http___luda.go-forum.net_t2301-spasite-sve-brzi-i-laki-recepti-za-hranu-koja-se-najcesce-baci_1.xml
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1 to 2tbsp small (nonpareille) capers, drained and rinsed Preparation Heat oven to 200 C, 180 C fan, 400 F, gas 6. Place the onion and pepper in a roasting tin, drizzle with 1 tablespoon of the oil and season well. Roast for 30 minutes, until the veg is slightly blackened and caramelised. About 10 minutes into the cooking time, boil the potatoes in seasoned water for 15 to 20 minutes, until tender. Drain, allow to cool very slightly and combine with the roasted veg, the rest of the olive oil and all the other ingredients. Season well. Serve warm, or leave in the fridge overnight, then allow to come back to room temperature before serving. 1) Toss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornflour, 5g of the salt, the sherry, and the sesame oil in a bowl. Marinate at room temperature for 15 mins. Mix the remaining cornflour with the 80ml broth or water. 2) Heat a large nonstick skillet over high heat. Add 1 tbsp of the oil and heat. Add the broccoli stems, and stir-fry for 1 min. Add the florets and the remaining garlic, ginger, 30ml of water, and season with pinch of salt, and pepper, to taste. Stir-fry until the broccoli is bright green but still crisp, about 2 mins. Transfer to a plate. 3) Heat the skillet again, and add 2 more tbsp oil. Add the chicken and stir-fry until the chicken loses its raw color and gets a little brown, 3 to 4 mins. Return the broccoli to the pan and toss to heat through. Stir in the reserved cornflour mixture and bring to a boil to thicken. Add more water to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice. Cook’s Note: The garlic and ginger can be chopped together in a mini chopper to save time. Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves. 8 egg whites, lightly beaten (reserve yolks for bechamel) 1 cup grated Kefalotyri or Parmesan cheese Bechamel Sauce: 1 cup salted butter (2 sticks) 1 cup flour 4 cups milk, warmed 8 egg yolks, lightly beaten Pinch of ground nutmeg Preparation: Prep the Vegetables:Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant. Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside. Preheat the oven to 400 degrees. Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate. Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking. When eggplant is finished cooking, lower the oven temperature to 350 degrees. Make the Meat Filling:In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper. Make the Béchamel Sauce:Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown. Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens a bit but does not boil. Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens. Assemble the Moussaka:Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices. Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese. Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving. You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it. 2 large cloves garlic sliced 2 400g tins chopped peeled tomatoes 2 large egglants sliced 1 cup grated mozzarella cheese 1/2 cup grated parmesan cheese Handful of fresh basil leaves Olive Oil Salt and pepper The process First off heat your oven to 180 Celsius. Next put a small pot on the stove on medium to low heat and place both tins of tomatoes into the pot, stir and then leave to simmer while you prepare the eggplants. Chop the ends off your eggplant and slice into 1-2cm thick pieces lengthways so you have these long strips of eggplant. Place a generous amount of Olive oil into a pan on a medium heat and fry the garlic, remove and add to the tomato sauce. Now fry the eggplant slices until lightly golden on each side. Place on kitchen paper to drain. This should take about 3 minutes per side and is important not to rush, you want nice creamy eggplant. While these are cooking stir and taste the tomato sauce adding a little salt and pepper to taste. You want to reduce the liquid and have the tomatoes still a little chunky but soft and a thickened sauce. Toss in the basil leaves ripping them as you put them into the sauce. Now take your oven dish and spread a thin layer of tomato sauce on the bottom, then cover with eggplant and another slightly thicker layer of sauce. Sprinkle over a small amount of Mozzarella and then repeat the process until you have used up all of the eggplant. Pour the remaining tomato sauce over the top, sprinkle the last of the Mozzarella and then top off with every last piece