25 January 2015

A Wardrobe for your Salad


Is your salad dressing always the same (boring) one? Do you use commercial stuff only? (Then you pay too much for it and you probably don't even know what you're swallowing!)
Maybe it's time to think differently about your salad companions...
Below are options of dressings that will make your daily salad interesting and more 'appropriately' dressed. It's always best to use fresh ingredients, but if you don't have them, then dried herbs and powders are OK, just remember to use less than stated.

Orange  Dressing  (Pictured)            
1 orange, juice + a bit of zest
4-5 tbs olive oil
pinch of pink salt
1 tsp mustard
1 tbs parsley leaves, chopped

BasicVinagreitte
75 ml wine or cider vinegar
1/4 tsp salt
1/4 tsp black pepper
200 ml e/v olive  oil

Balsamic Vinegar dressing
1/4 cup balsamic vinegar
3/4 cup olive oil
salt and pepper

Honey Mustard Dressing
1/4 cup olive oil
2-3 tbs vinegar
1-2 tbs mustard
3-4 tsp honey
a drop of tabasco (optional)

French dressing
1/2 cup oil
1/3 cup chilli sauce or ketchup
1/4 cup sugar
1/3 cup vinegar
1/2 small garlic clove, crushed
 pinch of celery salt and  minced onion
salt and pepper

Italian Dressing
2/3 cup e/v olive oil
2-3 tbs lemon juice
2 tbs vinegar
1 tsp sugar
basil, oregano, parsley and thyme (all, or what's available; pinch of  each)
1/2 small garlic clove, crushed
1 tsp minced onion
salt and pepper

Greek Dressing
1/2 cup olive oil
1/2 lemon, juice
2-3 tbs apple cider vinegar
1 tsp oregano
1/2 tsp mustard
1 garlic clove, crushed
salt and pepper




'Garderoba' za vasu salatu

Jel' prelivate vasu salatu uvijek istim (dosadnim) prelivom? Da li koristite gotove prelive (onda ih zasigurno skupo placate i vjerovatno i neznate sta sve sadrze).
Mozda je doslo vrijeme da razmislimo malo o 'druzbenicima' salate...
Ispod su razne opcije koje ce vasu dnevnu salatu uciniti zanimljivom i 'prikladnijom' uz odredjena jela. Uvijek je bolje koristiti svjeze sastojke, ali ako nisu uvijek pri ruci, onda suseno bilje i zacini su isto tako dobri, samo zapamtite da smanjite njihovu kolicinu.

Preliv sa sokom narandže
1 narandza, sok + malo ribanekorice
4-5 K ulja (maslinovo)
prstohvat soli (pink po mogucnosti)
1 k senfa (gotov ili u prahu)
1 K sjeckanog lisca persuna

Osnovni 'Vinagret'
75 ml viskog ili vocnog sirceta / octa
1/4 k soli
1/4 k bibera
200 ml djev. maslinovog ulja

Balzamični preliv
1/4 solje balzamicnog octa / sirceta
3/4 solje maslinovog ulja
so i biber prema ukusu

Med i Senf / Slačica preliv
1/4 solje maslinovog ulja
2-3 K sirceta
1-2 K senfa
3-4 k meda
kap 'Tobaska' (opciono)

Francuski preliv
1/2 solje ulja
1/3 solje chili sosa ili kecapa
1/4 solje secera
1/3 solje sirceta
1/2 manjeg cena bijelog luka, protisnuti
malo soli celera (sjeme celera i so se samelju) i crvenog luka
so i biber

Italijanski preliv
2/3 solje djev. maslinovog ulja
2-3 K soka limuna
2 K sirceta
1 k secera
bosiljak, oregano, persun, timijan (sve ili sta je pristupacno; prstohvat od svega)
1/2 cena bijelog luka, protisnutog
1 k crvenog luka veoma sitno isjeckanog
so i biber

Grčki preliv
1/2 solje maslinovog ulja
1/2 limuna, sok
2-3 K jabukovog sirceta
1 k origana
1/2 k senfa
1 cena bijelog luka, protisnuto
so i biber

21 January 2015

Spanish Chicken and Tomato Rice




Another idea for a quick-all-in-one-pot tasty meal.

