Taljatele sa piletinom, šampinjonima i blitvom * Tagliatelle with Chicken, Mushrooms and Swiss Chard

Ako se žurite, a ipak biste želeli da pripremite kvalitetan obrok, evo jednog brzog jela.

If you are in a hurry, and still want to prepare a fine meal, this will be ready in no time.

Sastojci:

6 'smotuljaka' taljatela

pola pilećeg belog mesa

4 veća šampinjona

veza blitve

beli luk

celerova so

biber

kašičica brašna

i na kraju:

     nekoliko maslina

     komad kačkavalja

Ingredients:

6 rolls of tagliatelle

1/2 chicken breast

4 larger white mushrooms

6-7 Swiss chard leaves

garlic

celery salt

pepper

a teaspoon of plain flour

and for garnish:

several olives     

a piece of cheese     

Oprati blitvu i pečurke, očistiti beli luk. Iseckati beli luk na tanke kolutiće, a pečurke i belo meso na kockice. Blitvu iseći na šire rezance.

Wash the chard and mushrooms and peel the garlic. Thinly slice the garlic, and dice the chicken and mushrooms. Coarsely chop the chard. 

Staviti taljatele da se kuvaju prema uputstvu na pakovanju. U dublji tiganj sipati malo ulja, zagrejati i dodati beli luk. Na kratko propržiti pa dodati belo meso. Propržiti pa dodati pečurke i pržiti još minut.
Dodati začine i malo vode (4-5 kašika), poklopiti i dinstati par minuta. 

Boil the tagliatelle according to instructions on the pack. Place a skillet on the stove and add a bit of oil. Add the garlic and fry briefly. Add the chicken and stir-fry. Finally add the mushrooms, fry for another minute. Add the spices and a bit of water (4-5 tablespoons), cover and let it simmer for a couple of minutes.

Potom dodati blitvu, poklopiti i ostaviti na tihoj vatri. Povremeno promešati. 

Add the Swiss chard, cover and let it simmer. Stir occasionally.

Kad blitva svene, otklopiti, malo pojačati vatru i pustiti višak vode da ispari. Kašičicu brašna razmutiti u malo hladne vode, dodati varivu i mešati. Kuvati dok gustina sosa ne bude zadovoljavajuća.

Once the chard wilts, remove the lid, increase the heat a bit and let the excess water evaporate. Dissolve a teaspoon of flour in a bit of cold water, add to the sauce and stir. Once the thickness of the sauce is right, remove from the plate.

Dodati kuvane taljatele, promešati, servirati u činiju, dodati nekoliko maslina i naribati kačkavalja.

Add the boiled tagliatelle, stir, serve in a bowl, add several olives and grate some cheese on the top.

Majmunski hlepčići * Mini-Monkey Bread

Danas pravim majmunski hleb, i sladak i slani, ali umesto u kalup za kuglof stavljam ga u modlice za mafine. Na taj način dobijam po 6 lepih, slanih i slatkih užina.

I'm making monkey bread today, sweet and savoury. However, instead of a large mold, I'm baking them in separate muffin cups. Thus I am getting 6 sweet and 6 savoury snacks.

Sastojci:

Ingredients:

1 suvi kvasac razmućen u 2 dl tople vode sa prstohvatom šećera
kašika žutog šećera
2 kašike prirodnog, nerafinisanog kokosovog ulja
1 jaje
1/2 kašičice soli
500 gr belog brašna, plus još malo za premešavanje
     i još:
za slatke hlepčiće
     cimet
     javorov sirup
za slane hlepčiće
     maslinovo ulje
     8-9 seckanih suvih crnih maslina bez koščice
     ruzmarin

10 g dry yeast dissolved in 200 ml warm water with a pinch of sugar

a tablespoon of brown sugar

2 tablespoons non refined coconut oil

1 egg

1/2 teaspoon salt

500 g plain flour, plus a little bit more for later

and:     

for sweet monkeys

     cinnamon     

maple syrup     

for savoury monkeys

olive oil     

8-9 chopped pitted dry black olives     

rosemary     

Kada kvasac nadođe, sipati ga u posudu u kojoj je već pomešano brašno, šećer i so. Dodati jaje i umutiti varjačom.

Once the yeast grows, pour it in a mixing bowl already containing the mixed flour, sugar and salt. Add an egg and stir well with a spoon.

Sipati ulje u šaku, pa umesiti rukom u testo. Oblikovati u loptu i ostaviti najmanje pola sata u posudi, pokriveno krpom, da naraste.

Pour the coconut oil in the palm of the hand, and knead the dough. Shape it into a ball and let it rest for at least half an hour, covered with a cloth.

