http___metro-portal.hr_cool-jesenski-recepti-s-bundevom_50219_1.xml
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Potato Gnocchi with Tomato Sauce By Umairah Merchant Gnocchi are traditional Italian pasta, originating from the Roman era. They are soft dumplings used in soups or as pasta and can be eaten as main course or an appetizer depending on the way they are made. Here is a potato gnocchi recipe with an easy home made tomato sauce for you. Bring the traditional Italian flavor to your kitchen. Ingredients: For gnocchi: - 800 g potatoes - 200 to 300 gm Plain flour (however, keep some extra flour for the work surface) - 1 Egg (medium size) - Salt for the boiling water - Tomato sauce as required (recipe mentioned below) - Freshly grated Parmesan cheese For the Tomato sauce - ½ Kg Tomatoes ( boiled, peeled, deseeded and finely chopped) - 40 g Onion (finely chopped) - 40 ml olive oil - ½ tsp Sugar - 1 tbsp Tomato purée (optional) - Few basil leaves - Salt for seasoning Method: For the Tomato sauce: - Heat the olive oil in a saucepan, add the onions caramelize the onions by cooking them for 3 to 4 minutes. - Add the tomatoes. Stir on medium heat for 2 minutes and then cover and cook for 10 minutes. - Add in the sugar and puree, cook uncovered for another 30 minutes or until you get the right consistency, which is medium thick. - A few minutes before setting it off the flame, add in the basil leaves and stir. - Add a dash of olive oil and use it for the gnocchi or any other dish. If planning to store, don’t add olive oil; add it before using it, while re-warming. For the gnocchi: - Boil the potatoes in salt water, peel and mash them while they are hot. After mashing let them stand for 10 minutes. - Spread some flour on the work surface, where you will knead. Put all the mashed potatoes onto the surface add half the flour over it and mix with hand. - In a separate bowl whisk the egg and use 2 tsp at a time on the mixture to make the dough of the right consistency. Final dough should not be sticky, but smooth. - Make small balls with dough (oval shaped). - You can roll them on a fork to make the grooves so that the sauce sticks to them. - Take water in a large pan add salt and bring it to boil. Then add in the gnocchi balls. Once they start floating, it means they are cooked. Let them float for 30 seconds or so. - Take the out and add them to the tomato sauce on the pan. Gently toss the gnocchi for another 30 to 40 seconds. - Garnish with basil leaves and grated parmesan cheese before serving. Related posts: - Pasta with Tomato Sauce Pasta at home has always been the simplest recipes to make. Pasta dishes have been experimented with a variety of sauces and ingredients. Here is a healthy pasta dish that you would love to cook, and your family would love to eat! Ingredients: 1 onion, chopped 2 carrots, chopped 1 leek, chopped 2 bell peppers, chopped 3 tomatoes, chopped caster sugar, 1 tbsp Vinegar, 1 tbsp Shell pasta, 300 grams Olive oil, 1 tbsp Method: 1. Cook the pasta according to the packet instructions. In a non-stick wok, heat the oil and add the onions, carrots, and leek until tender. Saute for 20 minutes. Add the bell peppers and cook for about ten minutes. Now, add in the tomatoes, sugar, and vinegar. Simmer for half an hour. Once the mixture appears to be like a paste, cool it and blend it using a hand blender. The sauce should have a smooth and thick consistency. Add salt and toss it back into the wok. Drain the pasta and add to the sauce. Mix gently. Your pasta with tomato sauce is ready. Top with chopped coriander leaves and grated cheese before serving. - Pasta with Tomato and Cream Sauce Pasta, a major part of the Italian cuisine, is an all time favorite with kids all over the world today. Try this recipe and give your pasta an all new form! Ingredients: 200gm pasta boiled in salt water and drained 1 tbsp oil 1 capsicum chopped 2 