tag:blogger.com,1999:blog-50589757506833555802024-03-13T10:23:02.150+01:00Gaga u kujni Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comBlogger430125tag:blogger.com,1999:blog-5058975750683355580.post-41748711035184655602018-12-29T08:45:00.005+01:002021-05-06T21:49:16.769+02:00Stollen - nemački božićni kolač<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsafMcoAdrxULoBVeNypI23F_UlMTMKNH9aCm38oToaOeXwV7hhyphenhyphenCpI5xi9sDwWg5S3x1ppLlicMEeT7u208OpNUNhD7CAcc00GoPs6IyXDVtbYwb3C5agkd7BKL18nzMFkp0T1-ZQVvg/s1600/stollen.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="605" data-original-width="780" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsafMcoAdrxULoBVeNypI23F_UlMTMKNH9aCm38oToaOeXwV7hhyphenhyphenCpI5xi9sDwWg5S3x1ppLlicMEeT7u208OpNUNhD7CAcc00GoPs6IyXDVtbYwb3C5agkd7BKL18nzMFkp0T1-ZQVvg/s640/stollen.jpg" width="640" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Štolen (<a href="https://en.wikipedia.org/wiki/Stollen" target="_blank">stollen</a>) je tradicionalni nemački voćni hleb koji se sprema i rado jede u vreme Božića. Poreklo mu je još iz 15. veka, mada tada nije bio ni približno nalik ovom današnjem</span><span face=""trebuchet ms" , sans-serif"> (</span><span face=""trebuchet ms" , sans-serif">kako ukusom, tako i izgledom).</span><span face=""trebuchet ms" , sans-serif">. U početku je spreman kao običan postan hleb, da bi mu vremenom dodavali sušeno voće, šećer i puter, orašaste plodove, kandirano voće i kao vrhunac - marcipan. Najpoznatiji je štolen iz Drezdena, gde postoji i festival posvećen ovom slatkom voćnom hlebu/kolaču.</span><br />
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<span face=""trebuchet ms" , sans-serif">Pravila sam ga prvi put pre par godina i bila oduševljena mekoćom testa i ukusom kolača, pogotovo što sam veliki ljubitelj marcipana. Spremala sam ga dva dana za redom, jer mi se prvi štolen raskokao zbog toga što sam ga pekla u većem plehu, pa se sveži kvasac nesmetano "razmahao" i naduvao kolač više nego što sam želela. Sutradan sam ga "ukrotila" i pekla u duguljastom kalupu za hleb. Dobila sam štolen koji je po dimenzijama nešto uži od klasičnog, ukus mu je i dalje bio savršen i ponovo je dobio naše najviše ocene..</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtEqRTAlk1bzTedt1nF5Sjt1u44TtqDYiz7vdu4PqvrRj2uJFzSKejwVJxxKnO6Bnq-vetNO15GO7_9sed0Wo5_3a_8C3IRMrPvxvBzQbb8SaxsZ45JXpXh_psDkjarzFh7RW_V79-uk/s1600/stollen+presek.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtEqRTAlk1bzTedt1nF5Sjt1u44TtqDYiz7vdu4PqvrRj2uJFzSKejwVJxxKnO6Bnq-vetNO15GO7_9sed0Wo5_3a_8C3IRMrPvxvBzQbb8SaxsZ45JXpXh_psDkjarzFh7RW_V79-uk/s640/stollen+presek.jpg" width="640" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Sastojci:</span></div>
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<span face=""trebuchet ms" , sans-serif">375 gr brašna</span></div>
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<span face=""trebuchet ms" , sans-serif">50gr šećera </span></div>
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<span face=""trebuchet ms" , sans-serif">sasvim malo soli </span></div>
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<span face=""trebuchet ms" , sans-serif">1 kašičica suvog kvasca (ili 10 gr svežeg)</span></div>
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<span face=""trebuchet ms" , sans-serif">150 ml toplog mleka </span></div>
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<span face=""trebuchet ms" , sans-serif">110 gr otopljenog putera</span></div>
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<span face=""trebuchet ms" , sans-serif">1 jaje </span></div>
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<span face=""trebuchet ms" , sans-serif">200 gr suvog voća po izboru</span></div>
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<span face=""trebuchet ms" , sans-serif">(kajsije, brusnice, suvo grožđe, kandirana korica pomorandže) </span></div>
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<span face=""trebuchet ms" , sans-serif">50 gr seckanih badema </span></div>
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<span face=""trebuchet ms" , sans-serif">200 gr marcipana </span></div>
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<span face=""trebuchet ms" , sans-serif">kašičica vanila ekstrakta</span><br />
<span face=""trebuchet ms" , sans-serif">po želji rum za natapanje suvog voća</span></div>
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<span face=""trebuchet ms" , sans-serif">Priprema:</span></div>
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<li><span face=""trebuchet ms" , sans-serif">U sud za mešenje staviti brašno, so, šećer i kvasac (ako se koristi sveži, razmutiti ga u malo mlakog mleka uzetog od pripremljenog). Otopiti puter i dodati ga u toplo mleko. Ubaciti jaje i vanilu i malo umutiti sa mlekom, pa sve sipati u brašno i zamesiti mekano i glatko testo. Pokriti vlažnom krpom i pustiti da raste.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Kada se udvostruči, testu dodati suvo voće (koje je po želji odstojalo preko noći natopljeno u rumu) i seckane bademe. Premesiti ga i ostaviti samo par minuta da se odmori, ono ce ponovo poceti rasti. U međuvremenu od marcipana napraviti valjak (kobasicu). </span></li>
<li><span face=""trebuchet ms" , sans-serif">Razvaljati testo na pravougaonik 25x20cm, u sredinu staviti marcipan i preklopiti jedanu stranu preko druge ili urolati.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Ostaviti da na toplom mestu ponovo naraste nekih 45 minuta. Peći kolač oko 30 minuta u rerni zagrejanoj na 190°C. Pečeni štolen po želji premazati rastopljenim puterom i obilno posuti šećerom u prahu, ili preskočiti puter i kolač samo malo posuti šećerom u prahu!</span></li>
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<span face=""trebuchet ms" , sans-serif">Ideja- </span><a href="http://finebaking.blogspot.com/2009/11/stollen.html" target="_blank"><span style="color: #660000; font-family: arial;">Chocholate dust</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnz3Z3WthiwGigMcWvxdYkK3H747NbCmHmLSwCghC3IC3935hl1hyphenhyphengxkIfr5kka5Qq9SHJCkgfdDCekKeNCcAmGJU9fd-09STgPAB47nEL9cNZ3qs8mG-RiZH32X6hTmcypFMmDQT9ytk/s1600/Stollen+V.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="676" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnz3Z3WthiwGigMcWvxdYkK3H747NbCmHmLSwCghC3IC3935hl1hyphenhyphengxkIfr5kka5Qq9SHJCkgfdDCekKeNCcAmGJU9fd-09STgPAB47nEL9cNZ3qs8mG-RiZH32X6hTmcypFMmDQT9ytk/s640/Stollen+V.JPG" width="480" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Ukoliko ne možete da nabavi</span><span face=""trebuchet ms" , sans-serif">te marcipan ili vam je preskup, može</span><span face=""trebuchet ms" , sans-serif">te ga i sami napravi</span><span face=""trebuchet ms" , sans-serif">ti:</span><br />
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<span face=""trebuchet ms" , sans-serif">Blanšira</span><span face=""trebuchet ms" , sans-serif">ti 100 gr badema u provreloj vodi, očis</span><span face=""trebuchet ms" , sans-serif">ti</span><span face=""trebuchet ms" , sans-serif">ti ga od smeđe kožice i os</span><span face=""trebuchet ms" , sans-serif">tavi</span><span face=""trebuchet ms" , sans-serif">ti da se dobro osuši (može na sobnoj </span><span face=""trebuchet ms" , sans-serif">tempera</span><span face=""trebuchet ms" , sans-serif">turi </span><span face=""trebuchet ms" , sans-serif">preko noći, ili ga u rerni zagrejanoj na 50°C prosuši</span><span face=""trebuchet ms" , sans-serif">ti 10-15 min). Osušeni badem dva pu</span><span face=""trebuchet ms" , sans-serif">ta samle</span><span face=""trebuchet ms" , sans-serif">ti na mašinici za mlevenje oraha (nikako blender, ispus</span><span face=""trebuchet ms" , sans-serif">tiće masnoću!) i pomeša</span><span face=""trebuchet ms" , sans-serif">ti ga sa 100 gr šećera u prahu. Ovu mešavinu doda</span><span face=""trebuchet ms" , sans-serif">tno usi</span><span face=""trebuchet ms" , sans-serif">tni</span><span face=""trebuchet ms" , sans-serif">ti u mlinu za mlevenje kafe dok se ne dobije skoro prah. Izruči</span><span face=""trebuchet ms" , sans-serif">ti sve u činiju za mešenje i d</span><span face=""trebuchet ms" , sans-serif">oda</span><span face=""trebuchet ms" , sans-serif">ti par kašika šećernog ras</span><span face=""trebuchet ms" , sans-serif">tvora (prokuva</span><span face=""trebuchet ms" , sans-serif">ti i ohladi</span><span face=""trebuchet ms" , sans-serif">ti 40 gr šećera i 40 gr vode), kao i par kapi arome gorkog badema. Sve mesi</span><span face=""trebuchet ms" , sans-serif">ti da se masa sjedini i da pos</span><span face=""trebuchet ms" , sans-serif">tane gla</span><span face=""trebuchet ms" , sans-serif">tka</span><span face=""trebuchet ms" , sans-serif">. Po po</span><span face=""trebuchet ms" , sans-serif">trebi doda</span><span face=""trebuchet ms" , sans-serif">ti još šećernog ras</span><span face=""trebuchet ms" , sans-serif">tvora dok se ne dobije marcipan željene čvrs</span><span face=""trebuchet ms" , sans-serif">tine. Koris</span><span face=""trebuchet ms" , sans-serif">ti</span><span face=""trebuchet ms" , sans-serif">ti marcipan po po</span><span face=""trebuchet ms" , sans-serif">trebi odmah</span><span face=""trebuchet ms" , sans-serif">, ili ga spakova</span><span face=""trebuchet ms" , sans-serif">ti u najlon kesicu i čuva</span><span face=""trebuchet ms" , sans-serif">ti na sobnoj </span><span face=""trebuchet ms" , sans-serif">tempera</span><span face=""trebuchet ms" , sans-serif">turi.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0_plNoTw1v87gTFZEw7yTN6LkkW3yaLaDjnOJELlmXJuXUQCu4XOrmgcroc3TAOafOiPw4q_EE-_2Yp1-WclYyMntcDzDlXA-jchGNKQmQCSWrRjcmfJJiNyZPqwUPEgH7EFsLFBVqI/s1600/marcipan.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0_plNoTw1v87gTFZEw7yTN6LkkW3yaLaDjnOJELlmXJuXUQCu4XOrmgcroc3TAOafOiPw4q_EE-_2Yp1-WclYyMntcDzDlXA-jchGNKQmQCSWrRjcmfJJiNyZPqwUPEgH7EFsLFBVqI/s400/marcipan.JPG" width="400" /></a></div>
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<b style="font-family: "trebuchet ms", sans-serif;"><span style="font-size: large;">Ovim receptom obeležavam petu godišnjicu bloga i ujedno vam želim srećnu novu 2019. godinu! 💖</span></b></div>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-20644486806347915122018-12-23T10:16:00.003+01:002021-05-06T20:49:43.772+02:00Mlečna vanil pita<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kApP7Rlfsi7o8z0cC-VlRicFCfxOKR8JHIzdPbgM0gxcQ-avpeAXUtHzZB8sYXr6j5eeBXn4GiDvhrkiICL0rIF4y877caZ64CJyMCDag3JcKwhWDBfKpLDJihRexdnAimHXcPzcRWc/s1600/1+mle%25C4%258Dna+pita+L.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kApP7Rlfsi7o8z0cC-VlRicFCfxOKR8JHIzdPbgM0gxcQ-avpeAXUtHzZB8sYXr6j5eeBXn4GiDvhrkiICL0rIF4y877caZ64CJyMCDag3JcKwhWDBfKpLDJihRexdnAimHXcPzcRWc/s640/1+mle%25C4%258Dna+pita+L.JPG" width="640" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Ovo je odlična turska brzinski napravljena poslastica od svima dostupnih sastojaka. Oduševila me jednostavnost pripreme, sočna tekstura i fini ukus koji podseća na krempitu.. </span><br />
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<span face=""trebuchet ms" , sans-serif">I odmah na početku da kažem - nikako ne menjati puter nekom drugom masnoćom, on ovoj piti daje dodatni mlečni i bogat šmek! </span><span face=""trebuchet ms" , sans-serif">Sastojci u <a href="https://www.birdilimlezzet.com/sut-turtasi/" target="_blank">originalnom receptu</a></span><span face=""trebuchet ms" , sans-serif"> </span><span face=""trebuchet ms" , sans-serif">su dati u šoljama, ja sam ih premerila u grame, pa birajte.. .</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5fLBYReMBwKGlbk1VIcDXes1MYCMqONajiIo-Ia_qFpHw6t_0RP1ZsTTwBHKSJ6cqZ0UKk4zBw74A_mwq8qyeufmG8r9JNrP7IsF7boznVy1JO4xwMNbIRYrvXnO_2S0qT6JvEbXLSo/s1600/2+mle%25C4%258Dna+pita+V.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5fLBYReMBwKGlbk1VIcDXes1MYCMqONajiIo-Ia_qFpHw6t_0RP1ZsTTwBHKSJ6cqZ0UKk4zBw74A_mwq8qyeufmG8r9JNrP7IsF7boznVy1JO4xwMNbIRYrvXnO_2S0qT6JvEbXLSo/s640/2+mle%25C4%258Dna+pita+V.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ovo je na Coolinarici bila <span>slika dana</span> 29. decembra 2018. godine</span></td></tr>
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<span face=""trebuchet ms" , sans-serif">Sastojci (čaša = 200 ml):</span></div>
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<span face=""trebuchet ms" , sans-serif">8 tankih kora za pitu/baklavu</span></div>
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<span face=""trebuchet ms" , sans-serif">1/3 čaše otopljenog putera (70 gr)</span></div>
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<span face=""trebuchet ms" , sans-serif">3 jajeta</span></div>
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<span face=""trebuchet ms" , sans-serif">1/2 čaše šećera (100 gr)</span></div>
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<span face=""trebuchet ms" , sans-serif">1 kesica vanil-šećera</span></div>
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<span face=""trebuchet ms" , sans-serif">malo soli</span></div>
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<span face=""trebuchet ms" , sans-serif">1+1/2 čaša mleka (300 gr)</span></div>
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<span face=""trebuchet ms" , sans-serif">prah šećer za posipanje</span></div>
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<li style="text-align: justify;">Koru raširiti i premazati je rastopljenim puterom. Nabrati je kao harmoniku/lepezu, pa je smotati u krug kao ružicu - nabori se prave da bi kora upila više preliva. Staviti je u pleh/tepsiju (moja je prečnika 23 cm) na pek papir premazan puterom. </li>
<li style="text-align: justify;">Na isti način premazati i smotati sve ostale kore. Peći ih u rerni zagrejanoj na 180°C nekih 20 minuta, dok lepo ne porumene.</li>
<li style="text-align: justify;">Dok se kore peku, u dubljem sudu umutiti jaja sa šećerom, vanil šećerom i sa mrvicom soli. Uliti mleko i sve lepo sjediniti da se šećer skroz otopi. Ovom masom preliti pečene kore, pa ih vratiti u rernu da se sa prelivom peku još 20 minuta.</li>
<li style="text-align: justify;">Pečenu pitu malo prohladiti, posuti je šećerom u prahu. Služiti po želji mlaku ili hladnu.</li>
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Napomena 30.12. 2018. - probala sam da u preliv dodam kašiku-dve kokosa, ukus je još bolji i bogatiji! </span><br />
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-33453691716297604022018-12-17T10:16:00.003+01:002021-05-16T08:19:24.945+02:00Čia krekeri<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif">Znate da su već neko vreme čia (<a href="https://sr.wikipedia.org/sr-ec/%D0%A1%D0%B5%D0%BC%D0%B5%D0%BD%D0%BA%D0%B5_%D1%87%D0%B8%D0%B0" target="_blank">chia</a>) semenke u modi.. Pre par godina sam ih i ja prvi put isprobala i od onda sam ih skoro svakodnevno ubacivala u mešavinu semenki koju pomešam sa kefirom i pojedem kao prvi obrok ujutru. Ovde su takođe u kombinaciji sa više vrsta semenki, a krekeri za koje vam pišem recept su divna zanimacija svima koji vole da grickaju i uz to bi pojeli nešto zdravo.. </span><span face=""trebuchet ms" , sans-serif">Pravila sam ih prvi put pre dve godine gostima koji poste i od onda je bilo bezbroj repriza. </span><br />
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<span face=""trebuchet ms" , sans-serif">Sastojci:</span></div>
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<span face=""trebuchet ms" , sans-serif">70 gr čia semenki</span></div>
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<span face=""trebuchet ms" , sans-serif">2 kašike lana</span></div>
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<span face=""trebuchet ms" , sans-serif">2 dl vode (za natapanje semenki lana i čia semenki)</span></div>
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<span face=""trebuchet ms" , sans-serif">70 gr semenki suncokreta</span></div>
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<span face=""trebuchet ms" , sans-serif">70 gr semenki bundeve</span></div>
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<span face=""trebuchet ms" , sans-serif">70 gr susama</span></div>
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<span face=""trebuchet ms" , sans-serif">70 gr ovsenih pahuljica</span></div>
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<span face=""trebuchet ms" , sans-serif">70 gr brašna (može integralno)</span></div>
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<span face=""trebuchet ms" , sans-serif">1/2 kašičice soli</span></div>
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<span face=""trebuchet ms" , sans-serif">biber po želji</span></div>
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<span face=""trebuchet ms" , sans-serif">2-3 kašike ulja</span></div>
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<span face=""trebuchet ms" , sans-serif">50 gr sušenog paradajza</span></div>
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<span face=""trebuchet ms" , sans-serif">malo belog luka</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCNCpZfSsBidgOdzfGLGFTZUMziDF7ecjYZYEGbj-Zw6qSVk5Pa6vLaewrR8XwW5aG21iKZVIVrtXUOXt97DiVbenhQmr2DFn558yz3GEArF4BSbaxOlvv8mPTn14JScQeoSwmUVMLjI/s1600/krekeri+i+vino.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCNCpZfSsBidgOdzfGLGFTZUMziDF7ecjYZYEGbj-Zw6qSVk5Pa6vLaewrR8XwW5aG21iKZVIVrtXUOXt97DiVbenhQmr2DFn558yz3GEArF4BSbaxOlvv8mPTn14JScQeoSwmUVMLjI/s640/krekeri+i+vino.jpg" width="480" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Priprema:</span></div>
