27 February 2013

Rice Flour Crisps


Make your own crisps; Fun to make and eat them!

Ingredients:
1 1/2 cup rice flour
1/3 cup chickpea flour (besan flour)
1 tbs cumin seeds
1/2 -1 tsp chilli powder
1/2 tsp salt
30 gr ghee (or butter)
1 cup coconut milk
-oil for deep frying
extra salt (optional) 
Method:
Combine all dry ingredients, rub in ghee. Add coconut milk and mix into a soft dough. Spoon into a piping bag, fitted with a star tube. Pipe 5 cm lengths into hot oil, fry until golden brown. Drain on absorbent paper. Sprinkle with salt, if desired.



Hrskavci od Rižinog Brašna

Napravite sami svoje grickalice; zabavno praviti ih i jesti.

Potrebno:
1 1/2 solja rizinog brasna
1/3 solje brasna od slanutka
1 K kima
1/2 - 1 k praha cilija
1/2 k soli
30 gr masla (ili maslaca)
1 solja kokosovog mlijeka
-ulje za przenje
jos soli (po zelji)
Nacin:
Pomijesajte sve suhe sastojke, utljajte maslo. Dodajte kokosovo mlijeko i umijesajte formirajuci mekano tijesto. Prebacite u poslasticarsku kesu sa zvjezdastim zavrsetkom. Istiskujte 5 cm dugacke stapice u vrelo ulje i przite dok ne postane zlatno-zuto. Ocijedite na upijajucem papiru. Dodatno posolite ako zelite.



25 February 2013

Mango Icecream


I have a nasty cut - a part of my (index) finger nail and some skin is missing - it never happened to me before...so, I suppose there is first time for everything. No slicing / cooking for me for the next  few days; this recipe is coming  from (long waiting) draft. 3 ingredients, no cooking, great taste (almost identical with Weiss mango icecream bar)

Ingredients:
2 large very ripe mangoes
1 cup thickened cream (whipping cream 35% fat)
1/4 cup plain thick yoghurt 
Method:
Blend / process mango flesh until smooth. Beat cream, add yoghurt and mango puree (if not sweet enough, you can add sugar - I didn't add any). Mix well, then place in freezer. Take out every 30 minutes (for next 2-3 hours) and stir / mix really well (to prevent forming large ice crystals). Serve when solid enough.



Mango Sladoled

Dobila sam zlobnu posjekotinu - dio nokta i nesto koze na mom kaziprstu nedostaje - pretpostavljam da postoji 'prvi put' za sve u zivotu . Sljedecih nekoliko dana nema sjeckanja i kuhanja za mene. 
Ovaj recept je iz 'drafta'...ceka jako dugo!  3 sastojka, bez kuhanja i odlicno ukusa (podsjeca na Weiss mango sladoled)

Potrebno:
2 velika zrela manga
1 solja slatke pavlake (35% masnoce)
1/4 solje gustog jogurta
Nacin:
Ispasirajte mango. Umutite pavlaku, dodajte jogurt i mango (ako nije dovoljno slatko, mozete dodati secera - Ja nisam). Izmijesajte dobro, pa smjestite u zamrzivac. Svakih 30 minuta (u naredna 2-3 sata) izvadite i dobro promijesajte, kako bi sprijecili formiranje vecih kristala leda. Servirajte kada je dovoljno stegnuto.

22 February 2013

Pakora


What I like about this kind of  frying is that  batter stays crisp and not oily at all. Good, popular Indian recipe.

Ingredients:
125 g chickpea flour (gram flour)
1 tsp salt
1/4 tsp (+,-) chilli powder
2/3 cup water
1 green chilli, finely chopped (optional)
1 tbs coriander leaves, chopped finely
1 tsp ghee (or butter), melted 
-selection of vegetables (spinach leaves, onion rings, boiled potatoes, thin slices of eggplant...)
(I used 2 sliced onions, sliced broccoli stems and boiled, sliced potatoes) 
-oil for frying
Method:
Mix first 3 ingredients with water into a smooth paste; let it rest for 30 minutes. Add all other ingredients, stir well. Heat oil in a heavy bottomed pan. Dip prepared vegetables into batter, coat well and place in hot oil. fry until golden brown, then take out and place onto absorbent paper. Repeat with the rest of veggies. Serve hot.



Pakora - Pohovano povrce na Indijski nacin

Ono sto mi se dopada u ovom receptu je to da masa za pohovanje nakon przenja ostane hrskava i uopste ne upije ulje. Dobar Indijski recept, koji je popularan sirom svijeta.

