Karamelizovane smokve s kozjim sirom * Caramelized Figs with Goat Cheese

Ako želite da impresionirate goste, napravite im ovaj aromatični mezetluk. Odlično ide uz prepečeni hleb s maslinovim uljem i belim lukom.

If you want to impress your guests, prepare this aromatic Mediterranean ’meze’ kind of starter. It is fantastic with garlic bread.

Potrebni sastojci:

Ingredients:

Desetak zrelih smokava

Zreli kozji sir, što kvalitetniji

2 kašike maslinovog ulja

2 kašike meda

2 kašike balzamiko sirćeta

malo vode

Approximately ten ripe figs

Good quality, hard goat cheese

2 tablespoons olive oil

2 tablespoons honey

2 tablespoons balsamic vinegar

a bit of water

Zagrejte tiganj, dodajte maslinovo ulje. Smokve isecite na pola.

Heat up a skillet, add olive oil. Chop the figs in halves.

Poređajte smokve na zagrejano ulje, prvo rasečenom stranom na dole. Lepo složite da sve stanu. Kada zacvrče, dodajte malo vode (par kašika) i dinstajte par minuta. Okrenite smokve pa dodajte sirće balzamiko i još malo dinstajte.

Distribute the figs neatly, cut side facing down first, on the heated and oiled skillet. Once they start sizzling, add a bit of water (2 tablespoons) and let simmer for a couple of minutes. Turn the figs and pour balsamic vinegar over the them. Keep simmering.

Kad malo omekšaju, ali nikako da se raspadnu, prelijte ih medom razblaženim jednom kašikom vode. Ostavite da kontrolisano vri dok se sok ne ukuva i postane gust i lepljiv.

Once they are soft, but still compact, add the honey dissolved with 1 tablespoon of water. Leave it to simmer and watch for the juice to thicken. 

Servirati preko kriški sira, po želji posuti malo maslinovim uljem i sokom u kom su se kuvale smokve.

Serve on the top of cheese, sprinkle with olive oil and the thickened juice in which the figs cooked.

Rižoto s gamborima * Shrimp Risotto

Malo daha Mediterana u ovom sjajnom, laganom letnjem jelu. Ovo je varijanta bez mlečnih proizvoda.

Feel a breath of Mediterranean in this fantastic, light, summer dish. This is a dairy-free option.

Za rižoto je potrebno:

Ingredients:

250 g gambora

1 manji crni luk

3-4 čena belog luka

1 kašičica granula belog luka

2 šargarepe

3-4 listića sušenih vrganja

malo seckane ljute papričice

4-5 sušenih paradajza

1 svež paradajz

1 šolja belog pirinča (okruglo zrno)

1 konzerva kokosovog mleka, 400 ml

1 kocka za supu, pileća

biber, ruzmarin, seme slačice

maslinovo ulje

seckani peršun za posipanje

250 g shrimps

1 small onion

3-4 garlic cloves

1 teaspoon dried garlic granules

2 carrots

3-4 slices of dried penny bun or other available dried mushrooms

chili peppers, chopped

4-5 slices of sun dried tomatoes

1 fresh tomato

1 cup of plain white rice (medium grain)

 400 ml can coconut milk

1 chicken stock cube

pepper, rosemary, mustard seed

olive oil

fresh parsley

Suve vrganje izmrvite i prelijte ključalom vodom. Izrendajte na sitno šargarepu, sitno iseckajte crni i beli luk, papričicu (po želji), sušeni paradajz, i oljuštite i iseckajte na kockice svež paradajz. Pirinač očistite i operite. Vrganje ocedite, isperite svežom vodom i sitno iseckajte.

Soak dried mushrooms in boiling water. Finely grate the carrots, chop the onion, garlic, chili, sun dried tomatoes, peel and dice the fresh tomato. Drain the mushrooms, rinse and chop. Wash the rice.

U dubokom tiganju na malo maslinovog ulja propržite sitno seckan crni i beli luk, izmrvite kocku za supu, dodajte sušeni paradajz, vrganje, pa gambore, na kratko propržite.

Pour some olive oil in a skillet and briefly stir-fry the onion, garlic, crush the stock cube, add dried tomatoes, mushrooms and finally shrimps.

