Forum Klix.ba

Ovo je malo preopsirno, ali nema hice za prevod. Kad budete raspolozeni.

Coconut Panna Cotta and Pineapple Gelée Terrine
Coconut Panna Cotta

- ¾ cup and 2 tbsps milk
- ½ cup and 1 tbsp heavy cream
- ¼ cup granulated sugar
- ¾ cup unsweetened shredded coconut
- 1 ½ tsps powdered gelatin
In a small bowl, combine gelatin with 2 teaspoons water.
In a saucepan, combine milk, cream, sugar and coconut. Bring to a boil, stirring occasionally to dissolve sugar. Reduce heat and simmer for 2 minutes. Turn off heat and leave for 1 hour to allow flavours to infuse. Strain mixture into a bowl and discard coconut solids. Cover and refrigerate mixture overnight or for at least 3 hours.
Strain coconut mixture and transfer to a small saucepan. Heat mixture over medium heat and stir in gelatin until dissolved. Strain into a measuring glass and let it cool to room temperature; you should have about 1 cup of liquid.
Pineapple Gelée
- 1 ripe pineapple, about 4-5 lbs
- 3 tbsps granulated sugar
- ¾ tsp powdered gelatin
In a small bowl, combine gelatin with 1 teaspoon water.
To prepare the pineapple, cut off the crown and use a chef’s knife to the remove skin. Use a paring knife to cut diagonal grooves along the pineapple to remove its eyes. Cut the pineapple lengthwise into quarters. Remove and discard (or eat) the core, the tough upper ¾-inch triangle.
Reserve a small 2”x3” piece of pineapple for garnish. Coarsely chop the remaining pineapple into small pieces and puree in a food processor until smooth. Pour puree into a cheesecloth-lined sieve to extract pineapple juice. Repeat as necessary until the juice contains no pulp or solids. You should have about 1 ½ cups of pineapple juice.
In a saucepan, combine pineapple juice and sugar, and simmer until reduced to 1 cup. Remove from heat and pour half of the juice into a container. Add the gelatin to the remaining juice, stirring until dissolved. Strain mixture into a measuring cup and let it cool to room temperature.
Pineapple Reduction
In a saucepan over medium heat, reduce the remaining ½ cup of pineapple juice until it is thickens to a syrup consistency, about 2 tablespoons.
Assembly
- 1 2”x3” piece of pineapple, diced
- 1 tbsp unsweetened shredded coconut
Place a stainless steel or coated 5.5” x 2.75” x 1.75” loaf pan on a flat and level surface in the refrigerator. Pour a 3/8-inch layer of coconut mixture into the pan and chill for 30 minutes or until set. Pour a 1/4-inch layer of pineapple juice, and chill for 30 minutes or until set. Continue to pour and chill two more layers of coconut mixture, sandwiching one layer of pineapple juice.
When ready to serve, dip loaf pan in warm water for 10 to 15 seconds to loosen the terrine. Place a plate over the loaf pan , flip upright and remove pan.
Use a dry, hot knife to cut the terrine into slices. Garnish with pineapple, shredded coconut and pineapple reduction.

Wonderful Stuffed Potatoes

Serves: 8
Serving Size: 1/2 potato each

Baked potatoes stuffed with seasoned cottage cheese are a lavish low-fat, low-cholesterol, low-sodium treat.

INGREDIENTS
4 medium baking potatoes
3/4 cup low-fat (1%) cottage cheese
1/4 cup 1% milk
1 teaspoon dill weed
3/4 teaspoon herb seasoning
4-6 drops hot pepper sauce
2 teaspoon grated parmesan cheese

DIRECTIONS
1. Prick potatoes with fork. Bake at 425� F for 60 minutes or until fork is easily inserted.
2. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.
3. Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells.
4. Sprinkle each top with 1/4 teaspoon parmesan cheese.
5. Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.

NUTRITION INFO
Calories: 251
Fat: 2 g
Carbohydrates: 49 g
Protein: 9 g

leticija wrote:Ovo je malo preopsirno, ali nema hice za prevod. Kad budete raspolozeni.