Potrebno:
125 gr brasna od slanutka / leblebije
1 k soli
1/4 k (+,-) praha ljute papricice
2/3 solje vode
1 zelena papricica (po zelji), sitno sjeckana
1 K lisca korijandera, sitno sjeckana
1 k masla (ili maslaca), otopljenog
- povrce za prziti (listovi spinata, krugovi luka, kuhani krompir, tanko rezani patlidzan...)
(ja sam koristila luk, krompir i rezane drske brokolija)
- ulje za prziti 
Nacin:
Pomijesajte prva 3 sastojka sa vodom, ostavite pola sata. Umijesajte ostale sastojke, dorbro promijesajte. Zagrijte ulje , umacite povrce u pripremljenu masu i przite dok ne postane zlatno zuto. Ponovite sa ostalim povrcem. Sluzite dok je vruce.



20 February 2013

Peanut Butter Truffles


These truffles are healthy-ones. They contain  no cholesterol and no added sugar, they're gluten free and made with oats (which helps lowering bad cholesterol) and flaxseed (linseed), which is rich in omega-3 fatty acids. Made for my darling who is fighting high cholesterol (but my sons almost ate them all). Oh,..no cooking / baking involved! 

Ingredients:
1 cup peanut butter*
2-3 tbs honey
2 tbs flaxseed, grounded 
2 tbs dessicated coconut 
1 cup instant (rolled) oats
-cocoa, coconut, crushed peanut for coating - optional 
Method:
Warm peanut butter (I microwaved it for 45 seconds), add honey and mix well. Add all other ingredients, fold in until incorporated. Take a tbsp at a time and roll between your hands. Coat with chosen ingredients and refrigerate; ready after 20 minutes.

 Peanut butter's is high in fat content; but most all of its fats are of the healthy monounsaturated type, which lowers "bad" LDL cholesterol levels. Peanut butter also contains polyunsaturated fats, which raises "good" HDL cholesterol levels. The synergy of both these types of fat in peanut butter makes it a good food choice for regulating your cholesterol at a healthy level.



 Kuglice sa Kikiriki Puterom

Ovo su zdrave kuglice; ne sadrzavaju kolesterol i secer, bez glutena su i sadrzavaju zob/jecam (pomaze snizavanju kolesterola) i sjeme lana, koje je bogato sa omega-3 masnim kiselinama. Napravljeno za mog dragog, koji se bori protiv povisenog kolesterola (ali moji sinovi su ih najvise pojeli). A da,..ne pece se i ne kuha!

Sastojci:
1 solja maslaca od kikirikija
2-3 K meda
2 K lanenog sjemena, samljevenog
2 K kokosa
1 solja instant zobi (presovane pahuljice)
-kakao, kokos, samljeveni kikiriki za uvaljati - po zelji
Nacin:
Zagrijte maslac (ja sam ga stvaila u mikrovalnu na 45 sekundi), umijesajte dobro med. Dodajte ostale sastojke i dobro promijesajte. Uzimajte po 1 kasiku ove mase i oblikujte u kuglice, zatim uvaljajte i odabranu masu. Rashladite u frizideru na 20-ak minuta prije sluzenja.



18 February 2013

Tomato, Coriander and Cumin Rice with Grilled Lamb


Rice dishes are very often on my table and this is one of my favourite ways of serving it. Perfect as a companion to any kind of red meat. 4 serves -  3,5 WW points each ( add points for meat - in this case 5 points per chop) 

Ingredients
Rice-
1,5 tbs olive oil
1 cup long grain rice (Basmati)
1 small onion, diced
3 garlic cloves, crushed
1 tsp cumin, ground
3-4 tomatoes, diced
2 cups chicken or vegetable stock
1/3 cup coriander leaves  
Meat-
4 lamb chops
salt and pepper
spices for meat according to your taste
(I like using coriander, cumin and oregano powder with lamb)
Method
Heat oil, add rice and stir for a couple of minutes. Add onion, garlic and cumin. Cook until aromas are released, then add tomatoes, mix well and pour stock. Cover and cook (reduce heat) 20 minutes. Remove pan from heat and let it (covered) cool slightly. Fluff the rice (with a fork) and stir in coriander.
Season lamb chops and grill them 5-6 minutes each side (or according  to your liking). Serve with rice and salad.



Riža sa Paradajzom, Korijanderom i Kimom uz Grilovano Meso

Razliciti prilozi od rize se jako cesto nadju na mojoj trpezi, a ovaj dolje navedeni nacin je jedan od meni najdrazih. Perfektno za servirati sa bilo kojim crvenim mesom.

