tag:blogger.com,1999:blog-77870168908137971392024-02-02T09:20:08.633+01:00Raskuvana Vrana (The Cooking Crow)Be Jayhttp://www.blogger.com/profile/06923406239852131222noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7787016890813797139.post-84379875415952453322012-01-24T18:50:00.004+01:002012-01-25T09:25:51.762+01:00Moje nove ćufte<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Sastojci</b><br />
500g mlevene junetine<br />
praziluk<br />
200g mladog sira*<br />
2 jajeta<br />
teglica Alnatura Sugo Picante 340g<br />
prezle<br />
parmezan<br />
ulje<br />
biber, so, granule belog luka<br />
peršun za dekoraciju<br />
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*<i>trebalo bi da se koristi Ricotta ili Cottage Cheese, ali ih nisam nasla tada pa sam kupila obican mladi kravlji, medjutim sigurno bi ćufte bile još sočnije da sam koristila neki od ova dva prethodno navedena</i><br />
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<b>Priprema</b><br />
U vangli se pomeša meso sa seckanim prazilukom, sirom (ako je običan, onda treba da se prvo izgnječi) i jajima. Doda se oko pola šoljice prezli (u zavisnosti od vrste upotrebljenog sira, cottage je tečniji na primer), kašika ulja, kašičica belog luka u prahu, posoli se i pobiberi. Smesa se mesi dok se ne dobije ujednačena masa. Prezle je najbolje dodavati postepeno po potrebi da ćufte ne bi bile suve.<br />
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Dobijenu smesu nauljenim rukama oblikovati u malo veće ćufte i ređati u tiganj, u paradajz sos. Dodati otprilike pola šolje vode i pustiti da se krčka nekih 15-20 minuta na srednjoj vatri.<br />
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Isparavanjem dodate vode se ćufte zapravo kuvaju. Proveriti s vremena na vreme da li se sa donje strane ćufti uhvatila korica, ako jeste okrenuti ih. Po potrebi dodati jos vode i prekriti ih komadima paradajza.
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Kuvati još samo 10 minuta i skloniti sa vatre. Kada prvi put kuvate ovo jelo, izaberite jednu ćuftu pa proverite kako izgleda iznutra. Cilj je da budu skuvane, ali n<span style="font-family: inherit;">e i suve. </span><br />
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Servirati posute parmezanom i ukrašene svežim peršunom i suvim bosiljkom.<br />
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<b>Napomene</b><br />
Ako želite, možete da dodate parmezan i u same ćufte na početku pripreme.<br />
Kao crveni sos sam koristila Alnatura Sugo Picante iz DM-a (odeljak sa organskom i zdravom hranom) koji u stvari nije pikantan. Osim paradajza, u sebi ima šargarepu, čili, luk, bosiljak i celer. Vrlo je ukusan i ima komadiće paradajza unutra, pa deluje domaće.<br />
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<b style="font-family: inherit; font-size: small;"><u>My new meatballs</u></b></div>
<span style="font-family: inherit; font-size: x-small;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: inherit; font-size: x-small;">1/2kg ground beef<br />1 leek</span><br />
<span style="font-family: inherit; font-size: x-small;">200g ricotta or cottage cheese</span><br />
<span style="font-family: inherit; font-size: x-small;">2 eggs</span><br />
<span style="font-family: inherit; font-size: x-small;">1 Alnatura Sugo Picante (tomato sauce, 340g)</span><br />
<span style="font-family: inherit; font-size: x-small;">1/2 cup bread crumbs </span><br />
<span style="font-family: inherit; font-size: x-small;">1 teaspoon garlic, granulated<br />1 tablespoon extra-virgin olive oil </span><br />
<span style="font-size: x-small;">Parmigiano-Reggiano cheese, grated </span><span style="font-family: inherit; font-size: x-small;"><br />
salt & pepper<br />
fresh parsley for garnish </span><br />
<i><u><span style="font-family: inherit; font-size: x-small;">Preparation:</span></u></i><br />
<span style="font-family: inherit; font-size: x-small;">Place beef, cheese, eggs, minced leek, garlic, oil, salt & pepper and bread crumbs in a medium sized bowl and mix thoroughly by
hand until they are completely combined and the mixture is uniformly
firm. </span><br />
<span style="font-family: inherit; font-size: x-small;">Coat your hands in olive oil, and using your hands form mixture into slightly bigger than usual balls.<br />Drop the meatballs into tomato sauce and add
some water so that the sauce can reduce and simmer. Let cook for about
15 minutes on one side.
<br />Turn them over, add some more water if needed and cook for another 10 minutes, covering them with the sauce as they cook to seal in more flavor.<br />Garnish with chopped parsley and parmegiano reggiano cheese.</span><br />
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<br /></div>Be Jayhttp://www.blogger.com/profile/06923406239852131222noreply@blogger.com0tag:blogger.com,1999:blog-7787016890813797139.post-60412906588536675402012-01-07T18:31:00.000+01:002012-01-09T09:24:55.426+01:00Američke palačinke<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: red; font-size: x-small;">Široko rasprostranjena, uobičajena i lako uočljiva, američka vrana je
poznata većini ljudi. Ono što je manje poznato je koliko je složen
njihov život. Mlade vrane ostaju sa roditeljima sve dok ne nađu svoj dom, a njihova vezanost može trajati godinama.</span><br />
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<span style="color: red; font-size: x-small;">Rod <i>corvus </i>obuhvata vrste ptica kojima pripada i vrana. To su: gavran, <u>siva </u>vrana, <u>crna </u>vrana, gačac i čavka. Neke od srodnih vrsta su svraka i kreja. Vrane su zapravo porodica svih ovih ptica.</span><br />
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<b>Sastojci</b><br />
135g integralnog pšeničnog brašna<br />
130ml mleka ili vode<br />
1 jaje<br />
1kk sode bikarbone<br />
2 kašike ulja<br />
2 kašike šećera<br />
malo soli<br />
ulje za tiganj po potrebi<br />
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<b>Priprema</b><br />
Umešati sve sastojke i u zagrejano ulje stavljati po jednu malu kutlaču smese na sredinu tiganja. Smesa će sama skliznuti i oformiti kružni oblik.<br />
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Kada se na suprotnoj strani pojave mehurići, proveriti špatulom kako izgleda strana koja se peče. Palačinku nedugo zatim okrenuti, kada i ivice počnu da se peku jer tada očvrsnu i okretanje bude lakše. Za drugu stranu je potrebno manje od jednog minuta.<br />
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Palačinke servirati sa domaćim džemom, pošećerene ili sa javorovim sirupom.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IHwwUd0JS_Xc3lek6gTBPsTCmJ-UNF9WJbRGZ0H0rvLeU9J8kk_jTsDkHqqHoKF1DeZ2I8_2Doq4_J5HsyWGmITf1QdZLGLNkPpVz2QnAY-ud85AkXQeNN88qUWsXWjhPJiK_4P-PaCl/s1600/american+pancakes+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IHwwUd0JS_Xc3lek6gTBPsTCmJ-UNF9WJbRGZ0H0rvLeU9J8kk_jTsDkHqqHoKF1DeZ2I8_2Doq4_J5HsyWGmITf1QdZLGLNkPpVz2QnAY-ud85AkXQeNN88qUWsXWjhPJiK_4P-PaCl/s640/american+pancakes+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Američke palačinke sa maminim domaćim džemom od kajsija (na 1kg voća ide ne više od 200g grama šećera)</td></tr>
