Ricotta and Walnuts Sauce

I always have ricotta either in the fridge or in my freezer. With ricotta you can be creative and use it in many ways. This recipe comes from an Italian cookbook (Silver Spoon); use it for pasta or canapes.

Ingredients:
250 g Ricotta cheese
4 tbs mascarpone cheese
2 tbs milk
1 egg yolk
5-6 walnuts, chopped
1-2 tbs fresh chives, chopped
salt and pepper
Method:
Place ricotta in a bowl, add milk and mascaropne. Season to taste, add yolk and mix well. Add half of walnuts and chives, mix again. Other half leave for sprinkling over the sauce.



Sos (namaz) sa Rikotom i Orasima

Uvijek imam rikotu u frizideru (ili zamrzivacu), jer se svasta moze napraviti sa njom. Recept, koji danas predstavljam, dolazi iz Italijanske knjige recepata ' Srebrna kasika'. Mozete ga iskoristiti kao sos za pastu, ili kao namaz.

Potrebno:
250 gr rikote
4 K maskarpone sira
2 K mlijeka
1 zumance
5-6 oraha, sjeckanih
1-2 K vlasca, sjeckanog
so i biber
Nacin:
Stavite rikotu u posudu, dodajte mlijeko i maskarpone. Zacinite prema ukusu, dodajte zumance i promijesajte.Dodajte polovicu oraha i vlasca, promijesajte. Preostalu polovicu stavite po povrsini namaza.

A few ideas on what to use Ricotta for:
Nekoliko ideja za Rikotu:

Savoury-

Cheese and Pesto Scrolls

Baked Ricotta (savoury)

Cheese and Parsley Pide

Rustic Pesto and Ricotta Roll

Ricotta Spinach and Semolina Gnocchi with Butter-Sage Sauce

'Kifle' - Milk rolls filled with Ricotta (or Frankfurters, or Ham'n'Cheese)

Sweet-

Cannoli with Ricotta and Lemon Curd Cream

Classical Baked Cheese Cake (Donna Hay recipe)

Cheese and Cherry Strudel

All my recipes with Ricotta .
Svi moji recepti sa rikotom.

Mushroom and Garlic Sauce

Mushrooms are one of my favourite ingredients in cooking. Low in calories but high in flavour, they can be used in  so many ways. Following recipe for sauce is going well with pasta, as a side sauce, for breakfast with eggs... If you want extra creamy version and  don't  care about calories, use full fat products.

Ingredients:
25 g butter (low fat, for low calorie version)
1 onion, diced
4 garlic cloves, crushed
450-500 g mushrooms, sliced
25 g flour
175 ml (semi-skimmed) milk
120 ml vegetable stock
2 tbs (light) sour cream
1 tbs parsley leaves, chopped
salt and pepper to taste

Method:
Heat butter in a pan, sautee onion. Add mushrooms and garlic. Cook until most of moisture evaporates. Mix flour and milk until smooth. Add to the pan together with vegetable stock. Cook for 5 minutes, or until mixture thickens. At the end,season to taste, stir in sour cream and sprinkle with parsley leaves.

Umak / sos od Šampinjona

Gljive su mi jedan od najdrazih sastojaka za kuhanje. Nizak sadrzaj kalorija i jedinstven ukus su samo dodatci njihovoj upotrebljivosti. Sljedeci recept ide dobro sa tjesteninom, kao prilog, za dorucak sa jajima... Ako zelite vise kremastu structuru i ukus, te nebrinete o kalorijama, koristite punomasne sastojke.

Potrebno:

25 gr maslaca (sa smanjenom masnocom za niskokaloricnu verziju)
1 crveni luk, sjeckan
4 cena bijelog luka, sitno sjeckana
450-500 gr sampinjona, rezanih
25 gr brasna
175 ml (polu-obranog) mlijeka
120 ml povrtnog temeljca
2 K pavlake (smanjene masnoce)
1 K persunovog lisca, sjeckanog
so i biber prema ukusu

Nacin:
Zargrijte maslac, proprzite luk. Ubacite sampinjone i bijeli luk. Dinstajte nekoliko minuta, zatim uspite 

temeljac i mlijeko u koje ste umijesali brasno. Kuhajte 5 minuta ili dok se sos ne zgusne. Na kraju umijesajte pavlaku i pospite persunovim liscem.

