje ste prethodno isjeckali na komadice (ne premale). Prelijte maslinovim uljem i pustite da odstoji 10-ak minuta. Potom dolijte vode za najmanje duplo veću količinu od povrća. Dodajte grašak, sol i papar i kuhajte 2 sata na jako niskoj temperaturi. Pustite juhu malo da odstoji. Prije posluživanja dodajte malo maslinovog ulja. 1 glavica cvjetače 1/4 glavice kupusa 1 blitva 1 mladi luk 1 luk 2 krumpira 2 mrkve 2 tikvice 2 manja celera malo timjana 30 dag graška 2 rajčice 1 dcl maslinovog ulja sol i papar Priprema: U veliki lonac stavite sve povrće, osim graška, koje ste prethodno isjeckali na komadice (ne premale). Prelijte maslinovim uljem i pustite da odstoji 10-ak minuta. Potom dolijte vode za najmanje duplo veću količinu od povrća. Dodajte grašak, sol i papar i kuhajte 2 sata na jako niskoj temperaturi. Pustite juhu malo da odstoji. Prije posluživanja dodajte malo maslinovog ulja. Talijanska juha sa povrćem Sastojci: 400 ml kokošjeg temeljca 1 rajčica, sitno narezana 1 mrkva, sitno narezana 1 celer, sitno nasjeckan 100 g graška 1 lovorov list mješavina mediteranskih začina papar 100 g tjestenine (male školjke), skuhane i ocijeđene 1 limenka pelata Priprema: U zdjeli za juhu pomiješajte sve sastojke osim tjestenine i pelata. Nakon što sve zavrije, smanjite vatru te pirjajte 15-20 minuta. Dodajte kuhanu tjesteninu i usitnjene pelate te držite na vatri tako da se sve zagrije. Prije posluživanje uklonite lovorov list. 400 ml kokošjeg temeljca 1 rajčica, sitno narezana 1 mrkva, sitno narezana 1 celer, sitno nasjeckan 100 g graška 1 lovorov list mješavina mediteranskih začina papar 100 g tjestenine (male školjke), skuhane i ocijeđene 1 limenka pelata Priprema: U zdjeli za juhu pomiješajte sve sastojke osim tjestenine i pelata. Nakon što sve zavrije, smanjite vatru te pirjajte 15-20 minuta. Dodajte kuhanu tjesteninu i usitnjene pelate te držite na vatri tako da se sve zagrije. Prije posluživanje uklonite lovorov list. Srijemska juha Sastojci: pileće sitno meso, najbolje pileće nogice i iznutrice juneća rebra svinjska kost 3 - 4 mrkve pola glavice celera 1 glavica crnog luka, samo opranog i prepolovljenog 2 -3 češnja češnjaka šećer vegeta peršin Priprema: Sve sastojke staviti u dublji lonac. Preliti hladnom vodom i zakuhati. Kada provri, dodati vegetu i malo šećera, zatim smanjiti temperaturu i kuhati dok se junetina ne skuha. Juhu možete procijediti. Najbolja je sa domaćim rezancima ili okruglicama od griza. Fuul (bob na egipatski) Ovaj egipatski specijalitet jako se dugo priprema. Da bi ga sutra ujutro jeli, danas ga ujutro morate početi spremati. Ali rezultat na kraju je vrijedan toga. Inače, fuul je poznat još i pod nazivima fool, foul, ful, fūl te madames, mudammas, medammis i midammas. Sastojci: 450 g suhog, očišćenog boba (ne svježeg!) 1/2 šalice crvene leće 3 do 4 češnja češjnaka 1 žličica kima sol 3 žlice maslinovog ulja ili otopljenog maslaca Priprema: Namočite bob u vodi, oko 8 do 10 sati. Procijedite. U velikoj tavi pomiješajte bob, crvenu leću, luk, češnjak i kim te potopite vodom (neka vode bude oko 5 cm iznad boba i leće). Zakuhajte, smanjite temperaturu na minimum, poklopite i kuhajte narednih 8 do 10 sati (možete kuhati preko noći), povremeno skidajući pjenu koja se nakuplja na površini. Uklonite s vatre te protisnite bob i leću s drobilicom za pire krumpir. Dodajte limunov sok te po ukusu posolite. Premjestite bob u veliku zdjelu te ga poškropite maslinovim uljem ili rastopljenim maslacem. Servirajte uz pečena ili tvrdo kuhana jaja i lepinje. Savjeti: Crvena leća se dodaje radi boje, ali ako želite, možete je izostaviti. U fuul možete dodati i 1/2 sjeckanog luka i / ili 1 šalicu nasjeckanih rajčica, a kod serviranja možete ga posipati sjeckanim vlascem. Inače, fuul je poznat još i pod nazivima fool, foul, ful, fūl te madames, mudammas, medammis i midammas. Sastojci: 450 g suhog, očišćenog boba (ne svježeg!) 1/2 šalice crvene leće 3 do 4 češnja češjnaka 1 žličica kima sol 3 žlice maslinovog ulja ili otopljenog maslaca Priprema: Namočite bob u vodi, oko 8 do 10 sati. Procijedite. U velikoj tavi pomiješajte bob, crvenu leću, luk, češnjak i kim te potopite vodom (neka vode bude oko 5 cm iznad boba i leće). Zakuhajte, smanjite temperaturu na minimum, poklopite i kuhajte narednih 8 do 10 sati (možete kuhati preko noći), povremeno skidajući pjenu koja se nakuplja na površini. Uklonite s vatre te protisnite bob i leću s drobilicom za pire krumpir. Dodajte limunov sok te po ukusu posolite. Premjestite bob u veliku zdjelu te ga poškropite maslinovim uljem ili rastopljenim maslacem. Servirajte uz pečena ili tvrdo kuhana jaja i lepinje. Savjeti: Crvena leća se dodaje radi boje, ali ako želite, možete je izostaviti. U fuul možete dodati i 1/2 sjeckanog luka i / ili 1 šalicu nasjeckanih rajčica, a kod serviranja možete ga posipati sjeckanim vlascem. Schawarma Sastojci: 250 ml jogurta 2 žlice limunovog soka 1/2 žličice ljutog umaka (hot pepper) 1 žlica alkoholnog octa 4 češnja češnjaka, zdrobljenog 1 žlica sitno sjeckanog luka 1/2 žličice crnog papra 1/2 žličice sušenih crvenih papričica, mrvljenih 1/2 žličice svježe ribanog muškatnog oraščića 1/4 žličice sol 1 kg otkoštenih pilećih prsa, bez kože, tanko narezanih Prilog: 8 lepinja, zagrijanih 1/2 šalice jogurta (po želji) 1 luk, sitno nasjeckan 1 velika rajčica, narezana na kockice 1 krastavac, narezan na tanke ploške Umak: 1 čaša kiselog vrhnja 1 žlica majoneze 1/2 čaše jogurta 1 žlica rastopljenog maslaca sitno sjeckani mladi luk sitno sjeckani češanj češnjaka (ili malo češnjaka u prahu) sitno sjeckani peršin Priprema: Pomiješajte čašu jogurta, limunov sok, ljuti umak i ocat. Dodajte češnjak, luk, papar, crvenu papričicu, oraščić i sol. U tako umiješanu marinadu dodajte tanko narezanu piletinu te ostavite da odstoji preko noći u hladnjaku. Mrežu za lim u pećnici postavite na gornju policu te zagrijte pećnicu na 280°C. Ocijedite piletinu iz marinade te je postavite na lim za pečenje. Ako imate lim za grill, iskoristite ga ovdje. Stavite meso u zagrijanu pećnicu. Nekoliko minuta pecite ga na jednoj strani, a potom okrenite na drugu te pecite još oko 5 minuta. Umiješajte sve sastojke za umak. Prepolovite zagrijane lepinje. Unutrašnjost lepinje premažite žlicom jogurta te slojevito naredajte luk, rajčicu i krastavce. Na povrće dodajte pečenu piletinu te prelijte umakom. 