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<br /></div>Be Jayhttp://www.blogger.com/profile/06923406239852131222noreply@blogger.com0tag:blogger.com,1999:blog-7787016890813797139.post-58885501914487140862012-01-06T18:01:00.000+01:002012-01-06T18:01:01.512+01:00Japanske jabuke<div dir="ltr" style="text-align: left;" trbidi="on">
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Jedna od mojih mojih omiljenih voćki. Sećam se kada sam, kao mala prvi put probala japansku jabuku, bila mi je ljigava i čudna, a opet neobično lepa. Dešavalo se da prođu godine pa da je ponovo pojedem, ali ove zime jedem skoro svaki dan po jednu da se zasladim poslepodne. Pročitala sam da su ne samo ukusne, već i zdrave i time se moje uživanje povećalo.<br />
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Moje iskustvo kaže da postoje različite sorte ili kako se to već profesinalno naziva. Najlošija je ona sa crnim pegicama.<br />
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<tr><td class="tr-caption" style="text-align: center;">Japanske jabuke sa tamnim mrljama, takve izbegavam.</td></tr>
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Sve ostale su dobre, ali ona koja se potpuno <b>uljigavi </b>je najbolja. Poenta je da se japanka jabuka jede prezrela, nagnjila, ali nije loša ni već kada malo omekša. Ako se pojede polutvrda ne pokazuje svoj kvalitet, može da skuplja usta, da ostavlja brašnjav utisak ili da bude bezukusna. Najbolje je da boja bude intenzivno narandžasta, ali postoje i svetlije, žućkastije varijante.<br />
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<tr><td class="tr-caption" style="text-align: center;">Dva fino sazrela, narandžasta ploda i jedan žućkasti, nedozreo.</td></tr>
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<i><br /><br />Rod Diospyros obuhvata preko 200 subtropskih i tropskih, listopadnih ili zimzelenih žbunova i drveća od kojih većina ima jestive plodove. Naziv ovoga roda ima latinsko poreklo i može se prevesti kao voće bogova. Poreklom je iz Kine, gde se gaji više od 2000 godina. U Indo-Malajskom regionu postoji mnogo vrsta ovoga roda, a kao voće gaji se u mnogim zemljama (Kina, Japan, Koreja, južni deo bivšeg SSSR-a, Iran, Izrael, Grčka, Turska, Italija, Španija, Brazil, Meksiko, Australija, Novi Zeland).<br /> <br />D. kaki naraste 5-10 m, listopadno je drvo, dugovečno. U Kini postoje primerci starosti 400 - 500 godina. Listovi su jajoliko izduženi, dužine 8-12 cm i širine 4-6 cm, sa naličja bledo zeleni, a sa lica tamnije zeleni, u jesen dobijaju crvenkastu boju. Cvetovi su u pazuhu listova na kratkim drškama, ženski cvetovi su krupni i pojedinačni, sa 4-delnom krunicom bele ili belo-žute boje, a muški sitni i u grupama. Postoje jednodomi i dvodomi varijeteti (stabla sa muškim i ženskim cvetovima na jednoj biljci ili odvojene biljke samo sa ženskim ili muškim cvetovima). Plodovi su slični jabukama ili paradajzu, 80-500 grama, tamno žuti ili narandžasti, jestivi, sa tankom i sjajnom pokožicom, pepeljastom prevlakom i sa 1-8 semenki. Biljke na kojima ženski cvetovi nisu oplođeni daju plodove bez semena (partenogeneza). Sazreva u jesen, a bere se nakon prvih mrazeva. Plodovi su bogati beta karotinom (provitamin A) i taninom koji daje opor ukus nedozrelim plodovima.<br /><br />Plodovi kakija teže 200-500 grama, a sadrže oko 16 % šećera, organske kiseline, tanin, minerale i vitamine, a posebno vitamin C. Preporuje se kao energetski bogata hrana u slučaju slabosti organizmai kod stimulisawa varenja(zatvora). Koristi se i kao antibaktericidno sredstvo kod gastroenteritisa (zapaljenje želuca i tankog crijeva), posebno kod dece, kod dispepsija (poremećaja u varenju hrane) i kod crevnih upala. Posebno je dobar kao sredstvo za jačanje nervnog sistema i aktivnosti jetre.<br />Ako polodovi kakija još nisu ugnjileli, najbolje je staviti ih u najlon kesu u toploj prostoriji. Valja pričekati da omekšaju, a to se vidi po njihovoj mekoći mesa i prozirnoj pokožici. Pokožica se zatim oljušti, a plod se jede kašičicom sa ili bez šećera. Iz ploda se može iscjediti sok ili se dodaje voćnim salatama, sladoledima, bolama i sl. Mogu se pripremiti i sirupi, kolači, džemovi i dr. pa ih i prehrambena industrija sve više koristi, a dijabetičari hvale.<br /><br />Za odstranjivanje oporog ukusa plodovi se mogu zamrznuti i nakon njihovog odmrzavanja nestaje oporost. Japanska jabuka ima dva puta više voćnih vlakana i neophodnih mikroelemenata od jabuke. Bogata je antioksidantima, kalijumom, kalcijumom, magnezijumom, fosforom i gvožđem, vitaminima A, C i P. U narodnoj medicini koristi se za ublažavanje želudačnih tegoba, jača kardiovaskularni sistem i srčani mišić, umirujuće deluje na nervni sistem, ima baktericidno svojstvo, koristi se za ispiranje grla, umirenje kašlja i u kozmetičke svrhe.<br />Ne napadaju je štetočine. </i><div>
<i>(<a href="http://www.poljopartner.rs/" style="font-weight: bold;">izvor</a>)</i><i><br /></i><div>
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</div>Be Jayhttp://www.blogger.com/profile/06923406239852131222noreply@blogger.com0tag:blogger.com,1999:blog-7787016890813797139.post-79240922154395953472012-01-05T19:25:00.000+01:002012-01-05T19:36:17.747+01:00Svinjski vrat sa brokolijem i sosom od praziluka i suvog grožđa<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Sastojci za dve osobe</b></div>
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svinjski vrat - 2 snicle sa kostima</div>
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oko 400g brokolija</div>
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1 praziluk</div>
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oko 30g suvog grožđa</div>
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200ml pavlake za kuvanje</div>
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ulje od košpica grožđa</div>
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začini: so, 4 vrste bibera, mleveni vrganji, biozačin, beli luk u granulama</div>
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<b>Priprema</b></div>
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Staviti prethodno posoljen i pobiberen svinjski vrat u tiganj na vrelo ulje da se oprlji sa obe strane. Smanjiti temperaturu i poklopiti. Okretati šnicle s vremena na vreme, kad god ima praznog hoda u pripremi ostalih jela.</div>
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U ključalu vodu ubaciti brokoli i kuvati tek toliko da viljuška malo lakše prolazi kroz peteljku, ali da i dalje pruža otpor. Procediti ga i ostaviti sa strane.</div>
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U istu šerpu sipati ulje i ubaciti praziluk. Kada se malo proprži, dodati šaku suvog grožđa. </div>
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Malo krčkati, a zatim dodati slatku pavlaku i pozačiniti sa malo bio začina, mlevenim vrganjima, biberom i belim lukom u prahu. Ostaviti da se krčka, a zatim poklopiti i skloniti sa vatre. </div>
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Otklopiti šnicle i ostaviti da se malo zapeku. </div>
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Servirati po želji, a predlog je sos preliven preko brokolija i svinjski vrat sa strane.</div>
