utorak, 29. studenoga 2016.

Prženi špageti / Fried pasta


Zamislite špagete koje nisu ni carbonara, ni zapečene ... a zapravo jesu sve to po malo! Neobično je i ukusno sicilijansko jelo, a ovo je samo jedna od verzija i to na moj način! S porilukom, kojeg ja volim i stavljam gdje god mogu, ali ovdje baš paše...
Ne žalite sira i pancete !
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Imagine the spaghetti carbonara that are not, are not even baked ... but actually they are all a little bit! It is unusual and delicious Sicilian food, and this is only one version and this is my way!
Put a lot of cheese and bacon!




srijeda, 23. studenoga 2016.

Globus pita / Potato pie


Recipe on...  http://zlicomivilicom.blogspot.ba/2015/08/globus-pita.html

Globus pita - zato što na kugli zemaljskoj ne postoji netko tko za nju makar nije čuo i koga nije trajno očarala okusom najobičnijih sastojaka...
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There is no person who has not heard anything about this famous pie and who is not permanently fascinated with the taste of the most ordinary ingredients ...


ponedjeljak, 21. studenoga 2016.

Pravi đuveč / Vegetables with rice


Moj prvi đuveč za zimnicu i prva staklenka pripremljena za naš ručak.
Ne mogu vam reći koliko se veselim i kako smo uživali u njemu...
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My first vegetables in jars for the winter and the first jar of vegetables prepared for our lunch.
I can not tell you how much I look forward and how much we enjoyed the lunch ...


Recept za...
Đuveč...
Vegetables for winter...  http://zlicomivilicom.blogspot.ba/2016/08/uvec-za-zimu-vegetables-for-winter.html

Teletina u teći...
Veal from the pot..
http://zlicomivilicom.blogspot.ba/2016/10/teletina-u-teci-veal-from-pot.html



subota, 19. studenoga 2016.

Abesinac / Nut bars


Omiljen, otmjen, svečan i fin...skriven iza nekoliko imena...
Neki ga zovu orah prutići, drugi polumjeseci, mi u  ga zovemo ABESINAC.

Favorite, elegant, tasteful and nice ... hidden behind several names ... Some call him a nut bars, the other moons, we call it the "Abesinac"...


četvrtak, 17. studenoga 2016.

Slatko od dunja / Sweet quince

Slatko od dunja / Sweet quince
Slatko od dunja / Sweet quince
Scroll down for recipe in English...

Uživam u ovom slatkom i obožavam ga! Kako izgleda možete vidjeti ... boja i sjaj sve govore, ali ono što ne vidite su okus i miris... Okus koji sve drugo ostavlja iza sebe... Morate probati!

Sastojci:
4 - 5 dunja (oko 1 kg ), sok 1 limuna, 400 g šećera, 100 - 200 ml vode, 2-3 kocke leda.
Kora od 2 dunje i sjemenke od svih dunja

Priprema:
Postupak pripreme pogledajte u našem video receptu...


Dunje oprati i dobro očistiti od dlačica. Svaku rezati na kriške i odvojiti sjemenke i zadebljali zrnast dio u sredini. Oguliti i koru. Odvojiti korice od 2 dunje. Narezati na kocke ne veće od 2x2 cm...nešto manje!
Staviti u posudu, dodati šećer i kore! Sjemenke su malo problem pa ako ih ne želite i ne morate ih staviti.
Treba ih na kraju jednu po jednu micati, a dobre su za boju! Pa kako hoćete!
Kora je za želiranje... ima dosta pektina!
Kuhati na srednje jakoj vatri oko pola sata ... tada početi kontrolirati i miješati malo češće. Kad je jako gusto dodati sok limuna i pola dl hladne vode. Ja sam imala zaleđeni sok i kocke leda pa sam tako stavila.
Kuhati još 5-6 min i gotovo!
Sve skupa ne bi smjelo trajati dulje od 50 min... Ali veličina posude i jačina vatre su različiti!
Boja i gustoća su dobar orijentir!


Slatko od dunja / Sweet quince

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Sweet quince

Sweet quince

 I enjoy this sweet and I love it! How does it look, you can see ... the color and shine all say, but what you do not see is the flavor and aroma ... The taste that everything else left behind ... You have to try!

Ingredients:
4-5 quince (about 1 kg), 1 lemon juice, 400 g sugar, 100 - 200 ml of water, 2-3 ice cubes.
The bark of 2 quince and  seeds of all quince


Preparation:
The process of preparing look at our video recipe ...


