http___margodrobi.com_bs_2020_04_13_knedle-sa-tikvicama__1.xml
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Zucchini buns This is my all time favorite recipe. And it took me a while to get it right, but not because it is difficult to make, but because of the fact that I really suck at shaping dumplings (or any kind of dough). But it is really simple, and I believe you should not have any problems making these zucchini buns look like they should look. The best thing about these buns (aside from the fact that they are super delicious) is that you don’t need a steamer to make them. They are pan-fried and pan-steamed. You only need to fry them for about 30 seconds or 1 minute, until they get golden-brown and crispy on the bottom. Then you add some water, lower the heat and put the lid on a pan. This way they will be steamed and ready when all the water is gone from the pan. Some health benefits This is obviously not the healthiest meal out there, but there are some healthy ingredients in these buns (literally) that you don’t want to miss out on. By now everyone probably knows that carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They have some great health benefits. For example, they can help your blood pressure and cardiovascular health, your digestive health, improve bone health, and play a role in immune function and healing. Zucchini is also pretty amazing in it’s own right. It is high in the antioxidant vitamin C. Research indicates that the skin of the plant harbors the highest levels of antioxidants. Its ample vitamin A content may support your immune system. Carotenoids, such as lutein, zeaxanthin, and beta-carotene are particularly plentiful in zucchini. These may benefit your eyes, skin, and heart, as well as offer some protection against certain types of cancer, such as prostate cancer. Overall, it contributes to healthy digestion, may reduce blood sugar levels, improve heart health, and aid weight loss. It also may have anticancer effects, improve thyroid function and research (on animal models) shows that seed extracts may help limit prostatic hyperplasia. Some tips To save your time and avoid the bun shaping mistakes that I made in the begining, I will leave the link to a very helpful pleating tutorial right – here. As I mentioned earlier, a lot of zucchini nutrients are in the zucchini skin. The core has a lot of water in it, so if you use the core for this recipe, they might turn out a bit mushy. So, for this recipe you will have to grate the skin for the buns and save the core for a soup or some other dish. These buns are vegan, crispy and delicious. Once I also made a version of zucchini buns where I added some thinly sliced and sauteed mushrooms. It worked out pretty well. I prefer to dip them in soy sauce, but you can use a sauce of your choosing, chilli oil and stir fry sauce should go nicely with this one. In other news, I got a few great movie recommendations since the last post, so currently I am enjoying those. I also took a hike near the city and my legs are once again killing me. If you know a good remedy for that, I would love to hear it. This is making me feel really old. Ingredients For the dough: 230 g of all-purpose flour 3 tsp of sugar 1 tsp of active dry yeast a pinch of salt 170 ml of soy milk (or any other plant-based milk) 3 tsp of oil For the filling: 3 large zucchini 1 large carrot 1 tsp of salt scallions a pinch of pepper Instructions In a deep bowl place the flour, sugar, yeast and a pinch of sallt and mix. Heat the plant-based milk until it’s just warm (not hot) and add the oil to the milk. Add the milk/oil mixture to the dry dough ingredients. Mix well and knead the dough with your hands. If the dough is too sticky, gradually add more flour while you knead it. Form a ball, cover the bowl and leave in a warm place to rise, for about 30 minutes. Meanwhile, prepare the filling. Shred the skins from the zucchini while leaving the cores untouched, and place them in a smaller bowl. Add 1 teaspoon of salt to the grated zucchini skins and massage the salt in with your fingers. Remove the excess water from the grated zucchini. Shred the carrot and chop the scallions (as many as you like). Add them to the bowl with the zucchini and mix everything together with a few shakes of pepper. Divide the dough in smaller balls. Press each one down with the palm of your hand to a flat floured surface. Roll them with a rolling pin in the shape of a circle but leave the middle a bit thicker while the edge should be rolled thin. Each piece should be about the size of your palm. Place the dough piece in your hand. Take a heaping tablespoon of the filling and place it in the middle of the dough piece. Then begin to pleat and pinch the bun shut, I will leave a helpful tutorial link here. Keep the buns on a floured plate so they don’t stick to the surface. Heat 1 teaspoon of oil on a non-stick pan. Place the buns in the pan (but make sure there is some space between them) and fry for 30 seconds or until the bottom becomes golden-brown. Then add enough water to the pan to cover 1/3 of the buns. Switch the heat to low and place a lid over the pan. They are done when all the water has evaporated from the pan. Top them off with some sesame seeds and chopped scallions and serve with chilli oil or soy sauce. If you liked this recipe, make sure you check out my other recipes like: – quinoa and chickpea dumplings in butternut tomato sauce Feel free to tell me what you think about this in the comments below, or send me the pictures of your own zucchini buns. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and bunch of other stuff, follow me on instagram, @margo_drobi.