of the Parmesan. make sure you have a nice layer of Parmesan covering the top. Place in your oven for about 40 minutes until you have a bubbling cheesy crust that has a little of the tomato sauce oozing through. Remove from the oven and allow to cool for at least 10 minutes before serving. This lets the cheesy crust harden a bit which makes all the difference. Double or trebble this recipe with no problem at all! 500g frozen chicken livers 400 g butter 2 large onions finely chopped 2 teaspoons minced garlic 2 fresh thyme leaves or 1 teaspoon dried thyme About 1/2 teaspoon each salt and ground black pepper 100 ml red muscatel 100 ml port 50 ml brandy 5 eggs 250g streaky bacon The process Thaw the chicken livers completely and then trim off any fatty bits, place in a bowl, cover and set aside. In a pot on a high medium heat melt 1 tablespoon of the butter and cook the onions until transparent, you don’t want them browning, then add the garlic, thyme, salt and pepper and all the alcohol, increase the heat to high and boil to reduce until you only have about 1/4 of the liquid remaining. This concentrates the flavors for this decadent chicken liver pate. Remove from the heat and set aside to cool. Place the rest of the butter in another pot, bring to the boil, remove from the heat, skim off the foam and set aside to cool. Place the trimmed chicken livers in the food processor and blitz them for about 1 minute, then add the onion mixture and blitz again for 1 minute. Add the eggs and blitz until completely combined and a fine texture. During this blitzing period with the machine still on, add the cooled butter. Line a bread tin with the bacon slices and then fill with the chicken liver mixture. Fold over any bacon pieces and cover the top with the remaining strips of bacon. Place a roasting tray in a 150 Celsius oven with a little water in the base and then place the bread tin into the water and cook for 2 hours. It is really important that your oven temp is 150 or slightly less, not higher or it will turn a grey colour. Still tastes good but does not look the best. Remove from the oven and allow to cool. Then cover with clingwrap and place in the fridge overnight. Leave it for 24 hours to allow it to set properly. Turn it out and serve slices with melba toast. This is seriously good folks and the effort will come out in the flavor and the presentation. Use a food processor for the pastry, it is very straight forward. Take the flour, butter and salt and pop it into your food processor. Blitz it intermittently a few times and then give it a good blitzing until the mixture looks like breadcrumbs. Add a tablespoon of cold water and then blitz again for 20 seconds or so, the dough will start to stick together and now it is done. Tip onto a cool surface sprinkled with a little flour and bring it together into a ball. Don’t knead it, just form it. Now cover with cling film and put it in the fridge for about 30 minutes (a littkle longer is not a problem). Now take the dough and place onto a floured surface and with a rolling pin roll it out nice and thin, 3mm is about what you are looking for. The real trick is in the lining of the tart tins, you want to line them loosely so that when they cook they do not shrink too much. Line the tins and then prick the bases a few times with a fork and then pop them in the fridge again. Take the chopped up chocolate and place in a glass mixing bowl that has been warmed and dried (just pour a little boiling water into it and then dry it). Add the cream and butter to a pot and heat slowly until the butter has melted and steam is coming off the cream. Pour the cream into the chocolate and mix gently until all of the chocolate has melted, voila.. chocolate filling. Take the tins from the fridge, line with baking paper and fill with ceramic beads or dry beans (I got my tins and beads from Kitchenique in Woodmead, you want the ones with the loose bases) and bake them for about 7-8 minutes in a 180 Celsius oven. Remove the baking paper and beads and bake for another 10 minutes or until the pastry has a golden brown edge. Allow them to cool before removing the pastry. Once cooled, distribute the chocolate evenly between the 4 pastry cases and your tarts are ready. Whip some cream and place on the side topped with the berries. Bloody marvelous I tell you! 1 kg fresh prawns deveined but shells still on 2 tablespoons olive oil 2 tablespoons butter 4 teaspoons crushed garlic 1 juicy lemon halved Salt and pepper to season The process First off, take a trip down to your