Potrebno:
Riza-
1,5 K maslinovog ulja
1 solja rize dugog zrna (Basmati)
1 manji crveni luk, sjeckan
3 cena bijelog luka, protisnuta
1 k praha kima
3-4 paradajza, sjeckana na kocke
2 solje kokosijeg ili povrtnog bujona / supe
1/3 solje lisca korijandera, sjeckana krupno
Meso-
4 kotleta (ja sam koristila jagnjetinu)
so i biber
zacini za meso po vasem ukusu
(u ovom slucaju korijander, kim i origano u prahu) 
Nacin:
Zagrijte ulje, proprzite rizu par minuta, zatim ubacite luk i kim. Mijesajte i kuhajte malo zatim dodajte paradajz i supu / bujon. Poklopite, smanjite i kuhajte 20-ak minuta. Smaknite s vatre, ostavite poklopljeno par minuta, zatim viljuskom 'izgrebite' rizu (da se odvoji) i pospite sa liscem korijandera.
Zacinite meso i pecite / grilujte 5-6 minuta svaku stranu (ili duze ako volite dobro peceno). Servirajte sa rizom i salatom.

14 February 2013

Happy Valentine's Day





For all those who believe in love!

It is a classic Red Velvet Cake, baked in form of cupcakes / harts (brushed with strawberry jam).



Za sve one koji vjeruju u ljubav - sretan dan zaljubljenih!

Radjeno po receptu  klasicne torte 'Crveni baršun '  (Red Velvet Cake), u formi 'kapkejka' / srca (premazano dzemom od jagoda) .

11 February 2013

Poppy Seed Wreaths - Austrian 'Mohnkranzerl'


Austrians are great at baking goods with yeast, and this is one of my  favourite. I love having it for breakfast and or snack.



Ingredients:
Dough-
4  cups flour 
2 tsp instant yeast
60 g sugar 
1 egg, beaten
100 g butter, melted 
pinch of salt
1 cup warm milk
Divide into 16 (around 60 g each)
Filling-
(I used ready made, canned filling)
200 g poppy seeds, grounded
1/2 cup milk
80 g sugar
1 tsp vanilla
zest of 1/2 lemon
pinch of cinnamon
1 tbs rum
sultanas or citrus peel (optional)
Glaze-
1 egg beaten
poppy seeds (optional)
Method: 
Filling-
Cook all ingredients for 10 minutes, let it cool.
Dough-
Make a soft dough (by hand, mixer, or bread machine). After rising, divide into 16 pieces. Roll each into a
long strip (20 X 4 cm).  Fill with poppy seed mixture; pinch edges together and roll between your hands and 
working surface to stretch it more . Wrap 2 of prepared logs around each other, then cut into 2. Shape each 
into a circle and place it onto lined baking sheet. You'll get 16 wreaths. Brush with beaten egg and sprinkle 
with poppy seeds (optional)
Bake 20 min on 180*C, or until golden brown. Freezable!



Austrijski vijenci sa makom  

Volim Austrijeske specijalitete sa kvascem / germom, i ovo je jedan od meni najdrazih. Odlicno za dorucak ili uzinu!

Potrebno:
Tijesto-
4 solje brasna (oko 600gr)
2 k suhog kvacsa
60 gr secera
1 jaje
100 gr maslaca
malo soli
1 solja mlakog mlijeka
Fil-
(ja sam koristila gotovi iz konzerve)
200 gr mljevenog maka
1/2 solje mlijeka
80 gr secera
malo vanila
korica 1 limuna
malo cimeta
1 K ruma
grozdjice ili usecerena korica citrusa (po zelji)
Glazura-
umuceno jaje
mak u zrnu (po zelji) 
Nacin:
Fil-
Skuhajte sve sastojke za fil; ostavite prohladiti.
Tijesto-
Umijesite (rucno, mikserom ili uz pomoc masine za kruh / hljeb) glatko mekano tijesto. Nakon nadolazenja, podijelite na 16 jednakih dijelova i svaki razvaljajte na trake 20 X 4 cm. Filujte sa makovom masom; stisnite krajeve zajedno i jos malo razvaljajte blago istezuci. Uvrnite po dva zajedno, zatim presijecite na pola. Stisnite krajeve svake, formirajuci krug. Postavite na papirom pripremljenu tepsiju. Dobicete 16 komada. Premazite svaki vijenac sa jajetom i pospite makom (ako zelite). Pecite oko 20-ak minuta, ili dok ne postanu zlatno-zute. Mogu se zamrznuti!

07 February 2013

Lamb Kofta with Humus - Lebanese style


The mix of spices really do wonders for this juicy 'burger'. 

