tag:blogger.com,1999:blog-70239265855413301622024-02-19T04:31:55.412+01:00Parfe DunjaUnknownnoreply@blogger.comBlogger202125tag:blogger.com,1999:blog-7023926585541330162.post-30309065410469180852014-01-02T11:49:00.002+01:002014-01-02T12:45:46.863+01:00Sretno!<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">SRETAN BOŽIĆ I SRETNA NOVA GODINA!</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Malo sa zakašnjenjem, ali dobre želje su uvijek dobrodošle, jel tako. Drage moje blogerice, vrijedne ste i plodne, malo sam prošvrljala i oduševljena sam s vašim prilozima. Nadam se</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">da ću vas stići u kreativnosti ili barem malo se približiti u ovoj godini.</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Vaša Dunja</span></span></div>
<br />Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-7023926585541330162.post-54475065407093887922013-10-28T14:06:00.000+01:002013-10-28T14:52:47.348+01:00Povratak, mumije, ribe, kadaif...<div class="separator" style="clear: both; text-align: center;">
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Naslov posta mi je ono... bez veze, stvarno, no kod mene je pono toga bez veze. ili se kasnije pokaže da je imalo veze. Nadam se da će i u ovom slučaju biti tako.<br />
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Prvo kratki osvrt na moje višemjesečno izbivanje, puuuuuno putovanja, lijepih susreta, puno mojeg posla i naravno "lude" gastronomije, što me uvijek veseli, novo, novo, interesantno i zabavno.<br />
Moj povratak će biti i dalje u skromnijem obliku, ali će biti. Ušla sam u neke projekte koji zahtjevaju puno rada i koncentracije i neće mi ostati baš puno vremena za inovacije u kuhinji.<br />
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Ovi smotuljci su lignje!<br />
Punjene lignje zamotane u kadaif tijesto i pržene u ulju. Kadaif tijesto su zapravo sitni rezanci, svježi. Kadaif tijesto se može i kupiti, no ja napravim svoje, šalica glatkog brašna i jedno jaje i jedan žutanjak. Čvrsto tijesto treba odležati, razvaljati vrlo tanko i rezati tanke rezance, no ja se poslužim mašinicom za tijesto.<br />
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Smjesa za punjenje: peršin list i češnjak sitno sjeckati, malo krušnih mrvica i žlicu dvije soja sosa. Papar po želji.<br />
Očišćene lignje blago napuniti s nadjevim i svaku zamotati sa svježim tijestom. Pržiti u ulju dok tijesto ne poprimi zlatnu boju. Može se služiti i vruće uz neki umak, a ludo dobar je i hladni zibor za neki bife.<br />
<br />Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-7023926585541330162.post-64789530982960924812013-06-18T17:19:00.003+02:002013-06-18T17:19:41.972+02:00Ciao, ciao!<div class="separator" style="clear: both; text-align: center;">
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Počinje dugo toplo ljeto, moje ljetovanje i pauza od blogiranja. Kuhaju za mene, ima čudo od đakonija, no moj je izbor uvijek jednostavan, lignje sa žara i salata, ili neka druga riba. </div>
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Želim vam svima da uživate u ljetu i napunite baterije za nove kulinarske inspiracije. </div>
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Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-7023926585541330162.post-40251117347001584942013-06-06T18:20:00.001+02:002013-06-21T15:09:15.138+02:00Jagode<div class="separator" style="clear: both; text-align: center;">
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Jagode usitniti vilicom ili štapnim mikserom, te im dodati kokosovog šećera i <a href="http://www.bio-svijet.hr/index.php/hr/superhrana/chia-sjemenke">chia sjemeki</a>, onoliko koliko želite postići gustoću. Zašto chia sjemenke, zato jer su sposobne želirati sokove, voće, jogut i još štošta, pa ove "njoke" ne treba kuhati. Ostaviti sat vremena da se želira, žlicom formirati njoke, uvaljati ih u pržene listiće badema zaslađene s <a href="http://www.alternativa-za-vas.com/index.php/store/detail/kokosov-secer">kokosovim šećerom</a>. Služiti uz vanilijevu kremu. </div>
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<i><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: purple;">Cijelu sezonu uživali smo u senzacionalnim jagodama s farme u Vrbovcu od gospođe Štefice, a na prodajnom mjestu na tržnici Dolac. Radili smo sladolede, đemove, razne kolače i jednostavno s tim divnim voćem radovali se dolasku ljeta. Ljeto je došlo, a jagode su pri kraju.</span></span></i><br />
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<br />Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-7023926585541330162.post-29464998605575613042013-06-02T23:33:00.000+02:002013-06-02T23:33:57.770+02:00Heljda<div class="separator" style="clear: both; text-align: center;">
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<i>Evo, nakon duljeg vremena mali zaokret u mojem blogiranju. Kako sam u konstantnoj nestašici vremena, a i u ovom trenutku imam potrebu izraziti se na malo dugačiji način, od ovog posta kreću promjene. Izostavit ću suvišnog teksta, recepti će biti više nego do sada neobični, gramaža će biti svedena na minimum potrebnoga, drugim riječima, ovo će biti blog ludih ideja s po malo neobičnim sastojcima. Koji put ću se vratiti nečem klasičnom, a možda i neću, tko zna. Ostavljam si "vrata otvorena" za nove ideje i inspiracije, a i fotografije će doživjeti neku vrstu "osiromašenja", one će biti isključivo u službi slikovnog pojašnjenja recepta i bez ikakvih ukrasa. Od pribora ostavila sam si dva velika arka paus papira, jedan kao podloga, a drugi okomito prema svjetlu i komad stakla za hranu. I to je to. Znam da će mnogi biti razočarani, no moram si dozvoliti ovaj flert sa askezom, a flert ko flert, jedno vrijeme ide, pa stane... no vidjet ćemo.</i></div>
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Heljda, hajdina... soba rezanci</div>
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Kod nas nema za kupiti mješavinu brašna za soba rezance, ali se može doskočiti s onim što nam je na raspolganju. Dvije šalice heljdinog brašna*, šalica bijelog pšeničnog, 2 jaja i malo vode. Zamjesiti čvrsto tijesto, ostaviti da odstoji valjati i rezati. Potrebno je kuhati ih i do 10 minuta, a začiniti ih po volji ili trenutnoj inspiraciji.</div>
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*dobro je u mlincu za kavu domljeti ga ako je grubo ili čak prosijati</div>
<br />Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-7023926585541330162.post-83607290278214256222013-04-26T12:54:00.000+02:002013-04-26T13:00:15.288+02:00Crni slatki sendvići za put<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sigurno se pitate šta je ovo?</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To je crna štrudla, odnosno njen ogrizotak! Odlazim s društvom na zabavno i dulje radno putovanje i na mene je palo napraviti nešto slatko i neobično. Mislim da je ova štrudla dovoljno neobična i da će zadovoljiti moje izbirljive i razmažene kolege i prijatelje.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Nedavno sam vidjela na </span><a href="http://dajana-bakerscorner.blogspot.com/2013/04/chocolate-strudel-with-pears-and-ricotta.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">blogu od naše Dijane</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> takvu savijaču, samo što sam ja promjenila punjenje.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ja sam radila s ananasom i vanili kremom s malo griza.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sjajno je Dijana napravila tu kakao savijaču, pa neću prepisivati njene upute i redosljed, nego pogledati na njenom blogu, ako se netko želi upustiti u tu avanturu.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A moje punjenje ide ovako; 3 žutanjka, 4 dcl mlijeka, 150 g šećera (može biti i slađe), 2 žlice griza, malo vanilije, skuhati i ohladiti. Svježi ananas nasjeckati na sitne kockice. Na razvučeno tijesto rasporediti nadjev - kremu i po njoj ananas, ne pretjerati s punjenjem. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Želim vam svima ugodno proljeće, ja ću biti jedno vrijeme odsutna, ali ću pogledati (ako bude signala), što ima nova u vašim kuhinjama, jer bez Ipada nikud.</span></div>
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<br />Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-7023926585541330162.post-24229176155631721512013-04-07T20:12:00.000+02:002013-04-07T20:12:27.285+02:00Jari, sikirica, cicerchie... <div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Hladan vikend, ništa još od šetnji, pa zato jedan posebno zabavan i fini ručak, pa skoro zimski. Dobila sam od prijateljice pola litre jari graha. Kod nas prilično nepoznat, pripisuju mu određena ljekovita svojstva, no mene uvijek zanima ona gurmanska. Kad se i naiđe na tržnici, neobično mu je visoka cijena, veća od bilo koje kobasice naj finije ili bilo kojeg mesa. Ima tu više razloga, prvo taj medicinski, navodno drži pod kontrolim povišene šećere u krvi, a drugi razlog je šro ga jednostavno nema.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">U Evropu je došao iz Azije, a poznat je i u istočnoj Africi. Na Mediteranu češće će se naći u Španiji i Portugalu, a poljoprivrednici u Italiji su u zadnje vrijeme vrlo zauzeti s tom mahunarkom i žele ju vratiti na stolove Talijana. Kod nas će se naći u Dalmaciji i Hercegovini.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Koristi se u simbiozi s još nekim grahoricama, pa s krompirom ili blitvom, no ja sam se odlučila za namaz nešto poput humusa, u salati i klasičan jušnati tanjur s finom domačom kobasom. Treba ga namakati barem osam sati i koji put promjeniti vodu. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oprane i namočene sjemenke stavila sam u lonac u kojem sam prepržila sitno sjeckane domaće slanine i cijelu vezu sitno izribanog povrća za juhu, mrkva, peršim i celer. Još narezanog luka i češnjaka, dva lista lovora i dodati hladne vode, bez soljenja da ne otvrdne. Kuhati dok ne omekša. Tek tada posoliti.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigwpLASZd3ZMbSbfyzjH6HlynjjMZI1eYayKoPggpAmTF_rJ2-x9vFiLssGZNxTsMBxRmPDPuqeMfllE5JjI6xxeSEhgVjBqJiziqB_5uXwrK1satv4hy8kEU65R2dq8ezh7TOUvTvG9U/s1600/P4078615a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigwpLASZd3ZMbSbfyzjH6HlynjjMZI1eYayKoPggpAmTF_rJ2-x9vFiLssGZNxTsMBxRmPDPuqeMfllE5JjI6xxeSEhgVjBqJiziqB_5uXwrK1satv4hy8kEU65R2dq8ezh7TOUvTvG9U/s640/P4078615a.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kad je omekšao, jedan dio sam izvadila za namaz, a jedan za dodatak salati. Namaz je vrlo jednostavan, nešto poput humusa, sa dodatkom tahinija, a može i bez njega. U zadnje vrijeme radim ovaj fenomenalan crni kruh od heljdinog brašna i oraha i odlično se složio s tom kremom.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kako taj jari grah nema u sebi previše škroba, koliko got ga kuhali neće se zagustiti, zato je dobro jedan dio štapnim mikserom usitniti i dodati u lonac da se dosegne prihvatljiva gustoća bez dodavanje zaprške. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">E sad kakav je okus, najviše podsjeća na slanutak, a možda malo i leću, ukratko, ručak je bio vrhunski. Hvala Dragice!</span></div>
