Musaka s pečurkama i krompirom * Moussaka with Mushrooms and Potatoes

Ovo je 'lakša' verzija grčke musake. Prava grčka musaka ima oko 1000 kalorija po porciji i dosta je teška. Ova musaka je lagana i prepuna hranljivih sastojaka.

This is a 'lighter' version of the Greek moussaka. The real moussaka has approximately 1000 calories per portion and is very heavy. This moussaka is light and filled with nutritious ingredients.

Sastojci:

Ingredients:

250 g. krte junetine, dvaput mlevene
10ak većih šampinjona
4 veća krompira
3 male ili 1 velika šargarepa
1 veći crni luk
3 struka mladog belog luka
začini: celerova so, biber, tucana sudžuk paprika, majčina dušica, ruzmarin, peršun
za bešamel sos: 1 lit. mleka, komad putera od oko 20 g, prstohvat soli, 3 kašike brašna, malo rendanog oraščeta

250 gr finely ground, lean beef

approx. 10 larger white mushrooms

4 larger potatoes

3 small or 1 big carrot

1 large onion

3 spring garlic sprouts

spices: celery salt (ground dried celery with sea salt), pepper, coarsely ground chili, thyme, rosemary and parsley

for the bechamel sauce: 1 lit. milk, approx. 20 g butter, a pinch of salt, 3 tablespoons flour, a bit of ground nutmeg 

Povrće oprati i oljuštiti. Šargarepu izrendati na sitno, iseći krompir na tanke kolutiće i ostaviti potopljenog u vodi, iseckati šampinjone i sitno iseckati luk i beli deo mladog belog luka, a zasebno naseckati pera belog luka. Možete raditi više stvari istovremeno, ako vam to ne odgovara, počnite od bešamel sosa. Staviti šerpu na ringlu i dodati puter.

Wash and peel the vegetables. Grate the carrots finely, chop the potatoes into thin slices and leave them soaked in water. Chop the mushrooms and the onion and the white part of the garlic sprouts;  chop the green part separately. You can either multitask here, or go step by step, in which case make the bechamel sauce first. Place a pan on the cooker stove and add butter.

Kada se puter otopi, smanjiti vatru na srednje, dodati brašno i konstantno mešati. Kada se brašno formira u glatku grudvu, dodati malo hladnog mleka, i dobro mešati. Dodavati malo po malo mleka, mešajući. Pustiti da provri uz mešanje, pa smanjiti na srednje tako da lagano vri i redovno mešati po dnu. Bešamel sos je gotov kada se blago zgusne, ali je još uvek tečan, kao testo za palačinke. Dodati prstohvat soli i malo mlevenog oraščeta.

Once the butter melts, reduce heat to medium, add the flour and stir constantly. When the flour turns into a smooth lump, add a bit of cold milk and stir well. Add the milk slowly, stirring constantly. Let it boil while stirring, then reduce to medium so that it simmers and mix occasionally, running the spoon firmly around the bottom of the pan. The bechamel sauce is done once it slightly thickens, but is still liquid, like the pancake batter. Add a pinch of salt and some ground nutmeg.

Staviti tiganj na drugu ringlu, dodati malo ulja. Kada se zagreje, dodati sav luk osim pera belog luka. Propržiti do pola pa dodati meso i razraditi ga dobro varjačom da postane rastresito. Dodati začine, ali ostaviti trećinu celerove soli za pečurke.

Put a skillet on another plate and add a bit of oil. Once it heats up, add the onion and the white bit of the garlic sprouts, and leave the green bit aside. Stir fry and add the meat, using the wooden spoon to disperse it evenly. Add the spices, leaving 1/3 of the celery salt for the mushrooms.

Prebaciti meso na tanjir, a u isti tiganj dodati još malo ulja. Dodati seckana pera belog luka, pa potom pečurke. Promešati i smanjiti vatru na srednje. Pečurke će pustiti vodu, pa ih treba dinstati sve dok voda ne ispari.

Move the meat onto a plate and add a bit more oil to the same skillet. Add the green garlic sprout bits, followed by the mushrooms. Stir and reduce the heat to medium. The mushrooms will release their own water. Keep frying until the water evaporates.

