Thai Spicy Peanut Sauce ( Salad with Pork)

Ingredients:
Sauce-
1 tbs (peanut) oil
1,5 tbs red curry paste
1 clove garlic, crushed
1/2 teas ginger, grated/minced
1/2 can coconut milk
3 tbs peanut butter
1 teas sesame oil
2 tbs peanuts (roasted and crushed)
1 tbs fish sauce
2 tbs lime juice
1 tbs brown sugar
1 tbs chili sauce (or less)
Salad-
1 large carrot, grated
1 large Spanish onion, cut into very thin wedges
1 small bunch coriander leaves, chopped
2 cups bean sprouts
Meat-
Pork cutlets (or rump steak)
Method:
Sauce-
Heat the oil in a pan. Add the curry and saute until fragrant.
Add everything else and simmer to thicken it a bit, about 2-3 minutes. Let it cool slightly.
Salad-
Mix all ingredients together; place in a serving dish.
Meat-
Fry meat in a little oil, until cooked through.
Serve meat and salad on individual plates, pour with sauce. Sprinkle with some more peanuts (optional). (Or, cut meat into bite size, mix with salad and pour dressing/sauce over it).


Tajlandski Zacinjeni Kikiriki Sos (sa salatom i krmenadlama)

Potrebno:
Sos-
1 K ulja (kikiriki)
1,5 K Thai crvenog karija
1 ceno bijelog luka, protisnutog
1/2 k djumbira, sitno rendanog
1/2 konzerve kokos mlijeka (200ml)
3 K kikiriki putera
1 k sezamovogulja
2 K kikirikija , pecenog, sjeckanog
1 K ribljeg sosa
2 K soka limete
1 K braon secera
1 K chili sosa (ili manje)
Salata-
1 veca mrkva, rendana krupno
1 veci (ljubicasti) luk, rezan na sitna rebarca
1 manji svezanj korijanderovog lisca, sjeckan
2 solje izdanaka (zelenog sitnog) graha
Meso-
Krmenadle ili ramstek
Nacin:
Sos-
Zagrijte ulje, proprzite cari. Ubacite sve ostale sastojke i kuhajte dok se malo ne zgusne. Smaknuti sa ringle i malo prohladiti.
Salata-
Pomijesajte sve sastojke, prebacite u posudu za serviranje.
Meso-
Propecite na malo ulja dok ne porumeni.
Servirajte pojedinacno na tanjir meso i salatu, prelijte sa sosom (Ili, izrezite meso na velicinu zalogaja, pomijesajte sa salatom i prelijte sosom).

Pull-apart Herb Bread

Ingredients:
1 cup water, skin warm
3 cups flour
1,5 teas salt
1 teas sugar
2 tbsp oil, or melted butter
1 teas yeast
Milk for glaze
For filling-
60 g Cheddar, or Tasty cheese, grated
2 tbs chopped parsley
2 tbs chopped chives
1 tbs chopped thyme
Method:
Make a dough as you would for bread, either by hand or by machine. Let it double.
Prepare filling; combine all ingredients together.
Roll out the dough to 1 cm thicknes, take out circles (8cm). On every other circle put some filling, cover with another circle and press edges.
Place bread rolls alternatively in a greased bread tin. Let it double, brush with milk and bake 15-20 min on 180*C.


Hljeb / Kruh za kidanje sa Začinskim biljem

Potrebno:
1 solja tople vode
3 solje brasna
1,5 k soli
1 k secera
2 K ulja, ili otopljenog maslaca
1 k suhog kvasca
mlijeko za premazati
Za punjenje-
60 gr tvrdog sira, rendanog
2 K persunovog lisca
2 K vlasca
1 K timijana
Nacin:
Umijesite tijesto kao za hljeb / kruh, bilo rucno ili uz pomoc masine. Ostavite da naraste. Pripremite filing - pomijesajte sve sastojke zajedno.
Razvaljajte tijesto na debljinu od 1 cm; izvadite krugove 8 cm. Na svaki drugi krug nanesite punjenje, postavite drugi krug na povrsinu, pa krajeve pritisnite prstima. Slozite 'diskove' naizmjenicno u kalup za hljeb. Ostavite da naraste, premazite mlijekom i pecite 15-20 min na 180*C.

Pink Ravioli

Homemade pasta coloured with beetroot juice.

Ingredients:
Pink pasta-
3 cups (+) flour
1/2 cup fine semolina
3 eggs, beaten
1/3 cup beetroot juice (grate beets and squeeze juice or use juicer)
1/2 teas salt
Filling-
500 g Ricotta
1 egg
1 teas salt
Mint leaves, chopped (optional)
Olive oil and Parmesan to serve
Method:
Mix all ingredients for pasta, knead until soft and pliable. Let it rest for 20 min(dusted with flour and covered).
Prepare filling; mix all ingredients until smooth.
Roll out pasta on a floured surface (or use pasta machine), cut circles out.
On each circle put some filing leaving edges free. Wet edges with water (brush or fingers), enclose each circle pressing with your fingers.
At this stage pasta can be cook or frozen.
If you're cooking; Bring large pot of water to boil. Salt generously (1 teas salt per each litre of water). Place handful of pasta into boiling water, cook until they come to surface. Take out into colander. Do not overcook, that way you will loose the colour. When all ready, place on a serving dish, drizzle with olive oil and sprinkle with Parmesan cheese.


