Savici od patlidzana

Vremenske prilike i ne prilike su uobicajene za Australiju.
Ovih dana su temperature dosegle 38C,tako da izaci vani stvarno predstavlja glavobolju.Ja ne mogu piti vodu ako predhodno nesto ne pojedem,ne znam zasto,ali takva sam ,a sada je suvise kasno da se mijenjam :)
Ljeti dosta jedem povrca,moji ukucani nisu bas ljubitelji,ali nemaju izbor,osim da si sami kuhaju,a kuhati na vrucini,eee,to samo mama moze !!

Potrebno je
- 1,2 kg patlidana(2 srednje vel.patlidzana)
- ulje ili (ulje u spreyu
- 350gr spinata(ja imala pola od toga)
- 250gr svjezeg sira(ricotta)
- 2 zlice kiseleog vrhnja
- 1 cen cesnjaka

SALATA- 3 srednja paradajza
- 10 crnih maslina
- 2 zlice kapara
- 2 zlice persunovog lista-sjeckanog
- 1 zlica maslinovog ulja + limunova korica(narendana)
- parmezan,koliko volite

Priprema
Patlidzan oprati,posusiti i narezati po duzini.
Zagrijati tavu,posprejati uljem i peci snite patlidzana sa obadvije strane.
Pecene sloziti na tanjur.
U serpicu staviti vrhnje,sir i spinat.

Spinat ako je svjezi,treba ga skuhati,samo 1 minut,
toliko da uvene,pa ga dobro iscijediti od vode.

Ako je zamrznut,odmrznuti ga ,ocijediti od viska tekucine,
isjeckati,pa dodati u serpicu,zajedno sa cesnjakom.

Pustiti da se zagrije,zaciniti po zelji.

Zatim svaku snitu patlidzana premazati duzinski sa

pripremljenom smjesom i zarolati.
Svaki taj savitak staviti u masnocom namazanu posudu
za pecenje i prekriti folijom.
Peci na 180C oko 10 minuta.

SALATA
Paradajz isjeckati na sitne kockice
maslinama povaditi kostice i isjeckati ih.
Kapare oprati i dodati smjesi.

Isjeckati persunov list,pa ga isto dodati mjesavini
paradajza,maslina i kapara.

Malo pouljiti,naribati limunovu koricu i posoliti.
Preliti preko savitaka i posluziti.

ILI,ovako,u sosu od paradajza

SOS/UMAK OD PARADAJZA

8 zlica maslinovog ulja
- 2 cenja cesnjaka/bijelog luka
- 1 zlica origana
- 1 zlica bosiljka
- 800gr svjezeg paradajza ILI iz konzerve
- 1 glavica luka
- 1 zeleni dio(pero,drska)celera
- morka so,svjeze mljeveni crni biber
- 1 zlica secera

Priprema

Na ulju dinstati sitno isjeckani luk,pa kada pocme mijenjati boju,
dodati sitno sjeckan celer,prziti par minuta,pa dodati cesnjak,
prziti 1 minut,zatim dodati paradajz,...
smanjiti temperaturu,te pustiti da polako kuha.

Dodati zacine i secer!

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Sedmo nebo

Kolac s okusom kave !!

tijesto

- 1 oblatna(list)
- 4 jaja
- 180gr secera
- 100gr oraha

Krema
- 200gr maslaca(margarin)
- 1 zumanjak
- 150 gr secera u prahu
- 4 zlice jake kuhane kave

Priprema:
-Pjenasto umutiti jaja sa secerom i na kraju
lagano umijesati orahe i snijeg od bjelanjaka.
Pripremljeno tijesto izliti na oblatnu(1 list)i ispeci.

Krema-Pjenasto izraditi maslac(margarin) sa secerom,dodati zumanjak i kuhanu kavu.
Premazati ohladeni kolac i ukrasiti prema zelji.

