Salsa / Pico-de-Gallo

Svi volimo salsu, može biti prilog ili salata sa krakerima i pivom

( Scroll down for English version )

Sastojci:

150 g ananasa
1 zreli ali ne i prezreli mango
1 veći avokado
sok od dve limete
2 veće ljutike/ luk arpadžik
2 ljute halapinjo ili feferončića
5 čena belog luka
3 struka mladog luka
2 kašike sitno seckane mente/nane
2 kašike sitno seckanog korijandera
po ukusu so i sveže mleven biber

Priprema:

Očistiti ananas i iseći na krugove a onda korenastu sredinu baciti a ostalo iseckati na sitnije kockice.

Mango oljuštiti i iseći na režnjeve te i njih iseći na sitnije kockice.

Luk, beli luk, korijander, nanu i papriku sve oprati,luk i papriku iseckatio na sitnije kockice a beli luk, korijander i nanu na što sitnije možete.

Staviti sve u jednu veću zdelu,dodati avokado isečen na manje kockice,preliti sa sokom od limete i pobiberiti i posoliti po ukusu.Sve promešati i poslužiti odmah, jer avokado ne može dugo da stoji, pocrneće.

Prijatno!!!!!

 Everybody loves salsa, this salsa is a little bit different

Ingredients:

150 g pineapple
1 ripe but not soft mango
1 large avocado but not to soft
juice of 2 limes
2 large shallots
5 cloves of garlic ( or to taste )
2 jalapenos seeded
3 green onions (scallions )
2 spoons finely chopped mint
2 spoons finely chopped cilantro
sea salt and freshly ground b lack pepper

Directions:

Peel and core pineapple.Diced it.

Peel mango and dace it.

Dice shallots and  seeded jalapenos ( if you can take heat, dice peppers with seeds )

Green onions wash and slice thin slices.

Finely mince garlic and finely chop mint and cilantro.

In a bigger bowl put all ingredients. Add cut avocado in small pieces.

Juice 2 limes pour it over add sea salt and freshly ground black pepper toss it all together and serve with pita bread or any kind savory crackers.

Enjoy it.

Bon Appetit!!!!

Složenac od hleba, lisnatog kelja i šampinjona / Bread,kale and mushrooms casserole

Lisnati kelj obožavam i vrlo često ga koristimo u ishrani, nekada svež, nekada samo malo izdinstan na belom luku a nekada i u kuvano jelo.

Scroll down for English version

Sastojci:

250 g sušene slanine ili šunke
200 g lisnatog kelja
400 g šampinjona
2 veće ljutike
pola struka praziluka
prstohvat majčine dušice
1 kašika seckanog peršuna
500 ml mleka
4 jajeta
1 francuski hleb
150 do 200 g cheddar sira ili bilo kog žutog sira
4-5 čena belog luka ili po ukusu
2 kašike kisele pavlake
po ukusu so,biber,vegeta
kašika dve ili po potrebi ulja za prženje

Priprema:

U dublji tiganj staviti kašiku-dve ulja i staviti sitnije sečenu slaninu, malo propržiti, izvaditi je i ostaviti na stranu.

U to isto ulje dodati sitno naseckanu ljutiku ( shallots ) i pržiti dok ne postane staklast,dodati dobro opran i sitnije isečen praziluk te i njega ispržiti dok ne omekša.

Dok se luk prži, vi očistite i operite šampinjone i iseći ih na malo deblje listiće, dodati ih luku i ispržiti ih dok tečnost, koju šampinjoni ispuste, uvri. Dodati sitno seckanu majčinu dušicu i pasirani beli luk i tek na kraju dodati lisnati kelj, koji ste prethodno oprali i očistili od debelih žila i sitnije iseckali.Pržiti samo dotle dok kelj malo ne uvene.

Pobiberiti, posoliti i povegetiti po ukusu i ostaviti na stranu da se malo prohladi.Dodati sitno seckan peršun.
Vatrostalnu posudu 20cmX20cm ili sličnih veličina malo podmazati sa puterom ili uljem. Francuski hleb iseći na tanke parčiće i naređati po dnu posude preko staviti trećinu smese od šampinjona i kelja i preko posuti sa trečinom propržene slanine…ako imate ostatke uskršnje šunke iskoristite je za ovaj ručak i preko narendati četvrtinu žutog sira.

