Spring Frittata


proljetna-fritata

Frittata:

  • 2 medium-size green or yellow zucchini
  • 1 bunch fresh mint
  • olive oil
  • 8 large eggs
  • ½ teaspoon oil with truffles
  • 1 pinch cayenne pepper
  • 4 sprigs of thyme
  • 40 g pecorino cheese
  • 1 fresh red chilli
  • 20 g feta cheese

Toast:

  • 4 slices of ciabatta, 2 cm thick
  • 1 clove garlic
  • 4 ripe cherry tomatoes
  • 1 teaspoon dried oregano

Salad:

  • extra virgin olive oil
  • 1 lemon
  • 150 g raw peas
  • 100 g watercress
  • 1 stalk celery

Preparation:

  • In food processor grate the zucchini, put them in a bowl, season with salt, add a few leaves of mint, stir them and squeeze to get rid of saline fluid.
  • In a pan pour 1 teaspoon of olive oil, the oil put zucchini, fry for a few minutes with frequent stirring
  • In a bowl, beat eggs with truffle oil, cayenne pepper, thyme leaves and finely grated pecorina half and pour over zucchini mixture
  • The mixture minute mix, sprinkle with the remaining grated pecorino and place on top of the grid, under the grill, that is baked until golden browned (about 5 minutes). Slices of ciabatta put in a grill-pan, turn them when they turn yellow
  • The tray pour 2 tablespoons extra virgin olive oil, add the lemon juice and a little salt and pepper
  • The big chop the remaining mint, sprinkle it on a platter, as well as peas and watercress
  • Replace the blade in food processor, remove the outer leaves from the stalks of celery (save them for another day), chop only the lower part of the center of celery and add it to the salad and finely chopped leaf tips of
  • Toast put on board, rub each slice slit cloves garlic, sliced ​​push mini-tomatoes, sprinkle them with oregano and 1 teaspoon extra virgin olive oil
  • Thinly chop the chilli, Frittata remove the board, sprinkle with the crumbled feta cheese and chilli and serve with a salad, which gently stir in the last minute

Proljetna fritata

Fritata:

  • 2 čvrste, srednje velike zelene ili žute tikvice
  • 1 svežanj svježe metvice
  • maslinovo ulje
  • 8 velikih jaja
  • ½ žličice ulja s tartufima
  • 1 prstohvat kajenskog papra
  • 4 grančice majčine dušice
  • 40 g sira pecorino
  • 1 svježi crveni čili
  • 20 g sira feta

Prepečeni kruh:

  • 4 kriške ciabatte, 2 cm debele
  • 1 režanj češnjaka
  • 4 zrele mini-rajčice
  • 1 žličica sušenog origana

Salata:

  • ekstradjevičansko maslinovo ulje
  • 1 limun
  • 150 g sirovog graška
  • 100 g potočarke
  • 1 stabljika celera

Priprema:

  • U multipraktiku naribajte tikvice, stavite ih u zdjelu, začinite solju, dodajte im nekoliko listića metvice, promiješajte ih i istisnite da se riješite slane tekućine.
  • U tavu ulijte 1 žličicu maslinovog ulja, na ulje stavite tikvice, pržite ih nekoliko minuta uz često miješanje
  • U zdjeli umutite jaja s uljem s tartufima, kajenskim paprom, listićima majčine dušice i polovicom sitno naribanoga pecorina, pa smjesom prelijte tikvice
  • Smjesu minutu miješajte, pospite je preostalim naribanim pecorinom i stavite na gornju rešetku, pod roštilj, da se peče dok ne postane zlatnožuto zapečena (otprilike 5 minuta). Kriške ciabatte stavite u gril-tavu, okrenite ih kad požute
  • Na pladanj izlijte 2 žlice ekstradjevičanskog maslinovog ulja, dodajte limunov sok i malo soli i papra
  • Krupno nasjeckajte preostalu metvicu, posipajte je po pladnju, kao i grašak i potočarku
  • Zamijenite oštrice u multipraktiku, uklonite vanjske listove sa stabljike celera (sačuvajte ih za koji drugi dan), usitnite samo donji dio središta celera i dodajte ga salati, kao i sitno nasjeckane lisnate vrške
  • Prepečeni kruh stavite na dasku, svaku krišku natrljajte prerezanim režnjem češnjaka, u kriške utisnite mini-rajčice, pospite ih origanom i 1 žličicom ekstradjevičanskog maslinovog ulja
  • Tanko nasjeckajte čili, fritatu izvadite na dasku, pospite je čilijem i izmrvljenom fetom i poslužite sa salatom, koju nježno promiješajte u zadnji tren

Soup with peas and spinach


Ingredients:

  • 1 cup water
  • 1/2 cup cashews or 1/4 avocado
  • 1 chopped garlic clove
  • 340g frozen peas
  • 2 cups chopped spinach
  • 1 tablespoon lemon juice
  • 1 tablespoon mint
  • pepper
  • salt

Preparation:

  1. Water, cashews or avocado and garlic, put in a blender and blend until the mixture is completely compact. Add peas, spinach, lemon juice, mint and blend until the mixture is compact. Add salt and pepper to taste, add a little more lemon juice if you like and serve cold.

