tag:blogger.com,1999:blog-7611978265553880712024-03-06T03:38:58.073+01:00A sada Olja kuvaOljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-761197826555388071.post-26770797278444419472021-05-31T23:09:00.000+02:002021-06-02T15:12:58.178+02:00Snickers tortaIako nisam neki preterani ljubitelj Snikers čokoladica, tortu sličnog ukusa odavno želim da napravim i sada je bila baš idealna prilika za 19. rođkas mom momku. <div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div></div><div><br></div><div>Pronašla sam bila i jedan recept davno, koji je dugo čekao među već ko zna koliko izabaranih sa neta, a koje samo pinujem i čuvam kojekuda, međutim nešto sam se ipak predomislila. Korica je bila predebela, jedna od 10 belanaca, i mada nije kao one američke hleburde odvratne njihove tzv.torte, rešila sam da procunjam malo po netu, da vidim sta se sve nudi pod ovim imenom, no ništa mi se nije nešto dopalo previse. A kako sam rešila pošto poto da bude baš Snikers, jer rođendanac voli Snikers, odlučila da napravim svoju neku verziju.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div></div><div><br></div><div><div>Najviše sam brinula da torta ne bude preterano slatka i otužna, kao što previše karamela, čokolade, orašastih plodova i može da bude.</div><div>Međutim, apsolutno sam uspela da izbalansiram ukuse, nije preslatka, niti ikako otužna, jer sam pored kikirikija koristila i lešnike. Ali je dovoljno jaka, s obzirom na to da se od sastojaka koriste: jaja, šećer, karamele dve vrste, ganaš, čokolada, lešnici, kikiriki....</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyB5JAbQhJcjOc7wCEIL7RgpXWEuoLU_m77FzlTNIMpVvxGxjB2ITimKv3nFAtgSq-89u5wNPRDzE0O4Lud6A' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br><div class="separator" style="clear: both; text-align: center;"><br></div></div><div><br></div><div>Kako sam imala već dve konzervice kondezovanog mleka, odlučila sam bila da napravim dulce de leche ili onaj divni karamel kao za oblande, samo što se sa kondezovanim ipak lakše i brže pravi, a kada ga napravim, pomislila sam, videću šta dalje sa njim 😊</div><div>Završio je u pudingu od vanile, i to je bio jedan krem, bez putera pošto je karamel od kondezovanog dosta mastan i samim tim dovoljan.</div><div>Drugi krem je klasičan čokoladni za tortu, skuvana žumanca na pari sa šećerom, kojima se doda na kraju čokolada, a kada se ohladi umućen maslac.</div><div>Tri korice od belanaca, šećera i krupnije samlevenih, a prethodno tostiranih kikirikija i lešnika, a odozgo karamel, pa ganaš. Snikers čokoladice koristila sam samo za dekoraciju, nema ih u samoj torti.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Nego da krenem redom.</div><div><br></div><div><b><i><u>Potrebni sastojci za 3 korice:</u></i></b></div><div><br></div><div>•5 belanaca x3 (15 ukupno)</div><div>•120g šećera x3 (360g ukupno)</div><div>•150 g mešavine kikirikija i lešnika, prethodno tostiranih ili blago prepečenih u rerni, pa krupnije samlevenih, dakle pola-pola, pa sve to x3 (450g ukupno)</div><div><br></div><div>Umutiti mikserom šam od belanaca i šećera, pa dodati krupnije samlevenu (u secku) mešavinu kikirikuja i lešnika, sada špatulom ili varjačom, da ne bi spao šam.</div><div>Ispeći tako tri korice u plehu dim 40x30 cm (+/-), koji je prethodno obložen papirom za pečenje, na T oko 200°C (ako je jaka rerna i manje oko 180°C), nekih 18min.</div><div><br></div><div><u><b><i>Fil I</i></b> </u></div><div><u><br></u></div><div>•1.2 l mleka</div><div>•4 pudinga od vanile</div><div>•13 ravnih kašika šećera</div><div>•2 konzerve od 397ml kondezovanog mleka (ima ga uvek u Veru)</div><div><br></div><div>Prvo je potrebno prethodnog dana skuvati kondezovano mleko i pretvoriti ga u čuveni karamel dulce de leche, tako što se obe konzerve pažljivo izruče u neku vatrostalnu posudu, ne mnogo veliku, zatvori dobro Al-folijom, ubaci u veću posudu tipa đuvečaru u kojoj se sipa vruća voda do pola vatrostalne i sve tako kuva i krčka na 220°C, 1h i 30-40 min.</div><div>Što se duže kuva biće tamniji i gušći karamel, meni nije bio previše taman (nažalost nisam ga slikala), što je za svetliji fil bilo sasvim odgovarajuće, ali bio je dovoljni gust, što je i najvažnije. Proveravati samo da vode uvek ima doviljno, odnosno dodavati je po potrebi do pola vatrostalne ako ispari. Kada prođe naznačeno vreme, pažljivo izvaditi đuvečaru, kada se malo prohladi, otklopiti i skloniti Al-foliju i dobro izmešati karamel žicom, jer se stvorile grudvuce ili pokorica. Ostaviti da se ohladi, i stegne prvo na sobnoj, pa u frižideru. Sutradan izvaditi dulce de leche da se opusti malo na sobnoj, nije potrebno grejati, a onda lepo izmešati dodajući postepeno u prethodno skuvan i ohlađen do kraja puding. </div><div>To je jedna krema. Deluje da ima posla, ali ako karamel napravite dan ranije, ide sve kao podmazano 😊</div><div><br></div><div><b><i><u>Fil II</u></i></b></div><div><b><i><u><br></u></i></b></div><div>•15 žumanaca skuvati na pari sa</div><div>•250 g šećera u prahu, pa dodati </div><div>•230g crne usitnjene čokolade, sve izmešati dok se čokolada ne istopi, ohladiti do kraja pa postepeno dodavati u </div><div>•300g penasto umućenog maslaca. Sve lepo sjediniti.</div><div><br></div><div>Sada sam tortu filovala.</div><div>I korica</div><div>I fil (1/3)</div><div>II fil (1/3)</div><div>II korica... i tako do treće korice, zatim preostale trećine filova izmešala u jedan i premazati celu tortu.</div><div>Ostaviti da se hladi u frižideru.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div><b><i><u>Karamel preliv</u></i></b></div><div>Dok se torta hladi, napraviti karamel preliv.</div><div>Pazljivo karamelizovati </div><div>•250g šećera u šerpi sa duplim dnom najbolje, do svetlo braon-crvenkaste boje, prvo na jačoj T dok se zagreje, ali odmah smanjiti na srednju da ne zagori šećer, jer će onda biti gorak što nikako ne valja, pa dodati</div><div>•80g maslaca, mešati dok se ne otopi</div><div>•prstohvat soli, a zatim i</div><div>•250ml slatke mlečne pavlake, sve vreme mešajući žicom.</div><div>Šećer će u prvom momentu da se stegne i zgrudva, ali daljim kuvanjem na srednjoj vatri i stalnim mešanjem postepeno se rastvara i sve pretvara u homogenu masu, koja se do tada i pomalo stegla i zgusnula. Ohladiti na sobnoj teperaturi da se još stegne.</div><div>Pošto je i torta sada već hladna, karamel koji se ohladio fino će da se raspodeli i tek blago pocuri po ivicama, dodatno stegne u dodiru sa vec ohladjenom tortom.</div><div><br><div class="separator" style="clear: both; text-align: center;">
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</div></div><div>Vratiti je opet u frižider dok se sprema <b><i><u>Ganaš</u></i></b></div><div><br></div><div>Zagrejati</div><div>•250 ml slatke mlečne pavlake, skoro do ključanja, pa dodati </div><div>•250g usitnjene crne čokolade, ostaviti tako min-dva da krene da se topi, a onda mešajući sve vreme dok se čokolada ne rastvori i izjednače oba sastojka u fin i gladak krem. Dodati i </div><div>•prstohvat soli, za pojačan ukus čokolade i</div><div>•80g maslaca, mesajući dok se i on ne otopi</div><div><br></div><div>Isti je postupak kao kod karamel preliva. Ostaviti ga da se ohladi na sobnoj temperaturi i još malo stegne, pa pažljivo premazati hladnu tortu.</div><div><br></div><div><br></div><div>Ukrasila sam je Snickers čokoladicama i krupno sečenim kikirikijem i lešnicima.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><b><i><u>Ukupna kolučina sastojaka:</u></i></b></div><div><b><i><u><br></u></i></b></div><div>•Jaja 15 kom</div><div>•Kristal šećera: 360g za korice +10 kašika za puding + 250g za karamel</div><div>•Prah šećwr: 250g za čoko fil</div><div>•Kikirikija i lešnika: 450g za korice + 30g za ukrašavanje</div><div>•Kondezovano mleko: 2x 397ml</div><div>•Maslac: 300g za čoko fil+ 80g za karamel preliv + 80g za ganaš</div><div>•Slatka pavlaka 500ml po 250 za oba preliva</div><div>•Čokolada za kuvanje 230g za čoki krem + 250g za ganaš</div><div>•So, dva prstohvata :)</div><div>•Snicker čokoladice za ukrašavanje (opciono)</div><div> Ovo su ozbiljni sastojci i količinski i kalorijski, ali ovo je baš velika torta, prava rođendanska, naravno sve može da se smanji 😊</div></div><div><br></div><div>Srećan 19. rođendan, dušo moja! ❤</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br><br></div>Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com1tag:blogger.com,1999:blog-761197826555388071.post-49559252144638387232021-02-26T10:59:00.003+01:002021-06-26T15:03:54.368+02:00Kiš (quiche) sa šparglama<div>Razlika između kiša i tarta je u punjenju. Oba se sastoje od prhkog testa, s tim što je prvi uvek slan, punjem na bazi krema od jaja i pavlake, sa raznim povrćem, šunkama, slaninama, dok drugi može biti i sladak, punjen ili raznim voćem, poput pita ili nekim slatkim kremama ili pak kombinacijom.</div><div><br /></div><div>Ovaj kiš podseća na francuski klasik Kiš Loren (Quiche Lorraine), bez špargli, ali samo podseća po sastavu, jer je kod njega potrebno prdržavati se nekih pravila, no o tome neki drugi put.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div></div><div><br /></div><div>Ako volite špargle ili ih niste probali, a želite, evo ukusnog i zanimljivog recepta.<br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div></div><div><br /><br /></div><div><i><b>Potrebni sastojci</b></i></div><div><br /></div><i>Za prhko testo:</i><div><i><br /></i><div>- 200g brašna<br /></div><div>- 115g hladnog putera isečenog na kockice</div><div>- pola kašičice soli</div><div>- 1 žumance</div><div>- 2 kašike hladne vode</div><div><br /></div><div><i>Za fil: </i><br /></div><div><i><br /></i></div><div>- sveže špargle (količina po izboru, ja sam koristila 300g)</div><div>- 4 jajeta </div><div>- so, biber</div><div>- muškatni oraščić (dobar prstohvat)</div><div>- 100g slanine</div><div>- 2 mlada luka ili manji praziluk</div><div>- 1 slatka mlečna pavlaka 250ml </div><div>- parmezan 70g</div><div>- čedar ili grijer sir, 70g narendanog</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUpo1Hz3S2OassJTNZv4q1FWX1sBb0UGD6SMamaeg5h1gnBmgPXZYbYdkqiZ8Bq1nLoDgb8WlkA9qRqHcAcM9vzHVA2MuPobURwP2djOPZbfaUmuZ-CrAmoA4QVALZEeS8kqCyAjiIbk/s1600/1612994549780367-5.png" width="400" /></a></div></div><div><br /></div><div>Prvo brzo zamesiti glatko testo, ali ga ne mesiti previše, oblikivati u deblji disk, uviti u foliju i ostaviti u frižideru na dva sata. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div><div><br /></div><div>Za to vreme, dok se testo hladi, izdinstati mlad luk, sa slaninom ili pančetom, ostaviti sa strane da se prohladi.</div><div>Zatim obariti špargle. Sipati vodu u veću šerpu da proključa, posoliti je malo i kada provri dodati špargle da kratko omekšaju oko 3-5 minuta, što je mlađa biljka, potrebno joj je manje vremena da se kuva.</div><div>Pre nego što se špargle termički kratko obradite, odstraniti im drvenast donji deo "stabla", to je obično oko 1-2 članka, i njih imaju one malo starije biljčice, mlada špargla baš retko, ali ni to nije uvek pravilo. Uostalom, lako ćete prepoznati razliku između tog donjeg drvenastog dela, ako ga ima i gornjeg mekšeg.</div><div><br /></div><div>Čim omekšaju, odmah ih procedite i šokirajte hladnom vodom iz česme, da bi ostale lepo zelene boje.</div><div><br /></div><div>Zatim ispečete testo. Razvučete ga i istanjite do veličine kalupa (26cm), isečete mali višak preko stranica, izbockate dno viljuškom, prekrijete ga Al-folijom i sipate pasulj koji vam služi uvek samo za pečenje tartova ili kiševa, da testo ne bi naraslo. </div><div>Peći ga u prethodno zagrejanoj rerni na 200-220C, 10ak minuta, izvaditi ga, skloniti pasulj i foliju, peći još oko 3 minuta, da dobije blago rumenu boju. Ostavite sa strane da se prohladi.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br /></div><div>Dok se testo hladi, završite fil.</div><div>U ohladjen luk i slaninicu dodati kratko umućena jaja, pavlaku, izrendane sireve, začine, otprilike 2/3 iseckanih špargli, a ostatak ostavite za kasnije, da dodate odozgo cele (kao na slici).</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br /><br /></div><div>Rerna je sada zagrejana na 180C, sipati fil preko prohlađene kore i peći oko 45-50 minuta. Pred kraj pečenja izvaditi kiš i pažljivo odozgo poređati preostalu polovinu špargli. Dopeći kratko, da porumeni do kraja i očvrsne fil. Prohladiti i služiti toplo.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br /><br /></div></div>Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-75080889414428520442021-01-09T22:50:00.008+01:002021-06-26T15:08:27.156+02:00Badem torta<p>Badem torta a la Swedish Almond Cake ili u originalu Maldertårta.</p><p>Za osnovu je uzeta Švedska badem tortica, ali je doživela neke izmene, kako u veličini kalupa, preko broja korica (povećana za jednu), tako i u samom sastavu (napravila sam samo jednu izmenu, odnosno dodatak).</p><p>Dopala mi se sa puterastim kremom, podseća na neke naše starinske delicije.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-sXgIdyJjNBNkuayCofH2-62IuG_7LaxA-pGtE1-i4p8xpQPZq_zbdY03sape4iprreAA7dgj-h6y3zyRjk_VA0_v-0WHLVH8f49ays6XRp4B8Ym6uJJu4UweBxRB23ZJ4dP6uQLMNE/s3460/20210107_140135.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3460" data-original-width="1816" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-sXgIdyJjNBNkuayCofH2-62IuG_7LaxA-pGtE1-i4p8xpQPZq_zbdY03sape4iprreAA7dgj-h6y3zyRjk_VA0_v-0WHLVH8f49ays6XRp4B8Ym6uJJu4UweBxRB23ZJ4dP6uQLMNE/w336-h640/20210107_140135.jpg" width="336" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><blockquote><blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><br /></blockquote></blockquote></blockquote><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX8arYek11Zw6j2T0aycvsOGPVxlSXNc264ynSEYvdc7YoPKuWaiUzn9i3XK21QArbp2zIcZ4eMbcZltDgp7zUMCzuaZJRHeDmotpOIxLib_xoA2nzdi4k83wBrq9Iz8_nAUyNeGjf90U/s3429/20210109_221312.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3429" data-original-width="1794" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX8arYek11Zw6j2T0aycvsOGPVxlSXNc264ynSEYvdc7YoPKuWaiUzn9i3XK21QArbp2zIcZ4eMbcZltDgp7zUMCzuaZJRHeDmotpOIxLib_xoA2nzdi4k83wBrq9Iz8_nAUyNeGjf90U/w334-h640/20210109_221312.jpg" width="334" /></a></div><p><br /></p><p><i><b>Za tri korice i kalup 28cm u precniku, potrebno je ukupno:</b></i></p><p>-9 belanca</p><p>-240g šećera</p><p>-200g mlevenih badema</p><p>-100g mlevenih oraha</p><p>- po prsrohvat soli za svako mućenje belanaca</p><p><br /></p><p>Korice sam pekla posebno, tako uvek radim i najvise volim, a umesto 300g mlevenih badema, tj. 200g kako je u original receptu (ja sam povećala količinu odnosno broj korica, zato je bilo potrebno više), dodala sam i mlevene orahe, jer su bademi najmanje masni od svih oašastih plodova, pa sam se plašila da ne budu presuve korice. I što se tiče sastojaka, to je jedina izmena u odnosu na original.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCv4fiaQetPa-2sOUcB6sw9gXhejOwyRLqF5JujDBSTMSnwAlVmcTyY9vjfvYvmD6lsaEa4SOWc3pjubhP2gva5h_oU3DNjZ7JmF_ORWBQbmzY7-RV9Fq2YTVsmihwOVwV7ULSLreuGs4/s4032/20210109_221159.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="1816" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCv4fiaQetPa-2sOUcB6sw9gXhejOwyRLqF5JujDBSTMSnwAlVmcTyY9vjfvYvmD6lsaEa4SOWc3pjubhP2gva5h_oU3DNjZ7JmF_ORWBQbmzY7-RV9Fq2YTVsmihwOVwV7ULSLreuGs4/w288-h640/20210109_221159.jpg" width="288" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><i><b>Za krem je potrebno:</b></i></p><p>-300ml slatke, mlečne pavlake</p><p>-200g šećera</p><p>-9 žumanaca</p><p>-300g putera</p><p>-malo ekstrakta od badema ili vanile, po ukusu</p><p><br /></p><p>Potrebno je još</p><p>-100g tostiranih listića badema</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtASgTD0VrsBmoj_vO1NCfVLyV9IyNwd9URkARMCifrsvaqc5RVElE8iLOOusd5boNK2IUr6W29bNY_chuaRu4KZTaQSpZmqOzJTDsFNO6-kpzhf9GLQm_pfMCcmmA329WSainbM_A30M/s2715/20210109_221048.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2715" data-original-width="1816" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtASgTD0VrsBmoj_vO1NCfVLyV9IyNwd9URkARMCifrsvaqc5RVElE8iLOOusd5boNK2IUr6W29bNY_chuaRu4KZTaQSpZmqOzJTDsFNO6-kpzhf9GLQm_pfMCcmmA329WSainbM_A30M/w428-h640/20210109_221048.jpg" width="428" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Zagrejati blago slatku, mlečnu pavlaku i šečer tek toliko da se rastvori, pa skloniti sa vatre i pažljivo dodavati u tankom mlazu malo umućena žumanca. Vrlo pažljivo, stalno mešajući da se žumanca ne prekuvaju naglo, i tako mešajući skuvati krem za otprilike 10ak minuta. Umešati željeni ekstrakt. Prekriti providnom folijom da se ne napravi korica i ohladiti krem do kraja. </p><p>Kada se ohladi sjediniti sve lepo sa prethidno umućenim puterom.</p><p>Filovati korice, a odozgo i sa strane posuti sa tostiranim listićima badema.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyUpmhVnzlFyPk3dREp5aZJq_b1xiyyc01SUc51jUr-iCn05kZRNHCJHYZmn2CTy-5o1R9yvLjdpQgd-SXJ9AGRkkibQmuyXoIPyr4W8yOr3b-f9kbpn5tYYgoa-RcYi6dDoBmLcN4l8/s3435/20210107_122924.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1816" data-original-width="3435" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyUpmhVnzlFyPk3dREp5aZJq_b1xiyyc01SUc51jUr-iCn05kZRNHCJHYZmn2CTy-5o1R9yvLjdpQgd-SXJ9AGRkkibQmuyXoIPyr4W8yOr3b-f9kbpn5tYYgoa-RcYi6dDoBmLcN4l8/w640-h338/20210107_122924.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhK4eAvVx7daVRhXYbhW8Ko0Q3KQt2Gxu93SzsbFhGXpUByuyfBr9HT7pIEqcHQT1UyWe6LnDLYBExER4g4uWEkBuYMr_7U3CZCdIfzR9b2lyIYdgO-_xqEbW3D2xxtjTPXRhf4J7Yas/s4032/20210109_221648.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="1816" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhK4eAvVx7daVRhXYbhW8Ko0Q3KQt2Gxu93SzsbFhGXpUByuyfBr9HT7pIEqcHQT1UyWe6LnDLYBExER4g4uWEkBuYMr_7U3CZCdIfzR9b2lyIYdgO-_xqEbW3D2xxtjTPXRhf4J7Yas/w288-h640/20210109_221648.jpg" width="288" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3cI0sBb3V8uZiMTeX2Y0oi-8Ljoq8xURRBRurH_lxLQwcY88GKj0jd0azR7Bjw_aMX9mF7aZ4MCu2I6gw9m79gvsZJyy92JbjaPvAQxxcb0EUDYbC8rHU8snkdYACmHlm5hLEdAFz0U/s3929/20210109_221518.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3929" data-original-width="1816" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3cI0sBb3V8uZiMTeX2Y0oi-8Ljoq8xURRBRurH_lxLQwcY88GKj0jd0azR7Bjw_aMX9mF7aZ4MCu2I6gw9m79gvsZJyy92JbjaPvAQxxcb0EUDYbC8rHU8snkdYACmHlm5hLEdAFz0U/w296-h640/20210109_221518.jpg" width="296" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com4tag:blogger.com,1999:blog-761197826555388071.post-90549658779168602312020-09-10T23:42:00.004+02:002021-07-25T13:10:53.908+02:00Džem od smokava u earl gray čaju sa zvezdastim anisom<div><span style="font-family: arial;">Možda zvuči malo egzotično i neobično, u svakom slučaju jednostavan džem, uz to i preukusan, a kako su i ove godine smokve baš rodile, pa ako imate viška evo jedne drugačije ideje kako da ih iskoristite.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKN91vpRNj4giASbhqV7HhyphenhyphenrcivftROBThuKQpVV107qu_qnlqK-8RPqNuAjKz0GHvELK15YPX4PrnIDBLy3jS7EylWFx5gAHKP706IaDv4DAdprwdSq_NoVuZvoF2XS3d3zptivABoCQ/s4608/20191018_165106.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="2592" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKN91vpRNj4giASbhqV7HhyphenhyphenrcivftROBThuKQpVV107qu_qnlqK-8RPqNuAjKz0GHvELK15YPX4PrnIDBLy3jS7EylWFx5gAHKP706IaDv4DAdprwdSq_NoVuZvoF2XS3d3zptivABoCQ/w439-h781/20191018_165106.jpg" width="439" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrE9USYH8G3pfEOvF-BHW-fuvI3D2D3Frb-rcYQ631bIeIc1AfEQssyQJ7YYuI5nSxriBxihbqQH2CJfONNR_9uRlkLg0VtW4IAWuX0QU8GiEgSTGQs_0xcPsaoMGoOW113KuXHfWVHw/s4608/20191018_165203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="2592" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrE9USYH8G3pfEOvF-BHW-fuvI3D2D3Frb-rcYQ631bIeIc1AfEQssyQJ7YYuI5nSxriBxihbqQH2CJfONNR_9uRlkLg0VtW4IAWuX0QU8GiEgSTGQs_0xcPsaoMGoOW113KuXHfWVHw/w439-h781/20191018_165203.jpg" width="439" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzHqQArZdAFLOxZxMl7bjEvimMAGy8PPzF1PobSH3PmD_seFNmoJJmENoUph0A8yfhlR_b99nREDc6c1IbLInGPcL8dbw4vr3aQ4HsllR0aPlVBk7DMDqfjDYtnkArjVrAR77toiPLzio/s4608/20191018_165122.