250 ml jogurta 2 žlice limunovog soka 1/2 žličice ljutog umaka (hot pepper) 1 žlica alkoholnog octa 4 češnja češnjaka, zdrobljenog 1 žlica sitno sjeckanog luka 1/2 žličice crnog papra 1/2 žličice sušenih crvenih papričica, mrvljenih 1/2 žličice svježe ribanog muškatnog oraščića 1/4 žličice sol 1 kg otkoštenih pilećih prsa, bez kože, tanko narezanih Prilog: 8 lepinja, zagrijanih 1/2 šalice jogurta (po želji) 1 luk, sitno nasjeckan 1 velika rajčica, narezana na kockice 1 krastavac, narezan na tanke ploške Umak: 1 čaša kiselog vrhnja 1 žlica majoneze 1/2 čaše jogurta 1 žlica rastopljenog maslaca sitno sjeckani mladi luk sitno sjeckani češanj češnjaka (ili malo češnjaka u prahu) sitno sjeckani peršin Priprema: Pomiješajte čašu jogurta, limunov sok, ljuti umak i ocat. Dodajte češnjak, luk, papar, crvenu papričicu, oraščić i sol. U tako umiješanu marinadu dodajte tanko narezanu piletinu te ostavite da odstoji preko noći u hladnjaku. Mrežu za lim u pećnici postavite na gornju policu te zagrijte pećnicu na 280°C. Ocijedite piletinu iz marinade te je postavite na lim za pečenje. Ako imate lim za grill, iskoristite ga ovdje. Stavite meso u zagrijanu pećnicu. Nekoliko minuta pecite ga na jednoj strani, a potom okrenite na drugu te pecite još oko 5 minuta. Umiješajte sve sastojke za umak. Prepolovite zagrijane lepinje. Unutrašnjost lepinje premažite žlicom jogurta te slojevito naredajte luk, rajčicu i krastavce. Na povrće dodajte pečenu piletinu te prelijte umakom. Koshari Koshari je tradicionalno egipatsko jelo od leće, tjestenine i riže. Neki ga zovu i "egipatskim čilijem". U pravilu je to vegetarijansko i vegansko jelo, ali ljubitelji mesa često znaju dodati jetricu ili komad shawarme, kako bi ga dodatno začinili. Sastojci: 1 šalica smeđe leće 1 šalica basmati riže 1 šalica kupovne tjestenine (najbolje su školjkice ili pužići) 2 velika luka, nasjeckana 4 češnja češnjaka, sitno zdrobljena 2 žlice ulja 1 konzerva (400 g) sjeckane rajčice 1/4 žličice sušene čili paprike, izmrvljene sol, crni papar Priprema: Skuhajte leću u 1 litri slane vode. Ovisno o vrsti leće, potrebno je od 15 do 30 minuta kuhanja. Kada je leća omekšala, dodajte joj rižu te nastavite kuhati dok i riža ne omekša. Po potrebi dosipajte vode. Tjesteninu skuhajte u posebnom loncu, isperite i ocijedite. U tavi popržite luk i češnjak do zlatnožute boje. Dodajte rajčice, čili papričicu, sol i papar po ukusu te pustite da se sve zajedno dinsta oko 15 minuta (ili dok ne postane ugušćeno kao umak). Kada se povrće u tavi izdinsta, izmiksajte smjesu štapnim mikserom ili u multipraktiku da dobijete glatki umak. Ovaj korak možete i preskočiti, ako više volite da se sastojci vide. U posudi izmješajte leću, rižu i tjesteninu. Podijelite na tanjure i prelijte s malo umaka od rajčice. Posipajte s još malo čili papričice i servirajte. Sastojci: 1 šalica smeđe leće 1 šalica basmati riže 1 šalica kupovne tjestenine (najbolje su školjkice ili pužići) 2 velika luka, nasjeckana 4 češnja češnjaka, sitno zdrobljena 2 žlice ulja 1 konzerva (400 g) sjeckane rajčice 1/4 žličice sušene čili paprike, izmrvljene sol, crni papar Priprema: Skuhajte leću u 1 litri slane vode. Ovisno o vrsti leće, potrebno je od 15 do 30 minuta kuhanja. Kada je leća omekšala, dodajte joj rižu te nastavite kuhati dok i riža ne omekša. Po potrebi dosipajte vode. Tjesteninu skuhajte u posebnom loncu, isperite i ocijedite. U tavi popržite luk i češnjak do zlatnožute boje. Dodajte rajčice, čili papričicu, sol i papar po ukusu te pustite da se sve zajedno dinsta oko 15 minuta (ili dok ne postane ugušćeno kao umak). Kada se povrće u tavi izdinsta, izmiksajte smjesu štapnim mikserom ili u multipraktiku da dobijete glatki umak. Ovaj korak možete i preskočiti, ako više volite da se sastojci vide. U posudi izmješajte leću, rižu i tjesteninu. Podijelite na tanjure i prelijte s malo umaka od rajčice. Posipajte s još malo čili papričice i servirajte. Riblja juha Sastojci: 1 kg ribe (kovač, lignja, škarpina, ugor, srdele, arbuni) 10 dkg riže 1 dcl maslinovog ulja peršin selen (Levisticum officinale) glavica luka glavica češnjaka papar sol Priprema: U zdjelu složiti očišćenu ribu, luk, selen i češnjak. Dodati vodu i staviti kuhati. Posoliti i popapriti po potrebi. Kuhati 20-ak minuta na laganoj vatri, a kad voda zakuha dodati maslinovo ulje. Procijeđenu juhu staviti na vatru i dodati rižu, kuhati 15-ak minuta. Pred kraj dodati peršin. Savjet: Kuhanu ribu možete poslužiti uz kuhani krumpir, preliti miješanim uljem, posuti peršinom i lukom. 