Tako uraditi još dva puta i završiti sa hlebom.

Umututi jaja u tiganj, u koji ste pržili nadev,dodati kiselu pavlaku i mleko i sve dobro umutiti da razbijete grudvice od kisele pavlake i preliti svuda preko hleba.Spatulom pritiskati na dole da hleb bolje upija tečnost.
Ostaviti 15 minuta da odstoji a za to vreme uključiti rernu na 180*C da se rerna zagreje.
Narendati ostatak sira preko prelivenog hleba,Pokriti sa folijom, dobro zatvoriti i staviti u rernu da se peče pola sata, otkriti i peći još pola sata ili malo duže dok vam gornja kora ne porumeni.

Prohladiti i poslužiti sa zelenom salatom.


Ja ne znam tačan izraz za ovaj lisnati kelj na našem jeziku i ostavila sam vam link da vidite šta je to.

Ideju sam preuzela sa gornjeg linka ali sam pravila po mom ukusu.

Prijatno!!!!!


Ovaj recept prijavljujem za igricu "ajme, koliko nas je",čestitam našoj novoj domaćici Neveni sa bloga " Hleb i lale",koja nam je zadala novu namirnicu za mesec maj,hleb

Ingredients:

250 g bacon or ham

200 g kale

400 g mushrooms

2 shallots

white part of a leek

2 sprigs of thyme

1 spoon fine chopped parsley

4 eggs

500 ml milk

1 baguette

150 to 200 g cheddar cheese

2 spoons sour cream

salt, black pepper,Mrs Dash

olive oil

Directions:

In a deeper frying pan put one spoon of  oil and add bacon, which is previously cut in a smaller pieces.Fry it for about 5 minutes, drain on a paper towel.

Chopped shallots put in a pan, if you need you can add little bit more oil,cook it until shallots are translucent, about 5 minutes,add chopped white part of a previously washed leek.Cook it until is soft.

Wash mushrooms, slice it little bit thicker pieces and add to onion.Cook it, stirring frequently,until all the moisture is gone from mushrooms. Add chopped thyme, finely minced garlic and kale, which is washed,center rib removed and leafs thinly sliced.Cook it only until kale is just wilted.

Season to taste with salt,b lack pepper and Mrs Dash spice.

Casserole pan 20cm X 20cm spray with PAM or oil.

Slice baguette in a thinly slices. Line baking dish with baguette slices.Spread one third of mushroom and kale mixture,sprinkle with third of bacon or you can use ham cut up in a small pieces, on top sprinkle with quarter of grounded cheddar cheese.

Continue until you have ingredients. Finish with thinly slices of baguette.

In a medium bowl, whisk together the milk,sour cream and eggs. ( Mix it well so you do not have lumps from sour cream )

Pour the milk mixture over the baguette pressing down with spatula so milk is absorbed by the casserole layers.

Preheat the oven on 175*C  ( 350F )

Let it casserole sit  for 15 more minutes so casserole layers can absorb more milk mixture.

Sprinkle last quarter of ground cheese,cover with parchment paper first ( cheese will not stick on, if you put foil directly over cheese and bread it will stick to it ) then cover  with foil ,close around dish and bake for about 30 minutes, remove foil and bake another 25 to 30 minutes or until cheese is golden and bubbly.

Let it cool for 5 – 10 minutes and serve it with green salad or salad of your choice.

Idea for this dish is from here but I made it some changes.

Bon Appetit!!!!

Pralinice sa malinama / Raspberry Roses

Ovih dana baš sam se lepo igrala sa ovim pralinicama,možda će neke od njih da se i vama dopadnu.

(Scroll down for English version )

Sastojci:

250 g bele čokolade
nekoliko kapi boje ( ja sam koristila ekstrat maline )

Sastojci za punjenje:

70 g bele ćokolade
100 g malina
20 g šećera
1 kašika Himbeergeist (liker od malina )
10 g putera

Priprema:

Čokoladu iseći na manje komade, u šerpicu staviti vodu i pustiti da provri, preko te šerpice stavite manju metalnu zdelicu i u nju staviti svu čokoladu, mešajući,otopiti je. Otopljenu čokoladu staviti u zamrzivač na 10 minuta i ponovo je otopiti na pari ( ovaj postupak je veoma važan, da vam se pralinice ne bi topile pri dodiru sa prstima).

