tag:blogger.com,1999:blog-8497214597525162772024-03-19T18:25:31.883+11:00Around the World - in favorite recipesa lifetime collection of Tasted and Tested dishesjasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.comBlogger544125tag:blogger.com,1999:blog-849721459752516277.post-61220556801813823992018-04-26T20:07:00.000+10:002018-05-01T14:36:49.926+10:00Fenugreek Chicken Curry (Methi curry)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEissGY3xm-LzS8InEoCp1hCzbTnI2yesxO2r7xaWhlEhtcrfueO6uvCabE5oWaQntUodjU6U42hI3B_UqROQBo2ShJRwtIdqVf3K5_DR7bVZjP1LyF-MZfY8K2W4bWXE7fCQepXRVbisLU/s1600/DSCN3354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEissGY3xm-LzS8InEoCp1hCzbTnI2yesxO2r7xaWhlEhtcrfueO6uvCabE5oWaQntUodjU6U42hI3B_UqROQBo2ShJRwtIdqVf3K5_DR7bVZjP1LyF-MZfY8K2W4bWXE7fCQepXRVbisLU/s1600/DSCN3354.JPG" width="640" /></a></div>
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<span style="text-align: left;"><b><br /></b></span></div>
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<span style="text-align: left;"><b>I used to call myself a 'survivor', but I'm changing it to 'winner'...Why? I've realized I never loose- I either win , or I learn my lesson. </b></span></div>
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<span style="text-align: left;"><b>Cheers to all those who feel like winners, no mater what life serves to you at the moment!</b></span></div>
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This is one of my favorites from Indian kitchen. </div>
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Manjoo's recipe <a href="http://manjooos.blogspot.com.au/2014/10/fenugreek-chicken-curry-methi-chicken.html">Chicken Methi Curry</a></div>
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<b>Ingredients:</b></div>
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800 g chicken meat, cube</div>
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3 tbs coconut oil (or other)</div>
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2 onions, diced</div>
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1 tbs ginger, grated</div>
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1 tbs garlic, finely chopped</div>
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2-4 green chilies, chopped</div>
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1 tbs fenugreek seeds, soaked for 4 hours+</div>
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2 tsp coriander powder</div>
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1 tsp chilly powder</div>
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1/4 tsp turmeric</div>
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salt to taste</div>
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1 cup coconut milk</div>
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1 tsp vinegar</div>
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fenugreek leaves to garnish (optional)</div>
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<b>Method:</b></div>
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Heat coconut oil, fry onion until translucent. Add chicken, chilies, garlic and ginger. Mix well and cook until meat change its colour. Add spices and other ingredients, stir, and cook for 20 minutes. Serve with rice or naan.</div>
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<div class="NFQFxe mod" data-md="37" data-ved="0ahUKEwiRn9CKhM_aAhUT5bwKHRsUArwQkCkItQIoAzAd" style="background-color: white; clear: both; color: #222222; font-family: arial, sans-serif; line-height: 1.24;">
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<img alt="Image result" height="240" src="https://www.organicfacts.net/wp-content/uploads/2013/05/Fenugreekseeds.jpg" width="320" /></div>
<span style="font-size: x-small;">Nutrition Facts</span></div>
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<div class="BiYF3" style="display: inline-block; height: 1.3em; max-width: 100%; overflow: hidden; position: relative;">
<div class="LN9Pb kno-nf-d" style="overflow: hidden; padding-right: 0px; text-overflow: ellipsis; white-space: nowrap;">
<span style="font-size: x-small;"><select class="Ev4pye kno-nf-fs" disabled="" style="display: block; font-family: arial, sans-serif; height: 1.4em; opacity: 0; position: absolute;" title="Fenugreek seed"><option selected="selected" value="/m/0plb5tg">Fenugreek seed</option></select><span aria-hidden="true" class="kno-nf-sbl" title="Fenugreek seed">Fenugreek seed</span></span></div>
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<table class="AYBNrd" style="background-color: #fafafa; border-collapse: collapse; border-spacing: 0px; border-top: 2px solid rgb(221, 221, 221); padding: 0px; table-layout: fixed; width: 454px;"><tbody>
<tr class="kno-fb-ctx" data-ved="0ahUKEwiRn9CKhM_aAhUT5bwKHRsUArwQ2SgIuQIwHQ"><td class="REbHqc" style="border-top: 1px solid rgb(235, 235, 235); padding: 0.4em 15px;"><div class="BiYF3 HIf9ae" style="display: inline-block; height: 1.3em; max-width: 100%; overflow: hidden; position: relative;">
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<span style="font-size: x-small;"><span class="V6Ytv" style="font-weight: bold;">Amount Per</span> <select class="Ev4pye kno-nf-ss" style="font-family: arial, sans-serif; height: 1.4em; opacity: 0; position: absolute;" title="100 grams"><option value="1 tsp">1 tsp (3.7 g)</option><option value="1 tbsp">1 tbsp (11.1 g)</option><option selected="selected" value="100 grams">100 grams</option></select><span aria-hidden="true" class="kno-nf-sbl" title="100 grams">100 grams</span><br />
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<tr class="kno-fb-ctx kno-nf-cq" data-ved="0ahUKEwiRn9CKhM_aAhUT5bwKHRsUArwQ0ygIvQIwHQ"><td style="border-top: 1px solid rgb(235, 235, 235); padding: 0.4em 0px 0.4em 15px;"><span style="font-size: x-small;"><span class="V6Ytv" style="font-weight: bold;">Calories</span> <span class="abs">323</span></span></td></tr>
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<div class="NFQFxe mod" data-md="38" data-ved="0ahUKEwiRn9CKhM_aAhUT5bwKHRsUArwQkCkIvgIoBDAe" style="background-color: white; clear: both; color: #222222; font-family: arial, sans-serif; line-height: 1.24;">
<div class="kno-fb-ctx r-ioZ_Xg1h_ymk" data-ved="0ahUKEwiRn9CKhM_aAhUT5bwKHRsUArwQ1CgIvwIoADAe" id="kno-nf-na" jsl="$t t-LPETlF7hrH4;$x 0;" role="list">
<table class="AYBNrd" style="background-color: #fafafa; border-collapse: collapse; border-spacing: 0px; border-top: 2px solid rgb(221, 221, 221); padding: 0px; table-layout: fixed; width: 454px;"><colgroup><col></col><col style="width: 4.8em;"></col></colgroup><tbody>
<tr class="slVwZ"><td class="V6Ytv" colspan="2" style="border-top: 1px solid rgb(235, 235, 235); font-weight: bold; padding: 0.4em 15px; text-align: right;"><span style="font-size: x-small;">% Daily Value*</span></td></tr>
<tr class="kno-nf-nr" data-mid="/m/04k8n" role="listitem"><td class="ellip" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;"><span class="V6Ytv" style="font-weight: bold;">Total Fat</span> <span class="abs">6 g</span></span></td><td class="ellip fooDZe" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 15px 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;">9%</span></td></tr>
<tr class="kno-nf-nr" data-mid="/m/01n78x" role="listitem"><td class="ellip VDcZVe" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-indent: 2.5em; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;">Saturated fat <span class="abs">1.5 g</span></span></td><td class="ellip fooDZe" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 15px 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;">7%</span></td></tr>
<tr class="kno-nf-nr" data-mid="/m/01w_3" role="listitem"><td class="ellip" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;"><span class="V6Ytv" style="font-weight: bold;">Cholesterol</span> <span class="abs">0 mg</span></span></td><td class="ellip fooDZe" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 15px 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;">0%</span></td></tr>
<tr class="kno-nf-nr" data-mid="/m/025sf0_" role="listitem"><td class="ellip" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;"><span class="V6Ytv" style="font-weight: bold;">Sodium</span> <span class="abs">67 mg</span></span></td><td class="ellip fooDZe" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 15px 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;">2%</span></td></tr>
<tr class="kno-nf-nr" data-mid="/m/025s7j4" role="listitem"><td class="ellip" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;"><span class="V6Ytv" style="font-weight: bold;">Potassium</span> <span class="abs">770 mg</span></span></td><td class="ellip fooDZe" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 15px 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;">22%</span></td></tr>
<tr class="kno-nf-nr" data-mid="/m/01sh2" role="listitem"><td class="ellip" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;"><span class="V6Ytv" style="font-weight: bold;">Total Carbohydrate</span> <span class="abs">58 g</span></span></td><td class="ellip fooDZe" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 15px 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;">19%</span></td></tr>
<tr class="kno-nf-nr" data-mid="/m/0hkwr" role="listitem"><td class="ellip VDcZVe" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-indent: 2.5em; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;">Dietary fiber <span class="abs">25 g</span></span></td><td class="ellip fooDZe" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 15px 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;">100%</span></td></tr>
<tr class="kno-nf-nr" data-mid="/m/05wvs" role="listitem"><td class="ellip" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;"><span class="V6Ytv" style="font-weight: bold;">Protein</span> <span class="abs">23 g</span></span></td><td class="ellip fooDZe" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 15px 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;">46%</span></td></tr>
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<table class="AYBNrd Gbo8Ne" style="background-color: #fafafa; border-bottom: 2px solid rgb(221, 221, 221); border-collapse: collapse; border-spacing: 0px; border-top: 2px solid rgb(221, 221, 221); padding: 0px; table-layout: fixed; width: 454px;"><colgroup><col></col><col style="width: 3.6em;"></col><col></col><col style="width: 4.8em;"></col></colgroup><tbody>
<tr><td class="ellip" role="listitem" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;">Vitamin A</span></td><td class="ellip fooDZe jrmKbd kno-nf-nh" data-mid="/m/02p0tjr" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;" title="60 IU">1%</span></td><td class="ellip" role="listitem" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;">Vitamin C</span></td><td class="ellip fooDZe kno-nf-nh" data-mid="/m/07zqy" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 15px 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;" title="3 mg">5%</span></td></tr>
<tr><td class="ellip" role="listitem" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;">Calcium</span></td><td class="ellip fooDZe jrmKbd kno-nf-nh" data-mid="/m/025tkqy" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;" title="176 mg">17%</span></td><td class="ellip" role="listitem" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;">Iron</span></td><td class="ellip fooDZe kno-nf-nh" data-mid="/m/025rw19" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 15px 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;" title="33.5 mg">186%</span></td></tr>
<tr><td class="ellip" role="listitem" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;">Vitamin D</span></td><td class="ellip fooDZe jrmKbd kno-nf-nh" data-mid="/m/0f4jp" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;" title="0 IU">0%</span></td><td class="ellip" role="listitem" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;">Vitamin B-6</span></td><td class="ellip fooDZe kno-nf-nh" data-mid="/m/0f4kp" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 15px 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;" title="0.6 mg">30%</span></td></tr>
<tr><td class="ellip" role="listitem" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;">Vitamin B-12</span></td><td class="ellip fooDZe jrmKbd kno-nf-nh" data-mid="/m/0f4k5" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;" title="0 µg">0%</span></td><td class="ellip" role="listitem" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 0px 0.4em 15px; text-overflow: ellipsis; white-space: nowrap;"><span style="font-size: x-small;">Magnesium</span></td><td class="ellip fooDZe kno-nf-nh" data-mid="/m/025s0s0" style="border-top: 1px solid rgb(235, 235, 235); overflow: hidden; padding: 0.4em 15px 0.4em 0px; text-align: right; text-overflow: ellipsis; white-space: nowrap;"><span class="pdv" style="font-size: x-small;" title="191 mg">47%</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGEMQ9Lj9Kzm0soekng87P72Bu8y3mLM4eUfGQM4Z6qQ1lD4H50J9A0PI7nWVsDQh4W37MHfyZc4Qua2yxJ4OWwzASLY_jK9U5cjw7PNA_uIX_UHrp9h9j95zzP1R_XlLnRH1OqqhKj4/s1600/DSCN3352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGEMQ9Lj9Kzm0soekng87P72Bu8y3mLM4eUfGQM4Z6qQ1lD4H50J9A0PI7nWVsDQh4W37MHfyZc4Qua2yxJ4OWwzASLY_jK9U5cjw7PNA_uIX_UHrp9h9j95zzP1R_XlLnRH1OqqhKj4/s1600/DSCN3352.JPG" width="640" /></a></div>
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<b>Nekada sam samu sebe nazivala ' prezivljenikom', ali sada to mijenjam u 'dobitnik'. Zasto? Shvatila sam da Ja nikada ne gubim - ili dobijam ili naucim novu lekciju! </b><br />
<b>Uzdravlje svima onima koji se osjecaju kao dobitnici, bez obzira sta im zivot servira u ovom trenutku!</b><br />
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Ovo je jedno od meni najdrazih jela Indijske kuhinje.<br />
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<a href="http://manjooos.blogspot.com.au/2014/10/fenugreek-chicken-curry-methi-chicken.html">Fenugrik Kari</a><br />
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<b>Potrebno:</b><br />
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800 gr piletine, isjecene na kocke</div>
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3 K koksovog ulja (ili drugog)</div>
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2 crvena luka, sjeckana</div>
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1 K ribanog djumbira</div>
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1 K ribanog / sjeckanog bijelog luka</div>
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2-4 zelene papricice, isjecene</div>
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1 K fenugrik sjemena, potopljene u vodu na 4 sata</div>
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2 k corijandera u prahu</div>
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1 k chili praha</div>
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1/4 k turmerika (kurkume) u prahu</div>
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so prema ukusu</div>
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1 solja kokosovog mlijeka</div>
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1 k sirceta / octa</div>
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<b>Nacin:</b></div>
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Zagrijte kokosovo ulje, proprzite luk, pa ubacite meso, papricice, djumbir i bijeli luk. Dinstajte dok meso ne promijeni boju. Ubacite ostale zacine, zalijte sa mlijekom i kuhajte oko 20 minuta. Servirajte sa rizom ili nekim Indijskim hljebom.</div>
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jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com305tag:blogger.com,1999:blog-849721459752516277.post-86881533330204113222018-02-05T17:26:00.000+11:002018-02-10T13:52:31.205+11:00Easy Chocolate Mousse Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uT2MhhbBoOIB105XA-qVBrdk5mK8MkIGNLdmOTGaWiBjrIGUwBusR9vgDcKS1biYTaMd_LSkX8jMl44i7St1EypEhk3iQTUDeJbYdtBYiKTbvOJyeBTIi7uP7Zp0d6kYdWvhFoZu3YQ/s1600/DSCN5938.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uT2MhhbBoOIB105XA-qVBrdk5mK8MkIGNLdmOTGaWiBjrIGUwBusR9vgDcKS1biYTaMd_LSkX8jMl44i7St1EypEhk3iQTUDeJbYdtBYiKTbvOJyeBTIi7uP7Zp0d6kYdWvhFoZu3YQ/s640/DSCN5938.JPG" width="640" /></a></div>
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Hello Folks! Here I am, after almost a whole year after my last post. I"m glad I'm back... missed you all!</div>
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<b>Ingredients</b>:</div>
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-Base</div>
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200 g plain biscuits (milk coffee, petit beurre or similar)</div>
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125 g melted butter</div>
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-Mousse</div>
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300 g dark chocolate (or any other)</div>
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300 ml double cream</div>
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4-6 tbs icing sugar</div>
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4 eggs, separated </div>
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-Salted caramel for topping (optional)</div>
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<b>Method</b>:</div>
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Process biscuits and butter, press firmly into a 20-22 cm tin. Refrigerate.</div>
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Heat cream and pieces of chocolate (microwave ok), stir until smooth. Let it cool.</div>
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Beat egg whites add icing sugar and continue until firm foam appears. Mix egg yellows into chocolate mixture. Add a 1/4 of egg whites to this mixture, stir, then add the rest of beaten egg whites. Mix well. Pour onto biscuit base and refrigerate until firm and ready to serve.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHehO_wUsJXeSOpoLnP-wl3PmKs8va3nfZrvq0oWrzrta5TwzsVT_L-Bdie1GUbs3Q1kT6JvZoxN3qdTewVH82i1pCcvIepWm2wsOmhb5wJoXFd0Hd1j2jz6Os5BU9IK1vZfKoiSb5dyE/s1600/DSCN5939.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1216" data-original-width="1600" height="483" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHehO_wUsJXeSOpoLnP-wl3PmKs8va3nfZrvq0oWrzrta5TwzsVT_L-Bdie1GUbs3Q1kT6JvZoxN3qdTewVH82i1pCcvIepWm2wsOmhb5wJoXFd0Hd1j2jz6Os5BU9IK1vZfKoiSb5dyE/s640/DSCN5939.JPG" width="640" /></a></div>
