subota, 31. ožujka 2012.

Ciklus o šparogama: 2° Pljukanci/ The cycle of asparagus: 2 ° Pljukanci

Recipe in English is down
Kako sam najavila ciklus o šparogama, za sljedeći post odlučila sam se za pljukance sa šparogama. Naime, šparoge najviše volim u kombinaciji s pljukancima, a pljukanci su mi i najdraži od ''domaće tjestenine''.



Mi smo doma jedino mijesili fuže, ali to je bilo tako davno, već godinama se fuži i pljukanci kupuju u trgovini. S obzirom da imam puno slobodnog vremena, odlučila sam pokušati umijesiti pljukance koje nije teško napraviti, a i ne trebaju vam nikakve mašine za tijesto.


Recept za pripremu pljukanci je od none (bake).


Sastojci za pljukance: 500 g brašna, 1 žličica soli, 1 žličica ulja, 300 dcl zagrijane vode.
Jednu žličicu soli rastopiti u par žlica zagrijane vode. Od brašna, rastopljene soli, ulja i ostatka vode umijesiti tijesto. Prema potrebi dodati brašna i vode ukoliko tijesto nije kompaktno. Kidati manje komadiće tijesta i valjati između obje ruke. Pljukance kuhati u zavreloj slanoj vodi oko 20 minuta.
Ps. Tijesto se u par minuta umijesi, za izradu pljukanci potrebno je oko sat i nešto, otprilike sve skupa sat i pol.

Sastojci za umak: vrhnje za kuhanje, pršut narezan na kockice, šparoge, maslinovo ulje, maslac.


Na par kapi maslinovog ulja ''ispeći'' pršut, a na malo maslaca omekšati prethodno skuhane šparoge (o čišćenju i kuhanju šparoga pisala sam u prošlom postu). Šparogama dodati vrhnje za kuhanje i pustiti da vrhnje prokuha.


Na pljukance rasporediti pršut i umak od vrhnja i šparoga.



Recipe for pljukanci with asparagus



Pljukanci is the name for one type of pasta.
Ingredients for pljukanci: 500 g flour, 1 teaspoon salt, 1 teaspoon of oil, 300 dl hot water.
One teaspoon of salt dissolved in a few tablespoons hot water. Mix flour, melted salt, oil, rest of water and knead the dough. If is necessary, add flour and water if the dough is not compact. Tear small pieces of dough and roll between both hands. Boil pljukanci in salted hot water for about 20 minutes.

Ingredients for the sauce: creampieces of ham, asparagus, olive oil, butter.

At a few drops of olive oil bake ham, at a little butter soften previously cooked asparagus (about cleaning and cooking asparagus I wrote in my last post). Add to the asparagus cream and let the cream boil.

On the pljukanci spread ham and cream sauce with asparagus.

srijeda, 28. ožujka 2012.

Ciklus o šparogama: 1° Proljetna frita/The cycle of asparagus: 1° Spring frit

Recipe in English is down
Obožavam proljeće zbog buđenja prirode i branja šparoga. Odmalena sam obožavala brati šparoge, toliko obožavam brati šparoge da sam redovito na proljeće izgrebena od trnja jer guram ruke i noge u trnje i granje samo da dođem do šparoga. Takva sam oduvijek što se tiče branja šparoga, ali ih nisam oduvijek jela, zapravo ih tek nekoliko godina jedem. Malo je to kontradiktorno s obzirom na moj ''stil'' branja šparoga, ali meni je oduvijek veći gušt bio brati ih, nego jesti. Ovaj post je prvi u nizu recepata sa šparogama – zato ciklus o šparogama – bit će ih koliko bude šparoga i mašte.

Kod nas se doma šparoge najčešće jedu u obliku frite (istučeno jaje i šparoge) za doručak i večeru. Toj klasičnoj verziji dodala sam tek dva sastojka (špek i vrhnje za kuhanje) da si malo ''začinim'' ovo jelo.


Sastojci za jednu osobu: 1 jaje, sol, šparoge, špek, malo vrhnja za kuhanje, maslinovo ulje. Šparoge nakidati na manje komadiće (kidati dok je šparoga mekana, tvrdi dio baciti) i oprati ih. Prokuhati šparoge u vrućoj vodi 5 do 10 minuta.

Narezati špek na tanje kockice. Jaje začiniti sa solju te istući vilicom pa zatim dodati malo vrhnja za kuhanje po želji (ja sam dodala pola žlice – možete i više). Špek i šparoge popeći na nekoliko kapi maslinova ulja te doliti smjesu jaja i vrhnja. Peći dok se smjesa ne stvrdne. I dobar tek!


Recipe in English: Spring frit

Ingredients for one person: 1 egg, salt, asparagus, bacon, a little cooking cream, olive oil. Asparagus tear into smaller pieces (leaves, until asparagus is soft, the hard part throw) and wash them. Boil asparagus in hot water 5 to 10 minutes.

Slice bacon in thin pieces. Egg seasoned with salt and beat with a fork and then add some cooking cream (I added half a tablespoon - You can add more). Bacon and asparagus bake on a few drops of olive oil and pour the mixture of egg  and cream. Bake until the mixture hardens. Enjoy your meal.

nedjelja, 25. ožujka 2012.

Volite li špinat? Do you like spinach?