Coconut Panna Cotta and Pineapple Gelée Terrine
Coconut Panna Cotta

- ¾ cup and 2 tbsps milk
- ½ cup and 1 tbsp heavy cream
- ¼ cup granulated sugar
- ¾ cup unsweetened shredded coconut
- 1 ½ tsps powdered gelatin
In a small bowl, combine gelatin with 2 teaspoons water.
In a saucepan, combine milk, cream, sugar and coconut. Bring to a boil, stirring occasionally to dissolve sugar. Reduce heat and simmer for 2 minutes. Turn off heat and leave for 1 hour to allow flavours to infuse. Strain mixture into a bowl and discard coconut solids. Cover and refrigerate mixture overnight or for at least 3 hours.
Strain coconut mixture and transfer to a small saucepan. Heat mixture over medium heat and stir in gelatin until dissolved. Strain into a measuring glass and let it cool to room temperature; you should have about 1 cup of liquid.
Pineapple Gelée
- 1 ripe pineapple, about 4-5 lbs
- 3 tbsps granulated sugar
- ¾ tsp powdered gelatin
In a small bowl, combine gelatin with 1 teaspoon water.
To prepare the pineapple, cut off the crown and use a chef’s knife to the remove skin. Use a paring knife to cut diagonal grooves along the pineapple to remove its eyes. Cut the pineapple lengthwise into quarters. Remove and discard (or eat) the core, the tough upper ¾-inch triangle.
Reserve a small 2”x3” piece of pineapple for garnish. Coarsely chop the remaining pineapple into small pieces and puree in a food processor until smooth. Pour puree into a cheesecloth-lined sieve to extract pineapple juice. Repeat as necessary until the juice contains no pulp or solids. You should have about 1 ½ cups of pineapple juice.
In a saucepan, combine pineapple juice and sugar, and simmer until reduced to 1 cup. Remove from heat and pour half of the juice into a container. Add the gelatin to the remaining juice, stirring until dissolved. Strain mixture into a measuring cup and let it cool to room temperature.
Pineapple Reduction
In a saucepan over medium heat, reduce the remaining ½ cup of pineapple juice until it is thickens to a syrup consistency, about 2 tablespoons.
Assembly
- 1 2”x3” piece of pineapple, diced
- 1 tbsp unsweetened shredded coconut
Place a stainless steel or coated 5.5” x 2.75” x 1.75” loaf pan on a flat and level surface in the refrigerator. Pour a 3/8-inch layer of coconut mixture into the pan and chill for 30 minutes or until set. Pour a 1/4-inch layer of pineapple juice, and chill for 30 minutes or until set. Continue to pour and chill two more layers of coconut mixture, sandwiching one layer of pineapple juice.
When ready to serve, dip loaf pan in warm water for 10 to 15 seconds to loosen the terrine. Place a plate over the loaf pan , flip upright and remove pan.
Use a dry, hot knife to cut the terrine into slices. Garnish with pineapple, shredded coconut and pineapple reduction.

yumm, yumm, yumm......prvo cu da prevedem pa onda ukradem recept (btw. pogacice su za pohvalu )

Terina od panacote od kokosa i zelea od ananasa

Panakota od kokosa

- 200 ml mlijeka
- 135 ml vrhnja
- 60 g sitnog secera
- 175 g kokosovog brasna (nezasladnjenog)
- 8 g zelatina u prahu

U manjoj posudi pomjesaj zelatin sa 10 ml vode.
U serpi sastavi mlijeko, vrhnje, secer i kokosovo brasno. Pusti da provri, povremeno promijesaj da bi se secer rastvorio. Smanji temperaturu i kuhaj na laganoj vatri jos 2 minuta. Iskljuci ringlu i ostavi smjesu “na miru” 1 sat. Procijedi smjesu u drugu posudu i odstrani tj. baci kokos iz cjedila. Pokrij i ostavi u frizideru preko noci ili najmanje 3 sata. Ponovo procijedi smjesu i prebaci je u manju serpu. Ugrij smjesu na laganoj temperature i dodaj zelatin, mjesaj dok se zelatin ne istopi. Procijedi smjesu u manjoj posudi i ostavi da se ohladi dok ne dosegne sobnu temperature.

Zele od ananasa

- 1 zreo ananas, oko 2 kg
- 45 g sitnog secera
- 4 g zelatina u prahu

U manjoj posudi pomjesaj zelatin sa 5 ml vode.
Isjeci ananas (odstrani vrh i koru, isjeci ga na cetvrtine i odstrani tvrdu sredinu. Ostavi manji komad ananasa (5x8 cm) za ukras. Isjeckaj ananas i usitni ga u el. sjeckalu (ne znam kako se ovo cudo zove kod nas ). Procijedi masu kroz gazu da bi dobila sok od ananasa. Ponovi process dok se ne dobije cist sok.
U serpi pomijesaj sok od ananasa i secer a kuhaj na laganoj temperaturi dok se masa djelimicno ne zgusne i u serpi ostane oko 250 ml tecnosti. Skloni sa sporeta i odvoji pola smjese u posebnu zdjelu. U preostalu smjesu dodaj zelatin I mjesaj dok se ne otopi. Procijedi smjesu i ostavi da se ohladi tj. da dosegne sobnu temperature.