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<b><i><span style="color: #20124d;"><br /></span></i></b>
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<b><i><span style="color: #20124d;"><br /></span></i></b>
<b><i><span style="color: #20124d;">Lagani Cokoladni Mus Kolac</span></i></b><br />
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<i><span style="color: #20124d;">Pozdrav narode! Evo mene nakon gotovo cijelu godinu od posljednjeg posta. Drago mi je da sam ponovno tu sa vama; nedostajali ste mi!</span></i><br />
<i><span style="color: #20124d;"><br /></span></i>
<i><span style="color: #20124d;"><b>Potrebno</b>:</span></i><br />
<i><span style="color: #20124d;">-Baza</span></i><br />
<i><span style="color: #20124d;">200 gr obicnih keksica (betit beurre npr)</span></i><br />
<i><span style="color: #20124d;">125 gr otopljenog maslaca</span></i><br />
<i><span style="color: #20124d;">-Mus</span></i><br />
<i><span style="color: #20124d;">300 gr tamne cokolade ( ili neke druge)</span></i><br />
<i><span style="color: #20124d;">300 ml 'duplog' krema (vrhnje 45% masnoce)</span></i><br />
<i><span style="color: #20124d;">3-6 K secera u prahu</span></i><br />
<i><span style="color: #20124d;">4 jaja (odvojena bjelanca od zumanjaka)</span></i><br />
<i><span style="color: #20124d;">-Karamel za povrsinu (po zelji)</span></i><br />
<i><span style="color: #20124d;"><br /></span></i>
<i><span style="color: #20124d;"><b>Nacin</b>:</span></i><br />
<i><span style="color: #20124d;">Sameljite kekse, dodajte maslac i utisnite u 20-22 cm kalup. Ohladite.</span></i><br />
<i><span style="color: #20124d;">Zagrijte vrhnje (mikrovalna OK), ubacite komadice cokolade i mijesajte dok masa ne postane glatka i jednolicna. Ohladite. Umijesajte zumanjke.</span></i><br />
<i><span style="color: #20124d;">Umutite bjelanca, dodajte secer i nastavite mutiti dok ne dobijete cvrst snijeg.</span></i><br />
<i><span style="color: #20124d;">Dodajte 1/4 snijega cokoladnoj masi, izmijesajte zatim dodajte preostali snijeg i ponovno izmijesajte.</span></i><br />
<i><span style="color: #20124d;">Uspite ovu smjesu preko baze i ostavite u frizider dok se ne stagne i bude spremno za sluzenje.</span></i><br />
<i><span style="color: #20124d;"><br /></span></i>
jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com64tag:blogger.com,1999:blog-849721459752516277.post-28326231510651806032017-02-14T11:40:00.003+11:002018-02-10T13:59:57.334+11:00Brawn / Jelly Meat<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkdxopcpsQPNDuuarbjfHGPSuxX8MBBaHsD1kEFdT3ISnolMszXNVnoQN4JYobXi-5qq6o7ttu0Brbab7RVPxPoP8GAoDr1l-2P8F77UlxWEkL-EQsEb_x7cqyBM4K8_Ty-Ixsr4RbyU/s1600/DSCN5772.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkdxopcpsQPNDuuarbjfHGPSuxX8MBBaHsD1kEFdT3ISnolMszXNVnoQN4JYobXi-5qq6o7ttu0Brbab7RVPxPoP8GAoDr1l-2P8F77UlxWEkL-EQsEb_x7cqyBM4K8_Ty-Ixsr4RbyU/s640/DSCN5772.JPG" width="640" /></a></div>
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It's been looong time! </div>
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I have less time and not so much enthusiasm for bloging..But I did miss it.</div>
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It doesn't mean I haven't cook and bake...I tried many of your recipes in last few months.. Pity I didn't take many photos.</div>
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This recipe is waiting for more than 6 months in draft..</div>
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<b>Ingredients:</b></div>
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Smoked pieces of pork (with skin and bones...ears, tails, hocks... )</div>
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onion and carrot (optional)</div>
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bay leaves and black peppercorns</div>
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water</div>
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<b>Method:</b></div>
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Wash and clean pork pieces, cut them into smaller size pieces. Place them into a pot, cover with cold water (2 cm above the meat). Place veggies and seasoning inside, cover and cook for 2+ hours or until meat starting fall apart from the bone. Take out meat and veggies. Discard bones. Return it to the pot, mix it then place into smaller portions. Leave it cool, then refrigerate it. Brawn is ready for consumption after few hours o r when nice and firm.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0HjKVu2nnDl_EhweEaFAGgAZbjNT6vfFfd6i7r680H6lDJdtu03UUTc8If8cki3o2dxWPxQBDTHPbfVExqiZW-my4Rebnu92Pa7D09WgDmP4r-bEMzQnDJ3sKbNCx3qdDh-j2HqlulE/s1600/DSCN5770.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0HjKVu2nnDl_EhweEaFAGgAZbjNT6vfFfd6i7r680H6lDJdtu03UUTc8If8cki3o2dxWPxQBDTHPbfVExqiZW-my4Rebnu92Pa7D09WgDmP4r-bEMzQnDJ3sKbNCx3qdDh-j2HqlulE/s400/DSCN5770.JPG" width="400" /></a></div>
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<b><i><span style="color: #0b5394;">Hladetina / Pače / Pihtije / Sulc</span></i></b></div>
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<i><span style="color: #0b5394;">Nakon duuugo vremena...</span></i></div>
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<i><span style="color: #0b5394;">Nemam tako puno vremena a niti entuzijazma za blogiranje u posljednje vrijeme...Ali nije da mi nije nedostajalo!</span></i></div>
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<i><span style="color: #0b5394;">To naravno ne znaci da ne kuham i ne pecem; isprobala sam mnoge od vasih recepata u zadnjih par mjeseci. Steta sto nisam uspjela nista uslikati.</span></i></div>
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<i><span style="color: #0b5394;">Ovaj recept ceka vec vise od 6 mjeseci u draftu.</span></i></div>
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<i><span style="color: #0b5394;"><b>Potrebno</b>:</span></i></div>
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<i><span style="color: #0b5394;">dimljeni komadi svinjetine (sa kozom i kostima. usi, potkoljenice, repovi...)</span></i></div>
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<i><span style="color: #0b5394;">crveni luk i mrkva, opciono</span></i></div>
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<i><span style="color: #0b5394;">lovorov list i crni biber u zrnu</span></i></div>
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<i><span style="color: #0b5394;">voda</span></i></div>
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<b><i><span style="color: #0b5394;">Nacin:</span></i></b></div>
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<i><span style="color: #0b5394;">Operite meso i ocistite ako je potrebno. Isjecite ga na manje komade. Postavite u lonac i zalijte vodom, tek tolikoda je par cm iznad mesa. Ubacite povrce i zacine. Kuhajte oko 2 sata ili dok se meso ne pocne odvajati od kosti. Izvadite povrce (narezite ako cete ga koristiti), odvojite meso od kosti zatim Umijesajte natrag sa tekucinom u kojoj se kuhalo. Rasporedite sadrzinu u manje posude i ostavite ohladiti. Smjestite u frizider i nakon nekoliko sati ce se masa zelatinirati. Tad je spremno za jelo.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFF6u6mMvtTHXxmd8dGpxg4ec8Lm__8dzeP82XDk8aWrglltQAYfqpIc4eLXBZLB21r_jJY7fDF5538RHa1sd-WzslDMVJR2BX3dEwdEx0ZIcQrkontcXscp3vr7truuDKV6NiadChKLU/s1600/DSCN5769.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><i><span style="color: #0b5394;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFF6u6mMvtTHXxmd8dGpxg4ec8Lm__8dzeP82XDk8aWrglltQAYfqpIc4eLXBZLB21r_jJY7fDF5538RHa1sd-WzslDMVJR2BX3dEwdEx0ZIcQrkontcXscp3vr7truuDKV6NiadChKLU/s400/DSCN5769.JPG" width="400" /></span></i></a></div>
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<br />jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com34tag:blogger.com,1999:blog-849721459752516277.post-67057854354415776692016-08-13T11:55:00.000+10:002018-02-10T13:58:44.907+11:00Apple and Rhubarb Crumble Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfFRhQ3Qeovfp9dBpETvydeaSvrK7NtN3HinL2QopuJLiBzbZhGSI2H60iPlq9fDoDLctBufQ51uHeFfBPx0qJK9_8Qv94NQyVmqg9rnc7CP51O3130f5cgsFhkg3yBDw2gW2CQ7M_q8/s1600/DSCN5766.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfFRhQ3Qeovfp9dBpETvydeaSvrK7NtN3HinL2QopuJLiBzbZhGSI2H60iPlq9fDoDLctBufQ51uHeFfBPx0qJK9_8Qv94NQyVmqg9rnc7CP51O3130f5cgsFhkg3yBDw2gW2CQ7M_q8/s640/DSCN5766.JPG" width="640" /></a></div>
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New beginnings in life can be challenging, but always bring good things too. Best thing that happened to me in this new chapter of my life is that I got bonus: 3 beautiful step-daughters... So when my 2 sons and my 3 step-daughters visiting, it makes my dear B. and me very happy.</div>
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The other day, when we had a get-together, I made this pie... I loved the contrast between soft apple-rhubarb filling and crispy crumbly crust. Girls loved it too...One of the best I made so far!</div>
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<b>Ingredients</b>:</div>
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Crust-</div>
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250 g flour</div>
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125 g almonds, ground (I used walnuts)</div>
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125 g golden caster sugar</div>
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250 g butter, diced, chilled</div>
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Filling-</div>
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450 g apples, diced</div>
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300 g rhubarb, diced</div>
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80 g golden caster sugar</div>
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1/2 tsp cinnamon</div>
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1 tbs semolina</div>
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Topping-</div>
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1 tbs brown sugar</div>
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1/2 tsp cinnamon</div>
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<b>Method</b>:</div>
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First make filling; Cook apples and rhubarb with sugar, until soft. Let it cool, then add semolina and cinnamon.</div>
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Prehet oven to 180*C; prepare a cake / pie tin.</div>
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Process all ingredients for the crust until crumbly. Spoon 2/3 of this into a cake tin; press with spoon making sure you make a 'wall' to hold the filling. Put filling onto it, then add the rest of crumble on top. Sprinkle with sugar and cinnamon. bake for 45-50 minutes. Serve with double cream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-d4yAmzgLudM3P4zorELFQGa6JnLApOMXNEIuG4fDlISynwKvW4UREMocGlz6zpoHWPCHi6Y_iv6eeaLGneMTwYSxeu80r5Mu9fI9CmLhmloMdRTeHVX8rLCkwQMUH3ZIBd9FSCHpqis/s1600/DSCN5762.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-d4yAmzgLudM3P4zorELFQGa6JnLApOMXNEIuG4fDlISynwKvW4UREMocGlz6zpoHWPCHi6Y_iv6eeaLGneMTwYSxeu80r5Mu9fI9CmLhmloMdRTeHVX8rLCkwQMUH3ZIBd9FSCHpqis/s200/DSCN5762.JPG" style="cursor: move;" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQGnnJdGYLzkU9rQiYVyy7_M4nV6D6ytv6Ek_klhOF5TxSz-2894n55efexQIvLVGpj-hpv4LQAwVisw23O-5Hsw44RZiARKFM4o1lYwcJM8e_HrTdziK3LIHLZbobrMG1XQvX9z_MO4/s1600/DSCN5763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQGnnJdGYLzkU9rQiYVyy7_M4nV6D6ytv6Ek_klhOF5TxSz-2894n55efexQIvLVGpj-hpv4LQAwVisw23O-5Hsw44RZiARKFM4o1lYwcJM8e_HrTdziK3LIHLZbobrMG1XQvX9z_MO4/s200/DSCN5763.JPG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIwKzyrkjf_zHERM1TBT9yN3lt94d38EHkN4djKv5BLnZ2BIcDnisANOIouucXbOA6chpHplsEY2P8k26kgN1lU4_TD-v_8qsLDvEMj1CUTQJnirJY-MV8PLoek857WnD7nP4W-S_MVQ/s1600/DSCN5764.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIwKzyrkjf_zHERM1TBT9yN3lt94d38EHkN4djKv5BLnZ2BIcDnisANOIouucXbOA6chpHplsEY2P8k26kgN1lU4_TD-v_8qsLDvEMj1CUTQJnirJY-MV8PLoek857WnD7nP4W-S_MVQ/s200/DSCN5764.JPG" width="200" /></a></div>
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<b><i><span style="color: #0b5394;">Hrskava Pita sa Rabarbarbarom i Jabukama</span></i></b></div>
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<i><span style="color: #0b5394;">Novi pocetci u zivotu mogu biti izazivajuci, ali uvijek nose sa sobom i dobre stvari. Jedna od najboljih stvari koja se meni desila u mom novom poglavlju je ta da sam dobila 3 divne pastorke / pokcerke... Kada moja 2 sina i moje 3 nove kcerke dodju u posjetu, moj dragi B. i ja smo jako sretni.</span></i></div>
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<i><span style="color: #0b5394;">Neki dan sam za njihovu posjetu pravila ovu divnu pitu. Dopao mi se kontrast u okusima - mekani filing i hrskava okolina. Svidjelo se i djevojkama...Jedna od najboljih hrskavih pita koje sam do sada pravila!</span></i></div>
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<i><span style="color: #0b5394;"><b>Potrebno</b>:</span></i></div>
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<i><span style="color: #0b5394;">Hrskava podloga-</span></i></div>
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<i><span style="color: #0b5394;">250 gr brasna</span></i></div>
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<i><span style="color: #0b5394;">125 gr badema, mljevenih (ja sam koristila orahe)</span></i></div>
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<i><span style="color: #0b5394;">125 gr sitnog secera ('zlatnog' po mogucnosti)</span></i></div>
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<i><span style="color: #0b5394;">250 gr maslaca, rezanog, rashladjenog</span></i></div>
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<i><span style="color: #0b5394;">Fil-</span></i></div>
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<i><span style="color: #0b5394;">450 gr jabuka, sjecene na kockice</span></i></div>
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<i><span style="color: #0b5394;">300 gr rabarbare, sjeckane</span></i></div>
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<i><span style="color: #0b5394;">80 gr 'zlatnog' secera</span></i></div>
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<i><span style="color: #0b5394;">1/2 k cimeta</span></i></div>
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<i><span style="color: #0b5394;">1 K griza / krupice</span></i></div>
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<i><span style="color: #0b5394;">Posip-</span></i></div>
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<i><span style="color: #0b5394;">1 K braon secera</span></i></div>
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<i><span style="color: #0b5394;">1/2 k cimeta</span></i></div>
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<i><span style="color: #0b5394;"><br /></span></i></div>
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<i><span style="color: #0b5394;"><b>Nacin</b>:</span></i></div>
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<i><span style="color: #0b5394;">Najprije napravite fil; stavite jabuke, rabarbaru i secer da se kuhaju dok ne omeksa. Ostavite prohladiti, pa umijesajte cimet i griz.</span></i></div>
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<i><span style="color: #0b5394;">Ukljucite rernu na 180*C; pripremite obruc za kolac ili pitu.</span></i></div>
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<i><span style="color: #0b5394;">Stavite sve sastojke za hrskavu podlogu u elektricnu sjeckalicu i ukljucite dok se ne pocnu stvarati mrvice. 2/3 od ove smjese utisnite u kalup, vodeci racuna da napravite 'zid' za fil. Ubacite fil, zatim pospite preostalim mrvicama po povrsini. Pomijesajte secer i cimet pa i ovime pospite odozgo.</span></i></div>
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<i><span style="color: #0b5394;">Pecite oko 45-50 minuta. Sluzite sa 'duplim' slatkim vrhnjem.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6k6yiERy_qIllGFwuftGDNhLN1m5SiH6kYPMpVRwwaafvKyE488ti5-dZUgNSeJiagtvRjbUd6lCILR8O0-pVJIs98zfRBgKdralFrg0Tu_VgO4r157Qbtk-W-UnotReBtIk6f6aokLo/s1600/DSCN5768.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><i><span style="color: #0b5394;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6k6yiERy_qIllGFwuftGDNhLN1m5SiH6kYPMpVRwwaafvKyE488ti5-dZUgNSeJiagtvRjbUd6lCILR8O0-pVJIs98zfRBgKdralFrg0Tu_VgO4r157Qbtk-W-UnotReBtIk6f6aokLo/s640/DSCN5768.JPG" width="640" /></span></i></a></div>
<br />jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com34tag:blogger.com,1999:blog-849721459752516277.post-5882060591429523162016-07-18T14:26:00.000+10:002018-02-10T13:59:19.485+11:00Leek and Potato Soup...Or, Life's beautiful!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiR1bA-c3aTHdM-zRvN92PB5hMWCj5Zig-gdiXcBatOCWILiVBm_juOPZCn_BTJskalQBgckEHPdxm5lu-5xBFHhIxvDO-WyF1yXaFNhEGhZ82jMfLuVy0kbXR5ZM7k7CXrFpS9UXKCI/s1600/DSCN5753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiR1bA-c3aTHdM-zRvN92PB5hMWCj5Zig-gdiXcBatOCWILiVBm_juOPZCn_BTJskalQBgckEHPdxm5lu-5xBFHhIxvDO-WyF1yXaFNhEGhZ82jMfLuVy0kbXR5ZM7k7CXrFpS9UXKCI/s640/DSCN5753.JPG" width="640" /></a></div>
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Dear all...</div>
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here I am ...a year after divorce, a month after moving from my (former family ) house...and in a new chapter of my life. Now you know all the reasons for my absence! It took some time (a lot of energy, emotions and thoughts) to put everything on it's place, but It was worth it. I'm much happier person today, than I was a year ago...plus, I got a bonus that I didn't expect ...I met someone and fell in love at time that I didn't really think I would...Just before my 50th birthday...</div>
Life sometimes has real surprise for us when we expect it the least..<br />
<br />
Thank you so much to all those who contacted me through my blog and/or email and expressed their concerns and interests in my life.<br />
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<b>Ingredients</b>:<br />
50 gr butter<br />
1 onion, medium, chopped<br />
3-4 potatoes, peeled<br />
1 large leek, washed and sliced<br />
4-6 cups water<br />
2-3 vegetable stock cubes (or 1 tbs Vegeta)<br />
salt and pepper to taste<br />
1/3 cup parmesan, grated<br />
2-3 tbs sour cream<br />