Dodajte oceđeni pirinač, još malo propržite, dodajte svež paradajz i rendanu šargarepu i sve začine (osim peršuna) pa nalijte kokosovim mlekom. Ostavite da se krčka na najslabijoj vatri, poklopljeno, oko pola sata – dok se pirinač skroz ne skuva, povremeno mešajte i po potrebi dodajte po malo vode. Rižoto treba da bude žitak i sočan, ne sme da se presuši.

Add the drained rice, stir-fry briefly, add the fresh tomato, carrots and all the spices except parsley, and pour the entire can of coconut milk. Let it simmer for approximately half an hour – until the rice is completely cooked. Stir occasionally and add some water when needed. The risotto should be creamy, not dry.

Servirajte posuto svežim seckanim peršunom.

Pour in a plate and sprinkle with chopped parsley.

Banana-kuglof * Banana Gugelhupf

Veoma ukusan, a pritom i zdrav kolač, prepun dobrih vlakana. Banana mu daje mekoću i blagost, a začini interesantnu oštrinu.

A very tasty and healthy cake, brimming with good fiber. The banana gives it mildness and softness, and the spices add tanginess. 

Sastojci:

Ingredients:

4 jaja

110 gr putera plus komadić za podmazivanje modle

200 ml kefira ili jogurta

200 gr običnog brašna

60 gr sitnih ovsenih pahuljica

60 gr ovsenih klica

150 gr žutog šećera

5 zrelih banana

100 gr seckanih oraha

1 kašičica začina 4 epices (mešavina mlevenog đumbira, bibera, muškatnog oraha i karanfilića)

  

4 eggs

110 g butter, and a lump to grease the tin

200 ml kefir or greek yogurt

200 gr plain flour

60 g rolled oats

60 g oat germ

150 g brown sugar

5 ripe bananas

100 g chopped walnuts

1 teaspoon 4 epices spice (ginger, pepper, nutmeg and clove mix)

Uključiti rernu na 200 stepeni. Dobro podmazati modlu. Iseckati puter da omekša. Oljuštiti 3 banane i izgnječiti viljuškom. Razbiti jaja i izmiksati.

Turn the oven on at 200 degrees Celsius. Grease the tin well. Chop the butter to soften it. Peel 3 bananas and mash them with a fork. Add the eggs and mix.

Izmešati sve suve sastojke i dodati polovinu u smesu. Izmiksati. Dodati puter i dobro izmešati da se sve sjedini.

Mix all the dry ingredients and add a half to the batter. Mix. Add butter and mix well.

Dodati ostatak suvih sastojaka i kefir, i još jednom dobro promešati. Iseckati orahe i dodati u smesu, potom iseckati banane na kolutove, i njih dodati u smesu i pažljivo izmešati varjačom. Sve pažljivo sipati u modlu za kuglof.

Add the remaining dry ingredients and mix well once again. Chop the walnuts and add to the batter, then slice the bananas, add them, too, and mix carefully with a spoon. Pour the batter carefully into the Gugelhupf tin.

Staviti u rernu, smanjiti na 180 stepeni pa peći 45 minuta. Potom pojačati na 200 i peći još 10 minuta. Prevrnuti modlu na tanjir i pažljivo podići. Posuti kuglof prah šećerom.

Place the tin in the oven, reduce the heat to 180 degrees and bake for 45 minutes. Then increase the heat to 200 and bake for another 10 minutes. Place a plate over the tin and flip. Remove the tin carefully. Dust with powdered sugar.

Slana torta * Savoury Cake

Ova raskošna 'torta' je vrlo jednostavna za pripremu, a jedan komad je dovoljan za sjajnu užinu ili predjelo.

This luscious 'cake' is very easy to prepare, and one piece is a fantastic snack or starter.

