Varivo od ječma

http://www.recepti-svijeta.com/varivo-od-jecma/



Varivo od ječma

Ječam je namirnica puna vlakana, minerala i antioksidansa, a istovremeno je lagana za želudac te je kao takva pravi odabir za zdravi obrok.


Sastojci:
3 čaše kuhanog ječma

2 mrkve
2 mlada luka
1 mladi poriluk
½ žličice crvene paprike
2 češnja bijelog luka
malo peršina
sol
papar
kurkuma

Priprema:

Na malo maslinova ulja sitno nasjeckajte mladi luk i mladi poriluk. Kad se to malo prodinstalo dodajte mrkvu narezanu na tanke kolutiće. Neka se dinsta na laganoj vatri nekoliko minuta te dodajte sitno nasjeckani bijeli luk i peršin. Kada oni puste miris nakon minutu do dvije dodajte pola žličice crvene paprike,sol, papar i malo kurkume. Na kraju dodajte kuhani ječam. Dobro promiješajte, zalijte sa vodom od kuhanja ječma i to dinstajte na laganoj vatri oko 15 minuta.
Poslužite vruće sa sezonskom salatom.

French Toast Grilled Cheese - YouTube

French Toast Grilled Cheese - YouTube: ""



'via Blog this'

Gateau au Chocolate

Ingredients:

200 gr. of Chocolate
4 Eggs
150 gr. of Sugar
80 gr. Flour
200 gr of Butter

Directions:

Step 1 Preheat oven to 200 degrees Celsius. Grease a cake pan. Put some flour all over so it doesn't stick.

Step 2 Crack chocolate into small pieces into a pot. Add 1 spoon of water in it, so the chocolate doesn't burn.

Step 3 Add the butter to the chocolate. Using a bain-marie, heat chocolate and butter together on stove, mixing well.

Step 4 Continue to mix until chocolate-butter mixture is completely melted together.

Step 5 Into a separate bowl, add the powdered sugar and eggs (both white and yolk). Stir it until it turns a little lighter than yellow.

Step 6 Add flour to the egg/sugar mix.

Step 7 Add everything to the melted chocolate and mix it until you have a homogeneous mix.

Step 8 Pour into pregreased cake pan and put in oven for approximately 20-25 minutes.

Zapečeni krompir sa piletinom i šampinjonima

http://www.minjina-kuhinjica.com/glavna-jela/jela-sa-mesom/zapeceni-krompir-sa-piletinom-i-sampinjonima/

Potrebno:

• 300-400 g krompira
• 1 pileći file
• senf
• 150 g  šampinjona
• 2 mlada luka
• 1 jaje
• 200 ml neutralne pavlake
• začin
• susam
• peršun
• ulje

Krompir oljuštiti, iseći na kockice, preliti kašikom ulja, promešati, a onda i začiniti.                    Složiti na dno odgovarajućeg pekača. Piletinu iseći na kockice, premazati senfom, začiniti i na minut dva propržiti sa obe strane. Staviti preko krompira. U ulju u kome se pržila piletina propržiti sitno iseckane šampinjone. Šampinjone rasporediti preko krompira i mesa. Isekati mladi luk i posuti preko svega.

Izmiksati jaje i neutralnu pavlaku, začiniti biljnim začinom i preliti preko jela. Na kraju posuti susamom i staviti da se peče u zagrejanoj rerni na 200 °C oko 45-50 minuta.

Cooked green beans

Necessary:

450 g of green beans
2-3 carrots
2 onions
1 clove garlic
can of peas
spices to taste

Preparation:

1. Finely chop the onion and cook in hot oil until translucent.
2. Add carrots cut into slices and green beans.
3. Pour water to cover the beans and cook on medium heat covered for about 45 minutes.
4. Add dry herbal spice.
5. Add salt.
6. Add pepper.
7. Add thyme.
8. Add dill.
9. Add ginger (very little).
10. A bit of tomato juice, A can or tomato puree.
11. Mix some paprika with a little warm water and flour.
12. Add parsley.
13. Add a bit of celery leaves.
14. Add a small can of peas.

Three ingredients Japanese cheesecake

https://youtu.be/dVvPOE-C7AE

Crepes without flour and milk

Najjednostavnije palačinke na svetu imaju samo tri sastojka, a evo što vam je za njih sve potrebno

Palačinke su mnogima omiljena poslastica. A američke palačinke za koje vam nisu potrebni ni brašno ni šećer ni mleko, čiji vam recept ovde otkrivamo, volećete još više od onih klasičnih.
Najjednostavnije palačinke na svetu imaju samo tri sastojka, a evo što vam je za njih sve potrebno.
Sastojci:
– banana
– dva jaja
– cimet

Priprema:
Ogulite bananu i viljuškom je zgnječite u posudi. Dodajte dva jaja i promešajte. Dodajte i malo cimeta i još jednom sve skupa promešajte.
Smesa je odmah spremna za pečenje. Pecite ih na način na koji se peku manje i deblje američke palačinke.
Palačinke namažite po želji.

Serbian Moussaka (Musaka)

http://www.expatserbia.com/enjoy-serbia/serbian-food-recipes/5184-serbian-moussaka-musaka

It’s one of the simplest dishes made in Serbia for a long time.

It’s one of the simplest dishes made in Serbia for a long time.

Although the authentic Greek dish moussaka is made with eggplant, Serbian musaka is made with the ground beef (or pork) and potatoes. There are a number of variations on the basic theme, so feel free to improvise.

