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ano jel' dovoljno za danas?

dacina_curica wrote:ano jel' dovoljno za danas?

cek dok razmislim
divna si bice ribe ovaj vikend

nakacicu jos dok se vratim s terena ....odoh skakutati po barama i klizati se po blatu

Grilled Vegetable Orzo Salad



Zucchini, 1-inch diced
1 medium red bell pepper, 1-inch diced
1 medium yellow bell pepper, 1-inch diced
1 medium red onion, peeled and 1-inch diced
2 cloves garlic, minced
2 tablespoons good olive oil
11⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 pound orzo

For Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp kosher salt
1⁄2 tsp freshly ground black pepper

To Assemble:
4 whole scallions (white and green parts), trimmed and sliced
1⁄4 cup pine nuts, toasted
3⁄4 pound good feta, 1⁄2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade

Prepare the grill.

Toss zucchini, bell peppers, onion, and garlic with the olive oil, salt and pepper in a large bowl. Transfer to a grill basket. Grill for 15-20 minutes, until browned, stirring occasionally.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the grill basket into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.

Gambas al Ajillo:



1/2 lb medium prawns, shelled and cleaned
3 tbsp olive oil
3 cloves garlic, minced
2 tbsp parsley, chopped
1 tbsp chili pepper flakes
smoked paprika to taste
salt to taste

Heat the oil on medium in a skillet. Once the pan is warm, but not too hot, toss the garlic and pepper flakes into the pan and stir fry, being careful not to burn the garlic. Once the pan is hot, throw the shrimp into the mix, followed by the paprika. I used about 1 1/2 tbsp paprika. Once the shrimps begin to turn pink, after about a minute or two, toss in the parsley. Shrimp gets really stringy and dry when overcooked, so remove the pan from the heat once the shrimp turn pink, but not entirely opaque.

Shrimp Scampi with Fettuccine



Makes 4 servings

2 tablespoons olive oil
1 lb peeled and deveined shrimp [see Kitchen Notes]
4 large garlic cloves, minced
1/4 to 1/2 teaspoon dried hot red-pepper flakes [see Kitchen Notes]
1/2 cup dry white wine
salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1 pound fettuccine [see Kitchen Notes]
1/2 cup chopped fresh flat-leaf parsley

Bring a large pot of water to a boil for pasta as you prep the other ingredients. This dish cooks very quickly once you start, so make sure you have everything ready.

Cook pasta in boiling water until just tender, according to package instructions. When pasta is about 4 minutes from doneness, heat a 12-inch heavy skillet over medium-high heat. Add oil and sauté shrimp, turning over once, until just cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Add garlic, red pepper flakes, wine, salt and pepper to pan and cook, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and return shrimp to pan, stirring to coat with butter and garlic mixture. Remove skillet from heat.

Drain pasta, reserving 1 cup pasta cooking water. Toss pasta with shrimp mixture and chopped parsley in large bowl, adding some of reserved cooking water if pasta seems too dry. Divide among four shallow bowls and serve.

Kitchen Notes

De-tails, de-tails. I’ve said this before and I know I’ll say it again: I don’t know what the deal is with leaving tails on shrimp these days, but unless it’s finger food or meant to be cooked in the shell, don’t. It may look more elegant to some to leave the tail on, but there’s nothing elegant about picking up food that’s not meant to be finger food or, worse yet, picking bits of shrimp tails from your mouth as you eat. Lose the tails, please.

Pepper flakes: Be careful, they’re hot. The red pepper flakes add a nice bit of spicy zing to the dish, that along with the wine, tempers some of the buttery richness. They’re always a little more fiery than I give them credit for being, though, so know what level is right for you. In the recipe, I called for 1/4 to 1/2 teaspoon. I used somewhere between the two, maybe 1/3 teaspoon, and it delivered a nice bite.

Keep the pasta on the hefty side. For this dish, I like broad, flat fettuccine noodles. They twirl nicely on the fork and hold their own with the chunky shrimp when it comes to mouthfeel. Linguine also works well for the same reasons. I’ve seen recipes that call for capellini, but that just seems like a mismatch to me.