1 kg ribe (kovač, lignja, škarpina, ugor, srdele, arbuni) 10 dkg riže 1 dcl maslinovog ulja peršin selen (Levisticum officinale) glavica luka glavica češnjaka papar sol Priprema: U zdjelu složiti očišćenu ribu, luk, selen i češnjak. Dodati vodu i staviti kuhati. Posoliti i popapriti po potrebi. Kuhati 20-ak minuta na laganoj vatri, a kad voda zakuha dodati maslinovo ulje. Procijeđenu juhu staviti na vatru i dodati rižu, kuhati 15-ak minuta. Pred kraj dodati peršin. Savjet: Kuhanu ribu možete poslužiti uz kuhani krumpir, preliti miješanim uljem, posuti peršinom i lukom. Proljetna juha Sastojci: 125 g graška 100 g krumpira 1 žlica brašna 1 žlica ulja 1/2 glavice luka 1 češnja češnjaka peršin, celerov list 1 manja mrkva 1 rajčica Priprema: Na ulju popržite sitno sjeckani luk, dodajte brašno, isjeckani češnjak, peršinov list, mrkvu (sitno sjeckanu), celerov list. Nalijte vodu i kuhajte pola sata. Izvadite iz juhe povrće propasirajte, vratite ga ponovo u juhu. Zatim dodajte grašak, na kockice isječen krumpir i rajčicu koju smo isjekli na kocke. Ako je potrebno dolijte još vode i kuhajte dok grašak ne omekša. Molokhiyya - egipatska zelena juha Sastojci: 600 ml temeljca od kostiju 1 šalica špinata 1 žlica koncentrata rajčice 1 žličica soli crni papar, svježe mljeveni 2 žličice usitnjenog češnjaka 2 žličice korijandra 2 žličice maslinova ulja Priprema: Na najjačoj vatri pustite da provrije jušni koncentrat. Dodajte špinat, rajčicu, sol i malo papra pa smanjite vatru. Neprestano miješajući pustite da lagano vrije oko 20 minuta ili dok juha ne postane gusta. Zgnječite češnjak i korijander tako da se stope. Lagano zagrijte maslinovo ulje, dodajte smjesu od češnjaka i pirjajte 2 do 3 minute. Zatim prebacite u lonac s juhom i pustite da lagano vrije još 2 do 3 minute. Provjerite treba li dodati začine i poslužite. Litvanska juha od cikle Sastojci: 4 cikle srednje veličine 4 zelena dijela od mladog luka 5 - 6 tvrdo kuhanih jaja jedan veći svježi krastavac 2 do 2.5 litre kefira sol Priprema: Skuhati ciklu i jaja. Ciklu naribati, a jaja što sitnije narezati. Krastavac i luk također narezati što sitnije, sve staviti u posudu, posoliti po ukusu te dodati kefir i ohladiti. Jede se hladno. Lagana juha s rižom i jajima Sastojci: 1 litra kokošjeg temeljca 50 g riže sol papar 2 veća jaja 1 žlica svježeg limunovog soka Priprema: U loncu za juhu zavrijte temeljac i rižu. Smanjite vatru, prekrijte i kuhajte 15-20 minuta ili dok riža ne omekša. Dodajte sol i papar te maknite sa vatre. U posudi zamutite jaja sa limunovim sokom i malo vode. Jajima postepeno dodajte 200 ml temeljca uz miješanje. Zatim postepeno prebacite smjesu sa jajima u lonac sa temeljcom i rižom. Stavite na laganu vatru 2-3 minute uz stalno miješanje. Krem juha s metvicom Sastojci: 1 litra pilećeg bujona (može koncentrat iz kocke) 2 žlice riže 1.5 dl jogurta 30 g brašna 1 žumanjak 50 g maslaca 1 žlice sitne metvice (može i iz vrećice čaja) Priprema: U lonac staviti pileći bujon i kada proključa staviti 2 žlice riže te ostaviti da se kuha 15 minuta. U drugi lonac staviti jogurt, brašno, žumanjak, dobro izmiješati te kuhati na slabijoj vatri dok se malo ne zgusne (oko 10 min). Kada se bujon i riža ukuhaju, dodati smjesu iz drugog lonca u bujon te kuhati još 15 minuta uz povremeno miješanje. Po završetku kuhanja ubaciti maslac i mentu te pustiti da odstoji 10 minuta prije služenja. Servirati toplo. Krem juha s cimetom Sastojci: 100 g maslaca 50 g brašna 0,6 dl temeljca od povrća muškatni orah 0,2 dl slatkog vrhnja 1 komad cimeta u kori sol i papar po potrebi listići mente Priprema: Na maslacu popržite brašno i zalijte temeljcem od povrća. Kad prokuha zalijte slatkim vrhnjem, posolite, popaprite i na kraju dodajte naribani muškatni oraščić i cimet u kori. Pustite da prokuha, servirajte i ukrasite listićima mente. Kokošja juha Sastojci: 1 kokoš 40 g mrkve 40 g peršinova korijena s lišćem 20 g celerova korijena 20 g luka 1,5 l hladne vode sol, papar u zrnu 5 dag rezanaca za juhu Priprema: Očišćenu i opranu kokoš stavite kuhati u hladnu vodu s mrkvom, peršinom, celerom, nekoliko zrna papra i ploškama luka popečenim na ploči štednjaka. Dodajte sol i kuhajte juhu na laganoj vatri dok meso ne omekša. Kuhanu kokoš izvadite iz juhe, a juhu procijedite. Zakuhajte rezance te poslužite toplo. Juha od vrganja 2-3 dag sušenih vrganja 5 dag maslaca 1 dcl Vrhnje za kuhanje sol po ukusu peršinov list 1 žličica brašna Priprema: Prije same pripreme juhe nužno je vrganje natopiti u jednoj litri vode da bi omekšali (oko 1 sat). Vodu nemojte prolijevati jer ćete je iskoristiti kasnije kao dodatak juhi. Kad su vrganji omekšali isjeckajte ih na tanke ploškice. U prikladnoj posudi na laganoj temeperaturi rastopite maslac, dodajte vrganje i lagano ih dinstajte 2 minute. Dodajte vodu u kojoj ste topili gljive, zasolite po želji. Ukoliko volite vegetu umjesto soli možete dodati samo vegetu. Ostavite juhu da se kuha 20 minuta. Pred kraj u zdjelici napravite smjesu od brašna i 1 dcl mlake vode, te dobro izmiješajte. Dodajte juhi i miješajte. Pred sam kraj dodajte vrhnje za kuhanje i isjeckani peršin. Juha od špinata Sastojci: 1/2 kg mladog špinata 1/8 šalice brašna 1 kocka za juhu ili bujona od povrća 2 žlice vrhnja sol i papar za serviranje: malo octa ili kiselog mlijeka Priprema: Opran i na rezance isjeckan špinat ubaciti u litru ključale vode (manje vode ako koristite bujon), kuhati 5-6 minuta. Dodati kocku za juhu (ili bujon). Razmutiti brašno sa 1/8 šalice vode. Sklonite juhu s vatre, umiješajte razmućeno brašno, vratite na vatru da proključa. Dodajte vrhnje, sol i papar. Servirati sa žlicom kiselog mlijeka ili malo octa. Hladna juha od rajčica s mozzarellom Sastojci: 60 dag zrelih rajčica 10 dag suhog kruha 1 režanj češnjaka 1 svežanj bosiljka 4 dl povrtne juhe 1 mozzarella malo šećera maslinovo ulje sol papar Priprema: Operite rajčice, očistite, pristavite s usitnjenim češnjakom, bosiljkom (ostavite nekoliko listova za ukras), šećerom i 3 žlice ulja. Kad provri, smanjite temperaturu i kuhajte 10 minuta uz često miješanje. Namrvite kruh i dodajte rajčicama. Posolite i popaprite. Zalijte kipućom juhom pa na niskoj temperaturi kuhajte još 20 minuta. Često miješajte da se kruh raskuha. Ohlađenu juhu obradite štapnim mikserom i stavite u hladnjak. Prije posluživanja hladnu juhu rasporedite u 4 zdjelice. Ukrasite ploškama mozzarelle i bosiljkom. Juha od povrća s gljivama Sastojci: 4 manja lista kelja, narezana na tanje rezance 1 veća