-ja sam stavila cokoladnu glazuru-200gr cokolade za kuhanje

-4 zlice ulja
sve sam otopila na pari,prohladila i premazala kolac.
Moja bilješka:

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Dip od oraha i paprike

Nisam ja veliki ljubitelj dipova,ma ustavri "ne znam" da jedem ta posluzenja!!
Sjediti i grickati,nisam navikla,uvijek sam u pokretu,a kada sam gladna,uzmem nesto konkretno i najedem se.
Za mene grickalice,samo pokvare rucak,dok moja kcerka voli umakalice,grickalicei naravno TV ili knjigu za citanje,ja suprotno od svega toga!!
Posto moji ukucani nose hranu sa sobom,svi osim mene :),dosta cesto koristim ovaj dip,kao namaz po kruhu !!

Sastojci
- 3 velike crvene paprike
- 1 ljuta feferona(ako volite ljuto)??
- 2 cesnja cesnjaka
- 1/2 case svijezih mrvica
- 1/2 case oraha(przenih)
- 1 zlica limunovog soka
- 1 zlicica cumin -ako volite??
- 1/4 case maslinovog ulja
Priprema
Papriku,oprati,obrisati i staviti peci(kao za salatu).
Pecenu oguliti i ocistiti od sjemenki.
Napraviti svijeze mrvice!

U multipraktik staviti papriku(i feferonu ako volite ljuto),
cesnjak,orahe(malo proprzene),limunov sok,pa samljeti…da se dobije fina maziva smjesa.



Dodati ulje i vise ako je potrebno,svijeze mrvice,pa sve sjediniti.
Zacini po zelji(soli,bibera).
Staviti u zdjelice i posluziti.



DIP/NAMAZ OD SLANUTKA I MRKVE



2 zlice maslinovog ulja
- 1 zlicica cumin (ako volite)
- 1zlicica coriander(ako volite)
- malo suhog chilli-a
- 2 velike mrkve ili (300gr bundeve)
- 2 cesnja cesnjaka
- 400gr slanutka(ja koristila iz konzerve)
- 1 zlica Tahini paste
- 1 zlica limunovog soka
- tople vode-po potrebi
Priprema
Mtkvu osistiti,nasjeckati,pa staviti u
serpicu na maslinovo ulje da se przi.

Dodati cesnjak i zajedno dinstati pod poklopcem,
uz dodatak vode,dok mrkva ne omeksa.

Ohladiti,pa staviti u multipraktik,zajedno sa svim ostalim
dodacima i umutiti smjesu,koja se fino moze razmazivati,

Zaciniti po ukusu i posluziti

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Gaufres de Leige (Belgian Waffles)

I know I had said I'd try to post something more colorful, but I fear that won't be happening anytime soon. Because I have become obsessed with making waffles. Even after deciding I liked The Waffle of Insane Greatness better than Mark Bittman's Overnight Waffles, which many people said were the best waffles ever, I decided to give yeasted waffles another chance. Especially after I saw this post for "The Best Waffle You'll Ever Eat: Gaufres de Liege" on The Kitchn in one of their end of the year roundups. You can probably tell that I am quite influenced by hyperboles.

I really was excited to find a recipe for a real Belgium waffle that used turbinado sugar instead of pearl sugar since it's ever so much easier to find turbinado sugar in Boston. I didn't have any bread flour so I used regular all-purpose flour instead. I can't tell you how much of a difference it made, but I definitely did end up with a dough more than a batter at the end. The post mentions that any waffle iron should work as long as "the pockets are fairly deep". I'm not sure my waffle iron falls into that category, but I didn't notice any uncooked portions so don't let that deter you. Lastly, the recipe calls for the use of a stand mixer. I don't have a stand mixer. I'd love a stand mixer. I will gladly accept a stand mixer. But until then, I have a hand mixer, and that's what I used. Since the recipe did mention that the dough would be quite stiff, I switched out the usual beaters I use for batters and used the special beaters that the manufacturers stated would work better for stiff doughs. It worked, but I can definitely see why a stand mixer (or an extra hand) would have been ideal.

