Recepti

[dacina_curica]

ovo upravo jedem



Eggplant Timbale

2 medium eggplants, sliced 1/4-inch thick
1/3 cup olive oil, plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound penne pasta
1 medium onion, diced
1/2 pound ground beef
1/2 pound Italian pork sausage
1/4 cup Marsala wine
1 cup frozen peas, thawed
2 cups store-bought marinara sauce
1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
1 cup chopped fresh basil leaves
Special equipment: 9-inch springform pan


Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.

Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.

To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.

[anais_nin]

@nebolina evo je ja sam ovo pretvorila u kolac, jako fino bude kad se ovi slojevi sloze u neku dublju tepsiju....samo je bitno ostaviti preko noci u frizideru, onda se lakse reze ja obicno napravim prvu koru, stavim u frizider da se stisne dok pravim sljedecu, i tako sve redom dok ne dodjem do kraja....

BAJADERA TORTA

Sastojci za više od 10 porcija
300 g mljevenog plazma keksa
375 g margarina
390 g šećera u prahu
100 g čokolade za kuhanje
250 g mljevenih oraha
1 čaša soka od narandze (ljepse je kad se koristi cijedjena naranca)
1/2 l mljeka
2 pudinga od vanile
2 šlaga

Priprema
Prva kora:
300 g mljevenog plazma keksa, 125 g istopljenog margarina, 130 g šećera u prahu, 100 g istopljene čokolade za kuhanje i malo soka od narandze. Sve sastojke umutiti i staviti u frižider da se malo stegne.

Druga kora:
250 g mljevenih oraha, 125 g istopljenog margarina, 130 g šećera u prahu i malo soka od narandze. Sve sastojke umutiti i staviti u frižider da se malo stegne.

Treca kora:
Dva pudinga od vanile skuvati u pola litre mljeka sa četiri kašike šećera. Kada se masa ohladi dodati 125 g margarina sa 130 g šećera u prahu.

Na tacnu staviti prvu koru i oblikovati po želji. Preko prve drugu, na drugu treću i preko treće lijepo umućena dva šlaga s mlijekom. Prijatno!

[nebojeplavo]

Hvala zvuci odlicno a nije je tesko ni napraviti, idealno za mene

[anais_nin]

Hvala zvuci odlicno a nije je tesko ni napraviti, idealno za mene

zaista nije mikser sve odradi :a bude dobrooooooooooooooooooooooo

[mamica papucarka]

Sta kuhat za osam osoba. Petero odraslih ( uz to i poguzije) i troje djece i to nekih 5-6 dana

[callmethebreeeze]

Sta kuhat za osam osoba. Petero odraslih ( uz to i poguzije) i troje djece i to nekih 5-6 dana

grah!

ili:
gravce na tavce

[mamica papucarka]

Sta kuhat za osam osoba. Petero odraslih ( uz to i poguzije) i troje djece i to nekih 5-6 dana

grah!

ili:
gravce na tavce

to je jedan dan. Ali, nemam velike serpe. Treba mi vojnicki kazan
Jedan dan mozemo rostilj na terasi, sa puno salate.
- piletina i krompir ( e imam veliku tepsiju)
Ostenu mi jos jedno tri dana za skontat

[anais_nin]

to je jedan dan. Ali, nemam velike serpe. Treba mi vojnicki kazan
Jedan dan mozemo rostilj na terasi, sa puno salate.
- piletina i krompir ( e imam veliku tepsiju)
Ostenu mi jos jedno tri dana za skontat

spagete + neki sos (ako nema vegeterijanaca, kod djece obicno najbolje prolazi ili paradajz sos ili bolognese sos za spagete a obicno ni odraslim nije mrsko), napravis jos neku laganu supicu uz to, eto ti citav obrok

takodje pire i snicle (bilo da su telece u sosu, ili fasirane) obicno imaju dobru prodju

provjeri ima li kakvo povrce da svi vole, ili da voli vecina, ili neki riblji fileti, da vam stomaci ne objave obustavu rada nakon 6 dana krompira i mesa

[callmethebreeeze]

dobro anais rece ovo za tjesteninu. moja cura pravi odlican paradjz-sos. uzmes konzervu citavih paradjza (ovi su obicno puno bolji nego oni sjeckani) isjeces ih i stavis da se kuhaju na laganoj vatri zajedno sa proprzenim crnim i bijelim lukom. to kuhas jedno 40-tak minuta dok se sve ne raskuha. poslije mozes izmiksati i oped podgrijati i zaciniti svjezim bosiljkom, biberom i soli.
ako neko zeli jesti s fasiranim onda mozes proprziti fasirano na malo luka i sa zacinima i pustiti da se ukuha sve to sa paradjzsosom. jednostavno, a jako ukusno.

mozes napraviti i chili sa mesom, to je slicno nasem biber-mesu samo koristis malo drugacije zacine. to se kuha duze, ali ne moras se zajebavati s tim.