chives, for sprinkling<br />
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<b>Method</b>:<br />
Heat butter, sautee onion and leek. Dice potatoes (leave one for grating) and place them ino saucepan; add water. Bring to boil, cook until potatoes soft. Blend, then add other ingredients. Bring to boil again and finally grate last potato into it. Cook 2-4 minutes then sprinkle with chives.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVGm1FtWF4lh0FSk34LbB1SbbPFQttVfluHL92UTx2R68SYLwuJdA8UHIONHBqKAAgyKmMRwJPR23PoHnV9b81XHBX5kH6kv1UV_GAybmHkXC9I7GNp7okN6T6CcXKC_oyZFQOM-zYPI/s1600/DSCN5751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVGm1FtWF4lh0FSk34LbB1SbbPFQttVfluHL92UTx2R68SYLwuJdA8UHIONHBqKAAgyKmMRwJPR23PoHnV9b81XHBX5kH6kv1UV_GAybmHkXC9I7GNp7okN6T6CcXKC_oyZFQOM-zYPI/s400/DSCN5751.JPG" width="400" /></a><br />
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<b><i><span style="color: #073763;">Praziluk (Poriluk) i Krompir Juha...Ili, zivot je lijep!</span></i></b><br />
<i><span style="color: #073763;"><br /></span></i>
<i><span style="color: #073763;">Dragi prijatelji i citaoci...</span></i><br />
<i><span style="color: #073763;">Evo mene...Vise od godinu dana poslije razvoda, mjesec dana poslije iseljenja iz porodicne kuce..i u novom poglavlju mog zivota. Sad znate sve razloge mog izostanka! Trebalo mi je nesto vremena (mnogo energije, emocija i razmisljanja) da stvari postavim na svoje mjesto, ali je vrijedilo. Mnogo sam sretnija osoba danas, nego sam to bila prije godinu dana..Osim toga, dobila sam neocekivani bonus kad sam mu se najmanje nadala..Srela sam osobu koja mi je dala nadu za buduci zivot i zaljubila se u svojoj 49-oj godini zivota...cemu se nisam niti najmanje nadala.</span></i><br />
<i><span style="color: #073763;">Zivot ponekad ima istinska iznenadjenja za nas, kada ih najmanje ocekujemo.</span></i><br />
<i><span style="color: #073763;"><br /></span></i>
<i><span style="color: #073763;">Hvala svima koji su me kontaktirali kroz blog ili email i pokazali svoje interesovanje za mene.</span></i><br />
<i><span style="color: #073763;"><br /></span></i>
<i><span style="color: #073763;"><b>Potrebno</b>:</span></i><br />
<i><span style="color: #073763;">50 gr maslaca</span></i><br />
<i><span style="color: #073763;">1 crveni luk, srednji, sjeckan</span></i><br />
<i><span style="color: #073763;">3-4 krompira, oguljena</span></i><br />
<i><span style="color: #073763;">1 veci porilul (praziluk, prasa), isjeckan</span></i><br />
<i><span style="color: #073763;">4-6 solja vode</span></i><br />
<i><span style="color: #073763;">1 K Vegete (ili 2-3 povrtne kocke)</span></i><br />
<i><span style="color: #073763;">so i biber, prema ukusu</span></i><br />
<i><span style="color: #073763;">1/3 solje parmezana, ribanog</span></i><br />
<i><span style="color: #073763;">2-3 K kiselog vrhnja</span></i><br />
<i><span style="color: #073763;">vlasac, za posuti po povrsini</span></i><br />
<i><span style="color: #073763;"><br /></span></i>
<i><span style="color: #073763;"><b>Nacin</b>:</span></i><br />
<i><span style="color: #073763;">Zagrijte maslac, proprzite luk i poriluk. Ubacite isjeckan krompir (jedan ostavite za kasnije) i zalijte vodom. Kuhajte dok ne omeksa, zatim izblendirajte / propasirajte. Ubacite ostale sastojke, dovedite do vrenja, zatim izribajte preostali krompir. Kuhajte jos par minuta pa pospite sa vlascem i sluzite.</span></i>jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com72tag:blogger.com,1999:blog-849721459752516277.post-73386903817295669082016-05-08T19:30:00.001+10:002016-05-08T19:30:19.145+10:00Fennel and Salmon Risotto<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_dQKfYng-3_RfiaBmuvjjTubM4JsfrllAfoxCMKhmDeyfiAG92x4Fg2K1weM8JgDp0wkXwaVPZHbgg1i48aqMU3T-rnLbh_5YnYt_qp2Qg_Sj1R6FM3R7EIYh3RCTrsDKCMlr2tsdEY/s1600/DSCN1514.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_dQKfYng-3_RfiaBmuvjjTubM4JsfrllAfoxCMKhmDeyfiAG92x4Fg2K1weM8JgDp0wkXwaVPZHbgg1i48aqMU3T-rnLbh_5YnYt_qp2Qg_Sj1R6FM3R7EIYh3RCTrsDKCMlr2tsdEY/s640/DSCN1514.JPG" width="640" /></a></div>
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Suggestion for a lunch / dinner, when you don't have much time on hand!<br />
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<b>Ingredients</b>:</div>
<div style="text-align: left;">
3-4 tbs olive oil</div>
<div style="text-align: left;">
1 fennel bulb, sliced</div>
<div style="text-align: left;">
1 large carrot, grated</div>
<div style="text-align: left;">
1-2 garlic cloves, crushed</div>
<div style="text-align: left;">
1 1/2 cups Arborio rice </div>
<div style="text-align: left;">
2 1/2 - 3 cups chicken or vegetable stock </div>
<div style="text-align: left;">
1/2 cup white wine</div>
<div style="text-align: left;">
1 (large) can pink or red salmon, bones and skin discarded </div>
<div style="text-align: left;">
2-3 tbs parsley leaves </div>
<div style="text-align: left;">
salt and pepper to taste</div>
<div style="text-align: left;">
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<b>Method</b>:<br />
Heat oil, add onion; saute until translucent. Add fennel, garlic and carrot. Cook for a minute then add rice, mix through, add stock and wine. Cover and cook for 25+ minutes. Stir through salmon, seasoning and parsley leaves. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiraZeLU72aA5WmsWFC5V1Q6FE75G7beJ9wbvkor496OS9KT2QgDGbgcamcoxMeQ1R1CgaYmrLA7tJktd8jpuqkVxVMlt9pMrC_iVQO5nL6FA8z0m_SkysC0lJAHOWCeoZc_MKzBQfWl2A/s1600/DSCN1515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiraZeLU72aA5WmsWFC5V1Q6FE75G7beJ9wbvkor496OS9KT2QgDGbgcamcoxMeQ1R1CgaYmrLA7tJktd8jpuqkVxVMlt9pMrC_iVQO5nL6FA8z0m_SkysC0lJAHOWCeoZc_MKzBQfWl2A/s640/DSCN1515.JPG" width="640" /></a></div>
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<b><i><span style="color: #0b5394;"> Rizoto sa Komoračem i Lososom</span></i></b><br />
<span style="color: #0b5394;"><br /></span>
<i><span style="color: #0b5394;">Prijedlog za rucak / veceru, kada nemate mnogo vremena za kuhanje.</span></i><br />
<i><span style="color: #0b5394;"><br /></span></i>
<i><span style="color: #0b5394;"><b>Potrebno</b>:</span></i><br />
<i><span style="color: #0b5394;">3-4 K maslinovog ulja</span></i><br />
<i><span style="color: #0b5394;">1 glavica komoraca, izrezana</span></i><br />
<i><span style="color: #0b5394;">1 veca mrkva, izrendana / izribana</span></i><br />
<i><span style="color: #0b5394;">1-2 cena bijelog luka / cesnjaka, protisnutog</span></i><br />
<i><span style="color: #0b5394;">1 1/2 solja rize za rizoto (Arborio)</span></i><br />
<i><span style="color: #0b5394;">2 1/2 - 3 solje pileceg ili povrtnog bujona</span></i><br />
<i><span style="color: #0b5394;">1/2 solje bijelog vina</span></i><br />
<i><span style="color: #0b5394;">1 (veca) konzerva ruzicastog ili crvenog lososa, koza i kosti odstranjeni</span></i><br />
<i><span style="color: #0b5394;">2-3 K persunovog lisca</span></i><br />
<i><span style="color: #0b5394;">so i biber prema ukusu</span></i><br />
<i><span style="color: #0b5394;"><br /></span></i>
<i><span style="color: #0b5394;"><b>Nacin</b>:</span></i><br />
<i><span style="color: #0b5394;">Zagrijte ulje, proprzite luk. Dodajte komorac, cesnjak i mrkvu. Prodinstajte pa ubacite rizu. Zalijte sa bujonom i vinom, pokrijte i kuhajte 25+ minuta. Umijesajte losos, persun i zacinite. Sluzite sa salatom.</span></i>jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com82tag:blogger.com,1999:blog-849721459752516277.post-4267059400722767752016-03-10T11:11:00.000+11:002016-03-10T11:11:18.210+11:00'Such' (Sač) - Traditional method for outdoor cooking<img height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWY4Na1j2P0AQ0fLtJ2mbU0R2BSw2LK_iQ28-_7OClYS0SLUsHdaPTWmopQBKyfbhPxhmyIqrmCCl6upGFnw5ivvaPq1dRmVM-CbQszTBYdntnjLM_QwwvFuf7UCR-uYFcsWLeBUgArKV/s640/PA030068.JPG" width="640" /><br />
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'Such' is traditional metal dish that is used for outdoor cooking in many Balkan countries, primarily in Bosnia. Its parts you can see below. A large amount of live coals is needed for this kind of slow cooking. Dish is filled, set on its posts above the coals, covered, ring placed on the lid and hot ash is placed on top. It should not be opened during the cooking, as it ensures preserving all aromas.<br />
<img alt="Sac prka dijelovi Evropa Australija Amerika Kanada" src="http://www.traditionalcooking.com.au/images/sac_complete.jpg" /> <img src="http://www.tt-group.net/Bosna/BosanskaPitaSac.jpg" /><br />
Such Parts Bosnian pita cooked under the Such<br />
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<b>Ingredients</b>:<br />
4-5 tbs oil<br />
Large cuts of lamb (or any other meat), with bones please<br />
Potatoes, peeled<br />
Other vegetables (optional)<br />
salt and pepper<br />
bay leaves<br />
200 ml water ( or wine)<br />
<br />
<b>Method</b>:<br />
Season meat and vegetables, pour oil over it and mix to coat. Place meat first in the dish, then arrange potatoes around. Pour water over it, add bay leaves and place lid on top.<br />
Set such over live coals (heat shouldn't be too strong), place ring on the top of lid and cover with hot ashes and small pieces of live coal. Let it cook for at least 2 1/2 hours. Let it cool slightly (uncovered) before serving.<br />
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<img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsfst2TheLJNDOuW4yYQP9DGazna6wx8DWy09pcwnjz1YkjAe-TCXIlC5AFlaunMB-2qedhOYXOPRWA0P5q7hzcJ_LabKDTExsGF5RWbniz12_yUMHUWz15jaPJmiSSRwE3KejAoxpod9/s640/PA030062.JPG" width="640" /><br />
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Waiting for such...You can see on our faces that we were very hungry!<br />
<i><span style="color: #0b5394;">Cekanje da bude gotovo...Na licima nam se vidi da smo gladni!</span></i><br />
<b style="background-color: white;"><span style="color: #0b5394;"><br /></span></b>
<b><i style="background-color: white;"><span style="color: #0b5394;">Tradicionalno pečenje ispod sača</span></i></b><br />
<i style="background-color: white;"><span style="color: #0b5394;"><br /></span></i>
<i style="background-color: white;"><span style="color: #0b5394;">Sac je metalna posuda koja se koristi za pecenje u zaru. Njegove dijelove mozete vidjeti gore na slici. Nista nije tako ukusno kao obrok pripremljen na ovaj nacin. Bitno je pripremiti dosta zara prije pocetka kuhanja. Tokom pecenja, sac netreba otvarati, jer se na ovaj nacin osigurava zadrzavanje svih aroma i ukusa.</span></i><br />
<i style="background-color: white;"><span style="color: #0b5394;"><br /></span></i>
<i style="background-color: white;"><span style="color: #0b5394;"><b>Potrebno</b>:</span></i><br />
<i style="background-color: white;"><span style="color: #0b5394;">4-5 K ulja</span></i><br />
<i style="background-color: white;"><span style="color: #0b5394;">veliki komadi jagnjetine (ili drugo meso), sa kostima molim</span></i><br />
<i style="background-color: white;"><span style="color: #0b5394;">krompir, oguljen</span></i><br />
<i style="background-color: white;"><span style="color: #0b5394;">drugo povrce (opciono)</span></i><br />
<i style="background-color: white;"><span style="color: #0b5394;">so i biber</span></i><br />
<i style="background-color: white;"><span style="color: #0b5394;">lovorov list</span></i><br />
<i style="background-color: white;"><span style="color: #0b5394;">2 dl vode (ili vina)</span></i><br />
<i style="background-color: white;"><span style="color: #0b5394;"><br /></span></i>
<i style="background-color: white;"><span style="color: #0b5394;"><b>Nacin</b>:</span></i><br />
<i style="background-color: white;"><span style="color: #0b5394;">Zacinite meso i krompir, pospite ulje po tome i izmijesajte. Smjestite sve u sac (najprije meso, a krompir okolo), ubacite lovor i uspite vodu. Poklopite i smjestite iznad zara koji nesmije biti prejak. Postavite prsten na poklopac, zatim pospite vrelim pepelom i manjim komadicima zara. ostavite peci najmanje 2 1/2 sata. Prije sluzenja, ostavite neotklopljeno da se malo prohladi. Uzivajte!</span></i><br />
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<img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Z5_SmRQ_d0U0XZJDBd59WCkTe3XoKngbM6dj9HvXZgsaA2ARFJrif_L18yaluAUgSmWslkw1-uy5Z_HNsxgD0A0Wf8spbrYJW9bRCFvuN8lIWMWExOi35FT0cKPJVyUNooFAJMs-tvRC/s640/PA030076.JPG" width="640" />jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com26tag:blogger.com,1999:blog-849721459752516277.post-24789735239839948222016-02-29T11:24:00.002+11:002016-02-29T11:26:56.618+11:00Creamy Potato Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhbyDzrsqH5KojDuBvHXCCnWp4LIW_bQwsZyG8Ou1Vxby6mL7waKu9pOfwpS-szEwCYU9NZOCQsQqpBof049l004ChGMyTVT0-iWf3ABtSl5chv8Nni_62WIeIRNYLVcWrBDaVM_4HLh4/s1600/DSCN5593.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhbyDzrsqH5KojDuBvHXCCnWp4LIW_bQwsZyG8Ou1Vxby6mL7waKu9pOfwpS-szEwCYU9NZOCQsQqpBof049l004ChGMyTVT0-iWf3ABtSl5chv8Nni_62WIeIRNYLVcWrBDaVM_4HLh4/s640/DSCN5593.JPG" width="640" /></a></div>
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It's a pity I have less and less time for blogging. Life's been pretty hectic at the moment...My house is on sale (<a href="http://www.realestate.com.au/property-house-nsw-south+penrith-121964590">http://www.realestate.com.au/property-house-nsw-south+penrith-121964590</a>), and I have to prepare many things for moving out...reason for that I will tell you some time later. </div>
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Meanwhile, here is a recipe for a common potato salad that is often served as accompany to fish dishes. </div>
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<b>Ingredients</b>:</div>
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8-9 boiling potatoes (red skinned are good for boiling)</div>
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4 eggs</div>
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1 small to medium Spanish onion</div>
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1/3-1/2 cup mayonnaise </div>
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1/3-1/2 cup sour cream</div>
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3-4 tbs olive oil</div>
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salt and pepper</div>
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chives for sprinkling </div>
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<b>Method</b>:</div>
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Place potatoes and eggs in a pan, cover with water and put to boil. Take out eggs after 10 minutes, potatoes after 35-40 minutes. Let it cool. Peel potatoes and eggs. Slice them the way you like. Arrange layers of potatoes, eggs and sprinkle with diced onion. Mix all ingredients for dressing and pour over the salad. Sprinkle with chives.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUtGMKR-yqVyaHVkYhHduIcEXCRFDYVl4FebsvpiCKrcEkjU4CPO_8zUH3nx-cuKaJWvywOisOtzWhDaL_s4ffs-D2IxKetJArXNvVvTmQixK2zpQQV6vihyphenhyphenPr4D1XR1-UTAtYi-VUnWI/s1600/DSCN5594.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUtGMKR-yqVyaHVkYhHduIcEXCRFDYVl4FebsvpiCKrcEkjU4CPO_8zUH3nx-cuKaJWvywOisOtzWhDaL_s4ffs-D2IxKetJArXNvVvTmQixK2zpQQV6vihyphenhyphenPr4D1XR1-UTAtYi-VUnWI/s400/DSCN5594.JPG" width="400" /></a></div>
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<b><i><span style="color: #0b5394;"><br /></span></i></b>
<b><i><span style="color: #0b5394;">Kremasta Krompir Salata</span></i></b><br />
<i><span style="color: #0b5394;"><br /></span></i>
<i><span style="color: #0b5394;">Zao mi je da imam manje i manje vremena za blogiranje. U ovom momentu, moj zivot je poprilicno hektican. Kuca mi je na prodaji (<a href="http://www.realestate.com.au/property-house-nsw-south+penrith-121964590">http://www.realestate.com.au/property-house-nsw-south+penrith-121964590</a>) i moram da pripremim mnoge stvari za selidbu. O razlogu moje selidbe jednom drugom prilikom u buducnosti.</span></i><br />
<i><span style="color: #0b5394;">Za sada evo recepta za jednu uobicajenu krompir salatu, koja se obicno sluzi sa ribom.</span></i><br />
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<i><span style="color: #0b5394;"><b>Potrebno</b>:</span></i><br />
<i><span style="color: #0b5394;">8-9 krompira (crveni su najbolji za kuhanje)</span></i><br />
<i><span style="color: #0b5394;">4 jaja</span></i><br />
<i><span style="color: #0b5394;">1 ljubicasti luk, srednje velicine</span></i><br />
<i><span style="color: #0b5394;">1/3-1/2 solje majoneze</span></i><br />
<i><span style="color: #0b5394;">1/3-1/2 solje pavlake (kisele)</span></i><br />
<i><span style="color: #0b5394;">3-4 K maslinovog ulja</span></i><br />
<i><span style="color: #0b5394;">so i biber</span></i><br />
<i><span style="color: #0b5394;">vlasac za posuti</span></i><br />
<i><span style="color: #0b5394;"><b>Nacin</b>:</span></i><br />
<i><span style="color: #0b5394;">Stavite krompir i jaja kuhati. Jaja izvadite nakon 10 minuta, krompir nakon 35-40 minuta. Prohladite i ogulite. Narezite na ploske. Postavljajte slojeve krompira, jaja i isjeckanog luka u posudu. </span></i><br />
<i><span style="color: #0b5394;">Pomijesajte sve sastojke za preljev i prelijte preko salate. Pospite isjeckanim vlascem.</span></i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJ23TOm6U7oXb-NUJTv6M-R6EAxXIcQTlH75WOOsncH0VrJgmxT8-9xZu6LMKuezPH8j-BCtEY7LBlVncZqkFa6Du6VVOXkgFK1hWTCLq0aC8lOdYeHJAPTADSCyMn5E8M0hG1iN1MgA/s1600/DSCN5592.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJ23TOm6U7oXb-NUJTv6M-R6EAxXIcQTlH75WOOsncH0VrJgmxT8-9xZu6LMKuezPH8j-BCtEY7LBlVncZqkFa6Du6VVOXkgFK1hWTCLq0aC8lOdYeHJAPTADSCyMn5E8M0hG1iN1MgA/s1600/DSCN5592.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJ23TOm6U7oXb-NUJTv6M-R6EAxXIcQTlH75WOOsncH0VrJgmxT8-9xZu6LMKuezPH8j-BCtEY7LBlVncZqkFa6Du6VVOXkgFK1hWTCLq0aC8lOdYeHJAPTADSCyMn5E8M0hG1iN1MgA/s1600/DSCN5592.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJ23TOm6U7oXb-NUJTv6M-R6EAxXIcQTlH75WOOsncH0VrJgmxT8-9xZu6LMKuezPH8j-BCtEY7LBlVncZqkFa6Du6VVOXkgFK1hWTCLq0aC8lOdYeHJAPTADSCyMn5E8M0hG1iN1MgA/s1600/DSCN5592.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJ23TOm6U7oXb-NUJTv6M-R6EAxXIcQTlH75WOOsncH0VrJgmxT8-9xZu6LMKuezPH8j-BCtEY7LBlVncZqkFa6Du6VVOXkgFK1hWTCLq0aC8lOdYeHJAPTADSCyMn5E8M0hG1iN1MgA/s400/DSCN5592.JPG" width="400" /></a>jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com15tag:blogger.com,1999:blog-849721459752516277.post-36368341348042404102016-02-04T11:57:00.002+11:002016-02-04T12:03:22.259+11:00Sour Cherry and Coconut Cake<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7ddtWHd3XUGDDEEWegHCHHKDisUiCE61h9L_8KmreCoSXcixzjTxWm7lioxcIl53aAc0M3MSs8_gP1WJnVn4bXhY8t7aTi9EARrlozuxC6cmnNBqYf-oakhi00ygCKxEUMKqQ5A9Tog/s1600/DSCN0825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7ddtWHd3XUGDDEEWegHCHHKDisUiCE61h9L_8KmreCoSXcixzjTxWm7lioxcIl53aAc0M3MSs8_gP1WJnVn4bXhY8t7aTi9EARrlozuxC6cmnNBqYf-oakhi00ygCKxEUMKqQ5A9Tog/s1600/DSCN0825.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;">" One day someone will walk into your life, open your heart and set your soul on fire"...</span></div>
