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.

Mafini iz blendera s kestenovim brašnom * Quick Muffins with Chestnut Flour

Idealan recept za prezauzete ljude osetljive na gluten. Kestenovo brašno je izuzetno zdravo i odlična zamena za brašna od žitarica.

An ideal recipe for gluten sensitive, busy people. Chestnut flour is very healthy and an excellent alternative for grain flour.

Sastojci:

Ingredients:

1 čaša (od 200 ml) kestenovog brašna
1 čaša ovsenih pahuljica
2 jaja
2 kašike ulja od lešnika
2 kašike meda
malo esencije vanile ili vanilin šećer
1 prašak za pecivo
2 zrele banane

1 glass (200 ml) chestnut flour

1 glass rolled oats

2 eggs

2 tablespoons hazelnut oil

2 tablespoons honey

vanilla extract

16 g baking powder

2 ripe bananas

Uključiti rernu na 175 stepeni. Sve sastojke staviti u blender (moj zaprema 800 ml) i izmiksati.

Preheat oven to 175 degrees C. Place all ingredients in a blender (mine allows max. 800 ml) and blend.

Postaviti papirne korpice u modlu za mafine. Od ove smese dobija se 6 komada. Napuniti korpice do pola smesom.

Place six muffin cups in a muffin tin. Fill them half-way with the mixture.

Dodati voće ili orašaste plodove po želji: bademe, orahe, bobičasto voće, seckane jabuke... ili komadiće čokolade.

Add preferred fruit or nuts: almonds, walnuts, berries, chopped apples... or chocolate chips.

Peći 20 minuta na 175 stepeni, i još 15 minuta na 200.

Bake for 20 minutes at 175 degrees, then increase to 200 degrees for additional 15 minutes.

Bakini cimet-bademi * Granny's Cinnamon Almonds

Ovaj jednostavan, starinski keks nas vodi u detinjstvo.

This simple, old-fashioned cookie will give you childhood nostalgia.

Sastojci:

Ingredients:

200 gr putera

2 kašike tamnog šećera

3 kašike kristal šećera

2 jaja

rendana korica limuna

½ praška za pecivo

kašika cimeta

oko 400 gr brašna

sirovi badem

prah šećer

200 g butter

2 tablespoons brown sugar

3 tablespoons white sugar

2 eggs

lemon zest

1 teaspoon baking powder

1 tablespoon ground cinnamon

approximately 400 g plain flour

raw almonds

powdered sugar

Umutiti puter sa šećerom, pa dodati jaja i sjediniti. Dodati pola mere brašna, zajedno sa praškom za pecivo, cimetom, koricom limuna, pa dobro umutiti varjačom. Potom mesiti rukom, dodavajući brašna po potrebi dok testo ne prestane da se lepi, ali i dalje ostane meko.

Mix the butter with sugar, add the eggs and stir. Add half of the flour, together with the baking powder, cinnamon, lemon zest, and mix well with a spoon. Then knead with a hand, adding the flour gradually, until the dough stops being sticky, but is still soft and light.

Obložiti pleh peki-papirom i uključiti rernu na 200 stepeni. Od testa praviti kuglice veličine oraha, pa u svaku utisnuti po jedan badem. Peći 20 minuta i odmah bogato uvaljati u prah šećer.

Line the baking tray with paper and turn the oven on at 200 degrees C. Make walnut-size balls from the dough and press an almond into each. Bake for 20 minutes and wrap lavishly in powdered sugar.

Salata sa šparglama i gamborima * Asparagus Shrimp Salad

Ovo je jedna prava letnja, osvežavajuća salata i pritom vrlo zdrav i ukusan obrok.

This is a perfect summer, refreshing salad, and a very healthy and tasty meal.

Sastojci:

Ingredients:

Nekoliko listića zelene salate, bilo koje vrste

5-6 špargli

100 grama gambora

pola tikvice isečene na kolutove

     za preliv:

1 kašičica meda

malo bibera

prstohvat soli

sok od pola limete

Several leaves of lettuce, any kind

5-6 asparagus stalks

100 g shrimps

½ courgette, sliced

for the dressing:     

1 teaspoon honey

black pepper

a pinch of salt

juice of ½ lime

Oprati špargle i odstraniti drvenasti deo, pa ostatak iseći na tri dela. Tikvicu iseći na kolutove debljine prsta. Oprati gambore. Sipati kašiku susamovog ulja u tiganj i na umereno jakoj vatri na brzinu propržiti špargle i tikvicu.

Wash the asparagus and remove the bottom of the stalk and cut the rest into three parts. Cut the courgette into finger-thick slices. Wash the shrimps. Put a spoonful of sesame oil in a pan and briefly fry the asparagus and courgette.

Na tanjir staviti seckano lišće salate i pripremiti preliv od navedenih sastojaka. Kad tikvice i špargle blago porumene, staviti ih preko lišća salate pa u isti tiganj dodati još malo susamovog ulja i propržiti gambore.

Place chopped lettuce leaves on a plate and prepare the dressing from the given ingredients. Once the courgette and asparagus get lightly golden in colour, place them over the lettuce leaves. Add some more sesame oil in the pan and stir-fry the shrimps.

Staviti gambore preko špargli i tikvice, preliti pripremljenim prelivom.

Place the shrimps over the asparagus and courgette, pour the dressing over.

