Doma imamo mali vrtek in posajenih nekaj rastlin paradižnikov. Z vedno hladnejšim vremenom seveda ne bodo nikoli dozoreli...
Jaz sem se odločila, da bom poskusila pripraviti chutney iz zelenih paradižnikov. Chutney so omake, ki jih jemo kot prilogo zraven mesa ali sira. Chutney je bolj podoben marmeladi, kot pa našim omakam, saj ima kot sestavine zelenjavo, sadje, kis, sladkor in začimbe. Nekateri imajo raje bolj sladek Chutney, drugi bolj slanega, tretji pa bolj kislega. Jaz spadam gotovo v zadnjo kategorijo. Recept, ki vam ga bom danes predstavila ni pretirano sladek, tudi če vsebuje veliko količino sladkorja. Kis in zelenjava prekrijeta sladkor in je ta chutney samo sladi.
Sestavine:
2,5 kg zelenih paradižnikov
0,5 kg čebule
250g rozin
2 ali 4 jedilne žlice soli
1l kisa 0,5 kg sladkorja
Čas priprave: 30minut
Čas kuhanja 3-4 ure
Ne ustrašite se zaradi dolgega časa kuhanja, dejansko je večji del opravljen, ko je lonec na ognju. Potem je dovolj, da občasno pogledate chutney, pomešate in po potrebi zmanjšate oz. zvečate ogenj.
Priprava:
Paradižnik in čebulo zrežite na kose in jih posolite s 4 jedilnimi žlicami soli in pustite stati čez noč. S tem boste odstranili vodo iz zelenjave in boste zmanjšali čas kuhanja. Če boste izpustili ta del, enostavno zmanjšate na polovico količino soli.
Naslednji dan v kisu raztopite sladkor, ko je sladkor stopljen dodajte zelenjavo in grobo sesekljane rozine. Nato vse skupaj kuhajte 2 do 4 ure. Omaka se mora skrčiti na polovico, postati temno rjave barve in se zgostiti. Veste, da je pripravljena, ko je tako gosta, ko lahko vidite dno lonca potem, ko ste chutney pomešali.
Chutney spravite v čiste in sterilne kozarce za vlaganje. Boljši bo, če ga pustite stati nekaj časa, po navadi vsaj 14 dni, še boljši pa bo čez kakšen mesec.
Tuesday, 16 October 2012
Monday, 15 October 2012
Kaj sem počela ta čas
Kar nekaj časa sem bila odsotna in nisem objavljala na blogu...
Razlogov je več. Prvi je gotovo ta, da sem bila jezna nad googlom, ker mi je blokiral račun in e-mail. S tem sem imela nekaj težav, vse se je dobro rešilo in sem odprla drug email račun, samo za blog. Objavila sem še nekaj receptov in potem zgubila motivacijo... saj sem samo čakala, kdaj mi bodo ponovno kaj zaklenili. Po mojem brez razloga.
Drugi in nič manj pomembni razlog je seveda moj mali sinček, ki je vsak dan večji in ni več tako mali ;)
Tretji razlog je pa ta, da bom v kratkem odšla delati na svoje :D in sicer kot psihoterapevt
spletna stran je že nared in jo dobite tukaj: psihoterapija
Razlogov je več. Prvi je gotovo ta, da sem bila jezna nad googlom, ker mi je blokiral račun in e-mail. S tem sem imela nekaj težav, vse se je dobro rešilo in sem odprla drug email račun, samo za blog. Objavila sem še nekaj receptov in potem zgubila motivacijo... saj sem samo čakala, kdaj mi bodo ponovno kaj zaklenili. Po mojem brez razloga.
Drugi in nič manj pomembni razlog je seveda moj mali sinček, ki je vsak dan večji in ni več tako mali ;)
Tretji razlog je pa ta, da bom v kratkem odšla delati na svoje :D in sicer kot psihoterapevt
spletna stran je že nared in jo dobite tukaj: psihoterapija
Sunday, 8 January 2012
Jota -Turnip soup - Minestrone
Eng
Jota is a traditional Slovenian soup. It was the dish of poor people, in the basic recipe is no meat because it was an expansive ingredients and is suitable also for vegetarians. Usually they add some meed only at Sunday and feast days.