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<br />Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-7023926585541330162.post-25447373181412792452013-03-31T15:40:00.002+02:002013-03-31T15:40:42.729+02:00Sretan Uskrs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbSZoKgxsJg6pSPfTy9S_0-dhDA6O4T8ezQPNTib3UX8UPJ50w25ZH3hy5VxSOD6us41a6_YkAInSxtPc7_587Dqyjt0BdIZcPV7sbPdrWunsJbtz9_Z4ldNPbjUusz2sXH2yyQz-RDo/s1600/Sretan+Uskrs+bl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbSZoKgxsJg6pSPfTy9S_0-dhDA6O4T8ezQPNTib3UX8UPJ50w25ZH3hy5VxSOD6us41a6_YkAInSxtPc7_587Dqyjt0BdIZcPV7sbPdrWunsJbtz9_Z4ldNPbjUusz2sXH2yyQz-RDo/s640/Sretan+Uskrs+bl.jpg" width="640" /></a></div>
<br />Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-7023926585541330162.post-35096123957692263972013-03-09T13:04:00.002+01:002013-03-09T13:05:16.387+01:00Limun i Nutella pita<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Vrativši se s puta, trebalo je napraviti kolače, fine, koji lijepo izgledaju i da su na neki način drugačiji nego oni svakidašnji. Šta je lakše nego zaviriti među blogove, zapravo sam zavirila u svoje bilješke među kojima ima mnoštvo zapisa što sve moram isprobati, i odlučila sam se za ove dvije fenomenalne pite. Prva je Limun pita, odličan klasik s bloga </span><a href="http://vrtaljica.blogspot.com/2013/02/lemon-meringue-pie.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">"Vrtaljica"</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> od naše drage </span><a href="http://vrtaljica.blogspot.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Snježe</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, a druga pita, totalno iznenađenje, Nutella pita s bloga </span><a href="http://damijenestoslatko.dobrahrana.jutarnji.hr/slatko/kolaci/coko-kolac-od-samo-dva-sastojka"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">"Da mi je nešto slatko"</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> gdje ima jako puno finih delicija a piše ga i organizira bligerica </span><a href="http://damijenestoslatko.dobrahrana.jutarnji.hr/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ana Marija. </span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-0qcxOD0K_3TlGoCTHmmLXgc4dMxb5ZNVnFNAOaUsBVyEGMZdFQ-kJ9vmSQKf0NbZoTDrS6wy58tYOGvQNiyUqZYlSty83qYgv223Mhau2ouroZLERE_ZxEVQ_RGGxwo1VMBjqkxTb0/s1600/PicMonkey+Collagel+lin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-0qcxOD0K_3TlGoCTHmmLXgc4dMxb5ZNVnFNAOaUsBVyEGMZdFQ-kJ9vmSQKf0NbZoTDrS6wy58tYOGvQNiyUqZYlSty83qYgv223Mhau2ouroZLERE_ZxEVQ_RGGxwo1VMBjqkxTb0/s640/PicMonkey+Collagel+lin.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Prvo da navalimo na Limun pitu. Kako sam imala domaće limune upravo donešene s puta, nisam imala brige s korom, pa sam je zdušno ribala i u tijesto i nadjev. Kako sam imala u planu počastiti goste, trebalo je malo veći promjer kalupa, pa sam koristila naj veći, 28 cm promjera, a to je značilo od svega uzeti mjeru i pol. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcknSgRuvrXGPYqPVwZZAOkIZAM_vrVXYcQC-f5N45NlG5H3Hfzcbaj8uuMtbXNDDm9h0FvP5lbPfnDSQoBG83VS1MQbyZnqFsyA2hDtxxwj1vOsjRUpnXjZI1ZBnNod2NT7V5QxVRIcM/s1600/P3088527a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcknSgRuvrXGPYqPVwZZAOkIZAM_vrVXYcQC-f5N45NlG5H3Hfzcbaj8uuMtbXNDDm9h0FvP5lbPfnDSQoBG83VS1MQbyZnqFsyA2hDtxxwj1vOsjRUpnXjZI1ZBnNod2NT7V5QxVRIcM/s640/P3088527a.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Potrebno za tijesto:</span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">400 g brašna</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200 g sitnog šećera</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">ribana korica od 1/2 limuna</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200 g hladnog maslaca</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 /2 jaja</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 žlice hladne vode</span></li>
</ul>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tijesto umijesiti, ostaviti pola sata na hladnom, zatim razvaljati na veličinu dna kalupa, a stranice utisnuti rukom. Opet na pola sata ostaviti na hladmom. Nakon toga, tijesto u kalupu obložiti masnim papirom i otežati da se lijepo ispeku i stranice (ja se poslužin s rižom) Peći 20 minuta na 200 st, maknuti papir s rižom i još peći 10 minuta.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuv8b61ZPmZp0m19TW3a29kuKMPmfLgTO-KNoKkzEgJJuMFkkHh9Najx-VzKqpk4CZSqdY8MK0OCApUEsECWSjk1ckNpftt5ni8aSsqDnfY_ssnoOx09pitwKAoyocpzWhDRQ8r6MuMQ/s1600/P3088535a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuv8b61ZPmZp0m19TW3a29kuKMPmfLgTO-KNoKkzEgJJuMFkkHh9Najx-VzKqpk4CZSqdY8MK0OCApUEsECWSjk1ckNpftt5ni8aSsqDnfY_ssnoOx09pitwKAoyocpzWhDRQ8r6MuMQ/s640/P3088535a.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Za nadjev je potrebno:</span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 pune žlice Gustina</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">180 g šećera</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">ribana kora od 3 limuna</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">180 ml iscijeđenog soka od limuna</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">450 ml vode</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 žutanjka</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">70 maslaca</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokMhIFVd-iPvMwY9AOz3Hshq7JxFtJJo3pGPmoip9r4AK82LysG1MP7_KlXhnIB2DW3SVMDtEryvYi1VKYa0RBZNPXPvEZTladWkohb8vu6G5EZNhnoVe9o4QshYhMngEvSxh-_UWALM/s1600/P3088538a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokMhIFVd-iPvMwY9AOz3Hshq7JxFtJJo3pGPmoip9r4AK82LysG1MP7_KlXhnIB2DW3SVMDtEryvYi1VKYa0RBZNPXPvEZTladWkohb8vu6G5EZNhnoVe9o4QshYhMngEvSxh-_UWALM/s640/P3088538a.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ja sam sve izmješala osim maslaca i nadjev skuhala, a na kraju dodala maslac. Vruć nadjev izliti na tijesto, vratiti u pećnicu na 10 minuta. Drugi dan kad se pita ohladila, napraviti meringu. Ja sam se odlučila za jednu malu verziju od 2 bjelanjka. U čvrsti snijeg dodala sam sirup od žlice vode i 100 g šećera koji se kuhao dok nije temperatura dosegla 118 st. No bit će dovoljno i snijeg premazati preko cijelog kolača i malo ga zapeći u pečnici (pogledati originalni recept). Ja sam se odlučila za prvu umanjenu verziju i kuhinjskim brenerom naglasila šare, a intencija mi je u stvari bila da se vidi žuti nadjev. No kušači, sladokusci, rado bi ga vidjeli i sa šlagom.</span><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pita od Nutelle ili kako se u originalu zove "Čkoko kolač od samo dva sastojka"</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzISVHxNWKdogByzbnTeqyZ7B3mv1EkL_0IxtGSqtmF43tz7_0YCefHJM6-pcvQKRcKr1W00bKUA1HLLDF7-uo6XKjlp6TFB1vA6Vhsw1_6a29LF7GLZXapZAT-1b7HvT1Kvj8gpgPww/s1600/P3088561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzISVHxNWKdogByzbnTeqyZ7B3mv1EkL_0IxtGSqtmF43tz7_0YCefHJM6-pcvQKRcKr1W00bKUA1HLLDF7-uo6XKjlp6TFB1vA6Vhsw1_6a29LF7GLZXapZAT-1b7HvT1Kvj8gpgPww/s640/P3088561.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Odmah sam bacila oko na njega čim je objavljen, prvo zbog čudesno malo sastojaka, a i zbog kremastog izgleda. No dakle: 4 velika jaja i 250 g Nutelle!!! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-RrwVLiY4uLCZrUhrsBFJzsMrW27AfijvM0Y5_CaQjgDnyZ1nD_Ri7XyGQpPE1kfQg5N4DT6PRo9rqfSxRRWUVKnF8UAbbzMLZForJSfnkPRo1fzcSgmpZ-BilFRwXZgIa1MTTt2tc0/s1600/P3088558a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-RrwVLiY4uLCZrUhrsBFJzsMrW27AfijvM0Y5_CaQjgDnyZ1nD_Ri7XyGQpPE1kfQg5N4DT6PRo9rqfSxRRWUVKnF8UAbbzMLZForJSfnkPRo1fzcSgmpZ-BilFRwXZgIa1MTTt2tc0/s640/P3088558a.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Šta sam promjenila, skoro ništa, no ipak... idemo redom. Četiri velika jaja miksati s zerom soli dok se ne zapjene i utrostruče obujam, oko 5 minuta minimalno. Dodala sam pola žličice praška za pecivo i omekšalu Nutellu (u mikrovalnoj pećnici) malo po malo. Izliti masu u obložen kalup masnim papirom. Odlučila sam se za uski i dugački, 30x12 cm. Peći kolač 25 minuta na 180 st.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNWPTgzydOtWQktfEqxJRElArXJw8c19l9I1Lq3rVtwx8Kjj9n9Iow0m2lNnPV8CrUu0p5UiZxYu4PbnZcKx1h3uwcnffAhoA5J2SurBD9TOuw1WF2fA2gRZ8axAqWZtXFAUTcwngrkM/s1600/P3088560a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNWPTgzydOtWQktfEqxJRElArXJw8c19l9I1Lq3rVtwx8Kjj9n9Iow0m2lNnPV8CrUu0p5UiZxYu4PbnZcKx1h3uwcnffAhoA5J2SurBD9TOuw1WF2fA2gRZ8axAqWZtXFAUTcwngrkM/s640/P3088560a.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zbog ono malo praška za pecivo kolač se napuhnuo što mi je bilo i u planu, no ja sam ga nemilosrdno rukom utiskivala po sredini da dobijem "posteljicu" za Ledo maline, naravno odleđene ali izvrsne, kao žive i odlično se slažu s cijelim kolačem. Ovo je u stvari jedan fini čokoladno-voćni omlet.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I jedan i drugi kolač najbolji su sa sobne temperature.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Hvala vam blogerice!</span></div>
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<br />Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-7023926585541330162.post-91622464047993562082013-02-18T23:54:00.000+01:002013-02-19T00:01:22.697+01:00Poriluk i gorgonzola u palenti<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7jGgLbVSD0OiUAdnYOItMwpknqOz3jJ2ZS46OK4PnGsI9JtxYp4ZNMoAxEEZZEeYc5PyQDujRqDl_iaHLh9qDfanSreVTsOtbTO6Yoz5P3_AZrfayPXB5iyS9RrjH-gB07p997tDD6g/s1600/P2188497a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7jGgLbVSD0OiUAdnYOItMwpknqOz3jJ2ZS46OK4PnGsI9JtxYp4ZNMoAxEEZZEeYc5PyQDujRqDl_iaHLh9qDfanSreVTsOtbTO6Yoz5P3_AZrfayPXB5iyS9RrjH-gB07p997tDD6g/s640/P2188497a.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Poriluk, to divno zimsko povrće, može biti obično i jednostavno, a može biti kraljevsko i posebno. U kombinaciji sa sirevima pruža nam osobit doživljaj što su nam i te kako ponudili Francuzi kroz svoje raznolike slane pite i kiševe. Ovo što vam danas nudim nije ni kiš, ni tart, nego obična palenta s nadjevom od gorgonzole i poriluka.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoR9Y9SfzJHOPi_EC_-rFYm6eGWsKkY4YENFKSdFHQRYRE3T03AU09d4NKgBJeHEPbpiJ5Ed0OsXpI3ICwPSl9k_VEKqWqiD4bGVaqdmKCzk4yJQiimInJEpWv4s6GL3nAucu4A-W_o-4/s1600/P2188523a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoR9Y9SfzJHOPi_EC_-rFYm6eGWsKkY4YENFKSdFHQRYRE3T03AU09d4NKgBJeHEPbpiJ5Ed0OsXpI3ICwPSl9k_VEKqWqiD4bGVaqdmKCzk4yJQiimInJEpWv4s6GL3nAucu4A-W_o-4/s640/P2188523a.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Potrebno je:</span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Šalica instant kukuruzne krupice </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200 g gorgonzole ili nekog sličnog plavog sira</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 veća poriluka</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100 g slatkog vrhnja</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100 g maslaca </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIj8KmW4NAtFSEBLkcrbxXpkt3zOl5gfoqWCaeUs6HWYt_R0Bh73zBLsM-AWWA5oCsV3V64JPKFxW1aFdg7vlSjSgZZdfJ210rkw92QaxM1fWJjv-XMvPaEZCFRU9qoSOwGz2G_4pMXA/s1600/PicMonkey+Collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIj8KmW4NAtFSEBLkcrbxXpkt3zOl5gfoqWCaeUs6HWYt_R0Bh73zBLsM-AWWA5oCsV3V64JPKFxW1aFdg7vlSjSgZZdfJ210rkw92QaxM1fWJjv-XMvPaEZCFRU9qoSOwGz2G_4pMXA/s640/PicMonkey+Collage2.jpg" width="640" /></a></div>
