Forum Klix.ba

evo za one sto su trazili recepte za lecu/sacivicu

Lentil and Leek Risotto

4 chopped leeks (green and white parts, well washed)
4 cloves garlic, minced
1 red pepper, finely chopped
3 c vegetable broth or water
1-1/4 c brown rice
salt and pepper to taste
approx. 1 T chopped fresh basil or a pinch dried basil
1 c cooked lentils
1/4 c freshly chopped parsley
1/4 c finely grated carrots

In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a
small amount of the broth. When soft, add the rest of the broth or water, and
stir in rice along with seasonings. Reduce heat and simmer covered for about
40 minutes or until rice is done. Uncover, stir in cooked lentils and reheat
until lentils are hot. Garnish with parsley and grated carrot before serving.


Pasta With Red Pepper and Lentil Sauce

1/2 cup dried lentils
4 cups water
2 bay leaves
1 1/2 cups diced onions
2 cloves garlic, minced
1 tablespoon dried basil
1/4 cup plus 2 tablespoons burgandy or other red wine
2 cups chopped sweet red bell peppers
1 teaspoon balsamic vinegar
Asalt to taste
Freshly ground black pepper
2 1/2 ounces uncooked pasta per person
1/4 cup freshly chopped basil for garnish

Rinse and sort lentils, boil the 4 cups water, add lentils and bay
leaves, simmer until lentils are tender but have not lost their shape.
Strain and remove the bay leaves.

Combine onions, garlic, and dried basil and braise them in the red wine.
Seed, core and choip the red peppers and add to the onions. Let them
stew with the onions until they are soft, about 25 to 30 minutes. Then
transfer these veggies to a blender or food processor and puree til
smooth. Stir the lentils into the sauce, (do not puree the lentils)

Add vinegar, add salt and pepper to taste.

Cook pasta according to package directions, (no salt or oil) to al
dente. Drain and serve with save. Garnish with chopped basil.

Serving size - 1/2 cup sauce + 1 cup pasta
345 calories
0.9 grams total fat
0.1 grams sat fat
0 milligrams cholesterol

Grčka hladna čorba od oraha
Vrijeme pripreme: 60 min.

Sastojci:
# 200 g oraha
# 3 krastavca
# 1/2 litre ovčjeg kiselog mlijeka
# sredina svježeg bijelog kruha
# limunov sok
# 1 dl maslinovog ulja
# sol

Priprema:
Orahe treba ili tucati u mužaru, ili u univerzalnoj sjeckalci usitniti u kašu, tako da puste ulje.

Ubaciti sredinu bijelog kruha da se masa poveže.

Uliti maslinovo ulje. Popraviti ukus limunovim sokom.

Izručiti smjesu u zdjelu, ubaciti ribane krastavce koji su malo odležali dobro posoljeni krupnom morskom solju, tako da puste svoju slast.

Naliti ovčje kiselo mlijeko ili posni jogurt.

Ohladiti prije služenja.

Krem juha od krumpira

Sastojci:
# 500 g krumpira
# 2 glavice crvenog luka
# 1/4 korjena celera
# 3 mrkve
# 2 dcl vrhnja za kuhanje
# 1/2 stručka kopra
# sol
# papar
# vegeta

Priprema:
Na ulju prepržiti korjenasto povrće (luk, mrkva, celer) rezano na listiće, posoliti, podliti vodom i dodati krumpir rezan na kockice.

Kad se povrće skuha izmiksati ga štapnim mikserom uz dodatak svježeg kopra. Okus doraditi sa vegetom i paprom te servirati uz dodatak vrhnja za kuhanje.

Krem juha od šparoga
Vrijeme pripreme: 90 min.

# 75 dkg šparoga
# 7 dkg maslaca
# 3 dkg brašna
# 3 kocke pileće juhe
# 2 dl slatkog vrhnja za kuhanje
# 2 žumanjka
# sol

Priprema
Oguliti i očistiti šparoge, pa im odrezati mekane vrhove. Napraviti juhu od kocaka u 1 l vode.

Vrhove šparoga popržiti na 4 dag maslaca.

Preostale posputi brašnom i još malo pržiti da se dobije svijetli zapržak. Zaliti juhom, dodati donje dijelove šparoga, poklopiti i kuhati 40 minuta.

Ohlađene šparoge smiksati, dodati preostalu juhu, preostali maslac te vrhnje pomiješano sa žumanjcima. Zagrijavati miješajući, pazeći da ne zakipi. Posoliti i popapriti.

evo jedan mocan recept:

