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.

Keks sa pistaćima * Pistachio Cookies

Evo još jednog veoma zdravog keksa, bez šećera, zaslađenog samo medom. Pistaći su super hrana, prepuna oleinske kiseline, anti oksidanasa, vitamina E, vitamina iz B kompleksa, minerala, naročito bakra.

Here's another very healthy cookie recipe, sweetened with honey only. Pistachios are super-food, brimming with oleic acid, antioxidants, vitamin E, vitamins B-complex, minerals, particularly copper.

Sastojci:

Ingredients:

(mera je čaša od 200 ml)
125 gr putera
3 jaja
4 kašike meda
1/2 čaše belog brašna
1/2 čaše ovsenih klica
1 čaša ovsenih pahuljica
1 1/2 čaša pistaća, oljuštenih, nesoljenih
štapić vanile, malo mlevenog muškatnog oraščeta
1 kašičica sode bikarbone
prstohvat soli

(unit of measure is a 200 ml glass)

125 gr butter

3 eggs

4 tablespoons honey

1/2 glass plain flour

1/2 glass oat germ

1 glass rolled oats

1 1/2 glasses pistachio, non salted

a vanilla pod, some ground nutmeg

1 teaspoon baking soda

a pinch of salt

Uključiti rernu na 170 stepeni. Obložiti dva velika pleha peki-papirom. U dve posude odvojiti žumanca od belanaca. U žumanca dodati med i puter i penasto umutiti. Dodati začine, sodu bikarbonu i so, umutiti. Jednu čašu pistaća samleti i dodati smesi.

Turn the oven on at 170 degrees C. Line two large baking trays with paper. Separate the egg whites from yolks. Add honey and butter to the yolks and whisk well. Add the spices and baking soda, whisk. Measure one glass of pistachios and finely grind in processor. Add to the batter.

Ovsene pahuljice i pola čaše pistaća grubo samleti, tako da se vide komadići. Dodati smesi, zajedno sa brašnom i ovsenim klicama i umutiti varjačom. Belanca dobro umutiti mikserom, da budu čvrsta.

Pulse lightly the rolled oats and pistachio, but let them stay chunky. Add to the batter, together with the flour and oat germ and mix with a spoon. Whisk the egg whites well and firm.

Lagano dodavati belanca u testo i blago mutiti varjačom.

Add the beaten egg whites to the batter bit by bit, and mix lightly with the spoon. 

Kada smesa postane kompaktna, vaditi kašičicom testo i spuštati na pleh.

Once the batter is compact, scoop it with a teaspoon and place on the baking tray.

Peći 10 minuta na 170 stepeni, pa još 5 minuta na 180, najbolje uz ventilator.

Bake for 10 minutes at 170 degrees C, and additional 5 minutes at 180, with fan on.

Kada se ohlade, staviti u posudu s poklopcem, tako mogu dugo da stoje.

Once they get cold, place them in an airtight container, they will stay fresh for days.

Ćureći kari * Turkey Curry

Danas putujemo na daleki istok. Kari je izuzetno zdrava smeša začina koja povoljno deluje na digestivni sistem. Na Šri Lanki, gde je u redovnoj upotrebi, skoro da nema obolelih od raka debelog creva. Smeša za kari sadrži korijander, kumin, komorač, kurkumu, cimet, karanfilčić, kardamom, rampe i sušeni list karija.

Today we travel East. Curry powder is a very healthy mixture of spices with a favourable effect on the digestive system. In Sri Lanka, where it is consumed regularly, there are almost no cases of colon cancer. The curry mixture contains coriander, cumin, fennel, turmeric, cinnamon, cloves, cardamom, rampe and dried curry leaves.

Sastojci:

Ingredients:

1/2 kg ćurećih grudi, iseckanih na kockice

veća glavica crnog luka ili dve manje

pola glavice belog luka ili tri struka mladog belog (ako koristimo stari, onda dodati i komad praziluka na kraju)

300 ml kokosovog mleka (može u prahu ili iz konzerve)

oko 1 kašika kokosovog ulja, nerafinisanog

1 kocka za supu (pileća ili povrtna)

3 šargarepe iseckane ukoso

(po želji, može i jedan krompir seckan na kockice)

začini:

kari začin (za meso da se uvalja, plus kašičica)

komad (veličine oko 1 cm) rendanog, svežeg đumbira (kad nema, poslužiće i onaj u prahu)

seme slačice, kašičica

biber, po ukusu

kašičica celerove soli 

tucana sudžuk paprika

par grančica matičnjaka (može i sušenog), iseckanog 

štapić cimeta

šolja kuvanog bašmati pirinča po osobi

1/2 turkey breasts, cubed

one large or two small onions

1/2 garlic, or three garlic sprouts (if we are using plain garlic, add a piece of leek)