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<ol>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Palentu skuhati sa tri šalice vode u kojoj je otopljeno malo maslaca i soli. </span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Čim je kuhana, izliti je u kalup obložen folijom i ohladiti.</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bijeli dio poriluka sitno narezati i na putru malo prodinstati.</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ohladiti, dodati zgnječen sir i slatko vrhnje, sol i papar.</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Ohlađenu palentu izvaditi iz kalupa, uzdužno ju prerezati žicom da dobijemo tri komada.</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dno i stranice namašćenog kalupa obložiti blanširanim zelenim dijelovima poriluka.</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Nadjev razdjeliti na dva dijela, slagati redove palente i premazati ih nadjevom.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-4DxRUTt3pum25C0Rbsg3NIICeQ5Jd07q1ZDuQEPS5fuIlxljUqWQ1iSd8eiPX5hV1cc-jM8WK77SAICGfArha7Q1gOonsy6fWMQTwzxs1BlmREHXALi14KfyDxpjuvw1vgQjNyqKBVg/s1600/P2188519a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-4DxRUTt3pum25C0Rbsg3NIICeQ5Jd07q1ZDuQEPS5fuIlxljUqWQ1iSd8eiPX5hV1cc-jM8WK77SAICGfArha7Q1gOonsy6fWMQTwzxs1BlmREHXALi14KfyDxpjuvw1vgQjNyqKBVg/s640/P2188519a.jpg" width="478" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Po želji dodati malo ljutine, sitno sjeckane čili papričice, a i ne mora. Staviti u zagrijanu pećnicu na 20 minuta da se sve lijepo sjedini i zapeče. Da nema ovih zelenih listova, okusom bi podsjećalo na šparoge ili artičoke.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVG7xOW1_C2-E9kwFBa-BNLJzb0qE-8AxS_dWPvzjroM_pWj7KNniXCTa1cjhKjjnY7Xne4dwOEbgFmwr5KUFzphm1qEmueW8TRkiv34ZueaKNf_2OamZevkFh0utr12SC3-0YpVN6F2c/s1600/P2188491a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVG7xOW1_C2-E9kwFBa-BNLJzb0qE-8AxS_dWPvzjroM_pWj7KNniXCTa1cjhKjjnY7Xne4dwOEbgFmwr5KUFzphm1qEmueW8TRkiv34ZueaKNf_2OamZevkFh0utr12SC3-0YpVN6F2c/s640/P2188491a.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Za potrebe fotografiranja, ovu štrucu sam prvo dobro rashladila, no evo fotografije odmah kad je izašla iz kalupa, vruča i natopljena sirom, vrhnjem i putrom. Definitivno je bolja ovakva. Nakon škljocanja, odmah je bila vračena u pečnicu.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Za ovomjesečnu igricu </span><a href="http://kuvarigrice.blogspot.no/2008/11/ajme-koliko-nas-je-pravila.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">"Ajme, koliko nas je"</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> namjenila sam ovaj recept, a šaljem ga domačici </span><a href="http://www.natanjiru.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Milici</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> koja nam je zadala temu poriluk.</span></div>
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<br />Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-7023926585541330162.post-79514141488207663972013-02-04T17:45:00.000+01:002013-02-04T22:20:06.867+01:00Fašnički macaronsi<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7UQ7Lozl2jqYMcQMW5SnXLvxfQ4wAIzGde5lmLwiGS1N9EOj4a8CJFSS9J0YZHrUE9DqucSHA8gdJuPdZYoBdxeNN_bKLHoSwbBdvpJ-znw1LlAQgRkYIimVwW9CvkWowuTSx4SXjrNs/s1600/P2048480aa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7UQ7Lozl2jqYMcQMW5SnXLvxfQ4wAIzGde5lmLwiGS1N9EOj4a8CJFSS9J0YZHrUE9DqucSHA8gdJuPdZYoBdxeNN_bKLHoSwbBdvpJ-znw1LlAQgRkYIimVwW9CvkWowuTSx4SXjrNs/s640/P2048480aa.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Evo još jednom macaronsi, ali ovaj puta veseli, šareni namjenjeni za pokladničke zabave.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I inače znam napraviti ovakve u dvije ili više boja, pa kako je recept već objavljen, a pogledajte ga <a href="http://parfe-dunja.blogspot.com/2012/12/macaronsi-od-pistachia-i-limuna.html">ovdje</a>, ovaj puta samo kratke upute kako ih napraviti.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFfcO4cyIb-U80EnFtn3Csqa8ztaYD4I4pHOOs2pA6pynE7jA7CuKxsQpaYnnrN3nHtCzGmYuC-4L8XY5Qi5Zovu5VsQbicVzR9yJqsSeNzCe4PlmaVZi9S9K0_onGb3L_98om-lZx_M/s1600/P2048481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFfcO4cyIb-U80EnFtn3Csqa8ztaYD4I4pHOOs2pA6pynE7jA7CuKxsQpaYnnrN3nHtCzGmYuC-4L8XY5Qi5Zovu5VsQbicVzR9yJqsSeNzCe4PlmaVZi9S9K0_onGb3L_98om-lZx_M/s640/P2048481.JPG" width="478" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Za dvobojne potrebno je pripremiti dvije dresir vrećice jednokratne od plastike, i jednu čvršću od platna. Mase koje ste obojale u neku kvalitetnu boju za hranu, staviti svaku u svoju vrećicu, s tim da ste im vrh odrezali nekih 5-6mm.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OHbiYN28AmqXC2XI-9ctIyDq4TNJ3g1dW7rOvsTo89DN3_IBsA3K_YmZ8RVfPMbkgZIP62QptQp2zc66sXH_5jKVImvAJqzL7CIYtG_7sTbGAmhX5BZ3XoGGbonI2BCRBPqzp9blHPA/s1600/fotografija.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OHbiYN28AmqXC2XI-9ctIyDq4TNJ3g1dW7rOvsTo89DN3_IBsA3K_YmZ8RVfPMbkgZIP62QptQp2zc66sXH_5jKVImvAJqzL7CIYtG_7sTbGAmhX5BZ3XoGGbonI2BCRBPqzp9blHPA/s320/fotografija.JPG" style="cursor: move;" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-JhQJVnpfs7_e6az54pyuarE_ps8t0zLFcwAwMO89lOr-Mv-lk_DyHvMTQFglJ_tVy8YtOHSOrvKqVTjROjM9YPIqjKdJRimEtSswUU5pPYTlSKuRPa-F9_e5-FpwvrryU4Gg0wET6k/s1600/fotografija2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-JhQJVnpfs7_e6az54pyuarE_ps8t0zLFcwAwMO89lOr-Mv-lk_DyHvMTQFglJ_tVy8YtOHSOrvKqVTjROjM9YPIqjKdJRimEtSswUU5pPYTlSKuRPa-F9_e5-FpwvrryU4Gg0wET6k/s320/fotografija2.JPG" width="240" /></a><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Nakon toga obadvije ugurati u glavnu vrećicu u kojoj je umetnut metalni nastavak za istiskivanje promjera 6-7 mm. Čvrsto ih stisnuti i zajedno istiskivati na pleh.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7fIclK6HHbi_R9KBZFNxLQ2vepXmVubC8XRnEb-jJOnWjxRha-I0PokRoRg2Mmh3QTBgyGTsyFQulDMMmLutGwwECbgPXmxkrnkcLhTiwywnJZFo2LU8-fKv5T_Mi8CSlWmGkwMbaUk/s1600/P2048490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7fIclK6HHbi_R9KBZFNxLQ2vepXmVubC8XRnEb-jJOnWjxRha-I0PokRoRg2Mmh3QTBgyGTsyFQulDMMmLutGwwECbgPXmxkrnkcLhTiwywnJZFo2LU8-fKv5T_Mi8CSlWmGkwMbaUk/s640/P2048490.JPG" width="478" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJI_rJTQ0fACRaANU3h8AOjvbLxAMb-hDFGstu-ZA1NQ2Q8ypZq9iE0fw-BE7proyFQrhvAY-7l2g9YJxJc_5c9WWv9H3Y_KSEXTruvFdS7Iwnnckm0Tj_2bwzjeKghJeObMhZVb7N8g/s1600/P2048482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJI_rJTQ0fACRaANU3h8AOjvbLxAMb-hDFGstu-ZA1NQ2Q8ypZq9iE0fw-BE7proyFQrhvAY-7l2g9YJxJc_5c9WWv9H3Y_KSEXTruvFdS7Iwnnckm0Tj_2bwzjeKghJeObMhZVb7N8g/s640/P2048482.JPG" width="478" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mali klinci se posebno vesele ovakvim kolačićima osobito kad vide kako se to radi. Ako imate takve, razveselite ih.</span></div>
Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-7023926585541330162.post-28019130682408717972013-01-23T14:01:00.000+01:002013-01-23T14:05:05.388+01:00Kiwi u piđami<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1PYhR2cnjmZ82cisOru4AH_LJ_ygFkApQwK-mHLu-yMrtXcjFCiV2heWmiNPKYi9T1TQnAK8qNcHoFSyNyh4Gelc4n-3egfMbNx0j6tnRKjWyB2kEVEZJRvJX7J7EQdbcPH3NswnBKs/s1600/P1238424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1PYhR2cnjmZ82cisOru4AH_LJ_ygFkApQwK-mHLu-yMrtXcjFCiV2heWmiNPKYi9T1TQnAK8qNcHoFSyNyh4Gelc4n-3egfMbNx0j6tnRKjWyB2kEVEZJRvJX7J7EQdbcPH3NswnBKs/s640/P1238424.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ovomjesečna igrica <a href="http://kuvarigrice.blogspot.com/2008/11/ajme-koliko-nas-je-pravila.html">Ajme, koliko nas je!</a> donjela nam je zadatak zimsku voćkicu kiwi koju nam je zadala draga <a href="http://ultimativnisastojak.blogspot.com/2013/01/ajme-koliko-nas-je-tema-kivi.html">Sanja</a> s bloga <a href="http://ultimativnisastojak.blogspot.com/2013/01/ajme-koliko-nas-je-tema-kivi.html">"Ultimativni sastojak"</a>. Moram priznati da baš nisam revna u igricama, ili zaboravim, ili nemam ideju, ili ono što napravim nije mi ni malo "fotogenično", pa odustanem. Tako sam mislila da će biti i s kiwiem. No danas sam pročitala na blogu <a href="http://mimis-kingdom.blogspot.com/">"Mimi s kingdom"</a> naše domišljate i kreativne blogerice Miki, vrlo zgodno riješenje sušenih kiwia.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMTuseHpFzWs7Z0cJt-NKZbVL5AL0_UbvI8f-H6_BqtxXWtVaTSHOjajs6XngB1jKrH9eaHEhPglL2hyPXy73fCfHqngYSixiP8lTw3-13W8xhnam0hJ1ePbZuaZxDUUENeZUQSNc07E/s1600/P1238427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMTuseHpFzWs7Z0cJt-NKZbVL5AL0_UbvI8f-H6_BqtxXWtVaTSHOjajs6XngB1jKrH9eaHEhPglL2hyPXy73fCfHqngYSixiP8lTw3-13W8xhnam0hJ1ePbZuaZxDUUENeZUQSNc07E/s640/P1238427.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Potakla me da razbudim maštu i ne izvadim svoj dehidrator, nego da napravim nešto slično obzirom da u svojoj smočnici imam također poprilično tvrde kiwie koji čekaju... ne znam šta čekaju, jednostavno su tvrdi i nedozreli.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9hKosP2OFV90B7of6-cWDD3TvB4tJwyWyiuG3NIUsH3KF4OEhga_N1XYHkMfq4XkMaR955OED3T3EBsL-kIcfqTnRkuUAUvir0Ktk1UJopXowM2l33n1ofsEIcyKsQoVlbccVp6-jMw/s1600/P1238428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9hKosP2OFV90B7of6-cWDD3TvB4tJwyWyiuG3NIUsH3KF4OEhga_N1XYHkMfq4XkMaR955OED3T3EBsL-kIcfqTnRkuUAUvir0Ktk1UJopXowM2l33n1ofsEIcyKsQoVlbccVp6-jMw/s640/P1238428.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kako je bilo jutro, ja u piđami, pa evo i moj tvrdi kiwi isto u piđami. To je ono što zovemo jabuke u šlafroku. I nije loše ispalo, reko ako ispadne katastrofa, objavit ću, ako bude osrednje isto tako.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ocjena od 1 - 10, pristojna sedmica. Tijesto hrskavo, ni malo masno, sredina - sadržaj kiselkast, podsjeća na ribizl, dobro dođe posuti s šećerom u prahu.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqf-HFwLM7xplbHJaPufPo-JZ2oi9qfcdo6Y_5xYtltfSY6DN3A5AK7_jvr4F6LuVP9WbjWl1lcUOvjmIxKE_c6ceryNof8CJg2Y1syUVyF_BdLpukElF4mlMPc_GrUmeSAh9TUZalS7M/s1600/P1238440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqf-HFwLM7xplbHJaPufPo-JZ2oi9qfcdo6Y_5xYtltfSY6DN3A5AK7_jvr4F6LuVP9WbjWl1lcUOvjmIxKE_c6ceryNof8CJg2Y1syUVyF_BdLpukElF4mlMPc_GrUmeSAh9TUZalS7M/s640/P1238440.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ako se uputite u ovu avanturu, izabrite tvrđe plodove, one koji se ne mogu baš odmah pojesti. Treba im skinuti kožu, izrezati na ploške od oko tri - četiri milimetra. Odložiti na kuhinjski papir da se ocijedi eventuala suvišna vlažnost.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgpPnz8nD9YW1ruNqWFREbOflcStcZcNoSfN88tyYUD1I4bKrH_qaBPw0CMu2VsILvhThIf4q_Nw6fACFs4-5z5OcWjujDbHF_xztIwpfnyz1XKsKTRbqGFoMGzRXvNRGqhMKtBaqdyU/s1600/P1238436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgpPnz8nD9YW1ruNqWFREbOflcStcZcNoSfN88tyYUD1I4bKrH_qaBPw0CMu2VsILvhThIf4q_Nw6fACFs4-5z5OcWjujDbHF_xztIwpfnyz1XKsKTRbqGFoMGzRXvNRGqhMKtBaqdyU/s640/P1238436.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tijesto je obično za palačinke samo malo gušće i pola količine brašna sam zamjenila sa gustinom (kukuruznim škrobom). Znači jaje, mlijeko, malo soli i šećera i brašna po potrebi da smjesa bude gušća. Ostaviti da pola sata počiva. Uranjati ploške u smjesu tijesta, i staviti da se prže u dubokom ulju a da mu temperatura ne prelazi 180 st. Ja sam koristila kokosovo ulje, ali može bilo koje.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcznRsxfZSurfUWnsuaZmtlGT08Cner4KXijHZW_FQsEc8cLLifzTfhAXILD3drpMHr_r05HCgNsXn_9cOHFg44_lq2G_D9UWUXkkBTq1xkgfbkdvbX7FKX48m93mDLsrSqAFgNmtmM2o/s1600/P1238444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcznRsxfZSurfUWnsuaZmtlGT08Cner4KXijHZW_FQsEc8cLLifzTfhAXILD3drpMHr_r05HCgNsXn_9cOHFg44_lq2G_D9UWUXkkBTq1xkgfbkdvbX7FKX48m93mDLsrSqAFgNmtmM2o/s640/P1238444.JPG" width="480" /></a></div>