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="2592" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzHqQArZdAFLOxZxMl7bjEvimMAGy8PPzF1PobSH3PmD_seFNmoJJmENoUph0A8yfhlR_b99nREDc6c1IbLInGPcL8dbw4vr3aQ4HsllR0aPlVBk7DMDqfjDYtnkArjVrAR77toiPLzio/w439-h781/20191018_165122.jpg" width="439" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Količina je za jednu standardnu teglu i malo za degustaciju 🙂</span></div><div><span style="font-family: arial;"><br /></span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">650g smokava</span></li><li><span style="font-family: arial;">290g šećera</span></li><li><span style="font-family: arial;">2 zvezdasta anisa (ko ne voli previše može i jedan)</span></li><li><span style="font-family: arial;">4 kesice earl grey čaja</span></li><li><span style="font-family: arial;">0,5l vode za čaj</span></li><li><span style="font-family: arial;">sok od pola limuna</span></li></ul></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Prvo skuvate čaj od četiri vrećice earl grey čaja, tako što prvo stavite da proključa 0,5l vode, dodate vrećice i na srednjoj temperaturi kuvate oko 10 minuta.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Za to vreme, dok se čaj kuva, oprati i očistiti smokve od peteljki, iseći ih na četvrtine, stavite ih u šerpu, nalijte čaj zajedno sa vrećicama čaja i na srednjoj temperaturi kuvajte dok smokve ne omekšaju (oko 20ak minuta). Zatim izvadite vrećice, dodajte šećer, zvezdasti anis, limunov sok i kuvajte dalje dok se džem ne stegne (provera se vrši standardno, kada kašičicu džema sipate na tanjirić i on se polako i sporo sliva). </span></div><div><span style="font-family: arial;">Sipate vreo džem u strilisanu teglu, zajedno sa anisom, zatvorite je odmah, okrenete naopako na 10minuta i odložiti do potpunog uživanja.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Napomena:</b> anis ipak izvaditi pre sipanja u tegle, jer će vremenom, stajanjem apsolutno njegov ukus da dominira. Lepši je mnogo onaj posle kuvanja, svi ukusu su tu.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVnX6lOOovEQgDukieFtsZYtziBoD-FlJ4KTWwfrZ4xv-dWmv9Nic1lYpmM6yYn_IelafZehkteBmvQAduTw8Kx3Gx9Uj_c7AtPHqYWqWBIFFQxeUzduRODibx3PCy-ZnXS6KpCpk0rQ/s4608/20191018_165323.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="2592" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVnX6lOOovEQgDukieFtsZYtziBoD-FlJ4KTWwfrZ4xv-dWmv9Nic1lYpmM6yYn_IelafZehkteBmvQAduTw8Kx3Gx9Uj_c7AtPHqYWqWBIFFQxeUzduRODibx3PCy-ZnXS6KpCpk0rQ/w439-h781/20191018_165323.jpg" width="439" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihS7yM_hoI-2al5WJhzxlw0R_P74-zi3Sk8gmNwjtDKn-awImrSHBo_kBN9zzKv93nr3qObNbd4-t0EKa0FJ3r4BQoIoQzTjalA4fzIYKoBxHgepAt88sqK9D-cfjiWPxV56_aCH4tZ8/s1280/20191018_165339.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="720" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihS7yM_hoI-2al5WJhzxlw0R_P74-zi3Sk8gmNwjtDKn-awImrSHBo_kBN9zzKv93nr3qObNbd4-t0EKa0FJ3r4BQoIoQzTjalA4fzIYKoBxHgepAt88sqK9D-cfjiWPxV56_aCH4tZ8/w439-h781/20191018_165339.jpg" width="439" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevHIhXADb8D9W5uHVX_5MRgY0Ue-7kvpsepMsFfJ27rezJGBZtzf8sB_RHwrh8jj23pnvc04T8-f3kUUdoft4Z9dcIWZvaz0VpT35mbbq6Rkc9jpku00LurrpM5LbxvXMqcWBHsh7MPs/s4608/20191018_165216.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="2592" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevHIhXADb8D9W5uHVX_5MRgY0Ue-7kvpsepMsFfJ27rezJGBZtzf8sB_RHwrh8jj23pnvc04T8-f3kUUdoft4Z9dcIWZvaz0VpT35mbbq6Rkc9jpku00LurrpM5LbxvXMqcWBHsh7MPs/w439-h781/20191018_165216.jpg" width="439" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span></div><div><br /></div>Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-90590955673429982542020-08-25T19:39:00.002+02:002020-08-31T16:22:27.687+02:00Pita sa breskvama i borovnicama<span style="font-family: arial;">Odlično testo, tanko, ukusno, a natrpala sam voće tako da je baš legla sa hrskavim listićima badema. Treba malo sačekati da se prohladi da bi mogla lepo da se iseče, ali topla je božanstvena.</span><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnqkbi9P6ekXjmyYOtUHdOIsOc48ZDp_2MI40_6AfbPp-UO5MmQ-VeDRwjpI5m7BQeaqKRhTYzwat34DkgFLFofCzDPzZtp3K2_HR27hz43zXfbvRM0vYvphRLk57Dla-460nSYwTxgs/s4032/20200825_144226.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1816" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnqkbi9P6ekXjmyYOtUHdOIsOc48ZDp_2MI40_6AfbPp-UO5MmQ-VeDRwjpI5m7BQeaqKRhTYzwat34DkgFLFofCzDPzZtp3K2_HR27hz43zXfbvRM0vYvphRLk57Dla-460nSYwTxgs/w800-h360/20200825_144226.jpg" width="800"></a></div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9bStFSM3i2kH1bXfSZqhuz6CYE5OMSmllJZajsgtMCRjdp7GHCb3Pg9e-uBeCXn4oA05NvmMTwma4XM7jLk0zVDOdLgF6B08L4hC2j8O9O535I5FVltR3EK2bVSsWZXFUrFQeYgaEGg/s4032/20200824_190155.jpg" style="margin-left: 1em; margin-right: 1em;"><div class="separator" style="clear: both; text-align: center;">
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</div><br></a></div><div><br></div><div><span style="font-family: arial;">Potrebni sastojci za testo, za kalup od 30cm:<br></span><ul style="text-align: left;"><li><span style="font-family: arial;">200g putera</span></li><li><span style="font-family: arial;">350g brašna</span></li><li><span style="font-family: arial;">1 žumance</span></li><li><span style="font-family: arial;">120g šećera</span></li><li><span style="font-family: arial;">malo hladne vode 3-4 kašike recimo (ja to otprilike, vidim po testu)</span></li><li><span style="font-family: arial;">prstohvat soli</span></li></ul><span style="font-family: arial;"><br>Zamesiti testo, ostaviti na pola sata u frižideru, za to vreme spremiti voće.</span></div><div><span style="font-family: arial;"><br>Oljuštiti i spremiti fil od:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">5 bresaka, iseci ih na kriške </span></li><li><span style="font-family: arial;">300g borovnica</span></li><li><span style="font-family: arial;">3 kašike gustina</span></li><li><span style="font-family: arial;">kašićicu cimeta,</span></li><li><span style="font-family: arial;">malo limunove korice</span></li><li><span style="font-family: arial;">4 kašike braon šećera</span></li></ul></div><div><span style="font-family: arial;"><br></span></div><div><span style="font-family: arial;">Sve se pažljivo izmeša da se voće previše ne raspadne.</span></div><div><span style="font-family: arial;"><br></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQaTZSWIGhVnw-Ntrp43zh45zhTVuBqocKMujUBbnU2BTeVnDtVLR6blvoc6pIci6nWFSdlSI85SPTFm6oV1G42AWqFM7cfIa4GfaS3Y32pyI_wMIbA_KCh7fmysW5Iocf5vXOCyJtZ4/s4032/20200824_180452.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="1816" height="1250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQaTZSWIGhVnw-Ntrp43zh45zhTVuBqocKMujUBbnU2BTeVnDtVLR6blvoc6pIci6nWFSdlSI85SPTFm6oV1G42AWqFM7cfIa4GfaS3Y32pyI_wMIbA_KCh7fmysW5Iocf5vXOCyJtZ4/w563-h1250/20200824_180452.jpg" width="563"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHoEkPzqWSVYEesUtlcXgEtWZmEoZIVqTzkos6Gy1ckku8iwE-g4Ja8TAtOjYDYN_X1JVJiGIoXugUslJQUjDFSbWkkIanRuLxft_EoIHAamhRv-gV-Qof6I0fUNMMj98H2BbcHjzW3G0/s4032/20200824_180358.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1816" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHoEkPzqWSVYEesUtlcXgEtWZmEoZIVqTzkos6Gy1ckku8iwE-g4Ja8TAtOjYDYN_X1JVJiGIoXugUslJQUjDFSbWkkIanRuLxft_EoIHAamhRv-gV-Qof6I0fUNMMj98H2BbcHjzW3G0/w800-h360/20200824_180358.jpg" width="800"></a></div><span style="font-family: arial;"><br><br>Odlomiti manji deo testa da se izmrvi odozgo (nije potrebno pokriti celu površinu), a ostalo podjednako raspodeliti rukom ili kašikom u kalupu (ne treba ga tanjiti oklagijom, dosta je rastresito). Sipa se nadev, izmrvi ostatak odvojenog testa odozgo, pospe listićima badema i peče oko 30 minuta u prethodno zagrejanoj rerni na 180-200° C.<br>Sladoled nisam imala, ali i nije bio potreban 😊</span></div><div><span style="font-family: arial;"><br></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirnFeQo8wpmW9ORtYzrrNGN9IvPlrOO3H9oTyVEHxxTNq3iRZZT3wxvmoa9rP5Md2xEW8p-lh0rLzTH8VO2P57PwTh-1sPKQPFnD7tauOrBtDaNuAhnYbigX3-M-6OVQYrFJyohft1Lmg/s4032/20200825_152137.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="1816" height="1250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirnFeQo8wpmW9ORtYzrrNGN9IvPlrOO3H9oTyVEHxxTNq3iRZZT3wxvmoa9rP5Md2xEW8p-lh0rLzTH8VO2P57PwTh-1sPKQPFnD7tauOrBtDaNuAhnYbigX3-M-6OVQYrFJyohft1Lmg/w563-h1250/20200825_152137.jpg" width="563"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnK5Vf9SZXHlz9rInAbO52hbAPyxJ3vgW19SZnkOng9-tFu-P1gMTo6u-4Neg6WZCmp6yQfOPloSSMLhxOKb2KOUr8RbDQ5fuUusinyj4Y10NUeUJWLyq8h-VYd3W3RBg9RaQcyAjSeQ0/s4032/20200825_152237.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="1816" height="1250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnK5Vf9SZXHlz9rInAbO52hbAPyxJ3vgW19SZnkOng9-tFu-P1gMTo6u-4Neg6WZCmp6yQfOPloSSMLhxOKb2KOUr8RbDQ5fuUusinyj4Y10NUeUJWLyq8h-VYd3W3RBg9RaQcyAjSeQ0/w563-h1250/20200825_152237.jpg" width="563"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><span style="font-family: arial;"><br></span></div>Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-32565540176117346322020-08-21T21:45:00.005+02:002020-08-31T13:06:00.115+02:00Džambalaja (Jambalaya) sa piletinom i čorizom u cajun mešavini začina<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "arial";">Džambalaja (Jambalaya) je jednostavno jelo Kariba, sa mnogo kombinacija i ukusa, nešto između španske paelje i našeg đuveča, ali uz karakterističnu kombinaciju začina. Preukusno jelo, čak ga i deca vole, koje ne zahteva previše vremena.</span><br />
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<span style="font-family: "arial";">Potrebno je:</span><br />
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<li><span style="font-family: "arial";">2 pileća file, cela (znači 4 polovine)</span></li>
<li><span style="font-family: "arial";">1 glavica crnog/crvenog luka</span></li>
<li><span style="font-family: "arial";">3 čena belog luka</span></li>
<li><span style="font-family: "arial";">1 crvena paprika</span></li>
<li><span style="font-family: "arial";">100 g čorizo kobasice</span></li>
<li><span style="font-family: "arial";">350g čeri paradajza</span></li>
<li><span style="font-family: "arial";">kašika- dve paradajz pirea</span></li>
<li><span style="font-family: "arial";">250g pirinča dugog zrna</span></li>
<li><span style="font-family: "arial";">500ml pileće supe ili bujona</span></li>
<li><span style="font-family: "arial";">2 kašike cajun mešavine začina</span></li>
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<span style="font-family: "arial";">Džambalaja se brzo skuva, međutim potrebno je malo vremena dok se sve isecka i pripremi.</span></div>
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<span style="font-family: "arial";">Prvo se napravi <i>cajun mix začina</i>. Postoje gotove mešavine u ptodavicama začina, ali variraju sastojci, ovo je najpribližnije originalu, a lako je napraviti, pogotovu što su to sve začini koje koristimo često danas u kuhinji.</span></div>
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<span style="font-family: "arial";">Cajun mix:</span></div>
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<li><span style="font-family: "arial";">3 kašičice dimljene paprike</span></li>
<li><span style="font-family: "arial";">2 kašičice soli</span></li>
<li><span style="font-family: "arial";">1 kašičica praha belog luka</span></li>
<li><span style="font-family: "arial";">1 kašičica praha crnog luka</span></li>
<li><span style="font-family: "arial";">1 kašičica mlevenog crnog bibera</span></li>
<li><span style="font-family: "arial";">1 kašičica melevenog belog bibera</span></li>
<li><span style="font-family: "arial";">1 kašičica origana</span></li>
<li><span style="font-family: "arial";">1 kašičica majkine dušice</span></li>
<li><span style="font-family: "arial";">1 kašičica kajen paprike (ili čili u nedostatku prve)</span></li>
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<span style="font-family: "arial";">Sve dobro izmešati.</span></div>
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<span style="font-family: "arial";">Piletinu iseći na sitne komadiće, posuti sa dve kašičice začina, izmešati dobro i ostaviti sa strane da odstoji dok se pripreme ostale namirnice.</span></div>
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<span style="font-family: "arial";">Zatim odmeriti 250g pirinča dugog zrna, oprati ga i potopiti u vodi da takođe odstoji dok se secka povrće.</span></div>
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<span style="font-family: "arial";">Iseći sitno crveni luk, zatim na kockice crvenu papriku, izgnječiti čenove belog, iseći čorizo kobasicu, čeri pararajz na polovine ili četvrtine ukoliko su veći. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEOQfG9UIGRtIDUCkaJh-BnSa8lDoWKTlWEur4azCrLCODMzBMgk05Xif5DezCnDNAQSRY8raQkzZJ3kSrUb2lcvt53jrbDRt390Hl9xgxopSgHvrUe0049DOH2jhzXFg9y6EHYzlUdU/s3348/20200821_212346.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3348" data-original-width="1816" height="1563" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEOQfG9UIGRtIDUCkaJh-BnSa8lDoWKTlWEur4azCrLCODMzBMgk05Xif5DezCnDNAQSRY8raQkzZJ3kSrUb2lcvt53jrbDRt390Hl9xgxopSgHvrUe0049DOH2jhzXFg9y6EHYzlUdU/w849-h1563/20200821_212346.jpg" width="849" /></a></div>
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<span style="font-family: "arial";">Na malo maslinovog ulja propržiti piletinu, izvaditi je, pa zatim dodati eventualno još jednu kašiku ulja i propržiti i kratko prodinstati crveni luk, dodati b</span><span style="font-family: "arial";">eli, nasckanu papriku, čorizo i umešati 2 kašičice cajun mix začina. </span></div>
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<span style="font-family: "arial";">Kratko sve upržiti stalno mešajući, pa dodati čeri paradajz, i krčkati 5 min dok ne omekša, vratiti piletinu, proceđen pirinač, umešati jednu do dve kašike paradajz pirea i naliti 500 ml supe, bujona ili u krajnjoj nuždi, u nedostaku oba, rastvorenu pileću kocku u 0.5l vruće vode (kratko da se prokuva).</span></div>
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<span style="font-family: "arial";">Poklopiti sud i kuvati na srednjoj temperaruri oko 30ak minuta, možda i manje, paziti da ne zagori, piriinač se brzo hvata za dno šerpe u nedostatku tečnosti.</span></div>
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<span style="font-family: "arial";">Umesto čerija i paradajz pirea možete koristiti paradajz pelat iz konzerve 400g, koga je potrebno iseći na kockice i uliti i sok iz konzerve, naravno.</span></div>
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<span style="font-family: "arial";">Onda je boja pirinča malo tamnija.</span></div>
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-66942051771844308282020-08-10T00:52:00.003+02:002020-09-11T17:55:12.248+02:00Šarena salata<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "arial";">Naziv i nije baš nešto originalan, ali s obzirom na to da su zastupljene skoro sve boje, možda ipak i nije toliko loš.</span><br />
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<span style="font-family: "arial";">Svo povrće imate preko cele godine, sada i crvenu papriku u skoro svim marketima.</span></div>
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<span style="font-family: "arial";">Potrebne namirnice:</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: "arial";">1 srednji crveni luk</span></li>
<li><span style="font-family: "arial";">1 crvena paprika šilja ili babura, zavisi šta nađete (možete i zelenu papriku ili već po vašem izboru)</span></li>
<li><span style="font-family: "arial";">2 pune šake rukole</span></li>
<li><span style="font-family: "arial";">Mamut crne masline (ili po vašem ukusu)</span></li>
<li><span style="font-family: "arial";">Sok od 1 limuna</span></li>
<li><span style="font-family: "arial";">Malsinivo ulje</span></li>
<li><span style="font-family: "arial";">So, biber</span></li>
</ul>
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<span style="font-family: "arial";">Crveni luk isečete na rebarca, stavite u činiju, posolite malo, izgnječite ga rukom da pusti malo svoje sokove.</span></div>
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<span style="font-family: "arial";">Za to vreme papriku isečete na trakice, rukolu oprete, a masline očistite od koštica, tako što svaku pritisnete blago (ne prejako da se ne bi smuljale) širom stranom noža i one se lako otklone, te isečete maslinu na 2-3 komadića. Ostavite nekoliko celih maslina za dekoraciju.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLkNrNbuSBVF4Hf_G7hv3bs2hUF8eKRJ8-SkYBXOGPbzC7A5TA8FPbqqzkkIblH5FUBsv5MceO5RZZHxEIzMIrl93rfHXGdrO9jl4Xgg-oj6GpZ6lMMBtcsh4aj2koF13dJj2tENe66o/s4608/20200222_142657.jpg" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="4608" data-original-width="2592" height="1250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLkNrNbuSBVF4Hf_G7hv3bs2hUF8eKRJ8-SkYBXOGPbzC7A5TA8FPbqqzkkIblH5FUBsv5MceO5RZZHxEIzMIrl93rfHXGdrO9jl4Xgg-oj6GpZ6lMMBtcsh4aj2koF13dJj2tENe66o/w704-h1250/20200222_142657.jpg" width="704" /></a></div>
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<span style="font-family: "arial";">Sve zajedno izmesate u činiji gde je već luk, odozgo prelijete umućenom emulzijm od 1/3 ulja i 2/3 limunovog soka (najbolje u teglici), začinite i izmešate još jednom dobro i ostavite oko 15 min da odstoji. </span></div>
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<span style="font-family: "arial";">Preukusna i veoma se brzo sprema, a ide uz sva mesa i ribu.</span></div>
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<span style="font-family: "arial";">Prijatno!</span></div>
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-89332755718886591372020-08-08T16:27:00.004+02:002020-08-31T13:07:20.229+02:00Hleb iz šerpe<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "arial";">Jednostavan recept, bez previše dodataka ili mešenja, znam da to uglavnom odbija u radu sa testom, svež i ukusan i sledećih dana, ukoliko vam potraje.</span><br />
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<span style="font-family: "arial";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsXssnu4m1d6Ct-RoVI_mTHTRTI6DFfcNGzPGksSg298KLDtihSXB9vurGnX0896aiwgDe9fb9kZtxCuA936ZDWShETImzkpL6s6HLi9gYcK0ExEeYa_PkDdA36nSpxmG87A7In6pc7k/s4608/20200501_182520.jpg" style="display: inline !important; padding: 1em 0px;"><img border="0" data-original-height="4608" data-original-width="3456" height="1001" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsXssnu4m1d6Ct-RoVI_mTHTRTI6DFfcNGzPGksSg298KLDtihSXB9vurGnX0896aiwgDe9fb9kZtxCuA936ZDWShETImzkpL6s6HLi9gYcK0ExEeYa_PkDdA36nSpxmG87A7In6pc7k/w751-h1001/20200501_182520.jpg" width="751" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43k7cAMW3Ila8G5UI93LG0LcNPZl-HVjZrNlgo0UODyax3ykG2zUtN9EnkABOY_rTWAGp7xdxfNzUjwwlmMMPessIU8BIkL0ROjJRvM5WIfdDOUSUnK4USTtWMKvsO-PDTJJVbpGNSg8/s4608/20200417_190113.jpg" style="display: block; padding: 1em 0px;"></a></div>
