Omiljeni jesenski rižoto

Bakina kuhinja- riblja čorbica sa somovinom Čorbica koja je gotova za 30 min, jako ukusna brzo se sprema, jeftina i ne zahteva puno ulaganja osim dosta povrća.. Ako ste ljubitelji čorbica evo jedne jako blage ne mnogo začinjene pravi melem za dušu… Potrebno je 1 glavica luka 1 paškanat 1 koren peršuna …

Recept je sa TV-a, prezentacija kuhara iz Turske, a značenje arapske riječi "sini" je - lim. Dakle, danas smo zavirili u tursku kuhinju i spremili mljeveno m...

Potrebno je: 300 gr. šunkarice 200 gr k. pavlake ulje 1/2 praziluka 1 paprika biber…začin 2 jaja 200 gr sira rezan stari hleb 1 paradajz 3 čena belog luka malo kačkavalja Priprema: Kriškama hleba skinuti koricu donju i gornju. Na ulju propržiti seckan praziluk i papriku dodati na kockice šunkaricu, beli luk, začin, biber i …

Blagi gubitak pamćenja je normalna posljedica starenja. Mozak kao i koža, ali i svi drugi organi, stari. Možda ćete se iznenaditi kada se najednom u četrdesetima ne možete sjetiti nekih detalja....

Kad kažem ćuretina na kineski način znači da se meso i povrće prže na visokoj temperaturi kratko, uz dodatak istočnjačkih začina i obaveznog soja sosa

Čokoladno i hrskavo...

[IMAGE] Even the most prepared meal-planners among us have probably had one of those mornings where it’s time for breakfast but there’s nothing left in the fridge… or the fruit bowl… or the bread box. This easy buckwheat pancake recipe from Alain Bossé’s cookbook The Acadian Kitchen  is the answer to those occasions. Made from a mix of pantry staples, the traditional Acadian dish cooks quickly in a cast iron on one side, so you don’t even have to worry about getting that flip just right. Serve ‘em sweet, or serve ‘em savoury — either way they’ll look impressive. Ployes By Alain Bossé Ployes are a traditional Acadian dish that originated in the L’Acadie des Terres et Forêts region of New Brunswick, and they are still very popular in this northern region. Because they only had a few ingredients, they were affordable and would give added substance in times when food stores were low on supplies. Ployes were most often served with maple syrup, molasses, or a pork spread called creton, and they usually accompanied all three meals.

Pekmez smo ovaj puta napravili uz korištenje želirnog šećera koji mu daje nešto manju slatkoću nego kad se radi sa običnim šećerom, a istovremeno fino nježnu i vrlo mazivu konzistenciju.

Ni sama ne mogu vjerovati, da sam u ovom divnom druženju na Coolinariki došetala do svog stotog recepta. Pa kad je tako, neka jubilarni recept bude jednosta...