fishmonger or fresh seafood supplier and choose a kilo of queen or king prawns, ask them to devein them leaving the tails on. They usually don’t charge for this but if you are going to devein at home use a pair of kitchen scissors, I find it much easier to devein and shell and less messy. Heat the olive oil and butter in a pan on a medium to hot heat and pop in about 1/4 of the prawns, give a grind of black pepper and add 1 teaspoon of garlic, cook for 2 minutes or so on each side until the outsides have turned pink and the flesh has gone white. Be careful not to overcook or they will turn to mush. Flesh should be firm to the touch. Remove and place in a large bowl. Repeat until all of the prawns are cooked, sprinkle over a little salt and squeeze over the lemon. Thats it, top off your favourite salad and dig in. Tip add avocado or mango to your salad, they both go so well with prawns. it’s a perfect summer meal served with fresh crusty bread. This one has both avo and mango sprinkled with a few chopped roast peanuts and it works for me but add your own twist! In a large skillet cook bacon to it is will done. Lay the bacon on a paper towels to drain. Crumble the bacon and set it aside for later. Save 2 tablespoons of bacon drippings and add the finally chopped onion and finally chopped green pepper, cook until tender but still crispy. Stir in the can of tomatoes with juice, cold water, long grain rice, brown sugar, Worcestershire sauce, salt, chili powder, pepper and hot sauce. Reduce heat to low, cover with a tight fitting lid, simmer 30 minutes until rice is done. Top with bacon. 1 (16 ounce) package mozzarella cheese, shredded and divided 1/2 cup grated Parmesan cheese, divided 1/2 teaspoon dried basil Directions Preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4×3/4 inch deep slit in the top of the bread. Dust with reserved flour Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack. Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool. Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again. 4 skinless salmon fillets, about 700g, cut into bite-size chunks 1 onion, finely sliced Finely grated zest of 1 lemon 60g butter 50g flour 500ml semi-skimmed milk 15g fresh dill, chopped Method Cook the unpeeled potatoes in a pan of boiling water for 15 minutes. Drain and set aside. Meanwhile, put half the spinach in a colander over the sink. Pour over boiling water to wilt the spinach, then refresh in cold water. Repeat with the remaining spinach. Drain and squeeze out as much liquid as possible. Set aside in a large bowl, along with the salmon, onion and lemon zest. Make a white sauce. Melt 50g butter in a pan over a medium heat. Add the flour and cook, stirring, for 1 minute, then gradually whisk in the milk. Cook for 5 minutes, stirring, until thickened. Season, stir in the dill and cool slightly. Pour over the salmon mixture and gently mix. Tip into a deep 2.3-litre baking dish. Remove and discard the potato peel and slice thinly. Overlap in a single layer on top of the salmon. Chill, cover and freeze for up to 2 months. Thaw at room temperature for 8 hours or until fully thawed. Melt the remaining butter and brush over the potatoes. Preheat the oven to 200°C/fan180°C/gas 6. Bake for 50 minutes, or until hot throughout. Serve with peas.
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Za doručak ne morate ići u trgovinu: Za slasnu frittatu iskoristite celer, gljive i jaja ili svemu dodajte krumpir pa za ručak napravite složenac i za desert muffine od mrkve Trećina hrane koju kupujemo završi u smeću. Uglavnom je riječ o ostacima namirnica koje upotrebljavamo za pripremu nekog jela ili namirnicama “na prijelazu” sezone. Istraživanja u Velikoj Britaniji pokazuju kako više od 40 posto potrošača često baca kruh, više od četvrtine ispitanika banane, a jedan od pet redovito šalje na otpad neiskorištene krastavce. Kako biste spriječili da vam se namirnice pokvare, za početak hranu mudro spremajte: većinu hrane možete zamrznuti, uključujući sir i povrće, koje se određeno vrijeme može čuvati i u hladnjaku. Spremnici za hranu izvrsno su rješenje. Ako ste hranu hermetički zatvorili u vodonepropusne posude, zadržat će svježinu dulje nego da je držite na sobnoj temperaturi, nepokrivenu i izvan hladnjaka. Koristite se mjeračima kako biste izbjegli da se hrana prekuha, osobito riža i tjestenine. Najprije iskoristite kvarljivu robu poput povrća od kojeg se rade slasne fritate i juhe. U kući uvijek imajte osnovnih konzerviranih namirnica poput rajčice, koja je osnova finih umaka od mesa