300 ml coconut milk (canned or powdered)

approx. 1 tablespoon of non refined coconut oil

1 bouillon cube, chicken or vegetable

3 carrots cut diagonally

(one potato, cubed, as desired)

spices:

curry powder (to wrap the meat, plus a teaspoon)

a piece (approx. 1 cm long) of ground fresh ginger, or a teaspoon of powdered ginger

mustard seed, a teaspoon

pepper

a  teaspoon of celery salt

coarsely ground chili

a couple of lemon balm springs, fresh or dried, chopped

one cinnamon stick

a cup of cooked basmati rice per person

Meso treba dobro uvaljati u kari začin i ostaviti da odstoji u frižideru, najbolje preko noći. Oprati i oljuštiti povrće, crni luk i vrhove belog sitno iseckati. Zeleni deo mladog belog luka, bez pera, iseći ukoso u komade. Ako koristimo stari beli luk, onda dodati komad praziluka isečenog ukoso. Isto tako iseći i šargarepu. Oljuštiti đumbir i sitno narendati.

Wrap the meat abundantly with curry powder and leave in the fridge, if possible overnight. Wash and peel the vegetables, finely chop the onion and the tips of the garlic sprouts. Cut the green bit of the garlic sprout (the body, not the leaves), diagonally, and if we are using plain garlic, then replace this bit with a piece of leek cut diagonally into pieces. Cut the carrots in the same manner. Peel and finely grate the ginger root.

U vok sipati kašiku kokosovog ulja, rastopiti pa propržiti meso. 

Melt a tablespoon of coconut oil in a wok and stir-fry the meat.

Kada meso porumeni, presuti ga u tanjir, dodati u vok još malo ulja pa propržiti luk. 

Once the meat gets brown, move it onto a plate, add a bit more oil into the wok and fry the onion and garlic.

Dodati još malo kari začina i propržiti.

Add a bit more curry powder and fry it.

Dodati kokosovo mleko i ostale začine (osim matičnjaka). Pustiti da lagano provri.

Add coconut milk and the rest of the spices (apart from the lemon balm). Let it simmer.

Vratiti meso u vok.

Put the meat back in the wok.

Dodati šargarepu, poklopiti i krčkati nekih 20 minuta. U međuvremenu, staviti bašmati pirinač zasebno da se kuva.

Add the carrots, cover and simmer for some 20 minutes. Meanwhile, boil the basmati rice separately.

Potom u kari dodati matičnjak i seckani zeleni deo mladog belog luka, ili praziluk.

Add the lemon balm and the chopped green garlic sprout bit, or leeks to the curry.

Krčkati još petnaestak minuta. Proveriti meso, ako je meko, kari je gotov.

Simmer for fifteen more minutes. Check the meat, if it's soft, the curry is ready.

Sipati bašmati pirinča u sredinu činije, pa preliti karijem.

Place basmati rice in center of the bowl and pour curry over it.

Mega keks sa grožđicama i bademom * Mega Raisin and Almond Cookies

Jedan keks - dobra užina.

One cookie - a decent snack. 

Sastojci:

Ingredients:

(Mera je čaša od 200 ml)
250 gr putera
2 jaja
1 čaša ovsenih pahuljica
1/2 čaše ovsenih klica
1 1/2 čaša belog brašna
1 čaša žutog šećera
1 čaša badema
1 čaša grožđica
1/2 kašičice soli
1 ravna kašika cimeta
1 prašak za pecivo

(Unit of measure is a 200 ml glass)

250 gr butter

2 eggs

1 glass rolled oats

1/2 glass oat germ

1 1/2 glass white flour

1 glass brown sugar

1 glass almonds

1 glass raisins

1/2 teaspoon salt

1 tablespoon cinnamon

12 gr baking powder

Uključiti rernu na 180 stepeni.
Ovsene pahuljice i badem staviti u procesor i na kratko samleti. Dodati u tu smesu cimeta. Staviti puter na sobnoj temperaturi u činiju za mešenje i dodati šećer. Zasebno u posudu sa brašnom dodati prašak za pecivo i so.

Turn on the oven at 180 degrees C.