mrkva, narezana na kockice 2 srednja krumpira, narezana na kockice oko pola šalice smrznutog graška (šalica 2 dl) 3 - 4 veća šampinjona, narezana na tanje ploške malo sitno sjeckanog peršina 1 povrtna bujon-kocka začini: papar, muškatni oraščić, korijander, kim, slatka crvena paprika (sve količina po želji) po potrebi: sol i vegeta Priprema: U loncu zakuhajte vodu. Dodajte mrkvu i kelj, a nakon 5 min kuhanja i sve ostalo povrće, gljive i bujon-kocku. Začinite po želji, a ako je potrebno - dosolite i dodajte malo vegete. Kuhajte na laganoj vatri dok povrće ne omekša. Juha od poriluka Sastojci: 400 g poriluka 300 g krumpira 1 dl slatkog vrhnja 1,5 dl kiselog vrhnja sol papar Priprema: Ogulite krumpir, narežite na kriške i stavite kuhati. Kad je krumpir skuhan, dodajte narezani poriluk i pustite da kuha 1 minutu. Prebacite u mikser i dobro izmiksajte. Ponovno vratite u lunac i stavite kuhati. Popaprite, posolite i dodajte slatko vrhnje. Gotovu juhu ukrasite kiselim vrhnjem i posebno kuhanim porilukom. Vegetarijanska juha od pečenog krumpira Sastojci: 2 velika krumpira 3 jušne žlice margarina 1 veliki luk, sitno nasjeckan 2 jušne žlice brašna 4 šalice vegetarijanskog jušnog temeljca 2 šalice vode 4 jušne žlice kukuruznog škroba ili brašna 1 i pol šalica (instant) pire krumpira 1 čajna žličica soli 3/4 čajne žličice papra 1/2 čajne žličice bosiljka 1/8 čajne žličice majčine dušice 1 šalica sojinog vrhnja ili sojinog ili rižinog mlijeka komadi sojine ili pšenične slanine (dimljenog seitana), nasjeckanog sira od soje (tofua) i iskosanog mladog luka Priprema: Pecite krumpire na 200°C 1 sat. Pustite da se ohladi. Otopite margarin u dubokoj tavi ili loncu i pirjajte luk dok ne postane staklast. Dodajte brašno i promiješajte da dobijete zapršku. Dodajte jušni temeljac, vodu, kukuruzni škrob, pire krumpir i začine, te pustite da zavri. Smanjite temperaturu i pustite da lagano vrije 5 minuta. Narežite ohlađene krumpire na polovice i izdubite sadržaj, a koru bacite. Izrežite krumpire na komade veličine zalogaja i dodajte ih, zajedno sa sojinim ili rižinim mlijekom ili vrhnjem u lonac ili tavu, k ostalim sastojcima. Pustite da zavri pa smanjite temperaturu i pustite da vrije 15 minuta dok se ne zgusne. Stavite juhu u zdjelice i po želji ukrasite komadima sojine ili pšenične slanine, sojinim sirom i mladim lukom. Domaća bistra goveđa juha Sastojci: 3/4 kg govedine s kostima 1 1/4 l vode 4 dag mrkve 4 dag peršina (korijena i lišća) komad korjena i list celera komad poriluka 1/2 glavice luka 2 režnja češnjaka po želji 4-5 mahuna, kupusa, cvjetače, korijena korabe jedan manji lovorov list nekoliko zrna papra 1 rajčica ili 2 žlice pirea od rajčice soli po želji manji komad jetre malo šafrana Priprema: Prije kuhanja meso i kosti operemo. Za dobru juhu meso stavljamo u hladnu vodu. Neka lagano zakipi. Povrće za juhu očistimo, operemo, narežemo na veće komade i dodamo juhi koja se već neko vrijeme kuha. Začine stavljamo nešto kasnije. Pri kraju kuhanja dodamo pire od rajčice ili svježu rajčicu i ostalo povrće koje se brze kuha. Kuhanu juhu uklonimo s vatre te ostavimo da se razbistri. Višak masnoće uklonimo. Dodamo hladnu vodu. Na povšini će se opet pojaviti masnoća, koju uklonimo žlicom. Za kasniju upotrebu juhu procijedimo i spremimo u hladnjak. Ako juhu upotrebljavamo odmah, zakuhamo je i poslužimo s raznim dodacima. Meso iz juhe izrežemo. Sočnije je ako ga do posluživanja držimo na toplom mjestu. Juha od mrkve Sastojci: 30 dag mrkve 20 dag maslaca žličica brašna 1 dcl vrhnja za kuhanje sol po ukusu peršinov list Priprema: Mrkvu tanko ostrugati, oprati i sitno naribati ili izrezati na ploškice. Na laganoj vatri rastopiti maslac, dodati mrkvu, zaliti jednom litrom tople vode i posoliti. Kuhati 20 minuta, a pred sam kraj izmutiti žličicu brašna s malo vode u zdjelici te tu smjesu umutiti u juhu. Ako želite krem juhu, sastojke u juhi na kraju izmiksajte štapnim mikserom. Dodajte vrhnje za kuhanje i isjeckani peršin. Juha od krumpira i šunke Sastojci: 3 1/2 šalice oguljenog i nasjeckanog krumpira 1/3 šalice nasjeckanog celera 1/3 šalice sitno sjeckanog luka 3/4 šalice nasjeckane kuhane šunke 3 1/4 šalice vode 1 kocka pileće juhe 1/2 žlice soli (ili po ukusu) po želji bijelog ili crnog papra 5 žlica maslaca 5 žlica brašna 2 šalice mlijeka Priprema: U vodi skuhajte krumpir, celer, luk i šunku. Kuhajte na srednje jakoj vatri, oko 15 min. Zatim dodajte kocku juhe, sol i papar. U drugom loncu otopite maslac na srednje jakoj temperaturi. Dodajte brašno i pržite ga oko 1 minutu, uz stalno miješanje. Miješajući dodavajte mlijeko, pazeći da se ne stvore grudice. Nastavite miješati pri srednje jakoj temperaturi još oko 4 - 5 min. Umiješajte mliječnu mješavinu u lonac s povrćem te pustite da se sve zakuha još jednom. Poslužite odmah. Hladna juha od rajčica i celera Sastojci: 100 g stabljike celera 150 ml vode 2 žličice mješavine začina (Vegeta) 600 ml soka od rajčice 3 žlice maslinovog ulja 2 žličice šećera 1 žlica narezanog svježeg bosiljka Priprema: Stabljiku celera (80 g) narežite na komade, prelijte vodom, dodajte Vegetu i kuhajte oko 5 minuta. Još vrući celer usitnite u električnoj sjeckalici zajedno s vodom, pa sve pomiješajte sa sokom od rajčica. Dodajte maslinovo ulje, šećer i bosiljak, te juhu dobro ohladite. Juha od bundeve Sastojci: 300 g bundeve 2 mrkve 1/2 glavice celera 1 poriluk 5 srednjih krumpira 250 ml slatkog vrhrnja 1/2 čilija 3 žlice maslinovog ulja 1 žlica vegete Priprema: Sve povrće isjecite na kocke. Zagrijte ulje u loncu tei dodajte povrće da se izdinsta na laganoj vatri (oko 10 min). Ulijte 1 l vode te dodajte vegetu. Pustite da voda ispari do pola lonca. Izmiksajte i potom dodajte slatko vrhnje. Pileći file na salati Sastojci: 2 pileća filea zelena salata rukola matovilac 