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Recepisi iz novina


Аврам Гојић

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Aj da kačimo ovde recepte iz štampe ili sa neta koji nam privuku pažnju, da budemo prave sredovečne gospođe koje isecaju recepise iz novina.Ovo se meni sviđa i ja ću ga skuvati: gulaš od pečuraka. Zahvaljujem se sajtu žena.blic.rs.

POTREBNO JE400 g šampinjona, 400 g bukovača, 400 g praziluka, 4 čena belog luka, šargarepa, peršun, 1/2veze lišća peršuna, 2-3 prstohvata majčine dušice, 1/2 kafene kašičice karija, 2 kafene kašike slatke mlevene paprike, 0,5dl paradajz-soka, 0,5dl crnog vina, 5 suvih šljiva, po ukusu tucane ljute paprike, po ukusu so i biberPRIPREMAIsecite praziluk i dinstajte na malo ulja, kad počne da dobija boju, dodajte narendanu šargarepu i koren peršuna, sitno seckan list peršuna, gnječen beli luk i oko 5 suvih šljiva prepolovljenih napola. Sve dinstajte dok ne omekša. Na povrće dodajte bukovače isečene na trake i dinstajte sa dodatkom vode oko 10 minuta, pa dodajte šampinjone krupnije nasečene, nalijte vodom tek da poklopi povrće, posolite, pobiberite, pospite slatkom mlevenom paprikom, majčinom dušicom, karijem, po ukusu ljutom paprikom, dodajte sok od paradajza. Kada su gljive omekšale, nakon oko 10 minuta dodajte crno vino i krčkajte da ispari alkohol nekoliko minuta, proverite slanost i dosolite po potrebi. Pre služenja gulašu možete dodati i koju kap jabukovog sirćeta. Možete poslužiti sa testeninom, kuvanim krompirom ili palentom.
Edited by Marko M. Dabovic
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Ne postoji bolje jelo u univerzumu kad imate goste od 'Chicken Marbella'-e. Pravio 5 puta (uvek za razlicitie grupe ljudi) i svaki put bio potpuni trijumf. Ovo je kolicina za garnizon tako da treba preracunavati mere. Moje izmene: prepolovio secer a uduplao sljive. Ja stavljam samo karabatake i to sve sa kozom i kostima. I jos: suve sljive koje ovde kupujem su kalifornijske, vec prilicno mekane i socne, tako da ih ne stavljam u marinadu jer se raspadnu, vec ih dodam neposredno pre pecenja.

Servings: Serves 10 or moreIngredients
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 cup pitted prunes
  • 1/2 cup pitted Spanish green olives
  • 1/2 cup capers with a bit of juice
  • 6 bay leaves
  • 1 head garlic , peeled and finely puréed
  • 1/4 cup dried oregano
  • Coarse salt and freshly ground black pepper to taste
  • 4 chickens (2 1/2 pounds each), quartered
  • 1 cup brown sugar
  • 1 cup dry white wine
  • 1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro , finely chopped

DirectionsCombine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.Preheat the oven to 350°. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.Recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. Copyright © 1982 by Julee Rosso and Sheila Lukins. Excerpted by permission of Workman Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Read more: http://www.oprah.com...a#ixzz2mW4loklN

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@Marko : Savetujem ti da mlevenu papriku propržiš na kratko u ulju, a ne da je dodaješ nakon dolivanja tečnosti. razlika je znatna. Takođe, slobodno povećaj količinu paprike. Dve kašičice na toliku količinu gljiva, praziluka i paradajza teško da će doći do izražaja... Primetio sam da je većina naših recepata za gulaš, koji se mogu naći na netu, jako stidljiva po pitanju paprike. Od moje babe, koja je Mađarica, naučio sam da u gulaš / perkelt / paprikaš idu dve kašike aleve na pola kile mesa.Preporučujem recepte Yotama Ottolenghija koje jednom nedeljno objavljuje u britanskom Guardianu. Inače, njegov kuvar Jerusalem: A Cookbook je jedan od najboljih koji je izdat u XXI veku.