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<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Semenke lana izdrobiti u avanu ili ih samleti u mlinu, staviti ih u posudu sa vodom i čia semenkama da odstoje pola sata da nabubre. Po potrebi dodati još malo vode. </span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Sušeni paradajz malo iseckati, dodati beli luk i ulje (može ulje u kome je bio paradajz i izblendati u kremu. Ako ga nemate, možete ga zameniti sa 40 gr pirea od paradajza koji se pomeša sa uljem i belim lukom.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">U sud staviti semenke suncokreta i bundeve, susam, ovsene pahuljice, brašno, so, biber i dobro ih izmešati. Dodati kremu od paradajza, kao i natopljene semenke lana i čia semenke. Sve dobro izmešati kašikom ili rukom.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Na pleh staviti pek papir i dobijenu masu rastanjiti vlažnom rukom (može se i odozgo pokriti pek papirom pa rastanjiti).</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Krekere peći 35-40 minuta u rerni zagrejanoj na 180°C. Pečene iseći na željene komade i poslužiti. Odlično se slažu uz čašu piva ili belog vina.</span></li>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-80842541386277365332018-12-05T08:18:00.003+01:002021-05-16T08:21:21.930+02:00Fini prilog od šargarepe, paprike i šampinjona<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif">Ranije je uputstvo za pripremu ovog priloga bilo u okviru <a href="http://gagasrce.blogspot.com/2015/12/dimljena-skusa-sa-krompirom-i-sosom-od.html" target="_blank">recepta</a> za dimljenu skušu, kao predog šta da se uz nju posluži posno, a da nije krompir-salata. Ovo fino povrće je toliko dobro da zaslužuje da ima svoj posebni post..</span></div>
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<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif">Izgleda kao jednostavno jelo od povrća, ali sve treba da se ispeče u isto vreme, da nije ni živo, ni premekano ili nedajbože izgorelo! Kad mi je jače zamirisao beli luk uplašila sam se da će da zagori, ali su onda došli "vatrogasci" u vidu šampinjona, koji su pustili vodu i spasli stvar! I sve u minut tačno! Dobila sam odličan prilog – ukus skladan, sve jednako pečeno i baš fino uz grilovne filete skuše i malo rukole sa balzamikom.</span> </span></span></div>
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<span face=""trebuchet ms" , sans-serif">5 srednjih šargarepa</span></div>
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<span face=""trebuchet ms" , sans-serif">2 crvene paprike</span></div>
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<span face=""trebuchet ms" , sans-serif">500 gr šampinjona </span></div>
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<span face=""trebuchet ms" , sans-serif">2 kašike maslinovog ulja </span></div>
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<span face=""trebuchet ms" , sans-serif">2 češnja belog luka </span></div>
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<span face=""trebuchet ms" , sans-serif">1/2 kašike timijana</span></div>
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<span face=""trebuchet ms" , sans-serif">so i biber</span></div>
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<span face=""trebuchet ms" , sans-serif">2 kašike listića peršuna </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbucFPIFTXjh-MRmOoPTamzLzcmHtnYetz1yQgd7xtrkztHkjSRoTalie_IEX6qwCtz_ryS47BZuux6flUI_5gEidF8WGC3shWUqxmYM0wb0VyAICB1SKEVKPwIUwiZpBWgwnBUIveoU/s1600/kola%25C5%25BE+mucika.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbucFPIFTXjh-MRmOoPTamzLzcmHtnYetz1yQgd7xtrkztHkjSRoTalie_IEX6qwCtz_ryS47BZuux6flUI_5gEidF8WGC3shWUqxmYM0wb0VyAICB1SKEVKPwIUwiZpBWgwnBUIveoU/s640/kola%25C5%25BE+mucika.jpg" width="640" /></a></div>
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<li><span face=""trebuchet ms" , sans-serif">Oprati i očistiti šargarepu i iseći je na kose trakice. Ako je velika, prepoloviti i uzdužno. Paprike iseći na kockice približno iste veličine. </span></li>
<li><span face=""trebuchet ms" , sans-serif">Dve kašike maslinovog ulja pomiješati sa solju, biberom, timijanom i iseckanim belim lukom, pa time preliti šargarepu i papriku. Staviti sve na pleh na koji je stavljen papir za pečenje i peći 15 minuta u rerni zagrejanoj na 220°C.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Iseći oprane i osušene šampinjone. Dodati ih šargarepi i paprici i promešati. Nastaviti pečenje još 10 minuta. Gotovo povrće po potrebi dodatno začiniti solju i biberom i dodati seckane listiće peršuna. </span></li>
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<span face=""trebuchet ms" , sans-serif">Servirati toplo kao prilog, mada može da bude i lagani samostalni obrok jer su pečurke odličan izvor proteina.. </span><br />
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-65852932492141696582018-11-26T09:17:00.002+01:002021-05-06T20:47:25.104+02:00Starinske kifle sa pekmezom<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7StpUehqGdQKP_25M6z6EykDbYzmlGiY7IOj5hTzuM3nWFKloH6OlcsaMiaqmCWqcBMra-v2l6hsDQGVERolLKC1Kl9a3HfDH0_Oh8mKpXprGxcviHrrQN2W1sa3aRF9dBAEoNyqU6o/s1600/1+kiflice+N.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7StpUehqGdQKP_25M6z6EykDbYzmlGiY7IOj5hTzuM3nWFKloH6OlcsaMiaqmCWqcBMra-v2l6hsDQGVERolLKC1Kl9a3HfDH0_Oh8mKpXprGxcviHrrQN2W1sa3aRF9dBAEoNyqU6o/s640/1+kiflice+N.jpg" width="640" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Evo još jednog slatkiša nadevenog marmeladom, odnosno pekmezom. Kasna jesen i zima su dušu dali za pečenje, a bogme i za jedenje svakojakih kifli i kiflica. Ove baš neobično izgledaju jer su smotane u obliku lista, mada sa druge strane imaju rošćiće kao i svake "normalne" kifle.. Meni su n</span><span face=""trebuchet ms" , sans-serif">ajbolje dok su još tople, a fine su i hladne.</span><br />
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<span face=""trebuchet ms" , sans-serif" style="text-align: center;">Ako nemate puter (ili ga ne volite u pecivima) slobodno umesto ovog premaza upotrebite mast, ali nikako, nikako margarin! Kažu da su kifle sa mašću još bolje, ali ja mast ne jedem, pa dajem preporuku iz druge ruke..</span><span face=""trebuchet ms" , sans-serif"> Inače je autor original recepta moja draga prija sa Coolinarike Marija-M.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmViIZ4kUwLoa7_6IBbPniu0dNK3q0Ui3qeo7BDJa81CgOhQHDrCEZZZIUH-CnPv_5RilsORBMoSCewUDK5DcDyHV61AF5aArPy6lPjLzmJG9ARnrvc5V68SCrC6cYt4UYUPMcB2LZ4Og/s1600/2+kiflice+V.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmViIZ4kUwLoa7_6IBbPniu0dNK3q0Ui3qeo7BDJa81CgOhQHDrCEZZZIUH-CnPv_5RilsORBMoSCewUDK5DcDyHV61AF5aArPy6lPjLzmJG9ARnrvc5V68SCrC6cYt4UYUPMcB2LZ4Og/s640/2+kiflice+V.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ovo je na Coolinarici bila <span>slika dana</span> 2. decembra 2018. godine</span></td></tr>
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<span face=""trebuchet ms" , sans-serif">Sastojci:</span></div>
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<span face=""trebuchet ms" , sans-serif">220 ml mleka</span></div>
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<span face=""trebuchet ms" , sans-serif">20 gr svežeg kvasca</span></div>
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<span face=""trebuchet ms" , sans-serif">1 kašičica šećera</span></div>
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<span face=""trebuchet ms" , sans-serif">1 jaje</span></div>
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<span face=""trebuchet ms" , sans-serif">60 gr ulja</span></div>
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<span face=""trebuchet ms" , sans-serif">1/2 kašičice soli</span></div>
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<span face=""trebuchet ms" , sans-serif">oko 500 gr mekog belog brašna + za doradu</span></div>
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<span face=""trebuchet ms" , sans-serif">za premaz:</span></div>
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<span face=""trebuchet ms" , sans-serif">1,5 kašika putera</span></div>
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<span face=""trebuchet ms" , sans-serif">1,5 kašika brašna</span></div>
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<span face=""trebuchet ms" , sans-serif">za posipanje:</span></div>
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<span face=""trebuchet ms" , sans-serif">šećer u prahu + vanilin šećer</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzTCz_WZ1YDDEQNF-3krGdGk4t-Eb8rxYJCJKfrlBQjPxYCRNF4hBO54eGlpH3whjGasjF60ocQy7ZlUZyzAtxwlXoHo3GL_15ZLXifWVLgicdKbDEWbeONiVoFwu8KLkpf0fmR9KlfU/s1600/3+kiflice+U.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzTCz_WZ1YDDEQNF-3krGdGk4t-Eb8rxYJCJKfrlBQjPxYCRNF4hBO54eGlpH3whjGasjF60ocQy7ZlUZyzAtxwlXoHo3GL_15ZLXifWVLgicdKbDEWbeONiVoFwu8KLkpf0fmR9KlfU/s640/3+kiflice+U.jpg" width="480" /></a></div>
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<div style="text-align: justify;"><ul><li><span face=""trebuchet ms" , sans-serif">U sud za mešenje izmrviti kvasac, dodati šećer i kašičicu brašna, kao i pola količine smlačenog mleka. Pomešati da se kvasac istopi i ostaviti da zapeni. </span></li><li><span face=""trebuchet ms" , sans-serif">U nadošao kvasac dodati ostatak mleka, umućeno jaje, ulje, deo brašna i so i snažno izlupati (po mogućstvu varjačom) da se stvore fini mehurići. Dodati ostatak brašna i zamesiti testo koje se ne lepi za ruke. Pokriti i ostaviti da naraste.</span></li><li><span face=""trebuchet ms" , sans-serif">Kad testo udvostruči zapreminu istresti ga na radnu površinu posutu brašnom i razvaljati ga tanko oklagijom. Umutiti omekšali puter sa brašnom. Premaziti puterom polovinu testa u tankom sloju i preklopiti drugom polovinom (nepremazanog) testa. Ponovo namazati polovinu površine, preklopiti, a onda i treći put isto ponoviti. Ostaviti petnaestak minuta pokriveno da opet naraste, pa opet razvaljati.</span></li><li><span face=""trebuchet ms" , sans-serif">Testo seći na kvadrate i na svaki staviti kašicicu pekmeza. Preklopiti vrh na vrh da se dobije trougao, blago pritiskajući stranice da se zatvore. Zatim sastaviti dva kraja duže stranice i malo pritisnuti da se slepe.</span></li><li><span face=""trebuchet ms" , sans-serif">Kifle ređati u pleh na pek papir i ostaviti da još malo narastu. Peći kratko u rerni zagrejanoj na 200°C samo da malo porumene. </span></li></ul>
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<span face=""trebuchet ms" , sans-serif">Pečene vruće kifle uvaljati u prah šecer zamirisan vanilom, sačekati da se malo prohlade i onda poslužiti. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2scnXSPUJmbx1IhosIgxLA2lM88I0arsnd7fZS6Yy2q7Vy8dD2O-Lubs0qXo_QlFuVr-BIb6n-Au2LB8r7ehpYWzeUiP154wiln0p_BmXEIYKwdFfypNIBJUh1L3BIr39LzYRz3PDpo/s1600/4+kiflice+M.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2scnXSPUJmbx1IhosIgxLA2lM88I0arsnd7fZS6Yy2q7Vy8dD2O-Lubs0qXo_QlFuVr-BIb6n-Au2LB8r7ehpYWzeUiP154wiln0p_BmXEIYKwdFfypNIBJUh1L3BIr39LzYRz3PDpo/s640/4+kiflice+M.jpg" width="640" /></a></div>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-74750403259635909372018-11-14T09:08:00.002+01:002021-05-06T20:42:13.092+02:00Krostata sa marmeladom<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPQwNRZL2Az6IrYyHvNPp-zfw17UfHeTheWRwugp64382-V58Z05rwEkeiM5_IBOgFwuL8CmI1xsbwcE8vbAt9iU3OxAoLI-KWseWeMOKujMJxYzCtIvoZPTxcTsPgdIhZlKMXT53UWo/s1600/1+naslovna+ps.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPQwNRZL2Az6IrYyHvNPp-zfw17UfHeTheWRwugp64382-V58Z05rwEkeiM5_IBOgFwuL8CmI1xsbwcE8vbAt9iU3OxAoLI-KWseWeMOKujMJxYzCtIvoZPTxcTsPgdIhZlKMXT53UWo/s640/1+naslovna+ps.JPG" width="640" /></a></div>
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<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif">Ili po talijanski <i><b>crostata di marmellata</b></i>.. </span></span><br />
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<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif">Na pitanje koji je tipični italijanski desert odgovor je - krosta</span>ta (crostata)! Sastoji se od podloge napravljene od sipkavog/prhkog testa, nadeva koji može biti marmelada, krem ili sveže voće, i još jednog sloja testa najčešće sečenog u obliku tračica koje se dijagonalno ukrš<span style="text-align: left;">taju</span>. U I</span><span face=""trebuchet ms" , sans-serif">taliji svaka kuća ima svoj recep</span><span face=""trebuchet ms" , sans-serif">t za kros</span><span face=""trebuchet ms" , sans-serif">ta</span><span face=""trebuchet ms" , sans-serif">tu koja </span><span face=""trebuchet ms" , sans-serif">je inače o</span><span face=""trebuchet ms" , sans-serif">miljena za doručak, mada se u njoj uživa preko celog dana uz kafu, čaj ili fino deser</span><span face=""trebuchet ms" , sans-serif">tno vino.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSS3qlcolyu3DzBdyHzHyFPhEstjOmmcblEEGhsrnp4EvnC83amd8mpkdWsrDIjEr-rnkIFW7_bt37-M7yvXuQ5mvNSqXPOvF5H_ZZoqQJVh0aFLOJqJem6aq6hfilBZZWapqSHOvcj4/s1600/2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSS3qlcolyu3DzBdyHzHyFPhEstjOmmcblEEGhsrnp4EvnC83amd8mpkdWsrDIjEr-rnkIFW7_bt37-M7yvXuQ5mvNSqXPOvF5H_ZZoqQJVh0aFLOJqJem6aq6hfilBZZWapqSHOvcj4/s640/2.JPG" width="480" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Tradicionalni recept za kros</span><span face=""trebuchet ms" , sans-serif">ta</span><span face=""trebuchet ms" , sans-serif">tu sa marmeladom podrazumeva sipkavo </span><span face=""trebuchet ms" , sans-serif">tes</span><span face=""trebuchet ms" , sans-serif">to za koje se koris</span><span face=""trebuchet ms" , sans-serif">te brašno, pu</span><span face=""trebuchet ms" , sans-serif">ter, jaja i šećer. Pravila sam ranije tako, ali je ovaj put moje </span><span face=""trebuchet ms" , sans-serif">tes</span><span face=""trebuchet ms" , sans-serif">to </span><span face=""trebuchet ms" , sans-serif">je bez jaja - </span><span face=""trebuchet ms" , sans-serif">više mi odgovara jer se ne lepi pri razvijanju, a i </span><span face=""trebuchet ms" , sans-serif">meni je </span><span face=""trebuchet ms" , sans-serif">tako </span><span face=""trebuchet ms" , sans-serif">ukusnije. Takođe sam smanjila količinu šećera, jer ga već dovoljno ima u marmeladi. Š</span><span face=""trebuchet ms" , sans-serif">to se marmelade </span><span face=""trebuchet ms" , sans-serif">tiče, najčešće se upo</span><span face=""trebuchet ms" , sans-serif">trebljava domaća od kajsija, mada se koris</span><span face=""trebuchet ms" , sans-serif">te i druge. Negde kombinuju više vrs</span><span face=""trebuchet ms" , sans-serif">ta</span><span face=""trebuchet ms" , sans-serif"> i tada se odvoje </span><span face=""trebuchet ms" , sans-serif">trakama </span><span face=""trebuchet ms" , sans-serif">tes</span><span face=""trebuchet ms" , sans-serif">ta, š</span><span face=""trebuchet ms" , sans-serif">to izgleda posebno dekora</span><span face=""trebuchet ms" , sans-serif">tivno. Kako god da se napravi, kolač je odličnog ukusa..</span></div><div style="text-align: justify;"><span face=""trebuchet ms" , sans-serif"><br /></span></div>
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<span face=""trebuchet ms" , sans-serif">Sas</span><span face=""trebuchet ms" , sans-serif">tojci:</span></div>
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<span face=""trebuchet ms" , sans-serif">250 gr brašna</span></div>
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<span face=""trebuchet ms" , sans-serif">150 gr putera</span></div>
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<span face=""trebuchet ms" , sans-serif">50 gr šećera</span></div>
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<span face=""trebuchet ms" , sans-serif">5 gr praška za pecivo</span></div>
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<span face=""trebuchet ms" , sans-serif">10 gr (kesica) vanil-šećera</span></div>
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<span face=""trebuchet ms" , sans-serif">prstohvat soli</span></div>
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<span face=""trebuchet ms" , sans-serif">1,5-2 kašike mleka</span></div>
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<span face=""trebuchet ms" , sans-serif">250 gr marmelade po izboru</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_CYPe4NQjZK-C2GVm5fcF_QMLhix48I9z8pK2x_CDZPX2IO78KH2M2uJMFzobx7a565FUnLGtI0DCVV5nSjd5u7oK584OtwMVe7vG9O1O5dVxNT2y4K9Oaazp0qxJzZX6UenhDnCqfw/s1600/3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_CYPe4NQjZK-C2GVm5fcF_QMLhix48I9z8pK2x_CDZPX2IO78KH2M2uJMFzobx7a565FUnLGtI0DCVV5nSjd5u7oK584OtwMVe7vG9O1O5dVxNT2y4K9Oaazp0qxJzZX6UenhDnCqfw/s640/3.JPG" width="640" /></a></div>
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<li><span face=""trebuchet ms" , sans-serif">Pomešati u sudu za mešenje brašno, šećer, vanil-šećer, so i prašak za pecivo. Dodati hladan puter sečen na kockice i prstima ga utrljati u brašno da se dobiju krupne, masne mrvice (ceo postupak je još brži ako se radi u blenderu). Dodati hladno mleko (kašiku po kašiku) i brzo zamesiti testo. Formirati kuglu, umotati u streč foliju i staviti u frižider da se ohladi oko pola sata.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Kalup za krostatu/tart prečnika 23 cm podmazati puterom i posuti brašnom. Testo izvaditi iz frižidera, odmeriti 2/3 i razvući malo više nego što je površina kalupa (ja sam radila na silikonskoj podlozi, a može i između dva komada pek papira ili debele najlon kese). Prebaciti ga u kalup, odseći i podići ivice, pa izbockati dno viljuškom. Odozgo premazati marmeladom.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Ostatak testa tanko razvući i točkićam za picu ili nazubljenom radlom seći trake. Poređati ih dijagonalno preko marmelade (kako izvorno rade u Italiji), ili seći modlicama druge oblike i poređati odozgo. Ivice testa saviti na visinu marmelade, pa testo po želji premazati mlekom.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Krostatu peći 20-25 minuta u rerni zagrejanoj na 180°C. Pečenu ohladiti, po želji posuti šećerom u prahu (ja nisam) i poslužiti.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NeBVWtMpsH6UX8eQbLBmXm0J5O_d2PJprsSKwEnxVYNonCNMbTxHAnc9JBQ5yR3qoaebuJIKRo6WcjgAF4Yy9xUHodAL1VGIp8E-iykbJnhSVu-5I5eA92rvWn_T7NJs56OM7kRwjA8/s1600/4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NeBVWtMpsH6UX8eQbLBmXm0J5O_d2PJprsSKwEnxVYNonCNMbTxHAnc9JBQ5yR3qoaebuJIKRo6WcjgAF4Yy9xUHodAL1VGIp8E-iykbJnhSVu-5I5eA92rvWn_T7NJs56OM7kRwjA8/s640/4.JPG" width="640" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Kod mene na slikama iznad je kombinacija</span><span face=""trebuchet ms" , sans-serif"> </span><span face=""trebuchet ms" , sans-serif">kajsije i maline, na slici levo ispod</span><span face=""trebuchet ms" , sans-serif"> su kajsije i višnje, a na mini krostati desno i dole je marmelada od višanja. Nemam presek, ne stignem da slikam jer se brzinski pojede..</span><br />