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<span style="background-color: white; line-height: 18.48px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Ingredients:</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">6 eggs</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">1 3/4</span><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"> cups caster sugar</span><br style="background-color: white; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">250 g butter, melted</span><br style="background-color: white; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">2/3 cup sour cream, warmed</span><br style="background-color: white; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">1 cup plain flour</span><br style="background-color: white; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">1/2 cup SR flour</span><br style="background-color: white; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">1 cup coconut, dessicated</span><br style="background-color: white; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">1 jar pitted sour cherries</span></span></div>
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<span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp corn flour</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br style="background-color: white; font-size: 13.2px; line-height: 18.48px;" /><strong style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Method:</strong><br style="background-color: white; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Preheat oven to 180*C (160* fan forced). Prepare a cake tin.</span><br style="background-color: white; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Beat eggs and sugar until fluffy, add melted butter and sour cream. Mix well, then sift flours on top of mixture, add coconut; fold in slowly by hand (spatula). Finally add 1/2 fruit and pour into tin. Bake for 1 hour (or more) or until inserted toothpick doesn't come out clean. Let it cool slightly. </span><br style="background-color: white; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">Mix 2 dl of jarred cherry liquid with 2 tsp corn flour (or cassava, or arrowroot); cook for 1 minute in microwave. Mix in the rest of cherries. Pour over the top of the cake. Let it set, then serve.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2IRttsJi70bdc0NPvJE6ypGU52hwlWQ-4dSZeqHkXy33aWriVcAqdPf9FF6S76A5VSgHXFZk7xzVzF-pfi6jFf8NBuZA7jEvHYCJtqqsLDj3BsgroZmBGSSCGFnM9GGf59nZJVFAcSI/s1600/DSCN0827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2IRttsJi70bdc0NPvJE6ypGU52hwlWQ-4dSZeqHkXy33aWriVcAqdPf9FF6S76A5VSgHXFZk7xzVzF-pfi6jFf8NBuZA7jEvHYCJtqqsLDj3BsgroZmBGSSCGFnM9GGf59nZJVFAcSI/s400/DSCN0827.JPG" width="400" /></a><br />
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<span style="background-color: white; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><span style="color: #0b5394;"><i><b>Kolači sa Višnjama i Kokosom </b></i></span></span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><span style="color: #0b5394;"><i style="font-size: 13.2px; line-height: 18.48px;"><b>"Jednoga dana, neko ce usetati u vas zivot, otvoriti vam srce i zapaliti vatru u vasoj dusi"...</b></i></span></span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><span style="color: #0b5394;"><i><b><br /></b><strong style="font-weight: normal;">Sastojci:</strong><br />6 jaja<br />1 3/4 solje secera<br />250 gr maslaca, otopljenog<br />2/3 solje kajmaka/pavlake<br />1 solja brasna<br />1/2 solje samodizajuceg brasna<br />1 solja kokosa<br />1 tegla visanja u soku<br />2 k gustina<br /><strong style="font-weight: normal;">Nacin:</strong><br />Ukljucite rernu na 180*C (160 sa fenom). Pripremite cetvrtasti kalup za kolace.<br />Umutite jaja sa secerom u pjenu, dodajte otopljeni puter i kajmak. Promijesajte. Na povrsinu prosijte brasna, dodajte kokos, pa lagano rucno sjedinite. Ubacite 1/2 voca, promijesajte i sve prerucite u kalup. Pecite oko sat vremena ili duze (provjerite sa cackalicom). Ostavite da se prohladi.<br />Umijesajte 2 k gustina u 2 dl soka / tecnosti od visanja. Kuhajte oko 1 minutu u mikrovalnoj. Umijesajte preostale visnje. Prelijte preko kolaca, ostavite da se stisne i sluzite.</i></span></span><i><span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px; line-height: 18.48px;"></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtKZ08oAGazauoxQ7BmN1JDncnV2LwyolYmRcuq-ZT3XVSdWw35L6IqLWVi1hS9f3ukUJrhSVgcC-HjaRnd9EV-FMKXdjiI2DbDg1vndlyEmkHC7N7nxkjnzrK9-nmgOAivxtVXQuEw8/s1600/cherry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtKZ08oAGazauoxQ7BmN1JDncnV2LwyolYmRcuq-ZT3XVSdWw35L6IqLWVi1hS9f3ukUJrhSVgcC-HjaRnd9EV-FMKXdjiI2DbDg1vndlyEmkHC7N7nxkjnzrK9-nmgOAivxtVXQuEw8/s400/cherry.JPG" width="350" /></a>jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com20tag:blogger.com,1999:blog-849721459752516277.post-15232090136132121822016-01-07T14:06:00.001+11:002016-01-07T14:06:03.526+11:00Date and Walnut Loaf<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">It's been a long time since I wrote my last post. Meanwhile, I've returned from Bosnia to my beloved Australia. New year has begun and I have to tell you that I expect big changes in my life in 2016 . Some of them already started to develop...I'm much happier person today, than I used to be 6 months ago...Life's good again!</span></div>
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<b style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Ingredients: </b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup self-raising flour<br />½ cup sugar<br />½ tsp bicarb<br />2 tsp cinnamon<br />½ cup chopped dates<br />½ cup chopped walnuts<br />30 g butter<br />2/3 cup water</span><br />
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<b style="font-family: Arial, Helvetica, sans-serif;">Method: </b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 180*C; prepare a loaf pan (25 X 7.5 cm). </span><span style="font-family: Arial, Helvetica, sans-serif;">Sift flour, sugar, bicarb and cinnamon into a bowl. Add the chopped dates and walnuts and mix well. Heat butter and water in a saucepan (or microwave) until water just reaches the boil. Make a well in the centre of the dry ingredients, add the hot liquid and mix well. Spoon into greased loaf pan; bake for 35-40 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uid_aXElokSzCusJr-XdO_TTeD5oCb-JuoBpKWgyWZRwl-LOxhTZgbeMI8QqVRCw-RpERp2EEG8xBFLuYkR8X-quikIGu4sbZAZssN3Vbt0ALniM4kn-F5nVN6uESKUr1JByOJIK6h8/s1600/date+bread1-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uid_aXElokSzCusJr-XdO_TTeD5oCb-JuoBpKWgyWZRwl-LOxhTZgbeMI8QqVRCw-RpERp2EEG8xBFLuYkR8X-quikIGu4sbZAZssN3Vbt0ALniM4kn-F5nVN6uESKUr1JByOJIK6h8/s1600/date+bread1-003.JPG" width="640" /></a></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><b><i>Vekna sa Datulama i Orasima</i></b></span><br />
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><i>Dugo vremena je proteklo od mog posljednjeg napisanog posta. U medjuvremenu sam se vratila iz Bosne. Nova godina je otpocela i moram vam reci da ocekujem velike promjene u mom zivotu u 2016-oj. Neke su se vec otpocele desavati...Puno sam sretnija osoba danas, nego sto sam to bila prije 6 mjeseci...Zivot je divan ponovo!</i></span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><i><b>Potrebno</b>:</i></span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><i>1 solja samodizajuceg brasna</i></span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><i>1/2 solje secera</i></span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><i>1/2 k side bb</i></span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><i>2 k cimeta</i></span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><i>1/2 solje sjeckanih datula</i></span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><i>1/2 solje sjeckanih oraha</i></span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><i>30 gr maslaca</i></span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><i>2/3 solje vode </i></span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><i><b>Nacin</b>:</i></span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><i>Ukljucite rernu na 180*C; pripremite kalup za veknu.</i></span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><i>Prosijte sve suhe sastojke u posudu, dodajte sjeckane datule i orahe. U drugu posudu zagrijte vodu i maslac do vrenja; uspite u suhe sastojke i dobro izmijesajte. Prebacite smjesu u kalup za veknu. Pecite 35-40 minuta.</i></span></div>
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jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com17tag:blogger.com,1999:blog-849721459752516277.post-20355005566385660562015-12-08T02:56:00.000+11:002015-12-08T04:14:13.473+11:00Moody December in my Birth Town<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYAVMPrS_eA101OyF15tW9Xwas2K4lI3OPemeyqRdW1P39s4RUhWsc_0259qwyC6bXlYF4uOUuaGFQbl5BYfF1uFcdiGtntPcR2I9BVf9CrMUm0EUtPZhcQq2n2q7U6YdRwPc9zEN_54/s1600/DSCN5207.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYAVMPrS_eA101OyF15tW9Xwas2K4lI3OPemeyqRdW1P39s4RUhWsc_0259qwyC6bXlYF4uOUuaGFQbl5BYfF1uFcdiGtntPcR2I9BVf9CrMUm0EUtPZhcQq2n2q7U6YdRwPc9zEN_54/s640/DSCN5207.JPG" width="640" /></a></div>
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I was hoping for more snow in Brchko (my birth town), or at least some <span style="background-color: white; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px; line-height: 18.48px;"> memorable 'crystal' scenes , when rain and low temperatures coat tree branches in ice and put on an unforgettable magical display.</span><span style="background-color: white; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px; line-height: 18.48px;"> Instead we had beautifully moody weather with thick fog. Nothing could spoil my time in Bosnia...but, I suppose that happens whenever we´re in love! </span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13.2px; line-height: 18.48px;"><span style="color: #0b5394;"><i>Nadala sam se ponovnom snijegu u Brčkom ili makar onim nezaborabnim ´kristalnim´scenama, kada kiša i niske temperature ´obuku´ grane drveća u nezaboravljivu magičnu postavku. Umjesto toga smo imali ćudljivo vrijeme sa gustom maglom. Nije mi to pokvarilo raspoloženje...ali, pretpostavljam da nam se to uvijek dešava kada smo zaljubljeni!</i></span></span></div>
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There were a few sunny days too ; <span style="text-align: center;">central park in Brčko (where all first loves begin).</span></div>
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<span style="text-align: center;"><span style="color: #0b5394;">Bilo je i sunčanih dana: centralni park u Brčkom (gdje su sve prve ljubavi počinjale). </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-zqjlopYvoF_nenscWwiCT010S51vdm1Ia_20HoeYhPKxDVaLqG4yQU6naV6dRQ21Qmx_czXxjIss1oqAys5p_9uLqDf9H5j4zj2wytfY992ptGyKd7eyYmsWW-xlsEbvqDUZeN091M/s1600/DSCN5170.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-zqjlopYvoF_nenscWwiCT010S51vdm1Ia_20HoeYhPKxDVaLqG4yQU6naV6dRQ21Qmx_czXxjIss1oqAys5p_9uLqDf9H5j4zj2wytfY992ptGyKd7eyYmsWW-xlsEbvqDUZeN091M/s400/DSCN5170.JPG" width="300" /></a></div>
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Night walk through my town and a Croatian celloist concert (Ana Rucner...listen to her <a href="https://www.youtube.com/watch?v=ilcLoDrFtTg">Lindjo</a>)</div>
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<i><span style="color: #0b5394;">Noćna Šetnja i koncert Hrvatske čelistkinje Ane Rucner (poslušajte <a href="https://www.youtube.com/watch?v=ilcLoDrFtTg">Lindjo</a>)</span></i></div>
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Food here is AMASING, afordable and service supreme. Best restaurants in Brčko are: Bakarni lonac, Sheher, Kutak and Cicibela.</div>
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<span style="color: #0b5394;"><i>Hrana je ovdje BOŽANSTVENA, sa pristupačnim cijenama i savršenom uslugom. Najbolji restorani u Brčkom su: Bakarni Lonac, Sheher, Kutak i Cicibela.</i></span></div>
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I chose to eat freshwater fish whenever I could, because that´s something I can´t have in Australia.<br />
<span style="color: #0b5394;"><i>Birala sam riječnu ribu kad-god sam mogla, jer tako nešto ne postoji u Australiji.</i></span><br />
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Walking through my town</div>
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<i><span style="color: #0b5394;">Šetnja mojim gradom</span></i></div>
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One late December rose<br />
<span style="color: #0b5394;"><i> Jedna zakašnjela decembarska ruža</i></span><br />
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<br />jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com21tag:blogger.com,1999:blog-849721459752516277.post-56899552260918724232015-11-25T22:50:00.001+11:002015-11-25T22:50:22.789+11:00November in Bosnia<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQb1yhUGEfPFcn2oGtdbmi40PJW-14wa3m3JSKg5uXmz-cZyMJXBeTy2FJaz7wUZMxakwHmRFLTO4_YKm3tvZjC_39zZhyphenhyphen6hPbl0EmM06nwiVDHkSUqUVwWC4wNodVZz-dyfyDYywgklg/s1600/DSCN5095.JPG" imageanchor="1" style="clear: left; float: left; font-size: medium; margin-bottom: 1em; margin-right: 1em;"><br /></a>
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On our way (pause in Abu Dhabi)</div>
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1st day in Bosnia</div>
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Art of sausage making in Bosnia...glad I had my chance to help! I brought my recipe for <a href="http://jasnaskitchencreations.blogspot.ba/2010/10/spanish-chorizo-sausages.html">Chorizos </a>with me!</div>
<i><span style="color: #0b5394;">Umjetnost pravljenja kobasica..drago mi je da sam mogla pomoci. Donijela sam svoj recept za <a href="http://chorizos/">Chorizo</a> kobasice.</span></i><br />
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<tr><td style="text-align: center;">2nd day<br /><div style="text-align: left;">
Visit to our cousin in Grbavica (My father`s birth village)</div>
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<tr><td class="tr-caption" style="text-align: center;">Švargla (recipe coming!)<br /></td></tr>
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Our hosts!<br />
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3rd day we had first snow! YAY!</div>
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<i><span style="color: #0b5394;">Trećega dana je pao snijeg i obradovao nas!</span></i></div>
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<br />jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com16tag:blogger.com,1999:blog-849721459752516277.post-7894705354771204872015-11-17T15:41:00.001+11:002015-11-17T15:41:20.647+11:00Chicken Saag<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Aromatic, spicy chicken stew in a rich spinach sauce. One of best Indian recipes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b>:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp fenugreek seeds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp cumin seeds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cinnamon stick</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 cardamom pods</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbs oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 onions, diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cm ginger, grated</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 garlic cloves, crushed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 chilli, sliced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">800 g thihg filets, cubed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 pst turmeric powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp cumin powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2-1 tsp chilli powderĝ</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp coriander powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 bay leaves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2-2 cups chicken broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 bunch spinach (frozen ok) - 250 gr</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbs fresh coriander</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup yogurt </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Method</b>:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Roast first 4 ingredients on a dry pan (until heated trough and aromatic); set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat oil, sautee onions for 3-4 minutes. Add meat, garlic, ginger and chilli. Stir until meat change colour, then add roasted spices and all other powdered spices, bay leaves and beef broth. Cover and cook for 1-1 1/2 hours (or until meat tender). Last 10-15 minutes add spinach and season to taste. Garnish with yogurt and coriander before serving (with rice).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZx5OTpAWCACWecL2ymTSYJzrNjoP0t8pCACtfaDv4K1f-vMiz94MDt2kX2_9k9NMPnRHg1f3TJRbJUsrVMMKoXan7RWTPRr8W763Ke_DeHIlAzecZsiRcz4XcBtxdCorKmd3aP0KzAq0/s1600/DSCN3700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZx5OTpAWCACWecL2ymTSYJzrNjoP0t8pCACtfaDv4K1f-vMiz94MDt2kX2_9k9NMPnRHg1f3TJRbJUsrVMMKoXan7RWTPRr8W763Ke_DeHIlAzecZsiRcz4XcBtxdCorKmd3aP0KzAq0/s400/DSCN3700.JPG" width="400" /></a></div>
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<i><span style="color: #20124d;"><b>Pileći 'Saag'</b></span></i></div>
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<i><span style="color: #20124d;"><b><br /></b></span></i></div>
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<i><span style="color: #20124d;"><b>Mirisno i pikantno pilece meso u bogatom spinat sosu. Jedno od meni najdrazih jela iz Indije.</b></span></i></div>
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<i><span style="color: #20124d;"><b><br /></b></span></i></div>