<a name='more'></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43k7cAMW3Ila8G5UI93LG0LcNPZl-HVjZrNlgo0UODyax3ykG2zUtN9EnkABOY_rTWAGp7xdxfNzUjwwlmMMPessIU8BIkL0ROjJRvM5WIfdDOUSUnK4USTtWMKvsO-PDTJJVbpGNSg8/s4608/20200417_190113.jpg" style="display: block; padding: 1em 0px; text-align: center;"><span style="font-family: "arial";"><img border="0" data-original-height="2592" data-original-width="4608" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43k7cAMW3Ila8G5UI93LG0LcNPZl-HVjZrNlgo0UODyax3ykG2zUtN9EnkABOY_rTWAGp7xdxfNzUjwwlmMMPessIU8BIkL0ROjJRvM5WIfdDOUSUnK4USTtWMKvsO-PDTJJVbpGNSg8/w640-h360/20200417_190113.jpg" width="640" /></span></a><br />
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<ul style="text-align: left;">
<li><span style="font-family: "arial";">500g brašna TIP 500 + za radnu površinu i malo ekstra ako je potrebno da ne bude testo previše lepljivo</span></li>
<li><span style="font-family: "arial";">7g soli</span></li>
<li><span style="font-family: "arial";">5g suvog kvasca</span></li>
<li><span style="font-family: "arial";">350g tople vode</span></li>
<li><span style="font-family: "arial";">3 kašike maslinovog ulja</span></li>
</ul>
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<span style="font-family: "arial";">Sve zamesiti u glatko i srednje tvrdo testo, neko kaže da je za to potrebno 8-10 min, ali to je relativno, zavisi od sastojaka i pre svega vrste, pa i kvaliteta brašna. Najvažnije je da se formira lepa glatka kugla, nelepljiva previše (mora biti malo lepljiva, jer što se više brašna dodaje, to će testo i hleb biti tvrđi), koju premažemo sa kašikom ulja odozgo i ostavimo 45 minuta pokriveno da naraste.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDM_e4Ub9TWfaECTmCoj5-zC7CwfY1rubzVAyyRL0KwRl44eQF6IXsE-Fky0ZuDpv1CtEqC9hgNxjmm7BHUvoRl0V6zE0jKpAwHALkg3kngNULZ99aOmQOIshDXt46j7dJIg2P1fLRno/s4608/20200407_151033.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img border="0" data-original-height="2592" data-original-width="4608" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDM_e4Ub9TWfaECTmCoj5-zC7CwfY1rubzVAyyRL0KwRl44eQF6IXsE-Fky0ZuDpv1CtEqC9hgNxjmm7BHUvoRl0V6zE0jKpAwHALkg3kngNULZ99aOmQOIshDXt46j7dJIg2P1fLRno/w641-h360/20200407_151033.jpg" width="641" /></a></div>
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<span style="font-family: "arial";">Kada naraste, samo ga prevrnemo na radnu površinu i nekoliko puta preklopimo drzeci sa dve ruke jedan kraj testa, da se malo razvuče, pa preklopimo i tako više puta, oblikujemo ga opet u loptu i stavimo u manju činiju u kojoj je raširena čista krpa posuta sa malo brašna, testo stavimo obrnuto ono sto je bilo dole na radnoj pivršini sada ide gore, glatku gornju površinu na dno činije. Preklopimo krpu sa svih strana, i ostavimo da odstiji nekih 25 min, a za to vreme šerpu ili vatrostalnu posudu sa poklopcem stavimo u rernu na 230° C da se dobro zagreje. </span></div>
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<span style="font-family: "arial";">Izvadimo iz rerne, veoma pažljivo rukavicom skinemo poklopac, prevrnemo samo testo u šerpu (ne dodirujuči šerpu, vrela je!), zarežemo ga saklpelom ili oštrim nožem mada je žilet bolji, </span></div>
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<span style="font-family: "arial";">poprskamo testo malo hladnom vodom, vratimo pokopac rukavicom ili krpom, i pečemo tako prvo 20-25 minuta, zavisi od jačine vaše rerne, a zatim još 15 - 20 min otklopljeno na sniženoj temperaturi od 210°C.</span></div>
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<span style="font-family: "arial";">Uvijemo ga u krpu da odstoji i da se prohladi pre secenja.</span></div>
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<span style="font-family: "arial";">Odličan i brz hleb na vašem stolu.</span></div>
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<span style="font-family: "arial";">Brasno možete i da kombinujete, jedno od mojih omiljenih je 400g belog i 100g speltinog brašna.</span></div>
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-57515104164465746652020-04-18T22:42:00.003+02:002020-09-11T17:57:37.045+02:00Vasina torta i šam (shaum) koji uvek uspeva<div dir="ltr" style="text-align: left;" trbidi="on">
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O čuvenom gospodinu Vasi iz Paraćina sa početka prošlog veka i torti koja nosi njegovo ime, a koju mu je u čast i za zahvalnost spremila tašta, zbog toga što je verovatno svojoj tada trudnoj supruzi sapsio život i odveo u Beč kod specijaliste, sigurno već sve znate.<br />
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O tome da je ovo mnogima torta detinjstva, bar po učestalosti pravljenja za rođendane i razna slavlja, ali i ne baš nešto preterano popularna među decom baš zbog šama, znate i to ili se sećate.<br />
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Ali saznaćete i sledeće: da je šam koji smo u međuvremenu zavoleli kako smo odrasli, veoma jednostavno napraviti i ono što je još važnije, svaki put uspe.<br />
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Količine su za kalup veličine 28 cm u prečniku.<br />
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<span style="font-size: large;"><i><b><i style="font-family: arial, helvetica, sans-serif;"><b>Korica: </b></i></b></i></span></div>
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<span style="text-align: center;">7 jaja</span></div>
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<span style="text-align: center;">7 kašika šećera </span></div>
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1,5 kašike brašna</div>
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70g samlevenih oraha</div>
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60 g narendane crne čokolade</div>
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Razdvojiti belanca od žumanaca i umutiti šam sa šećerom, pa postepeno dodavati pomalo prethodno blago umućena žumanca, špatulom ili varjačom prevrćući smesu, a zatim i ostale sastojke na isti način: prosejano brašno, samlevene orahe i narendanu čokoladu.</div>
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Smesu izručiti u prerhodno obložen pleh papirom za pečenje, a stranice namazati dobro puterom.</div>
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Peći na 180C, oko 20-25 min (zavisi od vaše rerne, pažljivo ako je jaka, vi je ipak najbolje poznajete).</div>
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Ovo merenje u kašikama da vas mnogo ne zbunjuje, pošto sam nekoliko puta čula da izbegavaju da prave torte kada vide sa se sastojci mere na taj način. Nebitno je uopšte što eventualno postoji razlika među kašikama u veličini, one su stvarno minimalne i u pitanju je tek nekoliko grama, što apsolutno ne čini nikakvu razliku, niti to znači da recept neće uspeti. Dakle bez ikakve bojazni... sve sam više puta isprobala, čak namerno sa različitim supenim kašikama.<br />
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<span style="font-size: large;"><i><b>Fil:</b></i></span></div>
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6 žumanca</div>
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6 kašika šećera</div>
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300 g samlevenih oraha</div>
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90 g crne čoklade</div>
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225 g putera</div>
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15 kašika soka od pomorandže</div>
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malo narendane korice pomorandže (ovo samo ukoliko je organska, u suprotnom koristite isključivo sok)</div>
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120ml mleka za poparivanje oraha</div>
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Na pari skuvati umućena žumanca i šećer, tek da se termički obrade nekih 7-10 minuta, uz stalno mešanje. Ohladiti.</div>
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Samlevene orahe popariti sa toplim mlekom, dodati sok od pomorandže, eventualno narendanu koricu organske i otopljenu čokoladu. izmešati sve dobro, pa ohladiti i ovu smesu.</div>
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Kada se jaja ohlade do kraja, dodati prerhodno penasto umućen puter i onda sjediniti oba fila.<br />
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Postaviti koricu na tacni za služenje, postaviti obruč od kalupa u kome se pekla, pa je nafilujete, a zatim stavite u frižider.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDAwp8419lWPZkwuAIdSSv9b1wm8VdbQbYdlULOGqteP2-lLoqjtUwO-7D0WeTVtsv-rC-mci0dqwcKQuIptxJXt4VUkBXMVvk9Ff4yH1e-GIX-rqnFj1wxSDvIR4TmysPFrA8JJJw8U/s1600/20200108_151350.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDAwp8419lWPZkwuAIdSSv9b1wm8VdbQbYdlULOGqteP2-lLoqjtUwO-7D0WeTVtsv-rC-mci0dqwcKQuIptxJXt4VUkBXMVvk9Ff4yH1e-GIX-rqnFj1wxSDvIR4TmysPFrA8JJJw8U/s640/20200108_151350.jpg" width="640" /></a></div>
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<span style="font-size: large;"><i><b>Šam (shaum):</b></i></span></div>
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6 belanaca</div>
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300 g šećera</div>
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Kod šama verovatno da postoji uvek fama i strah da neće uspeti, ali verujte nema apsolutno nikakve potrebe za tim, veoma ga je jednostavno napraviti.<br />
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Postoje više načina, moja mama je recimo godinama pravila na jedan te isti: u umućena belanca dodavala u vrlo tankom sloju, sasvim polako, ušpinovan šećer i to je mogla da napravi žmureći. Kada bi dodala sav ušpinovan češer, mutila je dalje dokle god se šam ne bi ohladio, odnonso posuda u kojoj muti. Ja sam dvaput radila tako, ali je oba puta bilo previše stresno. Da sve bude sinhronizovano, umućena belanca i ušpinovan šećer kome ipak treba vremena, da mi se šećer ne kristališe i prekuva, da se dovoljno ušpinuje... Tako da sam eksperimentisla i pronašla svoj način.<br />
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Postoji već jedan koji nisam naravno ja izmislila, a to je da se istovemeno na pari kuvaju i mute belanca i šećer. Ja sam mu dodala samo još jednu stavku, da se muti dalje mikserom, van šporeta, onda kada se skuva, do trenutka dok se ne ohladi. Dakle, u ovom mom načinu u pitanju je čisto fizikalisanje, nema nikakve drame, niti straha da neće uspeti. </div>
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Mera je uvek ista, za bilo kakav šam (Pavlovu tortu, Puslica tortu, šam rolne, puslice...) da na 1 belance uvek ide 50g šećera.</div>
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Potrebna vam je vodena kupka, odnosno šerpa sa vodom koja vri, činija sa belancima i šećerom i mikser. </div>
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Eventualno možete slobodno i u loncu za mleko, onom sa duplim dnom, (probla sam i na taj način), samo što kada se skuva u takvom loncu, morate belanca da peručite u čistu činiju i tu onda mutite dok se ne ohlade (ovaj lonac je ipak nemoguće ohladiti u ovom postupku).</div>
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Dakle, na šporetu vam vri voda, nivo vode dovoljan, ali da ne dodiruje činiju koja će da se stavi na šerpu, u činiji mutite prvo van šporeta belanca, dok se voda kuva, dodajete postepeno šećer i kada ste ga svog dodali, stavite na šerpu sa vodom koja vri i mutite onoliko dokle god se šam ne učvrsti toliko da se zakači za metlice od miksera i ne može slobodno da pada. Vremenski zavisi od količine belanaca, ali nekih 10ak minuta, a onda se činija skloni sa šerpe i van šporeta dalje muti dok se ne ohladi skoro pa do kraja. </div>
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Ukoliko ste kuvali šam u loncu za mleko, odnosno onom sa duplim dnom gde se sipa voda između, kada se šam skuvao preručite ga u čistu činiju i mutite opet dok se ne ohladi. </div>
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I to je dakle sve. Ovako šam stoji dugo dovoljno, neće pustiti sutradan onu vodcu iz šećera, niti će splasnuti.<br />
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Izvadite tortu iz frižidera, naneste šam pažljivo širokim nožem ili špatulom, skinete polako obruč, zaravnite sve širokim nožem umočenim u vrelu vodu i ostavite najbolje preko noći u frižideru. Sutradan napravite glazuru.<br />
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<b style="font-family: arial, helvetica, sans-serif; font-size: x-large;"><i>Čokoladna glazura:</i></b></div>
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200g crne čokolade</div>
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50g putera</div>
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1 kašika mleka</div>
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2 kašike ulja</div>
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Otopite čokoladu, mleko i puter na pari, pa na kraju umešajte ulje, prelijete preko hladnog šama, da pada pomalo sa strane.</div>
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Tortu sečete uvek kada se malo opusti na sobnoj temperaturi nekih 20ak minuta i uvek nožem koji ste provukli kroz vrelu vodu i obrisali ubrusom prethodno.</div>
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-91012296851921575132019-12-30T23:42:00.001+01:002020-09-11T17:58:58.521+02:00Čokoladni pečeni čizkejk<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preukusni čokoladni čizkejk, koji se peče, sa kiselom pavlakom (može i mileram) u nedostatku prave mlečne (ne koristim one veštacke biljne). Za ganaš sam takođe koristila kiselu pavlaku i mogu vam reći da je odličan. Naravno, ukoliko imate slatku, samo zamenite ili prosto eksperimentišite. Nećete se pokajati.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Napravila sam ga za prošlu Novu godinu i evo napokon dočekao trenutak da ugleda svetlost dana. 🌟 a prosle zime bilo je skoro nemoguće naći skatku pavlaku kod nas.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Koristi se okrugli kalup sa oprugom, tj. onaj kome se skidaju stranice, a s</span><span style="font-family: "arial" , "helvetica" , sans-serif;">lede potrebni sastojci za kalup od 28cm u prečniku (dok su u zagradi mere za kalup 23cm, ko želi manji čiz).</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Za kor</i></b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>u:</i></b><br />
- 250g (180g) čokoladnog keksa <br />
- 90g (60g) putera</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Za fil:</i></b><br />
- 450g (340g) crne čokolade<br />
- 900g (680g) krem sira<br />
- 220g (160g) šećera<br />
- 80g (50g) smeđeg šećera<br />
- 4 (3) kašike kakaoa<br />
- 5 (4) cela jaja<br />
- 2 žumanca u obe varijante kalupa<br />
- 220g (170g) kisele pavlake sa većim % mlecne masti, milerama ili slatke pavlake kada je ima</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByq2klbwkghZFHAg3mwPOW_bnHr_AWIXz1c_gR0zNyubRPH_16tgYvWymjeImGh1koS5du1faPdgLrtaRR9GGTRUP9jQAlW3TYXF_H6LxpKZ_uje1-9PpEmObFUp5DyKFee4YmY_bWoU/s1600/20190101_115623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByq2klbwkghZFHAg3mwPOW_bnHr_AWIXz1c_gR0zNyubRPH_16tgYvWymjeImGh1koS5du1faPdgLrtaRR9GGTRUP9jQAlW3TYXF_H6LxpKZ_uje1-9PpEmObFUp5DyKFee4YmY_bWoU/s640/20190101_115623.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prvo što je potrebno da uradite je umotavanje kalupa u više listova folije, jer će čiz morati malo da se kupa u vodi, malo više peče u rerni, a ta zaštita služi da voda ne prodre u kalup.<br />
Pečenje na ovaj način čini da se krem lagano ispeče, ravnomerno, da ne zagori, i u ovom slučaju, posto je od sira, ostane svilenkast i gladak.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nemam šerpu veću od 28cm u koju bi stao kalup, tako da sam ga stavila u dublji pleh od rerne i sipala kipuću vodu u visini od 3 cm otprilike (toliko je dubok pleh, ali i ako stavljate u dublju posudu, 3 cm vode je sasvim dovoljno).<br />
Vodu sipate tek kada se stavi kalup sa čizom da se peče, naravno.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dakle, na dno kalupa stavim papir za pečenje, zategnem i ubacim, zatvorim obruč, isečem višak papira oko spoljneg dela obruča, a unutrašnje stranice premazem puterom i obmotam kalup sa svih strana u vise slojeva Al folijom (nemojte da štedite), jer voda ne sme nikako da uđe u kolač.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zagrejete rernu na 180C.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b><span style="font-size: large;">Kora</span></b>:</i> izmrvite čokoladni keks, u secku je ok sasvim i izmešate sa rastopljenim i prohladjenim puterom. Raspodeli se podjednako na dno kalupa i moze nekom soljom da se dobro pritisne i utapka.<br />
Peče se 10 minuta, a zatim je potrebno koru ohladiti do kraja.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Rerna nek ostane uključena.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b style="font-size: x-large;"><i>Fil: </i></b>Čokoladu otopiti na pari i staviti sa strane da se prohladi.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prvo 2-3 min mutiti krem sir, pa dodati kakao (uvek ga prosejem), oba šeć</span><span style="font-family: "arial" , "helvetica" , sans-serif;">era, sjediniti sve muteći mikserom. Dodati jaja i žumanca kratko umućena prethodno kao i mileram, umesto slatke pavlake -.- pa se umeša rastopljena i prohlađenu čokolada.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sve vrlo kratko sjediniti. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pažljivo: ako se previše muti, masnoća iz sira i milerama hoce da se odvoji, a krem mora biti gladak.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sipa se sve preko ispečene kore, stavi pleh za rernu u rernu : ) stavi kalup sa čizom pazljivo na pleh i tada se sipa provrela voda iz ketlera recimo, u visini od 3cm ili kalup u širu šerpu sa vrelom vodom od 3cm.<br />
Peče se 1sat i 10 min na 170C.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGDDu6JrQx5K3TIcYBw2YflxrvAIH7UwVwzgcwaXqQTW5w4ZeAVqd4B4plvtXNj8vJgvb_5OKE3XSh6w64KD8QsTdPprqZiSCvrjujOU61CdLPnaXbd7gpyBBAHWZUqk2E12AplBCB8E/s1600/20181230_220430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGDDu6JrQx5K3TIcYBw2YflxrvAIH7UwVwzgcwaXqQTW5w4ZeAVqd4B4plvtXNj8vJgvb_5OKE3XSh6w64KD8QsTdPprqZiSCvrjujOU61CdLPnaXbd7gpyBBAHWZUqk2E12AplBCB8E/s640/20181230_220430.jpg" width="640" /></a></div>
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Posle tog vremena izvadi se kalup pazljivo, jer je i dalje u vodi, malo se samo prohladi da bi mogli da skinete one silne folije. Tu se voda malo uvuce, ali ne i u kolač, da ne brinete. <br />
Dok je još toplo, pažljivo se nožem obreže između čiza i kalupa, jer u suprotnom hoce gornja površina da pukne i onda se prvo ostavi da se ohlado dobro na sobnoj T, a zatim ostavi preko noći u frižideru.<br />
Dok je još vruć izgleda kao da nije pečen, blago drhtav ako ga prodrmate, ali čim se ohladi, stegne se baš kako treba.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sutradan se izvadi iz prstena i kalupa i ukrasi po želji, može odozgo ganaš, a ako nemate slatku pavlaku kao ja što nisam imala tada, spremite sledeci krem sa kiselom pavlakom ili mileramom:</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">150g mlecne cokolade i </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">50g crne cokolade otopiti na pari i prohladiti (da ostane tečna, da se ne stegne slučajno), pa umešati prerthodno žicom umućenu kiselu pavlaku 180g ili jednu crvenu Kravicu. Dobro žicom sjediniti sve da se dobije lepa izjednačena i glatka tekstura krema.<br />
Premazati čizkejk odozgo.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Umesto ganaša ili ove kreme sa kiselom pavlakom, mozete da ukrasite šlagom ili samo tastopljenom čokoladom, ko kako voli.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i><span style="font-size: x-large;">💝Srećna Nova </span></i></b><b><i><span style="font-size: x-large;">2020. </span></i></b><b><i><span style="font-size: x-large;">godina! 🌟</span></i></b></span></div>