Ginger-Mint Lemonade



Makes 2 drinks

2 lemon wedge and sugar
Ice
12 to 20 mint leaves, plus 2 mint sprigs for garnish
3 ounces Ginger Syrup*
3 ounces water
3 ounces fresh lemon juice

*To make ginger syrup: In a small sauce pot, put in 1 cup water, 1 cup sugar, 5 or 6 slices of peeled ginger. Bring mixture to boil, remove from heat, and stir to dissolve remaining bits of sugar. Let it cool. Syrup can be stored in fridge for 1 week.

To make lemonade: Wet the outer rim of two glasses with lemon wedges and coat lightly with sugar. Fill the glasses with ice. In a cocktail shaker, muddle the mint leaves with the ginger syrup. Add ice, lemon juice, and water, and shake well. Pour the lemonade into 2 glasses and garnish with mint sprig.

Georgian Cheese Bread





You might be wondering how the cheese got ingrained in there. The two kinds of coarsely grated cheeses (I used havarti and fresh mozzarella chopped in the food processor) are lumped into one big ball — and you might cry when you realize the amount of cheese in there as you hold it, but carry on because this really is one mightily awesome food to reach your mouth — but as I was saying, so the ball is placed in the middle of the slightly flattened dough, then it’s wrapped and ‘tied’ at the top, then pushed back down to spread into an 11-inch disk. Makes sense? That was the most challenging part for me.

It’s baked for 10 minutes, then sprayed with olive oil and baked for another 3 minutes to brown. And then you’ll be rewarded with this:





Ingredients:

* 2 1/4 teaspoons active dry yeast (a 1/4-oz package)
* 7 tablespoons warm water (105-115°F)
* 1 2/3 cups unbleached all-purpose flour, divided
* 3/4 teaspoon salt
* 1 large egg, lightly beaten
* 1/4 lb Havarti cheese, coarsely grated
* 1/4 lb fresh mozzarella, coarsely grated (add 1/2 tsp salt)
* olive oil (for spraying or brushing)

Preparation:

1. Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.)
2. Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
3. Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
4. Preheat oven to 500°F with rack in middle.
5. Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
6. Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
7. Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush/spray surface of dough with olive oil and bake until golden and cooked through, 3 to 5 minutes more.
8. Serve cut into wedges.

Cooks’ note: Dough can be made 1 day ahead and chilled in bowl (for a slow rise), covered with plastic wrap. Punch down and bring to room temperature before proceeding with recipe.

Gourmeted’s notes:

1. If you are using a perforated pizza pan, be sure to have a baking sheet on the rack underneath it when you bake the bread. There might be cheese dripping through the holes. One that note, the cheese might burn so be ready for a smoky oven (and kitchen, and house…).
2. The cheese bread reheats well in the microwave for 20 seconds.

Cauliflower Mac-n-Cheese
adapted from Mac-n-Smoked Gouda with Cauliflower
3 servings



Coarse salt
1/2 pound rotini
1 small head cauliflower, cut into florets
4 tablespoons unsalted butter, divided
1 small onion, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
2 cups whole milk
2 cups shredded Gruyère
1/2 tablespoon Dijon mustard
Freshly ground black pepper
4 slices white bread


Preheat oven to 400 degrees.

Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Return to boil and cook for 3 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked to barely al dente and the florets are just tender. Drain well and return to the pot.

While the pasta cooks, heat a medium sauce pot over medium-low heat. Add 2 tablespoons butter and heat until it melts. Add the onions and cook for 5 minutes to sweat them out and turn the juices sweet. Raise the heat to medium, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Add the milk and, whisking frequently, bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, a couple minutes more.

Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Combine the sauce with the pasta and cauliflower and then transfer to a greased shallow baking dish.

Remove crusts from bread and pulse bread to fine crumbs in food processor. Melt the remaining two tablespoons of butter and toss with breadcrumbs to distribute evenly. Scatter breadcrumb topping evenly over cauliflower mac-n-cheese, then bake in oven for about 20 minutes or until edges are bubbly and topping is golden brown.