Ananas redukcija

U serpi, na laganoj temperaturi, ukuhaj drugu polovinu soka od ananasa dok smjesa ne dosegne gustocu sirupa, ~ 30 ml.


“Konstrukcija”

- 1 komadic (5x8 cm) ananasa, sitno isjeckan
- 1 kasicica kokosovog brasna

Stavi kalup za terinu na ravnu povrsinu u frizideru. Na dno uspi smjesu od kokosa u debljini 1 cm. Ohladi 30 minuta ili dok se stvrdne. Dodaj sloj od soka od ananasa debljine 0.6 cm i ohladi 30 minuta (ili dok se stvrdne). Ponovi process (otprilike za jos 2 sloja kokosa i jedan sloj ananasa).

Prije nego serviras umoci posudu u toplu vodu 10-15 sekundi I izvrni na tanjir. Sjeci terinu vrucim nozem I ukrasi kokosom, ananasom i ananas redukcijom.

I naravno kao I uvijek, podijeli sa nama

leticija wrote:Pravila sam Popovers po dacinom prevodu, ali sam ih malo prepekla.
Nemoj misliti da dacina mijesi tijesto . Ona kupi gotove Pillsbury role i to je to.

leticija wrote: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!

kako mislis bez masnoce???

tech10 wrote:Nemoj misliti da dacina mijesi tijesto . Ona kupi gotove Pillsbury role i to je to.

uh, sto ti belaja trazis .....

BTW. ja ne kupujem te iz frizidera ..... za tjesteninu svih vrsta idem u pekaru (ko ce cistiti plehove ba )

I to sto kazes. Trknes do Panera Bread i kupis paket od 12.

Ovo planiram pokusati ove sedmice

Almond-Crusted Tilapia
Makes 6 servings

1 cup sliced or slivered unsalted almonds, finely chopped (pulse about 20 seconds in a food processor, or chop by hand)
1/4 cup plain dried bread crumbs
2 tablespoons brown sugar
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1 large omega-3 egg, beaten with 1 tablespoon water
1/4 cup flour
1 1/2 pounds tilapia fillets (4 to 6 fillets), each sliced down the center, lengthwise, to create 2 smaller fillets
Salt and pepper



Preheat the oven to 425°F. Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside.
Combine the almonds, bread crumbs, brown sugar, Old Bay Seasoning, and salt in a shallow bowl. Beat egg and water in another bowl. Place the flour on a plate.
Season the fish with additional salt and pepper. To bread the fillets, coat both sides with flour and shake off excess. Dip in the egg and then coat evenly with the nut mixture.
Place each fillet on the baking sheet and bake until golden brown, about 15 minutes


Tip: Serve with steamed baby carrots (tossed with a little maple syrup and a pat of butter) and mashed potatoes.

Nutrition Information per Serving: 280 calories, 12g fat (1.5g saturated, 0.2g omega-3), 260mg sodium, 15g carbohydrates, 2g fiber, 29g protein

Kitchen Notes

• Tilapia, an inexpensive lean white fish, has been showing up on lots of family tables lately. The mild flavor tastes a little like chicken, making it a good choice for families that wrinkle their noses at “fishy” fish. You can bake it, broil it, or bread it for extra flavor.

• A one-ounce serving of almonds – 23 almonds to be exact – contains 160 calories, only 1 gram of saturated fat, and important nutrients like heart-healthy monounsaturated fats and vitamin E. Surprisingly, a serving has 70 milligrams of calcium (for comparison sake, an 8-ounce glass of milk has 300 milligrams, about a third of the daily requirement for young kids).

• When snacking on or baking with almonds, toast first to intensify their flavor. Place nuts in a single layer on a baking sheet and bake at 350°F, stirring occasionally, until golden brown. Baking times will vary from 4 to 10 minutes depending on the type of almond -- sliced, slivered, or whole.

Jede mi se Swedska pita,zna li neko dobar recept...

Dacina-curice, hvala ti za prevod. Posto u ovom receptu ima prilicno posla, sacekacemo malo vise slobodnog vremena.
Cim ga napravim bicete posluzeni.