Spring onions finely chopped 1 tbsp soya sauce salt to taste For the sauce 6 tomatoes peeled and finely chopped 1 tsp oregano 1 onion finely chopped 2 cloves garlic finely chopped 1 cube Maggi stock crushed 2 tsp chili sauce or red chili flakes 125 ml cream 2 tbsp butter Salt and pepper according to taste. Method: To peel the tomatoes, dip them in boiling water for two minutes or heat them on direct flame on the stove. Heat oil in a vessel. Add the spring onions and capsicums. Saute for two minutes and then add the boiled pasta and the soya sauce. Mix well. Prepare the pasta sauce in a separate pan. Firstly, heat the butter and add the chopped onions and garlic. Sauté till they caramelize or until soft. Add the chili flakes, tomatoes, the cream and the crushed stock cube. Stir well and sprinkle the oregano. Add the salt and pepper... - Roasted Rack of Lamb with Spicy Tomato Sauce Here is a Greek touch – with olive oil, lamb, feta and tomatoes. This lamb roast recipe is a perfect continental recipe for summer. This lamb rack recipe goes well with a pilaf or mildly herbed rice. Enjoy the way Greeks made it! Ingredients: For the lamb: 8 pieces lamb shanks 2 tbsp olive oil 1/2 lemon zest 2 clove garlic, crushed 1 tsp dried oregano Few sprigs of thyme For the sauce: 3 medium sized tomatoes, finely chopped 2 cloves garlic, crushed Half cup chopped parsley Lamb seasoning: 50 grams feta, finely crumbled 1/2 lemon zest A pinch of dried oregano 1/2 a slice white bread, ground into crumbs Method: 1. Marinate the lamb in a casserole dish with thyme, olive oil, lemon zest, garlic and half oregano. Marinate for half an hour. Do not refrigerate. Meanwhile, prepare the sauce. Heat 1 tbsp olive oil in a pan. Add the crushed garlic and parsley and stir. Now add the tomatoes, oregano and simmer till it becomes saucy. Preheat oven to 230 degrees. In a bowl, mix some of the chopped parsley leaves, feta, zest, oregano and breadcrumbs. To cook the lamb,... - Baked Tomato Feta Here is a vegetarian meal for two – easy, and delicious. Baked, oil-free meals are perfect for summers. Feta is curd cheese traditional to Greece, and is easily available these days. Coupled with tomatoes and oregano, this baked feta cheese recipe is ideal for lunch on a bright sunny day! Ingredients: 3 tbsp olive oil 2 cloves garlic, chopped 1 tsp chilli flakes 400 grams tomatoes, finely chopped 400 grams feta, broken into large chunks 2 tsp oregano leaves, chopped Method: 1. Heat the olive oil in a pan. Add the garlic and saute. Add in the chilli flakes and tomatoes. Simmer for about 2o minutes until thickened. Add in the oregano. Preheat the oven to 200 degrees Celsius. In a greased baking dish, place the feta and pour the sauce over it. Bake for twenty minutes. Your baked tomato feta is ready.... - Egg Noodles with Meat Sauce Ingredients: Marinate: 1 chicken breasts, chopped finely into small pieces (You can alternatively use mutton mince or chicken mince – 250 grams) 2 tbsp soy sauce 1 tsp ground black pepper Grind: 3 medium sized potatoes 2 small dried red chillies 2 shallots (optional) Sauce: 2 tbsp oil 1 medium sized onion, finely chopped 5 cloves of garlic, finely chopped 1 tsp ginger juliennes 1 green chilli, halved lengthwise and deseeded 1 tbsp all-in-one stir fry sauce 1 tsp chilli vinegar 1/2 capsicum, diced 2 tsp cornstarch diluted in 1 1/2 cup of water 1 tsp sugar Salt to taste 300 grams noodles, boiled and drained 1 hard boiled egg, sliced Method: 1. Marinate the meat for about 20 to 30 minutes. Meanwhile, grind the tomatoes, red chillies, and shallots. This will give the meat sauce a sweet and spicy flavour. Heat oil in a wok on high flame. When complately warm, add in the garlic and ginger. Saute for a minute. Quickly, add in the green chillies, and chopped onions. Fry for about 3 mins. Now add in the meat. Fry for about ten minutes. Then add in the capsicums. Put in your stir-fry...