Wash and clean the quince. Each cut into slices and separate the seeds and thickened grainy part in the middle. Peel the bark. Separate peel bark of 2 quince. Cut into cubes no larger than 2x2 cm ... and less!
Put in a bowl, add the sugar and the peel bark! The seeds are small problem. If you do not want to put the seeds you do not have to.
They should be removed at the end, but they are good for the colour!
The bark is for the gelling ... there are plenty of pectin in it!
Cook over medium heat for about half an hour ... then start to control and mix a little more often. When it is very thick add lemon juice and half  dl of cold water. I had a frozen juice and ice cubes so I put them.
Cook for another 5-6 minutes!
All together should take no longer than 50 minutes ... But the size of the vessel and the strength of the fire are different!
Color and density are good orientation!

Sweet quince


utorak, 15. studenoga 2016.

Kroketi od gljiva / Mushroom dumplings


Kad imate viška gljiva i ne znate što s njima, jer ste ih već nekoliko puta zaredom spremali  na razne načine, a željeli biste nešto drugačije... zanimljivije! Evo kako će te to učiniti!
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When you have a surplus of mushrooms and you do not know what to do with them, because they've already several times in a row prepared in various ways, and would like to something different ... interesting! Here is how you will do it!



nedjelja, 13. studenoga 2016.

Stromboli


Stromboli
Stromboli

Scroll down for recipe in English...

Ovaj kruh s nadjevim je osmislio talijan u Americi i spoj je sendviča i pizze... pa još puno bogatije nadjevom! Kad se zareže tek pečena štruca, sir i nadjev moraju poteći kao lava iz vulkana! Zato je i dobio ime po vulkanu! Osnovni sastojci za nadjev su pesto, sir i šunka... sve drugo po vašoj volji!

Sastojci:
Tijesto:
400 g brašna, 2,5 dl tople vode, 5 žlica maslinova ulja, 1 žličica soli, 1 vrećica kvasca ili pola svježe kockice,
2 žlice šećera
Nadjev:
250 g sira, 1 mozzarella, 200 g šunke, 150 g gljiva, šalša od rajčica ili kečap, pesto genovese, mini rajčice, rikula i sve što želite... panceta, pršut, salame ... masline!

Priprema:
Postupak pripreme pogledajte u našem video receptu...


Umijesiti tijesto! Dizati do dvostruke veličine ! Podijeliti na 2 dijela. Svaki dlanovima razvući na pobrašnjenom papiru za pečenje!
Premazati umacima i napuniti...
Preklopiti krajeve preko nadjeva oko 2 cm i tako isto po dužini štruce... Spoj malo štipkati da se spoje krajevi i nauljiti ... Pomažući se papirom, malo podignuti i okrenuti spoj na dolje.
Skupa s papirom štruce prevući na lim za pečenje ! Peći oko 40 min u dobro zagrijanoj pećnici na 180°C ...ili kako pečnica traži!
Rezati vruće na veće komade i uživati u predivnom toplom sendviču i pizzi istovremeno !
Ako nešto ostane, sutra se pogrije u mikrovalnoj i opet je ludo dobro ... možda i bolje!


Stromboli

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Stromboli

Stromboli

This bread with stuffing is designed by Italians in America and actually compound the sandwiches and pizza ... with a much richer stuffing! When you cut baked loaf, cheese and stuffing must flow like lava from a volcano! That's why it was named after a volcano! The basic ingredients for the filling are pesto, ham and cheese ... everything else according to your wishes!

Ingredients:
Dough:
400 g of flour, 2.5 dl hot water, 5 tablespoons olive oil, 1 teaspoon salt, 1 sachet of yeast or half fresh diced, 2 tablespoons sugar
Filling:
250 grams of cheese, 1 mozzarella, 200 g ham, 150 grams of mushrooms, tomato sauce or tomato ketchup, pesto Genovese, cherry tomatoes, arugula and anything you want ... bacon, ham, salami ... olives!
Preparation:
The process of preparing look at our video recipe ...


Knead the dough! Rise to double in size! Divided into 2 parts. Each part with hands stretched out onto a floured baking paper!
Coat sauces and fill ...
Overlap the ends over filling about 2 cm and so the same in length loaf ... Connect compaunds with your fingers ... press to connect the ends and oiling ... assisting with paper, a little up and turn down the compound.
Along with the paper a loaf drag on a baking sheet! Bake for about 40 minutes in a well-heated oven at 180 ° C or ... depending on oven
Hot cut into chunks and enjoy the beautiful hot sandwiches and pizza at the same time!
If something remains, tomorrow warm up in the microwave and again is crazy good ... maybe even better!

Stromboli


petak, 11. studenoga 2016.