1 žuta paprika mini rajčice 1 dl aceta balsamica ulje sol, papar malo peršina, sitno nasjeckanog malo vlasca, sitno nasjeckanog malo šećera Priprema: Pileći file posolite i popaprite s obje strane te stavite na pouljenu vruću tavu da se peče. Kada je pečeno s jedne strane, okrenite meso, poklopite tavu i pustite da se peče dok meso nije gotovo. Za to vrijeme pripremite umak za salatu. U aceto balsamico dodajte malo šećera i soli te 2 žlice ulja. Promiješajte. Gotovu piletinu uklonite s vatre. Na tanjuru napravite "prostirku" od zelene salate koju potom poškropite s nekoliko žlica umaka. Na nju dodajte sloj rukole i matovilca, na trakice narezanu papriku i polovice mini rajčice. Ponovno poškropite umakom. Piletinu izvadite iz tave te je narežite na tanke ploške. Položite ploške na salatu. Posipajte peršinom i vlascem. Ovaj recept objavljen je na HRT-u, u emisiji "Dobro jutro, Hrvatska!". Hrskave košarice sa svježim krem sirom i bobičastim voćem Sastojci: bobičasto voće (crveni ribizl, borovnice, maline...) 3 jaja 2 kore tijesta za savijače 1 vanilin šećer 50 g rastopljenog maslaca šećer 200 g svježeg krem sira Priprema: Jaja umutite te ih stavite u posudu zajedno sa svježim krem sirom. Dodajte vanilin šećer i šećer te pjenjačom dobro umutite. Potom u smjesu dodajte maline i nježno ih umiješajte. Pustite da smjesa kratko odstoji, oko 10 minuta. Za to vrijeme jednu koru tijesta za savijače premažite rastopljenim maslacem. Preko nje položite još jednu koru tijesta te i njega premažite maslacem. Zatim kore narežite na trake širine oko 8 cm. Trake položite jednu na drugu te ih narežite tako da dobijete kvadrate 8 x 8 cm. Zagrijte pećnicu na 200°C. Od dobivenih kvadrata uzimajte po dva listića te ih položite u kalup za muffine. Ponovite i s ostalim kvadratima, sve dok ne popunite čitavu tepsiju s kalupima. Potom u košarice usipajte malo kreme s malinama. Nemojte napuniti pune košarice jer će se krema malo podići tijekom pečenja. Pecite u pećnici oko 10 minuta. Gotove košarice izvadite iz kalupa, posložite na tanjur za serviranje te u svaku dodajte malo ribizla i borovnica. Po želji, dodatno možete košarice posipati s malo šećera u prahu. Ovaj recept objavljen je na HRT-u, u emisiji "Dobro jutro, Hrvatska!". Pikantni štrukli sa sirom Sastojci: 6 gotovih štrukli sa sirom 1 crvena paprika 1 luk 1 češanj češnjaka malo koncentrata od rajčice 1 žličica mljevene ljute crvene paprike peršinov list lovorov list 1 kiselo vrhnje Priprema: Na vrućem ulju ispržite sitno nasjeckani luk. Crvenu papriku narežite na kockice te je dodajte luku. Češnjak narežite na listiće te ga također dodajte u tavu. Posolite i popaprite, dodajte lovorov list i crvenu ljutu papriku, promiješajte i pustite da se dinsta dok povrće ne omekša. Dodajte u povrće oko pola litre vode i pričekajte da zakuha. Potom dodajte 1 žlicu koncentrata od rajčice, promiješajte i u to uronite štrukle. U početku kuhanja štrukle samo s vremena na vrijeme lagano protresite, da se ne prime za dno posude. Nakon otprilike 5 minuta štrukle okrenite, poklopite i pustite da se kuhaju još oko 10 minuta. Pred kraj jelu dodajte peršin i kiselo vrhnje. Pustite da se štrukli krčkaju još oko 5 min, da bi se umak ukuhao i malo zgusnuo. Pri serviranju ukrasite štrukle s listom peršina. Ovaj recept je objavljen na HRT-u, u emisiji "Dobro jutro, Hrvatska!" Kotonjata Sastojci: 13 velikih dunja, podjednake zrelosti (bez mrlja) 2 limuna 2 šalice vode šećer 1 šalica limunovog soka, procijeđenog Priprema: Ogulite dunje (kao jabuke) te ih naribajte na najkrupnijoj strani ribeža. Potom ih stavite u lonac, prelijte sokom od 2 limuna i s 2 šalice vode. Kuhajte na najslabijoj vatri dok dunje ne omekšaju, najmanje sat i pol. Izmjerite količinu skuhane dunje, najbolje u šalicama. Vratite ih na vatru te u njih dodajte jednaku količinu šećera koliko ste izmjerili dunja. Miješajte dok se svi sastojci dobro ne prožmu. Kuhajte na srednjoj vatri, pazeći da ne zagori. Smanjite temperaturu na najmanje te pustite da još kuha oko sat vremena, povremeno miješajući. Nakon prvih pola sata dodajte 1 šalicu iscijeđenog limunovog soka. Isprobajte čvrstoću smjese tako što ćete uzeti jednu žlicu dunje i staviti na tanjurić. Ako se ne razlije, smjesa je spremna za stavljanje u tepsiju ili u vatrostalnu posudu. Rasporedite je na debljinu od oko pola centimetra do 1 cm. Ostavite da se suši oko 3 dana, povremeno okećući, dok ne prestane biti ljepljiva. Ako niste smjesu izlili u male kalupe, izrežite je na manje kockice podjednake veličine, da vam bude lakše okretati. Kada se potpuno stvrdne, stavite slasticu u papirnate kalupe te držite u hladnjaku do posluživanja. Po želji, kotonjatu možete uvaljati u kristaliće šećera. Šaran na slavonski Sastojci: 1 kg šarana 800 g krumpira 2 žlice ulja 80 g dimljene slanine 1 žličica mljevene slatke crvene paprike peršin sol, bijeli papar Priprema: Očistite šarana od ljuski i iznutrica, uklonite glavu, isperite i posušite. Narežite na deblje odreske. Glavu skuhajte u malo vode. Krumpire ogulite, narežite na tanke ploške i posolite. Slaninu narežite na tanke trakice, a peršin sitno nasjeckajte. Slaninu kratko popržite na tavi. Lim za pečenje nauljite te na njega poslažite pola pripremljenog krumpira. Krumpir posipajte mljevenom paprikom, peršinom i bijelim paprom. Šaranove odreske naslažite na krumpir, posolite, prekrijte preostalim krumpirom te ponovno posipajte paprikom, paršinom i paprom. Prženu slaninu rasporedite po krumpiru. Prelijte potom vodom u kojoj se kuhala šaranova glava te pecite u pećnici dok se riba ne skuha, a krumpir ne postane zlatnosmeđi. Baškotini Sastojci: 40 dkg brašna 45 dkg badema 8 dkg šećera 3 vrećice vanilin šećera 1 žlica ruma 1 žlica limunove korice 5 jaja Priprema: Bademe prelijte kipućom vodom te ih očistite od