Otopljenom čokoladom, pomoću četkice, premazati kalupiće,  i staviti ih u zamrzivač na 5 minuta,uraditi to još jednom.

Pripremiti ganache

Iseći sitnije 70 g bele čokolade.

Kuvati maline sa 20 g šećera oko 2 minuta i procediti kroz veoma sitnu cediljku,dodati sitno isečenu čokoladu i otopiti je u vrućem sirupu od malina.

Ostaviti da se ohladi, dodati liker sve zajedno sjediniti i na kraju dodati omekšali puter sobne temperature.
Staviti kremu u kuvarsku kesu i sa dugim nastavkom istisnuti kremu u kalupiće premazane sa čokoladom.Ostaviti da se korica formira na gornjem sloju.

Zagrejati ostatak roze čokolade, sipati preko kreme i ostaviti u frižider  da se potpuno ohlade.

Rastegnuti malo silikonski kalupić i tek onda ih pažljivo izgurati iz kalupića.

Staviti ih u papirne korpice ili zapakovati u neku lepu kutiju i pokloniti svojim prijateljima.

Uživajte u njima!!!

Prijatno!!!!

English Version

Raspberry  Roses

One more recipe  for delicious pralines

Ingredients:

250 g white chocolate for the mold

1 pinch or few drops  food coloring ( e.g. red )

Filling:

70 g white chocolate

100 g raspberries

20 g sugar

1 tbs raspberry brandy/liquor

10 g butter

Directions:

Cut chocolate in a smaller pieces,prepare the dishes for a bain-marie and bring the water to the boil.Put chocolate in the top dish and let it melt,stirring it.Melted chocolate put in the freezer for 10 minutes and then melt it one more time. This is easier way of tempering chocolate.

With the small brush, brush chocolate on the sides and bottom making sure that all the sides and bottom is cover with chocolate.

Put it back in the freezer for 5 minutes and then coat with one more coating of chocolate.Put it back one more time in the freezer  for 5 minutes.

For filling chop white chocolate into small peaces.

Boil the raspberries with the sugar for 2 min,…remove from heat and pass through a very fine sieve.Dissolve the chocolate in the hot raspberry puree.Allow to cool and add raspberry  liquor and fold in the room temperature butter.

Put filling into a piping bag and fill the molds up to 3mm beneath the top edge.Put in a cold place  until a skin has formed.

Seal the molds  with heated remaining pink chocolate.

Put  in a fridge.

Carefully remove the pralines from the mold when chocolate is firm. ( pull mold with your hands first then push them very gently out )

Enjoy them with your friends or pack them in a nice gift box and give them as a present to loved ones.

Bon Appetit!!!

Orzo salata sa leblebijama/slanutak / Orzo pasta with chickpeas

Danas bi mi odgovarao neki laganiji rucak, napolju je hladno i nije mi se islo da kupujem nista od namirnica i od onog sto sam imala u kuci, ispao je ovaj

Sastojci:

170 g orzo pasta
 3-4 struka mladog luka
75 g feta sira
350 g kuvanih leblebija/slanutka
sok od 1 limuna
1 1/2 kašika dobrog maslinovog ulja
1 kašika hladne vode
po ukusu soli i bibera
3 čena belog luka
3-4 kašike mirođije
1 manja ljutika

Priprema:

Skuvati pastu al dente ili po vašem ukusu, u vodu nemojte dodavati soli i ulja i kad je skuvana isprati je hladnom vodom i ocediti.

Izmešati pastu, mladi luk, sir, mirođiju i leblebije/slanutak, vrlo pažljivo.

U manju činijicu staviti sok od limuna, vodu, ulje, so i biber i propasirani beli luk,umutiti sa viljuškom i sve preliti preko paste, promešati i ostaviti da se ohladi ili ako hoćete možete poslužiti odmah.

Uz ovo možete poslužiti zelenu salatu.

Ako vam je ovo mnogo mirođije, možete staviti samo jednu kašiku.

Umesto orzo paste možete staviti kus kus, ali ga nemojte kuvati, nego ga potopiti u limunovom soku preko noći i onda ne dodavati u preliv limunov sok. ( Ako želite, kuskus prelite sa vrelom vodom u koju ste umešali limunov sok i ostavite da odstoji ili, pripremite ga na način na koji ga vi pripremate )

Prijatno!!!!