Pripremiti kalup za mafine i papirne korpice. Kada testo naraste, posuti dasku brašnom i razmesiti ga. Podeliti nožem na pola.

Prepare a muffin tin and baking cups. Once the dough rises, sift some flour onto a board and knead. Cut it in half with a knife.

Jednu polovinu testa iseckati na komadiće. Svaki komadić umočiti u maslinovo ulje, posuti s malo ruzmarina i staviti u papirnu korpicu. Između staviti po par komadića seckanih maslina. Ponavljati proces dok ne potrošimo sve komadiće testa kojima ćemo napuniti 6 korpica. U svaku korpicu bi trebalo staviti 4-5 komadića, pa je najbolje unapred izdeliti komadiće na zasebne gomilice.

Cut one half of the dough into small pieces. Dip each piece into the olive oil, sprinkle with rosemary and place in the paper cup. Place several pieces of chopped dry olive between them. Repeat the process until all the pieces are used and 6 cups filled. Each cup should contain 4-5 pieces of dough, so it is wise to plan ahead and separate the pieces into small piles. 

Sad prelazimo na slatke hlepčiće. Preostalu polovinu testa opet iseći na komadiće, i po istom principu umakati prvo u javorov sirup, pa posuti cimetom i ređati u korpice.

And now the sweet monkeys. Cut the remaining dough into pieces, and, using the same principle, dip them in the maple syrup first, then sprinkle with cinnamon and place into paper cups.

Kad su sve korpice napunjene, uključiti rernu na 180 stepeni, i dok se rerna greje, testo će taman još malo da naraste.

Once all the cups are filled, turn the oven on to 180 degrees C, and while it is heating up, the dough will have some time to rise a bit more.

Peći 25-30 minuta, dok hlepčići ne porumene. Ostaviti par minuta da odstoje pa servirati. Slatke hlepčiće odmah izvaditi iz korpica, jer će se zalepiti za papir kad se ohlade.

Bake for 25-30 minutes, until the monkeys get golden brown. Let them rest for a couple of minutes before serving. Remove the sweet monkeys from the baking cups immediately, since it will be much more difficult once they get cold. 

Pogača sa kozjim sirom i spanaćem * Goat Cheese and Spinach Bread

Evo jedne pogače koja je rezultat trenutne inspiracije, ali sa dubokim korenima u balkanskoj kuhinji.

Here's a result of a moment of inspiration, however deeply rooted in the Balkan tradition.

Sastojci:

Ingredients:

250 gr belog brašna
250 gr kukuruznog brašna sa potočare
1 jaje
1 suvi kvasac
80 gr tvrdog kozjeg sira
600 ml domaćeg kefira
80 ml kvalitetnog maslinovog ulja
manja glavica belog luka
250 gr očišćenog spanaća
prstohvat soli, prstohvat žutog šećera
susam za posipanje

250 g plain flour

250 g corn flour from a traditional water mill

1 egg

10 g dry yeast

80 g old, white goat cheese

600 ml home made kefir

80 ml good quality olive oil

a small garlic

250 g spinach leaves

a pinch of salt, a pinch of brown sugar

sesame seeds

Pomešati belo i kukuruzno brašno, dodati suvi kvasac, prstohvat šećera i soli, kefir i ulje i dobro izmešati. Dodati jaje i sve sjediniti.

Mix plain with corn flour, add dry yeast, a pinch of salt and sugar, kefir and oil and mix well. Add the egg and mix. 

Ostaviti smesu sa strane, pokrivenu krpom. Iseckati sitno svež i očišćen spanać.

Set the batter aside, covered with a cloth. Finely chop the fresh, cleaned spinach.

Izgnječiti beli luk i sir i dodati u smesu.

Mash the garlic and cheese and add to the batter.

Podmazati okruglu tepsiju uljem. Uključiti rernu na 180 stepeni.

Grease a round baking tray (30cm in diameter) with oil. Turn on the oven to 180 degrees C.

Dodati spanać u smesu i dobro izmešati, pa preručiti sve u tepsiju.

Add the chopped spinach to the batter, mix well and pour in the baking tray.

Peći 55 minuta, prvo na 180 stepeni, a poslednjih 10 minuta na 200,

Bake for 55 minutes, first at 180 degrees, and for the last 10 minutes increase to 200.

Čorbica s teletinom i šampinjonima * Veal and Mushroom Soup

Jedna od onih čorbica što greju dušu...

One of those soups for the soul...