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<i><span style="color: #20124d;"><b>Potrebno</b>:</span></i></div>
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<i><span style="color: #20124d;">1 k fenugrek sjemenki</span></i></div>
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<i><span style="color: #20124d;">1/2 k kima</span></i></div>
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<i><span style="color: #20124d;">1 stapic cimeta</span></i></div>
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<i><span style="color: #20124d;">6 cijelih kardamoma</span></i></div>
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<i><span style="color: #20124d;">2 crvena luka, sjeckana</span></i></div>
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<i><span style="color: #20124d;">2 cm djumbira, sitno rendanog</span></i></div>
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<i><span style="color: #20124d;">3 cena bijelog luka, protisnutog / rendanog</span></i></div>
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<i><span style="color: #20124d;">1 ljuta papricica, cjeckana</span></i></div>
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<i><span style="color: #20124d;">800 gr piletine (nadbataci), isjecene na kocke</span></i></div>
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<i><span style="color: #20124d;">2 k turmerika u prahu</span></i></div>
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<i><span style="color: #20124d;">1 k kima u prahu</span></i></div>
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<i><span style="color: #20124d;">1 k korijandera u prahu </span></i></div>
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<i><span style="color: #20124d;">1/2 - 1 k chili praha</span></i></div>
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<i><span style="color: #20124d;">2 lista lovora</span></i></div>
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<i><span style="color: #20124d;">1 1/2 - 2 solje pileceg temeljca / supe</span></i></div>
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<i><span style="color: #20124d;">1 veza spinata , moze i smrznuti - 250gr</span></i></div>
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<i><span style="color: #20124d;">1/2 k soli</span></i></div>
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<i><span style="color: #20124d;">2 K lisca korijandera</span></i></div>
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<i><span style="color: #20124d;">1/3 solje jogurta</span></i></div>
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<i><span style="color: #20124d;"><b>Nacin</b>:</span></i></div>
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<i><span style="color: #20124d;">Zagrijte tavu na na suho proprzite prva 4 sastojka (dok ne pocne mirisati); ostavite po strani.</span></i></div>
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<i><span style="color: #20124d;">Zagrijte ulje u serpi / loncu, proprzite luk, zatim dodajte meso, bijeli luk, djumbir i chili. Dinstajte dok meso ne promijeni boju. Ubacite sve zacine, ukljucujuci one u prahu, lovor i zalijte temeljcem. Pokrijte i kuhajte oko 1-1 1/2 sat ili dok meso ne omeksa. Zadnjih 15 minuta dodajte spinat i so. Prije serviranja (sa rizom) stavite jogurt i korijander na vrh.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHL59-ujrUGV5x6mWume8scN7f9DYUV_2AEQB2vKMCW3sV08rfLvNX6-hLgS_PhE3kI-awNMMaeO2LDNJGAGGiCWRMJtiqV_bs8fa_QFaEfX5vLZO1a3peLr7F0WiMyJ3HGbzbmnM1Xn0/s1600/chicken+saag-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHL59-ujrUGV5x6mWume8scN7f9DYUV_2AEQB2vKMCW3sV08rfLvNX6-hLgS_PhE3kI-awNMMaeO2LDNJGAGGiCWRMJtiqV_bs8fa_QFaEfX5vLZO1a3peLr7F0WiMyJ3HGbzbmnM1Xn0/s640/chicken+saag-001.JPG" width="640" /></a>jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com13tag:blogger.com,1999:blog-849721459752516277.post-21971292084218999332015-11-05T16:21:00.002+11:002015-11-06T18:38:09.611+11:00'Podvarak'- Balkan Way of preparing Sauerkraut<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUcF000tNtBfZF2tgO7KYdBqITi3tjIaLWYghIp-VbpslneasTsTdWBHMUuJqUtrz48PZVW7ZKse-agsqemd4qA1RdrtLVQ5Nu0WaudZGUjIv1xz6-ymYnn7tjwU3QEX9QpPyC60VRrM/s1600/DSCN2568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUcF000tNtBfZF2tgO7KYdBqITi3tjIaLWYghIp-VbpslneasTsTdWBHMUuJqUtrz48PZVW7ZKse-agsqemd4qA1RdrtLVQ5Nu0WaudZGUjIv1xz6-ymYnn7tjwU3QEX9QpPyC60VRrM/s1600/DSCN2568.JPG" width="640" /></a></div>
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My boys say 'Podvarak' is the only thing my mother makes better than me..We LOVE it! It doesn't taste more delicious anywhere else; my mum's Podvarak is the best. Lucky, I'm going to have it very soon, as I intend to visit Bosnia in a few weeks.<br />
For Podvarak you need to have fermented cabbage (Sauerkraut). In many Balkan countries, in late autumn, large quantities of sauerkraut is prepared for winter. For recipe see <a href="http://jasnaskitchencreations.blogspot.com.au/2011/07/homemade-sauerkraut-preserving.html">here</a>; it is a natural, easy way of preserving cabbage (it just need some time for fermenting).<br />
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<b>Ingredients</b>:<br />
3-4 tbs lard ( or oil)
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1-2 onions, chopped
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1 sauerkraut head ( sliced)
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100 -150 g chopped bacon (smoked preferably - optional)
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1 tbs paprika
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white pepper, to taste
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Meat, ..best to use smoked pork, but also carp, chicken (drumsticks), duck, sausages - Kransky or Chorizo)
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<b>Method</b>:</div>
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Heat lard in a large pan; sautee onion and bacon. Add sliced sauerkraut (rinse if too salty) and other ingredients (except meat). Cook stirring, until most moisture evaporates. Transfer to a baking pan, place meat on top and place into oven (180*C). Cook until meat done. Serve while warm. </div>
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<b><i><span style="color: #0b5394;"><br /></span></i></b>
<b><i><span style="color: #0b5394;">Podvarak</span></i></b><br />
<i><span style="color: #0b5394;"><br /></span></i>
<i><span style="color: #0b5394;">Moji djecaci kazu, da je Podvarak jedino jelo koje moja mama bolje pravi od mene... Obozavamo ga! Nigdje nije tako ukusan; podvrak moje mame je najbolji. Sretna sam da cu ga uskoro ponovo jesti, obzirom da letim za Bosnu za par sedmica.</span></i><br />
<i><span style="color: #0b5394;">Za podvarak trebamo kiseli kupus (kod nas je obavezan kao zimnica; odlican prirodan nacin za </span></i><br />
<i><span style="color: #0b5394;">'konzerviranje'. Fermentirana hrana je jako zdrava.</span></i><br />
<i><span style="color: #0b5394;">Recept za kiseljenje pogledati <a href="http://jasnaskitchencreations.blogspot.com.au/2011/07/homemade-sauerkraut-preserving.html">ovdje</a></span></i><br />
<i><span style="color: #0b5394;"><br /></span></i>
<i><span style="color: #0b5394;"><b>Potrebno</b>:</span></i><br />
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<i><span style="color: #0b5394;">3-4 K masti (ili ulja)</span></i></div>
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<i><span style="color: #0b5394;">1-2 crvena luka, isjeckana</span></i></div>
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<i><span style="color: #0b5394;">1 glavica kiselog kupusa, isjeckanog</span></i></div>
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<i><span style="color: #0b5394;">100-150 gr sjeckane slanine (dimljene -opciono)</span></i></div>
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<i><span style="color: #0b5394;">1 K crvene paprike (prah)</span></i></div>
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<i><span style="color: #0b5394;">bijeli biber, prema ukusu</span></i></div>
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<i><span style="color: #0b5394;">Meso,..najbolje dimljena svinjetina, ali moze i piletina, patka, som, kobasice (Kranjskee ili Chorizo)</span></i></div>
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<i><span style="color: #0b5394;"><b>Nacin</b>:</span></i><br />
<i><span style="color: #0b5394;">Zagrijte mast u vecoj posudi. Proprzite luk i slaninu. Ubacite kupus i ostale satojke (osim mesa); przite i mijesajte dok vecina tecnosti ne ispari. Prebacite kupus u tepsiju, postavite meso po povrsini i ubacite u rernu (180*C). Pecite dok meso ne bude gotovo; sluzite toplo.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOO9QQBEkH7izVsUYmy7Ipf2J96leDN7DM5hM03SIaLRSD8fDNvgNSQsHmqQXniVB04N6Le5Qs-YIKIr5J_hPcONNISmQQC69zikVk6rfn7WGEO1oZjbJKK9TDRZkaJMC4o0KhZt5ubs/s1600/DSCN2570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOO9QQBEkH7izVsUYmy7Ipf2J96leDN7DM5hM03SIaLRSD8fDNvgNSQsHmqQXniVB04N6Le5Qs-YIKIr5J_hPcONNISmQQC69zikVk6rfn7WGEO1oZjbJKK9TDRZkaJMC4o0KhZt5ubs/s1600/DSCN2570.JPG" width="640" /></a></div>
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jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com23tag:blogger.com,1999:blog-849721459752516277.post-73350308897195667962015-10-26T14:08:00.001+11:002015-10-26T14:08:35.178+11:00Low fat / calorie Apple Strudel<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYqU7R_jq5BQQi03p8tkI7U9i9cERCyNntzGa9eReeYY3Ukt5tzgDlKzGsNZAFORFbvyOtZnBRG_Aa6ZGyQ2BhY8ZnfuCCXDEYGNc4J_-Y-WkxeCKxbSGMrJMkAWPfhwI5-pvJ3K3g3U/s1600/Apple+strudel+-+low+fat.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYqU7R_jq5BQQi03p8tkI7U9i9cERCyNntzGa9eReeYY3Ukt5tzgDlKzGsNZAFORFbvyOtZnBRG_Aa6ZGyQ2BhY8ZnfuCCXDEYGNc4J_-Y-WkxeCKxbSGMrJMkAWPfhwI5-pvJ3K3g3U/s640/Apple+strudel+-+low+fat.JPG" width="640" /></a><br />
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For those who are trying to loose weight (like me), but still want to have something sweet here and there. The whole strudel is worth 40 weight watcher's (old) points, so if divided in 10 large servings it carries 4 points each, or 2 points each for 20 small serves. Enjoy!</span><br />
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients</b>:</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Dough-</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 cups flour</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 egg, beaten + water to make up 150 ml of fluid</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbs oil (for spreading)</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Filling-</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5 apples</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup sugar</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50 g butter</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup bread crumbs</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">cinnamon</span><br />
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><strong style="background-color: white; line-height: 18.48px;">Method</strong><span style="background-color: white; line-height: 18.48px;">:</span><br style="background-color: white; line-height: 18.48px;" /><span style="background-color: white; line-height: 18.48px;">For making and stretching dough, see </span><a href="http://jasnaskitchencreations.blogspot.com/2011/02/apple-cheese-and-cherries-strudel.html" style="background-color: white; line-height: 18.48px; text-decoration: none;">Apple Strudel recipe</a><br style="background-color: white; line-height: 18.48px;" /><span style="background-color: white; line-height: 18.48px;">Filling-</span><br style="background-color: white; line-height: 18.48px;" /><span style="background-color: white; line-height: 18.48px;">Melt butter in a pan, add breadcrumbs and fry for a minute. Set aside to cool.</span><br style="background-color: white; line-height: 18.48px;" /><span style="background-color: white; line-height: 18.48px;">Preheat oven to 180*C (160 fan forced), grease a large baking tin.</span><br style="background-color: white; line-height: 18.48px;" /><span style="background-color: white; line-height: 18.48px;">When dough ready (stretched), mix all ingredients for filling and place along one side of pastry. Roll the filling (with help of tablecloth) to the other side, making sure to fold sides of pastry, so filling doesn't come out during baking.</span><br style="background-color: white; line-height: 18.48px;" /><span style="background-color: white; line-height: 18.48px;">Place strudel onto baking tin (shape into semicircle if doesn't fit), brush with beaten egg and bake for 40 minutes.</span><br style="background-color: white; line-height: 18.48px;" /><span style="background-color: white; line-height: 18.48px;">Dust with icing sugar and serve.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbQqcazbJKLDGsot9sUFLtnxEJeEOSYGlhlFPcRH3NyiCIKS0tBn_2yHmod85T0acYx5rUeHi-pHA0TlVPL0zL-v7rcyvGlf6cuvLxnK3cPWeWfEh9pX_w-aZljOO2kCnfA2ceGv3DQ4/s1600/Apple+strudel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbQqcazbJKLDGsot9sUFLtnxEJeEOSYGlhlFPcRH3NyiCIKS0tBn_2yHmod85T0acYx5rUeHi-pHA0TlVPL0zL-v7rcyvGlf6cuvLxnK3cPWeWfEh9pX_w-aZljOO2kCnfA2ceGv3DQ4/s640/Apple+strudel.jpg" width="640" /></a></div>
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<b><i><span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Niskokalorična Štrudla sa Jabukama</span></i></b></div>
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<i><span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Za one koji su na dijeti, ali ipak zele imati nesto slatko povremeno. Cijela strudla ima vrijednost 40 poena (vejt vochers); znaci 10 porcija po 4 poena ili 20 manjih porcija po 2 poena. Uzivajte!</span></i></div>
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<i><span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Potrebno</b>:</span></i></div>
<i><span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tijesto-</span></i><br />
<i><span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 solja brasna</span></i><br />
<i><span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 jaje, umuceno + vode toliko da dobijete 150 ml tekucine sa jajetom</span></i><br />
<i><span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 K ulja (za tijesto / jufku)</span></i><br />
<i><span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fil-</span></i><br />
<i><span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5 jabuka</span></i><br />
<i><span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 solje secera</span></i><br />
<i><span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50 gr maslaca</span></i><br />
<i><span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 solje krusnih mrvica / prezle</span></i><br />
<i><span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">cimet</span></i><br />
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<em style="background-color: white; line-height: 18.48px;"><span style="color: #0b5394; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><strong>Nacin</strong>:<br />Umijesite glatko tijesto od sastojaka. Pogledajte ovdje nacin i razvlacenje: <a href="http://jasnaskitchencreations.blogspot.com/2011/02/apple-cheese-and-cherries-strudel.html" style="text-decoration: none;">Recept za strudlu</a><br />Punjenje-<br />Zagrijte maslac, kratko propzite mrvice u njemu.<br />Zagrijte rernu na 180*C (160 sa fenom), nauljite vecu plitku tepsiju.<br />Kada ste tijesto razvukli, pomijesajte sve sastojke za punjenje. Nanesite na jednu stranu tijesta. Poprskajte tijesto i punjenje sa istopljenim maslacem. Zarolajte uz pomoc stolnjaka, pazeci da krajeve savijete, kako punjenje ne bi ispalo. Prebacite na tepsiju, mozete saviti strudlu kao potkovicu ako je prevelika.<br />Premazite umucenim jajetom i pecite oko 45 min.<br />Pospite sa secerom u prahu prije rezanja i sluzenja.</span></em></div>
jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com19tag:blogger.com,1999:blog-849721459752516277.post-52928822022953668182015-10-15T15:21:00.000+11:002015-10-15T15:21:38.382+11:00Sonja's 'Ajdov Ujevak' (Buckwheat Flat Bread)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkFcsF_fKbNWmjiouSvV8CiV858Zqx0G5Fn575O2zzUpCklKi_V3ymieE_T6THtMOdkZMxyGPDEt0pZ8daLQ4hlfY2767ApeERt0eqS4TOdoyd9-49fvtQ0mt8LLG8CPjZJc69xnpcCY/s1600/Ajdov+Ujevak.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkFcsF_fKbNWmjiouSvV8CiV858Zqx0G5Fn575O2zzUpCklKi_V3ymieE_T6THtMOdkZMxyGPDEt0pZ8daLQ4hlfY2767ApeERt0eqS4TOdoyd9-49fvtQ0mt8LLG8CPjZJc69xnpcCY/s640/Ajdov+Ujevak.JPG" width="640" /></a></div>
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I had a memorable day yesterday. I got a surprise package in my mailbox; my dear friend<a href="http://oldpunca.blogspot.com/"> Sonja </a>(from Slovenia) made a few things with her hands and sent it to me....20 000 km away! She made me cry and she made my day! Two of her amazing cards, beautifully smelling lavanda wreath, and dried WILD STRAWBERRIES from Slovenian forests. </div>
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Thank you Sonja, you will never know what that meant to me.</div>
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Following recipe is from a cookbook, that she sent me some time ago. I make it often, as it is quick, delicious and healthy.</div>
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<b>Ingredients</b>:<br />
3 eggs<br />
3/4 -1 cup buckwheat flour<br />
1/2 l sparkling water<br />
salt and pepper<br />
oil / butter for pan<br />
seeds of your choice for sprinkling on top (optional)<br />
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<b>Method</b>:<br />
Preheat oven to 200*C, prepare a (deep pizza) pan.<br />
Beat seasoned eggs, add flour and mineral water. Pour into the tin, sprinkle with seeds and bake 8-10 minutes, lower temperature to 180 *C and bake for another 10-12 minutes. Serve warm or cold (with avocado, cheese, ham, tomato..)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48USND3zU2SvqwAbD2qlc5wtnlDe-lUybg0c5GB3XydJYimBPy68m_Q2Ju-T646MhRJimADg0U0RftG57jgjVTDbTI_JF8tXFT1xOBisWUX1mRsJzCBc2RO_VP3itveYoiiAAQZWw-Io/s1600/DSCN5016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48USND3zU2SvqwAbD2qlc5wtnlDe-lUybg0c5GB3XydJYimBPy68m_Q2Ju-T646MhRJimADg0U0RftG57jgjVTDbTI_JF8tXFT1xOBisWUX1mRsJzCBc2RO_VP3itveYoiiAAQZWw-Io/s640/DSCN5016.JPG" width="640" /></a></div>