Ovaj recept prijavljujem za igricu "ajme,koliko nas je" i čestitam našoj novoj domaćici Tanji sa bloga " Kuhinja zaposlene žene" koja nam je zadala novu temu za april, jednu od mojih omiljenih namirnica, leblebije/slanutak
 

English Version

Orzo pasta with chickpeas

 

Ingredients:

170 g orzo pasta

3-4 green scallions cut in small rounds

75 g feta cheese

350 g rinsed chickpeas

juice of 1 lemon

1 1/2 spoon olive oil

1 spoon cold water

3 cloves finely minced garlic

3 to 4 spoon finely minced dill

1 shallot sliced in thin rounds

sea salt and freshly ground pepper

Directions:

Cook pasta al dente.Do not add salt or oil in the water.Rinse it with cold water and let it drain well.

Very gentle mix pasta with green scallions,crumbled feta cheese,dill,sliced shallot and chickpeas.

In a smaller bowl whisk oil,cold water,minced garlic,sea salt and freshly ground black pepper.Pour over salad, mix it well and leave in the fridge  or serve it right away.

Serve with green salad.

If is to much dill for you, put it less,as much as you like it.

Instead of orzo pasta you can you use couscous.

Bon Appetit!!!!

Praline / Pralines

Za sve vas koji volite čokoladu,napravite praline za vas i vaše ukućane ili ih napravite, zapakujte ih u lepe kutijice i pokloniti svojim prijateljima

 

Sastojci:

150 g kvalitetne belgijske čokolade

100 g dulce de leche

silikonski kalup za pralinice

Directions:

Čokoladu iseći na manje komade, u šerpicu staviti vodu i pustiti da provri, preko te šerpice stavite manju metalnu zdelicu i u nju staviti svu čokoladu, mešajući,otopiti je. Otopljenu čokoladu staviti u zamrzivač na 10 minuta i ponovo je otopiti na pari ( ovaj postupak je veoma važan, da vam se pralinice ne bi topile pri dodiru sa prstima).

Otopljenom čokoladom pomoću četkice premazati kalupiće,  i staviti ih u zamrzivač na 5 minuta,uraditi to još jednom, ako hoćete, premazati ih i treći put, mada nije potrebno,dva puta je dosta.

Zagrejati malo dulce de leche da možete lakše da sipate u kalupić od čokolade,sipati po malo i ostaviti pri vrhu prazno da biste mogli da dopunite sa ostatkom čokolade i da zatvorite pralinice.

Vratiti u zamrzivač i ostaviti pola sata.

Kad izvadite kalup iz zamrzivača prvo ga rukama malo razvucite i tek onda vrlo pažljivo istisnuti pralinice iz kalupa

Prijatno!!!!

English Version:

PRALINES

Ingredients:

150 g very good quality Belgium chocolate

100 g dulce de leche

silicone molds

Directions:

Cut chocolate in a smaller pieces,prepare the dishes for a bain Marie and bring the water to the boil.Put chocolate in the top dish and let it melt,stirring it.Melted chocolate put in the freezer for 10 minutes and then melt it one more time. This is easier way of tempering chocolate.

With the small brush, brush chocolate on the sides and bottom making sure that all the sides and bottom is cover with chocolate.

Put it back in the freezer for 5 minutes and then coat with one more coating of chocolate.Put it back one more time in the freezer  for 5 minutes.

While chocolate mold is in the freezer,prepare dulce de leche. Soften in microwave or put  a jar in boiled water so can be easier to pour in chocolate mold.

In each chocolate mold put dulce de leche two thirds full, leave little bit empty on top so you can close it with rest of melted chocolate.

Put it back in the freezer for 30 minutes.

Take it out and pull mold with your hands and very carefully press pralines out.

Before you serve them leave them outside for 5 minutes or pack it in a nice box and give them as a present to your friends.

Enjoy!!!!

Torta sa turskim keksom i višnjama / Cake with petit beurre cookies and sour cherries from compote

Nisam veliki ljubitelj ni torti ni kolača, ali za divno čudo, ova torta mi se jako dopala. Gostima se dopala čak i mom mužu,koji nije veliki čokoljubac.