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Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-7023926585541330162.post-49661451481594026302013-01-11T16:02:00.000+01:002013-01-11T16:09:03.949+01:00Heljdini slani kolačići ili bazlamača<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Moja tiha ljubav je heljda. No kod mojih nije baš dobro došla, osim u ovom slanom kolaču. To je u stvari bazlamača, zlevanka, izlevka... i kako to narod sve nije nazvao. Potječe iz siromašnih kontinentalnih krajeva kad se domišljavalo kako osmisliti nešto za jelo a da sastojke imaju kod kuće. Tako su koristili malo heljdinog brašna, malo kukuruznog, koje jaje, malo svježeg sira s vrhnjem i to je uglavnom bilo sve. Kad pitate neku baku za recept, čujete uglavnom ono; "malo ovog, pa malo onog", no ja sam se potrudila i to "malo ovog i onog" stavim na vagu. Danas je to sve prije nego siromašno jelo, heljdinog brašna ili nema ili je prilično skupo, pri tom mislim na uzgojenom na prirodan način bez kemijskog tretiranja. Heljda koja se kupuje u dućanima iz rinfuze ne sluti na obećavajuće, no to je druga priča za neki drugi blog, hajdmo mi ispeći tu deliciju.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Znači treba kupiti heljdino brašno koje meni za ovaj recept nikad nije dovoljno sitno pa ga ja još domeljem u mlincu na kavu, a isto tako brašno od bijelog kukuruza.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkPudX_m1_HJQmnCSstUhW00CsS44v2IBfAYZIb85iLTG_86fqV51UOMolHNK9S7vRizInh-qflZRJJIclu1rBinW21oThc8C8acWspez61kV1_atSyGRv_jfrVP4oMEuwqu8mhYNkX8/s1600/P1118405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkPudX_m1_HJQmnCSstUhW00CsS44v2IBfAYZIb85iLTG_86fqV51UOMolHNK9S7vRizInh-qflZRJJIclu1rBinW21oThc8C8acWspez61kV1_atSyGRv_jfrVP4oMEuwqu8mhYNkX8/s640/P1118405.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Potrebno je:</span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">250 g brašna od heljde</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100 g brašna od bijelog kukuruza</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">80 g bijelog pšeničnog glatkog brašna</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 jaje + 2 žutanjka</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100 g rastopljenog maslaca</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">250 g slatkog vrhnja</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 ravne žličice soli</span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">i za kvas:</span></div>
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">30 g svježe germe</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 žlica glatkog brašna</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 žličica šećera</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 dcl tople vode</span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">i za nadjev (ili pokrov)</span></div>
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">300 g svježeg sira</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200 g svježeg kiselog vrhnja</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 jaja</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">žličica soli</span></li>
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Prvo od navedenog pripremiti za kvas barem pola sata ranije da gljivice dobro prorade. U posudu staviti toplu vodu, brašno, šećer i kvasac, Sve promješati, pokriti najlonom i staviti na toplo.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pripremiti sastojke za tijesto, domljeti brašna ako je potrebno i sve suhe sastojke staviti u posudu. Mokre sastojke, ukljućujući i dignuti kvas, slatko vrhnje i jaja izmiksati i preliti preko brašna. Nastaviti miksanje da se sve lijepo sjedini. Ako je potrebno doraditi tijesto i rukom. Dobit će te jednu srednje mekanu kuglu tijesta.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Priprema pokrova od sira. Sir, jaja, vrhnje i sol izmiksati.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pripremiti pogodan pleh u kojem ćemo peći bazlamaču. Upotrebila sam nisku dimenzija 28x38 cm, dubine barem 4 cm, sa sa posebnom strukturom protiv ljepljena, pa nisam s ničim premazivala niti metala papir. Prstima sam utiskivala tijesto po cijeloj površini pleha dok nije bio cijeli prekriven. Ostavila sam komad tijesta koje će poslužiti kasnije.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pokrov od sira izliti na tijesto, poravnati po cijeloj površini, načupkati komadiće tijesta koji smo odvojili i utiskivati tek onako bez reda, (može i bez toga, to je narodni ukras).</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zagrijati pećnicu na 50 st. i staviti u nju kolač na sat vremena da se diže. Nakon toga pojačati temperaturu na 180 st i peći pola sata, odnosno dok lijepo ne porumeni.</span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Rezati formu kruga ili kvadrata, služiti toplo, makar meni je ukusan i hladn, pijuckati čaj ili još bolje pivicu, obavezno u nekom društvu i razmišljati o nekim starim i divnim vremenima. Za ovaj recept zahvaljujem svojoj prijateljici Branki, koja raspolaže velikim iskustvom etno kuhinje svojeg zavičaja.</span></div>
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Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-7023926585541330162.post-23293939928274051422012-12-29T14:25:00.000+01:002012-12-29T14:25:17.169+01:00Novogodišnji Kouign Amann<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Da li ste čuli za Kouign-Amann, ili Bretonski kolač? To je pravi zimski kolač koji se jede topao, ima sa svih strana koricu od karameliziranog šećera koji tokom pečenja curi iz tijesta, divno miriše po maslacu, može se ispeći u većem okruglom promjeru ili ovako male iz kalupa od muffina. To je u stvari tijesto od kruha napravljeno s vodom i suhim kvascem bez jaja i nakon toga napravljeno u slojevima s maslacem i šećerom, slično kao lisnato tijesto samo s manje slojeva. Karakteristika im je što je obavijen karamelom i to mu daje specifičan i neponovljiv okus. Nastao je u 19. stoljeću i Francuska se jako ponosi njime.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sastojci:</span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">500 g glatkog brašna</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">320 ml hladne vode</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">15 g soli</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">10 g suhog kvasca</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">350 g maslaca</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">300 g šećera + 3 vanili šećera</span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Priprema:</span></div>
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Od brašna, vode, soli i kvasca napraviti tijesto. Rukom u zdjeli zamjesiti sve u kuglu, pokriti najlonom i staviti na hladno 1 sat da miruje.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Nakon toga, na pobrašnjenu površinu staviti odležano tijesto i razvaljati ga u veliki pravokutnik a na sredinu položiti hladan i razvaljan maslac u jednom komadu (vidi </span><a href="http://www.sbs.com.au/food/recipe/12981/breton_cake"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #cc0000;">ovdje</span> </span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">stranicu s videom), te presaviti tijesto preko maslaca. Razvaljati tijesto u pravokutnik, presaviti na tri dijela i odložiti u frižider na pola sata.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ponovo razvaljati u dugački pravokutnik i posuti šećerom, preklopiti i ostaviti na hladno sljedećih pola sata.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ponoviti istu radnju još dva puta (potrošiti sav šećer)</span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ja sam tako složeno tijesto ostavila preko noći u frižideru. Drugi dan, ili raditi dvije tortice kako ste vidjeli na filmiću, ili trake rezati i frkati ih u obliku puža i složiti ih u namaštene i šećerom posute kalupe od muffina i ostaviti 2 sata na sobnoj temperaturi. Peći najmanje pola sata na 170 st, odnosno dok se ne počne topiti šećer i površina karamelizirati. Kad je pečeno, potrebno je odmah izvaditi iz kalupa prije nego se ohladi.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ovo je originalni omot tog kolača koji mi je stigao iz Pariza. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><span class="Apple-style-span" style="color: red;"><b><br /></b></span></i></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><span class="Apple-style-span" style="color: red;"><b>Ovim jednostavnim ali finim i toplim kolačem promrzlim čestitarima zaželjeti sve najbolje u nadolazečoj novoj godini, a želim i vama svima svako dobro, puno finih recepata i uživanja u kuhanju i druženju.</b></span></i></span></div>
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Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-7023926585541330162.post-68999819703199445832012-12-27T22:04:00.000+01:002012-12-27T22:04:04.872+01:00Sasvim obična makovnjača<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sasvim obična makovnjača, ili malo rekonstruirana.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To su u stvari buhtle punjene nadjevom od maka, neki to još zovu i osinja gnjezda.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A sve je položeno u veći okrugli pleh od torte.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9CLXMnGVMJNrxGeKQP98WVPhdinTqkqQSbcbV_6qPJ4hzEpCqwOI5MulOK1jbkmpwUSB94yVQjX5i8AD__LJBeKsO6R5vtt-pUfwpTauZTlbLr2rkMOwcFsF2R0rsZdjQb0vAB9r-z8/s1600/PC258372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9CLXMnGVMJNrxGeKQP98WVPhdinTqkqQSbcbV_6qPJ4hzEpCqwOI5MulOK1jbkmpwUSB94yVQjX5i8AD__LJBeKsO6R5vtt-pUfwpTauZTlbLr2rkMOwcFsF2R0rsZdjQb0vAB9r-z8/s640/PC258372.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Nekako mi djeluje svečanije i kod rezanja interesantnije. Ne vade se iz kalupa buhtle, nego se lijepo režu šnite kao kod torte.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eUZ6B6DgGmvMZYNdA4NoJHQUw1-4aEENYbu1tezN26JvWjx3UtWKFbENj7TpLWX3jQ3B99ziD57g2RXYcgUhx4dtOEnvSWDK9Oq5pC1vucDQopm_pKr_CVEwi-jgVfBbR5rw8R02azo/s1600/PC258378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eUZ6B6DgGmvMZYNdA4NoJHQUw1-4aEENYbu1tezN26JvWjx3UtWKFbENj7TpLWX3jQ3B99ziD57g2RXYcgUhx4dtOEnvSWDK9Oq5pC1vucDQopm_pKr_CVEwi-jgVfBbR5rw8R02azo/s640/PC258378.JPG" width="478" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tijesto je fino i jednostavno, a za njega je potrebno:</span></div>