Belokranjska pogača is one of Slovenia's official EU-protected specialty foods. Although the name means "pogača from Bela Krajina," it is often translated as "caraway flatbread" or "salted cake." When I first spotted this delicacy on the official Slovenian tourist website, here, I wasn't sure what all the fuss was about.Yeast-raised flatbread is hardly unique to Slovenia. Many Balkan countries have their own versions of pogača (poe-gotch'-a). So do Italians, who call it by a more familiar name: Focaccia. But then it came up again, in my Slovenian language class. In the spring, we were studying the food traditions of the Dolenjska region, a rural area south of the capital that was the original home of my own ancestors, along with many other Slovenian immigrants in the early 1900s. And there it was again, on a list of regional food specialties. (Bela Krajina, the "official" source of the bread, is a smaller region that borders Dolenjska.) Now I was intrigued. I decided to give this Slovenian-style focaccia a try. What makes Belokranjska pogača unique? The yeast dough itself is straightforward: flour, salt, yeast and water, with a touch of oil and sugar. But there are very precise specifications for the formation of the loaf. Here's the official word from the Slovenian government: Belokranjska pogača Bela krajina flat bread Belokranjska pogača is a type of flat bread and is produced according to a unique recipe. It is round with a diameter of approximately 30 cm. In the centre it is 3 to 4 cm thick, thinning to 1–2 cm at the edges. With oblique lines, it is incised into squares with an approximate distance of 4 cm, coated with a whisked egg and topped with cumin seeds and coarse salt crystals. When baked it is broken along the incised angled lines rather than being cut and is best served warm. from Slovenian Protected Agricultural Products and Foodstuffs, a government publication ~~~~ There are a number of recipes available on the Internet, with just a few small differences among them. Should the yeast be proofed before the dough is mixed? Should the topping be limited to coarse salt, or is it better to add caraway seeds? Or cumin seeds? For my first attempt, I opted for proofing the yeast before making the dough. I sprinkled the entire loaf with coarse salt, and then I added some cumin seed on one side. Unfortunately, because of a small miscalculation, I made the circle of dough too small--just half the specified diameter! The result was a round, high loaf that looked beautiful. Inside, the bread was moist and tasty, with a coarse grain. But it certainly wasn't a flatbread. It was too thick to break, so I had to slice it. It was a lovely country-style loaf of white bread. But not up to European Union standards for Belokranjska pogača. For my second attempt, I made the dough with the much faster "all in one bowl" method. I was careful to follow precise measurements, so I ended up with a thin, large circle of dough that was exactly 30 centimeters across. For the topping, I used a mixture of coarse salt and caraway seed over the entire loaf. This second pogača came out just right. Pretty enough, I thought, to appear on one of those official government websites. It broke into squares easily and made a tasty accompaniment to a nice bowl of mineštra. The verdict? I enjoyed the lightness of the first loaf, even it wasn't quite the flatbread I was expecting. Partly it was the rounder shape, but I think proofing the yeast made a difference. I liked all three toppings, although cumin was certainly the most unusual. I will certainly make this again. I will stick to proofing the yeast, even though it adds an extra step. I might also aim for an in-between thickness. A compromise between my first two loaves. I realize this might be breaking with tradition. But I doubt the EU pogača police will bother me in California. Enjoy! Belokranjska Pogača 500 g flour (about 4-1/4 c) 1 T salt 1-1/2 t. sugar 1 package dry yeast 1 T oil 350 ml lukewarm water (just under 1-1/2 c) For topping: 1 egg, coarse salt, cumin or caraway seed First, prepare the dough. The easy way: Combine dry ingredients in a large bowl. Make a well in the center, add the oil and water. Mix until you have a soft dough that is not too sticky to be kneaded. The better way: Warm a little of the water (about 50 ml) in a small bowl and stir in part of the sugar. Add the yeast and allow it to proof. Combine flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture and the oil. Mix into a soft dough as above. After mixing the dough, knead until it is smooth and not sticky. Place in an oiled bowl, cover, and let rise for thirty minutes. After rising, punch down dough and place on an oiled baking sheet or other flat surface. Pat and stretch it into a circle that is about 30 cm (12 inches) across. It should be 1-2 cm thick in the middle and a little thinner at the edges. Slice the dough into squares, using diagonal lines that are about 4 cm apart. Brush with beaten egg. Sprinkle with coarse salt and cumin seed or caraway seed. If desired, let rise briefly again before baking. Bake in an oven that has been preheated to 400 degrees F (200/220 degrees C) for 25 to 40 minutes. Let cool. To serve, break into squares. Best served warm.

Boja, količina vode i prošaranost bijelim prugama otkrivaju koliko je meso stajalo na policama te je li sigurno za pripremu. Izbjegnite neukusna jela ili ljetna trovanja hranom u samo nekoliko koraka.

mediteranski začin

Hurmašice su tradicionalni bosanski zaliveni desert koji porijeklo vodi iz Turske, a pored baklave i ružica je čest odabir za bajramsku trpezu. Za razliku od nj...