 Juha od graška i špinata

Sastojci:

Priprema:

  1. Vodu, indijski oraščić ili avokado i češnjak stavite u blender i miksajte dok smjesa ne postane potpuno kompaktna. Dodajte grašak, špinat, sok od limuna, metvicu i miksajte dok smjesa ne postane kompaktna. Posolite i popaprite po želji, dodajte još malo limunovog soka ako želite i poslužite hladno.

 

Meatballs and pasta



I know, I’ve already written about the famous meatballs. Now I write a prescription to a little simpler way. The recipe is for those who have no time to stand next to the stove forever, because believe me, only 2-3 hours by the stove is for those women who have a bunch of commitments – eternity.

Ingredients:

  • minced meat
  • crackers (or breadcrumbs)
  • salt, basil, and oregano
  • pasta (of your choice)
  • tomato (chopped tomato)
  • oil (olive or your choice)
  • 1 egg
  • onion

Method :

  • Chop the onion and put it cook in a large pot. Then in the second pot cook spaghetti or any other pasta.
  • Then prepare the mixture for meatballs, in a bowl put ground beef, one egg and 10 crackers. Crackers put in a dish towel and chop them with a hammer. Then add them to the mixture. In the mixture, add a little oil, spices and then hands shape the meatballs. I usually do 20-30 meatballs because I do not like when they are too big, but you can format them as you wish. Meat balls leave the side.
  • In onions, add tomato sauce (two cans), spice sauce, and leave to cook on low heat. While the sauce is cooking, take the balls and put them in the pan to fry, of course in the pan do not put any oil because you’ve already put in the mixture. When the meatballs completely baked, add them to the sauce of tomatoes, let it be cooked in a sauce of some 20 minutes.
  • Drain the pasta and leave it on the side, when the sauce is ready, connect all. Pasta insert into the sauce and meatballs, put out the fire, stir gently and leave for a few minutes and is ready to be served. When food put on the plate, you can add grated cheese, you can add whatever you want.

Bon apetit!


 

Mesne okruglice & tjestenina

Znam, već sam pisala o slavnim mesnim okruglicama. Sada pišem recept na malo drugačiji i jednostavniji način. Dakako recept je za sve one koji nemaju vremena stajati pokraj štednjaka cijelu vječnost, jer vjerujte mi i samo 2-3 sata pokraj štednjaka je za one žene koje imaju hrpu obaveza – vječnost. Naime, recept je kao što sam već i rekla – vrlo jednostavan.

Sastojci: 

  • mljeveno meso
  • krekeri (ako ih nemate, mogu i krušne mrvice)
  • sol, bosiljak, i origano
  • tjestenina (po vašem izboru)
  • pelati (sjeckana rajčica)
  • ulje (maslinovo ili po vašem izboru)
  • 1 jaje
  • crveni luk

Metoda :

  • luk sitno nasjeckajte i stavite ga dinstati u veliki lonac, što duže ga dinstate, to bolje. Zatim u drugi lonac stavite kuhati špagete ili bilo koju drugu tjesteninu.
  • Zatim pripremite smjesu za mesne okruglice, u posudu stavite mljeveno meso, jedno jaje i 10 krekera. Krekere stavite u krpu i dobro ih istucite sa kuhinjskim čekićem i tek onda kada budu dovoljno sitni dodate ih u smjesu. U smjesu dodajte i malo ulja, začine po želji i zatim rukama oblikujte okruglice. Meni inače ispadne otprilike 20-30 okruglica jer ne volim kada su prevelike, no vi ih možete oblikovati po svojoj želji. Okruglice ostavite sa strane.
  • U prodinstani luk dodajte pelati (dvije limenke), začinite umak, i ostavite da se kuha na laganoj vatri. Dok se umak kuha, uzmite okruglice i stavite ih na tavu da se preprže, dakako u tavu nemojte stavljati nikakvo ulje jer ste ga već stavili u smjesu. Kada su okruglice skroz pečene, dodajte ih u umak o rajčice, pustite da se kuhaju u umaku nekih 20tak minuta.
  • Tjesteninu ocjedite i ostavite sa strane, kada je umak gotov povežite sve. Po povežite mislim, tjesteninu ubacite u umak i okruglice, ugasite vatru, promješajte lagano i ostavite par minuta i spremno je za serviranje. Kada jelo stavite na tanjur, možete dodati naribani sir, možete dodati što god želite.