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<ul>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">550 g brašna</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100 g rastopljenog maslaca</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">80 g šećera + vanili šećer (ili sadržaj svježe vanilije)</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 jaje + 2 žutanjka</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 i pol dcl mlakog mlijeka</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">30 g svježeg kvasca</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">ribana korica domaćeg limuna</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93F9SLzkXZuSlWHEC9kEBAKhCDio2wHUPQ9HEzUaGdyhw2YksY3C-jCJrKYW4yBNGCEok8lYCK_bTNZyss8BcPDtg-OOsUWKBf9R98TUN_aEw0MO6k6NNHFeJBtI1wj9b-w850m16RDI/s1600/PC258366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93F9SLzkXZuSlWHEC9kEBAKhCDio2wHUPQ9HEzUaGdyhw2YksY3C-jCJrKYW4yBNGCEok8lYCK_bTNZyss8BcPDtg-OOsUWKBf9R98TUN_aEw0MO6k6NNHFeJBtI1wj9b-w850m16RDI/s640/PC258366.JPG" width="478" /></a></div>
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Razmutiti kvasac s malo mlijeka i žličicom šećera i ostaviti da se digne.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Jaja, mlijeko, šećer, limun koricu i rastopljeni maslac mikserom umutiti.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dodati kvas i brašno. Miksati dok se sve dobro ne sjedini i ostaviti da se udvostruči.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOEHVhMZQn3NEdVAf6RK85fBri2TatZI-b7Svz_MhUMVN0avSPxrx4oSRbhmPFn_uanVhlGKPDpxqiI-dH1fTyCDkmb1db37pNeRnUhBZc6DpEW6okljuzABx72IFOleR_HQ6DWkg4vc/s1600/PC258383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOEHVhMZQn3NEdVAf6RK85fBri2TatZI-b7Svz_MhUMVN0avSPxrx4oSRbhmPFn_uanVhlGKPDpxqiI-dH1fTyCDkmb1db37pNeRnUhBZc6DpEW6okljuzABx72IFOleR_HQ6DWkg4vc/s640/PC258383.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Za nadjev uzeti 35 dkg mljevenog maka, skuhati ga s malo mlijeka, meda, cimeta i grožđica. Testirati slatkoću, i dodati količinu šećera po želji. Ohladiti ga. Dignuto tijesto istresti na radnu površinu, razvaljati ga prst debelo, namazati kroz cijelu površinu nadjevom, zaviti kao veliku štrucu, rezati nožem komade i okomito ih slagati u namašten kalup. Ostaviti da se diže sat vremena. Tada obilno kolač namazati rastopljenim maslacem i još obilnije posuti šećerom u prahu. Staviti peći u zagrijanu pećnicu na 170 st. 40 minuta. Nakon 15 minuta pečenja staviti na kolač list aluminijske folije i nastaviti peći. </span><br />
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<br />Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-7023926585541330162.post-63513433400064716532012-12-23T19:37:00.000+01:002012-12-23T19:37:29.668+01:00Macaronsi od pistachia i limuna<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHkUcW4X_7a6bgoadbOPFAz7ihEUGn1g5WzdrcTFHHIBP40zkhGzAqPh_DHa1K6wRfVHXR9kg8bhP7j1Evc7OzHtdeOZ4KrlMIAhNeUlTNrs_MjaoOX4mSjXlDUfNs50FaW47IOVK53U/s1600/PC238343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHkUcW4X_7a6bgoadbOPFAz7ihEUGn1g5WzdrcTFHHIBP40zkhGzAqPh_DHa1K6wRfVHXR9kg8bhP7j1Evc7OzHtdeOZ4KrlMIAhNeUlTNrs_MjaoOX4mSjXlDUfNs50FaW47IOVK53U/s640/PC238343.JPG" width="478" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Makaronse smo već apsolvirali i to u svim mogućim kombinacijama boja i tekstura. No ja sam se odlučila za ovu svečanu verziju od pistachia s kremom od limuna, i malo Božićnog ukrasa - zlata za kolače.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Fzqnu0mw0zetRUeM_e7hVVjkIcC98h9zC6vPA2rZ8JXX-Cj-Ift72HdAi90HFjm_D7igG8liYXNAbvT-32KKPPMdFklD36d9jdwDENpPEx1ckE-nZ7WV8gpXL1Q9fgRghRsWUn161jo/s1600/PC238347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Fzqnu0mw0zetRUeM_e7hVVjkIcC98h9zC6vPA2rZ8JXX-Cj-Ift72HdAi90HFjm_D7igG8liYXNAbvT-32KKPPMdFklD36d9jdwDENpPEx1ckE-nZ7WV8gpXL1Q9fgRghRsWUn161jo/s640/PC238347.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Recept zapravo nije kompliciran, samo je potrebno pridržavati se nekih pravila. Bjelanjci, naravno uvijek ih imam u frižideru u vrećici kao ostatak od nekih kolača pa nikad se ne zna koliko ih je, ali se zato važu. U prosjeku jedan teži oko 33 grama, i treba ih izvaditi na sobnu temperaturu barem nekoliko sati. Druga zamka su sitno mljeveni bademi, lešnjaci ... ja sam ovaj puta koristila pistacije (ima ih za kupiti neslane). Kad koristim bademe, kupim one u listićima i mljevem ih u mlincu za kavu. Ovaj puta pistacije sam isto tako mljela u tom mlincu da budu što sitniji, no nije ništa smetalo ako se našao i koji veći komadić. No recept ide ovako:</span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200 g šećera u prahu</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200 g sitno mljevenih pistachia</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">180 g kristal šećera</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">40 g vode</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 x po 75 g bjelanjaka </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHptM5JVs1zTL9oT7njwtsnl-I2HtdwzAwylA_iAtE_UCsF4M-Cnf88MAGyEY6XwXqXcrAbIhx1mzq3fG_fAWKasuSjBE0jNnR45PiT4sHz6t-yo_pO12HiKN42STIG3g9Lpp6Rvfggw/s1600/PC238356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHptM5JVs1zTL9oT7njwtsnl-I2HtdwzAwylA_iAtE_UCsF4M-Cnf88MAGyEY6XwXqXcrAbIhx1mzq3fG_fAWKasuSjBE0jNnR45PiT4sHz6t-yo_pO12HiKN42STIG3g9Lpp6Rvfggw/s640/PC238356.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Prije nego se počne išta raditi, potrebno je pripremiti plehove koje treba prekriti masnim papirom, i dobro je pomoću neke šablone ucrtati krugove po papiru, našla sam neki čep od 2 i pol cm i to mi je dobra veličina (MALO SE PROŠIRE). Zatim pripremiti dresir vrečicu i umetnuti plastični nastavak s rupom od 6 ili 7 mm. I još će biti potreban termometar za kuhanje i malo strpljenja.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcRkR2S64ZUEEzJbqGmLWNKH4r3Kkzt3LLQiXtwwrl-23J3BQ1ZZnk96WlCyxPSBr-_3g1S_8DHq5AQRc4av2WaEBoR7OwumQDif3RL8JwQv1pguVgbPYoED1qMJB4JloOzA8fyXd4rE/s1600/PC238358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcRkR2S64ZUEEzJbqGmLWNKH4r3Kkzt3LLQiXtwwrl-23J3BQ1ZZnk96WlCyxPSBr-_3g1S_8DHq5AQRc4av2WaEBoR7OwumQDif3RL8JwQv1pguVgbPYoED1qMJB4JloOzA8fyXd4rE/s640/PC238358.JPG" width="640" /></a></div>
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<ol>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">U zdjelu staviti mljevene pistachie, štaub šećer i dobro promješati, ja se poslužim i prstima! Ne bi trebalo ostati grudica.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zatim u to dodati 75 g bjelanjaka i špahtlom dobro izmješati i ostaviti na stranu.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preostalih 75 g bjelanjaka istući u čvrsti snijeg s malo soli.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">U lončić uliti vodu i kristal šećer i na laganoj vatri rastopiti i kad dosegne temperaturu od 118 stC maknuti s vatre i uljevati u tankom ali brzom mlazu u snijeg od bjelanjaka uz stalno miksanje s najvećom brzinom. Nastaviti miksanje dok se snijeg ne prohladi.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zatim u masu s pistachijima, štaubom i bjelanjkom dodavati žlicu po žlicu šauma i energično mješati da se sve dobro ujednači.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinV44QwbyjwnVq3Vhbr14CfmMfaR6vlMhSUKyxmsDakWDI_HK6Ay766IsEtSmy3moLNdy9qdhIJr4tsEw1nfUKu2kyEWk-VbVy7bWhlrufgcvcqEuyvV_ZqKQ9E39hZHGDf4l-JxMCrCw/s1600/PC238360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinV44QwbyjwnVq3Vhbr14CfmMfaR6vlMhSUKyxmsDakWDI_HK6Ay766IsEtSmy3moLNdy9qdhIJr4tsEw1nfUKu2kyEWk-VbVy7bWhlrufgcvcqEuyvV_ZqKQ9E39hZHGDf4l-JxMCrCw/s640/PC238360.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sad dolazi na red punjenje dresir vrečice i istiskivanje mase na u prethodno zacrtane krugove, ali treba pripaziti da se istiskuje pod pravim kutem na pleh, jedino će tako makarons biti pravilan. Kad ste potrošili svu masu, ostaviti plehove na neko suho mjesto u stanu da se prosuše na zraku, otprilike 1 sat. Nakon toga ide u zagrijanu pećnicu na 160 stupnjeva na 12 minuta. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Punjenje je po volji, meni je super kombinacija sa lumun curd, ali može i neka kisela marmelada.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnZdIWPWTc6yLw8jwl7XFgn7wRyjmpk45HOJ2uS9plkVAding04AKVOGxQbaEa3hLf9iWyev-EfWL0CQIbQsJ3hUsKfdFSueJZc1G7ak2dhsUEzVSznGWJ9xvxBlqfMN-451t8aPhddE/s1600/PC238362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnZdIWPWTc6yLw8jwl7XFgn7wRyjmpk45HOJ2uS9plkVAding04AKVOGxQbaEa3hLf9iWyev-EfWL0CQIbQsJ3hUsKfdFSueJZc1G7ak2dhsUEzVSznGWJ9xvxBlqfMN-451t8aPhddE/s640/PC238362.JPG" width="640" /></a></div>
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<i><span class="Apple-style-span" style="font-size: x-large;">SVIMA SRETAN BOŽIĆ!</span></i></div>
Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-7023926585541330162.post-91721024307540231212012-12-15T14:42:00.000+01:002013-01-04T13:18:11.426+01:00Božićni slatki kruh<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Stiglo je vrijeme kolača i priprema za Božić. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Moja dobra prijateljica koja živi i radi u Italiji, radi za svoju obitelj ovaj odličan slatki kruh ili kolač, a zovemo to još i Panettone. Divan je, mirisam, lagan, božanstven, nema nikakve filozofije, može ga napravit bilo tko, jedino što je ptrebno precizno vagati i držati se uputa o vremenu odležavanja. U kratko, radi se danas, peče se drugi dan. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Potrebno je:</span></div>
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">260 g glatkog brašna (ja koristim pol glatkog, pol oštrog)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">80 g šećera u prahu</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100 g maslaca otopljenog i prohlađenog na sobnu temperaturu</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 cijela jaja (180g) lagano umućena</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5 g soli</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">naribana korica od jedne domaće naranđe</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">srž jedne mahune vanilije</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 žlice ruma</span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Još je potrebno za kvas:</span></div>