Pulse the oats and almonds in a processor briefly. Add cinnamon to it. Place the butter (at room temperature) in the mixing bowl and add the sugar. Separately, combine the baking powder with the white flour and salt. 

Sjediniti puter sa šećerom. Dodati smesu sa ovsenim pahuljicama, bademom i cimetom i izmešati. Potom dodati ovsene klice. Razbiti jaja, izmešati pa dodati brašno i dobro umutiti. Na kraju dodati grožđice i izmešati da se sve dobro sjedini.

Combine the butter with sugar. Add the pulsed oat flakes, almonds and cinnamon, mix. Add the oat germ. Add the entire eggs, mix and add the flour. Combine well. Finally add the raisins and combine until you get a compact, thick batter.

Obložiti dva velika pleha od rerne peki-papirom. Zahvatati punu supenu kašiku smese i stavljati na pleh, vodeći računa da razmak između dve gomilice bude najmanje 7 cm.

Line two big baking trays with baking paper. Scoop a brimming tablespoon of batter and place it onto the baking tray, making sure that the distance between two scoops is at least 7 cm.

Staviti u rernu i peći 25-30 minuta, pazeći pred kraj da keks ne zagori, ali da ipak dobije zlatno-žutu boju.

Place the trays in the oven and bake 25-30 minutes, being extra cautious in the end, you don't want your cookies burnt, but still they need to get golden brown.

Kada su pečeni, staviti ih na žicu da se skroz ohlade.

Once they are done, place them on a cooling rack and let them cool completely.

Spakovani u celofan mogu biti sjajan poklon, a za kućne potrebe najbolje je držati ga u hermetički zatvorenoj posudi.

Nicely packed, it can be a beautiful present, and at home it's best kept in an airtight container.

Prvomajski roštilj * 1st May Barbecue

Za prvomajske praznike se obično ode u prirodu na roštiljanje, ako i kad vreme dozvoli. Za tu priliku pravim dve vrste mesa, ćevap na ražnjiću i trake od svinjetine u stilu filipinskog pinoja.

It is a custom to go to nature for the First of May holiday and make some barbecue, if and when weather permits. For that occasion, I am preparing two meat delicacies, the Balkan style ćevap (kebab) on a skewer, and a Philippine-style pork pinoy. 

Za 'pinoj' je potrebno krto i meko meso, najbolje od buta, isečeno na tanke šnicle koje treba dobro izlupati.

For the 'pinoy', you need lean and soft piece of pork, preferably ham, sliced thinly and well bashed.

Od začina koristim dosta bibera, celerovu so i gusti sos od nara. Kada se tračice od mesa dobro oblože marinadom, nanižem ih na štapić i ostavljam u frižideru preko noći.

As for the spices, I am using a lot of pepper, celery salt and the thick pomegranate sauce. Once the meat strips are well covered in the marinade, I zig-zag them onto skewers and leave in the fridge overnight. 

Za ćevap je najbitnija jednostavnost i dovoljno vremena za 'odmor': pola kile mlevene junetine, kašičica bibera, kašika celerove soli, par izgnječenih čenova belog luka, a za jedan deo kasnije i ljuta sudžuk paprika.

As for the kebab, the most important factors are simplicity and enough time for it to 'rest': half a kilo of ground beef, a teaspoon of pepper, a spoonful of celery salt (ground dried celery with sea salt), a couple of crushed garlic cloves, and for later, for a portion of it, some coarsely ground chili.

U meso sipati biber, beli luk i celerovu so i dobro zamesiti.

Add the pepper, garlic and celery salt to the meat and knead well.

Oblikovati smesu na štapićima u ćevape, dodati malo ulja i ostaviti zatvoreno u frižideru da prenoći.

Shape the meat around skewers, add a bit of oil and leave in a closed container in the fridge overnight. 

Deo ćevapa obilno obložiti ljutom paprikom i staviti u zasebnu posudu da prenoći u frižideru.

Cover abundantly some of them with coarsely ground chili and leave overnight in the fridge in a separate container.

Kada se peče, bitno je da se meso što manje okreće da se ne bi raspalo. Uz kobasice od poznatog mesara, prvomajski roštilj je savršen! I, naravno, uz dobru salatu.

While grilling, it is important not to turn the meat over frequently, so that it does not fall apart. With sausages from a good butcher, the First of May barbecue is perfect! And, of course, with a good salad.

A najbolji sastojak je fenomenalan pogled na Dunav sa padine Fruške gore.

And the best ingredient is a spectacular view over the Danube from the slopes of the Fruška gora mountain.