[anais_nin]

dobro anais rece ovo za tjesteninu. moja cura pravi odlican paradjz-sos. uzmes konzervu citavih paradjza (ovi su obicno puno bolji nego oni sjeckani) isjeces ih i stavis da se kuhaju na laganoj vatri zajedno sa proprzenim crnim i bijelim lukom. to kuhas jedno 40-tak minuta dok se sve ne raskuha. poslije mozes izmiksati i oped podgrijati i zaciniti svjezim bosiljkom, biberom i soli.
ako neko zeli jesti s fasiranim onda mozes proprziti fasirano na malo luka i sa zacinima i pustiti da se ukuha sve to sa paradjzsosom. jednostavno, a jako ukusno.

paradajz sosovi su uz spagete....a meni je svjezi bosiljak nekad sam dovoljan s paradajzom

ja cesto u ovaj sos sa mljevenim mesom ubacim sitno nasjeckan celer i 3 vrste paprika, podvaljujem onima sto ne jedu povrce tako rado isto tako je super paradajz sos s gljivama....a ja ga cesto znam napraviti i sa tunjevinom varijacije na temu....

kad smo vec kod pasta, jedna od najdrazih mi pasta salata....sa onom pastom sto izgleda kao skoljke....luk isjeckan na kockice, tunjevina iz konzerve, sve pomjesati, dodati majoneze tek toliko da se sve to sastavi, ne previse, inace je bljak (barem meni)....ja nekad da ne bih stavljala previse majoneze, pomjesam malo majoneze sa onom pavlakom sto nema puno masnoce u sebi ostaviti da se ohladi, puno je ljepse ohladjeno

[callmethebreeeze]

ja cu danas rucati salatu s tunjevinom, ali bez tjestenine. stavio sam (tj zena je stavila, ja sam rekao sta treba staviti ) paradjz, marinirani paradjz, zelenu salatu, avokado, limun i to je super. ne mora se tjestenina uz sve jesti.

[mamica papucarka]

ja cu danas rucati salatu s tunjevinom, ali bez tjestenine. stavio sam (tj zena je stavila, ja sam rekao sta treba staviti ) paradjz, marinirani paradjz, zelenu salatu, avokado, limun i to je super. ne mora se tjestenina uz sve jesti.

beli si za dva sata opet gladan

moj bi muz rekao "Dobro, a jel ima sta konkretno"

[leticija]

Molim prevod za ovaj recept. Znam koji su sastojci, ali ne znam nacin pripreme. Hvala!

Popovers
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, room temperature
1 cup milk (low fat is fine)
melted butter, for brushing
Preheat the oven to 425F.
Grease a 6-cup muffin tin (or the middle 6 cups of a 12-cup tin) well with the melted butter and place in preheated oven for 1-2 minutes.
In a large bowl, whisk together the eggs, milk and salt. Sift flour over mixtre and whisk until smooth.
Remove heated muffin tin from oven and divide the batter evenly into the buttered muffin cups. Bake for 20 minutes at 425F, then rotate the pan (to ensure even cooking) and reduce oven heat to 350F. Bake for an additional 10 minutes, until golden brown and crisp.
Remove from pan and cool on a wire rack.
Makes 6 popovers.

[dacina_curica]

Molim prevod za ovaj recept. Znam koji su sastojci, ali ne znam nacin pripreme. Hvala!

Popovers
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, room temperature
1 cup milk (low fat is fine)
melted butter, for brushing
Preheat the oven to 425F.
Grease a 6-cup muffin tin (or the middle 6 cups of a 12-cup tin) well with the melted butter and place in preheated oven for 1-2 minutes.
In a large bowl, whisk together the eggs, milk and salt. Sift flour over mixtre and whisk until smooth.
Remove heated muffin tin from oven and divide the batter evenly into the buttered muffin cups. Bake for 20 minutes at 425F, then rotate the pan (to ensure even cooking) and reduce oven heat to 350F. Bake for an additional 10 minutes, until golden brown and crisp.
Remove from pan and cool on a wire rack.
Makes 6 popovers.

Sastojci:
250g brasna
1/2 male kasicice soli
2 jajeta
250 ml mlijeka
istopljeni puter (za premazivanje)

Ugrij rernu na 220C. Premazi kalup za muffin-e puterom i ubaci ga u rernu na 1-2 minuta.

U vecoj casi umuti jaja, mlijeko i so. Prosij brasno u tu smjesu i muti dok se smjesa ne uglaca (da nema grudvica).....Izvadi vruc kalup iz rerne i podjeli smjesu u "korpice". Peci u rerni 20 minuta , rotiraj kalup (da bi se jednako ispeklo) i peci dodatnih 10 minuta na 175C ili dok ne porumeni.

Izvadi korpice iz kalupa i ohladi ih na stalku.....na kraju obavezno posluzi forumase

[mamica papucarka]

hajmo kakav recept sa sparogama

[leticija]

Hvala ti puno, dacina-curice. Cim napravim ova peciva objavicu ih da se svi posluzite.

Za mamicu papucarku recept sa sparogama;

http://www.coolinarika.com/recept/tart- ... sparagusom

[anais_nin]

Shrimp in Garlic



A quick fix for garlic lovers, this is a classic Spanish tapas dish.