Gaufres de Liege (from Chichi on The Kitchn)
makes 12 small waffles

6 tablespoons warm milk (no hotter than 110°F)
1/2 teaspoons granulated sugar 

2 teaspoons instant yeast
1 1/2 cups (230 grams) bread flour, sifted (all-purpose flour seemed to work fine for me)
1 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 teaspoons salt
1 medium egg
1 egg yolk
1/2 cup (4 oz) unsalted butter, at slightly cooler than room temperature
140 grams turbinado sugar, or pearl sugar if you choose
Cooking spray

Dissolve the sugar in the warm milk; then add the yeast. Make sure that the milk is not too hot, lest it kill the yeast instead of promoting its growth. Place a plate or some kind of cover on top of the bowl with the milk, sugar and yeast. Set aside for about five minutes. When you check on it, the yeast should have bubbled up, looking light brown and spongy.

Meanwhile, mix the sifted bread flour with the cinnamon, vanilla extract, and salt in the bowl of a stand mixer. Pour in the yeast mixture; then add the whole egg and egg yolk. Mix on medium speed until it is fully combined. The dough will be yellow and stiff, yielding only slightly to a poke.

Cover the mixing bowl with plastic wrap and let the dough rest in a warm place for about thirty minutes.

Beat in the butter piece by piece; you do not have to wait for the prior piece to be fully incorporated before adding the next. When the dough has incorporated about half of the butter, the mixture will be like a very thick, somewhat broken-up paste. If you keep engaging the mixer on medium-high speed, the dough will eventually become a cohesive whole, looking smoother and more feeling more elastic. Scrape the sides of the bowl if needed.

Kneading very gently, incorporate the sugar crystals just enough to get them evenly distributed. Work quickly so as not to soften the buttery dough too much.

Divide the dough into a dozen equal pieces, gently forming them into balls.

Place the balls of dough on a cutting board in a warmish place for fifteen minutes or so. During the last two minutes of this resting time, preheat your waffle iron until it is very warm, but not hot.

Spray the griddles with cooking oil. Place each ball of dough in a whole square or section of the waffle iron. Like regular waffle batter, the dough will start to puff up. Cook the waffles until the surface is golden to dark brown. Be sure that the waffle iron you are using is appropriately deep, or else the interior of the waffle will not be cooked through.

Set the waffles on a cooling rack as they come out of the iron to promote a crispy exterior. Serve immediately with a sprinkling of powdered sugar.

Any leftover waffles, if they are not dark brown, can be carefully re-cooked in a toaster for approximately thirty to sixty seconds. Leftover waffles may also be kept in an airtight container between sheets of parchment paper, for up to three days.

My roommate declared these waffles better than the previous two. Personally, I think they're a whole other species of waffle so it's hard to compare. These seem more like cookies that I can eat with my hands rather than needing a plate, utensils, and maple syrup. I found that they were sweet enough (and a whole heck of a lot cleaner) to eat without the powdered sugar. The waffles didn't really seem to crisp up as much as get uniformly solid, but the turbinado sugar definitely kept its crunch and gave it a nice, fun texture.

One year ago:   Buckeyes

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Nagrade

Prekrasna nagrada od http://vrtaljica.blogspot.com/


,

ukrasila je moj blog,ja je saljem dalje !!

1.http://moje-grne.com/
2.http://receptiizmojebiljeznice.blogspot.com/
3.http://mamajacooks.blogspot.com/
4.http://vojvodjanskakuhinja.blogspot.com/
5.http://shangrilafood.blogspot.com/
6.http://www.blogoye.org/staimazaveceru
7.http://sweetcorner-
jasenka.blogspot.com/
8.http://cafechocolada.blogspot.com/
9.http://mojihtristocuda.blogspot.com/
10.http://www.maminajela.com/
11.http://kcbyjafi.blogspot.com/
12.http://closetcooking.blogspot.com/