Mamica-papucarka, vidi recept za Popovers na prethodnoj stranici. Nema nikakve masnoce samo malo putera kojim se premazu kalupi za mufins.

M i l k - s n i t e

Potrebno:

2 bjelanceta
40 gr. meda
2 zumanceta
60 gr. mrkog brasna
20 gr. naribanih ljesnjaka
1 kasika kakao praha
1 vanilin secer
½ kasicice naribane kore od limuna
medju prste malo soli
50 gr. mascarpone
250 gr. jogurta
50 gr. meda
zelatin(u bosni ima vispakov cist zelatin) 6 grama ili 3 listica

Priprema:

Bjelance i med pjenasto ubutati, zatim dodati zumance i naredne 2-3 minute butati. Dodati suhe sastojke polahko (ljesnjak, brasno, kakao, vanilin secer, so) masu izliti na back-papir i staviti u vec zagrijanu rernu da se pece. Peci na temperaturi od 180°C nekih 8-10 minuta.

Za fil mascarpone, jogurt i med dobro umjesati. Zelatin drzati u hladnoj vodi 10 minuta da odmekne. Konacno ga istisnuti i staviti u posudu na 100°C da se rastopi.

Samo jedan dio jogurt-mase pomijesati i ubutati sa zelatinom, a onda sve zajedno ubutati.

Biskvit prepoloviti na dva djela i kremu rasporediti izmedju ove dvije kore. Konacno, staviti u frizider 2-3 sahata da se ohladi. Isjeci na kocke i servirati.

Piletina sa sirom

Potrebno:
1 pileca prsa, 55 gr. mekog sira 2 kasike sitno nasjeckanog persinovog lista ili bosiljka 50 gr. graska iz konzerve 1 soljica maslinova ulja so i svjeze mljeveni biber.

Pripremu:
Zagrijte rernu na 220 C stepeni. Pileci file prerezite postrance pa izlupajte tucnjem da dobijete lijepi odrezak. Sir i zacinske trave stavite u sredinu filea, zarolajte i ucvrstite cackalicama. Pecite u rerni 12 do 15 minuta. Mahune stavite u vrelu vodu na 2 do 3 minute. Izvadite piletinu. Na tanjir stavite grasak, na njih piletinu i prelijte maslinovim uljem. U ulje mozete dodati svjeze, sitno nasjeckane zacinske trave. Dobro promijesajte.

evo jedan recept za nebolinu

Ledeno nebo



1) Kora:

7 bjelanaca
7 kasika secera
7 kasika brasna
jedan prasak za pecivo

najprije ulupati cvrst snijeg od bjelanaca (dodati malo soli da se bolje ulupaju). Onda redom ostalo i peci u podmascenoj i pobrasojnjen tepsiji. Peceno zaliti sa 3 dl. hladnog mlijeka i ostaviti da se hladi.

2) Fil:

7 zumanaca
7 kasika secera
7 kasika brasna
1 vanilin puding
1 litar mlijeka

Od litre mlijeka odvojiti onoliko da bude dovoljno za rastvor brasna i praska za puding zajedno. Ostalo staviti na ringlu da prokljuca. Puding razmutiti u mlijeku, dodati brasno i secer. Kad se zgusne skinuti sa vatre i ohladiti. Dodati pjenasto umuceno 250gr. margarina. Preliti koru.

3) Umutiti 2 slaga i razliti preko fila

4) isjeckati 150gr. oraha, izrendati cokoladu i 50gr. kokosa. Sve to fino sjediniti u ciniju, pa posuti preko slaga.

P.S. u koru mozete staviti 2 kasike kakaoa a 5 brasna za tamnu koru.

Trostruki uzitak



Potrebno za koru:

6 bjelanaca,
200 gr. secera
150 gr. mljevenih oraha
2 kasike mrvica
3 kasike brasna
pola praska za pecivo

Priprema:
Umutiti bjelance u snijeg sa secerom. Postepeno dodavati mljevene orahe, mrvice i brasno pomijesano s praskom za pecivo. Pepi u srednje velikoj tepsiji na 200 ° C oko 35 minuta a zatim dobro ohladiti.