Poripita / Leek pie


Svaki put kad uđem u kuhinju, izvadim lonce, tave, dasku... otvorim hladnjak i započnem s pripremom planiranog ili neplaniranog jela, svejedno, osjećam malu tremu, jer znam da ne kuham više samo
za svoju obitelj, nego i sve vas koji me pratite, a ja želim da to uvijek bude lijepo, zanimljivo i ukusno... Poripita je sve to!
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Every time I walk into the kitchen, take out the pots, pans ... I open the refrigerator and start with the preparation of a planned or unplanned meals, anyway, I feel a bit nervous, because I know I do not cook just
for my family, but for all of you who follow me, and I want it to always be nice, interesting and tasty meal... Leek pie has it all!



četvrtak, 10. studenoga 2016.

Tako lako medaljoni / So easy medallions - video recept

Cijeli recept na...
Entire recipe on...
http://zlicomivilicom.blogspot.ba/2015/12/tako-lako-medaljoni.html

Ni trena ne razmišljajte jer je lako i brzo i što je najvažnije ukusno!
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It is easy and fast, and most importantly delicious!


srijeda, 9. studenoga 2016.

Krumpir sarme / Cabbage rolls with potatoes


Za jelo od kelja i krumpira, začinjeno samo osnovnim začinima, ne može se reći ništa, osim da je SKROMNO! Ali, kad prvi zalogaj dotakne vaše nepce, od ugode koju će te doživjeti, nećete uspjeti izgovoriti ništa osim...mmmm...mmm....mmmmm
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For a dish of cabbage and potatoes, seasoned only with basic spices, you can not say anything, except that this dish is MODEST! But when the first bite touches your palate, from the pleasure you will experience, you will not be able to say anything but ... mmm ... mmm .... mmmmm



ponedjeljak, 7. studenoga 2016.

Božićni panj / Christmas stump



Recept na...
Recipe on...
http://zlicomivilicom.blogspot.ba/2015/12/bozicni-panj.html

Uz sve predivne i posebno birane, prigodne kolače, moj blagdanski stol  upotpunjuje jedna posebna rolada. Bez nje je nezamisliv božićni ručak. Sad kad je gotova, gotova je i moja ovogodišnja, slatka božićna priča.
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With all the beautiful and specially selected, occasional cakes, my holiday table completes a special roll. Without it is unthinkable Christmas lunch. Now that it's over, it's my year's, cute Christmas story.


nedjelja, 6. studenoga 2016.

Sarme u blitvi / Mangel rolls


Zeleno izvana, zeleno iznutra! Zeleno (crno) mi se piše, ako pod hitno ne dodam nešto crveno... Kobasice će biti nevidljive i spremne za ublažiti dojam livade ili pašnjaka, kako ovo jelo zove moj dragi muž, kojeg ni nakon 40 godina nisam uspjela uvjeriti da i bez mesa može biti dobro.... Ručak bez mesa ni danas ne prolazi!
Za vas i mene zelena priča i gozba u blitvi!

Green on the outside, Green inside! Sausages will be invisible and ready to mitigate the impression of meadow, pasture, how this dish called my dear husband, who even after 40 years I could not convince that without meat can be a good lunch .... Lunch without meat still does not pass for him!
For you and me Green story and lovely treat with mangel!


subota, 5. studenoga 2016.

Medena kućica / Gingerbread house - video recept


Čarobni su ovo dani i osjećam se dijelom ove predivne bajke i ovu kućicu ne radim samo zato da obradujem svoju unuku. Ne krijem i ne stišavam ovo dijete u sebi, jer predugo je želi ispod bora u božićno jutro...

Magical these are days and feel a part of this beautiful fairy tale ... This gingerbread house I do not do just to cheer up my granddaughter. I'm not hiding and not muted this child in me, because I want it too long under the tree on Christmas morning ...


petak, 4. studenoga 2016.

Mediteranski lonac / Mediterranean pot


Ako još niste uživali "ručajući " s nama, danas sigurno hoćete!
Jer voljeti meso nije isto što voljeti janjetinu... mladu, dalmatinsku!
A u ovom loncu ona je glavna zvijezda... ali ni pratnja nije puno manjeg sjaja !
Slike će reći sve, a ja naglašavam jednostavnost i prednost pripreme - sve u jednom loncu!
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If you have not enjoyed lunch with us today certainly will!
Because love meat is not the same as love lamb ... young, Dalmatian!
And in this pot lamb was the star ... but neither side dish main course is not much less shine!
Pictures will tell you all, and I emphasize the simplicity and the advantage of preparation - all in one pot!


četvrtak, 3. studenoga 2016.

Mraz kolačići / Claus cookie - video recept


Neka započne čarolija Božića...
Uđite u bajku i postanite dio nje... igrajte se s nama!

Let the Christmas magic begin...
Enter the fairy tale and become a part of it ... play with us!