 

Sastojci:

60 komada turskog keksa

5 žumanaca
500 g višanja ( iz kompita ili zamrznute )
90 g skrobnog brašna
375 ml mleka
375 ml tečne pavlake
1 kašika vanile ili vanilla paste
100 g bele kuverture
100 g čokolade sa većim procentom kakao
100 g šećera
600 ml tečne pavlake ili šta koristite za šlag
250 g putera

Priprema:

U veću šerpu sipati pavlaku i polovinu mleka i pustiti da provri.

Dok se pavlaka i mleko kuva, umutiti žumanca sa šećerom dodati ostatak mleka,vanilu i dodati skrobno brašno i sve to sjediniti.

U provrelo mleko sipati umućenu kremu i kuvati stalno mešajući sa žicom da nemate grudvica. Kad se krema zgusnula skloniti sa ringle i ostaviti da se ohladi, ali ne potpuno.

Umutiti puter sa 1 kašikom prah šećera ( puter se uvek bolje umuti kad se doda kašika ili više prah šećera ) i u umućeni puter dodavati kašiku po kašiku fila i tako dok sve ne sjedinite u glatku kremu.

Podeliti kremu u dve posude ( meni je svaka krema bila po 500 g ).Otopiti čokoladu na pari i svaku sjediniti sa polovinom smese.

Višnje dobro ocediti od viška tečnosti.

Pavlaku umutiti u šlag ili ako koristite prah umutite sa mlekom ili vodom.

Na tacnu staviti 4 reda po 5 keksa ili ako hoćete možete ovu tortu napraviti manju sa više redova, šta vi volite pa premazati sa  kremom od tamne čokolade, preko staviti pola količine višanja i premazati sa trećinom šlaga.

Preko šlaga staviti drugi red keksa i preko naređati drugi red keksa i taj red premazati sa kremom od bele čokolade i preko te kreme staviti drugi deo višanja i premazati sa drugom trećinom šlaga i staviti zadnji red keksa.

Premazati sa ostatkom šlaga.

Ukrasiti po vašoj želji,rendanom čokoladom, višnjama ili šta vi već volite.

Ako nemate turski keks, ova torta se može napraviti i od običnog “pti-ber” keksa, koji pre ređenja preću u mleko sa njim.

Ostaviti preko noći u frižider da se filovi stegnu.Seći na kocke i poslužiti.

Prijatno!!!!!

English Version

 Cake with petit beurre cookies and  sour cherries from compote

I do not have a sweet tooth but this cake is so good that you can’t stop on only one piece of cake.

For this cake is important  to have sour cherries ( you can find them in a jar in some European deli stores) and I also made this cake with Turkish cookies, which in the middle have chocolate part and looks like this. In Canada I could not find that cookie, I visited many Turkish stores in Toronto with no luck. I brought the cookies from Serbia when I went to visit last december…but good substitute for this cookie is Choco puffs cookies which you can find in most Chinese stores or plain butter petit beurre cookies which you can find in most European stores.

Ingredients:

60 peaces petit beurre cookies

5 egg yolks

500 g sour cherries

90 g corn starch

375 ml milk

375 ml whipping cream

1 spoon vanilla or vanilla paste

100 g good quality white chocolate ( Belgian couverture )

100 g dark baking chocolate

100 g caster sugar

250 g unsalted butter

600 ml whipping cream

150 ml milk to soak  cookies

Directions:

In a bigger pot put 375 ml whipping cream and 200 ml milk and let it boil.

In a mean time mix egg yolks with 100 g sugar add 175 ml milk, corn starch and vanilla and mix it all together.When milk starts to boil add slowly milk mixture in to boiled milk, mixing milk with the whisk so you can have smooth custard.,without lumps.Cook it for few minutes until starts to thicken.Remove from the stove and let it cool, mix it  sometime, so skin will not form on top of custard.

Mix butter with one tablespoon of icing sugar, add slowly custard in to the butter mixture,mixing it with hand mixer until you have creamy and smooth mixture.

Divide custard in two bowls.Each half of divided custard should be around 500 grams.

Melt white chocolate in a microwave and add in to one half of custard. Mix it with mixer to get nice and creamy white chocolate custard.

Do same with dark chocolate.

Drain cherries well.

Mix 600 g whipping cream.