Pita od visanja

Za tijesto: • 200 g brašna • 100 g maslaca • 1/2 žličice soli • 1 žlica šećera u prahu • 1 jaje • vode po potrebi Za nadjev: • 250 g smrzntih (ili svježih) višanja • 2 žlice škrobnog brašna • 100 g šećera • 50 g šećera u prahu • 1/2 žličice cimeta u prahu • naribana korica od 1 limuna
Priprema: U zdjelu prosijemo brašno, dodamo sol, šećer u prahu i pomiješamo sastojke. Zatim prstima utrljamo komadiće maslaca u brašno dok ne dobije izgled krušnih mrvica. U zasebnoj zdjelici istučemo jaje i dodamo ga u smjesu, te sve zajedno izradimo žlicom ili lopaticom. Po potrebi dodamo nekoliko žlica vode, nježno razradimo tijesto (ne prejako jer što se tijesto jače mijesi kolači će biti tvrđi) i oblikujemo grubu kuglu. Tijesto zatim umotamo u prozirnu kuhinjsku foliju i ostavimo u hladnjaku da miruje 30 minuta. U zdjeli pomiješamo šećer, šećer u prahu, škrobno brašno, cimet u prahu, i malo naribane limunove korice. Dodamo smrznute višnje, ponovo izmiješamo i odložimo na stranu. Na pobrašnjenoj dasci tijesto podijelimo na 2/3 i 1/3. Veći dio tijesta razvaljamo na veličinu nešto veću od veličine kalupa za pečenje pita. te ga prebacimo da visi preko ruba. Ostatak tijesta također razvaljamo i narežemo na trakice koje ćemo mrežasto posložiti na vrh pite. Na donji dio tijesta prebacimo smjesu od višanja i sve zajedno prekrijemo trakicama. Pripremljenu pitu stavljamo u zagrijanu pećnicu, na 200°C oko 10 min. Nakon toga temperaturu smanjimo na 180°C i pečemo još 30 minuta. Prije posluživanja pitu pustimo da se ohladi. Pustiti da se ohladi prije posluživanja.


I jedan jos mocniji: Šnenokle”
5 bjelanjaka I 200 g šećera za mousse od čokolade:
85 g čokolade najmanje 65% kakao mase, nasjeckane
180 g slatkog vrhnja i 1 šalice smjese za šnenokle (gore)
krema:
1 štapić vanilije, 250 ml mlijeka, 250 ml slatkog vrhnja, 5 žumanjaka
65 g šećera,

Čokolada za posluživanje
Zagrijte pećnicu na 120°C. Premažite kalupe za panacottu ili soufflé sa maslacem. Stavite bjelanjke i šećer u metalnu posudu od miksera i položite ju iznad lonca sa kipućom vodom. Lagano tucite dok se šećer ne rastopi i bjelanjci nisu zagrijani. Maknite sa pare I tucite mikserom dok ne dobijete čvrsti snijeg.
Odvojite 1 šalice te smjese za mousse od čokolade. Napunite dresir vrećicu sa snijegom i napunite kalupe s njim. Zagladite vrhove i stavite kalupe u veću posudu, koju napunite kipućom vodom, tako da dođe do polovice visine kalupa. Prekrijte folijom i pecite u pećnici oko 20 minuta, dok se snijeg ne stisne. Izvadite kalupe iz vode i ostavite da se ohlade u hladnjaku, najmanje jedan sat.
Za mousse, stavite čokoladu u posudu. Zagrijte 120 ml slatkog vrhnja i prelijte preko čokolade. Ostavite jednu minutu, a zatim promiješajte dok se čokolada ne rastopi. Ostavite da se ohladi. Ostatak vrhnja istucite u šlag. Sačuvani snijeg umiješajte u čokoladu, a zatim i šlag.
Ostavite polagano pečeni snijeg u kalupima, ali mu izdubite rupu u sredini, tako da ostavite dovoljno debljine sa svih strana i na dnu. Sa žlicom ili dresir vrećicom, napunite tu rupu sa mousssom od čokolade. Vratite kalupe u hladnjak i ostavite da se mousse stisne, najmanje jedan sat.
Za kremu, ostružite sjemenke sa štapića vanilije u lončić s mlijekom i vrhnjem. Pustite da se zagrije do vrenja. Dodajte 1 šećera u mlijeko I pustite da se rastopi.
U međuvremenu, razmutite žumanjke s ostatkom šećera. Dodajte 1/3 vrućeg mlijeka u žumanjke, dobro miješajući, a zatim sve vratite u lončić. Miješajte kremu na vrlo laganoj vatri ili na pari, dok se ne zgusne i obloži žlicu. Odmah prebacite kremu u drugu posudi i miješajte dok se malo ne ohladi. Ohladite do kraja u hladnjaku.
Okrenite kalupe sa snijegom na papirnati ručnik (da upije višak vlage). Za serviranje, u tanjur ili zdjelicu ulijte malo kreme, na nju položite “šnenoklu” punjenu moussom od čokolade i na vrh položite nekoliko listića čokolade.

jednostavna "proljetna pasta"

http://www.joyfulabode.com/2008/01/30/s ... sta-salad/

Swiss Chard and Chickpea Salad with Miso Dressing

(salata od blitve i nohuta)



Ingredients (makes 4-6 servings):

For the salad

2 cups chickpeas, cooked

green parts of 6-8 Swiss chard leaves, and 2 stems

3 tablespoons oil of your choice for stir fry

whole sea salt (to taste)

white pepper

For the dressing

¼ cup extra virgin olive oil

1½ teaspoon brown rice miso paste

juice of 2 lemons

1 teaspoon brown rice syrup

1 teaspoon toasted sesame oil

1 tablespoon black sesame seeds

whole sea salt (to taste)

Salad

Wash well the chard stems and cut off any tough parts. Cut into pieces about 1-2 cm wide. Wash the Swiss chard leaves and chop them up. In a wok heat your chosen oil. Add a little bit of water, throw in the chard stems and leaves, and cook, stirring, until wilted, for a few minutes. Add the chickpeas, sprinkle with salt and pepper and toss. Transfer the Swiss chards to a salad bowl, draining off any liquid, and let it cool while you prepare the dressing.