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<b><i><span style="color: #0b5394;">Sonjin 'Ajdov Ujevak' (Heljdin razljevak)</span></i></b></div>
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<i><span style="color: #0b5394;">Juce sam imala nezaboravan dan. Dobila sam paket iznenadjenja od moje drage prijateljice <a href="http://oldpunca.blogspot.com/">Sonje</a>, sa divnim, njenom rukom napravljenim, proizvodima...Poslala ga je 20 000 km daleko! Rasplakala me je i nacinila divan dan! Dvije od njenih predivnih cestitki, opijajuce mirisan lavandin vijenac i Divlje JAGODE iz Slovenackih suma! Nisam mogla vjerovati!</span></i></div>
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<i><span style="color: #0b5394;">Hvala Sonja, nikad neces saznati koliko mi je to znacilo.</span></i></div>
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<i><span style="color: #0b5394;">Sljedeci recept je iz knjizice recepata koje mi je ona poslala prije nekog vremena. Cesto ga pravim jer je brz, ukusan i zdrav.</span></i></div>
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<i><span style="color: #0b5394;"><b>Potrebno</b>:</span></i><br />
<i><span style="color: #0b5394;">3 jaja</span></i><br />
<i><span style="color: #0b5394;">3/4 - 1 solja heljdinog brasna</span></i><br />
<i><span style="color: #0b5394;">1/2 l mineralne vode</span></i><br />
<i><span style="color: #0b5394;">so i biber</span></i><br />
<i><span style="color: #0b5394;">ulje ili maslac za tepsiju</span></i><br />
<i><span style="color: #0b5394;">sjemenke po vasem izboru, za posuti (opciono)</span></i><br />
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<i><span style="color: #0b5394;"><b>Nacin</b>:</span></i><br />
<i><span style="color: #0b5394;">Ukljucite renu na 200*C; pripremite tepsiju (piza velicine).</span></i><br />
<i><span style="color: #0b5394;">Umutite jaja, dodajte sve ostale sastojke, izlijte u tepsiju, pospite sjemenkama i pecite 8-10 minuta. Smanjite temperaturu na 180*C pa pecite jos 10-12 minuta. Servirajte toplo (ili hladno) sa avokadom, sirom, sunkom, paradajzom...</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRc4osyW7cr3_GfCUsL7VdyxzRZTZiZBuy2BwwUNCjX_Hbpu5gNchTp9Qse1bfYU62WA46rBYaRwJ4LAeephRCsxi9Hbm0pplfllHA5HgXorNv8Bu4oxLevfY0Nl21JeL1mzI_iLNQQM/s1600/Ajdov+Ujev.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRc4osyW7cr3_GfCUsL7VdyxzRZTZiZBuy2BwwUNCjX_Hbpu5gNchTp9Qse1bfYU62WA46rBYaRwJ4LAeephRCsxi9Hbm0pplfllHA5HgXorNv8Bu4oxLevfY0Nl21JeL1mzI_iLNQQM/s640/Ajdov+Ujev.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87sUO3iTX43ZLGCc6oGLXW7prH6XiIlGHNCKTNa7bpnF1Y3SMXfWDg_ZB5ZpSiO0e1MKscXuo6WArTRyO8Q_6bkvnIjiiM8z6R_jO9NeiQ7GwLC0Y0ACYsVxm1pncmYVHb8fmZnHZGOA/s1600/DSCN4459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87sUO3iTX43ZLGCc6oGLXW7prH6XiIlGHNCKTNa7bpnF1Y3SMXfWDg_ZB5ZpSiO0e1MKscXuo6WArTRyO8Q_6bkvnIjiiM8z6R_jO9NeiQ7GwLC0Y0ACYsVxm1pncmYVHb8fmZnHZGOA/s640/DSCN4459.JPG" width="640" /></a><br />
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<br />jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com12tag:blogger.com,1999:blog-849721459752516277.post-84840402822239440632015-10-12T13:15:00.002+11:002015-10-12T15:41:30.606+11:00Apple crumble pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6fCPOoRYpcpP0ATGO1a-6XtjdkVMaeXIpPdNWRlQrQhKDABlCmdT4Wlhkoui41YXYdG8yvWzIrP2_4-wwaH4QfAj9_g1WbduVCYOH_glbtzpZ2CZ5aknGIhSy3WVtMvq7CNlJnWHuro/s1600/Spanish+CB-568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6fCPOoRYpcpP0ATGO1a-6XtjdkVMaeXIpPdNWRlQrQhKDABlCmdT4Wlhkoui41YXYdG8yvWzIrP2_4-wwaH4QfAj9_g1WbduVCYOH_glbtzpZ2CZ5aknGIhSy3WVtMvq7CNlJnWHuro/s1600/Spanish+CB-568.JPG" width="640" /></a><br />
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One of my favourite TV chefs is Nigella. I like her 'normal', everyday recipes and the fact that she is willing to share with you her little domestic secrets. The way she speaks about certain food ('beautiful brown dust' - cocoa, 'little pale curls' - grated parmesan,...) shows off her poetic passion for food. What drives me crazy is constant zooming in on her face and hands and blurring out her figure...but, that might change soon, as she lost some weight recently.<br />
Following recipe is adapted from Nigella's famous Apple Crumble...I just added a pie crust / shell.<br />
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<b>Ingredients</b>:<br />
Crust-<br />
1 1/4 cup flour<br />
1/2 cup butter, cold pieces<br />
1 tsp sugar<br />
pinch of salt<br />
1-2 tbs cold water<br />
Apple filling-<br />
3-4 Granny Smith apples, peeled and sliced<br />
3 tbs sugar<br />
1 tsp cinnamon<br />
Crumble-<br />
90 g flour<br />
3 tbs sugar<br />
110 g butter, cold pieces<br />
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<b>Method</b>:<br />
Mix dry ingredients and butter; rub them with your fingertips (or use processor) add water and knead slightly. Let it rest in the fridge (glad-wrapped).<br />
Preheat oven to 180*C (fan-forced) or 190*C.<br />
Take the dough out and roll into a circle that will cover your pie dish. Prick with fork.<br />
Place apple pieces on bottom, sprinkle with sugar and cinnamon.<br />
Rub flour, sugar and butter until large crumbles form. Cover your apple pieces and bake for 10 minutes; lower temperature to 170 (180)*C and bake for another 20 minutes. Serve warm or cold.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9giDcDwoFIA8s6t5KdGgiLBkBVmOEP_jHqPFhlJYVGh-uqoZh2CApgo_yGA2Rrn4ZxMrc-qLEbNCzm1_PRtNTrm_N_HnArRf5pyCTMZ9CRD6ERhwFBIEPdAmX1XPOYePoFnrNxiCTTo0/s1600/Spanish+CB-569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9giDcDwoFIA8s6t5KdGgiLBkBVmOEP_jHqPFhlJYVGh-uqoZh2CApgo_yGA2Rrn4ZxMrc-qLEbNCzm1_PRtNTrm_N_HnArRf5pyCTMZ9CRD6ERhwFBIEPdAmX1XPOYePoFnrNxiCTTo0/s400/Spanish+CB-569.JPG" width="400" /></a></div>
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<b><i><span style="color: #0b5394;">Pita sa Jabukama i Mrvicastom Koricom</span></i></b><br />
<i><span style="color: #0b5394;"><br /></span></i>
<i><span style="color: #0b5394;">Jedan od meni najdrazih TV kuhara je Nigella. Svidja mi se da pokazuje svakidasnje , normalne recepte i cinjenica da cesto dijeli svoje domace tajne. Nacin kako govori o hrani ('divna braon prasina' - kakao, ' mali blijedi uvojci' - rendani parmezan...) pokazuje njenu poeticnu zaljubljenost u hranu. Sta me dovodi do ludila je konstantno zumiranje njenog lica i ruku i zamagljivanje njene figure. ali i to bi se uskoro moglo promijeniti, obzirom da je dosta kilaze skinula u posljednje vrijeme. </span></i><br />
<i><span style="color: #0b5394;">Sljedeci recept je adaptiran od njenod deserta 'Apple Crumble'; samo sam dodala 'dno' od prhkog tijesta.</span></i><br />
<i><span style="color: #0b5394;"><br /></span></i>
<i><span style="color: #0b5394;"><b>Potrebno</b>:</span></i><br />
<i><span style="color: #0b5394;">Podloga-</span></i><br />
<i><span style="color: #0b5394;">1 1/4 solje brasna</span></i><br />
<i><span style="color: #0b5394;">1/2 solje maslaca, hladni komadici</span></i><br />
<i><span style="color: #0b5394;">1 k secera</span></i><br />
<i><span style="color: #0b5394;">prstohvat soli</span></i><br />
<i><span style="color: #0b5394;">1-2 K hladne vode</span></i><br />
<i><span style="color: #0b5394;">Punjenje od Jabuka-</span></i><br />
<i><span style="color: #0b5394;">3-4 zelene jabuke, oguljene i isjecene</span></i><br />
<i><span style="color: #0b5394;">3 K secera</span></i><br />
<i><span style="color: #0b5394;">1 k cimeta</span></i><br />
<i><span style="color: #0b5394;">Mrvicasta povrsina-</span></i><br />
<i><span style="color: #0b5394;">90 gr brasna</span></i><br />
<i><span style="color: #0b5394;">3 K secera</span></i><br />
<i><span style="color: #0b5394;">110 gr maslaca, hladnog u komadicima</span></i><br />
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<i><span style="color: #0b5394;"><b>Nacin</b>:</span></i></div>
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<i><span style="color: #0b5394;">Umijesite tijesto, trljajuci sastojke zatim dodajte vodu; ovo mozete uciniti vrhovima prstiju ili uz pomoc sjeckalice. Zamotajte i ostavite u frizider.</span></i></div>
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<i><span style="color: #0b5394;">Ukljucite rernu na 190*C; pripremite posudu za pite.</span></i></div>
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<i><span style="color: #0b5394;">Razvaljajte tijesto u krug i postavite na posudu; izbockajte viljuskom.</span></i></div>
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<i><span style="color: #0b5394;">Postavite komade jabuka preko, pospite secerom i cimetom.</span></i></div>
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<i><span style="color: #0b5394;">Istrljajte brasno, secer i maslac dok nedobijete krupnije mrve. Postavite to preko jabuka i pecite 10 minuta. Smanjite temperaturu na 180 *C pa pecite jos 20-ak minuta. Servirajte toplo ili hladno.</span></i></div>
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jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com9tag:blogger.com,1999:blog-849721459752516277.post-43655480076516441452015-10-06T20:02:00.000+11:002015-10-06T20:02:08.851+11:00Italian Rye Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjmDRcutY5kqsyFqYJPyhXOEPkAsGq8ShUzJgvGczGaaYoVBFBW7mnjcqIz3a5PPy7-gFuRMeta6NKjW5xMNHWM5aAPxEaSGWjZC6a2h26YFnRutghoToBRpkm1fbvFQTYD28PkZOFgk/s1600/DSCN1993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="511" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjmDRcutY5kqsyFqYJPyhXOEPkAsGq8ShUzJgvGczGaaYoVBFBW7mnjcqIz3a5PPy7-gFuRMeta6NKjW5xMNHWM5aAPxEaSGWjZC6a2h26YFnRutghoToBRpkm1fbvFQTYD28PkZOFgk/s1600/DSCN1993.JPG" width="640" /></a></div>
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Most of my time last week, I spent building my new <a href="http://www.caking-agent.blogspot.com.au/">blog</a>. Hopefully, it's going to support my new business. I have registered my name (<a href="http://www.caking-agent.blogspot.com.au/">CaKing Agent</a>) and got ABN; only visit from my council is left to give it final 'green light'. </div>
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'Till then, here is an Italian recipe for rye bread; (reminds of my favourite <a href="http://jasnaskitchencreations.blogspot.com.au/2010/06/austrian-farmers-bread.html">'Bauernbrot'</a>).</div>
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<b>Ingredients</b>:</div>
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3 cups rye flour</div>
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2 cups bread (white) flour</div>
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2 tsp yeast, instant (or 30 g fresh)</div>
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2 tsp salt</div>
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1 tsp sugar</div>
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1 1/4 cups water ( 300 ml)</div>
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2 tbs olive oil (or lard)</div>
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1 tbs fennel seeds</div>
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1 tsp caraway seeds</div>
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<b>Method</b>:</div>
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Activate yeast with some warm water, sugar and a little flour. Mix in all other ingredients (except seeds) and knead for 10 minutes. Add seeds and knead in. Let it rest in warm spot (covered). All this can be done in a bread maker.</div>
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Punch the dough down, shape into a loaf and place onto a tin. Cover and let it rest for 30 minutes. Preheat oven to 200*C. Place tin in hot oven, place 3-4 ice cubes on bottom and close the door. Bake for 5-10 minutes, then lower temperature to 180*C and bake for another 35+ minutes. Take out, wrap in a clean tea towel and let it cool.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYp1NHfvKtvJZgkgHOApeEnK8u5ZYwhZREw9nbPG-9hyphenhyphen7NUqwdfrfnpe2X8ozlMDHTwKTzvwTzfaH4XVBJAzaFjnN3NrYTBLUh-fbWjLvvcdPjHWuk8toxAQUSOTBcCAEaFVxqqMswxcw/s1600/DSCN1992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYp1NHfvKtvJZgkgHOApeEnK8u5ZYwhZREw9nbPG-9hyphenhyphen7NUqwdfrfnpe2X8ozlMDHTwKTzvwTzfaH4XVBJAzaFjnN3NrYTBLUh-fbWjLvvcdPjHWuk8toxAQUSOTBcCAEaFVxqqMswxcw/s1600/DSCN1992.JPG" width="640" /></a></div>
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<b><i><span style="color: #0b5394;">Italijanski Ražani Kruh</span></i></b></div>
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<i><span style="color: #0b5394;">Vecinu vremena prosle sedmice sam provela u izgradnji novog <a href="http://www.caking-agent.blogspot.com.au/">bloga</a>. Ta nova web adresa ce, nadam se, potpomoci razvoju mog novog biznisa. Registovala sam novo ime (<a href="http://www.caking-agent.blogspot.com.au/">CaKing Agent</a> - 'Kolačarski Agent'), dobila odredjeni biznis broj i samo je jos preostala posjeta iz moje lokalne opstine da bi dobila konacno 'zeleno svjetlo'.</span></i></div>
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<i><span style="color: #0b5394;">Do tad', evo jednog Italijanskog recepta za razani hljeb ;(podsjeca na meni najdrazi </span></i><a href="http://jasnaskitchencreations.blogspot.com.au/2010/06/austrian-farmers-bread.html">'Bauernbrot'</a>).</div>
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<i><span style="color: #0b5394;"><b>Potrebno</b>:</span></i></div>
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<i><span style="color: #0b5394;">3 solje razanog brasna</span></i></div>
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<i><span style="color: #0b5394;">2 solje bijelog brasna</span></i></div>
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<i><span style="color: #0b5394;">2 k instant kvasca (ili 30 gr svjezeg)</span></i></div>
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<i><span style="color: #0b5394;">2 k soli</span></i></div>
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<i><span style="color: #0b5394;">1 k secera</span></i></div>
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<i><span style="color: #0b5394;">1 1/4 solje vode, mlake (300 ml)</span></i></div>
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<i><span style="color: #0b5394;">2 K maslinovog ulja (ili masti)</span></i></div>
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<i><span style="color: #0b5394;">1 K sjemena komoraca</span></i></div>
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<i><span style="color: #0b5394;">1 k karavaj sjemenki (?) </span></i></div>
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<i><span style="color: #0b5394;">(Translator je pokazao kim, ali bih ipak rekla da je nesto drugo)</span></i></div>
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<i><span style="color: #0b5394;"><b>Nacin</b>:</span></i></div>
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<i><span style="color: #0b5394;">Aktivirajte kvasac sa malo brasna, secera i vode. Ubacite sve sastojke (osim sjemenki) u vecu posudu i umijesite. Na kraju dodajte i sjemenke, izradite jos malo i ostavite pokriveno na toplo mjesto oko 1 sat +. Sve ovo mozete uciniti i pomocu pekaca. Premijesite hljeb, oblikujte veknu i postavite na pleh. Ostavite nadolaziti oko pola sata.</span></i></div>
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<i><span style="color: #0b5394;">Ukljucite rernu na 200 *C. Postavite pleh u rernu, na dno bacite 3-4 kocke leda i zatvorite. Pecite 5-10 minuta , smanjite temperaturu na 180*C pa pecite jos 35+ minuta. Izvadite i zamotajte u cistu krpu da se prohladi.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4L2cl6CasiMhIIS-a6Dcjk9GARGn6atd6UCwKS3M5nx-4o2JEBECVpAUi-buvoerxUaRG0ixecyDF56QmkyG3eusJW6g3ecGu_gUTKOTnYJF7WBhl2Q7rvtWLqn6jwTmv8xK-TeaH9co/s1600/DSCN1991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4L2cl6CasiMhIIS-a6Dcjk9GARGn6atd6UCwKS3M5nx-4o2JEBECVpAUi-buvoerxUaRG0ixecyDF56QmkyG3eusJW6g3ecGu_gUTKOTnYJF7WBhl2Q7rvtWLqn6jwTmv8xK-TeaH9co/s1600/DSCN1991.JPG" width="640" /></a></div>
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<br />jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com14tag:blogger.com,1999:blog-849721459752516277.post-43952996101134142802015-09-29T14:57:00.000+10:002015-09-29T18:36:38.785+10:00Jewish Apple Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjY54jro8Z0JB7c4dH6gHKox04ZgIWYzUVwl_oI9rymiStzoldUUZtEkAGwoXLA5sAwxJ5tsZc7yqeNTDK3L5s8WeQ8PEA3zKZj7O73EPdXX6elS07neEiLzZQQUwH7_AIzswdCdM9Z4/s1600/Jew+A+C.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjY54jro8Z0JB7c4dH6gHKox04ZgIWYzUVwl_oI9rymiStzoldUUZtEkAGwoXLA5sAwxJ5tsZc7yqeNTDK3L5s8WeQ8PEA3zKZj7O73EPdXX6elS07neEiLzZQQUwH7_AIzswdCdM9Z4/s640/Jew+A+C.JPG" width="640" /></a></div>
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This recipe is one of those that you're going to use over and over again. The cake might be plain looking, but it's very soft and tasty; makes one 22-23 cm cake.<br />
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Ingredients:<br />
3 eggs<br />
1 1/4 cup sugar (I always add 1 cup)<br />
150 ml oil<br />
1/4 cup apple or orange juice<br />
2 cups flour<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1 tsp vanilla<br />
Apple mixture-<br />
3-4 apples, peeled<br />
juice of 1/4 lemon<br />
1/4 cup sugar<br />
1 tsp cinnamon<br />
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<b>Method</b>:</div>
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Preheat oven to 170*C; prepare 22 cm cake tin, line with paper.</div>
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Slice apples, leaving one in large pieces (for top). Sprinkle with lemon juice and mix them with sugar and cinnamon.</div>
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In another bowl, beat eggs and sugar until fluffy. Add oil, juice and other flavourings; mix well. Sift flour and baking powder on top; fold in.</div>
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Pour 1/3 of this mixture in baking tin, arrange 1/2 small pieces over it, making sure they stay in centre and not on edge. Pour another 1/3 , repeat with small slices, then finally pour last 1/3 of mixture. Arrange large slices of apples on top and pour all leftover juices over them. Bake for 50 + minutes, or until inserted toothpick doesn't come out clean. Cool, dust with icing sugar and serve.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9PwkHV4saVYrXwX-JwxFmGBfeW3s6f8nO-upm-xR0xfzYw202HY4hrkHn5PDsg42nLzoYMxcSdji8X0xV6PZ53FDvDtdITAkqM_tDO5tgPdfFX7lNfpLP1fBmiPcQiy9pH5EMOlfbJU/s1600/jewish+apple+c.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9PwkHV4saVYrXwX-JwxFmGBfeW3s6f8nO-upm-xR0xfzYw202HY4hrkHn5PDsg42nLzoYMxcSdji8X0xV6PZ53FDvDtdITAkqM_tDO5tgPdfFX7lNfpLP1fBmiPcQiy9pH5EMOlfbJU/s640/jewish+apple+c.JPG" width="640" /></a></div>