Pripremiti zemljane posude za pečenje, više njih ili jednu veću. Staviti prvo malo bešamela. Potom poređati red krompira.

Prepare earthenware baking dishes, several smaller ones or a big one. Place some bechamel sauce on the bottom first. Then place a layer of potatoes. 

Potom staviti red mesa, ravnomerno rasporediti celu smesu u posude.

Then add a layer of meat, distributing evenly the entire quantity among the dishes.

Sledi red rendane šargarepe, nakon čega opet treba sipati kutlaču bešamela, pa poređati red krompira.

A layer of grated carrots is next, followed by a ladle of bechamel and a layer of potatoes.

Preko krompira poređati pečurke, sipati još malo bešamela, pa poređati poslednji red krompira. Preliti bogato bešamelom, tako da dodiruje sve sastojke. Posuti odozgo malo rendanog oraščeta.

Place a layer of mushrooms over the potatoes, add a bit more bechamel, followed by the last layer of potatoes. Add more bechamel sauce, enough to cover all the ingredients. Sprinkle with ground nutmeg.

Kako bešamel ume da iscuri, da bismo zaštitili rernu, staviti prvo komad folije, pa posude, pa ih prekriti još jednim komadom folije. Kao i uvek, kada spremamo jelo u zemljanim posudama, temperaturu rerne treba postepeno povećavati. Kada dođemo do 170, pečemo na toj temperaturi 45 minuta. Potom skinemo foliju, pojačamo na 190 i pečemo još dvadesetak minuta, ili dok površina musake ne porumeni po našem ukusu. Ako primetimo tokom pečenja da je musaka suva, možemo dodati još bešamel sosa.

Since bechamel can leak, in order to protect the oven, place a piece of tinfoil first, then the dishes, and finally cover them with another piece of tinfoil. As it is always the case with earthenware dishes, we need to increase the oven temperature gradually. Once you reach 170 degrees C, bake for 45 minutes. Then remove the top tinfoil, increase the temperature to 190, and bake for approximately 20 more minutes, or until the surface of the moussaka becomes golden brown, to your taste. If you notice, during the baking, that the moussaka is dry, add more bechamel sauce.

Nakon što musaku izvadimo iz rerne, treba je ostaviti pet minuta da odleži, pa je servirati uz sezonsku salatu.

Once you remove it from the oven, let it rest for 5 minutes, and serve with seasonal salad.

Dobra je i sutradan, kad se podgreje.

It's also good if you can reheat it the following day.

Mafini sa bobičastim voćem * Berry Muffins

Brzi i zdravi mafini, idealni za doručak ili užinu.

Fast and healthy muffins, ideal as breakfast or snack.

Sastojci:

Ingredients:

(mera je čaša od 200 ml)
4 jaja
3 kašike žutog šećera
3 kašike meda
1/2 čaše suncokretovog nerafinisanog ulja
1 čaša kefira
1/3 čaše ovsenih mekinja
1/3 čaše ovsenih ili pšeničnih klica
2/3 čaše griza od spelte ili pšenice
1 čaša belog brašna
1 prašak za pecivo
bobičasto voće po izboru

(for measure, use a 200 ml glass)

4 eggs

3 tablespoons brown sugar

3 tablespoons honey

1/2 glass sunflower non-refined oil

1 glass kefir

1/3 glass oat bran

1/3 glass oat or wheat germs

2/3 glass spelt or wheat semolina

1 glass plain flour

12 g baking powder

preferred berries

Umutiti jaja mikserom, pa dodati prašak za pecivo, šećer i med. Dodati ulje, pa u istu čašu odmeriti kefira. Nastaviti sa dodavanjem sastojaka, tako što naizmenično sipamo suve pa tečne. Masa treba da je žitka, kao za palačinke.

Mix the eggs well, add baking powder, sugar and honey. Add oil, and use the same glass to measure kefir. Keep adding the ingredients, by alternating dry and liquid ones. The mixture should resemble the pancake mix. 

Uključiti rernu na 180 stepeni. Staviti papirne korpice u pleh za mafine, a smesu preručiti u dozer, ako ga nemate koristite kutlaču. Sipati pažljivo i puniti 2/3 zapremine korpice.

Turn the oven on to 180 degrees C. Place muffin cups in the muffin pan, and pour the mixture into the batter dispenser, or use a ladle. Fill the muffin cups carefully, up to 2/3 of their volume. 