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-18367551495360869472019-09-24T19:54:00.001+02:002020-09-11T17:56:58.265+02:00Grčka salata<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dok još ima paradajza, jedna od mojih omiljenih salata-oborka, uz bruskete ili krostate, one obične, prepečene sa malo maslinovog ulja i utrljanim belim lukom 😊</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i><b>Potrebni sastojci:</b></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 veći krastavac</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>2 paradajza Volovsko srce ili po želji</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>200g čeri paradajza</i> (šareni ili samo jedne vrste kako želite ili nađete)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 zelena paprika</i> manja ili 1/2 veće</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1<i>0ak Mamut crnih maslina</i> (meni omiljene, a vi možete koje imate)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>200g grčkog feta sira</i> </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 veći crveni luk</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 kašika vinskog sirćeta</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>3 kašike maslinovog ulja</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1/2 kašičice suvog origana</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>so, biber</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>nekoliko listića nane i bosiljaka</i> (nije obavezno)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Iseći glavicu crvenog luka, prvo na pola ili na četvrtine, pa na tanka rebarca.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Krastavac iseći na četvrtine i otkloniti sredine sa semenkama, pa iseći na manje komadiće.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Paradajz iseći na manje komade, kocke, a čeri na polovine.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zelenu papriku takođe na rebarca.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Masline otkoštiti tako što svaku maslinu pritisnuti širom stranom noža šakom odozgo i na taj način se lako koštica otkloni, a maslina iseče na željene komadiće ili ostavi tako. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sve izmešati polako i nežno u činiji.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">U čaši ili teglici smućkati sirće, ulje, origano, malo soli (pažljivo, masline i feta su slani), malo bibera samleti i preliti preko salate, dodati kockice fete i nežno još jednom promešati.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ostaviti bar pola sata da odstoji pre služenja.</span><br />
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-70259009674406808502019-09-14T19:36:00.000+02:002019-09-24T19:56:41.615+02:00Galette sa smokvama i bademima<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ovo je jedna od francuskih delicija i omiljnijih jela njihove kuhinje, no, ako ste u Italiji zvaćete je crostata, ima više različitih podvrsta, zavisi iz kog kraja potiču, ova ne sadrži jaja, testo je dosta rastresito i po strukturi veoma podseća na one kupovne voćne štrudlice.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Naravno ukus je mnogo bolji 😊 </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Za razliku od tartova i raznih pita ne peče se u nikakvim kalupima, već se slobodno formira krug, pa je njena draž b</span><span style="font-family: "arial" , "helvetica" , sans-serif;">aš i u tom rustičnom izgledu.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">U svakom slučaju jelo sa beskonačnim mogućnostima da udovolji svačije ukuse.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pravila sam i sa franžipan punjenjem (krem od badema), kao i slane, ali o tome neki drugi put.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Potrebno je:</b></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">250g prosejanog mekog brašna</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">120g samlevenih badema</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">2 kašike šećera u prahu</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">125g hladnog putera</span></div>
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</span><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;"><div style="text-align: center;">
prstohvat soli</div>
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4 kašike maslinovog ulja</div>
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4 kašike hladne vode</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Za punjenje:</i></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">600g smokava isečenih na četvrtine</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">3 kašike limunovog soka</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">2 kašike šećera</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">listići badema za posipanje</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Samleti bademe za testo, pa dodati prosejano brasno, prah šećer, so, hladan puter isečen na tanke listiće ili kockice, maslinovo ulje i hladnu vodu. Zamesiti testo, oblikovato ga u disk, uviti u providnu foliju i ostaviti na jedan sat u frižideru.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Za to vreme, dok se testo hladi i steže, operete i očistite smokve od peteljki i malo onih zadebljanja oko njih, isečete ih na četvrtine, stavite u činiju, zalijete ih limunivim sokom i pospete šećerom i veoma nežno promešate, da se smokve ne bi raspale.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Izvadite testo, istanjite ga direktno na papiru za pečenje, koje ćete posle samo da prebacite na pleh, raspodelite smokve u krugu nekih 5 cm od ivice, preklopite ivice testa ka sredini i pečete galetu na 200C oko 30-35 min, odnosno dok se testo fino ne zarumeni, a voće pusti sokove, koje naprave mehuriće i malo iscure po papiru.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kad je izvadite iz rerne, pospete je listićima badema. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Najlepša je topla, ali podjednako dobra i hladna 😊</span><br />
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-34258846918342557842019-09-03T22:48:00.000+02:002019-09-24T19:56:59.686+02:00Čorba od pečenog paradajza<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Evo još jedne paradajz čorbice, ovog puta od pečenog paradajza, malo na ringli, malo u rerni 😊i ona</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> mi je ukusnija </span><a href="https://a-sada-olja-kuva.blogspot.com/2015/08/paradajz-corba.html#more" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">od klasične</a><span style="font-family: "arial" , "helvetica" , sans-serif;"> tako da uglavnom nju i pravim.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Potrebno za 4 porcije:</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 veći crveni luk ili 2 manja</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 čena belog luka</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">5 paradajzova</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 l supe ili bujona</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 kašika balzamika</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">čaša paradajz soka (opciono)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">nekoliko grančica majkine dušice ili malo suve</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">so</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">mleveni biber</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 kašičica dimljene mlevene paprike (ili klasične ili ljute ili oba)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">veći prstohvat šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">so po ukusu</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 kašike maslinovog ulja</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Uvek imam bujon ili supu, i svaki višak zamrznem zbog raznih čorbi, ali i variva, jer mi je tako jelo mnogo ukusnije.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A ovu čorbu uvek spremam u jednom sudu, da se ne brinemo možda zbog prljavih sudova 😊</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Crveni luk iseći na rebarca i kratko propržiti na malo maslinovog ulja zajedno sa iseckanim bellim lukom (nije potrebno mnogo sitno) i to bez dodavanja tečnosti, na srednjoj temperaturi, malo posoliti, dodati majkinu dušicu, pa zatim isečene polovine paradajza sa sečenom stranom na dole, da se kratko vrlo zapeku. Dodati balzamiko, posuti preko šećer, biber i dimljenu crvenu papriku, okrenuti polutke i ubaciti u rernu na 20ak min koja je prethodno zagrejana na 180C.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kada se kretko prepeklo malo u rerni, izvaditi pažljivo rukavicom, prebaciti na ringlu ponovo, uliti litar supe i krčkati nekih 30 min, izmuljati sve dobro štapnim mikserom ili u blenderu, začiniti još malo koliko želite po ukusu i to je to.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Poslužite uz krutone, malo narendanog parmezana i ovčije kiselo mleko 😋 😊</span></div>
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com2tag:blogger.com,1999:blog-761197826555388071.post-67269298748798827232019-08-28T22:40:00.000+02:002019-09-24T19:57:13.352+02:00Knedle sa šljivama punjene džemom<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I to ne bilo kojim džemom, već <a href="https://a-sada-olja-kuva.blogspot.com/2013/09/dzem-od-sljiva-sa-cokoladom.html" target="_blank">od šljiva sa čokoladom</a>. Ohh Goodness!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ovaj recept može sigurno svuda da se pronađe na internetu, ali želim da ga imam na blogu, jer je stvarno savršen.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Može i bez ovog džema naravno, mogu šljive punjene samo šećerom i cimetom, mogu sa kockicom čokolade, a mogu da ostanu cele šljive i bez vađenja koštice, kažu </span><span style="font-family: "arial" , "helvetica" , sans-serif;">da joj ne bi sokovi iscureli, mada iskreno ja tu ne vidim neku posebnu razliku, osim da su ove sa mojim omiljenim džemom fantastične 😍 Na kraju i sam džem tvrdim da je bolji od Nutele 💗 </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sve je stvar vaše inspiracije i trenutka, mogućnosti ili želja, što je i manje možda bitno, testo je ipak navažnije.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Sastojci:</b></i></span></h4>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1kg belog krompira</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">
70g putera za testo</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">
1 jaje</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250-300g mekog brašna tip 400 + za posipanje</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">
1/2 kašičice soli</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250g prezli</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">40g putera za prezle</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 kašike ulja</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">šecer </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">cimet</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">butbon vanila (opcija)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">rum šećer (opcija)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">džem od čokolade (opcija)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Krompir dobro oprati i obariti neoljušten u vodi kojoj je dodata puna kasičica soli.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kada se krompir skuvao, procediti ga, malo prohladiti tek toliko da može da se ljušti (držim ga pomoću rukavice za rernu) i još tako vrelog ispasirati gnječilicom za krompir sa 70g putera isečenog na kockice i 1/2 kašičice soli. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mnogi pasiraju i za pire čak krompir štapnim mikserom, međutim iako je postupak lakši i brži ovo nikada ne radim, jer se previše razvije onaj lepak u njemu i to mi se ne dopada, a samim tim možda traži i više brašna. Dakle pasirkom za krompir dok je vruć, tako je mnogo lakše i naravno da nema nikakvih grudvica na kraju. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ostaviti krompir da se dobro ohladi, jer će tako upiti/primiti manje brašna.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Za to vreme dok se krompir hladi spremim prezle i šljive.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Na 30g putera i 2 kašike ulja (neophodan je da puter ne izgori) propržiti na srednjoj temperaturi prezle, stalno mešajući da se blago tostiraju i porumene, u suprotnom će biti bezukusne, ali veoma pažljivo, jer mogu brzo i da pregore. Čak i kada sklonite sud sa šporeta, one nastavljaju da se prže, zato je najbolje da ih odmah preručite u neku činiju.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Oprane šljive isečete svaku do pola, po dužini i izvadite košticu, a unutra dodate po pola kašičice džema ili šta već želite ili ostavite cele šljive. Neki kažu da na taj način iz šljiva ne iscuri sok, ja sam probala jednom i iskreno ne vidim neku razliku. Dakle po vašoj želji.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Krompir se u međuvremenu ohladio pa je potrebno da mu se doda jaje i brašno. Koliko tačno brašna zavisi od mnogo toga: vrste krompira, koliko je krompir upio vodu, koliko on sam sadrži vodu, ali i od vrste brašna, a 250g možete dodati odmah sigurno, pa ćete videti za ostatak. U svakom slučaju veoma malo i postepeno dodajete ako je još potrebno, testu ne treba mnogo brašna da bi bilo nežno i pahuljasto, nikako ne sme biti tvrdo, dakle baš pazljivo, a na kraju testo i mora biti i lepljivo pomalo, ako želite da bude savršeno. Umesiti ga da bude glatko.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ja testo ne razvlacim i ne tanjim oklagijom, već otprilike kidam komadiće, zavisi od veličine šljiva, ali trudim se da one budu podjednake što i jesu na kraju, a volim i kada su pomalo rustične. Kada komadić testa istanjim u ruci, rasečeni deo punjene šljive stavim na unutra, ka dlanu, odnosno tako da bude suprotno od spojenih ivica knedle.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zatvorim testo oko šljive tzv. tehnikom štipkanja 😊 i oblikujem dlanovima knedlu, pa je stavim na pobrašnjenu dasku ili radnu ploču, i tako dok ne potrošim sav matreijal. Od ove količine izađe oko 18-20 knedli, naravno to najviše zavisi od veličine šljiva, a ja najviše volim neke srednje.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dok završavate pravljenje knedli, u dubljoj šerpi ili loncu sipate vodu 2/3 suda da provri sa punom kašičicom soli.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kada provri rešetkom spuštati polako jednu po jednu, meni stanu po 5 komada, mogu i više knedli, ali ne bi trebalo staviti da se kuvaju preko ove količine, jer se voda tako prvo malo ohladi onog trenutka kada se spuste i ceo proces traje duže, a i ne guraju se previše sa manje komada. Kada ih sve spustite u toj jednoj turi, posle minut-dva rešetkastom kašikom pažljivo jako promešajte po dnu suda, da se ne bi zalepile.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Šljive kada isplivaju kuvam još oko 7-8 minuta, 10 minuta je već mnogo i prete da se raspadnu, pošto ne možete sve da ih izvadite istovremeno. Što je testo mekše i sto je manje brašna u njemu dakle do 300g, ovo je to optimalno neko vreme da se knedle lepo skuvaju. Ukoliko je tvrdje odnosno ima vise brašna, onda je potrebno ipak duže vreme za kuvanje, ali takve nisu lepe nikako.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Neko koristi i griz unesto jednog dela brašna, ja nisam do sada probala, jer ga nikada nemam baš tada u kući 😏</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kako koju knedlu vadite rešetkastom kašikom, ocedite prvo dobro i tako je pravo ubacite u činiju sa uprženim </span><span style="font-family: "arial" , "helvetica" , sans-serif;">prezlama da ih uvaljate sa svih strana, da se dobro oblože. Ako izvadite skuvane knedle prvo na neko drugo mesto, tanjir recimo, postoji šansa da se osuše i onda će biti nemoguće da ih obučete lepo u prezle.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I to je sve. U činijicu sipate otprilike kristal šećer, dodate cimet, možete i rum šećer Dr Oetker i pospete svaku knedlu po želji.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ja ih najviše volim dok su tople, a vi?</span> 😊</div>
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-87679781267217940562019-06-22T01:11:00.000+02:002019-09-24T19:57:34.015+02:00Kasato torta a la sicilijana sa jagodama <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pravo da vam kažem, apsolutno ne znam kako sam došla do toga da napravim ovu tortu.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Imala sam dosta jagoda, prethodno pravila tiramisu sa njima, i ovom prilikom, za jedan svečaniji ručak htela opet nešto lagano što se ne peče i naletela na italijansku Kasatu, koja se dosta razlikuje od Kasate sa ovih prostora i kojoj su osnove: patišpan, rikota sir, kandirano voće, pre svih pomorandže i fondan, a kako meni nije strano da menjam i prilagođavam recepte, eto nove torte i to ozbiljne.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I da, ipak ima pečenja, malo 😊</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Možda izgleda neuredno, ali tako je sa sočnim tortama iz više nivoa, no ukus je savršen, morate mi verovati, a zna se kako ćete se i uveriti u ovo... tako što ćete je i probati 😎</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Potrebno sastojci za biskvit:</b></i></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">7 jaja</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">300g šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">prstohvat soli</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">7 kašika ključale vode</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">260g brašna</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">90g gusitna</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 praška za pecivo</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">narendana korica jedne organske pomorandže</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Potrebni sastojci za krem:</b></i></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>700g rikote</i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>500g maskarponea</i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>350g prah šećera</i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>2 želatina</i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>narendana korica organske pomorandže</i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>70 g sitno seckane crne čokolade</i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>70g sitno seckane bilo koje čokolade sa jagodom</i></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Potrebno je još:</b></i></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 kg svežih ili smrznutih jagoda</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 kašike šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">ekstrakt ruma</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">80g belog šlag krema ili 2 kesice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">potrebno mleko za šlag</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">kalup 28-30 cm</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">providna folija za oblaganje kalupa, pre slaganja torte</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pre pravljenja i pečenja, očistila sam i oprala 1 kg jagoda, isekla ih na četvrtine, poslula sa 3 kašike šećera i kratko prokuvala, zatim ohladila, pa izručila u cediljku da se dobro ocede dok pripremam i pečem koru. Sok naravno čuvate, njime premazujete, odnosno blago natapate biskvit, u koji ste prethodno dodali rum po ukusu.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ukoliko pravite manju tortu ili imate više gostiju pa znate da će se ona pojesti za 2-3 dana, jagode i nije potrebno termički obrađivati, već je dovoljno prethodno veče očistiti ih, iseći i izmešati sa šećerom, pa ostaviti u frižideru preko noći da dobro puste svoj sok. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Kratkim kuvanjem produžava se vek voću, a pošto su jagode osetljive, vrućine već velike, brzo dolazi do alkoholnog vrenja, što nije nikako lepo osetiti u ovakvoj deliciji.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Biskvitna kora</i></span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Rernu zagrejati na 180C.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Izmešati prethodno prosejano brašno, gustin i prašak za pecivo.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Umutiti posebno žumanca sa otprilike 2/3 količine šećera (nije neophodno da ga merite, odokativnom metodom) i narendanom koricom pomorandže, a potrebno je da se smesa mućenjem udvostruči i postane svetla i pahuljasta.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zatim dodavati postepeno kašiku po kašiku ključale vode, a potom iz tri puta smesu sa brašnom.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Belanca umtiti posebno sa preostalom 1/3 šećera i prstohvatom soli, pa pažljivo izmešati špatulom u žumanca, dodajući takođe postepeno. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Kalup oboložiti dole papirom za pečenje, sa strane (ivice) premazati uljem i brašnom, ako vas mrzi da oblažete i njih papirom, sipati smesu i peći oko 30-35 min, a proverićete da li je korica pečena već onom oprobanom metodom, kada drveni štapić za ražnjić izađe suv.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ohladiti biskvit do kraja.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><i>Fil</i></b></span><br />