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<b><i><span style="color: #0b5394;">Jevrejski Kolač sa Jabukama</span></i></b></div>
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<i><span style="color: #0b5394;">Ovo je jedan od onih recepata koji cete pozeljeti ponovo i ponovo koristiti. Kolac izgleda jednostavno, ali je izuzetno mekan i ukusan. Dobicete jedan 22-23 cm kolac.</span></i></div>
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<i><span style="color: #0b5394;"><br /></span></i>
<i><span style="color: #0b5394;"><b>Potrebno</b>:</span></i><br />
<i><span style="color: #0b5394;">3 jaja</span></i><br />
<i><span style="color: #0b5394;">1 1/4 solje secera (ja uvijek stavim 1 solju)</span></i><br />
<i><span style="color: #0b5394;">150 ml ulja</span></i><br />
<i><span style="color: #0b5394;">1/4 solje soka od narandzi ili jabuka</span></i><br />
<i><span style="color: #0b5394;">2 solje brasna</span></i><br />
<i><span style="color: #0b5394;">2 k praska za pecivo</span></i><br />
<i><span style="color: #0b5394;">1/2 k soli</span></i><br />
<i><span style="color: #0b5394;">1 k vanila ekstrakta</span></i><br />
<i><span style="color: #0b5394;">Mjesavina za jabuke-</span></i><br />
<i><span style="color: #0b5394;">3-4 jabuke, oguljene </span></i><br />
<i><span style="color: #0b5394;">1/4 solje secera</span></i><br />
<i><span style="color: #0b5394;">sok 1/4 limuna</span></i><br />
<i><span style="color: #0b5394;">1 k cimeta</span></i></div>
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<i><span style="color: #0b5394;"><b>Nacin</b>:</span></i><br />
<i><span style="color: #0b5394;">Ukljucite renu na 170*C, pripremite 22 cm obruc (sa papirom).</span></i><br />
<i><span style="color: #0b5394;">Isjecite jabuke na komadice; jednu na tanke reznjeve (za povrsinu). Poprskajte limunovim sokom, zatim umijesajte secer i cimet. Ostavite po strani.</span></i><br />
<i><span style="color: #0b5394;">Umutite jaja sa secerom (u drugoj posudi), zatim dodajte ulje, sok i ostale arome. Prosijte brasno sa praskom za pecivo na povrsinu, pa rukom umijesajte. Uspite 1/3 ove mase u obruc, poredajte 1/2 malih komadica jabuke preko toga, pazeci da ne dodiruju stranice. Ponovite postupak - znaci opet tijesto i druga 1/2 sitnijih komada jabuka. Na kraju dolazi zadnja trecina tijesta, a preko nje poredate vece reznjeve jabuka i polijete sokovima preostalim od jabuka. Pecite 50 + minuta, ili dok cackalica ubodena ne bude suha po vadjenju. Ohladite, pospite secero u prahu i servirajte.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbbo_343AifhyIgCBd8hX2KTCJLCM6liTQLr9O4-bi5bFcl_SMdAe6NGBGj9k6DBgxqSqflv2HS7iDwmK3QkU_Uf2l1KuQTA8asfAHomS0KeE7n7yjyyIZAz_XgoSOkqhknR4WL87L0U/s1600/DSCN4492.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbbo_343AifhyIgCBd8hX2KTCJLCM6liTQLr9O4-bi5bFcl_SMdAe6NGBGj9k6DBgxqSqflv2HS7iDwmK3QkU_Uf2l1KuQTA8asfAHomS0KeE7n7yjyyIZAz_XgoSOkqhknR4WL87L0U/s640/DSCN4492.JPG" width="640" /></a>jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com17tag:blogger.com,1999:blog-849721459752516277.post-23234438527721165282015-09-21T15:50:00.000+10:002015-09-21T16:00:44.283+10:00Vegetable Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzAukoBo_qZsdopSjnX3vB1JJ_VXxa6mJfuWBYhpidgvqFfWGIf1rm3lgjPjMpzVCZN5b3WWd-lfO-t7hExohOED3Wbk6oWFYyZHAIMrkHlf_WaCQ10HgVIpV1QqOJGTzdrPEH8vFfXk/s1600/DSCN3627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzAukoBo_qZsdopSjnX3vB1JJ_VXxa6mJfuWBYhpidgvqFfWGIf1rm3lgjPjMpzVCZN5b3WWd-lfO-t7hExohOED3Wbk6oWFYyZHAIMrkHlf_WaCQ10HgVIpV1QqOJGTzdrPEH8vFfXk/s1600/DSCN3627.JPG" width="640" /></a><br />
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Nice way of serving vegetables at any time!<br />
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<b>Ingredients</b>:<br />
2 eggs<br />
1/2 cup oil<br />
1/2 cup yogurt<br />
1 tsp salt<br />
black pepper<br />
1 large or 2 small zucchinis, grated<br />
1 medium potato, grated<br />
1 small onion, grated / finely chopped<br />
1 medium carrot, grated<br />
1/2 cup corn meal<br />
1 1/2 cups SR flour<br />
up to 1/2 cup (sparkling) water, if necessary<br />
sesame / caraway (or other) seeds for sprinkling (optional)<br />
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<b>Method</b>:<br />
Preheat oven to 180*C; prepare muffin pan (or square pan, for slices).<br />
Beat eggs with salt, oil and yogurt. Add all vegetables and flour. Mix well. If mixture too thick, add a bit of water. Spoon into muffin pans, sprinkle with seeds. Bake around 20 minutes. Serve with yogurt / sour cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvoaF0qC4bAFMY_P6BsZJ9heCMM1KhTP5hu0NiIikHlJE81THQB-Fy5Tu9nBqRteGRXtDMRfjO5pwhfhaQHA4-lK9roe15GCMfeSQ2qzBi3ZVBkQu59-jVtEkRcyjANMnwJIs5DPEtMg/s1600/DSCN3626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvoaF0qC4bAFMY_P6BsZJ9heCMM1KhTP5hu0NiIikHlJE81THQB-Fy5Tu9nBqRteGRXtDMRfjO5pwhfhaQHA4-lK9roe15GCMfeSQ2qzBi3ZVBkQu59-jVtEkRcyjANMnwJIs5DPEtMg/s400/DSCN3626.JPG" width="400" /></a><br />
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<b><i><span style="color: #0b5394;">Povrtni Mafini</span></i></b><br />
<i><span style="color: #0b5394;"><br /></span></i>
<i><span style="color: #0b5394;">Sjajan nacin da se posluzi povrce za bilo koju priliku.</span></i><br />
<i><span style="color: #0b5394;"><br /></span></i>
<i><span style="color: #0b5394;"><b>Potrebno</b>:</span></i><br />
<i><span style="color: #0b5394;">2 jaja</span></i><br />
<i><span style="color: #0b5394;">1/2 solje ulja</span></i><br />
<i><span style="color: #0b5394;">1/2 solje jogurta</span></i><br />
<i><span style="color: #0b5394;">1 k soli</span></i><br />
<i><span style="color: #0b5394;">crni biber</span></i><br />
<i><span style="color: #0b5394;">1 veca ili 2 manje tikvice, rendane</span></i><br />
<i><span style="color: #0b5394;">1 srednji krompir, rendan</span></i><br />
<i><span style="color: #0b5394;">1 manji crveni luk, sitno sjeckan ili rendan</span></i><br />
<i><span style="color: #0b5394;">1 srednja mrkva, rendana</span></i><br />
<i><span style="color: #0b5394;">1/2 solje kukuruznog brasna</span></i><br />
<i><span style="color: #0b5394;">1 1/2 solja samodizajuceg brasna</span></i><br />
<i><span style="color: #0b5394;">do 1/2 solje (mineralne) vode, ako je potrebno</span></i><br />
<i><span style="color: #0b5394;">sezam ili druge sjemenke za posuti po povrsini (opciono) </span></i><br />
<i><span style="color: #0b5394;"><br /></span></i>
<i><span style="color: #0b5394;"><b>Nacin</b>:</span></i><br />
<i><span style="color: #0b5394;">Ukljucite rernu na 180*C; pripremite kalupe za mafine (ili cetvrtastu tepsiju, za snite).</span></i><br />
<i><span style="color: #0b5394;">Umutite jaja sa solju, jogurtom i uljem. Dodajte svo izrendano povrce i brasno. Umijesajte dobro. Ako je smjesa pregusta dodajte malo vode. Uspite u kalupe, pospite sjemenkama i pecite oko 20 minuta. Servirajte sa jogurtom ili kiselim vrhnjem.</span></i>jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com18tag:blogger.com,1999:blog-849721459752516277.post-20829839690301337192015-09-15T12:59:00.001+10:002015-09-15T13:03:30.321+10:00TangZhong Bread (Rolls)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5eIeaOtJptIM1IazGCcHNxDp1j_85I1yzEJ8JvJmI4k2qlJ3AI0vKT9d2UWRFhK5Ie9vVyEWjcSa32XMJ2O0oxBDDdJv0tZO43FOeRi4tpER2TelVL4PaDVDUNr0p6W_vZo3cG8rxjc/s1600/tang+zhong.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5eIeaOtJptIM1IazGCcHNxDp1j_85I1yzEJ8JvJmI4k2qlJ3AI0vKT9d2UWRFhK5Ie9vVyEWjcSa32XMJ2O0oxBDDdJv0tZO43FOeRi4tpER2TelVL4PaDVDUNr0p6W_vZo3cG8rxjc/s640/tang+zhong.JPG" width="640" /></a></div>
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It's been long time since I shared a recipe for a bread, although I make bread at least twice a week!<br />
Many give up on making home-made bread, because they don't like texture and density of it. I don't mind dense breads, just opposite - some of wholemeal and rye breads are beautifully filling because of their texture. But for those who are searching for soft, fluffy bread recipe, that stays fresh longer, this recipe is perfect. It uses 'TangZhong' method, where some flour is precooked with water / milk in order to increase elasticity and moisture of bread.<br />
For breads and other yeasted creations, always use high protein (12%+) flour. It's usually marked as 'strong bakers' flour, or '00' , sometimes as high protein flour. Adding gluten will improve your bread, so will bread improver (I avoid it!), milk powder, yogurt,...Best results, however, you'll get with 'TangZhong' method (+ adding other proteins).<br />
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<b>Ingredients</b>:<br />
TangZhong starter-<br />
1/2 cup water<br />
1/2 cup milk<br />
1/3 cup flour<br />
Other ingredients-<br />
5 cups bakers flour<br />
2 tbs milk powder<br />
3 tsp yeast<br />
2 tbs sugar<br />
2 tsp salt<br />
1 cup milk, lukewarm<br />
1/4 cup cream<br />
1/2 cup water, lukewarm<br />
50 gr soft butter (or 1/2 butter , 1/2 oil)<br />
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<b>Method</b>:<br />
Mix flour with some milk into a smooth paste, add the rest of milk and water. Cook in microwave on high for 2 min 30 sec; or, cook it on top of your stove (heavy bottomed pan) until thick. Cover with cling wrap and let it cool. (Can be refrigerated for up to 3 days)<br />
Mix all dry ingredients in a large bowl, add all wet ingredients and tangzhong. Start kneading with your hand, mixer or bread machine (at least 10 minutes). Knead in butter/ oil. Let it double in size (covered), then shape according to your preferences. Cover and let it rise again. Brush with milk and sprinkle with sesame seeds (optional). Bake for 15-20 minutes (small shapes), or 45+ minutes for loafs (180*C).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkNkT4ZDNaQSIAEqS6x_bxOjQwVgWGIlgKal0s5CdhyphenhyphenqXKXPGT2OA7cJGrLSgC_l7I_RlliRdOLG9zUJ5kXU-FBm9BzmBJUl3IU3y9qcMRZ0hDVF9qkjCOQKiE1F-mMY3y3OkWx75tiKc/s1600/TangZhong.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkNkT4ZDNaQSIAEqS6x_bxOjQwVgWGIlgKal0s5CdhyphenhyphenqXKXPGT2OA7cJGrLSgC_l7I_RlliRdOLG9zUJ5kXU-FBm9BzmBJUl3IU3y9qcMRZ0hDVF9qkjCOQKiE1F-mMY3y3OkWx75tiKc/s400/TangZhong.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-dOaNXL-F4KeD5FD14RHwvarSUcQOLuNKttte9QQBZ6Kp8INFx7DLSnR9ppb1Us0c91rFgIj3v-RY-qvrN6uH33WyPsiL1bJfNjn_iOWf22nsyL6SLyk5gs_iQ8rK2JI3lLmABHslic/s1600/Tangzhong-001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-dOaNXL-F4KeD5FD14RHwvarSUcQOLuNKttte9QQBZ6Kp8INFx7DLSnR9ppb1Us0c91rFgIj3v-RY-qvrN6uH33WyPsiL1bJfNjn_iOWf22nsyL6SLyk5gs_iQ8rK2JI3lLmABHslic/s1600/Tangzhong-001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-dOaNXL-F4KeD5FD14RHwvarSUcQOLuNKttte9QQBZ6Kp8INFx7DLSnR9ppb1Us0c91rFgIj3v-RY-qvrN6uH33WyPsiL1bJfNjn_iOWf22nsyL6SLyk5gs_iQ8rK2JI3lLmABHslic/s400/Tangzhong-001.JPG" width="400" /></a><br />
traditional form<br />
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'pull-apart '<br />
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<b><i><span style="color: #0b5394; font-size: large;"><br /></span></i></b>
<b><i><span style="color: #0b5394; font-size: large;">Hljeb / Kruh sa TangZhong Metodom</span></i></b><br />
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<i><span style="color: #0b5394;">Dugo nisam podijelila sa vama neki recept za hljeb / kruh, mada ga pravim najmanje 2 puta sedmicno. Mnogi odustanu od domaceg hljeba, jer nisu zadovoljni sa dobijenom teksturom. Ja volim i one cvrste, nabijene kruhove (razani ili 'crni') koji su veoma zasitni i posebnog ukusa.</span></i><br />
<i><span style="color: #0b5394;">Medutim ukoliko trazite recept za mekani, 'paucinasti' hljeb koji ostaje duze svjez, ovaj recept je takav. Koristi posebnu metodu prethodnog kuhanja brasna sa mlijekom/vodom, sto povecava elasticnost i vlaznost kruha.</span></i><br />
<i><span style="color: #0b5394;">Za hljeb, peciva i druge kreacije sa kvascem / germom, uvijek koristite brasno sa vecim procentom proteina (12%+). Obicno je to '00' brasno, negdje se zove pekarsko brasno, negdje proteinsko. Dodavanje glutena u brasno ce oplemeniti vas kruh, isto ce uciniti 'poboljsivac hljeba / kruha' (ja ga izbjegavam!), mlijeko u prahu, jogurt,... Najbolji rezultat se ipak postize sa Tangzhong metodom (+dodatak drugih proteina).</span></i><br />
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<i><span style="color: #0b5394;"><b>Potrebno</b>:</span></i><br />
<i><span style="color: #0b5394;">Tangzhong pocetno tijesto-</span></i><br />
<i><span style="color: #0b5394;">1/3 solje brasna</span></i><br />
<i><span style="color: #0b5394;">1/2 soljemlijeka</span></i><br />
<i><span style="color: #0b5394;">1/2 solje vode</span></i><br />
<i><span style="color: #0b5394;">Ostalo-</span></i><br />
<i><span style="color: #0b5394;">5 solja brasna za peciva</span></i><br />
<i><span style="color: #0b5394;">2 K mlijeka u prahu</span></i><br />
<i><span style="color: #0b5394;">3 k kvasca</span></i><br />
<i><span style="color: #0b5394;">2 K secera</span></i><br />
<i><span style="color: #0b5394;">2 k soli</span></i><br />
<i><span style="color: #0b5394;">1 solja mlijeka, mlakog</span></i><br />
<i><span style="color: #0b5394;">1/4 solje slatkog vrhnja</span></i><br />
<i><span style="color: #0b5394;">1/2 solje vode, mlake</span></i><br />
<i><span style="color: #0b5394;"><br /></span></i>
<i><span style="color: #0b5394;"><b>Nacin</b>:</span></i><br />
<i><span style="color: #0b5394;">Pomijesajte brasno sa malo mlijeka u glatku masu. Doadajte ostalo mlijeko i vodu; kuhajte u serpici sa teskim dnom dok ne postane gusta masa (ili u mikrovalnoj 2 min 30 sekundi na najvisoj moci). Pokrijte sa pprijanjajucom folijom i ostavite ohladiti. </span></i><br />
<i><span style="color: #0b5394;">Pomijesajte sve suhe sastojke u vecoj posudi, pomijesajte vlazne sastojke u dugoj pa ih sastavite i pocnite mijesiti (rukom, mikserom ili krusna pec). Cinite to najmanje 10 minuta, zatim umijesite maslac / ulje. Pokrijte i ostavite da naraste. Premijesite i oblikujte prema zelji. Pustite da ponovo nadodju, zatim premazite mlijekom i pospite sezamovim sjemenom (opciono) i pecite 15-20 minuta manje oblike, 45+ minuta vekne (180*C).</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDIcJ8Dip_3mUncxETO32URO5IVz9rQVwdfTLEcZ1ESeDg3gjTC7MNcCHOYktuA91BXz1y11UIx6Tbryi5G7sJVvgKlY_0ProycFHduCRRTCPVDDvw9E1xCAhu2pchTPPTl8jk0TCUOA/s1600/tangzhong-002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDIcJ8Dip_3mUncxETO32URO5IVz9rQVwdfTLEcZ1ESeDg3gjTC7MNcCHOYktuA91BXz1y11UIx6Tbryi5G7sJVvgKlY_0ProycFHduCRRTCPVDDvw9E1xCAhu2pchTPPTl8jk0TCUOA/s640/tangzhong-002.JPG" width="552" /></a></div>
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<br />jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com11tag:blogger.com,1999:blog-849721459752516277.post-58561781189410646722015-09-10T11:13:00.000+10:002015-09-10T11:29:21.616+10:00Snjeza's Rosettes / Snježine Ružice<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhM83DM5q_mI6ciD2oMTMw-zfvZHA8RAT1GIAQJcoAdBRANy4EwILHRMc2suMnXNQiyjJ-5OwjXcixWc0ib3Dw1O1YcfsMp3UTRHbGYPysTfYfIJEA-i-mVUkLxOc3wCMm8ZCPuJb7Lhs/s1600/DSCN4714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhM83DM5q_mI6ciD2oMTMw-zfvZHA8RAT1GIAQJcoAdBRANy4EwILHRMc2suMnXNQiyjJ-5OwjXcixWc0ib3Dw1O1YcfsMp3UTRHbGYPysTfYfIJEA-i-mVUkLxOc3wCMm8ZCPuJb7Lhs/s640/DSCN4714.JPG" width="640" /></a></div>
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Recipe is from my friend's Snjeza blog '<a href="http://vrtaljica.blogspot.com/">Vrtaljica</a>' .<br />
Snjezana past away yesterday in her 62nd year of life, after her long battle with cancer.<br />
RIP Snjezo!<br />
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<b>Ingredients</b>:<br />
Dough / Pastry-<br />
350 g flour<br />
200 g butter, cold pieces<br />
1 tbs sugar<br />
100 ml milk, lukewarm<br />
7 g yeast (2 tsp)<br />
Filling-<br />
220 g walnuts, processed<br />
200 g sugar (or less)<br />
50 gr chocolate, grated<br />
3 egg whites<br />
1 tbs rum (optional)<br />
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<b>Method</b>:<br />
Place sugar, yeast, milk and 1 tbs flour in a bowl. mix and leave for yeast to activate.<br />
Process flour and butter (or, do it with your finger tips); when yeast ready mix in butter/flour and make a soft dough. Let it rest for 30 min +.<br />
Dust tea towel with flour and roll out a thin rectangle.<br />
Process all ingredients for filling, then spread onto rectangle. Fold as a swiss roll,then cut into 1 cm discs. Place onto lined thins.<br />
Switch oven to 180*C; when ready place swirls inside and bake for 15 minutes.<br />
Take out, cool and dust with icing sugar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC43LTD0A1UCogkRBXJlEOUX9jAC7A1wxG3D9qM4M2mnLGDUUwfnewC46TNlikkui8POKzeSBVy1hAGegq-TfrFews0IUBACa4zJj-Vc3Mk3p166xkOf_aKZ-PNpqsiRNKitnF-t0MaDE/s1600/DSCN4709.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC43LTD0A1UCogkRBXJlEOUX9jAC7A1wxG3D9qM4M2mnLGDUUwfnewC46TNlikkui8POKzeSBVy1hAGegq-TfrFews0IUBACa4zJj-Vc3Mk3p166xkOf_aKZ-PNpqsiRNKitnF-t0MaDE/s200/DSCN4709.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1KV7QZGjUJ2BlSwXzDwEeWAA5i9MKXXUIiK8JN24Hb1pJkw-MsGQhON_S5vaxw2KsPoVZs35NDriqnBCecx16PF21yd52Lh-jciGJbjitBFG72DxDypbKY2hOUf6EYEoZZ2yE70wPs0/s1600/DSCN4711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1KV7QZGjUJ2BlSwXzDwEeWAA5i9MKXXUIiK8JN24Hb1pJkw-MsGQhON_S5vaxw2KsPoVZs35NDriqnBCecx16PF21yd52Lh-jciGJbjitBFG72DxDypbKY2hOUf6EYEoZZ2yE70wPs0/s200/DSCN4711.JPG" width="200" /></a><br />
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<b><i><span style="background-color: white; color: #0b5394; font-size: large;">In Memoriam...</span></i></b><br />
<b><i><span style="background-color: white; color: #0b5394;"><br /></span></i></b>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKrjFIoW0t1rvUdtyjv9RO6VErHs9AsNE6w5m1RNC5Arfeak4QmQb24nGJSdjXigvzlZ2crKdz5xfc62mt2OZIcYHi3RUadBUxMLbbHH7UqsrvacXK5laZHhmxEqJNjG8-lZ2y9Ycbuk/s1600/snjeza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKrjFIoW0t1rvUdtyjv9RO6VErHs9AsNE6w5m1RNC5Arfeak4QmQb24nGJSdjXigvzlZ2crKdz5xfc62mt2OZIcYHi3RUadBUxMLbbHH7UqsrvacXK5laZHhmxEqJNjG8-lZ2y9Ycbuk/s400/snjeza.jpg" width="400" /></a><br />