ili povrća. Krumpir nadjeven gljivama i sirom Sastojci: 8 krumpira jednake veličine, 200 g vrganja ili šampinjona, 1 luk, 100 g sira, vlasac, peršin, češnjak, sol, papar, bešamel Priprema: Krumpire ogulite i skuhajte. Kad su napola kuhani, uzdužno ih prerežite ih i izdubite sredinu. Narežite sitno luk, pirjajte ga na ulju pa dodajte nasjeckane gljive. Napravite bešamel i dok je topao, dodajte mu ribani ili na kockice narezan sir, pirjane gljive, sol, papar, vlasac, peršin i češnjak. Smjesom napunite krumpire, složite ih u vatrostalnu posudu i pecite 20-ak minuta na 200°C. Složenac od krumpira Sastojci: 1 kg krumpira, 4 hrenovke narezane na kolutiće, 100 g slanine narezane na kockice, 2 luka, 2 jaja, 100 g ribanog sira, 200 ml vrhnja za kuhanje, 50 g maslaca, muškatni oraščić Priprema: Krumpir skuhajte, ogulite i narežite na ploške. U zdjeli umutite jaja, dodajte ribani sir, vrhnje za kuhanje i malo muškatnog oraščića. Na ulju propirjajte luk pa dodajte slaninu. Vatrostalnu posudu namažite maslacem. Naizmjence slažite slojeve krumpira, hrenovki i slanine. Svaki sloj posolite i popaprite. Složenac dovršite krumpirima, prelijte ga umakom od jaja i začinite komadićima maslaca. Pecite 30-ak minuta na 180°C. Prema želji pospite peršinom. Muffini od mrkve i korijandra Sastojci: 2 žličice sjemenki kima, 175 g mrkve, 50 g sjemenki bundeve, 2 žlive nasjeckanoga svježega korijandra, 150 g brašna, 100 g integralnog brašna, 1 žlica praška za pecivo, 1 žličica sode bikarbone, 1/2 žličice soli, 200 ml mlijeka, 1 jaje, 4 žlice maslinova ulja Priprema: Papirom za pečenje obložite kalupe za muffine. Stavite sjemenke kima u tavu i pržite na suho 1 min. U zdjelu krupno naribajte mrkvu, dodajte sjemenke bundeve i korijandar. Prosijte oba brašna, prašak za pecivo, sodu bikarbonu, sol i papar. Lagano pomiješajte s mrkvom. Umiješajte mlijeko, jaja i maslinovo ulje. Lagano tucite drvenom žlicom. Podijelite smjesu u kalup s 9 “rupa”, a svaku napunite dvije trećine. Pecite 20-25 min na 190°C. Brzo, fino a jeftino Imate li u smočnici umak od rajčice, pri ruci vam je osnova za pripremu mnogih jela poput umaka za tjesteninu kojem možete dodati prženu pancetu ili ljutog umaka za čips tortilje. Ako imate previše starog kruha, sameljite ga u krušne mrvice pa ga možete upotrijebiti u različitim juhama, umacima, pudinzima i kolačima, a posebno će vam dobro poslužiti pri paniranju. Od mliječnih proizvoda možete napraviti napitke poput voćnih frapea, koji najmlađi najčešće obožavaju, pečena i kuhana jela te kolače. Krastavac će vam, osim za salate, dobro doći i za grčke juhe i umake. Krumpir je namirnica koja se kupuje u velikim količinama pa se često baca. Osim što je dobar u salatama, varivima i kao prilog, može biti i samostalno jelo, uz malo slanine, kobasice ili jaja. Frittata od povrća Sastojci: 25 g maslaca, 200 g šampinjona (narezanih), 2 rajčice (narezane na kockice), 4 jaja, 75 g krupno naribanoga korijena celera, stručak svježeg peršina, sol, papar Priprema: Rastopite maslac na tavi, dodajte šampinjone i rajčice. Pirjajte 3-4 minute neprestano miješajući. Izvadite ih u zdjelu i ostavite sa strane. U velikoj zdjeli lagano tucite jaja sa žlicom vode. Umiješajte celer, peršin, gljive i rajčice. Posolite i popaprite. Rastopite maslac u tavi na srednje laganoj vatri. Dodajte smjesu od jaja, promiješajte kratko, a zatim pržite 8-10 minuta. Poslužite uz zelenu salatu. Pizza na kruhu Sastojci: 2 francuza, 2 žlice umaka od rajčice, 150 g tanko narezane zimske ili kulena, 75 g crnih maslina bez koštice, rukovet listova svježeg bosiljka, 2 mozzarelle Priprema: Prerežite francuz napola, prepolovite ga opet vodoravno i stavite na lim ravnom stranom okrenutom prema gore. Svaki komad premažite umakom od rajčica. Napravite bazu za pizzu od salame, maslina i bosiljka. Poslažite mozzarellu po vrhu i začinite paprom. Pecite 10 minuta na 190°C. Francuski krumpir Sastojci: 1 kg krumpira, 100 g poriluka, 100 g slanine, 6 tvrdo skuhanih jaja, 150 g topljivoga sira, 150 g šunke, 300 ml kiselog vrhnja, 5 žlica ulja, sol, papar, žlica vlasca Priprema: U slanoj vodi skuhajte krumpir, ogulite ga i narežite na ploške debele pola centimetra. Na dvije žlice ulja popecite poriluk dok se ne zastakli. Izvadite ga na tanjur, a na masnoći na kojoj ste pržili poriluk, prepržite slaninu. U nauljenu vatrostalnu posudu slažite sloj krumpira, pa poriluk i pancetu, jaja, šunku i ribani sir. Svaki sloj začinite solju i paprom i pospite sitno nasjeckanim vlascem. Završite slojem krumpira. Obilato prelijte vrhnjem i zapecite na 200°C 35 minuta. izvor