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Knedle sa tikvicama Ovo je moj omiljeni recept ikad. I trebalo mi je neko vrijeme da ga napravim kako treba, ali ne zato što je ovo teško napraviti, već zbog činjenice da sam stvarno loša u oblikovanju ovakvih knedli (ili bilo koje vrste tijesta). Ali to je stvarno jednostavno, i vjerujem da ne biste trebali imati problema, i da će ove knedle sa tikvicama izgledati onako kako treba. Najbolja stvar kod ovih peciva (osim činjenice da su super ukusna) je to što ih ne treba kuhati u posebnoj posudi za kuhanje na pari da biste ih napravili. Oni se prže u tavi na ulju i na pari. Pržite ih samo oko 30 sekundi ili 1 minutu, dok knedle na dnu ne dobiju zlatno-smeđu boju i postanu hrskave. Zatim dodate malo vode, smanjite vatru i stavite poklopac na tavu. Na ovaj način će se kuhati na pari i biti spremne kad sva voda ispari iz tave. Neke koristi za zdravlje Ovo očito nije najzdraviji obrok na svijetu, ali postoje neki zdravi sastojci u ovim knedlama (doslovno) koje ne želite propustiti. Vjerovatno do sada svi znaju da je mrkva posebno dobar izvor beta karotena, vlakana, vitamina K1, kalija i antioksidanata. Ima jako značajne zdravstvene koristi. Na primjer, može pomoći vašem krvnom pritisku i kardiovaskularnom zdravlju, vašem probavnom sistemu, poboljšati zdravlje kostiju i može igrati ulogu u imunološkoj funkciji i liječenju. Tikvice su takođe prilično dobre. Pune su antioksidansa vitamina C. Istraživanja pokazuju da kora ove biljke sadrži najviše antioksidansa. Njen obilni sadržaj vitamina A može ojačati vaš imuni sistem. Karotenoidi, poput luteina, zeaksantina i beta-karotena, posebno su obilni u tikvicama. Ovo može koristiti vašim očima, koži i srcu, kao i pružiti određenu zaštitu protiv nekih vrsta karcinoma, kao što je rak prostate. Sveukupno, doprinosi zdravoj probavi, može smanjiti nivo šećera u krvi, poboljšati zdravlje srca i pomoći mršavljenju. Također može imati antikancerogene učinke, poboljšati rad štitnjače, a istraživanje (na životinjskim modelima) pokazuje da ekstrakti sjemena tikvice mogu ograničiti hiperplaziju prostate. Nekoliko savjeta Da uštedim vaše vrijeme i kako bi izbjegli greške u oblikovanju knedli koje sam pravila u početku, ostavit ću link sa vrlo korisnim uputama za oblikovanje – ovdje. Kao što sam ranije spomenula, puno se hranjivih sastojaka tikvica nalazi u kori tikvica. Jezgra ima puno vode u sebi, tako da ako koristite jezgru za ovaj recept, knedle bi mogle ispasti malo kašaste, a to nije dobro. Dakle, za ovaj recept morat ćete narendati koru za punjenje knedli i ostaviti jezgru za neku supu ili neko drugo jelo. Ova su peciva veganska, hrskava i jako ukusna. Jednom sam napravila verziju knedli sa tikvicama gdje sam dodala malo proprženih, tanko narezanih gljiva. Ispale su poprilično dobro. Najradije ih jedem sa soja sosom, ali možete koristiti umak po vašem izboru, čili ulje i wok umak bi se