Dobar tek!

Stir-fried corn with chilli, ginger, garlic & parsley


 552_1_1350908570_lrg

Ingredients:

  • corn kernels
  • 2 tablespoons olive oil
  • 1 tablespoon chopped ginger
  • 1 teaspoon chopped chilli
  • 1 handful chopped fresh parsley
  • 2 tablespoons low-salt soy sauce

Method:

Sweetcorn is a great vegetable – most people love it. Full of Vitamins A and C, it is not only tasty but extremely good for you! I’m not averse to using a bit of tinned sweetcorn sometimes, as it does taste OK, but I’d like you to buy some corn on the cob and have a go at removing the kernels of corn yourself. It’s very easy; just tear the husk off, then run a knife downwards to remove the kernels – it’s definitely worth doing this to experience the sweetness and vibrancy of flavour. Sweetcorn is best served simply. It is massively in love with butter, has tendencies to flirt with the chilli family and loves a bit of bittersweet orange zest…

  1. One of the things I love to do is to stir-fry the corn kernels in a hot wok or frying pan with 2 tablespoons of olive oil, a tablespoon of chopped ginger, a teaspoon of chopped chilli, a handful of chopped fresh parsley and a couple of tablespoons of low-salt soy sauce. You can vary the flavours with different herbs, but this is a good base to start with.

By: Jamie Oliver

Brownies


kitchnstories:

Predivan blog!

Originally posted on :

inkuhinjabrownies Brownies

Slaveći kraljicu kolača, čokoladu, ovaj tradicionalni američki kolač jednostavne izvedbe danas se razlikuje po osebujnim dodacima kao što su orasi, indijski oraščići, bademi, jabuke ili slično.


Priprema:
1. Jaja, šećer i vanilin šećer pjenasto izmješajte. Dodajte omekšali maslac, 150 g otopljene čokolade i brašno pomiješano s praškom za pecivo. Na kraju dodajte nasjeckane bademe.
2. Smjesu stavite u namašćenu tepsiju (vel. 37×22 cm), pospite ostatkom grubo narezane čokolade i pecite u pećnici zagrijanoj na 200 °C oko 25 minuta.

Browniese narežite na kocke i po želji poslužite uz tučenu šlag pjenu.

Za kolač je potrebno:
– 200 g čokolade
– 100 g šećera
– 150 g maslaca
– 4 jaja
– 150 g pšeničnog glatkog brašna tip 550
– 1 žličica praška za pecivo
– 1 vanilin šećer
– 30 g badema

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FENNEL SALAD


FENNEL SALAD


INGREDIENTS

  • 1 large fennel bulb
  • 1 small red onion
  • 1 cup (225 ml) of blueberries
  • 1/4 cup (56 ml) olive oil
  • 1 orange, juiced
  • salt, QB
  • pepper, QB
  • Wash your fennel, cut off stems and fronds. Discard the stems, set the fronds aside for a garnish if you want. With a mandolin or a knife cut the fennel bulb into very thin slices. Dice a small red onion. Put them both into a mixing bowl. Add blueberries. Now add olive oil, juice of an orange, salt, pepper. and mix it together. This can be made in advance or served immediately. The fennel won’t lose its firmness and will absorb the flavors. If you want, you can garnish with some of the fronds. I often substitute pomegranate seeds when in season, for the blueberries. It gives the dish a beautiful color and adds a nice crunch and tartness.

Zucchini Meatballs


Zucchini Meatballs


INGREDIENTS:

Meatballs:

  • 3 large zucchini, chopped
  • 1 cup/250 ml smoked scamorza, cubed, or as much as you need
  • 1 cup/250 ml Pecorino cheese, cubed
  • Small bunch fresh mint leaves, finely chopped
  • 2 eggs
  • 1 cup/250 ml bread crumbs, plus extra for coating
  • 1 1/2 cups/375 ml extra-virgin olive oil, for frying

Tomato Salad:

  • 20 cherry tomatoes, halved
  • 4 fresh basil leaves, torn
  • Salt
  • 1/4 cup/50 ml extra-virgin olive oil

DIRECTIONS:

  • For the meatballs: Add the chopped zucchini to salted boiling water for 4 minutes. Drain the excess water from the zucchini. Transfer the zucchini to a baking dish and allow to cool. Squeeze out the excess water from the boiled zucchini.
  • In a mixing bowl, add the zucchini, scamorza cheese, Pecorino cheese, fresh mint leaves, eggs, and bread crumbs. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the meatballs in the bread crumbs.
  • Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate lined with an absorbent paper towel to drain the excess oil. Serve with the tomato salad.
  • To make the tomato salad: Add the cherry tomatoes, basil, and salt to a bowl. Drizzle with olive oil and mix together.