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<i style="font-family: arial, helvetica, sans-serif;">Ž</i><span style="font-family: "arial" , "helvetica" , sans-serif;">elatin sam stavila preventivno. Bilo je jako vruće, a samo kremasti sirevi mi nisu ulivali poverenje i mislim da nisam pogrešila uopšte.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Umuti se rikota i maskarpone sa šećerom, dodaju rastopljeni i prohlađeni želatin (paziti da se ne stegne, dakle još uvek dok je tečan, ali ne nikako vreo), kao i narendanu koricu pomorandže i iseckane čokolade. U svakom slučaju šta ćete dodati u fil na vama je, samo se potrudite da obavezno dodate koricu pomorandže, podrazumeva se organsku, sada ih bar ima svuda po marketima.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Od fila ostavite mali deo sa strane, otprilike 4-5 kašika i odložite u frižider (pokrijte obavezno), a onda preostalu količinu podelite na dva dela.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pre slaganja torte neophodno je da prvo kalup, onaj u kojem ste pekli biskvitnu koru, obloži providnom folijom, čiji će krajevi padati preko stranica kalupa, da bi se na kraju složena torta lepo zatvorila sa svih strana dok odmara do sutradan.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ispečen i ohlađen biskvit isečete na šnite i obložite dno i stranice kalupa, pa četkicom nanesete tečnost, sok od jagoda sa rumom.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Raspodelite 1/2 proceđenih jagoda, premažete preko 1/2 krema, stavite opet šnite biskvita, nežno pritisnete odozgo, natopite i njih sokom od jagoda sa rumom, pa raspodelite drugi deo jagoda, zatim 2/2 kreme, i na kraju zatvorite preostalim biskvitnim šnitama tortu, koje takođe pritisnete nežno odozgo, i natopite malo sokom. To malo sokom znači koliko da biskvit promeni boju, kao na slici, jer je on dosta prozračan, tako da stajanjem u frižideru sve će lepo upiti i biti veoma sočan. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tortu dobro i dovoljno čvrsto zatvorite providnim folijom i ostavite je u frizideru, najmanje preko noći.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Finishing touch (glazura, ukrašavanje)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sutradan pazljivo otvorite tortu, prevrnete je na tanjir za sluzenje i filujete sa svih strana.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Umutite 80g belog šlag krema (2 kesice) sa mlekom, pa špatulom umešate onih 4-5 kašika fila koje ste odvojili prethodnog dana. I to bi bilo to.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sočan i preukusan eksperiment.</span><br />
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-55174495076813708552019-01-14T22:49:00.000+01:002019-06-22T01:16:52.324+02:00Reform torta sa lešnicima i kafom<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ludilo od torte, <a href="https://a-sada-olja-kuva.blogspot.com/2013/02/reform-torta.html" target="_blank">Reform</a> naravno. Ne samo što je klasik, što je puna ukusa, što će zadiviti svakog gosta i onog najizbirljivijeg ili što opravdano nosi titulu kraljice torti, već što možete i da joj nekim izmenama, dodacima promenite primarni ukus, a opet će ostati ona torta prepoznatljive punoće i tako specifična, bez obzira na sve. Fenomenalna je! </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ideja je bila da samo orahe zamenim za lešnike i da u fil dodam kafu, ali... malo sam promenila i količinu ostalih sastojaka. Samo količinu, jer je ovoga puta torta bila okrugla i sa četiri korice, umesto tri kako inače pravim <a href="https://a-sada-olja-kuva.blogspot.com/2013/02/reform-torta.html" target="_blank">Reform tortu</a>.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Doduše bile su još dve izmene, uostalom videćete u nastavku.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Potrebni sastojci za jednu koricu:</i></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 belanca</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">120g šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 ravna, prosejana kašika brašna</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">120g samlevenih lešnika</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pečete ih dakle četiri ukupno, u kalupu 28cm u prečniku, najbolje u onom kome se skidaju stranice.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Orašaste plodove uglavnom meljem u secku, jer volim kada ostane ona blago zrnasta struktura koja se oseti u svakom zalogaju pod zubima.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Četiri belanca odvojite od žumanca, dodajete postepeno šećer i kada se umuti čvrst šam, varjačom ili špatulom umešate kašiku prosejanog brašna (ovo je novitet, brašno nisam stavljala do sada) i samlevene lešnike. <br />
Pečete korice najbolje u kalupu obloženim papirom za pečenje, na 180-200C oko 15-20 min. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Napominjem uvek... vi najbolje poznajete svoju rernu, a najvažnije da vam se ne prepeče ili još gore ne zagori, zato veoma pažljivo, posle 15ak minuta proverite kakvo je stanje.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I tako četiri puta. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Papir za pečenje nemojte skidati sa korica, tek pred filovanje, na taj način će ostati sočnije, jer će se malo potpariti ispod papira dok su još uvek tople.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i>Fil:</i></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">16 žumanaca</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cela jajeta</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">240g šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">420 g putera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">5 kašika instant kafe, jako koncentrovane </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">300 g Menaž čokolade</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Na pari skuvate umućena žumanca sa celim jajima i šećerom. Najbolje ih umutiti prvo mikserom, dok se šećer ne rastvori, a zatim sve vreme mešate fil žicom dok se kuva, na srednjoj nekoj temperaturi, jer nikako ne sme da se prekuva i žumanca zgrudvaju. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zatim sam dodala 200g putera isečenog na kockice, mešala dok se nije rastvorio, pa sipala kafu i usitnjenu čokoladu. Kada se se fil ujednačio, postao gladak i sjajan, ostavila sam ga da se sasvim ohladi do kraja.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />A kada se ohladio umutila sam penasto 220g preostalog putera i sjedinila ga postepeno sa čokoladnim filom.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ovo je pored dodatog brašna u koricama još jedna promena u odnosu na <a href="https://a-sada-olja-kuva.blogspot.com/2013/02/reform-torta.html" target="_blank">Reform tortu.</a> Deo putera sam otopila u kremi, kako inače uvek pravim fil, a deo sam ostavila i umutila posebno, pa sejdinila kada se ohladio. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">A razlog je sasvim jednostavan... igrala sam se.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zatim je potrebno nafilovati sada već hladne korice, kao i celu tortu i ukrasiti po želji.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zaista je malo je reći da je fenomenalna.</span><br />
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com2tag:blogger.com,1999:blog-761197826555388071.post-34925470798752496292018-12-19T23:00:00.000+01:002019-01-14T22:58:24.589+01:00Posni sitni kolači 2<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i><b>Zvezdice sa pistaćima i mačom</b></i></span></div>
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<ul>
<li style="text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">250g brašna</span></li>
<li style="text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">60g mlevenih pistaća</span></li>
<li style="text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 ravna kašičica mača praha</span></li>
<li style="text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">100g šećera u prahu</span></li>
<li style="text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">120g margarina</span></li>
<li style="text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 zrela banana</span></li>
<li style="text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 praška za pecivo</span></li>
<li style="text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">prstohvat soli</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prvo spojite sve suve sastojke: brašno, prašak za pecivo, mača prah, šećer u prahu, samlevene pistaće i so.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Izgnječite bananu i umutite sa margarinom sa sobne temeprature, pa umešati postepeno suve sastojke. Od veličine banane zavisi količina brašna, ali to morate sami da procenite, u svakom slučaju nikako ne sme biti tvrdo testo. Manje je uvek bolje.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kada sve lepo sjedinite, uvijete testo u foiju i ostavite na hladnom oko 30 minuta.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Posle toga razvući ga, vaditi željenim kalupom keksiće, pa ih peći na plehu, odnosno papiru za pečenje na 180C oko 15-20 minuta.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Možete dodati i više mača praha, pogotovu ako želite intezivniju zelenu boju keksića, ali da imate na umu da je mača zeleni čaj dosta intezivnog ukusa i ne vole ga svi.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i><b><i><b>Grilijaž bombice</b></i></b></i></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250g lešnika</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250 g šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">200 g margarina</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">400 g crne čokolade</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prepeći u rerni lešnike 15ak minuta, pa im skinuti opnu.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Šećer staviti u šerpu sa debljim dnom i otopiti ga na srednjoj nekoj temperaturi, odnosno napraviti karamel, ali veoma pažljivo pre svega da šećer ne izgori i potamni mnogo, jer će u tom slučaju biti gorak i neće moći da se iskoristi.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Odmah dodati prepečene i oljuštene lešnike, da se oblože karemelom i izliti u što tanjem, sloju na papiru za pečenje da se ohladi do kraja. Kada se ohladi samleti ga u secku ili multipraktiku. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Samlevenoj masi dodati umućen margarin, ostaviti da se ohladi i stegne u frižideru, pa praviti kuglice željene veličine.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Obložiti svaku kuglicu rastopljenom čokoladom. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i><b><i><b>Jafa oblande</b></i></b></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgZTf-aiFslQLRBWKl0YKEEMsGmqlFMFK9IpOvEU4sJJ_2Uxfa67-tjNmqO9yqyzbaFj0mk7eLoJqzAxc6xmrnzSbegLoXmP0G8VxeT9kNmz04CDwmGMEyhmRVpG4TGdav04HJwM3adU/s1600/20181202_121729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="518" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgZTf-aiFslQLRBWKl0YKEEMsGmqlFMFK9IpOvEU4sJJ_2Uxfa67-tjNmqO9yqyzbaFj0mk7eLoJqzAxc6xmrnzSbegLoXmP0G8VxeT9kNmz04CDwmGMEyhmRVpG4TGdav04HJwM3adU/s400/20181202_121729.jpg" width="225" /></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">veliko pakovanje oblandi</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 dl soka od pomorandže (negazirani)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 smrznuta pomorandža</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 kašike džema od pomorandže</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250g margarina</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">300g šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250g samlevenih oraha</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">400g posnog Plazma mlevenog keksa ili bilo kog drugog posnog keksa</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100g crne čokolade</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dan ranije stavite u zamrizivač dobro opranu organsku pomorandžu. Ukoliko namate organsku, koricu nemojte koristuti za ovaj kolac.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">U šerpu stavite sok od pomorandže, šećer, margarin i čokoladu da se sve otopi. Čim se istopi, sklonite da šporeta i u vruće dodajte orahe i keks, izmešajte dobro, pa dodajte narendanu pomorandžu sa koricom, bez belog dela koji je gorak, kao i meso pomorandže, a onda umešajte i 2 kašike džema od pomorandže. Ukoliko ga nemate, možete i džem od kajsija, samo je važno da nije redak.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sve lepo sjedinite. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ukolimo vam se učini da je fil redak, slobodno dodajte malo oraha ili kesa ili oba pomalo.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Oblande nemojte filovati vrućim filom, jer će vam biti žilave, već mlakim, a onda odozgo stavite nešto teško da se korice lepo zalepe i sjedine sa filom i tako prenoće u frižideru. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Šeći na štanglice. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://jekinkapric.blogspot.com/2017/11/posne-jaffa-oblatne.html?m=1" target="_blank">A ovde vam je original recept.</a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i><b><i><b>Crna bajadera</b></i></b></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjax8gHriaZpJLO69oQgYAnOCQPNBNTXopiSMuv-PBf24B2Sl96-R96vSk5EA_RIxU6PrcO_mmyhpMIVr0g1LobUljsWzv5RhFAUohQ3stvSX_Y4WZCgs3qTgX66rLexOvOeL6lhefCxro/s1600/20181202_121353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="518" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjax8gHriaZpJLO69oQgYAnOCQPNBNTXopiSMuv-PBf24B2Sl96-R96vSk5EA_RIxU6PrcO_mmyhpMIVr0g1LobUljsWzv5RhFAUohQ3stvSX_Y4WZCgs3qTgX66rLexOvOeL6lhefCxro/s400/20181202_121353.jpg" width="225" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ovo je klasičan recept za bajaderu, osim što ga ovog puta nisam delila na dva dela, tamniji i svetliji, već sam u celu smesu stavila čokoladu, pa otud naslov - crna.</span><br />
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<ul style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">400 g šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250g margarina</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">200 g melvenih oraha</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100 g samlevene posne Plazme ili nekog drugog posnog keksa</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">120 g crne čokolade</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>za glazuru</u>: 200 g crne čokolade i</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 kašike ulja</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ušpinovati šećer sa malo vode (sipati vodu tek da ga prekrije), ali ne pregusto, dodati margarin isečen ne kockice i kada se rastopi dodati samlevene orahe i keks, sve dobro umešati, pa staviti i usitnjenu čokladu i mešati dok se ne ona otopi. To možete i van šporeta, pošto je smesa dovoljno vruća da će se sva čokolada sjedini.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nauljiti kalup dim. 20x30cm i ostaviti da se ohladi, a kada se totalno ohladi preliti sa 200g rastopljene čokolade u kojoj su umešane 2 kašike ulja.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i><b><i><b>Rozen makovnjača 2</b></i></b></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtd7YZa6Q1ptFm4BcVZaBPNsR6sfs8DAt9ISha8ARirWgGvQ9E1ABzyzhmnSXThei8fDUsnskmCB9-68c1I7WmsW0CcwVp6FFTbsveFdBBhVqLOGtTA65eexEmWiDR5u72bndDRJnWuM/s1600/20181202_121400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="969" data-original-width="545" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtd7YZa6Q1ptFm4BcVZaBPNsR6sfs8DAt9ISha8ARirWgGvQ9E1ABzyzhmnSXThei8fDUsnskmCB9-68c1I7WmsW0CcwVp6FFTbsveFdBBhVqLOGtTA65eexEmWiDR5u72bndDRJnWuM/s400/20181202_121400.jpg" width="223" /></a></b></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Imate </span><a href="https://a-sada-olja-kuva.blogspot.com/2012/10/priblizavaju-se-slave-i-neizbezni-sitni.html" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">ovde</a><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"> još jednu varijantu Rozen makovnjače 1, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">koja može biti i posna i mrsna, na kraju baš kao i ova.</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">kore za rozen</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">500g šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">300g mlevenog maka</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100g mlevenih oraha</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100g samlevene posne Plazme ili nekog drugog posnog keksa</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250g margarina</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>za glazuru</u>: 200g prosejanog šećera u prahu</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">kašičica soka od limuna</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">malo vrele vode</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">nekoliko kapi crve boje za kolače</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">par kapi ulja</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ušpinovati šećer sa malo vode (voda tek da ga prekrije), ali ne pregusto kao za slatko, pa dodati margarin isečen na kockice. Čim se istopi umešati samleven mak, orahe i keks. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Toplo filivati rozen korice u tankom sloju, poslednju premazati glazurom. Pre nego što se premaže glazurom, ostaviti u frižideru najbolje preko noći da se stegne i ohladi, obavezno pokriven folijom da se ne osuše krajevi korica, a odozgo staviti neki teži sud da se lepo zalepe korice za fil. Sutradan premazati glazuru.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prosejati šećer u prahu, dodati malo po malo vrele vode, limunovog soka i par kapi boje (pažljivo da vam ne oboji glazuru prejako, ako ne volite). Mutite neprekidno do zeljene gustine, ali nikako ne sme biti retka, zato veoma pažljjvo dodajte vodu, kao i par kapi ulja zbog sjaja, pa špatulom razmažete do ivice korica. Izgleda mozda komplikovano, ali verujte da nije nimalo :) </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><i><b><b><i>Kuglice sa rumom i urmama </i></b></b></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXrx1Oj14ZVH9GrnSFzc76HIJ0X8Vm7arCGkUmrZ9HBG2w60XERAapHNezTn68tqvID70g0A5_VTcdzsRcIXHZf_c6aRVYtAqEGAJOQs99XzyIv_KwfHRbu9YqenCd6Ccxw9MSZtSc4o/s1600/20181202_121744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="518" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXrx1Oj14ZVH9GrnSFzc76HIJ0X8Vm7arCGkUmrZ9HBG2w60XERAapHNezTn68tqvID70g0A5_VTcdzsRcIXHZf_c6aRVYtAqEGAJOQs99XzyIv_KwfHRbu9YqenCd6Ccxw9MSZtSc4o/s400/20181202_121744.jpg" width="225" /></a></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">500g urmi</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250g mlevenih oraha ili badema</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100g crne čokolade</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">ekstrakt ruma po ukusu</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">posni keks za valjanje kuglica</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Urme već godinama kupujem u onim kartonskim kutijama od 0,5kg, koje su mnogo sočnije i slađe od onih u stiroporu.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Potrebno je da se urme prvo očiste od svojih koštica, pa da se natope u toploj vodi (nikako ne vreloj) par minuta i da se opna koja se pri natapanju odvaja, ukloni.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zatim se samelje u secku sa orasima ili bademima, doda se rastpoljena i malo prohladjena čoklada kao i rum, pa prave kuglice, koje sa još samo uvaljaju u mleveni keks, a mogu i u samlevene orahe ili bademe.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fantastične su! Tako ukusne i mnogo zdravije, s obzirom na to da se ne dodaje ni šećer, niti ikakava masnoća.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> ♥</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><i>Kiflice sa pivom</i></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTjhcknlKgdnlq8TbcAst-Kdg8eDKBGrR0ATiLrGKspyGdELRB03ItHax8OINal5ivjwgJd5V1X775W3I_k78wZzh2eR2U6Yfvl9SC5xicA0qQbVGuuM6giqezlVg7WHfvr2fmQoyvRM/s1600/20181202_121410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="518" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTjhcknlKgdnlq8TbcAst-Kdg8eDKBGrR0ATiLrGKspyGdELRB03ItHax8OINal5ivjwgJd5V1X775W3I_k78wZzh2eR2U6Yfvl9SC5xicA0qQbVGuuM6giqezlVg7WHfvr2fmQoyvRM/s400/20181202_121410.jpg" width="225" /></a></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">700g mekog brašna</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250ml piva</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">200ml ulja</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">6 kašika šećera u prahu</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">prašak za pecivo</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">prstohvat soli</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">džem za punjenje kiflica</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">šećer u prahu za posipanje</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Od svih sastojaka zamesite meko testo i podelite ga na podjednake delove, oko 10 njih za male kiflice, a ako želite veće, onda testo delite na manje komada, 5-6.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Svaki komad razvući u sto tanji krug, podeliti ga na 1/8 i u svaku osminu staviti malo džema po izboru (ja sam ih punila sa domaćim džemom od jagoda), uviti svaki trougao u kiflicu, posložiti ih na plehu koji je obložen papirom za pečenje i peći ih u već zagrejanoj rerni na 200C oko 20ak minuta, samo paziti da ostanu bele. Ukoliko vam je rerna jača, smanjite T.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Vruće kiflice uvaljati u prah šećer.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUiSE5f-cNY3j18ojziLy_mKZOJtHYJCVEJIWLJL19f8j7w5QmbTAEVLu3g1HJhE9wHsIDPAhcuowzP-H6kLKDdBJ5qnr_bEywDMH7zMmZyQnYPHvjUokvE1j3pO4vzPH9In4jcFcUYU/s1600/20181202_121434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUiSE5f-cNY3j18ojziLy_mKZOJtHYJCVEJIWLJL19f8j7w5QmbTAEVLu3g1HJhE9wHsIDPAhcuowzP-H6kLKDdBJ5qnr_bEywDMH7zMmZyQnYPHvjUokvE1j3pO4vzPH9In4jcFcUYU/s640/20181202_121434.jpg" width="640" /></a></div>
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-66176398426261990532018-07-16T23:57:00.001+02:002019-01-14T23:00:16.087+01:00Ruska torta ili omaž jednoj rođendanskoj<div dir="ltr" style="text-align: left;" trbidi="on">
Ukusi i mirisi detinjstva, nešto što nas prati celog života, nešto što budi najdivnije uspomene i sećanja, često stvara osećaj čežnje, a takva je i ova rođendanska koju je mama često pravila baš za moj, ne znam zašto, ne zna ni ona, ali ako vam kažem da je fenomenalna, možda je to ipak sasvim dovoljan razlog.<br />
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Korice su inače iste kao i za božanstvenu <a href="https://a-sada-olja-kuva.blogspot.com/2013/02/reform-torta.html" target="_blank">Reform tortu</a>, a krem čuveni Šaponeze, sa suvim grožđem potopljenim u rumu.<br />
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Potrebni sastojci za 3 korice:<br />
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<li>12 belanaca</li>
<li>360 g šećera</li>
<li>360 g mlevenih oraha</li>
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Potrebni sastojci za krem:</div>
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<li>12 žumanaca</li>
<li>2 cela jaja</li>
<li>270g šećera</li>
<li>375g putera</li>
<li>150g suvog grožđa</li>
<li>ekstrakt ruma</li>
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Prva radnja koja je potrebna da se uradi, mnogo pre pečenja i mućenja je da suvo grožđe (trudite se da kupite što čistije, bez onih peteljkica, jer ih morate skidati u suprotnom) potopite u rumu. Sad ta količina ruma je individualna, ali zavisi i od vrste ruma, da li je u pitanju alkoholno piće ili ekstrakt, u svakom slučaju ovo drugo je jačeg ukusa, a prvo ima dosta alkohola, pa pažljivo ako tortu pravite za decu. U svakom slučaju potrebno je nekoliko sati ranije izmešati suvo grožđe i rum ( u original receptu stoji 24h pre, ali defenitivno nije potrebno toliko), ali nikako da ga potpopite ili da pliva u njemu, no morate da odrediti sami količinu, dodajte postepeno i povremeno obavezno pomešati, jer na taj način znca dovoljno upiju rum, tako da ih nije potrebno kasnije cediti zbog eventualnog viška tečnosti, što nikako neće prijati kremu, ako ga ima. A na ovaj način i sama zrnca fino nabubre.</div>
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Zatim se peku 3 korice u oruglom kalupu prečnika 30 cm, koji se obloži papirom za pečenje.</div>
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Za svaku koricu umutiti u čvrst šam po 4 belanaca i 120g šećera, pa dodati i umešati varjačom 120g samlevenih oraha.</div>
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Orahe uvek meljem u secku, jer nikada ne sameljem sasvim do kraja kao u mašinici za orahe, već ostavim vrlo malo onu zrnastu strukturu, da se orasi u svakom zalogaju osećaju.</div>
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Korice peći na 190C oko 20 minuta, uvek napomenem, najbolje poznajete svoju rernu, zato nemojte ove vrednosti shvatiti doslovno. Kada se korice ispeku, ostavite ih sa strane da se ohlade, a papri za pečenje sa njih skinite tek kada ih filujete. </div>
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Na pari skuvate žumnaca i dva cela jaja sa šećerom, muteći mikserom dok se ne rastopi šećer do kraja, a onda žicom sve vreme mutite, pažljivo na srednje jakoj vatri da se ne bi žumnaca pretvorila u kajganu. Kada se krem zgusne, a to je posle nekih 15ak minuta, dodate 125 g putera i kada se rastopi, promešate još malo na vatri, a onda ohladite krem do kraja, povermeno ga mešajući.</div>
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Sledeći korak je da se hladan krem postepeno umeša u 250g prethodno penasto umućenog putera. Dodati suvo grožđe, pažljivo bez onog ruma iz posude, poželjno je ona donja zrnca, koja su ostala potopljena u rumu, da ih blago iscedite, umešate sve pažljivo varjačom i ostavite na 30ak min i manje da se ohladi malo i stegne.<br />
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Zatim filovati korice, kao i sa strane, a onda čačkalicom vaditi pažljivo zrnca, da malo provire iz krema.<br />
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Srećan mi rođendan!</div>
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com12Београд, Србија44.786568 20.44892159999994944.426118 19.803474599999948 45.147018 21.09436859999995tag:blogger.com,1999:blog-761197826555388071.post-87875828800508868062018-07-04T17:55:00.000+02:002019-03-27T16:25:51.580+01:00Voćne palačinke<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Brzo za doručak ili užinu i izuzetno ukusne. </span><br>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Inače, baš ih ovako pravi i Džejmi Oliver ☺</span><br>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Potrebni sastojci:</i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br></span><br>
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<ul style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">350 g voća po izboru ( ja sam koristila maline i borovnice, prelepo je i sa rendanim jabukama, kruškama, naseckanim zrelim brskvama, jagodama ili već po vašem ukusu)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 zrela banana</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">170 ml punomasnog mleka</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 jaje</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250 g integralnog brašna (ja sam koristila pola-pola)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 praška za pecivo</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">cimet za posipanje</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">med ili javorov sirup za prelivanje</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">eventualno seckani orašasti polodovi (lešnici, bademi, orasi, pistaći...) za posipanje</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">pavlaka</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">opciono, moj izbor da zasladite smesu: 10ak ili vise urmi</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Izmiksujte polovinu količinu voća sa bananom, mlekom i jajetom u blenderu, dodajte brašno, prašak za pecivo, sipajte u činiju, izjednačite lepo smesu, umešajte ostatak voća i u tiganju, najbolje sa nekom nelepljivom podlogom, na nekoliko kapi ulja i kašičici putera ispečete palačinke, ne mnogo debele, a u prečniku po želji, pošto se testo ne razliva, dovljno je gusto.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pečete dok ne porumene sa svake strane, pa još oko 30ak sek svaku, na umerenoj vatri.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Servirate sa medom (malo su slatke), pavlakom, pospete iseckanim orašastim voćem po želji, pospete cimetom.</span></div>
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Napomena: ukoliko zelite da zasladite smesu, dodajte 10ak urmi da se zajedno da ostalim sastojcima izblendiraju.<br>
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com2tag:blogger.com,1999:blog-761197826555388071.post-13575625431390123922018-06-15T22:27:00.003+02:002018-07-17T16:50:20.573+02:00Khachapuri - Hačapuri<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ovo divno i preukusno tradicionalno gruzijsko jelo sasvim je slučajno našlo put do moje trpeze i mogu vam reći da mi se ta slučajnost baš dopala. Testo punjeno sirom i jajima...mmm ne možete da pogrešite, bolje je čak i od mnogih kiflica sa sirom. Toplo je fenomenalno, ali i hladno podjednako ukusno.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Naravno u Gruziji verovatno koliko ima oblasti toliko i različitih podvrsta Hačapurija, a kako ovde nemamo gruzijski sir pre svega, došla sam na ideju da eksperimentišem i sa drugim sastojcima, tj. punjenjima i svi su izvrsni, na svoj način. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sočno, meko, preukusno... na prvi pogled samo izgleda da ima možda malo posla ovde, ali u suštini to je ipak varka koja se u svakom slučaju ispalti ☺</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Potrebni sastojci za testo:</b></i></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">oko 600 g (i manje) mekog belog brašna tip 400</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 kesica suvog kvasca</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">240 ml tople vode</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">120 ml toplog mleka</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 kašičice šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 kašika soli</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 kašike maslinog ulja</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Umesiti srednje tvrdo testo od svih gore navedenih sastojka. Potrebno ga je baš dobro umesiti, ručno oko 8 minuta, u multipraktiku sigurno je dovoljno pola tog vremena.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> Brašno pažljivo dodavati, potrebno vam je manje od 600 g, ali kako se jedno te isto brašno različito ponaša u zavisnosti od njegove svežine ili u zavisnosti kakvi su spojni uslovi, uvek stavim manju količinu, pa postepeno dodajem po potrebi. Tako da ovde odmah uzmem 500g na ovu količinu tečnosti, a ostalo koliko je neophodno. Treba imati na umu da u ukupnu količinu brašna ide i onaj deo koji je potreban da se pobrašni radna površina.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kada testo udvostruči svoju zapreminu, dobije se oko 950 g težine i obično ga podelim na 8 lotica po 120 g +/- Možete i veće napraviti, ali ova veličina je sasvim dovoljna za jednu porciju.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dok testo raste, napraviti punjenje od sira.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Potrebni sastojci za mešavinu od sira, </i></span><span style="font-family: "arial" , "helvetica" , sans-serif;">po 200 g: </span></b></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">feta sira</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">čedar sira</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">mocarele</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 jaje</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">ili sir po želji </span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sve narendati, izgnječiti i izmešati, ostaviti sa strane.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Umesto jajeta možete smesu povezati i pavlakom samo. Meni je lepše kada se doda jaje.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Potrebno je još:</b></i></span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">30g putera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 čen belog luka</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Rastopiti puter, izgnječiti jedan čen belog luka, promešati i ostaviti sa strane.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Svaku lopticu testa razvući malo oklagijom, malo više rukama, u neki ovalan oblik recimo, </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">pa premazati puterom sa belim lukom i sipati sir na razvučenu koru, ali da ostanu ivice slobodne i prazne.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Uviti jednom do dvaput prvo ivice po dužoj strani, a zatim samo spojiti sa strane, kao na gornjim slikama.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Poređati ćamčiće u plehu koji je obložen papirom za pečenje, staviti odozgo još malo narendane mocarele i čedra, pa ostaviti još koji minut da naraste. Premazati ivice rastopljenim puterom sa belim lukom i peći na 180-200 C (najbolje poznajete svoju rernu) nekih 20ak minuta. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Nakon toga izvadite pleh, malo nožem po ivicama provučete, pravite ovako malo više mesta u čamčiću, a i sir pogurate ispod ivice i stavite žumance, nije potrebno belance, no možete ako želite. Ja ostavim i malo od belanceta, ne odbacim ga celog kao što odvajam za kolače recimo.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I pečem još neka 3-4 minuta. Poželjno je da se žumance ne prepeče.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pospete odozgo malo sveže mlevenim biberom, seckanim mladim lukom ili peršunom i uživate ☺</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I naravno jaje niste u obavezi da dodajete.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFmffR0w7ojhN2flFTMd2QSj6UEhbOUUBh4JLdnsfwfWuxcQfKfVIz0zbPNvIFfZOyOvKlYxLztN15hXsLdO160JAL04B4gzL3tQnfxz4c-e7QU3lyyp2KTkdEiWOV-65sy9rS6UBfyc/s1600/20180505_170214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="925" data-original-width="1233" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFmffR0w7ojhN2flFTMd2QSj6UEhbOUUBh4JLdnsfwfWuxcQfKfVIz0zbPNvIFfZOyOvKlYxLztN15hXsLdO160JAL04B4gzL3tQnfxz4c-e7QU3lyyp2KTkdEiWOV-65sy9rS6UBfyc/s640/20180505_170214.jpg" width="640" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> A onda dolaze na red i ti moji eksperimenti.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Punila sam testo mlevenim mesom, odnosno nekim sličnim sosom kao što je Bolonjeze, samo sa mnogo manje paradjaz soka i sa pečurkama.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Sa mlevenim mesom:</b></i> propržila sam mlad crni luk, dodala meso, začine, majkinu dušicu, origano, sušeni paradajz (njega veoma često korisitm kada i paradajz sok, daje neku slatkoću jelu), malo paradajz pirea, malo crnog vina i vrlo malo paradajz soka, čisto da poveže masu.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Sa pečurkama</b>: </i>propržiti sitno seckanu pančetu da porumeni, izvaditi, u istoj masnoći propržiti sitno seckanog crnog mladog luka, 2 čena belog, pa kada omekša dodati seckane pečurke po želji: šampinjone, smeđe, šumske, bukovače, sušene pa hidridane prethodno, mešavine ili samo jednu vrstu, dodati malo belog vina, začiniti i kada ispari tečnost, dodati komadiće pančete.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Napomena:</i></b> ako punite ove čamčiće i nekim drugim sastojcijma, a ne samo sirnim punjenjem, onda vam je naravno potrebna manja količina sira, pa recimo za 4 čamčića dovoljno je po 100g od svakog sira, sa 1 jajetom naravno, da poveže smesu ili malo pavlake.</span></div>