How to assemble cake:

On a rectangular cake platter put petit beurre cookies,which you soak briefly in milk,4 rows by 5 cookies spread dark chocolate mixture, sprinkle with half of cherries and then spread over cherries, third of whipped cream.Over whipped cream put again petit beurre cookies,soaked briefly in milk, 4 rows by 5 cookies and then spread with white chocolate mixture,sprinkle with other half of cherries and over cherries spread second third of whipped cream and finish with petit beurre cookies,soaked briefly in milk.. Last part of whipped cream spread on top of the cake and sides and decorate cake which ever way you like it.

(Cookies  briefly soaked in milk +white chocolate custard + drained cherries + 1/3 whipping cream, cookies  briefly soaked in milk + dark chocolate custard + drained cherries + second third of whipping cream and finish with cookies  briefly soaked in milk .Rest of the whipping cream spread over cookies and sides )

Leave in the fridge overnight and serve next day.

Enjoy it!!!!

Trouglovi sa brie sirom i šampinjonima / Phyllo pastry with brie cheese and musrooms

Volim male sitne zalogaje, ovi trouglovi nisu baš sitni, ali možete ih napraviti onako kako vi volite. Za mene je idealna kombinacija lako topljivog brie sira i šampinjona.

 

Sastojci:

     500 g šampinjona ili pečuraka po vašem izboru
     250 g brie sira
     pola struka praziluka
     2 male ljutike/aljme
     prstohvat majčine dušice
     1 kašika sitno seckanog peršuna
     2 čena pasiranog belog luka ( i ne mora )
     po ukusu so i sveže mleven biber
     po potrebi puter
     500 g tankih kora za baklavu ( phyllo )

Priprema:

Šampinjone dobro očistiti ili oprati ( gledala sam neke polemike oko pranja šampinjona, neki tvrde da se trebaju oprati, drugi da se samo očiste sa četkicom od prljavštine, ja ih obrišem mokrim kuhinjskim papirom i oljuštim, vi radite kako već radite ). Iseći na sitnije komadiće.
Sitno iseckati ljutiku.U dublju šerpu staviti 50 g putera, ili ako volite, može i maslinovo ulje i propržiti ljutiku da postane staklasta, dodati sitno isečeni beli deo praziluka te i njega propržiti i na kraju dodati sitnije isečene šampinjone ili pečurke po vašem izboru. Pržiti ih dok sva voda ne uvri. Dodati majčinu dušicu, pobiberiti, posoliti i na kraju dodati peršun. Sve zajedno promešati i ostaviti da se ohladi.
Ako koristite beli luk dodati ga zajedno sa pečurkama.

Otopiti puter ( ja počnem sa 100 g  i po potrebi dodam još )i staviti jednu koru dole, premazati je sa puterom i tako isto uraditi sa još tri kore,znači potrebno nam je 4 kore. Kore iseći na koliko delova vi volite da vam trouglovi budu veliki,ja sam sekla na 5 a nekada sečem i na 6 trakica.
Na početku trakice staviti komadić brie sira 1 kašičicu isprženih šampinjona i početi polako da ih uvijate u male trouglove.

Tako uraditi dok imate materijala. Naređati ih na pleh,koji ste prekrili papirom za pečenje ili silikonskom podlogom,premazati ih i odozgore sa puterom.
Prekriti ih sa najlonom i možete ih tako ostaviti preko noći u frižider ili na hladnom mestu i peći ih sutra ili možete ih peći odmah.

Ovako napravljeni trouglovi se mogu napraviti i ranije i zamrznuti i po potrebi vaditi, samo što njih kada napravite morate svaki red ili komad da prekrijete najlonom ili papirom za pečenje, inače će vam se zalepiti jedan za drugi i teže ćete ih odvojiti ili da ih prvo individualnio zamrznete pa tek onda staviti u kesu za zamrzivač.

Poslužiti ih tople kao predjelo za vaše goste ili sa jogurtom za doručak ili večeru.

Prijatno!!!!!

English Version

Phyllo pastry with Brie cheese and mushrooms

I love small bites and finger foods.This pastry you can serve as a appetizer  or with salad as a light lunch

Ingredients:

500 g mushrooms ( any kind you like )

250 g Brie cheese

white part of 1 leek

2 small shallots

1 sprig thyme

1 spoon fine chopped parsley

2 cloves fine chopped garlic

150 g or more butter 

salt and freshly ground pepper

1 package Phyllo pastry

Directions:

Clean and chop mushrooms ( Some people are saying that mushrooms should not be washed, some people only brush them with a brush and some people clean them with wet paper towel, you do it your way ).