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Vreme pripreme oko pola sata.</div>
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</div>Be Jayhttp://www.blogger.com/profile/06923406239852131222noreply@blogger.com0tag:blogger.com,1999:blog-7787016890813797139.post-55091043157553060502011-10-23T08:00:00.000+02:002011-10-23T08:00:03.535+02:00Vranin predlog za doručak<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Kuvani đevrek bez aditiva i mladi kozji sir.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>Be Jayhttp://www.blogger.com/profile/06923406239852131222noreply@blogger.com4tag:blogger.com,1999:blog-7787016890813797139.post-64791727131061565572011-10-20T21:17:00.000+02:002011-10-20T21:17:00.496+02:00Vise od blitve<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #6aa84f;">Vrane se najčešće smatraju pozitivnim predskazanjem kod nekadašnjih nomadskih naroda koji su po zanimanju bili ribari i lovci.</span><br />
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<b>Sastojci</b><br />
4 veze blitve<br />
250g junećeg buta jednom samlevenog<br />
1 crni luk<br />
oko 300g rezanaca<br />
10ak špageta od pirinča<br />
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<b>Priprema:</b><br />
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Staviti blitvu da se bari.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RiJVjLDfAQ8ohWlTj3it3m-jnJBmgH6aN-K4T5kKtSVBQucmw08G_rxGoB87isps8ycD9TuqDWKrocAR8RKPIHrR4-7q09KuKZOiIlGdsyM4MlNOIeZ1jUa_yevEfu9X2grVnsglyYyY/s1600/barena+blitva.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RiJVjLDfAQ8ohWlTj3it3m-jnJBmgH6aN-K4T5kKtSVBQucmw08G_rxGoB87isps8ycD9TuqDWKrocAR8RKPIHrR4-7q09KuKZOiIlGdsyM4MlNOIeZ1jUa_yevEfu9X2grVnsglyYyY/s320/barena+blitva.jpg" width="320" /></a></div>
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Sa strane propržiti mleveno meso sa seckanim lukom na malo ulja.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyUoyOcuFKKm2Avt7bC2CA5I1C8edv5yS4lKbbdTCeYh_WaoKH3YAMMgYK_tQS_ov-YapSmDdJWR-JRLRmuLCkMPtAGHRG0X7omHjzUghhGRWz9GmULl1_fb-XCrUjqfkrYqMj9uDi6l7/s1600/mleveno+przeno+meso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyUoyOcuFKKm2Avt7bC2CA5I1C8edv5yS4lKbbdTCeYh_WaoKH3YAMMgYK_tQS_ov-YapSmDdJWR-JRLRmuLCkMPtAGHRG0X7omHjzUghhGRWz9GmULl1_fb-XCrUjqfkrYqMj9uDi6l7/s320/mleveno+przeno+meso.jpg" width="320" /></a></div>
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Ocediti blitvu, iseckati je i pomešati sa mesom. Posoliti i pobiberiti, naravno.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJzD1DUNweAvU092Cbcy4OZCrtRWE8utkwRD1cnYRGUFvvsGUGIOKxtW0yMwXz8XHnzz4m_kmy3P6bDeeMaBru6jkVVBQZnbGh9QWv3xxOHXzczwSe1d_bAfijlxyPql1MpXKLb65e29E/s1600/blitva+i+meso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJzD1DUNweAvU092Cbcy4OZCrtRWE8utkwRD1cnYRGUFvvsGUGIOKxtW0yMwXz8XHnzz4m_kmy3P6bDeeMaBru6jkVVBQZnbGh9QWv3xxOHXzczwSe1d_bAfijlxyPql1MpXKLb65e29E/s320/blitva+i+meso.jpg" width="320" /></a></div>
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Ovo je obično dovoljno da bude obrok, ali sam zbog količine obarila rezance i jelo od blitve i mesa upotrebila umesto sosa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9s5T2jD9LnTeL-AeN6hKOe4L8oL_JXpNmhDAcl63CBvutA0mh3-63-z2JBgiCWWh10_a8W1RRPvDoy5u51jP2S69ulDkmW4CmHgsHQow2lt5yZo7ACFthpvSTYPZC5NH16Kh9xqQH6in/s1600/dodatak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9s5T2jD9LnTeL-AeN6hKOe4L8oL_JXpNmhDAcl63CBvutA0mh3-63-z2JBgiCWWh10_a8W1RRPvDoy5u51jP2S69ulDkmW4CmHgsHQow2lt5yZo7ACFthpvSTYPZC5NH16Kh9xqQH6in/s320/dodatak.jpg" width="320" /></a></div>
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Od izdvojenih par kašika blitve sa mesom, napravila sam ručak koji cu sutradan da ponesem na posao. Upotrebila sam pirinčane špagete.<br />
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Na kraju, morala je i kuvarica nečim da se počasti.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGQgsym2crd5X4Fod0IYeSbX6xabq7K5HDQoU5bPLm_0RGn6z5CLhxEM1dHIkYj3BTbcGqDYBFnekGKGldkVOoF7VWKbHQ1SzcGnC8ng4ykEuyryPMFaJ0PUzZE8A_fNiHNreP267HwTI/s1600/da+se+i+kuvarica+pocasti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGQgsym2crd5X4Fod0IYeSbX6xabq7K5HDQoU5bPLm_0RGn6z5CLhxEM1dHIkYj3BTbcGqDYBFnekGKGldkVOoF7VWKbHQ1SzcGnC8ng4ykEuyryPMFaJ0PUzZE8A_fNiHNreP267HwTI/s640/da+se+i+kuvarica+pocasti.jpg" width="401" /></a></div>
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<br /></div>Be Jayhttp://www.blogger.com/profile/06923406239852131222noreply@blogger.com0tag:blogger.com,1999:blog-7787016890813797139.post-61686089107598021212011-10-17T21:02:00.002+02:002011-10-18T08:25:05.486+02:00Slane palacinke (Salty Crepes)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #b45f06; font-family: Times, 'Times New Roman', serif;">Vrane se tek od nedavno smatraju negativnim predznakom i to uglavnom u Evropi.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRp04dW4pBL03-LwRjOtSn90bt0ayy44hpyi2CWSiuhauZFu7hFwm_V4LqEwP_VrUgvqpkjzeMCi2ZrrixOPOmpRdQiHujVJcMKra8Y8W2T76JyIC8p3EUK1XmbAArkl83T1t9U76ALLrN/s1600/slane+palacinke+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRp04dW4pBL03-LwRjOtSn90bt0ayy44hpyi2CWSiuhauZFu7hFwm_V4LqEwP_VrUgvqpkjzeMCi2ZrrixOPOmpRdQiHujVJcMKra8Y8W2T76JyIC8p3EUK1XmbAArkl83T1t9U76ALLrN/s640/slane+palacinke+2.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Sastojci za palačinke:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 jajeta</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 šolje brašna</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 šolje mleka</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1-2 šolje kisele vode</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 šolje ulja</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">malo soli</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Sastojci za fil:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 pakovanje šampinjona</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 crni luk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">vrganji u prahu, biber, so</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">ulje po želji</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">200ml slatke pavlake za kuvanje</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>kozji kačkavalj</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Priprema palačinki:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">U vangli se pomešaju jaja, mleko i kisela voda. Dok se muti, polako se dodaje bršno da se ne bi stvorile grumuljice. Na kraju se doda ulje i peku se palačinke. Za ovu turu palačinki, pomešala sam pola-pola integralno pšenično brašno i obično, namensko meko brašno. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbALh8wA3Se47_aMqiANj6pqyjyihEkRQ1DZ9CwGdETKRnlpAC7wb1ZsflE76RUsn-WVrac4xWEled_r3fObpss7e6aMoO7seiSR6nEyEK8bmPdxUzOTFaxMo23ooc1L4wCTtBXVjW1glj/s1600/palacinke.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbALh8wA3Se47_aMqiANj6pqyjyihEkRQ1DZ9CwGdETKRnlpAC7wb1ZsflE76RUsn-WVrac4xWEled_r3fObpss7e6aMoO7seiSR6nEyEK8bmPdxUzOTFaxMo23ooc1L4wCTtBXVjW1glj/s320/palacinke.