ljuske. Pustite da se dobro prosuše. Jaja miješajte sa šećerom i vanilin šećerom, pomalo dodavajte prosijano brašno, koricu limuna, bademe i rum. Na radnoj površini dobro rukama izmijesite smjesu. U konačnici se tijesto ne bi trebalo lijepiti za ruke. Pećnicu zagrijte na 120°C. Od tijesta oblikujte roladu te ju stavite u pećnicu na sušenje (bez ventilatora) na oko 1h. Osušeno tijesto izvadite iz pećnice te ga uvijte u mokru krpu te ga tako ostavite do sutradan. Otkrijte baškotine i narežite ih na tanke šnite te ih posložite u tepsiju i dodatno sušite u pećnici na 60°C dok se ne stvrdnu (oko 30 do 45 minuta). Pustite da se ohlade i spremite ih u limenu kutiju. Napomena: Krpu koju koristite za zamatanje tijesta i općenito hrane nemojte prati u prašcima za pranje rublja jer bi mogla promijeniti okus hrani. Ako je već oprana, dodatno je dobro isperite u čistoj vodi prije upotrebe. Juha od brokule Sastojci: 400 g brokule 120 g krumpira 80 g luka 2 žlice ulja 1 dl slatkog vrhnja sjeckani peršin Priprema: Sitno nasjeckani luk pirjati lagano na ulju, dodati krumpir izrezan na kockice pa zaliti s pola litre vode. Skuhano izmiješati mikserom. Brokulu kuhati razdijeljenu na cvjetove u pola litre blago slane vode. Čim se skuha dodati usitnjeni krumpir, luk i slatko vrhnje. Prokuhati i posipati peršinom. Francuska juha od luka Sastojci: 1 l jake goveđe juhe 2 dl bijelog vina 50 dag luka 6 dag maslaca suhi i narezani francuski kruh 3 češnja češnjaka sol, papar 12 dag sira ementalera Priprema: Narežite luk na sitne rezance i pržite na maslacu dok ne dobije svjetložutu boju. Dolijte bijelo vino, kratko prokuhajte pa dolijte goveđu juhu. Kuhajte 20 minuta. Dodajte sol, papar i sitno sjeckani češnjak. Juhu podijelite u četiri vatrostalne zdjelice u koje ste stavili kriske suhog francuskog kruha. Posipajte obilno ribanim sirom i zapecite u vrućoj pećnici dok se sir ne rastopi. Domaća juha od rajčica Sastojci: 6-8 rajčica luk 2 češnja češnjaka žličica šećera (ako je rajčica slađa, onda šećer nije potreban) peršin bosiljak maslinovo ulje Priprema: Sitno nasjeckajte luk i rajčicu te pirjajte na maslinovu ulju sa šećerom. Kad rajčica pusti sok, dodajte češnjak i začinite. Kuhajte podlijevajući vodom 30 minuta. Propasirajte. Napravite zapršku tako da propržite žlicu brašna na ulju, umiješajte u juhu i zakuhajte. Brošč Sastojci: 300 g kupusa (slatkog) 50 g koncetrata rajčice 200 g pasterizirane cikle 100 g luka 100 g mrkve 25 g korjena peršina 50 g ulja 1 žlica šećera 2 dcl kiselog vrhnja 2 kocke masnije juhe 1 lovorov list 1 žličica nasjckanog peršinovog lista za zapršku: 50 g ulja 25 g brašna Priprema: Mrkvu i peršin izrezati na kolutiće te dinstati na ulju zajedno sa isjeckanim lukom. U posebnoj posudi zakuhati oko 2 litre vode, dodati lovorov list, rajčicu, kocke masne juhe, sećer i na rezance izrezan slatki kupus. Nakon desetak minuta kuhanja dodati dinstano povrće pa zajedno kuhati jos 20 min. Kad je juha skoro gotova dodajte zapršku koju ste posebno pripremili, a zatim dodajte na rezance rezanu ciklu. Gotov boršč posuti sjeckanim peršinovim listom i služiti s kiselim vrhnjem. Albondigas Albondigas je meksička juha s mesnim okruglicama. Sastojci: 450 g mljevene junetine 4 jaja 1/4 malog crvenog luka, usitnjenog 4 žlice nasjeckanog korijandra 1 žlica origana 1 žličica soli 1/2 žličice usitnjenog kumina 1/2 žličice svježe smljevenog papra 7 šalica juneće juhe 1 konzerva rajčice 2 žličice šećera 1 žličica crvene paprike 2 mrkve, nasjeckane 2 celera, pažljivo nasjeckana 1 nasjeckani luk 1 list lovora Priprema: U zdjeli izmiješajte junetinu, jaja, luk, korijandar, origano, sol, kumin i papar. Pokrijte i ostavite u hladnjaku 1 sat. U lonac ulijte juhu, dodajte rajčicu, šećer, crvenu papriku, mrkvu, celer, luk i lovorov list i lagano miješajte drvenom kuhačom. Pustite da prokuha pa smanjite tako da lagano vrije. Izvadite meso iz hladnjaka i formirajte male loptice. Polako ubacite u lonac s juhom, poklopite. Pustite da lagano kuha dok se povrće ne smekša, kojih 20 minuta. Izvadite lovorov list. Probajte juhu i ako je potrebno dodajte začine. Odmah poslužite. Ovčji sir u maslinovom ulju Sastojci: 300 g ovčjeg sira iz salamure 2 češnja češnjaka 5-6 listova kadulje 1 čili papričica 1 grančica ružmarina maslinovo ulje sol Priprema: Sir iz salamure narežemo na kocke, češnjak očistimo i narežemo na listiće, a papričice očistimo, operemo i narežemo na trakice. Sve zajedno premjestimo u zdjelu, posipamo listićima ružmarina, nježno izmiješamo i napunimo staklenke. Uz stjenke složimo listove kadulje i ulijemo maslinovo ulje, do vrha. Stavimo u hladnjak na najmanje 7 dana da se sastojci prožmu. Tortilja čips (Tortilla snack) Sastojci: 2 šalice ulja 8 kukuruznih tortilja (15 cm), razrezanih na četvrtine sol, po ukusu Priprema: Dobro zagrijte ulje u tavi (promjera 25 cm). U ulje stavite trokute tortilja i pržite ih okrećući ih jednom ili dva puta, sve dok ne prestanu cvrčati i dok ne postanu zlatnosmeđi. To traje oko 2 minute. Pržene tortilje izvadite i odložite na papirnatoj salveti, kako bi se odstranio višak masnoće. Odmah posipajte solju. Nigiri sushi Sastojci: 500 g oprane japanske riže kratkog zrna 575 ml hladne vode 25 g šećera 1 velika žlica soli 4 velike žlice japanskog octa od riže 2 velike žlice wasabi paštete 500 g morskih plodova i ribe: tanke kriške svježe tune, lososa, pastrve, kuhanih lignji, očišćenih kuhanih kozica usoljeni đumbir wasabi soja umak Priprema: Stavite rižu u veliki lonac s hladnom vodom. Kuhajte rižu dok ne omekša ili dok voda ne ispari. Rižu skinite s vatre, pokrijte krpom i pustite da odstoji 10 minuta; U malu posudu stavite šećer, sol i ocat te na laganoj vatri grijte dok se šećer ne otopi; Istresite rižu u veliku posudu, dodajte mješavinu slatkog octa i lagano