In a pan with heavy bottom put 50 g butter to melt or olive oil,add chopped shallots and cook it for about 3-4 minutes on medium heat.

Wash leek, cut in half lengthwise and cut in a thin half moon shape,add to shallots and cook it until leeks are soft,add chopped mushrooms and cook it until all liquid is gone.

Chop thyme and add to mushrooms, season with salt and freshly ground pepper to taste and add fine chopped parsley. Mix it all together and put it on the side to cool.

Melt butter, start with 100 grams, if you need it more add it later.

Layer four phyllo sheets,lightly brush melted butter on top of each sheet. Cut vertically with pizza cutter on 5 pieces. On the beginning of each piece put small piece of cut brie cheese, over put a spoon of mushrooms mixture and star wrapping in a triangle ( look at the pictures )

 

Continue making them until you have pastry and mushrooms mixture.

Line baking sheet with parchment paper or silicone baking liner,put all pastry on it and brush with melted butter. At this point you can freeze them individually, put them after that in a freezer bag and freeze them until later use. Bake them frozen, on 200*C until they get nice golden color.

If you are using them right a way, bake them on 175*C for about 20 minutes or until they get nice golden brown color.

Serve them warm  as a appetizers or with salad for light lunch

Bon Appetit!!!!

Lisnata pogača sa viršlama / Savory Bread with hot dogs

Skoro sam naišla na ovaj recept ovde i nemam drugo šta reći, osim da je pogača fantastična. Kod mene su neke manje izmene, a vi, ako imate vremena,probajte je napraviti, nećete se pokajati.

Sastojci:

700 g  prosejanog hlebnog brašna +1 kašika

12 g suvog kvasca

150 ml toplog mleka

100 ml mlaćenice ili tečnog jogurta

2 kašike kisele pavlake

1 kašičica šećera

8 g praška za pecivo

100 ml ulja

100 ml tople vode

100 g putera

125 g kačkavalja

5-6 viršli

za premazati testo:

1 žumanac

semenke po izboru

Priprema:

U manju zdelicu staviti toplo mleko, kašičicu šećera, kašiku brašna i suvi kvasac, sve promešati i ostaviti na stranu da se kvasac podigne.

U posudu ze mešenje staviti polovinu brašna,ulje,toplu vodu,mlaćenicu,prašak za pecivo i nadošli kvasac i izmešati sa varjačom.Postepeno dodavati ostatak brašna i mesiti dok ne počne da se odvaja od stranica posude. Isipati na radnu površinu i mesiti dok ne dobijete glatko testo,koje se ne lepi za ruke.

Testo oblikovati u loptu,vratiti u posudu za mešenje i premazati testo sa malo ulja. Pokriti sa najlonom i ostaviti na toplom mestu da se testo udupla, oko sat vremena.

Uduplano testo isipati na radnu površinu i premesiti ga još jednom.Ako se testo lepi za radnu površinu, posuti vrlo blago sa brašnom. Rastanjiti testo u pravougaonik dižine oko 57 scm,narendati hladan puter i kaškavalj preko testa i uviti u rolat.

Uvijeni rolat iseći na 19 parčadi svaki 3cm debljine i svaki komad malo rukom rastanjiti.

Ako viršlice imaju opnu, oljuštiti ih, viršlice se ne kuvaju i iseći ih na 5 delova. Staviti parče viršlice na rastanjeni komadić testa i oblikovati u malu lopticu.

Tepsiju, prečnika 28cm podmazati sa puterom ili prekriti sa papirom za pečenje i ređati loptice jednu do druge.

Ostaviti tako složenu pogaču da još jednom naraste, oko pola sata, premazati je sa umućeniom žumancetom, posuti sa semenkama po vašem izboru i peći je u prethodno zagrejanoj rerni na 180*C oko 35 do 45 minuta, ili dok vam fino ne porumeni ( dužina pečenja zavisi od vaše rerne ). Ako pogača počne brzo da rumeni, pokriti je sa papirom za pečenje.

Uživajte u ovoj pogači. Punjenje možete da izmenite sa sirom, ajvarom,šunkom....ma što god vam je po volji.

Prijatno!!!!!

English Version:

Savory bread with hot dogs

I love savory breads, you can have them for breakfast or as a brunch with your friends.