Dressing

In a small bowl, mix the olive oil, brown rice syrup, lemon juice, sesame oil and sesame seeds. Melt the miso paste in 1 tablespoon warm water, stirring until dissolved. Add the miso to the rest of the dressing and stir well. Adjust with sea salt (if necessary).

Assembling your Swiss chard salad

To serve, divide the salad among individual plates and drizzle with the dressing. Add some more sesame seeds, for garnish.

pileca krilca mnogo volim



Salt and Pepper Chicken Wings with Chilies, Garlic, and Thai Basil

2 lbs chicken wings, cut into wingettes and drumettes
1/4 C flour
Salt
Freshly ground black pepper
1/4 tsp white pepper
2 Tbsp vegetable oil
3 jalapenos, seeds and pith removed and cut into a 1/4 in dice
3 cloves of garlic, cut into thin slices
Handful or two of thai basil leaves, larger leaves torn in half

Season the chicken wings with salt, white pepper, and black pepper (it's best if the black pepper is freshly ground). Lightly dredge in flour. If the wings aren't seasoned enough at this stage, you can season them more after cooking.

Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. Add the chicken wings and brown on all sides. Cover the pan and let the chicken wings cook over medium low to medium heat. If the pan gets too dry add a little water. Cook for about 15 minutes. Remove the cover and begin to crisp up the chicken again. The chicken wings are fully cooked when no blood coming out of the bones, juices are clear, and the internal temperature 180 degrees F. Remove the chicken wings to a rack to keep them crispy.

By now a lot of fat will have rendered from the skin. Drain the fat from the pan, reserving about 1 - 2 tablespoons. Return the pan to medium heat. Add the garlic slices and cook until they start to turn a little golden. Add the diced jalapenos and saute briefly. Off heat, add the thai basil leaves and toss the leaves with the rest of the hot ingredients. Toss the chicken wings with the chilies and basil leaves. Transfer to a platter and serve. Add more pepper and salt if it needs additional seasoning. I always like to add a little more freshly ground black pepper.

Chicken Oregano with Sweet Peppers

Serves: 4

Serve this on top of a bed of brown rice. Reprinted with permission by Public Health - Seattle & King County

INGREDIENTS
1.5 lbs. chicken pieces, skin removed
1/4 teaspoon salt
1/4 teaspoon ground pepper
cooking spray
1 clove garlic, chopped
1 lemon, sliced
1 tomato, chopped
1/4 cup onion, chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh (or one teaspoon dried) oregano
1/4 cup white wine
3/4 cup low-sodium chicken broth
1 medium, sweet green pepper, cut into strips
1 medium, sweet red pepper, cut into strips

DIRECTIONS
1. Sprinkle chicken with salt and pepper.
2. Lightly coat a nonstick skillet with cooking spray.
3. Cook chicken over medium heat until light brown (about 15 minutes), turning once. Reduce heat.
4. Sprinkle garlic, lemon, half of tomato, onion, parsley and oregano over chicken pieces in skillet.
5. Add grape juice and broth.
6. Cover and simmer for 15 minutes.
7. Add remaining tomato and sweet peppers, cover and continue to simmer for 7-10 minutes or until chicken is tender and cooked through.

NUTRITION INFO
Calories: 240
Fat: 3 g
Carbohydrates: 10.7 g
Protein: 42.7 g

Ano maksuz za tebe

Don’t-want-Earl-to-kill-me pie (vanilla custard meringue)

2 1/2 cups graham cracker crumbs
1/2 cup brown sugar
1/2 cup melted butter
2 large eggs
1/3 cup granulated sugar
1/2 teaspoon salt
2 cups milk, scalded*
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3 egg whites
1/2 cup white sugar

Heat oven to 425 degrees. Place rack in the lower half of oven. In a medium bowl, mix graham cracker crumbs, brown sugar and melted butter until well-blended. Press crumb mixture into a 9-inch pan.

In a large bowl, beat eggs slightly. Add sugar and salt. Slowly stir in hot scalded milk. Add vanilla. Strain the mixture into pie crust. Sprinkle the top with cinnamon.

Bake in the lower shelf of oven for 25 to 30 minutes or until custard is firm. In a large glass mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup granulated sugar, continuing to beat until stiff peaks form.

Spread meringue over pie after custard is set, return to the oven until meringue is slightly brown. Cool at least 15 minutes before serving.

Makes 8 servings.