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Priprema fila:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Kao što je opisano u jednom or prethodnih postova, napravila sam i ovaj fil, identičan onom iz recepta za <span class="Apple-style-span" style="color: #eeeeee;"><a href="http://cookingcrow.blogspot.com/2011/09/pecurke-2-u-1.html"><b>čorbicu od pečuraka</b></a> </span></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: medium;">"1" iz "2 u 1"</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Završna priprema:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Gotove palačinke sam filovala pečurkama i ređala ih u okruglu vatrostalnu posudu. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijeSkL36zY5DIRqJCxN6MaYQgGdM2rt94oK_SXj8K_merou0MesuYPEUthuM0B1C2qirY4HCqpDI4qoKWBKWuh-BVKEB0zsRj63ZhbIgJ1jGzCZQwhzZ1EYCj475cUQn4GX2NUTR45H3k/s1600/uvijene1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijeSkL36zY5DIRqJCxN6MaYQgGdM2rt94oK_SXj8K_merou0MesuYPEUthuM0B1C2qirY4HCqpDI4qoKWBKWuh-BVKEB0zsRj63ZhbIgJ1jGzCZQwhzZ1EYCj475cUQn4GX2NUTR45H3k/s320/uvijene1.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Zatim sam ih zalila pavlakom, naređala listove (malo deblje) kozjeg kačkavalja. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosf7O7C5ZTm6wq_bSmbQ3hVK4JH-RZjevuJu3FrEaVu_BIvOMtgHAEnopZas6f5wDB-3xzNw0qA4MVh3pEYna78xt9_Igpkp_GTYa_UhCvc9G8Ud8NawHAaKIcjpOlJKOIMP3cvyfO7hr/s1600/pavlaka+kackavalj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosf7O7C5ZTm6wq_bSmbQ3hVK4JH-RZjevuJu3FrEaVu_BIvOMtgHAEnopZas6f5wDB-3xzNw0qA4MVh3pEYna78xt9_Igpkp_GTYa_UhCvc9G8Ud8NawHAaKIcjpOlJKOIMP3cvyfO7hr/s320/pavlaka+kackavalj.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sve sam prekrila jednom palačinkom i preko narendala još kačkavalja. Stavila sam da se peče na 150°C </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">i na kraju zapekla na 180</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">°C</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Vreme pečenja - odokativno, koliko je trebalo md da dodje s posla :)</span><br />
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<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><u><b>Salty Crepes</b></u></span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><u>Ingredients for the crepes:</u></i></span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 eggs</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 cups of flour (1 cup whole wheat and 1 cup plain/all purpose)</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 cups of milk</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1-2 cups of sparkling mineral water</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cups of oil</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">pinch of salt</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><u>Ingredients for the filling:</u></i></span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 package of </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://en.wikipedia.org/wiki/Agaricus_bisporus">champignon </a></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">mushrooms (about 500 grams)</span></span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 onion</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">oil</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">powdered <i><a href="http://en.wikipedia.org/wiki/Boletus_edulis">vrganj </a></i>mushroom</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">salt, pepper</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">200ml of cream</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">goat hard cheese</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><u>Preparation of the crepes:</u></i></span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Put together eggs, milk and sparkling water .While mixing slowly pour flour making sure you don't leave any lumps. Than add oil and make some crepes!</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><u>Preparation of the filling:</u></i></span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chop onions and mushrooms then put them in the pan with oil. Leave it closed for some time for the mushrooms to let its juices out. Add </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">powdered <i><a href="http://en.wikipedia.org/wiki/Boletus_edulis">vrganj </a></i>mushrooms, as much as you like, also some salt and pepper. Reduce. </span></span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><u>Final preparation:</u></i></span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Fill the crepes with the mushroom filling, roll them and then put in the round glass pan. Pour the cream, than add some goat cheese on top. Put one more crepe over the chease layer and finally spread some grated chease on the top. Bake the crepes in the owen, then serve. Bon appetit! :)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>Be Jayhttp://www.blogger.com/profile/06923406239852131222noreply@blogger.com0tag:blogger.com,1999:blog-7787016890813797139.post-30444282358248913742011-09-29T00:04:00.003+02:002011-10-17T20:08:59.641+02:00Party snacks - chips and dips<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #b4a7d6; font-family: Times, 'Times New Roman', serif;">U različitim mitologijama, vrane i srodne ptice se ne retko smatraju negativnim predskazanjem, ali i mudrim pticama i vezom sa bogovima.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Sastojci:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">tortilja čips (2 vrste: slani i ljuti)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sirko</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sirko urnebes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">ljuti Polimark kečap</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">pavlaka 20% mm</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">ljuta papričica sa mlinom</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">BBQ ketchup</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Priprema:</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">U jednoj posudi sam pomešala pavlaku, pola urnebes S</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">irka i pola običnog Sirka.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippTHGg9DnDwPqk3LQDvH4PYCbo9GD_rG85qSLuGvWzlj8wknoaPXZ2DtRERQi114x0kc1Pxh_5Gp-FA28bE1HIOQTAC7-gAUHrKqjF-s46aKUXhlS0qi7mAZEKvUMEH_kSzl4YII95WLp/s1600/snacks1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippTHGg9DnDwPqk3LQDvH4PYCbo9GD_rG85qSLuGvWzlj8wknoaPXZ2DtRERQi114x0kc1Pxh_5Gp-FA28bE1HIOQTAC7-gAUHrKqjF-s46aKUXhlS0qi7mAZEKvUMEH_kSzl4YII95WLp/s320/snacks1.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">U drugoj posudi sam pomešala Polimark ljuti kečap, pola urnebes Sirka, pola običnog Sirka i posula sa dosta mlevene ljute halapenjo papricice.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-3UhTljlxD95H6o4wL5N2fIRgs93vRqpjyHPe42GAT44I6X3miHKOiPeavv8ZES7SNLrZfxqodg96_Bl9Fd3pf9gq_9S4niypNxlM0TxZR73p-tQUBxnQgVVkFgvRaIWT4vNmDHgGAu9/s1600/snacks2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-3UhTljlxD95H6o4wL5N2fIRgs93vRqpjyHPe42GAT44I6X3miHKOiPeavv8ZES7SNLrZfxqodg96_Bl9Fd3pf9gq_9S4niypNxlM0TxZR73p-tQUBxnQgVVkFgvRaIWT4vNmDHgGAu9/s320/snacks2.