Seafood Pizza with Garlic and Parmesan Sauce

What makes this pizza special is sauce, that goes much better with seafood than any other tomato sauce.

Ingredients:

-Pizza dough

-Garlic and Parmesan sauce (for 1 large or 2 small pizzas)

1 tbs butter

1/2 tbs olive oil

1 tbs flour

1 cup milk (semi skimmed, cold)

1/3 tsp salt 

1/3 tsp white pepper

pinch of mustard powder (or prepared mustard - optional)

1 large garlic clove, crushed

1/2 cup grated Parmesan cheese 

-Toppings (according to your likings)

Prawns

Olives 

Mussels

Squid rings

Salmon pieces

Tomatoes, Capsicums...

and a lot of fresh herbs (parsley, oregano, basil, thyme - whatever you like)

Method:

Make dough according to highlighted recipe above (or use your own). 

Sauce- heat butter and oil in a pan, put flour in and stir; leave it pale. Pour milk, mix rigorously. Add all other ingredients for sauce and cook (stirring) until thickened. Let it cool.

When dough ready, spread sauce over it and place sliced toppings on top. Finish with plenty of herbs and bake for 12-15 min on 180*C

 Pizza 'Plodovi Mora na Sosu od Bijelog luka i Parmezana'

Sta ovu pizu cini posebnom je sos koji se  mnogo bolje uklapa sa okusima morskih plodova, nego bilo koji sos od paradajza.

Sastojci:

-Tijesto za picu-

Sos sa bijelim lukom i parmezanom (za 1 veliku ili 2 manje pize)-

1 K maslaca

1/2 K maslinovog ulja

1 K brasna

1 solja poluobranog mlijeka, hladnog

1/3 k soli

1/3 k bijelog bibera

prstohvat senfa u prahu (moze i gotovi - po zelji)

1 vece ceno bijelog luka, protisnut ili sitno sjeckan

1/2 solje sitno ribanog parmezana

-Ostalo (prema vasoj zelji)

Skampi / gambori / kozice

Masline

Komadi lososa

Kolutovi lignji

Paradajz, Paprika...

I mnogo svjezeg zacinskog bilja (persun, origano, bosiljak, timijan - sta god volite)

Nacin:

Napravite tijesto prema gornjem receptu (ili nekom svom). 

Sos- zagrijte maslac i ulje proprzite brasno (ostavite svijetlo), pa zalijte mlijekom. Ubacite sve ostale zacine, dobro promijesajte i kuhajte na slaboj vatri dok se ne zgusne. Ostavite da se prohladi.

Isjeckajte sve ostale sastojke, pa kada razvucete tijesto, nanesite sos i izabrane morske plodove na povrsinu. Pospite zacinskim biljem i pecite 12-15 min na 180*C.

3 Cheese Pasta Sauce

Really quick and delicious meal. If you're very hungry choose smaller pasta - it will cook faster.

Ingredients:
500 g pasta (your choice)
Sauce-
1 cup cream
pinch of salt
1/3 tsp white pepper
100 g tasty, grated
100 g Parmesan, grated
100 g Mozzarella, grated
Nigella seeds and chilli flakes for decoration
Method:
Cook pasta according to packet instructions.
Place cream into a pan and bring to boil. Take off heat and add grated cheeses and seasoning; mix until melted. Place pasta onto serving bowl, pour the sauce over and decorate with nigella seeds and chilli flakes. Enjoy!

Tjestenina sa umakom od 3 vrste sira

Extra brzi i ukusni obrok. Ako ste jako gladni, izaberite sitniju tjesteninu - skuhace se brze.