U svaku korpicu dodati prstohvat bobičastog voća, ostaviti ih na površini, kada testo naraste tokom pečenja, obaviće se oko voća. Peći na 180 stepeni 35 minuta.

Scoop the berries with fingers and add to each muffin, let them float on the surface. Once the batter rises during the baking process, it will envelop the fruit. Bake at 180 degrees C for 35 minutes.

Odlično idu uz kafu i čaj, a još bolje uz jogurt ili kefir.

They are great with coffee or tea, and even better with Greek yogurt or kefir.

Lovačke šnicle s prazilukom * Hunter's Steak with Leeks

Ovo je jelo za prave gurmane, a najbolje ide uz pire krompir.

This is a meal for true gourmets, and it goes best with mashed potatoes.

Sastojci:

Ingredients:

2 veće svinjske ili juneće šnicle
1 praziluk
3 struka mladog belog luka
4 čena belog luka
2 kašike brašna
kašičica celerove soli, biber, sudžuk tucana paprika
1 kašičica pravog džema od šljiva

2 large, boneless, lean pork or beef steaks

1 leek

3 spring garlic sprouts

4 garlic cloves

2 tablespoons flour

a teaspoon of celery salt (ground dry celery with sea salt), pepper, coarsely ground chili

1 teaspoon of original plum jam

Šnicle dobro izlupati i uvaljati u brašno. Dublji tiganj ili pliću šerpu staviti na ringlu, sipati par kašika kvalitetnog ulja i zagrejati. Dodati šnicle i pržiti ih dok lepo ne porumene s obe strane.

Bash the steaks well with a mallet, then coat with flour. Put a skillet on the stove plate, let it heat up well, ad a couple of tablespoons of good quality oil. Add the steaks and fry until they get golden brown on both sides. 

Dok se šnicle prže, sitno iseckati praziluk i mladi beli luk i izgnječiti beli luk. Izvaditi šnicle iz tiganja, dodati još malo ulja i staviti sav luk da se proprži, uz konstantno mešanje. Nakon par minuta dodati pola čaše vode i vratiti šnicle.

While the meat is frying, chop finely the leeks, spring garlic and garlic cloves. Take the steaks out of the skillet, add one more tablespoon of oil and add the leeks and garlic, and fry, while constantly stirring. After a couple of minutes, add half a glass of water and put the steaks back. 

Dodati sve začine i džem od šljiva, ostatak brašna od valjanja, dobro sjediniti, pa sipati još vode, da ogrezne. Kada proključa, smanjiti vatru na najtiše, poklopiti i pustiti da se krčka sve dok meso ne postane potpuno meko, i da se raspada pri ubodu viljuške. Dužina kuvanja zavisi od mesa.

Add all the spices and plum jam, the remaining flour, mix well and add more water so that the steaks are fully soaked. Once it boils, reduce the heat to minimum, cover and let it simmer for quite a while, until the meat gets completely tender, and starts falling apart once you stab it with a fork. The duration of cooking depends on the meat.

Meso povremeno proveriti i lagano promešati varjačom po dnu. Kad šnicle budu na pola gotove, oljuštiti krompir za pire, iseckati na kockice, staviti u lonac, naliti vodom, dodati malo soli i staviti na ringlu. Kada provri, kuvati još desetak minuta. Ocediti, dodati malo soli, komadić putera i po malo mleka, gnječeći ga pritom presom za krompir. Kada se postigne zadovoljavajuća gustina, pire je gotov.

Check the meat occasionally and carefully run a wooden spoon accross the bottom of the skillet to stir. Once the steaks are half-done, peel the potatoes, dice them and put in a pot. Add water, some salt and put on the stove plate. Once it boils, cook for approximately ten more minutes. Drain, add a pinch of salt, a piece of butter and mash, adding milk occasionally. Once you get the desired thickness, it's done. 

Sipati prvo pire krompir na tanjir, preko dodati šniclu, obilno zaliti sosom i posuti peršunom.

Serve the mashed potatoes on a plate, put one steak over it, add sauce lavishly and sprinkle with chopped parsley.