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-20960231485502234772018-11-02T09:08:00.002+01:002021-05-16T08:24:14.099+02:00Zeleni slani štapići<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif" style="text-align: justify;">Ako želite da iznenadite goste ili da obradujete svoje ukućane, obavezno napravite ove male (slane) zelene!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aQaIzoW5_UAuSA2IjJR6rRPTIpD9Am_8PPUcFLch27-h3EscLnv-IaPbTekJpKGZF_vOqETIlqdRstEuCnnHMkc2Sd1wwpKDZ0vSyrgaFiyywH6l2QwXBokg6cC_HO6DlpzY_JZUzHo/s1600/1+Lpr.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aQaIzoW5_UAuSA2IjJR6rRPTIpD9Am_8PPUcFLch27-h3EscLnv-IaPbTekJpKGZF_vOqETIlqdRstEuCnnHMkc2Sd1wwpKDZ0vSyrgaFiyywH6l2QwXBokg6cC_HO6DlpzY_JZUzHo/s640/1+Lpr.JPG" width="640" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Retko pravim ovakve zarazne grickalice, jer mi nemamo mere! Šta god da napravim, to kod nas ne uspe da prenoći. Ovi štapići su mi se dopali zbog njihove neobične boje, a i beli luk kojim se premazuju mi je obećavao odličan ukus..</span><br />
<span face=""trebuchet ms" , sans-serif">U zavisnosti od toga da li se spanać pasira ili se samo usitni, dobiće se ujednačena, odnosno melirana zelena boja. Izaberite sami šta više volite, meni se više dopalo da spanać ne usitnim skroz. E, da! Sorry za sličice koje baš i nisu nešto - bilo je jako sunce, štapići se hladili, a neki su bili nestrpljivi da ih probaju i nije dolazilo u obzir neko duže slikanje. :) </span></div>
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<span face=""trebuchet ms" , sans-serif">300 gr brašna</span></div>
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<span face=""trebuchet ms" , sans-serif">100 gr putera</span></div>
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<span face=""trebuchet ms" , sans-serif">1 žumance</span></div>
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<span face=""trebuchet ms" , sans-serif">1/2 kesice praška za pecivo</span></div>
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<span face=""trebuchet ms" , sans-serif">1 kašičica soli</span></div>
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<span face=""trebuchet ms" , sans-serif">6 kašika mleka</span></div>
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<span face=""trebuchet ms" , sans-serif">250 gr svežeg spanaća (ili srazmerna količina smrznutog)</span></div>
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<u><span face=""trebuchet ms" , sans-serif">za premazivanje:</span></u></div>
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<span face=""trebuchet ms" , sans-serif">3 čena belog luka</span></div>
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<span face=""trebuchet ms" , sans-serif">1/4 šolje hladno ceđenog maslinovog ulja</span></div>
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<span face=""trebuchet ms" , sans-serif">krupna morska so ili semenkice po želji (ćurekot, susam, kim)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBZ9KWtPGY62BwY8MOq_8YRbqay14e5U_bvfQERgWENJ5MueXruUHpP3u82iGQUSUPh9Sd-7vz274YwSEhI_7xVDhVhPcd6k9pwzur1z94Lz2BFyHGviwQqnP0dhFNyCz6NhOsyEOVVSw/s1600/5+%25C5%25A1tapi%25C4%2587i.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBZ9KWtPGY62BwY8MOq_8YRbqay14e5U_bvfQERgWENJ5MueXruUHpP3u82iGQUSUPh9Sd-7vz274YwSEhI_7xVDhVhPcd6k9pwzur1z94Lz2BFyHGviwQqnP0dhFNyCz6NhOsyEOVVSw/s400/5+%25C5%25A1tapi%25C4%2587i.JPG" width="300" /></a></div>
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<li><span face=""trebuchet ms" , sans-serif">Blanširati spanać, ocediti ga i usitnti štapnim mikserom.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Umesiti glatko testo od navedenih sastojaka i razvaljati ga na debljinu od 0,5 cm. Iseći oštrim nožem (ilil točkom za picu) štapiće dužine 10, a širine 1 cm.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Pomešati sitno iseckani beli luk sa maslinovim uljem. Ovim premazati štapiće pre pečenja i posuti krupnom morskom solju ili nekim semenkicama (kod mene je ćurekot).</span></li>
<li><span face=""trebuchet ms" , sans-serif">Peći ih oko 20 minuta u rerni zagrejanoj na 170°C. Pečene ponovo premazati mešavinom ulja i belog luka.</span></li>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-89645746195552731972018-10-19T09:08:00.003+02:002021-05-16T08:13:21.918+02:00Baklava od pistaća i badema sa sirupom od kardamoma i pomorandže<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif">Bomba! I to atomska! Inače nisam neki posebni fan baklava, ali ova je toliko posebnog ukusa da mi je odmah postala miljenica. Zbog nje sam i ove godine vukla pistaće iz Grčke, jer neslane i očišćene nisam ovde nalazila, mada kažu da ih ima i kod nas na pijaci na Zelenjaku.. </span><br />
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<span face=""trebuchet ms" , sans-serif">Recept je iz TV emisije "Kod Ane" (Ugarković), mada pišu na nekim forumima da ga je "pokupila" sa sajta Bon Appetit. Ja sam ga našla kod dvazen na Coolinarici. Čiji god da je, odličan je! :)</span><br />
<span face=""trebuchet ms" , sans-serif">Baklava je mirišljava i aromatična, ne pliva u sirupu a opet je dovoljno sočna. Odnos kora, putera i preliva je baš kako treba.. </span><span face=""trebuchet ms" , sans-serif">Ako se puter zameni uljem dobiće se posna poslastica, mada ukus te baklave neće biti tako lep kao sa puterom. Takođe se baklava može praviti i samo sa bademom, pogotovo ako ne mogu da se nabave pistaći.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerElWJT6kDFVKcs4jzbrbdY38y3OsvRu2aPce8GZ588kO6KkLD2BSGY70ihUF_bfQVvsfh5IZhHqAOkHoiyU180WZQS0r5PzMvwnUB1maaZG9TQnfsWXXiSsivUnisOCrGM9iJWeDl7Y/s1600/2+baklava+V.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerElWJT6kDFVKcs4jzbrbdY38y3OsvRu2aPce8GZ588kO6KkLD2BSGY70ihUF_bfQVvsfh5IZhHqAOkHoiyU180WZQS0r5PzMvwnUB1maaZG9TQnfsWXXiSsivUnisOCrGM9iJWeDl7Y/s640/2+baklava+V.jpg" width="480" /></a></div>
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<span face=""trebuchet ms" , sans-serif">400 gr šećera + 7 kašika</span></div>
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<span face=""trebuchet ms" , sans-serif">600 ml sveže isceđenog soka pomorandže</span></div>
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<span face=""trebuchet ms" , sans-serif">1 kašičica mlevenog kardamoma</span></div>
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<span face=""trebuchet ms" , sans-serif">200 gr očišćenih neslanih pistaća</span></div>
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<span face=""trebuchet ms" , sans-serif">200 gr badema (tostiranog u rerni)</span></div>
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<span face=""trebuchet ms" , sans-serif">1-2 kašičice cimeta</span></div>
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<span face=""trebuchet ms" , sans-serif">200 gr putera</span></div>
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<span face=""trebuchet ms" , sans-serif">500 gr tankih kora za baklavu (oko 15 komada)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GPDWHUEQxFG8c0YP1_dqZrQEJvGK3mFaAkAVKcQKin5AdqD-FSybmNxE5QvTeb-08sctoNo767iWwTM_Hf3lSlEGyTT7sSqepMOkgoDSuv7aKPNZ9Ec6Rf13sFLDW2sb29Md_7cyulM/s1600/baklava+kola%25C5%25BE+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GPDWHUEQxFG8c0YP1_dqZrQEJvGK3mFaAkAVKcQKin5AdqD-FSybmNxE5QvTeb-08sctoNo767iWwTM_Hf3lSlEGyTT7sSqepMOkgoDSuv7aKPNZ9Ec6Rf13sFLDW2sb29Md_7cyulM/s640/baklava+kola%25C5%25BE+1.jpg" width="640" /></a></div>
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<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Pomešati sok od pomorandže sa 400 gr šećera i staviti na vatru da provri, pa kuvati dok se šećer ne rastopi i sirup zgusne. Na kraju dodati mleveni kardamom.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Samleti u grubo pistaće i bademe, dodati 7 kašika šećera i cimet, pa sve lepo promešati. Kore iseći na veličinu pleha/tepsije (moja je 38x20cm), a odrezane delove "ukrojiti" pa i njih iskoristiti u toku slaganja baklave.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Puter rastopiti. Premazati tepsiju i staviti prvu koru i nju isto premazati puterom. Slagati još 3 kore, a sledeću 5. ne mazati, nego je posuti smesom od pistaća i badema.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Na bademe i pistaće ponovo složiti (i namazati) pet kora i ponovo posuti bademe i pistaće. Ponavljati dok se sastojci ne potroše, poslednji je sloj kora. </span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Složenu baklavu oštrim nožem iseći u obliku rombova i o<span face=""trebuchet ms" , sans-serif">dozgo premaza</span>ti puterom. Peći u rerni zagrejanoj na 180°C oko 50 min, odnosno dok gornja kora ne dobije finu rumenu boju.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Pečenu baklavu izvaditi iz rerne i toplu preliti hladnim sirupom. Ostaviti da se ohladi.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_1afZQTscas437aCjrAAEZuGFWXKn1X6tJb3nrqAAYWJ7D3UrJS44iho5zpEcKClSiChx0gt-bR4WLOX3uhNA54r0DwH3Brp2guYCj22D-kRXOhNlU_mYvr2TntenqMRbX3Xv0gMkXc/s1600/3+baklava+U.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_1afZQTscas437aCjrAAEZuGFWXKn1X6tJb3nrqAAYWJ7D3UrJS44iho5zpEcKClSiChx0gt-bR4WLOX3uhNA54r0DwH3Brp2guYCj22D-kRXOhNlU_mYvr2TntenqMRbX3Xv0gMkXc/s640/3+baklava+U.jpg" width="480" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Poslužiti uz kafu i čašu hladne vode...</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrIZyocjYt8eJJaE6InhxSJ29rd4KIib3tga5kplAUOYKMlaZexA5_ggM_u52RtC1lLW56fakLKFoY3OVjhgXjGZ2zrsrQ7ULJITCmx-1QsNDEJDs0swtWB6qgfeHLW6rH6pD0GIaTJA/s1600/4+baklava+M.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrIZyocjYt8eJJaE6InhxSJ29rd4KIib3tga5kplAUOYKMlaZexA5_ggM_u52RtC1lLW56fakLKFoY3OVjhgXjGZ2zrsrQ7ULJITCmx-1QsNDEJDs0swtWB6qgfeHLW6rH6pD0GIaTJA/s640/4+baklava+M.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ovo je na Coolinarici bila slika dana 25. oktobra 2018. godine</span></td></tr>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-28944459931741318392018-10-09T09:17:00.003+02:002021-05-06T20:28:38.118+02:00Kokos kocke<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif">Pre par godina je vladala prava pomama za turskim keksom. Taj <a href="https://www.recepti.com/img/recipe/step/17605-seherezada-1.jpg" target="_blank">dvobojni keks</a> nije mogao lako da se nabavi - žene su se dovijale na razne načine da dođu do njega i opsedale pijace, buvljake i švercere iz Turske, a onda se to slalo i vozalo u druge gradove, a bogme i države! Sećam se da sam ga i ja nosila prijama sa Coolinarike na okupljanje u Koprivnici.</span><br />
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<span face=""verdana" , sans-serif"><span face=""trebuchet ms" , sans-serif">Nije </span><span face=""trebuchet ms" , sans-serif">to neki keks da se onesvestiš, ali je tanak, porozan i hrskav, odlično omekša i bez vlaženja mlekom ili nekom drugom tečnošću, pa je zgodan za poslastice. Inače mi se torta koja je tada bila hit</span></span><span face=""trebuchet ms" , sans-serif"> </span><span face=""trebuchet ms" , sans-serif">(ime joj je i Šeherezada)</span><span face=""verdana" , sans-serif"><span face=""trebuchet ms" , sans-serif"> nije</span></span><span face=""trebuchet ms" , sans-serif"> </span><span face=""trebuchet ms" , sans-serif">bogzna šta</span><span face=""trebuchet ms" , sans-serif"> svidela, ali su me zato ove kocke sa turskim keksom u kombinaciji sa kokosom oduševile! Ko želi odličan kolač na brzinu, a može da nabavi ovaj keks, neka ne okleva, biće sigurno zadovoljan..</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhH8QCCvplFea_LGZU0Vd3dc2YqKZxUHHz6SVYkoI9j14lopY2-G5gdww3XymBBhTkeGDRzk5wArpAm_lj70xwFxaEZSS3J-aP4q9_dZz6tkfqZG5te-tHEuf1mAiak4qB6Vd22s5BMQw/s1600/2+kokos+kocke+B.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhH8QCCvplFea_LGZU0Vd3dc2YqKZxUHHz6SVYkoI9j14lopY2-G5gdww3XymBBhTkeGDRzk5wArpAm_lj70xwFxaEZSS3J-aP4q9_dZz6tkfqZG5te-tHEuf1mAiak4qB6Vd22s5BMQw/s640/2+kokos+kocke+B.jpg" width="480" /></a></div>
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<span face=""trebuchet ms" , sans-serif">625 ml (2 1/2 čase) mleka </span></div>
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<span face=""trebuchet ms" , sans-serif">3 žumanaceta </span></div>
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<span face=""trebuchet ms" , sans-serif">240 gr šećera </span></div>
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<span face=""trebuchet ms" , sans-serif">1 vanilin šećer </span></div>
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<span face=""trebuchet ms" , sans-serif">50 gr brašna </span></div>
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<span face=""trebuchet ms" , sans-serif">50 g gustina </span></div>
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<span face=""trebuchet ms" , sans-serif">200 g putera </span></div>
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<span face=""trebuchet ms" , sans-serif">1 časa likera od jaja</span></div>
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<span face=""trebuchet ms" , sans-serif">250 g kokosovog brasna </span></div>
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<span face=""trebuchet ms" , sans-serif">64 komada turskog keksa (ili petit beurre)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2GvMNfV-d8MXZperFCH51NeGAGttJohdzZoZhOfxgJTuBRP4GKhdYO_CLdsRA1Z38J-_9x1P_NZD63k8xopZaowTbHe0a71tcT-Py8h9foGJexsPIeQyiHvayuECHzbk1khqzW3NHnU/s1600/3+kokos+kocke+V.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2GvMNfV-d8MXZperFCH51NeGAGttJohdzZoZhOfxgJTuBRP4GKhdYO_CLdsRA1Z38J-_9x1P_NZD63k8xopZaowTbHe0a71tcT-Py8h9foGJexsPIeQyiHvayuECHzbk1khqzW3NHnU/s640/3+kokos+kocke+V.jpg" width="480" /></a></div>
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<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">U 125 ml mleka razmutiti brašno, gustin i žumanaca. Preostalo mleko i šećer zagrejati da provri, dodati masu od brašna i žumanaca i skuvati krem kao puding, pa ga ostaviti da se ohladi. </span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Puter penasto umutiti, dodati kašiku po kašiku ohlađenog krema i sve dobro sjediniti. Postepeno uliti liker od jaja (kod mene je vermut, sipala sam nekih 50 ml) i na kraju dodati kokosovo brašno, pa sve dobro promešati. </span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Na pravougaonu tacnu redjati keks (4x4) i premaziti ga sa četvrtinom kreme. Prekriti novim redom keksa i ponovo premazati drugom četvrtinom kreme. Ponavljati filovanje, odnosno završiti sa kremom odozgo.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Ostaviti da odstoji preko noći da keks omekša. Kolač ukrasiti po želji, seći na kocke i služiti.</span></li>
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<span face=""trebuchet ms" , sans-serif">Ukoliko kolač pravite sa običnim keksom (pettit beure), provucite ga kroz mleko prilikom slaganja jer je on deblji i ne može da omekša samo od fila. </span><br />
<span face=""trebuchet ms" , sans-serif">Inače je ovaj kolač zgodan da se iseče na manje kocke i složi na tacnu</span><span face=""trebuchet ms" , sans-serif"> </span><span face=""trebuchet ms" , sans-serif">sa drugim sitnim slavskim kolačima. </span></div>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-28575205382460293402018-09-28T08:27:00.003+02:002021-05-16T08:28:16.729+02:00Fatuš salata sa patlidžanom i halumi sirom<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL03xPmCTjhCtAjcn8R5fxA_yY-bw3aWQ1ayjrDgTUmHKjlYC7CGW660VDoV3s6OLEJhfknHs0YT4q7w2sUdMYU6SZDXAYB4XgLYdXIZ_iJ0ZijgZrSe_Swy3Yp-oFxHa2WHhcPrxQMiM/s1600/1+halUmi%252Bpp+N.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL03xPmCTjhCtAjcn8R5fxA_yY-bw3aWQ1ayjrDgTUmHKjlYC7CGW660VDoV3s6OLEJhfknHs0YT4q7w2sUdMYU6SZDXAYB4XgLYdXIZ_iJ0ZijgZrSe_Swy3Yp-oFxHa2WHhcPrxQMiM/s640/1+halUmi%252Bpp+N.JPG" width="640" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Ne prođe mi letovanje, a da iz Grčke ne donesem koji paketić halumi sira. Onda se bacim u traženje novog načina kako da ga ukomponujem u finu klopicu.. Ovaj put sam odabrala jednu od varijanti odlične obrok-salate omiljene na Bliskom Istoku.</span><br />
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<span face=""trebuchet ms" , sans-serif">Za one koji ne znaju, fatuš (<a href="https://en.wikipedia.org/wiki/Fattoush" target="_blank">fattoush</a>) je popularna libanska salata gde su osnova tostirani komadi pita-hleba i sveže sezonsko povrće. U mojoj kombinaciji tu su još i grilovani halumi (halluomi) i patlidžan.. E, sad! Kad pogledate spisak sastojaka izgledaće vam podugačak, pa će nekome salata "da zvuči" pretrpano.. Da znate da nije - svaki sastojak je na mestu, odlično se uklapa i salati daje fantastičan ukus. Dakle, slobodno staviti sve sa spiska, sigurna sam da će se kombinacija i vama svideti!</span><br />
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<u><span face=""trebuchet ms" , sans-serif">za dresing:</span></u></div>
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<span face=""trebuchet ms" , sans-serif">5 kašika maslinovog ulja</span></div>
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<span face=""trebuchet ms" , sans-serif">2 mlada luka</span></div>