Jos jedna nagrada

takoder sa bloga http://vrtaljica.blogspot.com/
odlazi :

1.http://cafechocolada.blogspot.com/
2.http://www.maminajela.com/
3.http://moje-grne.com/
4.http://palachinka.blogspot.com/
5.http://sandrine-x.blogspot.com/

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Cokoladno-bademasti kolac

Svake godine Januar mijesec mi je prepun obaveza.
Uvijek radim za Praznike,pa tako sam i ove godine izasla u susret svom mladom kolegi i sastavila 2 nedjelje rada bez odmora,ma nije to nista za jednu 43-ogodisnju,zenu,majku dvoje djece i najdobrijeg muza na Svijetu !!

Mom kolegi je 28 god,ima 3 pomocice i kaze da je umoran od posla!!:))Ja nisam !!
Danas sam napravila par vrsta kolaca,za meni dragu osobu,jer se priblizava Pravoslavni Bozic,pa da su kolaci gotovi!!

Kako su svi kolaci bili namjenjeni drugome,morala sam i jedan napraviti za nas.
Fin,cokoladni i ne tako veliki,da se brzo pojede !!:)

Sastojci
- 80ml vrele vode
- 150 gr otopljene cokolade
- 150gr neslanog maslaca
- 265gr smedeg secera
- 125gr badema(samljevenih)
- 4 jaja
- 35gr kakao u prahu
Priprema
Zagrijati rernu do 180c !

U vreloj vodi razmutiti kakao u prahu,pa dodati
maslac,cokoladu,secer.

Sve mijesati dok se sve namirnice fino ne povezu,zatim dodati
jedan po jedan zumanjak,bademe i cvrsto ulupane bjelanjke,
koje zicom za mucenje,lagano u dva puta umijesamo u cokoladnu smijesu .

Lim,cetvrtast(19×19),obloziti papirom za pecenje,
pa sipati dobivenu cokoladnu smjesu i staviti peci

na 180C,oko 40-45minuta !!
Kolac se ne smije presusiti,mora ostati vlazan u sredini,ali ne i ne pecen!

Ohladiti,pa izrezati na kocke i posuti sa dosta
kakaa u prahu ili cokolade !!

Moze se posluziti sa vocem i slagom ili po Vasoj zelji !!!!

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Slani muffins

Volim hranu !!
Bila sam uvijek veliko i napredno dijete,a kako i necu,kad sam se rodila sa 5.5kg,nesto malo vise nego moj sin!! :)
Mama me je hranila grizom i "papicom",to meni dode kao Bechamel sos,ona tada nije znala za taj naziv !!
Kruh se pekao svakodnevno,sto je ostala tradicija i u mojoj kuci,mada ga ne pecem toliko puno,ali sta cesto pravim i da se uvijek pojedede,su muffinsi.
Muffinse sam otkrila dolaskom u Australiju.
Volimo i slatke i slane,ali mogu reci da su slani vise zastupljeni na jelovniku.

Ovaj je bio zadnja "novina"u mom spravljanju muffinsa,slanih,dakako !! :)

Sastojci
- 1.5 casa brasna
- 1 zlicica praska za pecivo
- malo crvene paprike(pola zlicice)
- 1 krompir(izrendati)
- 3 mlada luka ili(pola glavice obicnog luka)
- 1/2 case susenog paradajza iz ulja
- 1.5 casa tvrdog sira (podravec ili sl.)izrendati
- oko 1/2 case mlijeka(ili jogurta)
- 1 jaje
- jos malo paradajza i sira za posuti odozgo!!

CASA=250ml

Priprema
U zdjelu staviti prvo suhe sastojke,zatim dodati povrce,sir
i izmuceno jaje s mlijekom ili jogurtom,pa sve izmijesati da se
spoji i stavljati u kalupe za muffin.

Smjese ima za 12 muffina!
Peci u predhodno zagrijanoj rernina 180C,oko20 minuta.



Posluziti dok su jos topli

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