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">U treću posudu sam sipala samo kečap koji smo kupili u Lidlu u Grčkoj. To je slatkasti kečap sa ukusom roštiljskog dima koji se meni uopste ne sviđa :)</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPr0kSJ8-luwtRCCXHP68HseeLl3X6DNvo-Xs-XPxsKibAxg3yMPajE1GL9J2Ay58UXEBkcmy4FMN4GIERgmwjPxJp3o4jpk7xfEIG8OhHI6JjWE1PxKu7BJBJhYDY8ZAn-Rox3pBq2Wfq/s1600/cimg9953.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPr0kSJ8-luwtRCCXHP68HseeLl3X6DNvo-Xs-XPxsKibAxg3yMPajE1GL9J2Ay58UXEBkcmy4FMN4GIERgmwjPxJp3o4jpk7xfEIG8OhHI6JjWE1PxKu7BJBJhYDY8ZAn-Rox3pBq2Wfq/s200/cimg9953.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">*skroz desno</td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Umaci nisu totalno domaći, ali su vrlo ukusni i mogu da zadovolje različite ukuse.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I za kraj, jedan koktel, ja častim :)</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGfTcDP_t4GJoIEWGXiJHB0ZMD0YP6PkC7aehVTO7IV5OGMq1LosLlFyqzM31e8mJ56MJJ_ydK49tcxxSdd9EphI65m6amqItRPZRMK1K_bizEAWLdMK3EVzN0BS11vk4qvMhJgOn5SdU/s1600/koktel1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGfTcDP_t4GJoIEWGXiJHB0ZMD0YP6PkC7aehVTO7IV5OGMq1LosLlFyqzM31e8mJ56MJJ_ydK49tcxxSdd9EphI65m6amqItRPZRMK1K_bizEAWLdMK3EVzN0BS11vk4qvMhJgOn5SdU/s640/koktel1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">*<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">vodka</span>, đus, blue <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Curaçao </span></td></tr>
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<span class="Apple-style-span" style="color: #eeeeee; font-family: Times, 'Times New Roman', serif;"><b>Ingredients:</b><br />tortilla chips (2 tipes: salty and spicy)<br /><i>Sirko </i>cream cheese <br /><i>Sirko urnebes</i> cream cheese<br />hot <i>Polimark </i>ketchup<br />sour cream 20% fat</span><br />
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<span class="Apple-style-span" style="color: #eeeeee; font-family: Times, 'Times New Roman', serif;">ground jalapeño<br />BBQ ketchup<br /><br /><b>Preparation:</b><br />First dip: mix sour cream and a half of both of the <i>Sirko </i>(plain and <i>urnebes</i>) cream cheeses.<br />Second dip: mix hot <i>Polimark </i>ketchup with a half of both of the <i>Sirko </i>cream cheeses (left from the first dip), then add as much jalapeño as you can manage.<br />Third dip: just pour some BBQ tasting ketchup.<br /><br /><b>Enjoy the party!</b></span></div>
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</div>Be Jayhttp://www.blogger.com/profile/06923406239852131222noreply@blogger.com0tag:blogger.com,1999:blog-7787016890813797139.post-37909570821479524502011-09-27T21:44:00.001+02:002011-09-27T22:03:09.135+02:00Cheese Cake (Cheesecake)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #ffe599; font-family: Times, 'Times New Roman', serif;"><span style="background-color: transparent; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Pouzdano
je uvrđeno da je vrane moguće naučiti da `govore` isto ili više reči od
papagaja i čak da broje do tri ili četiri. Ako naiđete na malu vranu ispalu iz gnezda koja ne može da se stara sama o sebi, slobodno odigrajte ulogu staratelja kljukajući je raznovrsnom hranom
koju bi i inače dobijala od pravih roditelja. Sitni insekti, kuvana
jaja, gliste, vitaminski preparati sa kalcijumom mogu se mešati u
jednoličnu masu koja se zatim ptićima treba bukvalno zavući prstom u
grlo. </span><span class="Apple-style-span" style="font-size: 15px;">Kada
napune mesec i po dana, mladi će već početi sami da se hrane skoro svime
čime ih ponudite. Ma koliko Vam bilo teško da se odvojite od pticice
koju ste lično odgajili, kada odrastu pustite je na slobodu. Ona će verovatno neko vreme boraviti u kraju u
kome stanujete, dolaziće Vam na prozor tražeći hranu ali će se, ako ne
ranije, a onda na početku sezone parenja sigurno pridružiti pripadnicima
svoje vrste odraslim na slobodi.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Podloga</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 15px;"><b>Sastojci:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">300g mlevene Plazme</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">125g putera</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">100g prah secera</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">250ml mleka</span></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Priprema:</span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Skuvati mleko, pa dodati puter i šećer.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDfMMnwmnu0YP7O0bw7bTH4OK3OMeiEuMLqkItKunqmdBdfrydF8dwAUrOxoOtgf6JIDKdBSGEwLKRGomkm4LFZvwhVRd2NRYDNcE3lbbAIEaqPNR8hoxSQd3IutgrbL5FThUZPJamdsg9/s1600/puter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDfMMnwmnu0YP7O0bw7bTH4OK3OMeiEuMLqkItKunqmdBdfrydF8dwAUrOxoOtgf6JIDKdBSGEwLKRGomkm4LFZvwhVRd2NRYDNcE3lbbAIEaqPNR8hoxSQd3IutgrbL5FThUZPJamdsg9/s320/puter.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sipati mlevenu
plazmu, sjediniti i rasporediti u posudu predviđenu za kolač.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDP-jTrYeFFZ8ZAouikyzdeUwXFIMLrVj-II19x0TWy61Baua8z4naCiPZP6NHu4fFKMozATs857lJfKGGKE9LiBNBDehytbtixMh7TtyGNkSf_M7dQjpwjVBwhg8XYRzguOHKYtCs7yc7/s1600/plazma+baza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDP-jTrYeFFZ8ZAouikyzdeUwXFIMLrVj-II19x0TWy61Baua8z4naCiPZP6NHu4fFKMozATs857lJfKGGKE9LiBNBDehytbtixMh7TtyGNkSf_M7dQjpwjVBwhg8XYRzguOHKYtCs7yc7/s320/plazma+baza.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Fil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 15px;"><b>Sastojci:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">500g slatke pavlake</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">450g Ella
sira 0% mm </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 kašike prah šećera</span></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Priprema:</span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Umutiti slatku pavlaku, skoro do kraja. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dodati sir i šećeru prahu i dovršiti mućenje.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfHUxVN_9cAQhdY0ZJ5AaxHfLq_XwYF5eRvdGdjGva69pIU-d4hIAH_FZur8NARyyTwClXOb9g6gB20zoV7esT7vqfSm6AXs4JFbKTkt-Izjk9UOut-IuYn2nriNUnmPMJeQ1Ta_4aJKw/s1600/fil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfHUxVN_9cAQhdY0ZJ5AaxHfLq_XwYF5eRvdGdjGva69pIU-d4hIAH_FZur8NARyyTwClXOb9g6gB20zoV7esT7vqfSm6AXs4JFbKTkt-Izjk9UOut-IuYn2nriNUnmPMJeQ1Ta_4aJKw/s320/fil.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Kompletiranje kolača</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fil rasporediti preko prohlađene baze od keksa. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preko kolača narendati čokoladu za kuvanje.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJz-Q2eiNTTygYhZsZPAzQ5dGnCAvExJSk8KPk-yVyZgAPr03JkPA-RGb3FQ14jMCfYsd5MenIOdsMm62acTUMCLvfEPXvmGvGF4tefxHgMncNRp01YSKSXE8NIa3XXC5A8lYHAP18FUZg/s1600/poprecni+presek.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJz-Q2eiNTTygYhZsZPAzQ5dGnCAvExJSk8KPk-yVyZgAPr03JkPA-RGb3FQ14jMCfYsd5MenIOdsMm62acTUMCLvfEPXvmGvGF4tefxHgMncNRp01YSKSXE8NIa3XXC5A8lYHAP18FUZg/s320/poprecni+presek.