<i><span style="background-color: white; color: #0b5394;"><br /></span></i>
<i><span style="background-color: white; color: #0b5394;">Snjeza je bila draga osoba kojoj je bio" najvazniji sadrzaj, a ne forma iliti pakiranje'.</span></i><br />
<i><span style="background-color: white; color: #0b5394;">Otisla je na neko bolje mjesto...Pocivaj u miru draga Snjezo!</span></i><br />
<i><span style="background-color: white; color: #0b5394;"><br /></span></i>
<i><span style="background-color: white; color: #0b5394;">Sućut njenim deckima..</span></i><br />
<i><span style="background-color: white; color: #0b5394;"><br /></span></i>
<a href="http://vrtaljica.blogspot.com.au/2014/11/ruzice.html"><i><span style="background-color: white; color: #0b5394;">Originalni recept</span></i></a><br />
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<i style="background-color: #0b5394;"><br /></i>jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com14tag:blogger.com,1999:blog-849721459752516277.post-10483761739300072772015-09-07T13:20:00.000+10:002015-09-07T13:26:06.266+10:00Black Risotto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnT9kK97Ls8MK1bGkSt7vrukZwRO7vUIAG-3_Y-lMuDGX4Lhc4W5cCBI7BjPA5KgGc_YKvDHSiXJY1R26hZYin3aKLwjWlcUuDP9j4fXV4-Frqi_D50BsgBbbPqHhGkcx88jUHTRawMcs/s1600/Black+risotto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnT9kK97Ls8MK1bGkSt7vrukZwRO7vUIAG-3_Y-lMuDGX4Lhc4W5cCBI7BjPA5KgGc_YKvDHSiXJY1R26hZYin3aKLwjWlcUuDP9j4fXV4-Frqi_D50BsgBbbPqHhGkcx88jUHTRawMcs/s640/Black+risotto.JPG" width="640" /></a></div>
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No, it's not made with black rice; this is speciality of Dalmatia (coastal Croatia) where cuttlefish (or octopus or squid) ink is used to colour (and flavour) rice dishes. Best served with seafood!</div>
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<b>Ingredients:</b></div>
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3-4 tbs olive oil</div>
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1 onion, diced</div>
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3-4 garlic cloves, crushed / grated </div>
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1/2 red chilly (or more), diced</div>
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1 1/2 - 2 cups Arborio rice</div>
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6-7 cups fish or vegetable stock</div>
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1 tbs cuttlefish (or octopus) ink</div>
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150 ml white wine</div>
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1/2 cup Parmesan, grated </div>
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salt and pepper (white preferable)</div>
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<b>Method:</b></div>
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Wash rice and drain.</div>
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Heat fish stock and keep hot close by.</div>
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Heat oil in a pot, saute onion for 1 couple of minutes; add chilly and garlic. Stir well then add rice and ink. Mix until ink incorporated then add a ladle of fish stock; keep stirring all the time until stock absorbed, then add another ladle and continue until all stock used and rice cooked. Constant stirring is a must, as it gives creamy texture to your risotto. Finally add parmesan and white wine; check for taste and adjust it if necessary. Serve while warm.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DETXhb0hkTcXvwPabCFbEkL_Ota6bIrMyz1xm8MlbG3RpIMpGUhFI5QWv2ahYO7JO2B2-tQrN8QIlWtmhu2QcXi0I2UY4X-QlhecdQEh7unIJ2skyR_5xTzHGLmED8ASYe5SxvB_mz0/s1600/Black+R.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DETXhb0hkTcXvwPabCFbEkL_Ota6bIrMyz1xm8MlbG3RpIMpGUhFI5QWv2ahYO7JO2B2-tQrN8QIlWtmhu2QcXi0I2UY4X-QlhecdQEh7unIJ2skyR_5xTzHGLmED8ASYe5SxvB_mz0/s640/Black+R.JPG" width="640" /></a></div>
<i><span style="color: #0b5394;"><br /></span></i>
<b><i><span style="color: #0b5394;">Crni Rižot / Rizoto</span></i></b><br />
<i><span style="color: #0b5394;"><br /></span></i>
<i><span style="color: #0b5394;">Ne, nije u pitanju rizoto od crne rize; radi se o Dalmacijskom specijalitetu u kojemu se koristi mastilo / crnilo sipe ili hobotnice da oboji i oplemeni poznato jelo. Najbolje servirati sa drugim plodovima mora.</span></i><br />
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<i><span style="color: #0b5394;"><b>Potrebno</b>:</span></i></div>
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<i><span style="color: #0b5394;">3-4 K maslinovog ulja</span></i></div>
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<i><span style="color: #0b5394;">1 crveni luk, sjeckan</span></i></div>
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<i><span style="color: #0b5394;">3-4 cena bijelog luka, protisnutog</span></i></div>
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<i><span style="color: #0b5394;">1/2 crvene papricice, sjeckane</span></i></div>
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<i><span style="color: #0b5394;">1 1/2 - 2 solje rize za rizoto (arborio)</span></i></div>
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<i><span style="color: #0b5394;">6-7 solja bujona od morskih plodova / ribe ili povrca</span></i></div>
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<i><span style="color: #0b5394;">1 K crnila / mastila sipe ili hobotnice</span></i></div>
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<i><span style="color: #0b5394;">150 ml bijelog vina</span></i></div>
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<i><span style="color: #0b5394;">1/2 solje parmezana, rendanog</span></i></div>
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<i><span style="color: #0b5394;">so i biber (bijeli po mogucnosti)</span></i></div>
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<i><span style="color: #0b5394;"><b>Nacin</b>:</span></i></div>
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<i><span style="color: #0b5394;">Operite rizu i ocijedite.</span></i></div>
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<i><span style="color: #0b5394;">Zagrijte bujon / supu i drzite po strani.</span></i></div>
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<i><span style="color: #0b5394;">Zagrijte ulje u serpi, prodinstajte luk nekoliko minuta zatim ubacite papricicu i bijeli luk. Promijesajte, uspite rizu i crnilo i dobro umijesajte. Dodajte 1 solju supe i mijesajte dok riza ne apsorbira tecnost. Ponavljajte ovaj postupak dok ne utrosite sav bujon, a riza ne bude kuhana. Stalno mijesanje ce omoguciti kremastu strukturu rizota. Na kraju ubacite parmezan i bijelo vino, te provjerite okus. Servirajte dok je toplo.</span></i></div>
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<br />jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com12tag:blogger.com,1999:blog-849721459752516277.post-42244387160161272112015-09-03T13:06:00.000+10:002015-09-04T08:44:45.156+10:00Spaghetti with Baby Octopus and Olives<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBuO7o1hShqjagEFO3x_thuwvgQq-hKsvrZ8O-H2ygkJRPjFOFUKmrh1CjCPqJg1NWiTykAJ1u5sA__J2vjFXJzdcdwUyJNyIzBZaSrkFB2ZuZaCA9V2IbD3CR-D4fv6Aube5KOjnnHPw/s1600/DSCN4290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBuO7o1hShqjagEFO3x_thuwvgQq-hKsvrZ8O-H2ygkJRPjFOFUKmrh1CjCPqJg1NWiTykAJ1u5sA__J2vjFXJzdcdwUyJNyIzBZaSrkFB2ZuZaCA9V2IbD3CR-D4fv6Aube5KOjnnHPw/s640/DSCN4290.JPG" width="640" /></a></div>
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First attempt in preparing baby octopus!<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;"><b>Ingredients</b>:</span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;">1 kg baby octopus, cleaned ( frozen baby octopus OK)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #333333;"><span style="line-height: 24.375px;">4 garlic cloves, minced / crushed</span></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #333333; line-height: 24.375px;">2-3 tbs extra-virgin olive oil</span></span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;">pinch of chili flakes</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;">1/2 cup black olives, pitted (oil-cured are better)</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;">salt and pepper</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;">1/2 cup dry red wine</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;">1 packet Spaghetti (or linguine) - 500 gr</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;">2 tbsp chopped fresh parsley</span><br />
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<span style="color: #333333;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 24.375px;"><b>Method</b>:</span></span></div>
<div>
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;">Place octopus in a bowl, add a pinch of salt, 2 minced cloves of garlic and mix. Bring a pot of water to boil, place octopus in it, simmer for about 45 minutes ( or until the octopus feels tender when tested with a fork). Drain and set aside. When cool enough to handle, cut the octopus into smaller pieces.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat the olive oil in a pan. Add the remaining minced garlic and a pinch of red pepper flakes, and sauté for about 1 minute. Stir in the octopus and the olives; season with salt and pepper. Add the wine, and cook for 5 minutes, then cover and simmer for 10-15 minutes. Cook Spaghetti (or linguine) according to instructions. Drain the pasta, and add it to the pan. Add the parsley, and toss over heat for 30 seconds. Serve drizzled with high quality olive oil and a little more fresh parsley.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZswkKK5158ivRxGldmbbsIa63OtdXT-VYQuq1h7_ERDgUcrWwti_6BCPtV8KAYVLn77D5Q9uTj_CQl64B5p7EDo4uOtkqW35pfqfmeHDIHFTuYRvzY-ddNdbkKnC-upLXcbwvXf3iKgk/s1600/DSCN4291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZswkKK5158ivRxGldmbbsIa63OtdXT-VYQuq1h7_ERDgUcrWwti_6BCPtV8KAYVLn77D5Q9uTj_CQl64B5p7EDo4uOtkqW35pfqfmeHDIHFTuYRvzY-ddNdbkKnC-upLXcbwvXf3iKgk/s640/DSCN4291.JPG" width="640" /></a></div>
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<b><i><span style="color: #0b5394;">Špagete sa Hobotnicama i Maslinama</span></i></b><br />
<b><i><span style="color: #0b5394;"><br /></span></i></b>
<i><span style="color: #0b5394;">Prvi pokusaj pripreme malih hobotnica.</span></i><br />
<b><i><span style="color: #0b5394;"><br /></span></i></b>
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<i><span style="color: #0b5394;"><b>Potrebno</b>:</span></i><br />
<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;"><i>1 kg malih hobotnica / oktopusa, ociscenih (moze i smrznute )</i></span><br />
<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;"><i>4 cena bijelog luka, sitno sjeckan / protisnut</i></span><br />
<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;"><i>2-3 K djevicanskog maslinovog ulja</i></span><br />
<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;"><i>prstohvat ljuspica ljute papricice / cilija</i></span><br />
<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;"><i>1/2 solje crnih maslina, bez kostice (u ulju su bolje)</i></span><br />
<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;"><i>so i biber</i></span><br />
<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;"><i>1/2 solje suhog crnog vina</i></span><br />
<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;"><i>1 pakovanje spageta (ili lingvina) - 500 gr</i></span><br />
<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;"><i>2 K sjeckanog persunovog lisca</i></span><br />
<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif; line-height: 24.375px;"><i><b>Nacin</b>:</i></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 24.375px;"><i><span style="color: #0b5394;">Smjestite hobotnice u posudu, posolite, dodajte 2 cena protisnutog bijelog luka; promijesajte. Stavite lonac sa vodom da prokuha, ubacite sipe i kuhajte oko 45 min, ili dok ne omeksaju. Ocijedite i ostavite po strani. Kad se malo ohladilo isjecite na manje komade.</span></i></span><br />
<div style="line-height: 24.375px;">
<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;"><i>Zagrijte ulje u tavi. Dodajte preostali bijeli luk i cili ljuspice; dinstajte 1 minutu. Ubacite hobotnice i masline, zacinite solju i biberom. Dodajte vino, kuhajte 5 minuta, poklopite i nastavite kuhati jos 10-15 minuta.</i></span></div>
<div style="line-height: 24.375px;">
<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;"><i>Skuhajte spagete prema uputsvu na paketu. Ocijedite i prebacite u tavu sa hobotnicama. Pospite sa persunovim liscem, i mijesajte oko 30 sekundi. Servirajte poliveno maslinovim uljem i posuto sa jos persunovog lisca.</i></span></div>
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jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com12tag:blogger.com,1999:blog-849721459752516277.post-31527368682551128642015-08-31T12:57:00.000+10:002015-08-31T12:57:12.882+10:00'Tulumbe' fried Syrupy Pastries <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VrVc8fvgh80Tyu6zArW86tWBxLyJBoCHvTUkPyX1P4Dpl5O1eVOyic5xEmzWpy0hUYg05Q3NgX6QEpWsvy7ss9HO9a955pXMU5gMrX1R2aJErYsm3VjWSHhJvHK6ko4Bx2E8SsWazeE/s1600/DSCN4678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VrVc8fvgh80Tyu6zArW86tWBxLyJBoCHvTUkPyX1P4Dpl5O1eVOyic5xEmzWpy0hUYg05Q3NgX6QEpWsvy7ss9HO9a955pXMU5gMrX1R2aJErYsm3VjWSHhJvHK6ko4Bx2E8SsWazeE/s640/DSCN4678.JPG" width="640" /></a><br />
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Tulumbe remind of churros by their shape, except they're dunk in syrup and the dough contains eggs (like profiteroles' dough). They are very popular in Turkey, Greece and Eastern Balkan countries.<br />
I never made them before (don't really like that kind of desserts), but was keen to give it a try, since a cafe owner asked me if I could make them for him. (By the way, I have completed my course, and now I'm ready to start my business!)<br />
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<b>Ingredients</b>:<br />
Pastry-<br />
500 ml (2 cups water)<br />
100 ml oil (or butter)<br />
vanilla essence<br />
375g flour<br />
5-6 eggs (depending on size)<br />
Syrup-<br />
1 kg sugar (...I know!)<br />
600 ml water<br />
1/2 lemon, sliced<br />
1 L oil for deep frying<br />
<b>Method</b>:<br />
First make syrup; place sugar, water and lemon slices in a pan. Bring to boil, cook for 5 minutes. Leave it to cool completely.<br />
Pastry- Place water and oil in a (heavy bottomed) pan. Bring to boil, them place all flour at once into it and mix vigorously until very thick and starts to form a ball. Let it cool slightly, than mix in one by one egg. If your mixer (with spiral beaters) doesn't do it properly, you'll have to do it by hand. Mixture should be thick and sticky, but smooth.<br />
Heat oil in a pan (180*C); spoon pastry mixture into a piping bag with 1 cm wide nozzle (or special device for tulumbe - I used Biscuit press). When oil hot, squeeze 5-6 cm of dough into oil (cutting with scissors that you've dipped in oil). Fry 4-5 at once, turning them a few times. When golden, take out on a paper towel, then place them in cold syrup. Turn them several times to 'drink' properly. Repeat with the rest of dough. Serve when completely cold.<br />
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<i><span style="color: #0b5394;">Svi znamo sta su <b>Tulumbe</b>. Izgledom su slicne Ćurosima, ali tijesto je vise kao za princes krofne. Popularne su u Turskoj, Grckoj i istocnim zemljama Balkana</span></i><br />
<i><span style="color: #0b5394;">Nikada ih prije nisam pravila (ne volim deserte takve vrste), ali sam bila voljna isprobati, jer me je jedan vlasnik kafea pitao da li bih mogla da ih napravim za njega. (Usput da kazem, kurs sam zavrsila i sad mogu otpoceti svoj biznis!)</span></i><br />
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<i><span style="color: #0b5394;"><b>Potrebno</b>:</span></i></div>
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<i><span style="color: #0b5394;">Tijesto-</span></i></div>
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<i><span style="color: #0b5394;">5 dl vode</span></i></div>
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<i><span style="color: #0b5394;">1 dl ulja (ili maslaca)</span></i></div>
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<i><span style="color: #0b5394;">375 gr brasna</span></i></div>
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<i><span style="color: #0b5394;">vanila </span></i></div>
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<i><span style="color: #0b5394;">5-6 jaja (u ovisnosti o velicini)</span></i></div>
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<i><span style="color: #0b5394;">Sirup-</span></i></div>
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<i><span style="color: #0b5394;">1 kg secera (...znam!)</span></i></div>
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<i><span style="color: #0b5394;">6 dl vode</span></i></div>
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<i><span style="color: #0b5394;">1/2 isjecenog limuna</span></i></div>
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<i><span style="color: #0b5394;"><b>Nacin</b>:</span></i></div>
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<i><span style="color: #0b5394;">Najprije napravite sirup; stavite sve sastojke u serpu, zagrijte i kuhajte 5 minuta. Ostavite da se potpuno ohladi.</span></i></div>
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<i><span style="color: #0b5394;">Tijesto- Stavite vodu i ulje da prokljucaju. Ubacite brasno i vigorozno mijesajte, dok se ne pocne odvajati od serpe. Tijesto treba da je jako gusto. Ostavite blago prohladiti, zatim umijesajte jedno po jedno jaje; ako mikser nece umutiti, onda koristite ruke ili drvenu kuhacu. </span></i></div>
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<i><span style="color: #0b5394;">Zagrijte ulje (180*C) na srednje jako. Stavite tijesto u presu (ja sam koristila presu za keksice) i istiskujte 5-6 cm dugacke tulumbe u vruce ulje (rezite makazama umocenim u ulje). Przite okrecuci, dok ne postanu zlatno zute. Izvadite na upijajuci papir, zatim ih smjestite u haldan sirup i okrecite da se 'napiju'. Ponovite postupak sa ostalima. Servirajte dobro rashladjeno.</span></i></div>
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jasna varcakovichttp://www.blogger.com/profile/05996238860556223973noreply@blogger.com12