Potrebno:
500 gr tjestenine, po vasem izboru
Umak / sos-
1 solja slatke pavlake / kajmaka / krema
malo soli
1/3 k bijelog bibera
100 gr 'Tasty' sira / tvrdi sir jaceg ukusa
100 gr Parmezana
100 gr Mozarele, svi rendani
Čurekot / crni sezam i komadici suhe crvene paprike za dekoraciju
Nacin:
Skuhajte tjesteninu po uputstvima na vrecici.
Zagrijte pavlaku do vrenja, skinite je sa vatre pa ubacite zacine i rendane sireve. mijesajte dok se sve ne stopi.
Stavite tjesteninu u posudu za sluzenje, prelijte sos preko i ukrasite po zelji.

Best Bolognese Sauce

There is a secret ingredient in this recipe; it makes big impact on final taste...but - shhh - don't tell anyone!

Ingredients:
1 large onion or 2 small, diced
1 large carrot, diced
2 stalks celery, diced
3 cloves garlic, crushed
2 tbs extra-virgin olive oil
500 g minced chuck steak
1 cup tomato paste
1 cup water
2 bay leaves +
small bunch thyme, tied in a bundle
1 tbs Vegetable stock powder
Salt, pepper
Pinch of cinnamon (secret ingredient)
Method:
Heat the oil, add vegetables. Stir-fry for 5 minutes. Add mince, stir and brown well. Pour water, add tomato paste, herbs, seasoning. Mix well and let simmer for 1 hour. Serve with pasta cooked in salty water; garnish with herbs and Parmesan.

Najbolji Bolonjeze Sos (sa tajnim zacinom)

Potrebno:
1 veci crveni luk, sjeckan
1 veca mrkva, sjeckana na kockice
2 rebra celera, sjeckana
3 cena bijelog luka, protisnutog
2 K maslinovog ulja
500 gr mljevenog mesa, govedina (od vrata)
1 solja gustog paradajz pirea
1 solja vode
2 lista lovora +
malo timijana, povezani zajedno
1 K Vegete
So, biber
Prstohvat cimeta (tajni zacin, ne recite nikome)
Nacin:
Zagrijte ulje, prodinstajte luk i povrce oko 5 minuta. Ubacite meso, proprzite dok ne porumeni, mijesajuci stalno. Ulijte vodu i paradajz sos, ubacite zacinsko bilje i zacinite. Kuhajte na blagoj vatri oko 1 sat. Servirajte sa tjesteninom po vasem izboru, a koju ste skuhali u slanoj vodi. Ukrasite biljem i Parmezanom.

Best, Quickest Tomato Sauce

Very versatile and economical tomato sauce. Use it for pasta (grate some Parmesan cheese over it), or blend and spread over pizza. Add your favourite herbs for more flavour!

Ingredients:
1 can of diced tomatoes
1 small onion, finely diced
1 big garlic clove, pressed or chopped
2 tbs olive oil
2-3 big basil leaves (or oregano), torn
2-3 tbs tomato paste
1/2 teas salt
1/2-1 teas sugar, to your taste

Method:
Heat the oil and fry onions for a couple of minutes, then add tomatoes. Bring to boil, add the rest of ingredients and let simmer for 5-10 minutes. Blend it to finer consistency, or leave chunky.



Najbolji i najbrzi paradajz sos

Potrebno:
1 konzerva paradajza, sjecenog
1 manji crveni luk, sitno sjeckan
1 veliko ceno bijelog luka
2 kasike maslinovog ulja
2-3 lista bosiljka (ili origana), iskidanog
2-3 kasike ukuhanog paradajza, gustog
1/2 kasicica soli
1/2-1 kasicica secera, u ovisnosti o kiselosti paradajza

Nacin pripreme:
Zagrijte ulje, isprzite crveni luk, pa dodajte paradajz. Kada prokljuca, dodajte ostale sastojke i ostavite jos 5-10 minuta kuhati. Sos mozete ispasirati sa stab mikserom ili ga ostaviti ‘na krupnije’. Sos je spreman za uzivati preko tjestenine, ili preko tijesta za picu.