Krema:
7 dl. mlijeka
6 zumanaca, 2 pudinga od vanilije,
1/2 kasika brasna, 20 dag šeæera,
25 dag margarina, 100 gr. cokolade,
petit keks

Priprema:
Razmutiti zumanjke, puding, secer i pola kasike brasna s malo mlijeka, te sve skuhati u preostalom mlijeku. Ohladiti mijesajuci. Dodati izradjen margarin. Kremu podijeliti u dva dijela i u jedan dio dodati smeksalu cokoladu. Na pleh prvo slagati biskvit, pa ga premazati zutom kremom, zatim poslagati petit kekse prethodno namocene u mlijeko, te nakon toga smedji fil. Vrh kolaca posuti sa dosta mljevenih oraha ili ribanom cokoladom.

Plazma torta

Torta je jako ukusna i veoma jednostavna, ako zelite nesto na brzinu, i svaciji ukus.

Potrebno za više od 10 porcija
5 banana
1 margarin
250 gr. secera u prahu
250 gr. mljevenih oraha
350 gr. mljevenog plazma keksa
300 gr. citavij plazmi, da bi poredali okolo torte

100 gr. malina ili slag za ukrasavanje

Priprema:
Sve dobro izmjesati.
Oblikovati tortu po zelji i premazati slagom, ili ukrasiti sa malinama, moze i drugo jagodicasto voce po licnom izboru.

Green Tea White Chocolate Mascarpone Brownies with Chocolate Ganache



Ingredients:
1 cup unsalted butter
3 ounces white chocolate (chopped)
1 cup granulated sugar
1 tablespoon matcha (green tea powder)
1/2 cup mascarpone cheese (softened)
3 large eggs (room temperature)
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

Directions:
1. Melt the butter and chocolate in a double boiler.
2. Mix in the sugar and matcha.
3. Beat in the mascarpone, eggs and vanilla.
4. Fold in the flour and salt.
5. Pour the batter into a greased 8x8 inch baking pan.
6. Bake in a preheated 325F oven until a toothpick poked into the middle comes out clean, about 55-60 minutes.

Chocolate Ganache

Ingredients:
6 tablespoons heavy cream
3 tablespoons unsalted butter
6 ounces dark chocolate (chopped)

Directions:
1. Heat the cream and butter in a small sauce pan until just before it boils.
2. Pour the cream and butter over the chocolate in a bowl.
3. Stir until smooth.

Pour the ganache over the brownies and wait until it is firm before cutting.

Chocolate Chip-Filled Melting Moments




Cookies

* 1/2 cup unbleached all-purpose flour
* 1/2 cup cake flour
* 3/4 cup cornstarch
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup unsalted butter, at room temperature
* 3/4 cup powdered sugar
* 1 teaspoon vanilla extract



Preheat oven to 300°.

Sift both flours, cornstarch, baking powder, and salt together into a medium bowl. Set aside.

Using an electric mixer, beat together butter and sugar at medium speed until smooth. Scrape sides as needed. Mix in vanilla until blended. Decrease mixer speed to low and add flour mixture. Mix just until combined and a smooth dough has formed.

Use about 1/2 tablespoon of dough for each cookie. Roll each into a ball and place about 2 inches apart on lined baking sheets. Flatten each with a fork to about 1 & 1/4 inches in diameter.

Bake sheets one at a time until the bottoms of the cookies begin to brown, about 25-30 minutes. The tops should not change color. Cool on pan for about 10 minutes, then transfer to wire racks to cool completely.

Filling

* 1/4 cup unsalted butter, at room temperature
* 3/4 cup powdered sugar
* 1 teaspoon vanilla extract
* 1/4 cup mini chocolate chips



Stir together butter, sugar, and vanilla until smooth. Stir in chocolate chips.

Turn half of the cookies over and spread about a teaspoonful of filling on each. Place the remaining cookies on top of the filling. Press gently.

Makes 16 sandwich cookies (32 individual cookies).

Chocolate Chip Cookie Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

* Preheat oven 325 degrees F.
* Beat eggs in large mixer bowl on high until foamy.
* Beat in flour, granulated sugar and brown sugar. Beat in butter.
* Stir in morsels and nuts and spoon into pie shell.
* Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Recipe from Nestle Classic Recipes, 2003
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.