Rustični keks s đumbirom * Rustic Ginger Cookies

Ovo je jednostavan keks za koji vam nisu potrebne modle i njegova čar je upravo u rustičnoj nesavršenosti.

These simple cookies require no molds, and their beauty lies in the rustic imperfection. 

Sastojci:

Ingredients:

220 gr putera
1/2 šolje žutog šećera za testo, plus još toliko za valjanje
1/2 kašičice soli
1 jaje + 1 žumance
štapić vanile
1 kašika mlevenog đumbira
2-3 šolje brašna

220 gr butter

1/2 cup brown sugar, plus as much for dipping

1/2 teaspoon salt

1 egg + 1 yolk

1 vanilla pod

1 tablespoon of dry, ground ginger

2-3 cups plain flour

Puter utrljati u brašno, pa dodati sve suve sastojke i dobro sjediniti. Ne sipati svo brašno odjednom, već prvo pola, pa postepeno dodavati po potrebi. Dodati jaje i žumance, sjediniti, pa mesiti rukom. Kada testo bude kompaktno, staviti na ravnu, pobrašnjenu površinu i mesiti. Treba da je glatko i meko, ali dovoljno čvrsto da se ne lepi.

Rub the butter in the flour, then add all the dry ingredients and mix well. Do not use all the flour at once, use a half at first, and add more gradually. Add the egg and yolk, mix. Start kneading with one hand. Once the dough is compact, place it on a flat, floured surface, and knead. It should be smooth and soft, however solid enough not to be sticky. 

Pripremiti dva pleha od rerne obložena peki-papirom, i tanjirić na koji ćemo sipati po malo žutog šećera. Kidati komadiće testa, praviti loptice pa ih spljeskati na dlanu. Položiti preko šećera, pa pritisnuti prstima. Staviti u pleh sa zašećerenom površinom na gore.

Prepare two baking trays with baking paper, and a small plate with a bit of brown sugar. Tear pieces of dough, roll them and flatten on the palm of your hand. Place over the sugar and press. Put on the baking tray with the sugared surface up.

Peći na 200 stepeni sa uključenim ventilatorom oko 20 minuta. Često proveravati, i izvaditi iz rerne kada lepo porumene i šećer odozgore se karamelizuje.

Bake at 200 degrees C with the fan on, for approximately 20 minutes. Check regularly, and take out of the oven as soon as the cookies get golden brown, and the sugar on the top is caramelized. 

Čuvati u hermetički zatvorenoj posudi, mogu dugo da stoje. Služiti uz čaj ili kafu.

Keep them in an air-tight container, they will stay fresh for a long time. Serve with tea or coffee.

Zapečena boranija * Runner Beans Casserole

Evo jednostavnog i zdravog obroka koji se lako priprema.

Here's a simple and healthy meal, easy to prepare.

Sastojci:

Ingredients:

500 gr smrznute zelene boranije
3 jaja
šolja kefira ili jogurta
2 struka mladog belog luka
2 kašike griza, od heljde, spelte ili pšenice (ili miks)
so, biber i tucana sudžuk paprika
malo susama za posipanje

500 gr frozen, green runner beans

3 eggs

a cup of kefir or greek yogurt

2 spring garlic sprouts

2 tablespoons of semolina, buckwheat, spelt or wheat (or mix)

salt, pepper, coarsely ground chili

a bit of sesame seeds

Ulupati jaja, dodati griz i izmešati. Dodati kefir i začine, sjediniti i sipati preko boranije. Dodati seckani beli luk, sve izmešati i sipati u posude za pečenje, po mogućstvu zemljane. Posuti susamom.

Beat the eggs, add semolina and mix. Add kefir and spices, mix and pour over the runner beans. Add chopped garlic sprouts, mix well and pour into earthenware baking dishes. Sprinkle with sesame seeds.

Staviti u hladnu rernu, uključiti na 100 stepeni i postepeno pojačavati do 180. Od trenutka kada rerna dostigne 180, peći 45 minuta, dok lepo ne porumeni na vrhu.

Place in a cold oven, turn on at 100 degrees Celsius, and gradually increase to 180. From the moment the temperature reaches 180 degrees, bake for 45 minutes, until the casserole becomes slightly brown on the surface.

Služiti sa grilovanom piletinom.

Serve with grilled chicken.