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8 g suhog kvasca </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 žličica meda</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">70 g brašna</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">80 g toplog mlijeka</span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Još je potrebno za posip po kolaču šećer u prahu, listići badema.</span></div>
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Prvo u neku posudicu pripremiti sve za kvas od navedenih sastojaka, pokriti i ostaviti na toplom barem pola sata. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zatim sve sastojke za tijesto izvagati i pripremiti.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Prosijati brašno, sol i šećer u prahu.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Jaja mutilicom malo izmješati i dodati rum, otopljeni maslac, koricu, sjemenke vanilije</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sjediniti suhe sastojke, mokre i kvas.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mikserom dobro izraditi.</span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Činit će vam se da je tijesto prilično tekuće, no to će se promeniti. Pripremiti neki kalup i sa svih strana ga obložiti masnim papirom. Ja sam uzela okrugli promjera 23 cm. U njega uliti tijesto, prekriti nekim najlonom i staviti u hladnjak na 10 sati ili preko noći. Nakon tog vremena izvaditi ga na toplo mjesto otprilike sat vremena ili u pećnicu na 50 st.C. Tada ga posipati obilno šećerpm u prahu i listićima badema. Zagrijati pećnicu na 180 st.C i peći ga 30 minuta.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ne volim fotografije odgriženih komada, no morala sam vam pokazati ovu predivnu spužvicu.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">PS. dobila sam obavjest meilom da mi je s bloga nestalo 90 % fotografija. Kako sam bila mjesec dana odsutna i nisam bila u toku sničim, i stvarno nestalo. No nije nestalo naravno, nestalo je s URL poslužitelja koji je "crko", no nije crko moj folder pa ću ih vratiti, no to će malo potrajat, eto, žao mi je onih koji su htjeli nešto pogledat. </span><br />
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<br />Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-7023926585541330162.post-30408111146812110492012-12-03T17:29:00.000+01:002012-12-04T06:26:38.423+01:00Čičoka - čudesan gomolj<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Čičoka, Jeruzalemska artičoka, Sunčani gomolj ... sve su to nazivi za ovaj podzemni plod, i stvari gomolj, sličan krumpiru, ali to nije ni po okusu ni po sastavu. Raste gotovo kao korov, sam se razmnožava, trpi niske temperature, a gomolj se lijepo drži u prohladnoj smočnici.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Prijašnjih godina puno se pisalo o čičoki, no nije se baš mogla bilo gdje kupiti osim u specijaliziranim trgovinama zdrave hrane, no danas se može naći i na tržnicama po vrlo pristupačnoj cijeni. O utjecajima na zdravlje neću puno pisati, koga zanima sam će to lako istražiti, navodno dobro utjeće na stabiliziranje inzulina, mene više interesira kako čičoku uvrstiti u gastronomiju i obogatiti jelovnik.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tko ju nije probao, prvo će se zapitati kakvog je okusa, pa lagano slatkastog i uvelike podsjeća na artičoku. Meni je interesantna jer se može napraviti izvrsna juha, iskoristiti kao prilog mesu, puniti raviole, čak i dodatak salatama, a ja sam danas napravila juhu, čips i male savijače.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Evo nekoliko naputaka. Čičoku treba očistiti pilerom kao krompir, malo treba strpljenja jer je gomolj kvrgav. Očišćene odmah odlagati u vodu da ne pocrne. Sitnije predvidjeti za juhu ili neko kuhanje, a krupnije za ribanje za čips ili savijače.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Krupnije naribati na listiće, osušiti i pržiti u dubokom ulju (ja sam koristila kokosovo), kad dobije boju, vaditi na kuhinjski papir da se ocijede.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Isto tako krupnije komade gomolja naribati na ribež kao za jabuke, i to direktno u vodu da ne pocrni. Pripremiri trake debljeg tijesta za savijače, otprilike 10 x 20 cm. Sitno narezati srednji crveni luk, dodati mu naribanu i dobro rukama ocijeđenu čičoku, posoliti i dodati papra. Tom masom puniti trake tijesta koje se kuhinjskim kistom malo smoči i premaže uljem (saviti kao male sarmice) i pričvrstiti čačkalicom. Peći u dubokom ulju ili u pećnici. Meni je draže kad su pržene.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Za juhu narezati sitnije komadiće čičoke na listiće, dodati po volji mrkvu, celer.... no ja sam uz čičoku stavila kuhati krišku celera i bijeli dio jednog poriluka. Kad je mekana, izmiksati štapnim mikserom, dodati kockicu putra i malo vrhnja za kuhanje. Dosoliti po želji. Poslužiti sa malo peršinovog lista i čipsom od čičoka. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mjera nema, one su proizvoljne, ono što mogu reći, ovo sam sve napravila od kilogram čičoka po cijeni od 20 kuna i to je bilo dovoljno za večeru za 4 osobe.</span></div>
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<br />Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-7023926585541330162.post-26352427207709760802012-11-08T17:15:00.002+01:002012-11-08T17:16:42.263+01:00Kruh s ciklom<br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Nije da radim ne moguće kombinacije, ali ovo je jako moguća.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kruh od crnog brašna s ciklom!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ECf9hYHk_R71CxbKkV9zu3tdkWX4DPF8PMDgSNwsgd3iuc8aLtFapTUNeozxdRwWsSxdYOuL4F04LYorEdkxX_PBMwkdln621ur_uH2cLJFvv30VkwV4ytIdDTy74shfZQMEckIdCao/s1600/PB088185a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ECf9hYHk_R71CxbKkV9zu3tdkWX4DPF8PMDgSNwsgd3iuc8aLtFapTUNeozxdRwWsSxdYOuL4F04LYorEdkxX_PBMwkdln621ur_uH2cLJFvv30VkwV4ytIdDTy74shfZQMEckIdCao/s640/PB088185a.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Inače jako volim ciklu, volim njen zemljano slatkast okus, volim njenu purpurnu boju, volim tu podzemnu biljčicu koja cijelu zimu boravi negdje u smočnicama i čeka da dođe na red kao salata uz neka zimska mesna jela.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PuKRZkSsHTGBg3FVGMrIWdcCZn8abSYi2Cpi_c9uaif19-7pTlRoIWuFFCnpndWzXqmNFzJeBr3Ykos2Q0a4d91A_APV9GYiP1RdkDHV5KvU9IoiWLvLDEQ0xTc6wXrwwgopdCgmqxc/s1600/PB088192a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PuKRZkSsHTGBg3FVGMrIWdcCZn8abSYi2Cpi_c9uaif19-7pTlRoIWuFFCnpndWzXqmNFzJeBr3Ykos2Q0a4d91A_APV9GYiP1RdkDHV5KvU9IoiWLvLDEQ0xTc6wXrwwgopdCgmqxc/s640/PB088192a.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">E ova s prve fotografije nije završila u salati nego u kruhu. Nekad davno vidjela sam na jednom straom blogu nešto slično, nisam zapamtila ni koji je to blog bio, a ni recept. No cijelo vrijeme mi je taj kruh lebdio u memoriji, pa evo ga konačno pred vama,</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UPiGgy1xRvbv26ZzxtmCDDn0Wq-1_Zd1W1gv7-piEOZ_pbZo2G_n3-nXYaTgRR9-dUAuQFFDMe0Seaxzx9PTXjq5l683fXWzyuYMVRTK7liYXackyjKnFQVe1JnNkWhoHpSFoVJAQuE/s1600/PB088199a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UPiGgy1xRvbv26ZzxtmCDDn0Wq-1_Zd1W1gv7-piEOZ_pbZo2G_n3-nXYaTgRR9-dUAuQFFDMe0Seaxzx9PTXjq5l683fXWzyuYMVRTK7liYXackyjKnFQVe1JnNkWhoHpSFoVJAQuE/s640/PB088199a.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Potrebno je:</span></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">550 g crnog brašna za kruh</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">320 g vode</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 kocka svježeg kvasca</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 žlice ulja</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 i pol žličica soli</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 žličica šećera</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 srednje veličine naribana i svježa cikla</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XWHQktBCG2xfl0f9TYBZVw3Ks7fTMPKZBEyy3oiJVqPv2bEy1G_tP_ch0B8GomSUWurUGRru1qXigrBTVvO9ajkVWHZNuQisrNFVnjdR-XehoK5fa4V9XMtzGICjFWeM8qroiFQ3mYQ/s1600/PB088202a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XWHQktBCG2xfl0f9TYBZVw3Ks7fTMPKZBEyy3oiJVqPv2bEy1G_tP_ch0B8GomSUWurUGRru1qXigrBTVvO9ajkVWHZNuQisrNFVnjdR-XehoK5fa4V9XMtzGICjFWeM8qroiFQ3mYQ/s640/PB088202a.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kvasac usitniti, dodati žličicu šećera, brašna i malo mlake vode, pa kad se zapjeni dodati brašnu, ulju i vodi. Zamijesiti tijesto kao za klasični kruh. Ja to radim u kuhinjskom robotu. Zatim na dasci malo premijesiti i dodati naribanu ciklu. Formirati kuglu, položiti je na pleh i ostaviti da se diže. Nakon sat vremena staviti peći u zagrijanu pećnicu na 45 minuta (provjeriti, može i malo dulje) na 220 st. C. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4r3FOmO5gVEzf3qzCngcP1HCkdmlowyIWGexORVthy5_x5KlpZLQtnrD-4Byk4os4Em7axxp-IBtTtI5smfwccA-SnequTk4SnZo4ha46ecoinvhaG7DljtLfNZII9axk97U9Y4kiuKU/s1600/PB088194a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4r3FOmO5gVEzf3qzCngcP1HCkdmlowyIWGexORVthy5_x5KlpZLQtnrD-4Byk4os4Em7axxp-IBtTtI5smfwccA-SnequTk4SnZo4ha46ecoinvhaG7DljtLfNZII9axk97U9Y4kiuKU/s640/PB088194a.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Savršen je uz malo maslinovog ulja i nekog aromatičnog plavog sira i uz koji list zelene salate.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHZxsM2sUrWY6dHHiVJ4zUA6b4Gs-eMOep4l388G-v8r9oHlzMtX3VjqPAatmES_AD2YN_-kl_5J4meEgarE6jnZMZEuCauiDEyZeWZMWy79gAFEUaCZAgirzAT1s4rUEXrYGonUSHR0/s1600/PB088184b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHZxsM2sUrWY6dHHiVJ4zUA6b4Gs-eMOep4l388G-v8r9oHlzMtX3VjqPAatmES_AD2YN_-kl_5J4meEgarE6jnZMZEuCauiDEyZeWZMWy79gAFEUaCZAgirzAT1s4rUEXrYGonUSHR0/s640/PB088184b.jpg" width="640" /></a></div>