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Komentari:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Baza od Plazme mi se nije dovoljno stegla iako sam je pravila nebrojeno puta. U stvari, ovo je Plazma torta u malom, jer nju pravim potpuno isto samo sve puta 2, 3 ili 4 :) Naravno, sve ostalo su varijacije na temu: čokolada preko ili šlag, unutra orasi ili žele bombone itd. ali mi svi uvek traže upravo ovu smesu bez ikakvih dopuna, prelivenu istopljenom čokoladom (mali offtopic ;)).</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sir je malo pustio vodu pa je možda i to razlog sto se kolač nije previše stegao, ali je stajao nije padao. Mozda je ovako i bolje nego da se lome kašičice na tvrdu keks podlogu i da se jede želatinasta smesa koja se naziva cheese cake. Ovo je onako jedna baš fina blaga kremasta verzija. Jedini problem sa Ella sirom je što nije totalno neutralan vec je pomalo kiseo (ja ga ne podnosim ni u jednoj drugoj veriziji osim ovako u ovom kolaču). Tako da bi možda trebalo dodati malo više šećera u fil, recimo 5 kašika. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9MwjxmlCBFk2zxiZ-QPDAKtUIgz0UHHCHCZQryIKO-KVfLw2ce79CLwixtKSyXvhDktFKxvUtbsAfMYF9FNcqObIof5L2mboPrcWXBjEnNw4lTBjV8DKmx6I97EU3XWxzrC715NeOGHL/s1600/kolac+preliv.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="523" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9MwjxmlCBFk2zxiZ-QPDAKtUIgz0UHHCHCZQryIKO-KVfLw2ce79CLwixtKSyXvhDktFKxvUtbsAfMYF9FNcqObIof5L2mboPrcWXBjEnNw4lTBjV8DKmx6I97EU3XWxzrC715NeOGHL/s640/kolac+preliv.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">*za dekoraciju sam koristila ekstrakt vanile (ako se neko pita - nije jestivo)</td></tr>
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<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><u><b>Cheese Cake</b></u></i></span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><b>Ingredients</b></i></span></div>
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<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>For the base:</b></span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">300g ground <i>Plazma </i>biscuits</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">125g butter</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">100g powdered sugar</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">250ml milk</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>For the filling:</b></span></div>
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<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">500g whipped cream</span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">450g <i>Ella </i>cheese 0% fat</span></div>
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<span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3-5Tbs </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">powdered sugar</span></span></div>
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<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><b>Preparation</b></i></span></div>
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<span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Boil the milk. Add butter and sugar. When properly mixed, add gound Plazma </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">biscuits and mix well. Spread on the glass pan and leave to cool.</span></span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In the separate bowl whipp the cream but not all the way, add cheese and sugar and finish whipping. </span><br />
<span class="Apple-style-span" style="color: #f3f3f3; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><b>Finish</b></i></span><br />
<span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Spread the filling on the cooled </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">biscuit base. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">On the top sprinkle chocolate bits.</span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtdxddHLpRDw-vRUXf_Sdyv-P9hfdfQmBIlr4dIemDSwWFmvV3N3UoBu0ih15WhkJb9J9KKOC5nnrDDACLQxFsHy-YyvUNp-n2UBl0xHKiMnJcVo24CQo9fLz2ls6KMFPbuoyC_UahEhD/s1600/sastojci.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtdxddHLpRDw-vRUXf_Sdyv-P9hfdfQmBIlr4dIemDSwWFmvV3N3UoBu0ih15WhkJb9J9KKOC5nnrDDACLQxFsHy-YyvUNp-n2UBl0xHKiMnJcVo24CQo9fLz2ls6KMFPbuoyC_UahEhD/s320/sastojci.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">*Some of the ingredients lovely organized :)</td></tr>
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Be Jayhttp://www.blogger.com/profile/06923406239852131222noreply@blogger.com0tag:blogger.com,1999:blog-7787016890813797139.post-46560348638497595452011-09-14T20:26:00.002+02:002011-09-15T11:33:40.112+02:00Pečurke: 2 u 1<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: lime;">Vrane
retko menjaju stanište zbog smene godišnjih doba iako je primećeno da
na severnoj hemisferi neka jata migriraju pre i posle zime. Generalno
gledano, one ipak ne spadaju u ptice selice. Ne računajući sezonu parenja
kada se parovi osamljuju, vrane se po pravilu kreću u jatima koja mogu
brojati i po nekoliko hiljada jedinki. Žive preko deset godina na
slobodi i skoro dvostruko duže u zarobljeništvu. Ako se pitate zašto bi
neko čuvao ovakvu pticu u kavezu odgovor leži u činjenici da su vrane
jedna od najinteligentnijih vrsta ptica na svetu.</span></span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>"1" iz "2 u 1"</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Sastojci:</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">pakovanje šampinjona</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 crveni luk</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">ulje</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">začini (so, crni buber u prahu, ljuta aleva, mešani biber na mlin, jalapeño na mlin, peršun, lovor i <a href="http://cookingcrow.blogspot.com/2011/09/crveno-je-boja-ljubavi.html">ne-više-tako-tajni začin</a> odnosno mleveni vrganji)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Priprema:</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Iseckati crveni luk i staviti ga u zeleni keramički tiganj (šalim se :)) u koji je prethodno sipano ulje. Uključiti ringlu na 4. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">U međuvremenu prethodno oljuštene šampinjone iseckati na kockice, a onda ih ubaciti u tiganj. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Poklopiti da bi pečurke pustile vodu. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Kada se to desi, dodati začine i ostaviti da se krčka.