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com1tag:blogger.com,1999:blog-761197826555388071.post-64294946154931027842018-01-22T22:27:00.005+01:002018-06-15T22:53:28.894+02:00Moka torta<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "arial" , "helvetica" , sans-serif;">O strasnoj ljubavi između kafe i mene pisala sam u receptu <a href="https://a-sada-olja-kuva.blogspot.rs/2013/10/liker-od-kafe.html" target="_blank"><i>Liker od kafe</i></a> , ali zanimljivo da sam malo slatkiša pravila sa njom, ako izuzmemo već čuveni Tiramisu, koga, usput rečeno, tek planiram uskoro da postavim, ali sa domaćim piškotama i maskarponeom, čisto eto fore radi ☺</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Inspiraciju sa ovu moju Moku dala mi je <i> </i><a href="http://mezze.rs/mikado-torta/" target="_blank"><i>Lana i njena Mikado torta</i></a> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Sastojci za 3 korice:</i></span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">10 jaja</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">150 g šećera </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 ravne kašike brašna</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">10 g kakaoa</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">170g blago tostiranih i samlevenih oraha</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Sastojci za fil:</i></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">6 jaja</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100g šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">160g mlečne čokolade</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">50 g crne čokolade</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">50ml jake kafe (proceđene)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">280g putera</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Sastojci za sirup za korice:</i></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">160ml vode</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">110 g šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 ravne kašičice instant kafe</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Potrebne su 3 korice. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kada u njih idu cela jaja, uglavnom ih mutim odjednom sa šećerom, ne odvajam posebno belanca od žumanaca, ali na ovaj način se muti duže, dok se smesa i bukvalno ne utrostruči, što je negde oko 10-15 minuta mućenja, opet zavisi i od jačine miksera. Gotovo je onda kada isključite mikser i ona količina smese sa metlica padne prosto nazad u činiju, nikako ne curi. Potrebno je malo prakse možda oko ovoga, ali ponekad mi je lakše nego da odvajam posebno belnaca i žumnaca, da posebno mutim jedno, postepeno dodajem drugo....jer efekat je na kraju potpuno isti. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kada se količina umućenih jaja sa šećerom utrostručila, umešala sam polako 2 prosejane ravne kašike brašna i 10g kakaoa, kao i 170 g prethodno malo tostiranih, pa samlevenih oraha. Pažljivo sa orasima da se ne prepeku, jer mogu tada biti gorki.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pekla sam u 2 pleha, podelila smesu na 2/3 u jedan veliki iz rerne dim. 42x33cm, i preostalu 1/3 u plehu dim. 20x34cm.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Čim se ispeku, napraviti sirup.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zakuvati vodu, šećer i kafu, neka vri sve min-dva i odmah premazati korice, najbolje četkicom, pa dok se korice hlade, napraviti fil.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Na pari se skuvaju jaja sa šećerom, prethodno dobro umute mikserom i tokom kuvanja se stalno meša smesa, ovoga puta </span><span style="font-family: "arial" , "helvetica" , sans-serif;">dovoljno </span><span style="font-family: "arial" , "helvetica" , sans-serif;">je </span><span style="font-family: "arial" , "helvetica" , sans-serif;">žicom, zatim doda kafa, pa nastavi mešanje sve dok se krem ne zgusne, onda ubaci izlomljena čokolada i opet meša dok se ne rastopi i sve lepo sjedini. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kada se krem totalno ohladi izmešati ga sa prethodno umućenim puterom, sve lepo izmešati i filovati korice. Ukrasiti po želji.</span><br />
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-52305898104136561532017-12-21T22:51:00.001+01:002018-06-16T01:36:47.008+02:00Medenjaci<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Oj, zimske hladne radosti (ko ih voli) i divni mirisi kuhinje (nema ko ih ne voli)!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Davno, pre nekoliko, nekoliko godina, pronašla sam pvaj recept u nekom od onih "specijalnih izdanja" sa kolačima, tortama i čudima koji prepisuju sa svih strana, tada verovatno ne toliko sa interneta, koliko danas... isprobala ga i eto, pored svega ovaj recept je dobio kultni status u porodici... Ovo je ona vrsta slatkiša kada prođeš pored njih, pa svaki put uzmeš još samo jedan (ili dva :)), jer ne možeš da prestaneš da ih jedeš... dok ih neko ne sakrije -.-</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ne previše slatki, aromatični, uz čaj, kafu ili mleko... ili na prazno ☺</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Taman.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prave se jednostavno, osim što je potrebno neko vreme da odstoje u frižideru, mada po receptu je pisalo da su potrebna dva dana, mislim da toliko ipak nije neophodno.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Sastojci:</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">400 g brašna</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100 g šećera u prahu</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">40 g braon šećera ( u original receptu stoji samo 140 g šećera u prahu)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 pune kašike meda</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 kašičice sode bikarbone</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 puna kašičica samlevenih začina (po mom izboru to su uvek: karanfilić, anis, cimet, pimet i đumbir)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 jaja</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">60 g putera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">za braon, čoko medenjake: 2 ravne kašike kakaoa (moj dodatak)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Začine za medenjake uvek imam, a sameljem ih pre prve ture, recimo da ostanu još za dve sledeće, jer često ih pravim, a to je po jedna </span><span style="font-family: "arial" , "helvetica" , sans-serif;">vršna</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"> kašičica karanfilića i anisa, sa 5-6 zrna pimeta. Cimet koristim cejlonski, on je već samleven, pa ga dodam samo na kraju kada sameljem ove prethodno i to 2 kašičice, kao i mleveni đumbir-prah koji dodam u količini od jedne kašičice, da bi se sve izmešalo lepo u mlinu. Preručim u teglicu i dobro je zatvorim, a nikada ne meljem veću količinu zbog toga što izvetri njihov očaravajuči ukus i miris.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Med se koristi u količini od 2 kašike, a to u mom slučaju i posle ko zna koliko tura napravljenih medenjaka, znači možda i 3 kašike, jer kada zagnjurite kašiku u teglu meda, znate i sami koliko se on nahvata, a meni je uvek žao da ga vratim nazad ☺ Svakako nemojte preterivati sa medom, jer će onda testo biti mnogo lepljivo, pa ćete morati da dodajete još brašna, a ako je malo potrebno dodati, možete slobodno.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Med, puter i braon šećer otopite na niskoj temperaturi, mešajući stalno dok se šećer ne rastvori. Kada se prohladi, dodate jaja i sve dobro izmešate žicom.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">U drugoj posudi, nekoj činiji, prosejte brašno, sodu bikarbonu, šećer u prahu i eventualno kakao, ako ga stavljate. Dodate začine i promešate suve sastojke, pa zatiim dodate vlažne i zamestite glatko testo, rastanjite u manji disk, uvijete ga u foliju i ostavite uveče da prenoći u frižideru, pa sutradan vadite medenjake.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Testo rastanjite da ne bude predebelo, pošto medenjaci narastu i onda mogu da izgube svoju formu, vadite razne oblike kalupima, složite ih na plehu obloženim papirom za pečenje i pecite u zagrejanoj rerni oko 180-190C 10 minuta.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Oni su malo mekani dok su vrući, ali čim se ohlade stegnu se dovoljno, opet ne previše. Pazite da ih ne prepečete, jer će biti tvrdi, 10 minuta je pravo vreme.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Napravite odmah 2 ture, a u jednu dodate zajedno sa brašnom i kakao, ako želite.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Što se tiče brašna, volim da ekperimentišem, tako da mi je omiljena kombinacija sada 2/3 belog mekog braša i 1/3 speltinog brašna.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ovi sa slike su napravljeni samo od belog mekog brašna, a kombinacija imate mnogo.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A ovo ispod je fotografija sa Coolinarike kada sam ih postavila pre skoro 6 godina</span><br />
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com2tag:blogger.com,1999:blog-761197826555388071.post-27795983067869064002017-12-09T23:17:00.000+01:002017-12-21T22:59:56.751+01:00Prolećne rolnice<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Odmah da vam kažem da su bez mesa i da ih ovakve najviše volim. I da su fenomenalne.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ko je izmislio termin Comfort food ili već čuvenu hranu za utehu... sigurno je ovako nešto baš imao na umu :))</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Divne, pune ukusa i ono što je najvažnije svi sastojci se mogu pronaći kod nas, nema više jurnjave kod Kineza ili molbe upućene ovima koji odlaze u Mađarsku. I baš sam srećna ♥♥♥</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Volela bih jako da putujem po Aziji, Tajlandu recimo najviše, samo zbog njihove hrane. Sve mi se sviđa ☺</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Potrebno je:</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">50 g pirinčanih staklenih rezanaca (vermicelli noodles)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">50 g šitake pečuraka </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">200 g kineskog kupusa</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 srednje šargarepe</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2-3 mlada luka (može jedan manji praziluk)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">malo crvene čili papričice, količina po izboru i želji</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">veza korijandera (ko ga ne voli, onda peršun)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 kašike tostiranog kikirikija</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 komad đumbira, veličine palca</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">75 g klica pasulja ili mahunarki (možete gotove da kupite, a možete i sami da ih proklijate)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">20 ml susamovog ulja</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 kašike soja sosa</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 kašike sosa od ostriga (</span><span style="font-family: "arial" , "helvetica" , sans-serif;">oyster sauce</span>)</li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 kašika gustina</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 kašičica mešavine pet začina (recept sledi ispod)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">ulje od kikirikaija za prženje ili neko drugo biljno ulje</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">pirinčane korice za prolećene rolnice (ako se ne varam potrošila sam ih 15, ali u pakovanjima ih ima uvek više)</span></li>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Thai ljuto-slatki sos, pirinčani rezanci (vermicelli noodles), klice od pasulja (bean sprouts) i korice od pirinča</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prvo sam napravila mešavinu od pet kineskih začina, okosnicu i možda glavni pečat kineske, tajvanske pa i same azijske kuhinje. Ima nekoliko varijanti, bez previše oscilacija u kombinovanju samih začina, ali u zavisnosti od toga koji sastojak prevagne nad ostalima u količini, dobiju se te neke razlike u ukusu. Ja koristim i pravim ovu mešavinu na sledeći način:</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">8 zvezdastih anisa</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 kašičice sečuanskog bibera (ovoga puta koristila sam Kotanyi šareni biber i sasvim malo đumbira u prahu)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 kašičice samlevenog karanfilića</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 kašika samlevenog kineskog cimeta</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 kašika samlevenog semena komorača</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Samleti u mlinu karanfilić, cimet i komorač.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">U suvom tiganju tostirati na srednjoj temperaturi 2 kašiice bibera oko 3 minuta. Samleti ga u mlinu, zajedno sa zvezdastim anisom. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dodati i preostala tri samlevena začina, zajedno sa pola kašičice mlevenog đumbira i sve još jednom kratko u mlinu sjediniti u fini prah. Sipati u teglicu i hermetički zatvoriti. Ova mešavina se koristi za mnoge vrste mesa, živinsko pogotovu, za variva, prženu hranu ili soseve. Sečuanski i ovaj biber koji mi koristimo nije isti, osim što su ljutkasti, ali dodala sam i malo đumbira sa ovim šarenim.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sledeći korak je priprema i seckanje povrća, ali pre toga odraditi još dve stvari.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pirinčane rezance staviti u činiju i preliti sa vrelom vodom, ostaviti jedan minut da omekšaju. Ocediti ih i ostaviti sa strane.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tostirati kikiriki.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zatim iseckati povrće:</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">kineski kupus na tanke trakice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">šargarepu na tanke štapiće</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">mlad luk na tanke trakice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">narendati đumbir</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">usitniti čili papričicu</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">peršun malo krupnije</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">šitake na tanke listiće</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sve staviti u veliku činiju, pa dodati rezance, kikiriki, susamovo ulje, klice, soja sos, sos od ostriga, kao i pola kašičice mešavine začina. Naravno možete dodati i više začina, ali za početak bolje manje, pa probajte, a ako mislite da bi trebalo da bude pikantnije, ako vam se dopada, vi slobodno dodajte još malo. Sve lepo izmešati.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pre nego što počnete da stavljate povrće na korice, procedite ga, jer dok obavljate sledeće pipreme, odsotjati i malo pustiti tečnost, a nju sačuvajte za sos.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">U čaši razmutiti sa malo vode jednu kašiku gustina. Ovo će vam služiti da premažete ivice korica da bi se zalepile, kako se ne bi rasturilo povrće.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Svaku koricu provući kroz vruću vodu, nikako ne vrelu, jer će vam se rasapasti i pocepati. Sud ili činija mora biti dovoljno veliki, ali i ako nije, prvo provucite jedan deo korice, a zatim i onaj drugi deo. Pažljivo je raširite i sipate malo fila, može i do 2 kašike, premažete ivice razmućenim gustinom i uvijete u čvrstu rolnicu, kao sarmicu, samo malo dužu. Polako i bez straha ☺</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pržiti rolnice u vrelom ulju u malim serijama, da se ne bi ulje previše ohladilo, a rolnice postale premasne. Čim porumene sa jedne strane okrenete drugu, izvadite ih i stavite na ubrus da upije višak masnoće. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Služite sa omiljenim sosevima, ja sam sa sledećim:</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Zeleni: soja sos + sok od povrća + iseckan peršun ili mladi luk</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Crveni: Thai slatko ljuti sos sa gornje slike ili po vašem izboru ljuti kečap ili neki već vaš sos </span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinC92-ka1QvZvIFxfCpn4P9P0tLzehgGyyFuQzkFoga9LLl0_AJsd7uSzCYp4NTab_IA7_gdvRoj7yIXQK0Uqo-6Y8Uh86vV0o_UL0coPgKuxhhnPp6A8QlLdGIFcJW_wEpo3c9kuDIwQ/s1600/20171116_194229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="925" data-original-width="694" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinC92-ka1QvZvIFxfCpn4P9P0tLzehgGyyFuQzkFoga9LLl0_AJsd7uSzCYp4NTab_IA7_gdvRoj7yIXQK0Uqo-6Y8Uh86vV0o_UL0coPgKuxhhnPp6A8QlLdGIFcJW_wEpo3c9kuDIwQ/s640/20171116_194229.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAj3FOlU41mawuqsEhAz9bfOziWr7TfabHJ534Zt7tO_fSR6Sl2R8Vp1Ff0_757xYCPYF42QiBbTFXkkpfIqNqhIEdQRLyi70XRAfDpeUaTNIdrrLvW3o2C7dH5aKUvu85Da-vjjSh0s/s1600/20171116_194104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="925" data-original-width="1233" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAj3FOlU41mawuqsEhAz9bfOziWr7TfabHJ534Zt7tO_fSR6Sl2R8Vp1Ff0_757xYCPYF42QiBbTFXkkpfIqNqhIEdQRLyi70XRAfDpeUaTNIdrrLvW3o2C7dH5aKUvu85Da-vjjSh0s/s640/20171116_194104.jpg" width="640" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ovo je inače osnovni recept za vegetarijanske rolnice Džejmija Olivera, tačnije sastojci i njihove količine, koje on koristi u svojim. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Vrede truda, božanstevne su!</span></span><br />