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<span face=""trebuchet ms" , sans-serif">1 ljuta papričica</span></div>
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<span face=""trebuchet ms" , sans-serif">1/2 šolje prepolovljenih zelenih maslina bez koštica</span></div>
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<span face=""trebuchet ms" , sans-serif">3 kašike tostiranih slanih pistaća</span></div>
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<span face=""trebuchet ms" , sans-serif">3 kašike soka od limuna</span></div>
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<span face=""trebuchet ms" , sans-serif">po ukusu soli i bibera</span></div>
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<span face=""trebuchet ms" , sans-serif">1 kašika sušenog timijana</span></div>
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<span face=""trebuchet ms" , sans-serif">1 kašika tostiranog susama</span></div>
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<span face=""trebuchet ms" , sans-serif">1/4 kašičice belog luka u prahu</span><br />
<span face=""trebuchet ms" , sans-serif"><a href="http://bonapeti.rs/n8-90108-Sumak" target="_blank">sumak</a> po želji</span></div>
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<span face=""trebuchet ms" , sans-serif">2 pita-hleba prečnika 15 cm</span></div>
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<span face=""trebuchet ms" , sans-serif">2 srednja patlidžana</span></div>
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<span face=""trebuchet ms" , sans-serif">2 kašike ulja</span></div>
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<span face=""trebuchet ms" , sans-serif">225 gr (paketić) halumi sira</span></div>
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<span face=""trebuchet ms" , sans-serif">1 manji krastavac</span></div>
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<span face=""trebuchet ms" , sans-serif">450 gr paradajza</span></div>
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<span face=""trebuchet ms" , sans-serif">1/2 šolje iskidane nane</span></div>
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<span face=""trebuchet ms" , sans-serif">malo mirođije</span></div>
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<span face=""trebuchet ms" , sans-serif">po ukusu soli</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcn7_MkEF-c81YovQrfJHtotOg5ncrZOhthSX82en-uYd9r69peRL2nC3a3Tsn0k0COOzMkSXpj9jdw5MNNEHOnXeWAJBBlNAq1JurUok13fifZZQ87BddlrZn7aeZ092YUqBH-PO1qTY/s1600/3+halumi%252Bpp+L.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcn7_MkEF-c81YovQrfJHtotOg5ncrZOhthSX82en-uYd9r69peRL2nC3a3Tsn0k0COOzMkSXpj9jdw5MNNEHOnXeWAJBBlNAq1JurUok13fifZZQ87BddlrZn7aeZ092YUqBH-PO1qTY/s640/3+halumi%252Bpp+L.JPG" width="640" /></a></div>
<br /><ul><li><span face=""trebuchet ms" , sans-serif">Zagrejati gril-ploču ili tiganj, malo podmazati uljem, pa grilovati mladi luk po minut sa obe strane i papričicu oko 2 minuta sa svake strane. Prebaciti na dasku i ostaviti da se prohladi. Papričicu po želji preseći i skloniti semenke, pa je iseći na komadiće. Iseći i luk, pa ga ubaciti u činiju zajedno sa papričicom, maslinama, pistaćima, limunovim sokom, sirćetom i 5 kašika maslinovog ulja. Sve posoliti i pobiberiti, pa lepo promešati, poklopiti i ostaviti na hladnom do upotrebe. Dresing se može napraviti dan ranije, pa pred serviranje ostaviti sat vremena na sobnoj temperaturi </span></li>
<li><span face=""trebuchet ms" , sans-serif">Pomeša<span style="text-align: left;">ti </span><span style="text-align: left;">timijan, susam i beli luk u prahu u manjoj činiji, po želji dodati i sumak. Premaza</span><span style="text-align: left;">ti pi</span><span style="text-align: left;">ta-hleb i pa</span><span style="text-align: left;">tlidžan sa 2 kašike maslinovog ulja, posoli</span><span style="text-align: left;">ti ih i posu</span><span style="text-align: left;">ti mešavinom iz činijice. Grilova</span><span style="text-align: left;">ti ih sa obe s</span><span style="text-align: left;">trane dok hleb ne bude zla</span><span style="text-align: left;">tan i hrskav (oko 5 minu</span><span style="text-align: left;">ta)</span><span style="text-align: left;">, a pa</span><span style="text-align: left;">tlidžan mekan (nekih 10-</span><span style="text-align: left;">tak minu</span><span style="text-align: left;">ta). Pečene prebaci</span><span style="text-align: left;">ti na dasku i prohladi</span><span style="text-align: left;">ti.</span><span style="text-align: left;"> </span><span style="text-align: left;"> </span></span></li>
<li><span face=""trebuchet ms" , sans-serif">Halumi sir iseći na komade debljine 1 cm<span style="text-align: left;"> i grilova</span><span style="text-align: left;">ti ga po 1-2 minu</span><span style="text-align: left;">ta sa svake s</span><span style="text-align: left;">trane da dobije zla</span><span style="text-align: left;">tno-smeđu boju. I njega prebaci</span><span style="text-align: left;">ti na dasku pored hleba i pa</span><span style="text-align: left;">tlidžana</span><span style="text-align: left;">.</span></span></li>
<li><span face=""trebuchet ms" , sans-serif">Iskida<span style="text-align: left;">ti halumi i pita-hleb na komade, pa</span><span style="text-align: left;">tlidžan iseći na komade veličine zalogaja. Prebaci</span><span style="text-align: left;">ti ih u veću činiju zajedno sa kras</span><span style="text-align: left;">tavcima sečenim na koturiće i kriškama paradajza</span><span style="text-align: left;">. Preli</span><span style="text-align: left;">ti dresingom i ovlaš promeša</span><span style="text-align: left;">ti. Na kraju dosoli</span><span style="text-align: left;">ti ako je po</span><span style="text-align: left;">trebno i</span><span style="text-align: left;"> odozgo<span style="text-align: left;"> posu</span><span style="text-align: left;">ti</span> seckanom mirođijom i nanom.</span></span></li>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-57221901182521643002018-09-09T11:26:00.002+02:002021-05-06T20:24:37.361+02:00Spiralna torta sa malinama i bademom<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif">Za razliku od mene koja voli jake i klasične torte, moj Zoki je ljubitelj laganih i sa dodatkom voća. Tako sam za njegov rođendan proteklih par godina spremala <a href="http://gagasrce.blogspot.com/2014/04/jastuk-torta.html" target="_blank">Jastuk tortu</a>, <a href="http://gagasrce.blogspot.com/2014/09/rum-torta.html" target="_blank">Rum tortu</a>, <a href="http://gagasrce.blogspot.com/2015/09/princes-torta.html" target="_blank">Princes tortu</a> i <a href="http://gagasrce.blogspot.com/2017/10/torta-od-pistaca-marcipana-i-bele.html" target="_blank">tortu od pistaća, marcipana i bele čokolade</a>. Ove godine sam mu izabrala ovu spiralnu, koja je zanimljivog izgleda i odličnog ukusa.. Nisam pogrešila, bio je oduševljen!</span><br />
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<span face=""trebuchet ms" , sans-serif">Sastojci:</span></div>
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<span face=""trebuchet ms" , sans-serif">120 gr brašna</span></div>
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<span face=""trebuchet ms" , sans-serif">100 gr šećera</span></div>
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<span face=""trebuchet ms" , sans-serif">1 kašičica praška za pecivo</span></div>
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<span face=""trebuchet ms" , sans-serif">malo soli</span></div>
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<span face=""trebuchet ms" , sans-serif">4 žumanceta (sobne temperature!)</span></div>
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<span face=""trebuchet ms" , sans-serif">1/2 šolje ulja</span></div>
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<span face=""trebuchet ms" , sans-serif">60 gr vode</span></div>
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<span face=""trebuchet ms" , sans-serif">1 kašičica ekstrakta vanile</span></div>
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<span face=""trebuchet ms" , sans-serif">1 kašičica ekstrakta badema(opciono)</span></div>
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<span face=""trebuchet ms" , sans-serif">6 belanaca (sobne temperature!)</span></div>
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<span face=""trebuchet ms" , sans-serif">50 gr šećera</span></div>
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<span face=""trebuchet ms" , sans-serif">nadev:</span></div>
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<span face=""trebuchet ms" , sans-serif">750 ml slatke pavlake (mlečne!!!)</span></div>
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<span face=""trebuchet ms" , sans-serif">80 gr šećera u prahu</span></div>
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<span face=""trebuchet ms" , sans-serif">30 gr kakaa u prahu</span></div>
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<span face=""trebuchet ms" , sans-serif">350 gr malina</span></div>
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<span face=""trebuchet ms" , sans-serif">50 gr listića badema</span></div>
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<li><span face=""trebuchet ms" , sans-serif">Veliki pleh od rerne namazati uljem, staviti preko pek papir i preko papira ponovo namazati ulje, pa sve posuti brašnom.</span></li>
<li><span face=""trebuchet ms" , sans-serif">U činiji izmešati brašno, šećer, prašak za pecivo i malo soli. U drugoj činiji miksati ulje, vodu, žumanca i oba ekstrakta.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Mikserom umutiti belanca sa šećerom u čvrst sneg.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Dodati suve sastojke u umućena žumanca i miksati. U umućenu masu u 3 navrata dodati sneg od belanaca i sjediniti blago prevrćući špatulom.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Testo izručiti u pripremljeni pleh, poravnati ga i peći u rerni zagrejanoj na 180°C oko 20 minuta. Ohlađen pečeni biskvit iseći sa sve papirom na 5 jednakih delova i ostaviti u plehu.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Izmiksati u činiji slatku pavlaku, šećer u prahu i kakao da se dobije čvrst nadev (paziti da se ne premuti i da se ne dobije zrnasta struktura!).</span></li>
<li><span face=""trebuchet ms" , sans-serif">Iseći maline na pola, a nekoliko lepih ostaviti cele za dekoraciju. Pola nadeva premazati preko biskvita, preko poređati maline i posuti ih listićima badema. Blago pritisnuti prstima maline da utonu u fil i premazati sa 4 kašike krema (bolje će se lepiti trake jedna za drugu).</span></li>
<li><span face=""trebuchet ms" , sans-serif">Prvu traku premazanog biskvita zarolati pomažući se papirom. Staviti na sredinu tacne na kojoj će se servirati torta. Uzeti drugu traku i zalepiti je oko prve. Tako uraditi i sa ostalim delovima biskvita lepeći unaokolo jednu traku za drugu -> <a href="https://www.sugarhero.com/wp-content/uploads/2014/05/raspberry-almond-spiral-cake-9-2.jpg" target="_blank">klik</a>. Sa strane ukrasiti ostatkom fila, a odozgo posuti preostalim malinama i listićima badema.</span></li>
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<span face=""trebuchet ms" , sans-serif">Zoki, srećan ti rođendan! <span style="color: #cc0000;">❤</span></span></div>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-11646591714820278902018-08-30T13:04:00.002+02:002021-05-16T08:30:50.302+02:00Paprike punjene patlidžanom<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif">Još jedne punjene paprike, ovaj put sa mojim omiljenim patlidžanom..</span></div>
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<span face=""trebuchet ms" , sans-serif">Sastojci:</span></div>
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<span face=""trebuchet ms" , sans-serif">10 crvenih šiljatih paprika</span></div>
<div style="text-align: center;">
<span face=""trebuchet ms" , sans-serif">2 srednja patlidžana</span></div>
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<span face=""trebuchet ms" , sans-serif">2 glavice crvenog luka</span></div>
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<span face=""trebuchet ms" , sans-serif">2 kašike prezli</span></div>
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<span face=""trebuchet ms" , sans-serif">40 gr rendanog parmezana</span></div>
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<span face=""trebuchet ms" , sans-serif">sol, biber, ulje</span></div>
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<span face=""trebuchet ms" , sans-serif">2-3 čena belog luka</span></div>
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<span face=""trebuchet ms" , sans-serif">2 paradajza</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgiYc0huiEssh1ATqvolFnQ69boYITAYrC0lqgwhuql3rQPDA6C33fLTWKSRArtuBOydbX1n334_RAcCGsS1e24-LHojF_LBVDJUS3JK7Em71gu-SlnHSn5-gRTAyKRaPUm6x3pwHrec/s1600/SDC11440.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgiYc0huiEssh1ATqvolFnQ69boYITAYrC0lqgwhuql3rQPDA6C33fLTWKSRArtuBOydbX1n334_RAcCGsS1e24-LHojF_LBVDJUS3JK7Em71gu-SlnHSn5-gRTAyKRaPUm6x3pwHrec/s640/SDC11440.JPG" width="480" /></a></div>
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<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Patlidžan oprati, obrisati i po želji oljuštiti (ja nisam). Iseckati ga na kockice i na ulju prodinstati zajedno sa sitno seckanim crvenim lukom. Na kraju dodati i seckani beli luk. Posoliti i pobiberiti i skloniti sa vatre.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">U prohlađenu masu dodati prezle i parmezan, promešati i dobijenom smesom puniti paprike očišćene od semena. Svaku zatvoriti kolutom paradajza i slagati u podmazanu tepsiju. Odozgo ih poprskati uljem.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Napunjene paprike peći u rerni zagrejanoj na 200°C oko 40 minuta. Ukoliko počnu da gore malo smanjiti temperaturu i/ili pokriti alu folijom.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiPAtHlo50r3ztfwFHWjNgmL36T0nAYjU6bZUPCIQifKpMOPVcsZzGlqErZhcBPPtoupOrPhBBxmAZJ6FKnWnwdJvQSVWA75msEuzPQZC1TsB90uVY9iAez91SQyDXsioRuBIE0-0dPA/s1600/SDC11458+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiPAtHlo50r3ztfwFHWjNgmL36T0nAYjU6bZUPCIQifKpMOPVcsZzGlqErZhcBPPtoupOrPhBBxmAZJ6FKnWnwdJvQSVWA75msEuzPQZC1TsB90uVY9iAez91SQyDXsioRuBIE0-0dPA/s640/SDC11458+%25282%2529.jpg" width="480" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Na gotove vruće paprike po želji se može narendati feta sir, ili malo kačkavalja, ili mozzarele. Poslužiti uz svež domaći hleb i čašu crnog piva. </span><br />
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-20330409848353612822018-08-20T08:54:00.004+02:002021-05-16T08:38:01.365+02:00Ajvar salata<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif" style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja72np9lalUemMYZ2xxHwqVahYVZGjsXJZtVQm-SVO3y1-qf-VzjxZ-kR6V2M2e-4xFU6rv0A1aDBOVbEWgwecyLH5kcb17cUX_qsrVBqX-SqmQVaHRPqGcOs6L8CCsc9G1c8mZkIAI0k/s1600/1+ajvar+sibi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="727" data-original-width="900" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja72np9lalUemMYZ2xxHwqVahYVZGjsXJZtVQm-SVO3y1-qf-VzjxZ-kR6V2M2e-4xFU6rv0A1aDBOVbEWgwecyLH5kcb17cUX_qsrVBqX-SqmQVaHRPqGcOs6L8CCsc9G1c8mZkIAI0k/s640/1+ajvar+sibi.jpg" width="640" /></a></span></div>
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<span face=""trebuchet ms" , sans-serif">Nema ovde mnogo šta da se filozofira i piše - salata je fantastična! Iako su sastojci isti kao za ajvar, ukus je drugačiji i nekako blaži, jer se ništa dodatno ne ukuvava niti prži. Moj Zoki inače ne voli klasični ajvar, ali se ove salate dobro najeo, kaže da je mnogo lepša.. Inače je i moja majka davno nešto slično spremala, a zvala ga je letnji ajvar.</span></div>
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<span face=""trebuchet ms" , sans-serif">Sastojci:</span></div>
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<span face=""trebuchet ms" , sans-serif">4 plava patlidžana </span></div>
<div style="text-align: center;">
<span face=""trebuchet ms" , sans-serif">10 crvenih paprika </span></div>
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<span face=""trebuchet ms" , sans-serif">8 češnjeva belog luka </span></div>
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<span face=""trebuchet ms" , sans-serif">so, sirće i ulje po po</span><span face=""trebuchet ms" , sans-serif">trebi</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnD5yrxt1cmsMk79Sua52X1xPCJ4JxuNDbj-SVLheIYgx7A5Vrirou9_ZMVZdmrax0N2bDgINMmCr6WaqDOdmWB6PY9uXjwmwGM6KTA11MB8raNrqMx0QJjJ0oZHUH8NXC5ArwgQZDFU/s1600/2+ajvar+V.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""trebuchet ms" , sans-serif"><img border="0" data-original-height="836" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnD5yrxt1cmsMk79Sua52X1xPCJ4JxuNDbj-SVLheIYgx7A5Vrirou9_ZMVZdmrax0N2bDgINMmCr6WaqDOdmWB6PY9uXjwmwGM6KTA11MB8raNrqMx0QJjJ0oZHUH8NXC5ArwgQZDFU/s640/2+ajvar+V.jpg" width="534" /></span></a></div>
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<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Patlidžane staviti u rernu zagrejanu na 220°C i peći ih tridesetak minuta da omekšaju. Prohladiti ih, oljuštiti i sitno iseći. Po želji ih tucati u avanu da se još bolje usitne (ja nisam).</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Paprike ispeći na plotni (roštilj/gril ili tiganj) da kožica pocrni. Oljustiti ih, izvaditi im seme i sitno iseći.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Isečenu papriku dodati u sud sa patlidžanom, dodati sitno iseckani beli luk, po ukusu staviti ulje, sirće i so, pa masu dobro promešati. Ostaviti salatu da odstoji u frizideru i da se lepo ohladi, pa je poslužiti.</span></li>