Pink Ravioli

Potrebno:
Pink tjestenina-
3 solje brasna+
1/2 solje sitne krupice / griza
3 jaja, umucenih
1/3 solje soka cvekle (izrendati i istisnuti)
1/2 k soli
Punjenje-
500 gr Rikota sira
1 jaje
1 k soli
sjeckano lisce mente / nane (po zelji)
Maslinovo ulje i Parmezan za servirati
Nacin:
Tjestenina- Pomijesajte sve sastojke za tjestaninu, umijesite cvrsto tijesto. Pobrasnite i ostavite odmoriti (20 min).
Napravite punjenje- pomijesajte sve sastojke u glatku masu.
Razvaljajte tijesto na pobrasnjenoj povrsini (ili koristite pasta masinu). Izvadite krugove zeljene velicine. Na svaki krug nanesite malo punjenja, pazeci da krajevi ostanu slobodni. Nakvasite krajeve vodom, pa pritisnite prstima da se zalijepe.
Sada tjesteninu mozete kuhati li zamrznuti.
Ako kuhate- U veci lonac prokljucajte dosta vode. Dobro zasolite (na svaki litar 1 k soli). Ubacite nesto tjestenine, kuhajte dok ne izadje na povrsinu. Nemojte duze kuhati, jer cete izgubiti boju. Izvadite na cjediljku, dok sve ne bude gotovo.
Prebacite u posudu za serviranje, pospite maslinovim uljem i Parmezanom.

Pineaple Torte

Ideal Summer dessert - No baking involved!

Ingredients:
250 g butter
200 g icing sugar
100 g roasted hazelnuts, processed
100 g plain biscuits, processed
1 can pineaple (440g)
6 egg yellows
0,5 l milk
1 teas vanilla
3 tbs corn starch (or other)
400 ml thickened cream + 1 tbs icing sugar
Method:
Bottom layer-
Beat 110 g butter with 100 g sugar. Add hazelnut meal, biscuit crumbs. Pour 1/4 cup pineaple juice (from can), mix well. Spoon into cake tin (22-24cm), refrigerate.
Custard cream-
Put 400 ml of milk into a sucepan, bring to boil. Mix 100 ml milk with egg yellows, sugar and starch; pour into boiling milk, cook stiring, for few minutes. Mix in vanillla and let it cool. Beat 140 g butter, add cooled custard, mix with high speed, or until flufy. Spoon over first layer. Place pieces of drained pineaple on it. Beat thickened cream with 1 tbs icing sugar, place on top of cake. Decorate as you wish. Refrigerate for a couple of hours before serving.

Ananas Torta

Potrebno:
250 gr maslaca
200 gr secera u prahu
100 gr przenih, samljevenih ljesnika
100 gr samljevenog keksa
1 konzerva (440 gr) ananasa
6 zumanaca
pola litra mlijeka
1 k vanile
3 kasike gustina
400 ml slatkog kajmaka/pavlake + 1 K secera u prahu
Nacin:
Podloga-
110 gr maslaca i 100 gr secera u prahu pjenasto umutiti. Dodati 100 gr samljevnih i przenih ljesnika te 100 gr samljevenog keksa. Sve dobro promijesati dodati 1/4 solje soka od ananasa. Postaviti u kalup (22-24cm), pa u frizider.
Krem-
6 zumanaca, 100 gr secera u prahu, 3 K gustina dobro izmutiti sa pola decilitra mlijeka. Tu smjesu lagano uliti u kljucalo mlijeko i mijesati par minuta na vatri. Skinuti sa vatre da se ohladi te dodati 140 gr maslaca pjenasto umucenog. Staviti na podlogu. Preko krema staviti nasjeckani ananas pa sve skupa prekriti sa 3 dl umucenog slatkog kajmaka/pavlake. Dekorisite po zelji. Prije serviranja dobro rashladiti.

Marinara Macaroni

Ingredients:
1/4 cup olive oil
1 medium onion, diced
3 garlic cloves, crushed
500 g Marinara mix
5 medium tomatoes, diced (or 1 can - drained)
1 tbs tomato paste
1/2 cup white wine
2 tbs parsley leaves, sliced
3-5 Basil leaves, thorn
salt, pepper to taste
To serve-
300 g Macaroni pasta, cooked
Method:
Heat oil, saute onions until translucent. Add garlic, vine, tomatoes and paste. Mix well and bring to boil. Add Marinara mix and cook for 10 minutes. Season to taste and add herbs. Serve with Macaroni (or other types of pasta).Can be topped with Parmesan (optional).

Marinara Makarone

Potrebno:
0,5 dl maslinovog ulja, djevicansko
1 srednji crveni luk, sjeckan
3 cena bijelog luka, sitno sjeckanog
500 gr Marinara mix (ili sami odaberite morske plodove)
5 srednjih paradajiza, ili konzerva od 400gr (bez tecnosti)
1 kasika paradajz pirea
100 ml bijelog vina
2 K persunovog lista
3-5 listova bosiljka
so, biber, vegeta
Prilog-
300 gr makarona, kuhanih
Priprema:
Ulijte ulje u dublju tavu, zagrijte pa onda dodajte luk da se proprzi.
Dodajte bijeli luk, mijesajte minutu, a zatim uspite sjeckani paradajz, vino i paradajz sos.
Kad prokuha, dodajte marinara mjesavinu. Promijesajte.
Kuhajte 10 minuta, a potom dodajte svo zacinsko bilje , so i biber.
Ako vam se ucini suvise tecno, kuhajte dok tecnost ne ispari.
Sluzite pomijesano sa makaronima ili drugom tjesteninom.
Ribani parmezan se moze dodati po vrhu.