Ingredients:
2 tbs olive oil
1 small onion, diced
4 chicken breasts, diced (or 6 thigh fillets)
2 garlic cloves, crushed
1 small red or green capsicum, diced
2 cups rice
1 tsp cumin
1 can diced tomatoes
1 cup peas
1/4 cup parmesan, grated
1/2 cup black olives (optional)
2 1/2 cups chicken stock
pepper to taste

Method:
Heat oil, saute onion and chicken. Add capsicum, garlic and rice. Stir and fry for 2 minutes. Add all other ingredients and pour stock. Cover and cook for 20-25 minutes. Serve with salad.



Španska Riža sa Piletinom i Paradajzom

Jos jedna ideja za brzi, sve-u-jednoj-posudi rucak!

Potrebno:
2 K maslinovog ulja
1 manji crveni luk, sjeckan
4 pileca prsa (ili 6 nadbatkova), sjecenih na kocke
2 cena bijelog luka, protisnutog
1 manja crvena ili zelena paprika, sjeckana
2 solje rize
1 k kima u prahu
1 konzerva sjecenog paradajza
1 solja graska
1/4 solje parmezana, rendanog
1/2 solje maslina (opciono)
2 1/2 solje pileceg bujona
biber prema ukusu

Nacin:
Zagrijte ulje proprzite luk i piletinu; ubacite papriku, bijeli luk i rizu. Mijesajte i przite oko 2 minute. Ubacite ostale sastojke i zalijte bujonom. Poklopite i kuhajte oko 20-25 minuta. Servirajte sa salatom.


16 January 2015

Lemon Meringue Pie


Lemon desserts are among my favorites. I love that refreshing, tangy taste in cakes, that only citrus fruits can give!

Ingredients:
-Biscuit Pastry
1 1/2 cup flour
120 g butter
2 tbs icing sugar
1 yolk
1-2 tbs water (cold)
- Cream
3 lemons, zest + juice
1 cup water
3 1/2 tbs corn flour
3/4 cup sugar
2 yolks
40 g butter
-Meringue
3 egg whites
120 g icing sugar
2-3 drops of lemon juice

Method:
Rub flour and butter (or use food processor), add other ingredients and make a soft dough. Roll out into a 28 cm circle and cover your 23 cm pie dish. Refrigerate.
Switch oven to 170-180*C; when ready take pan out of fridge, make a few piercings with a fork and bake for 15-20 minutes. (Use beans or ceramic weights for perfectly flat shell - I never do).
Place water (-3 tbs, which should be mixed with corn flour and 2 yolks), and other ingredients in a pan. Mix well; bring to boil. Add yolk/ corn flour mixture. Cook until thickened. Pour into biscuit shell. Beat egg whites with sugar and lemon juice until thick and glossy; cover lemon cream, decorate and return to oven until slightly browned on top. Chill and serve




Snježna Limun Pita 

Deserti sa limunom su mi medju najdrazima. Volim taj osvjezavajuci, aromaticni okus u kolacima, koji samo citrusi mogu dati!

Potrebno:
-Prhko tijesto
1 1/2 solja brasna
120 gr maslaca
2 K secera u prahu
1 zumance
1-2 K hladne vode
-Krem
3 limuna, ribana korica + sok
1 solja vode
3 1/2 K skroba (gustina)
3/4 solje secera
2 zumanca
40 gr maslaca
-'Snijeg'
3 bjelanca
120 gr secera u prahu
2-3 kapi limuna

Nacin:
Umijesite tijesto - protrljajte brasno sa maslacem, dodajte ostale sastojke i nacinite mako tijesto (mozete koristiti sjeckalicu). Razvaljajte na 28 cm krug, prekrijte kalup za pitu (23cm) i stavite u frizider.
Ukljucite rernu na 170-180*C; kad je spremna, nabodite tijesto i pecite oko 15-20 minuta (mozete staviti keramicke kuglice ili grah preko papira za perfektno ravnu podlogu - ja to nikada ne cinim).
Stavite vodu (oduzmite 3 K koje cete miksati sa gustinom i zumancima) i ostale sastojke da prokuhaju. Dodajte gustin/ zumanca mjesavinu i kuhajte dok se ne zgusne. Stavite ovaj krem preko prhke podloge. Miksajte bjelanca sa secerom i limunom u gusti snijeg. Prekrijte limun kremu sa ovim, dekorirajte povrsinu i zapecite u rerni dok povrsina ne dobije zlatno-braon boju. rashladite i sluzite.




12 January 2015

Upside down Chicken and Onion Pie



It's time for simple and quick dishes, after all those heavy and festive recipes.