Ingredients (for 4 plates) 

• 1 pound (450gr) of beef/pork mince meet combo 
• 2 medium onions, chopped 
• 7 medium potatoes 
• 2 cups of milk 
• 3 eggs 
• 10 tbsp Oil 
• ½ cup of water 
• Salt and pepper to taste

Preparation

Fry finely chopped onions on 5 tbsp of oil at high temperature. After a few minutes add a ground meet. Add a little bit of salt and just enough pepper to taste. Make sure you don’t over salt it. Continue to fry it for another 5 minute pressing the meet with your spoon to make pieces smaller. The mixture is done when the water from the meet evaporates and when the meat browns.

Peel and slice the potatoes about 1/6 inch thick. Place the first layer of potatoes into the baking dish (usually the glass one is used) making the surface even. The first layer is made of about 2-3 potato slices. Now, add meet/onion mixture evenly over the potato layer. Finally add the layer of the remaining potatoes. Add the remaining 5 tbsp of oil, trying to cover all the potatoes (oil is not allowing potatoes to change the shape). Add the water.

Preheat the oven to 250°C. Add the baking dish.

Break the eggs, beat them until whites and yolks are well mixed and then add the milk and about 2 tsp of salt. Set a side.

After 30 minutes of baking, poke into the potatoes to see if getting tender. If so, pour the egg and milk mixture over the top of the musaka. Put the musaka back into the oven for about 20 more minutes until the top gets brown.

Chicken Tikka Masala

http://www.pataks.co.uk/recipes/chicken-tikka-masala.aspx

Ingredients

2tbs oil

1 medium onion

2tbs Patak’s Tikka Masala Paste

200ml water

1tsp garlic & ginger chopped (optional)

250g diced chicken breast

200g canned chopped tomatoes

100ml double cream

½ tsp sugar (optional)

Methods

If you want (although you don’t have to), you can marinade the chicken first with half yoghurt, half spice paste, and then either grill it separately or add it uncooked into the sauce and allow to cook through. 

1. Heat oil in a med saucepan. 
2. Add onion; cook until soft.
3. Add Patak’s Tikka Masala Paste, 100ml of water, ginger and garlic. Stir occasionally, until reduced and thickened.
4. Add chicken, fry until sealed.
5. Add 100ml water, tomatoes, bring to the boil, simmer un-covered for 10 minutes.
6. Add double cream and a pinch of sugar (optional)
7. Simmer un-covered for 5 minutes.
8. Garnish with fresh chopped coriander.

Empanadas

http://www.foodnetwork.com/recipes/beef-empanadas-recipe.html

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:4 to6 servings
Level:Easy

Ingredients

1 tablespoon extra-virgin olive oil
1/2 pound ground beef steak
1/4 pound fresh chorizo sausage, casing removed
3/4 cup finely chopped onion
2 cloves finely chopped garlic
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package store-bought pie crust or your favorite pie crust recipe
1 egg

Directions

Preheat the oven to 375 degrees F.

In a medium-sized skillet, heat the olive oil over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook for 5 to 7 minutes, stirring constantly so that the ingredients are well blended. Add additional cumin, if desired, and cook for an additional 3 to 4 minutes. Set aside and let the filling cool.

Roll out the pie crust dough and cut out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough making sure it is sealed all the way around. This forms the empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown, about 15 minutes. Transfer the empanadas to a serving platter and serve.

Read more at: http://www.foodnetwork.com/recipes/beef-empanadas-recipe.html?oc=linkback

Char Grilled Tikka Masala Salad

http://pataks.co.uk/recipes/char-grilled-tikka-masala-salad.aspx



Ingredients

For the chicken:

3 tbsp Patak's Tikka Masala Paste
150g 0% fat Greek yogurt
350g skinless, boneless chicken breast, diced
2 limes, one cut into 8 wedges
For the salad:

1 red pepper, de-seeded, griddled until charred, then sliced
2 celery sticks, chopped
8 cherry tomatoes, halved or quartered
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
100-150g bag mixed salad leaves

Methods

Mix together the Patak's Tikka Masala Paste and yogurt.  Add 2 tablespoons of water to thin the paste slightly.
Thread the chicken onto four metal skewers, alternating with the lime wedges and brush with the Patak's Tikka Masala Paste mixture.
Halve the remaining lime and drizzle the juice over the skewers.
Pre-heat the grill to a medium setting and place the skewers on a grill rack.
Cook for 20 minutes, turning occasionally until the chicken is cooked through.
Toss the salad ingredients togather in a large bowl and serve with the cooked chicken.

Bombay Potatoes

http://pataks.co.uk/recipes/bombay-potatoes.aspx

Ingredients

600g baby new potatoes, scrubbed and cleaned

1 sachet of  NEW Patak's Bombay Potato Paste or 2 tbsp of Patak's Tikka Masala Paste

1 tbsp Patak's Mango Chutney 

8 shallots, skins removed

6 cloves of garlic, skins left on 

2 tbsp olive oil 

15g butter

few springs of rosemary, reserving some for garnish

good pinch of black pepper

good pinch of sea salt

Methods

Preheat an oven to 200°C/400°F/gas 6.

In a bowl mix together the Patak's Tikka Masala or NEW Bombay Potato Paste, Patak's Mango Chutney, olive oil, butter, shallots, and the baby new potatoes.

Lay a large piece of foil flat and pour the contents of the bowl into the middle.

Add a few sprigs of rosemary.

Bash the garlic cloves with a heavy object and place them with the skins left on in the foil parcel.

Sprinkle over the black pepper and close up the parcel so no steam can escape.

Place onto a baking tray and bake in the preheated oven for 30-45 minutes, or grill on the BBQ. The potatoes should be soft and fluffy.

Just before serving add a few fresh sprigs of rosemary for colour and sprinkle with sea salt.