promiješajte; Od riže napravite mokrim rukama male kuglice, na vrh svake loptice stavite malo wasabija, te komadić ribe ili morsku kozicu. Servirajte na pladnju uz usoljeni đumbir, wasabi i sojin umak. Lagani smotuljci Sastojci: 12 tortilja (25 cm) 200 g krem-sira 1 glavica salate 160 g narezane pureće salame 270 g (2 šalice) ribanih mrkvi 360 g (2 šalice) narezanih rajčica Priprema: Tortilje premažite krem-sirom. Preko sira posložite listove salate, zatim kriške pureće salame. Posipajte ribanom mrkvom i komadićima rajčice. Zarolajte tortilje u smotuljke. Razrežite smotuljke dijagonalno. Po potrebi, čačkalicama osigurajte da se ne razmotaju. Hrskave tortilje s povrćem Sastojci: 4 jušne žlice izmrvljenog sojinog sira za mazanje 4 tortilje promjera oko 25 cm 1 šalica narezanog špinata 1/4 šalice izdanaka alfalfe 1/2 šalice narezanog crvenog kupusa 1/2 šalice na kriške narezanog avokada 1/4 šalice nasjeckanih rajčica 1/2 šalice na kocke narezanih krastavaca 2 jušne žlice fino nasjeckanog crvenog luka sol i papar Priprema: Premažite svaku tortilju 1 žlicom sira za mazanje. Pospite jednaku količinu preostalih sastojaka po svakoj tortilji, te ih zamotajte. Objavila Točka u 12:52 Nema komentara: Pošalji ovo e-poštom Blogiraj ovo!Podijeli na usluzi TwitterPodijeli na usluzi FacebookPodijeli na PinterestuVeze na ovaj post Kocke od đumbira Sastojci: 1/2 šalice brašna 1/4 šalice šećera 1/2 žličice mljevenog đumbira 1/2 žličice mljevenog cimeta 1/2 žličice mljevenog pimenta 1/3 šalice melase 1 jaje 1/2 šalice vruće vode 1 žličica praška za pecivo Priprema: Pećnicu zagrijte na 180°C. U velikoj posudi umiješajte brašno, šećer, đumbir, cimet, piment, melasu i jaje. U posebu posudu ulijte vruću vodu (ne kipuću!) te joj dodajte prašak za pecivo i promiješajte. Dodajte vodu u posudu s brašnom i začinima te dobro promiješajte. Izlijte dobivenu smjesu u malo namašćenu tepsiju za pečenje (23 x 23 cm), stavite u pećnicu i pecite oko 30 do 35 minuta. Po želji, poslužite sa žlicom tučenog vrhnja. Napomena: Recept je dostatan za oko 10 kocki. Svaka kocka nosi oko 100 kalorija te ima oko 3 g masnoće. 1/2 šalice brašna 1/4 šalice šećera 1/2 žličice mljevenog đumbira 1/2 žličice mljevenog cimeta 1/2 žličice mljevenog pimenta 1/3 šalice melase 1 jaje 1/2 šalice vruće vode 1 žličica praška za pecivo Priprema: Pećnicu zagrijte na 180°C. U velikoj posudi umiješajte brašno, šećer, đumbir, cimet, piment, melasu i jaje. U posebu posudu ulijte vruću vodu (ne kipuću!) te joj dodajte prašak za pecivo i promiješajte. Dodajte vodu u posudu s brašnom i začinima te dobro promiješajte. Izlijte dobivenu smjesu u malo namašćenu tepsiju za pečenje (23 x 23 cm), stavite u pećnicu i pecite oko 30 do 35 minuta. Po želji, poslužite sa žlicom tučenog vrhnja. Napomena: Recept je dostatan za oko 10 kocki. Svaka kocka nosi oko 100 kalorija te ima oko 3 g masnoće. Rum kuglice Sastojci: 150g. mljevenog petitkeksa, 1 žlica ruma, ekstrakt rum 4 žlice šećera u prahu, 1 vanilin šećer, 100 g mljevenih badema, 100 ml mlijeka, 50 g rastopljene čokolade Priprema: Sve sastojke dobro izmiješamo i formiramo male loptice koje možemo uvaljati u mljeveni kokos, bademe, ili ih umočiti u čokoladu. Mogu se odmah poslužiti. Sacher torta Sastojci: Za tortu promjera 22-24 cm 140 g margarina za kolače 150 g šećera 200 g čokolade za kuhanje 8 jaja 150 g brašna vanilin šećer 1 žlica šećera u prahu prstohvat soli 1/2 praška za pecivo Za premaz: žlica likera (rakije) od marelica marmelada od marelica Za glazuru: 250 g naribane čokolade za kuhanje 120 g margarina za kolače Priprema: Čokoladu razmrvite i rastopite na pari. Rastopljena čokolada ne smije biti prevruća - tek topla, da se može liznuti. Pjenasto izradite margarin sa šećerom, vanilin šećerom i 8 žumanjaka - a na koncu, uz mješanje, dodajte i restopljenu čokoladu. Pomješajte brašno i prašak za pecivo, pa žlicu po žlicu (uz neprekidno mješanje) dodajte u smjesu jaja i maslaca. Dobro očistite metlice miksera. U 8 bjelanaca dodajte prstohvat soli i žlicu šećera u prahu - pa umutite čvrsti snijeg. Snijeg oprezno umješajte u smjesu brašna i jaja - kuhačom, a ne električnim mikserom. Kalup za tortu premažite maslacem i pobrašnite. Ulijte tijesto i snažno ga protresite da se izravna. Biskvit pecite na oko 170 st. Celziusa oko 60 minuta. Da li je tijesto pečeno provjerite drvenim štapićem, čačkalicom ili ražnjićem. Kada zabodete čačkalicu u biskvit, ona mora izaći suha. Pečeni biskvit oslobodite od kalupa i ostavite da se potpuno ohladi. Hladni biskvit prepolovite koncem ili dugačkim nožem. Četiri velike žlice marmelade stavite u veliku šalicu za čaj, dodajte čep likera od marelice i žustro promješajte. Doljnji dio torte premažite marmeladom (3-5 mm) i poklopite, a nakon toga tortu premažite i izvana. Malo deblji sloj (2-3 mm) marmelade možete ostaviti na vrhu torte. Ako Vam je marmelada pretvrda, možete je razmekšati zagrijavanjem u vrućoj vodi (u kojoj ste prije toga topili čokoladu). Čokoladna glazura: Margarin za glazuru prokuhajte na laganoj vatri, dok se ne prestane kipjeti, pa pustite par minuta da odstoji i da se malo ohladi. Margarin prelijte preko izribane ili izmrvljene čokolade i pjenjačom umješajte dok ne dobijete glatku masu. Ako se za vrijeme miješanja glazura počne stvrdnjavati, omekšavajte je na pari. Dobro je imati pripremljen lonac s vrućom vodom za čuvanje glazure dok premazujete tortu. Glazuru oprezno premažite preko torte vlažnim, širokim nožem ili slastičarskom špatulom. Glazuru možete napraviti i od 120 g gorke čokolade, 1 žlice ulja, 60 g margarina, 60 g šećera i 6 žlica vode. Čokoladu i margarin rastopite na pari i dobro pomješajte sve sastojke, pa premažite tortu. Zobeni keksi Sastojci: 2/3 šalice maslaca 2/3 šalice šećera i 1 žlica meda 2 jaja 1 i ½ šalice zobenih pahuljica 