Ječam je iznimno zdrava žitarica, ali istovremeno i zapostavljena namirnica u dobrom dijelu hrvatskih kućanstava. To je prava šteta jer ječam obiluje mnogim važnim nutrijentima – sadrži vitamine A, B, D i E, kao i mnoge minerale poput kalija, magnezija, cinka, željeza i fosfora.

Danas ćemo pripremiti pravi kraljevski nedjeljni ručak: pečenu puricu s mlincima! Ako nemate puricu, zamijenite je bilo kojom peradi...

Ukusna piletina i meki grašak. Savršena kombinacija. Sastojci – 350 gr pilećih prsa – 1 glavica luka – 2 mrkve – 300 gr graška – 1 čehna bijelog luka – so, bibe Način pripreme U ključaloj vodi blanširajte grašak nekoliko minuta. Piletinu izrežite na kockice i popržite na tavi sa uljem dok ne porumeni. Sklonite […]

Tahini možete pripremiti mljevenjem sezamovih sjemenki u pastu. Ako pri ruci nemate sjemenke sezama, zamijenite tu namirnicu svježim avokadom.

LAKO I SLATKO

Potrebno: 200 ml mleka 1 kašičica šećera 20 g kvasca 100 ml ulja ½ kašičice soli 2 jajeta 470 g brašna 50 g kajmaka 80 g blitve 250 g svinjske pečenice 200 g gaude 70 g ajvara susam U mlako mleko staviti šećer,izdrobljen kvasac i kašičicu brašna. U vanglici sjediniti ulje, so

Džem od jagoda može se napraviti na različite načine, a ovaj puta donosimo klasičan i provjeren recept punog i zamamnog okusa.

Neobicna musaka,  jer se razlikuje od klasicne musake.  Uspravna jer se povrce koje koristimo stavlja uspravno. Ja sam bila zadivljena njenim izgledom kad sa...

Sastojci za starter 70 g. brašna 2 dcl. mlake vode 1 kašikica šećera 40 g. svežeg kvasca ili 15 g. suvog ostalo 650 g. brašna + oko 40 g. za posipanje radne površine dok se testo razvlači 4 jaja 1,5 kašikica soli 400 g. svežeg sira oko 60 g. istopljenog maslaca Priprema Mlaku vodu, kvasac, šećer i brašno izmešati da nema grudvica i ostaviti oko 10 minuta da kvasac nadođe. 350 g. brašna posoliti, sipati nadošli kvasac i jaja blago razmućena. Umesiti mikserom, postepeno dodavati i ostalo brašno. Dobro umesiti da se dobije meko i glatko testo. Radnu površinu posuti brašnom i razvući testo na kvadrat dimenzija oko 40x40 cm. Namazati istopljenim maslacem, rasporediti jednu trećinu slanog sira i preklopiti kao pismo, vidite fotografije. Preklopljeni deo okrenuti dole, radnu površinu uvek ponovo posuti brašnom, ponovo razviti isti kvadrat i ponoviti postupak sa maslacem i sirom. Opet preklopiti, okrenuti preklopljenu stranu dole i ponoviti ceo postupak. Znači, tri puta razvlačimo testo i mažemo maslacem i sirom. Tepsiju prečnika 28 cm. obložiti papirom za pečenje, blago ga namazati istopljenim maslacem i staviti testo tako da opet poslednji preklop ide dole. Oštrim nožem prvo zaseći po sredini, kao krst, zatim dijagonalno pa svaki deo ukoso, pogledajte fotografiju. Premazati umućenim jajetom koje malo ostavite od ona 4 jaja za testo. Peći na 180 stepeni oko 40 minuta. Negde na pola pečenja još jednom prošite nožem tamo gde je zasečeno ranije. Čim izvadite iz rerne premazati istopljenim maslacem.