In the first step we will brawn the flour and garlic in the oil. With this procedure they add some taste to the soup, because the other ingredients are very simply and poor.
Ingredients
I will not give you the amount of the ingredients, every cook had her own recipe and also the amounts depend of what they had or they can buy.
oil
garlic
flour
sourly turnip
beans
potatoes
laurel
salt
paper
Brown the garlic and the flour in the oil in a large pot, add the turnip, the potatoes and beans, laurel, salt, paper and cover with water. Cook for 1h and 30 minutes al least. At the end I smashed the potatoes to make the soup dense.
It will be better the next day.
Slo
kot pri vseh enolončnicah količine sestavin niso pomembne, saj je vse odvisno od okusa in od tega kaj imate v hladilniku.
Sestavine
olje
česen
moka
kisle repa (ali zelje)
fižol
krompir
lovor
sol
poper
Česen in moko prepražimo na olju, ko je moka svetlo rijave barve dodamo še ostale sestavine, repo/zelje, fižol, krompir, lovor, sol, poper in vse prekrijemo z vodo. Kuhamo 1h in 30 minut, nato sem joto zgostila tako, da sem zmečkala krompir.
In the first step we will brawn the flour and garlic in the oil. With this procedure they add some taste to the soup, because the other ingredients are very simply and poor.
Ingredients
I will not give you the amount of the ingredients, every cook had her own recipe and also the amounts depend of what they had or they can buy.
oil
garlic
floursourly turnip
beans
potatoes
laurel
salt
paper
Brown the garlic and the flour in the oil in a large pot, add the turnip, the potatoes and beans, laurel, salt, paper and cover with water. Cook for 1h and 30 minutes al least. At the end I smashed the potatoes to make the soup dense.
It will be better the next day.
Slo
kot pri vseh enolončnicah količine sestavin niso pomembne, saj je vse odvisno od okusa in od tega kaj imate v hladilniku.
Sestavine
olje
česen
moka
kisle repa (ali zelje)
fižol
krompir
lovor
sol
poper
Česen in moko prepražimo na olju, ko je moka svetlo rijave barve dodamo še ostale sestavine, repo/zelje, fižol, krompir, lovor, sol, poper in vse prekrijemo z vodo. Kuhamo 1h in 30 minut, nato sem joto zgostila tako, da sem zmečkala krompir.
Wednesday, 4 January 2012
Ginger bread - Medenjaki
Medenjaki are a typical Slovene winter cookies they are smelly, sweet and good. I didn't know how to translate the name, I translated with ginger bread because one of the ingredients is also some ginger powder and the taste is quite similar.
Medenjaki
300 g honey
200 g butter
100 g candied fruit (pomaranča in/ali limone)
2 eggs
750 g flour
150 g grounded almonds, hazelnuts or/and walnuts
spices (cinnamon, cloves, nutmeg, ginger, pepper, cardamom)
2 baking powder4 table spoons of sugar
If you like very sweet cookies fill free to add more sugar.
Preparation
Warm the honey in a pan, but be careful not to exceed 40 degrees, add the butter and the sugar. When it cools down ad 2 eggs. Mix the dry ingredients, the flour, spices, almonds or hazelnuts or walnuts, baking powder,candied fruit. Then mix the dry ingredients and the liquid ingredients until combine.Put the dough in the refrigerator and leave for the night. When the dough will be cold you will easily make the cookies, I roll small balls and then I flatten them. You can also make different shapes.
Bake them for 15 minutes on 180 degrees C.
.You can also prepare a glaze, combine 1 egg white and 200-250g of superfine sugar (I didn't do it).
Tuesday, 3 January 2012
Toasted hazelnuts
The preparation is very easy, put the hazelnut in a sheet and bake them for 10-20 minutes at 180 degrees.
The pealing is most boring part of this preparation, to make it easier rub them together in this way the skin will come of. You can put them in a clean towel or do it with the hands as I did it.
I use the toasted hazelnuts in the recipe of the Chocolate pralines with hazelnuts.
Chocolate pralines with hazelnuts
this is a very easy recipe!