Od lisnatog zelenog povrća najdraže su mi salate, a onda špinat. Špinat sam ''prožvakala'' na prvoj godini faksa kada zasićena hrane iz menze na tržnici kupila prvi put špinat. Kada se čovjek potrudi sam očistiti i skuhati onda ga i mora pojesti. Kako bih mu ''poboljšala'' okus dodala sam mu Zdenka sir i otada ga većinom jedem tako. Uz špinat pripremila sam teletinu u umaku od mrkve i ružmarina.

Teletina s aromatičnim umakom i špinat sa sirom (Recipe in English is down)

Sastojci: 500 g teletine,  2 mrkve, nekoliko grančica ružmarina, 500 g špinata, 200ml vrhnja za kuhanje, 4 Zdenka sira, sol, papar, maslinovo ulje.

Teletinu začiniti solju i paprom, mrkvu narezati na trakice. S pola grančica ružmarina poskidati listove, a pola grančica samo pokidati na manje dijelove. Teletinu s mrkvom, listovima ružmarina i pokidanim grančicama peći u maslinovom ulju.


U međuvremenu očistiti špinat i skuhati ga. Procijeđeni špinat začiniti solju i paprom te popržiti na nekoliko kapi maslinovog ulja. Zatim u špinat rastopiti 4 Zdenka sira – možete i manje.

Uzeti nekoliko pečenih mrkva listova ružmarina (ili sve) i par žlica ulja u kojem se sve peklo  te usitniti štapnim mikserom, zatim dodati vrhnje za kuhanje i sve zajedno još malo pomiješati. Umak zagrijati u tavi i preliti po teletini.


Recipe in English: Veal with aromatic sauce and spinach with chees

Ingredients: 500 g of veal, two carrots, a few sprigs of rosemary, 500 g spinach, 200 ml cooking cream, 4 Zdenka cheese (cheese for melting), salt, pepper, olive oil.

Veal seasoned with salt and pepper, carrots cut into stripsOf half sprigs of rosemary rip leaves, and of half just tear into smaller pieces. Veal with carrots, rosemary leaves and snapped sprigs stove in olive oil.

In the meantime, clean the spinach and cook it. Strained spinach seasoned with salt and pepper and fry for a few drops of olive oil. Then the spinach melt  cheese for malting.
Take a few leaves of rosemary roasted carrots (or all) and a couple tablespoons of oil in which all baked  and chop up with hand blender, then add the cream and all together mix. Hot sauce  heat in a pan and pour over the veal.


nedjelja, 18. ožujka 2012.

Chococ pancakes - pancakes with coconut and chocolate

When I do compounds for pancakes I do it roughly, mix two eggs with one tablespoon of sugar and a pinch of salt and add alternately with milk and flour until I get the desired quantity and density, and then add at the end  a little of water. When the mixture was ready I added another tablespoon of cocoa and 2 tablespoons coconut flour, but I'm doing a small amount of mixture. For larger quantities you can add cocoa and coconut flour.

Ingredients for the mixture:
2 eggs
a spoonful of sugar
pinch of salt
flour
milk
1 tablespoon cocoa
2 tablespoons coconut flour.

For coating and decorating:
Nutella
coconut flour.

After I baked pancakes smeared Nutella and I are spreading the nutella coconut flour, I put one tablespoon coconut flour.


Recept na hrvatskom: Čokos palačinke

petak, 9. ožujka 2012.

Bruschetts with tuna

Ingredients:
French bread
canned tuna
Tomato Salsa
oregano
mozzarella.
Slices of bread spread twith omato salsa. Tuna drained of oil and spread on bread topped with salsa.
Arrange the slices of mozzarella and another sprinkle with oregano.
Bake at 200C and removed when the mozzarella melts.


Recept na hrvatskom: Bruschette s tunjevinom

petak, 2. ožujka 2012.

Masvis cake

Ingredients for cake:
3 eggs
3 tablespoons hot water
15 grams of sugar
1 vanilla sugar
10 ounces flour
1 teaspoon baking powder
5 g starch flour
2 tablespoons cocoa.


Mix the eggs and warm water until the mixture frothy. Mix sugar and vanilla sugar and add to the mixture and mix everything together. Mix flour with baking powder, cornstarch, cocoa and mix. Bake the cake  at about 200C for 10 minutes. Allow cake to cool.

Filling:
1/2 or 1 jar of sour cherry compote -  I only put half and my family complained that they miss the  cherries
1 dl of juice from canned cherries
1 packet or 6 sheets of gelatin bright
25 ounces mascarpone
7 tablespoons sugar
1 vanilla sugar
2-2.5 dl chilled cream.


 For the decoration:
grated bittersweet chocolate.
Cherries, drained and 1 dl of cherry juice separate. Gelatin soaked according to packet instructions (just soak without heating or melting). Mascarpone mixed with 7 tablespoons sugar and vanilla sugar. In 1 dl of warm juice dissolve gelatin. In the melted gelatin mix 4 tablespoons of sweetened mascarpone. Then the mixture blend into the rest of sweetened mascarpone. Beat cream. When the filling of mascarpone and gelatine stiffs mix cream. Biscuit soak with juice of cherries and cause the cherry on the cake. The mix of mascarpone, cream and gelatine applied to the biscuit sprinkled with cherries. Leave in refrigerator to chill for 2 hours. Before serving sprinkle grated bitter chocolate.


Recept na hrvatskom: Masviš kocke