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<span face=""verdana" , sans-serif"><span face=""trebuchet ms" , sans-serif" style="text-align: justify;">Salatu najbolje praviti dan ranije jer je lepša kada odstoji. Beli luk može da se smanji ili poveća, ali nikako ga ne treba izostaviti. Salata se može poslužiti uz svako jelo, a može i da bude namaz na hlebu.</span></span><br />
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<div style="text-align: justify;">Ideja - sibinka/Coolinarika</div>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-75777924838093468322018-08-07T09:44:00.004+02:002021-05-16T08:35:34.500+02:00Paprike punjene hlebom<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOYF5T2r7IBRhXFKd_fOtEGT1AUPpnQ4JyC4DXj79D8f4SETzICLv1i2WuK29wH5f5Bd7kyq4mXLg-StzP8OXIkxZHYOb3cnzCSbALn8dxNux3q_SOMRvodty5Ka0UhQVi_u_x1r3mTw/s1600/1+paprike+N.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOYF5T2r7IBRhXFKd_fOtEGT1AUPpnQ4JyC4DXj79D8f4SETzICLv1i2WuK29wH5f5Bd7kyq4mXLg-StzP8OXIkxZHYOb3cnzCSbALn8dxNux3q_SOMRvodty5Ka0UhQVi_u_x1r3mTw/s640/1+paprike+N.JPG" width="640" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Neobična, a mnogo zanimljiva i dobra kombinacija! Punila sam već <span id="goog_1084540280"></span>paprike<span id="goog_1084540281"></span> <a href="http://gagasrce.blogspot.com/2013/12/posne-punjene-paprike.html" target="_blank">pirinčem</a></span><a href="http://gagasrce.blogspot.com/2013/12/posne-punjene-paprike.html" target="_blank"><span face=""trebuchet ms" , sans-serif"> </span><span face=""trebuchet ms" , sans-serif">i ovsenim pahuljicama</span></a><span face=""trebuchet ms" , sans-serif">, <a href="http://gagasrce.blogspot.com/2015/10/posne-punjene-paprike-sa-orasima.html" target="_blank">orasima</a>, <a href="http://gagasrce.blogspot.com/2017/09/paprike-punjene-krompirom.html" target="_blank">krompirom</a>, <a href="http://gagasrce.blogspot.com/2017/09/zapecene-paprike-sa-sirom-i-prelivom-od.html" target="_blank">kačkavaljem</a>, s<a href="http://gagasrce.blogspot.com/2017/08/posne-punjene-paprike-sa-suvim-sljivama.html" target="_blank">uvim šljivama</a>, <a href="http://gagasrce.blogspot.com/2015/10/paprike-pecene-sa-paradajzom-i-incunima.html" target="_blank">inćunima sa paradajzom</a>, pa što da ne probam da ih punim hlebom..</span><br />
<a name='more'></a><span face=""trebuchet ms" , sans-serif">Da ne bude skroz "sirotinjsko" jelo tu je parmezan, koji svojim specifičnim ukusom daje posebno fini šmek i strukturu ovom jelu. Bila sam sumnjičava pre nego što sam ga isprobala, a moje oklevanje je bilo bespotrebno - paprike punjene hlebom su fantastične! </span></div>
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<span face=""trebuchet ms" , sans-serif">6 - 7 manjih duguljastih crvenih paprika</span></div>
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<span face=""trebuchet ms" , sans-serif">1 šaka seckanog peršuna</span></div>
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<span face=""trebuchet ms" , sans-serif">1 kašika seckanog lišća origana ili čubra</span></div>
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<span face=""trebuchet ms" , sans-serif">200 - 250 gr bajatog hleba (sa korom)</span></div>
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<span face=""trebuchet ms" , sans-serif">5 - 6 kašika (oko 40 gr) sveže rendanog parmezana</span></div>
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<span face=""trebuchet ms" , sans-serif">2- 3 pasirana čena belog luka</span></div>
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<span face=""trebuchet ms" , sans-serif">so i sveže mleveni biber</span></div>
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<span face=""trebuchet ms" , sans-serif">5 kašika maslinovog ulja</span></div>
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<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Paprike oprati i osušiti, odseći deo sa peteljkom i odstraniti semenke.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Stari hleb (sa korom) iskidati rukama na sitnije komadiće. Ubaciti ga u činiju zajedno sa seckanim peršunom, origanom/čubrom, pa dodati parmezan, beli luk, so i biber i na kraju maslinovo ulje. Oprezno soliti jer je parmezan prilično slan!</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Smesu rukama izmešati kako bi svi komadići hleba bili obloženi uljem i parmezanom. Po potrebi dodati još maslinovog ulja.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Napuniti paprike, sloziti ih u malo nauljeni sud i staviti da se peku oko 40 minuta u rerni zagrejanoj na 200°C. Na pola pečenja po želji ih okrenuti.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Gotove paprike izvaditi iz rerne, malo prohladiti i poslužiti sa dosta zelene salate kao lagani ručak ili večeru. Odlične su i tople i hladne! </span></li>
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<span face=""trebuchet ms" , sans-serif">Izvor - DaSilva1/Coolinarika</span></div>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-80613209449805296042018-07-22T22:12:00.003+02:002021-05-06T21:32:40.255+02:00Rođendanska torta za pse<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif">Nagovorili me mangupi da objavim, a ja pristala, pa je ovaj recept izuzetak na blogu što se mesa i krajnjeg korisnika tiče.. Mada mislim da je korisno da imam ovakav recept, jer sam i sama morala da tražim okolo po netu kako ću da sklepam torticu, pa sam na kraju improvizovala ovu koju moja Juca sme da jede.</span></div>
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<span face=""trebuchet ms" , sans-serif">Godinama smo imali velike pse, šarplanince, i obožavali smo ih. Onda su nas pritisle godine i nismo više ni Zoki ni ja mogli fizički da se izborimo sa njima. Pošto živimo u divljini nije u obzir dolazio neki fensi-šmensi pas koji je kilav i nežan, a nismo hteli mešanca za kojeg ne znamo koliko će da izraste. I onda mi sine kroz glavu da su mi se ranije sviđali pulini kojih ima u Vojvodini, a gde sam kao dete i cura odlazila na selo kod rođaka i kasnije kod mojih kada su kupili vikendicu "preko".</span></div>
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<span face=""trebuchet ms" , sans-serif">Elem, rešimo mi da uzmemo pulinku, nađem ja preko oglasa gde ćemo da je nabavimo i tako je od prošlog septembra ova crna đavolica u našem dvorištu, a još više u našoj kući i našim srcima. Pametna, vesela i poslušna frajla Juca nas je naterala da našu naklonost prema šarplanincima skroz zaboravimo i zaljubimo se u ovu srčanu i bleskastu šmizlu!</span></div>
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<span face=""trebuchet ms" , sans-serif">Inače što se rođendana ljubimaca tiče nismo baš neki zaluđenici da psima titramo cile-mile, ali smo hteli da napravimo izuzetak tako da obeležimo i slikama i snimcima zabeležimo prvi "divan dan" ove naše.. Rešila sam da joj napravim ovu jednostavnu slanu torticu koju bez bojazni i svaki drugi pas može da jede. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibrU8nMLYU_TtrBJaAXUhKmNzr8oLzvKorjpyhyBUMJ2xt5_pCLMdrxRmXyCy9cbgjwJg8F8STyTx1Egm53IOk9yxMjWCevLNmmACcQZAZl0-FI3mZliN13tJ4r0TexHaBkV4fDGn6AIo/s1600/3+juca+sa+kapicom.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""trebuchet ms" , sans-serif"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibrU8nMLYU_TtrBJaAXUhKmNzr8oLzvKorjpyhyBUMJ2xt5_pCLMdrxRmXyCy9cbgjwJg8F8STyTx1Egm53IOk9yxMjWCevLNmmACcQZAZl0-FI3mZliN13tJ4r0TexHaBkV4fDGn6AIo/s640/3+juca+sa+kapicom.jpg" width="480" /></span></a></div>
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<span face=""trebuchet ms" , sans-serif">14 keksića za pse - moji su Pedigre / Biskrok</span></div>
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<span face=""trebuchet ms" , sans-serif">300 gr mlevenog mesa, najbolje junetine</span><br />
<span face=""trebuchet ms" , sans-serif">okrugli kalup prečnika 14 cm</span><br />
<span face=""trebuchet ms" , sans-serif">streč folija</span><br />
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<li><span face=""trebuchet ms" , sans-serif">Manji okrugli kalup obložiti streč folijom i poređati u krug slane keksiće za pse - moji su sa dodatkom piletine (beli) i jagnjetine (roze). </span></li>
<li><span face=""trebuchet ms" , sans-serif">Sredinu kalupića ispuniti sirovim mlevenim mesom i po želji ukrasiti mesnim kuglicama.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Umotati sve u foliju i odložiti u frižider na par sati da se stegne.</span></li>
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<span face=""trebuchet ms" , sans-serif">Prebaciti tortu na pogodnu tacnu i posužiti uz rođendansku pesmicu. Naša devojka je pojela trećinu, a ostalo sam podelila u kesice i zamrzla.. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxk3fsP4kDzdz0K3UmUsYywMybncOXT6MNr-was-BpQXtZM2aBqyFjJy_ezOOhNaJnIY8-Xgpz-5pnzHudYgRvB_VJhN-i97yL4mQXd9nCCSMxbrdxSCg8FyKAVcND61x93apacxM5dc/s1600/4+juca+krka.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""trebuchet ms" , sans-serif"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxk3fsP4kDzdz0K3UmUsYywMybncOXT6MNr-was-BpQXtZM2aBqyFjJy_ezOOhNaJnIY8-Xgpz-5pnzHudYgRvB_VJhN-i97yL4mQXd9nCCSMxbrdxSCg8FyKAVcND61x93apacxM5dc/s640/4+juca+krka.jpg" width="640" /></span></a></div>
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<span face=""trebuchet ms" , sans-serif">Tu je i video:</span></div>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-79648208282604553552018-07-10T09:09:00.004+02:002021-05-06T20:13:23.036+02:00Betoven torta sa malinama<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCvNfOXCQ0c1sZQFD7bbvOEoOkni4myCwIWOo2N87afFQsiYJyvUZLjrxSVc_8PhweV-qSVmu5IUum36ieJrJW7HvBJhekcXE9nE9TM9GJyfsFerdcfoiyuFqi37QWH0jUDLE5isP5Nw/s1600/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCvNfOXCQ0c1sZQFD7bbvOEoOkni4myCwIWOo2N87afFQsiYJyvUZLjrxSVc_8PhweV-qSVmu5IUum36ieJrJW7HvBJhekcXE9nE9TM9GJyfsFerdcfoiyuFqi37QWH0jUDLE5isP5Nw/s640/1.jpg" width="640" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Prvo što me zaintrigiralo kod ove torte je njeno ime.. </span><br />
<a name='more'></a><span face=""trebuchet ms" , sans-serif">Betoven (<a href="https://sh.wikipedia.org/wiki/Ludwig_van_Beethoven" target="_blank">Beethoven</a>) je moj omiljeni kompozitor, posebno orkestarske/simfonijske muzike. Još davno sam na studijama dirigovala njegovu Egmont uvertiru, 1., 5. i 7. simfoniju i svirala njegov klavirski koncert u c-mollu, kao i bezbroj klavirskih sonata. I za sve proteklo vreme nisam videla ništa van muzike sa njegovim imenom, ako zanemarimo film sa psom kao glavnim likom koji se zove Betoven. Za razliku od njega, Mocart (<a href="https://sr.wikipedia.org/sr-el/%D0%92%D0%BE%D0%BB%D1%84%D0%B3%D0%B0%D0%BD%D0%B3_%D0%90%D0%BC%D0%B0%D0%B4%D0%B5%D1%83%D1%81_%D0%9C%D0%BE%D1%86%D0%B0%D1%80%D1%82" target="_blank">Mozart</a>) ima svoje čoko-marcipan kugle, tortu, krofne, poslastičarnice u Beču i Salcburgu, a kod nas ima čak i svoje kockarnice, sa još jednim slovom Z u svom imenu! Zašto je to tako nemam pojma, valjda</span><span face=""trebuchet ms" , sans-serif"> zato što su bili dva savim različita karaktera. Uz hiperaktivnog i lucidnog Mocarta nekako idu</span><span face=""trebuchet ms" , sans-serif"> slatkiši, dok uz prilično ozbiljnog, namrštenog i zatvorenog Batovena sama pomisao na slatkiše i torte je nezamisliva, barem meni!</span><span face=""trebuchet ms" , sans-serif"> </span><br />
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<span face=""trebuchet ms" , sans-serif">Čitajući recepte na Internetu pronašla sam da je ova torta (koja je bez brašna) izuzetno popularna kod korisnika LCHF ishrane. I da se razumemo, ma koliko se neki zanosili da je torta bez šećera, ne zaboravimo da ga čokolada sa 70% kakaa ima barem 25%, dakle ovih 400 gr čokolade ima 100 gr šećera! Meni se kod ove torte svidelo što je nadev od ganaš kreme koju obožavam, a ni prema malinama nisam ravnodušna.<b> </b></span><span>Verziju sa malinama</span><span face=""trebuchet ms" , sans-serif"> sa našla na Coolinarici kod moje drage cool-prije Tanje, mada se torta po originalnom receptu Anite Šupe sprema sa višnjama, eventualno sa miksom šumskog voća.</span><br />
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<span face=""trebuchet ms" , sans-serif">6 jaja</span></div>
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<span face=""trebuchet ms" , sans-serif">400 gr čokolade sa 70% kakaa</span></div>
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<span face=""trebuchet ms" , sans-serif">1 prašak za pecivo</span></div>
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<span face=""trebuchet ms" , sans-serif">400 gr malina</span></div>
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<span face=""trebuchet ms" , sans-serif">700 ml slatke pavlake (mlečne, od </span><span face=""trebuchet ms" , sans-serif">minimum 30% masnoce!)</span></div>
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<span face=""trebuchet ms" , sans-serif">ekstrakt vanile po ukusu</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUIqy3_B34gOlunJT0uNsoQ24s_tg4bX5YoAyz4HOxe0TC-XCdTQHD8JMvlzvf9uVBeex2WpQmxdPFXh7y-2zOfmAl0wKtcwI9CVtqtCQkJUh5zQ6B3n8nGas_IN3KFostrfUHF9rGZU/s1600/3a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUIqy3_B34gOlunJT0uNsoQ24s_tg4bX5YoAyz4HOxe0TC-XCdTQHD8JMvlzvf9uVBeex2WpQmxdPFXh7y-2zOfmAl0wKtcwI9CVtqtCQkJUh5zQ6B3n8nGas_IN3KFostrfUHF9rGZU/s400/3a.jpg" width="400" /></a></div>
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<div style="text-align: justify;"><ul><li><span face=""trebuchet ms" , sans-serif">Grejati na laganoj vatri 300 ml slatke pavlake i 300 gr čokolade izlomljene na kockice dok se sve</span><span face=""trebuchet ms" , sans-serif"> </span><span face=""trebuchet ms" , sans-serif">ne otopi i lepo </span><span face=""trebuchet ms" , sans-serif">sjedini (paziti da ne provri!). I</span><span face=""trebuchet ms" , sans-serif">zručiti masu u drugu posudu da se brže ohladi, pa prohlađenu staviti u frižider na dodatno hladenje.</span></li><li><span face=""trebuchet ms" , sans-serif">Odvojiti belanca od žumanaca, pa umutiti čvrst sneg od belanaca. Posebno umutiti žumanaca i u njih dodati 100 grama</span><span face=""trebuchet ms" , sans-serif"> </span><span face=""trebuchet ms" , sans-serif">istopljene</span><span face=""trebuchet ms" , sans-serif"> crne cokolade, aromu vanile i kesicu praška za pecivo (10-12 grama). Lopaticom ili varjačom pažljivo spojiti belanca sa čokoladnom masom.</span></li><li><span face=""trebuchet ms" , sans-serif">Kalup za torte prečnika 26 cm obložiti papirom za pečenje i podmazati puterom. Uliti pripremljenu masu u pripremljeni kalup i peći koru na 180°C dvadeset minuta. Proveriti pred kraj čačkalicom da li je pečena, važno je da se ne prepeče!). Ispečenoj kori skinuti stranice kalupa i ostaviti je da se ohladi.</span></li><li><span face=""trebuchet ms" , sans-serif">Izmiksati 200 ml slatke pavlake u</span><span face=""trebuchet ms" , sans-serif"> </span><span face=""trebuchet ms" , sans-serif">ne mnogo čvrst</span><span face=""trebuchet ms" , sans-serif"> šlag i dobro paziti da se ne premuti jer će se dobiti puter i <a href="http://gagasrce.blogspot.com/2016/10/mlacenica.html" target="_blank">mlaćenica</a>. Zatim metlice miksera prebaciti u čokoladni/ganaš krem, umutiti ga i spojiti sa umućenim šlagom.</span></li><li><span face=""trebuchet ms" , sans-serif">Po želji biskvit malo poprskati sokom od malina ili sokom od ceđene pomorandže. Premazati ga sa par kašika krema, složiti na nju maline, sve premazati ostatkom krema, zagladiti tortu i ostaviti na hladenje.</span></li><li><span face=""trebuchet ms" , sans-serif">Umutiti preostalih 200 ml slatke pavlake i dekorisati tortu po želji. Moja je bila prilično razbarušena, kakav je bio i Betoven.. :) </span></li></ul>
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<span face=""trebuchet ms" , sans-serif">Ovo je bila moja rođendanska tortica, ko god je probao bio je oduševljen!</span><br />
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<span face=""trebuchet ms" , sans-serif">Isprobano na IG -> </span><span face=""trebuchet ms" , sans-serif"><a href="https://www.instagram.com/p/BlhzfCEHNNT/?taken-by=marinadamnjan" target="_blank">klik</a></span><span face=""trebuchet ms" , sans-serif"> i</span><span face=""trebuchet ms" , sans-serif"> </span><span face=""trebuchet ms" , sans-serif">još jedna -> <a href="https://www.instagram.com/p/BlgV0d-nh6X/?taken-by=marinadamnjan" target="_blank">klik</a></span><br />
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-35573324272563963732018-07-05T09:35:00.005+02:002021-05-16T08:42:38.554+02:00 Tabbouleh - salata od peršuna i kus-kusa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span><span face=""trebuchet ms" , sans-serif"><span style="font-family: verdana;">Znam, znam da se tabule tradicionalno sprema sa bulgurom, ali postoji varijanta ove blisko-istočne salate sa kus-kusom i meni je odlična i takva.</span><span style="font-family: times, times new roman, serif;"> </span></span></span><span face=""trebuchet ms" , sans-serif">Inače glavna zvezda u ovoj salati nikako nije kus-kus/bulgur, nego je </span><span face=""trebuchet ms" , sans-serif">to mešavina peršuna i nane i njih ne </span><span face=""trebuchet ms" , sans-serif">treba š</span><span face=""trebuchet ms" , sans-serif">tede</span><span face=""trebuchet ms" , sans-serif">ti!</span><br />