Sastojci:

Ingredients:

oko 200 gr teletine
5 šampinjona
4 mlade šargarepe
1 peršun
1 paškanat
2 manja ili 1 veći krompir
glavica belog luka
kašičica celerove soli
kašičica brašna
peršun za posipanje
     za knedle:
pola šolje griza
1 jaje
malo ulja
prstohvat soli

approx. 200 g veal

5 white mushrooms

4 baby carrots

1 parsley root

1 parsnip

2 small or 1 larger potato

1 garlic

a teaspoon of celery salt

a teaspoon plain flour

chopped parsley for garnish

     for dumplings:     

1/2 cup semolina

1 egg

a bit of oil

a pinch of salt

Oprati i oljuštiti povrće, iseckati na kockice i staviti u vodu. I šampinjone i teletinu iseckati na kockice. Beli luk izgnječiti.

Wash and peel the vegetables, dice and put in a bowl of water. Dice the mushrooms and the meat. Finely chop the garlic.

Na malo ulja propržiti kratko beli luk, dodati meso, propržiti, dodati šampinjone i još malo propržiti.

Put a bit of oil in a pot, add the garlic and fry briefly. Add the meat, stir fry, then add the mushrooms and fry a bit more. 

Dodati celerovu so, ceo peršun i paškanat i čašu vode. Poklopiti, smanjiti vatru kad provri i krčkati najmanje pola sata, ili dok meso skroz ne smekša.

Add celery salt, the parsley and parsnip root and pour a glass of water. Cover, reduce heat as soon as it boils and simmer for at least half an hour, or until the meat is completely tender.

Kad meso smekša, dodati šargarepu i krompir i naliti još vode da sve prekrije. Pripremiti smesu za knedle.

Once the meat gets tender, add the carrots and potatoes and more water to cover it all. Prepare the dumpling batter.

Umutiti jaje viljuškom, dodati malo ulja i soli, pa postepeno dodavati griza i mutiti dok se ne dobije kompaktna, polu-čvrsta masa.

Whisk the egg, add a bit of oil and salt, and gradually keep adding the semolina and stirring, until the batter is compact and semi-thick.

Kašičicom zahvatati smesu i spuštati u čorbicu. Kašičicu belog brašna razmutiti u malo hladne vode da se napravi glatka smesa, pa dodati u čorbicu, promešati i kuvati još par minuta. Isključiti i servirati, posuti seckanim peršunom.

Scoop the batter with a teaspoon and add it to the soup. Dissolve a teaspoon of plain flour in a bit of cold water and whisk into a smooth mixture, then add to the soup and stir. Cook for a couple of more minutes. Serve and garnish with chopped parsley.

Energetske kuglice * Energy Bites

Kada vam šećer naglo padne, ili ste izloženi jakom fizičkom naporu, umesto da uzmete čokoladicu prepunu šećera, posegnite za ovom kuglicom. Izuzetno je zdrava, sa potpuno prirodnim sastojcima, a ukus je fantastičan.

When your blood sugar levels drop suddenly, or you are physically active, instead of grabbing a chocolate bar packed with sugar, reach for these energy bites. They are very healthy, with natural ingredients, and the taste is fantastic.

Sastojci:

Ingredients:

150 g badema
200 g suvih višanja
250 g suvih urmi bez koščica
2 čaše mešavine ovsenih mekinja i klica
80 g nerafinisanog kokosovog ulja
pola čaše vode
pola čaše kakao praha za valjanje

150 g almonds

200 g dried sour cherries

250 dried and pitted dates

2 glasses mixture of oat bran and germ

80 g non refined coconut oil

100 ml water

1/2 glass cocoa powder for coating

Kokosovo ulje rastopiti na pari, pa sve sastojke staviti u procesor i grubo samleti, tako da ostanu mestimično komadići badema. Pripremiti papirne korpice i posudu sa kakao prahom za valjanje, vaditi kašičicom po malo smese, oblikovati dlanovima u kuglice, valjati u kakao i stavljati u korpice.

Warm up a little bit the coconut oil to make it liquid and put all the ingredients in a food processor and pulse roughly, so that there are still chunks of almonds. Prepare paper cups and a bowl for cocoa powder, scoop the mixture with a teaspoon, shape into balls, coat in cocoa powder and place into paper cups. 

Mogu dugo stajati u frižideru, zatvorene u kutiji, a mogu se staviti i u zamrzivač i povremeno odmrzavati po potrebi.

You can keep them in the fridge in an airtight container for a long time, or you can deep freeze them and defrost a portion occasionally.

Odlične su za planinarenje i aktivna putovanja.

They are excellent for hiking and active travel.