*To scald milk, heat over low heat until small bubbles form around the edge of the pan. The temperature should read 180 to 190 degrees


Falling-in-love chocolate mousse pie

1 (14-ounce) can sweetened condensed milk (not evaporated milk)
2/3 cup water
1 (4-serving) box chocolate flavored pudding mix (not instant)
1 (1-ounce) square unsweetened chocolate
2 cups (1 pint) whipping cream, stiffly whipped
1 (9-inch) baked pastry shell

In a large saucepan, combine condensed milk, water and pudding mix; combine well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens.

Remove from heat, beat until smooth. Cool. Place in the refrigerator and chill thoroughly. Stir. Fold in whipped cream and pour into prepared pastry shell.

Chill four hours until set.

Makes 8 servings.

I CAN’T HAVE NO AFFAIR BECAUSE IT’S WRONG PIE (mogla sam ovu staviti na LJ&S )

200g digestive biscuits, crushed
125g demerara sugar
125g butter, melted
2 large eggs
200g caster sugar
1⁄2 teaspoon salt
500ml milk, scalded
1⁄2 teaspoon vanilla extract
1⁄4 teaspoon ground cinnamon
1 banana (optional)
3 egg whites

PREPARATION:
1. In a medium bowl, mix the digestive biscuits, brown sugar and melted butter together until well blended. Press the crumb mixture into a 23cm (6 cm deep) loose-based tin. Preheat the oven to 220°C/ gas mark 7.

2. In a large bowl, lightly beat the eggs. Mix in 75g of the caster sugar and the salt. Slowly stir in the hot, scalded milk and the vanilla extract. Strain the mixture into the pie crust and sprinkle the cinnamon on top.

3. Bake on the lower shelf of the pre-heated oven for 25 to 30 minutes or until the custard is firm.

4. In a large glass mixing bowl, whisk the egg whites until stiff but not dry.Gradually beat in the remaining caster sugar, whisking well between each addition until very stiff and shiny.

5. Scatter the banana over the custard (if using.) Spread the meringue on top of the pie, return to the oven and cook until the meringue is slightly brown. Cool for at least 15 minutes before cutting.
Makes 8 servings.

PREGNANT MISERABLE SELF-PITYING LOSER PIE

1 packet (450g) shortcrust pastry
200g blueberries
190g caster sugar
1 tablespoon lemon juice
1 tablespoon cornflour
100ml water
3 eggs, beaten
170g demerara sugar
280ml glucose syrup
170ml double cream
6 tablespoons butter, melted
125g uncooked rolled oats
100g finely chopped fruitcake
2 teaspoons vanilla extract
2 tbsp brandy

PREPARATION:
1. Line a 25cm loose-based tin with approximately two thirds of the shortcrust pastry. Reserve the trimmings. Chill the pastry case in the fridge until ready to use.

2. Heat the blueberries, 40g of the caster sugar and the lemon juice in a saucepan until the juices begin to run from the fruit. Mix the cornflour with the water, then stir a little of the hot juices from the pan into the cornflour mixture. Stir this mixture back into the pan and continue stirring until thickened. Set aside to cool.

3. Pre-heat the oven to 180C/ Gas Mark 4.

4. In a large mixing bowl, combine the eggs, demerara sugar, remaining caster sugar, glucose syrup, cream, butter, oats, fruitcake and vanilla extract. Mix well and stir in the blueberry mixture. Pour into the prepared pastry case.

5. Roll out the remaining pastry and cut into long strips about 2cm wide. Create a lattice on top of the blueberry filling, by laying out the strips of pastry at 2 cm intervals across the pie, turning the pie 90 degrees and adding a second row of pastry strips to form a criss-cross pattern.

6. Bake in the pre-heated oven for 45 minutes or until browned and set.

7. Pour the brandy onto the hot pie and set fire to it carefully with a match. Allow the alcohol to burn off and serve.

Makes 8 servings.

Baby Screamin' Its Head Off In The Middle of the Night & Ruinin' My Life Pie (ovu pravim veceras)

4 8-oz. cream cheese, softened
1 C. unsalted butter, softened
1 1/2 C. sour cream
1/2 C heavy whipping cream
1 3/4 C. white sugar
1/8 . cornstarch
1 fl. oz. amaretto liqueur
1 tsp. vanilla extract
5 eggs
1 egg yolk
1 C. chopped pecans
1/2 tsp. nutmeg

1. Bring all ingredients to room temperature. Preheat oven to 375 degrees. Wrap outside of 9-inch springform pan with foil. Generously butter inside of pan.
2. In large bowl,beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition.
3. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan (prevents cracks). Bake on center rack for 70 minutes.
4. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan. Top with crushed pecans and dust with nutmeg.