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Odlični jesenski recepti s bundevom Jesen je tu i pruža obilje odličnih plodova - isprobajte ove recepte i uživajte u pravom okusu jeseni Evo odličnih i maštovitih recepata u kojima je glavni sastojak jesenski plod bundeva. Ukiseljene bundeve Priprema: 25 min. Kuhanje: 20 min. Sastojci: 1 limun, 5 šalica šećera, 3 šalice jabučnog octa, 1/4 šalice narezanog, oguljenog đumbira, 2 štapića cimeta, 20 bobica crnog papra, žlićica soli, 1 slatka bundeva (oko 2kg), očišćena, oguljena i narezana na prutiće. Priprema: naribajte koricu limuna. U velikoj posudi pomiješajte limunovu koricu, šećer, ocat, đumbir, cimet, papar i sol. Na laganoj vatri lagano mještajte dok se šećer ne rastopi i sastojci povežu. Dodajte bundevu. Uz mješanje kuhajte oko 15 minuta dok bundeva lagano ne omekša. Pazite da ne raskuhate povrće. Pomoću grabilice smjestite prutiće bundeve u steriliziranu staklenku. Dodajte preostalu smjesu. Dobro zatvorite, te kad se ohladi čuvajte u hladnjaku. Preporučuje se konzumirati unutar tjedan dana. Tortelini s bundevom i ricottom Priprema: 15 min. Kuhanje: 30 min. Sastojci: žlica maslinovog ulja, 1 luk srednje veličine, 1 bundeva (oko 2 kg), pola šalica pilićeg ili temeljca od povrća, 1 list kadulje, sol, crni papar, tortelini od sira, 1/2 šalice sira ricotte, 1/3 šalice tvrdog sira po izboru, peršin Priprema: u posudi na laganoj vatri zagrijete ulje. Dodajte nasjeckani luk i pirjajte dok ne požuti, oko 10 minuta. Dodajte bundevu, temeljac, smrvljeni list kadulje, sol i papar. Poklopite i kuhajte uz povremeno mješanje dok bundeva ne omekša, oko 20 minuta. U međuvremenu skuhajte torteline, ocijedite te pomiješajte s ricottom. Dodajte bundevu, tvrdi sir i peršin tortelinima, te lagano pomiješajte kako bi se sastojci povezali. Poslužite toplo. Gratinirana bundeva s krumpirom Priprema: 45 min. Kuhanje: 35 min. Sastojci: 1/2 kg krumpira, bundeva srednje veličine, 1/2 šalice jabučnog octa, temeljac od povrća, ružmarin, 1 veliki crveni luk, 3 velike rajčice, origano, 12 šalica parmezana, 1 šalica krušnih mrvica, sol, papar Priprema: zagrijte pećnicu na 170 stupnjeva. U posudi srednje veličine dodajte rajčice i vodu. Kuhajte oko 15 do 20 minuta dok rajčica ne omekša, te ocijedite. U drugoj posudi pomješajte kockice bundeve, ocat i temeljac. Dodajte ružmarin, te kuhajte oko 15 minuta lagano mješajući. Dodajte luk i nastavite kuhati još 10 minuta dok bundeva ne omekša. Uklonite ružmarin te dodajte sol i papar. Prokuhanu rajčicu ogulite te narežite na kriške, a trećinom povrća prekrijte dno posude za pečenje. Preko njih složite polovice krumpira, te ih prekrijte drugom trećinom rajčica. Pospite origanom i parmezanom. Dodajte sloj kuhane bundeve i zalijte tekućinom u kojoj se kuhala. Gornji sloj završite s ostatkom polovica krumpira, rajčica i origana. Pomješajte ostatak parmezana s krušnim mrvicama i pospite preko povrća. Pecite u pećnici oko 35 do 40 minuta dok ne požuti. Poslužite toplo. Rižoto od bundeve i kukuruza Priprema: 15 min. Kuhanje: 30 min. Sastojci: 2 žlice maslinovog ulja, 1 luk, 1 režanj češnjaka, 200 g riže, 1 mala bundeva, 2 lista kadulje, 1 žlićica šafrana, 3 šalice temeljca od povrća, 150 g kukuruza, 100 g sira mozzarella, 50 g bučinih sjemenki Priprema: na laganoj vatri zagrijte ulje, dodajte nasjeckani luk i češnjak, te pirjajte dok 4-5 minuta dok luk ne omekša. Dodajte rižu, bundevu nasjeckanu na kockice, te listove kadulje i kuhajte još 2 minute. U temeljac dodajte nasjeckani šafran, te oko 1/4 temeljca dodajte riži i bundevama. Mješajte dok smjesa ne postane gusta. Nastavite dodavati temeljac, i kuhati sve dok ne dobijete kremastu teksturu. Dodajte kukuruz i bučine sjemenke. Jednom kada riža omekša (oko 20 minuta kuhanja) i sav temeljac se poveže u smjesu, dodajte sir mozzarella i promješajte. Pustite da odstoji oko 5 minuta i poslužite toplo.