Sastojci:

Ingredients:

3 jaja
100 ml nerafinisanog suncokretovog ulja
200 ml jogurta
kašičica soli
10 kašika belog brašna
2 kašike griza od spelte
5 kašika integralnog brašna
3 kašike ovsenih mekinja
prašak za pecivo
100 grama belog sira
3 pečene, oljuštene i oceđene crvene paprike
semenke za posipanje: susam, bundevine i suncokretove

3 eggs

100 ml non-refined sunflower oil

200 ml plain yogurt

a teaspoon of salt

10 tablespoons plain white flour

2 tablespoons spelt semolina

5 tablespoons integral flour

3 tablespoons oat bran

10 g baking powder

100 g white cheese, feta style

3 grilled, peeled and drained red peppers

seeds for the topping: sesame, pumpkin and sunflower

Uključiti rernu na 180 stepeni. Umutiti jaja mikserom, pa dodati so i prašak za pecivo, polovinu od svog brašna i ulje. Umutiti da se dobro sjedini, pa dodati ostatak brašna i jogurt. Izmiksati dok smesa ne postane glatka.

Turn the oven on at 180 degrees Celsius. Whisk the eggs, add the salt and baking powder, half of the flour mix and oil. Mix well until well combined, then add the rest of the flour mixture and the yogurt. Keep mixing until smooth.

Iseckati paprike na kockice i izdrobiti sir. U mali kalup za pečenje sa ivicama koje se skidaju, prečnika 17 cm, sipati prvo 1 sloj testa pa preko njega poređati seckane paprike.

Dice the peppers and crumble the cheese. Take a cake pan with removable bottom (17cm diameter) and place a layer of batter. Spread the chopped peppers over it.

Potom dodati još jedan sloj testa, pa preko njega rasporediti sir. Na kraju pažljivo rasporediti ostatak testa preko sira.

Then add another layer of batter and top it with cheese. Finally, place the rest of the batter carefully over the cheese.

Posuti obilno semenkama. Staviti u zagrejanu rernu i peći 50 minuta na 170 stepeni, pa još 10 minuta na 200.

Sprinkle abundantly with seeds. Place in a heated oven and bake for 50 minutes at 170 degrees, and another 10 minutes at 200 degrees Celsius.

Prekriti čistom krpom i ostaviti 10 minuta da odleži. Potom skinuti ivicu kalupa i servirati.

Cover with a clean cloth and let it rest for 10 minutes. Then remove the side of the pan and serve.

Urmenjaci - Honey Dates

Neki sastojci iz moje kuhinje nadahnuli su me da osmislim recept za ovaj kolač, i mogu neskromno reći da je rezultat božanski. Sam ukus je spoj istoka i zapada, a začini kojima obiluje ostaju u ustima i podižu raspoloženje dugo nakon što je kolač pojeden. A ne, ne radi se o opojnim drogama!

Some ingredients from my kitchen inspired me to put together the recipe for this biscuit, and I can say quite boastfully that the result is divine. The taste itself is a mixture of East and West, and the spices keep lingering in the mouth and creating good mood long after the biscuit is eaten. And no, there are no drugs in it!

Sastojci:

Ingredients:

(mera je šolja od 200 ml)
2 šolje brašna
1 šolja sitno mlevenog badema
1/2 šolje meda
1/3 šolje ulja od lešnika
50 gr putera
prstohvat soli
2 kašičice začina Quatre epices (ako nema u prodavnici, lako ga je napraviti, mešanjem sušenog mlevenog đumbira, muskatnog oraščeta, karanfilića i crnog bibera)
1 kašičica mlevenog cimeta
1 kašičica praška za pecivo
Za fil: 14 velikih urmi i 14 sirovih badema
prah šećer za posipanje

(1 cup =200 ml)

2 cups plain flour

1 cup finely ground almonds

1/2 cup honey

1/3 cup hazelnut oil

50 g butter

a pinch of salt

2 teaspoons Quatre epices (mix of ground ginger, nutmeg, clove and black pepper)

1 teaspoon ground cinnamon

1 teaspoon baking powder

For the filling: 14 large dried dates and 14 raw almonds

Powdered sugar for the dusting

Urme moraju biti meke, u slučaju da su tvrde potopiti ih na kratko u toplu vodu i ocediti. Svaku urmu zaseći i izvaditi koščicu pa umesto nje umetnuti badem i zatvoriti.

Dates should be soft, in case they are not, soak them briefly in hot water and drain. Make a small incision on each date, remove the pit, insert an almond and close.