Serves 8.
(recepti su iz filma "Waitress")

Better Than Sex Pie

1 cup flour
1 cup butter
2 tablespoons sugar
1/2 cup chopped nuts
1 cup powdered sugar
1 package (8 ounce) cream cheese
1 package (3 ounce) cream cheese
1 cup cool whip
3 packages instant vanilla pudding
4 1/2 cups milk
Method

Mix flour, sugar and butter and beat until smooth and creamy. Cover a 9 by 13 inch pie pan. Bake at 350 F until brown, about 10 minutes. Cool completely, Spread cool whip onto cool crust. Soften cheese and mix with pudding and milk. Spread on top of cool whip and refrigerate for 15 minutes. Top with cool whip and sprinkle with chopped nuts.

jaaaaaaaaaaaaaaaaaaaao ruke ti se pozlatile hvala
obavezno postavi slike kad napravis....i ja cu nadam se uskoro eksperimentisati sa jednom od ovih

Evo recept za pravljenje mladog sira, ako je neko raspolozen da ga prevede s Turskog.

• 1 litre süt
• 5 yemek kaşığı limon suyu
Hazırlanışı
1. Sütü ısıtın.
2. Üzeri ince kaymak tutup, hafif duman çıkmaya başladığında altını kapatın.
3. Limon suyunu ekleyip karıştırın.
4. Tencerenin ağzına bir mutfak bezi koyup kapatın.
5. 2 saat demlendikten sonra
6. Bir tülbentle süzüp, suyunu iyice sıkın.

Chicken tajine



Makes 6 to 8 servings.

3 tablespoons olive oil
3 lbs. bone-in (skin-on) chicken breasts, cut in half crosswise
2 onions, diced

1 1/2 tablespoons Hungarian sweet paprika
2 teaspoons ground ginger
1/2 teaspoons turmeric
1/4 teaspoons cayenne pepper powder
3/4 teaspoons cinnamon

3 cups chicken broth
3 lemons each cut into 6 pieces
1 cup golden raisins
1 cup pitted black olives (such as Kalamatas), sliced in half
1 cup pitted green olives, sliced in half

2 medium carrots, peeled and diced
2 medium red bell peppers, diced
2 medium zucchini, diced

Couscous

1. In a large (8 quart) dutch oven, heat the olive oil over medium heat. Add the chicken in batches, browning well, transferring to a plate when done.
2. Add the onions to the dutch oven and saute until very soft and turning golden brown, 10 to 15 minutes.
3. To the onions, add the spices: paprika, ground ginger, turmeric, cayenne, and cinnamon. Saute the spices with the onions for about 2 minutes.
4. Add the chicken stock, scraping up any browned bits from the bottom of the pan. Add the lemon pieces, raisins, olives, and browned chicken. Bring to a simmer and reduce heat to medium low. Cover and gently simmer for 15 minutes, until chicken has just barely lost its pink color.
5. Remove the chicken pieces from the pot.
6. Add the diced carrots, red pepper, and zucchini. Simmer, uncovered, over medium heat for 10 minutes, just until the vegetables are tender.
7. While the vegetables are simmering, remove the cooked chicken from the bone and cut into bite-sized pieces.
8. When the vegetables are done cooking remove ALL the lemon pieces from the tajine.
9. Add the bite-sized chicken pieces and heat the tajine through.
10. Serve with couscous.

detaljan prikaz spravljanja ovog jela ovde

http://wardstreetbistro.typepad.com/wsb ... agine.html

* 5 pounds Yukon gold potatoes, sliced but not peeled
* 4 cups whole milk
* a little freshly grated nutmeg (optional)
* a Bay leaf (optional)
* 4 tablespoons butter
* 4 tablespoons flour
* 2 pounds of Cabot's 3 year aged cheddar, shredded
* salt & pepper

And here's how she used it:

1. Preheat oven to 375°F.
2. Parboil sliced potatoes for about 12 minutes, until just beginning to soften, then drain.
3. Warm the milk in a large saucepan over low heat, stirring occasionally. (If using nutmeg and Bay leaf, add to the milk at this point.)
4. In a separate pan, make a light roux by melting the butter and stirring in the flour. Continue stirring for about 5 minutes until fully combined, then remove from heat.
5. Gradually add milk to roux, little by little, stirring to combine. When half of the milk has been incorporated into the roux, pour the roux/milk mixture back into the large saucepan with the remaining milk.
6. Over low heat, stir the shredded cheese into the white sauce (i.e., butter/flour/milk mixture).
7. Salt and pepper to taste.
8. Put the potatoes into a large buttered casserole, add the cheese sauce, mix lightly and bake for 1.5 hours, until the top is browning and the potatoes are fully cooked.

Roasted Cauliflower and Red Pepper Soup




Ingredients:
1 head cauliflower (cut into florets)
2 tablespoons olive oil
salt and pepper
1 teaspoon oil
1 onion (chopped)
2 cloves garlic (chopped)
2 roasted red peppers
1/4 teaspoon cayenne (optional)
3 cups stock or water (add more to thin the soup out if you like)
1 tablespoon heavy cream (optional garnish)
1 tablespoon sour cream (optional garnish)
1 tablespoon dukkah (optional garnish)
1 tablespoon herb (optional garnish, chopped)

Directions:
1. Toss the cauliflower florets in the olive oil with the salt and pepper.
2. Arrange the cauliflower florets in a single layer in a baking dish.
3. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
4. Heat the oil in a pan.
5. Add the onions and saute until tender, about 5-7 minutes.
6. Add the garlic and saute until fragrant, about 30 seconds.
7. Add the cauliflower, roasted red peppers, cayenne and stock.
8. Bring to a boil, reduce the heat, cover and simmer until the cauliflower is tender, about 20 minutes.
9. Puree with a hand blender.
10. Serve garnished with heavy cream or dukkah or chopped herbs etc.