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Komentar:</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ovo je moj standardni način pripreme pečurkica kao priloga. <u>A onda mi je sinulo:</u> z<i>ašto bih inače pravila čorbu od pečuraka tako što prepravljam i nadograđujem krem čorbu iz kesice (custom-iziram), kada mogu da probam da napravim od nule (from scratch)? </i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: large;">"2" iz "2 u 1"</span></b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Sastojci:</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"1"</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">malo ulja</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">parče putera</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">kašika brašna </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">oko 2dl mleka</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 slatka pavlaka za kuvanje</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">još začina</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Priprema:</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">U šerpu sipati malo ulja i ubaciti krisku putera. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Kada se puter rastopi, sipati kašiku brašna (ja sam stavila pšenično integralno) i mešati. Kada se brašno lepo sjedini i postane kremasto, dodavati postepeno mleko uz neprestano mešanje.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> U tako dobijeni bešamel sos sipati "1" (prethodno spremljene pečurke) uz neprestano mešanje. Dodati dosta začina, naročito vrganje u prahu (bar dve pune supene kašike). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ho2t69cVCCirCNoQh5n-iaCe2qfGAA0cULVnoDETVk5_CPDYCoXcTiVN3pdphFyk2R_-5WN1yoT75CTchjqDDY1-IZ55_TKeHHBwNrcwhkGi9WG_pChta5cYDXqKHwN69iKAL23HfjrA/s1600/pocetak+corbice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ho2t69cVCCirCNoQh5n-iaCe2qfGAA0cULVnoDETVk5_CPDYCoXcTiVN3pdphFyk2R_-5WN1yoT75CTchjqDDY1-IZ55_TKeHHBwNrcwhkGi9WG_pChta5cYDXqKHwN69iKAL23HfjrA/s320/pocetak+corbice.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Posle 10ak minuta sipati vodu po potrebi (ja sam sipala 2 manje džezve) i slatku pavlaku i ostaviti da se krčka. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Time se zaključuje proces dobijanja "2 u 1" pod nazivom: <b><span class="Apple-style-span" style="font-size: large;"><a href="http://cookingcrow.blogspot.com/2011/09/pecurke-2-u-1.html">krem čorba od pečuraka</a></span></b>. :)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Napomene:</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Potrebno je dosta začina da čorbica ne bi bila blaga, ali kada se ta količina dostigne, postaje preukusna. Naročito kada se uzme u obzir da je sve domaće, bez E-ova i ostalih dodataka. Nije baš dijetalno zbog slatke pavlake, putera i te jedne kašike brašna, ali svakako bolje nego iz kesice (u koju uzgred dodajem sve to isto što sam i ovde - slatku pavlaku, vrganje u prahu, ostale začine... pa čemu onda?). </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Po mom mišljenju, jedna kašika brašna je možda čak i previše. Ne škodi, ali svakako može i da se smanji. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Treba da naglasim da je ovo sve čista improvizacija. Nisam pratila nikakav recept, već sam u hodu smišljala korake. Ovi sastojci su mi se učinili kao logičan izbor za pripremu krem čorbe. Po završetku kuvanja, sela sam i napisala sastojke i njihove mere.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ostaje još da čujem mišljenje mog glavnog kritičara. Najčešća, ako ne i jedina kritika je da ume ponekad da mi jelo bude "bezukus... ovaj, previše blago" :D tj. <i>blend </i>kako on obično kaže kad promašim. Videćemo...</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Zaključak:</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">...<a href="http://en.wikipedia.org/wiki/Barney_Stinson">I'm awsome</a> :D</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://en.wikipedia.org/wiki/Gordon_Ramsay">Gordon Ramsey</a> bi bio ponosan ;)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ne, sad ozbiljno, baš je dobra, potvrđeno je :) </span></div>
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Be Jayhttp://www.blogger.com/profile/06923406239852131222noreply@blogger.com6tag:blogger.com,1999:blog-7787016890813797139.post-83448216911265566532011-09-08T20:28:00.000+02:002011-09-08T21:43:25.671+02:00Crveno je boja ljubavi i bećarca<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: red; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: 15px;">Vrane
su svaštojedi, hrane se zrnevljem, bobicama, insektima, jajima drugih
ptica, ali i lešinama. U mnogim krajevima smatraju se štetočinama pošto
se hrane biljnim kulturama. Ljudi ih često ubijaju ili pokušavaju da ih
teraju na razne efikasne ili manje efikasne načine kao što su strašila.
Vrane su drušvene ptice i kada njihova brojnost na malom prostoru
naraste zaista predstavljaju potencijalnu opasnost za žitarice. Sa druge
strane, vrane takođe jedu insekte štetočine koji ugrožavaju letinu i
više od njih samih.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Bećarac za dve osobe.</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Sastojci:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 crni luk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 velike paprike</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 srednja paradajza</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">ulje</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">začini</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 jaje</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Priprema:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Iseckati crni luk i staviti u šerpu sa uljem <span class="Apple-style-span" style="font-size: x-small;">(ulja staviti po želji i potrebi, ja stavim toliko da prekrije dno šerpe)</span>. Iseći paprike na trake, a zatim na kocke i staviti u šerpu. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ringlu uključiti na 4 i ostaviti da se ukrčka <span class="Apple-style-span" style="font-size: x-small;">(ovo se odnosi na staklokeramičke ploče koje imaju 6 podeoka)</span>. Za to vreme naseckati paradajz na kockice. Kada se luk skoro istopi i paprika omeksa, ubaciti paradajz u šerpu. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Smanjiti na trojku. Dodati začine <span class="Apple-style-span" style="font-size: x-small;">(so, biber, bosiljak, peršun i moj <i>tajni </i>sastojak - o tome kasnije)</span>.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Krčkati jelo u polupokrivenoj šerpi <span class="Apple-style-span" style="font-size: x-small;">(ja koristim inoks serpu sa duplim dnom)</span> dok povrće potpuno ne omekša, a zatim skinuti poklopac da bi isparila tečnost. Na kraju dodati jaje i završiti sa kuvanjem.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Komentari:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Obično koristim zelene paprike da bi jelo bilo šarenije, ali sam ovoga puta imala crvene u frižideru. Zato mi jelo liči na ljutenicu, odnosno skroz je ljubavno-crveno.<b> :)</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b></b>Ista situacija je sa lukom, uzela sam onaj koji sam trenutno imala, ali najviše kuvam na praziluku jer ga najbolje ga podnosimo. Alternativa je crveni luk, a crni tek ako nema ni njega.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Iako ne volim mnogo bećarac zbog ljuspica od paradajza i paprike, nisam imala vremena da ih ljuštim. To sam samo jednom uradila i previše sam se namučila, tako da nije vredno. Ali zato tokom kuvanja, kad god dođem da promešam, izvadim poneku ljuspicu koja je isplivala. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Što se ulja tiče, već više od godinu dana koristimo ulje od semenki grožđa za sve vrste kuvanja i pečenja. Ja ne primećujem razliku u ukusu, mada sam čula da neki osete, ali ne u smislu da im se ne sviđa nego im je jednostavno malo drugačiji ukus hrane. U svakom slučaju, zdravije je, a pošto ne trošimo velike količine ulja, nije nam udar na kućni budžet.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Belo meso na zelenom keramičkom tiganju.</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>(dodatak na skupoću)</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Zeleni keramički tiganj.</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Posle jednog akcidenta sa teflonskim tiganjem kojem ću posvetiti neki od narednih postova, kupila sam ovaj keramički tiganj u <a href="http://www.vicko-sa.gr/">Vicku</a>. Bio je jeftiniji od onih belih sto mogu da se nadju u Home centru, Tempu itd, a mislim da je generalno roba u Vicku kvalitetna. Od 6 ponuđenih velicina izabrala sam veći srednji i nisam pogrešila. S obzirom na to da nisu imali da mi prodaju poklopac u kompletu, srećom sasvim slučajno imam jedan koji pasuje savršeno.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Moj "tajni" začin.</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Jedog dana mi je dečko sasvim slučajno sa pijace doneo teglicu <b>mlevenih vrganja</b><span class="Apple-style-span" style="font-size: x-small;"> (zapravo flašicu od next sokića) </span>i od tada ih trpam skoro u sva jela. Ako ih stavljam samo kao začin, onda to bude jedna do dve kafene kašičice. Ako pravim čorbicu od pečuraka onda nekoliko supenih kašika, sve zavisi ko koliko voli vrganje. Ja ne puno, jer daju previše jak ukus sosu od vrganja koje sam probala u restoranima, ali ovaj prah je fenomenalan. Blago pikantan, dodaje neki egzotični </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">šmek jelima i punoću ukusa.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Zaključak.</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bećarac i belo meso su sasvim obična jela, ali lagana i brza. Nemojte ih zaobilaziti, a naročito ne u crvenoj boji.<b> ;)</b></span><br />
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Be Jayhttp://www.blogger.com/profile/06923406239852131222noreply@blogger.com2tag:blogger.com,1999:blog-7787016890813797139.post-53815609106274940612011-09-07T00:14:00.000+02:002011-09-08T20:29:57.962+02:00Fijasko mafini (Fiasco Muffins)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: magenta;"><br /></span><span class="Apple-style-span" style="color: magenta;">Vrane (Corvus corone) su porodica ptica iz reda pevačica (Passeriformes), rasprostranjenih širom planete. Smatraju se najinteligentnijim pticama. Ima preko 120 vrsta, raspoređenih u 23 roda. Najpoznatije su gavran, siva vrana, crna vrana, gačac i čavka, zatim svraka, kreja (sojka), lešnikara, žutokljuna galica, crvenokljuna galica itd.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSyB8GkQaLJLNWHgfqAfQMX4SOqH-ZemHeZesYK2h16SuoiDED-xlWyRtdVWkP7_hSiKZ-ASTlfRHaPV96aK_zssSnWtbtCcJyEKoQ2Y4bJ5g5JKjPz94sJwFVfKx6XHtmDL2aOvTKqkvI/s1600/gotov+mafin3+06+09+2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSyB8GkQaLJLNWHgfqAfQMX4SOqH-ZemHeZesYK2h16SuoiDED-xlWyRtdVWkP7_hSiKZ-ASTlfRHaPV96aK_zssSnWtbtCcJyEKoQ2Y4bJ5g5JKjPz94sJwFVfKx6XHtmDL2aOvTKqkvI/s640/gotov+mafin3+06+09+2011.jpg" width="603" /></a></div>
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<span class="Apple-style-span" style="font-size: large;">Sastojci:</span><br />
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85g kakaa<br />
2 jajeta<br />
250g brašna<br />
solja čokoladnih perlica<br />
100g šećera<br />
2kk sode bikarbone<br />
330ml mleka<br />
80ml ulja<br />
1kk vanile<br />
1/2kk soli<br />
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<span class="Apple-style-span" style="font-size: large;">Priprema:</span><br />
Zagrejati rernu na 200°C. Podmazati kalup.<br />
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Posebno spojiti i izmešati suve sastojke, a posebno umutiti mleko i jaja. U suvu smesu dodati mleko sa jajima, zatim čokoladne perlice i ulje. Dobro sjediniti masu i sipati u kalup. Peći oko 20min, a za konačno testiranje upotrebiti čačkalicu.<br />
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<span class="Apple-style-span" style="font-size: large;">Komentari:</span><br />
Mafini su ispali na oko savršeni.<br />
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Želela sam da upotrebim papir za pečenje umesto podmazivanja, ali nisam uspela da ga formiram pa sam odustala.<br />
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Stoga sam uzela margarin za podmazivanje i primetila da se pokvario :( Bila sam skeptična da upotrebim puter jer znam da on ume da "zagori", odnosno da se preporučuje sipanje par kapi ulja u tiganj na kome nameravate nešto da pržite na puteru, pa nisam znala kako se ponaša u rerni. Međutim, rizikovala sam i ništa mu nije falilo.<br />
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U samom procesu pripreme sam napravila nekoliko grešaka. Prvo, stavila sam <b>jednu celu </b>kašičicu soli umesto pola. Drugo, ne znam da li sam loše preračunala mere (ispod se nalaze originalne mere u američkim <i>cups</i>) ili je njihov (američki) kakao drugačiji od našeg, ali je 80ak grama previše. I treće, zbog želje da uštedim na čokoladnim mrvicama da bih ih imala za još jedan put, nije ih bilo dovoljno.<br />
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Na ukus, mafini su ispali, paaa bezveze. Meni bar. Moj dečko se oduševio :D<br />
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<b>Mane</b>: slani, prejak ukus kakaa, gumenasti zbog soda bikarbone i nedovoljno slatki. Zato sam ih nazvala <i><b>FIJASKO </b></i>mafini :)<br />
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Ali, lepo izgledaju, zar ne?<br />
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<span class="Apple-style-span" style="color: #eeeeee;"><b>Ingredients:</b><br /><span class="Apple-style-span" style="font-size: x-small;">2/3 cup of baking cocoa<br />2 large eggs<br />2 cups of flour<br />1 cup of chocolate chips<br />1/2 cup of sugar<br />2 teaspoons of baking soda<br />1 1/3 cups of milk<br />1/3 cup of vegetable oil<br />1 teaspoon of vanilla<br />1/2 teaspoon of salt</span></span></div>
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<b><span class="Apple-style-span" style="color: #eeeeee;">Instructions:</span></b></div>
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<span class="Apple-style-span" style="color: #eeeeee; font-size: x-small;">Preheat oven to 400°F. Grease muffin tins. In one bowl combine dry ingredients and stir them well. In another bowl mix down eggs and milk. Add egg/milk mixture to the dry mixture, as well as the chocolate chips and oil. Scoop the batter evenly into the prepared pan. Bake for about twenty minutes or until a toothpick inserted in the middle comes out clean.</span><br />
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Be Jayhttp://www.blogger.com/profile/06923406239852131222noreply@blogger.com2