Ingredients:

700 g + 1 spoon sifted  bread flour

12 g  dry yeast or 30 g fresh yeast

150 ml warm milk

100 ml buttermilk

2 spoons sour cream

1 teaspoon sugar

8 g baking powder
100 ml warm water
100 ml oil
100 g butter
125 g Gouda  cheese
 5 to 6 hot dogs

for brushing the dough:

1 egg yolk
sesame seeds,flax seeds,black sesame seeds...

Directions:


In a small bowl put warm milk,sugar,1 tablespoon flour and yeast,mix all together and leave on the side for yeast to start foaming.

In a big bowl put half of  sifted flour add water,buttermilk,oil,sour cream,baking powder and foamed yeast,Mix everything with wooden spoon and them slowly add more flour,kneading the dough with your hands. When all the flour is gone you should have smooth and elastic dough, which is not sticking for your hands. Form dough in a ball, spread with little bit of oil, cover with saran wrap and leave it on a warm place to double in a size, approximately for an hour.

Risen dough put on a working board, knead it one more tame and then roll it with a roller in a 57cm rectangular.Grind cold butter the rolled dough and then grind cheese. Roll everything in a roll and cut in 19 pieces approximately 3c, thick.

Each piece pull a little bit with you hand in a circle,put piece of hot dog and close in a roll with your fingers.

Spray baking pan with PAM or spread with some butter and put closely small rolled balls to each other.
Let it rise one more time for 30 minutes, brush it over with mixed egg yolk, sprinkle with seeds you like and bake it in a preheated oven on 180*C for about 35 to 45 minutes, or until you get nice golden brown color. If is starting to brown to fast cover it with parchment paper.

Cool it in the pan on a wire rack, transfer in a plate ( carefully, it may go in a pieces ) and enjoy it with yogurt, glass of milk or whatever you like it with.

Instead of hot dogs you can put ham, feta cheese even jam.

Bon Appetit!!!!

Prženi bademi sa ruzmarinom / Fried almonds with rosemary

Prženi bademo su fantastične grickalice i uz sve to sa ukusom ruzmarina. ko ih nikada niste probali, vreme je da ih probate.

 

Sastojci: 

     1 do 2 grančice ruzmarina

     300 g ili koliko vi želite blan[iranog badema

     ulje za prženje

     Fleur de sel ( krupnija morska so )

Priprema:

Verovatno da svi znate kako da blanširate bademe, za one koji ne znaju,radi se ovako.

U posudu staviti bademe, preliti ih sa vrelom vodom i ostaviti da stoje 1 minut, nekad treba duže i do 3 minuta, probajte jedan da vidite da li će "kožica" da se skine.

Iscediti ih, isprati ih sa hladnom vodim,iscediti, osušti ih sa krpom i skinuti "kožicu".

Ostaviti ih da se malo prosuše.

U dublji tiganj ( ja koristim mali wok ) staviti ulje da se zagreje u ulje staviti grančice ruzmarina i pržiti vrlo kratko, dodati blanširane bademe i pržiti ih dok vam blago ne porumene,promešajte povremeno da vam bademi ne izgore.

Izvaditi ispržene bademe na kuhinjski papir da se malo ocede od viška ulja,odstraniti grančice ruzmarina posoliti i sve zajedno promešati.

Ohladiti i poslužiti.

Prijatno!!!!

English Version:

Rosemary Fried Almonds

Hors d'oeuvres for your friends and you

Ingredients:

1 to 2 Rosemary  Sprigs
300 or as much as you like it blanched almonds
oil for frying
Fleur de sel 

Directions:

You need blanched almonds which you can buy it or blanch them by yourself.

If you need to blanch almonds this is best way to do it.

In a bowl put almonds pour boiled water over just barely to cover almond and let it sit for 1 minute  sometimes needs to be up to 3 minutes.

Drain, rinse under cold water and drain again.

Pat dry and slip the skins off.

Don't let them sit in hot water to long or they lose their crispness.

Let them dry  a bit.

In a small wok pour oil and let it get hot, but not to hot add  rosemary sprigs  and cook it for a minute add blanched almonds and fry it until almonds turn nice golden brown in color.

Take it out with slotted spoon, drain almonds on paper towel,discard fried rosemary and pour some Fleur de sel or sea salt you use.

Cool it before you serve them.Best with cold beer.

Enjoy!!!!