Pasta Primavera with Scallops



1 lb. pasta of your choice (I used linguini.)
1/4 cup extra virgin olive oil
1 stick of butter
1 large sweet onion, very thinly sliced
3 cloves garlic, minced
2 carrots, julienned
1 red bell pepper, julienned
2 cups fresh asparagus tips
2 cups fresh shucked English peas or frozen green peas
2 medium zucchini, julienned
2 medium yellow squash, julienned
2 cups sliced mushrooms (I used the regular button variety.)
1 lb dry packed sea scallops, sliced in half horizontally
1 cup dry white wine
1 cup chicken stock (Canned broth is just fine.)
2 cups half and half
Salt and pepper to taste
1/4 tsp freshly grated nutmeg
Zest of 1/2 a lemon
Fresh herbs of your choice for garnish
..
Fill a large stock pot with water and bring to a boil. When boiling, add asparagus and fresh peas, if using, and blanch for 1-2 minutes. Fish out the vegetables and "shock" in a bowl of ice water. Drain and set aside. Then, cook pasta until al dente. Drain pasta and toss with a little olive oil to keep it from sticking and clumping. Set aside.
..
Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add the onion and garlic and saute until the onion is tender, about 5 minutes. Remove to a large lowl and set aside.
...
Add a little more oil and butter to the skillet if needed and add the carrots and red pepper. Saute about 5 minutes until tender. Add the zucchini, squash, mushrooms, peas and asparagus, and saute about 2-3 minutes more. Remove and add to the bowl with the onions.
..
Turn the heat to medium-high, add a little more oil and butter and add the scallops, in a single layer. Saute until lightly carmelized, about 1 minute per side, depending on the thickness of the scallops. Remove to a plate and set aside.
..
Add wine and broth to the skillet and bring to a boil, scraping up any brown bits. Reduce heat to medium and keep to a low boil until liquid is reduced by about 1/2. Add half and half, salt, pepper and nutmeg, stir and continue to simmer a few minutes until cream begins to thicken.
...
Add vegetables and scallops back to the skillet and heat through. Toss with pasta and top with lemon zest and herbs.

Royal fish empanadas and coconut rice





Tilapia empanadas

Makes 10 empanadas
Prep time: 30 minutes
Cooking time: 20 minutes
Method: boil, fry, bake

For this recipe you will need:

Filling:

* 1 lb tilapia filets
* 3 TBSP olive oil
* ½ onion, finely chopped
* 2 garlic cloves, finely chopped
* 4 Roma tomatoes, diced
* 4-6 black olives, chopped
* ¼ cup parsley, finely chopped
* juice of 2 limes
* salt and pepper

Empanadas:

* 1 lb puff pastry
* 2 egg yolks
* ½ cup coconut flakes

Rice:

* 2 cups rice
* ¼ cup butter
* 1 11.8oz can coconut water
* 1 15oz can whole kernel corn

Preparation:

1. Boil fish filets with a bit of salt until tender.
2. In a saucepan sauté onion and garlic. Add fish and stir constantly. Fish should be tender enough so it falls easily apart.
3. Add olives, tomatoes, parsley, and limejuice. Adjust seasoning to taste.
4. Cook for 10 minutes and refrigerate.
5. In the meantime, roll pastry dough out and cut circles with a cookie cutter or a round plastic container.
6. When the filling is cool start making the empanadas.
7. Pre-heat oven to 350°F (175°C)
8. Brush some egg yolk in half of the edge of one of the circles with a pastry brush.
9. Put a spoonful of filling in the middle of the circle and fold it in half; bringing it together the edge with egg yolk over the opposite edge.
10. With a fork seal the empanada, brush some more egg yolk on top for coloring and sprinkle with coconut flakes.
11. Place over greased cookie sheet.
12. Repeat operation with the rest of the circles.
13. Bake for 15-20 minutes or until the edges start to turn golden brown. Cool before serving.

For the rice:

* Fry rice in butter until it starts turning golden, add coconut water and corn with the liquid it comes in. Season to taste. Bring to a boil, reduce heat to low and cover. Cook for 15-20 minutes or until rice is tender and has absorbed the liquids.

http://whatscooking.us/2008/03/24/royal ... onut-rice/

Spicy Sweet Chicken
Serves 2

12 ounces to 1 pound skinless boneless chicken breast, cut into bite-sized chunks
1/2 teaspoon Chinese five-spice powder
1 tablespoon canola oil [or other neutral-flavored oil]
2 cloves garlic, minced
3/4 cup low-salt chicken broth
1 1/2 tablespoons pure maple syrup
1 tablespoon chili paste [or less—see kitchen Notes]
1 green onion, chopped

cooked white rice

Sprinkle chicken with salt, pepper and five-spice powder. Toss to coat.