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http://foodwishes.blogspot.com/http://www.italianfoodnet.com/Jos se nisam zeznuo kad sam pravio nesto sa ta dva sajta.edit: da ne zna neko kako se zove salata sa majonezom, piletinom i belim grozdjem? Naleteo sam na nekom ruskom sajtu i naziv je imao veze sa dijamantima.edit: google translate + my crazy google skillzhttp://www.youtube.com/watch?v=ZXnnRe6e9V8edit: malo preteruju sa majonezom jer je u pitanju reklama za isti. Edited by katamaran
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ti si dosta glup lik, u stvari.ontopic:

Džejmi Oliver savetuje: kuvano vino koje ćete pamtiti Sastojci: - 2 mandarine - 1 limun - 1 limeta - 200 g šećera - 6 karanfilića - 1 štapić cimeta - 3 lista lovora - 1 štapić vanile - 2 zvezdasta anisa - 2 flaše crnog vina Priprema: 1. Oljuštite mandarinu, limetu i limun i iseckajte ih na male komade. U veliki lonac stavite šećer i uz lagano mešanje pustite da se otapa na srednjoj temperaturi, potom dodajte koru citrusa, pa sve zalijte sokom mandarine. Dodajte karanfilić, štapić cimeta i lovor. Štapić vanile isecite uzdužno i dodajte ga u lonac, kratko promešajte i prelijte s vinom tek toliko da prekrije sve sastojke. 2. Ostavite na laganoj vatri da se smesa kuva oko 5 minuta dok se šećer u potpunosti ne rastopi nakon čega ćete dobiti gusti sirup. Dobijeni sirup baza je za savršeno ukusno kuvano vino iz kojeg ostatak alkohola naknadno pomešan na ovaj način neće izlapeti. 3. Kada je vaš sirup poprimio kremastu strukturu, smanjite vatru i u lonac dodajte anis i nalijte ostatak vina. Lagano sve zagrevajte oko pet minuta pazeći da ne provri, potom vino natočite u čaše i poslužite
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  • 3 months later...
  • 2 months later...

SICILIJANSKA SALATA

 

POTREBNO JE:

8 fileta inćuna, 200 g kockica hleba krutona, 600 g čeri paradajza, krupna morska so, biber, 1 kašika kapra, 1 glavica crvenog luka, 2 kašike vinskog sirćeta, 6 kašika maslinovog ulja, 1 paprika, listovi bosiljka.


PRIPREMA:

Prosušite hleb ili ga samo propržite na puteru. Stavite u posudu paradajz isečen na polovine, luk isečen na krupnija rebra, proprženu papriku iseckanu na kocke, kapar, inćune, so i biber. Dodajte kockice hleba, vinsko sirće, maslinovo ulje. Izmešajte sve zajedno i servirajte sa listovima svežeg bosiljka.

 

60125_3_630x0.jpg?ver=1399227759

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ovo moram da probam za vikend

 

Almost-Famous Bloomin' Onion

 

FNM_120109-Copy-That-003_s4x3.jpg.rend.s

 

 

2 tablespoons mayonnaise
2 tablespoons sour cream
1 1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1 tablespoon drained horseradish
1/4 teaspoon paprika
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1 large sweet onion, such as Vidalia (about 1 pound)
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 gallon soy or corn oil
Kosher salt

Directions
For the Dip: For the Onion:

See how to slice a Bloomin' Onion

Combine all of the dip ingredients in a bowl, cover and refrigerate.

Slice the onion (see below). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

How to Slice a Bloomin' Onion

1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.

2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.

3. Repeat to make four evenly spaced cuts around the onion.

4. Continue slicing between each section until you have 16 evenly spaced cuts.

5. Turn the onion over and use your fingers to gently separate the outer pieces.

Edited by aram
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