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<span face=""trebuchet ms" , sans-serif"> Save</span><span face=""trebuchet ms" , sans-serif">t je da se peršun i nana </span><span face=""trebuchet ms" , sans-serif">oš</span><span face=""trebuchet ms" , sans-serif">trim nožem na dasci s</span><span face=""trebuchet ms" , sans-serif">trpljivo </span><span face=""trebuchet ms" , sans-serif">seckaju n</span><span face=""trebuchet ms" , sans-serif">a </span><span face=""trebuchet ms" , sans-serif">tračice</span><span face=""trebuchet ms" , sans-serif">, dakle nikakav nedajbože brzi tretman u secku ili blenderu! </span><span style="font-family: verdana;"><span face=""trebuchet ms" , sans-serif">E sad, kome je pre</span><span face=""trebuchet ms" , sans-serif">terana količina zeleniša može malo da smanji količinu i ne</span><span face=""trebuchet ms" , sans-serif"> drži se preporuka š</span><span face=""trebuchet ms" , sans-serif">to se </span><span face=""trebuchet ms" , sans-serif">tiče srazmere sas</span><span face=""trebuchet ms" , sans-serif">tojaka. To sam i ja uradila - malčice sam povećala količinu kus-kusa i smanjila nanu u odnosu na tradicionalni recept, jer sam t</span></span><span face=""trebuchet ms" , sans-serif"><span style="font-family: verdana;">a</span>bule</span><span face=""trebuchet ms" , sans-serif"> spremala gos</span><span face=""trebuchet ms" , sans-serif">tima koji ga prvi put jedu i nisam bila sigurna da će originalna količina peršuna (160 gr!) i nane da im se svidi.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSOYyoofvY6aNVkwPYfiawNOFTzEgm3NoNTZOaO5cbfQP1yMl6nwKVh0mz5Gl1RI100Y2e9t0hY5hVAy6rYgjbdh-RhWXG5fbKjw8OXQ7Tac1IfS0JqdQZ3kvkB8QP2FmuEVRilgKifE/s1600/2+tabule+V.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSOYyoofvY6aNVkwPYfiawNOFTzEgm3NoNTZOaO5cbfQP1yMl6nwKVh0mz5Gl1RI100Y2e9t0hY5hVAy6rYgjbdh-RhWXG5fbKjw8OXQ7Tac1IfS0JqdQZ3kvkB8QP2FmuEVRilgKifE/s640/2+tabule+V.jpg" width="480" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Inače peršun lišćar i <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9MDy5AOTHFXbte9bPm9ciB0gdXM7VOhaZRYwdM15Fbav4Ai9CA9ESKqrdqL49C0PRkqgmPC2St5j5AJcTbp3NjvwZ3C4tCxD_anX9Nh43Mn2rl1evXmnYgW5rEF2KNbdbmUY1DonIYg/s1600/0+nana+%25282%2529.jpg" target="_blank">mohito nanu</a> (na slici je levo) imam u svojoj baštici, pa </span><span face=""trebuchet ms" , sans-serif">su bili ubrani naposredno pred spremanje salate, a sama p</span><span face=""trebuchet ms" , sans-serif">riprema je jednostavna i brza, ako izuzmemo sitno i dosadno seckanje zeleniša.. </span></div>
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<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif">120 gr kus-kusa (po želji integralni)</span></span></div>
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<span face=""trebuchet ms" , sans-serif">3 srednja paradajza</span></div>
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<span face=""trebuchet ms" , sans-serif">3 veze peršuna lišćara</span></div>
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<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif">1 veza mladog luka (ili 2 manje glavice šalo</span><span face=""trebuchet ms" , sans-serif">t luka)</span></span></div>
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<span face=""trebuchet ms" , sans-serif">5-6 grančica nane</span></div>
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<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif">1 kašičica mlevenog pimen</span><span face=""trebuchet ms" , sans-serif">ta</span></span></div>
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<span face=""trebuchet ms" , sans-serif">3-4 kašike soka od limuna</span></div>
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<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif">5-6 kašika kvali</span><span face=""trebuchet ms" , sans-serif">te</span><span face=""trebuchet ms" , sans-serif">tnog maslinovog ulja</span></span></div>
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<span face=""trebuchet ms" , sans-serif">soli i bibera po ukusu</span><br />
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<li><span face=""trebuchet ms" , sans-serif">Kus-kus </span><span face=""trebuchet ms" , sans-serif">preli</span><span face=""trebuchet ms" , sans-serif">ti</span><span face=""trebuchet ms" , sans-serif"> vrelom vodom</span><span face=""trebuchet ms" , sans-serif">. O</span><span face=""trebuchet ms" , sans-serif">s</span><span face=""trebuchet ms" , sans-serif">tavi</span><span face=""trebuchet ms" , sans-serif">ti ga</span><span face=""trebuchet ms" , sans-serif"> pe</span><span face=""trebuchet ms" , sans-serif">t minu</span><span face=""trebuchet ms" , sans-serif">ta da nabubri, dobro ocediti i r</span><span face=""trebuchet ms" , sans-serif">as</span><span face=""trebuchet ms" , sans-serif">tres</span><span face=""trebuchet ms" , sans-serif">ti viljuškom u činiji.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Zreo i čvrs</span><span face=""trebuchet ms" , sans-serif">t p</span><span face=""trebuchet ms" , sans-serif">aradajz preseći na pola, pa na če</span><span face=""trebuchet ms" , sans-serif">tvr</span><span face=""trebuchet ms" , sans-serif">tine. I</span><span face=""trebuchet ms" , sans-serif">zbaci</span><span face=""trebuchet ms" , sans-serif">ti semenke i vodeni deo da os</span><span face=""trebuchet ms" , sans-serif">tane samo "meso", pa ga iseći na kockice od pola cen</span><span face=""trebuchet ms" , sans-serif">time</span><span face=""trebuchet ms" , sans-serif">tra. Isecka</span><span face=""trebuchet ms" , sans-serif">ti si</span><span face=""trebuchet ms" , sans-serif">tno </span><span face=""trebuchet ms" , sans-serif">i luk, pa zajedno sa paradajzom ubaci</span><span face=""trebuchet ms" , sans-serif">ti u činiju</span><span face=""trebuchet ms" , sans-serif">.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Dobro oprani i osušeni peršun smo</span><span face=""trebuchet ms" , sans-serif">ta</span><span face=""trebuchet ms" , sans-serif">ti u valjak </span><span face=""trebuchet ms" , sans-serif">i oš</span><span face=""trebuchet ms" , sans-serif">trim nožem seći na uske </span><span face=""trebuchet ms" , sans-serif">tračice</span><span face=""trebuchet ms" , sans-serif">.</span><span face=""trebuchet ms" , sans-serif"> Is</span><span face=""trebuchet ms" , sans-serif">to uradi</span><span face=""trebuchet ms" , sans-serif">ti i sa lis</span><span face=""trebuchet ms" , sans-serif">tovima nane.</span></li>
<li><span face=""trebuchet ms" , sans-serif">Doda</span><span face=""trebuchet ms" , sans-serif">ti so, biber i</span><span face=""trebuchet ms" , sans-serif"> limunov sok. Preli</span><span face=""trebuchet ms" , sans-serif">ti uljem i sve dobro izmeša</span><span face=""trebuchet ms" , sans-serif">ti.</span></li>
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<span><span style="font-family: verdana;"><span face=""trebuchet ms" , sans-serif">Posluži</span><span face=""trebuchet ms" , sans-serif">ti tabule kao predjelo na lis</span><span face=""trebuchet ms" , sans-serif">tovima zelene sala</span><span face=""trebuchet ms" , sans-serif">te, kao prilog uz ribu sa roš</span><span face=""trebuchet ms" , sans-serif">tilja, ili kao samos</span></span><span face=""trebuchet ms" , sans-serif"><span style="font-family: verdana;">talno jelo, sa malo sira ili humusa. </span><span style="font-family: times, times new roman, serif;">N</span></span></span><span face=""trebuchet ms" , sans-serif">ajčešće se sprema le</span><span face=""trebuchet ms" , sans-serif">ti, kada ima zrelog i čvrs</span><span face=""trebuchet ms" , sans-serif">tog </span><span face=""trebuchet ms" , sans-serif">domaćeg paradajza, kao pregršt </span><span face=""trebuchet ms" , sans-serif">svežeg peršuna i nane</span><span face=""trebuchet ms" , sans-serif">.. </span><span face=""trebuchet ms" , sans-serif">Moguće je u salatu još dodati </span><span face=""trebuchet ms" , sans-serif" style="text-align: center;">1 manji krastavac seckan na kockice, ja nisam. </span></div>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-8157712595892870952018-06-30T10:38:00.004+02:002021-05-16T08:49:23.348+02:00Cacio e Pepe - pasta sa sirom i biberom<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif">Uz <a href="http://gagasrce.blogspot.com/2014/01/aljo-i-oljo-de-luks.html" target="_blank">"aglio i oglio" špagete</a> ovo je još jedan recept koji potvrđuje da je jednostavno najbolje!</span></div>
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<span face=""trebuchet ms" , sans-serif">Pre nekog vremena sam sasvim slučajno odgledala emisiju Antony Bourdaina <i>No reservations - Istanbul</i> i bila ponovo oduševljena njegovom zaraznom zaljubljenošću u jednostavnu, ali iznad svega zanimljivu i ukusnu hranu. Par dana kasnije ražalostila me je vest o njegovoj tragičnoj smrti. Onda je na Coolinarici aktuelna cool-šefica predložila da spremamo cacio e pepe (čita se kaćo e pepe) pastu kao omaž popularnom kulinaru i ja sam se brže-bolje bacila u istraživanje da pronađem njemu omiljen <a href="http://foodloversodyssey.com/2010/08/cacio-e-pepe-pasta-inspired-by-roma-sparita/" target="_blank">recept</a> baš iz restorana gde je snimljena njegova kultna epizoda <i><b><a href="https://www.dailymotion.com/video/x3b3k67" target="_blank">No reservations - Rome</a>. </b></i></span><br />
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<span face=""trebuchet ms" , sans-serif">Recept je izuzetno jednostavan, a čine ga samo četiri sastojka, od kojih je jedan testenina. Da bi jelo dobro ispalo vrlo je bitno paziti na svaki čak i najmanji detalj pripreme, kao i na izbor kvalitetnih sastojaka!</span><br />
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<span face=""trebuchet ms" , sans-serif">Kao prvo, bitno je da testenina bude prvoklasna i najbolje je uzeti dugu - špagete (mogu i deblji, tzv. tonnarelli), tanje linguine, ili kao što je u emisiji korišćena testenina taljolini (tagliolini). Sir je obavezno tvrdi ovčji, najbolje Pecorino Romano (ima ga kod nas u većim marketima). Puter se u ovom receptu koristi, mada ga u mnogim receptima za cacio i pepe nema. I na kraju tu je sveže mleveni (još bolje tucani) crni biber koji je tačka na i u ovom perfektnom jelu. Ono što je posebno zanimljivo je način kako je Burdenu poslužena pasta - doneli su mu je u činiji od parmezana.. </span></div>
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<span face=""trebuchet ms" , sans-serif" style="font-family: verdana;">225 gr testenine - spaghetti, bucatini, linguine, tonnarelli ili tagliolini</span></div>
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<span face=""trebuchet ms" , sans-serif" style="font-family: verdana;">110 g sitnije ribanog ovčjeg sira - u originalu Pecorino Romano</span></div>
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<span face=""trebuchet ms" , sans-serif" style="font-family: verdana;">1 kašika putera (opciono)</span></div>
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<span face=""trebuchet ms" , sans-serif" style="font-family: verdana;">1/2 kašike sveže mlevenog crnog bibera</span></div>
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<span face=""trebuchet ms" , sans-serif" style="font-family: verdana;">2 - 3 veće kutlače vode u kojoj se testenina kuvala</span></div>
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<span face=""trebuchet ms" , sans-serif">za posudu od sira (opciono)</span></div>
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<span face=""trebuchet ms" , sans-serif">60 gr ribanog parmezana </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkwGSyp7byAen0AVDz77-HH_7Ykf1rIpG_guB4b-GjTxEU255g8KFgaQXQ4WK2wo_qvH09dxcRPJ4kR2QKA-FPEvLr5pGVQHpdrg8QUatsRr7nt9z3aJGTXZw2VBQ6YQGHU81jzLeJgQ/s1600/priprema+c+%2526+p.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkwGSyp7byAen0AVDz77-HH_7Ykf1rIpG_guB4b-GjTxEU255g8KFgaQXQ4WK2wo_qvH09dxcRPJ4kR2QKA-FPEvLr5pGVQHpdrg8QUatsRr7nt9z3aJGTXZw2VBQ6YQGHU81jzLeJgQ/s640/priprema+c+%2526+p.jpg" width="640" /></a></div>
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<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Ukoliko želite da pastu poslužite u posudama od parmezana, pripremite prvo njih. Polovinu ribanog parmezana rasporediti po dnu nelepljivog tiganja i zagrevati dok ne počnu da pućkaju mehurići. Otopljeni sir pažljivo špatulom preneti i prebaciti preko manje staklene ili porcelanske činije i dok je topao doterati oblik. Isto uraditi i sa drugom polovinom parmezana i sve ostaviti da se stegne i ohladi. </span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Staviti u veći lonac 1,5 l vode da provri, dodati testeninu (kod mene su integralne linguine) i kuvati ih 2-3 minuta manje od vremena navedenog na ambalaži. Ocediti i sačuvati nekoliko kutlača vrele vode.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">U veći duboki tiganj dodati biber i malo ga tostirati. Uliti dve kutlače vrele vode u kojoj se kuvala testenina, po želji dodati puter (ne mora!) i sve prokuvati par minuta. Ubaciti oceđenu testeninu i na laganoj vatri je kratko prevrćući kuvati da testnina upije tečnost. Po potrebi doliti još malo vrele vode.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Dodati pola količine ovčjeg sira (najbolje da je <span style="text-align: justify;">sobne temperature)</span>, promešati, dodati jos malo vrele vode i ponovo promešati, pa dodati ostatak sira i nastaviti mešanje pomoću dve viljuške (po jedna u svakoj ruci), tako da testeninu malo podižemo i brzo vrtimo sa svih strana unaokolo. Ovakvim mešanjem se sir otopi i stvori se fina kremica koja obloži testeninu kao svilenkasti film.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Pomocu velike nazubljene kašike za špagete vaditi testeninu iz tiganja i ubaciti je pripremljene posude od parmezana (ili u zagrejane činije/tanjire za špagete). Posuti sa još malo bibera i ribanog sira i poslužiti vruće!</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMevQZEWWAATuADcF1QS4NmOrERCsh5Ujuh3YUkUJhUDX44SjX4UiDWh_2AFcDLCRxfWx9fb3TjVHPIp6yhyphenhyphen5W2eYn_EdIq3NtCXtAaoaqSTJQ1gVaCMaPpBhDlCSin_G_rc-IJew52s/s1600/3+c+%2526+p.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMevQZEWWAATuADcF1QS4NmOrERCsh5Ujuh3YUkUJhUDX44SjX4UiDWh_2AFcDLCRxfWx9fb3TjVHPIp6yhyphenhyphen5W2eYn_EdIq3NtCXtAaoaqSTJQ1gVaCMaPpBhDlCSin_G_rc-IJew52s/s640/3+c+%2526+p.jpg" width="640" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Dakle, sav štos je u brzom mešanju testenine (pomoću dve viljuške) sa sirom i vrućom vodom i u ispravnom doziranju sira i vode - ne sme biti ni presuvo, ni prevodenasto. Ukoliko je suvo dodati još malo vode, u suprotnom dodati još sira. </span><span face=""trebuchet ms" , sans-serif">Preporučujem čašu suvog vina uz ovo fantastično jelo. Buon appetito! 🍷</span></div>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-75199355484453183362018-06-25T11:06:00.004+02:002021-05-06T19:26:00.379+02:00Mafini sa kajsijama i orasima<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIH1rePIPrOT1zeuEDEM1yUQevfC-8KPvqnlFOtHdMnh5Q2zZalovvwtJLa0u7T0S8GU332iroqGnD4EUA05jKNusjELrpz2q91cO0T4_9I9pEcXbGgLg4DskmxSCvyZr3wpn2ra3yT0/s1600/1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIH1rePIPrOT1zeuEDEM1yUQevfC-8KPvqnlFOtHdMnh5Q2zZalovvwtJLa0u7T0S8GU332iroqGnD4EUA05jKNusjELrpz2q91cO0T4_9I9pEcXbGgLg4DskmxSCvyZr3wpn2ra3yT0/s640/1.JPG" width="640" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Sezona je kajsija, pa iako ih najradije jedem klot, morala sam da isprobam ove mafine (muffins) jer se jednostavno pripremaju, a odličnog su i ukusa i mirisa. Volim što se spremaju u jednom sudu i što se sve obavi jednom kašikom, tako da posle njihove pripreme nema zatrpane kuhinje zamazanim sudovima.. 😊</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7ToJCCjGjh4oUzq9-iksOE58yVtdRrLhAzslwKgv-Nt_hoIUh2IW2ltSI5NPQ8Tzf8IK9XmM_z4os6DlnljJak5DbsmNL1HB4UVQDsUixg6W7zbwz5575DYKtFs30PFUEJN3kq2aoVk/s1600/2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7ToJCCjGjh4oUzq9-iksOE58yVtdRrLhAzslwKgv-Nt_hoIUh2IW2ltSI5NPQ8Tzf8IK9XmM_z4os6DlnljJak5DbsmNL1HB4UVQDsUixg6W7zbwz5575DYKtFs30PFUEJN3kq2aoVk/s640/2.JPG" width="480" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Sastojci:</span></div>
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<span face=""trebuchet ms" , sans-serif">60 gr otopljenog putera</span></div>
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<span face=""trebuchet ms" , sans-serif">1 jaje</span></div>
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<span face=""trebuchet ms" , sans-serif">50 gr smeđeg šećera</span></div>
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<span face=""trebuchet ms" , sans-serif">120 gr mleka</span></div>
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<span face=""trebuchet ms" , sans-serif">75 gr integralnog brašna</span></div>
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<span face=""trebuchet ms" , sans-serif">75 gr belog brašna</span></div>
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<span face=""trebuchet ms" , sans-serif">1/2 kašike praška za pecivo</span></div>
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<span face=""trebuchet ms" , sans-serif">malo soli</span><br />
<span face=""trebuchet ms" , sans-serif">1/2 kašičice cimeta</span></div>
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<span face=""trebuchet ms" , sans-serif">40 gr mlevenih oraha</span></div>
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<span face=""trebuchet ms" , sans-serif">120 gr seckanih kajsija</span></div>
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<span face=""trebuchet ms" , sans-serif"><u>glazura</u>:</span></div>
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<span face=""trebuchet ms" , sans-serif">2 ravne kašičice cimeta</span></div>
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<span face=""trebuchet ms" , sans-serif">70 gr šećera u prahu</span></div>
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<span face=""trebuchet ms" , sans-serif">nekoliko pečenih oraha presečenih na polovine</span></div>
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<span face=""trebuchet ms" , sans-serif">2 kašičice vode</span></div>
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<span face=""trebuchet ms" , sans-serif">Priprema:</span></div>