Ljuta orijentalna supa * Spicy Oriental Soup

Ova supa koja se brzo sprema, idealna je za hladne dane i lečenje prehlade. Intenzitet ljutine može se dozirati po želji, kao i sastojci.

This soup, quick to prepare, is ideal for cold days and an excellent cure for sore throat. The spiciness can be dosed to taste, and the ingredients may vary.

Sastojci:

Ingredients:

tom yam pasta, 2 kašike

mleveni čili u susamovom ulju (po želji)

susamovo ulje

kocka za supu

komadić rendanog đumbira

glavica belog luka

200 gr gambora

5-6 pečuraka po želji (može i sušenih, ali ih prethodno potopiti)

4 mlade šargarepe

komad praziluka veličine prsta

10ak listića bok-čoija, ili nekog drugog zeleniša

kineske knedlice (dumplings) ili rezanci, pirinčani rezanci... po želji

sok limete

tom yam paste, 2 tablespoons

crushed chili in sesame oil (to taste)

sesame oil

soup cube

a piece of grated fresh ginger

1 garlic

200 g shrimps

5-6 mushrooms, any kind (if using dried, soak them first)

4 baby carrots

a small piece of leek

approx. 10 leaves of bok choi or similar leafy greens

dumplings or noodles, to taste

lime juice

Povrće oprati i oljuštiti. Oprati gambore. Pečurke iseckati na listiće. Šargarepu zaseći po dužini pa iseckati ukoso. Beli luk oljuštiti i izgnječiti. Staviti šerpu na vatru, dodati kašiku susamovog ulja i izgnječeni beli luk. Na kratko propržiti. Dodati tom yam pastu, promešati pa odmah dodati gambore i na kratko propržiti.

Wash and peel the vegetables. Wash the shrimps. Slice the mushrooms. Cut the carrots lengthwise, then slice diagonally. Peel and crush the garlic. Place a pot on the stove, add a tablespoon of sesame oil and the garlic. Fry briefly. Add the tom yam paste, stir and add the shrimps immediately and fry. 

Dodati pečurke, propržiti, ako treba doliti malo vode. Staviti svu seckanu šargarepu, oko pola kašičice čilija u susamovom ulju, ili više po želji, rendani đumbir, kocku za supu, pa sipati oko litar vode.

Add the mushrooms, stir-fry, and add a bit of water if needed. Place all the carrots, approximately ½ teaspoon of chili in sesame oil (or more, to taste), the grated ginger, the soup cube and top with approximately 1 liter of water.

Ovde koristim kineske knedlice koje se kuvaju 10 minuta, tako da ih stavljam odmah u supu. Ako koristite rezance, najbolje je da ih skuvate ili poparite odvojeno i naknadno dodate supi, kako se ne bi prekuvali.

I am using dumplings here which should be cooked for 10 minutes, so I am adding them to the soup immediately. If you are using noodles, boil or steam them separately and add to the finished soup, so as not to overcook them.

Kuvati na tihoj vatri 10 minuta, skinuti sa vatre, dodati bok čoi i tanko seckane kolutiće praziluka, poklopiti i ostaviti da odstoji koji minut.

Simmer for approximately 10 minutes, remove from the stove, add the bok choi and thin slices of the leek, cover and let it rest  for a couple of minutes.

Servirati dok je vruće, po želji začiniti sokom od limete.

Serve while hot, seasoned with lime juice.

  

Zelena projara * Green Corn bread

Sjajan dodatak obroku ili užina, naročito uz svež kefir ili jogurt.

An excellent addition to a meal or a snack which goes well with kefir or plain yogurt.

Sastojci: 

Ingredients:

3 jaja

300 ml kefira ili jogurta

140 gr kozjeg sira

100 gr bebi-spanaća

3 čena belog luka

Prašak za pecivo

½ kašičice soli

Malo crnog bibera

1 šolja običnog brašna

½ šolje kukuruznog griza

1/3 šolje ulja

Susam za posipanje

3 eggs

300 ml kefir or plain yogurt

140 g goat cheese

100 g baby spinach

3 garlic cloves

10 g baking powder

½ teaspoon salt

A bit of ground black pepper

1 cup plain flour

½ cup polenta flour

1/3 cup oil

Sesame to top

Umutiti 3 jaja pa dodati šolju brašna sa praškom za pecivo i solju. Izmešati, dodati kefir i mleveni biber pa dobro umutiti.

Mix 3 eggs and add a cup of flour with baking powder and salt. Mix, add kefir and ground pepper and continue mixing.

Sipati ½ šolje palente i 1/3 šolje ulja, izmiksati, pa dodati izgnječeni beli luk, izdrobljeni sir i ugrubo seckani svež mladi spanać (ako koristimo stari spanać, treba ga prethodno blanširati).

Pour ½ cup polenta flour (corn semolina) and 1/3 cup oil, mix and add crushed garlic, crumbled cheese and roughly chopped baby spinach (if you are using plain spinach, you need to boil it briefly first).

Zagrejati rernu na 180 stepeni. Podmazati pleh i sipati smesu, pa posuti susamom. Peći 35-40 minuta, dok lepo ne porumeni i ivice počnu da se odvajaju od pleha.

Heat the oven to 180 degrees C. Grase the tin and pour the batter and sprinkle with sesame seeds. Bake for 35-40 minutes, until it becomes nicely golden and the edges start separating from the tin.