Ingredients:
2 large eggs
1 teas salt
3-4 tbsp olive oil (or melted butter)
1/4 teas black pepper
1 cup yogurt/buttermilk
1/2 cup wholemeal flour
1 1/2 cup SR flour
milk (or sparkling water) to need (to make consistency of pancake mixture)
2 tbs oil (or butter) for pan
1 onion, sliced
300-400 g chicken thigh fillets, diced, seasoned
parsley leaves and/or chilli flakes for garnish 

Method:
Preheat oven to 180-190*C, place a large bread loaf inside. 
Slice onion and chicken, season. When oven ready, take out pan, spoon oil on bottom and arrange onion and chicken. Return to oven for 10 minutes. 
Meanwhile, mix all ingredients for pie. Spoon it over the meat and bake another 20-25 minutes. Let it rest 5-10 minutes, before turning upside down on a plate. You can use non-stick paper for easier release of the pie. Sprinkle with parsley leaves or chilli and enjoy.


Prevrnuta Pita sa Lukom i Piletinom

Nakon sezone praznika i teskih i komplikovanih jela, vrijeme je za nesto jednostavno i brzo. 

Potrebno:
2 veca jajeta
1 k soli
3-4 K maslinovog ulja (ili otopljeni maslac)
1/4 k crnog cibera, mljevenog
1 solja tecnog jogurta ili mlacenice
1/2 solje integralnog brasna
1 1/2 solja samodizajuceg brasna
mlijeko (ili voda) po potrebi
2 k ulja (ili maslaca) za posudu za pecenje
1 crveni luk, izrezan
300-400 g pileceg mesa (od karabatka), rezano na kocke, zasoljeno
lisce persuna i/ili ljuspice paprike za posuti
 Nacin:
Ukljucite rernu (180-190*C), stavite posudu za pecenje u nju (koristila sam veci model za kruh).
Isjecite luk i piletinu, zacinite. Kada je rerna zagrijana, ubacite ulje/ maslac na dno posude i protresite. Stavite luk na dno, zatim preko piletinu. Vratite u rernu na 10-ak minuta. U medjuvremenu izmijesajte sve sastojke za pitu. Kada je piletina promijenila boju, prelijte tijesto preko nje (treba da ima konzistenciju tijesta za deblje / Americke palacinke) i pecite jos 20-25 minuta. Ostavite 5-10 minuta da odstoji nakon pecenja, te prevrnite na posluzavnik. Mozete koristiti i papir za obloziti model, kako biste lakse oslobodili pitu nakon pecenja. Pospite persunom ili chilijem i uzivajte.



05 January 2015

Tuna Spread / Dip


New year brought hot weather in my country, and significant change in my cooking; no more slow cooked meals and soups. My fridge is occupied with salads, spreads and a variety of deli products.
Cans of beans and tuna have also multiplied in my pantry, because it's easy and convenient to use them in many different ways.
Today i present an easy (canned) tuna recipe, that can be used as spread, dip, or filling for vol-au-vents, crepes...

Ingredients:
1 large can of tuna in brine (or spring water), drained
extra virgin olive oil (usually 1/4 cup)
white pepper and salt to taste
(other herbs and spices, to your liking - mustard, dill, garlic or onion powder, curry...)
Method:
Place 2/3 tuna and seasonings in a food processor. Run it while pouring olive oil. Stop when you're happy with texture. Mash leftover tuna with fork and mix into the spread. Serve!



Namaz od konzervirane Tune

Nova godina i toplo vrijeme su  pristigli u moju zemlju, donoseci znacajne promjene u mom kuhanju; nema vise dugo kuhanih jela i supa. Frizider je pun salate, namaza i razlicitih delikatesnih proizvoda. Konzerve graha i tune su se namnozile u ostavi, jer je brzo i lako ukomponovati ih u obrok na mnogo nacina.
Danas predstavljam recept sa tunom, koji moze biti koristen kao 'umak' (sa krekerima), kao namaz, masa za punjenje slanih korpica ili rolata, palachinki...

Potrebno:
1 velika konzerva tune u salamuri / pajcu ('proljetna voda'), ocijedjena
djevicansko maslinovo ulje (obicno1/4 solje)
bijeli biber i so prema ukusu
drugi zacini po zelji (kopar, senf / slacica, kari, luk u prahu ...)

Nacin:
Stavite 2/3 tune i zacine u elekrticnu sjeckalicu, ukljucite i dodajite ulje polako dok niste zadovoljni sa teksturom. Preostalu 1/3 tune izgnijecite viljuskom i umijesajte. Ukrasite biljem i servirajte.