The most hard thing is not to eat the pralines right away.
Very important is also not to worm the chocolate over 60 degrees. Over that temperature will start to separation the ingredients of the chocolate and will start to burn. I melt the chocolate very slowly using a hot-water bath. When the water was hot I lower the hit and want to do some other staff in the kitchen, I always can find something to do :)
Ingredients
300g dark chocolate of good quality
180g toasted hazelnuts
2 spoons of sugar
Procedure
Grind a little bit the hazelnuts, joust to have some smaller peace. If you prefer you can also leave them hole or finally grind them if you prefer.
Melt the chocolate in the hot-water bath. You can easily prepare a water-bath, joust take 2 pans one smaller and one bigger. In the bigger pen put some water, then put in the bigger pen the smaller one, in the smaller one the chocolate (as you can see in the picture). Be careful because the smaller pan should not fall in the water!
When the chocolate is melt add 2 spoons of sugar and the hazelnuts and mix together.
With 2 small spoons make a nice pralines on a parchment paper .
Wait until cold, usually 4-5 hours.
The most hard thing is not to eat the pralines right away.
Very important is also not to worm the chocolate over 60 degrees. Over that temperature will start to separation the ingredients of the chocolate and will start to burn. I melt the chocolate very slowly using a hot-water bath. When the water was hot I lower the hit and want to do some other staff in the kitchen, I always can find something to do :)
Ingredients
300g dark chocolate of good quality
180g toasted hazelnuts
2 spoons of sugar
Procedure
Grind a little bit the hazelnuts, joust to have some smaller peace. If you prefer you can also leave them hole or finally grind them if you prefer.
Melt the chocolate in the hot-water bath. You can easily prepare a water-bath, joust take 2 pans one smaller and one bigger. In the bigger pen put some water, then put in the bigger pen the smaller one, in the smaller one the chocolate (as you can see in the picture). Be careful because the smaller pan should not fall in the water!
When the chocolate is melt add 2 spoons of sugar and the hazelnuts and mix together.
 |
| Water-bath and the melt chocolate |
With 2 small spoons make a nice pralines on a parchment paper .
Wait until cold, usually 4-5 hours.
Risotto with saffron
this risotto do not have a lot of ingredients and this is why the ingredients must be very good to get a nice dish.
This is a typical side dish in the Italian cosine. If you want to prepare the real risotto you must firs brown the rice in olive oil on a medium heat, than ad some water or soup and cook for a white. Constantly add some liquids when the rice is start to be dry. The Italian risotto is always had some liquid and is never dry. I prefer more wet risotto, this is a meter of taste. In this recipe I use arborio rice that is perfect for preparing the risotto.
Ingredients
rice
onion
saffron
oil
water or soup (or Bouillon cube)
salt
Peal the onion and cut in half, brown the rice and the onion in the olive oil. Add some water or soup and leave the rice to cook, add some liquid if the rice is star to dry. Usually is better to add less liquid more frequently, because the rice must absorb the liquid of the onion.
When the rice will be almost ready add the saffron and the salt.
On this pictures you can see the difference between a good and bad quality of saffron. First I add the low quality saffron and the colour was very pale colour.
This is a typical side dish in the Italian cosine. If you want to prepare the real risotto you must firs brown the rice in olive oil on a medium heat, than ad some water or soup and cook for a white. Constantly add some liquids when the rice is start to be dry. The Italian risotto is always had some liquid and is never dry. I prefer more wet risotto, this is a meter of taste. In this recipe I use arborio rice that is perfect for preparing the risotto.
 |
| rice with saffron |
Ingredients
rice
onion
saffronoil
water or soup (or Bouillon cube)
salt
Peal the onion and cut in half, brown the rice and the onion in the olive oil. Add some water or soup and leave the rice to cook, add some liquid if the rice is star to dry. Usually is better to add less liquid more frequently, because the rice must absorb the liquid of the onion.
When the rice will be almost ready add the saffron and the salt.
 |
| low qualiti saffron |
 |
| 1g good quality saffron |
On this pictures you can see the difference between a good and bad quality of saffron. First I add the low quality saffron and the colour was very pale colour.
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