Ingredients:
500 g lamb mince
1-2 garlic cloves, crushed
1 small onion, finelly diced
1/2 tsp coriander powder
1 tsp cumin powder
1/2 tsp paprika, smoked if available
pinch of oregano powder
salt and black pepper, to taste
Humus
1 can chick peas, drained, liquid reserved
2 garlic cloves, crushed
1 lemon juice, or to taste
1-2 tbs tahini 
2-3 tbs olive oil 
1/2 tsp cumin powder
salt
Slices of lemon, for serving - optional
Oil for frying
Method:
Mix all ingredients well and leave it at least 30 minutes for flavours to develop. Heat oil in a pan, fry both sides of kofta for a few minutes. Meanwhile, blend all ingredients for humus into a smooth paste; add as much liquid from can as you want your humus to be thick. Serve with a good bread, accompanied with  a lemon slice.

Jagnjeci 'Kofta' Libanonskog Stila

Mjesavina zacina koja je koristena u ovom receptu, zaista cini cudo za ovaj 'burger'.

Potrebno:
500 gr jagnjeceg mljevenog mesa
1-2 cena bijelog luka, protisnutog
1 manja glavica crvenog luka, sitno sjeckanog
1/2 k korijander praha
1 k  kima u prahu
1/2 k paprike, dimljene ako je pristupna
prstohvat origana u prahu
so i crni biber prema ukusu
Homus / Humus
1 konzerva slanutka / leblebija, ocijedjena, tecnost sacuvana
2 cena bijelog luka, protisnutog
1 limun, sok (ili prema ukusu)
1-2 K tahini paste
2-3 K maslinovog ulja
1/2 k kima u prahu
so prema ukusu
Reznjevi limuna, za servirati
ulje za prziti
Nacin:
Pomijesajte sve sastojke i sotavite bar pola sata, kako bi se arome razvile. Zagrijte ulje i przite obje strane kofte nekoliko minuta. U medjuvremenu, napravite humus. Miksajte / blendirajte sve sastojke, dodajte dovoljno tecnosti iz konzerve koliko zelite da humus bude gust. Servirajte sa komadom boljeg hljeba/kruha i  sa  kriskom limuna

05 February 2013

Tomato Soup ... feel-good-soup


This soup is most desirable in my family...When it's cold outside, my boys want tomato soup; when they're upset for some reason, they want tomato soup; when they're sick - tomato soup again. I wonder why I didn't post this recipe long time ago?! Easy and delicious!

Ingredients:
2 tbs olive oil (or half butter, half oil)
1 small onion, chopped
2-3 garlic cloves, chopped
1 1/2 tbs flour
1 can diced tomatoes (or 5-6 fresh, diced)
2 tbs tomato paste (for thickness and colour - optional)
5-6 cups water
Oregano and / or Basil leaves, thorn
salt (or vegetable stock), pepper, sugar - to your taste
Method:
Heat oil, sautee onions. Add half of garlic and flour, cook and stir for a minute. Place diced tomatoes inside and pour water over it. Bring to boil and cook for 15 minutes. Add all other ingredients according to your taste, boil for another minute. Blend to desired smoothness, or leave it chunky. Serve with crusty bread or Focaccia (served with Oregano and Parmesan Focaccia).



Paradajz Supa ... da se bolje osjećaš

Ova supa / juha je najtrazenija u mojoj porodici... Kad je hladno vani, moji decki traze ovu supu; Kad su neraspolozeni, zele paradajz supu; kad su bolesni - opet paradajz supa. Pitam se zasto ranije nisam objavila ovaj divni recept?! Lako i ukusno!

Potrebno:

2 K maslinovog ulja (ili pola ulje pola maslac)
1 manji crveni luk, sjeckan
2-3 cena bijelog luka, sitno sjeckana
1,5 K brasna
1 konzerva isjecenog paradajza (ili 5-6 svjezih, sjeckanih)
2 K gustog paradajz sosa (za gustinu i boju - nije neophodno)
5-6 solja vode
Origano i bosiljak, istrgani
So (ili Vegeta), biber, secer, prema ukusu
Nacin:
Zagrijte ulje, proprzite luk. Dodajte pola bijelog luka i brasno, mijesajte jos minutu. Ubacite paradajz i uspite vodu. Kuhajte oko 15 minuta, zatim dodajte ostale sastojke, prema ukusu. Kuhajte jos jednu minutu. Izmiksajte do zeljene gustine ili ostavite 'u krupno'. Servirajte sa nekim dobrim hljebom / kruhom ili fokacom (recept - na slici je Origano i Parmesan Focaccia). 


Related Posts Plugin for WordPress, Blogger...