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<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Pomešati kašikom u činiji mokre sastojke da se sjedine.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">U sito ubaciti brašno, so i prašak za pecivo, pa ga direktno prosejati u sud sa mokrim sastojcima.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Kratko promešati kašikom, tek da se sastojci povežu (nikako mikserom ili žicom za mućenje!).</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Na kraju ovlaš umešati kajsije i orah. Dobijenom smesom puniti papirne korpice za mafine, ili dobro podmazane metalne kalupiće (ostaviti prazno bar 1 cm do ruba da ne kipe u toku pečenja).</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Peći na 200°C dok ne porumene oko 20 - 25 minuta (probati pred kraj čačkalicom da li su gotovi). Pečene mafine ohladiti na žici.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Dok se mafini hlade pripremiti umutiti premaz od prah šećera, cimeta i vode. Naneti na svaki mafin po malo mase i odozgo staviti polutku pečenog oraha.</span></li>
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<span face=""trebuchet ms" , sans-serif" style="text-align: justify;">Po želji umesto kajsija i oraha mogu borovnice, ili komadići čokolade i kakao. U drugom slučaju smanjiti količinu brašna za težinu kakaa. </span><span face=""trebuchet ms" , sans-serif" style="text-align: justify;">Mera je za 6 većih mafina, pa je slobodno duplirajte</span><span face=""trebuchet ms" , sans-serif" style="text-align: justify;"> </span><span face=""trebuchet ms" , sans-serif" style="text-align: justify;">ako ste</span><span face=""trebuchet ms" , sans-serif" style="text-align: justify;"> ljubitelj istih.</span><br />
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-596320319528473352018-06-18T08:27:00.009+02:002021-05-16T09:02:13.537+02:00Egipatski falafel<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif">Dugo sam mislila da se <a href="http://gagasrce.blogspot.com/2017/03/falafel.html" target="_blank">falafel</a> pravi samo od leblebija i tako sam ga <a href="http://gagasrce.blogspot.com/2015/02/falafel-iz-rerne-sa-brkinim-prelivom.html" target="_blank">godinama spremala</a>.. Sve dok nisam u <a href="https://www.theguardian.com/lifeandstyle/wordofmouth/2014/feb/19/how-to-cook-perfect-falafel" target="_blank">Gardianu</a> pročitala da se na Bliskom istoku falafel sprema kako od leblebija, tako i samo od boba, a često i od mešavine ove dve mahunarke. Ovaj od boba zovu još i egipatski.. </span></span><br />
<a name='more'></a><span face=""verdana" , sans-serif" style="font-size: small;"><span face=""trebuchet ms" , sans-serif"><br /></span></span><span style="font-family: verdana;"><span face=""trebuchet ms" , sans-serif">Za pripremu se uglavnom koristi sušeni bob, ali poš</span></span><span style="font-family: verdana;">to je se</span><span style="font-family: verdana;">zona mladog u jeku, odlučila sam da moje omiljene kuglice napravim baš od mladog boba i da ih ispečem u rerni. Falafel sam poslužila u polovini pita-hleba, dodala sveže seckano povrće i prelila gušćim <a href="http://gagasrce.blogspot.com/2016/10/thina-sos-od-tahinija.html" target="_blank">Thina</a> umakom od tahinija, limunovog soka, vode, belog luka i začina.. Ručali smo bogovski!</span></div>
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<span face=""trebuchet ms" , sans-serif">400 gr boba očišćenog od mahuna</span></div>
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<span face=""trebuchet ms" , sans-serif">1 manja glavica luka</span></div>
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<span face=""trebuchet ms" , sans-serif">1 šaka svežeg peršuna ili korijandera</span><br />
<span face=""trebuchet ms" , sans-serif">1 kašičica mlevenog kumina</span></div>
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<span face=""trebuchet ms" , sans-serif">1 kašičica mlevenog semena korijandera</span><br />
<span face=""trebuchet ms" , sans-serif">so i biber po ukusu</span><br />
<span face=""trebuchet ms" , sans-serif">1/2 kašičice sode bikarbone</span><br />
<span face=""trebuchet ms" , sans-serif">1 kašika brašna (opciono)</span></div>
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<span face=""trebuchet ms" , sans-serif">2-3 kašike susama (po želji)</span><br />
<span face=""trebuchet ms" , sans-serif">ulje za prženje (oko 3 dl)</span><br />
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<li><span face=""trebuchet ms" , sans-serif"><span style="text-align: justify;">Sipati vodu u veći sud i staviti je da provri. Ubaciti bob i blanširati ga 2 minuta. Ocediti ga i preliti hladnom vodom. Prohlađenom bobu ukloniti opnu - zaseći je malo nožićem i prstima nežno istisnuti zrno.</span></span></li>
<li><span face=""trebuchet ms" , sans-serif"><span style="text-align: justify;">U multupraktik ubaciti bob,</span><span style="text-align: justify;"> krupno sečeni crveni luk, peršun, začine i brašno pomešano sa sodom bikarbonom. Pulsirati da se sve usitni i sjedini. Masa </span><span style="text-align: justify;">treba da je si</span><span style="text-align: justify;">tno zrnas</span><span style="text-align: justify;">ta (nikako da bude pire, nego rastresita kao kus-kus). Prebaciti je u odgovarajući sud i poklopiti streč folijom. Ostaviti da na hladnom oko pola sata.</span></span></li>
<li><span face=""trebuchet ms" , sans-serif"><span style="text-align: justify;">Od </span><span style="text-align: center;">mase praviti kuglice - u</span><span style="text-align: center;">koliko se pri oblikovanju raspadaju dodati još malo brašna! </span><span style="text-align: center;">Po želji kuglice uvalja</span><span style="text-align: justify;">ti u susam.</span></span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Na kraju svaku kuglicu umočiti u maslinovo ulje da se skroz obloži i ređati ih u pleh na pek-papir. </span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Peći u rerni zagrejanoj na 220°C dok ne porumene (oko pola sata). Mogu se pržiti u dubokom ulju, u tom slučaju preskočiti umakanje u ulje.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Poslužiti odmah vruće sa pita-hlebom (testo sam pravila po <a href="http://gagasrce.blogspot.com/2016/02/lepinje.html" target="_blank">receptu za lepinje</a> i tanje ga razvlačila) i sa umakom po želji, najbolje humusom ili sosom od tahinija..</span></li>
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<span face=""trebuchet ms" , sans-serif">Van sezone mladog boba koristiti sušeni, koji se preko noći potopi da stoji u vodi, a sutradan oceđen (bez kuvanja!) samelje sa ostalim sastojcima i dalje priprema prema receptu.</span></div>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-87996864417790612862018-06-11T08:27:00.001+02:002021-05-16T09:04:24.296+02:00Testenina sa mladim bobom<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif">Pojavio se mladi bob i na mojoj pijaci, pa eto prilike da isprobam novo jelo sa njim! </span></div>
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<span face=""trebuchet ms" , sans-serif">Inače sam ga prvi put jela tek pre par godina, kada mi je prija sa Coolinarike posvetila <a href="https://www.coolinarika.com/recept/gulas-bob-/" target="_blank">recept</a> za varivo od mladog boba. Prošle godine sam pravila <a href="http://gagasrce.blogspot.com/2017/07/salata-od-mladog-boba-limuna-i-fete.html" target="_blank">salatu</a> sa feta sirom, a ove sam rešila da se počastim jednostavnom testeninom bez mnogo dodataka - samo bob, malo začina i malo luka (meni je i on začin). <a href="http://www.ilcuoreinpentola.it/ricette/pasta-con-fave-fresche/" target="_blank">Talijani</a> su majstori da od malo sastojaka naprave vrhunsko jelo, meni je ovo bilo savršeno!</span><br />
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<span face=""trebuchet ms" , sans-serif">Za lakšu pripremu jela od</span><span face=""trebuchet ms" , sans-serif"> </span><span face=""trebuchet ms" , sans-serif">mladog boba</span><span face=""trebuchet ms" , sans-serif"> najbolje je uzeti već očišćen od ljuske - čišćenje ljuske je samo prva faza pripreme, a dalje sledi par minuta blanširanja, ručno skidanje opne sa svakog zrna i tek onda kuvanje.. Ako je bob baš, baš mlad, opnu ne skidati!</span><span face=""trebuchet ms" , sans-serif"> </span><span face=""trebuchet ms" , sans-serif">Listići nane ovom jelu daju specifičan osvežavajući ukus, pa je nikako ne treba izostaviti.</span><span face=""trebuchet ms" , sans-serif"> Inače se rendani sir može izostavti ili zameniti dimljenim tofu sirom, dobiće se fino i zasitno posno jelo.</span></div>
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<span face=""trebuchet ms" , sans-serif">200 gr testenine, kod mene su integralne mašnice</span></div>
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<span face=""trebuchet ms" , sans-serif">150 gr boba očišćenog od opne</span></div>
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<span face=""trebuchet ms" , sans-serif">maslinovo ulje</span></div>
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<span face=""trebuchet ms" , sans-serif">2 manje glavice<a href="http://www.la.lv/wp-content/uploads/2014/07/shalote-664x664.jpg" target="_blank"> šalot luka</a></span></div>
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<span face=""trebuchet ms" , sans-serif">1 čen belog luka (opciono)</span></div>
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<span face=""trebuchet ms" , sans-serif">so i biber</span></div>
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<span face=""trebuchet ms" , sans-serif">5-6 listića nane/mente</span></div>
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<span face=""trebuchet ms" , sans-serif">rendani tvrdi sir (parmezan ili pekorino)</span><br />
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<li><span face=""trebuchet ms" , sans-serif">Mladi bob (očišćen od opne) prokuvati u vodi desetak minuta da malo omekša. Ocediti ga od vode.</span></li>
<li><span face=""trebuchet ms" , sans-serif">U sud sipa<span style="text-align: left;">ti ulje, dodati seckani crni luk i sve lagano sotirati da luk svene. Dodati i sitno seckani beli luk, pa posle desetak sekundi ubaciti i bob.</span></span></li>
<li><span face=""trebuchet ms" , sans-serif">Uliti manju kutlaču vode i sve lagano dinstati desetak minuta da voda skoro uvri. Posoliti i pobiberiti, doda<span style="text-align: left;">ti</span><span style="text-align: left;"> i i seckane listiće nane. Poklopiti i skloniti sa strane.</span></span></li>
<li><span face=""trebuchet ms" , sans-serif">Skuvati testeninu <i>al dente</i>, ubaciti je u sud sa bobom i sve lagano izmeša<span style="text-align: left;">ti. Posuti rendanim tvrdim sirom i poslužiti uz skoro obaveznu čašicu vina kao predjelo, ili kao lagani obrok u toku dana ili uveče.</span></span></li>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-60724905007438682992018-06-04T09:11:00.003+02:002021-05-16T09:07:31.758+02:00Predjelo od tunjevine i pistaća<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34ZGocZFo_zmk0_T_p1mv1Ewa5YNgE8usUAsS_pfkm_NZDMFeedQBVtuBWY5bO5bM6AUCS8karkWJHcl7LtmLEzVpL0COkdZnn-MdiV_0zTJ-_RTyBYguSx4AVZ95Gw88Llb4VZstGe0/s1600/1+tuna+i+pista%25C4%2587i.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34ZGocZFo_zmk0_T_p1mv1Ewa5YNgE8usUAsS_pfkm_NZDMFeedQBVtuBWY5bO5bM6AUCS8karkWJHcl7LtmLEzVpL0COkdZnn-MdiV_0zTJ-_RTyBYguSx4AVZ95Gw88Llb4VZstGe0/s640/1+tuna+i+pista%25C4%2587i.jpg" width="640" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Spoj tunjevine i pistaća spakovan u ogradicu od limunove kore nije samo na oko odlična dekoracija, nego je i delikates iznenađujuće dobrog ukusa! Ovako posluženo predjelo je lep ukras svakog prazničnog stola, a obzirom da je posno, eto ideje šta spremiti za slavu i druge prilike koje padaju u vreme posta.</span><br />
<a name='more'></a><span face=""trebuchet ms" , sans-serif">Posluži</span><span face=""trebuchet ms" , sans-serif">ti </span><span face=""trebuchet ms" , sans-serif">uz tostiran hleb ili hrskave krekere.</span><span face=""trebuchet ms" , sans-serif"> M</span><span face=""trebuchet ms" , sans-serif">ože se koristiti tunjevina iz ulja ili iz salamure, preferiram ovu drugu..</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hjSVCnEJ6jEtk1vFAgLVyXGXUJwwy8mgZRbcUJW4XCnzoT3F3QsVZdi-_C4U0LRhycQdE4eGTf_ApNgfmM_gONiV8spcdeF9LK0OL-OvpMtivuhaxRzJjiVsF76TA49j-ABb3cdgAeE/s1600/2+tuna+i+pista%25C4%2587i.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hjSVCnEJ6jEtk1vFAgLVyXGXUJwwy8mgZRbcUJW4XCnzoT3F3QsVZdi-_C4U0LRhycQdE4eGTf_ApNgfmM_gONiV8spcdeF9LK0OL-OvpMtivuhaxRzJjiVsF76TA49j-ABb3cdgAeE/s640/2+tuna+i+pista%25C4%2587i.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ovo je na Coolinarici bila<b> slika dana </b>10. maja 2018. godine</span></td></tr>
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<span face=""trebuchet ms" , sans-serif">Sastojci:</span></div>
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<span face=""trebuchet ms" , sans-serif">200 gr tunjevine</span></div>
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<span face=""trebuchet ms" , sans-serif">50 gr kokosovog ulja</span></div>
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<span face=""trebuchet ms" , sans-serif">50 gr očišćenih pistaća</span></div>
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<span face=""trebuchet ms" , sans-serif">100 gr praziluka (ili 2-3 s<span style="text-align: justify;">truka mladog luka)</span></span></div>
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<span face=""trebuchet ms" , sans-serif">2-3 limuna</span></div>
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<span face=""trebuchet ms" , sans-serif">so i biber po ukusu</span></div>
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<span face=""trebuchet ms" , sans-serif">malo soka od limuna</span><br />
<span face=""trebuchet ms" , sans-serif">po želji malo mlevenog ruzmarina (u prahu)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4HaPbZcjTNQ2ylRA6f2iZ-hzdw9zHBRaLReH18XKhGnPiidJlpDeSw0BAe-bchL1xqx3fVWuggWcrdJ4LOK_3o9plYs0o-V4Bk3tWvVCx8UITeIhGOD1jwCALBnF6uwzLIpjEeNs9kU/s1600/SDC10886.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4HaPbZcjTNQ2ylRA6f2iZ-hzdw9zHBRaLReH18XKhGnPiidJlpDeSw0BAe-bchL1xqx3fVWuggWcrdJ4LOK_3o9plYs0o-V4Bk3tWvVCx8UITeIhGOD1jwCALBnF6uwzLIpjEeNs9kU/s400/SDC10886.jpg" width="400" /></a></div>
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<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Limunove dobro oprati i potopiti u vodu u koju je dodata kašičica sode bikarbone (ili ih vlažne dobro istrljati sodom). Ostaviti da odstoje, pa ih dobro isprati.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Pistaće očišćene od ljuske preliti ključalom vodom i ostaviti nekoliko minuta da odstoje. Pažljivo im skinuti smeđu kožicu da ostanu zeleni i ostaviti da se prosuše na vazduhu.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Limun preseci na pola i od svake polutke iseći po dva koluta. Oštrim nožićem pažljivo seći oko "mesa" u krug, pazeći da se ne ošteti kora. Deo limuna iscediti i sok ostaviti za paštetu, a ostatak iskoristiti po želji.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Tunjevinu procediti od ulja (ili salamure) i izgnječiti, pa joj dodati sitno isecen zeleni deo praziluka (ili mladi crni luk), omekšalo/istopljeno kokosovo ulje, mleveni biber i ruzmarin u prahu, soli po potrebi i po ukusu malo limunovog soka. Sve dobro sjediniti i staviti u frižider.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Poredjati kolutove od kore limuna na tanjir za posluživanje, puniti ih paštetom od tunjevine, poravnati i utisnuti polutke pistaća. </span></li>
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<span face=""trebuchet ms" , sans-serif">U sličnim receptima na ne</span><span face=""trebuchet ms" , sans-serif">tu prvo izdube cele limunove, napune ih paš</span><span face=""trebuchet ms" , sans-serif">te</span><span face=""trebuchet ms" , sans-serif">tom i čuvaju u frižideru do služenja kada ih oš</span><span face=""trebuchet ms" , sans-serif">trim nožem seku na ko</span><span face=""trebuchet ms" , sans-serif">turove i serviraju. Meni je bilo lakše i jednos</span><span face=""trebuchet ms" , sans-serif">tavnije</span><span face=""trebuchet ms" , sans-serif"> kako sam napisala u recep</span><span face=""trebuchet ms" , sans-serif">tu, a </span><span face=""trebuchet ms" , sans-serif">tanjir sa poređanim </span><span face=""trebuchet ms" , sans-serif">kolu</span><span face=""trebuchet ms" , sans-serif">tovima sam </span><span face=""trebuchet ms" , sans-serif">zaš</span><span face=""trebuchet ms" , sans-serif">ti</span><span face=""trebuchet ms" , sans-serif">tila</span><span face=""trebuchet ms" , sans-serif"> s</span><span face=""trebuchet ms" , sans-serif">treč folijom i </span><span face=""trebuchet ms" , sans-serif">do posluživanja </span><span face=""trebuchet ms" , sans-serif">držala na hladnom.</span><br />
<span face=""trebuchet ms" , sans-serif">Od preos</span><span face=""trebuchet ms" , sans-serif">talog limuna</span><span face=""trebuchet ms" , sans-serif"> napravite limunadu, a os</span><span face=""trebuchet ms" , sans-serif">ta</span><span face=""trebuchet ms" , sans-serif">tke "mesa" limuna </span><span face=""trebuchet ms" , sans-serif">zamrznite - kasnije su smrznuti komadići odlični da se ubace u piće gde idu led i limun (pelinkovac, vermut)..</span></div>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-7159236154014723002018-05-28T08:27:00.003+02:002021-05-06T19:24:20.281+02:00Snežna pita sa jabukama i kokosom<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghTBpzNlKzWE1v8WkKxgz_bhvKWe8GNJHZN2uIwLh5l0SqcQHds0hHwn_i5tZ5hpBc6XaBeJR5eIwmWZV06hOGthyp7e5ztkuHKUmuwUMR9-WzVYj9LWPj-_NhEZhXbqGDtPsFkINlrPU/s1600/1+jabuke+i+kokos.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghTBpzNlKzWE1v8WkKxgz_bhvKWe8GNJHZN2uIwLh5l0SqcQHds0hHwn_i5tZ5hpBc6XaBeJR5eIwmWZV06hOGthyp7e5ztkuHKUmuwUMR9-WzVYj9LWPj-_NhEZhXbqGDtPsFkINlrPU/s640/1+jabuke+i+kokos.jpg" width="640" /></a></div>