Oven- Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice



6 cups cauliflower florets, about 1½-inches in diameter (from 1 large cauliflower)
2 Tbs + extra-virgin olive oil
1 Tbs sliced garlic
2 Tbs fresh lemon juice
1 tsp kosher salt
½ tsp freshly ground black pepper
2 Tbs freshly grated Parmesan cheese
chopped chives, for garnish

1 Preheat oven to 500°F.

2 Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the sauté pan in the oven and cook for 20- 25 minutes, stirring occasionally to ensure even roasting.

3 Remove from oven and sprinkle with Parmesan. Garnish with chopped chives and serve immediately while still warm.

Servings: 6

*If you have a misto spritzer, you might wish to spritz the cauliflower with olive oil rather than drizzling.

Ova zadnja stranica je od recepata sve na engleskom jeziku, nema problema, razumijem ih dovoljno da ih upotrijebim. Medjutim, ako cemo se drzati tacnih mjera i svih sastojaka, stvar ce biti malo teza, jer kod nas se neki zacini i sastojci ne mogu kupiti, i kakvo bi bilo jelo ako se ne drzimo recepta?

Evo da vam ponudim jedan obican, narodni recept za:

SLATKE PALACINKE SA SIROM I JABUKAMA

- napraviti tijesto za 10-20 palacinki na uobicajen nacin. Na 1/2 litre tekucine (mlijeko i mineralna voda), ide 2 jaja, malo praska za pecivo, ribana korica od limuna, 2-3 supene kasike secera, 2-3 kasike omeksalog putera, dodati brasna da ne bude ni rijetko ni gusto tijesto. Ja ga radim zicom, ne mikserom. Ljepo ujednaciti tijesto i ostaviti makar pola sata da se odmori.

- za to vrijeme oko 1/2 kg mladog sira pomijesati sa punomasnim mileramom 3-4 kasike, dodati secera isto tako 3-4 kasike ili po zelji ako neko voli sladje. 2 jabuke oguliti i isjeckati na sitne kockice i umijesai u sir, a ako je fila pretvrda nasuti malo mlijeka da se moze razmazivati. Takodje ide i vanilin secer i korica limuna po zelji. A ako neko voli moze dodati i saku grozdjica. Na vrijeme ukljuciti rernu na oko 200 C.

- ispeci palacinke u tavi srednje velicine na malo ulja. Svaku palacinku filovali i srolati. Poredati ih u namastenu tepsiju k'o sardine. Zaliti ih vrhnjem za kuhanje da do 3/4 visine palacinke budu u vrhnju i staviti u rernu da se zapeku. Neka se peku 20-30 minuta, uostalom vidjecete kad su gotove.

- mogu se jesti i tople i hladne......

Drage dame. Vec dugo vremena trazim recept za nesto sto se zove " Osinja gnijezda". Ima li iko od vas recept za isti?

Unaprijed hvala

Zoya wrote:Drage dame. Vec dugo vremena trazim recept za nesto sto se zove " Osinja gnijezda". Ima li iko od vas recept za isti?

Unaprijed hvala

je li mislis ma ovo?
http://www.coolinarika.com/recept/osinja-gnijezda

RIZI-BIZI malo drugciji

1 solju rize (dugo zrno) oprati u cjediljci i neka voda iskaplje
1 solju smrznutog graska i
1 solju smrznutog kukuruza secerca isto tako saprati hladnom ili mlakom vodom da se led otopi i neka iskaplje
1 srednju glavicu crvenog luka sitno isjeckati i proprziti na malo masnoce da luk postane staklast
3 solje vode zagrijati da se otopi 1 kockica govedje i 1 kockica kokosje supe

Kad je luk se fino izdinstao, dodati rizu i kukuruz i vodu sa mesnim kockicama, moze malo i vegete ili morske soli, kuhati 20-25 minuta. Pomjesati samo na pocetku, kad provrije smanjiti temperaturu i poklopiti serpu da se lagano krcka.

NE MIJESATI DOK SE SASVIM NE SKUHA.
Kad bude gotovo, povrce ce biti na povrsini, onda lagano pomijesati i ostaviti jos 5-10 mnuta na iskljucenoj ringli.