Blueberry Cheesecake Bars



Ingredients :

1 1/2 cups of graham cracker crumbs
1/2 stick of melted butter - 4 tbsp
12 oz of reduced fat cream cheese (about 1 1/2 packet)
5 tbsp of sugar
1/4 cup of low fat milk
2 tbsp of cornstarch
2 tbsp of lemon juice
1 tsp of lemon zest
3 eggs
1 1/2 cups of blueberries

1) Pre-heat over to 350 degree F. Line a 8"x 8" square baking pan with aluminium foil. Mix graham cracker crumbs with melted butter.
2) Press the graham cracker mixture firmly to the bottom of the baking pan. Refrigerate until ready to use.
3) In a food processor or mixer, blend cream cheese, eggs, milk, sugar, cornstarch, lemon juice and zest until smooth. Do not over beat.
4) Pour the cream cheese mixture into the crust and then cover the top with blueberries. Bake in the over for 35-40 min or until the center is set.
5) Cool completely. Lift the cheesecake out of the pan into cutting board and cut into bars. Serve cold.

anais_nin wrote:Chocolate Chip Cookie Pie

odoh plakat
ovo izgleda savrseno.... jos da se ima gdje kupit

i pitanje jesu li ovi recepti isprobani?
mislim jel vrijedi zasukat rukave i nadat se necemu ovakom il to samo izgleda na slici ovako?

Compos_Sui wrote:

anais_nin wrote:Chocolate Chip Cookie Pie

odoh plakat
ovo izgleda savrseno.... jos da se ima gdje kupit

i pitanje jesu li ovi recepti isprobani?
mislim jel vrijedi zasukat rukave i nadat se necemu ovakom il to samo izgleda na slici ovako?

ovaj nisam jos isprobala....ovo sam u zadnjih par dana dobila vecinu recepata ili sam sama isprobala ili mi ih je neko preporucio prema tome zaista vrijedi zasukati rukave kad ovaj isprobam uslikacu

ovo jesam probala ovaj vikend i super je

Pasta with Cauliflower



Serves 4.

1 6-inch segment of a baguette, crust removed
1 tablespoon of olive oil

3 tablespoons tomato paste
1 14 1/2-ounce can diced tomatoes in juice

4 tablespoons extra-virgin olive oil
1 large head cauliflower, core removed, florets finely chopped
5 cloves garlic, peeled and minced
1 to 2 tablespoons minced oil-packed anchovies
A generous pinch crumbled saffron dissolved in 1/4 cup warm water

3/4 pound tube-shaped pasta
Finely chopped Italian parsley

1. Tear the crustless baguette into small (about 1") pieces. Transfer the torn bread to a food processor and process until the bread is in coarse crumbs (yield should be 1 cup of fresh breadcrumbs).
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh breadcrumbs and toast them until golden brown. Set aside.
3. In a small measuring cup, combine the tomato paste and juice drained from the can of diced tomatoes (reserving the diced tomatoes).
4. In a large skillet, heat 4 tablespoons olive oil over medium heat. Add the chopped cauliflower to the skillet. Cook the cauliflower until it is softened, about 5 minutes.
5. Add the minced garlic and tomato paste/juice mixture to the skillet. Cover and simmer the sauce over low heat for about 10 minutes, until the cauliflower is very tender.
6. To the cauliflower, add the reserved diced tomatoes, the finely diced anchovy, and the dissolved saffron.
7. Simmer the sauce, uncovered, over medium heat until it thickens, about 5 minutes.
8. Cook the pasta according to the package directions. Turn the drained, hot pasta into the warm sauce and stir thoroughly to combine.
9. Serve immediately garnished with the toasted breadcrumbs and chopped parsley.


detaljno objasnjenje pripremanja + slike

http://wardstreetbistro.typepad.com/wsb ... -caul.html

toplo preporucujem

anais_nin wrote:Blueberry Cheesecake Bars

jesi ti pravila ovu tortu? jel ti ispala ok?
ja neki dan pokusala, al sa drugim receptom... sve islo ok.. imam i evidentirno al finalni proizvod kriza (zato slike nisam ni postavila)

anais_nin wrote:Chocolate Chip Cookie Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

* Preheat oven 325 degrees F.
* Beat eggs in large mixer bowl on high until foamy.
* Beat in flour, granulated sugar and brown sugar. Beat in butter.
* Stir in morsels and nuts and spoon into pie shell.
* Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Recipe from Nestle Classic Recipes, 2003
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.

Ovo izgleda super ali ima li negdje prevod recepta??

dina_qa wrote:

anais_nin wrote:Blueberry Cheesecake Bars

jesi ti pravila ovu tortu? jel ti ispala ok?
ja neki dan pokusala, al sa drugim receptom... sve islo ok.. imam i evidentirno al finalni proizvod kriza (zato slike nisam ni postavila)

jesi koristila philadelphia cream cheese (mlijecni namaz)?