Postoje različiti načini pripreme baklave, tradicionalnog i nezaobilaznog bajramskog specijaliteta. Ipak, prezentacija je također veoma bitna te vam u nastavku...

Do you know all uses for Dutch ovens in your kitchen? If you're only pulling out your Dutch oven to sauté vegetables, you're not using it to its full potential.

Potrebno za jednu osobu: 400 g pilećeg belog mesa 2 kašičice senfa biljni suvi začin 8 koluta šunke 100 g rendanog kačkavalja 4-8 šnita slanine (zavisi od veličina) rastegljiva folija Meso izlupati kuhinjskim tučkom, zatim ga staviti na rastegljivu foliju. Premazati senfom, začiniti, staviti šunku i izrendani kačkavalj. Uz pomoć folije urolati meso,

Prawns are a summer classic, and they are a good source of omega-3 fatty acids, zinc, selenium and iodine. These nutrients are key for great thyroid function, healthy ovulation and progesterone production as well as immune function and healing. We suggest keeping prawns in the freezer to defrost for a quick dinner, although you are welcome to use fresh prawns when they are available.

Cooking Channel serves up this Slow-Cooked Greek Lamb recipe from Bill Granger plus many other recipes at CookingChannelTV.com

Ovo je moja najomiljenija pita, od finog prhkog tijesta i pjenaste čokoladno-orašaste file koja se topi u ustima... A zašto se zove "domaća"? Zato jer nije američka:) tijesto 250 gr brašna 180 gr hladnog putra prstohvat soli 1 žumanjak (bjelanjak odvojiti sa strane za filu) 2-3 žlice hladne vode U brašno utrljati putar narezan na listiće, dodati ostale sastojke i umijesiti tijesto. Kuglu tijesta podijeliti na dva dijela, svaki dio omotati prozirnom folijom i staviti u frižider na cca 1 sat. fila 100 gr čokolade 5 žumanjka 180 gr šećera 1 vanili šećer 150 gr mljevenih oraha ili lješnjaka 6 bjelanjka (5+1) Čokoladu otopiti na pari i ostaviti da se malo prohladi. Žumanjke s oba šećera umutiti pjenasto, zatim umiješati mljevene orahe i otopljenu čokoladu. Na kraju kuhačom ili spatulom lagano umiješati čvrsti snijeg od 6 bjelanjaka. Jedan dio tijesta tanko razvaljati između pek papira (na veličinu manjeg kalupa za kolače). Položiti tijesto u kalup, ispikati čačkalicom i gore rasporediti filu. Razvaljati i drugi dio tijesta, pa ga s pomoću valjka prebaciti preko file. Površinu mjestimično ispikati čačkalicom. Staviti u zagrijanu pećnicu na 175 C i peći oko 40-45 minuta. Pečenu toplu pitu posipati šećerom u prahu. Ostaviti da se ohladi na sobnoj temperaturi, zatim izrezati na kocke. cookandplay

Makes 32 dumplings Get ready to impress with this two-toned dumpling dough!  These garden dumplings feature a well-balanced, herb-forward chicken filling. They pair perfectly with a tasty scallion sauce.  This recipe was the Technical Bake for Botanical Week on Season 4 of The Great Canadian Baking Show.