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com2tag:blogger.com,1999:blog-761197826555388071.post-32521044062638370642017-12-06T00:03:00.004+01:002017-12-22T22:35:19.488+01:00Mrsni sitni kolači III<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Da li sam vam nekada rekla da ne volim novembar? Verovatno nisam. Naravno, pored toga što je uglavnom kišan, hladan i tužan, postoji jedan poseban razlog.... sve loše što mi se dešavalo, iz nekog razloga desilo mi se baš u ovom mesecu, čudno zar ne? Ali istinito. E to je tek tužno ...</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Jedino što ga čini podnošljivim je slava i naravno pre svega sitni kolači. Koliko god da je mukotrpan pre svega odabir tih kolačića, na kraju oni rezultati, prvo vizuelni, pa onda ona lepota i punoća ukusa koji čine da uživaju sva čula u tim malim zalogajima, a naročito ono fino zadnje nepce</span><span style="font-family: "arial" , "helvetica" , sans-serif;">☺ </span><span style="font-family: "arial" , "helvetica" , sans-serif;">, do trenutka kada shvatimo da ih posle kratkog vremena neeeemaaaa višeeee... A onoliko ih je bilo... ☺</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Volim mnogo starinske kolače. One sa šećerom kada moraju prvo da se ušpunuju, one nanine divne orah kocke, čak i salmicu sa filom od živog putera i kuvanog žumanceta, razne kiflice, bombice, oblande... ali sviđaju mi se i ove novotarije, pogotovu strane... razni fadžovi i trafle... i tu su mogućnosti beskrajne u kombinaciji sastojaka i ukusa.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zato najviše volim kada ih izmešam i imam na tacni i jedne i druge.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Idemo redom sa leva na desno.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"><i><b>Kiflice sa makom</b></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ovo su <a href="http://pomoravka1.blogspot.rs/2016/01/prhke-mak-kiflice.html" target="_blank"><i><b>Pomoravkine Prhke mak kiflice</b></i></a> u koje sam se zaljubila odmah na prvi pogled i po njenom savetu napravila duplu meru ☺</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ovo su sastojci za jednu meru:</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">375 g brašna</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">6 g praška za pecivo</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">150 g hladnog putera isečenog na kockice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 jaje</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">60 g šećera u prahu</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">75 ml mleka</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">korica i sok od pola limuna (ja sam dodala samo sok)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Za fil:</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">200 g samlevenog maka</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100-110 ml mleka</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100 g šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">korica od pola limuna (nisam stavila)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prvo se napravi fil, zakuva mleko i šećer, doda mak, izmeša dobro i ostavi da se ohladi.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Brašno, prah šećer i prašak za pecivo prosejati i lagano izmešati, pa dodati hladan puter isečen na kockice. Prstima gnječiti puter i brašno, dok se ne dobije mrvičasta struktura. Dodati sok od limuna, jaje i mleko, pa zamesiti testo. Podeliti ga na 3 dela, svako teško po 250 g, rastanjiti u disk, uvitu posebno u foliju i ostaviti da se hladi u frižideru bar 1 sat. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Nakon toga svaki disk rastanjiti oklagijom što tanje, u prečniku oko 35 cm, premazati 1/3 fila, iseći na 16 delova, trouglova i pažljivo zarolati svaku kiflicu. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Peći ih u prethodno zagrejanoj rerni na 180C oko 20 min. Korigujte temperaturu i vreme, ipak najbolje poznajete svoju rernu, jer je najvažnije da kiflice ostanu bele.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Posuti ih ili uvaljati u prah šećer.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"><b><i>Lešnik-grilijaš štangle</i></b></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 pakovanje većih oblandi</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">350 g putera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">350 g + 300 g </span><span style="font-family: "arial" , "helvetica" , sans-serif;">šećera </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">10 jaja</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">300 g lešnika</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cela jaja i 350 g šećera, dobro umutiti i skuvati na pari. Ova mešavina celih jaja sa šećerom kuva se duže nego što se kuva ona krema samo sa žumancima, pa ukupno nekih 15-20 minuta, uz stalno mešanje. Kada je fil gotov staviti puter i mešati dalje dok se ne otopi, skloniti sa šporeta i ohladiti na sobnoj temperaturi do kraja.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Od preostalog šećera od 300 g napraviti grilijaš, odnosno karamelizovati ga veoma pažljivo da se otopi i dobije lepu smeđu boju, paziti da ne pregori jer će u tom slučaju postati gorak i onda morate sve iz početka ☺ Čim se šećer ohladi dodati prethodno prepečen i oljušten lešnik, nek se lešnik obloži rastopljenim šečerom, pa celu smesu, veoma pažljivo (vrelo je i opasno!) izručiti na nauljen metalni pleh ili na papir za pečenje, kao što ja radim. Kada se ohladi, samleti ga u secku ili multipraktiku, pa dodati u krem od jaja. Sve lepo sjediniti, pa premazati korice.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Izmena</i>: Ovo je nanin recept za njene Pariske ili Grilijaš štangle i doživeo je izvesne promene (evo, crvenim, opet sam promenila recept...). Umesto 10 jaja ide 8 žumanaca, 300 g šećera i 300g putera, grilijaš u istoj količini samo sa mlevenim orasima... i onda sve to između 2 obladne. Naravno, pošto sam ja koristila cela jaja, uz istu količinu grilijaša, smesa je bila malo ređa, tako da sam kremu mazala između svih korica jednog velikog pakovanja obladni (inače me nervira kada mi ostanu korice ☻).</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250 g mlečne čokolade</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">80 ml slatke pavlake</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">40 g crne čoklade</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">50 ml jake kafe bez šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 kašika instant kafe</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">200 g crne čoklade za oblaganje kuglica</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zagrejati slatku pavlaku sa skuvanom kafom, pa preliti preko izlomljene mlečne čokolade i 40 g crne. Crnu čokoladu sam dodala, jer ovoga puta nisam stavila liker od kafe (mladji naraštaj počeo da voli kafu, pa ne mora i alkohol, ne bar još uvek ☺), da bi se masa više stegla, da ne ostane retka zbog povećane količine tečnosti.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dobro sve izmešati da se dobije glatka smesa, ostaviti da se dobro prohladi na sobnoj temperaturi, a onda na minimum 4 sata u frižideru. Vaditi kuglice, pa ih oblagati rastopljenom čokoladom: 100 g crne čokolade otopiti na pari, pa umešati u preostalu usitnjenu čokoladu od 100 g, sve lepo izmešati da se sjedini dok ne postane sjajna masa, pa uvaljati svaku svaku pralinu pomoću dve viljuške i ostaviti da se suši na papiru za pečenje. Jedno umakanje je dovoljno.</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">200 g putera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">300 g mekog brašna</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">prstohvat soli</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100 g šećera u prahu</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 kašike melvenog maka</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 kašika limunivog soka</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">narendana kora organiskog limuna ili nekoliko kapi ekstrakta limuna</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">po želji za ukrašavanje rastopljena bela čokolada</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Penasto umutiti puter i šećer, dodati limunov sok, narendanu koricu (ili ekstrakt) i semenke vanile. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Posebno izmešati brašno, mak i so, pa sjediniti sve zajedno sa umućenim puterom, a onda testo uviti u foliju i ostaviti na 30ak minuta </span><span style="font-family: "arial" , "helvetica" , sans-serif;">u frižideru</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">da se ohladi i malo stegne. Nemojte predugo hladiti, jer će vam onda trebati mnogo vremena da biste ga rastanjili. Posle pola sata oklagojom razvući testo oko 4 mm debljine, vadite željenom modlom keksiće po želji i pečete na plehu obloženim papirom za pečenje, u prethodno zagrejanoj rerni na 180C oko 20-25 minuta. Temperatura zavisi od vaše rerne, budite pažljivi da bi keksići ostali beli ili svetlo zlatne boje.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ukrasiti ih po želji, recimo rastopljenom belom čokoladom kao na slici, ako želite, a mogu ostati i bez ukrašavanja.</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250 ml slatke pavlake</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">75 g crne čokolade</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">75g mlečne čokolade (možete i 150 g samo crne)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">500 g kesten pirea</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">rum ekstrakt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">150 g krupno samlevenih badema + 100 g za oblaganje kugli</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zagrejati slatku pavlaku, nikako ne sme da provri, preliti je preko usitnjene čokolade, mešati žicom da se smesa lepo ne sjedini i kad se sasvim malo prohladi dodati usitnjen kesten pire, kao i ekstrakt ruma (bez obzira što ga možda kesten pire već sadrži, kao onaj iz Mađarske), a dodati i samlevene bademe.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sjediniti smesu i ostaviti je da se dobro ohladi prvo na sobnoj temperaturi, pa zatim u frižideru minimum 4 sata. Vaditi kuglice i uvaljati ih u krupnije samlevene bademe.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"><b><i>Fadž (fudge) sa kardamamom i pistaćima</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSHi16gYR-rCuP5fUGvuC6GgWkCp-0C6MeEaA7ICyBZ2vGiZ7LV_iY4_SS9xwjPAl-_fnzkuXRU9oCZEkRb2dVopS9jzqUyMGmiwdi5pnUV7tN3VHuyXXYmYHnrkFhGhXxX63XG0WpIY/s1600/20171124_112814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="925" data-original-width="694" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSHi16gYR-rCuP5fUGvuC6GgWkCp-0C6MeEaA7ICyBZ2vGiZ7LV_iY4_SS9xwjPAl-_fnzkuXRU9oCZEkRb2dVopS9jzqUyMGmiwdi5pnUV7tN3VHuyXXYmYHnrkFhGhXxX63XG0WpIY/s640/20171124_112814.jpg" width="480" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fudge (fadž) kao i kondezovano mleko se već odomaćili kod nas, tako da ove poslastice nisu ništa novo što ću vam predstaviti, a i već sam ih pravila od kondezovanog mleka, preko <a href="https://a-sada-olja-kuva.blogspot.rs/search?q=fudge" target="_blank"><b><i>običnog fadža</i> </b></a> ,do onog nekog trećeg proizvoda koji se dobija od tzv. najprostijeg fadža, kao što je racimo <a href="https://a-sada-olja-kuva.blogspot.rs/2012/10/veliki-cokoladni-fudge-kolac.html" target="_blank"><b><i>Veliki čokoladni fudge kolač</i></b></a>. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Za ovaj sada čokoladni fudge sa orašastim plodovima, odnosno pistaćima, kupila sam konzerve kondezovanog mleka (ipak je previše vremena potrebno da ih ga u ovoj situaciji pravila) , samo obratite pažnju da je obavezno zaslađeno, jer je gušće i kremastije. I naravno, šećer ovde nije potrebno dodavati.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ukoliko opet ne možete da pronađete ovo kondezovano slatko mleko, već samo ono nezaslađeno, koje je sa druge strane retko dosta, jer i dalje ima veliki procenat vode u sebi, potrebno je da samo mleko zašećerite po želji i da ga kuvate sigurno bar 20-30 minuta dok se ne zgusne uz stalno mešanje na malo jačoj vatri.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Što se tiče sirovih pistaća, njih kupjem na pijaci, cena im je malo jača, ali ovo u svakom slučaju nećete pravite često, a uvek možete istu količinu zameniti sa nekom kombinacijom orašastih plodova, već po želji.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A tek kombinacija čokolade i kardamoma....mmmmmmm ♥</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Dakle:</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">400 ml slatkog kondezovanog mleka </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250 g sirovih pistaća (mogu i bilo koji drugi orašasti plodovi ili kombinacija više njih)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">7 mahuna kardamoma</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">400 g crne čokolade</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">prstohvat soli</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">30 g putera</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Za koje god orašaste plodove da se odlučite, obavezno ih malo tostirajte, najbolje u rerni na 10-15 minuta oko 180C i naravno nakon toga ohladite pre daljeg korišćenja.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Zagrejati dobro kondezovano mleko sa puterom, pa ga preliti preko usitnjene čokolade, dobro mešajući sjediniti u kompaktnu smesu, dok se sva čokolada ne otopi, dodati oljušten i usitnjen u avanu kardamom, kao i pistaće. Delimično ih isečem nožem na pola, delimično ih ostavim cele.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sve izmešati još jednom dobro i izliti u obložen papirom za pečenje kalup veličine 20x20 cm (ili neki sličnih dimenzija, ali nikako ne mnogo veći, da kockice ne bi bile tanke previše).</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ostaviti da se dobro ohladi na sobnoj temperaturi, pa na nakoliko sati u frižideru, a nakon toga seći na kockice.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"><b><i>Krešenti</i></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I za kraj čuveni <a href="https://www.coolinarika.com/recept/kresenti/" target="_blank"><b><i>Krešenti sa Coolinarike</i></b></a>. </span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">350 g mekog brašna</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">200 g masti</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">150 g šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 jaja (jajeta ;))</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">korica limuna</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">prstohvat soli</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 vanilin Burbon šećera</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 kašike ruma (Badelov ili kašičicu ekstrakta)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">150 g mlevenih oraha</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100 g čokolade</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">40 g putera</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Umesiti testo. Penasto umutiti mast, šećer i vanilin šećer, dodati 1 jaje i 2 žumanceta, rum, limunovu koricu, prstohvat soli, rum i prosejano brašno. Ostaviti testo bar na jedan sat u frižideru.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nakon odmaranja na hladnom, vaditi kuglice, svaku umakati u 2 blago umućena belanceta, pa uvaljati u samlevene orahe. Peći ih oko 20ak min na 180C. Dok se polovine hlade, napraviti fil od otopljene čokolade i putera, pa kada se ohladi staviti ga u kesu za dekoraciju ili neku običnu ako nemte ovu prvu, odseći joj vrh i nafilovati polovine, zalepiti drugim polovinama i ostaviti da krešenti odstoje. Najbolje ih pripremiti 2-3 dana ranije. ☺</span></div>
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0tag:blogger.com,1999:blog-761197826555388071.post-28503837636014620032017-10-20T00:31:00.002+02:002017-10-26T11:38:23.607+02:00Letnja salata <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Da se razumemo, ovo nije salata u klasničnom smislu, već obrok, doduše bez mesa, ali uvek možete da napravite varijantu i sa njim, tj. da dodate piletinu od juče ili neku kobasicu ili već po svom izboru, odnosno zavisi šta imate u frižideru.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ja je volim baš ovakvu, sa svim letnjim ukusima, a kako na pijacama još uvek ima paradajza, eto prilike da nepca još malo uživaju u ovom divnom Miholjskom letu.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Jednostavna je vrlo, nikakva izmišljotina ili novina, ali imala sam želju da je pridruzim mojim kolekcijama salatama-obrocima kao sto je <a href="https://a-sada-olja-kuva.blogspot.rs/2014/03/prolecna-salata.html" target="_blank"><b>Prolećna salata</b></a> ili <a href="https://a-sada-olja-kuva.blogspot.rs/2012/09/cezar-salata.html" target="_blank"><b>Cezar salata</b></a> ili pak Grčka salata (koja nije još uvek postavljena). Prosto takve salate-obroke obožavaam i mogu uvek da ih jedem, a ova je pak najsličnija Grčkoj salati baš zbog nedostatka mesišta ☺</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Potrebni sastojci (proizvoljna količina):</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">paradajz, poželjno je više vrsta, ali nije obavezno</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">crveni luk, 1/2 glavice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">stari hleb</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">malsine</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">feta ili sir po želji</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">origano</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">maslinovo ulje</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">suvi začini po ukusu</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">rukola</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">peršun</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">ljuta papričica</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">limunov sok</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">so, biber</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Veoma je jednostavna za pripremanje, jedino je potrebno da se prvo ispeku krutoni, odnosno da se ispeče stari hleb, onako malo rustično kidanjem, a ako volite možete i da isečete hleb u pravilne kockice.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQyHxSz5WBz8zr9iKxHSim7tdacUZ_5L6u2-yupI6ahpEtiktT4ic3QTPCmaDmMTDUfEA8qpSrCIijFWnHcbQODBbC5bXB7lPluzq3bNxSqP4hUhqDjde7Cikc7c-r9lw70U7zD8qolA/s1600/DSCN0077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQyHxSz5WBz8zr9iKxHSim7tdacUZ_5L6u2-yupI6ahpEtiktT4ic3QTPCmaDmMTDUfEA8qpSrCIijFWnHcbQODBbC5bXB7lPluzq3bNxSqP4hUhqDjde7Cikc7c-r9lw70U7zD8qolA/s400/DSCN0077.JPG" width="400" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Kada ga uskidam na manje komade i složim u plehu, u jednom redu, malo poprskam maslinovim uljem i začinim solju i suvim začinima po želji (često koristim Kotanyi mediteransku mešavinu začina) i ispečem u rerni dok ne porumeme. Možete i na ringli u tiganju, ja više volim na ovaj način.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bAUCOOo82Er9CK9evmwAmkquxT2fHireFoe6WnRVcfTkri9bJtG8vR0YjqsjNj0tjGeSbP-6e7lPFFW9p5lOC_ed2QMKiuMJ7lF-B4ByHRbGDT36Ou9pQSCLaQdGjhCEhSeOFv2suuU/s1600/DSCN0080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bAUCOOo82Er9CK9evmwAmkquxT2fHireFoe6WnRVcfTkri9bJtG8vR0YjqsjNj0tjGeSbP-6e7lPFFW9p5lOC_ed2QMKiuMJ7lF-B4ByHRbGDT36Ou9pQSCLaQdGjhCEhSeOFv2suuU/s400/DSCN0080.JPG" width="400" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dok se krutoni peku, pripremiti povrće.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UDCLHZJZK4vLVYxxsKlXokpp0GDcqRYbuo5tbqdmLhZe2uJ943UQWAsFi0z0QAjspVMJlgpvkt8uH9AuxwPjUU1fd54EUOVzH1ycFrVrHmoRHcP8qBReXQXig9ohTd14ZDdngEIqd6w/s1600/DSCN0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UDCLHZJZK4vLVYxxsKlXokpp0GDcqRYbuo5tbqdmLhZe2uJ943UQWAsFi0z0QAjspVMJlgpvkt8uH9AuxwPjUU1fd54EUOVzH1ycFrVrHmoRHcP8qBReXQXig9ohTd14ZDdngEIqd6w/s640/DSCN0085.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Crveni luk iseći na tanka rebarca, posoliti ih, malo izgenjčiti rukom i isprsaki ga sirećetom, može i jabukovim ili limunom. Ostaviti malo da odstoji. Inače često koristim u salatama ukiseljen luk, baš na ovaj način, uz hamburgere je fantastičan.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Naseći paradajz, oprati rukolu, naseckati peršun, ljutu papričicu, masline (ako volite i po izboru, ja ih na slikama nisam imala), sve izmešati nežno, dodati prohlađene krutone, isceđen luk na rebarca, začiniti maslinovim uljem, limunom, solju (pazite feta je slana) i biberom, po ukusu, a odozgo staviti fetu ili je izmrviti, pa izmešati sve zajedno, samo pažljivo da se ne izgnječi mnogo sir. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNtcJJcRagEdqm9q6Rsc-krIKyX6zIhcfjBcvwqZjCKlSIcotPhYkxLWo1hxNs_ZO-7uKBiLjwjZLxnJQiMhnmYp-ShyurZ0oGTwKP_y7MSH8yI9spAZPq3hEQg5jZWWTxEeZconbyXg/s1600/DSCN0090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNtcJJcRagEdqm9q6Rsc-krIKyX6zIhcfjBcvwqZjCKlSIcotPhYkxLWo1hxNs_ZO-7uKBiLjwjZLxnJQiMhnmYp-ShyurZ0oGTwKP_y7MSH8yI9spAZPq3hEQg5jZWWTxEeZconbyXg/s640/DSCN0090.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mogla bih da je jedem uvek.</span></div>
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Oljahttp://www.blogger.com/profile/13337400851710658606noreply@blogger.com0