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<span face=""trebuchet ms" , sans-serif" style="text-align: justify;"><span face=""trebuchet ms" , sans-serif" style="text-align: justify;">Moja draga forum-prija Tanja je na jednom od najpopularnijih ženskih foruma na Internetu pomenula ovu pi</span><span face=""trebuchet ms" , sans-serif" style="text-align: justify;">tu i na moju molbu mi poslala link na recept. Zain</span><span face=""trebuchet ms" , sans-serif" style="text-align: justify;">trigirala me kombinacija jabuka i kokosa, pa sam samo čekala priliku da recep</span><span face=""trebuchet ms" , sans-serif" style="text-align: justify;">t isprobam! </span><span face=""trebuchet ms" , sans-serif" style="text-align: justify;">I odmah da kažem da sam oduševljena kako ukusom, </span><span face=""trebuchet ms" , sans-serif" style="text-align: justify;">t</span><span face=""trebuchet ms" , sans-serif" style="text-align: justify;">ako</span><span face=""trebuchet ms" , sans-serif" style="text-align: justify;"> i lepim izgledom ovog kolača koji po sas</span><span face=""trebuchet ms" , sans-serif" style="text-align: justify;">t</span><span face=""trebuchet ms" , sans-serif" style="text-align: justify;">avu podseća na lenju pi</span><span face=""trebuchet ms" , sans-serif" style="text-align: justify;">tu, ali obogaćenu marmeladom i nadevom od belanaca i kokosa.</span></span></div>
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<a name='more'></a><span face=""trebuchet ms" , sans-serif">U <a href="https://www.youtube.com/watch?v=gznHLcX5My8" target="_blank">originalnom receptu</a> se koris</span><span face=""trebuchet ms" , sans-serif">ti beli šećer, zamenila sam ga smeđim, jer uglavnom njega koris</span><span face=""trebuchet ms" , sans-serif">tim u kolačima (osim u nadevu od kokosa, gde sam belanaca mutila sa belim). Takođe je u nadev od jabuka </span><span face=""trebuchet ms" , sans-serif">doda</span><span face=""trebuchet ms" , sans-serif">to</span><span face=""trebuchet ms" , sans-serif"> </span><span face=""trebuchet ms" , sans-serif">suvo grožđe, ja nisam, nije mi po volji u filovima.. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSyufXfbeaOHaotkatzlZ6XxXj8-8TucMKMMhk9gdqlHbQYLDwEIpG4xoFJZc2aZITFhe6sKej-LT-leCOm1ZuJ6gL_covCY_TnkEqDeWqWSPom6ZGbnlP7rn3qgCPOmNGZH3hrTs_v_o/s1600/3+jabuke+i+kokos.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSyufXfbeaOHaotkatzlZ6XxXj8-8TucMKMMhk9gdqlHbQYLDwEIpG4xoFJZc2aZITFhe6sKej-LT-leCOm1ZuJ6gL_covCY_TnkEqDeWqWSPom6ZGbnlP7rn3qgCPOmNGZH3hrTs_v_o/s640/3+jabuke+i+kokos.jpg" width="480" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Sastojci:</span></div>
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<span face=""trebuchet ms" , sans-serif"><u>testo</u></span></div>
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<span face=""trebuchet ms" , sans-serif">400 gr brašna</span></div>
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<span face=""trebuchet ms" , sans-serif">250 gr putera</span></div>
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<span face=""trebuchet ms" , sans-serif">2 žumanceta</span></div>
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<span face=""trebuchet ms" , sans-serif">140 gr smeđeg šećera</span></div>
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<span face=""trebuchet ms" , sans-serif">2 vanilin šećera</span></div>
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<span face=""trebuchet ms" , sans-serif">1 prašak za pecivo</span></div>
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<span face=""trebuchet ms" , sans-serif">1/2 narendane korice limuna (opciono)</span></div>
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<span face=""trebuchet ms" , sans-serif"><u>nadev</u></span></div>
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<span face=""trebuchet ms" , sans-serif">6 jabuka</span></div>
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<span face=""trebuchet ms" , sans-serif">sok od 1/2 limuna</span></div>
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<span face=""trebuchet ms" , sans-serif">cimet i/ili kardamom</span></div>
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<span face=""trebuchet ms" , sans-serif">smeđi šećer po ukusu</span></div>
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<span face=""trebuchet ms" , sans-serif">omiljena marmelada</span></div>
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<span face=""trebuchet ms" , sans-serif">4 belanceta</span></div>
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<span face=""trebuchet ms" , sans-serif">120 gr belog šećera</span></div>
<div style="text-align: center;">
<span face=""trebuchet ms" , sans-serif">2 vanilin šećera</span></div>
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<span face=""trebuchet ms" , sans-serif">150 gr kokosa</span></div>
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<span face=""trebuchet ms" , sans-serif">šećer u prahu (za posipanje)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdq4iB-saHEbuS-btkV5djmZ1mLwiAqe8lz5gwQlsy2DRiRCbBdgoWtVRcgyfVJQy4xOcVy8wTHiHNU-8KaWhu3AfsvxjSfyVnFGAyBidD9ghrPEANbrxqwk3NiVXDkuxR3lB3ZlPEJYs/s1600/kola%25C5%25BE+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="1024" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdq4iB-saHEbuS-btkV5djmZ1mLwiAqe8lz5gwQlsy2DRiRCbBdgoWtVRcgyfVJQy4xOcVy8wTHiHNU-8KaWhu3AfsvxjSfyVnFGAyBidD9ghrPEANbrxqwk3NiVXDkuxR3lB3ZlPEJYs/s640/kola%25C5%25BE+2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQD5rR2d0kRH9o5Deqvff7edFnAYtq2k8Ful6GJx5fNXld4Ddz0q8TpPgRoVcNksaXSchuPYw6H18E7Sd2mjnqqtHWqa7Pb1da31s5ww6OG8FX-0sv1XfD6uIG8V4cWIBD2fZudI6t9I4/s1600/kola%25C5%25BE+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="1024" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQD5rR2d0kRH9o5Deqvff7edFnAYtq2k8Ful6GJx5fNXld4Ddz0q8TpPgRoVcNksaXSchuPYw6H18E7Sd2mjnqqtHWqa7Pb1da31s5ww6OG8FX-0sv1XfD6uIG8V4cWIBD2fZudI6t9I4/s640/kola%25C5%25BE+3.jpg" width="640" /></a></div>
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<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Očišćene i narendane jabuke dinstati desetak minuta sa sokom od limuna i 2-3 kašike smeđeg šećera. U prohlađene jabuke dodati cimet (dodala sam i 1/2 kašičice kardamoma) i ostaviti nadev da se ohladi.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Utrljati puter u brašno pomešano sa praškom za pecivo i šećerom, pa kada se ujednači dodati ostale sastojke. Podeliti testo na dva nejednaka dela - jedan neka bude 1/3, a drugi 2/3 od ukupne mase. Manji deo umotati u streč foliju i staviti u zamrzivač. Veći deo isto umotati i odložiti u frižider na 30 minuta.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Razvaljati veći deo testa i staviti ga u namašćen i brašnom posut pleh (ili obložen pek-papirom). Moj pleh je 36x24cm. Testo ravnomerno premazati marmeladom, pa odozgo rasporediti nadev od jabuka. </span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Belanca umutiti u čvrst sneg, dodati običan beli šećer i sve dobro izmutiti. U umućen sneg dodati kokos i sve lepo sjediniti. Nadev od kokosa naneti preko nadeva od jabuka.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Manji deo testa (iz zamrzivača) narendati preko nadeva od kokosa i tako spremljenu pitu peći 35-40 minuta u rerni zagrejanoj na 180°C. </span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Pečenu pitu seći na kocke, posuti je šećerom u prahu i poslužiti.</span></li>
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<span face=""trebuchet ms" , sans-serif">Moje je testo tamnije zbog smeđeg šećera, pa ako želite sve</span><span face=""trebuchet ms" , sans-serif">tliji kolač koris</span><span face=""trebuchet ms" , sans-serif">ti</span><span face=""trebuchet ms" , sans-serif">te običan beli šećer. </span></div>
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<div style="text-align: justify;"><span style="font-family: arial;"><span face=""trebuchet ms" , sans-serif" style="font-size: small;"><span>Isprobano - </span></span><a href="https://www.instagram.com/p/BlawCh8FhCN/" target="_blank">Instagram</a></span></div>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-30013269040812187302018-05-21T08:27:00.004+02:002021-05-16T09:10:18.069+02:00Zapečena palenta sa tri sira<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxEnv0QSiAdcNmLKPfEPlGDrBdYby8fmSa365ed8tE02_3VraTUPBPsexwo-75yuSHg1W9xcqdX8_pCsVY1iv-2DBof9WSnWNK3h2CrksIJlfxjUiiyjJuN9AOSCbENinQAjIxNSNM4Co/s1600/1+N+modified.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxEnv0QSiAdcNmLKPfEPlGDrBdYby8fmSa365ed8tE02_3VraTUPBPsexwo-75yuSHg1W9xcqdX8_pCsVY1iv-2DBof9WSnWNK3h2CrksIJlfxjUiiyjJuN9AOSCbENinQAjIxNSNM4Co/s640/1+N+modified.jpg" width="640" /></a></span></div>
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<span face=""trebuchet ms" , sans-serif">Za ljubitelje sira kao što sam ja, lepše kombinacije sireva od ove nema! A da li je podloga testo za picu, neka testenina, ili kao što je u ovom slučaju</span><span> </span><span>palenta,</span><span face=""trebuchet ms" , sans-serif"> nebitno je. Posebno volim ukus plavog sira/gorgonzole u ovom miksu, koji toliko oplemeni ukus da</span><span> </span><span>nemam reči! I sasvim</span><span> mu pristaje naziv <i>sir sa plemenitim plesnima..</i></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdXbHXq4YsK-ydG7_8lASbVW2QqBxWQVhkqhgjBOJM84jJ5KgW6flci-X3zWg6c3b3xEmAmdFLzjpYz3MYb4xl_qPbweuJZPeV17T6-w5XKqip6QpZcxwxfyjrxcgjuxD-JjoU9W1Y3A/s1600/2+V+modified.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdXbHXq4YsK-ydG7_8lASbVW2QqBxWQVhkqhgjBOJM84jJ5KgW6flci-X3zWg6c3b3xEmAmdFLzjpYz3MYb4xl_qPbweuJZPeV17T6-w5XKqip6QpZcxwxfyjrxcgjuxD-JjoU9W1Y3A/s640/2+V+modified.jpg" width="480" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Sastojci</span></div>
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<span face=""trebuchet ms" , sans-serif">2 dcl palente</span></div>
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<span face=""trebuchet ms" , sans-serif">600 ml vode</span></div>
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<span face=""trebuchet ms" , sans-serif">100 gr mascarponea (ili neki sličan mekani sir)</span></div>
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<span face=""trebuchet ms" , sans-serif">50 gr gorgonzole (ili drugog plavog sira)</span></div>
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<span face=""trebuchet ms" , sans-serif">70 gr narendanog edamera (ili drugog topljivog kačkavalja)</span></div>
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<span face=""trebuchet ms" , sans-serif">so i biber po ukusu</span></div>
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<span face=""trebuchet ms" , sans-serif">začinske trave, sveže ili sušene</span><br />
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<span face=""trebuchet ms" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pk04iW_HekDNiqgZLfjAjLL_CAxCPXmpwgCt6zfWOOREyVgR6XDMfyZxFLeVoPhZYIG8PMETGhDMq0UXHNdPUUsAtlsFbtTeixYMLW68W9mw3wJYlhcMwjY9nNF0pMiVn2aJdab28Ks/s1600/3+U+modified.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pk04iW_HekDNiqgZLfjAjLL_CAxCPXmpwgCt6zfWOOREyVgR6XDMfyZxFLeVoPhZYIG8PMETGhDMq0UXHNdPUUsAtlsFbtTeixYMLW68W9mw3wJYlhcMwjY9nNF0pMiVn2aJdab28Ks/s400/3+U+modified.jpg" width="300" /></a></span></div>
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<div style="text-align: justify;"><ul><li><span face=""trebuchet ms" , sans-serif">U šerpu uliti vodu, posoliti, dodati kašiku putera i grejati dok ne provri. U provrelu vodu mešajući sipati palentu i nastavit kuvanje uz stalno mešanje još par minuta - palenta treba da je čvršća. Toplu usuti manju podmazanu tepsiju.</span></li><li><span face=""trebuchet ms" , sans-serif">Ohlađenu palentu premazati maskarponeom, preko njega izmrvite gorgonzolu, a po gorgonzoli posuti rendani kačkavalj. Pobiberiti i po želji pobacati malo sitno seckanog bosiljka ili timijana</span></li><li><span face=""trebuchet ms" , sans-serif">Peći u rerni zagrejanoj na 220 °C dok se sir fino ne otopi i porumeni. </span></li></ul>
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<span face=""trebuchet ms" , sans-serif">Seći na kocke, trouglove, ili na parčad po želji i poslužiti kao samostalno jelo uz činiju rukole ili zelene salate.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQy-WPv_Na38fsYrMjecxTWlto3QERAoJVBLmZ6efNdG8ULKn85V12MnW-3fR1VvR14DoDOoFTKygQo8tKRMHR_Y49Q4vp915HHnkwhrV8ID8Uky0gfFxZ_-FJ-0vR3YfyPSwhaeJgcCA/s1600/4+Gps.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQy-WPv_Na38fsYrMjecxTWlto3QERAoJVBLmZ6efNdG8ULKn85V12MnW-3fR1VvR14DoDOoFTKygQo8tKRMHR_Y49Q4vp915HHnkwhrV8ID8Uky0gfFxZ_-FJ-0vR3YfyPSwhaeJgcCA/s640/4+Gps.JPG" width="480" /></a></div>
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<span face=""trebuchet ms" , sans-serif">Ideja </span><span face=""trebuchet ms" , sans-serif">- </span>smile2204/Coolinarika</div>
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Gagahttp://www.blogger.com/profile/11397885941867610844noreply@blogger.comtag:blogger.com,1999:blog-5058975750683355580.post-13967899098262518642018-05-14T09:26:00.001+02:002021-05-06T19:19:19.411+02:00Beli komisbrot<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif">Kolač od belanaca, koji se uglavnom pravi kada ima preostalih posle pripreme nekog drugog kolača ili testa. Kod mene to nije slučaj jer svuda koristim cela jaja, ali mi se u poslednje vreme nakupe belanca jer moja <a href="https://i.imgur.com/nDn2bad.jpg" target="_blank">frajla Juca</a> dobija živa žumanca radi lepše dlake, pa preostala belanca koja su "kolateralna šteta"</span><span face=""trebuchet ms" , sans-serif"> </span><span face=""trebuchet ms" , sans-serif">završe</span><span face=""trebuchet ms" , sans-serif"> u ovom komisbrotu.</span><br />
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<span face=""trebuchet ms" , sans-serif">Pravila ga je još moja baba, u </span><span face=""trebuchet ms" , sans-serif">to vreme su se u testo dodavali samo orasi i </span><span face=""trebuchet ms" , sans-serif">suvo grožđe i to upola manje nego što sad dodajem ja. Moja mama je ubacivala još i suve smokve i badem, a sad kada ima kojekakvog suvog voća (čak i egzotičnog poput marakuje, manga ili papaje), baš svako dolazi u obzir. Odlučila sam se za miks klasičnog i novog - pored oraha i suvog grožđa dodala sam još sušene brusnice, kandiranu koru pomorandže i malo badema. I baba i mama su kolač pravile bez masnoće (ulja ili putera), odličan je i tako, pa sam je i ja izostavila!</span><br />
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<span face=""trebuchet ms" , sans-serif">Inače su mere za ovaj kolač u šoljama, pa koliko je zapremina belanaca, toliko je ostalih sastojaka - obično ide po šolja belanaca, šećera i brašna, plus šolja sušenog voća pomešanog sa orasima. Ja ne volim da merim na šolje, nego sve preračunam u grame, a vi kako vam drago. Još da dodam da belanca mogu da budu i iz zamrzivača..</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKgpYtA_ZawxtGjkGXbw8PgIjH4RWev4kPLDqa2G7bqHtDJZ3pAU_OKhxUZVLgGZxkUaTdpnfNPoXz-JlqbrYt6k32s93GHCCicES8W2rmfUtRADl_6G8cOADtg9Tp3t25Gh5cdO_TPY/s1600/recopis.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="476" data-original-width="900" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKgpYtA_ZawxtGjkGXbw8PgIjH4RWev4kPLDqa2G7bqHtDJZ3pAU_OKhxUZVLgGZxkUaTdpnfNPoXz-JlqbrYt6k32s93GHCCicES8W2rmfUtRADl_6G8cOADtg9Tp3t25Gh5cdO_TPY/s400/recopis.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Srpski kuvar" - recept za beli komisbrot</td></tr>
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<span face=""trebuchet ms" , sans-serif">Sastojci:</span></div>
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<span face=""trebuchet ms" , sans-serif">180-190 gr belanaca (~5)</span></div>
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<span face=""trebuchet ms" , sans-serif">180 gr šećera</span></div>
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<span face=""trebuchet ms" , sans-serif">10 gr (kesica) vanil-šećera</span></div>
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<span face=""trebuchet ms" , sans-serif">110 gr brašna + 1 kašika za suvo voće</span></div>
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<span face=""trebuchet ms" , sans-serif">100 gr seckanih oraha (ili badema, lešnika)</span></div>
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<span face=""trebuchet ms" , sans-serif">100 gr sušenog voća </span><br />
<span face=""trebuchet ms" , sans-serif">(40 gr sušenih brusnica+</span><span face=""trebuchet ms" , sans-serif">30 gr kandirane korice pomorandže+</span><span face=""trebuchet ms" , sans-serif">30 gr suvog grožđa)</span></div>
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<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Umutiti belanca u sneg, dodati šećer u dva-tri navrata, pa još mutiti da se šećer skoro rastopi i masa bude bez kristala. </span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Seckane orahe i suvo voće pomešati brašnom i vanil-šećerom, pa pažljivo umešati u sneg od belanaca lagano prevrćući lopaticom ili varjačom.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Masu uliti u uži duguljasti kalup obložen pek papirom (ili ga podmazati i posuti brašnom) i peći 40 minuta na 180°C. Na pola pečenja pokriti alu-folijom da ne gori.</span></li>
<li style="text-align: justify;"><span face=""trebuchet ms" , sans-serif">Pečen komisbrot prohladiti desetak minuta i pažljivo izručiti iz kalupa na žicu da se hladi. Skroz ohlađen seči na režnjeve debljine prsta i poslužiti.</span></li>
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<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif">Ovo je s</span><span face=""trebuchet ms" , sans-serif">avršen desert uz kafu ili čaj! </span></span></div>
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