Heat oil in large skillet over high heat. Add chicken; cook until browned, stirring frequently, about 3 minutes or 4 minutes. Add garlic and cook until fragrant, about 45 seconds, stirring to keep from burning.

Add next 3 ingredients to skillet. Boil until reduced slightly and chicken is cooked through, stirring frequently, about 3 or 4 minutes minutes. Serve over rice; sprinkle with green onion.

Kitchen Notes

Chili paste: how much, what kind? Heat is subjective. If your eyes are bugging out and you’re chugging water when others are asking the waiter for a bottle of hot sauce, you might want to go with a half tablespoon rather than the whole tablespoon. But if you’re the one in the Thai restaurant saying “bring it on”… well, bring it on. Use the whole tablespoon. It is hot, though. Marion and I like our spicy food fairly hot, and the tablespoon delivered plenty of heat. Regarding what kind to use, this is easy: Use what you have or can find. We had chili paste in the house, so I added fresh garlic to the dish for the hit of garlic I wanted. If you have chili garlic sauce or paste, just omit the fresh garlic.

So how was it? Making this dish for the first time, I expected [feared?] that the maple syrup would play a bigger role than it did. Instead, the sweetness was wonderfully subtle. No hint of pancakes here. If anything, as Marion pointed out, its sweetness was more restrained than if I’d used honey or even hoisin sauce. We’ll definitely do something with this sauce again. Maybe boil it down into a thicker version and serve it over pork, as the original suggested, or over some kind of steamed or sautéed white fish.

And now, on to the green beans. After looking at umpteen wildly varied recipes from various sources and discussing Lao Sze Chuan’s delicious beans with Marion, I heavily adapted a recipe for sautéed green beans from Susanna Foo Chinese Cuisine.

Szechuan Green Beans with Garlic
Serves 2

1/2 pound green beans, trimmed
1 tablespoon canola oil [or other neutral-flavored oil]
2 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
2 tablespoons water
1 tablespoon soy sauce [we use low-sodium]
1 teaspoon sugar
salt and freshly ground pepper to taste

Bring a large pot of water to boil. Add beans and cook for just 2 minutes. Drain and plunge beans into cold water to stop cooking. Drain and set aside.

Heat a large skillet or wok over medium-high heat. Add oil. When it begins to shimmer, add beans and toss to coat. Stir fry for 2 minutes or so, then add garlic and crushed red pepper flakes and cook until fragrant, about 45 seconds. Stir in water, soy sauce and sugar . Toss to coat beans and cook sauce down slightly, stirring constantly, about a minute or so. Adjust seasonings [taste before salting—there’s soy sauce in there] and serve.

Grilled Orange Chicken With Chunky Ginger Plum Sauce



Ingredients (Serves 4)
4 boneless skin-on chicken breasts, 10-12 oz each
1/4 cup finely minced orange zest
2 tbsp olive oil
1 medium red onion, diced
3 ripe plums, pitted and quartered
1 tbsp minced fresh ginger
1 lemon, juiced
1/3 cup roughly chopped fresh parsley


Instructions

1. Preheat grill to medium.
2. Rub chicken breasts with some oil, sprinkle with orange zest and generously with salt and pepper, pressing gently to adhere. Place chicken on grill, skin-side down, and cook, turning once, until opaque throughout, about 7 minutes per side.
3. In a large sauté pan heat oil over medium-heat until hot but not smoking. Add onions and sauté, stirring occasionally, until golden brown. Add plums and ginger and cook, stirring frequently, another 3 minutes, or until plums are tender but not mushy. Remove from heat, stir in lemon juice and parsley, and add salt and pepper to taste.
4. Serve chicken hot with a spoonful of plum sauce on each piece.

Marbled Cheesecake Squares
Adapted from Cooking Light


1 cup graham cracker crumbs (about 9 cookie sheets)
Cooking spray
3 tablespoon butter, melted
1 teaspoon cinnamon
2 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 large egg whites
1 large egg
2 ounces bittersweet (60%) chocolate

Preheat oven to 325°.

Coat a 9-inch square baking pan coated with cooking spray. Place the graham cracker crumbs, melted butter and cinnamon in a medium bowl. Toss with a fork until moist. Press into bottom of pan. Bake at 325° for 8 minutes; cool on a wire rack.

Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugar and flour; beat well. Add vanilla, egg whites, and egg; beat until well blended. Pour cheese mixture into prepared pan.

Place chocolate in a small microwave-safe bowl; microwave at high 1 1/2 minutes or until soft, stirring after 45 seconds (chocolate should not completely melt). Stir until smooth. Drop melted chocolate onto cheese mixture to form 9 mounds. Swirl chocolate into batter using the tip of a knife or a skewer. Bake at 325° for 45 minutes or until almost set. Cool on a wire rack. Cover and chill at least 4 hours.