U činiji za mešenje pomešati sve suve sastojke, ostaviti samo pola šolje brašna za kasnije. Dodati puter i utrljati ga u brašno. Potom dodati ulje od lešnika i dobro izmešati.

Mix all dry ingredients in a mixing bowl, except for half a cup flour which you should save for later. Add butter and rub it in. Add the hazelnut oil and mix well.

Na kraju dodati med, izmešati, pa dodajući preostalo brašno rukom umesiti testo u činiji. Uključiti rernu na 200 stepeni i staviti peki-papir na veći pleh.

Finally add the honey, and adding the remaining flour, knead the dough in the bowl. Turn the oven on at 200 degrees C and line a large tin with baking paper.

Otkinuti komad testa, dovoljno velik da se obavije oko urme. Oblikovati ga u ruci i napraviti udubljenje.

Take a piece of dough, large enough to wrap it around the date. Shape it in hand and press in the middle.

Obaviti celu urmu testom, oblikovati u glatku veknicu i staviti na pleh.

Envelop the entire date with the dough, shape it into a smooth little loaf and place on the baking tray.

Svaki urmenjak probušiti čačkalicom, staviti u zagrejanu rernu i peći petnaestak minuta na 200 stepeni, dok blago ne porumene.

Use a toothpick to create small vents in each biscuit, place in a pre-heated oven and bake for approximately 15 minutes at 200 degrees C, until they turn slightly golden brown.

Urmenjake složiti na tanjir pa obilno posuti prah-šećerom. Sjajni su i topli, kada se urma u sredini topi a badem svojom hruskavošću razbija monotoniju, a i hladni, ako opstanu.

Place the honey dates on a large plate and dust lavishly with powdered sugar. They are fantastic when warm, with the melting date in the middle and crunchy almond braking the monotony, as well as cold, if they survive the temptation.

Neči, palačinke od kestena iz Toskane - Necci, Tuscan chestnut pancakes

‘Prođe leto, dođe jesen, sa drveta pade kesten…’

Neči su tradicionalne palačinke sa severa Toskane koje se prave od kestenovog brašna i peku u posebnim tučanim tiganjima na vatri. Za moderne, gradske potrebe možemo koristiti bilo koji tiganj koji se ne lepi.

‘Summer is over, autumn is near, a chestnut fell from the tree, hear…’

Necci are the pancakes traditionally made in the North of Tuscany with chestnut flour and baked in special, cast iron pans in an open fire. In modern, urban circumstances, any non-stick pan will do.

Sastojci:

Ingredients:

1 šolja vode

1 šolja kestenovog brašna

prstohvat soli

za nadev: sir rikota i med

1 cup water

1 cup chestnut flour

a pinch of salt

for the filling: ricotta cheese and honey

Umutiti kestenovo brašno, vodu i malo soli tako da se svi sastojci dobro sjedine. Tiganj podmazati maslinovim uljem. Sipati malu kutlaču smese i peći s obe strane. Nakon svake palačinke ponovo podmazati tiganj maslinovim uljem.

Mix the chestnut flour, water and salt well. Grease the pan with olive oil. Pour a small ladle of batter into the pan, bake on each side. Always grease the pan again before pouring the batter.

Filovati rikotom i medom, ili bilo kojim slanim ili slatkim nadevom po želji.

Fill with ricotta and honey, or any desired sweet or savoury ingredient.

*

Ovo je još jedan ‘sirotinjski’ recept, savršen u svojoj jednostavnosti. Nekada davno, neči su se pekli na otvorenom ognjištu na koje bi se postavila zemljana posuda prekrivena kestenovim lišćem. Preko lišća bi se sipalo testo, prekrivalo novim slojem lišća, pa novom zemljanom posudom, i ceo proces ponavljao. Na taj način palačinke bi od lišća poprimile dodatnu aromu, kao i prelepu šaru.

This is yet another example of ‘cucina povera’, poor people’s food, wonderful in its simplicity. A long time ago, necci used to be baked in open fire, by placing large earthenware dishes directly in flames, lined with chestnut leaves. The batter would be spread over the leaves, followed by another layer of leaves, pressed by another earthenware dish and the entire procedure repeated. Thus, the pancakes would be additionally infused with the aroma of the leaves, and given a beautiful, natural pattern.