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<br />Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-7023926585541330162.post-54147424543768704882012-10-30T17:58:00.000+01:002012-10-30T17:58:32.531+01:00Slatki kruh s kaki jabukom<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMOGC8wRThn3XB0VJOm3k02MWGRlf2cMbjrj74EcTji0DSi5p5aVEczB1D5Mp8QF4I0EHFUe0dqCBF9Sf_1BukFnxrjZ8gC5KMFw22PFUPjqz8Zh0Yz9aMG0C7oCCHVwkF20Z4vl9P88/s1600/PA308137cv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMOGC8wRThn3XB0VJOm3k02MWGRlf2cMbjrj74EcTji0DSi5p5aVEczB1D5Mp8QF4I0EHFUe0dqCBF9Sf_1BukFnxrjZ8gC5KMFw22PFUPjqz8Zh0Yz9aMG0C7oCCHVwkF20Z4vl9P88/s640/PA308137cv.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Evo me konačno s duljeg izbivanja. Imala sam u planu puno toga, no planovi su jedno a slijed događaja nešto drugo. Nastojat ću nadoknadit, pa evo i ove godine kaki jabuka, ali ovaj put u skatkom kruhu. Inače jako volim tu voćkicu, nekako mi je zadnje prije nego nam ostanu samo citrusi, i kruške i jabuke iz smočnica. Nekad ih nije bilo vidjeti kod nas, ali su selekcijom uspjele nastaniti se i u kontinentalnim djelovima Slovenije i Hrvatske. Ima ih preko trideset vrsta, neke se mogu koristiti odmah kako ih se uberu, neke moraju odležati, a sve su mi prefine. U Italiji se često nađe kao drvored po ulicama, prekrasno ogoljeno drvo bez i jednog lista, a na njemu naranđasti plodovi kao najava božićnog drvca.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1CumqYy_eZp7m2NWtAp4Zqix-cMwFuRl2H6IR0vluJX-Fw6pVGnnjmRknsicp9jgkh0SYDrYyYyYegozNwQU-9TwLBIpjCswkFnaLsBOKU0SrnvlWk6YkZi125G2bskot38TJ2fsCz8/s1600/PA308152a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1CumqYy_eZp7m2NWtAp4Zqix-cMwFuRl2H6IR0vluJX-Fw6pVGnnjmRknsicp9jgkh0SYDrYyYyYegozNwQU-9TwLBIpjCswkFnaLsBOKU0SrnvlWk6YkZi125G2bskot38TJ2fsCz8/s640/PA308152a.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Znam da su neki oduševljeni njome, negi se groze, čak ih smatraju bestečnima i vodenim.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tako i sa ovim mojim kolačem. Neki su oduševljeni, a nekima se nikako ne sviđa. No ja ga jako volim, nije pre sladak, aromatičan i vrlo sočan.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AYeLp_G_qvrUqvHhFnnBr1qNxtwoIZE6aWcX8dn_nYT0hWTfkj9QfUS0E3TuwghSVAeWYHXlz4zWdUW3Cm3vIjA55PZ1Cc2iffNLSNskS9vWgM9KHEGNLCsUTLijFu_13BcqZS9ClR8/s1600/PA308146a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AYeLp_G_qvrUqvHhFnnBr1qNxtwoIZE6aWcX8dn_nYT0hWTfkj9QfUS0E3TuwghSVAeWYHXlz4zWdUW3Cm3vIjA55PZ1Cc2iffNLSNskS9vWgM9KHEGNLCsUTLijFu_13BcqZS9ClR8/s640/PA308146a.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Potrebno je:</span></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 kaki jabuke</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 jaja</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 šalica šećera (ili manje)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 šalica jogurta ili mlaćenice</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 šalica ulja</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 šalice oštrog brašna </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 žlica zobenih posija</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 žlica kakaa</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 žličica praška za pecivo</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">po šaku sušenog manga, đumbira i grožđica</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhry7mb9HAgI5XTikZiCeDV52zXZfe6hRfilkWQVSgDDOQAvSlpsDfWWacWFL0UlcfIWivICSH8erVYzOLWSTMGsG4jv4qcdN3-jCdA8jqUm_PfBfdB1fec0SJ02l3ZwOKZYvSw0BxqYo/s1600/PA308157a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhry7mb9HAgI5XTikZiCeDV52zXZfe6hRfilkWQVSgDDOQAvSlpsDfWWacWFL0UlcfIWivICSH8erVYzOLWSTMGsG4jv4qcdN3-jCdA8jqUm_PfBfdB1fec0SJ02l3ZwOKZYvSw0BxqYo/s640/PA308157a.jpg" width="640" /></a></div>
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<ol>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Izmješati suhe sastojke skupa sa suhim i nasjeckanim voćem.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Mikserom umutiti jaja, jogurt i ulje.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Obadvije mase sjediniti i dodati dvije oguljene i na krupno nasjeckane kaki jabuke.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Izliti u kalup prekriven pecilnim papirom,</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Treću kaki jabuku narezati na veće komade, svaki komad uroniti u posije i staviti na vrh tijesta (da ne potone).</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Peći oko 1 sat na 180 st.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmyQttU_SrVDNqD6KvEJAsZQckuLZWqlD2sML4g7rUC2uA0x6H2uWcM0nwGw_MHHMP4-5IVjR8J4i_9xSC75MKoXOXKUIr2lBzgWS27-24YRvrp9NNM8V-uJFkuHxfMY_Rt0yeE571Wgk/s1600/PA308177a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmyQttU_SrVDNqD6KvEJAsZQckuLZWqlD2sML4g7rUC2uA0x6H2uWcM0nwGw_MHHMP4-5IVjR8J4i_9xSC75MKoXOXKUIr2lBzgWS27-24YRvrp9NNM8V-uJFkuHxfMY_Rt0yeE571Wgk/s640/PA308177a.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Veličina čaše je od jogurta, znači dcilitar i pol, recimo.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Veličina kalupa: 11x28 cm.</span></div>
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Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-7023926585541330162.post-31135456958392089292012-09-28T14:07:00.000+02:002012-09-28T14:08:57.184+02:00Brusketa s mozzarelom i "kavijarom"<div style="text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Evo nešto zgodno i jednostavno iz molekularne gastronomije. Dobila sam na poklon jednu interesantnu knjižicu iz te oblasti, pa evo nešto jednostavno i zabavno.</span></div>
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<span class="Apple-style-span" style="color: #29303b;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">U ovomjesečnom krugu blog igrice <a href="http://kuvarigrice.blogspot.com/2008/11/ajme-koliko-nas-je-pravila.html">"</a></span></span><span class="Apple-style-span" style="color: #29303b;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://kuvarigrice.blogspot.com/2008/11/ajme-koliko-nas-je-pravila.html">Ajme koliko nas je"</a></span></span><span class="Apple-style-span" style="color: #29303b;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></span><span class="Apple-style-span" style="color: #29303b;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">koju je pokrenula monsoon, naša domaćica draga Tamara sa bloga</span></span><span class="Apple-style-span" style="color: #29303b;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></span><span class="Apple-style-span" style="color: #29303b;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://cake-cookie-pie.blogspot.com/">"What´s for dessert?</a></span></span><span class="Apple-style-span" style="color: #29303b;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://cake-cookie-pie.blogspot.com/">" </a>za temu nam je zadala rajčica, paradajz, pomidori.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">No da vidimo o čemu se tu radi, kakva su to jaja, ili čija?</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To su jaja od pardajza, finog, domačeg, kod kuće pasiranog. Ove perlice još se zovu i lažni kavijar.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Već je viđeno na internetu, no evo moje verzije.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Potrebno je:</span></div>
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<ol>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">dvije šalice običnog ulja </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">10 g želatije u prahu (3 žličice)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 -4 žlice gušćeg soka od paradajza</span></li>
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<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Prvo je potrebno ove dvije šalice ulja uliti u neku metalnu posudu koja će dobro prenositi hladnoću, drugim riječima, potrebno je ulje dobro ohladiti, recimo preko noći u frižideru ili sat dva u frizeru.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zatim želatinu istresti u manju posudu i preliti s 3 žlice hladne vode.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sok od paradajza, ja sam imala domaći ukuhan no može i neki drugi, zgrijati na plinu ili u mikrovalnoj do vrenja, ali ne da zakuha.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Vrući sok preliti preko namočene želatine i kratko promješati da se sjedini i rastopi.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Uzeti neku špricu ili plastičnu bočicu s rupicom na poklopcu (vidi sliku), napuniti ju s želatinastim sokom od paradajza.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Izvaditi iz frižidera razhlađeno ulje i kapati sok iz flašice na samu površinu ulja, po tri kapi na isto mjesto. One se brzo sjedine i jednu perlicu i padaju na dno posude s uljem. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMDamGzmz-66UCSJoLfC1SiiF9jZZvMbU1C1Lf55ZjyWlayexqLF3X44K8WGRskjfOHvA6oUjUtThp7JWK4WgxOkxkpDp9HZf8W22Eg-CNKPz_wuFIgpJ5DjPUcWTnosmMXlGr7s6OEI/s1600/P9288120a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMDamGzmz-66UCSJoLfC1SiiF9jZZvMbU1C1Lf55ZjyWlayexqLF3X44K8WGRskjfOHvA6oUjUtThp7JWK4WgxOkxkpDp9HZf8W22Eg-CNKPz_wuFIgpJ5DjPUcWTnosmMXlGr7s6OEI/s320/P9288120a.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ako se perlice potroše, ulje se ne baca naravno, ono je dalje ispravno, no nepotrošene se mogu čuvati u ulju u frižideru do tjedan dana.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Može se raditi od bilo kojeg soka i a u slatkoj verziji, samo se onda moraju oprati od ulja pod blagim mlazom hladne vode u cjedilki za čaj, i osušiti na salveti.</span></div>
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<br />Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-7023926585541330162.post-44580627357803720622012-09-08T14:04:00.002+02:002012-09-08T14:04:53.607+02:00Čips xxl od krompira<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kod mene se sastaje vikendom društva svih dobi, i staro i mlado, srednje, poslijepodne, navečer, često pivica i grickalice. Jednostavno, ali... zašto ne domaći čips. Barem znm kakav je, da je svježi, da nije negdje godinama stajao, da nije pre slan i da je svjež i ukusan. Pa evo domaći u king size verziji.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4e53j5Eystrz9WQdqP3qtb56LuHNvHtCvUG31gehTAtFp9UZKliUv5dQTTybG3PcCZkRyVYCZeVsUoefpTx4ybKRSxgzaCkvzAj9slkXrNGKTX75br8QMOzDTcf1gGUNka6n4OoUt-CI/s1600/P9088093a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4e53j5Eystrz9WQdqP3qtb56LuHNvHtCvUG31gehTAtFp9UZKliUv5dQTTybG3PcCZkRyVYCZeVsUoefpTx4ybKRSxgzaCkvzAj9slkXrNGKTX75br8QMOzDTcf1gGUNka6n4OoUt-CI/s640/P9088093a.jpg" width="476" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UKhVa96Pwmlhyphenhyphen2fQkeNqILCuKhkZanivXHFabFCwZDJyI7bmq23jMP-9NK67atQoN74qsBDJGA9BLiO6ti2dI7w9bjux61Ru7YYqzEaE6c96bX5aGKwgrh0k4aG841U3Yg5yLY0Jnys/s1600/P9088086a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UKhVa96Pwmlhyphenhyphen2fQkeNqILCuKhkZanivXHFabFCwZDJyI7bmq23jMP-9NK67atQoN74qsBDJGA9BLiO6ti2dI7w9bjux61Ru7YYqzEaE6c96bX5aGKwgrh0k4aG841U3Yg5yLY0Jnys/s640/P9088086a.jpg" width="478" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Prvo treba izabrati škrobasti krompir, dugoljasti i veći. Potrebno je imati dobar ribež čiji se nož može regulirati, trebaju nam vrlo tanke ploškice. Odrezati dva komada papira za pečenje, kistom sasvim malo premazati uljem, poslagati dobro krpom osušene ploške krompira u formi "riblje krljušti". Njega isto malo premazati uljem i posoliti. Prekriti drugim komadom papira i sve premjestiti u teflon tavu debljeg dna, opteretiti nekim loncem i posudom u kojoj ima vode radi težine i sve staviti na srednju vatru. Ja to radim na plinu oko 3 - 4 minute sa svake strane. Kad se prva strana ispeče, maknuti lonac i pažljivo okrenuti drugu stranu skupa s papirima. Nisam probala, ali bi to vjerojatno dobro ispalo i u pećnici. Uspjeh dobro ispečenih king čipsova ovisi o njegovoj kvaliteti i debljini .</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKzoXAKWad2MLqsdebZEBkVEee-y6lnRnDCx-W2spY_e1yYnSVp99OkmUVp5ojiBgrKhjZFkZV7mT574CpoM5lVzCLpykuwRHoCUutyGX4aEnGrEPcwjaFC3CIhLkMclZIcx7M513hJE/s1600/P9088100a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKzoXAKWad2MLqsdebZEBkVEee-y6lnRnDCx-W2spY_e1yYnSVp99OkmUVp5ojiBgrKhjZFkZV7mT574CpoM5lVzCLpykuwRHoCUutyGX4aEnGrEPcwjaFC3CIhLkMclZIcx7M513hJE/s640/P9088100a.jpg" width="478" /></a></div>