Ingredients ( Serves 8 )
6 tbsp extra-virgin olive oil
1/4 tsp red pepper flakes
10 cloves garlic, very thinly sliced
16 shrimp (26-30 count), peeled and deveined
2 tsp salt, divided use
1/8 tsp freshly ground black pepper, divided use
1/2 cup white wine or lemon juice
1/4 cup roughly chopped Italian parsley
Instructions

1. In a pot over medium-high, heat oil. Sauté pepper flakes and garlic for a minute, then add shrimp and sauté for another 1 to 2 minutes. Add 1 teaspoon salt and a pinch pepper. Remove shrimp using a slotted spoon when just cooked through and pink. Remove garlic just as it starts to brown and set aside.
2. Add wine to pot (keeping heat at medium-high), and reduce by three-quarters, shaking pan frequently to emulsify sauce, 4 to 5 minutes.
3. Season with remaining salt and pepper and add parsley. Place shrimp on a platter and drizzle with sauce and garlic.


Excerpted from Spain and the World Table by Martha Rose Shulman. Copyright © 2008 by DK Publishing.

[anais_nin]

Asparagus Soup



Ingredients (Serves 4 - 6)
2 tbsp unsalted butter
1/3 cup sliced leeks, white and light green parts only
1 small Yukon Gold potato, peeled and diced into 1/4-inch pieces
1 tsp salt
4 cups low-sodium chicken broth
2 lbs fresh asparagus, woody ends trimmed and cut into 2-inch pieces
1/2 tsp fresh lemon juice
1/4 cup 35% cream
Chopped fresh chives to garnish

Instructions

1. Melt butter in a heavy-bottomed saucepan over medium-low heat. Stir in leeks, potatoes and salt and continue to cook for 5 minutes while being careful not to let leeks brown.
2. Stir in chicken broth, raise heat and bring to a boil.
3. Add asparagus and simmer for 7 minutes or until asparagus is just tender. Remove 4-6 asparagus tips and submerge in cold water. Cut into thin diagonal slices and set aside for garnish.
4. Working in small batches, process asparagus and broth in a blender until smooth. Transfer to a clean pot.
5. Stir in lemon juice and cream and adjust seasoning as necessary.
6. Garnish with reserved asparagus slices and chopped chives.


Nutritional information

Nutrients per serving: 220 calories, 14 g fat, 8 g protein, 19 g carbs, 4 g fibre. Excellent source of vitamins A and C.

[anais_nin]

Prosciutto Chicken & Roasted Asparagus



Ingredients (Serves 4)
8 slices prosciutto
2 tbsp balsamic vinegar
1 tbsp fresh thyme
4 chicken breasts, skinless, boneless, tenders removed
2 tbsp olive oil
1 bunch asparagus, trimmed
1 cup dry white wine or chicken stock

Instructions

1. Preheat oven to 450ºF. Brush prosciutto with 1 tablespoon vinegar, sprinkle with thyme and season with pepper. Wrap 2 pieces prosciutto around each piece of chicken.
2. In an ovenproof, non-stick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and cook 3 minutes. Flip and cook 2 minutes, transfer skillet to oven and roast, about 12 minutes.
3. Meanwhile, toss asparagus with remaining oil and roast on a baking sheet, about 8 minutes.
4. Remove chicken from oven, transfer to cutting board and tent with foil. Return skillet to high heat and deglaze with wine and remaining vinegar, scraping up any brown bits. Bring to a boil and reduce sauce for 3 minutes.
5. Divide asparagus and chicken among plates and drizzle with sauce.

Nutritional information

Nutrients per serving: 342 calories, 12 g fat, 42 g protein, 6 g carbs, 2 g fibre. Excellent source of folate and iron.

[dacina_curica]

Prosciutto Chicken & Roasted Asparagus

jaoooo ano .....diiiiivno.....jedna od mojih omiljenih "kombinacija"......morat cu napraviti ovog vikenda .....kupili smo sinoc friske sparoge (da postavim sto za jedno vise? )

PS. umjesto prosciutto ja koristim bresaola-u (govedju prsutu)

[mamica papucarka]

hvala vam . Upravo sam napravila krem supu od friskih sparoga.
Prvo sam prelomila sparoge . Gornji dio sam skuhala zajedno sa dva krompira, izmiksala stapnim mikserom, u smjesu dodala puter, malkice vegete (pokusavam kuhat bez tih hemikalija, ali eto malo moram ubacit...), sol, i malkice vrhnja za kuhanje. Kakvog je ukusa nemam pojma, jer nisam probala, ali imam osjecaj da je super (fino mirise )

p.s dodala sam persin na kraju


sad ce doci ona Macculja da mi zahebe koncepciju sparoga

[*mima*]

Bilo je ovdje nekad finih recepata.

[neko3333]

e kada bi vi jos sve ove divne recepte preveli

[dacina_curica]

e kada bi vi jos sve ove divne recepte preveli

samo reci koji treba prevesti.....nije nikakav problem

[leticija]

Pravila sam Popovers po dacinom prevodu, ali sam ih malo prepekla.
To je obicno tijesto, malo gusce nego za palacinke, a dobiju se fini peceni ustipci.
Prednost im je sto su bez masnoce.
Izvolite, posluzite se!