Vanilla Spice Cheesecake

Serves 10-12

Hazelnut Crust
• 80g butter, melted
• 1 teaspoon vanilla extract
• ¾ cup plain flour
• ½ teaspoon ground cinnamon
• pinch ground nutmeg
• 1/3 cup vanilla-infused caster sugar *
• 1/3 cup hazelnuts, roughly chopped
• ¼ cup jam, warmed

Vanilla Bean Filling
• 1 vanilla bean
• 250g cream cheese, softened
• 500g ricotta cheese
• 2/3 cup vanilla-infused caster sugar *
• 2 tablespoons lemon juice
• 2 eggs

* to make vanilla infused caster sugar, place one vanilla bean (if used before, rinse and thoroughly dry it) into an airtight container with 1 cup of caster sugar. Leave to infuse for at least a week.

1. Preheat the oven to 180°C (350°F). Lightly grease a 24cm springform tin, and line with non-stick baking paper.
2. For the crust, combine the butter, vanilla, flour, spices, sugar and hazelnuts in a medium bowl. Press mixture over the base of the prepared tin. Refrigerate for 20 minutes. Bake for about 20 minutes or until just browned. Spread with jam.
3. Reduce oven temperature to 150°C (300°F)
4. For the vanilla bean filling, split vanilla bean in half lengthways and scrape out the seeds with a small, sharp knife. Meanwhile, beat cream cheese, ricotta, vanilla seeds, half the sugar and juice in a small bowl with an electric mixer until just combined. Transfer to a large bowl.
5. Combine the remaining sugar and eggs in a bowl, beat with an electric mixer for 5 minutes on high speed or until thick and creamy. Fold the egg mixture into the cheese mixture and pour over the prepared base.
6. Bake in a slow oven for about 35 minutes or until firm to touch. Cool cheesecake in oven with door ajar. Refrigerate overnight.

Cream Cheese Chicken Soup



Ingredients:

2 Tbsp. butter
1/2 small yellow onion, chopped
1 chicken breasts, sliced
1 cup frozen peas and carrots
4 oz Philadelphia cream cheese
1 can (14.75oz) cream-style corns
1 1/4 cup 2% fresh milk
1 1/2 cup water
1 tsp. chicken stock granules
Dash of black pepper
1 cup of mozzarella cheese
Chopped cilantro as garnish, optional

Method:

1. Melt butter in a saucepan and add onions. Stir-fry til slightly brown, add chicken breast slices. Fry til chicken no longer pink, add peas and carrots.

2. Add cream cheese, stir until cheese melted. Add cream corns and milk. Stir well to mix. Add water and chicken stock granules. Stir until boiling, turn off heat and stir in the mozzarella and a dash of black pepper.

3. Garnish as desired or leave without.

Čokoladna rolada

Sastojci:
6 jaja
200g šećera
120g brašna
1 prašak za pecivo
45g kakaa
nutella
marmelada od marelice
200g čokolade

Priprema:
Utucite bjelanjke sa 75 g šećera, a u drugoj zdjeli žumanjke s ostatkom šećera. Dodajte smjesi sa žumanjcima - brašno sa praškom za pecivo i kakao.

Pažljivo umiješajte snijeg i istresite u lim prekriven pek papirom.

Pecite u prethodno zagrijanoj pećnici na 190 stupnjeva oko 8-10 minuta.

Istresite tijesto na vlažnu krpu, odvojite od pek papira i zarolajte. Pustite da se malo ohladi, a potom odrolajte, premažite nutellom i marmeladom od marelice te ponovno zarolajte.

Čokoladu otopite u malo mlijeka pa prelijte preko rolade.

Roladu dodatno ukrasite bijelom čokoladom ili šećerom u prahu otopljenim u vodi.


EXTRA SAVJET: Umjesto nutelle, roladu možete puniti raznim marmeladama, maslacom od kikirikija ili drugim kremama po želji.

Ne znam kuhati...ali...ko zna...mozda recept i valja:

samljeti 5-6 krupnijih tufahija, dodati kilogram i po šećera, pa masu složiti na dno modle (jel se tako kaže?)
istucati tucalom za šnicle pleh baklave i složiti ga po tufahijama. bez pleha.
zgnječiti desetak krempita i šampita pa složiti po baklavama. dvadesetak šamponjeza zdrobiti u blenderu i ravnomjerno rasporediti po kremi od krempita i šampita. po želji u smjesu ubaciti i par urmašica. sve ovo dobro utabamo kako bi u modli ostalo još mjesta koje je neophodno kako bi u nju stao sloj od 4 cm tahan halve koji prelijemo zgnječenim griotama i gumenim bombonama. po želji, može se ubaciti i šaka božićnih kolačića, no u tom slučaju valja u parnom loncu istopiti tridesetak čunga lunga ili bubba gubba žvaka sa mlijekom. zatim se ispače desetak palačinki sa nutelom koje se poslože po vrhu ove torte i zalijepe za kremu od žvaka. sve se to skupa zalije agdom i zapeče u rerni na 250 stepeni dvadesetak minuta.

Bon Apetitte!