trebali lijepo slagati s ovim. S druge strane, dobila sam nekoliko sjajnih filmskih preporuka od zadnje objave, tako da trenutno uživam u tome. Otišla sam i pješačiti u blizini grada, tako da me noge opet ubijaju. Ako znate dobar lijek za to, voljela bih to čuti. Osjećam stvarno staro. Sastojci Za tijesto: 230 g univerzalnog brašna 3 čajne kašike šećera 1 čajna kašika suhog kvasca prstohvat soli 170 ml sojinog mlijeka (ili bilo kojeg drugog biljnog mlijeka) 3 čajne kašike ulja Za punjenje: 3 velike tikvice 1 velika mrkva 1 čajna kašika soli mladi luk malo bibera Upute U duboku posudu staviti brašno, šećer, kvasac i prstohvat soli i izmiješati. Zagrijte biljno mlijeko dok ne bude samo toplo (ne vruće) i dodajte ulje u mlijeko. Dodajte smjesu mlijeka i ulja suhim sastojcima tijesta. Dobro promiješajte i mijesite tijesto rukama. Ako je tijesto previše ljepljivo, postepeno dodajte više brašna dok ga mijesite. Formirajte jednu kuglu od tijesta, pokrijte posudu i ostavite ga na toplom mestu da izraste, oko 30 minuta. U međuvremenu pripremite punjenje. Izrendati koru od tikvica ali ostaviti jezgre netaknute i staviti narendanu koru u manju posudu. Dodajte 1 čajnu kašiku soli u rendanu koru od tikvica i prstima lagano umasirati so. Ukloniti suvišnu vodu iz rendanih tikvica. Nasjeckati mrkvu i mladi luk (po želji). Dodajte ih u zdjelu sa tikvicama i sve pomiješajte. Dodajte i malo bibera. Tijesto podijelite na manje kuglice. Pritisnite svaku kuglu dlanom na ravnu nabrašnjenu površinu. Razvaljajte ih oklagijom u oblik kruga, ali sredinu ostavite malo debljom, dok ivicu treba razvaljati tanko. Svaki komad tijesta (krug) bi trebao bi biti približno veličine vašeg dlana. Stavite komad tijesta u ruku. Stavite jednu (punu) supenu kašiku punjenja i stavite je na sredinu komada tijesta. Onda počnite oblikovati tijesto i pritisnite ga na vrhu kako bi zatvorili knedlu, ovdje ću ostaviti koristan link sa uputama za oblikovanje: tutorial. Oblikovane knedle držite na nabrašnjenom tanjiru, kako se ne bi zaljepili za površinu. Na nejlepljivoj tavi zagrijte 1 čajnu kašiku ulja. Stavite knedle u tavu (ali pripazite da između njih ostane malo prostora) i pržite ih 30 sekundi ili dok dno knedli ne postane zlatno smeđe boje. Zatim u tavu dodajte dovoljno vode da pokrije 1/3 knedli. Smanjite vatru (na nisku temperaturu) i stavite poklopac na tavu. Knedle sa tikvicama su gotove onda kad sva voda ispari iz tave. Pospite ih sa susamovim sjemenkama i sjeckanim mladim lukom i poslužite s čilijevim uljem ili soja sosom. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: – hrskavi tofu u sosu od narandže – knedle od kvinoje i slanutka u umaku od tikve i paradajza Slobodno mi recite šta mislite o ovome u komentarima ispod ili mi pošaljite slike svojih vlastitih knedli sa tikvicama. Ako ste učinili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu ostalih stvari, pratite me na instagramu, @margo_drobi.