1 i ½ šalice brašna 1 žličica sode bikarbone ½ žličice soli 100 g brusnica šaka nasjeckanih oraha 2 - 3 rebra bijele čokolade, nasjeckane na kockice (može i tamna) vanilin šećer Priprema: Mikserom izradite pjenasto maslac i šećer. Dodajte jaja i med i dalje miksajte. Potom dodajte zobene pahuljice, izradite, stavite brašno koje ste pomiješali sa sodom bikarbonom, solju i vanilin šećerom. Na kraju miješajte brusnice, orahe i čokoladu. Smjesu ostavite u hladnjaku sat vremena. Vadite pomoću žlice za sladoled male hrpice koje ćete staviti na masni papir i malo spljošiti prstima kako bi se formirao okrugli keks (ne previše).Smjesa je malo mljackava, ali tako mora biti. Pazite da ostavite dovoljno razmaka između hrpica kako se keksi ne bi zalijepili jer se rašire za vrijeme pečenja (ostavite oko 2 prsta prostora između svakog keksa). Pecite na 180 stupnjeva 10-12 minuta ili dok na krajevima ne poprime lagano smećkastu boju. Kada kekse izvadite iz pećnice, ostavite ih 10-15 minuta u tepsiji da se ohlade. Čuvajte u limenoj kutiji, a između svakog sloja stavite masni papir da se ne bi zalijepili. Torta od sira (Cheesecake) Sastojci: 20 dkg keksa Lada (Kraš) 10 dkg maslaca 40 dkg sira Philadelphia 2 jaja 1 žlica limunovog soka 18 dkg šećera 1 vanilin šećer 2 kisela vrhnja, crvena Dukat 6 dkg šećera 1 vanilin šećer Priprema: Smrviti kekse, rastopiti maslac i zajedno izmijesiti. Smjesu staviti u kalup za tortu, ostaviti u hladnjaku da se stvrdne. Od 2 bjelanjka istući čvrst snijeg, u drugoj posudi žutanjke miješati sa šećerom, vanilin šećerom i limunovim sokom. Miksati 15 min i dodati sir. Na kraju lagano umiješati snijeg od bjelanjaka. Tu masu lagano izliti u kalup u kojem su keksi i peći 25 - 30 minuta na 180°C. Izvaditi iz pećnice i preliti masom 3. (vrhnje, šećer, vanilin šećer) koju smo prethodno dobro izmiješali, ponovno staviti u pećnicu i peći još oko 10 min. Pustiti da se ohladi i preko noći ostaviti u hladnjaku. Brza ananas torta Sastojci: piškote 1 konzerva ananasa u komadićima 4 dl kiselog vrhnja 7 žlica šećera 2 vrećice šlaga Priprema: Žlicom umiješati vrhnje i šećer (ne mikserom). Stavite konzervu ananasa u zdjelu, procijedite. Umočite piškote u sok od ananasa iz konzerve pa slažite u zdjelu koju ste obložili folijom. Redajte red piškota, red vrhnja, red komadića ananasa, red piškota.... sve dok ne utrošite materijal (piškote moraju biti na vrhu). Tortu ostavite u hladnjak da prenoći. Sutradan je ukrasite šlagom i poslužite. piškote 1 konzerva ananasa u komadićima 4 dl kiselog vrhnja 7 žlica šećera 2 vrećice šlaga Priprema: Žlicom umiješati vrhnje i šećer (ne mikserom). Stavite konzervu ananasa u zdjelu, procijedite. Umočite piškote u sok od ananasa iz konzerve pa slažite u zdjelu koju ste obložili folijom. Redajte red piškota, red vrhnja, red komadića ananasa, red piškota.... sve dok ne utrošite materijal (piškote moraju biti na vrhu). Tortu ostavite u hladnjak da prenoći. Sutradan je ukrasite šlagom i poslužite. Zapečena povrtna palenta prelivena sirnim umakom Sastojci: palenta origano timijan 100 g graška 100 g kukuruza luk 2 paprike tikvica 2 rajčice vrhnje jaje 100 g feta sira Priprema: Palentu skuhajte prema uputstvima, ali u vodu dodajte još prstohvat origana i timijana. Narežite luk i popržite. Dodajte narezanu papriku, tikvicu i rajčice te grašak i kukuruz. Dinstajte oko 10-15 minuta, zasolite i popaprite prema ukusu. Namastite pleh, ulijte palentu i preko nje stavite dinstano povrće. Umutite vrhnje, jaje i feta sir te time prelijte palentu. Pecite oko 20 minuta na 220C. Krumpirske kiflice sa sirom Sastojci: svježi kvasac 1 jaje 150 g instant pire-krmpira 300 ml mlijeka 150 ml ulja soli i malo šećera 800 g fino prosijanog brašna sir za nadjev Priprema: U mlako mlijeko stavi kvasac i pusti da se otopi. Tijesto: Sve sastojke, zajedno s kvascem, redom staviti u mikser i ako treba dodati još mlijeka. Neka tijesto bude meko. Ostaviti na toplom da se digne pa ga podjeliti na tri jednaka dijela. Tijesto tanko razviti pa isjeći nožem 12 istih trokutova. Trokute nafilovati sirom pa zarolati u kiflice. Pustiti da se kiflice još malo dignu (ne treba previše, jer će se svejedno dići u pećnici) pa premazati žumanjkom. Posipati suncokretovim ili nekim drugim sjemenkama. Lepinja Sastojci: 1 svježi kvasac 1/2 šalice tople vode 3 šalice brašna 1 1/4 žličice soli 1 žličica šećera 1 šalica mlake vode Priprema: Rastopite kvasac u 1/2 šalice tople vode. Dodajte šećer i miješajte dok se ne otopi. Ostavite 10 - 15 min dok kvasac ne odreagira. U velikoj zdjeli umiješajte brašno i sol. U sredini napravite malo udubljenje i u njega istresite otopljeni kvasac. Polako dodajte 1 šalicu tople vode i miješajte drvenom kuhačom dok smjesa ne postane elastična. Tijesto istresite na pobrašnjenu površinu i ostavite da se odmara oko 10 - 15 min. Tijesto tada više neće biti zbijeno i elastično. Obložite veliku zdjelu sa slojem ulja i stavite tijesto u posudu. _Zatim okrenite tijesto naopačke, tako da cijelo bude nauljeno. Ostavite da se diže na toplome oko 3 sata, dok mu se veličina ne udvostruči. Kada se tijesto diglo, urolajte ga u "zmiju" i razrežite na 10 do 12 manjih dijelova. Dijelove uobličite u loptice i položite na pobrašnjenu površinu. Ostavite da odstoji još oko 10 min. Zagrijte pećnicu na 260°C, a žicu na koju ćete položiti tepsiju postavite na najnižu razinu (na dno pećnice). Tepsiju također prethodno zagrijte. Svaku kuglicu tijesta razvaljajte u krugove tako da čine lepinju. Svaka lepinja bi trebala biti 12 - 15 cm u promjeru, debljine oko 0,5 cm. Svaku lepinju pecite oko 5 minute, dok se ne napuhne. Zatim je okrenite i pecite je još oko 2 min. Ponovite postupak za svaku lepinju. Napomena: U kutiji za kruh lepinje mogu stajati oko tjedan dana. Pretplati se na: Postovi (Atom)