<br />Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-7023926585541330162.post-36126823459630401732012-09-07T10:53:00.002+02:002012-09-07T12:23:42.566+02:00Dobro došli u moju kuhinju<br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Drage blogerice, a i blogeri, dobro došli u ovu moju virtualnu kuhinju. Da vam pravo kažem, malo sam iznenađena što ste se odlučile zaviriti kod mene, jer je moj blog prilično nesistematski, nema mesa ili ga ima vrlo malo, pa baš ni kolača, sve se svodi na neke experimente i istraživanja. Tim više što sam bila vrlo spora i aljkava kad su se vaši blogovi istraživali. Stoga mi se čini da vam neće biti baš jednostavno izabrati neki suvisli recept. A imajte na umu da sam među vama sigurno naj starija, upravo sam navršila 65.</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Evo malo informacija o meni i ovom blogu.</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Počela sam ga pisati kojem 2009. godine kad je trebalo onu staru postojeću kuharicu prepisati. Tako sam naišla na Food blog druženje i sve je krenulo.</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Trebalo je naći ime, pa to "Parfe Dunja" ne dolazi od perfektno, savršeno ili nešto slično, nego od jedne moje prabake čije je prezime bilo Parfeni i bila je vrsna Bečka kuharica, nedostižna, savršena, a prezime Parfeni dolazi negdje sa istočnih bespuća, možda Moldavije... oni koji su više znali, više ih nema. No, tako sam njoj posvetila to ime. </span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kako sam počela puniti blog, shvatila sam da osim recepata i kuhanja mogu zadovoljiti i još jednu svoju strast, a to je fotografija s kojom sam u vječnoj tajnoj ljubavi, nikad do kraja realiziranoj. Moj prvi aparat bio je jedan stari Olympus s objektivom na mjeh, na izvlačenje s kojim sam bila velika faca još u osnovnoj školi. Moj me otac uvijek darivao s čudima iz oblasti tehnike. Na žalost taj prvi fotkić nije više kod mene. Nakon njega došli su slavni ruski aparati, pa naravno prvi digitalac je bio moj. </span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Nisam nikad kuhala profesionalno, osim što sam nekoliko teških 90' kuhala volonterski u jedno pučkoj kuhinji za siromašne iz ljubavi, i godinu dana u jednom duhovnom centru. Imam u planu jedan post posvetiti tom kuhanju i mojem boravku u takvoj velikoj kuhinji. </span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Neću više duljiti, želim vam ugodnu šetnju po mom blogu.</span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Vaša Dunja</span></span></div>
<br />Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-7023926585541330162.post-62735940581344998882012-08-27T22:09:00.000+02:002012-12-14T08:40:40.906+01:00Gost kuhar<div style="text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Imam danas gošću kuharicu. Istina da je recept poseban i kompliciran i jasno mi je da vam neće biti jednostavno ovako nešto pripremiti! Odmah da otkrijem tko je moja gošća, to je moja unučica</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">koja će uskoro proslaviti peti rođendan. Jako se voli muvati oko kuhinje, pa evo jedan njezin recept koji ona sasvim sama zna napraviti (da ona ne čuje, nije sasvim njezin). </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Evo kratki video zapis na kojem se vidi kako to ona radi:</span></div>
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<iframe allowfullscreen="allowfullscreen" frameborder="0" height="281" mozallowfullscreen="mozallowfullscreen" src="http://player.vimeo.com/video/48297620" webkitallowfullscreen="webkitallowfullscreen" width="500"></iframe> <a href="http://vimeo.com/48297620">Melina u kuhinji</a> from <a href="http://vimeo.com/user13179870">Kera Artea</a> on <a href="http://vimeo.com/">Vimeo</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nTXJlMbkLRtXVfjav4358cwq3k5TaRMEmrCN_3yUVPsqu_vLlddhmdOP9HrVgE2PE5HMc68wHIYQ_kOQLYVnEIxmu-lfChGD66xI1Kyf1SJQZsDzZUDpBYvv13m87GwCNyhrgJWRZnk/s1600/800x600-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nTXJlMbkLRtXVfjav4358cwq3k5TaRMEmrCN_3yUVPsqu_vLlddhmdOP9HrVgE2PE5HMc68wHIYQ_kOQLYVnEIxmu-lfChGD66xI1Kyf1SJQZsDzZUDpBYvv13m87GwCNyhrgJWRZnk/s400/800x600-1.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Hrenovke sa špagetima su otišle na kratko kuhanje, pa na tanjur koju kap kečapa i veseli </span></div>
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<a href="http://inlinethumb26.webshots.com/50905/2506557610105534948S600x600Q85.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">dječji tanjur je tu, a oduševljenju nije bilo kraja.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAtGUn8-044loDP1GbXqjjudG8td8-KeRtYvOr10nXyK2kwxgRnwJvNLbe14oj4vA-IHmBbZe9xAk5yxexdJ4VXvNYdVbwHCrulWndWYMaMbxcAIGs_QlJtdraz9_60nKJlUZ8O3_mH8/s1600/800x600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAtGUn8-044loDP1GbXqjjudG8td8-KeRtYvOr10nXyK2kwxgRnwJvNLbe14oj4vA-IHmBbZe9xAk5yxexdJ4VXvNYdVbwHCrulWndWYMaMbxcAIGs_QlJtdraz9_60nKJlUZ8O3_mH8/s400/800x600.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sve je to gledao zbunjeni mačak i mislio si je svoje; </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">kakav je to ručak, to ne bi ni pomirisao a kamo li jeo, to nije nikakva zdrava hrana, ova današnja djeca, pa to je nešto grozno!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKlETXdmQDYfpGXhgGtC4Qp0L_aWGuqVzyrUHKTZ0qeSftpUMhBwYKmPzBFt61Hium0DesWEGa8iw72TgaaRlfslVx3xe6i2hBqG5SEwBKN1U4e1L8H0Xfl0BjZpNHZlpJUBdXGch6ZE/s1600/800x600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKlETXdmQDYfpGXhgGtC4Qp0L_aWGuqVzyrUHKTZ0qeSftpUMhBwYKmPzBFt61Hium0DesWEGa8iw72TgaaRlfslVx3xe6i2hBqG5SEwBKN1U4e1L8H0Xfl0BjZpNHZlpJUBdXGch6ZE/s400/800x600.jpg" width="400" /></a></div>
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Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-7023926585541330162.post-52652851715054645682012-08-22T15:43:00.002+02:002012-12-14T08:51:56.921+01:00Duge mahune<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Volite tempuru?</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Imate bezmesni dan?</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Volite isprobavati nove vrste povrća?</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Volite se zabaviti?</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ili jednostavno poigrati i oduševiti djecu, goste ili samog sebe.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pa evo ideje.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09Pv2KjdOrY0SYVHawCKsK-DD180hWnVskW1zBSp_TDU2KYhYylR0LfZ6SvM1HvFJy9XIHgPJ74gz_YPJqK-ho5fvh0bf79D_lv3rGiUe5Vzvk9d1X46_IlKhUPSswCVdMO5ekxvzxGA/s1600/800x600-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09Pv2KjdOrY0SYVHawCKsK-DD180hWnVskW1zBSp_TDU2KYhYylR0LfZ6SvM1HvFJy9XIHgPJ74gz_YPJqK-ho5fvh0bf79D_lv3rGiUe5Vzvk9d1X46_IlKhUPSswCVdMO5ekxvzxGA/s640/800x600-9.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mene oduševljavaju novotarije od tehnike pa do novih vrsta povrća i voća. Već je bilo za vidjeti ovih mahuna pred godinu dvije na našim tržnicama, ali rijetko. Uglavnom su bile zelene boje, no ove godine prvi puta ugledam ljubičaste, gotovo crne. Naravno da sam ih odmah kupila. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Blagog su okusa, gotovo imaju ton slatkastog, dugačke i do pola metra, bez onih grubih niti, vrlo sitnog ili nikakvog graha, vrlo brzo su kuhane, može se napraviti sve što se radi i s običnim mahunama, no da se ne izgubi atraktivan izgled tih "dugačkih žniranaca", treba izmisliti nešto drugo.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcX5pvfV9LlNgpGSoQkLSmIcluWfRezfATGQfXUF8iQEBavNVsu73IMbKJjCa0_OG7Gx-KqZWrgynrKLMswtsfBq_sVed2YWsTPbjIJQt1d_b-jVrzyOG66edBjh6tI-jqeSm1HMD7Wk/s1600/800x600-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcX5pvfV9LlNgpGSoQkLSmIcluWfRezfATGQfXUF8iQEBavNVsu73IMbKJjCa0_OG7Gx-KqZWrgynrKLMswtsfBq_sVed2YWsTPbjIJQt1d_b-jVrzyOG66edBjh6tI-jqeSm1HMD7Wk/s640/800x600-7.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJB6VAJhHmHJHjn6HMT4uhESHP_WzvZhHJsEUlq1-lsMIXaRvLN291cyW5hiSZeQ4TO-xWFIKjfjRY2u00vpBVEPX_q0Gt9QabUE7Db9Au6xnxpORNDl1eyGQD6kV3A8c4bJ8d4MLnBoo/s1600/800x600-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJB6VAJhHmHJHjn6HMT4uhESHP_WzvZhHJsEUlq1-lsMIXaRvLN291cyW5hiSZeQ4TO-xWFIKjfjRY2u00vpBVEPX_q0Gt9QabUE7Db9Au6xnxpORNDl1eyGQD6kV3A8c4bJ8d4MLnBoo/s640/800x600-3.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJB6VAJhHmHJHjn6HMT4uhESHP_WzvZhHJsEUlq1-lsMIXaRvLN291cyW5hiSZeQ4TO-xWFIKjfjRY2u00vpBVEPX_q0Gt9QabUE7Db9Au6xnxpORNDl1eyGQD6kV3A8c4bJ8d4MLnBoo/s1600/800x600-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Odlučila sam se za tempuru, odnosno ne pravu, za tijesto upotrebila sam jaja i pivu, znači pivsko tijesto.</span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mahune treba blanširati desetak minuta. Pri tom još potamne, no okus im je božanstven. Ocijediti ih i ohladiti, te od svake mahune napraviti "puža" i probosti ga žicom u te svrhe, da se ne razmota i zadrži oblik. Umakati svaki posebno u ne pre gusto tijesto i peći u vručem ulju po tri ili četiri komada odjednom, da se ne slijepe i da se ulju dodavanjem puževa ne podigne temperatura, mogli bi u tom slučaju biti masni. Dovoljno ih je peći par minuta, tek da se tijesto malo zarumeni. Odlagati ih na kuhinjski papir. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2p8ZYbKXIgt4sXb46KSgyvpNU04ydqnyWDIbq73MV7EHHhDs02PMur3oC7VVF4XPuRJsm6fX6gIdqiq7Lf_mbijkmBrrqCWUq49PRraDBfV1Sv1J1u8cJnEeCdlNHifG74qHPx_EAGLQ/s1600/800x600-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2p8ZYbKXIgt4sXb46KSgyvpNU04ydqnyWDIbq73MV7EHHhDs02PMur3oC7VVF4XPuRJsm6fX6gIdqiq7Lf_mbijkmBrrqCWUq49PRraDBfV1Sv1J1u8cJnEeCdlNHifG74qHPx_EAGLQ/s640/800x600-6.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Poslužiti ih iz neki umak, možda ljetni s maslinovim uljem, češnjakom i sjeckanim čilijem, ili neki na bazi majoneze ili jogurta.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oni koji imaju vrt mogu ih i posaditi, čula sam da Vrtni centar Kalija na Žitnjaku u Zagrebu ima u prodaji sjeme. Zovu ih; Un metro Rampa, Catjang, Long Vigna, ili samo Duge mahune!</span></div>
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Joj, kako nisam dugo bila na vašim blogovima, baš mi je nedostajalo. Tamo gdje sam bila, nije bilo ni signala za mobitel, a kamo li za internet, no evo konačno i to je zamnom, ljeto je pri kraju makar je vruće i dalje, ali kuhat se mora.<br />
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<br />Unknownnoreply@blogger.com16