Ja ovakvu rizu cesto pravim, par puta sam dodala i gljiva (sampinjone i bukovace) i bilo je njam, njam.....

zlatiborka wrote:RIZI-BIZI malo drugciji

prava stvar, brzo i jednostavno.

evo jos jedan takav http://www.gastro.hr/index.php/hr/recep ... _cesnjakom

debela wrote:

zlatiborka wrote:RIZI-BIZI malo drugciji

prava stvar, brzo i jednostavno.

evo jos jedan takav http://www.gastro.hr/index.php/hr/recep ... _cesnjakom

I ovo je odlicno jelo, lagano i hranljivo, podsjeca me na slozenac....

Napravim to prvom prilikom.....

ZAHER TORTA

14 dkg putera
16 dkg secera
6 zumanjaca
16 dkg cokolade
6 bjelanjaca (snijeg)
10 dkg brasna
malo praska za pecivo

marmelada od marelica
2 dcl slatkog vrhnja
5 dkg secera

Puter, secer i zumanjci se mijesaju dok smjesa ne bude pjenasta. Zatim se doda istopljena cokolada, pa snijeg i brasno naizmjenice. Nasuti smjesu u namazanu i brasnom posutu modlu za tortu. Predhodno zagrijati pecnicu na 175 C i peci tortu na toj temperaturi oko 1 sat.

Kad se ohladi, prereze se na 3 dijela i sastavi se marmeladom. I gore se premaze marmeladom, zatim se prelije glazurom od cokolade. Ukrasi se slagom koji se dobije miksajuci slatko vrhnje i secer.

Ovaj repect sam prepisala iz knjige 'ZLATNA KNJIGA KUHARSTVA' od Mire Vucetic. Tortu sam puno puta pravila i uvijek mi je ispala dobra. Ni u Becu nisam pojela bolju sto se tice mjera sastojaka i postupka pravljenja. Dugo ostaje svjeza i socna ako se drzi pod plasticnim poklopcem i u frizideru.

uf, ovo moram praviti cim cim prije

PORILUK SA GLJIVAMA I JAJIMA

2-3 poriluka oprati i isjeci na kolutice
oko 300 gr gljiva (sampinjoni, bukovace, vrganji..) oprati i isjeci na kolutice
200 gr zutog sira (gauda, trapist, kackavalj..) naribati na krupnijoj strani rendalice
jaja po potrebi

U vecu serpu staviti masnocu i dinstati poriluk i gljive, dodati malo vegete i morske soli. Dinstati oko 15 minuta.
U odgovarajucu tepsiju istresti povrce. Kasikom napraviti 5-6 udubljenja tako da razmaknete povrce, a udaljenost izmedju udubljenja da bude 2-3 cm. U svako udubljenje tuknuti 1 citavo jaje, pazeci da se zumanjce ne razlije. Preko toga posuti rendani sir.

Peci u rerni na oko 220 C dok se jaja ne ispeku.

Ako je manja kolicina u pitanju, mozete umjesto u rerni peci na ringli u dubljoj tavi sa poklopcem.

kad smo kod recepata

jedamput sam pokusala napraviti pitu, nije bila losa ali mi je nekako jufka bila suha, tako da me zanima neki dobar recept za jufku, ali da je ne moram ono nesto rasprostirati po stanu

meni zeljanik uvijek ispadne mecav iako dovoljno pecem. jel mozda omjer brasna ne valja?

KYLIE wrote:kad smo kod recepata

jedamput sam pokusala napraviti pitu, nije bila losa ali mi je nekako jufka bila suha, tako da me zanima neki dobar recept za jufku, ali da je ne moram ono nesto rasprostirati po stanu

e onda u granap i obratis paznju na datum
a da ti se ne bi susila, od raspakovanja do polaganja ti fino vlaznu krpu pa pokrij...
a da bi ti bila drhturila dok jedes, a ne opanak da zvaces, ti koje jaje vise, dobar kajmak (ako je zeljanica il sirnica), dobro podmazi, i mali trik, mozda i znas, KISELA VODA

Imam odredjenu kolicinu smrznute brusnice, rado bih od toga napravio sladoled. Ima li ko kakav recept?

Ima li neko dobar recept za kolace bez jaja (osim crnca , taj sam nasla ).....obecavam vam po krisku ako uspije