Kada mi nneko spomene uštipke setim se detinjstva i odmah mi krene voda na usta :D. I moja deca ih vole a ja im naravno često spremam. Zavisi od raspoloženje nekad ih ručkamo sa sirom, pavlakom, kajmakom ili sa džemom i kremom. U svakom slučaju su ukusne i zaista su sjajna večera. Do skoro sam ih pripremala na onaj tradicionalni način sa kavscem pa sam čekala da mi testo nadođe. Ali nedavno sam pronašla recept za ekstra brze i pre svega jeftine uštipke i kada se nekome od mojih ukućana prijedu bacim se na posao i za pola sata su gotovi :D. Jedva sam čekala da recept za ove divne vazdušaste uštipke podelim sa vama :). Uštipci su takođe sjajno posluženje za iznenadne goste ali vam u tom slučaju preporučujem duplu meru :). SASTOJCI : 2 jaja, 2oo ml jogurta, 2oo ml kiselog mleka, 1 prašak za pecivo, 5oo gr brašna, 1 do 3 kašičice soli. PRIPREMA : Jogurt, kiselo mleko, jaja i so umutiti žicom. Dodavati brašno postepeno i mesiti sve vreme. Testo bi trebalo da bude meko i da se ne lepi za prste. Izvaditi testo za uštipke na pobrašnjenu površinu pa ga rastanjiti oklagijom. Debljina testa bi trebala da bude oko pola cm. Iseći na željene oblike pa ih spuštati u vrelo ulje. Ringlu pre pečenja uključite na najjače pa je smanjite malo kad počnete da pečete. Dovoljno je da dobiju zlatkastu boju sa obe strane. Vaditi ih na tacnu pa ih poslužiti uz slatki ili slani dodatak a odlične su i uz jogurt. Ako želite da ih poslužite sa slatkim stavite manje soli :). Pogledajte video uputstvo za ove brze uštipke, urađeno u saradnji sa Mogu ja to sama! Prijatno! Ne propustite i ovaj recept! Klik na BRZE PIROŠKE SA SIROM.

Dok ga pripremate kućom se šire neodoljivi mirisi pa očekujte gužvu u kuhinji jer svatko će poželjeti zaviriti ispod poklopca. Autorica recepta je Kasandra Draganić s bloga "Vilicom kroz Hrvatsku" na kojem sve vrvi od dobrih gastro priča.

Danas mi se nije dalo do dućana po kruh, pa sam zavirila u hladnjak, iskombinirala ono što se u njemu našlo, zasukala rukave i marljivo krenula mijesit. Za t...

This Korean red pepper paste will add serious kick and depth of flavor to anything you stir it into.

Egg curry embodies the heart of South Asian home cuisine in so many ways. It’s warm, comforting and full of flavour, and while it might not grace many restaurant menus, it's an absolute favourite of mine.  Ready in just 30 minutes, this particular recipe is my trusty companion on busy weeknights. I like the jammy 7-minute eggs, though hard-boiled are more traditional and will work, too. As with many South Asian dishes, there's no one right way to enjoy it, but my personal preference is pairing it with rice or fresh, hot rotis.  [EMBED] Egg Curry This recipe is ideal for preparing in advance; simply cook the eggs on the day you're ready to enjoy it!

Moje tufahije..:)To je tako lijep kolac i na izgleda i lijepog ukusa...Zaista zadovolji sva covjekova cula....

Escarole, a slightly bitter leafy green vegetable, can be added raw to salads. Or it can be sautéed, braised, or added to hearty Italian soups.

Blog stranica o kuhanju receptima najboljim receptima za jela recepti za kolace kolače i torte Zdravlje ideje stranica za recepte

[IMAGE] Typically, when #sweaterweather officially hits and the leaves begin to fall, we jump at the chance to trade in BBQ’d bites for cozier fare. But this year, a recipe from the new cookbook Cooking in Color by Vancouver food bloggers Adrian Harris and Jeremy Inglett is convincing us to do just the opposite. Covered in fresh herbs, and packing the perfect amount of heat, this chimichurri chicken dish is tempting enough to make us declare that BBQing into fall is the new wearing white after Labour Day.  BBQ Chimichurri Chicken By Adrian Harris and Jeremy Inglett As you might have guessed already, we like our greens, especially herbs. Here we thought we’d showcase one of our most frequently used: cilantro. If you’re not a fan, just give this a try and tell us you don’t love it. Its strong flavor is balanced perfectly by the addition of basil, parsley and a nice kick of jalapeño.